THAI CHICKEN GREEN CURRY

HI!!IHERE IS ANOTHER DELICIOUS RECIPE AGAIN . ,THE CUISINE IS FROM MY FAVORITE PLACE......THAILAND.THE FOOD,THE HOSPITALITY AND VALUE FOR MONEY HERE DOES NOT COMPARE TO ANY PLACE IN THE WORLD....IF YOU WANT TO FEEL THOROUGHLY SPOILT,I SUGGEST YOU GO THERE..I JUST GOT BACK AND ALL I FEEL LIKE DOING IS CATCHING THE NEXT FLIGHT TO THE SAME PLACE.... IM POSTING A WORLD FAMOUS THAI DISH CALLED KAENG KHIO WAN KAI.....OR THAI GREEN CURRY CHICKEN....I HAVE ALSO ADDED THE RECIPE ON HOW YOU CAN MAKE YOUR OWN GREEN CURRY PASTE AT HOME.THERE ARE A LOT OF INGREDIENTS AND I ADMIT,IT DOES REQUIRE EFFORT BUT ONCE YOU MAKE YOUR CURRY WITH THE HOME MADE PASTE,THERES A DIFFERENT MAGIC TO IT.THE MAIN EFFORT HERE IS THE POUNDING OF THE INGREDIENTS WITH A MORTAR AND PESTLE. SOME PEOPLE DO BLEND THE INGREDIENTS TO BUT AS THAIS SAY,THE TRUE FLAVORS OF THIS PASTE COME OUT SLOWLY AND STEADILY AS EACH INGREDIENT IS POUNDED..YOU COULD ALSO BUY THE READY MADE GREEN CURRY PASTE THAT IS NOW AVAILABLE IN EVERY SUPERMARKET IF YOU WANT TO SAVE THE EFFORT..........EITHER WAYS,BOTH THE CURRY PASTE RECIPE AS WELL AS HOW TO COOK IT IS GIVEN BELOW WITH A STEP BY STEP LINK TO THE PICTURES........HERE GOES THE RECIPE!!
THAI GREEN CURRY PASTE (HOMEMADE)
1)50 GRAMS CHOPPED SHALLOTS
2)50 GRAMS GARLIC CHOPPED
3)30 GRAMS THINLY SLICED GALANGAL
4)1 TABLESPOON/30 GRAMS THINLY SLICED LEMON GRASS
5)250 GRAMS SLICED BIRD EYE GREEN CHILLI
6)100 GRAMS CHOPPED BIG GREEN CHILLIES (NOT SPICY)
7)15 GRAMS CORIANDER AND ROOT
8)I KAFFIR LIMES ZEST CHOPPED AND ADDED
9)SWEET BASIL LEAVES 100 GRAM
10)1 TABLESPOON PALM SUGAR
11)3/4 TEASPOON SHRIMP PASTE
12)FEW BLACK PEPPERCORNS 3-4
13) 3/4 TABLESPOON ROASTED CORIANDER SEEDS
14)3/4 TABLESPOON ROASTED CUMIN SEEDS

POUND ALL THESE INGREDIENTS WITH PESTLE AND MORTAR TILL YOU GET A FINE PAST OR BLEND (TO SAVE EFFORT )

THAI GREEN CHICKEN CURRY RECIPE(2 PEOPLE)
INGREDIENTS
1) 1/2 CUP COCONUT MILK
2)CHICKEN THIGH SLICED 150 GRAMS
3)EGGPLANT QUARTERED AND KEPT IN SALT WATER (ABOUT 6 PIECES)
4)PINCH SALT
5)FISH SAUCE 1 TABLESPOON
6)CHICKEN STOCK 1/2 CUP
7)OIL
8)FEW LIME LEAVES
GARNISH :FEW BASIL LEAVES AND SLICED RED CHILLI
METHOD
1)IN A PAN HEAT OIL. WHEN HOT, STIR FRY THE CURRY PASTE(2 TABLESPOON0 TILL NICE AND FRAGRANT.
2)ADD HALF COCONUT MILK AND STIR FRY TILL WELL MIXED WITH CURRY.
3)NOW ADD THE REST AND STIR FRY
4) ADD CHICKEN AND LIME LEAVES AND INCREASE FLAME..COOK CHICKEN
5) ADD QUARTERED EGGPLANT AND COOK
6)NOW ADD STOCK AND FLAME SHOULD BE HIGH. ADD SUGAR,FISH SAUCE AND SALT AND TASTE FOR SUGAR AND SALT.
7)ADD SOME BASIL LEAVES AND SERVE IN A BOWL GARNISHED WITH BASIL AND RED CHILLI.ENJOY
STEP BY STEP LINK
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THAI GLASS NOODLE SALAD

