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Monday, June 19, 2017

A Recipe Of Belgian Waffle

A Recipe Of Belgian Waffle thehoggerz.com

In India, we treat ourselves with sweets and namkeen to crown the jiff of fest, Malpua is one of the mildly added saccharine pancakes that go along with rabdi or thick creamy sweetened milk. Malpau is sense to be delicate crepe made out of the mixture of refined flour and milk and later deep fried in clarified butter for spectacular taste and wonderful aroma. Malpua ranks high in the dessert section with a soft, crisp and satisfying note, dada used to bring me hot and soft malpua to put an amazing end of the day. Another fashion of pancakes that have regularly enticed me are the one's topped with chocolicious nutella, not so sweet and a flawless start of the morning. Simple batter, easy baking, fulfilling toppings and a great way to pack and carry along! Wonders can only happen on a lovely planet like earth, and what else can be a blessing portion than a beautiful series of pristine pancakes!

Thursday, June 8, 2017

Golden Balls In Sugary Syrup/ Mama’s Special Gulab Jamun

Gulab Jaman www.thehoggerz.com

In dubai, my adopted home, summer is the time to eat soft meals and chilled puddings, fruit custard made ahead from chocolates and deep dark vine fruits or sweet one’s to revive the tune and aura of air. In India, my home, mama used to make array of my favorite dessert configuring like pulms “gulab jamun”, it is a golden pulm shaped sweet concoct by throwing together milk powder and milk, these are eventually deep fried for resplendent finish and next dipped in saffron syrup so that the jamun drinks all the sweetness inside giving juicy and dainty shape of dessert and later refrigerate them in an irregular glass canister. The word gulab jamun has spring from the Indian roots meaning rose berries, the term straddles a series of confections across Asia and south America, there is a strong tradition of making sweets in my family, it was my mama who was famed for her mohanthal, shukhdi, rasmalia, sweet momos and varieties and choices of halwa’s and my personal favorite gulab jamun!


Wednesday, May 24, 2017

Creamy Chocolate Tart with Cherries Recipe

Creamy Chocolate Tart with Cherries Recipe www.thehoggerz.com

A small goody in the finesse of chocolates has always fascinated him, especially in the month of Ramzan, the fasting modus operandi month around the world. I find that its high-spirited festive and traditional nature of giving is much like thanksgiving and what can be grateful than the rich desert of chocolate ganache filled up perfectly in chocolate tarts. The thing about these types of recipes is that they can appear more tortuous than they actually are! At first, I felt little bashful in trying this out because of the length and the item list and obviously the steps involved. I’ve overcome that and now I feel confident in sharing my mini tart recipe with you’ll, what I got to know after a bit of an adventure and creation of tweaking is that keep trying with little of what you got and twist the steps as per your own style that can help. So here is a thing, don’t let the cookbook daunt you instead, leaf through the elements and steps and twist them as per your understandings, cheat where you can and enjoy with cream, fruits or simply melted chocolate and a glass of wine! After all, we all love to do it!

Friday, May 19, 2017

BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab


BBQ Meat Delicate Rolls with Fresh Salad, Asian Style Seekh Kabab www.thehoggerz.com


Colaba was supposed to be gathering heart for me and my loved ones, so much so that it was the inevitable starting point for most nights that I have made plans with my brother and bff’s, I and my brother were left to navigate Bademiya menu which if you have been to bademiya you would have known it’s not an easy job to do, however, we managed to get it all sorted and the result was a medley of veg and non-veg dishes, all grilled and BBQ into a blissful blend of delectable tenderness. Bademiya was one of the easiest access from my place with yummy quality of meat and paneer that felt silken in the mouth, the meat seekh kababs was juicy and moist and had a heap of light flavors, my ideal paneer tikka “cheese” akin to tofu and veg makhni had a lovely rich glaze on the platter, I tasted some bondi raita “salad” which was refreshing. To this, my brother would add his tint of laughs, both two course meal were a calorific tasty treat.


Tuesday, May 2, 2017

Juicy Meat Burger Recipe

Summer draws with refreshing series of jazzy salads, fresh green leaves and something untainted and light to rely on. What makes gripping on the menu in summers are easy and delicate food that amalgamates with a punch of quenching cocktails to beat the hot summers. All I think of right now are of juicy drinks, velvety cold coffee, chilled ice tea and anything really mellow to tuck in my tummy and what can be more substantial than a sublime source of protein! Summers and meat can sound juicy and extra easy when contributed in a right level of portion; I prefer meat as tacos filling or patties to level up the ideal version of summery meal plan. Summers for me means less counting of spice and addings in my yummy dish that means this recipe is perfect for the health conscious as well as for those who prefer less heat.

