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Earlier in the year, I put up a post on my YouTube community tab and asked you what kind of recipes you'd like to see on the channel. One recurring request that came out of that exercise, was chilly fry recipes. So today, I'm going to share with you one of the many ways I make a chilly fry. This is one of the quickest and simplest recipes for a Chicken Chilly Fry.

I've cooked up the chicken specifically for this recipe, however, if you have some leftover roast chicken, you could just as easily use that as well. The recipe can be made kid friendly by simply leaving out the chillies. However, if you're looking for a little spice in the dish, a couple of chillies, slit lengthwise, hit just the right spot. 


Kid friendly Chicken Chilly Fry recipe | Quick and Easy Chicken recipe - YouTube

Chicken Chilly Fry

1 chicken breast, cut into a couple of smaller pieces

For the marinade -
Salt, to taste 
Freshly cracked black pepper, to taste
1-2 tsp sour lime / lemon juice
1/2 tsp garlic paste
1/4 tsp ginger paste

For the chilly fry - 
1 onion, sliced
Some green and red peppers, sliced
1 tomato, sliced thickly
2 chillies, slit lengthwise (optional)
2 tbsp oil
Salt, to taste
Freshly cracked black pepper, to taste

Marinade the chicken by mixing all the marinade ingredients and slathering over the chicken pieces. Cover and marinade for atleast 15 minutes. (When I remember to, I marinade the chicken overnight, in the fridge. Just make sure you take it out of the fridge a little while before cooking, so that it comes to room temperature.)

Cover the pieces with sufficient water and bring to a gentle boil and simmer till the chicken is completely cooked. Take the chicken pieces out of the stock and reserve the stock. When the pieces are cool enough to handle, shred them and set aside.

Heat some oil in a pan. 

If you're using chillies, add them to the pan and fry them off to infuse some flavor into the oil. 

Add the sliced onion and saute for a minute. Next add the peppers and let them cook till they get a little char on them. 

Add the tomatoes, let them cook a little. Make sure them come in contact with the pan a little, so they can develop a nice little char on them too.

Season with salt and pepper, to taste. 

Next, add the shredded chicken and stir to mix everything well. 

If the mix appears a little dry, add a couple of spoons of the stock to the pan and stir well. (Add the stock as needed. I used about 4-6 tbsps. in all)

Once most of that liquid has been absorbed, your chilly fry is ready. 

Serve hot. 
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I feel like somewhat of a broken record saying this, but nevertheless, I will. Breakfast is the most important meal of the day. And I strongly believe in that.

In the past, I've been a bit here and there with breakfast. Growing up, we were almost always given a chapati or a paratha for breakfast. As a kid, it wasn't my most favorite thing in the world, but I always ate what was put in front of me. After moving out of my parents house, breakfast took a back seat. We were always in a rush to get out of the house to go to work and the first thing that got neglected was breakfast. A wholesome meal was often replaced with a slice of toast and coffee. But eventually, we got so fed up of that slice of toast, I started looking for ways to spice up brekkie, so to say. I did a lot of experimenting and also went back to some old favorites like this Upma that my mother made for us every now and then. 

Moving forward to current day, I'm happy to report that in our house, breakfast is now a more wholesome meal. So, if you'd like to get back to wholesome breakfasts, the way it is meant to be, you've come to the right place. Today, I'm going to share with you our family recipe for Upma. Upma, for those who are unfamiliar with the term, is a Masala Semolina dish. Only recently, I learnt that there's actually a different name for it in Goa. Goans refer to this as Tikhat Shiro (translates to Spicy Semolina). It is quick, easy, wholesome and delicious. So I'll stop yapping here and take you straight to the recipe. 


How to make Upma | Easy and Healthy Breakfast recipe | Vegan recipe - YouTube



Upma
Yields: 2 adult portions

1/2 cup coarse semolina / rava
1 tbsp oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
5-6 curry leaves
2 chillies, cut into large pieces
1 small onion, finely chopped
1/2 inch ginger, cut into 2 pieces
1/8 tsp turmeric powder
1 small tomato (or 1/3 - 1/2 large), chopped
1/4 cup green peas
Salt, to taste
1 1/2 cup of water from a recently boiled kettle (hot water)

Dry roast the semolina on medium heat, till you get a nutty aroma and it only just starts changing color. Take it off the pan and place in a bowl and set aside. 

Heat the oil in the pan. 

