MUESLI AND OAT COOKIES

I've never been a morning person, hence I always leave for work in a hurry, skipping my breakfast. Im sure a lot of us face that problem, This recipe is made using Baggry's muesli and oats, my favourite brand of cereal, their products are wholesome and guarantee a tasteful morning. These cookies are high fibre and nutritious and aren't overtly complicated to prepare. They are perfect with a cold glass of milk.

INGREDIENTS:

• 1/2 Cup Baggry's Muesli
• 1/2 cup Baggry's oats
• 1/2 cup sugar
• 1/4 cup wholewheat flour
• 1/4 + 1/3 cup flour (maida)
• 1/3 cup almond meal
• 3/4 cup softened butter 
• 1 tsp baking powder 

METHOD:

• Pre-heat the oven at 175 degrees celcius.
• Whip the butter and sugar until light and creamy.
• Add in the muesli, oats, flours and baking powder. Mix well
• Add in the almond meal.
• Apply little butter or oil on your palms roll the dough to the size of a groundnut and flatten it between your palms, almost 1/2 and inch of thickness. 
• Place them at a distance on a greased baking sheet and bake for about 12-15 minutes or until golden brown.
• Cool them on a wire rack for about 30-45 minutes before consuming. cooling allowed to cookies to harden and gives them the crunch. Warm cookies right out of the oven are soft.
• Enjoy them for breakfast with a chilled glass of milk.

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ORANGE GLAZED GRILLED CHICKEN

Savoury and fruit didn't appeal to my understanding before I experimented with apricots for one of my clients, we were all extremely pleased with the results of  those recipe. Hence i decided to experiment again with oranges and chicken, sounds unusual and tastes like a dream, keeping in mind the fruit centric healthy recipes for the blog, this one here is a complete meal with a balance of nutrients and burst of flavours and the presentation makes it a winner if you're trying to charm your loved one with some gourmet cooking this valentine's day. The chicken is flavoured with orange, honey, paprika and garlic, grilled to perfection and served on a mint mash potato bed and spiced orange jus.

INGREDIENTS:

• 2 Chicken breasts
• 2 Tbsp olive oil 
• 1.5 Tbsp honey
• 2.5 Tsp orange zest
• Ginger garlic paste 1/2 Tbsp
• 2 medium sized boiled potatoes
• 1 Tbsp cream 
• 1.5 Tsp dried mint leaves
• 1 cup orange juice fresh/canned
• 1 onion chopped finely
• 5-7 cloves of garlic chopped finely
• Salt and pepper as desired

METHOD:

• Mix the honey, olive oil, ginger garlic paste, orange zest and paprika. Whisk well to combine all the elements together.
• Pound the chicken, for even grilling its best to keep the thickness not more than 1/2 and inch.
• Coat the chicken well with the honey-orange glaze we prepared in step 1.
• I used an electric gill to grill the chicken, it took about 4-6 minutes on each side. the chicken can be pan seared too if you don't want it grilled.
• FOR THE JUS: Drizzle about 1/2 a tsp of olive oil in a pan and sauté the onion and garlic until the onion is translucent, add a pinch a white pepper and salt as desired. Pour the orange juice and bring the mixture to a boil. Remove it from flame and sieve the mixture.
• Was the boiled potatoes and add the cream and mint leaves to it.

PLATING : I plated my dish in a white bowl dish. I used a round mould to arrange my mash , placed my grilled chicken on the mash potato bed and poured the jus over my chicken. For garnishing I used flat leaf cilantro leaves.

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RUBIK CUBE SALAD

Fruits are gorgeous, yummy and a rich source of various minerals required for the body. TWT this week will only be coming up with recipes having fruits as the core flavour of each dish. This salad here is basic with Apples, Dragonfruit , watermelon, tofu and processed cheese. Vegans can avoid the processed cheese and plate the salad on a bed of greens (rockets, body spinach and arugula) for the best combination of flavours, trust us it tastes as delicious.

The selection of ingredients was nutrient specific, fruits provide enough minerals and roughage , tofu for the protein intake and processed cheese gives the requisite amount of carbohydrates making this salad a perfect blend of flavour and nutrition.

It feels good when basic things also look extremely appealing to the eye,visual aesthetics play an important role in the culinary industry as a well plated and aromatic dish psychologically increases one's appetite.

INGREDIENTS:

• Watermelon
• Dragon Fruit
• Apples
• Tofu
• Processed Cheese

METHOD:

• Wash the fruits and peel them.
• Cut each fruit in a sam sized square .
• Stack the squares on top of each other and slice it equally both horizontally and vertically, to give you equal cubes of each fruit, tofu and cheese.
• Arrange them Haphazardly to give it the look of a Rubik cube.
• Have Fun.

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CAPE GOOSEBERRY ICE-CREAM (EGGLESS)

Winter in India, particularly in the desert state of Rajasthan from where I write the recipe of this delicious ice -cream seems to be fading away, the afternoon temperature is soaring with a pleasant evening, us at the tryst with taste HQ decided to welcome our favourite season with my weakness dish!!! ICE-CREAM, I can never have enough of it ever, since its a fruit inspired week for our recipes , I wanted to do a rather unconventional fruit flavour for this post and its come out just as i had thought of it. Hope you all enjoy this flavourful ice-cream p.s.its eggless.

INGREDIENTS:

• 1 cup heavy cream ( I used Amul fresh cream, don't confuse it with the whipping cream by the same brand)
• 1 cup whole milk 
• 1 cup fresh gooseberries ( churned in a food processor)* follow instructions in the method
• 1/2 cup granulated sugar
• pinch of salt
• 2 drops of vanilla extract

METHOD:

• *Blitz your gooseberries in the food processor, gooseberries have a lot of water content and hence can't be used directly, sieve out the pulp after blitzing. You would require a cup of this pulp for the recipe.
• Mix the milk, cream, gooseberry pulp and sugar. Whisk this mixture well and allow it to cool in the freezer for about 30 minutes.
• If you have an Ice-cream maker, keep the freezer bowl of it in the freezer overnight.
• Add the mixture to your chilled ice-cream maker bowl and churn it for 15-18 minutes, until you get a soft set texture.
• Spoon the ice-cream in a tin and freeze it for 20 minutes atlas for a perfectly set ice-cream.

SETTING THE ICE-CREAM WITHOUT AN ICE-CREAM MAKER:

*Blitz your gooseberries in the food processor, gooseberries have a lot of water content and hence can't be used directly, sieve out the pulp after blitzing. You would require a cup of this pulp for the recipe.

Mix the milk, cream, gooseberry pulp and sugar. Whisk this mixture well and allow it to cool in the freezer for about 30 minutes.

Remove this mixture from the freezer, allow it to melt slightly, whisk the mixture for 3-5 minutes and place the mixture back n the freezer.

Repeat this step at least 4-5 times after every 20-30 minutes and post that allow it to set for about an hour before serving it.

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