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Hot Cross Buns

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Hot Cross Buns

Ingredients

  • ¾ cup warm Milk
  • 1 tsp each Flour & Sugar
  • 1 tsp active Yeast
  • ½ cup, 8 tbsps, 1 stick melted butter
  • ¼ cup Sugar
  • ½ tsp Cinnamon
  • ½ tsp Cardamom
  • ¼ tsp Clove powder
  • 1 tsp Salt
  • 1 large Egg
  • 3 cups Flour
  • 1 tsp Baking powder
  • Egg wash
  • Flour & Water
  • 1/2 cup dried fruit soaked in 1/2 cup juice
  • 1 tbsp each Lemon & Orange rind

Instructions

  1. Add the sugar and flour(1 tsp each) to the warm milk and follow with the flour and sit for 10 - 15 minutes
  2. Soak the dry fruit in the juice
  3. Once the yeast is frothy add the sugar, salt, butter, cinnamon, clove, nutmeg & egg and give iot a quick mix
  4. Sift together the flour and baking powder
  5. Add the flour and baking powder in 1 tbsp at a time, scraping the sides at intervals
  6. Use as much flour as you need to get a soft sticky dough
  7. Turn this over on your work surface and knead adding more flour as you go till you get a nice soft supple dough
  8. Place this in an oiled bowl and cover with cling film and allow to rise in a warm oven
  9. Leave this for 30 mins to an hour till the dough doubles in size
  10. Remove the dough, add the drained fruit and knead again to spread the fruit evenly
  11. Divide the dough and form into balls and place them touching each other on a baking tray
  12. Cover and leave in a warm place for about 10 mins
  13. After 10 mins the dough will have doubled again, remove the cling film
  14. Brush with egg wash and allow to get tacky
  15. Make a paste with flour and water and pipe crosses on the buns
  16. Bake in a 350 degree oven at 350 degrees for 20 - 30 mins
  17. Rotate the pan if it's getting too brown on one side
https://kravingsfoodadventures.com/hot-cross-buns/

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Alle Belle

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Alle Belle of Coconut crepes or pancakes are made at tea time in Goa. This is also enjoyed by other Christians in India. My earliest memory of this is boarding school. I spent years at St. Joseph’s Convent in Panchgani, India enjoying this treat every Fat or Shrove Tuesday the day before Lent begins.

The best filling for these are made with fresh coconut. Frozen fresh Coconut is fine, but fresh is always best. I like to add Jaggery for that toffee like flavor. You can substitute brown sugar for a toffee like flavor. I also like to lead these up with nuts – Cashew nuts, Almonds, Pistachios and Raisins.

 

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Alle Belle

Ingredients

  • Crepes
  • 2 cups all purpose Flour
  • 3 cups Water
  • 2 Eggs
  • 1 tsp Sugar
  • Filling
  • 1 tbsp Ghee or Butter
  • 1 cup Shredded fresh Coconut
  • 1 cup Jaggery or Brown Sugar
  • 3 Cardamom crushed
  • 1 cup sliced nuts - Cashew nuts, Almonds, Pistachios & some raisins

Instructions

  1. Heat the Ghee or Butter and saute the Coconut till it turns a light golden brown
  2. Add the Jaggery or brown Sugar and allow it to melt
  3. If it doesn't melt add a few tsps of water
  4. Add the nuts
  5. Allow to cool
  6. Sift the flour and add the water about a 1/2 cup at a time to remove all lumps
  7. Add the eggs one by one and add the sugar
  8. Strain the batter to remove all lumps
  9. Prepare the crepes by adding some oil to a pan and pouring in a bit of the batter
  10. Swirl around and allow to cook on one side and remove
  11. Once all the crepes have been cooked, fill with the coconut filling
  12. Watch the video for demonstration
https://kravingsfoodadventures.com/alle-belle/

 

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Raan – Leg or Lamb Roast

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This Lamb leg roast can also be prepared with Mutton or Goat. Meat is marinated in a rich blend of Mughlai spices and then roasted in an oven. This is served carved with roast potatoes and a delicious and easy to make gravy. Perfect for any big family feast. Fit for a King … or a Queen!

