Awards and a Thank you note....

Along my journey with the Tasty Challenge, I received a bunch of Awards which I was not able to address before... So I am taking time to thank the wonderful bloggers who thought that I deserve it and passed it on to me.

Thanks to Sojo of My Culinary Experiments and Sonali Pradhan of Only Fish Recipes

7 Facts about me

It is only 4 years since I started cooking on my own.

I love to taste the regional foods while traveling.

If I like something that I eat, chances are there I’ll try to recreate it.

My dream vacation is staying in a hotel eating, watching TV and sleeping!!!

I am a person with serious starting trouble. If I start something I’ll do it with utmost dedication but to get me start is something daunting!!!

I am kind of a ‘Science person’ trying to figure out the scientific aspects behind things.

I love talking to everyone… (A lot actually) but make friends only very slowly…

I would love to share this award with these friends

Priya of Priya's Easy N Tasty Recipes

Tina of Kaipunyam.com

Jess of Pachakarani

Nisha of Look Who's Cooking Too

My Pleasure... My Treasure

Reshmi Mahesh of Easy Cook

Kitchen Boffin

Sushma Mallya of Authentic Food Delights

Aparna Kanakarajan of Ladies Special Adukkala

A Feast of the Mind....Manasinu Oru Sadya

Sneha Benny of Art of Cooking

Not so Gourmet

Vimitha Anand of My Culinary Trail Room

Jay of Tasty Appetite

Mehjabeen Arif of Jabeen's Corner

Now this is what you have to do...

1.  Accept the award and post it in your blog with the name of the person who has given you the award with his or her blog link.
2. Nominate 15 other bloggers for the award and let them know about the award by leaving a comment in their blog.
3. Mention 7 facts about you.

Thanks....

Oven Roasted Bone Marrow with sauteed Onion and a flavored Oil

I wanted to do something special as the Grand Finale recipe…something that will make my friends go ‘hmm… interesting’. Things are very different now when compared to what it was one year back… Almost all of us are in different places now and so making a feast for them is impossible… Most of them being foodies and quite adventurous with food, especially in the Non-Vegetarian area, I decided to go something around that. So after some long thoughts I came up with this… something that will trigger their imaginations and force them to guess how it will taste and will be with us at least in their thoughts…

So... for all those who forced me into doing this challenge and for all those who became friends on the way and inspired me...

Recipe No: 262

Ingredients                                                  Serves 3-4

• Beef Leg bones………………..5 pieces; cut 4-5 inches in length
• Bread slices…………………….9-10 (I used French; any crusty Bread preferred)

To make the Sauteed Onion

• Thinly sliced Onion………….2 Cups
• Oil…………………………….……2 Tablespoons
• Salt…………………………………1/4 Teaspoon
• Sugar a pinch

For the Flavored Oil

• Oil………………………………….....2 Teaspoons (Vegetable/ Olive)
• Garam Masala Powder………1/4 Teaspoon
• Black Pepper Powder………....1/4 Teaspoon
• Coriander Leaves/ Cilantro…1 Teaspoon (Chopped as fine as possible)
• Salt…………………………………...1/8 Teaspoon

Method of Preparation

1. Preheat the oven to 430˚F/ 220˚C.
2. Scrape all the extra meat and fat from the bones as possible. Wash and dry them with a paper towel.
3. Arrange them on a baking tray lined  with Aluminum foil (will help in cleaning) with their broad end touching the tray in an upright position.
4.  Bake it towards the bottom of the oven. (Not on the lowest rack but one or two racks above.) These bones have hard regions on the broad flat end and so to cook that portion, you have to keep it towards the bottom of the oven.
5. Bake for 20-30 minutes or till the internal temperature (in the middle of the Marrow) is  160˚F. (I like it well cooked and so this temp; don’t overcook as it becomes liquid fat.) When cooked, fat will be bubbling on top of the Marrow and if you insert a toothpick, the fluids running will be clear.
6. While the Marrow is roasting, saute the Onion in a shallow pan on medium low flame with Oil, Salt and Sugar until it is wilted and attains a light brown color. We are not  looking for crispy fried onion, but a very soft and moist sauteed Onion.
7. Mix all the ingredients to make the flavored Oil and keep aside till ready to be used.
8. Arrange the Bread slices on a baking tray and bake it in the oven towards the last 8-10 minutes of roasting the Bone Marrow. This will make the Bread crispy.
9. Once the Marrow is cooked, serve it with the Bread, Sauteed Onion and the Spice Mix.
10. Scoop the marrow on to the crispy Bread, arrange some Onion on top and give a very light drizzle of the flavored Oil. (Only a few drops as it is very salty; it has to be salty as we are not using much of Salt anywhere else and eating Bone Marrow without Salt will not be very pleasant.)