I shuffled this up last night for the dinner and my husband simply loved it! Every time I make meat burgers for him I get a turn to order heavenly veg dishes from my favorite restaurants, it is a clear run to cheat home food!! Amazing isn’t it. Last night, I went for scrumptious Pav Bhaji and believe me, it’s one of the yummiest veg dishes I totally die for! A perfect blend of mashed potatoes, cauliflower, carrots, peas, capsicum tossed together until the spices give the perfect buttery taste. Oh! Reminds me of the flavors from home, Sardar Pav Bhaji where the over-generous scoops of butter are necessary in every plate of Pav bhaji, my memory is covered up by the images of tastes, tempting smell and buttery texture, I ordered it because I was missing Mama whose enduring love is “Pav bhaji” and I often resort to eat as the familiar smell helps to overcome home sickness. Coming back to our flavorful meat burger, it’s fast and so easy that I knew I had to share. It’s just not delicious and healthy; it’s pretty to look at, toss your favorite salads together with medium sized patties and creamy dressing inside. All you need is gentle amount of patience and love to cook and eureka you’re done making yummy meat burger at home!

Juicy Cheesy Meat Burger

meat burger recipe, burger recipe, juicy meat burger recipe by thehoggerz.com

Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Serves: 1-2 persons

Ingredients:
250 grams minced meat
2 buns, sesame seeds studded
½ cup olive oil
1 teaspoon green chili paste, optional
A pinch thyme powder
½ teaspoon paprika powder
1 egg, beaten
1 slice of bread
1 tablespoon parsley
3-4 tablespoons mayonnaise
2 cheese slices
Tomato ketchup, as desired
Mustard paste, as needed
½ teaspoon garlic paste
½ teaspoon black pepper powder
2 tablespoons milk
½ teaspoon vinegar
½ teaspoon salt, to taste
Iceberg salad as needed

Method:
  • Simply start by marinating mince with ½ teaspoon black pepper powder, ½ teaspoon mustard paste, 1 tablespoon parsley, 1 teaspoon green chili paste, ½ teaspoon garlic paste, ½ teaspoon paprika powder, a pinch of thyme and half beaten egg. 
  • Soak a slice of bread in 2 tablespoons of milk, squeeze the bread gently and add it into the minced mixture, mix well and form a medium-size, thin patty follows with the remaining.
  • Place patty over a grilled pan and let it cook from both the sides until crisp and golden. Always allow the one side of the patty to shallow fry for 5-8 minutes on a low heat and then turn gently to the other side, this will prevent the patty from breaking, drizzle few drops of olive oil when needed.
  • Meanwhile, in a bowl, add 4 tablespoons of mayonnaise, 5 tablespoons of ketchup, ½ teaspoon of vinegar, 1 teaspoon mustard paste and mix until the paste blends.
  • Spread the paste generously all over the ups of the buns and top with salad leaves, juicy meat patty and cheese slices, finish off by toasting the buns gently on the hot griddle (add cooking oil before toasting them!). Toasting buns in hot cooking oil gives a nice glossy texture outside and creamy effect from the insides.
  • You can add slices of tomatoes, pickled gherkin and even onion rings but we prefer light eating’s in summer so I have kept it minimum, Enjoy summers!

Saturday, April 22, 2017

Icy Milky Falooda

It is not adequate for a falooda to just be sweet, a good falooda is one with a fine scoop of flavored ice cream, crunchy almond flakes, and flavored milk pep up together with jelly textured basil seeds and vermicelli, need I say more? In a true expression of the word, this healthy drink is really a quintessence of exuberance worthy taste in summers and the way it carries all the flavors in one big glass. While flashing down the memory lane Haji Ali fruit center strikes back all the happy hours spent with my gorgeous family, when dada used to take us along for a healthy heavy snacking, I have frequented in the days when I lived in Mumbai. The Haji Ali fruit center has stood up for really good eateries and mainly the custard apple (sitaphal) milkshake. What distracted me was the tempting list of fruit juices, I recall the flavorful Schezwan club grill sandwich was best and my brother’s special butterscotch falooda, his simplest pleasure of life.

In the mood of falooda, I settled on making this yummy milky dessert at home, with delightful memories to fulfill the strong perfection with rose syrup and jelly textured cooling effects. This dessert has always worked out great for me by allowing me to quickly refrigerate rose milk and vermicili in the morning for the instant evening preparations. I always serve this glass of drink with a light dinner to hit the spot by serving the right amount of kick.

Rose Falooda With Ice Cream

Falooda Dessert Recipe www.thehoggerz.com


Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes
Serves: 2 glasses

Ingredients:
1 pack of pistachio ice cream, you can also try vanilla, strawberry or mango flavored ice cream as per your preference.
1 cup full fat milk
3-4 tablespoons basil seeds, if unavailable, you can use Chia seeds
½ cup rose syrup, I have used Roohafza syrup
1 cup falooda noodles or vermicelli
½ cup jelly (click now for jelly recipe), I have used strawberry jelly.
1 cup chopped pineapple, I have used the tin one's.