HI!!!!!!!!!!!!!!!! IM POSTING A LOVELY AND REALLY SIMPLE THAI SALD WHICH IS ONE OF THAILANDS SPECIALITIES............IT LOOKS LOVELY ON A TABLE AND TASTES EVEN BETTER...DO TRY DECORATING IT JUST THE WAY THE IMAGE I HAVE POSTED HAS DONE IT AS ATLEAST 50% OF THE MAGIC AND APPEAL IN ANY DISH IS IN THE WAY IT LOOKS!!!!!!!!!!! HERE GOES THE RECIPE
THAI GLASS NOODLE SALAD (YAM WOON SEN)
INGREDIENTS
1) GLASS NOODLES(SOAKED AND SOFTENED) 50 GRAMS
2) SLICED CARROTS 40 GRAMS
3) SLICED ONIONS 35 GRAMS
4)SPRING ONIONS CUT 2 INCHES(AROUND 2 STEMS)
5)BIRD EYE CHILLIES SLICED /CHOPPED 30 GRAMS
6)CHERRY TOMATOES HALVED ABPOUT 6 WHOLE TOMATOES HALVED
7) SMALL PRAWNS BOILED AND KEPT 50 GRAMS
8)FRIED BROKEN PEANUTS(OPTIONAL..TO BE USED AS A GARNISH)

THE MAGICAL DRESSING(YAM DRESSING)
1) LEMON JUICE 2 TABLESPOONS
2)FISH SAUCE 1.5 TABLESPOONS
3) SUGAR SYRUP 1 TSP
(TASTE THE DRESSING:IT SHOULD HAVE THE PERFECT BALANCE OF SWEET ,SALTY AND SOUR.......)
METHOD
1) IN A MIXING BOWL,MIX AND KEEP THE DRESSING
2) MIX THE GLASS NOODLES WITH THE TOMATOES,CARROTS ,ONIONS ,CHILLIES AND SPRING ONIONS. TOSS WELL WITH DRESSING
3) NOW TOSS THE PRAWENS AND MAKE SURE THEY ARE ALSO WELL TOSSED WITH THE DRESSING.
4) YOU CAN TOP THIS SALAD WITH BROKEN AND FRIED PEANUTS
5)SERVE THE SALAD ON A LETTUCE LEAF WITH A LEMON WEDGE ON THE SIDE

THAI RAW PAPAYA SALAD(TRIED AND TESTED BY DIVYA BURMAN)

HI!! IM POSTING AN AMAZING RAW PAPPAYA SALAD THAT I TRIED OUT.....IT IS JUST SO EASY AND TASTES FANTASTIC......RAW PAPPAYA ON ITS OWN DOES NOT HAVE MUCH FLAVOUR BUT HAS A TERRIFIC CRUNCH. ONCE IT IS TOSSED IN A NICE SPICY DRESSING,IT TASTES FAB!! THIS IS A THAI RECIPE THAT I LEARNT FROM A LADY IN KOH CHANG ,THAILAND.......VERY AUTHENTIC AND DELICIOUS...IT WOULD HELP IF YOU PICKED UP A PAPAYA SHREDDER NEXT TIME IN THAILAND AS IT MAKES THE JOB A MILLION TIMES EASIER........HERE GOES THE RECIPE WITH A STEP BY STEP LINK TO PICTURES......
THAI RAW PAPAYA SALAD

INGREDIENTS

. 4 CLOVES GARLIC
.2 THAI CHILLIES CHOPPED
.PALM SUGAR 1 TABLESPOON
.LEMON JUICE 3 TABLESPOON
.FISH SAUCE 2 TABLESPOON
.1/4 CUP GREEN BEANS CHOPPED 1 INCH
.2 TOMATOES QUARTERED OR 12 BABY TOMATOES HALVED
.1/4 CUP ROASTED PEANUTS BROKEN
METHOD
.TAKE A MORTAR AND PESTLE AND POUND GARLIC AND CHILLIES.
.ADD PALM SUGAR.POUND
.ADD LEMON JUICE AND FISH SAUCE. POUND AND MIX A BIT AS ITS LIQUIDY.
.ADD BEANS AND POUND SO BEANS CAN ABSORB DRESSING.
.ADD TOMATOES AND POUND A BIT.
.NOW ADD PAPAYA(TAKEN OUT FROM CHILLED WATER AND DRAINED) AND ADD TO MORTAR.TOSS WELL SO ALL THE PAPAYA ABSORBS DREESING
.ADD PEANUTS .TOSS AND SERVE