Add the mustard seeds and let them splutter. 

Add the cumin seeds and soon after add the curry leaves and chilly pieces to the pan. Saute for a few seconds. 

Next, add the chopped onion and saute. When the onion has softened, add the ginger and stir well to fry off. 

Once the onion has started to develop a little color on the edges, add the turmeric powder and stir well. 

Add in the roasted semolina. Stir well to incorporate and saute for 20-30 seconds. 

Now add in the hot water. Carefully stir the mix.

Add salt to taste, chopped tomatoes and green peas. Stir well to combine. 

Stirring continuously, cook the semolina till all the moisture has been absorbed and you are left with nice fluffy grains. This usually takes me around 2 minutes. 

Take the pan off the heat, cover and let it rest for a couple of minutes. 

Serve hot. 

Enjoy!



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Who's up for some popcorn? And not just any ordinary packet of store-bought popcorn, but an amazing Homemade Caramel Popcorn. I've said it before and I'll say it again, popcorn is one of my favorite snacks. In the past, I've used those microwavable packets too, but ever since I learned how to pop my own corn at home, I just make it from scratch. It is so easy and so much more economical than the store bought bags. Not to mention, that you're saving on all that unnecessary packaging too.

I've tried so many variants of flavoring while experimenting at home. Some savory and some sweet. Today, I'm going to share with you my favorite version of Caramel popcorn. The corn takes a couple of minutes to pop, the caramel sauce comes together in a few minutes, then all you do is toss everything together and leave it to cool down and set for a few minutes. 

What you get is the most amazing crunchy popcorn, seasoned lightly with a little salt, to taste, covered in the most beautiful caramel sauce. Is there anything else you could want in a snack? Yes, this is a slightly indulgent snack, but we all deserve a treat every once in a while, don't you think so?

Let's have a look at the recipe.


How to make the perfect Caramel Popcorn, Make perfect popcorn at home, Caramel Sauce recipe - YouTube


Caramel Popcorn
Yields: 3-3 1/2 cups of popped corn

For the popcorn -

1 1/2 - 2 tbsp cooking oil, any unflavored oil will do
1/4  cup popping corn
Salt, to taste

For the sauce - 
1 tbsp butter
1/2 cup sugar (finegrain / caster sugar works best)
1/8 tsp baking soda


To make the popcorn - 
Heat a large, heavy bottomed vessel. Add the oil and let it heat up. 

Add 2-3 corn kernels and let them pop. This is when the oil is at the right temperature. At this stage, add the rest of the corn to the vessel. Put a lid on and leave very slightly ajar. 

Swirl the pan around every now and then. 

When the popping slows down and almost stops, take the vessel off the heat and immediately sprinkle some salt over. Toss the corn and salt to season well. 


To make the caramel sauce - 

Heat a small saucepan over some medium heat. 

Add the butter and sugar to the pan and let it all melt down, stirring every now and then.

Once it melts, watch the pot carefully as the sugar will turn color very quickly and could burn. 

When you've reached a nice caramel color, immediately take it off the heat and add the baking soda and stir thoroughly.

Quickly pour it over the popped corn and stir through to coat the popcorn with the sauce. 

Turn the popcorn out on a lightly greased baking tray and leave it to cool and set. 

Enjoy!



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When I think back at my first experience eating pizza, I'm immediately taken back home to when I was about 10 or 12 years old. My best friends mother had whipped up some little pizzas for us as a snack using store bought pizza bases, a little sauce and some toppings. I can't remember what was on it, but what I do remember was that I liked it very, very much. After that,  she very kindly shared that recipe with my mother, who whipped them up for us at home, every once in a while.

Fast forward to about 7-8 years ago, I actually learned to make my pizza bases from scratch. After a whole lot of trial and error, I finally found a combination that worked well for me. And I've stuck to that ever since. And its safe to say, that since then, I have never bought a store bought pizza base. It is quite easy to make, once you know what your doing. Coupled with this, I'm also going to share my no-cook pizza sauce recipe with you. This recipe is probably older than my pizza dough recipe. As far as the toppings go, we've tried a lot of combinations. Once you have the basics in place, you can switch up you toppings to suit your tastes.

I'm going to whip up 2 pizzas today, one is a pepperoni pizza and the other is a mixed vegetable pizza. While, we're tried a few topping options, these two have got to be strong favorites in my house.

