Belgian waffle with chocolate topping and ice cream

Waffle is Belgium's contribution to food. What makes Belgian waffles different to the standard waffles ?  The main ingredient in Belgian waffles is yeast. The batter is raised with yeast rather than using baking powder. Many a times the Brussels waffle is more known as Belgian waffle. The name Belgian waffle is contributed by Maurice Vermersch when he introduced them to the US market in 1964.  

Preparation :

1. In a bowl; whisk 2 egg yolks. Add 1 1/2 cup milk , butter 1/4 cup and mix . Now add 2 cups of flour (plain flour) . 1 1/4 cup caster sugar , 1/4 tspn salt, 1/2 tspn vanilla essence and  2 tbspn oil . Stir in a circular direction

2. Add 2 tspn yeast in 1 1/4 cup milk . Mix and set aside

3. Add the yeast mixture to the above batter and stir continuously 

4. Whip egg white of 2 eggs with egg beater. Now add whipped egg white to the above batter. Incorporate egg white to the batter. The whipped egg whites and yeast are folded into the batter to make a light crisp waffle. Cover the batter with cling film and keep it overnight in a refrigerator for good results or if required the batter is required urgently keep the batter aside for minimum 1 hour . This extra time helps in rising the batter 

5. Clean the waffle baker and add 1/3 cup of batter to it . Close the lid and bake until the waffle is golden brown. Wait for the green light on the waffle baker. This green light indicates that the waffle is ready

6. Serve hot with Hagen Dazs ice cream or Ben and Jerry's ice cream 

I like belgian waffle with Ben and Jerry's chocolate fudge brownie ice cream or with Hagen Dazs ice cream 

Optional : Chocolate topping or chocolate sauce

Recipe : Non Vegetarian 

Preparation time : 20 mins

Cooking time : 25 mins 

Extra timing for rising the batter

Visit : www.truptiranespicerecipes.com

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills. 

White crabmeat stuffed mushrooms

Preparation :

• Wash the Portobello mushrooms (16 nos) in running cold water. Remove stems from mushrooms and clean the mushroom cavity well
• In a saucepan add (2tbspn) oil ,let it warm for 1 min . Now stir mushroom cups in the warm oil for 1/2 min , remove from heat and keep aside
• Finely chop mushroom stems, green onions (1nos), parsley and dill weed and keep them aside
• Stuffing : on medium heat warm 2 table spoon oil, add chopped mushroom stems, green onions, dill weed and parsley. Sauté for 2-3 mins . Remove from the heat . Add white crab meat (1 cup) , lemon juice (2-3 drops), soft bread crumbs (1/2 cup), egg (1 nos) , caesar dressing (2 tbspn), honey mustard dressing (2 tbspn) , seasoning and salt to taste. Mix the stuffing mixture well
• Place the above stuffing in the mushroom cup cavity. Top up with low fat cheese
• Preheat the oven to 200 degrees C or 400 degrees F
• Bake for 15-20 mins 
• Serve hot 

Recipe: Eggetarian

Preparation time : 10 mins

Cooking time : 20 mins

Serves : 4-5


Visit : www.truptiranespicerecipes.com


All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Spicy Rice

Spicy Rice

• Finely chop spring onion ( 1 nos)  , red pepper ( 1 nos) , tomato ( 1 nos)  and set aside 
• Clean and wash 1 cup tilda basmati rice . Cook steam rice in a steamer and set aside
• In a pan add (1 tbspn) oil . When the oil warms add chopped spring onion and sauté for 2mins 
• Then add chopped red pepper , tomato and cook for 3 mins 
• Add 2 eggs to the above mixture and sauté for 5 mins 
• Add salt and red chilli powder ( 1/2 tspn)  to taste. Mix well . 
• Now add steamed rice . Add olive oil (1tbspn) and mix well 
• Garnish with coriander 
• Serve hot . 

Recipe: Eggetarian

Preparation time : 10 mins

Cooking time : 10 mins

Serves : 2-3

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

PuranPoli with Katachi Amti (sweet flat bread with curry)

PuranPoli with Katachi Amti (sweet flat bread with curry)

A traditional Maharashtrian dish prepared for holi or padwa. It’s a highly skilled task.

Puranpoli :

· Soak channa dal (1 ½ cup) overnight. Next day boil the channa dal till it is soft. Then drain out the water from it and keep aside. (This drained channa dal water is used later to make katachi aamti)

· Prepare the puran (stuffing): On a medium heat, warm (1 tbspn) oil in a pan. Add the above drained channa dal; add jaggery (1 cup), cardamom powder (1tspn) , turmeric (1/2 tspn) and nutmeg powder (1 tspn). Let the mixture cook well, till it becomes smooth ( take care there should be no water. The consistency should be thick). Then sieve through a special utensil to get the required consistency.