Notes:

• Beef Leg bones are generally used for makings roasted Bone Marrow. Ask your butcher if they have some. I am not so sure about the regular grocery stores, but it will be available in most of the Butcher shops. (It is also called soup bones, which are not very expensive.)
• Before cooking, the Marrow part will be very hard but as it cooks it will become very soft and attains a gelatinous texture.
• Don’t overcook the Marrow because if you do all the fat will melt and will become liquid fat.
• Eat the Marrow while hot because as it gets cold the fat will solidify, giving an unpleasant texture.
• It is easy to scoop out the Marrow from the bone with a butter knife.
• If you want discard the liquid fat out while scooping the Marrow.
• Marrow is basically fat with a small amount of protein. So even if it is not good for regular use, you can have it once in a while… like your wedding anniversary or if you ladies out there want your foodie husband to buy you a Diamond ring or a bracelet!!!
• I have to say if you are a foodie; loves non Vegetarian very much and are willing to eat new stuff, this one is a must try… at least once. It is rich and decadent with a very unique flavor and feel.

Make it, enjoy the deliciousness and
serve it to your family with love...

                                                                               
                            
                                                                                   The End

Chocolate striped Cylinder Cookies

Recipe No: 261

Ingredients                                     Makes 12-15

• Semisweet Chocolate Chips….1/4 Cup
• Butter………………………………..1/2 Teaspoon
• Egg Whites………………………...2
• Powdered/ Icing Sugar………..1/4 Cup
• All Purpose Flour/ Maida…….1/4 Cup
• Butter………………………………..1/4 Cup / ½ Stick; Melted
• Vanilla Essence…………………..1/4 Teaspoon

Method of Preparation

1. In a bowl melt Semisweet Chocolate Chips and ½ Teaspoon Butter in the microwave until smooth. Pour this into a small Zip Lock bag; make a small hole at the tip and keep it aside till ready to be used.
2. Preheat the oven to 375˚F/ 190˚C. Keep a tray lined with a parchment paper ready.
3. Whip the Egg Whites and Vanilla Essence until it forms stiff peaks.
4. Add the Powdered Sugar slowly while whipping.
5. Mix in the Flour followed by the Melted Butter (1/4 cup) really well.

6. Drop a tablespoon full of batter onto the parchment paper lined tray and spread it as thin as possible.
7. Squeeze the melted Chocolate onto the batter to make thin stripes at equal distance.
8. Keep it in the middle of the oven for 3-4 minutes or until it is slightly browned here and there.
9. Take it out of the oven; loosen the cookie from the sheet; turn it upside down and with the help of a small round rod roll it into a cylinder. (You can roll it without the rod too, but it wont be that perfect.)
10. Keep it on a cooling rack to cool. Once cooled, keep it in an airtight container.
11. Serve at room temperature with Ice cream.

Notes:

• This batter has a tendency to become thick as it sits. But when it is spread onto a hot tray (from the previous batch) it will spread easily and will form very thin sheets. 
• Take care to spread the batter as even as possible on to the Cookie sheets to ensure even cooking.
• Depending on the size of the tray and the size of the cookie, make 1 or 2 at a time. Don’t make more than that at once, otherwise, the other cookies will harden up while you roll one of them. In case if the cookie hardens up before rolling, keep it back in the oven for a few seconds to make it soft again.
• I used a Silpat (Silicon Mat) for making these cookies so that it wont stick onto the pan. At least Parchment Paper is a must for this and if the Cookie sticks, loosen it with a metal spatula and keep it back in the oven for a few minutes (to make it soft again) before rolling.
• This cookie is very sensitive to moisture so keep it in an airtight container as soon as it cools.

 














Make it, enjoy the deliciousness and 
serve it to your family with love…

Banana Foster

Recipe No: 260
I have no idea how many times I made this for my friends in California. I did make this with  Rum and Brandy; both have different tastes but very yummy. Another factor is that this will have the maximum taste only if you flambé (setting alcohol on fire) it. That gives the alcohol flavor and a great texture to this dessert that is usually served with Vanilla Ice-cream.

