Cherie's Stolen Recipes

Spiked Pina Colada Cake - Happy B'day Anna

2013-05-02T09:26:00.000+03:00

My brother is a man of very few words........So I have just one word for him......

'RESPECT'

Recipe Source: Humming bird bakery Cake days

Ingredients
Print this recipe
For sponge

100ml White rum
4 slices Pineapple
40g unsalted Butter, softened
1 1/2 tsp Baking powder
120g All purpose flour
1/4 tsp Salt
1 Egg
120 ml Coconut Milk
1 tsp Vanilla essence

For Frosting

80g unsalted Butter , softened
250g Icing sugar
4tsp White rum
4 tsp Coconut Milk
4 slices Pineapple for decoration
4 tbsp Caramelized coconut for decoration

Method

Grease a 6 inch pan,line with parchment paper and set aside.
Pour rum into a small saucepan,add 30g sugar,place the saucepan on medium flame and bring to boil, let the liquid reduce to half .Cut the pineapple into bits and soak it in the reduced rum for 30 minutes.
Preheat oven at 170 degree C.
In a large bowl combine butter,140g sugar, flour,baking powder and salt.Using an electric beater beat on low speed till the mixture looks like crumbs.
In a small jar combine the wet ingredients - egg, coconut milk and vanilla essence, whisk with a fork and mix well.
Pour the the wet ingredients into the dry ingredients,beat at low speed and increase the speed once all the ingredients are well combined.
Remove the pineapple from the rum (squeeze out the excess liquid), sprinkle the pineapple bits on the greased pan.Pour the batter on the pineapple bits and bake for 25 to 30 minutes or till the cake is done.
Remove from the oven and let the cake cool down for 10 minutes before removing it from the pan and transferring on to a wire rack.Let the cake cool down completely.
Prepare frosting :- Beat butter and icing sugar till they resemble sand like consistency,in a small glass combine rum and coconut milk, pour this into the butter and icing sugar mixture and beat till light and fluffy.
Assemble the cake :-Place the cake on a serving dish , soak with the reduced rum and frost the cake.Decorate with pineapple bits and caramelized coconut.

Gujje Kadle Aajadina / Raw Jackfruit Sukka

2013-04-05T09:05:00.000+03:00

Classic Mangalorean dish.......Okay confession.......not my favorite, I always pick out the jackfruit and eat the chickpeas.....I sometimes forget that this is my moms blog too........presenting Gujje Kadle aajadina - Courtesy: MOM

Ingredients
Print this recipe

3 cups Gujje/ Raw jackfruit (chopped)
1 cup Small Black Chickpea
1 onion ,chopped
salt to taste
5 dry red chillies (roasted) 3 long red chillies(byadigi) and and 2 small(guntur)
3 tsp coriander seeds (roasted)
1/4 tsp cumin seeds (roasted)
3 garlic (with skin)
1 tsp turmeric powder
3/4 cup fresh grated coconut
2 tsp jaggery (adjust to taste)

For Seasoning

2 tbsp oil
1 tsp mustard seeds
1 tsp urad dal
3 garlic (crrushed)
5 to 6 curry leaves
1 dry red chilly

Method

Soak chickpeas in water overnight.Cook them with little salt and enough water to cover the chickpeas in pressure cooker for 4 to 5 whistles (or depending how much whistles your cooker will take to cook them)
Toss in the chopped raw jackfruit into the cooker along with the cooked black chickpeas, add one chopped onion.Add very little water if required,incase it looks dry.Cover and cook for 2 whistles.
Place roasted red chillies, coriander seeds, cumin seeds, turmeric powder, garlic and jaggery in a small mixir jar and grind to fine powder. Add coconut and grind for less that 10 seconds (coconut should be coarse). Keep aside.
Place a pan on medium heat , add oil, when oil is hot add mustard seeds, when it starts popping add urad dal and fry till it turns golden brown. Add crushed garlic, curry leaves and red chilly and stir for few seconds.
Now add the ground coconut masala and fry for a minute or two to remove raw smell.
Add cooked Chickpeas and raw jackfruit and mix well. adjust salt. If its too dry sprinkle little water.Cover and cook for 4 to 5 minutes. Take off the flame.
Serve with rice and Thouthe kodel / Mangalore cucumber curry

Slutty Brownies - Happy Birthday Devs

2013-03-15T13:46:00.000+03:00

Someone once said "You can kid the world, but not your sister"

Wish you a very happy birthday Devina.......miss you EVERYDAY....

No.....I did not come up with that name, I was wondering why it is called slutty brownies.....I would actually name them 'Threesome Brownies"......and before you guys start thinking ...."Gosh!!!this Cherie has one dirty mind"....NO....you are wrong....when I say "Threesome".....I mean....Oreo biscuits sandwiched between Brownie and Chocolate chip cookies.... doesn't that make it awesome THREESOME.....and also a perfect name for us three sisters....Devina is the soft heart Brownie......Neetu who seems hard from outside but is actually soft like a cookie inside......and Iam the poor Oreo biscuit in the middle who has been sandwiched by these girls and I have nowhere to go......but together we make an awesome threesome combination.

Recipe source : Whats Gaby Cooking
Ingredients
Print this recipe
for the brownie

140 grams unsalted Butter (10 tbsp)
1 1/4 cup Sugar
3/4 cup Cocoa powder
2 large Eggs
2 tsp Vanilla extract
1/2 tsp salt
1/2 cup All purpose flour

for Oreo layer

25 Oreo cream biscuits

for chocolate chip cookies layer

113 grams unsalted Butter ,softened (1/2 cup)
1/4 cup Brown sugar
3/4 cup White sugar
1 Egg
1 1/4 tsp Vanilla extract
1 1/4 cup All purpose flour
1/2 tsp baking powder
1/2 tsp Baking soda
1/2 tsp salt
1 cup semi sweet Chocolate chips

Method

Line a 9 inch square baking tray with aluminium foil with 3 inch foil sticking out from either sides (this helps in lifting out the brownies from the tray. Set aside.
Prepare brownie batter : Take melted butter in a bowl and toss in sugar and cocoa powder ,mix well till combined with a whisk, now add the eggs and vanilla extract and whisk well. Now add flour and salt and whisk till you have a smooth thick batter.Set aside.
Pre heat the oven at 180 degree c
Prepare the cookie dough: Take the softened butter in a bowl and add in the brown and white sugar, using an electric beater ,beat this till soft and fluffy. Add egg and vanilla extract and beat till well combined and scrape down the sides and beat again.
In a bowl sift together flour,salt,baking powder and baking soda and add this to the butter mixture and beat on low speed till all the ingredients are well combine and you are left with a soft dough.Now toss in the chocolate chips and mix with a spatula.
Assemble : Place the cookie dough on the prepared tray and spread out evenly.Place the oreo biscuits on the cookie dough closely.Now pour the brownie batter on the oreo biscuits and spread evenly.
Bake in pre heated oven for 30 to 35 minutes or till the brownie is done.
Let the brownie cool down completely before cutting into squares.
Serve warm with vanilla ice cream.

