Authors Posts by Uma Venkat

Uma Venkat

Uma Venkat
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Belgian-Style Carrot Coins Recipe

Belgian-Style Carrot Coins Recipe

Ingredients

  • 3 tablespoons butter
  • 8 medium carrots, sliced
  • 2 tablespoons water
  • 2 teaspoons sugar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup heavy whipping cream
  • 2 tablespoons minced fresh parsley
  • 1/4 teaspoon ground nutmeg

 

Directions

  1. In a large saucepan, melt butter over medium heat; add the carrots, water, sugar, salt and pepper. Cover and cook for 8-10 minutes or until carrots are tender. Stir in the cream, parsley and nutmeg. Bring just to a boil; remove from the heat. Yield: 4 servings.

Christmas spl recipes

Chocolate Ganache Peanut Butter Cupcakes Recipe

Ingredients

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup buttermilk
  • 1 cup strong brewed coffee, room temperature
  • 1/2 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • FILLING:
  • 1/2 cup creamy peanut butter
  • 3 tablespoons unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 2 to 4 tablespoons 2% milk
  • GANACHE:
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup heavy whipping cream
  • PEANUT BUTTER FROSTING:
  • 1 cup packed brown sugar
  • 4 egg whites
  • 1/4 teaspoon salt
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 cups unsalted butter, softened
  • 1/3 cup creamy peanut butter

 

Directions

  1. Preheat oven to 350°. In a large bowl, combine first six ingredients. Whisk buttermilk, coffee, oil, eggs and vanilla until blended; add to the dry ingredients until combined. (Batter will be very thin.) Fill paper-lined muffin cups two-thirds full.
  2. Bake 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small bowl, cream peanut butter, butter, confectioners’ sugar and enough milk to achieve piping consistency. Cut a small hole in the corner of a pastry or plastic bag; insert a small round tip. Fill with peanut butter filling. Insert tip into the top center of each cupcake; pipe about 1 tablespoon filling into each.
  4. Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Dip the top of each cupcake into ganache; place on wire racks to set.
  5. In a large heavy saucepan, combine brown sugar, egg whites, salt and cream of tartar over low heat. With a hand mixer, beat on low speed 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 8-10 minutes. Pour into a large bowl; add vanilla. Beat on high until stiff peaks form, about 5 minutes.
  6. Add butter, 1 tablespoon at a time, beating well after each addition. If mixture begins to look curdled, place frosting bowl in another bowl filled with hot water for a few seconds. Continue adding butter and beating until smooth. Beat in peanut butter 1-2 minutes or until smooth.
  7. Place frosting in a pastry or plastic bag with large star tip; pipe onto each cupcake. Store in an airtight container in the refrigerator. Let stand at room temperature before serving. Yield: 2 dozen.

 

Tangdi golumbaaz chicken

Mouthwatering chicken drumsticks mixed with mustard paste, raisins and egg. Served with sauce and garnished with olives.

Ingredients:

6-8 Pieces chicken drumsticks

For the marination
1 tbsp oil
1 tsp mustard paste
1/2 tsp red chilli powder
1/2 tsp chaat masala
1/4 tsp turmeric powder
1/2 cup cheese (grated)
2 tbsp raisins ( chopped)
2 eggs ( beaten)
1/2 cup breadcrumbs
oil to fry.

For the sauce
2 tsp Soya sauce
1/2 cup tomato ketchup
a dash of tobacco sauce
1/2 tsp chilli flakes
1/2 tsp chilli chaat masala powder

For The Garnishing:
2 tbsp capsicum Juliennes of yellow/ green
3-4 sliced green stuffed olives.

How to make tangdi golumbaaz:

  • Par boil the chicken, apply the marination, coat the flesh part with the cheese and raisin mixture and dip in beaten egg and coat with breadcrumbs.
  • Deep fry in hot oil until golden brown.
  • Remove and serve hot.
  • For the Sauce: Mix together all the sauces and serve with hot chicken snack.
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