Friday 30 September 2011
Passion fruit-basil lemonade
So instead of dreaming about hot chocolate and mulled wine, I have gone to making cold drinks, yet again. I was out all of yesterday and by the time I got to my last stop, the grocery store, I was pooped and wanted something cold. Strangely I was craving passion fruit juice (I mean who craves passion fruit juice???)..and I dint think twice before picking it up. Came back home, jazzed it up with some fresh basil and lemonade and it was an awesome combo.
I was so thrilled with my discovery, i forced myself to keep about a glass in the fridge for Ro, who came back from work, spiked it with gin and said it was much better...Hmmmpfff...so much for all the hard work! (although i admit it tasted great). There is not much of a recipe here, I just threw in a few ingredients, but I thought I should pen it down, just for picture sake :)
Passion fruit juice- 3 cups (any brand, I used Rubicon)
Passion fruit pulp- from two small fruits
Lemonade- 1 1/2 cups
Basil- about 3 tbsp, torn
Ice cubes- as required
Muddle together the basil leaves and passion fruit pulp lightly.
Top with the passion fruit juice followed by the lemonade
Throw in the ice cubes, garnish with a basil leaf and serve
Notes: Add some gin or vodka for some extra kick
The passion fruit juice can be really sweet, so dilute it with some water if required.
Posted by My Kitchen Antics at Friday, September 30, 2011 23 comments
Labels: Cocktails and Drinks, passion fruit basil lemonade, summer soother
Sunday 25 September 2011
Chilli, ginger and coriander focaccia
I am also super thrilled, I've managed to post another recipe without much of a gap, thanks to a 'no working on weekends' rule Ro has come up with. So while he's spread out on the sofa reading Asterix and watching the F1 highlights, here I am typing out a recipe. Its been ages since we've spent a weekend at home and today also would have been no different if it wasn't for the Greenwich marathon that passes through our place and they've shut down all transport and even the tube station.
So all day we lazed around, got drunk and the initial plan was to just not do any cooking, but the past few days we've been eating out and so I got down to it and cooked. This focaccia was the outcome and we dunked it in olive oil and munched away with a chicken roast. Discovered this fab website with a lot of baking tips and recipe ideas and I have already bookmarked a few. Do head over and check it out when time permits.
I must admit that the first time I tried out a focaccia recipe, it flopped on me, big time. This time however, I was determined to follow instructions properly and although a couple of ingredient substitutions did leave me confused, I managed to pull it back together. The coriander leaves add a great flavour to the bread and you know the chillies are present, but not in an over powering sort of way.
Recipe has been adapted from here
Plain flour- 200 gms
Sea salt- 1/2 tsp + enough to sprinkle
Chillies- 3, finely chopped
Coriander leaves- a small bunch, finely chopped
Ginger- 1/2 tbsp, grated
Active dry yeast- 3.5 gms
Water- 112ml (roughly 4oz), warm
Olive oil- 1/2 tbsp
Slightly warm the water and add the yeast. Whisk to dissolve and leave aside for 6 to 7 minutes to reactivate.
In the meantime whisk together the flour, salt, half of the chillies and coriander leaves and ginger in a mixing bowl.
Once the yeast has frothed, add it to the flour mix and knead using a dough hook attachment for about 5 to 6 minutes or if using your hands, flour the work top and knead well for 10 minutes, till the dough is no longer sticky, but smooth and pliable.
Lightly grease a bowl, place the dough in it, cover with a wet cloth and set aside in a warm place to rise.
After about 2 hours, the dough would have doubled in size, so punch it down, knead for about 2 to 3 minutes and make it into a presentable round shape. Roll it out if you cant really stretch it, but don't thin it a lot.
Place on a baking tray lined with parchment paper and dimple it at intervals with your finger.
Top with the remaining coriander leaves and chillies and keep aside for an hour or so to proof again.
Once the dough has risen again, brush with olive oil generously, sprinkle some sea salt and place in an oven preheated at 190C.
Bake for 17 to 20 minutes or till golden brown.
Take it out, cool on a rack for about 5 minutes and then slice and serve.
Notes: The ginger was a wee bit over powering for my liking, so id go easy on it or maybe even avoid it altogether next time.
