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On a Food Trail

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On a Food Trail

Kontaktinformationen, Karte und Wegbeschreibungen, Kontaktformulare, Öffnungszeiten, Dienstleistungen, Bewertungen, Fotos, Videos und Ankündigungen von On a Food Trail, Küche/Kochen, Hanover.
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🌸I make quick and easy recipes (Indian & Continental)
🌸Typically few - ingredient recipes
🌸Pairing flavours, creating memories
🌸Bringing the joy of food to your feed

This page is dedicated to my teenage twins.♥️

01/09/2026

Galouti Kebab Rolls

Makes : 16 kebabs/8 rolls
Cuisine : Awadhi/Indian

Soft, melt-in-the-mouth Galouti Kebabs made with finely minced mutton, aromatic spices and raw papaya, pan-fried and wrapped in flaky parathas with cucumber, onion and coriander-mint chutney.

➡️Ingredients :

For the Galouti Kebabs

* 1 kg mutton mince/keema, very finely minced
* 4 tbsp raw papaya, peeled and chopped or 2 tsp meat tenderiser
* Salt, to taste
* 2 tbsp ginger
* 2 tbsp garlic
* 2 bay leaves
* 3 black cardamoms
* 14 cloves
* 2 tbsp poppy seeds
* 12 peppercorns
* 1 tsp cinnamon
* 1 blade of mace
* 12 green cardamoms
* 2 tsp Kashmiri red chilli powder
* 1/8 tsp freshly grated nutmeg
* 2 medium onions, thinly sliced and browned
* 1 cup fresh coriander leaves, chopped
* 4 green chillies
* 2 tbsp roasted gram flour
* 2 eggs
* Oil, for shallow frying

For the Rolls

* 8 frozen parathas
* 2 cucumbers, cut into thin strips
* 2 onions, thinly sliced into rings
* Lemon juice, to taste
* Coriander-mint chutney

➡️Method :

1. Prepare the masala: Grind bay leaves, black cardamom, cinnamon, mace, peppercorns, poppy seeds, cloves, cardamom seeds, ginger, garlic, Kashmiri chilli powder, nutmeg and raw papaya into a very smooth paste.
2. Add the browned onions, coriander, green chillies and eggs. Blend again until smooth.
3. Add the mutton mince in batches and grind until very fine and paste-like.
4. Transfer to a bowl, add salt and the masala paste, and mix thoroughly.
5. Add roasted gram flour and mix well.
6. Optional dhungar: Place a small piece of hot charcoal in a small bowl in the centre of the meat mixture. Add a few drops of ghee/oil over the charcoal, cover tightly and leave for 10–15 minutes. Remove the charcoal and mix well.
7. Take portions of the mixture and shape into short, thick cylindrical kebabs, as shown in the picture. Refrigerate for 15–20 minutes.
8. Heat a little oil over medium heat and shallow-fry the kebabs, turning gently, until browned and cooked through.

➡️Assemble the Rolls :

9. Cook the frozen parathas until golden and lightly crisp.
10. Spread coriander-mint chutney over the centre of each paratha. Place two Galouti kebabs lengthwise in the middle and top with cucumber strips and onion rings. Drizzle with lemon juice.
11. Fold the sides over the filling and roll tightly.

Serve hot with extra coriander-mint chutney and lemon wedges.

30/08/2026

Sunday Breakfast✨

29/08/2026

Bengali Begun Bahar (Eggplant in Cashew, Sesame & Yogurt Sauce)

Bengali Begun Bahar is a rich and aromatic eggplant dish where tender, golden-fried eggplant is coated in a creamy cashew, sesame and yogurt sauce.
Mildly spiced and wonderfully nutty, it is a comforting Bengali-inspired preparation perfect with rice or Indian flatbreads.♥️

27/08/2026

Pork Steak with Mashed Potatoes & Sautéed Vegetables

Serves : 4
Prep time : 20 minutes
Cooking time : 35-40 minutes
Course : Main
Cuisine : European/Continental

A hearty, comforting platter featuring juicy, herb-seasoned pork steaks, creamy mashed potatoes and colourful sautéed vegetables. Simple enough for a weeknight dinner, yet beautifully presented for a special meal.

