Grilled Fish With Lemon Butter Sauce

Fish with lemon butter sauce is a combo made in heaven. One can't go wrong with the ultimate combination of fish and lemon. This grilled lemon butter fish is an awesome simple recepi which, even a bachelor could prepare them wonderfully at home. This healthy dish can be prepared in jiffy with very limited ingredients we can get in our kitchen. The fish was grilled to perfection which retains its juiciness and the lemon butter sauce has the right flavour and texture to compliment the fish. Serve with steamed vegetables or green salad. I served mine with steamed broccoli and has a hearty weekday dinner.

Ingredients

To Marinate

5 fish fillets (any white fish fillets)
2 tbsp unsalted butter (melted)
2 tbsp lemon juice
1 tsp vegetable oil

For Lemon Butter Sauce

1/2 cup unsalted butter
3 tbsp lemon juice
2 garlic (minced)
1/2 tsp ground black pepper
Salt to taste

Methods

In a bowl, combine all the ingredients listed under "To Marinate". Mix well and rub them on both sides of the fish fillets.

Cover and refrigerate for 40-45 minutes.

Grill on a grill pan for 3-4 minutes on each sides.

Remove and keep aside.

For Lemon Butter Sauce

In a saucepan, melt butter over medium heat and saute garlic for 15 seconds. Add lemon juice, black pepper and salt. Cook for about 10-12 minutes or until the sauce thickened.

Pour the sauce on the grill fish fillets.

Serve immediately.

Plum Cobbler

This plum cobbler recepi are good to bake into individual ramekins or in a single deep baking dish, that one could indulge without feeling guilty. We are talking about fruits after all right? Minus the sugar and the flour...its plum which is packed with wholesome goodness. When i saw red ruby plums with firm flesh in the market, plum cobbler is what i'm thinking about.

Firm flesh plums holds its shaped during baking as i don't like a mushy overcooked plum in my cobbler. The lightly sweetened plums burst with beautiful red wobbling juice which you can see from the photo above. Its juicy,sweet and full of bite. Instead of baking with a simple flour topping, i decided to add cream cheese into the mixture. Its creamy,crispy on the top and soft on every bite. The biscuit like topping soaks the juices from the plum and add flavor and texture to this delicious plum cobbler.

Ingredients

2 kg plums, pitted & chopped into chunks
3/4 cup granulated white sugar + 2 tbsp sugar
1/2 cup buttermilk
1/4 cup butter,chilled and cut into cubes
1 1/2 cups all purpose flour + 1 tbsp
3/4 tsp baking powder
1/4 tsp salt
3/4 cups cream cheese
1 tsp grated lemon peel
1 tbsp fresh lemon juice

Methods

Preheat oven at 375'F or 180'C.

In a bowl combine chopped plums,1 tbsp all purpose flour, lemon juice,lemon peel and  2 tbsp sugar. Mix well and keep aside

Combine 3/4 cup sugar, all purpose flour,salt and baking powder. Keep aside.

In a bowl, beat cream cheese till soften, add the flour mixture and butter. Mixture will resemble coarse meal.

Add buttermilk and beat to combine..

Divide the prepared plum mixture into ramekins and top with few spoonfuls of the flour mixture.

Bake for 35-40 minutes or until golden

Remove from oven and cool to room temperature

Om Ali-Egyptian Bread Pudding

Om Ali is a traditional Egyptian bread pudding made of soft and buttery croissants. Om Ali translated as Ali's mother is an authentic Egyptian puff pastry dessert. This is a  simple and easy dessert that can be prepared in a jiffy. I made this Om Ali with the leftover croissants we bought for breakfast.

The buttery and flaky croissants made rich with whole milk and cream custard like base. The crunchiness from added chopped nuts adds texture to the delicious dessert. The lightly toasted coconut flakes adds flavor and and texture to the wonderful dessert. Since i have pumpkin seeds on hands i throw them into my Om Ali which i have no regret about (the traditional recepi doesn't  have pumpkin seeds in them). Om Ali makes an ideal weekday dessert.