Method:
  • Firstly, soak basil seeds in water prior 1 hour of making falooda, as soon as they bloom simply drain the water and leave it aside.
  • Secondly, bring milk to boil and simmer until it reduces in quantity and becomes creamy in consistency, bring it to the room temperature and add 2 tablespoons of rose syrup and mix, refrigerate.
  • Prepare falooda noodles as per the packet instructions, rinse the cooked noodles and leave aside to cool, along with cool down the empty serving glasses half an hour before.
  • Prepare strawberry jelly (click here for its recipe) and slice it into cube shape.
  • In a glass, add 2 tablespoons of rose syrup, gently make the addition more or less as rose syrup adds sweetness in your drink, add 1 tablespoon of basil seeds, 1 tablespoon of cooked noodles and 1 tablespoon of jelly cubes, pour in chilled rose milk till 3/4th of the glass.
  • Gently scoop pistachio flavored ice cream on the top continuing with the addition of sliced almonds, cubed jellies and pineapple cubes, you can add mango pieces or cherries too. Serve immediately for fresh scoop of ice cream and yummy drink! Enjoy!
Subscribe us for more interesting recipes and special thanks to Kirsty Van Jensen for the support! Keep cooking with love!

Sunday, April 16, 2017

Touch Of Turkish Chicken Shawarma

The discovery of roasting the meat shavings patiently around the sun gold flames for a perfect pole dance of meat or chicken concentrating with the selection of veggies and freshness, their creamy juice dressed up with all manners of pickled salad, such becomes the value added dish for brunch. I always want to add something new to my menu, I always wanted to make this with a lot of veggies inside continuing with a splash of sauces, and then I came upon this recipe that I always wanted to try at home. I look to splurge a little and have something delightfully satisfying and exquisitely comforting.

What makes this recipe perfect for brunch are, its easy ingredients and it comes up with readily available pita bread! I know usually I am all about making things from the kick start, but sometimes when I find a good product I have a good shortcut. And believe me, once you start eating the chicken shawarma you won’t know where to stop. Hashim loved each bite of it with amazing pieces of flavor and a scatter of flakes roasted chicken. They are great addition and dangerously delicious. Who doesn’t love a superdelicious brunch!! Head to the store if you don’t have the ingredients for the recipe and get cooking with love!

Chicken Shawarma

Touch of Turkish Chicken Shawarma wwwthehoggerz.com.jpg

Preparation Time: 60 minutes
Cooking Time: 30 minutes
Total Time: 1 hour, 30 minutes
Serves: 2-3 persons

Ingredients:
½ kg Chicken, boneless and cut into strips
½ cup thick yogurt, without water
2 tablespoons vinegar
2 tablespoons Barbeque powder (click here for its recipe)
1 tablespoon lemon juice
1 tablespoon crushed black pepper
3-4 garlic cloves
1 cup finely chopped cucumber with skin
1 cup chopped olives
Olive oil as needed
Salt to taste
For Toppings:
1 cup shredded lettuce
½ cup pickled cucumber
½ cup beetroot, jullienne
½ cup pickled chili
4 Pita bread or wraps

For Hummus Sauce:
1 cup white chickpea, boiled
½ cup cream, readily available
½ cup olive oil
1 teaspoon paprika powder
3-4 garlic cloves
Salt as per taste

For Tahani Sauce:
1 cup sesame seeds
4-5 garlic cloves
½ cup cream
½ cup olive oil
Salt to taste

Method:
  • In a non-stick pan, heat 3-4 tablespoons of olive oil and add 1 tablespoon chopped garlic, add chicken strips as soon as the garlic turns fragrant and fry the chicken on a high flame.
  • When the chicken strips change the color, instantly add 1 cup thick yogurt and mix well. Lower down the heat and add 2 tablespoons vinegar, 1 tablespoon lemon juice, 1-2 tablespoons barbeque powder, 1 tablespoon crushed black pepper , salt to taste and mix well. Cook chicken strips on a high flame until the chicken turns juicy and its sauce becomes creamy and the water dries up. Later add 1 cup finely chopped cucumber with skin, ½ cup chopped olives and mix well. Remove the chicken mixture to a plate.
  • Meanwhile, let’s make hummus sauce, In a  blender, add 1 cup boiled chickpeas, 1/2 cup cream, ½ cup extra virgin olive oil, ½ teaspoon paprika powder, 1 teaspoon salt and 4 garlic cloves, blend until smooth, creamy and rich in texture. You can add 3-4 tablespoons of water for easy blending. Remove the hummus mixture to a bowl.
  • For tahini sauce, add 1 cup water in a pot, add washed sesame seeds and 3-4 garlic cloves, allow the elements to boil until the smell flies away. Once the mixture is boiled evenly, pass it down to the strainer and blend the ingredients with ½ cup cream, ½ cup olive oil and a pinch of salt. Blend the mixture with ½ cup of water for a little thin and smooth paste. Tahini sauce comes out little thinner and light in texture than the hummus sauce.
  • Let’s do the final touch, roast pita bread or wrap on both the sides over a non stick pan, place the bread flat on the butter paper, spread hummus and tahini sauce all over it, pile the chicken mixture as per your preference, 1-2 slices of pickled cucumber, 1 slice of beetroot jullience, 1-2 slices of pickled chili and wrap the bread neatly with the help of the butter paper or foil by twisting the paper to seal the ends. This makes the whole thing easier to eat without falling apart. Enjoy hogging guys!



