Wednesday, September 21, 2011

Garlic Bread

It's warm, it's buttery, and you can taste garlic in every bite of it. This Garlic Bread is simply irresistible! 


French loaf 1
Butter 50 grams (softened)
Garlic paste 1 tsp heapedSalt a pinch
Parsley 1-2 tbsp (fresh, if available)
Fresh crushed black pepper ¼ tsp
Oregano to sprinkle
Mozerella/Chedder cheese as required

  1. Preheat oven at 200°C.
  2. Cut the french loaf into 1 or 2 inches thick slices.
  3. Mix butter, garlic paste, salt, crushed black pepper, and fresh parsley together in a small bowl.
  4. Spread the generous amount of mixture on each slices, top with cheese. 
  5. Sprinkle oregano leaves. And bake it for 5-6 minutes until golden brown in color and cheese is melted. 
  6. Serve immediately. 

Saturday, September 17, 2011

Rainbow Biryani

I played with some ingredients, used my creativity, and created this magical recipe in my kitchen. When we invited some guests over for dinner unfortunately their kid HATES potatoes and biryani. Shocking much? But that's true. So I thought of making masala of biryani but semi-dry gravy with boneless chicken, and color the rice to attract the kid. Result? He loved it! Since it was made for kids only, this is less spicy but tastes amazingly delicious. Anyways, lets  begin the recipe.


Boneless chicken 250 grams
Tomatoes 2-3 medium finely chopped
Ginger paste ½ tsp
Garlic paste ½ tsp
Salt 1 tsp
Red chili powder 1 tsp heaped
Coriander powder 1 tsp
Haldi ½ tsp
Garam masala powder ¼ tsp heaped
Oil ¼ cup
Coriander leaves for garnishing

Boiled rice ½ kg (¾ done)
Food color any 3 (I used red, yellow and green)


  1. Boil rice until ¾ done. Add a drop or two of each food color over rice, put it on dum till done. Keep aside. Shuffle them with the spoon to see the colorful result. 
  2. Now, heat oil in a nonstick pan, add garlic and ginger paste. Saute for a bit. 
  3. Add boneless chicken, saute until it changes the color to white. 
  4. Put chopped tomatoes, cook until the water dries. 
  5. Add all the remaining seasonings. Cook till the chicken is tender and cooked. 
  6. Add layer of colorful boiled rice in your serving dish, pour cooked chicken on the top. 
  7. Garnish with chopped coriander leaves and serve hot. 

Friday, September 2, 2011

Mini Chocolate Brownies with Fudge

Any festival or a happy occasions is nothing without 'sweets'. Eid-ul-Fitr is one of that happy occasions when you have more sweets than food or snacks on your serving table. This eid, I decided to make Mini brownies for all the guests. So before we start the recipe..

Belated Eid Mubarak Everyone! :) 

For brownies you will need:

Oil ½ cup
All-purpose flour 1 cup
Baking powder ½ tsp
Cocoa powder 2 tbsp heaped
Caster sugar ½ cup
Eggs 2 (room temperature)
Vanilla essence ½ tsp
Milk 2-3 tbsp

Ingredients for Fudge:

Cooking chocolate 200 grams
Cream 1 tbsp

  1. Preheat oven at 180° C.
  2. Beat oil, caster sugar and eggs together until they are combined. 
  3. Sieve all-purpose flour, baking powder and cocoa powder thrice, now add sieved dry ingredients gradually in the egg mixture. 
  4. Keep beating on medium-low speed. 
  5. Now add vanilla essence and the milk, mix well with the spatula. 
  6. Grease 8'' square baking pan with oil or butter, dust with all-purpose flour. 
  7. Pour the mixture in the pan. 
  8. Bake for 15-20 minutes. 
  9. Insert a toothpick to check if it's completely baked or not. Keep aside until it is completely cool.

Method for Fudge:
  1. Melt the cooking chocolate on double boiled on low flame. 
  2. When the chocolate is completely melted, add 1 tbsp of cream and mix with the spoon. 
  3. Spread this mixture immediately on the baked brownies. 
  4. Make it even with knife or icing spatula. 
  5. Let it set for at least 15 minutes in room temperature. 
  6. Cut it into mini squares or any shape you desire. 

Yields: 25 mini squares


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