Ingredients

1 sheet puff pastry,baked
1 cup cream
1 cup whole milk
1/4 cup raisins
1/4 cup assorted nuts(walnuts,almonds)
1/4 cup coconut flakes
2 tbsp pumpkin seeds
1/8 cup granulated white sugar
Pinch of salt


Methods

Preheat oven at 425'F.

Tear the puff pastry into bite chunks and throw them into ramekins or 9" x 9" baking dish

In a bowl combine milk,cream,sugar and salt. Stir until the salt & sugar dissolve.

Pour the mixture over the puff pastry pieces to coat them.

Sprinkle with raisins,pumpkin seeds,chopped nuts and coconut flakes.

Bake 15 minutes until the custard set and wobbly

Remove from oven and serve warm

Peanut Butter Chocolate Marble Cake

My girls loves anything with chocolate and peanut butter. How can i blame them with the heavenly combo. I always have stock of my chocolate chips and peanut butter jars in my pantry...be it chunky or creamy,chocolate bar or chips you name it. That's how i decided to put both wonderful ingredients to come out with peanut butter chocolate marble cake.

This peanut butter chocolate cake are so soft and spongy. The peanut butter gives the cake its creamy texture and the chocolate layer was absolutely delicious. The added coffee powder lends an intense chocolate flavor to the cake. You can replace the instant coffee powder with espresso powder as well. The silky chocolate glaze adds charm to the beautiful cake and additional chocolatey taste to compliment the buttery goodness of the marble cake. On top of that, the girls loves the marble effect in the cake on every slice. I'm a happy mom...kikixxxxx

Ingredients

For Peanut Butter Batter

2 cups all purpose flour
4 ounces creamy peanut butter
1 1/3 cup granulated white sugar
3/4 cup full cream milk,room temperature
3 large eggs, room temperature
1 1/3 tsp baking baking powder
1 tsp vanilla extract
1/4 tsp salt

Chocolate Filling

1/4 cup unsweetened chocolate chips
2 tbsp confectioners sugar
1 large egg, beaten
1/4 cup full cream milk
1/2 cup all purpose flour
2 tbsp instant coffee powder

Chocolate Glaze

1/2 cup semi sweet chocolate chips
1/4 cup unsalted butter,room temperature
3 tbsp chocolate rice


Methods


For Chocolate Batter

Preheat oven at 350'F or 177'C and grease bundt cake pan with butter. Lightly dust the pan with flour to cover every hook and nook of the pan. Remove excess flour and keep the prepared pan aside.

Simmer water in a pan, add chocolate in a bowl and melt the chocolate. Place the bowl over the simmering water by making sure the bowl doesn't touch the water. Stir until chocolate melted. Remove from heat and add coffee powder. Stir and keep aside.

Using a hand mixture,beat sugar, egg and milk for 1 minutes. Lower the speed and add flour. Beat to combine. Beat in the chocolate-coffee mixture and keep aside.

Sift flour and baking powder. Keep aside.

For Peanut Butter Batter

In another bowl using the hand mixture, beat the eggs,granulated white sugar and peanut butter. Add the vanilla extract and salt.

Add the flour mixture and milk in batches. Always starts with flour then milk flour, milk and ends with flour. Beat till combine. Keep aside

Pour half of the peanut butter batter into the prepared bundt pan, layer with prepared chocolate mixture. Top with remaining peanut butter batter.

Bake in the preheated oven for 50-55 minutes or until a skewer inserted into the cake comes out clean.

Remove from oven and cool on the pan for 15 minutes before transferring the cake onto a wire rack to cool completely.

For Chocolate Glaze

Boil water in a pot and place the chocolate chips in a bowl. Place the bowl over the simmering pot and stir the chocolate and butter till melted.

Remove from heat and let it to cool.