STEP BY STEP LINK TO PICS
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THAI SOYABEAN IN CABBAGE CUPS

"Recipes for Foodies"   HI!! TODAY IM POSTING AN ABSOLUTELY DELICIOUS RECIPE.......ITS VEGETARIAN.......ITS LOW FAT AND FILLED WITH FLAVOUR. I USED TO SERVE THIS AS A VEG SNACK AT A LOT OF GET TOGETHERS BUT TODAY ...THIS WAS ALL MINE....... I MADE A BIG BOWL OF THAI SOYABEAN AND ATE IT WITH CABBAGE CUPS...... I HAVE NEVER FELT SO SATISFIED AND YET SO LIGHT......... DO TRY THIS RECIPE ALL MY VEGGIE FRIENDS..YOU LL BE CRAVING FOR MORE AND MORE..........HERE GOES THE RECIPE THAI SOYABEAN WITH CABBAGE CUPS INGREDIENTS . 1 CUP SOYABEAN .3/4TH CUP CHOPPED ONIONS .2 TSP CHOPPED GARLIC .2 TSP CHOPPED GREEN CHILLIES .2 TABLESPOONS TOMATO SAUCE .3 TABLESPOONS CORIANDER CHOPPED .2.5 TABLESPOON SOYA SAUCE .1 TABLESPOON THAI RED CURRY PASTE .1/2 CUP BEAN SPROUTS AND PEANUTS (OPTIONAL) ..JUICE OF 3/4 TH LEMON .SPRING ONION AND CORIANDER CHOPPED TO GARNISH ALONG WITH CHILLI FLAKES METHOD . SOAK SOYA BEAN IN WATER FOR ATLEAST HALF HOUR .WASH 3-4 TIMES .NOW SQUEEZE THEM AND TAKE ALL WATER OUT .IN A WOK,HEAT 1 TABLESPOON OIL. .SAUTE THE CHOPPED ONION .NOW ADD CHOPPED GARLIC AND GREEN CHILLIES.SAUTE .TOSS IN SOYABEAN .SAUTE TILL WATER DRIES .ADD THE TOMATO SAUCE,SOY SAUCE,THAI RED CURRY PASTE AND F NOT VEGETARIAN ,PUT IN 1/2 CHICKEN STOCK CUBE CRUMBLED. .ADD LITTLE CRUSHED BLACK PEPPER AND SAUTE. NOW ADD SPRING ONIONS AND SAUTE TILL CRISP .ADD CORIANDER SPRING ONIONS,CHILLI FLAKES AND FEW TOASTED PEANUTS .TASTE FOR SALT AND SQUEEZE LEMON JUICE.SERVE WIT

CHICKEN LIVER PATE

Aditi Anand Wasan Hi Guys.... Posting a very simple recipe for Chicken Liver Pate, been in my parental home since generations.... hope you like it Makes 250 gms for about 4 people Ingredients :- 200 gms Chicken Liver 1 medium onion (chop as fine as possible) 2 cloves garlic (crush) 75 gms Butter Chop and combine Parsley / Bay leaf / and few sprigs of thyme Seasoning 1 tblsp Brandy Method Melt 25 gms of the butter, add chicken livers and saute for 2 -3 minutes. Sprinkle with herbs, garlic, seasoning and onion. Cook for one minute. Cool the livers, Chop and pound well. (you can put into a blender if you want it really smooth). Melt the rest of the butter and add to the pate with brandy. Pack into a mould and chill. Unmould and serve with lightly buttered melba toast or even thin crackers.... Enjoy !!

