The 7 day cooking challenge >> Take a bow, sweetheart!

The man offered to cook for 7 nights for us. Didn’t know if this was a trick offer or a genuine one. But gave him a chance nevertheless. I had nothing to lose. He decided to call it-  ‘I can cook too – 7 day cooking challenge’. LOL. That’s what I did. But, soon I had to gulp those LOLs down, for he indeed kept at it and made some of the most authentic dishes, effortlessly.

Though he did ask every 2 seconds- ah what are ‘cardamoms’ and ‘is this what a bay leaf looks like?’. But I won’t deduct points for that. I think he was just being sure and erm, inquisitive. :-)

I’m really ashamed that I ate up most of the dinners without taking pictures. Really sorry. But hey, you know what? I think its the perfect excuse for him to go on another challenge, when I’ll be ready with a charged camera!!

Sharing a few here with you all.

 

1. Spanish Paella : Brown rice, chicken stock, veggies, chic peas and tomatoes! Oooh la la!

Turned out just right!

 

The man in action!

2.Posto- Potatoes and cauliflower is a paste of poppy seeds!

A  Bengali delicacy and my favourite Bengali vegetarian dish!

 

 

3. Spicy Prawn Curry – Prawn, potatoes, tomatoes in a spicy gravy.

Best had with piping hot steamed rice.

 

 

4. And now for the winner – Moroccan Chicken with fried rice!

(I want to kick myself for not clicking this picture with my camera. But We were getting late and had to eat the mutton like right then! So my iphone it was.)

5. Bengali style Mangsho – Mutton Curry with potatoes.

He really deserved a standing ovation for this one :D

For the recipe was rather tedious. But he managed just fine!

 

So, what do you think? As for me, I’m going back to campaigning for more!

My little girl makes ‘Fairy Bread’

So, she’s been behaving. Watching television when I want her to and turning it off accordingly. She comes back from school with ‘stickers’ on her hands for all the ‘help’ she has offered at school. And then, she’s been smothering me with kisses. Means just one thing. It’s time for a treat. So I asked her what she wanted and she said, she’d like to make “Fairy Bread’ . “It’s yummy mum, and I learnt how to make it in school”.

 

We set to make it today for breakfast. It was a bright sunny, happy morning. As instructed I laid whatever she wanted, on the table.

1. Bread cut into triangles.

2. Sprinkles (pink ones please, mumma)

3. Butter (I want it soft, mum)

4. Plates

5. Knife for the butter

6. M n M’s (to be had after breakfast as dessert, please, mumma?)

 

My 4 year old takes on from here!

So, mumma’s friends, this is how we make it. Look carefully, please.

 

1. First spread butter on the triangles. Like this.

 

 

2. Then sprinkle the pretty pink sprinkles ALL over the bread. Okay?

It can be messy. So wear an apron like I did.

3. Then look at it in amazement! And say ooooooooooooooo!

4. Take a bite. Enjoy!

 

Should I? Shouldn’t I?

   

Who cares!

I hope you enjoyed making Fairy Bread with me, Mumma’s friends!

A Casserole and some images

Made a veggie bake and a Chicken Casserole over the last two weeks. Whatever else I made is not worth mentioning here.  I’ll just blame Sydney’s wet and dreary winter. Leaving you with a few images. The recipes are the usual nothing striking and different. Though for the casserole I used curry powder and sour cream. It was quite a hit!

 

 

 

 

 

I really hope I buck up and come back with more :)

Not-in-a-mood >> Fish Stir Fry

I was in no mood to cook. Decided whatever needs to be done, will have to be in half an hour. So this was the result. What do you think?

Coat 250 -500  gms fish with salt and turmeric. 

Pour 2 tablespoons oil and add the fish when oil is hot. Let it brown on both sides. Push aside the fish pieces and in the centre where some oil remains (add a little if its too less), add 1 spoon of coriander powder, 1/2 tsp of chilly powder, 1 tsp garlic crushed, 1-2 tablespoon tomato ketchup, 1/4 tsp soya sauce, 2-3 slit green chillies. Mix the mixture and coat the fish pieces with it. garnish with coriander.

Serve as a side with rice.

Haven't been cooking much. Will be back soonish :-)!

The Rocks, yet again!