Kempu Appala Chutney - Red Pappad Chutney

2013-03-14T07:17:00.000+03:00

This dish falls into our comfort food category.............Kempu appala chutney with piping hot ganji......egg omelette and pickle.. ....perfect combination for rainy day.

Ingredients
Print this recipe

6 to 7 Red pappad
1 1/2 cup freshly grated Coconut
5 dry Red chillies ,roasted (3 byadigi 2 guntur)
2 tsp Coriander seeds, roasted
1/2 tsp Cumin seeds, roasted
1/2 Onion , chopped
marble size Tamarind
salt to taste
Oil to deep fry pappads

Method

In a mixer or blender jar combine red chillies, coriander seeds , cumin seeds, salt and tamarind, grind into a fine powder. Toss in the fresh coconut and grind for 2 seconds only.Transfer into a bowl and sprinkle chopped onion to top.
Fry the red pappad in hot oil and place on kitchen towel to remove excess oil.
Just before serving crush the red pappad and mix with the coconut masala and serve with ganji

Nutella Pull Apart Roll

2013-02-28T08:54:00.001+03:00

I would never miss an opportunity to bake anything that has Nutella in it......just heavenly.

Recipe Source : GoodFood My Jhola

Ingredients

Print this recipe

200 grams Flour (maida)
1/2 cup lukewarm Milk
2 tsp Dry active yeast
1 tbsp Sugar
1 tsp Salt
2 tsp Butter, softened
Extra butter for brushing
4 tbsp Nutella

Method

In a bowl mix together yeast, sugar and lukewarm milk and set aside for 5 to 10 minutes till it becomes frothy.
Take flour/maida in a big bowl, add the yeast/sugar/milk mixture and mix together add little more milk if required to bring the flour together (I used 3 tbsp milk).While kneading the dough add the salt and butter and knead into a smooth soft dough.
Make a ball with the dough and place in a greased bowl and cover with cling film or a kitchen towel, place in a warm place and let the dough double in size for 1 hour.
Once the dough has doubled, punch it down and knead for a minute.
Roll out the dough on a lightly floured surface,1/4 inch thickness and roughly 14 inches lengthwise.Spread nutella on the rolled out dough. Roll the dough little firmly into a 14 inch log.
Cut the log into 7 equal parts and place on a greased 8 inch round cake tin cut side up. Cover the rolls with clingfilm and place in a warm place and let it double its size for 1 hour.
Pre heat oven at 200 degree C, lightly brush milk on top of the rolls and bake for 20 minutes or till the top is slightly brown.
Remove from the oven and brush the rolls with little melted butter.

Crispy Spring Paneer

2013-02-21T09:27:00.001+03:00

Crispy spring paneer......simple veggie appetizer....and proof that I suck when it comes to naming a dish.

Recipe Source :Sanjeev Kapoors Flavors of the Orient

Ingredients

Print this recipe

200 grams Paneer
5 to 6 cloves Garlic, minced
1 tbsp Lemon Juice
2 tbsp Sweet chilli sauce
1 tbs Soy sauce
1 tsp Pepper
2 tsp Red chilli flakes
1 tsp Sugar
salt to taste
2 tbsp Flour (Maida)
1 tbsp Cornflour
5 sheets Spring roll sheets
Oil ,deep frying

Method

Cut the spring roll sheets into thin strips and keep aside.
Cut the paneer into thick fingers.
In a bowl mix together garlic, lemon juice, sweet chilli sauce, soy sauce, pepper, red chilli flakes, sugar and salt. Apply this mixture to the paneer and let it marinate for 15 minutes.
Add flour and cornflour to the paneer and mix well, set aside for few minutes.
Take each paneer and wrap it with the spring roll sheet strips and press to make it stick to the paneer. if the strips are not sticking make paste with maida and little water, and use it to stick the strips to the paneer, keep aside the wrapped paneer..
Heat oil in a pan on medium flame, when hot drop in the wrapped paneers and fry till golden brown,
Serve hot with tomato sauce or sweet chilli sauce.

Strawberry Cheesecake

2013-02-05T09:23:00.000+03:00

Iam so fed up saying "this is one of my favorite desserts"...for every dessert I post....So lets get one thing straight....I am absolutely crazzy and in love with DESSERTS......so from now, I am not going to use the sentence "this is one of my favorite desserts".....coz now you know....and I cannot help it.....its in the genes....the whole family loves desserts...I am not sure how our 'Dessert loving gene' has passed on to our maid Kamala.....coz she loves desserts too....and actually ate a big chunk of this cheesecake.....we all kept wondering where the last piece disappeared .

Ingredients
Print this recipe

for base

25 Marie Biscuits
113 g Butter, melted

for Cheesecake - Recipe Adapted from - Deeba Rajpals Passionate about Baking

800 ml Yogurt
1/2 cup Strawberry crush
200 ml Cream (I used Amul trtra pack)
1/2 cup Icing Sugar
11/2 tbsp gelatin
1/4 cup Cold Milk

Whipped Cream (optional)
Fresh Strawberries

Method

Hang the curds in a muslin cloth overnight in refrigerator.
Crush marie biscuits in a blender or ziploc bag. Mix with melted butter.Transfer into an 8 inch spring form or pie pan and press the mixture firmly with your hand or back of a spoon or ramekin, extend the base to the sides of the pan. Set in the freezer till further use.
Sprinkle gelatin over 1/4 cup cold milk and place in a vessel with hot water till the liquid is clear and all the gelatin is dissolved.
Whip the 200ml cream till medium soft peaks are formed and place in the refrigerator till further use.
In a blender or using a hand whisk, blend together the hung curd, strawberry crush and icing sugar till smooth and add in the gelatin liquid and blend well.Now fold in the whipped cream.
Pour the cheesecake mixture into the prepared biscuit base and spread evenly.
Place in the refrigerator for 4 to 6 hours or overnight till the cheesecake sets.
Served with fresh strawberries and whipped cream.

