tag:blogger.com,1999:blog-1296330514026559862024-02-08T05:54:47.147+05:30carrotsandcherries Home style cooking………Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.comBlogger37125tag:blogger.com,1999:blog-129633051402655986.post-85120665416456883432012-08-22T21:35:00.001+05:302012-08-22T21:37:36.188+05:30Mini Lunch series - 1.....A Fresh Start to re-blogging !!<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">I understand it has been a seriously long time since I blogged my recipes, but a lot has been going around in life here, relocating (a BIG one !!) and settling down. And wait,.... lot of experiments in the kitchen. I have loads of interesting, tasty and ever so easy recipes to make. I am really delighted to be back in the Blog-o-sphere !!</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">For breakfast, we had yesterday's leftover pasta, and some really tasty super simple Apple milkshake with nuts. The leftovers when put in front of Mr.CC (This is what I call hubby dear from now), brings out a hilariously comical expression on his face and his comical OMG, which can make me have a big smile on my face even when I type this. I will be giving the recipe of the <strike>tasty</strike> (I think I am seriously over using this word :P) lip smacking pasta sans photos sadly in my next post. I am in a mode where I want to be cooking different things every single day, so please bear with me to update the post with the photos of the pasta.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Coming to the actual recipe post, Mr.CC and myself just love okra and Thats just what I made for lunch today after a long time.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Mini Lunch - 1 : Basmati rice, Seasoned Lentil mash (Seasoned whole masoor dal), Stir-fried okra, set low fat Youghurt and a Kiwi</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZ-WebOqgMOxqnmq20sJGbk-oT1QMCEk2Ol0-Xn4qfkyxMRAJcTZVJIujhZZhj7jidxs-4M8tYY9vrQrDMhbORTWjTzR64piq9Qnx3Yh2CTz1Rjg3JOnwWNpgGq_R11ON-Q7QReXMUVci/s1600/DSC04251_edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZ-WebOqgMOxqnmq20sJGbk-oT1QMCEk2Ol0-Xn4qfkyxMRAJcTZVJIujhZZhj7jidxs-4M8tYY9vrQrDMhbORTWjTzR64piq9Qnx3Yh2CTz1Rjg3JOnwWNpgGq_R11ON-Q7QReXMUVci/s400/DSC04251_edited.jpg" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Microwave cooked Basmati rice</u></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serves 3</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Preparation: 1 min</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cooking time : 13 mins</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Standing time : 5 mins</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Basmati rice - 3/4 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Water - 2 cups</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Wash the rice 3 times and empty the washed rice into a Microwave proof glass dish.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Pour the measured amount of water over the rice and cook the rice, without a lid on High for 13.5 minutes</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Once the rice is done close the dish with a lid and let it stand for 5 minutes.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Fluff the rice with a fork and serve hot, or use it to make other dishes.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Seasoned whole masoor dal / Seasoned Lentil mash</u></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serves 3</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Preparation time : 2-3 mins</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cooking time : 20 mins</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Whole masoor dal, soaked overnight - 2/3 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Ginger, finely chopped - 2.5 inch piece</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Garlic, finely chopped - 2 big cloves</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Dry red chillies (optional), round variety - 4</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Dry curry leaves - few</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cumin - 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Mustard - 1/2 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Turmeric - 1/3 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 1 Tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Water - 1/2 to 3/4 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Lime juice - 2-3 tsps</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1 tsp</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Cook (I pressure cooked them) the lentils till they turn really soft. Set aside.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. In a deep pan, heat the oil on medium heat, drop in the chillies breaking them by hand, dry curry leaves, cumin and mustard.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Once the spices start spluttering add the garlic, saute till the garlic turns aromatic.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. Add the ginger and saute of medium low heat till there is no raw smell. At this point add the turmeric saute for 10 secs.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5. Add the cooked lentils, salt and 1/2 cup water, adding more water when required according to the consistency desired. Mix well, let the dal simmer on low heat for 8-10 mins for the flavour of the seasoning to blend in nicely.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Remove from heat and add 2 tsps of lime juice, adding more if required. Serve hot with rice or roti.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><u>Stir-fried Okra (MIL's style)</u></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serves 3</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Preparation : 10 mins</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cooking time : 15 mins</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Okra, chopped into bite size pieces - 700 gms</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cumin - 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Mustard - 1/3 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Dry curry leaves - few</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Asafoetida - a pinch</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Chilli powder (optional) - 1/4 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Dessicated coconut / Fresh grated coconut - 3 tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 1 1/2 tbsp</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">1. Heat oil in a wide pan, add the cumin, curry leaves, mustard and asafoetida.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">2. Once the spices start spluttering, add the okra and stir well.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">3. Cover with a lid and cook for 3 minutes.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">4. After 3 mins add salt, mix well. Cover with a lid and cook for further 5 mins.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">5. Remove the lid, add the chilli powder and dessicated coconut and cook for another 5-7 mins, stirring in between.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">6. Serve hot with rice or roti.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-2mksSaIsGE-FOQ1DKVxvlco8HofzN9tcBiLv8kbErcBmTBGz3oG09j7RTJDZqqcpP6E8Hkn_ZHn3ouf2bWVmq6WxvCfIivQqY9PBVFW6r0L1iYUDcDd2t4wUgtQ2nlJ8pP4JgEpIaTq/s1600/Panaroma+image1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq-2mksSaIsGE-FOQ1DKVxvlco8HofzN9tcBiLv8kbErcBmTBGz3oG09j7RTJDZqqcpP6E8Hkn_ZHn3ouf2bWVmq6WxvCfIivQqY9PBVFW6r0L1iYUDcDd2t4wUgtQ2nlJ8pP4JgEpIaTq/s400/Panaroma+image1.jpg" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Note: To avoid slimy okra, it is best to wash well the okra to remove the dirt and cut into the desired size and spreading them on kitchen paper to dry out completely while you are busy with other stuff.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Thanks</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Abhilasha :)</span></div>
Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com6tag:blogger.com,1999:blog-129633051402655986.post-33281432234535154462012-01-01T21:09:00.000+05:302012-01-01T21:09:42.681+05:30Warm Wishes for the NEW YEAR ......<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Lots of work going on here in the kitchen ;)</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heartfelt wishes for a very happy and prosperous new year and best wishes for the years to come !!</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here is a glance of what all was going on in my kitchen here :)</span><br />
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<b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><u>Eggless chocolate sponge with strawberries and vanilla cream</u></span></i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYBIlm6WTsUJJqRjbJH0Sq0iXwU7scQVK9tGby9G60Q21VSVpVj9FjIOA2BWWjBrIyH5jctwsjqK5I6nY3xJN2Eq9UoiNa0oqTHFlR8ISvWjwTdcEsbvJVHTpg03Hfbq4Jr9nbwlKeNGI/s1600/DSC02954_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLYBIlm6WTsUJJqRjbJH0Sq0iXwU7scQVK9tGby9G60Q21VSVpVj9FjIOA2BWWjBrIyH5jctwsjqK5I6nY3xJN2Eq9UoiNa0oqTHFlR8ISvWjwTdcEsbvJVHTpg03Hfbq4Jr9nbwlKeNGI/s400/DSC02954_1.JPG" width="225" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnezMAvzhZlz0zXyAszh0Zb003LJS9UBmx6AghAxWzQ4Kc1CHYLazf9iltP-d_YG_X4R8E7B5kgLsof8y7hoHQQIJds4XYaCD645Wrvlb3EUVZkrDbUyir-RUkfq1QysPMTy2k6UkCYjX/s1600/DSC02932_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnezMAvzhZlz0zXyAszh0Zb003LJS9UBmx6AghAxWzQ4Kc1CHYLazf9iltP-d_YG_X4R8E7B5kgLsof8y7hoHQQIJds4XYaCD645Wrvlb3EUVZkrDbUyir-RUkfq1QysPMTy2k6UkCYjX/s400/DSC02932_1.JPG" width="400" /></a></div><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><u>Eggless Blackforest gateau</u></span></i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrA7u6BDhSjpG2L639R0JWMKKCwVjMPPq7mKMvmrQVuVGeYmw9ZvqijUMmhDUT7U1iM03mu-Jci0TaKR5bpkAW75ba3C76WjGMHcBW2jiNdzREzDsrut7yAcb0ps8T1YZ4xZFu9tw8GgZ7/s1600/DSC01468_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrA7u6BDhSjpG2L639R0JWMKKCwVjMPPq7mKMvmrQVuVGeYmw9ZvqijUMmhDUT7U1iM03mu-Jci0TaKR5bpkAW75ba3C76WjGMHcBW2jiNdzREzDsrut7yAcb0ps8T1YZ4xZFu9tw8GgZ7/s400/DSC01468_1.JPG" width="400" /></span></a></div><b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><u>Fresh fenugreek leaves (methi) paratha (Home grown methi)</u></span></i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNobZmLHube6DIHZJfeLSh7XQoU-hNg8H_PZzkpDfWK-ozZrJx8rpCfPHj0kiW9U_A02PmKWI1B-gXlMk0U7jXfVrrNifVqKKVczQf5NR7svcpyMZW115pMFpfikW4lH9gOd95kshBpY_/s1600/DSC01489_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNobZmLHube6DIHZJfeLSh7XQoU-hNg8H_PZzkpDfWK-ozZrJx8rpCfPHj0kiW9U_A02PmKWI1B-gXlMk0U7jXfVrrNifVqKKVczQf5NR7svcpyMZW115pMFpfikW4lH9gOd95kshBpY_/s400/DSC01489_1.JPG" width="400" /></span></a></div><b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><u>A glance of my soon coming mini lunch series (An attempt to blog regularly a balanced lunch recipe )</u></span></i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvwOQ93nd99M5tTrSTyBmTlpiVz6itdx9hd34-VWkL6mnmE6fNs9yiXtXuKdH__bNMckDxVh3srrldCzBqUhi6LnGDy_cMP9WX4WdOmdCWMc9ysOpjg9c6Z-QfwysCyZhOhDFOeY_Z065/s1600/DSC03355_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFvwOQ93nd99M5tTrSTyBmTlpiVz6itdx9hd34-VWkL6mnmE6fNs9yiXtXuKdH__bNMckDxVh3srrldCzBqUhi6LnGDy_cMP9WX4WdOmdCWMc9ysOpjg9c6Z-QfwysCyZhOhDFOeY_Z065/s400/DSC03355_1.JPG" width="400" /></span></a></div><b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><u>Spinach (palak) paratha, okra stir fry and onion-fresh corriander raita</u></span></i></b><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhMd5NKBvkvQGIZim-bsB8tcADHOK4gRfqQzhSiN1gSihfny65oqwxOC1b2ZKjY-69R-Hr8v5zt7Rr4veufAKLr-2ZY6w4k5bERQj4kLrC6h9sxQSgW5yKRlfOxuaP8ZjiZKsvXTgtpov/s1600/DSC01796_1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQhMd5NKBvkvQGIZim-bsB8tcADHOK4gRfqQzhSiN1gSihfny65oqwxOC1b2ZKjY-69R-Hr8v5zt7Rr4veufAKLr-2ZY6w4k5bERQj4kLrC6h9sxQSgW5yKRlfOxuaP8ZjiZKsvXTgtpov/s400/DSC01796_1.JPG" width="400" /></a></span></div><b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><u><br />
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<b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><u>Bisi bela huli and onion-tomato raita</u></span></i></b><br />
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<b><i><span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><u>Vegetarian fried rice-noodles and soya chunks in a spicy sauce</u></span></i></b><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I wish you all a sweet and savoury year ahead ..... indulge and enjoy keeping in check your waistline ....... ^_^</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">CHEERS for the new year !!</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thanks for stopping by, all your comments and mails mean a lot to me........they make my day :)</span><br />
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<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Thanks</span><br />
<span style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Abhi</span></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com17tag:blogger.com,1999:blog-129633051402655986.post-51374288623133365122011-10-12T21:00:00.000+05:302011-10-12T21:00:24.702+05:30Moist and eggless chocolate marble cake<div dir="ltr" style="text-align: left;" trbidi="on"><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I welcome all you readers to a world of eggless bakes that tries to compete neck to neck with the "real deal", yes I try and bake without any eggs trying to achieve the same kind if texture, moistness and the quality of the baked goodies with added eggs. I have got a taste of both the versions. Of late I have been baking lot of bread, almost once a week and now I have the bread formula in my head !!</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJi0yaV3ZVJg_h4_v0_sj4MnleAQ3BbeRijbyNMyXQCIfazq-VkjYdy7IOzOxY3HkzfrwSGmRvRz3IO12yPywJrhoLA44nAv5bjMawjplHz-RaiHkPcyq0xIBuA8cUBvuIbVPAb0GlDy6/s1600/DSC03404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJi0yaV3ZVJg_h4_v0_sj4MnleAQ3BbeRijbyNMyXQCIfazq-VkjYdy7IOzOxY3HkzfrwSGmRvRz3IO12yPywJrhoLA44nAv5bjMawjplHz-RaiHkPcyq0xIBuA8cUBvuIbVPAb0GlDy6/s400/DSC03404.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Lot can be done to create a recipe from a base recipe</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- tweaking it here and there but mostly trying to keep it as it was</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- trying to understand the purpose of each element in the recipe and trying to substitute some in some cases like nut allergy, gluten intolerance, egg allergy etc...,</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">- trying to add some more elements into the recipe to make it more suitable to your tastes</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Whatever you try to do to an original recipe, the basic thing will be to understand the purpose of each and every element of the recipe. Not only what the recipe contains but understanding the method is also very important. I have been trying to do a so called "research" on how to make eggless bakes as tasty and trying to imitate the quality of the baked goods with eggs in it. Difficult as it is, I decided in making my experimenting more exciting by trying to avoid using the saturated solid fat like butter.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Y7-MKjCfC3Xpi68cIzPsStSdDX2tJCihIajPszhgQ7bJXI7AX9Xfcv27gs003dqAos_OQ0gfgXEH5bRXgEX3tOCR8sREQm9qoM3E3PJ28z_-dKykDzsNrfJE694YFR6Efm483i31hEsz/s1600/DSC03412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Y7-MKjCfC3Xpi68cIzPsStSdDX2tJCihIajPszhgQ7bJXI7AX9Xfcv27gs003dqAos_OQ0gfgXEH5bRXgEX3tOCR8sREQm9qoM3E3PJ28z_-dKykDzsNrfJE694YFR6Efm483i31hEsz/s400/DSC03412.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The bread experimenting had started some months back, after many partially cooked, ok and good bread later, I got my recipe for a basic bread loaf. After some accidental experimenting, yes I say accidental because I had never intended to add those things into the recipe until after I started making it. Well after an accidental experiment SUCCESS !! in baking a chocolate marble cake with <a href="http://en.wikipedia.org/wiki/Khoa">khoa</a> and I was on cloud nine after hubby dear rated it a 9 on 10 (he told a 9 because he found it a bit salty, well no arguments he is the best critic when it comes to my food :)......). I thought why not try making it with ricotta cheese. Hence, this recipe</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNVWwkIsIwBwFmqhL1-GvqYfAy9wP8EKNK35Itl1VQpyo13lzjtI33dmvCpfqZQCHJAjObccl9OAbwlpDjG3WpBuQHiptOhHtzwTkwvEqXqC-Dr8s7sBEK0XHQyjN2xLxxzb_i9hxzssK/s1600/DSC03415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioNVWwkIsIwBwFmqhL1-GvqYfAy9wP8EKNK35Itl1VQpyo13lzjtI33dmvCpfqZQCHJAjObccl9OAbwlpDjG3WpBuQHiptOhHtzwTkwvEqXqC-Dr8s7sBEK0XHQyjN2xLxxzb_i9hxzssK/s400/DSC03415.