 

Ingredients                                         Serves 2

• Banana………………..3 Small/ 1 ½ big ones (I used big Robusta type Banana)
• Butter…………….......2 Tablespoons
• Brown Sugar……....2 Tablespoons
• Brandy/ Rum….…..1 ½ Tablespoons
• Ice Cream…………...2-3 Scoops

Method of Preparation

1. Slice the Banana into 2 (if small) or into 4 (if big; cut into two and split each part into two). Keep aside till ready to be used.
2. Melt Butter and Brown Sugar in a pan on medium heat.
3. Once melted, arrange the Banana slices in a layer and cook for a minute on both sides.
4. Add the Brandy/ Rum and with a lighter set the Alcohol on fire (It will go off once the Alcohol is burned out, which takes like 20-30 seconds.), a process called Flambé.
5. Once the flame is over, switch off the stove and serve it warm with cold Vanilla Ice-cream.

Notes:

• I used Robosta type Banana, which is larger in size, but you can use any soft variety Banana(Pazham). But dont use Plantain (Ethakka).
• It is very important that the Banana slices have to be arranged in a single layer to ensure proper and even cooking.
• Use ripe but firm Bananas for this preparation. If too ripe, please reduce the cooking time.
• If Brown Sugar is not available for you, please do use regular Sugar but wait till it caramelize a bit giving the dish a light brown color.
• Don’t pour Alcohol directly from the bottle into a hot pan to avoid the Alcohol in the bottle from catching fire.
• As the Alcohol burns inside the pan, it is better to use a stainless steel one for making this.
• You can set the Alcohol on fire with the help of a lighter or by slightly tipping the pan to let the Alcohol catch fire from the flame of the stove (I prefer the first method). Eventhough the Alcohol is burned out, the flavor remains.
• When the Alcohol burns the heat will really melt all the ingredients in the pan making the juices very smooth and tasty. There is a huge difference if you flambé or not. Please do it; it is not dangerous as it sounds!!!

 






Make it, enjoy the deliciousness and
serve it to your family with love…

Coffee Cocoa Mousse in Chocolate Cups

Recipe No: 259
I already posted a recipe on Chocolate Mousse, but I felt that this is much easy to make and Egg less too. Also I wanted to mention how easy it is to make these edible Chocolate cups.

Ingredients                                          Makes 6
To make the Chocolate Cups

• Semisweet Chocolate chips………3/4 Cup
• Shortening…………………………..…1 Tablespoon (Dalda will work)
• Cup Cake liners……………………….6

To Make the Mousse

• Sweetened Condensed Milk……..1/2 can (7 oz/ 200 grams)
• Unsweetened Cocoa Powder…….3 Tablespoons
• Butter…………………………………….1 ½ Tablespoons
• Instant Coffee Powder……………..1 Teaspoon (Dilute with 1 teaspoon Hot Water)
• Vanilla Essence……………………….1/2 Teaspoon
• Heavy Cream………………………….1 Cup

Method of Preparation
To make the Chocolate Cups

1. Melt Chocolate Chips and Shortening in a microwave safe bowl in a microwave for around 1 ½ minutes or till the chips are almost melted. Do take care to stop and mix every 30 seconds.
2. With a food grade brush, (I used a Silicon brush) paint the inner part of the cup cake liners and place them in a Muffin pan. (This is to keep the shape; otherwise the liners may lose its shape due to the weight of Chocolate.) Keep the left over Chocolate for later use.
3. Repeat this with all the liners and keep in the fridge for 20 minutes. 
4. Use the leftover Chocolate to coat the Chocolate cups once more to ensure the strength of the cups. If the reserved Chocolate hardens, do melt it in the microwave for a few seconds.
5. Keep this overnight in the refrigerator. (Do refrigerate it all the times.)
6. Peel the cup cake liner off and fill the Chocolate cups with the Mousse.

To make the Mousse

1. Heat together Condensed Milk, Cocoa Powder, Butter and Coffee on a low heat until the Butter is melted and everything is combined well without any lumps. (Don’t let it boil or thicken.)
2. Off the heat and mix in the Vanilla Essence. Let it cool down. (Do stir it once in a while to avoid the skin from forming on top.)
3. In another pan whip Heavy Cream until stiff.

4. Fold in/ gently mix the Chocolate mixture into the Heavy Cream.
5. Spoon this into the prepared Chocolate cups and serve chilled. (Or you can transfer it into a Zip Lock bag; cut the tip off and squeeze the Mousse into the cups in a pretty pattern.)