Friday, March 31, 2017

Crunchy Cabbage Coleslaw

Mumbai proffers special array of sandwiches bathed in pure cheese, veggies, coleslaw and winning chocolates. Yes! Chocolates, the perfect light dessert that tastes even more scrumdelicious, I had a selection of these shredded, airy, warm and gooey chocolate delights to concentrate their sweetness in equal measure complementing hershey’s syrup, it just tastes epic fulfilling the tour of heaven, to finish there were glasses of light bella belini. Another version of sandwich that charms me and I ate throughout were the hearty slices of coleslaw sandwich, its light, creamy and thick viscosity of makings, quick glimpse come to series of reminiscence that spur me to re-live those gleeful days again with my lovely ladies where we used to roam on the alleyways of causeway leading to the pieces of arts and clothing, I love walking through those streets, enjoying the winters and queue of people into tour groups, indulging ourselves with the richness of treats in leopold café that heralds the celebration, they did inspire a love for work life. Shopping, food and drinks were the perfect end of days from home brimming with nostalgia and longing.

Coleslaw has been a firm favorite since then, a comfort dish I loved eating when blended well with sandwiches, it tasted classically awesome. When teamed up with veggies like carrots, peas, pasta, corns and green olives bring a hefty salad on the dining table, when mixed with shredded and roasted chicken makes another option for tacos or burger for non-veg hoggerz! A great coleslaw salad puts in relishable flavors when set up with hot and crisp chicken broast (Sounds YUMM! Quick start recipe here!) Or simply serve with any meal or salad and enjoy every bite of it! My husband demands this easy homemade salad almost every day to complete his charging meal!

Crunchy Cabbage Coleslaw

Crunchy Cabbage Coleslaw Food Recipe www.thehoggerz.com


Ingredients
1 cup shredded cabbage
1 cup mayonnaise
½ teaspoon vinegar
¼ teaspoon mustard paste
Few drops of honey
A pinch of salt

Method:
  • In a bowl full of shredded cabbage, add mayonnaise and mix well until it forms a creamy texture.
  • Add vinegar, mustard paste, a few drops of honey and a pinch of salt, mix well and adjust the seasoning as per your taste buds. Remove and serve fresh with fried chicken or roasted vegan meals. Easy! 

Tuesday, March 14, 2017

BBQ Chicken Pan Pizza


There comes a time when he has a yen for the classic yet traditional dish, providing the platform for home made eatables, the limited addition of cheese and extra filled veggies is what makes this chicken pizza extra special and worthy for him. I love the crusty bottoms coated with the yummy BBQ chicken and ambrosial veggies wrapped with the whole spices and Italian herbs. Regular fluffy flour crust sounds not-so-easy option for the one’s trying to make pizza for the very first time, why not to buy the frozen ones, especially when you’re throwing a pizza party or treat, but with a mellower richness, as it is made with the instantly charmed, mild and warm varieties of goodness.

Adding veggies and proteins into your junk to make any dish count as healthy without fraught affair, fresh tomatoes seethe to form a deep sauce topped with chicken sautéed in yogurt, bell peppers, onions and glazed cheese, so easy and finger licking nutrition. This marinated chicken is sharp, juicy, tender with smoky flavor that will give you the satisfaction of intensifying flavors. I have used my regular tandoori spice powder recipe, click here for the recipe, make this spice for one time and use it in series of rice, curry or BBQ recipes and feel that yummy transformation in your dish, you will love it! I had never tired pan-pizza ever but on tons of Facebook fans request here I am with a quick and unbelievably amazing pizza recipe.