So let's get on to the recipe, shall we?



Homemade Pizza 

For the pizza dough

2 cups all purpose flour (maida)
1 tsp instant dried yeast
1 tsp sugar
150ml luke warm water (approx.) (use as needed)
2 spoons olive oil
Salt, to taste

In a little bowl, combine the yeast, sugar and a couple of tablespoons of warm water. Set the bowl aside for about 5-10 minutes for the yeast to activate.

After 5-10 minutes, the yeast will turn frothy and is now activated.

In a large mixing bowl, take 2 cups flour and add the salt (I use about 3/4 tsp salt). Using your fingers, mix the salt through the flour.

Make a well in the middle of the mound of flour and add the yeast mix.

Start combining the flour with the yeast and gradually add warm water, as needed to form a soft dough.

The dough will be tacky at first, but will eventually be much more manageable and smooth.

Stretch the dough while kneading and continue this process for about 5 minutes. (See video above, for method). Halfway through the process, add the oil in 2 stages and continue working the dough.

Shape into a ball, and place in a greased bowl. Drizzle a little olive oil on the dough and lightly coat the top of the dough, so that it doesn't dry out. Cover the bowl with some cling film or a clean, damp towel and leave the bowl in a warm place for the dough to rise. Leave to prove (rise) for about an hour, or till the dough doubles in volume. (It might take a little longer during cooler months.)


For the sauce
1-1 1/4 cup passata, tomato puree or canned tomatoes (If using canned tomatoes, process them to a puree before using)
2-3 small cloves of garlic, minced
2 tsp olive oil
Salt, to taste
Freshly cracked black pepper, to taste
A little less than 1/2 tsp dried mixed herbs
1/4 tsp dried oregano
1/2 tsp sugar
1/4-1/2 tsp red chilly flakes

Add all the ingredients into a bowl. Stir to mix thoroughly.

The sauce is now ready to use.


To make the pizzas

Preheat the oven to 250 deg C.

Divide the dough into 2 portions.

Stretch the dough to form the base. (See the video above for method)

Spread the sauce over the base, leaving a little margin from the edges.

Add toppings of your choice and cheese. (I use a combination of mozzarella and colby / cheddar).

Bake for 10-12 minutes or till the dough (pizza base) is cooked through and the cheese has melted.

Enjoy!



NOTES:
1) Remember to use warm water, not hot water. Hot water will kill your yeast and your dough will not rise.
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This post is a shout out to another one of my favorite vegetables - Red amaranth leaves. Have you tried it before? If you haven't, do try and get your hands on some. It is such a fun vegetable with its beautiful, naturally red color. It is super easy to put together and uses just a few, easy to find ingredients and you have yourself a mildly spiced, flavorful stir fried vegetable. My take on it, uses some grated coconut. Don't leave the coconut out. It absolutely makes this dish. The name 'tambdi bhaji' literally translates to Red Vegetable (in Konkani, Tambdi=red and bhaji=vegetable)

The sad part is, as much as I love this vegetable, I haven't been able to find these gorgeous leaves in Sydney. When I was back home in Mumbai a month ago, I knew we were going to make a few trips to the local fresh food market. Now, I haven't spoken about this before, but back when I lived in Mumbai, my first stop to the market was at a little stall run by a local lady (from the Gorai - Manori stretch). There are a couple of such stalls and these ladies bring a gorgeous bounty of produce that they grow on their properties. And this is as close to fresh, chemical free and organic food as you can get (make sure you chat with your vendor to confirm their growing practices). So on one of these trips to the market, my favorite vendor had some gorgeous bunches of red amaranth leaves. Needless to say, I grabbed a couple of massive bunches and ran home to whip it up for lunch. 

So without any further rambling, let's move on to the recipe. 


Tambdi Bhaji

2 large bunches of red amaranth leaves
2 tbsp oil
1/2 tsp mustard seeds
3 green chillies, slit 
1 onion, chopped
2 heaped tbsp grated coconut
Salt, to taste

To prep the vegetable, break off the roots and the woody part of the stems and discard. Wash the leaves under cold, running water and drain. Wash it out a couple of times or till clean. Roughly chop the vegetable and keep aside. 

Heat the oil in a large pot on medium heat. Carefully tip in the mustard seeds. 

When the seeds splutter, add the chillies and let them fry till fragrant.

Add the onions and saute till they soften and turn slightly pinkish.

