PAV BHAJEE FONDUE

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Serve- 4

INGREDIENTS

1 Yellow Bell Pepper, Roughly chopped

1 Small Boiled Potato, peeled

3 Medium, Red Tomatoes, roughly Chopped

1 tbsp. Ginger, cubed

1tbsp. Tomato paste, optional

2 tbsp. Butter

1 tbsp. Pavbhajee Masala

1 tsp. Cinnamon powder

1 tsp. Red chili powder

1 tsp. turmeric powder

Salt to taste

2 tbsp. Cheese grated

2 tbsp. Fresh coriander, finely chopped

For Buns:

2-3 tbsp. Butter

Buns as required

1tbsp. Pav Bhajee Masala

METHOD

Mix chopped tomatoes, bell pepper and boiled potatoes and blend in the blender with 1 cup water. Add ginger and blend till smooth. Heat the butter in the pan and sauté tomato paste and half of the fresh coriander; add blended mixture of pepper, potato and tomatoes. Stir and cook for 10 minutes .Adjust the consistency by adding the water .Add salt and all dry powders. Cook at the low heat, Add cheese and transfer in the fondue pot.

Cut Buns in the 4-6 pieces. Heat the butter in the pan and add pav bhajee masala in to it. Add Buns piece and sauté for 1 minute. Remove and serve with Pav Bhajee fondue.

FRESH START WITH ORANGE

FRESH START WITH ORANGE

Orange is the star of spring, very citrus and sweet. Grab few for this Friday and try these simple recipes to bring bright flavor to you weekend indulgence.Five Recipes from salad to cake…

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SPRING FRESH TWIN CABBAGE & ORANGE SALAD

SERVE:2

PREP:15 Min

COOKING TIME:10 Min

INGREDIENTS

2 Oranges

1 Pink Grape Fruit

1 Cup Cabbage, Shredded

1 Cup Purple Cabbage, Shredded

7-8 Cherry Tomatoes, halved

10-12 Cashew Nuts, Toasted

½ cup Curly Parsley, Finely Chopped

For Dressing:

1 tbsp. olive Oil

1 tsp. Orange Zest

1 tbsp. Orange Jam

1 tbsp. Orange Juice

1 tsp. Ginger Juice

Salt to taste

METHOD

Wash the cabbage and strain in the colander. Peel and sliced the oranges and grape fruits. Mix the dressing in the big mixing bowl and toss with all the ingredients. Chill for 10-15 minutes. Serve

 

CITRUS PUNCH

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SERVE:2

PREP:15 Min

COOKING TIME:10 Min

INGREDIENTS

4 Oranges

2 cup water Melon cubes

1 inch Fresh Ginger, peeled

2 tbsp. Sugar or Honey

Pinch of white pepper

Pinch of Pink salt

Mint Leaves for garnishing

METHOD

Wash and wipe the oranges and squeezed the juice from the orange. Mix melon with sugar, ginger and salt in the blender. Strain and mix with orange juice. Chill and serve cold with Orange slice and mint leaves.

COLD SOUP OF CARROT, BEET & ORANGE

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SERVE:2

PREP:15 Min

COOKING TIME:20 Min

INGREDIENTS

2 Carrots, cubed

1 small Beet root

2 cups Fresh Orange Juice with Pulp

1 cinnamon stick

1 star anise

½ stick of lemon grass

Salt & Pepper to taste

1 tbsp. Olive Oil

1 tbsp. Parsley for garnishing

METHOD

Boil Beet root with 1 cup water, cinnamon stick and star anise till tender. Boil carrot with lemon grass.

Cool. Peel beet root and cubed. Mix carrot, beet and orange juice and puree in the blender. Strain and add salt and pepper. Chill for 20 minutes. Top with oil and parsley before serving. Serve with toasted French bread slices.

ORANGE RISOTTO WITH TOASTED ALMONDS

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Serve:2

PREP: 10 Min

Cooking Time: 20 Min

INGREDIENTS

1 cup Arborio Rice

2 cups Vegetable Stocks

1 sweet orange

1 tbsp. Orange zest

2 tbsp. Olive oil

2 tbsp. Toasted Almond slices

½ stem of Lemon grass, very finely chopped

1 tbsp. Butter

1 tbsp. Parmesan Cheese

Salt to taste

1 tsp. White Pepper, optional

Fresh Basil optional, for garnishing

METHODS

Slice the orange from the top and keep aside for garnishing and squeezed the remaining for juice.

Heat the pan and add olive oil and rice. Sauté and add lemon grass and orange zest. Add stocks in to the batches and press with the back of the ladle. Cook rice continuously for 15-18 minutes. When rice is slightly tender add juice, salt and pepper. Remove from the heat and add cheese. Heat another pan and toast the almonds slightly and add to the cooked Risotto. Serve hot with Cherry tomato Fresh basil and Mozzarella cheese.

 

ORANGE CAKE

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Serve:4

PREP:10min

Baking Time:40 min

INGREDIENTS

120gm All-purpose flour

2 tbsp. Corn Flour

1 tsp. Baking Powder

80 gm. Powder Sugar

60 ml. Oil

120 ml Orange juice

25 ml. Fanta

1 tsp. Orange Zest

Pinch of salt

Extra oil for brushing the loaf tin

METHOD

Grease the loaf tin with oil and set the oven at 170 degree centigrade. Sieve all the dry ingredients in the mixing bowl. Mix sugar, oil and orange zest in the stand blender. Add orange juice and mix again. Add the flour to the oil mixture in the batches to avoid the lumps. Mix again and add Fanta. Pour the batter in the loaf tin and bake preheated oven for 30-35 minutes. Remove from the oven, cool completely before turning.  Slice and serve with Mandarin Marmalade.