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For a 21 x 12 x 8 cm loaf you need, all the measurements are in cups and spoons for ease.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milk - 1 cup (I used whole milk, you can even use skimmed milk)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rice vinegar - 2 tsps (I used this since the vinegar available here are either with herbs or strong tasting for a cake)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Semi-white wheat flour (farine mi-blanche) - 3/4 cup + 4 tbsps</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fine semolina - 1/2 cup</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Raw cane sugar - 1 cup + 4 tbsps</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Baking powder - 1 tsp</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Baking soda - 2/3 tsp</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sunflower oil - 1/3 cup</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ricotta cheese - 1 cup</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Vanilla essence - 4 tsps</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cocoa powder - 4 tbsps</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Preheat the oven at 180 deg C. Line the loaf tin with baking paper.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Mix the vinegar into the milk and keep aside. (If you are using rice vinegar like me the milk wont curdle like with other vinegars, dont bother the cake will turn out well !)</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Put in the measured flour (3/4 cup), semolina (1/2 cup), sugar (1 cup), baking powder and baking soda mix them well so that the leavening agents are homogenously distributed.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Mix into the milk-vinegar mixture the oil and vanilla extract.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Mix the milk mixture and the flour mixture into a smooth batter. The batter will be slightly thin at this stage.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. In a separate bowl beat and smoothen out the ricotta cheese that has already been measured.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. Add this to the cake batter in step 5 and fold it in nicely to obtain a homogenous mixture.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Take around 1/3 rd of the prepared cake batter and to it add the cocoa powder and mix till you get a uniformly coloured batter.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. To the rest of the cake batter add the flour (4tbsps) and sugar (4 tbsps) and mix well.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Now following <a href="http://www.youtube.com/watch?v=q8c_0JTe5r8">this</a> method for marbling the cake (excellent video!! with the method and results), fill in the prepared loaf tin or any tin of your desire with all the cake batter.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">11. Bake the cake in the preheated oven for 60 mins or till the cake tester comes out clean. Cool it, slice and serve as it is or with berries or icecream.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVygzN2UGPhqP_c2SHlij4zLReM4-22DIaXNdEFqKimeJ557icymyzw3FZWoKwO_hc4VZujzMmeUu60nbP2xuQc4OnS9Brm1zkDI5GXneYIPJuJ3dPgU8p7TOz-38whEZN8cO_tcGEIuH/s1600/DSC03422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVygzN2UGPhqP_c2SHlij4zLReM4-22DIaXNdEFqKimeJ557icymyzw3FZWoKwO_hc4VZujzMmeUu60nbP2xuQc4OnS9Brm1zkDI5GXneYIPJuJ3dPgU8p7TOz-38whEZN8cO_tcGEIuH/s400/DSC03422.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Verdict: </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is one experiment that turned out to be a success !</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The ricotta version was good though I find myself partial to the khoa one.The chocolate marble cake with khoa tasted out of this world ! It was utterly delicious and one of the most addictive cakes that I have ever made. </span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It is very important to handle the cake with care and let it cool completely before you try and cut it.</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I will be posting the khoa version soon, so wait up you guys for an absolute treat !!</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Thanks for visiting my blog :)</span></div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com4tag:blogger.com,1999:blog-129633051402655986.post-20104334047603929762011-08-29T21:02:00.000+05:302011-08-29T21:02:03.680+05:30Amazingly soft butterless & eggless milk buns<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Back into the blogosphere after a really long break !!!</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I have been continually trying and experimenting with new recipes or improvising on the old ones during these months of absence. Many new recipes were born out of sheer need for palate pleasing food without many gadgets and many ingredients. I was out of the baking zone for a long long time.......happy to be back and enjoying the joy of baking bread at home, with amazing results :)</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5hyrlZM8dSffkeMwx0m-WTxH92gOmpPoxdk4lA7rwQsA8cnZNrz0KmDHKeZDVeAgETIXRW-xiOXnH1hazf0PLQNyinlD3aAPs7qU9yUeLfpTEy75nLmpk9tkAKL-vKrVJzSoWj5zq5BZ/s1600/DSC03280copyrighted.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig5hyrlZM8dSffkeMwx0m-WTxH92gOmpPoxdk4lA7rwQsA8cnZNrz0KmDHKeZDVeAgETIXRW-xiOXnH1hazf0PLQNyinlD3aAPs7qU9yUeLfpTEy75nLmpk9tkAKL-vKrVJzSoWj5zq5BZ/s400/DSC03280copyrighted.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Several recipes, trials, not so-so and so-so results later I finally got "<u>THE"</u> recipe for really soft home made milk buns. The trick to getting these soft is the amount of liquid and kneading of the dough.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I got <a href="http://www.youtube.com/watch?v=thkyO99mRBU">this</a> video when I was searching for bread on youtube, it was this recipe that worked for me. I tweaked the recipe a bit, most of it is exactly as in the video.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGZc69sifAXcpis9qdoUq2xoW92ccHLaij_bPxwsSZ7_UwWzx7cutbEHsLXxDTRGZSrJ2kdKXydNS_G-q3cR6xyVnZ1ja_lKJOb0zRIPzLHfYmP0W5OlCTmD1j1GxP9q42wJvRQiW1_e7/s1600/DSC03281copyrighted.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoGZc69sifAXcpis9qdoUq2xoW92ccHLaij_bPxwsSZ7_UwWzx7cutbEHsLXxDTRGZSrJ2kdKXydNS_G-q3cR6xyVnZ1ja_lKJOb0zRIPzLHfYmP0W5OlCTmD1j1GxP9q42wJvRQiW1_e7/s400/DSC03281copyrighted.JPG" width="400" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So here goes the recipe, for 6 small buns you will need,</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Whole wheat flour - 250 gms</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Whole Milk - 200 gms</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sugar - 30 gms</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Active dried yeast - 4 gms</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/4 tsp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Olive oil - 25 gms + more while kneading</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1. Take 1 1/2 tsps of sugar from the already measured amount place it in a glass or porcelain bowl pour some of the luke warm milk on to it, mix well and then sprinkle the yeast over it. Cover it and leave it aside to ferment and bubble up for 10 - 12 mins.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2. Mix into the rest of the luke warm milk the left out sugar and salt.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3. Place the mixing bowl over a measuring scale and measure the flour and oil. Mix the oil well into the flour.