TIRAMISU

A FANTASTIC TIRAMISU RECIPE BY Anita Abhyankar-Bajaj Tiramisu – Italian, ‘’Pick me up” Ingredients for eight (8) people • Espresso Coffee • Ladyfinger Biscotti (Sponge Biscuits - absorbable) • 4 Eggs • Mascarpone Cheese – box of 500 grams • 2 spoons of sugar for each egg • Cocoa Powder • Alcohol - Marsala Wine or any liquor (optional) Directions (1) Break the eggs and separate the white from the yolk in two separate bowls. Beat up the yolks in the bowl and add 2 spoons of sugar for each yolk. Separately, beat up the white of the eggs, till they are soft & fluffy in texture; (2) Add the mascarpone cheese to the yellow yolk & sugar and mix it up all very well, till it becomes a thick creamy texture. (3) Add the white of the eggs to the mascarpone, yolk & sugar and mix all very well (4) Line your Pyrex glass dish with the biscotti which have been dipped in the espresso coffee. Then pour the above mix on top of the layer of biscotti, followed by another layer of biscotti, and then another layer of the mascarpone mix. (5) Sprinkle cocoa powder all over the dish for decoration and flavour. (6) Cover it with silver foil or cling film and put in the fridge to set. Refrigeration time is essential for Tiramisu, as it allows for the flavours to come together. Minimum of three (3) hours is required, for best results, refrigerate for six (6) hours or more. Ideally, make the Tiramisu a day in advance and keep in fridge overnight.

SPICY SRI LANKAN PRAWN CURRY

HI!!! IM BACK AGAIN WITH A LOVELY RECIPE!!! I LEARNT THIS ONE FROM A SRI LANKAN LADY AND EVERY TIME I MAKE IT..........IT IS SUPER DELICIOUS.....YOU CAN MAKE THIS CURRY WITH CHICKEN,FISH OR PRAWNS...INFACT ITS A GREAT CURRY TO EVEN MAKE VEGETARIAN....ADD POTATOES,MUSHROOMS CARROTS ETC ETC AND ENJOY THIS DELICIOUS CURRY WITH WHITE RICE AND ....THERE IS A LOVELY SAMBAL ADDITION TO IT WHICH YOU CAN EITH GARNISH THE CURRY WITH OR ADD A LITTLE TO YOUR INDIVIDUAL BOWL WHILE EATING..HERE GOES THE RECIPE!!! SPICY SRI LANKAN PRAWN CURRY(MARGARET) INGS .PASTE OF 5 FRESH CHILLIES AND 4TSP GINGER CRUSHED .MUSTARD SEEDS,1/4 To 1/2 tsp .CURRY LEAVES .2 ONIONS SLICED, .3TSP GARLIC PASTE .3 TSP ZEERA/CUMIN PWDR .2TSP SALT . 3 SP DESICATTED COCONUT 2 0Z COCONUT MILK .4 OZ WATER 3/4 TSP.HALDI /TURMERIC .5 TOMATOES SKIN REMOVED N CHOPPED FINE, PRAWNS I KILO DE SHELLED N DEVEINED ,LEMON GRASS FRESH 5 PIECE LONG .FRESH CHILLIES DESEEDED CUT INTO STRIPS -2. .FEW CORIANDER LEAVES METHOD . PUT 2 OZ OIL IN A WOK . ADD 1 TSP MUSTARD SEEDS.LET THEM POP. .ADD 2 ONIONS SLICED MIX . WHEN ONIONS ARE BROWN ADD RED CHILLI N GINGER PASTE AND 3 TSP CRUSHED GARLIC .BHOONO 7 MINS.ADD ¾ TSP HALDI.MIX TILL SMELL GOES. . ADD IN THE 4 TOMATOES CHOPPED V THIN N FRY 10 MINS. .ADD SALT AND.ADD PRAWNS N MIX . NOW ADD 1 CUP THICKISH COCONUT MILK.SLOWLY ADD 1 MORE CUP N MIX. . NOW PUT IN THE STRIPS OF LEMON GRASS BRUISED AND 2 FRESH CHILLIES DESEEDED CUT IN STRIPS. . LET IT BOIL 7 MINS N SIMMER CHECK FOR SALT.TAKE OUT LEMON GRASS AND.GARNISH WITH CORIANDER . SERVE HOT WITH WHITE RICE .YOU COULD ADD SOME LEMON JUICE TO THE CURRY IF YOU LIKE  DRESSING/GARNISH OR ON THE SIDE/SAMBAL INGS . MUSTARD SEEDS .CURRY PATTA .GREEN CHILLIES N ONIONS CHOPPED 1)PUT COCONUT OIL IN PAN.ADD MUSTARD SEEDS AND LET IT POP.ADD CURRY LEAVES,GREEN CHILLIES AND ONIONS AND SAUTE.ADD LITTLE SALT AND LEMON JUICE 2) ADD TO PRAWN CURRY AND EAT