BBQ Chicken Pan Pizza

BBQ Chicken Pan Pizza, Chicken Pizza Recipe, Pizza Recipe By thehoggerz.com
Preparation Time: 35 minutes
Cooking Time: 45 minutes
Total Time: 1 hour, 20 minutes
Serves: 2 persons

Ingredients:
1 large pizza crust
1 cup boneless chicken strips
1 cup pizza sauce (check out it’s recipe here)
1 tablespoon tandoori spice powder (check out it’s recipe here)
1 tablespoon greek yogurt
½ teaspoon garlic paste
½ teaspoon ginger paste
1 cup moon sliced onions
1 cup thin sliced capsicum, any color of your choice
1 teaspoon chili flakes
1 tablespoon oregano
1 cup shredded mozzarella cheese
A small piece of charcoal for smoke

Method:
  • In a bowl, add chicken strips, 1 tablespoon yogurt, 1-2 tablespoon tandoori spice powder, ½ teaspoon ginger paste and ½ teaspoon garlic paste, mix well and marinate for half an hour.
  • Later, heat 1 tablespoon of cooking oil and add the marinated chicken strips mixture and allow it to cook for 8-10 minutes on a medium heat. As soon as the chicken becomes tender and the sauce dries up, place a piece of hot charcoal into the pan and cover it, this will give an unbeatable flavor to your chicken. 
  • In another pan, drizzle cooking oil spreading all over and gently place the pizza crust, allow it to turn crisp on a low flame for about 8 minutes, check occasionally.  You will find the base of the crust has turned crisp and light brown, time to transfer the crust to a plate.
  • Again, repeat the process by drizzling the cooking oil in a nonstick pan, transfer the other side of uncooked crust on the pan, keeping the flame on a low heat. Immediately spread pizza sauce all over the crisp side of the crust, spread tandoori chicken strips, sliced capsicum, onions and shredded cheese. You can add unseeded tomatoes, black olives, jalapenos, corns and even mushrooms if you are looking for a heavy topping on your pizza. Add cheese as per your likings and diet plan! We prefer to add minimum amount fulfilling our cheese cravings!
  • Finish by sprinkling chili flakes and oregano as per your likings, allow the pizza base to cook on a low heat for 10 minutes until the base becomes crispy. Remove it to a plate and gently give cuts with the help of pizza cutter. Enjoy this yummy Italian meal with your bff! 

Wednesday, March 8, 2017

Saucy, Braised Red Radish And Greens

Beautiful salads made with enticing lush love apple, crisp red radish topped with peaches, olives and greens, I mostly make the salads in a jar and keep them chilled for refreshing and light salad onto a plate. I love radish and decided to play around with this peppery heat salad essential and make this Asian inspired saucy radish recipe. I was pretty astounded the way the entire meal turned out a complete hit for a veggie lover like me, I am so obsessed with the radish curry that I make a generous portion of this satisfying bowl for myself, a great way to add radish in our regime. The recipe is perfect if you’re craving for something quick with pretty common ingredients.

Personally, I love the combination of contrasting crimson rims and white insides, maybe that’s why I am hooked on buying dragon fruits, red sweet potatoes, lovely red apples and nice looking red radish, even though they all taste amazingly different and smashing but, they have one thing in rife with bonus, all are loaded with hearty and healthy bombs. It’s a good idea to count reds in your diet on a regular basis as their natural ability in lowering diabetes to curtail cancer and to bolster healthy heart is so good. I prefer to add them as in salads and amazing blends of sauces so that even he enjoys each bite of its taste in every form without being faddy! The first taste of radish curry was one of the assorted experience of little tangy with a punch of its natural warm spice, I have paired the chopped radish with its fresh leafy head becoming a full meal with chapatis or Indian flat bread. I love the simplicity and versatility of radish, as it often features regularly on our brunch table in different variations, sometimes the crunchy flesh complimenting with white flaky salt, sometimes with whipped ricotta and now in a form of flavorful Indian curry!

Saucy, Braised Red Radish And Greens

radish recipe, radish curry recipe by www.thehoggerz.com
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Serves: 2 persons


radish recipe, radish curry recipe thehoggerz.com
Ingredients:
1 cup finely chopped radish
1 cup finely chopped radish greens
1 large diced tomato
1 tablespoon of olive oil
½ teaspoon cumin seeds
½ teaspoon turmeric powder
½ teaspoon coriander powder
1 tablespoon red chili powder
½ teaspoon garlic paste
Salt to taste

Method:
  • Start by washing and chopping the greens and white in two different plates, add a trickle of olive oil in a non-stick pan, add cumin seeds and allow it to heat.
  • Later add diced tomatoes, pound the garlic into a fine paste, add it to the tomatoes along with the turmeric powder, red chili powder and coriander powder and fry the aromatics until the mixture forms a paste like texture and toasted.
  • Add the whites and greens altogether with salt as per the taste, fry for a few minutes and add 1 cup of water, bring it to boil, cover the pan and reduce the flame allowing it to simmer for 10 minutes, the radish should be almost soft, tender and cooked evenly, bring the contents of the pan to a rigorous boil until all the water dries up giving a saucy texture.
  • Remove to a plate and serve hot with indian flat bread or you can simply add pearl millet dumplings into the initial process of curry so that the bite size dumplings sucks in all the juices and taste of the mixture and cooks along with the radish, your one-pot radish meal is ready to eat. Enjoy hogging!

