**A Big Break**

Hi Guys! Sorry haven't been posting any thing from a long time. My time was all taken up by moving to a new house, and setting it up. Now that i am done will be soon posting some recipes that I had been cooking all this while and I should be done posting all that in a weeks time keep checking!

Head up for coming recipes:

• Instant Mango and Onion Pickle (Kanda keri nu kachumber) #NoCookRecipe
• Mango Murabba (Murrabo) #SummerSweetPickle
• Clear Veggi soup with a twist #Diet #OneBowlMeal #HappyBodyMind&Soul
• Vada Pav straight from #AmchiMumbai #IndianBurger
• Green Power Pack Smoothie #BeatSummer #HappyBodyMind&Soul
• Ice Cream in a Jiffy 
• Srikhand 
• Veg French toast
• Peas Corn Spinach Curry

And many more recipes coming on! #HappyCooking :)

Popcorn Brownie Sundae!         easy peasy no bake no cook desert

Anyone wants desserts for dinner!!!!!

This recipe is a copy from TGIF UK....and a must try easy peasy no bake no cook desert! My roommates and I tried it at home and was a huge success. though they used caramel fudge sauce..I replaced it with chocolate syrup.

Ingredients:

• Caramel Popcorn
• Brownie
• Vanilla Ice Cream
• Chocolate Syrup
• Fresh Cream (thick/ double whipped cream)
• 2 spoon sugar
• Chocolate Sprinklers
• Cherry on the top

Method:

For fresh whipped cream:Can be done before layering the brownie

• put the metal bowl and whisker in freezer for 10 to 15 minutes
• add 2 spoons of sugar and one cup fresh cream in the metal bowl and whip till the cream stiff

For Sundae:

1. In a tall glass layer the inner rim of the glass with chocolate syrup in a circular manner. (as the glass will be transparent do it neatly so the spirals can be seen from out side. P.S. do not over due as we also want the sundae to be seen)
2. Cut brownie in to small chunks and heat it in microwave for 10 seconds (just has to be warm and not really hot).
3.  Layer the glass with a bottom layer of 2 to 3 pieces of brownie. 
4. Add a layer of caramel popcorn (3 to 5 are enough)
5. Add a scoop of Vanilla ice cream, and drizzle some chocolate syrup.
6. Repeat the process from step 3 to 5 till you reach the top.
7. At the top put the fresh whipped cream, sprinkle the chocolate sprinklers and add the cherry at the top....

Variations for the above recipe:

• You can pop your own caramel Pop corn
• Use your favorite chocolate and make your own syrup (in a large bowl heat some water, take another heat proof microwave safe bowl and place it in the boiling water, off the flame and add pieces of chocolate in the heat proof bowl and keep steering....chocolate syrup is ready)
• Make your own brownie (will add the recipe soon and share the link here)
• Use caramel fudge sauce (http://www.foodnetwork.com/recipes/food-network-kitchens/caramel-fudge-sauce-recipe.html)
• Instead of sprinkles just top it with 2 popcorn and small chunks of brownie

So who wants desserts for dinner :)...I know you love me to share this recipe.....

Baby Corn Veggie Masala

Yummy babycorn in indian style! 

Its Tuesday and I am already dreaming for weekend...well whats greater then feeling like a weekend...so go on and make this awesome babycorn subji!

Ingredients:

• 20 to 30 Baby corn sliced
• 1 large onion diced
• 1 large capsicum diced
• 3 tomato (blanched and puree) 
• 1 potato diced
• Handful green peas
• 1 spoon ginger paste
• 1 spoon garlic paste
• Cumin seeds
• 3/4 spoon cumin power
• 2 spoon chilli power
• 1 spoon coriander power
• 1/4 spoon garam masala (Optional)
• Salt to taste
• 2 spoon oil
• Coriander
• 1/2 Lemon

Method:

Note: Get all the ingredients ready before cooking.