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Raan – Leg or Lamb Roast

Ingredients

  • Marinade
  • 2 cups yogurt
  • 1/2 cup sour cream
  • 2 tsps Salt
  • 6 tbsps Ginger and Garlic paste
  • ½ tsp Turmeric
  • 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  • 1 cup fried onions
  • 7 lb (3 kg) boneless Lamb
  • 3 tbsps Papaya paste
  • ½ cup fresh Coriander and Mint
  • 2 + 2 cups finely minced onions
  • 2 green chillies (2 tbsps) sliced
  • 1 green chilli slit in half
  • Salt
  • Potato Wedges
  • In a bowl add yogurt and sour cream and mix this together
  • Addsalt and the fresh Ginger and Garlic paste
  • Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  • Add 1 cup fried onions and mix well
  • Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
  • Add about a cup of the prepared marinade and then add the Papaya paste
  • Throw in the chopped fresh coriander and mint
  • You want to make sure that that marinde goes into every nook and cranny
  • Flip it over and get the other side as well
  • Marinate this in your fridge overnight
  • In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
  • Add the green chillies
  • Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
  • Remove the lamb and keep aside
  • Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
  • When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
  • Add a bit more oil in and saute the rest of the minced onion
  • Add one green chilli slit in half
  • While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
  • Add the rest of the marinade that was stored
  • Add salt to taste and heat till it starts to bubble and you see the oil floating at the top

Instructions

  1. In a bowl add yogurt and sour cream and mix this together
  2. Add salt and the fresh Ginger and Garlic paste
  3. Add ½ tsp Turmeric, 2 tsps each Cumin, Chilli, fresh black crushed pepper, coriander powder and Garam Masala
  4. Add 1 cup fried onions and mix well
  5. Prepare the 7 lb that is about 3 kg chunk of boneless lamb by removing the net and making deep gashes in the flesh
  6. Add about a cup of the prepared marinade and then add the Papaya paste
  7. Throw in the chopped fresh coriander and mint
  8. You want to make sure that that marinde goes into every nook and cranny
  9. Flip it over and get the other side as well
  10. Marinate this in your fridge overnight
  11. In a large kadai or wok heat up some oil and saute the 2 out of 4 cups of minced onions and add some salt to caramelize faster
  12. Add the green chillies
  13. Add the lamb divided into 2 chunks to fit and sear the lamb on both sides
  14. Remove the lamb and keep aside
  15. Throw some potato wedges in as well and cook them till they pick up all the onion and chilli from the oil
  16. When these are about half done, remove the potatoes add them with the lamb on a oven proof tray
  17. Add a bit more oil in and saute the rest of the minced onion
  18. Add one green chilli slit in half
  19. While the onion is sweating, pop your lamb into a 350 degree over. Your cooking time will depend on your level of doneness that you prefer … for something like this, I prefer a more medium to well done, so I’m going to cook this for 20 – 30 mins
  20. Add the rest of the marinade that was stored
  21. Add salt to taste and heat till it starts to bubble and you see the oil floating at the top
https://kravingsfoodadventures.com/raan-leg-lamb-roast/

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Pot Roast or Roast Beef

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Pot Roast or Roast Beef

Ingredients

  • Beef Chunk 1 kg, 2.2 lbs
  • Juice of 1.5 limes
  • 1 tsp each Chilli powder, Turmeric & ground Cumin powder
  • 30 crushed black Peppercorns
  • ½ cup Oil
  • 1 cup sliced red Onions
  • 6 Kashmiri Chillies
  • ¼ cup(4 tbsps) each Ginger & Garlic paste
  • 3- 4 tbsps Vinegar
  • 2 inch stick Cinnamon
  • 20 – 30 cloves
  • 2 potatoes sliced and fried
  • ¼ cup chopped Coriander