Strawberry Custard Trifle - Happy B'day "Hello Doctor"

2013-01-23T12:47:00.000+03:00

I believe everyone needs some kind of craziness in their life.....well......my craziness is my gorgeous baby sister Neetu who turns 20 today.....she is my sometimes 'loner sis'..... 'totally zoned out sis'.....' Poser sis'.... 'zombie sis'..... 'repeat the same clothes over and over again sis'.... 'Hugh Jackmans wife sis'........'CHONKS sis'......'My granny sis'.... 'Singing "hello doctor..dil ki chori ho gayi" in middle of the night sis'.....but most of the time 'Crazzzzy sis'.....and I am totally in love with her.

Wish you a very Happy Birthday Neetu

Neetu goes totally crazy when she sees strawberries....this one is for you Neets......I am glad you are in my life to drive me crazzzyyyy.....keep posing ....and dreaming......and zoning out....you are one in a billion....

Ingredients

1 packet Strawberry Jelly
20 Strawberries, chopped
100 grams Pound cake/sponge cake (I used store bought)
500ml Milk
6tbsp Sugar
1 tbsp Butter (optional)
4 tbsp Custard powder
few strawberries for garnish
2 Bananas,sliced (optional)

Method

Take individual glasses or one single 8 inch dish.Place the chopped strawberries in the bottom.Set aside.
Prepare jelly by following the instructions on the pack and pour on top of the strawberries.let the jelly set in the refrigerator for 20 minutes.
Prepare custard. Take 150ml or cold or room temperature milk in a bowl and mix in the custard powder,set aside. Pour the remaining milk into a sauce pan,add sugar and mix.Bring the milk to boil and gradually add the custard mix,keep stirring till the custard thickens (use less custard powder if you don't like thick custard)
Let the custard cool down.
Remove the set jelly from the refrigerator and put a layer of crumbled cake and pour the custard on top.Set in the refrigerator for 2 hours.
Garnish with fresh strawberries.
Before serving add in some chopped banana into the custard ,I just love the combination.

Tomato Chilli Prawn / Shrimp

2013-01-10T09:06:00.001+03:00

I suck at coming up with a name for a dish....when I came across this recipe.....from my neighbor...who got it from her ex neighbor....who got it from her ex neighbor(figure that out) , it was known as Kashmiri Prawn.....I get it....Kashmiri chilli powder ----extreme north......but.....Curry leaves-------extreme south, so I totally refused to name this dish Kashmiri Prawn......for a second I was so fed up I even thought of naming this dish "Some Prawn"....but that's just me being silly.....I settled with Tomato chilli prawn...you can name it whatever you want.

Recipe Source : Neighbors - ex Neighbors- ex Neighbor (whoever you are....thank you )
Ingredients
Print this recipe

1kg Prawn , shelled and de veined (you can use chicken )
1/2 cup Curds / Yogurt
1 1/2 tbsp Ginger garlic paste
3 Green Chillies , chopped
1 tsp Salt
1 tsp Turmeric powder
3 medium Tomatoes ,ripe
3 tsp Kashmiri chilli powder / Red chilli powder
pinch Red colour ,optional
1 tbsp Lemon juice
4 tbsp Oil
15 to 20 Curry leaves

Method

Squeeze out excess water from the prawn* and transfer into a clean bowl, add curds/yogurt ,ginger garlic paste,turmeric powder,green chillies and salt and let it marinate in the refrigerator for 30 minutes.
Roughly chop tomatoes and grind in a mixie or blender to a fine paste.
In a large non stick vessel or wok add 3 tbsp oil and place on medium flame, when oil is hot add add the tomato paste,salt to taste,red color and red chilli powder and stir for 2 to 3 minutes. Now add the prawns and mix well.increase the flame to high and cook the prawn till all the liquid is evaporated and you are left with thick red sauce that coats the prawn.Take off the flame and add lemon juice and mix well.
Place a small pan on medium flame,add 1 tbsp oil,when hot add curry leaves and stir for few seconds. Add this seasoning to the prepared prawn and serve hot.

*It is important to squeeze out the excess water from the prawn as it releases a lot of water when cooked,if there is lot of water content it will take longer for the liquid to evaporate which means you will have to cook the prawn for a longer time, this will lead to overcooked tough prawn.

Bring it on 2013 - Facing you head on with a hearty breakfast

2013-01-01T10:03:00.001+03:00

People....please do me a favor....have a kick-ass 2013......and start each day with a hearty breakfast.

Devina's envy Cherie's pride

This post is for my sister Devina who is not a breakfast person......she always skips it....but I know this is one breakfast she would never ever skip.Miss you Devs, this year I wish for you enough happiness......kind of happiness you won't be afraid of .....does that make sense.......Love you.

Honey Fried Noodles with Ice cream

2012-12-28T08:11:00.001+03:00

I am a regular visitor of Mainland China, not coz I am crazy about the place...its just that my family refuses to eat elsewhere ...we are such regular customers that each time we visit Mainland China,they are so happy to see us that they give us complimentary Honey fried noodles for dessert......according to their menu card they charge 170 Rs for one single portion.....and they give that free....can you believe it......I felt so special......little did I know then that the actual price would roughly come up to Rs 25(including ice cream).....and I also got to know that almost all the customers get complimentary Honey fried noodles....I do not feel special anymore.

Honey fried noodles is my dads favorite dessert and you can make it in less than 15 minutes..... definitely a must try simple recipe. and spring roll sheets work best (Thank you Nalini aunty for the tip),you can also use fried noodles.

Ingredients (for one portion of honey fried noodles)
Print this recipe

5 Spring roll sheets
3 tbsp Sugar
2 tsp water
3 tbsp honey
1 tsp Sesame seeds , lightly toasted or toasted Almonds
Oil to deep fry
Vanilla Ice cream

Method

Thaw the frozen spring roll sheets for 15 minutes and cut into medium thin strips.
Deep fry the spring roll strips in hot oil till it turns light golden brown.Remove from oil and place on kitchen towel to remove excess oil.keep this aside.(you can fry the strips ahead of serving time and store in airtight container)
Prepare the honey syrup few minutes before serving.Place a small saucepan on medium flame,add sugar and water and cook till the sugar melts.Now add honey and mix.Take off the flame and keep the syrup warm.
Just before serving toss the fried noodles in required amount of honey syrup.Transfer onto a serving plate and sprinkle toasted sesame seeds on the honey fried noodles and serve with vanilla ice cream.

Spaghetti with Chicken Meatballs

2012-12-24T09:03:00.000+03:00

No story behind this dish.....wanted to have Spaghetti after I watched Eat pray love......Julia Robert enjoying her spaghetti all alone in Italy.... OK ....I guess that's a short story.

