Tuesday, 26 April 2016

Mongolian Chicken Recipe

Copycat P.F Chang’s Chicken Recipe,

It’s been quite a while since I updated my blog. My son had a short year end break from school and also had to travel to India for my mother in law’s funeral. Now I am slowly getting back to my routine. If you haven’t got a reply for an e-mail or query please excuse me, will revert back soon…

P.F Chang’s restaurants are very famous all over the world and when it opened a branch in Kuwait few years ago, it was so crowded that people had to wait hours to get inside. Of course the food is good and one never regretted the long wait :D...  After tasting their food, I have tried to replicate some of the dishes like Spicy Chicken, Mongolian Beef etc at home.... This Mongolian Chicken is a healthier version of the beef and we all really loved the sweet and spicy chicken, which goes well with fried rice, noodles or even with plain rice! Do try and let me know how it turns out...

Mongolian Chicken Recipe
(Recipe adapted from here

Ingredients:
Boneless Chicken - 500 gms, cut into bite size pieces
Corn flour - ¼ cup
Vegetable oil - 2 tbsp
Ginger - ½ tsp, minced
Garlic - 1 tbsp, minced
Celery - 3 tbsp, chopped
Pepper powder - ½ tsp -1tsp
Soy sauce - 4 tbsp
Chicken stock - ½ cup
Brown sugar - 2 tbsp
Sesame oil - 1 tsp 
Spring onions -4 stems, chopped

Method:
  • In a bowl, mix chicken pieces with corn flour until all the pieces are evenly coated.
  • In a pan over high heat, add oil and when the oil is hot, add chicken. Cook until chicken is cooked through (about 4 minutes).
  • Add garlic and ginger and cook for 2 minutes.
  • Add soy sauce, chicken stock, celery, pepper powder and brown sugar and cook for 3-4 minutes, until sauce thickens.
  • Turn the heat off, add sesame oil and spring onions. Stir well and serve with fried rice, noodles or white rice.
Easy Chicken Recipe

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Wednesday, 10 February 2016

Mocha Fudge / Coffee Fudge

How to make Mocha Fudge

Valentine’s Day is around the corner, and if you want to make a perfect last minute treat for someone special in your life, you must try this easy Mocha Fudge :). And if you don’t celebrate Valentine’s Day like us, you can make it as a quick chocolate fix whenever you crave to indulge in chocolate. This Mocha Fudge has a rich chocolate flavour with a hint of coffee. It only needs 3 ingredients and 10 minutes of your time! Usually fudge is set in a pan and cut into squares. However, this time I used my silicone round molds to set fudge for a neat and cute look. If you are a coffee lover, I am sure you will love this chocolate indulgence.


Homemade Coffee Fudge Recipe


Mocha Fudge / Coffee Fudge
(Recipe Adapted from here)

Ingredients:
Condensed milk -1 can
Semi-sweet chocolate chips - 2 cups (325 gms / 12 ounces)
Instant coffee powder - 1 tbsp  (I used Bru coffee)

Method:
  • Line an 8-inch baking pan with parchment paper and set aside.
  • In a sauce pan over low heat, put condensed milk and chocolate chips. Stirring frequently, cook until chocolate chips melt and mixture is smooth.
  • Remove from heat and stir in coffee powder.
  • Pour mixture into prepared baking pan. Put in the refrigerator until set. (You can use silicone molds to set the fudge) 

Other Fudge Recipes

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Tuesday, 2 February 2016

Dulce de Leche Panna Cotta Recipe

Dulce de Leche Panna Cotta

I have tried and posted many dessert recipes using Dulce De Leche and if you happen to be a regular reader, by now, you must have come to know of my love for Dulce deLeche desserts :) . Since it is the romantic month of February and Valentine’s Day is around the corner, I thought I will post a dessert recipe that is really easy to make for Valentine's day or for any other function. I have used store-bought Dulce de Leche, but you can easily prepare it at home by boiling a can of sweetened condensed milk. I have already posted the detailed recipe of how to prepare DDL at home here. Do try this recipe and present this Panna Cotta in individual serving glasses for stunning visual appeal! 
Do check out for other Valentine's Day special Recipes....
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Wednesday, 27 January 2016

Chemmen Mulaku Curry with Thenga Kothu / Kerala Konju Curry / Kerala Style Prawn Curry with Coconut Pieces

Chemmen Mulaku curry is a very easy to make Kerala delicacy. Prawns are cooked along with coconut pieces, kudam puli and masala. Shallots, coconut pieces and Coconut oil are a must for making this curry to capture the authentic taste. Coconut oil (pacha velichenna) poured on top of the cooked curry enhances the taste. A true Keralite will indulge this spicy prawn curry with rice; it is also one of my favorite prawn dish.


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Friday, 15 January 2016

Chocolate Crinkles

Chocolate Crinkle Cookies


I made these Chocolate Crinkle Cookies during Christmas for my son’s class party along with MeltingMoments. Somehow got delayed in posting the recipe. Chocolate Crinkles are deliciously soft, fudge-like cookies that are covered in icing sugar. These cookies are rolled in powdered sugar before baking and the cookies expands during baking resulting in beautiful black and white crinkles or cracks! The original recipe contains vegetable oil, but I prefer to use melted butter instead. The dough is extremely sticky, thus it is very important to refrigerate the dough. Do try the recipe, I am sure you will enjoy it :)
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Friday, 1 January 2016

Melting Moments

May every day of the New Year glow with good cheer & happiness for you & your family.
Happy New Year!


, Melting Moments from Joy of Baking

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Monday, 28 December 2015

Christmas Pudding

Christmas Pudding Recipe from Indian blog


Hi everybody, How was your Christmas celebrations? Hope you all had a lovely Christmas with family and friends! We had a cosy Christmas just three of us. This time my son asked me to grill a full chicken for Christmas lunch! He really enjoyed the food of his choice and for dessert I made the British Christmas Pudding. I always wanted to try the Christmas Pudding but never desired to buy it from the shop, especially the non-alcoholic version we get here. Every year I kept postponing due to the non-availability of suet here, until recently I read somewhere that I can use butter instead. The butter should be cold enough to grate it. I made half the amount of pudding with the left over soaked fruits after making the ChristmasCake. The pudding is a dark, sticky and dense sponge. The pudding tastes better if you make it ahead of time and allow to mature and then reheat on Christmas Day. Traditionally the Christmas pudding has to steam for a total 6 to 7 hours in a steamer and you guessed it, I made it the traditional way! You can also make it in a pressure cooker in around 2 hours, without weight and if you are brave enough, you can make it with weight in just half an hour. FlambĂ© or flame the pudding was really fun and all of us really enjoyed seeing and photographing the flaming pudding!! 
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Friday, 18 December 2015

Chemmen Ularthiyathu with Thenga Kothu / Kerala Style Prawn Roast with Coconut Pieces

Kerala Style Shrimp Roast with coconut Pieces

This is another version of the Prawn Roast I had posted earlier. Prawn is briefly cooked with coconut pieces and masalas and is then roasted in coconut oil. This is a famous dish of the "Shappu Kada" (Toddy shops) across Kerala. This dried and spicy prawn dish goes very well with rice and moru curry, as a side dish or as a wrap with chapathi and is also a great cocktail snack along with thengin kallu (coconut toddy), or with scotch or beer. Do try this for Christmas or New Year and let me know which way you liked it :) :)
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