Thursday, December 15, 2011

Spiced apple cider

Winter doesn't come naturally to me. I have fallen in love with the snow and the crispness of the wind. The holidays and all that it brings with it are intoxicating indeed! But deep inside me there is this part that will always remain a tropical baby!
When I had this warm cider for the first time couple years back it felt like a blanket inside of me!
So I tried and tested a spicier version of the same.

Here's what went into it:
4 cups apple juice
2 tbspns brown sugar
1/2 tspn cinnamon powder
2 cloves of cardamom
4 peppercorns
1/2" of fresh ginger
2 cloves

How it was made:
Heat the juice in a pot. Dissolve the sugar and cinnamon into it. Crush the ginger, peppercorns, cloves and cardamom. Add to the mixture and boil. Simmer for 5 mins till fragrant. Remove from heat and sieve. Serve warm.

ps: If you have store bought apple cider use it instead of the juice.Adds an extra bit of zing!
Also I always stock up on powdered cinnamon but I know a stick of cinnamon can be used instead.

From my favourite archive to your table, happy holidays!

Saturday, December 3, 2011

Moist , fresh Pumpkin pie. Crustless.

There is one thing I do not like in a pie. Crusts. Mostly I eat around them. Or discard them altogether! I had good fresh pumpkins left over from Halloween! So this recipe choice was a no brainer! Lol.

Here's what went into our pumpkin pie:
21/2 cups of fresh pumpkin purée
1 cup sugar
1/2 cup condensed milk
3 eggs
4 tbsp. flour
1/2 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. cinnamon
1 tsp. pumpkin pie spices

How we made it:
Cook/ steam pumpkin slices, peel and blend to yield 2 1/2 cups purée.
To this add the eggs, milk, sugar and blend some more. Add the salt, flour, spices, vanilla and cinnamon. Blend to make a puffy dough.
Preheat oven to 350f. Bake in greased pie pan for 50 mins.

The pie had no crust but the flour mixed in gave it the needed crunch!

Serve warm with whipped topping.
We tried ours with a serving of vanilla ice-cream.

Ps:I used a handheld electric mixer at low power for all the blending.
I used a regular pumpkin. You can reduce the sugar a little if you use a pie pumpkin or even a butternut squash.
Substitute 1 cup regular milk for 1/2 cup condensed.
If the purée is too watery, let stand and drain the extra water.
You can add an extra pinch of cloves and nutmeg if you feel like!

Turned out very very yummy!
Tell me how yours turns out.

Until then...Bon appetite.

Thursday, December 1, 2011

Thai Mango Chicken

We love this tropical curry in our house. Its a treat for the palate. Especially if you like tangy, spicy, asian food. I have made this many a times in my kitchen only this time I decided to blog it!


So here is what went into making the Mango Chicken:
2 thigh pieces of chicken cut into strips
1 small mango (ripe but still firm and tangy
2 tbspn vegetable oil
1 cup cococnut milk
1 medium roma tomato-cubed
1 medium red onion sliced thin
1 tbspn ginger-minced
1 tbspn garlic-minced
1 cup red bell pepper sliced
1 tbspn curry powder
1/2 tspn cayenne pepper
1 tspn chilli flakes
Salt to taste

How it was made:
In a pan heat the oil and saute the onions till golden brown. Add the ginger and garlic and saute some more till fragrant.
Add the tomato and cook. Add the chicken and bell pepper and saute more. Add the mango, cover and cook for about 5 mins. To this then add the curry powder, chilli flakes, pepper and salt. Add the coconut milk and simmer till done. Serve hot with fragrant rice or bread.

Ps: You can use 2 tbspn tomato paste instead of the fresh tomato.
I used a combination of red chilli powder, turmeric, cumin powder and coriander powder instead of the curry powder. I use these in my daily cooking but the curry powder is easily available in any grocery store.

Bon Appetite.