Homemade Hot Chocolate
Course: BeveragesDifficulty: Easy1
servings2
minutes5
minutesHot Chocolate is the perfect winter warmer – quick to put together, easy and delicious, this is made from scratch in under 5 minutes.
Ingredients
3/4 cup (full fat) milk
1/4 cup heavy cream
1/4 cup dark chocolate, chopped
A few marshmallows, for topping (optional)
Directions
- Combine the milk and cream in a saucepan and heat it over medium heat till it just about starts simmering. Do not let it come to a boil.
- Add the chopped chocolate and whisk till dissolved.
- Pour into a mug and top with marshmallows (if using) and sprinkle some grated chocolate on top.
Enjoy your very own Homemade Hot Chocolate!!!
Recipe Video
Kid-friendly Chicken Chilly Fry
Kid-friendly Chicken Chilly Fry
Course: MainDifficulty: Easy4
servings15
minutes30
minutesThis easy to make Chicken Chilly fry is quick to put together and so delicious, it makes a great addition to a weeknight meal. It’s picky eater approved too.
Ingredients
1 chicken breast, cut into a couple of smaller pieces
For the marinade –Salt, to taste
Freshly cracked black pepper, to taste
1-2 tsp sour lime / lemon juice
1/2 tsp garlic paste
1/4 tsp ginger paste
-
For the chilly fry – 1 onion, sliced
Some green and red peppers, sliced
1 tomato, sliced thickly
2 chillies, slit lengthwise (optional)
2 tbsp oil
Salt, to taste
Freshly cracked black pepper, to taste
Directions
- For the chicken –
- Marinade the chicken by mixing all the marinade ingredients and slathering over the chicken pieces. Cover and marinade for atleast 15 minutes. (When I remember to, I marinade the chicken overnight, in the fridge. Just make sure you take it out of the fridge a little while before cooking, so that it comes to room temperature.)
- Cover the pieces with sufficient water and bring to a gentle boil and simmer till the chicken is completely cooked.
- Take the chicken pieces out of the stock and reserve the stock. When the pieces are cool enough to handle, shred them and set aside.
- To make the Chilly Fry –
- Heat some oil in a pan.
- If you’re using chillies, add them to the pan and fry them off to infuse some flavour into the oil.
- Add the sliced onion and saute for a minute.
- Next add the peppers and let them cook till they get a little char on them.
- Add the tomatoes, let them cook a little. Make sure them come in contact with the pan a little, so they can develop a nice little char on them too.
- Season with salt and pepper, to taste.
- Next, add the shredded chicken and stir to mix everything well.
- If the mix appears a little dry, add a couple of spoons of the stock to the pan and stir well. (Add the stock as needed. I used about 4-6 tbsps. in all)
Once most of that liquid has been absorbed, your chilly fry is ready.
Serve hot.
Recipe Video
Tambdi Bhaji or Red Amaranth Leaves Stir-fry
Tambdi Bhaji or Red Amaranth Leaves Stir-fry
Course: SidesCuisine: GoanDifficulty: Easy4
servings20
minutes15
minutesVibrant and full of flavour, this red amaranth vegetable dish is sure to stand out at your dinner table.
Ingredients
2 large bunches of red amaranth leaves
2 tbsp oil
1/2 tsp mustard seeds
2-3 green chillies, slit
1 onion, chopped
2 heaped tbsp grated coconut
Salt, to taste
Directions
- To prep the vegetable, break off the roots and the woody part of the stems and discard. Wash the leaves under cold, running water and drain. Wash it out a couple of times or till clean. Roughly chop the vegetable and keep aside.
- Heat the oil in a large pot on medium heat. Carefully tip in the mustard seeds.
- When the seeds splutter, add the chillies and let them fry till fragrant.
- Add the onions and saute till they soften and turn slightly pinkish.
- Add the chopped vegetable and stir well to coat it in the oil and onion mix. Let the vegetable stir fry for a couple of minutes. You will notice it wilting already.
- Add some salt, to taste and stir well to mix.
- Add a couple of tablespoons of water and mix through.
- Cover the pot and cook on medium heat for about 3-5 minutes or till the vegetable is tender and most of the water has evaporated.
- Add the grated coconut and stir through. Check for seasoning and add more salt, if needed.
- Cover the pot and let it cook for about another minute to let the coconut heat through.