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4. Mix the yeast mixture well with a wooden spoon. Make a well in the center of the flour-oil mixture and pour the yeast mixture and the milk-sugar-salt mixture (<span class="Apple-style-span" style="color: #cc0000;">IMP</span>: reserve 1/3rd of the milk-sugar-salt mixture for brushing the rolls later).</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5. Mix all the above nicely with a wooden spoon and then, take some oil on to your hand and start kneading the dough. Knead till the dough is soft and does not stick to your hand. It took around 12- 13 mins for me to achieve this by hand.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">6. In a big greased plastic / glass / porcelain bowl transfer the dough, cover the bowl with plastic wrap and let the dough rise for 90 mins or till doubled in size.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">7. When the dough is doubled, remove the dough and gently form it into a tube and cut 6 equal pieces. Shape them into a ball and place them on a prepared (greased & floured) baking tray and lightly flatten them.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">8. Brush the rolls with the left out milk-sugar-salt mixture and cover them with greased plastic wrap for the final rising of 45 mins.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">9. During the last 10 mins of the final rising, preheat the oven to 220 deg C.</span><br />
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</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10. Now, uncover the risen rolls, sprinkle with toppings of your choice.(I had sprinkled some with white sesame seeds.). Place the trays in the oven and bake for 10-12 mins.</span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Thanks for visiting my blog :)</span></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com3tag:blogger.com,1999:blog-129633051402655986.post-31763522879201297032011-04-20T22:44:00.000+05:302011-04-20T22:44:05.744+05:30An almost museli - fruit and nut granola<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Breakfast is one of the most important meal to kick start a day packed with energy. Here, we both prefer a nutrient rich and light breakfast. I used to buy this breakfast cereal to eat in the morning with milk, we used to always find it very sticky and too soft once you pour milk over it. Then I saw many recipes for something called <a href="http://en.wikipedia.org/wiki/Granola">granola</a>, I did know what museli was and I loved it for breakfast with some cut apples in it. It was just a "perfect" way to start a day for me !</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DqL8Y9GPxbLVLEjl8o33zwfMUkrvJF6JO1kelXoOANoT8jHfZwTPbGvq0BMtk5LJZamwHzGGL1wfz64-yNsY3ODU_iCm4lO3-45nzfV7hy0a1VN7KrSZbpgwVm90O08XLqkajvGGNPGb/s1600/DSC02851.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0DqL8Y9GPxbLVLEjl8o33zwfMUkrvJF6JO1kelXoOANoT8jHfZwTPbGvq0BMtk5LJZamwHzGGL1wfz64-yNsY3ODU_iCm4lO3-45nzfV7hy0a1VN7KrSZbpgwVm90O08XLqkajvGGNPGb/s400/DSC02851.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ajCw2I6I3ej4VctE3OJDpMmADGyly7RoBFxjm49h_g-iP8Pc0y94uqL1wmWfO0amkDsfP2jWUP97iLVUx7qrqVZD0Q9LeEfRScvuVNm5L2toU-PFlcPGYCN1KknhUML3cGh_rbSk_3MV/s1600/DSC02860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2ajCw2I6I3ej4VctE3OJDpMmADGyly7RoBFxjm49h_g-iP8Pc0y94uqL1wmWfO0amkDsfP2jWUP97iLVUx7qrqVZD0Q9LeEfRScvuVNm5L2toU-PFlcPGYCN1KknhUML3cGh_rbSk_3MV/s400/DSC02860.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I just felt that most of the granola recipes had too much sugar and oil (may be butter also) in it. I got this really good recipe for a granola <a href="http://www.whatsforlunchhoney.net/2010/09/berry-nut-chocolate-intense-granola.html">here</a>, from <a href="http://www.whatsforlunchhoney.net/2008/01/allow-me-to-introduce.html">Meeta</a> at <a href="http://www.whatsforlunchhoney.net/">What's for lunch, honey?</a>.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fOdw9DERvHAPaN1E5R1pCiHDVePK9wY0Klp6HpYS7xTbbN3LpcgYooiIrBcltg1CgczyiXo1Cn53HBnOMlUO8DC6oIX9PnHAdpdKZaPAknVdljGiAEHDsbsCMrLglY9VrOcg_zxkKr94/s1600/DSC02853.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5fOdw9DERvHAPaN1E5R1pCiHDVePK9wY0Klp6HpYS7xTbbN3LpcgYooiIrBcltg1CgczyiXo1Cn53HBnOMlUO8DC6oIX9PnHAdpdKZaPAknVdljGiAEHDsbsCMrLglY9VrOcg_zxkKr94/s400/DSC02853.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Oh yea, I did tweak the recipe here and there to suit our tastes. I am giving here the final version of the recipe that I usually make when we want a good museli at home. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvMeg4td-0_9mJ9KWF_lPJKxSNa9mRaTapUMdxFtfnUejqhaoxgH7jlSZpcRxf66ETudHa1Xk2RBHvKekVEQVdGMKSG3K7IUw6Xg3tRKngu0QlI71JNkrIpCI-wcfUddR3r0bxyt6UCyc/s1600/DSC02844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKvMeg4td-0_9mJ9KWF_lPJKxSNa9mRaTapUMdxFtfnUejqhaoxgH7jlSZpcRxf66ETudHa1Xk2RBHvKekVEQVdGMKSG3K7IUw6Xg3tRKngu0QlI71JNkrIpCI-wcfUddR3r0bxyt6UCyc/s400/DSC02844.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">These are what you need to make a hearty granola,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5 cereal mix, rolled - 400 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cranberries, raisins, apricots and dates - 145 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Figs, almonds, pistachios and walnuts - 140 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sunflower seeds - 90 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cinnamon, ground - 2/3 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Raw cane sugar - 90 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Molasses - 20 gms (1 Tbsp)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Water - 25 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Oil - 1/3 tsp (I used rape seed oil)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Preheat the oven at 160 deg C. Line a sheet tray with baking paper. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. In a big pan mix the sugar, molasses, water and oil. Heat it and keep stirring it to make it a homogeneous mixture and to help the sugar dissolve. Remove from the heat as soon as the sugar has dissolved.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. To the sugar mixture add the 5 rolled cereal mix, chopped figs (only it they are too wet), chopped </span><span style="font-size: small;">almonds, pistachios and walnuts, sunflower seeds and ground cinnamon. Mix well to nicely coat all the cereal and nuts as much as possible.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Spread this mixture on the lined baking tray. Bake for 30 mins or till the cereal starts looking lightly browned. Mix the baking mixture 2 - 3 times, so that they are all equally browned.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5. As soon as the baked cereal mixture is removed from the oven, tip in rest of the dry fruits (chopped if needed like the apricots). Mix well and let it cool completely before storing it in a container.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9fkhd39f_kftpT5W0RRSgOBOzdVGSs8Fl4zUAlnWAtmSBBf5wSNXupqd0BsQZ1vGJkqxivt-cibyAXPIn8TV1i0XPobn2OBqYIwkWI4KV-4VKuPEbwUpVHqQMOGPshPY8pjz4Xe7LgLu/s1600/DSC02837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO9fkhd39f_kftpT5W0RRSgOBOzdVGSs8Fl4zUAlnWAtmSBBf5wSNXupqd0BsQZ1vGJkqxivt-cibyAXPIn8TV1i0XPobn2OBqYIwkWI4KV-4VKuPEbwUpVHqQMOGPshPY8pjz4Xe7LgLu/s400/DSC02837.JPG" width="225" /> </a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9jFZwIdBu7_6vyEXx1ZKJkRed3Wbgmllm1LrDK_Ar9o_4ftbb4v2sE7aDHTJLFBmbnwUo55JsiTf6OCJIJB64N_RdWIeXhO9E1LeGLEOXeSrOgqdTIIW1hsL9coqZI5E6e5PSP5uVGLw/s1600/DSC02848.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE9jFZwIdBu7_6vyEXx1ZKJkRed3Wbgmllm1LrDK_Ar9o_4ftbb4v2sE7aDHTJLFBmbnwUo55JsiTf6OCJIJB64N_RdWIeXhO9E1LeGLEOXeSrOgqdTIIW1hsL9coqZI5E6e5PSP5uVGLw/s400/DSC02848.JPG" width="400" /></a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Serving suggestions: Eat as a morning cereal, sprinkle over milkshakes, use to layer parfaits, you can even add some to your home made icecream, oh! I can go on..... :P</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Have fun baking :) </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :) </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com2tag:blogger.com,1999:blog-129633051402655986.post-48956619495562937852011-04-13T15:59:00.000+05:302011-04-13T15:59:39.623+05:30Some teasing and a delectable Beetroot halwa<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;">There are times in your life where you feel so elated at such simple things life throws at you. You have so much fun doing somethings so silly !!!! little you realise that if someone sees what you were upto, you would look quite stupid. Well.... as long as there you have fun and find joy in somethings, nothing really bothers you ! (right ?).