27 Jan 2011

Daring bakers Jan 2011 :Chocolate jaconde entremet with saffron rosewater coconut mousse

This is going to be a real tiny post, to say I did try making but did not give it enough time though.
This time at Daring bakers we were challenged to make the Biscuit jaconde imprime entremet by Astheroshe of accro. It was quite not a breeze. I had tried to make an eggless jaconde earlier and it was not quite to our taste. So I tried making the one with eggs at the last minute (Really not a good thing to do when you got to make a really good looking dessert like this !)

Well I did try and I made a chocolate jaconde with a saffron rosewater coconut mousse (Sad because it had not set, I really need to learn how to use agar-agar in the place of gelatin).
Well, I am being brave and putting up a snap of the dessert (no fancy designs, sorry Astheroshe. I will definitely try making this and let you know :)   ).

Thanks for visiting my blog.

25 Jan 2011

Pistachio macarons with strawberry quark

Every time I post a recipe on my blog, I would like it to be unique, original in its own sense. That is why I am struggling right now to post truly original to my home recipes !!

This time at Mactweets, Jamie and Deeba had challenged us to make a macaron inspired by a favourite dessert. I was planning to flavour the macarons depending on how they turn out. Well they were not so great. I followed all that I read, still no success. I had a different kind of problem this time. My macarons had BIG feet but they slid out very neatly like the nice ones. But still it did not have that kind of texture inside, I felt they were rather chewy. Since the macarons were not a great success I decided to make a simple strawberry quark filling to sandwich them.

I gues no one can deny that strawberries and cream are unbeatably the simple yet very delicious dessert. I tried to mimick the same strawberry and cream, but instead of cream I used low fat bio quark :). All the more good for us, Low fat and really tasty !

Ahem ..... Ok...... now going on to the recipe !

Pistachio macarons

1 Egg white (36 gms) from a small egg, aged for a little over 24 hours
Fine granulated sugar - 12 gms
Icing sugar - 80 gms
Almonds - 22 gms
Pistachios - 22 gms

1. In a clean bowl start beating the egg white at low speed, slowly increase the speed.

2. When it starts getting foamy, add slowly the granulated sugar and beat till it turns into a glossy meringue having a shaving foam consistency.

3. Pulse the nuts and icing sugar in a mixer. Sift to break the lumps.

4. Tip in the nut-sugar mixture into the meringue, break the air in the meringue and fold in the ingredients, first swiftly and then slowly to achieve a consistency of magma.

5. Pipe out the batter onto baking paper, let it rest for 30 mins to form skin.

6. Preheat the oven at 160 degrees C, bake the macarons for 10 mins or till done.

7. Cool and slide the shells of the baking paper.

Strawberry quark

Quark, hung for 3 hours - 200 gms
Icing sugar - 4 tsps
Vanilla sugar - 2 tsps
Strawberry, 1 big - 25 gms

1. Take the hung quark in a bowl, mix it few times to make it soft. I used a spatula to mix it.

2. Add the vanilla sugar and the icing sugar, and keep mixing till you get a smooth mixture.

3. Now, add finely chopped strawberry and mix well so that the strawberry juices mix into the quark to give it that nice strawberry flavour.

To complete, match the macaron shells and keep aside. Fill the piping bag with the strawberry quark. Pipe onto one macaron shell and sandwich it with its pair.

et Voila !

I just cross over my fingers for some good luck the next time I bake macarons and write.....

A macaron ode for GOOD LUCK

Macarons oh beautiful macarons....
why do you have to be so tricky to make my dear macarons,
would you just give me a chance to master you,
would you just make me dance with happy feet,
would you just melt in my mouth with all your sweetness,
this time wish me GOOD LUCK to make you oh you glamorous sweetie !!!!

I really hope I get lucky the next time.

Thanks for visiting my blog :)

17 Jan 2011

Carrot kuruma / Kuruma de carottes / Karotten kuruma

Back after a long break !!!!

Like everyone or everything has ups and downs, I am having my share of difficulties in the kitchen. Everyone definitely has a passion, that is the main driving force in the person's life. Cooking is my passion and I just love preparing sweets, baking, trying to prepare new dishes and experimenting with flavours. I try to prepare everything at home. It does take time to understand and master the dishes !!

Sometimes there are series of flops ! Several attempts to conquer "THE" fear, achieve "PERFECTION" and master the dish seem to go vain. It is something that I am going through now. I really do prefer vegan food and I am trying to find the perfect recipe for an eggless sponge cake. I have tried several. They seem to have some missing instruction in it !!

There is some pleasure in knowing that I still can prepare decent tasting dishes three times a day !

Everyone loves to be different, irrespective of whether one wants to be known for that or not. I lie somewhere in between. I am trying to get known in the food blog world and trying to give original recipes, simply with a "MADE AT HOME" tag :)

From time to time, I try recipes from cook books. This is one of the recipes that can never go wrong, just stick to the proportions. Moreover, it is so simple to make, not many ingredients and goes very well with rotis.

From this post onwards, I am going to try and write the recipes in French and German also. Please let me know if there are any mistakes in my language. Will be good practice for me.