Monday, February 20, 2017

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

It is our kitchen table that gives the essence and color to our mixed heritage and habits, my Indian breakfast of oats porridge pepped up with seasonal fruits or methi thepla with chilled fresh yogurt dusted with sugar was very different from the fried anda paratha and halwa puri of my kin, Throwing in whites and yellows for a perfectly light and fluffy dish is all he plump for in the morning. If you want a mind blowing breakfast with hot parathas or repast, this is an enjoyable and light dish. A salubrious and scrummy version of Mexican-inspired breakfast, as it has more veggies cut down together with the amazing whiff of cilantro juxtaposed with deep pink strawberry jam, cream and whole wheat bread.

Multigrain bread overspread with healthy scrambled toppings with thin-sliced radish, cucumber, and baby arugula is ready in under 10 minutes, what else you need! Add grated cheese or prepare beaten eggs with simple salt and pepper, or take this breakfast bowl with wheat flat bread, eat the way you want and quench your sense of taste with this amazing kick start breakfast recipe. It's quick, easy and requires a little patience and the outcome is wonderful, tell me what you topped your scrambled egg with? I could use some new ideas. 

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch

A Recipe Of Perfect Scrambled Protein Eggs With Mexican Touch www.thehoggerz.com

Preparation Time: 5 minutes
Cooking Time: 5-8 minutes
Total Time: 13 minutes
Serves: 2 persons

Ingredients:
2 eggs, lightly beaten
2 tablespoon canola cooking oil
1 small, finely diced onions
1 large, finely chopped plum tomatoes, seeded
1-2 finely chopped jalapeno, seeded
1/2 teaspoon turmeric powder or haldi, optional
1/4 teaspoon pepper
Handful of chopped cilantro
Salt to taste

Method:
  • Heat cooking oil in nonstick pan, add chopped onions and fry until it becomes semi-transparent
  • Add finely chopped tomatoes and allow it to cook for 2-3 minutes on a medium flame until the tomatoes become soft and mushy in texture.
  • Add chopped jalapeno, 1/2 teaspoon turmeric powder, salt and pepper, cook until the oil separates from the sides of the mixture. Now add chopped cilantro and lightly beaten eggs and cook, immediately start folding the egg evenly.
  • Serve hot with avocado or with roast potatoes, simply yummy fulfilling light breakfast goals.

Wednesday, February 8, 2017

Virgin Pina Colada

The first working day of February asked for comfort, I can’t get over with the patch of morning blues, these are the days when I behest to pamper myself. What can be easier on the eye than a rousing and inviting fruit mocktail, I love the charm of pastel and soft hued shades, which is why this mocktail tries to enthrall my attention urging me to make it again and again. The refreshing flavor of pineapple coalesces quickly with the mild and sweet taste of coconut butter. As it's saccharine with a pronounced pineapple flavor, you can add milk cream to balance the sweetness, there is a fragrance of strained pineapple and coconut cream, because who doesn’t love a little luxury?

Itsy bitsy goodies in a form of breakfast have always pushed me to rise up early during my sluggish and dull days, Hashim would happily make pina colada and I would be busy plating slices of avocados, sourdough and scrambled egg, perfect kick start of our day. As it is said, happy life comes from happy tummy! And we love to dig our forks into an amazing piece of nature! Pina colada has been a staple drink of Spain and has always given its frequent appearance at tiki lounges, but now this yummilicious drink is giving a regular visit especially when we don’t have a time for breakfast! As pineapples are rich in enzymes, which is great for the digestive system as well as it is the best source of vitamin C, knowing the facts we love to sip this drink more often.

Vegan Pina Colada

Virgin Pina Colada www.thehoggerz.com.jpg

Preparation Time: 10 minutes
Serves: 3 persons

Ingredients:
1 cup pineapple juice
½ cup pineapple slices, I have used the canned one’s
2-3 tablespoons coconut cream
1 tablespoon milk cream
Sugar as required
Crushed Ice as required


Method:
  • In a blender, add 3 tablespoons coconut cream and 1 tablespoon milk cream, blend until smooth.
  • Now add white rum to the blender, but I always make virgin pina colada by skipping this step. You can also add vanilla ice cream for a twist in flavor.
  • Add ½ cup pineapple slices, 1 cup pineapple juice, and sugar in a blender. Blend it well so that pina colada turns into a smooth, soft & creamy mocktail drink.
  • Adjust the consistency and taste by adding milk cream and pineapple slices. Before pouring the drink decorate the rim of the glass by simply rotating the rim of your glass in sugar syrup or honey until the rim is evenly wetted, later press the rim gently in the plate of fresh coconut flakes, Easy!
  • Pour it into a glass, sprinkle coconut flakes and garnish this delicious drink with crushed ice, pineapple or strawberry slices.
Who said Pina colada cannot be a non-alcoholic drink? Leave the rum out if you’re making this for the little ones as the points remain the same with or without. The main ingredient for making pina colada mocktail is coconut milk or cream. If you prefer non-alcoholic drinks, then this one is definitely must try for you. Whisk yourself away to a balmy tropical island for a few heavenly moments.