Serve hot. Enjoy!
Recipe Video
Goan Sausage Chilly Fry – No added oil recipe
Goan Sausage Chilly Fry – No added oil recipe
Course: MainsCuisine: GoanDifficulty: Easy4
servings15
minutes20
minutesTender chunks of Goan sausage made in this style are irresistable. With a fusion of Goan and Portuguese elements, this chilly fry is the perfect balance of spicy and tart and is absolutely delicious.
Ingredients
60 beads of Goa sausages (take the meat out of the casing)
6-8 curry leaves
3 large, mild chillies, chopped into large pieces
1/2″ ginger, chopped into a couple of large pieces
1 and a 1/2 large or 2 medium onions, chopped
2 potatoes, cubed
1 tomato, chopped
Salt, to taste
Vinegar, to taste
Directions
- In a large pot, place the sausage meat, curry leaves, chillies, ginger, onions, potatoes, tomatoes and add 1 abd a 1/2 cup of water. Stir well. Cover the pot and bring to a boil on high heat.
- Once it comes to a boil, lower the heat to medium and cook till the potatoes and meat has cooked through and the liquid in the pot has mostly dried up.
- Taste and add salt and vinegar, as required.
Serve hot!
Recipe Video
Notes
- You can adjust the consistency to suit your liking. If you want the chilly fry completely dry, once the meat and potatoes have cooked through, cook it uncovered till the liquid dries up. If you’d like more of a gravy, add a little more water or take it off the heat as soon as the meat and potatoes have cooked.
Vanilla Overnight Oats: The perfect make-ahead breakfast
Overnight oats makes for a wholesome and refreshing breakfast in the morning. Easy to meal-prep, simply add fruit that is in season and with minimal time and effort, your ready to start your day.
In our house, we tend to eat oats for breakfast very often. Sometimes, this can prove difficult, because we’re running late or its summertime and I can’t bear the thought of turning the gas on to make us porridge. Not to mention, eating hot porridge on a hot day, only makes things hotter. So once I tried refrigerated overnight oats, I was really happy. If you’ve never tried overnight oats, you really should. Oats are healthy and when combined with some chia seeds, fresh fruit and nuts, it is a really healthy breakfast. The best part is, this is a make ahead recipe and requires no cooking. Which can be a blessing during hot summers. This is a versatile recipe and you can add your favorite fruit and nuts to top it off. So I hope you try this out as a breakfast option and let me know what you think.
Vanilla Overnight Oats
Course: BreakfastCuisine: AmericanDifficulty: Easy1
servings5
minutes8 hrs
Overnight oats makes for a wholesome and refreshing breakfast in the morning. Easy to meal-prep, simply add fruit that is in season and with minimal time and effort, your ready to start your day.
Ingredients
1/3 cup rolled oats
1 tsp chia seeds
1/4 – 1/2 teaspoon vanilla extract
Maple syrup, to taste
2/3 cup almond milk (you can use soy milk or any other milk of your choice)
Fresh fruit and nuts of your choice (I used some strawberries, grapes and slivered almonds)
Directions
- In a mason jar, add all the ingredients except the fresh fruit and nuts that you’re using to top off the oatmeal with.
- Cover the jar and refrigerate overnight. (You can make a larger batch and use it through the week)
- In the morning, add the fresh fruit and nuts of your choice. Serve up.
Enjoy!
Recipe Video
No-cook Almond Marzipan Recipe – an easy addition to your Christmas platter
How do they both compare? Well I found that the cashewnut marzipan is lighter while the almond one is a little on the denser side. That being said, the almond version is super delicious. I think even more than the cashewnut one. Then, there’s also the fact that the almond one is a no-cook recipe. So, to sum up, I will still make my cashewnut version as it is a little easier to work with, but the almond one will be absolutely perfect to use in so many different ways. I’d love for you to try it out and tell me what you think of it.
No-cook Almond Marzipan Recipe
Course: DessertDifficulty: Easy250
grams30
minutesThis delicious no-cook almond marzipan recipe is the perfect easy alternative to the cooked variant. Use it in desserts on your Christmas platter or any way you desire.
Ingredients
1 cup raw, natural almonds
1/2 cup icing sugar
1/2 tsp rose water (you can add a little more if needed)
1/2 tsp almond extract (you can add a little more if needed)
Directions
- Place the almonds in a heatproof bowl.