So, I was at The Rocks again. This time it was a prelude to my Birthday. I love The Rocks so much, that I would, if I could set up a permanent stall there and sell hot Kochuris to this absolutely delightful crowd that throngs it on Friday through Sunday. Some day perhaps. :D

I stopped by at the Museum of Contemporary Art to see the latest exhibition and then headed to the Rocks Market. The Rocks is indeed something else in Winters. Besides, it was a great day with the sun out, and a band playing. The little cafes and restaurants had a lot of interesting menus on display. One menu said- ‘quick 30 minute three plate lunch.’ The Guyllian cafe looked as inviting as ever.

(I still cannot believe I went without my camera. And my Iphone had very little charge left. So, anyway, managed to click a few pictures. )

I began with a mug of Shandy at Lowenbrau, my absolute fav place at The Rocks.

And then, I just had to attack the food stalls, without any further delay!

 I started with steamed King Prawn Dim Sum. It wasn’t out of the world. However, because it was being freshly made and was piping hot, it was good.

 

Decided to settle for some Gozleme for the main course - stuffed Spinach, cheese and chicken Gozleme. Piping hot, straight out of the pan. Mind blowing.

Next time I go without my camera, I’ll give up blogging. Arrgh.

 

  The Kyoza looked very appealing. But I had to keep good spoace in the tummy for a visit to Guyllian’s for dessert!

  Olive Oil on Display. Can’t remember the estate they came from. Have you tried tasting different oils? Its a lot of fun.

And while I was busy devouring the Gozleme, this band went on with Eagle’s - ‘when we’re hungry, love will keep us alive’. It was kinda funny :-)

And now for the 100% pure pleasure :D. By the time it came to my table my phone was dead. All said and done, next time around rocks, you must hit GUillians and have their 100% Pure Pleasure Dessert!

So, when are you planning a visit to The Rocks? Chances are you’ll find me there too, soon :D

Petite N Pretty>> Mini Carrot Cup Cakes

My 4 year old hates veggies. She can go to any length to avoid eating her portion of vegetables – she is perfectly capable of  looking furtively around and if the coast is clear, walk as quietly as a cat and chuck her bit in the garbage bin. :D

I had to do something. I manage giving her spinach by pureeing it and adding it to chicken curry and lentils. But carrot had to be disguised beautifully. A simple orange looking cake won’t deceive her. She is far too intelligent to not see through the trick. So I had to bake these fancy looking ones. No rocket science this- just bought decorations and made chocolate frosting on these mini cups.

 

 

 

You’ll need:

1 and 3/4 to 2 cups self-raising flour

1 and1/2 cups of brown castor sugar 

1 and 1/2 cups grated carrot (you can add more- depending on you ‘carrot tolerance meter’)

1 teaspoon cinnamon powder

2 pinches of nutmeg

2 pinches of salt

3 large eggs

1 1/2 cups vegetable oil

Method:

Preheat oven to 300f.

Sift the flour with cinnamon, nutmeg and salt. Mix with a hand blender/mixer sugar and vegetable oil for about 30 seconds , then add eggs to it. Mix a little more. Add the grated carrot and mix further. Add the flour slowly and mix until all ingredients blend completely.

Spoon batter to little cup cake moulds or pour into a lined cake tin and bake at 180 degrees for 15 minutes (for cupcakes), for 40 mins (if a full cake) or until browned (and do the fork/stick test!)

Cool on rack and decorate as you wish with M&Ms, marshmallows or cream cheese frosting. I had come chocolate pre-mix frosting in the pantry, so used that. But carrot cakes go best with cream cheese frosting.

Needless to say, she gobbled them all up!

Winter Wonder >> Cream of Asparagus Soup for the tormented soul

 

…and R would ask, why? To torment the soul more? Hahahaha!! He hates even the sound of Asparagus, While I continue to spread my love for all exotic sounding vegetables. I think Asparagus is one of the most delicate and subtle tasting vegetables and it looks great too :). Tried making a soup out of it to beat the winter chill, not to mention the flu. Been 2 days now, and I am so done with sneezing and wheezing. The soup lifted my spirits though. Had it with lots of pepper while piping hot. Try it, if you have the appetite for it.

 

Sauté 8-10 stems of cut Asparagus along with one chopped onion in a tsp of Olive oil. Add one pod of garlic to this and season with salt. In about 5 minutes, when the onions are done, pour a glass of vegetable stock/chicken stock and simmer until the Asparagus is very tender . Puree in a blender  (don’t add the stock to the blender, only the onions and Asparagus), bring back to the pan to add the stock kept aside, 2-3 tbsp of thick cream or 1/4 cup milk and a dash of lemon juice. Serve piping hot!

 

And btw, you just can’t ignore the health benefits of this wonder vegetable. Read all about it here.