Pie Dough

View step-by-step video

Screen Shot 2016-03-05 at 8.02.09 PM

Screen Shot 2016-03-05 at 8.02.07 PM

Screen Shot 2016-03-05 at 8.02.10 PM

Making your own dough from scratch is truly easy as pie. I learned how to make this at a course at George Brown Culinary, the trick is to not over work the dough and give it enough time to rest.

Pie Dough

Ingredients

  • 1 stick (4 oz) cold butter grated
  • 10 oz sifted all purpose flour
  • Pinch of salt
  • 120 ml cold water

Instructions

  1. Mix all the ingredients to form a ball
  2. Cover in cling film and leave to rest for 30 mins
https://kravingsfoodadventures.com/pie-dough/

Mediterrenean Pasta Salad

View step by step videoMediPastaSalad_PosterNT

This salad is happiness in a bowl. Every ingredient makes this salad sing and the best part is that you can serve this cold. It’s a perfect side salad for the summer but also a great lunch option after the holidays when you’re sick of feasting!

Mediterrenean Pasta Salad

Ingredients

  • 500 gms rotini pasta
  • 2 tbsps + 2 tbsps sundried tomatoes
  • 2 tbsps red wine vinegar
  • 1 tsp capers
  • Salt, pepper
  • Olive Oil
  • 1 cup sliced black olives
  • 1 cup tomatoes
  • 1 cup crumbled feta
  • 1 cup grated parmesan
  • 1/2 cup chopped parsley

Instructions

  1. Cook the pasta in boiling salted water and keep aside to cool
  2. Blend the 2 tbsps of sundried tomatoes with the red wine vinegar, capers, salt, pepper and olive oil
  3. In a large bowl add the pasta, tomatoes, feta and parmesan, sundried tomatoes, parsley, dressing and some extra olive oil. Toss and serve cold.
https://kravingsfoodadventures.com/mediterrenean-pasta-salad/

Classic Creme Brulee

Watch step-by-step video

CremeBruleeH

The very first time I tried Creme Brulee at a friends engagement, I was blown away. The cracked sugar and creamy cold custard left a lasting impression on my mind. Over the years, when given a chance, I would always order this heavenly dessert. I finally got around to trying and perfecting it for myself!

Classic Creme Brulee

Ingredients

  • 4 egg yolks + 1 whole egg
  • 1/2 cup white sugar
  • 2 cups heavy or whipping cream
  • 1 tsp vanilla essence
  • 1 tsp brown sugar + 1 tsp white sugar
  • You will also need an oven proof dish, boiling water, strainer, glass ramekins or canning jars and a kitchen safe blow torch.

Instructions

  1. Beat the eggs with the sugar
  2. In a saucepan bring the cream and the vanilla to a gentle simmer
  3. Temper the eggs by pouring the hot cream in a little at a time till well incorporated
  4. Strain the mixture and pour into ramekins
  5. If you notice bubbles or froth at the top, blast away with a blow torch
  6. Place the ramekins into an oven proof dish and fill the container half way up the ramekins with boiling water
  7. Bake in a 350 degree oven for 20 - 30 mins till the custard is set and slightly jiggly
  8. Cool, cover and refrigerate for 24 hours
  9. After 24 hours, and just before serving, mix the sugars together and spoon a tsp into each ramekin, shaking off the excess.
  10. Using your blow torch caramelize the sugar evenly leaving a nice hard layer of sugar to crack into.
https://kravingsfoodadventures.com/classic-creme-brulee/

Easy to make Tabouleh – Parsley & Mint Salad

Watch my step-by-step video

TaboulehPoster_HNT

This salad comes to you all the way from the Middle East. It’s super easy to prepare, couple of ingredients, some chopping patience and you have a delicious salad on your hands.

The time I filmed this video and photographed for this blog, was actually the first time I ever made this. Although in theory I’ve always known how to make this, it has always been my mom’s specialty as she has the patience of a saint to dice everything to perfection. I’m not as patient as she is, but after she returned to India, I had no choice but to suck it up and prepare this myself. Enjoy!

Easy to make Tabouleh – Parsley & Mint Salad

Ingredients

  • 1 large bunch of parsley finely chopped
  • 8 spring onions finely chopped
  • 1/2 cup finely chopped fresh mint leaves
  • 1/2 cup burghul wheat, soaked and drained
  • 2 ripe and firm tomatoes, deseeded and chopped
  • Juice of half a lemon
  • Fresh ground pepper
  • Salt
  • 1/2 teaspoon sumac

Instructions

  1. 1 large bunch of parsley finely chopped
  2. 8 spring onions finely chopped
  3. 1/2 cup finely chopped fresh mint leaves
  4. 1/2 cup burghul wheat, soaked and drained
  5. 2 ripe and firm tomatoes, deseeded and chopped
  6. Juice of half a lemon
  7. Fresh ground pepper
  8. Salt
  9. 1/2 teaspoon sumac
https://kravingsfoodadventures.com/easy-to-make-tabouleh-parsley-mint-salad/

Chilled Hot Chocolate

Click here to watch my step-by-step video

ChilledHotChocolate_NT

Turn an old favorite into a new creation. A creamy hot chocolate mixture is turned into a decadent dessert. This was an old recipe passed down by my Godmother and I realized that it was neither a mousse, pudding or souffle and hence the name was born.

