THE ROOKIE COOK SERIES #3 : PINEAPPLE SUMMER COOLER

What we love about Summer : Freedom from woollens, Mangoes, Beach Shorts, Cherries, Ice-Cream, Pineapples and Chilled Drinks ! So we thought why not combine the last two Rookie Cook style. What’s that you ask ? Its anything a novice … Continue reading

THE ROOKIE COOK SERIES #1 : OUR EXPERIMENTS WITH INSTANT NOODLES

Call it Instant Noodles, Maggi, Ramen or by any other name; it will remain the comfort food that can be had by anybody, any time of the day, and any day of the year! Even people with no cooking skills … Continue reading

5 WAYS TO DEVOUR STRAWBERRIES IN CHOCOLATE SAUCE

Some matches are made in heaven. One such is Strawberries and Chocolate 🙂 When women are in doubt as to what they should wear, they go with “The Little Black Dress” which always works. Strawberries in Chocolate are the proverbial LBD of cooking.

Here’s 5 ways you can use this combination in your recipes.

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  1. ON ITS OWN AS A NO FUSS DESSERT – This has to be the simplest dessert ever! Two ingredients and you’re all set. The perfect end to any meal, a midnight snack or an instant pick me up when you’re feeling low.
  2. WITH PANCAKES – Turn that plain savoury pancake into a mouth-watering delicacy by topping it up with chopped strawberries and molten chocolate.
  3. AS CAKE TOPPING/DECORATION – A simple decoration for a chocolate sponge cake or for a burst of flavour with your cheesecakes, you can do no wrong with strawberries and chocolate. Not only will it taste good, it will also look like a million bucks!
  4. OVER ICE CREAM – Bored with plain ice cream ? How about some fruit dipped in chocolate syrup for a scrumptious sundae. You could layer them in shot glasses and serve with a sprig of mint as garnish. Or sprinkle some toasted nuts / seeds for crunch.
  5. WITH YOUR MORNING CORNFLAKES – While this pairing may not be for everyone, it is a unique twist to your breakfast menu.

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Is there another way you use this combination in cooking? Leave a comment below and let us know.

COLACASSIA (ARBI) : FROM DRAB TO FAB

I have always treated Colacassia (Arbi) with the same amount of enthusiasm as kids do with broccoli or beans. For those who are wondering what Colacassia (Arbi) means, this will help. But I’ve found a way to make it more appetising. Here’s how you too can transform it from drab to fab in 4 steps!

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You’ll need : 250 gms Colacassia (Arbi), 2-3 tsps Rice Flour, Cooking Oil for deep frying,

2 cloves chopped Garlic, ½ tsp chopped Ginger, 1 medium chopped onion,

Dry Spices to taste (Salt, Black Pepper, Red Chilli powder, Black salt and Chaat masala),

3 tsp Coriander-Mint Chutney (Add Coriander leaves, mint leaves, green chillies, lemon juice, ginger and salt in a grinder and Blitz), 1 tsp lemon juice and finally Scallions for garnishing.

Step 1 : Boil Colacassia (Arbi) and peel off its skin. Its sticky and difficult to work with but it shall get better. Chop into long french-fry like pieces.

Step 2 : Dust chopped Colacassia (Arbi) with a generous amount of rice flour. This will reduce stickiness and ensure a crispy exterior later. Deep fry until golden brown.

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Step 3 : In a pan, add about a tbsp of oil and sauté garlic, ginger and onion until the onion is transparent. Add in the fried Colacassia (Arbi) and dry spices. Mix well.

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Step 4 : Mix in the Coriander-Mint chutney, lemon juice and scallions. Take off the heat and serve hot.

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