Pour water from a recently boiled kettle over the almonds to cover the nuts. Leave the almonds to soak for a couple of minutes. - Drain the almonds and peel them. Place them on some kitchen paper or a clean kitchen towel to dry up. Let the almonds cool down completely.
- In a high powered blender / food processor, blitz the almonds to a fine powder.
- Place the almond powder in a large bowl. Add in the icing sugar. Mix it thoroughly till combined.
- Add the rose water and almond extract and knead to form a dough / log.
Your marzipan is now ready to be used.
Recipe Video
Notes
- If you don’t need to use it immediately, you can wrap it in cling film and refrigerate till needed. It keeps for a couple of months. (Personally, I would just make this when needed, probably a couple of days ahead.)
- This marzipan is not a very sweet version. When the marzipan is formed, taste some of it. If you want it sweeter, simply add some more icing sugar and knead it in.
Chana Masala – Curried Chickpeas. You won’t believe how easy it is!
Chana Masala
Course: MainsCuisine: IndianDifficulty: Easy6
servings10
minutes40
minutes8
hoursMake meatless meals q delicious and wholesome hit with this Chickpea curry. Better than take-out, you’ll come back to this recipe whenever you feel the craving for some Indian food.
Ingredients
1 cup dry chickpeas (Wash, soak for 6-8 hours and cook till tender. Reserve the boiling liquid.)
1 bay leaf
2 inches of cinnamon
5-6 cloves
8-10 peppercorns
2 green cardamom pods
1 black cardamom pods
1 tsp cumin seeds
1 onion, finely chopped
2 green/red chillies, split lengthways
1/2 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric powder
1 and a 1/2 tsp Kashmiri chilly powder
1 and a 1/2 tsp garam masala powder
1 cup tomato puree / passata
1 tbsp oil
Salt, to taste
1/2 tsp sugar (optional)
Fresh coriander leaves and stalks, finely chopped, to garnish
Directions
- Heat the oil in a large vessel.
Add the bayleaf, cinnamon, cloves, peppercorns and cardamom pods. - When the spices turn aromatic, add the cumin seeds and stir.
- Immediately add the chillies and onion. Saute till the onions have softened and have starting getting a little brown around the edges.
- Add the ginger and garlic paste and stir through. Saute for another minute.
- Add the turmeric powder, chilly powder and garam masala powder and stir well.
- Add a couple of tablespoons of the stock from cooking the chickpeas to deglaze the pan and prevent the spices from burning. Stir through thoroughly.
- Now add the tomato puree and cook for 3-4 minutes stirring every once in a while.
- Add some more stock to bring the curry to the desired consistency. Please note, the curry will thicken a little as it cooks.
Bring it to a boil. Cover the pot and simmer for 5 minutes. - After 5 minutes, stir and check for seasoning. Add more stock if needed. Add more salt, if needed. Add 1/2 tsp of sugar. (Depending on the tomatoes you’re using, you may need to add a little more sugar. Add to taste.) Stir through. Cover and simmer for another 5-7 minutes.
- At this stage your curry should be cooked. Lastly add in the boiled chickpeas. Cook for another couple of minutes till the chickpeas have heated through.
Garnish with chopped, fresh coriander and serve hot.
Enjoy!!!
Recipe Video
My favourite Marzipan recipe
This version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.
My favourite Marzipan recipe
Course: DessertCuisine: GoanDifficulty: Medium250
grams15
minutes15
minutes20
minutesThis version of marzipan is made using cashew seeds and is shaped into little colorful bites. It is the crowning glory of every Indian Christmas platter.
Ingredients
125g Cashew Nuts
200g Sugar
1 egg white
1/2 tsp Almond essence
1/4 cup water
Food colours, as required
Directions
- Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.
- Grind the cashew nuts, egg white and water to a fine paste.
- Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.
- Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan.
- Use the water test to check if the Marzipan is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.
- As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.
- Portion and colour the marzipan as desired.
- You can now shape the marzipan as needed or use it in any recipe that calls for it.
- If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well.
- If the temperature is too high where you are, consider refrigerating it till needed.
Enjoy!!!
Recipe Video
Notes
- Cooking times can vary greatly. This depends on the size and thickness of the vessel used to cook the marzipan, the heat level used during the cooking process and the quantity being made. Please refer to the video, for my recommended water-test to check if your marzipan is ready.