</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">It is kind of related and unrelated to me having a good time teasing a neighbour's cat..... :) It is one of the most good looking cats I have seen here ! It is a very naught cat too. The other day when it was raining I noticed something sitting on my bathroom window, it was this naughty cat sitting there. Our neighbour has two cats, and both of them are really naughty and very very good looking ones !</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgNpbCXQssG5kFuZOTn6IhAZsl8cxtz5x6o0twXb2OxD67mizNnS1UvtiukNvRHIR5nhznIYQJ4yY8yADohU6cZTr2fl-rmr7Y6f3t-xcIkB3rd4Pr61WnBsulMhnEHH_4ql5iWfcRb5w/s1600/DSC02831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzgNpbCXQssG5kFuZOTn6IhAZsl8cxtz5x6o0twXb2OxD67mizNnS1UvtiukNvRHIR5nhznIYQJ4yY8yADohU6cZTr2fl-rmr7Y6f3t-xcIkB3rd4Pr61WnBsulMhnEHH_4ql5iWfcRb5w/s400/DSC02831.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Every evening, she whistles for the cats calling their names and they slowly reluctantly come back home, exactly like how we used to be when we were kids (but mom never used to whistle for us obviously ! ..... :P).</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBylxvHsVAyUTSGPUPal_ahDtEOEh3TU0HgQccj3LetQbdkS9Ady4yyPbizdFTJipYyoLTgfpQflMQlrXwOVGNwMPV20iGUeKqv8A_zEPxbmkcs8sr32aVaQ_Eg4Hbx8vY081OUJut99A/s1600/beetcatcollage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBylxvHsVAyUTSGPUPal_ahDtEOEh3TU0HgQccj3LetQbdkS9Ady4yyPbizdFTJipYyoLTgfpQflMQlrXwOVGNwMPV20iGUeKqv8A_zEPxbmkcs8sr32aVaQ_Eg4Hbx8vY081OUJut99A/s400/beetcatcollage1.jpg" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Ok now back to the recipe story. Once when I had asked my dear hubby whether he had tasted beetroot halwa, he told me "Oh yes ! mom used to make it so many times, I used to really like it." Contrary to him, I had tasted the halwa only once till now. It was so good !!. </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCfic6kaisjUI5oMe723QuT4656Sa3PT02f29-fR-nmk6lCzgouEekaweGS4b8Y_o0YWVllfP5PT5mdrLpv6bhiuBrqK48PC2q3AvMiM-rIdpbJvvhdJxVCWCVaLJItDKth8uTZaB5Nku/s1600/beetcollage2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="170" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpCfic6kaisjUI5oMe723QuT4656Sa3PT02f29-fR-nmk6lCzgouEekaweGS4b8Y_o0YWVllfP5PT5mdrLpv6bhiuBrqK48PC2q3AvMiM-rIdpbJvvhdJxVCWCVaLJItDKth8uTZaB5Nku/s400/beetcollage2.jpg" width="400" /></a> </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The next day I got hands on really fresh beetroot in the supermarket, asked mom whether anything different has to be done to prepare beetroot halwa or is it the same as the one we prepare with carrots. She told me to try out the same way that we prepare carrot halwa. I did try and succeed :) yay !</div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaI4oUfuT8o8hh960XxHPQEjD7xz-yWeVPb4-H4zLICWHWuFhy9xd9gv2qFCRDpM1btOdxWLvSxpE850peh4I9ywAH3JXnsC2BakdVkKHYXnLFa6zBs_XgP9U_B9ftYs9r8AIief7v3_7/s1600/DSC02828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaI4oUfuT8o8hh960XxHPQEjD7xz-yWeVPb4-H4zLICWHWuFhy9xd9gv2qFCRDpM1btOdxWLvSxpE850peh4I9ywAH3JXnsC2BakdVkKHYXnLFa6zBs_XgP9U_B9ftYs9r8AIief7v3_7/s400/DSC02828.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;"> I pretty much followed the same method and mesurement ratios as for <a href="http://carrotsandcherries.blogspot.com/2010/09/carrot-halwa-for-most-special-little.html">carrot halwa</a>.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">We need,</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Beetroot, grated</span> (with a big grating slot) - 220 gms</div><div style="font-family: "Trebuchet MS",sans-serif;">Milk - 1<span style="font-size: x-small;">1/2<span style="font-size: small;"> cups</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cashews, pistachios and almonds - 5 each, chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Raw cane sugar (or you can use the regular white one) - 4</span></span><span style="font-size: x-small;">1/2<span style="font-size: small;"> Tbsps (I would suggest you to reduce the sugar or increase depending on the sweetness of the beetroot)</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Green cardamom pods, powdered - 2</span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">Ghee / clarified butter - 1/3 tsp</span></span></div><br style="font-family: "Trebuchet MS",sans-serif;" /><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: x-small;"><span style="font-size: small;">1. Heat the ghee in a pan, add the cashews and saute them till they turn light golden brown.</span></span></div><br style="font-family: "Trebuchet MS",sans-serif;" /><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Tip in all the grated beetroot and fry for 6-7 mins (till the raw smell goes and it starts to change colour.</span></div><br style="font-family: "Trebuchet MS",sans-serif;" /><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Pour the milk and bring it to a boil and keep stirring it, you do not want the bottom to burn !</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Once the milk starts boiling add in the chopped pistachios and almonds. Keep stirring.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5. Once the beetroot has absorbed almost all of the milk poured, add the sugar and cardamom powder and stir well. The mixture will get little thinner in consistency due to the addition of sugar.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6. Cook the halwa for another 8-9 mins. Just take care not to cook the halwa till it is too dry because it will get really sticky. So remove it from the heat when the halwa is soft just take care that you do not see any watering liquid.</span></div><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdDDF6MUBWo-b7fSUb_Cc-wIg6EI7y9F-v4P2gTOi6ZloDMR98tNfJsxXAudyHAOFBFbIyP-mDhMzKK-y3Ak8T0TTTH2HgQPxHluTpemZQjNUfVZ4hQvdCVjIzIrdEHcsebouwjard3Zl/s1600/DSC02829.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNdDDF6MUBWo-b7fSUb_Cc-wIg6EI7y9F-v4P2gTOi6ZloDMR98tNfJsxXAudyHAOFBFbIyP-mDhMzKK-y3Ak8T0TTTH2HgQPxHluTpemZQjNUfVZ4hQvdCVjIzIrdEHcsebouwjard3Zl/s400/DSC02829.JPG" width="400" /> </a></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;">Thanks for visiting my blog :) </div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com2tag:blogger.com,1999:blog-129633051402655986.post-32288148179880150742011-03-25T23:00:00.000+05:302011-03-25T23:00:16.491+05:30Loads of recipes coming soon....<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The windows os has crashed. I am using Linux now. Just waiting impatiently for Hubby dear to fix it, for me to post on my blog....</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I will be soon posting some of my recipes....</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com0tag:blogger.com,1999:blog-129633051402655986.post-42259887064243961652011-03-15T13:24:00.000+05:302011-03-15T13:24:13.648+05:30Daring cooks March 2011 : Papas Rellenas<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;">This month the daring cooks challenge was hosted by <a href="http://thedaringkitchen.com/users/pinkkathlyn">Kathlyn </a>of <a href="http://bakelikeaninja.com/">bakelikeaninja</a>. She had challenged us to prepare some peruvian food.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I chose to make the papas rellenas tweaking the recipe a bit to suit our taste. This is how they looked (I pan fried them :P ).</div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabURiz8XzGLf7Ng_vWQW8RBH0XlO1DnemYwEZ0UbmqGEUFuoPI-dIudOYbnI-1MKPkeSrsaOtMGrmo_WR7hLhexJ1go76djVcKTIqbJTOTpL7Ek4yYdEh7-bBUAgNxsS5Sd3ohJhVShW/s1600/DSC02929.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZabURiz8XzGLf7Ng_vWQW8RBH0XlO1DnemYwEZ0UbmqGEUFuoPI-dIudOYbnI-1MKPkeSrsaOtMGrmo_WR7hLhexJ1go76djVcKTIqbJTOTpL7Ek4yYdEh7-bBUAgNxsS5Sd3ohJhVShW/s400/DSC02929.