Sunday, 25 July 2021

ROASTED CORN

July 25, 2021 Saffron Flavours No comments

Roasted corn is a easy to make snack , perfect for rainy day .

INGREDIENTS

*CORN- 2 (Peeled)
*Butter - 2 TABLESPOON
*Salt - 1 TABLESPOON
*Chilli powder- 1 TABLESPOON
*Lemon juice- 1 TABLESPOON
*Black salt - to taste

METHOD

*Boil water in a wide mouth vessel , Bring it to a boil. Add salt.
*Add 2 whole peeled corn into boiling water. Cook for 10 minutes.
*Remove the corn from the water.
*Heat a grill pan on high flame, Place the boiled corn and roast on all sides till grill marks appear on them.
*Remove it from heat. If required you can roast the corn on direct flame .
*For the masala , Take room temperature butter , Squeeze in 1/2 a lemon , chilli powder and mix well.
*Apply the masala on all the sides of the roasted corn when it's still hot.
*Serve hot with sprinkle of black salt.

PANNA COTTA WITH PASSION FRUIT SAUCE

July 21, 2021 Saffron Flavours No comments

Panna cotta literally translates to cooked cream in Italian, It's an Italian dessert made of thicken cream milk with gelatin. Panna cotta looks fancy but is quick and easy to make. The fresh fruit sauce makes every creamy spoonful perfectly sweet and tangy.

INGREDIENTS:
* MILK - 400 ML
*FRESH CREAM-400ML
*CASTER SUGAR - 1 CUP
*GELATIN-3 TEASPOON
*VANILLA ESSENCE-1 TEASPOON
*PASSION FRUIT FLESH -1/2CUP

METHOD:
* In a saucepan take milk and bring to a boil.
*Add fresh cream and constantly stir until the cream comes to a boil. Switch off the flame.
*Add Caster sugar and stir until the sugar dissolves.
* Add the gelatin when the mixture is still hot.
* Cool the mixture and strain it to remove any undissolved gelatin .
* Grease the ramiken and any molud to set the panna cotta.
* Pour in the cooled mixture into the moulds and refrigerate for 4 hours or overnight.

PASSION FRUIT SAUCE

Heat the passion fruit flesh in a saucepan . Once it comes to a boil, Add Caster sugar and stir well till the sugar dissolves. Cool the mixture.

DEMOULDING

Take warm water in a bowl and dip the Ramiken into the bowl. This helps to loosen the oil greased to the ramiken. Demould the Panna cotta into a serving plate .
Serve chilled with the passion fruit sauce on top of it.

PAN ROASTED CHICKEN

July 18, 2021 Saffron Flavours No comments

PAN ROASTED CHICKEN is a easy and delicious fried chicken recipe.

INGREDIENTS

CHICKEN - 500 GRAMS
BUTTER -2 TABLESPOON
COOKING OIL-2 TABLESPOON

FIRST MARINADE :

FRESH CREAM - 2 TEASPOON
CURD - 1/2 CUP
SALT - TO TASTE

SECOND MARINADE:

ONION - 1/2 CUP CHOPPED
OIL - 1 TABLESPOON
GARLIC-12 CLOVES
GINGER-1/2 " CHOPPED
FENNEL SEEDS -1 TEASPOON
CUMIN SEEDS -1 TEASPOON
TURMERIC POWDER -1 TEASPOON
CHILLY POWDER- 2 TABLESPOON
CORIANDER POWDER- 1 TABLESPOON
GARAM MASALA -1 TEASPOON
CORIANDER AND MINT LEAVES- 1 CUP CHOPPED

METHOD

*Make slits on the chicken on either sides for the marinade to seep in.

* Take chicken in a bowl . Make the first marinade for the chicken by adding salt to taste ,fresh cream and curd .Mix them well so that the marinade is coating the chicken well.

*For the second marinade, Add oil to a pan ,saute chopped onion , garlic cloves , chopped ginger, FENNEL SEEDS and CUMIN seeds for 2 minutes.

* Add turmeric powder , chilly powder, coriander powder, garam masala powder and saute for 2 minutes.

*Turn off the stove ,let the mixture cool .

Transfer it into a grinder jar , grind into a coarse paste using 1 tablespoon of water.