Ingredients

Print this recipe

For Chicken Meatballs

3 medium Chicken Breasts,minced
1/2 cup Breadcrumbs
5 cloves Garlic, minced
1 tsp chilli flakes
1 tsp freshly ground pepper
Salt to taste
3tbsp Olive oil

For Sauce

6 medium Tomatoes , ripe
1/2 cup tomato puree
5 cloves Garlic, minced
2tsp Red chilli flakes
1 bay leaf
1 tsp or as required freshly ground pepper
1tsp sugar
Salt to taste
250g spaghetti

Method

Make tomato concasse -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes (as shown below). Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside. Cut the tomatoes and remove the pulp and seeds(keep this aside) and chop up the rest of the tomato and blend to a puree in a processor/blender/mixie. I went a step further and passed the pulp and seeds through a sieve to get little more sauce, you can skip this step and discard the pulp and the seeds. The whole idea of tomato concasse is to avoid the seeds and the skin of the tomato.
In a bowl mix minced chicken,breadcrumbs,garlic,salt,red chilli flakes and pepper. Shape the mixture into small balls (if its not holding shape or is too sticky add more breadcrumbs).Place the uncooked meatballs on an aluminium foil or wax paper.
Place a large non stick pan on medium flame,add olive oil and fry the chicken meatballs till they turn brown on all sides.Remove from oil and place on a kitchen towel.
Remove excess olive oil from the pan and reserve 3tsp, add garlic and bay leaf, stir for a minute and add the tomato concasse and tomato puree and red chilli flakes, pepper, salt and sugar(adjust according to your taste) cook for few minutes ,toss in the meat ball and add little water or stock if the sauce is very thick(since I used the pulp my sauce was of the right consistency). Let the sauce reduce little and the meatballs cook through..Now prepare spaghetti.
Cook the spaghetti-Bring 6 cups of water to a boil, add generous amount of salt. Drop in the spaghetti and stir once and let it cook for 8 to 9 minutes or till al dente (firm but not hard). Drain the water.
Toss the spaghetti into the prepared meatball sauce and heat through.Serve with bread,

Chocolate Sprinkle Thumbprint Cookies - Eggless

2012-12-21T09:12:00.001+03:00

Enjoy these cute super simple cookies.....which will drive any kid insane.....have you noticed....kids always love the simple stuff......

Recipe Source: Brown Eyed Baker
Ingredients
Print this recipe

2 1/2 cups Flour (maida)
226g unsalted Butter, room temperature (1 cup)
125g Icing Sugar (1 cup)
2 teaspoons vanilla extract or essence
pinch Salt
Chocolate sprinkles

Chocolate Sauce

56g Semi Sweet Chocolate chips
3/4 tsp Corn syrup (I used pan cake syrup)
2 tbsp butter

Method

Pre heat oven to 170 Degree C. Line baking sheet with baking paper and keep aside.
Beat together butter ,icing sugar, vanilla and salt for 2 minutes on high speed with a hand electric mixer or a whisk till light and fluffy.
Add the flour and beat on low speed and then increase to medium high.
Using a small cookie scoop or in my case 1 tsp measure , heap the cookie dough in the spoon and roll the dough into balls,roll the ball in chocolate sprinkles and place 1 inch apart on a baking tray.
Bake for 9 to 10 minutes, remove from the oven and make indentation in middle of the cookie. I used back of a small rounded measuring tsp to make the indentation.
Pop the cookies back into the oven and bake for 7 to 9 minutes or until the edges turn light brown.
Remove from the oven and let it cool for few minutes in the tray .Transfer the cookies onto a wire rack and let them cool completely.Meanwhile make the chocolate sauce to fill the cookies.
Fill the cooled cookies indentation with chocolate sauce and let it set for few minutes before storing in an airtight container.

Chocolate sauce

Combine chocolate, 2 tbsp butter and corn syrup or pancake syrup in a small heat proof dish. Place over a pot of simmering water, stir until melted and smooth (or melt in the microwave). Allow to cool slightly.

Potato Cheese Croquettes

2012-12-19T09:05:00.002+03:00

Potato Cheese Croquettes are perfect appetizers for any party.....and kids just love anything that has potato....cheese.....and is deep fried...I would have put this under Kids Special if not for the glass of beer in the pic.....but on second thoughts....it can easily pass off as apple juice (please don't mind the silliness)

Ingredients
Print this recipe

5 medium Potatoes
4 tbsp thick White Sauce
2 tsp Red Chilli Flakes
1 tsp Freshly ground pepper
2 tsp Lemon juice
salt to taste
1 tbsp fresh Coriander leaves , chopped
2 Green Chillies ,finely chopped
100g Mozarella Cheese ,cut to thin strips
1 cup Breadcrumbs
1/2 cup Flour (maida)
1 egg or 2 tbsp cornflour
Oil to deep fry

White sauce

1 tbsp Butter
1/2 tbsp Flour (maida)
1/2 cup Milk
salt and pepper to taste

Method

Peel the potatoes and cut into medium size cubes, place in a vessel and add enough water to cover the potatoes, add 2 tsp salt and cover and cook on medium flame till the potatoes are cooked and tender (do not over cook,the potatoes should hold their shape)
Drain the water from the potatoes and mash using back of a fork.
Transfer the mashed potatoes into a bowl and add white sauce 1 tbsp at a time (do not use all the white sauce), you should get a soft potato dough not a gummy sticky paste, now add remaining ingredients- red chilli flakes ,pepper,salt ,green chillies,coriander leaves and lemon juice. Mix well.
Now take a small ball of potato dough and flatten on your palm, place the cheese strip in between and cover,roll into cylinders or desire shapes (try to keep the cheese in the middle or the cheese will melt and ooze out while frying). Prepare rest of the croquettes similarly and rest in the refrigerator for 15 minutes (this will harden the croquettes and will be easy to handle while coating them)
Now beat one egg* in a bowl and keep aside , spread breadcrumbs and flour in two separate plates , get ready to coat the croquettes.Roll the croquettes in flour,dust away the excess flour,dip it in the egg and roll in breadcrumbs and keep aside. Repeat the same process for rest of the croquettes.
Keep the coated croquettes in the refrigerator till further use.
Heat oil in a vessel on medium high flame. When the oil is hot enough drop in the coated croquettes and fry till it turns golden brown (fry two or three croquettes at a time)
Remove from oil and place on kitchen towel to remove excess oil.
Serve hot with tomato sauce , mayonnaise , sour cream or green chutney.