THAI CHICKEN STIR FRIED WITH CHILLIES AND SPRING ONIONS

KHWANJAIS THAI CHICKEN STIR FRIED WITH CHILLIES AND SPRING ONION

 

INGREDIENTS

400GM BONELESS CHICKEN SLICED OR CUBED

6-7 GARLIC CLOVES OR CHOPPED GARLIC

3 SPRING ONION  GREENS AND SCALLIONS CHOPP ED

7-8 SLICES RED AND GREEN CHILLIES

3T OYESTER SAUCE/1TTHAI SEASONING SAUCE/1t SWEET DARK SOY SAUCE

2t SUGAR

1t CHICKEN PWDR

OIL

METHOD

MARINATE CHICKEN IN SOYA  AND SESAME OIL

STIR FRY CHICKEN IN HOT OIL TILL ALMOST COOKED

POUR OUT OIL ADD CHILIES AND GARLIC

STIR FRY AND ADD ALL 3 SAUCES,CHICKEN PWDR AND SUGAR

IN THE END ADD SPRING ONIONS STIR FRY AND SERVE WITH ICE BERG LETTUCE  DONE

ASIAN GLAZED SEA BASS

Asian glazed Sea Bass  BY HAYLEY EDWARD

Ingredients
2 x 125 g sea bass fillets
2 tbsp honey
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp mirin
1 fat clove crushed garlic
1 tsp crushed ginger

Mix all the ingredients except the sea bass together in a bowl. Marinade the fish for a minimum of 2 hours.
To cook – preheat the oven to 160 C, place the fish onto the tray and bake until the fish is cooked this will take 8- 10 minutes. Remove and leave to rest.
Meanwhile pour the marinade into a pan and reduce until syrupy, then pour over the fish


PRINTER FRIENDLE RECIPE

CHICKEN FILLETS WITH HOT SALSA AND LOW FAT CHEESE

HI!!! ONCE AGAIN ,BEING A MONDAY, A LIGHT GRILLED AND LOW FAT MEAL WAS IN IMMENSE NEED.....I GOT THIS REALLY NICE CHICKEN RECIPE FROM MY SIS IN LAW.........IT TURNED OUT JUST FAB.......I MARINATED THE CHICKEN FOR JUST 3 HOURS AND IT WAS STILL SO SOFT........I CAN IMAGINE HOW 5-6 HOURS MUST BE TASTING.......THE CHICKEN HAS A SPICY SALSA AND A LOVELY SLICE OF NO FAT CHEESE......THE RESULT!!!! AWESOME.........HERE GOES THE RECIPE!!!

CHICKEN BREASTS  FILLETS WITH HOT SALSA AND LOW FAT CHEESE

INGREDIENTS
1) 2CHICKEN BREAST FILLETS BEATEN WITH MALLET TILL VERY THIN(HOW I WISH I COULD DO THAT TO ME!!!)
2)GARLIC PASTE 4 TSP
3) LEMON JUICE 1 TABLESPOON
4)ONION PASTE (1/2 ONION)
5)RED CHILLI FLAKES (LESS THAN A QUARTER TSP)
6) SALT AND PEPPER.
7) 1 BOTTL HOT SALSA (AVAILABLE AT MOST SUPERMARKETS)
8) 2 SLICES LOW FAT CHEESE
9) LITTLE WHIPPED SOUR CREAM MADE OUT OF HUNG YOGURT N SOME LEMON JUICE DROPS.
10)CHOPPED CHIVES TO GARNISH

METHOD(PREHEAT OVEN TO GRILL)

1) MAKE SURE YOU BEAT THE CHICKEN FILLETS WITH A MALLET TILL VERY THIN(ABOUT 1/4 -1/2 INCH)
2)PIERCE WELL WITH KNIFE
3) MAKE A GOOD MIXTURE OUT OF GARLIC PASTE,LEMON JUICE,ONION PASTE,SALT PEPPER AND CHILLI FLAKES
4) ADD CHICKEN FILLETS TO THIS MIX AND MARINATE 5-6 HOURS ATLEAST
5) NOW. TAKE OUT CHICKEN FILLET AND PUT IN A NON STICK PAN.COVER AND LET IT COOK WELL AND FLIP.CHICKEN IS COOKED WHEN A KNIFE GOES IN AND SLIPS OUT EASILY.
6) TOP THE CHICKEN WITH WARM SALSA AND PLACE A SLICE OF CHEESE ON TOP.GRILL IN OVEN TILL CHEESE HAS A NICE BROWN LOOK.SERVE  TOPPED WITH CREAM AND GARNISHED WITH CHIVE

