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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, Hanover.
(19)

🌸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.♥️

22/06/2026

Have a happy and healthy week, everyone!🌸

21/06/2026

Quiet Sunday mornings!🤍

20/06/2026

Mandarinen-Quark-Torte (German Mandarin Quark Cake)

A classic German refrigerator cake, Mandarinen-Quark-Torte combines a light sponge base with a creamy quark filling and juicy mandarin oranges. It’s refreshing, not overly sweet, and perfect for spring and summer gatherings.

Prep Time : 30 minutes
Cook Time : 18 minutes
Total Time : 4 hours 48 minutes (includes chilling)
Course : Dessert
Cuisine : German
Serves : 10-12 slices

➡️Ingredients :

✅For the sponge base :

* 3 eggs
* 90 g sugar
* 1 tsp vanilla extract
* 90 g plain flour
* 1 tsp baking powder

✅For the filling :

* 500 g quark (20% fat preferred)
* 250 ml whipping cream
* 80 g sugar
* 1 tsp vanilla extract
* 2 cans mandarin oranges (about 300 g drained weight)
* 6 gelatine leaves (or 10 g powdered gelatine)

✅For decoration (optional) :

* 100 ml whipping cream
* A few mandarin segments
* Orange zest

➡️Method :

1. Preheat the oven to 180°C (160°C fan). Line the base of a 24 cm springform tin.
2. Beat the eggs and sugar until pale and thick. Add the vanilla extract.
3. Sift together the flour and baking powder, then gently fold into the egg mixture.
4. Pour into the prepared tin and bake for 15-18 minutes until lightly golden and springy. Cool completely.
5. Drain the mandarin oranges thoroughly and pat dry with kitchen paper.
6. Soak the gelatine leaves in cold water for 5 minutes. If using powdered gelatine, prepare according to package instructions.
7. In a large bowl, mix the quark, sugar, and vanilla until smooth.
8. Squeeze excess water from the gelatine leaves. Dissolve them gently in a small saucepan over low heat. Stir in 2-3 tablespoons of the quark mixture into the gelatine, then whisk this back into the remaining quark mixture.
9. Whip the cream to soft peaks and fold it into the quark mixture.
10. Fold in most of the mandarin oranges, reserving a few for decoration.
11. Place the cooled sponge base on a serving plate and secure a cake ring or the springform ring around it. Spread the quark filling evenly over the sponge.
12. Refrigerate for at least 4 hours, preferably overnight, until fully set.
13. Remove the ring. Decorate with whipped cream, reserved mandarin segments, and a little orange zest if desired.

______

➡️Nutritional Value :

Approximate per slice (based on 12 slices) :

* Calories : 250 kcal
* Protein : 8 g
* Carbohydrates : 22 g
* Fat : 14 g
* Fibre : 1 g

18/06/2026

Good morning!🌹

17/06/2026

Shrimp Salad with Yogurt Dressing for lunch today!😊

16/06/2026

Shahi Doodh Paneer (Milk-braised Paneer)

Milk-braised paneer and potatoes cooked in a fragrant spiced gravy with ginger, green chillies, whole spices, and a touch of milk. Rich, comforting, and perfect with rice or roti.❤️

Prep Time : 15 minutes
Cook Time : 30 minutes
Total Time : 45 minutes
Serves : 4
Course : Main Course
Cuisine : Indian (Bengali)

➡️Ingredients :
250 g paneer, cubed
1 large potato, cubed
A handful of green peas (optional)
2 tbsp mustard oil
1 cup whole milk
Water, as needed

✅For tempering
1 tbsp ghee
1/2 tsp cumin seeds
1 green chilli, slit

✅Spice paste (grind smooth)
1 medium tomato
1/2 inch ginger
2 green chillies
3 green cardamoms
8–10 black peppercorns
1/2 tsp turmeric powder
1 tsp Kashmiri red chilli powder
1 tbsp coriander seeds
1 tsp cumin seeds
Water, as needed

✅To finish
1 small tomato, thinly sliced (optional)
1 tsp crushed ginger
Salt to taste
1 tsp sugar
1/2 tsp garam masala powder
1 tsp ghee

➡️Method

1. Heat mustard oil, fry paneer cubes until light golden, remove and keep aside (250 g paneer, 2 tbsp mustard oil).

2. ⁠ In the same oil, fry potato cubes with a pinch of salt and turmeric until lightly golden, remove and keep aside (1 large potato, salt, turmeric, 2 tbsp mustard oil).