Add the chopped vegetable and stir well to coat it in the oil and onion mix. Let the vegetable stir fry for a couple of minutes. You will notice it wilting already.

Add some salt, to taste and stir well to mix. 

Add a couple of tablespoons of water and mix through.

Cover the pot and cook on medium heat for about 3-5 minutes or till the vegetable is tender and most of the water has evaporated. 

Add the grated coconut and stir through.

Check for seasoning and add more salt, if needed. 

Cover the pot and let it cook for about another minute to let the coconut heat through. 

Serve hot. Enjoy!
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Today, I'm showcasing a highly requested recipe for the oh-so-popular Goan Sausage Chilly Fry. These little beauties are also called Chorize much like its European counterpart, the Chorizo. The Goan sausages originally can be traced back to the Portuguese who ruled Goa and bought with them a lot of their culture, including their food. This sausage was then coupled with the local spices and flavors in Goa and the resulting Goan Chorize is much more spicy and tangy and more pungent than the Portuguese one. But this is a good thing. All these flavors, when well balanced, make for a delectable meal. I have yet to meet someone who has tried Goan sausages and not liked it. In the past, a really long time ago, I have shared one of the ways I make my chilly fry here.

The recipe I'm sharing with you today, is more or less the same as the previous one as far as ingredients go, but the process of cooking it up differs. This is how my Nana and Mum have always made it and this is a method I personally prefer. The sausage meat usually contains a fair amount of fat and so no additional oil is needed. If the sausage you're using is lean, I would recommend my previous version of this recipe. Now the taste of the dish you end up with, to a large extent depends on the actual sausage meat. So if at first you're not happy with the dish, try using a different brand of sausages and you will be surprised at how much of the difference this makes. 

Today's version of my Goan Sausage Chilly Fry is a great option for a quick and easy weeknight meal or for whenever you're short on time too. All the ingredients go into a pot with some water and is placed on the heat till cooked through. All you then need to do, is check for seasoning and adjust, if needed and you're ready to serve up. 

So if you haven't yet tried making Goan sausages at home, try this out. I'm sure you'll love it.



Goan Sausage Chilly Fry - YouTube

Goan Sausage Chilly Fry

60 beads of Goa sausages (take the meat out of the casing)
6-8 curry leaves
3 large, mild chillies, chopped into large pieces
1/2" ginger, chopped into a couple of large pieces
1 1/2 large or 2 medium onions, chopped
2 potatoes, cubed
1 tomato, chopped
Salt, to taste
Vinegar, to taste

In a large pot, place the sausage meat, curry leaves, chillies, ginger, onions, potatoes, tomatoes and add 11/2 cup of water. Stir well. Cover the pot and bring to a boil on high heat. 

Once it comes to a boil, lower the heat to medium and cook till the potatoes and meat has cooked through and the liquid in the pot has mostly dried up. 

Taste and add salt and vinegar, as required. 

Serve hot!


This chilly fry pairs really well with some good bread - dinner rolls or some good crusty bread works brilliantly. You can also serve this up with some chapatis or some Peas Pulao


NOTE: You can adjust the consistency to suit your liking. If you want the chilly fry completely dry, once the meat and potatoes have cooked through, cook it uncovered till the liquid dries up. If you'd like more of a gravy, add a little more water or take it off the heat as soon as the meat and potatoes have cooked. 
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Breakfast is the most important meal of the day. We've all heard that. However, very often, its one of the most rushed through or even ignored meal of the day. A lot of times, this happens because of our crazy busy schedules or we fall into a rut and breakfast gets boring. I mean, as much as I like toast, I really can't eat it every single day. Moreover, I don't think toast by itself is doing me any good.

In our house, we tend to eat oats for breakfast very often. Sometimes, this can prove difficult, because we're running late or its summertime and I can't bear the thought of turning the gas on to make us porridge. Not to mention, eating hot porridge on a hot day, only makes things hotter. So once I tried refrigerated overnight oats, I was really happy. If you've never tried overnight oats, you really should. Oats are healthy and when combined with some chia seeds, fresh fruit and nuts, it is a really healthy breakfast. The best part is, this is a make ahead recipe and requires no cooking. Which can be a blessing during hot summers. This is a versatile recipe and you can add your favorite fruit and nuts to top it off. So I hope you try this out as a breakfast option and let me know what you think.