Monday, January 30, 2017

Crunchy Soya Chunks Salad Recipe

Crunchy soya chunks salad is so fresh made with lemon juice and chili flakes, this can be perfect for potlucks if serve it over spiralized cucumbers, sweet and fresh roasted corns, fine chopped grape tomatoes and onions with minty touch. 

I'm in love with soya beans these days and I am having so much of fun cooking lately. It's a great source of protein and becoming quite popular around. It's wonderful in salads, side dish and rice dishes. I miss mama's special soya bean curry and soya bean biryani, she would just turn golden chunks into yummy and nonresistable delights. 

In India and here in Dubai I can easily find soya chunks in any natural foods market, but I realize some of you may not be as lucky, if soya chunks are nearly available to you, I highly encourage you to try it in different ways! Quick, simple, easy and crunchy salad recipe that takes less than 10 minutes to cook and teams up well with any main dish, they are so good I could have easily eaten two servings. Present the way you want, but always serve it hot for crunchier bites.

Crunchy Soya Chunks Salad Recipe

Crunchy Soya Chunks Salad Recipe

Preparation Time: 5 minutes
Cooking Time: 8-10 minutes
Total Time: 15 minutes
Serves: 2 persons

Ingredients:
1 bowl boiled soya chunks
1 tablespoon olive oil
1 teaspoon finely chopped onions
1 teaspoon mustard seeds or rai 
1 tablespoon red chili powder
1 teaspoon coriander powder
1 teaspoon lemon juice
Salt to taste

Method:
  • In a pot, add 2 cups of water and bring it to boil, add 1/2 teaspoon salt and 1 cup soya chunks. Allow it to boil until the chunks turn delicately soft and spongy. Transfer it into the colander and strain all the water from the chunks by pressing down with the help of a spoon.
  • In a frying pan, drizzle some olive oil and add mustard seeds. Once they began to splutter, add together the boiled soya chunks, red chili powder, coriander powder and salt to taste, allow it to cook until the texture becomes golden brown and crisp from outside.
  • Once cooked, squeeze lemon juice and adjust the salt and piquancy as needed. Garnish with chopped onion. You can also garnish with chopped tomatoes, chopped cilantro or mint and even sweet corn, we prefer light and simple with chicken or vegetable curry!

Friday, January 13, 2017

Home Made Restaurant Style Pizza Sauce

I enjoy adding tomato based coulis in my Italian dishes, sauces when fused with ravioli, pizza, puffs, tacos and even with salads builds a fine dash of taste and pleasing aroma because of its different levels of herbs and spices. I relish the fragrance of dried oregano in my flavorsome dish, they are flavor bombs giving rise to a lively and fresh feel in my meal. Today I am sharing my home made recipe of pizza sauce flowed in straight from the air of Italy, also known as napoletana sauce. I have made a little tweak in my pizza sauce, although you can do this with minced onions while simmering the sauce, for a change I have simply turned down the addition of onions. What I like about my sauce is that I can control whatever that goes into it, whether it’s the amount of heat or sugar!

It’s an instant sauce cooked until the sweet and tangy taste mash up wonderfully with herbs and spices, delicious pizza meal set on the dinner table in just 30 minutes; they’re perfect plat du jour for weekend gatherings. To be honest, I boil some pasta on the side for husband to serve with pasta or as a dip. I have been getting tons of requests via E-mail, Instagram and Facebook to post few sauce recipes and here it is, right before the weekend! Team up with any of your Italian recipes and hope you enjoy, feel free to come back and comment if you do!

Home Made Restaurant Style Pizza Sauce

Home Made Restaurant Style Pizza Sauce www.thehoggerz.com

Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Total Time: 30 minutes
Serves: 2-3 persons

Ingredients:
1 cup tomato puree
2-3 tablespoons tomato ketchup
1 tablespoon olive oil
1 teaspoon garlic paste, you can even use peeled and minced garlic
2 tablespoons red chili flakes
1 tablespoon dried oregano
¼ teaspoon dried thyme
A pinch of sugar
Salt to taste

Method:
  • Heat a large skillet over medium heat, add olive oil and add garlic paste when the pan is hot. When the garlic turns off its raw fragrance, pour tomato puree in the skillet and cook for 5-8 minutes on a low flame stirring occasionally.
  • Stir well and bring it to simmer, season with salt and 1 tablespoon dried oregano, ¼ teaspoon dried thyme, a pinch of sugar, 2 tablespoons red chili flakes and add 2-3 tablespoons tomato ketchup. Cook an additional 5-8 minutes and allow it to simmer on a low heat.
  • Adjust the seasoning and spice and remove from the pan, you can store the sauce in an airtight jar for a week. Enjoy!
It’s so easy to make, simply throw all the ingredients and simmer on the stove for less than 20 minutes and what you end up is a thick sauce with a perfect balance of sweet, sour and spice; perfect on chicken, meat and veggies!

