Thursday, December 28, 2017

Nutella Lava Cake


This was such an easy and a quick dessert with only 3 ingredients.whether your craving for chocolate or Nutella or looking  for ways to use your Nutella then this recipe is for you.The texture is inbetween a soufflé and a lava cake.It has a cake like texture on the outside and a molten lava inside.Absolutely delicious.






Ingredients:

1/2 cup - Nutella
2 - Large eggs separated ( room temperature)
2 - tsp fine Sugar pus more for dusting





Preparation:

Preheat oven to 375 degree F.Lightly butter and dust two 8 oz or three 6 oz Ramekins with sugar or cocoa powder.Set aside.

Combine Nutella and egg yolk together.Keep aside.The mixture will be very thick.you can microwave for 10 seconds  to loosen up a little.set aside.

Beat the egg whites until stiff peaks form.Gently fold the whites to the Nutella egg yolk mixture little at a time.Do not overmix.The batter should look airy and light.Spoon the mixture into the coated Ramekins.Bake in a water bath for 18-20 mins until the top is set and the sides are little risen.Remove  and dust with powdered sugar or pour some chocolate syrup.serve warm.Yum!!

Wednesday, December 27, 2017

Lemon Pudding Cake






This pudding cake is very light with mild lemon flavor and melts in your mouth.Its very quick and a easy dessert to make any time of the year.You can serve this warm or cold just the way or with any fruit compote.

Ingredients:

2 -large eggs separated
2/3 cup Buttermilk
2 tbsp lemon juice
Zest of 1 lemon
1/4 -cup All Purpose Flour
1/4 tsp salt
2/3 cup fine sugar
Butter and sugar for coating the Ramekins
Cream of Tartar(optional)
4- 8 oz  Ramekins

  






Preparation:

Preheat oven to 325 degree F.Lightly Butter and dust four 8 oz Ramekins with sugar.set aside.

In a mixing bowl combine 2 egg yolks with Buttermilk,Lemon juice and Zest.whisk until combined.Add 1/4 cup Flour, salt and 2/3 cup sugar.

In a separate clean bowl add the egg whites and cream of  tartar and beat until stiff peaks form.Gently   Fold the beaten egg whites a little at a time into the egg yolk mixture  until combined without deflating  the egg whites.

Divide and  Spoon the mixture evenly into 4 Ramekins.Place the Ramekins in the water bath and bake for 45 mins without opening the oven door.once done remove  and let cool slightly then run the knife around the edges and invert onto the serving plate.Dust with powdered sugar and your favorite compote or berries.Enjoy.



Chicken Fried Rice



It’s a quick ,easy and a tasty dish which can be prepared in less than 30 minutes.You can add any choice of vegetables you like and adjust the spices to your taste.if you want to make this vegetarian dish then simply Replace chicken and egg with tofu.Yum!!Here is my Version..


Ingredients:

1 - Chicken  Breast
2 cups cooked Basmati Rice
1 medium sized Diced Carrot
1/2 cup shredded cabbage
1/2 cup diced green pepper
1/3 cup peas
2 eggs lightly beaten
1 tbsp minced ginger
1 tbsp minced garlic
2-slit  green chili
Salt as per needed
1 tsp -Black pepper
1 tsp-White pepper
1 tbsp Dark Soy sauce
1 tsp chili garlic sauce
1 tsp sugar
1 tbsp Rice wine vinegar
2 tbsp green onions/ scallions white and green parts chopped and separated



Preparation:

Boil some water with a tsp of salt and cook the chicken until tender.shred and keep aside.

Heat a wok,add a tbsp of oil,add  minced ginger and garlic sauté for few seconds then add shredded cooked chicken sauté for 1 min and add beaten eggs.cook for 3 mins and keep aside.

Clean wok,heat and add a tbsp of oil,add white parts of the chopped scallions,sauté for few seconds then add diced carrots ,green pepper,peas sauté and then add cabbage,slit green chili sauté.

Add salt and black pepper,add the soy sauce,chili garlic sauce and cooked chicken egg mixture.Add the cooked Basmati rice,sugar,Rice wine vinegar and white pepper.check for salt and add if needed.saute for 2 minutes.Remove from heat and garnish with green parts of the scallions.serve and enjoy.

Wednesday, April 5, 2017

Japanese Cheesecake




Japanese cheesecake is a cheesecake with a soft and fluffy texture that sure will melt in your mouth.Its very light and the best cheesecake I have ever made.Yum!!🍽

Ingredients:

8 oz Cream cheese
6 eggs separated
1 cup milk
3/4 cup sugar separated(1/2 cup & 1/4 cup)
1/2 cup All purpose flour
2 tbsp corn starch
4 tbsp butter
 
Method:

Line a 9 inch spring foam  pan  with parchment paper at the bottom and sides of the pan.wrap the outside of the pan with aluminum foil.preheat oven to 300 degree F

Mic 8 oz cream cheese and 1 cup milk and 4 tbsp butter in a double boiler or microwave until cheese is melted and mix thoroughly,set aside.

Whisk 6 egg yolks with 1/4 cup sugar until dissolved and add corn starch and flour to it.

Now combine the egg yolk flour mix with cream cheese mixture together.

Whisk 6 egg whites separately with a pinch of cream of tartar.Add sugar little at a time and beat until soft peaks form.

Now slowly fold the beaten egg whites with the cream cheese mixture slowly without breaking the batter.

