Love and Calories!!

Not a very good looking fine dining dish this is, but it is an absolutely delicious grub if you are a seafood fan.  This typical British food is very filling, very creamy and has all the strong flavours going through it. You either love it or hate it but you can't ignore it. :) Ingredients: 200 gm ready cut fish pie mix from any super store (which includes cut pink salmon, cod & smoked haddock) or buy a fillet each of salmon, cod & smoked haddock separately from the fish monger.  5-6 pieces of prawns (optional) 1 egg (hard boiled) 3 large potatoes (I used 1 &1/2 jacket potatoes) 2 cups milk + 4 tbsp milk 1 tbsp plain flour (sifted) 1 bay leaf 1 tsp ground black pepper 50 gm butter + 2 tbsp butter grated cheddar cheese (optional) salt to season    Method: Heat 2 cups of milk in a saucepan & put the bay leaf in it. Also add the cut fish pieces along with the prawns and poach in milk for 4-5 minutes.  Remove the f...

First of all, a big "Thank you" to all of you,  for appreciating my efforts on baking the super duper "Brownie Cheesecake". I have never received these many raving reviews before compared to my other recipe posts. The Cheesecake truly kicked up a notch on my baking skills and  am now a bit more confident and comfortable with my oven. So after basking in the glory of my decadent cheesecake, I have come with yet another easy, simple but exciting dish for all of you. The vegetarians can be happy as I have modified the previously posted recipe of "Murgh Bhuna" to "Gobhi Bhuna"!! I tried this recipe for lunch today and it tasted yum with rotis. You can serve this dish with a simple dal and roti. Just a small tip before going on to the recipe - "Keep the florets chunky".... Ingredients:   1 medium cauliflower (cut into medium sized chunks) 2 tbsp natural set yoghurt 1/2 inch ginger (whole) + 1/2 inch ginger (minced) 2 bay ...

Saturday night 10.30 pm, the sun set was 15 minutes ago, it was pouring heavily outside the window (typical English weather) and suddenly it was all dark and silent at home. Arun said he was too tired for the day and snored away immediately. I was left alone in the living room, fully charged up only then. I wanted to engage myself immediately, do something, anything....so I thought why not I bake? Perfect time to be with yourself, and do what you love doing....COOK! I already had the plans of baking a cheesecake this weekend, so I had all the ingredients ready at home. So I baked away a nice "Brownie Crust Cheesecake" at Midnight...and What fun! :) There was a long time request by an ardent fan of my blog and a good friend Poornima, to share a good recipe of a Cheesecake. Since "Baking" is not my forte,  I delayed it too long, but after baking this one, I was feeling quite happy with myself. The Cheesecake not only tasted good, but it also looked perfect lik...

Here's a recipe for all the chicken lovers like me. " Murgh (Chicken) Bhuna (Roasted)" as the name goes is, chicken roasted in spices. Now, I have seen and tasted this dish in many UK Restaurants and it is very much like any other chicken curry, only the chicken is roasted and added to the spicy gravy. But here, I have tried to make this dish totally dry, without its gravy. You will get exactly what the name suggests....Just Bhuna Murgh!  Friends who don't like to spend much time in the kitchen can take note of this recipe as this cooks up in minutes without any hard work. Dry, spicy, delicious chicken is made in no time and all you need in your serving plate is, some Pilau rice and Raita. You are all set for a grand meal!!   Ingredients: 500 gm boneless chicken (diced into bite sized chunks) 2 tbsp oil 1 cinnamon stick 1 bay leaf 2 cloves 2 cardamoms (crushed) 4 tsp cumin seeds  2 tbsp yoghurt 2 medium sized green chillies 2 inch ginger 1 t...

During the past couple of months, I have tried out many of my favourite dishes at home but when coming to posting recipes, I seriously am not getting time for it. June was completely bland as I have posted hardly one recipe. So to compensate that, I promise, July will be more palatable and interesting. So to start off, am bringing to you, everyone's favourite....the irresistible "Garlic Bread"!! This warm, buttery, garlicky bread can be made at home in no time that you will stop ordering  it from any pizza joint after relishing the home made. Perfect for any tea time parties. Bake it in 10 minutes and earn your brownie points. Forget the frozen garlic bread that you buy from the superstore and make your own at home, only it will be more fresh and delicious!!      Ingredients: 1 french loaf (I have used a cheese baton)  50 gm butter (room temperature) 4-5 cloves of garlic (or more according to your taste) 1 tbsp of finely ch...

"Relax, Sit down, serve yourself a little pasta & taste life" Now that's what I do, when I make Pasta, the love for it just grows each time I make them! And what if some good sauce is combined to it...the pasta only develops its full flavour then. Sauces are of many types which are used in Pastas. Cream and butter sauces blend very well with fresh egg pasta, Meat sauce (Ragu) is so good with any tubular shaped ones, seafood sauces are ideally suited for thin noodle shaped pastas such as linguine, spaghetti or stuffed ones like ravioli. But for the dried pastas, which we normally stock it up in our pantry, a typical tomato sauce is all you need to make.  To start with, I am posting the basic tomato sauce recipe otherwie known as Sugo Al Pomodoro ("Sugo" means sauce or juice & "Pomodoro" means Tomato). Now there's quite a confusion between some of the Italian culinary words which I just can't figure it out, such as, "Sugo...

The dish "Rat-a-too-ee" grabbed my attention only after watching the culinary adventures of Remy the rat in the movie "Ratatouille". Until then it was just any other French word to me. Though it was a light-hearted animated  movie, it inspired me in many ways as to how you must use your sense of touch, taste & smell in whatever you cook. one should not just eat to live but get to know the gastronomy of cooking.  "Ratatouille Nicoise" pronounced as "Rat-a too-ee Neesua" is a roasted vegetable stew originated from the place called Nice in France. The basic ingredient of the stew is tomato & the main vegetables used in this dish are zuchinni/courgette, eggplant & bell pepper.   Ratatouille is mainly served as a side to any pasta or bread but here I have combined both together to bring out a single main dish. This is a very healthy meal as it has no fat content & also packed with nutrients. This recipe is a simpler & q...