Chilled Hot Chocolate

Ingredients

  • 500 ml milk
  • 6 tbsps unsweetened cocoa
  • 6 tbsps sugar
  • 2 eggs
  • 1 pkg gelatine + hot water
  • Garnishes optional

Instructions

  1. Heat the milk.
  2. Add the hot milk to 6 tbsps of cocoa, stirring to remove lumps
  3. Using a strainer, strain the cocoa back into the milk and add sugar
  4. Leave to cool
  5. Whisk the eggs and add the warm milk slowly into the eggs tempering it.
  6. Return the egg mixture back into the pan
  7. Heat for a few minutes, stirring constantly
  8. Add hot water to a pkg of gelatine and add to the milk mixture and whisk to incorporate
  9. Chill overnight in dishes of your choice
https://kravingsfoodadventures.com/chilled-hot-chocolate/

Fish Caldine or Caldinho

Watch step-by-step videoFishCaldine_H2

FishCaldine_H3

I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using Tilapia fillets in this recipe.

Tamarind, coriander, cumin and poppy seeds, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
Fish Caldine or Caldinho

Ingredients

  • Masala
  • 1 tsp each cumin, coriander and poppy seeds
  • 2 red Kashmiri chillies, deseeded
  • 2 cloves of garlic
  • 1 tsp turmeric
  • Small ball of tamarind
  • 1 cup fresh grated coconut
  • 1/2 chopped onion
  • Grind all the above together with a little water
  • 1/2 chopped onion
  • 4 green chillies slit in half
  • 1 tsp chopped ginger
  • 1 chopped tomato
  • 1 can(400 ml) of coconut milk
  • salt to taste
  • 10 okra slit in half
  • 1 lb Tilapia filets cut in cubes

Instructions

  1. Heat some oil and sauté the onions, green chillies and ginger.
  2. Add the tomatoes and cook.
  3. Add the spice paste and sauté
  4. Add a cup of water to the blender and add to the paste.
  5. Add salt to taste.
  6. Add the coconut milk and bring to a boil.
  7. Add the okra, cover and cook for a few minutes till tender.
  8. Slide the fish in, cover and cook.
  9. Serve with rice.
https://kravingsfoodadventures.com/fish-caldine-or-caldinho/

Thai Basil Chicken

Watch to view step-by-step instructions

ThaiBasilChickenH2

Thai food is one of my FAVORITE things to make. Earlier this year I started making a red curry and my obsession with Thai food was well on it’s way.

There’s something intriguing about chicken mixed with chilli and garlic and delicately flavored with the liquorice flavor of Thai basil.

This recipe is super super easy to make, grab your ingredients and let’s get started!

Thai Basil Chicken

Ingredients

  • 7-8 small red fresh Thai red chillies
  • 7-8 cloves of fresh garlic
  • 3 sliced shallots
  • 1 lb boneless chicken thigh meat cut in small pieces
  • 3 tbsps hoisin sauce
  • 3 tbsps light soya sauce
  • 3 tbsps dark soya sauce
  • 1 cup Thai basil or Holy basil leaves

Instructions

  1. Coarsely slice the garlic and chillies and pound together in a mortar and pestle
  2. Heat some oil in a wok and sauté the chilli garlic mixture
  3. Add the shallots and sauté
  4. Add the chicken and cook till done
  5. Add the sauces and stir well
  6. Finally add the basil and serve
https://kravingsfoodadventures.com/thai-basil-chicken/

Fluffy Pancakes

View my step-by-step video

Pancakes_NT

Many many years ago, a coworker and a close friend Laurel McGregor, bought me a Donna Hay magazine. At that time, I didn’t even know who she was but was fascinated by the magazine and the recipes in it. I decided to try my hand at Blueberry pancakes that promised to be light and fluffy.