Pour the mixture in a parchment lined pan.place the pan in a baking sheet with at least 2" deep.Add boiling water to the baking sheet about 1"of the pan for water bath.Bake at 300 degree F for 80 mins and then turn off the oven and let it cool in the oven with door slightly opened.After it's completely cooled down remove from the pan let it sit in refrigerator to set.slice and serve with honey.

Thursday, January 26, 2017

Chicken Dumblings/Potstickers




Ingredients:

1/2 lb Ground  chicken
1 tbsp minced ginger
1/2 cup Finely Chopped cabbage
2 Minced Green chilies
Salt &  pepper (as per taste)
1 tbsp soy sauce(all purpose)
2 tbsp Minced cilantro
1 tbsp Oil
Wonton wrapper

Dipping sauce:

1 tbsp Red wine vinegar
1 tbsp Apple cider vinegar
3 tbsp Light Soy sauce
1 tbsp Sugar
1 tsp Ginger
1 tsp Garlic



Method:

Sprinkle some salt to the cabbage and let sit for 30 mins,then use a cheesecloth to gently squeeze all the water.set aside.

Combine all the ingredients with the squeezed cabbage.Mix thoroughly.n

Place  1 heaping tsp of the chicken mixture in the center of the wrapper.

Coat the edges of the wrapper with egg or water and seal the edges forming a crescent shape pressing out any air bubbles.set aside and cover with a damp towel while you make the rest.

When  ready to cook,heat a pan to medium heat,add a tsp of oil(I used peanut oil).Arrange the potstickers/dumplings in a single layer without touching each other.cook uncovered until the bottoms get slightly browned and then add about 4 -5 tbsp of water for around 6 dumplings depending on the size of the pan and cover.(Tip: 1 tbsp of water for each dumpling)let it steam for about 4-5 mins or until all the water evaporates completely.remove from pan and serve with dipping sauce.

For the dipping sauce: combine all the ingredients.Mix thoroughly.

Yields :12-15 potstickers.



Tuesday, November 22, 2016

ALMOND BUTTER


Almond Butter is one of my favorite Nut Butter to have for Breakfast and before my Workouts.I tried making it  with my new Food Processor from Cuisinart and it turned out amazing.It does require a lot of Patience.I would definitely add some Honey or dates(Good Idea) next time at the end of the process maybe to sweeten a little bit.You can also make this in a Vita-mix using a Dry jar if you own one and after you scoop the almond butter out of the jar you can add some water and flavorings like extract to the leftover almond butter in the jar and make almond milk and this way no straining is necessary.I hope you guys give this a try and let me know how it turns out in the comment section.

Ingredients:

2 cups Raw Whole Almonds(with skin)
1 tsp sea salt or as per taste
Food processor




Procedure:

Start with a nice clean dry bowl.

Add Almonds and 1 tsp sea salt to the food Processor and process until smooth and creamy,scraping the sides as often as needed.

Just keep going and allow the machine to run continuously until when you start to see the oil separates and continue to process until creamy.Taste and adjust salt and consistency to your liking.

Transfer to a  jar/container and enjoy this delicious and yummy Almond butter.Store up to 2 weeks room temperature in cool dry place.I bet that it won't last that long ☺☺





Wednesday, September 30, 2015

SMORE"S CUPCAKES



 These are amazing and delicious cupcakes.It has a Graham Cracker Crust as a base with a rich  moist chocolate cake and topped with lightly toasted meringue frosting.Yum!!!

 Ingredients:
----------------
For the Crust:
--------------

1 cup Graham Cracker crumbs
4-5 tbsp Butter,melted
1 tbsp granulated Sugar

Instructions:
------------------
Preheat oven to 350 degree F.Line the muffin pan with cupcake liners or baking cups.
In a mixing bowl,stir together graham craker crumbs,sugar and melted butter until combined.
Place a tablespoon of this mixture in the bottom of each cupcake liner.
Use a measuring cup or a glass to press down the graham craker crumbs to form a crust.Bake for 5 min for the base to harden.
Cool for 10 mins before filling with batter.



For the Chocolate Cupcakes:
-------------------------------------
1 3/4 cups All-purpose flour
3/4 cup cocoa powder dutch-processed
1 1/2 cups granulated sugar
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 large eggs
1 cup boiling water
1 cup buttermilk
1/2  cup vegetable oil
1 tbsp vanilla extract

Instructions:
-----------------

Preheat oven to 350 degree F.Line a cupcake pan with baking cups.
In a large bowl,combine the dry ingredients(flour,sugar,baking soada,baking powder and salt).set aside.
In another mixing bowl beat eggs,buttermilk,vegetable oil and vanilla extract until combined.Slowly add the dry ingredients mixing until smooth.Add the boiling water and mix well.
Pour into the cooled graham crust filling halfway and bake for 18-20 mins or until toothpick inserted comes out clean.cool completely before frosting.



Meringue Frosting:
-------------------------
4 large egg whites
1 cup sugar
1/2 tsp cream of tartar

Combine egg whites,sugar and cream of tartar in a heatproof  mixing bowl over a simmering water or  double boiler.whisk constantly until sugar is dissolved and the mixture is warm to the touch.Remove from heat.Using a whisk attachment,beat on low speed gradually increasing to high until stiff glossy peaks form.Use a pastry bag to pipe frosting over the cupcakes.I used a kitchen torch to lightly  toast the meringue.alternately you can also use the oven in  broil mode for  less than a minute to toast the meringue.Happy Baking!!!