➡️Ingredients :

For the pork steaks

* 4 pork steaks/chops, about 180–200 g each
* 2 tbsp olive oil
* 1 tbsp butter
* 4 garlic cloves, lightly crushed
* 1 tsp smoked paprika
* 1 tsp dried oregano
* ½ tsp dried thyme
* ½ tsp freshly ground black pepper
* 1 tsp salt
* ½ tsp chilli flakes, optional
* 1 tbsp lemon juice

For the mashed potatoes

* 800 g potatoes, peeled and cubed
* 3 tbsp butter
* ½ cup warm milk
* ½ tsp salt
* ¼ tsp black pepper
* 2 tbsp fresh cream or sour cream, optional

For the sautéed vegetables

* 200 g Brussels sprouts, halved
* 150 g asparagus, trimmed
* 1 red bell pepper, sliced
* 150 g mushrooms, sliced
* 2 tbsp olive oil
* 2 garlic cloves, finely chopped
* Salt and black pepper, to taste
* ½ tsp dried oregano
* Chilli flakes, optional
* Fresh dill or parsley, for garnish

➡️Method :

1. Marinate the pork : Pat the pork steaks dry. Mix olive oil, paprika, oregano, thyme, salt, pepper, chilli flakes and lemon juice. Rub well over both sides of the pork and leave for at least 20 minutes.
2. Prepare the potatoes : Boil the potatoes in salted water for 15-18 minutes, or until very tender. Drain well and return them to the warm pan for a minute to remove excess moisture.
3. Mash the potatoes : Mash potatoes with butter, warm milk, salt and pepper until smooth and creamy. Add cream if you prefer a richer mash. Keep warm.
4. Cook the pork : Heat a heavy frying pan or grill pan over medium-high heat. Add a little oil and place the pork steaks in the hot pan. Cook for about 4-5 minutes per side, depending on thickness, until nicely browned and cooked through. Add the butter and crushed garlic during the final 1-2 minutes and spoon the garlicky butter over the pork.
5. Rest the pork : Remove the pork and let it rest for 5 minutes before serving. This keeps it juicy.
6. Sauté the vegetables : Heat olive oil in a large frying pan. Add the Brussels sprouts cut-side down and cook for 3-4 minutes until browned. Add the asparagus, mushrooms and bell pepper.
7. Add seasonings : Add garlic, oregano, salt, pepper and a pinch of chilli flakes. Sauté for another 5-7 minutes, keeping the vegetables slightly crisp rather than overcooking them.
8. Assemble the platter : Spoon a generous portion of creamy mashed potato onto each plate. Place the pork steaks alongside and arrange the sautéed vegetables around the potatoes.
9. Final touches : Finish with fresh dill or parsley, a sprinkle of chilli flakes and a drizzle of the garlic butter from the pork pan.

24/08/2026

Honey-sweetened Almond Flour Cake (Gluten free/Lactose free)

A light and naturally gluten-free cake made with finely ground almond flour and naturally sweetened with honey. I baked this cake for my father-in-law on his 80th birthday, and it was delicious! A simple dairy-free vanilla icing made it perfect for serving as a dessert and celebration cake.

Prep Time : 15 minutes
Baking Time : 22-25 minutes
Cooling Time : 30 minutes
Total Time : 1 hour 10 minutes
Course : Dessert
Diet : Gluten-free, lactose-free
Serves : 8 - 10 slices

➡️Ingredients :

🎂For the Cake :

* ½ tablespoon vegan butter, for greasing the pan
* 4 large eggs
* ½ cup honey, or sugar-free honey alternative/maple syrup
* 1 tablespoon pure vanilla extract
* 1½ cups (6 oz/170 g) superfine almond flour
* Pinch of salt
* ½ teaspoon baking soda or 2 teaspoons gluten-free baking powder

🍰For the Dairy-free Vanilla Icing :

* 2 tablespoons softened vegan butter, optional
* 3 cups powdered sugar
* 2–3 tablespoons unsweetened almond milk, as needed
* 1 teaspoon pure vanilla extract
* Sprinkles, optional

➡️Method :

🎂Cake :

1. Prepare the oven and pan : Preheat the oven to 350°F (175°C). Lightly grease an 8-inch non-stick cake pan with the vegan butter. If desired, line the base with parchment paper for easier removal.

2. Combine the wet ingredients : Crack the eggs into a large mixing bowl and whisk gently until combined. Gradually whisk in the honey and vanilla extract.

3. Add the dry ingredients : Add the almond flour, salt and baking soda (or gluten-free baking powder). Stir gently with a whisk or spatula just until the mixture comes together. Avoid overmixing, as this can affect the cake’s texture and cause the centre to sink as it cools.

4. Fill the pan : Pour the batter into the prepared cake pan and smooth the surface with a spatula.

5. Bake : Place in the preheated oven and bake for 22–25 minutes, or until the cake is lightly golden, feels set in the centre and a toothpick inserted into the middle comes out clean.

P.S. - If you’re using a 9-inch pan, remove the cake from the oven after 19 minutes.