Donna Hay, does not lie, these pancakes are amazing. Over the years, I’ve made this many many times – blueberry, chocolate, regular and they are greeted with delight every single time. The strangest place I made these pancakes were at a campsite with minimum facilities and cooked these for a large crowd on a camp stove with two tiny pans. The best part of these pancakes are that they use egg whites only. Many of my subscribers have asked if they can substitute whole eggs, the answer is NO! The whisked egg whites are what gives these pancakes their light and fluffy texture. Besides, egg whites are healthier for you 🙂 Try this and I promise you won’t be making box mix pancakes again!

Fluffy Pancakes

Ingredients

  • 3 egg whites
  • 2.5 cups sifted flour
  • 3 cups butter milk
  • 3 tsps sugar
  • 3 tsps baking powder
  • Splash of vanilla essence

Instructions

  1. Beat the eggs still stiff and keep aside
  2. In the stand mixer, alternate between the flour and buttermilk and keep scraping the bowl
  3. Add the sugar and the baking powder
  4. Add the vanilla essence
  5. Fold the egg mixture into the batter
  6. Drop into a hot pan with oil, cook for a few minutes and flip
  7. To make chocolate pancakes, simply add chocolate chips
https://kravingsfoodadventures.com/fluffy-pancakes/

Bechamel sauce

View my step-by-step video

BechamelH

I love saying ‘Bechamellllllllll’ and I love eating it. I learned how to make this at a course at George Brown Culinary and love to make it to top a Lasagna, Shepherd’s pie or Moussaka. Simple ingredients like flour, butter and milk are combined to make this delicious silky delight.

Bechamel sauce

Ingredients

  • 4 tbsps butter
  • 4 tbsps all purpose flour
  • 4 cups milk
  • salt
  • pepper
  • 1/2 cup Gruyere cheese optional
  • Pinch of nutmeg (optional)

Instructions

  1. Heat the butter, add the flour and whisk to combine and form a roux
  2. Add the cold milk slowly to the hot roux
  3. Stir over low heat till thickened
  4. Add salt, pepper and optional cheese and nutmeg.
https://kravingsfoodadventures.com/bechamel-sauce/

Chicken Pakoras

View my step-by-step video

ChickenPakoras_H

If you ask anyone that grew up in India what they like to do when they are caught at home on a rainy day, I can almost guarantee that they would say they’d like to be curled up with a cup of chai(tea) and garma garam(literal translation – hot) pakoras. Now they are likely referring to potato or onion slices that are dipped in a simple chick pea batter flavoured with whole and ground spices and herbs and deep fried. The pakoras are fritters are crispy and should be eaten immediately.

I’m making a popular twist on this recipe which has a blend of Indian Chinese ingredients called the Chicken Pakora. Pakora is an Indian term for a deep fried fritter but pairing it with Asian ingredients makes this recipe uniquely Indo Chinese. If you haven’t heard about Indian Chinese cusinine before, I’m here to tell you that it is simply the best. India is home to generations of Chinese immigrants that brought their wonderful cuisine with them. Over time with the influences of their new adopted country these flavours got bolder and incorporated ingredients not typically seen in regular Chinese menus. The recipe for Chicken or Shrimp Pakoras likely evolved over time and is a wonderful blend of the two cultures. Although the population in India is predominantly vegetarian, there are plenty of people that love their meat, chicken and fish to enjoy these delights!

I use boneless Chicken boneless thigh in this recipe and coat it in a wonderful batter before deep frying it till crunchy. You can use Chicken breast if you prefer. Bear in mind that thigh meat, although more succulent, does take a bit longer to cook.

Screen Shot 2016-01-19 at 8.30.43 AMScreen Shot 2016-01-19 at 8.30.56 AM Screen Shot 2016-01-19 at 8.31.17 AM

Screen Shot 2016-01-19 at 8.30.31 AMScreen Shot 2016-01-19 at 8.31.32 AM

Chicken Pakoras

Ingredients

  • 1 cup of gram or chickpea flour (Chana aka atta)
  • 1 cup of corn starch
  • Water
  • Salt
  • 1 tbsp of fish sauce
  • 1 tbsp of soya sauce
  • 1 tbsp. of Chilli paste or Sambal Oelek
  • 2 Shallots
  • 2 sliced green Chillies
  • 1/2 a cup of finely chopped Coriander
  • 1 lb boneless Chicken thigh cut into small pieces

Instructions

  1. Add the Gram flour and Cornstarch in a bowl and add water a little at a time, stirring to remove lumps till you get a pouring consistency
  2. Add salt to taste
  3. Add the fish and soya sauce and Chilli paste
  4. Add the Chillies and the chopped Coriander and mix the batter
  5. Add the Chicken and coat well and drop them into hot oil till golden brown
  6. To ensure that the Chicken is well cooked, I like to further cook it in a hot oven for an additional 15 mins. This is just optional, you can easily just cook it longer in the hot oil.
https://kravingsfoodadventures.com/chicken-pakoras/