Apricot and Chocolate Delight

Apricot is such an amazing fruit..you can eat it fresh, bake, dried Apricots again in Muesli…seeds mixtures, and yes baking. Brownies again spell chocolate..so wanted a break from it..but you see I have my set of gramophone record of chocolate chocolate…so just to trick her i decided on making blondies. White chocolate once in the pan with butter she couldn’t be lured to kitchen…but oven..hes a culprit…hot oven and yumm yumm chocolate…she gave a look at them..was trying to understand.it sure smells chocolate but where is the color…after some convincing gave her a bite and her yep yep made my day❤️

Preparation time- 10 min
Cooking time- 30min
Yields- 20

Ingredients

Butter- 125 g
White Chocolate – 300g
Castor Sugar- 175 g
Flour- 175g
Dried Apricots- 125g
Baking powder- 1tsp
Vanilla Essence

Method

Pre heat oven at 180°, line a roasting tin with parchment paper. IN a pan melt butter and half chocolate. Chop the rest of chocolate. In a big bowl, whish eggs, vanilla, sugar to fluffy peak, add flour, meted butter and chocolate, chopped chocolate and chopped apricots. Mix and layer it in the tin. Bake for 25-30 minutes. Let it cool in the tin for 10 minutes, it would be a bit wobbly in middle. Cut in squares and remove the paper.

Creamy Cheese Pasta

I’ve been on my guilty pleasure stream off lately…Be it the cupcakes and now Pasta. You see when you hit a certain age..No Carbs.No Cheese…infact a lot of No’s are part of routine. So today morning i woke with a certain urge to eat pasta…I tried ignoring it…but realized that halfway through my Yoga session my mind was still stuck on the aroma which is just there in my mind. Diet, Healthy eating please take a back seat..im going on a ride today. Now some might just stick to one less fat version..but as my mind is on overdrive, I ended up making Pasta two ways. Baked version had to come…but how could creamy cheese sauce version stay behind..

Preparation time- 5 min
Cooking time- 15 min

Ingredients

Penne Pasta- 1 cup
Butter- 2 tbsp
Flour- 2 tbsp
Milk- 1 1/2 cup
Olives
Salt
Black pepper
Onion powder
Thyme
Cheese- 1/2 cup

Method

Boil pasta al Dante with oil and salt. In a pan melt butter, add flour…sauté till the raw flour aroma goes away, add milk gradually whisking away so as no lumps are left. add onion powder, black pepper, salt, keep on whisking, add cheese and a dash of Vinegar. Stir and add thyme pasta and olive. Dig in slowly in the hot a creamy cheesy sauce.

Baked Cheesy Pasta

I’ve been on my guilty pleasure stream off lately…Be it the cupcakes and now Pasta. You see when you hit a certain age..No Carbs.No Cheese…infact a lot of No’s are part of routine. So today morning i woke with a certain urge to eat pasta…I tried ignoring it…but realized that halfway through my Yoga session my mind was still stuck on the aroma which is just there in my mind. Diet, Healthy eating please take a back seat..im going on a ride today. Now some might just stick to one less fat version..but as my mind is on overdrive, I ended up making Pasta two ways. Baked version had to come…but how could creamy cheese sauce version stay behind..

Preparation time- 10 min
Cooking time- 40 min

Ingredients –

Penne Pasta- 1 cup
Chopped Onions- 1 cup
Chopped Garlic – 2 Tbsp
Chopped Ginger – 1 tbsp
olive oil
Chopped Tomato- 1 cup
Tomato puree- 200g
Corn kernels- 1/4 cup
Bell Pepper – 1 cut into chunks
Cheese (Mozeralla or Cheddar) – 1 cup
Cream- 1/2 cup
Chilli Flakes- 1 tbsp
Oregano
Salt
Oil

Method

Pre Heat oven at 180. Boil pasta al Dante with oil and salt. In a pan, add olive oil, sauté garlic, onion, ginger. Add corn and bell pepper, add salt, sauté. Add chopped tomatoes, sauté till they are soft, add puree and seasoning. if it gets dry very quickly add a bit of water else add cream, stir for 1 minute. Remove from flame, in the oven dish add the sauce, layer pasta and cheese then pasta and top off with cheese. Bake for 10-15 minutes…and please wait …let it cool before you dig in.

Paneer Makhani

Paneer, a delight to all vegetarians or as I’d highlighted in my previous paneer post..no other option so pretend you love paneer. Well many preparations are really difficult as they are very simple…funny line right…you see I’ve learnt many many cooking tips from my husband ( He cooks really good) and one of them says.”The simplest dishes are the most complex”…its all about balance etc etc…so this particular post of Paneer Makhani…or Lets say the Veg Butter chicken is very complex and yet the easiest. The gravy remains same for both veg/ non veg versions…so here it is

Preparation time – 10 min

Cooking time- 45 min

Ingredients-

Tomato- 5 tomatoes
Onion- 2
1 cup water
Garlic cloves- 10
Ginger – 1 small piece
1 Bay leaf
2 green cardamom
Cinnamon- 1″
Cloves- 4
2 Green Chilli
1/2 tsp kashmiri chili powder
salt
Cashews – 10
Butter- 2 tbsp

Paneer- 250gm
Butter – 1 tbsp
chopped ginger – 1 tbsp
2 green chilli
1/2 tsp kashmiri red chilli powder
Kasuri Methi -1 tsp
Cream – 1/2 cup

Method

In a flat pan add 1/2 cup water, to it add chopped tomatoes, roughly chopped onions, garlic cloves, ginger, bay leaf, cardamom, cinnamon, cloves, red chilli powder, butter, salt, cashews. Cover and let it cook for 20-25 minutes or till the tomatoes and cashews are soft and tender. Let it cool, remove bay leaf , cinnamon from the mixture and then blend into a smooth puree, filter to get a smooth puree. In a pan add butter, add chopped ginger and green chilli, saute, add paneer cubes, toss them a bit slowly and then add kashmiri red chili powder and stir slowly so as to not burn the chili powder. Add the filtered puree, let it bubble, add salt. In a small saucepan add kasuri methi, dry roast it for few seconds, remove from flame. Crush the kasuri methi by palm and add it the the gravy, add 1 tsp sugar, cover and let it simmer for 1-2 minutes. Remove from flame, add cream, mix and serve with naan/ pulav

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