3. ⁠Add ghee, temper with cumin seeds and slit green chilli until aromatic (1 tbsp ghee, 1/2 tsp cumin seeds, 1 green chilli).

4. ⁠ Grind spice paste ingredients with water to a smooth paste, add to pan and cook until raw smell disappears (all spice paste ingredients).

5. ⁠ Add fried potatoes, mix well and cook for 2–3 minutes (potatoes).

6. ⁠Add green peas, then pour whole milk and a little water if needed, cover and cook until gravy thickens and oil separates (peas, 1 cup whole milk, water).

7. ⁠ Add paneer, cover and cook for 2 minutes (paneer).

8. ⁠ Add sliced tomato, salt and sugar, cook for 2 minutes (tomato, salt, sugar).

9. ⁠Finish with crushed ginger, garam masala and ghee, switch off heat and rest covered for 1 minute (ginger, 1/2 tsp garam masala, 1 tsp ghee).

————

✅Nutritional Facts (approx. per serving) :
Calories : 285 kcal
Protein : 12 g
Carbohydrates : 16 g
Fat : 19 g
Fibre : 3 g
Sugar : 6 g
Sodium : varies

15/06/2026

Happy Monday! It feels a bit like an extended weekend when you have guests staying at home, especially when the day begins with a breakfast of homemade luchi and sada aloo’r torkari.❤️

13/06/2026

Ramen night🍜

12/06/2026

Weekend baking : Fudge Muffins

10/06/2026

Super Soft Garlic Butter Naan in the Kitchen Aid

Soft, fluffy and packed with garlic flavour, these homemade garlic butter naans are incredibly easy to make in the KitchenAid. Perfect served alongside curries, kebabs or your favourite Indian dishes.❤️

Prep Time : 30 minutes
Cook Time : 15–20 minutes
Total Time : 50–60 minutes
Serves : 10 naans
Course : Bread
Cuisine : Indian

⬜ Ingredients :

✅ Naan Dough

* 3 cups flour (strong bread flour preferred for structure, Type 550)
* 1 1/2 tbsp instant dry yeast (14 g)
* 3/4 tsp baking soda
* 1/2 tsp salt
* 1 1/2 tsp sugar
* 4 1/2 tbsp oil
* 4 1/2 tbsp yogurt (or 3 tbsp yogurt + 1 1/2 tbsp milk for extra softness)
* 3/4 cup warm water (approx. 180–240 ml, add gradually as needed)

✅ Toppings

* Fresh coriander, finely chopped (a generous handful)
* 5–8 garlic cloves, finely crushed
* Nigella seeds (Kalonji), as needed

👉 Optional tip: Mix crushed garlic with a little oil or melted butter to prevent burning

✅ Garlic Butter

* 6 tbsp butter, melted
* 3 garlic cloves, finely chopped
* 1 1/2 tbsp coriander, finely chopped

⬜ Method :

1. Make the dough

Add flour, instant dry yeast, sugar, salt, baking soda, oil, yogurt and warm water into the KitchenAid bowl.

Using the dough hook, knead on speed 2 for 8 - 10 minutes until a soft, smooth and slightly tacky dough forms.

👉 The dough should be elastic and soft, not dry or sticky. Add water gradually (1 tbsp at a time) if needed.

2. First rest

Cover the dough and let it rest for 25–30 minutes in a warm place until slightly puffy.

3. Divide + second rest (important step)

Punch down the dough gently and divide into 10 equal portions.

Roll into smooth balls, cover, and let rest again for 10–15 minutes.

👉 This step ensures softer, more elastic naans.

4. Shape the naans

Roll each dough ball into an oval or teardrop shape, about 5 - 7 mm thick.

Sprinkle with crushed garlic, coriander and nigella seeds, then gently press into the surface.

Brush the underside lightly with water.

5. Cook on tawa

Heat a heavy tawa over medium-high heat.

👉 Heat test : a few drops of water should sizzle instantly and evaporate quickly.

Place naan on hot tawa (wet side down). Cook until bubbles form (30 - 60 seconds).

Flip and cook the other side for 30 - 40 seconds, pressing lightly for even cooking.

Optional : finish directly over flame for 5–10 seconds for charred spots.

6. Garlic butter finish (key step for softness)

Immediately brush hot naans with melted garlic butter.

Stack cooked naans and cover with foil or a clean cloth right away.

Let them rest 5 - 10 minutes before serving to trap steam and keep them soft.

7. Enjoy with your favourite curry, kebabs or grilled dishes.

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