Instructions

  1. Cut the beef into 4 pieces and marinate with the lime juice, salt, cumin, turmeric & chilli powder and the peppercorns
  2. Add the Ginger & Garlic paste and the Vinegar
  3. Add the cinnamon and pierce the meat with the cloves
  4. Marinate overnight
  5. Heat oil and saute the onions
  6. Break the Kashmiri chillies into smaller pieces and add to the onions
  7. Either move the onions to one side or remove them and brown the beef chunks
  8. Add 1 cup of water and pressure cook for 3 whistles
  9. Remove the chunks and cool
  10. Cook the gravy till it thickens up
  11. Slice the beef and return it to the gravy, adding the precooked potatoes and extra pepper
  12. Garnish with chopper coriander
https://kravingsfoodadventures.com/pot-roast-roast-beef/

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FUGIYAS – East INDIAN BALOON bread

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Have you ever had a Fugiya? This little ball of deep fried dough has a slight sweetness. It can be eaten as a snack or to sop up a spicy curry. The East Indian community that live primarily in the Mumbai region celebrates every occasion with a batch of hot hot fugiyas. When made fresh these heavenly balls of dough, literally melt in your mouth. Most East Indians will not share their family recipe, or not exactly how they make it anyway. My Mom’s best friend, Aunty Mabel is an East Indian culinary whizz and I convinced her to teach me how to make these. Click on my video link to watch a clip of her in action at 8 am on a Sunday morning, watch how deftly she grabs the dough and drops them into the oil. Making perfect Fugiyas comes from practice. I made at least 8 batches tweaking the recipe till it was good enough to share with you.

Fugiyas are made by mixing flour, eggs and coconut milk together with yeast. Some recipes use regular milk but I prefer the rich taste of coconut milk in my Fugiyas. Once the dough rises, the dough is grabbed with one hand and released with the other hand that is wet and the ball of dough is just dropped into the oil when it puffs up. It’s difficult to explain but if you click on the video link you will understand what I mean!

I know many many people that would never entertain the idea of making Fugiyas at home so I hope that this video encourages to get into your kitchen and try it for yourself. Aunty Mabel didn’t start making these till she was 65 and is now an expert, so it’s never to late! These can be eaten on their own as a snack, dipped in hot tea or used to sop up a nice spicy curry. Kids and adults alike love them!

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FUGIYAS – East INDIAN BALOON bread

Ingredients

  • 2 cups All purpose flour(unsifted)
  • 1/2 cup whole wheat flour sifted
  • 1 beaten egg
  • 7.5 tbsps Sugar(3 tbsps per cup)
  • 1.5 tsps Yeast in 1 cup warm water
  • 200 ml canned Coconut Milk
  • Pinch of salt
  • Add extra Milk or Coconut Milk if required

Instructions

  1. Add 1 cup of warm water to 1.5 tsps of yeast, feed it with a pinch of sugar and leave it aside for about 15 – 30 mins to froth.
  2. Add add 2 cups of regular all purpose flour and 1/2 cup of sifted whole wheat flour.
  3. Mix all the liquid ingredients together - one beaten egg, all of the yeast mixture and 200 ml of canned coconut milk.
  4. Add the flour a tbsp at a time and 3 tbsps of sugar per cup ie 7.5 tbsps of sugar.
  5. Be sure to scrape the bowl in between and once all your batter is mixed. Also add a pinch of Salt.
  6. If your dough mixture looks a bit dry, add a little bit of milk.
  7. Leave it in a warm place to rise for 1 hour
  8. Prepare your equipment before you start – risen batter, a large bowl of water, big enough to dip your fingers in, a tray with layers of kitchen towel, a hand towel and a slotted spoon
  9. If you’re right handed, make sure to wet your fingers on your right hand and vice versa if you’re left handed. Grab the dough, release with your wet fingers and drop into the dough. Make sure that you keep wetting your fingers, if they get dry, the dough ball with stretch when you try to release it.
  10. Keep those fugiyas moving in the oil so they cool uniformly
  11. Drain the Fugiyas on some kitchen towel to remove the excess oil
https://kravingsfoodadventures.com/fugiyas-east-indian-baloon-bread/