6. Cool: Leave the cake in the pan on a cooling rack for 10 minutes. Carefully turn it out onto the rack and allow it to cool for another 20 minutes.

7. Finish: Once cooled, dust with powdered sugar or sweetener and serve as it is. For a more festive cake, allow it to cool completely before covering it with the dairy-free vanilla icing.

🍰Simple Dairy - free Vanilla Icing :

1. Place the softened vegan butter, powdered sugar, almond milk and vanilla in a mixing bowl.

2. Beat on low speed until the ingredients are combined, then increase the speed and continue mixing until the icing is smooth and creamy.

3. Adjust the consistency as needed. Add a little more almond milk if the icing is too thick, or a little more powdered sugar if it is too soft.

4. Spread the icing over the completely cooled cake. Finish with sprinkles, if desired, and serve.

Tip : For a completely oil-free icing, leave out the vegan butter and gradually add a little extra almond milk until you reach a smooth, spreadable consistency.

22/08/2026

Eggless Brown Butter Banana Walnut Cake
FULL RECIPE below 👇🏽

Take your classic banana bread one notch up with the rich, nutty flavour of browned butter and the satisfying crunch of toasted walnuts.❤️

19/08/2026

My lunch today😊
Schnitzel and Potato Croquettes in Cranberry Sauce, served with sautéed veggies and salad.
Pudding for dessert. A happy belly, happy heart! ♥️

16/08/2026

Mousse au Chocolat
Classic French Chocolate Mousse with Chantilly Cream

Rich, silky and intensely chocolatey, this French-style mousse balances the depth of dark chocolate with a light, airy texture. A cloud of vanilla Chantilly cream, delicate chocolate shavings and a fresh raspberry finish the dessert beautifully.❤️

Serves : 6
Prep time : 30 minutes
Chilling time : 4-6 hours
Total time : 4 hours 30 minutes
Course : Dessert
Cuisine : French

➡️Ingredients :

For the chocolate mousse

* Dark chocolate (64–70% cocoa) – 200 g
* Egg yolks – 3 large
* Caster sugar – 35 g
* Heavy cream (30–35% fat) – 100 ml
* Egg whites – 3 large
* Unsalted butter – 15 g
* Vanilla extract – 1 tsp
* Fine salt – a small pinch
* Espresso or strong coffee – 1 tsp (optional)

For the Chantilly cream

* Cold heavy whipping cream – 150 ml
* Icing sugar – 10 g
* Vanilla extract – ½ tsp

For decoration

* Dark chocolate – 25–30 g, for shavings
* Fresh raspberries – 6
* Optional : a few tiny mint leaves

➡️Method :

1. Melt the chocolate
Finely chop the dark chocolate and place it in a heatproof bowl with the butter. Melt gently over a pan of barely simmering water, stirring until completely smooth. Remove from the heat. Stir in the espresso, if using, and set aside to cool slightly.
2. Prepare the egg yolks
Whisk the egg yolks and caster sugar in a heatproof bowl until pale and slightly thickened. Place the bowl over gently simmering water and whisk continuously for 3–4 minutes, until the mixture is warm, creamy and slightly thickened.
3. Combine with the chocolate
Remove from the heat and gradually whisk the warm egg-yolk mixture into the melted chocolate. Add the vanilla and salt. Mix until completely smooth and glossy.
4. Whip the cream
Whip the 100 ml cream to soft peaks. Fold it gently into the chocolate mixture in two additions.
5. Whip the egg whites
In a completely clean bowl, whisk the egg whites until foamy. Gradually add a small pinch of sugar if desired, then continue whisking until they form soft-to-medium peaks. They should be glossy rather than stiff and dry.
6. Fold in the egg whites
Fold one-third of the whipped egg whites into the chocolate mixture to loosen it. Gently fold in the remaining whites in two additions. Use a spatula and fold from the bottom upwards, taking care not to knock out the air.
7. Portion and chill
Spoon or pipe the mousse into 6 small dessert glasses. Refrigerate for at least 4 hours, preferably overnight. The mousse should be set but remain soft and silky when spooned.

Chantilly Cream

8. Whip the cream
Just before serving, whip the cold cream with icing sugar and vanilla until it forms soft, smooth peaks. Don’t overwhip.
9. Decorate
Pipe a small, elegant swirl of Chantilly cream onto each mousse.
10. Finish
Add delicate dark-chocolate shavings and place one fresh raspberry on top of each dessert. A tiny mint leaf can be added for colour if desired.

15/08/2026

Happy 80th Independence Day of India!🇮🇳

13/08/2026

Cortado with colleagues🤎
📸Cortado with Tarta de Santiago, a little taste of Spain

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