· Prepare outer: Prepare rubbery dough by kneading the plain dough (maida 3 cups) with water, salt and oil (all added as per requirement for consistency and taste. Add less water and more oil). Knead well, and then leave the dough aside for 1 hour.

· Puran poli : Prepare a cup with the above kneaded dough. Add the suffing –puran. Close the cup and roll it into a ball. Dip the ball in the flour and roll this ball with the help of rolling pin into a flat circular bread. Cook the bread on a hot griddle or frying pan. Cook on one side and then flip half way through to cook the other side. Add ghee on one side.

Katachi amti :

· Add oil (1 tbspn) to a flat pan on a medium heat. Fry sliced onion (1 nos) and grated coconut (1 cup) till golden brown. Remove from the heat and let it cool . Now blend the mixture into a smooth paste

· Then to a large pan, add oil ( 1 tbspn) . Let the oil warm on a medium heat. Then add finely chopped garlic (3-4 nos) to the oil. Add chilli powder (1 nos) . Then add channa dal water ( 1 ½ cup) . Add the above puran (2 tbspn) . Also add the above onion and coconut paste. Finally add kokum (4-5 nos) and salt to taste .

· Mix well into a thick curry.

Serve the puranpoli with ghee or coconut milk or Katachi amti.

Recipe: Vegetarian

Preparation time : 20 mins

Cooking time : 20 mins

Serves : 4-5

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Spinach, rocket, watercress, basil, roasted cherry tomatoes, roasted red pepper, mango, olives and feta cheese salad with mango and sweet chilli dre

Spinach, rocket, watercress, basil, roasted cherry tomatoes, roasted red pepper, mango, olives and feta cheese salad with mango and sweet chilli dressing

There are several of delicious salad recipes all over the world. However home-made salads are always a delight.

This salad is a delicious side dish. Every bite is an explosion of delicious flavours and textures

Preparation:

In a salad bowl toss ingredients (A) and (B)

A) Salad base

1. Wash well spinach , rocket and watercress leaves

2. Wash and finely cut basil leaves

B) Other salad ingredients

Preheat the oven at 250⁰C on gas mark 2. Put cherry tomatoes and red pepper on an oven proof tray and drizzle few drops of olive oil

3. Wash cherry tomatoes ( 5 nos) and roast them for 3 mins

4. Cut the red pepper ( 1 nos) ,de-seed them, then finely slice them and roast them for 10 mins

5. Peel and cut the mango ( 1 nos) into small chunks

6. Green olives ( 7-8 nos)

7. Black olives (7-8 nos)

8. Feta cheese

9. Drizzle olive oil (1 tspn)

10. Drizzle lemon juice (1 tspn)

Dress the salad just before serving

Mango and sweet chilli dressing

Make the dressing by whisking, Water ( 5 tbspn), Rice Vinegar( 5 tbspn), Mango puree ( 5 tbspn), Lime juice ( 5 tbspn), sugar (2 tspn), cornflour ( 1tspn), red chilli flakes ( 1tspn) , red chilli puree (1 tspn) and salt ( as per taste)

Garnish with freshly grounded black pepper, red chillies and coriander ( optional)

Recipe: Vegetarian

Preparation time: 15 mins

Cooking time: 15 mins

Serves: 4

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Butter Chicken or Murgh Makhani

Butter Chicken or Murgh Makhani

Butter Chicken or Murgh Makhani is a popular dish in Mumbai. Enjoy the grilled chicken in rich tomato sauce made with cream and butter

Marinate the boneless chicken

· Wash boneless chicken breast ( 500 gms) under running tap water and keep aside

· Whisk the curd (70ml) with Kashmiri chilli powder ( 2 tbspn), Add cumin powder (1 tbspn), coriander powder (1 tbspn), garam masala powder (½ tbspn), turmeric ( ½ tbspn)

· In a mixing bowl season the chicken breast with ginger garlic paste (6-7 tbspn), oil (2tbspn) and salt (as per taste). Add the above whisked curd mixture to the chicken and mix well. Cover the mixture with a cling flim and keep the chicken in the fridge to marinate overnight

· Next day grill the chicken. Keep it under the grill for 30-45 minutes @ 200C or 150C (please note the temperature depends on the type of oven you use. It is important that chicken is cooked well.)