RED VELVET WAFFLE WITH FRESH STRAWBERRIES AND SOUR CREAM

RED VELVET WAFFLE WITH FRESH STRAWBERRIES AND SOUR CREAM

Serve:2

Prep: 10 min.

Cooking Time: 15 min

INGREDIENTS

1 cup Ready Made Red Velvet Cake Mix

2 tbsp. Rice Flour

1 tbsp. Beet Root Powder

½ tsp. Vanilla sugar

2 tbsp. Yogurt

Milk for Binding

Cooking spray for greasing the waffle Trays

Strawberries & Sour Cream for serving

METHOD

Mix all the dry ingredients in the mixing bowl and slowly add yogurt and milk to make smooth batter.

Grease waffle trays with cooking spray and heat. Spread the batter evenly in the waffle trays and cook the waffle for 8-10 minutes.  Remove gently and serve with sour cream & strawberries or pour some honey.DSC_0257

SMOKE INFUSED MASHED POTATOES

SMOKE INFUSED MASHED POTATOES

Serve :2

PREP: 10 min.

Cooking Time 35 min.

INGREDIENTS

3 medium Potatoes, peeled and cubed

2 tbsp. Butter

1 cup Milk

Salt to taste

1 charcoal

1 tsp., Truffle oil

METHOD

Cook potatoes with water and salt till done. Remove from heat and strain. Mash potatoes with potatoes mashed while hot. Keep the mash potatoes in the big bowl. Make a whole in the center.

Heat the charcoal and keep it on the aluminum foil and add some butter to make smokes. Keep it in the center of mashed potatoes and cover with tight lid. Keep it for 5-6 minutes till the smoke absorbed by the potatoes.

Heat the pan and add potatoes, butter, milk, together to cook. Stir continuously till done. Finish with truffle oil and serve hot.

OKRA WITH ZATTAR( THYME)

OKRA WITH ZATTAR( THYME)

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Serve :2

Prep: 10 min

Cooking Time 10 min.

INGREDIENTS

250 gm. Okra

2 tbsp. Oil

1 tbsp. Zattar Powder

1 tsp. Lime Powder

1 tbsp. Bazaar powder( Arabic Spice mix)

1 tsp. Turmeric

1 tsp. Chili powder

Salt to taste

METHOD

Wash and wipe with clothes okra. Cut heat and tail and cut in to 2 cm. long pieces.

Heat the oil and shallow fry okra for 2-3 minutes. Add all the spices and stir fry. Add salt and cook for 2 minutes. Serve hot with bread. Very quick and simple recipe, hope you will like the taste with Twist. Enjoy…

FRIED RICE WITH GRILLED FRUITS

FRIED RICE WITH GRILLED FRUITS

SERVE: 2

PREP TIME: 30 min

COOKING TIME: 30 min

INGREDIENTS

2 cups Boiled Rice

1 cup Carrots, thinly sliced like match sticks

1 cup Cabbage, finely sliced

1 cup Red Bell pepper, finely sliced

1 tsp. White pepper powder

1 tbsp. Brown Vinegar

1 tbsp. Soya sauce

1 tbsp. Cranberry Juice

2 tbsp. Chopped Parsley

Salt to taste

2 tbsp. Grape seeds oil or any oil

For Fruit Sticks:

1 cup Fresh Pineapple, cubed

1 cup Grapes

1 cup Cherry Tomatoes

1 tbsp. Olive oil

2 tbsp. Pomegranate molasses

1 tbsp. Balsamic Vinegar

1 tsp. Black Pepper

2 tbsp. Light Brown Sugar

Salt to taste

METHOD

Heat the oil in the frypan on medium high heat and add carrot first and stir for half minutes. Add cabbage and bell pepper and stir well. Mix with rice and remains ingredients and cook for 2 minutes.

You can Cook this recipe in the Recke , Multi cooker easily , a smart cooker for fuss free Cooking.

For Fruit Sticks:

Caramelize the brown sugar in the fry pan over the medium heat and add olive oil, black pepper and pomegranate molasses. Stir and toss all the fruits in it. Add little salt and stir fry all these fruits for 2 minutes. Remove from heat and cool. Arrange in the skewers and spray with balsamic vinegar. Serve with fried Rice.

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KARAMEL KULFEE

KARAMEL KULFEE

Kul fee is a creamy very milky soft textured ice-cream, very popular during summer time. I tried to make this Kul fee with little twist and off course without any fuss. My all recipes are quite simple and fuss free that is why the name of the blog is fuss free. I change the spelling of caramel to caramel because it is going well with Kul fee. Caramel is so sticky yet tasty. I personally like caramel with slightly burnt flavor. You can make according to your choice.

INGREDIENTS

1 cup castor sugar

¼ cup Light Brown sugar

2 ½ cups Double cream

1 tbsp. Butter

1 tsp. Sea salt

1 tbsp. Vanilla sugar

3/4 cup water

3-4 tbsp. Pistachio, slightly toasted

Kul fee molds

Ice Cream Machine

Cherries for garnishing, optional

METHOD

Heat a frypan and add both the sugars. Once the sugar started melting and change in color to golden brown add butter and water in it. Mix gently and add ½ cup cream. Stir well and cook till it turns in to sticky sauce. Remove and add salt in it. Cool it completely before mixing with cream. You can keep the pan over the ice cubes to save times.

Mix cream with vanilla sugar and whisk with hand blender. Add caramel sauce and whisk lightly again and transfer it in to ice cream maker. Once the mixture is half set, pour it with the help of spoon in to kul fee molds or transfer it into ice cream box. Set in the fridge for 2-3 hours. Before serving, stir the lid covered Kul fee mold in the warm water and remove it from the molds. Serve with Pistachio nuts and cherries.

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