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"></div><div style="font-family: "Trebuchet MS",sans-serif;">Thanks for visiting my blog :)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com2tag:blogger.com,1999:blog-129633051402655986.post-88730910781153321242011-03-07T23:56:00.001+05:302011-03-25T23:01:07.706+05:30Pal payasam - Indian rice pudding<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "Trebuchet MS",sans-serif;">I am being quite a lazy girl now a days. I love reading and writing, and of late I am doing neither of it. In these "no posting on the blog" days, I have learnt quite some things, like I can now independently do a water colour painting (I will be showing off, some of my paintings soon......**giggles**) trying hard to learn <a href="http://en.wikipedia.org/wiki/Ludwig_van_Beethoven">Beethoven's</a> very popular piano piece <a href="http://www.youtube.com/watch?v=O6txOvK-mAk">Moonlight sonata (movement 1)</a>.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">I am making more of traditional home cooking than before, but I still try out new recipes to learn different techniques, combinations. Lots of experimenting in kitchen to go on. I do not know how much my husband realises but, he does play a major role. Yes, he is the guinea pig and he has a set a very sensitive taste buds which sense even the minutest ingredient (sometimes, I think they are on a break or strike rather so they refuse to detect the obvious flavours....quite a paradox huh ! The most puzzling mystery !!), also I very much appreciate the patience with which he asks me to make some changes in the dish that I have prepared when I plan to make it the next time. Most of the time, he actually tells me the particular ingredients that I must add to enhance the flavour.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAN7ZUkZLcxWf6GStG1QgWDOYwDu5i8ShJMLE8w67OSLpSjzqp6gHHZ6Et8AeZ5oTxw8XW8Pox562azxnjPNio_wK7GX-J2pXeTrw16K2RcWdaVuwywc0Jl1YvPqE-h3AKixuo4BDDVqdT/s1600/collage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="171" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAN7ZUkZLcxWf6GStG1QgWDOYwDu5i8ShJMLE8w67OSLpSjzqp6gHHZ6Et8AeZ5oTxw8XW8Pox562azxnjPNio_wK7GX-J2pXeTrw16K2RcWdaVuwywc0Jl1YvPqE-h3AKixuo4BDDVqdT/s400/collage1.jpg" width="400" /></a></div><br />
<span style="font-family: "Trebuchet MS",sans-serif;">My hubby dear does treat me with restaurant food (both of us do not have an inclination to eat out regularly), </span><span style="font-family: "Trebuchet MS",sans-serif;">sometimes just to take a break from the regular cooking. Well there are somethings I just love preparing, like some traditional sweets / desserts from back home. Most preferred by me are the simple ones, not needing too much of ghee (clarified butter). This is just one of them and need I say mom used to prepare this especially for me :D (well you can see me grinning .....). This is more like riz au lait, but a little thinner in consistency and with all the Indian flavours.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I had prepared this dish and even took the photos to post in on the blog, and I have been postponing it again and again. Finally, coming out of the laziness I decided to post it and voila !</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Q2nC-5VyEyb04xoPIeEqWybTvdueo8Wyjcsa7i9Q6nmS4s9pInRVI04FxatJIqByN_ixJ9mwUXaTWL4INcwFAkeE2ISHeYlillJWDfClqVPGPbKdngjbMY0mxDxZtEJdNVynjQHzCsoV/s1600/collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="111" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1Q2nC-5VyEyb04xoPIeEqWybTvdueo8Wyjcsa7i9Q6nmS4s9pInRVI04FxatJIqByN_ixJ9mwUXaTWL4INcwFAkeE2ISHeYlillJWDfClqVPGPbKdngjbMY0mxDxZtEJdNVynjQHzCsoV/s400/collage2.jpg" width="400" /></a></div><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Here is the recipe to make some pal payasam to relish on a chilly winter or really will make just as wonderful a dessert in any other season.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">You will need,</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Milk - 3 cups + 1/4 cup (whole or skimmed milk can be used, I used 2.5% fat milk)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Almonds & Cashews - 10 each (soaked overnight)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Basmati rice - 1 tbsp (soaked for 1 hour)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Pistachios, minced - 10</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Almonds, sliced - 1/4 cup</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Raw cane sugar - 3/4 cup (The amount can be adjusted according to the preference of sweetness, I made the payasam just sweet enough. Also raw cane sugar is healthier so I used it instead of the regular crystallied white sugar. Using raw cane sugar gave the payasam a light brown shade.)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Green cardamom pods, powdered - 4</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Make a smooth paste out of the soaked almonds, cashews and 1/4 cup milk. Keep aside.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. In a deep (deep enough so that the milk does not over flow when it starts boiling) bottomed thick pan heat the milk, keep stirring it when it is heating. Once the milk starts boiling, continue boiling the milk for 15 mins stirring in continuosly so that the milk does not stick to the botom of the pan and burn.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. At the end of the first 15 mins, add the basmati rice and sugar. Keep cooking the milk with the rice and sugar for 15 more mins, while stirring it continuously.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4. At the end of the second 15 mins, add in the prepared paste and sliced almonds and keep cooking the payasam for 15 more mins. At the end of 45 minutes, test the rice it must be cooked and the pal payasam will be thickening.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">5. At this stage, mix in the powdered cardamom into the payasam. Take of the heat. Serve warm, at room temperature or cold sprinkled with the minced pistachios.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxpdLJDJa7DLZmtmOrQ8lvvfxoOkbakPtuQhJ0McoxoBj90a_riC22GCrrhg_lQpPMMoc9KnucyDS4TRduOQmuNd7rC2Ar9DPtPYeCW9M4o3k6AF0YTGZI4Fvi6GkIOXGaYVZNf-Chpp4/s1600/DSC02635.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPxpdLJDJa7DLZmtmOrQ8lvvfxoOkbakPtuQhJ0McoxoBj90a_riC22GCrrhg_lQpPMMoc9KnucyDS4TRduOQmuNd7rC2Ar9DPtPYeCW9M4o3k6AF0YTGZI4Fvi6GkIOXGaYVZNf-Chpp4/s400/DSC02635.JPG" width="400" /></a> </div><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Thanks for visiting my blog :)</span></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com2tag:blogger.com,1999:blog-129633051402655986.post-28682753885784244072011-02-28T03:54:00.008+05:302011-02-28T21:51:02.204+05:30Daring bakers Feb 2011 : Vanilla Blanc battu panna cotta (vegetarian) with passion fruit gelee and Five cereal florentines<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Quite a simple baking challenge but a tricky panna cotta challenge !</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This month's daring baker's challenge was hosted by <a href="http://thedaringkitchen.com/users/missmallory">Mallory</a> of <a href="http://www.asofainthekitchen.com/">asofainthekitchen</a>. After much thinking, I tried to give it a go. Since I am trying to avoid baking (regularly) as all that is showing of on the waistline !!!!! I tried making a really low fat vegetarian version of panna cotta (a trial which did not work so well as in the texture) and I also reduced the amount of butter and sugar in the florentines.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8SJc6iuKWer_eP_FTjHp5fu1k6-VNUNTFJN9NXHhzKT_bJi7Jz6fcahFGU_LpVEd42cHuHSOQf4OrA_xgfyGKfsVcc1LvAJnJaICpCjo9cPyEFwSclgBHQZe1v-CSMadTRDjt8Ddn3a7/s1600/collagefandp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz8SJc6iuKWer_eP_FTjHp5fu1k6-VNUNTFJN9NXHhzKT_bJi7Jz6fcahFGU_LpVEd42cHuHSOQf4OrA_xgfyGKfsVcc1LvAJnJaICpCjo9cPyEFwSclgBHQZe1v-CSMadTRDjt8Ddn3a7/s400/collagefandp.jpg" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So here is a quick post on the ridiculously low fat panna cotta and perfectly sweet and lacy five cereal florentines.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><u>Vanilla Blanc battu panna cotta (vegetarian)</u></b></span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Milk (2.5 % fat) - 250 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Blanc battu (0.2 % fat) - 200 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Agar agar powder - 8 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sugar - 50 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Vanilla sugar - 20 gms</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. In a pan pour in the milk, the sugar both varieties and the agar agar powder. Stir well till there are no lumps.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. On Low heat bring this mixture to a boil and let it boil for 2 mins.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Take of the heat, let it cool to room temperature. Keep stirring in between. When cool add in the blanc battu (I mixed it into the hot milk mixture and it split, let me just hope that it still tastes good.... ). Mix well. Pour into two (or more) serving glasses / ramekins / moulds. Let it cool completely at room temperature before refrigerating it.</span></div><br />