PRINTER FRIENDLY RECIPE

APPLE AND CINNAMON MUFFINS

Recipe :Apple and Cinnamon Muffins tried and tested by aarti sarin jain
2 apples
250gm Plain Flour (Maida)
2tsp baking powder
2tsp ground cinnamon
125g brown sugar plus 4tsp for sprinkling
125ml honey
60ml runny yogurt ( add milk if the yogurt is too stiff)
125ml vegetable oil
2 eggs
75gm almonds

Method:

• Preheat the oven to 200 degree C
• Peel and cut the apples into small pieces.
• Sieve the flour and baking powder and mix the cinnamon.
• Whisk together the 125gm brown sugar, the honey,yogurt,vegetable oil and the eggs in a another jug.
• Chop the almonds and add to the flour mixture. Put half the almonds in a bowl with the brown sugar and cinnamon; this is the topping.
• Now fold in the wet ingredients into the dry ingredients. Muffin mixture means it will be a bit lumpy.
• Put the muffin mixture into the muffin liners and sprinkle the topping.
• Bake for 20 minutes and then place on wire rack for 5 minutes and place them on a wire rack till cool.

Tip:

• I used only 4tbsp of honey; makes the muffins less sweet but perfect.
• Almonds should always be added according to your instinct. 

PRINTER FRIENDLY RECIPE

VENISON STEAKS WITH PEPPER SAUCE (TRIED AND TESTED BY HAYLEY EDWARDS)

Venison steaks with a pepper sauce
• 2 x 225g venison steaks

• 1 tsp olive oil
• 1 crushed clove of garlic
• 1 tbs crushed pepper corns

For the sauce

• 75ml double cream
• 10-20 green peppercorns

Method
1. Crush the cloves, peppercorns and garlic, make a paste and with the olive oil. Season the steaks with the paste, spreading it evenly over both sides of the meat.
2. Put the steaks into the pan and fry for about two minutes on each side, until they are sealed
To make the sauce:
1. Pour double cream into a pan and bring to the boil. Season and then add the peppercorns to taste.
2. Put the steaks back into the pan, letting them heat in the boiling sauce for a few seconds, then remove from the heat and serve.

CARROT CUPCAKES (TRIED AND TESTED BY ARTI SARIN JAIN)

Carrot Cupcakes : Healthy and not so sweet

Carrot muffins are so popular as they are super healthy. I actually make my cake with wheat flour but for the muffins are use all purpose flour. I have tired so many different recipes for carrot muffins but this one is to die for it has walnuts,raisins and apple cored.
I love baking things that you can use just a paddle and a bowl and no machine ( Kitchen Aid I do love you but using my hands is my favourite option) also knowing that we can do without a blender makes me smile.

Carrot muffins, taste of carrot but they are not sweet and rich. Light and healthy.

Carrot Cupcake with Cream Cheese frosting and fondant carrot

Recipe: Carrot Muffins
2 cups all purpose flour
2 tsp baking soda
2 tsp cinnamon
1/4 tsp salt
3/4 cup sugar
3/4 cup vegetable oil
3no. eggs
2 cups carrots, grated
1/2 cup walnuts, crushed
1/2 cup raisins
2 tsp vanilla
1 apple,peeled and cored,chopped (1 3/4 cups).

Method:

• Preheat the oven to 400 degree. Line your muffin/cupcake pans
• Sieve the dry ingredients flour,salt,baking soda and cinnamon.
• In a large bowl combine the sugar,oil and eggs. Mix until they are well combined.
• Stir in the carrots,walnuts,raisins, vanilla and apple.
• Fold in the flour mixture. Don't over beat.
• Spoon the mixture, I like to use an ice scoop to drop my mixture.
• Bake them for 20 minutes or until a cake tester or toothpick inserted in the center of the muffin comes out clean.