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Low Calorie Deviled Eggs with Turkey Bacon & Sour Cream

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It’s been a while since I’ve eaten healthy – ok, I’ve never eaten healthy 🙂 I’m now 46 and the last couple of years of careless eating and drinking have caught me by surprise. Two months ago, I met an old acquaintance from my kid’s Boy Scouts Club. I couldn’t believe how amazing she looked and decided that it was time for me to kick all the old habits to the curb. This wonderful woman who I always thought was warm and friendly would be the perfect weapon to kick my butt back into gear. She lost all this weight by replenishing her body with Herbalife shakes, eating right and working out(bad word). These are all things I don’t do, drink shakes, eat right or work out … but you have to start somewhere! I started drinking a shake a day, ate reasonably healthy and attended her Fit camp aka torture camp! I’ve lost 10 lbs already and I can’t wait to shed the rest!

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Since I started this journey, I read labels and log everything I put into my mouth on myfitnesspal.com. This has been a fascinating adventure, I now know how many calories are in most things and make wiser choices. I think my friends hate me though especially that I tell them that 1 oz bag of Cheetos they’re inhaling with are 150 calories.

 

At my Fit camp, we’re celebrating the end of summer with a potluck. I decided to take my regular Deviled egg recipe and use calorie friendly ingredients like Sour cream and Turkey bacon to deliver top notch flavour that won’t settle around your waist. Try these, they’re yummy!

With my rough calculation, these are under 50 calories each and packed with protein.

Update: Jan 17, 2017 – I’ve now lost 30 lbs, balancing my healthy eating with the delicious food I have to prepare for my channel – moderation is key. I’m also working out and in much better health.

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Low fat Deviled Eggs with Turkey Bacon & Sour Cream

Ingredients

  • 10 Large boiled eggs
  • 4 rashers Turkey Bacon
  • 4 tbsps Sour Cream
  • Salt
  • Pepper
  • Dash of Franks Red Hot sauce
  • Garnish - Sliver of Cherry Tomato, Parsley and sprinkle of Paprika

Instructions

  1. Slice the Turkey in thin julienne strips and then cut into small confetti like pieces
  2. In a hot pan with very little oil saute these and keep aside to cool
  3. Peel and slice the eggs in half
  4. Remove and reserve all the yolks and mash this to a paste
  5. Add the sour cream, salt and pepper to taste and mix well to remove all lumps
  6. Add the Turkey and a dash of Franks Red Hot sauce or any other hot sauce and mix well
  7. Using a piping bag with a large nosil, pipe this into the egg halves. You can use two teaspoons as well
  8. Garnish - Sliver of Cherry Tomato, Parsley and sprinkle of Paprika
https://kravingsfoodadventures.com/low-fat-deviled-eggs-turkey-bacon-sour-cream/
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Eggsplosions – A twist on Deviled eggs

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EggsplosionsHA twist on deviled eggs, these eggs are overstuffed with filling to look like they are about to explode. Perfect for a spring buffet, Easter brunch, baby shower or an appetizer for any occasion.

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Eggsplosions – A twist on Deviled eggs

Ingredients

  • 12 boiled eggs
  • 1 cup chopped cooked chicken
  • 4 tbsps mayonnaise
  • Sprinkle Oregano
  • Sprinkle Chipotle
  • 1 tbsp chopped coriander leaves
  • Coriander leaves

Instructions

  1. Cut a little off the top and the bottom of the eggs. Gently scoop all the yolks out and place in a bowl. Break all the lumps and add 1 tbsp at a time of mayonnaise. In a separate bowl, mix about a 1/4 cup of the cooked chicken with come chopped coriander and oregano and stuff this into the eggs like a pinata! Using a piping bag and large tip, pipe the yolk and mayo mixture and pipe it into the egg. Cover the exposed yolk mixture with more chopped chicken. Sprinkle oregano and chipotle and garnish with a single coriander leaf.
  2. You can use any flavour combinations you like - be creative!
https://kravingsfoodadventures.com/eggsplosions-a-twist-on-deviled-eggs/