Saturday, 22 September 2012

Fruit Cream 420


Fruit Cream 420

Being a foodie that I am I find all desserts irresistible. But knowing what sinful delights they are and one can never get enough of them I have developed this fruit cream in which I have replaced the cream with low fat curd and the sugar gives way to the healthy Honey.
My version of  "Fruit Cream 420"

Ingredients
Curd 200 ml
Cocktail Fruits 1 tin
Honey 2 tbsp
Vanilla Essence – few drops
Method
Whisk the curd well until smooth
Add & mix the honey in the curd until completely dissolved.
Add few drops of vanilla essence and mix well.
Add the fruit titbits to the curd & mix
Chill in freezer for 15-20 min
Serve in cocktail classes
Or in empty tart shells.

Poha Potato Corn cutlets

Poha Potato Corn cutlets


Ingredients
1 cup poha
Medium boiled ,pealed & grated potatoes-2
Del monte corn: ¼ cup (boiled)
Del monte extra virgin olive oil for cooking
Salt: to taste
¼ cup chopped green coriander
Ginger julienne
Onion 1 large chopped 
Green chillies 2 finely chopped

Method of Preparation

Soak the Poha and drain
Peal & grate the
Add the fruit tit boiled potatoes.
Rub the potatoes well into the poha
Add salt, add green coriander chillies into this mixture and mix well.
Make round balls  out of this mix.
Making a depression in the middle fill it with boiled corn.
Take a non stick pan moisten it with extra virgin olive oil.
Cook until crisp & golden brown.
Serve with Delmonte Tomato Chilli Sauce

note to make them crisp I roll them in dried bread crumb powder  before I fry them and I use very little olive oil to cook them in.
you can also make  oblong shaped cutlets like I made here



Spicy Fruit Tikka

Spicy Fruit Tikka

Ingredients
Del Monte Pineapple Pieces (tit bits or pineapple slices )
If using Pineapple slices cut them into smaller pieces.
Del Monte Prunes
Tomatoes cut into wedges or cherry tomatoes

Del monte Ketchup



For the dip
Black Salt
Lemon Juice
Honey
Red Chili Powder (Optional)
Del Monte Ketchup

Take a tikka stick or wooden stick pierce a piece of pineapple then place on it a wedge of tomato then prune . repeat this arrangement two times.
Make a dip of black salt ,lemon juice an little honey.(red chilli powder optional)
Dip this stick in this dip and roast in on low flame or a grill for 1-2 minute.
The honey glazed delicious fruit tikka is ready

Monday, 3 September 2012

The Wait


The Wait


To wait can be a daunting task
as we live in the fast forward mode 
The time of the remote
In the ad break we switch channels 
Waiting for our flight we flip through pages
Waiting too long for a promotion we switch jobs
& you want me to wait 
As I wait for my blog to get approved
time passes me by
Yet I wait and wait and Wait