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<div style="font-family: "Trebuchet MS",sans-serif;"><u><b><span style="font-size: small;">Passion fruit gelée</span></b></u></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Passion fruits - 2</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Sugar - 1 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Water - 1 tbsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Agar agar powder - 1/3 tsp</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Dissolve the sugar into the scraped out passion fruit pulp.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. In a pan dissolve the agar agar powder in the water and heat it for 10 - 15 secs. Remove from heat.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Immediately pour in the fruits mixture into the pan and stir well to combine.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Pour this mixture over the already firming up panna cotta. Let this also cool to room temperature and then refrigerate till you serve.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"> </div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWPfZT5ljt7r0OCldD9qIYQ75Xf0JUSZ_kcQb8ZXySf0AwV0jR4FDaSyI4oHxIZBuanDCH5lTqt1fQG4bHGricYXpEJmNaRoKFlKpnv-s61NmX2HLtu5JlWp9Z_XLcqsmoP6mG5Nvlj4t/s1600/DSC02651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmWPfZT5ljt7r0OCldD9qIYQ75Xf0JUSZ_kcQb8ZXySf0AwV0jR4FDaSyI4oHxIZBuanDCH5lTqt1fQG4bHGricYXpEJmNaRoKFlKpnv-s61NmX2HLtu5JlWp9Z_XLcqsmoP6mG5Nvlj4t/s400/DSC02651.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><u>Five cereal florentines</u></b></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Butter - 25 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Rolled five cereal mix - 40 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Raw cane sugar - 40 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Molases - 10 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Plain flour - 20 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Vanilla extract - 1/4 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Milk - 15 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salt - a tiny pinch</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Preheat the oven at 190 deg C.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Melt the butter in a pan, once the butter has melted tip in rest of the ingredients and mix to combine.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Line a baking tray with baking paper, using a spoon drop on the prepared tray 8 equal discs of the mixture. Flatten it a bit. Bake for 8-10 mins at 190 deg C.</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Allow the florentines to cool before you try to handle them.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This recipe makes 8 big florentines (unsandwiched). They were just sweet enough.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVF2wtIm4VPeY9J8EapHbzUmYJq1UvJrlmpxAvs_kyGT4M-R0HBJFbA6Ipl4NLQi2GVRAcEriJe7kfVVksdzOwRhKarODCfmY2E9rdIkibwAcfzC13NjzoarKkUsJeCdDuJrOB94GVC8O/s1600/DSC02649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXVF2wtIm4VPeY9J8EapHbzUmYJq1UvJrlmpxAvs_kyGT4M-R0HBJFbA6Ipl4NLQi2GVRAcEriJe7kfVVksdzOwRhKarODCfmY2E9rdIkibwAcfzC13NjzoarKkUsJeCdDuJrOB94GVC8O/s400/DSC02649.JPG" width="400" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I did this at the real last minute and posted it......phew !!!!! (I had fun, was really not much of the usual pressure you have while baking a new dish). Thanks for having hosted a cool challenge Mallory :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VzD11aO0mglkyr90-a7MwhmOhpX20KOU-GkmxwsEU4uh6YiBNyzD-9nIAEbTIT5mDuC2KL-58X8Xfjl8Ff_VhqJWTVJXUn99OdldLQsK43G6tgy_r3QIfdUbuo00q-ZZ_3VecVGabQkV/s1600/collagebothall.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VzD11aO0mglkyr90-a7MwhmOhpX20KOU-GkmxwsEU4uh6YiBNyzD-9nIAEbTIT5mDuC2KL-58X8Xfjl8Ff_VhqJWTVJXUn99OdldLQsK43G6tgy_r3QIfdUbuo00q-ZZ_3VecVGabQkV/s400/collagebothall.jpg" width="400" /></a> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com0tag:blogger.com,1999:blog-129633051402655986.post-26401958001880377092011-02-14T19:46:00.000+05:302011-02-14T19:46:05.330+05:30Daring cooks Feb 2011 : Cold soba salad and tempura<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">WOW..........yumm !!</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">We really liked the combinations. I found it very easy to make and I made a vegan version of tempura which came out well and tasted as good.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I will definitely make this again !</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I thank <a href="http://blueberrygirlinoz.blogspot.com/">Lisa</a> for challenging us with this Noodle dish from Japan. I simply loved this challenge. The best and the most enjoyable part of the challenge was eating it :P</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I just followed the recipe given <a href="http://thedaringkitchen.com/forums/daring-cooks-january-2011-challenge-cold-soba-salad-tempura">here</a>, scaled it down and made it vegan (egg free) and vegetarian for us. I also did not find any soba noodles, so I used the regular noodles that is easily available in the Asian food section here.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Some pics (taken in a real hurry !!) of our Japanese lunch.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo88w3WIN6jDRadqAsm3miJ3xuXN629s09kbVlNIuDoYULivUjH3oRITgzQZJ8iT9IerG4igDTsZst13WXVDG261VBCkrglOVVk6RX0PtxDwCbL9L3D7GZ9quMIATLJlD77bJcFnMZvqwA/s1600/DSC02551-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo88w3WIN6jDRadqAsm3miJ3xuXN629s09kbVlNIuDoYULivUjH3oRITgzQZJ8iT9IerG4igDTsZst13WXVDG261VBCkrglOVVk6RX0PtxDwCbL9L3D7GZ9quMIATLJlD77bJcFnMZvqwA/s400/DSC02551-1.jpg" width="298" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytMdD0eqHDuRyCmSfIVbWfjOh215oUH4zK6rQ2gKH6vavHcYfI_kflzlpzHP8KRpVebDfTlHJYVzxWPLw0drU9ZVEDxOYTUDOzE1xYbgI7psGF7Aedgx4LdxK2qwBxArutazgkGFg-qyH/s1600/DSC02552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgytMdD0eqHDuRyCmSfIVbWfjOh215oUH4zK6rQ2gKH6vavHcYfI_kflzlpzHP8KRpVebDfTlHJYVzxWPLw0drU9ZVEDxOYTUDOzE1xYbgI7psGF7Aedgx4LdxK2qwBxArutazgkGFg-qyH/s400/DSC02552.JPG" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s_MmFf472151JilPvBlw9BFqgtIBM9Xs19Mh_qblBfEybHcamTwcjHU0Xworw7JCKYysiQq8S99mO-vjVdzzWtHIz7sBmMSn9Ie8F_w09jud2PEfSlyW9ckuT5zdbba5AvGQC-XVu-_g/s1600/DSC02553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6s_MmFf472151JilPvBlw9BFqgtIBM9Xs19Mh_qblBfEybHcamTwcjHU0Xworw7JCKYysiQq8S99mO-vjVdzzWtHIz7sBmMSn9Ie8F_w09jud2PEfSlyW9ckuT5zdbba5AvGQC-XVu-_g/s400/DSC02553.JPG" width="225" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"> </span></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com2tag:blogger.com,1999:blog-129633051402655986.post-41400516386771137712011-02-08T22:05:00.001+05:302011-02-08T22:06:15.703+05:30Mushroom biriyani, onion raita and couscous halwa<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">It is quite sometime since I blogged :)</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Yesterday I got hands on some very fresh white button mushrooms here and I prepared a lightly spiced rice using them as the main ingredient.