MEATBALL CURRY - HOMEMADE CHICKEN MEATBALLS IN A RICH WHITE CURRY!! - with a vegan option

Hi world!! Been missing a couple of weeks….I know…it was a series of being unwell, then my little one being unwell, some personal engagements, some travelling and finally a wee bit of lazing around J!!

But, then here I am back, with a curry and some nice homemade meatballs…its Italia dipped in India….meatballs in a white, rich spicy curry. I’ll leave the talking and ranting for my next post when I have more time (so be prepared the next timeJ)….let’s just quickly get down to our dish and the making.

What we have here is a rich cream, stock and onion gravy flavored with cilantro, garam masala, rasins and cashew nuts. It’s best eaten with kerala style paalappam/rice crepes (check out the recipe by my dear blog buddy Shn@kitchenmishmash) But, it’s just as good with plain naan, paratha or pita bread!

The meatballs can be store bought also. There won’t be a compromise in tasteJ. This curry taste best served warm with some cilantro and garam masala garnish. Don’t serve it hot!

And read on for the VEGAN option J

COFFEE FLAVOURED FLAN WITH STRAWBERRY AND NUTTELLA SAUCE - Valentine dessert!!!

Thanks everyone for voting me to the top 9 on FOODBUZZ.

Chocolate and strawberries - mmm.... Nutella and strawberries - mmmmmm....hehe....yeah, even I love nutella J. Infact, I am still to find someone who doesn’t! So here we have our Valentine day special - steamy, hot coffee flavoured flan with fresh strawberries and luscious Nutella sauce.  I don’t think I need to say more, right?

Well, you could use a mixture of berries, though I prefer just strawberries.  Please use brown sugar for the flan because it goes great with the coffee flavour. And the colour is also perfected.

There is nothing hard about this dessert.All you need to do is keep an eye on it, so that it won’t over cook. The amount of time for baking will vary from oven to oven.  And I like keeping my flan not too thick. The one I made here is just about an inch thick.

And pst pst, I baked it in my non-stick tart pan for that elegant look. I had some difficulty getting it out of the pan but finally it came out undamaged! Phew!!

Leaving you with the recipe J

GUACAMOLE TOPPED WITH TANGY STRAWBERRIES & BAKED CRISP POTATOE CHIPS- VEGAN MUNCHERS!!

Thanks everyone for voting me to the top 9 on FOODBUZZ.

Ah!! Finally a vegan treat...I guess we were getting a little too far away from the vegetarian side of our life in the last couple of weeks. I am sure you must have noticed too many of my previous posts were meat. I have been wanting to experiment with Avocados for a while though it was a dessert idea in my head. I’ll do that next time.

Guacamole happened when my good old friend ‘Ne’ asked me to post a recipe for it! When I say old... it’s in a very literal, we have known each other for over 15 years!! So thanks to her and my stock of over ripe avocados J.

The strawberries happen by chance...I had some ripe but tangy strawberries in the fridge. And they seem like a nice add on to the taste and freshness. Also, I had to do something to them coz they were just too tangy to eat L

Another variation from regular guacamole is the balsamic sprinkle instead for lime juice. It’s a good change J especially with the strawberries.

I did not add garlic to my guacamole because there is a good amount of garlic seasoning on the potato chips and more garlic would mean an unkissable breath...hehehe!! So if you plan to make the guacamole alone, kindly add 1 clove of minced garlic J

And the cumin adds an awesome taste, so don’t opt out on that either!