Sunday, June 26, 2011

Cucumber Cakes

This month has been a complete whirlwind for me with partying, sleeping and of-course the laziness. I hardly spared time for my blog. I will have to work on this and be regular to blogging. Please suggest me tips for regular blogging frenz!!!!
Coming to the recipe I made cucumber cakes last week as a evening snack. They tasted delicious and was cooked in no more than 15 minutes.

2 cucumbers medium size
1/2 cup all purpose flour
1/2 medium onion, diced small
2 eggs
1 tablespoon chopped garlic
Salt and ground black pepper to taste
1/4 cup canola oil
Ranch, for serving
1. Grate 2 cucumbers. Put the grated cucumber in a clean kitchen towel and squeeze well to remove the excess water.
2. In a large bowl combine the grated cucumber, all purpose flour, onion, eggs, garlic and season with salt and pepper, to taste. Mix well to thoroughly combine.
3. Heat the oil in a skillet over medium heat. Spoon about 6 to 8 portions of the cucumber mixture into the skillet. 
4. Fry on both sides until golden brown and cooked through, about 3 minutes per side. Remove from the skillet and drain on a paper.
Arrange the cucumber cakes on serving platter and serve with Ranch!!

Tuesday, June 14, 2011

Panna cotta

Panna cotta, an Italian dessert generally from Northern Italian  region of  Piemonte. It is served with caramel, berries,chocolate. I made this dessert for a potluck at my friend's place. I put the panna cotta in cupcake cups and set them in refrigerator. It was easy to carry and serve 30 people. I poured 1 tsp strawberry sauce into each cup  before pouring panna cotta. 
Italian cooking is so easy,yummy and fun too.

3/4 cup sugar
1 tsp vanilla extract
2 cups heavy cream
3 sheets of gelatin
Firstly immerse the gelatin in cold water completely, leaving them to soften approx 10-15 minutes
Place the heavy cream in pot, add in sugar mix them well and bring them to slow boil. Once sugar is completely dissolved add in vanilla extract and soften gelatin. Mix in together till gelatin is dissolved.
Pour in panna cotta into ramekins and rest them in refrigerator for 5-6 hours.
Panna cotta is ready. To remove the pudding easily from ramekins, place the bowl in hot water for few seconds before turning the pudding to serving plates. Dress the panna cotta with your favorite dressing. I used strawberry dressing and here is the recipe
Strawberry Dressing/sauce
Blend 5-10 strawberries. Stir in blended strawberries, 1 tbsp sugar, 2 tbsp water. 6 tbsp cornstarch in a saucepan and bring it to a boil stirring constantly for around 15-20 minutes

Sunday, June 12, 2011

Egg Biryani

Hello dear readers!!!. How was your weekend? I had a wonderful time this weekend. I made new frenz who actually are teaching me to play badminton too. Had loads n loads of fun.
Last week one day I visited my close friend who was cooking biryani for dinner. This made my hubby's mouth water and requested me to cook egg biryani. When it comes to cooking,egg is my least preference, I would make only scrambled egg. Hence, was surfing for Egg biryani recipe and came across the Vah chef recipe.
Both me and my hubby enjoyed the biryani and hope you guys would also !!
Happy cooking!!!

Monday, June 6, 2011

Eggplant Parmesan

Recent times I made eggplant Parmesan, an Italian recipe coated with cheese and more cheese.

2 big Eggplants
1 tbsp canola oil
Medium onion chopped
1 tbsp of garlic minced
1 tsp of red crushed pepper
1 can crushed tomatoes
2 tsp Italian seasioning
1 cup panko [used lemon pepper flavored]
1/2 cup corn meal
2 tbsp parmesan cheese
1/2 cup water
2 eggs
1/2 cup flour
1 cup mozzarella cheese
1. In a pot at medium heat, add in canola oil, onion, garlic,red pepper and crushed tomatoes and Italian seasoning. Give it a stir and mix them all together.Bring to a boil. Simmer, uncovered, over low heat, stirring frequently.
2. Preheat oven to 400F.Coat 2 baking sheets with cooking spray.
3. To prepare eggplant: Cut eggplants into 1/4 inch thick slices. Whisk eggs with water in a shallow dissh
Combine panko,2 TBSP parmesan, corn mealin another shallow dish. Add in 1/2 cup flour to another dish..
Dip the eggplant slices into flour, then into egg misxture, then coat with panko mixture. Arrange the eggplant sloces in single yater n the prepare baking sheets
3. Bake the eggplant slices for 15-20 minutes, turn them over and bake until crisp and golden brown
4. Arrange the baked eggplants in the serving dish and pour in the sauce over the eggplants and on top of this  sprinkle 1 cup shredded mozzarella cheese and 2 tablespoon of parmesan cheese
Put them under broiler of your oven just for the cheese to melt and there you go dish is all ready.
Bon Appetit!!!