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That's it guys, super easy pizza and pasta sauce!

Lots of Love!

Manisha

Tuesday, January 10, 2017

Yummy Chicken Hot and Sour Soup

It’s hard to believe that my yearly meal plans and cooking ideas had gotten executed with just the blink of an eye, where did the time fly? Coming out from the holiday mode, I’m back on my track focusing on my veggies and turning on to yoga a few extra times a week, how about you?

This month’s meal plan is something requested by many of you so I’ve chosen friendly and healthy recipes. These are comfortable and likeable foods my family enjoys! Autumn produce brings along a promise of substantial soups in colors that celebrates the changing leaves, my kitchen has been romancing soup these days. We have had autumn gold soup made from the flesh of chicken, beautifully fresh and fine carrot julienne and crunchy cabbage. When he wants a hearty bowl of mushroom and chicken soup in a hurry, this soup is my best friend! It’s a great way to sneak some veggies into those picky tummies while enjoying a warm bowl of soup. Hot and sour soup is a flexible version of Chinese soup, I have always slurp veg version of hot and sour soup in Mumbai consisting of chunks of garlic, ginger, bamboo shoots and of course chinese touch of vinegar and soya sauce, regularly sipping soups has practically become our dinner routine.

This incredibly fresh, healthy and savory based hot and sour soup was a win all around, I was expecting "eeew! Veggies" but he ate it right up and actually enjoyed it. I don't think I have ever been fully considered as one of those on a healthy diet as I'am eating desserts every day. Oh yes! it's one of those things I enjoy in life and don't want to give up, I would cut down to like one bite size dessert and I draw the line there, I feel happy that this soup is filled with so much of goodness that I feel okay with the dessert afterwards, Crazy!. Now do yourself a favor and make this yummy chicken soup to add up to your dinner rotation this week, don't you just want to dive into all that goodness?

Chicken Hot and Sour Soup

Yummy Chicken Hot and Sour Soup www.thehoggerz.com


Preparation Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Serves: 2-3 persons

Ingredients:
1 small chicken breast, boiled and shredded
1.5 cup chicken broth
1 small bowl carrot, peeled and julienne strips
1 small bowl cabbage, julienne strips
1/2 bowl capsicum, julienne
1/2 bowl chopped mushrooms
3-4 tablespoons cornflour dissolved in 1/2 cup of water
1 cup vinegar
1 cup soya sauce
1 tablespoon chopped green chilies
1 cup red chili powder
1 egg
1/2 tablespoon black pepper
1 tablespoon cooking oil, for tempering
1 teaspoon chinese salt
Salt to taste

Directions:
  • In a stock pot, pour in chicken broth and add in shredded chicken, bring it to boil on a medium flame and simmer for 5 minutes.
  • Meanwhile, let’s make the two easy sauces that needs to be served with the hot and sour soup. For spicy based sauce, simply add 1 teaspoon red chili powder and 1/2 teaspoon salt to 1/2 cup white vinegar and mix well. 
  • For vinegar based sauce, Add chopped green chilies and 1/2 teaspoon salt to 1/2 cup white vinegar and mix well. Set aside, You can refrigerate the sauces for later usage.
  • Now add in fine julienne of carrots, cabbage, capsicum and chopped mushroom to chicken broth and cook for 1 minute on a medium flame. 
  • Add 2 tablespoons soya sauce, 2 tablespoons vinegar, 1 teaspoon chinese salt, 1/2 teaspoon black pepper and salt to taste. Mix well and simmer for another 1 minute.
  • Dissolve cornflour in 1/2 cup of water without forming lumps, stir the cornflour paste to the soup and continue stirring until the soup mixture turns into a smooth and thick consistency (about 3-5 minutes). You can add more cornflour solution in order to achieve a better consistency (at this point you can thin the soup by adding a little more chicken broth if needed, I like mine fairly thick).
  • Once the soup has transformed into the desired consistency, simply add the beaten egg into the mixture and always stir or move the ladle while you're slowly adding the beaten egg in order to create long strands of egg. Cook for 2-3 minutes and adjust the seasonings.
  • In another nonstick pan, heat 1 tablespoon of cooking oil and immediately add it into the soup mixture so that you can re-heat and re-eat the soup the very next day.
  • Garnish the top with shredded chicken and black pepper or with chopped green onions, serve warm with the two hot and sour sauces. Happy Winters!