The Curry Delight

Chicken Keema Curry

The Spicy food that we Indians generally have is quite an addictive food pattern. Once you have gone the spicy way, and your tongue starts relishing the heat of the magic-box spices, there's no going back. Although there is one tiny problem. Some of the most alluring dishes are definitely time consuming to make. Plus, what about the novice cook or people just getting introduced to Indian cooking? 

My answer is mince chicken. Easy to eat, easy to make and so very versatile. Its absolutely idiot proof. So what are you waiting for? Just follow this simple recipe and start your 20 mins dinner plans today.

From Choux to Gougeres (Cheese Puff)

Cheese Puffs

I know making an eclairs or a profiterole seems pretty daunting. That baked dough with the airy texture might seem very elusive to the unseasoned baker. Yet, the heart wants them anyway. So here's what I make when I feel like eating something light and cheesy and wonderfully yummy!

So you have to master the basic choux pastry technique. I would say, stop worrying about names and just delve into the utter brilliance of these cheesy delicacy.

I have used Gruyère cheese for this recipe.  You can play around with a variety of cheeses like Romano and Parmesan, to see which of them tastes the best for you.

I have had quite a bit of success with adding cooked Bacon bits and goats cheese to the dough. In fact go wild and make it according to what suits your taste bud.

Cherry Custard Tartlet

Cherry Custard Tartlet

[I know I was supposed to provide the recipe for the passionfruit mousse cake that I had made for my friends last week. However, the pictures for the cake didn't come out as I had hoped and  so in spite of having a rather great recipe I will not able to post it right away. May be some other time. ]

So without further waste of time, I give you  the Cherry Custard Tartlet.

This is perhaps the most gorgeous tartlet you will ever make. Take my word for it. After all what is more festive and beautiful than cherries? Now imagine a flaky, light, buttery tart shell. Filled with creamy thick vanilla custard. And then slathered with cherry sauce. Its brilliant. So take my word for it, you absolutely have to make it.

The Dinner With Friends (Part 1): Quiche Lorraine

Over the past one week, I have been having a sort of nervous tick, to cook and bake as much as I can. And there is absolutely no way, I can eat so much. So I did the most logical thing. Invited my friends over for a dinner. 

I baked the desserts a day in advance. On the fateful day I made a rustic quiche lorraine served with a leafy green salad. Over all, this is what the menu looked like:

• Quiche Lorraine served with salad green
• Passionfruit Mousse  cake
• Carrot cupcake 

Yes, I know, my menu was more dessert heavy. However, the quiche is such a complete meal that it made no sense to have another entrée. So without making you guys wait anymore, let me explain how to go about making a foolproof Quiche.

What You Will Need:

For the quiche case: (makes 2 thin crusts)

What's Up With That Welsh Rabbit?

Welsh Rabbit

So what is so special about cheese on toast anyway, you may ask. Then I have to smile and tell you that although, for cheese and toast it is a bit of work, Welsh Rabbit or Rarebit bit (if you like it called by its non-cuddly name) is something you just have not tried yet.

What happens when you take an ordinary piece of bread, toast it and pour the most gorgeously luscious and creamy, hop-rich, aromatic beer-cheese sauce?

It turns into a bite of heaven, and transforms something as humble as bread and cheese into a dish meant for the royalties.

A Shot Of Açaí

Four Berry Breakfast Smoothie

Açaí berry is the new superfood that is widely growing recognition all over the world. Harvested from Amazonian palm, they have the right mix of mystery and difficulty of sustaining cultivation outside the equatorial belt to render it as the next exotic food must-have. Nevertheless, as far as the foodie in me goes, I do like their taste a lot. 

I often end up gulping shot glasses of Açaí berry juice raw without any accompaniment. Hey, but that is me. I definitely wouldn't recommend that  you do it, unless you are a juice aficionado.

Peanut Butter Pie

Peanut Butter Pie

There is something inherently comforting about peanut butter. Be it sweet or salty, creamy or chunky, for about most of my school years, peanut butter was quite a staple.  And unlike the cucumbers and the apples that I have grown to not like as much (apples still are awesome but I eat them only in moderation) since they were the only things packed in my lunch box, peanut butter has still managed to remain adorable. 

A peanut butter jelly sandwich doesn't cut it for me anymore. So most of my peanut butter stock gets converted into these little dollops of joy that I like to call peanut butter choco-chip cookies. However, when the grown-up bones in my body want something more sophisticated and palette pleasing I have to go with my frozen peanut butter mousse pie.