- The prep and cook time does not include the time required for this to cool down and mould into shapes. This time depends on your climate and the designs you are working with.
- These marzipan can be served immediately after shaping. To store, please allow a couple of hours for the pieces to set after they are taken out of the moulds.
Chocolate Hazelnut Fudge
Most Goan Sweet recipes are a labor of love and usually require either hours of stirring on the stovetop or take hours to shape and form. And while I love them all and make most of them every year, I love having recipes like this Chocolate Hazelnut Fudge on hand. This recipe is a great one to have on hand. It uses just 4 ingredients and the cooking time is just a few minutes. And, after leaving it to set in the fridge for a few hours, you end up with a super delicious, decadent chocolate fudge. This time around, I’m using hazelnuts in the fudge and I’m happy to report that this fudge tastes very similar to the Ferrero Rocher chocolates you find in the shops, albeit, without the wafer. You can customize this fudge to suit your liking by swapping hazelnuts for any nuts that you prefer.
Chocolate Hazelnut Fudge
Course: DessertCuisine: AmericanDifficulty: Easy64
pieces5
minutes5
minutes8
hoursThis utterly delicious Chocolate fudge is so simple to make, it will make the cut to your Christmas platter every year. Its perfect for a little sweet treat any time of the year.
Ingredients
350g dark chocolate
100g hazelnuts
1 tin condensed milk (we get 395g tins here)
30g butter
Directions
- Line a 9 inch square baking tray with some foil, leaving a little overhang on the sides and set aside.
- Lightly roast the hazelnuts. Carefully remove any pieces of skin / peel that may have been left on. Let the nuts cool down completely.
- Roughly chop the nuts or place them in a ziplock back and crush the nuts with a rolling pin. You will be left with a rough chop.
- Add the butter, condensed milk and chocolate pieces to a heavy bottomed pan. Stir over medium heat till the chocolate has melted and everything in the pan has combined to form a rich, luscious mix.
- Add the hazelnuts and stir through to incorporate well. You will notice the mix starting to thicken.
Quickly pour into the foil lined tray. Leave it on the countertop to cool down a little. - Once it comes to room temperature, pop the tray into the fridge and leave it to set for 4-6 hours or overnight.
- Carefully peel back the foil. Cut the fudge into squares and serve.
If you’re not serving this up immediately, place in an airtight container and refrigerate till needed.
Enjoy!!!
Recipe Video
Eggless Nankatais – A great biscuit option for Christmas
Let’s talk about the dough for a bit. It is such a ridiculously simple recipe, you will be surprised at how tasty the nankatais turn out. I find that this dough can be a little finicky and it usually works beautifully on a slightly warm day. While that works beautifully for us in Australia and anyone in the Southern Hemisphere, it could be a challenge in the Northern Hemisphere, where its the middle of winter. If its cold where you are, you might find that the dough ends up a little crumbly and you may have a little difficulty shaping it into a cookie. When that happens, I pop the dough in an ovensafe bowl and pop it into a slightly warm oven (about 100 degrees) for a couple of minutes. This helps the ghee warm up and helps bind the dough.
Eggless Nankatais – A great biscuit option for Christmas
Course: CookiesCuisine: IndianDifficulty: Easy30
cookies20
minutes15
minutesThese melt-in-your-mouth biscuits are perfect with a cup of tea and are so good, you can proudly add them to your Christmas platter.
Ingredients
1 1/3 cup all purpose flour
1/3 cup besan (chickpea flour)
1 cup sugar (superfine. You can also powder larger grain sugar and then use it in the recipe)
2/3 cup of ghee (clarified butter)
1/4 tsp baking soda
Directions
- Preheat your oven to 180 deg. Celsius and line a baking tray with some baking / parchment paper.
- Mix the ghee and sugar till it is light and creamy. Scrape down the edges and bottom of the mixing bowl halfway through the process.
- Add the rest of the ingredients (baking soda, all purpose flour and chickpea flour) to the mixing bowl and continue mixing till it forms a dough.
- Shape into little cookies by rolling portions of the dough into a little ball and flatten it slightly. Place the cookies on the lined baking tray.
- Bake for 12-15 minutes or till done. Your looking for a light colour on the edges.
- Take it out of the oven and leave the cookies to cool on the tray itself.
When completely cool, store in an airtight container.
Enjoy!
Recipe Video