Vanilla Overnight Oats | Make ahead breakfast ideas | Vegan - YouTube


Vanilla Overnight Oats
(Makes 1 portion)

1/3 cup rolled oats
1 tsp chia seeds
1/4 - 1/2 vanilla extract
Maple syrup, to taste
2/3 cup almond milk (you can use soy milk or any other milk of your choice)
Fresh fruit and nuts of your choice (I used some strawberries, grapes and slivered almonds)

In a mason jar, add all the ingredients except the fresh fruit and nuts that you're using to top off the oatmeal with.

Cover the jar and refrigerate overnight. (You can make a larger batch and use it through the week)

In the morning, add the fresh fruit and nuts of your choice. Serve up.
Enjoy!
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I've been making marzipan at home for a little over 12 years now. I must admit that in the past, I have only made marzipan using cashew nuts. This is mainly because they were more widely available in Mumbai and were more affordable than almonds. Last Christmas, when I shared my favorite marzipan recipe here and on YouTube, the video got a lot of love. I also got a lot of questions about making marzipan using almonds. There were also requests for an eggless version of marzipan. Now I have previously shared a different recipe for an eggless (cashew nuts) version. But I decided that this year, in time for Easter, I would try out an eggless almond marzipan recipe and share it with you. After a little experimenting, and more marzipan than I know what to do with, I have, what I consider a really good recipe to share with you.

How do they both compare? Well I found that the cashewnut marzipan is lighter while the almond one is a little on the denser side. That being said, the almond version is super delicious. I think even more than the cashewnut one. Then, there's also the fact that the almond one is a no-cook recipe. So, to sum up, I will still make my cashewnut version as it is a little easier to work with, but the almond one will be absolutely perfect to use in so many different ways. I'd love for you to try it out and tell me what you think of it.


Homemade Almond Marzipan - No cook recipe - YouTube


No-cook Almond Marzipan
(Yields 250-260gms approx.)

1 cup raw, natural almonds
1/2 cup icing sugar
1/2 tsp rose water (you can add a little more if needed)
1/2 tsp almond extract (you can add a little more if needed)


Place the almonds in a heatproof bowl.

Pour water from a recently boiled kettle over the almonds to cover the nuts. Leave the almonds to soak for a couple of minutes.

Drain the almonds and peel them. Place them on some kitchen paper or a clean kitchen towel to dry up. Let the almonds cool down completely.

In a high powered blender / food processor, blitz the almonds to a fine powder.

Place the almond powder in a large bowl. Add in the icing sugar. Mix it thoroughly till combined.

Add the rose water and almond extract and knead to form a dough / log.

Your marzipan is now ready to be used.

If you don't need to use it immediately, you can wrap it in cling film and refrigerate till needed. It keeps for a couple of months. (Personally, I would just make this when needed, probably a couple of days ahead.)

NOTE: This marzipan is not a very sweet version. When the marzipan is formed, taste some of it. If you want it sweeter, simply add some more icing sugar and knead it in. 
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Chickpeas! If you've been around this space a bit, you'll know that I love my beans and lentils. Chickpeas happen to be right on top of that list. The best part is, they are so easy to work with. And No! I'm definitely not talking about using the canned stuff. While you can use canned chickpeas in most recipes that call for chickpeas, and I have too (when I didn't have access to my pressure cooker), there is nothing like cooking your chickpeas or any other beans for that matter, from scratch. I haven't bought the canned stuff for years now. I buy dry beans and lentils by the kilo.

To cook the beans, simply wash and soak them for 6-8 hours, drain and refresh the water. I use a pressure cooker to cook my beans in my stovetop pressure cooker with water, salt and a couple of whole Kashmiri chillies. It takes me just 5 minutes of cooking time after the pressure has built up to cook my beans through. However, each pressure cooker is different. Please refer to the user guide for your cooker, to see how long you need to cook the beans.  If you done have a pressure cooker, cook it in a pot with sufficient water till tender. 

Once, you've boiled your chickpeas, you can use them in so many different ways. I have shared a recipe for Chole on the website previously. That is still a great recipe but I have since tweaked it a little and I'm going to share that new version of the recipe today. I will call it Chana Masala to avoid any confusion. You can also use the boiled chickpeas in a simple chickpea salad, make some Hummus or use the kala chana (a darker version of the chickpeas) to make this amazing stir fry called Black Chana Fugad. They are all delicious. 