Carrots - 500 gms, cut in to 2 inch long thick sticks
Onions, big - 1, sliced - 130 gms
Tomato, medium - 1, sliced - 120 gms
Turmeric powder - 1/4 tsp

For the kuruma paste:

Dry grated coconut - 3 tbsps (It must not smell of coconut oil)
Green chilli, small - 1
Poppy seeds - 1/2 tsp

For the seasoning:

Cloves - 2
Cinnamon - 1 inch piece
Cumin - 1/2 tsp
Green cardamom - 1
Asafoetida - a big pinch
Oil - 1 tsp


1. Make a close to smooth paste using all the kuruma paste ingredients. Keep aside.

2. Heat a pan with oil, add in all the whole masalas and asafoetida to it. Fry for 10 secs. Now, add in the sliced onions and fry till they turn transluscent.

3. When the onions turn transluscent, add the carrots and turmeric, fry for 4 - 5 mins.

4. Now, add the prepared paste, tomatoes and salt. Mix well, close with a lid and cook for 2-3 mins till the tomatoes cook.

5. At this stage the carrots are still raw, you can either add the required amount of water and cook in outside else you can just tip in all that in there in the pan into a vessel and cook it in the pressure cooker (I cook it for 3 whistles and remove it off the heat. After it gets cooled, open and serve.)

Serve this dish with rotis.

Je vais essayer d'écrire en Français. C'est mon premier essai :)


Carottes - 500 gms, coupée en bâtons de 2 pouces
Oignons, gros - 1, coupée en lamelles (pas très fine) - 130 gms
Tomates, moyen - 1, coupée en lamelles (pas très fine) - 120 gms
Curcuma (poudre) - 1/4 cuillères à café

Pour la pâte de kuruma:

Noix de coco râpée (seche) - 3 cuillère à soupe (Il ne doit pas sentir l'huile de noix de coco)
Piment vert, petit - 1
Graines de pavot - 1/2 cuillères à café

Pour l'assaisonnement:

Clou de grifoles - 2
Cannelles - pièce d'un pouce
Cumin - 1/2 cuillères à café
Cardamon vert - 1
Asafoetida (Ferule Asafoetida) - une grosse pincée
Huile - 1 cuillères à café


1. Faire une pâte presque fine avec tous les ingrédients de la pâte de kuruma. La mettez à l'écart.

2. Chauffez une poêle avec l'huile, mettez les épices d'assaisonnement. Les faire sauter pour 10 secs. Ajoutez les oignons et les faire sauter jusqu'ils sont presque transparent.

3. Maintenant, ajoutez des carottes et curcuma, les faire sauter pour 4 - 5 mins.

4. Ajoutez la pâte, tomates et sel. Mélanger bien et les cuire fermer avec un couvercle pour 2-3 mins jusqu'a quand les tomates sont cuite.

5. En cette phase les carottes sont presque cru. Vous pouvez ajouter de l'eau et faire cuire jusqu'a quand les carottes sont cuit. Autrement vous pouvez les aussi faire cuire dans une cocotte (minute).

Servir ce plat avec les pain Indiennes (rotis).

Ich probiere zu schreiben im Deutsch. Mein erst versuch :)


Karotten - 500 gms, 2 inch langen dick stọ̈cken geschnitten
Zwiebel, große - 1, in scheiben geschnitten - 130 gms
Tomaten, mittel groß - 1, in scheiben geschnitten - 120 gms
Kurkuma (pulver) - 1/4 teelöffel

Für die kuruma paste:

Kokosraspel - 3 Servierlöffel (Es mußt keinen duft von kokosöl haben)
Grünem chilli, klein - 1
Mohnsamen - 1/2 teelöffel

Für die würze:

Geürznelken - 2
Zimt - 1 inch stück
Kreuzkümmel - 1/2 teelöffel
Grüne Kardamom - 1
Asafoetida (Stinkendes steckenkraut) - eine große prise
Öl - 1 teelöffel


1. Zermahlen die kuruma zutaten.

2. Machen eine Pfanne heiß mit Öl, fügen Sie die Würze zutaten. Braten für 10 secs. Jetzt, fügen Sie die Zwiebel und braten bis wann das ist fast durchsichtig.

3. Fügen Sie die karotten und kurkuma, braten sie für 4-5 minuten.

4. Jetzt, fügen Sie die kuruma paste, tomaten und salz. Verrühren gut, schließen mit ein deckel und kochen für 2-3 minuten bis wann die tomaten sind gekocht.

5. In diesem stadium die karotten sind noch roh, Sie können fügen wasser und kochen die kuruma oder Sie können kochen die kuruma in einem Schnellkochtopf.

Serviren diesem gericht mit Indisches brot (rotis).

Thanks for visiting my blog :)
Merci pour votre visite :)
Danke für Ihrem besuch :)

2 Jan 2011

Happy New Year !!!!!

I wish all of you a very lovely year filled with happiness, health, joy and tasty food :)

Good Luck to all those whose are starting something new !

Only after a year ends, you look back and realise so many things have passed by in your life. Somethings astonish you as to, I really don't understand how I could have completed that or oh yea ! I really did something exciting last year :P

I don't believe in taking "oaths" because it is like a rule that is meant to be broken ........giggle **

I do believe that, if you make up your mind to do something you do it anytime of the year.

With every year there are always somethings new, surprising, exciting, happy, sad, confusing and yet so many nice and enjoyable things that come.

I end this post, by saying that I look forward to every new year that comes......

Thanks for visiting my blog :)