Tip:

• Muffins are for breakfast, normally contain fruit, batter isn't as smooth as cupcakes mixture, are larger than cupcakes. Like in England the cupcake liners are much smaller than a muffin liners. 
• In simple terms cupcakes are iced and muffins aren't.
• Remember to use really good quality carrots your muffins are directly related to the type of carrots you use.
• I made the carrot muffins and iced them with cream-butter cheese frosting the same frosting as the red velvet cupcakes.

The carrot on top the cupcake is made from home made fondant which I will cover in my next blog post. Until then Happy Baking !

GOOEY CHOCOLATE PUDDING

GOOEY CHOCO PUDDING

Ingredients
3 Cups All Purpose Flour
1 1/2 Cups Granulated Sugar
1/2 Cup Cocoa Powder
4 tsps Baking Powder
1/2 tsp Salt
1 Cup Milk
2/3 Cup Melted Unsalted Butter
3 tsps Chocolate Essence

Topping
1 Cup Granulated Sugar
1 Cup Brown Sugar
1/2 Cup Cocoa Powder
2 1/2 Cups Hot Water

Preparation
1. Preheat over to 350 C.
2. Sieve all purpose flour, cocoa powder and baking powder in a bowl. Add granulated sugar & salt to the same and mix well.
3. Add all wet ingredients in the bowl & whisk well till all is incorporated. It will be thicker than usual cake batter.
4. Spread cake batter in a greased pan.
5. Now, whisk all dry ingredients of topping in a separate bowl and add hot water to it and mix well.
6. Pour this liquid on the cake batter and dont mix it, let the topping just be there.
7. Bake the cake for 45 minutes.
8. The top will set and you will see a brownie like crust.
9. Take it out and let it cool.
Serve with whipped cream or Icecream
This can also be served HOT.

PERI PERI CHICKEN WITH CARAMELISED ONIONS AND MUSHROOM SAUCE

HI!!!!!! WE DECIDED TO HAVE A REALLY CHILLED OUT AND LIGHT MEAL LAST NIGHT AND I WAS IN A FLUX AS TO WHAT TO MAKE.I GOT THIS LOVELY RECIPE FROM MY SIS IN LAW AND IT CAME OUT DELICIOUS....THE MARINADE IS SOUR AND SPICY AND THE MUSHROOM TOPPING IS SUBTLE...THE COMBINATION WAS PERFECT!!THANK YOU POOJA!!!HERE GOES THE RECIPE PERI PERI CHICKEN TOPPED WITH CARAMELIZED ONIONS AND MUSHROOM SAUCE INGREDIENTS 1)2 CHICKEN BREASTS BEATEN THIN WITH MALLET AND WELL PIERCED 2)NANDOS PERI PERI SAUCE 2TABLESPOON 2)SOYA SAUCE 1 TABLESPOON 3)LEMON JUICE 3/4 TH LEMON 4)GARLIC PASTE 1TSP SALT TO TASTE AND PEPPER 5)A LITTLE RED CHILLI (RANG MIRCH ) FOR COLOR 6)WORCESTIRE SAUCE 1 TABLESPOON INGREDIENTS FOR MUSHROOM MIX 6)1 PKT MUSHROOMS CHOPPED 7)MILK 1/2 CUP 8)1TSP BALSAMIC VINEGAR 9)LITTLE CORNFLOUR MIXED IN WATER TO THICKEN 10)1 ONION CARAMELIZED AS A TOPPING METHOD 1)MIX THE PERI PERI SAUCE,SOYA,LEMON JUICE,WORCESTIRE SAUCE,GARLIC PASTE AND CHILLI AND MARINADE CHICKEN IN THIS 5 HOURS OR EVEN BETTER OVERNIGHT. 2)MAKE THE MUSHROOM MIX BY TAKING A PAN AND ADDING CORNFLOR MIX,MILK AND MUSHROOMS AND BALSAMIC.ADD SALT AND PEPPER TO TASTE.LET IT BOIL AND GET SLIGHTLY THICK REMOVE AND KEEP ASIDE 3) NOW TAKE CHICKEN OUT OF MARINADE AND PUT IN A NON STICK PAN.COVER AND LET IT COOK WITH ITS OWN STEAM.ADD SOME MARINADE FLIP AND DO THE SAME TILL ITS COOKED 4) NOW TAKE CHICKEN OUT.PLACE IN DISH AND TOP WITH ONIONS AND MUSHROOM MIX......ENJOY STEP BY STEP LINK http://www.facebook.com/media/set/?set=a.10150784143755344.736324.631380343&saved