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!