Notes:

• Do not use Butter to make the Chocolate cups as it  softens at room temperature. As shortening stays solid at room temperature, it gives more strength to the Chocolate cups.
• If you don’t have a microwave to melt the Chocolate, do use a double boiler. (Place the Chocolate in a small bowl kept on top of a big pan with simmering Water, so that the bottom of the bowl with the Chocolate does not touch the simmering Water.)
• Use the best Cocoa Powder that is available for this recipe. (Dutch processed is the best.)
• Don't pour the hot Chocolate mixture into the Cream, as heat deflates the whipped Cream. So allow the Chocolate mixture to cool down before folding it into the whipped Heavy Cream.
• It is easy to whip Heavy Cream when it is cold.
• If you want to avoid the Chocolate cups, you can serve the Mousse in pretty glasses.

 





Make it, enjoy the deliciousness and 
serve it to your family with love…

Chicken Tikka Masala

Recipe No: 258

Ingredients                                   Serves 4

• Boneless Skinless Chicken……500 Grams (I used Thigh meat sliced into thin long pieces)
• Oil………………………………….….1 Tablespoon
• Coriander Leaves chopped….2 Tablespoons
• Kasoori Methi……………………1 Teaspoon (Crush with your palms before adding)
• Heavy Cream…………………….1 Cup
• Garam Masala Powder………3/4 Teaspoon
• Salt as per taste

To make hot Curry Powder

• Kashmiri Chilly Powder……...1 ½ Tablespoons
• Coriander Powder……………...1 Tablespoon
• Turmeric Powder……………….1/2 Tablespoon
• Cumin Powder………………..…1/2 Tablespoon

To Marinate

• Yogurt……………………………….2 Tablespoons
• Salt…………………………………...3/4 Teaspoon
• Pepper Powder………………..…1/4 Teaspoon
• Kasoori Methi………………….…1 Teaspoon
• Ginger Garlic Paste………….…1 Teaspoon
• Curry Powder……………….……1 Tablespoon (Recipe mentioned above)
• Lemon Juice………………………1 Tablespoon

To Grind

• Sliced Onion………………………….1 ½ Cups (Fry or Saute until brown)
• Almond……………………………………20 (Soak in ½ Cup Water, don't have to remove the skin.)
• Ginger Garlic Paste……………………1 Teaspoon
• Tomato Chopped………………………3/4 Cup (Seeds removed)

Method of Preparation

1. Mix all the ingredients to make the hot Curry Powder and keep aside till ready to be used.
2. Marinate the Chicken with the ingredients mentioned in the ‘to marinate’ section and keep aside for 30 minutes.
3. Spread the Chicken on an oiled baking tray and grill under the broiler (kept on high) on the second rack from the top for 6 minutes on each side. After the first 6 minutes, there may be a lot of juices oozing out of the Chicken. Do drain this and keep aside till ready to be used.
4. Grind the ingredients given in the ‘to grind’ section into a smooth paste along with the Almond soaking Water. (Don’t forget to saute or fry the onion till golden brown before grinding. Alternatively you can use the French fried Onion available in the market, and in that case use ¾ Cup.)
5. Heat a tablespoon of Oil in a pan on medium high flame and fry the ground paste together with the left over Curry Powder till Oil starts to ooze out. (As we are not using too much Oil, only small droplets will be oozing out.

6. Add the Chicken liquid (the one we drained while grilling) and a cup of Water to the fried Masala and let it boil.
7. Once boiled, add the grilled Chicken pieces, Salt and Garam Masala Powder; mix well; close the pan and let it cook for 5-8 minutes.
8. Add the Cream, chopped Coriander Leaves and Kasoori Methi (Crush between your palms before using.); mix well and let it boil along the sides.
9. Serve hot with Fried Rice or any Flat breads.

Notes:

• Normally glass trays are not used for broiling. So please use a metal tray for this.
• During broiling only the top coil/ burner of the Oven works. So you need to keep the tray near to that coil. Alternatively just fry the Chicken at a very high flame in a pan with a tablespoon of Oil till it is browned hear and there. (If low flame is used, the Chicken will start oozing the Water out and can end up boiling rather than frying. So stick on to the high flame and this will take only minutes.)
• It is nice to use boneless skinless Chicken Thighs for this recipe as it stays juicy and succulent after the process. If you are using Boneless Skinless Chicken breast, please reduce the cooking time. If you are using regular bone-in Chicken cut into small pieces, do use around 700 grams and also cook for 8-10 minutes per side while grilling and 15 minutes in the gravy.
• The measurement of Kasoori Methi given in the recipe is the amount before crushing/ powdering. Stick on to that amount as too much of it makes the Curry tastes bitter.
• Tikka Masala has a tendency to thicken as it cools down. Do keep that in mind while adjusting the gravy level.
• Usually Chicken Tikka Masala is red in color due to the added food color. So if you want that color, please do add a pinch of red food coloring into the gravy.