Chana Masala, How to make Curried Chickpeas, Chole recipe - YouTube

Chana Masala 

1 cup dry chickpeas (Wash, soak for 6-8 hours and cook till tender. Reserve the boiling liquid.)
1 bay leaf
2 inches of cinnamon
5-6 cloves
8-10 peppercorns
2 green cardamom pods
1 black cardamom pods
1 tsp cumin seeds
1 onion, finely chopped
2 green/red chillies, split lengthways
1/2 tsp ginger paste
1 tsp garlic paste
1/2 tsp turmeric powder
1 1/2 tsp Kashmiri chilly powder
1 1/2 tsp garam masala powder
1 cup tomato puree / passata
1 tbsp oil
Salt, to taste
1/2 tsp sugar
Fresh coriander leaves and stalks, finely chopped, to garnish

Heat the oil in a large vessel.

Add the bayleaf, cinnamon, cloves, peppercorns and cardamom pods. 

When the spices turn aromatic, add the cumin seeds and stir. 

Immediately add the chillies and onion. Saute till the onions have softened and have starting getting a little brown around the edges. 

Add the ginger and garlic paste and stir through. Saute for another minute.

Add the turmeric powder, chilly powder and garam masala powder and stir well.

Add a couple of tablespoons of the stock from cooking the chickpeas to deglaze the pan and prevent the spices from burning. Stir through thoroughly.

Now add the tomato puree and cook for 3-4 minutes stirring every once in a while. 

Add some more stock to bring the curry to the desired consistency. Please note, the curry will thicken a little as it cooks. 

Bring it to a boil. Cover the pot and simmer for 5 minutes. 

After 5 minutes, stir and check for seasoning. Add more stock if needed. Add more salt, if needed. Add 1/2 tsp of sugar. (Depending on the tomatoes you're using, you may need to add a little more sugar. Add to taste.) Stir through. Cover and simmer for another 5-7 minutes. 

At this stage your curry should be cooked. Lastly add in the boiled chickpeas. Cook for another couple of minutes till the chickpeas have heated through. 

Garnish with chopped, fresh coriander and serve hot. 

Enjoy!!!
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Today, I want to take a minute, right at the onset, to say "Thank you" from the bottom of my heart for all your support on my YouTube Channel. I am overwhelmed that so many of you want to watch my videos and try my recipes. A lot of you lovely folks have asked me to share my Marzipan recipe. 

The recipe that I'm sharing with you today, is my absolute favourite. Typically, Marzipan is made using Almonds. But in Goa(and India, in general), Cashew nuts / Cashew seeds are more easily and abundantly available than Almonds. So the Goans / Indians have simply swapped one for another. And the results are pretty spectacular. I always make my marzipan using cashew seeds. You can use this recipe to form little shapes like you will see me do today, you can cover a cake with this marzipan and I've also made Marzipan tarts in the past. The possibilities are endless. 


How to make Marzipan, Homemade Marzipan, Marzipan recipe using Cashew Nuts - YouTube


Marzipan
Yields: 1/4 kilo or 250g Marzipan

125g Cashew Nuts 
200g Sugar
1 egg white
1/2 tsp Almond essence
1/4 cup water
Food colours, as required

Soak the cashew nuts in some (room temperature) water for about 10 minutes. Drain, run some fresh water through the nuts, and drain them again.

Grind the cashew nuts, egg white and water to a fine paste.

Pour the ground paste, the almond essence and sugar into a large heavy pan. Place the pan on low-medium heat and stir to combine.

Cook the paste on a medium low heat, stirring continuously till it thickens and starts coming away from the pan. 

Use the water test to check if the Marzipan is ready. Place some ice cold water in a small bowl and drop a 1/2 teaspoon of the sweet on it. If it firms up on cooling it is done. If it is still soft or too sticky, it needs more cooking.

As soon as it has cooked, pour the marzipan on a large plate and spread it out a little and leave it to cool down a little. Knead it to a dough while it is still warm.

Portion and colour the marzipan as desired. 

You can now shape the marzipan as needed or use it in any recipe that calls for it. 

If you making little shapes with the marzipan, once you de-mould it, place it on a plate and leave it to air dry for a while till it sets and is slightly firm to the touch. You can then place it in an airtight container and store. This should last you a couple of weeks if stored well. 

If the temperature is too high where you are, consider refrigerating the marzipan till needed.

Enjoy!!!

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