1. Heat oil in a heavy bottom pan and put Cumin seeds and let it splatter, add ginger and garlic paste and saute. Add in onion, capsicum, potato, peas and baby corn to the pan and stir fry till all mixed well.
2. Add a little water and cover the pan while keeping it on medium heat. (occasionally keep checking if the vegetables don't stick to the bottom of the pan, if so keep adding water as needed). To speed up the cooking just add some salt.
3. Once all the vegetables are cooked add in the puree and let it simmer for a while. Add in all the spices and salt, mix well. (If the tomatoes are sour add 1/2 a spoon of sugar as well). Cover the pan again and cook till all the vegetables are nicely covered with tomato puree and spices.
4. Turn off the gas and add lemon juice and garnish with coriander for the finishing touch.
5. Serve with hot Phulka Chapatis or Naan.

#HappyCooking :)

Masala Oats (Home Style)

A healthy and yummy diet food! You will never say No to Oats! 

Ingredients

• 1 Onion diced
• 1 Tomato diced
• 1 Capsicum (Medium size) diced
• Curry leaves
• 2 Garlic cloves minced
• 1/2 inch Ginger minced
• 1/2 to 1 tea spoon Chili powder
• 1 tea spoon Cumin and Coriander powder
• Pinch of Garam Masala
• Pinch of Turmeric Powder
• Salt to taste
• Lime Slice
• Coriander and Mint finely chopped
• Sugar if needed
• 1 table spoon Olive Oil
• 2 cups of rolled oats (I use Plain Saffola Oats)

Method

• In a Pan heat olive oil and add curry leaves, add onion and saute for few minutes.
• Add minced garlic and ginger, turmeric power and mix it well
• Add capsicum and saute for few more minutes (I like the crisp in the vegetables so I dont really saute for long)
• Add Tomato, saute till tomatoes blend in...Add all the spice powders and salt and let it cook for 1 minute while mixing it well.
• Pour 2 to 3 cups of water and let it boil. Add Oats and mix everything well, cook till water is soaked and oats are cooked (usually happens within a minute)
• Garnish with Coriander and Mint.
• Serve it hot with a slice of Lime.

Food Facts:

Oats are a good source of soluble fiber which helps in reducing cholesterol 

London Cheese Cake

Ingredients 

For the base

• 150 grams digestive biscuits

• 75 grams unsalted butter (melted or very soft)

• 600 grams cream cheese

• 150 grams caster sugar (superfine sugar)

• 3 large eggs

• 3 large egg yolks

• 1 ½ teaspoons vanilla extract

• 1 ½ tablespoons lemon juice

For the topping

• 145 ml sour cream

• 1 tablespoon caster sugar

• ½ teaspoon vanilla extract

• Method

1. Process the biscuits until they are like crumbs, then add the butter and pulse again. Line the bottom of a 20cm / 8 inch springform tin, pressing the biscuits in with your hands or the back of a spoon. Put the tin in the fridge to set, and preheat the oven to 180ºC/gas mark 4/350ºF.
2. Beat the cream cheese gently until it's smooth, then add the sugar. Beat in the eggs and egg yolks, then finally the vanilla and lemon juice. Put the kettle on.
3. Line the outside of the chilled tin with strong foil so that it covers the bottom and sides in one large piece, and then do the same again and put it into a roasting dish. This will protect the cheesecake from the water as it is cooked in its water bath.
4. Pour the cream-cheese filling into the chilled biscuit base, and then pour hot water from the recently boiled kettle into the roasting tin around the cheesecake. It should come about halfway up; don't overfill as it will be difficult to lift up the tin. Put it into the oven and cook for 50 minutes. It should feel set, but not rigidly so: you just need to feel confident that when you pour the sour cream over, it will sit on the surface and not sink in. Whisk together the sour cream, sugar and vanilla for the topping and pour over the cheesecake. Put it back in the oven for a further 10 minutes.
5. Take the roasting tin out of the oven, then gingerly remove the Springform, unwrap it and stand it on a rack to cool. When it's cooled down completely, put it in the fridge, removing it 20 minutes before eating to take the chill off. Unmould and when you cut into it, plunge a knife in hot water first.