Archive for February 23, 2013

Spicy Gizzard

Want to spice up a boring weekend? Try some spicy chicken gizzard. This recipe serves 3 people. Sorry about less details, science has own over cooking this week :)

Ingredients:
1 pack of gizzards
1 onion (chopped)
1 green chili (chopped)
4 tablespoons of vegetable oil
1 teaspoon turmeric powder
Salt to taste
Cayenne pepper (according to taste)

Directions:
1. In a pot, boil gizzard until cooked, then cut into small pieces.  DSC_3283-001
2. In a large pan, heat vegetable oil. Add onion, and cook until soft. Then, add turmeric.DSC_3279-0013. Add green chilli and cook for another minute.     DSC_3285-001
4. Add gizzards. Mix well. Cook for another 5 minutes. DSC_3288-001
5. Add cayenne pepper and cook for another 2 minutes.    DSC_3290-001
6. Enjoy with beaten rice (poha/chura), yogurt and drinks.DSC_3293-001

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Easy Black Forest Cake

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Happy belated Valentine’s day everyone! I was going to post this recipe for Valentine’s Day, but I didn’t have time. Here is a belated Valentine’s Day Black Forest Cake recipe. I didn’t make this cake from scratch (too busy lately). Instead, I used Devil’s Food chocolate fudge boxed cake mix. You could use pitted maraschino cherries or dark cherries (a recent un-scientific Facebook-poll shows that dark cherries are far more popular). In this recipe, I used both types of cherries for the photos. Leave me a post and let me know which ones you like better. For frosting, I used whipped cream, but you could use Cool Whip style whipped topping in a pinch.

Ingredients:
To bake the cake:
1 box of cake mix
Follow the instructions on the box
3 eggs
1 cup water
1/3 cup of oil
1 tablespoon butter (to butter pan)

To make whipped topping:
1 tablespoon sugar
1 pint whipping cream

To make cherry syrup and garnish cake:
1 can of pitted dark cherries
or
1 can Maraschino cherries
1/4 cup cherry brandy (to taste)
2 tablespoons sugar
2 bars of dark chocolate

These are all the things I used to bake this cake.
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Directions:
1. Follow instructions on the box to bake the cake. DSC_3326-0012. This is a layered cake, so use two cake pans (or even three if you want to get fancy).DSC_3332-0013. Once the cake is baked, cut the top off of one of the cakes. So that you can use it as the bottom layer. DSC_3340-001To make cherry syrup:
1. In a small pan, pour all the cherry juice from the can of cherries and add 2 tablespoons of sugar. Heat for a few minutes to dissolve the sugar. It will be roughly 1 cup of syrup. Add 1/4+ cup of cherry brandy and mix well.DSC_3320-0012. Once both cake and syrup are cool, add 1/2 cup of cherry syrup to the bottom layer of cake. Also add syrup to the bottom of the top layer (it absorbs better through the bottom). Allow syrup to soak in fully, but don’t put the top layer on until after you add a layer of whipped cream.DSC_3341-001To make whipped topping:
1. Add 1 tablespoon of sugar to 1 pint of whipping cream and use an electric mixer to whip. Be careful not to whip too long or the cream will turn into butter! DSC_3345-001DSC_3346-001To decorate cake:
1. Apply whip cream gently on the bottom sheet. DSC_3351-001 2. Add plenty of cherries. These will end up being inside the cake once the top layer is added, so don’t worry too much about making them look nice. DSC_3354-0013. Add the top layer.DSC_3357-0014. Apply whipped cream on to the top layer. DSC_3362-0015. Cover the cake by evenly applying whipped cream to all exposed surfaces. DSC_3365-0016. Use a potato peeler to make chocolate shavings and cover the cake. DSC_3369-0017. Place 2 teaspoons of whip cream on the top of the cake in 6 different spots and in the center. DSC_3371-0018. Add a cherry on top of each whipped cream spot.  DSC_3378-001
9. Keep cake in the fridge for 2 hours before serving. Enjoy with your valentine. DSC_3404-001

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Shrimp Salad

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Since I have been busy trying to finish few manuscripts, I don’t have much time to cook. So, I have been making salads a lot lately. This is a simple recipe, but tastes wonderful. Just prepare all the ingredients and mix them in a bowl. This recipe serves 2.

Ingredients:
1 cup of shrimps (cooked, peeled and deveined)
1/2 cup of cherry tomatoes (halved)
1 cucumber (peeled and diced)
2-3 tablespoons fresh cilantro (chopped)
Salt to taste
Black pepper to taste
Cayenne pepper to taste
1/2 tablespoon lemon juice or 1 tablespoon balsamic vinegar dressing

Directions:
In a large bowl, mix all the ingredients together and enjoy with pasta!

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