White sauce

Place a small non stick vessel on medium low flame, add butter and flour and fry for 1 to 2 minutes ,now slowly add the milk and keep mixing to avoid lumps.
Cook till the sauce thickens,Add salt and pepper.
The sauce will thicken more once it cools down.

*Instead of egg, mix cornflour in enough water to make a semi thick liquid and dip the floured croquettes in it and roll in the breadcrumbs and deep fry

Filter Coffee Panna Cotta

2012-12-17T11:24:00.001+03:00

I know......the name is totally off......I wanted to make this ever since I saw it on Passionate about baking... Deeba Rajpal made Bru Coffee Panna cotta......but how can I make instant cofffee panna cotta when I get a lifetime free supply of amazing coffee beans from a coffee estate in Chikamagalur.....hence the name 'Filter coffee Panna Cotta'........it sounds so much like.... ...Italy meets South India

Ingredients

Recipe Source : Deeba Rajpal's Passionate about Baking

Print this recipe

600ml Cream (I used Amul)
60ml Coffee decoction or 1 1/2 tbsp instant coffee powder
100 g Sugar (adjust to taste)
1.5 tsp Gelatin
2 tbsp Cold Water

Method

Sprinkle gelatin in 2tbsp cold water and let it stand for few minutes.
Transfer cream into a thick bottom vessel, add the coffee decoction and sugar into the cream and mix well.Place on medium low flame and heat the cream, do not let it boil.
Add few tablespoons of the hot coffee cream into the soaking gelatin and mix well.Add this into the remaining coffee cream and mix till well combined.Pass this through a sieve.
Transfer the coffee cream into a vessel or individual glasses or ramekins.
Let this set in the refrigerator of 5 to 6 hours or overnight.

* If using instant coffee powder,mix it in 2 tbsp cream till the granules have dissolved and add to the remaining cream before heating it.

Happy 1st Birthday Alana - Love you

2012-11-05T13:19:00.000+03:00

Happy Birthday Alana

Took two months break from blogging......and what better way to get back .....my nieces first birthday cake....sending a virtual cake for my lovely Alana, wish we could be there with you....can't wait to hold you and Rini can't wait to play 'Big Sister'......miss you and love you

Love : Ajja.....Doda....Mimi......Mama and ....Rini

Okay.....down with the ugly truth.....this is my first and LAST fondant cake......for months I have been planning for this cake....wanted to make a cute pink and blue fondant cake for my princess Alana.....something very special for my special niece......hmmmmm problem.......my knowledge on fondant was close to 'ZERO'....but I had to give it a shot.....Baking the cake was.....Cakewalk ......but when I got down to working with the fondant......like seriously....I rather bake 100 simple cakes....I was so exhausted in the end....I seriously have no patience to type the recipe....but I made my Eggless chocolate cake....you can also use ready-made cake mix and simple buttercream icing to frost the cake..... and you want any tips on fondant.....please don't ask me :).......I rather stick to my simple looking ...warm....homely cakes......(maybe that's just my excuse for not having a creative gene in me :)

Nutella ,Banana & Walnut Roll

2012-08-30T09:08:00.001+03:00

Soft bread.......rich creamy buttery Nutella......... crunchy walnuts...........Banana........this is one combination that can never go wrong........unless you have the audacity to hate Nutella......which is a crime....

Ingredients
Print this recipe

1 1/2 cup Flour (maida)
1/2 cup warm milk
3/4 tbsp yeast (1/2 tbsp if using instant yeast)
1 tsp salt
1 tbsp sugar
1 tbsp + 1 tsp oil
4 tbsp or more Nutella
2 tbsp Butter , softened
2 Bananas, thinly sliced
1/2 cup Walnuts , toasted and roughly chopped

Method

Prepare nutella spread :-In a small bowl mix nutella and butter and mix well, keep aside.
Prepare dough :- In a small bowl pour in 1/4 cup lukewarm milk, sugar and yeast, mix till yeast dissolves. Keep this aside for few minutes till the mixture looks frothy.
Now in a large bowl mix flour, salt, yeast mixture and remaining milk and form a sticky dough. Oil your fingertips and knead the dough until it springs back when you press with your fingers, 6 to 7 minutes.Cover the bowl with cling wrap and allow it to double (keep in a warm area). This will take 45 minutes to 1 hour.
Once the dough doubles, punch the dough to remove the air and knead again for few minutes.
Prepare a baking dish, grease with oil and keep aside.
Divide the dough into 2 equal parts.Place one portion dough on a flat surface. Use little flour if the dough is very sticky.Roll the dough into a rectangle with 1/2" thickness.
Spread evenly 1/2 of the nutella mixture on the rolled out dough.Place half of the sliced bananas and half of the chopped walnuts on the nutella spread.Roll from one end.Cut the roll into halves.
Then cut each half into halves to get 4 rolls.Repeat the same with the other portion of dough.
Place the rolls in a greased dish with cut side up and brush the top with milk.
Allow the rolls to rise for about 20 minutes.
Place in a preheated oven for 25 to 30 minutes at 180 degree C,or till the top looks golden brown.
Serve warm

Roasted Bell Pepper Pizza - From scratch

2012-08-22T11:45:00.002+03:00

I have this list of recipes to try out........Pizza was not one of them......I never thought I would be able to get the same restaurant flavor into my pizzas.....But.......my sister Neets has this notion that she has the right to add her own personal favorites into my list.....Pizza being one of them....and she does challenge me a lot.......and I gave it a shot......have to tell you......I am quite proud with the outcome....Neets I know ....next on list is Pavlova........please keep you nose out of 'my list'.

Ingredients
Print this recipe
For base

3 cups Flour
1 tsp Salt
2 tbsp Olive oil
1 tbsp Sugar
1 tsp Instant yeast
1 cup lukewarm Water

For pizza sauce

6 medium size Tomatoes
10 cloves Garlic (finely chopped)
1 small Onion (finely chopped)
2 tsp chilii flakes
100grams Tomato puree
Salt to taste
1 tsp sugar
Pepper to taste
1tbsp Olive oil

For topping

3 Bell Peppers (green,yellow and red) charred,skin and seeds removed and chopped
15 to 20 fresh Basil leaves
Grated Mozzarella
Or any topping of your choice - Mushroom, onion,chicken,babycorn ,olives,pineapple......

Method for Pizza base

In a bowl mix sugar ,one cup lukewarm water and yeast. Keep aside for five minutes till it becomes frothy.
In a big bowl add remaining ingredients - Flour,oil and salt, now add the frothy yeast water and sugar mixture into the flour and knead on a clean surface into a smooth dough.
Transfer the dough into a vessel,cover with wet cloth and keep in a warm place and let the dough rise to double its original size- about one hour.
Meanwhile prepare the sauce.