Drizzle the chocolate glaze on the bundt cake and sprinkle with chocolate rice. Let the chocolate set for 15-20 minutes

Slice and enjoy

Notes

• When using bundt pan for baking, grease the pan with butter and coat generously with flour to cover every nook of the pan. Dust off excess flour. This step is important to avoid the cake to stick to the pan and comes out smoothly when transferring to the serving plate/cake stand. 

Rose Water And Cardamom Cake

I wanted to bake something exotic for a wonderful woman in my life...my MOTHER. I baked this beautiful rose water and cardamom cake for the queen of my heart. While i was busy scratching my head with what to bake, i came across of rose water and cardamom powder i bought from Jaipur during my North India tour in March. Everytime i opened the cardamom powder jar, the memory of Jaipur and their famous spice market will come into my mind.

What i love in this gorgeous looking cake is the aromatic fragrance of rose water and cardamom powder. They add wonderful flavor to the cake and taste absolutely divine. The chopped almonds add crunchiness to the cake. This cake doesn't require fancy toppings or icing, simply dust with powdered sugar and sprinkle with dried rose petals to impress your guest. As for me, my mother loved the cake so much and seeing the big smile on her face, made my day.

Ingredients

2 1/2 cups all purpose flour
2/3 cup unsalted butter, room temperature
3/4 cup brown sugar
1/2 cup chopped almonds
1 cup whole milk,room temperature
2 eggs, room temperature
1 1/4 tbsp baking powder
1 1/3 tsp rose water
1-2 drops rose essence
1 1/3 tsp cardamom powder
1/3 tsp salt


For Granishing

2  tbsp confectioners sugar
Rose buds


Methods

In a bowl, sift together all purpose flour, baking powder and salt. Keep aside

Using a stand/hand mixer, beat together brown sugar,butter and eggs until smooth and fluffy.

Add rose water and rose essence. Beat for another 30 seconds.

Reduce speed to low and add the flour mixture  followed by milk in batches. Start with 1/3 flour then 1/2 of the milk, 1/3 flour and the remaining milk and the last batch of flour. Beat in between every additions.

Using a spatula, fold in the chopped almonds.

Pour the batter into a prepared baking pan and bake at 350'F or 177'C for 40-45 minutes or until a skewer inserted in the center of the cake comes out clean.

Remove from oven and cool in the pan for 15 minutes.

Transfer on wire rack and cool completely.

Dust with confectioners sugar and dried rose buds

Slice and enjoy.

Blueberry Oatmeal Breakfast Smoothie

If you are looking for a healthy smoothie to start your morning, this blueberry oatmeal smoothie are sure to satisfy your needs. Packed with fiber and berry goodness this filling smoothie can be prepared in jiffy. Fresh or frozen blueberries are good to go with this delicious and creamy smoothie. Blueberry are known as super berry and packed with antioxidant properties which help to fight free radicals. Lightly sweetened with honey to enhance the flavor...you can subtitute with honey with maple syrup to suit your taste. Make a big glass today and enjoy the health benefit of this gorgeous purple/blue smoothie.

Ingredients

1 1/3 cup milk
1/4 cup rolled oats
1/2 cup blueberries
1 tsp honey
3-4 ice cubes

Methods

Pulse oats in a blender till fine.

Add blueberries, honey,milk and ice cubes. Blend till smooth.

Pour into serving glass and serve immediately

Osmania Biscuits

Osmania biscuits or Karachi bakery biscuits are well known biscuits in Hyderabad. Usually serve along Iranian chai are favourite for many Hyderabad folks. They simply dunk the biscuits in a rich and creamy chai to satisfy their palate.

The thick and mildly sweetened Osmania biscuits gain its name from the last ruler of Hyderabad Mir Osman Ali Khan. I love the way the custard and ghee play their part in this famous biscuits. Its crispy outer and soft interior are perfect on every bite. If you noticed, i didn't add vanilla extract into the cookie dough as, aromatic cardamom powder did the job well enough for me. The highlight of this biscuit is their saffron soaked milk wash instead of regular egg wash. The saffron lends a gorgeous yellow colur and exotic flavor to the baked cookies. The cookies are good for one or two weeks by storing in an airtight container. 