 




Make it, enjoy the deliciousness and 
serve it to your family with love…

Caramel Cashew Tart

Recipe No: 257
Will it be boring if I post another one of my ‘Ann’s’ favorites? Well to be exact, this is the sweet with which I celebrated my 21st Birthday along with my Classmates!!! Being born in May, celebrating Birthday with classmates was very rare for me (due to our summer vacation) but thanks to the never ending PG classes and lab, I was fortunate to celebrate that one with my friends… still have to mention only a very few friends where there in the class as most of them were on ‘self declared’ study leave.
A word about the ‘Ann’s’ version of this, I don’t know the name given to this by them, but it has both Cashew nuts and Raisins. I decided to leave the Raisins out as it makes this Tart a bit on the over sweet side.

Ingredients                                     Makes 12
For the Shell

• All Purpose Flour/Maida…2 cups
• Unsalted Butter…………......1/2 Cup/ 1 stick
• Egg Yolk………………………..1
• Sugar………………………...….1/4 Cup
• Baking Soda…………………..1/4 Teaspoon
• Salt……………………………….1/4 Teaspoon (Avoid if using salted Butter)
• Cold Water…………………….2-4 Tablespoons / as needed

To make the Caramel filling

• Sugar…………………………....1/2 Cup
• Water…………………………….1 Tablespoon
• Heavy Cream………………….1/3 Cup
• A pinch of Salt
• Toasted Cashew Nuts………1/2 Cup (I used roasted ones; Split the Cashews into halves)

Method of Preparation
To make the Tart Shell

1. Preheat the oven to 375˚F/190˚C.
2. Sift together Flour, Salt and Baking Soda.
3. Mix Sugar and Butter till creamy.
4. Add Egg Yolk and mix till combined.
5. Add the Flour mixture and knead into a soft dough. Use some cold water if needed. But take care not to add too much water. Use only enough water to make a dough. (It will be a bit stiff.)
6. Use half of the dough and keep the rest for later use.
7. Sprinkle some Flour on a work surface and roll out the dough into 1/3 centimeter thickness (thin when compared to other tarts) and cut  around 12, 3 ½ inch circles.

8. Line them in a Muffin pan. (It will not come all the way up, but will come half way up the sides.
9. With the help of a fork, prick the bottom of the Tart dough. This is to prevent the dough from rising too much.
10. Line the top of each of the dough with Aluminum foil and place some beans on top. (This is called weighing and it will prevent the Tart shell from rising too much.)
11. Place this in the middle of the oven and bake for 10 minutes.
12. Take it out and remove the foil along with the Beans; keep it back in the oven and bake for another 6 minutes. (This will crisp up the middle portion of the dough.)
13. Take it out and cool completely.

To make the Filling

1. Heat Sugar, Salt and Water on medium low heat until it attains a golden brown color. Don’t stir (it will make the Caramel gritty), but do swirl the pan.
2. Once the Sugar reaches a golden brown color, off the heat and pour the Heavy Cream. (It will bubble vigorously so be careful when you do this.)
3. Mix it so that the Sugar dissolves well.
4. Add the Cashew Nuts; mix well and let it cool down a bit.

To assemble the Tart

1. Place a Teaspoon full of Caramel Cashew filling (while slightly warm; if cold it will a bit difficult) in the cooled Tart Shell and serve at room temperature.

Notes:

• Don’t fill the Tart Shell while the filling is very hot as it will make the Shell soggy.
• The remaining Tart Shell dough can be kept frozen and thaw it before using. Once thawed, don’t refreeze it.
• This Tart Shell is almost like the Shell for Jam Tart, but less sweet in order to compliment the sweetness of the Caramel.
• Don’t let the Sugar caramelize a lot as it will make the filling bitter.
• If the Tart Shell dough is sticking, do refrigerate it for some time.

 






Make it, enjoy the deliciousness and 
serve it to your family with love…