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Recipes
Paneer fried rice
By Tisa Jacob, Blessings From My Kitchen
Perfectly seasoned rice cooked with delicious paneer
- 4 tbsp oil
- 1 tbsp unsalted butter
- 1 ½ cups paneer, when cut into ½ inch cubes
- 1 tsp cayenne or Indian red chili powder
- 1 tsp coriander
- ¼ tsp cumin
- ½ tsp pepper
- 1 tsp garlic powder
- 1 tsp ginger powder
- 1 tbsp Sriracha
- salt
- 1 tbsp chopped garlic
- 2 tsp chopped ginger
- 2 medium carrots, peeled and diced
- 5 scallions, chopped
- 1 bell pepper(any color) diced
- 1 cup frozen peas
- 5 cups cooked basmati rice
- 4 tbsp soy sauce or more to taste
- 3 tsp oyster sauce
- 1 tsp hot Schezwan sauce
- 2- 3 tsp toasted sesame oil
Vanilla cake with ras gulla filling
By Tisa Jacob, Blessings From My Kitchen
Cake: Preheat oven to 350° F
- Cake:
- 3 cups all purpose flour
- ¾ tbsp baking powder
- ½ cup salted butter
- ½ cup canola oil
- 1 ½ cups sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup plain yoghurt
- ¼ cup water
- about 15-20 rasgullas, separated from syrup
- ½ cup rasgulla syrup
- 2 tsp rum
- 1 batch vanilla frosting
- Vanilla buttercream:
- Ingredients:
- 1 cup (2 sticks) salted butter, softened
- 3-5 cups confectioner's powdered sugar, sifted (depending on stiffness and consistency)
- 1 tbsp vanilla extract
- 3-4 tbsp heavy cream
Vanilla cake with rasgulla filling
By Tisa Jacob, Blessings From My Kitchen
Fluffy vanilla cake enlivened with fantastic Indian mithai
- For the cake:
- 3 cups all purpose flour
- ¾ tbsp baking powder
- ½ cup salted butter
- ½ cup canola oil
- 1 ½ cups sugar
- 4 eggs
- 1 tbsp vanilla extract
- 1 cup plain yoghurt
- ¼ cup water
- about 15-20 rasgullas, separated from syrup
- ½ cup rasgulla syrup
- 2 tsp rum
- 1 batch vanilla frosting
- For the frosting:
- 1 cup (2 sticks) salted butter, softened
- 3-5 cups confectioner's powdered sugar, sifted (depending on stiffness and consistency)
- 1 tbsp vanilla extract
- 3-4 tbsp heavy cream
Moist yellow cake
By Tisa Jacob, Blessings From My Kitchen
Preheat oven to 350°F. Grease and flour cake pans (2- 8 inch is what I used) In bowl, whisk flour and baking powd...
- 3 ¼ cup all purpose flour
- ¾ tbsp baking powder
- ¾ cup salted butter
- 2 cups sugar
- 4 large eggs
- 1 cup buttermilk
- ½ cup milk
- 1 tbsp vanilla extract
Rhubarb lemonade
By Tisa Jacob, Blessings From My Kitchen
Refrshing rhubarb infused lemonade
- 2 long-ish stalks rhubarb, cut into half inch pieces
- 1 cup water
- 6- 8 lemons, quartered, preferably remove piths and any visible seeds
- 1 lime, halved
- 1 ½- 2 cups water
- 1 cup ice
- ¾ cup sugar(more if needed)
- 2 sprigs mint
Mixed berry coconut chia smoothie
By Tisa Jacob, Blessings From My Kitchen
It's the boss of all smoothies,with bits of fresh and frozen berries, chia and the fragrance of coconut
- 2 teaspoons Chia Seeds
- ½ cups Milk
- ½ cups Coconut Milk
- 1 cup Frozen Mixed Berries
- ½ cups Fresh Strawberries, Hulled And Cut Into Halves
- 1 cup Plain Yogurt (fat Free If Desired)
- 2 Tablespoons Agave Nectar
- 2 Tablespoons Unsweetened Coconut Slices Or Chips Slices For Garnish (optional)
Spinach rotis
By Tisa Jacob, Blessings From My Kitchen
Delicious rotis rolled with a fine dose of spinach
- 1 ½ cups chopped frozen spinach, lightly thawed
- 4-5 sprigs cilantro, chopped
- 1 serrano pepper ( Indian green chili), chopped
- salt
- water, if needed
- 1 ½ cups finely ground wholewheat flour(Indian atta flour), plus more to knead
- 3 tbsp olive oil or any cooking oil
- salt
- water
Tandoori chicken salad with mint garlic buttermilk dressing
By Tisa Jacob, Blessings From My Kitchen
A party of flavor in this canvas of garden contrasted with tandoori spiced chicken and a velvety mint buttermilk d...
- Ingredients:
- For the salad~
- ½ cup yogurt
- 1 tbsp ground ginger
- 2 tbsp ground garlic
- 1 serrano pepper, minced finely
- 1-2 tsp cayenne pepper or Indian red chili powder
- 1 tsp garam masala
- salt
- pepper
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup grape tomatoes
- 1 english cucumber sliced thin
- 2-3 avocado diced
- juice of half lemon
- salt, as required
- For the dressing~
- 2-3 sprigs mint
- ½ tsp ground garlic
- juice of half lemon
- 1 cup fat free plain yogurt
- 2-3 tbsp mayonnaise(optional)
- salt
- pepper
- ½ tsp sesame seeds(optional)
Fanta Cake
By Tisa Jacob, Blessings From My Kitchen
Delicious moist cake endowed with a fair amount of a favorite fizzy drink
- Ingredients:
- For the cake~
- 4 eggs
- 2 cups sugar
- 1 tsp vanilla
- 1 cup canola or vegetable oil
- 3 cups flour
- 1 ½ cups Fanta orange soda
- 1½ tsp baking soda
- For the cream cheese frosting~
- 16 ounces cream cheese(softened at room temp)
- 10 tbsp salted butter
- 1 tsp vanilla
- 3- 4 cups confectioner's sugar
- 3-4 tbsp milk
- For the vanilla buttercream rose~
- 1 stick salted butter, softened
- ½ tsp vanilla extract
- 4 cups confectioner's powdered sugar (should be more stiff to hold rose shape)
- 2-3 tbsp milk
- orange gel coloring
Swiss Roll
By Tisa Jacob, Blessings From My Kitchen
Moist vanilla sponge encasing luscious filling and rolled to perfection
- 150 gm egg whites
- 60 gm sugar
- 60 gms egg yolks
- 40 gms cake flour
- a pinch of salt
- 1 tsp vanilla extract
- 60 gm corn oil
- Strawberry/Apricot filling Filling~
- 1 ½ cup chopped strawberries
- 1/4 cup sugar
- 1 tbsp water
- 2 tbsp apricot jam
- Whipped cream filling~
- ½ cup whipping cream
- 4 tbsp sugar
- Topping~
- powdered sugar
- mint
- strawberry slices
- Nutella raspberry filling~
- 1 cup Nutella
- 8 oz raspberries