Method for Sauce.

Make 'X' on bottom of each tomatoes and plunge it into boiling water,remove from the hot water when the skin around the 'X' wrinkles up, this will take little more than a minute.Place the tomatoes under running water to stop them from cooking further.
Peel the skins of the tomatoes,cut roughly and make puree.Keep aside.
Place a saucepan on medium heat add oil,when hot add the garlic and onion and fry till the onion turns translucent, now add the chilli flakes and fresh pureed tomatoes, tomato puree and 1/2 cup water. Add sugar,salt and pepper and simmer on low flame for 20 to 25 minutes till the sauce thickens.

Method for Roasted peppers

1.Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.

2.Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Chop the bell peppers into cubes.

Assemble the Pizza

Preheat the oven to 180 Degree C.
Divide the dough into two equal parts, Roll the dough into a 10inch circle,place on a 10 inch pizza tray or plate.Poke the base with a fork, add little more than 1/2 cup pizza sauce on the pizza base and spread evenly. Sprinkle the charred bell peppers evenly over the pizza sauce and toss into hot oven on the bottom rack and bake for 35 to 40 minutes or till the sides turns golden brown.
Remove from the oven and sprinkle grated cheese on top and bake for 5 more minutes till the cheese melts.Top it with fresh Basil.
Slice the pizza using a pizza cutter or sharp knife and serve hot.

Thouthe kodel -Mangalore Cucumber Curry

2012-08-20T08:19:00.000+03:00

I have always maintained that I am a hardcore Non Vegetarian.......I just realized that I do not enjoy vegetarian food for a reason.....its just that my mom and me...we are not good vegetarian cooks.....In our house, a veg dish is served because it just makes us feel less guilty for not eating more healthy veggies.....We are 'Fish and Chicken' people.....In our house sentences like "I am vegetarian" and "I love vegetarian food" is actually considered a crime and looked down upon........but there are few authentic Mangalorean veggie dishes that mom makes best ....like ...Manoli Kadle , Uppad Pacchir ,Pathrode Fry and of course thouthe kodel to name a few ,actually that is all I can think of......damn....we are such pathetic Veggies.....

Ingredients

Print this recipe

1 small Thouthe/Mangalore Cucumber (washed,de seeded and chopped)
Tamarind lemon size
1 tbsp Jaggery
3 cups Water
1 tsp Mustard seeds
1 tsp Urad dal
2 tsp Oil
3 tsp Coriander seeds
1/4 tsp Cumin seeds
1/4 Fenugreek seeds
8 dry Red chillies (5 long and 3 small)
1 tsp Turmeric powder
3 cloves Garlic
1/2 Onion chopped
1 cup Coconut
Salt to taste

For seasoning

4 cloves Garlic (with skin)
1/2 tsp Mustard seeds
1/2 tsp Urad dal
10 Curry leaves
2 Red chillies
3 tsp Oil

Method

Place a pan on medium flame add oil, roast mustard seeds,urad dal,coriander seeds, cumin seeds, fenugreek seeds and red chillies for few minutes.
Put the above into a mixer jar,add turmeric,garlic,onion and coconut and grind to a fine paste. Keep this aside.
In a big vessel put 3 cups water,add tamarind and squeeze till well mixed ,add jaggery and chopped thouthe and cover and cook this till thouthe is almost done.Now add the above ground coconut masala paste and salt and mix well and cook for 5 to 8 minutes.
In a small place add oil,when hot add mustard seeds and urad dal,when mustard seeds pop add crushed garlic,curry leaves and red chillies.fry till the garlic turns brown.Pour over the thouthe kodel.
Serve with rice.

Vanilla Cupcake with Chocolate Ganache

2012-08-16T08:06:00.002+03:00

I KNOW!!!!!!!!.......the vanilla cupcake is totally lost........thanks to the sinful looking ganache.....it has stolen all the limelight.......Please do not be blinded by the ganache and forget my vanilla cupcakes.....coz they are beautiful soft spongy pillows that just melt in your mouth and the orange zest works like magic which makes these cupcakes extra special......these come under my 'Have to make every month' list and 'Vanishes in seconds' list.

Recipe source :Joy of Baking

Ingredients

Print this recipe

For Vanilla Cupcake

113 grams Butter , softened (1/2 cup)
130 grams Sugar (2/3 cup)
3 large Eggs ,room temperature
1 tsp Vanilla Extract
Zest of one Orange or Lemon
195 grams Flour (1 1/2 cup)
1 1/2 tsp Baking Powder
1/4 tsp Salt
60 ml Milk (1/4 cup)

For Chocolate Ganache

300 grams Dark Chocolate
200 ml Cream

Method

For Vanilla Cupcake

Preheat oven at 180 Degree C , line muffin trays with cupcake cases.
Mix orange / lemon zest , flour,baking powder and salt in a bowl and set aside.
In a bowl beat butter an sugar till light. fluffy and pale,add one egg at a time,beating after each addition.Now add vanilla extract.
Add flour and milk in 3 batches,starting and ending with flour mixture and beating in medium speed after each addition.
Using an ice cream scoop divide the batter into the cupcake cases and bake for 15 to 25 minutes or when toothpick inserted comes out clean.
Remove from the oven and transfer onto a cooling rack.let the cupcakes cool in the muffin trays.
Once cooled completely pipe chocolate ganache on top.

Method for Ganache

Keep grated chocolate in a heat proof bowl.
Pour cream into a saucepan and place on medium flame.Remove once small bubbles start forming in the sides of the saucepan.Do not boil.Pour this hot cream on the chocolate and let stand for a minute.
Mix till all the chocolate melts and you are left with smooth ganache.
Let it cool down completely, the ganache will thicken, transfer into a piping bag and pipe the cupcake with the ganache.

Roasted Bell Pepper and Spinach Mushroom Quiche- Mission Toscano

2012-08-07T09:32:00.000+03:00

This was something that I had already tried long back and I make Spinach and mushroom quiche pretty often......and it sells like crazy at home.....Freshly baked quiche at home....then I guarantee it will vanish within few minutes.

The difference between the quiche I make and the one I learnt at Toscano was the base.....the one I make is very light and crispy...the Toscano one is little thick and soft.Roasted bell pepper quiche is a must try......and Spinach and mushroom is an amazing combination for quiche.

Okay ...I have tried 3 out of 4 'Mission Toscano' recipes....I am dreading the last one....