Ingredients

1 cup all purpose flour

1/2 cup confectioners sugar

1/2 cup butter,room temperature

1 tbsp ghee/clarified butter

1 tbsp custard powder

1/2 tsp cardamom powder

1 tbsp milk powder

1/4 tsp baking powder

1/4 tsp salt

1 1/2 tbsp milk

For Milk Wash

1/4 cup milk

8-10 saffron strands

Methods

Soak saffron strands in 1/2 cup milk. Keep aside.

Line a baking pan with parchment paper. Keep aside.

In a bowl, combine all purpose flour,custard powder,baking powder,cardamom powder,milk powder and salt. Stir to mix.

In another large bowl, using a spatula, cream butter and confectioners sugar. 

Add the flour mixture and mix. Add the ghee/clarified butter and knead the mixture into a soft dough.

Roll out the dough with rolling pin into 1/2 inch of thickness and cut with cookie cutter. Arrange on the prepared baking pan.

Brush each cookies with saffron soaked milk.

Preheat oven at 185'C or 350'F and bake for 12-15 minutes.

Remove from oven and cool on baking pan before transferring to a wire rack to cook completely.

Mushroom Puloa

Mushroom puloa is one of the easiest recepi to make with left over rice. Each grain of rice burst with flavor and well spiced in this simple recepi. The button mushroom adds meaty texture to this one pot meal. This is a great idea to use left over rice and turn them into a delectable dish.Serve the rice with paneer gravy and raita for vegetarian delight or with chicken gravy for a tempting non-veg meal. Next time, when you have some left over rice spiced them up with this gorgeous mushroom pulao.

Ingredients

1 cup cooked rice
1/3 cup button mushroom,cleaned and sliced
1 small onion
2 cloves
1 star anise
1 green chillies,chopped
1 tsp ginger garlic paste
1/2 tsp garam masala
1/3 coriander powder
1/3 tsp cumin seeds
1 tbsp oil
Salt to taste


Methods

Heat oil in a pan, add cumin seeds,star anise and onion. Add ginger garlic paste and chopped chillies. Saute for 2-3 minutes.

Add sliced mushrooms and saute till mushroom softens. Add garam masala and coriander powder. Saute till raw smell leaves.

Season with salt and stir. Add the cooked rice and stir well till combine

Remove from heat and transfer to a serving plate

Individual Strawberry Trifle

If you are looking for a shortcut way of preparing individual no bake strawberry trifle....look nowhere. You are at the right place. I love trifle for their polished look and taste but, that not the case with my girls. I'm not sure why they are not fond of trifles no matter how you make it, they'll just pass it on. Having that in mind i always, prefer to go for individual trifles so that i skipped the big trifle bowl and nothing go to waste.

Everytime i make trifles i'm impress with the look...who doesn't? Beautiful layers of rich pound cake, softly whipped cream and topped with fresh berries is absolutely stunning. Ok, enough of the look just talk about the flavours that goes into this gorgeous strawberry trifle. Each time u dive in you spoon into the trifle glass, you gonna scoop out some goodness of buttery pound cake, laced with vanilla scented pillowy whipped cream. The vibrant fresh berries are juicy enough to burst into your mouth.Very easy dump-in recepi that will leave your guest thinking they are having dessert made by a profesional chef.

Ingredients

2 cups strawberries, sliced
3 cups pound cake,diced
1 pint heavy whipping cream
3 tbsp granulated white sugar
1 tbsp vanilla extract

Garnishing

Sliced strawberries


Methods

In a stand or hand mixer, beat together cream.sugar an vanilla extract until soft peaks

In trifle glass or serving glass, add a layer of the diced pound cake. Divide equally into the prepared glasses.

