Be back in a bit…

A lot of stuff has been going on with me off late.

1. I’m not doing too much cooking these days, don’t have the time.

2. I’m not doing too much blog reading these days, don’t have the time

3. I don’t have time to post often, Ive been scheduling posts for the past 3 months! heck even this post is scheduled!

4. I’m procrastinating way too much with studying

I’m not proud of ANY of the above stuff but writing a blog is hard work and so is getting a suitable career! So I’m doing the right thing and coming back after a while. In march probably.

I know I might lose touch with blogging and will really miss reading all the wonderful blogs that I subscribe to. I might have to start from scratch but hey, you’ve got to make hard choices in life!

Also my blogoversary is on Oct 28 guess wont be able to celebrate it  :( x( but somehow , I just hate that my blog was created in October. I hate pre-winter months yeech.. So I’m making a new tradition; my blogs birthday will be in March, just like my birthday. I love summer and March is my favorite month of the year

I’ll be back with more content and a more content life

Bye for now

Plutosangel

XOXO

Baked Potato Wedges

Some days you just need it. Quick carbs that is.

I had seen this interesting recipe by the purple foodie which she had adapted from lottie + doof to get a stronger garlic flavour.

I like love garlic but 8 cloves of them? too much for me! but still I loved the whole idea of baking them and she seemed so elated with the results I just had to try the technique.

It was a smashing success! fantastic fries I absolutely loved them!

However I did change the recipe quite a bit;

• I added a tablespoon of tomato soup powder – gave a great tangy tomato flavour
• reduced the garlic to 3 cloves
• used tapioca instead of cornflour – I prefer tapioca, it binds way better and faster than cornflour
• Increased the quantity of potatoes greatly! used 7 medium sized ones without altering the proportion of any of the ingredients- perfect proportions.

The best part is, I could salvage almost 3 tbs of oil post baking! so not much really went into 7 whole potatoes. This was brilliant.

So thats it! great, great, great stuff! I totally recommend it to everyone who loves fries and has an oven. Seriously.

You can check out  the purple foodie or lottie + doof for the detailed recipe and techinque follow whichever version you prefer.

Honestly, didn’t need the kitchen paper to drain

No bake lemon yogurt tart/pudding/cassata

So I whipped this awesome tartie thingie quite some time back and I completely forgot to blog about it!

I really love the acerbic taste of a fresh lemon and tart lemon pies and puddings but lemon curd based desserts are just so rich! All the egg yolks and sugar it’s to egg-y and heavy for my liking.

Yogurt is another one of my favourites and I just love how flavoured yogurt can capture fruit flavours and lend a light and summery mouthfeel.

So I mixed them both up. The results were pretty good; got a nice no-bake pudding/tart/frozen dessert; almost like a lemony cassata.

What you need:

1 pack of lemon flavoured pudding mix

1 cup of strained or greek style yogurt

sugar as per taste

1 tbs fresh lemon juice and rind

1/2 tsp lemon essence

10 digestive biscuits broken into chunks

1/2 cup glace fruits, nuts and fresh fruit chunks (fresh fruit is optional)

What to do:

1. prepare the lemon pudding and set aside to cool (should be equvivalent to one cup)

2. Put the digestive biscuits in a deep dish

3. Beat yogurt with sugar, lemon juice and essence

4. Mix cooled pudding with yogurt and gently fold in the glace fruit and nuts

5. Pour over digestive biscuits

6. Freeze till set. Garnish with fresh fruit or lemon slices. Cut into slices and serve.

Stuffed Marrow + Hippo + Yakult

I’ve been trying to go easy on the calories and fat and all that jazz.

So I conjured this dish. Marrow is super low on calories and fat and has a neutral taste so goes pretty well with just about anything.

It was a success. Delicious and filling and more importantly so low in fat, cals and carb. I was wondering where  I could get a calorie calculator like the one you see on allrecipes.com

But for now I can approximate and tell you without a doubt that this one’s low calorie.

What you need:

1 med sized marrow, peeled and cut into three to four pieces

5 button mushrooms, chopped

0.25 cup Crushed tofu

1 onion, finely chopped

2 cloves of garlic, finely chopped

0.5 tsp ginger, chopped

1 green chili, finely chopped

1 tomato, finely chopped

2 tsp Jordanian Za’atar

2 tsp Lebanese Za’atar

1 tsp surmac (substitute with lemon juice)

salt as per taste

2 tsp olive oil

What to do:

1. Heat one tsp of oil and fry onions, garlic, chili and ginger and fry for a bit. Add one tsp of each type of Za’atar;  surmac and salt. Roast for a bit.

2. Add the mushrooms, tomato and stir fry for 5 minutes. Keep aside.

3. Heat the remaining oil and add the remaining Za’atar and salt and roast the marrow pieces till coated.

4. Stuff the marrow with the mushroom mix and top with crushed tofu bake at 200 C (400 F) for 30 minutes.

There you go. Yum!  Now bear with me while I experiment with some new photo angles.. cool lighting and all that.. what  do you think?

I’m hooked onto these munchies.. Hippo Munchies.. perfect with the marrow.

And its low fat too.

Heres a peek into my fridge.

I love  this new probiotic drink! It just launched in India and apparently has something like 6.5 billion probiotic bacteria ber bottle.

Ras Malai: Best + easiest ever!

Literal translation: Liquid Cream.

Actually it has nothing to do with cream and it definitely has nothing to do with liquid cream or even liquid + cream. It’s just an absurd name- if you make it my way!

Ras malai is a traditional Indian sweet, originating from West Bengal. God I love the Bengalis for having invented this. It’s my favourite dessert ever.

These tiny balls of cottage cheese are soaked in a creamy milk and sugar and eaten with the milk.

It’s a tricky and complicated recipe BUT this version (handed down by my aunt) is easy, breezy and beautiful (yes it’s a cover-worthy dessert)

What you need:

For the Malai: Creamy balls

1 cup of Nido milk powder (or any other brand)

1 egg

1 + 1/2 tsp baking powder

For the Ras: Milk Syrup

1lt milk

1/2 can unsweetened evaporated milk

1/2 cup sugar

Saffron strands

1 tsp cardamom powder

What to do:

1. Make Ras. Boil everything together and make sure that the flame is med, do not let it burn!

2. Make the malai. Sift the milk powder with baking powder, beat in the egg and knead to form a sticky dough. You may be tempted to add water, but resist the temptation. Form tiny balls (they will swell)

3. Put the balls in the boiling milk and simmer for 15-20 minutes till balls swell up and are soft in the centre.

4. Cool and serve nice and cold.

The balls can be flattened- the more traditional shape.

Good example of Watermark gone awry.