Ingredients
print this recipe
For Quiche Crust

130grams Flour
30 grams Butter,softened
1 egg
7grams Salt
Cold water as required

For Cream Sauce

4 eggs
400 ml Cream
salt to taste
pepper to taste
2 tsp chilli flakes
200 grams cheese (grated)

For Roasted bell pepper filling

3 Bell peppers(green,red and yellow)
1 small Onion ,chopped
5 cloves Garlic ,crushed
1tsp Chilli flakes,optional
Salt to taste
Pepper to taste
2 tbsp Butter

For Spinach Mushroom filling

300 grams Spinach
200 grams Mushroom(chopped)
1 small Onion,chopped
5 cloves Garlic, crushed
Salt to taste
Pepper to taste
2 tsp Chilli flakes
2 tbsp Butter

Method for Crust

In a bowl combine flour, egg,salt and butter. Add enough cold water to make a soft dough.
Wrap with clingfilm and let it rest in the refrigerator for 45 minutes.
After resting the dough,roll out the dough to fit a pie dish or loose bottom pie dish. I used one 7 inch and two 5 inch loose bottom pie dish.Press the dough evenly into the bottom and sides and cut off the excess dough that's hanging out.
Preheat oven at 180 degree C.
Place a baking paper or aluminium foil on the pie crust and place any kind of dried beans on the baking paper to avoid the crust from puffing up. Bake in preheated oven for 10 minutes
Now get the crust out of the oven, remove the dried beans and baking paper and prick the crust with a fork and bake again for10 minutes or till the crust turns golden brown. This is called 'Baking Blind' --Baking the pie crust completely before pouring in the filling.

Method for cream sauce

In a bowl combine cream,eggs,salt, pepper ,chilli flakes and 100grams cheese.Keep aside.

Method for Bell pepper filling

Roast the bell pepper in an oven or on gas top till the skins of the peppers are charred.Place the bell peppers in a bowl and cover with clingfilm and let it rest for 20 minutes.
Remove the charred skin (do not wash with water),you won't be able to remove all the skin, leave the bits of charred skin as it is. Cut the tips of the bell pepper and discard the seed.Slice the bell peppers lengthwise.
Place a pan on medium flame, melt butter,add onion and saute for few minutes and add garlic and saute for a minute ,now add the roasted bell pepper,season with salt pepper and chilli flakes and saute for two minutes.Take off the flame and let it cool completely.

Method for spinach mushroom filling

1.Wash and cook spinach in 1/4 cup water for few minutes. Drain and squeeze out excess water and chop the spinach leaves. Keep this aside.
2. Place a pan on medium flame, melt 2tbsp butter and fry onion till they turn golden brown and crisp ,add chopped garlic and fry for a minute.
3. Add the chopped mushroom and cook till the mushroom turns light golden brown. Add the chopped spinach, salt(add little salt )and chilli flakes and stir for few minutes till the moisture evaporates.Take off the flame.Let it cool completely.

Assemble the Quiche

Place the filling inside the baked pie crust and fill with cream sauce.
Sprinkle grated cheese on top and bake in preheated oven 180 degree C for 45 minutes or till the quiche is set and the top has browned slightly.
Remove from oven and let it rest for few minutes.Serve warm.

Ratatouille - Mission Toscano

2012-08-03T07:52:00.002+03:00

I am crazy about movies.....I can watch an entire movie just for one particular scene I love....for example....Gladiator...I can watch the movie for that one single dialogue that I am just crazy about...the part where Ruselle Crowe turns around and faces the king and says "My name is Maximus Decimus Meridius. Commander of the Armies of the North, General of the Felix Legions, loyal servant to the true emperor, Marcus Aurelius. Father to a murdered son, husband to a murdered wife. and I will have my vegeance , in this life or the next".....That is one hell of a dialogue....well similarly....I can watch the movie 'Ratatouille' for that one single scene where Remy the rat makes ratatouille for the infamous brutal critic Anton Ego.....just one bite and he is taken back to his childhood....to the kitchen where his mother makes ratatouille for him.

I have never thought of making ratatouille until I went for the French cuisine demo at Toscano....everyone has their own version of Ratatouille.....in Toscano they showed us the pan roasted method...I was not for it coz whenever I close my eyes and think of ratatouille all I can see is Remy the rat layering those delicate slices of zucchini, yellow squash and aubergines on a bed of fresh tomato puree....and I knew my Ratatouille should look something like that.

This dish is nothing fancy...very simple comfort food.....a good accompaniment with pasta.

Ingredients
Print this recipe

1/2 Zucchini
1/2 Yellow Squash
2 small Aubergines
1/2 Red pepper
5 to 6 fresh Basil Leaves
2 tbsp Olive oil
1/2 Onion,chopped
3 to 4 cloves Garlic, crushed
Salt to taste
freshly ground Pepper to taste

For tomato puree

4 medium size Tomatoes
3 cups water

Method

Make tomato puree - -Boil 3 cups of water, while the water is coming to boil, make a small 'X' on the tomatoes. Drop all the tomatoes into boiling water for few seconds(blanching). Remove from hot water as soon as the skin around the 'X' curls up or loosens. Dip the hot tomatoes into cold water to stop the tomatoes from cooking further. Peel the skin of all the tomatoes and keep aside.You can remove the seed and pulp, but I used the whole tomatoes to make puree.Keep this aside.
Preheat oven to 200 degree C.
Slightly grease a round or oval oven safe dish, pour the freshly prepared tomato puree into it,add in the chopped onion,basil leaves and crushed garlic.Season well with salt and pepper,add 1 tbsp olive oil and mix.
Thinly slice the zucchini,yellow squash,aubergines and red pepper.
Place one layer of red pepper on the tomato puree(you can layer it along with other veggies,but I preferred this method)
Now lay the zucchini,yellow squash and aubergines on the red peppers in a circle.
Pour 1 tbsp of olive oil on top of the veggies,sprinkle some salt and pepper.Cover with butter paper (as shown below)
Bake in preheated oven for 45 minutes.
Serve hot with pasta or cous cous.

Gratin Potato - Mission Toscano

2012-08-01T08:39:00.000+03:00

Toscano is one of my favorite restaurants in Bangalore and I did not want to miss the cooking demo they had last week on French cuisine and who would miss the amazing three course meal....for a price of course...it was a nice experience ...got to learn a lot and also met few nice people out there.