The original recipe called for a mix of very strong and strong bread flour. Didn't have any, so used plain flour instead. I'm sure the outcome would have been much better if I'd used bread flour.
If using instant yeast, then add everything together to the mixing bowl and knead. You can also go directly to the second proofing stage if using instant yeast.
Replace the toppings with garlic, sun dried tomatoes, olives etc. if you want variety.
Posted by My Kitchen Antics at Sunday, September 25, 2011 28 comments
Labels: Appetizers, Baked Goodies, bread, Chilli, ginger and coriander focaccia, indian touch, Italian it is, snack, yeasted
Thursday 22 September 2011
Dark chocolate cupcakes with peanut butter cream cheese frosting
Posted by My Kitchen Antics at Thursday, September 22, 2011 26 comments
Labels: Baked Goodies, Cakes and Cookies, dark chocolate cupcakes with peanut butter cream cheese frosting, Delectable Desserts
Sunday 18 September 2011
Tindora and prawn stir fry (kovakka-konju mezhukkupuratti)
I remember seeing a prawn and tindora dish at my place once and I conveniently put it aside because I couldn't care less about the tindora. Years later and here I am desperately trying to replicate the recipe in my home. So are the ways of life, said my intellectual husband while savouring this tasty dish. I had to pen it down before I forgot the recipe.
Tindora (kovakka)- 350 gms, cleaned and sliced lengthwise thinly
Small prawns- 200- 220 gms, peeled and cleaned
English shallot- 1, finely chopped
Chilli powder- 3/4 tsp
Turmeric powder- 1/2 tsp
Sambar powder- 1/2 tsp
Mustard seeds- 1/2 tsp
Curry leaves- a sprig
Dry red chillies- 2
Salt- to taste
Oil- 1/2 tbsp
Marinate the prawns with 1/4 tsp chilli powder anda pinch of turmeric powder.
Pre cook the tindora in a pan with a few drops of water and the remaining chilli powder and turmeric powder.
Keep stirring in between and if you find that it is sticking to the bottom, add some more water and cook uncovered.
Keep it on medium heat and cook uncovered till they are no longer crunchy, but be cautious and prevent it from becoming mushy.
Once done, keep aside
Heat oil in a frying pan and splutter mustard seeds.
Throw in the curry leaves and dry chillies, stir for about 3 to 5 seconds and add the shallots.
Saute till they turn light brown.
Tip in the pre cooked tindora, prawns and sambar powder, season with enough salt and stir fry for a couple of minutes, or till the prawns are completely cooked through.
Serve with some steaming hot rice.
Notes: Use 2 or 3 small Indian shallots if you don't have English shallots
The original recipe uses dried shrimp, but since I'm seriously averse to it, I decided to use fresh ones.
If the prawns take time to cook, pre cook it the same way you did the tindora and then add it together at the end
Posted by My Kitchen Antics at Sunday, September 18, 2011 26 comments
Labels: mezhukkupuratti, Side Dish, South Indian, Tindora, tindora and prawn stir fry
Friday 9 September 2011
Minced pork cocktail kebabs
Curry powder- 3 tsp
English shallots- 3, finely chopped
Coriander leaves- a handful, finely chopped
Green chilli- 1, sliced
Chilli powder- 1/2 tsp
Salt and pepper- to taste
Wooden skewers- 5, broken in halves
The above mentioned amount makes about 5 medium sized patties as well.
The curry powder mentioned is a mixture of all sorts of spices and powders and we get it here in grocery stores under- mild, medium and strong. I think you can use any meat masala in its place.
The kebabs are not spicy at all, so increase the amount of chilli powder or green chillies for a more spicier version. I made the dip spicy instead.
While adding salt, go according to your instinct because you obviously cant taste raw meat. The next time i am definitely going to jot down the measurement.
Go ahead and grill it on an outdoor BBQ or even in an oven for a max of 3 to 4 minutes each side. I tried one batch in the frying pan, but that means you have to add oil and I ended up making a mess. But not everyone's like me, so go ahead and fry it if that's more convenient.
Posted by My Kitchen Antics at Friday, September 09, 2011 17 comments
Labels: Appetizers, cocktail kebab, Easy Recipes, Grills, minced pork kebabs, Pork