Top a layer of the whipped cream and top with a layer of sliced strawberries.

Repeat the process with remaining ingredients.

Garnish with sliced strawberries.

Serve immediately

Apple Rose Pastry

Lets get baking with apple and puff pastry. Don't let the polished image of the pastry cheat you...it might look difficult and only comes handy for masterchef but trust me, this is one easy peasy recepi to bake off. This apple rose pastry made of softened apple slices arranged on puff pastry strips and baked on muffin tin to resemble the shape of red roses. You can bake them on individual ramekins as well to serve to you guests during a dinner party so that each will have their own individually prepared baked roses.

To soften the apples, you can use stovetop method in case, there's no microwave available. Simply, add water,apple slices and lemon juice in a pan. Cook on low for 3-4 minutes until the apple slices soften and pliable to roll. The buttery and flaky puff pastry lined with cinnamon apricot jam and topped with sweet apple slices. One can't go wrong with the combination of cinnamon and apples. Bake this gourmet apple rose pastry today and impress your family and friends.

Ingredients

2 sheets of frozen puff pastry,thawed
3 red apples
2 tbsp of lemon juice
5 tbsp apricot jam
5 tbsp water
1/2 tsp cinnamon powder
2 tsbp granulated white sugar

For Dusting

1 tbsp confectioners sugar


Methods

Fill large bowl with half full of water. Add the lemon juice and stir. Keep aside.

In a small bowl add apricot jam,white sugar and cinnamon powder. Mix to combine and keep aside.

Wash and core the apples to remove the seeds. Cut the apples into thin slices.

Dump the apple slices into  surface the prepared water bowl and microwave for 4-5 minutes until the apple slices lightly soften.

Remove from the microwave and drain the water.

Dust a clean working surface with flour and using a rolling pin, roll the thawed puff pastry sheets to lightly flatten them.

Cut each pastry into 6 equal slices. Scoop apricot jam mixture onto each pastry slices.

Arrange the apple slices and fold the pastry in half lenghtwise and roll them up from one end to another.

Place rolled apple pastry in a greased 12 holes muffin tin.

Continue with the remaining apple slices and pastry sheets

Bake at 375'F or 190'C for about 40-45 minutes.

Remove from oven and cool on wire rack.

Dust with confectioners sugar and enjoy

Jam Filled Muffins

This Jam filled muffins are actually a basic recepi and can be prepared in a simple and easy way without the use of fancy ingredients or utensils. Home cooked jam works wonderful with this recepi but due to my hectic schedule i opted for a shortcut version by using store bought jam which is as great as it is. For a best result try to use good quality fruit jam.

Jam filled muffin are an ideal choice for breakfast. The jam reminds me of fruit jam smeared bread toast we usually have for breakfast. I used raspberry jam for the filling...you can use jam of your preference or even marmalade works wonder as a filling in this slightly sweet and soft muffin. Its moist and comes with surprise filling of fruit jam. The perfect combo for a weekday breakfast

Ingredients

3/4 cups all purpose flour
1/2 cup jam(of your preference)
1/2 cup granulated white sugar
1/3 cup butter,room temperature
2/3 cup milk,room temperature
2 eggs,room temperature
1 tbsp baking powder
1/2 tsp salt
1 tsp grated lemon peels


Methods

Preheat oven at 400'F or 204'C. Greased 12 holes muffin tin and keep aside.

In a large bowl, combine flour,baking powder,salt and sugar. Keep aside

In another bowl, beat eggs,milk and butter. Add grated lemon peels.

Add the flour mixture in the egg mixture and stir to combine.

Spoon 1 1/2 tbsp batter into the greased muffin hole, top with 1 tsp jam. Cover the jam with 1 tbsp of batter. Continue with remaining batter and jam.

Bake for 20-25 minutes. Remove from oven and cool on the muffin tin.

Transfer the muffins into wire rack and cool completely.

Serve and enjoy.