I got to learn 4 dishes and I will try to create it in my kitchen and it is going to be called 'Mission Toscano'......yeah I have a thing for silly names....how else do you think I ended up with 'Cherie's STOLEN recipes".........hopefully I will get to take part in the next months demo too.....I can add more recipes to the 'Mission Toscano' list

Gratin potato is a very simple accompaniment with pastas and steaks......I think, I am more of a 'mashed potato' person.

Ingredients
Print this recipe

5 large Potatoes
200ml Milk
200ml Cream
1 medium Onion ,chopped
1tbsp chopped or crushed Garlic
Salt to taste
Pepper to taste
100grams Mozzarella , grated
100grams Cheddar, grated
2 sprigs fresh Rosemary
4 to5 tbsp Butter

Method
1.Prepare cream: Place a saucepan on medium flame, add 1 tbsp butter ,when butter melts add chopped onion and garlic and fry for few minutes,till onion is translucent.Now add milk,cream,salt and pepper.Throw in rosemary sprigs and bring to a boil.Keep this aside.Let the cream be little salty,the potato will absorb it.
2.Remove the skin of the potatoes (do not soak in water-aim is to retain as much starch as possible in the potatoes.it is the starch that is going to hold the gratin together).Cut potatoes to thin slices-I used a mandolin to get super thin slice, you can test your knife skills.
3.Blanch the potatoes -Throw the sliced potatoes into a pot of salted boiling water and blanch for 2 to 3 minutes (more time if the potato slices are thick),drain the water.
4.Now assemble the gratin- butter an 8 inch baking pan, get set for layering ,put one layer of cream,arrange the blanched potato slices on top of cream, now another layer of cream,sprinkle some salt and pepper,apply tablespoon of butter and spread around, sprinkle some grated cheese on top now potato layer and cream again butter, repeat layers.I got up to 5 layers.
5.Let the last layer be the cream.top with the rosemary sprig and bake in preheated oven for 25 minutes.Remove sprinkle grated cheese and bake again for 10 more minutes till the top browns slightly.

Yellow butter cake with Chocolate butter cream icing - Happy birthday Dad

2012-07-31T08:01:00.001+03:00

Again......planned to write 1000 words....but this is all I could come up with...

Dad you are my hero........Happy Birthday

Recipe Source:Smitten Kitchen

Ingredients
Print this recipe
For Cake

480grams Cake Flour (4 cups + 2 tbsp)
2tsp Baking powder
1 1/2 tsp Baking Soda
1 tsp Salt
225grams unsalted butter (softened)
400grams Sugar (2 cups)
2 tsp Vanilla extract
4 large Eggs (room temperature)
2 cups Butter milk

For Butter cream icing

225grams unsalted Butter (softened)
188grams Icing sugar
1 1/2 cup Dark Chocolate (melted and cooled slightly)

Method

Make cake flour : Once you measure plain flour remove 8 tbsp and replace with 8 tbsp Cornflour. Sift 3 times.Cake flour is ready.
Buttermilk substitute : add 2 tbsp vinegar to 2 cups of milk,let it stand for 5 to 10 minutes,use this for cake batter.
Preheat oven to 180 degree C.Line two 9 inch baking pan with baking paper and grease the sides.Set this aside.
Sift all the dry ingredients cake flour,baking powder, baking soda and salt into a bowl and set aside.
In a large(when I say large I mean really large,coz you are gonna have crazy batter)bowl beat butter and sugar till light,fluffy and pale, add vanilla extract and mix, now add one egg at and time and beat after each addition and keep scraping down the sides.Beat on low speed and add in the buttermilk,add this point the batter will look curdles.
Add in the dry ingredients in three batches, beating after each addition till all the dry ingredients are well incorporated and you are left with a smooth batter.
Divide the batter equally among the greased cake pan.
Pop it in the oven and bake for 35 to 40 minutes or when a toothpick inserted it comes out clean.
Cool the cake in the pan for 10minutes and transfer onto a wire rack and cool completely for one hour.
Meanwhile prepare the butter cream icing, in a bowl beat butter and sugar till light,fluffy and pale,add in the melted chocolate and beat till well combines and smooth.
Assemble the cake, place one cake on a cake tray or plate ,top with 1/4th of the butter cream icing and spread with a spatula evenly.Place the second cake on top and spread the remaining frosting on the cake.

Cherry Clafoutis

2012-07-24T09:54:00.001+03:00

Anyone who watches Masterchef would have come across this dish,I have seen quite a few contestants creating Cherry Clafoutis.....recent one being Fillipo and I remember the judges saying that it tasted like sweet cherry omelette.....well that is exactly what I ended up with in my first attempt of making Cherry Clafoutis....I did not enjoy it and was wondering whats so great about this dish with a fancy French name and I was also very glad that I was smart enough to have halved the recipe....I was so surprised that my granny enjoyed it...in fact she was asking if there was more...then I thought....maybe its just my palette that is so used to having chocolate....and maybe this dish failed to hit the right chord for me....so I decided to give it a try again...this time I made few changes ....increased the level of sweetness and baked for lesser time(coz I definitely did not want to end up with cherry omlette).....my mom,dad,daughter, granny and my maid enjoyed Cherry Clafoutis......but I did not ........damn those chocolates.

So I think maybe its just me....coz Cherry Clafoutis is famous French breakfast dish...so Iam assuming there must be something really unique about it....but its just not for me I guess.....maybe it is for you...you like it ...great......if you don't .....please do not grill me :)

Recipe source:Joy of baking
Ingredients
Print this recipe
for batter

1/2 cup All purpose flour (65grams)
1/4 tsp Salt
2 large Eggs
5 tbsp Sugar
3/4 ml Milk (180ml)
1 tbsp Melted butter
1/2 tsp Vanilla extract

For Cherries

350gram Fresh cherries ,pitted
1 tbsp unsalted Butter
2 tbsp Sugar

Method

Preheat oven to 210 degree C.Keep a 9 inch oven proof dish or in my case 4 ramekins ready.
In a food processor (or use electric beater or hand whisk) add flour,eggs,salt,sugar,milk,butter and vanilla extract.Process for a minute till you get a smooth batter.Let it rest for few minutes while you prepare the cherries.
In a saucepan melt butter, add cherries to the bubbling butter and cook till the cherries have softened and are coated with butter.Now sprinkle sugar and cook till sugar dissolves and turns into syrup.Pour the cherries into the baking dish or ramekins.Pour the prepared batter over the cherries.Bake for 18 to 20 minutes or until just set and the clafoutis is puffed.( my clafoutis took 14 minutes to bake completely)
Do not open the door until the end of baking time there are chances the clafoutis will collapse.
Dust some icing sugar on top and serve immediately.