* Add the ground paste into the chicken and coat them well. Add chopped coriander and mint leaves , mix well and rest them for atheist 2 hours before frying.

* Heat butter in a grill pan , add cooking oil to stop butter from burning. Place the marinated chicken pieces on the grill pan.

*Cook them for 15 minutes on either side. Add the remaining marinade to the chicken before flipping them.
* Cook till chicken is done. Serve hot.

Sunday, 11 July 2021

July 11, 2021 Saffron Flavours No comments

WATERMELON FETA SALAD
It's a easy summer salad which can be put together in just 15minutes. This sweet salty salad is best to be served for a summer party. The first bite of this salad gives a burst of Flavours in your mouth with the sweetness from the watermelon, saltiness from the cheese and olives, acidity from the onions soaked in lemon juice and spiciness from the crushed pepper and the freshness from mint leaves. It's a perfect balance of Flavours , you must try once to experience it.

INGREDIENTS

Watermelon scooped/chopped- 300 grams
Feta cheese crumbled - 100 grams
Salt - to taste
Lemon juice- 2 teaspoon
Onion slices (half-moon) - 1/2 cup
Pepper crushed - 1 teaspoon
Olives pitted - 10 no's
Mint leaves chopped- 2 teaspoon

METHOD

Combine all the ingredients in bowl and serve immediately.

CHILLI GARLIC PRAWN SPAGHETTI

July 04, 2021 Saffron Flavours No comments

Chilli garlic spaghetti is delicious spicy dish. This pasta recipe is incredibly simple to make with few ingredients. It's relatively spicy , but the sweetness from the caramelized onion and prawns balances the dish beautifully.

INGREDIENTS

Spaghetti - 1 packet
Salt to taste
olive oil - 3 tablespoon
garlic chopped - 20 cloves
onion chopped - 2 medium
red chilly chopped -2
chilli flake - 2 teaspoon
paprika powder- 2 teaspoon
prawns, peeled and deveined - 200 grams
celery chopped - 1/2 cup

Cook spaghetti in boiling, salted water according to packet instructions.

Drain and reserve half cup cooking water.

Meanwhile, heat a large, deep, frypan over medium-high heat. Add the olive oil, garlic and onion and cook stirring frequently for 2-3 minutes or until the garlic starts to go golden.

Add chopped fresh red chillies and chilli flake and paprika.

Add the prawns and cook, tossing, for 5-6 minutes, or until prawns are cooked.

Add the cooked spaghetti and toss well to combine. Add the reserved cooking water . Season to taste. Add chopped celery and serve hot.

Vietnamese chicken spring roll &Nuoc cham

July 04, 2021 Saffron Flavours No comments

Vietnamese chicken spring roll are flavourful and crispy delights.Usually had with Nuoc cham wrapped in lettuce leaves.Nuoc cham is a absolutely delicious Vietnamese dipping sauce that tends to accompany fried spring rolls.

INGREDIENTS

ROLLS

*Rice papers - 10 no's
*Minced chicken-200 grams
*Chopped shrimps -100 grams
*Fish sauce - 1 tablespoon
*Rice noodles - 100 grams
*Salt - to taste
*Sugar- 1 teaspoon

METHOD

*Soak rice noodles into boiling water in a bowl for 2 minutes. Strain and remove water completely.
* Into a bowl add minced chicken, chopped shrimps, fish sauce , salt ,sugar and fish sauce and mix well.
* Add soaked rice noodles into this mixture and combine well.
*Wet the rice paper in warm water and place the paper on kitchen top .Shape the mixture into small cylinder and place on rice paper and roll.
* Deep fry on medium high flame .Cook until the rolls turn light golden.
*Serve hot with Nuoc cham and lettuce.

NUOC CHAM
*Water - 60ml
*Fish sauce - 60ml
*Vinegar 2 tablespoon
*Fresh red chillies chopped - 2 tablespoon
Garlic chopped- 5 cloves

METHOD

Mix all the ingredients in a bowl. Combine till sugar dissolves.

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ROASTED CORN

PANNA COTTA WITH PASSION FRUIT SAUCE

PAN ROASTED CHICKEN

CHILLI GARLIC PRAWN SPAGHETTI

Vietnamese chicken spring roll &Nuoc cham

MUTTON PEPPER FRY