· Remove from the grill. Allow it to cool at room temperature and then cut them to into small pieces

Preparation of the butter sauce

· To a wide cooking pot add oil (30 ml), warm it on a medium heat, add cinnamon sticks ( 4-5 nos) , Clove (4-5 nos) , Cardamon ( 4-5nos) , Bay leaves ( 3-4 nos) , green chillies (5 nos) , Peeled sliced ginger (2 inches), tomatoes puree ( 500 gms)

· Then sieve the above mixture and warm it on a medium heat

· Add the cashew nut paste. (In a blender ground cashew nuts (75 gms) , add water (1 cup) and make into a smooth paste.)

· Add salt (as per taste), kashmiri chilli powder (1 tbspn), kasoori methi powder (1 tbspn) -Dried fenugreek is referred as Kasoori methi which adds flavour to this dish. Add tomato paste (1 tbspn), jaggery (1 tbsp), honey (1 tbspn) and butter (50 gm). Let the butter sauce now simmer for 4-5 mins on a medium heat

Mix the grilled chicken and sauce

· In a wide cooking pot add butter (1 tbspn) warm it on a medium heat. Add chopped cashew nuts (25 gms). Then add the above grilled chicken pieces. Fry it for 5 mins. Then add the prepared butter sauce. Add double cream ( 50 ml) and mix well.

· Garnish with cream

Recipe : Non vegetarian

Preparation time : 20 mins

Cooking time : 45 mins

Contains nuts

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.

Christmas cake with almond marzipan and royal icing (non-alcoholic)

Christmas cake with almond marzipan and royal icing (non-alcoholic)

Christmas and cake go hand in hand. This cake has a touch of rich fruits and exotic spices like cinnamon, nutmeg and ginger. This recipe will seem to be long and complicated, but it is simple if you weigh all the ingredients well and grease/ line the cake tin before you begin.

Prepare the fruit cake

Weigh all the ingredients well

Then in pan mix dark brown soft sugar (500gm) , double cream ( 300ml) and spices –mixed spices (1 tbspn), grounded cinnamon ( 2 tbspn), grounded nutmeg (1/4 tbspn) and grounded ginger (1 tbspn). Mix well and bring it to a boil on low heat. (Do not caramelise the sugar). Remove from the heat and keep it aside

In a mixing bowl whisk eggs (6 nos) into a smooth paste now add flour (1 kg) and stir well. Add baking soda (1 tbspn) and Butter. Then add finely diced fruits like :- ( sultans -250 gms), raisins ( 250gms), Currants ( 250 gms), dried apricot ( 250gms), glacier cherries ( 250 gms ), dried pineapple ( 250 gms), citrus peel ( 250 gms) , pitted prunes( 250 gms). Mix the mixture well.

Spoon the mixture in a well prepared tin. Line the round cake tin with a parchment paper. Preheat the oven to 150C/302 F/ GAS 2. Bake the cake for 3-3 1/2 hrs. When the cake is cooked remove from the oven and let it cool in the tin

When cold, remove from the tin and feed the cake with boiled orange juice. Wrap the cake in aluminium foil and leave it in a cold dark place for 2 days. The cake can be preserved for 2 months before icing. However feed the cake everyday with small amount of boiled orange juice or cold brandy or whisky. I have made it non alcoholic by using orange juice

Marzipan the cake

In a pan add brown sugar (100 gms), cinnamon (2 tbspn), egg yolk ( 3 nos) , glucose ( 2 tbspn) mix well and boil on a low heat for 2mins. Remove from the heat and let the mixture cool. Then add finely grounded almonds (300 gms), Glycerine (2 tpsn) and icing sugar (120 gms) .

Knead the marzipan and roll into a disc. Roll the marzipan on a worktop dusted with icing sugar. The diameter of the disc should be wider than the diameter of cake

Apply Apricot jam on the top surface of the cake. Now place the cake upside down on the marzipan disc and fold from all side on the cake .Trim the excess if required.

Now turn the cake upright. You will have a perfectly flat top surface.

Prepare the royal icing

Melt butter on a low heat, add double cream, remove from the heat and pour the mixture over the icing sugar and mix until smooth.

Spread the icing over the cake and make peaks with knife (optional).

Enjoy the cake and wish you a Merry Christmas

Preparation time: 40 minutes

Cooking time: 3 hrs

Recipe: non vegetarian

Contains: Nuts

Non alcoholic

All photograph's and text copyrights Trupti Rane's Spice Recipes and Trupti Rane's Spice Moments . Do not reproduce, copy without permission. All rights reserved.