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">No one can beat mom in preparing mushroom biriyani. The taste is simply WOW !........Whenever she prepares this dish, the whole house retains the utterly mouth watering aromas of the spiced basmati rice. I have tried this dish several times, to my delight only today was it tasting a little like the one mom used to prepare. Do not get discouraged by me saying this, I had an ingredient missing !!!! It was Garam masala powder. This powdered spice mix enhances the flavour of a dish immensely and caution has to be taken to not add too much of this spice powder to a dish.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I had recently bought a pack of couscous. I prepared it with some veggies, just like the Indian vegetable upma. I had cooked the couscous separately before adding it to the veggies. As soon as the couscous was cooked, I had a taste of it and at that moment I immediately developed a strong liking for it. The taste was very familiar to my taste buds I felt and was thinking what all I can do with it. Today I tried a very popular sweet dish, Rava kesari. But instead of semolina I made it with couscous. It tasted nice. Simple and sweet :)</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I had quickly noted down what I had done when I was taking my lunch. So here is what I did and you will need the ingredients given below to try out my recipes !</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><u>Mushroom Biriyani</u></b></span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><u>To be (pressure) cooked with 2 cups of water separately</u></span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">White button mushrooms - 250 gms - each quatered</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Red onion, big - 1 - finely chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ginger - 1"x1" piece - finely chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Garlic, big cloves - 5 - finely chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cloves - 2</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cardamom - 1</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cinnamon - 2"x1" piece</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Star anise - 1/2</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salt - 1/2 tsp</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><u>Other ingredients</u></span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Basmati rice - 1 cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Red onion, big - 1 - thinly sliced</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ginger-garlic paste - 1 1/2 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mint leaves, small - 15</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cinnamon - 1"x0.5" piece</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cloves - 4</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Shah jeera - a pinch</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Asafoetida - a pinch</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Oil - 1 tbsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ghee / Clarified butter - 1 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salt - 1/2 tsp</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I assume that as told the ingredients to be separately cooked are cooked and kept ready. The cooked mushroom and spice mixture must be strained and separated from the water. Reserve this stock for adding later.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Heat the oil and ghee in a thick bottomed vessel / pan. Add in the whole spices and asafoetida, fry for 10 secs. Add the ginger-garlic paste and fry for almost a minute.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Add the sliced onions and fry till they are transluscent. Now add the chopped mint leaves to it and fry for a minute.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Now add the cooked mushroom spice mixture and rice, mix well. Add in the reserved stock (I used 1 1/2 cups of stock for 1 cup rice). Add salt, bring it to a boil and then reduce the flame and cook it on low heat till done or else, if you have electric stove like me you can pressure cook the rice mixture by transferring it to a container that can be put inside the cooker and cooked (There lot of ways to cook the rice). Sprinkle some chopped corriander leaves and serve.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Serve hot with raita or kuruma.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dk96tjqRlEPVc1rpYOaaYm1yiNAHrlwN7HEc5UBMevJ0kIzaIh3WI6ADAuz3IKyDd-I8rfKTIjwg1B7AMxol7X_98J8tEWVE5_cVeKOmrvKj4GgopVux5W3aOubluTAcDPKuTgRgKekP/s1600/DSC02562.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2dk96tjqRlEPVc1rpYOaaYm1yiNAHrlwN7HEc5UBMevJ0kIzaIh3WI6ADAuz3IKyDd-I8rfKTIjwg1B7AMxol7X_98J8tEWVE5_cVeKOmrvKj4GgopVux5W3aOubluTAcDPKuTgRgKekP/s400/DSC02562.JPG" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This recipe serves 4 persons with one another maincourse dish (like roti and a dry sabji). For 2 people it might get a bit monotonus.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><u>Onion raita</u></b></span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Red onion, small - 1 - finely chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Corriander - 3 sprigs - chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Curd / Yoghurt - 3/4 cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Water - 1/4 cup (I added water since the curd was too thick)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">salt - 1/3 tsp (always taste before adding)</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. In a bowl mix in all the ingredients and serve as an accompaniment with spiced rice or parathas.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpReRkKhUU7SUOaiHLXOxSez_mAoVAKBX85Xgc2aW7VCJy8pBa8GUnMdyhLRW8Nmdd9Hrkl980EzcjrDq4S96kynJVzETbKh52xcih_Dv7jEZxNRC31aLAaYQbTKuT3QFFxWtBAhZ3Bh5/s1600/DSC02567.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigpReRkKhUU7SUOaiHLXOxSez_mAoVAKBX85Xgc2aW7VCJy8pBa8GUnMdyhLRW8Nmdd9Hrkl980EzcjrDq4S96kynJVzETbKh52xcih_Dv7jEZxNRC31aLAaYQbTKuT3QFFxWtBAhZ3Bh5/s400/DSC02567.JPG" width="400" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><u>Couscous halwa</u></b></span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Couscous - 1/2 cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Raw cane sugar or any other sugar - 3/8 cup (the raw cane sugar is not the Indian jaggery)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Milk - 3/8 cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Water - 1/4 cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Almonds - 4 - chopped</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cashews - 4 -broken</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Dry grapes (kismis) - 10</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ghee / Clarified butter - 1 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cardamom - 3 pods - powdered</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salt - a pinch</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Heat a pan with ghee, fry the cahews till golden and the dry grapes till they puff up. Immediately add the couscous and fry for 2 minutes.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Add the sugar, salt, chopped almonds, milk, water and powdered cardamom. Mix well. Bring to boil and close with the lid and cook till done.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Serve the couscous halwa warm or cold.</span></div><span style="font-size: small;"><br style="font-family: "Trebuchet MS",sans-serif;" /></span><br />
<div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cPX9HVXF5NYQkQO64vrzmTBzXELrVOA311CpvVZ1AdZ8JWJqlQW8tNxi5jzUK0tCSGzt4GakoSLr_CZ0TpmTqFpG_OelZtR3pITIx6N44q-b15PFWU-Qgfejjj7thn6QtuCdIzCqhzZx/s1600/DSC02559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cPX9HVXF5NYQkQO64vrzmTBzXELrVOA311CpvVZ1AdZ8JWJqlQW8tNxi5jzUK0tCSGzt4GakoSLr_CZ0TpmTqFpG_OelZtR3pITIx6N44q-b15PFWU-Qgfejjj7thn6QtuCdIzCqhzZx/s400/DSC02559.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Some glimpses of my today's lunch :) </span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtAG9gBOXk-R0FoFWGG2Jme8j67iXTr91Ze0t8JU4PVpt3S4bJ-1-iD7ceW2VvSiXCdWFfrfY4aVAIVs9K1KlT9byfqQdh8Sp8YExTcvVor4lRRiAINLGpKwJp0Av_LSzaVJn3nXAn4wB/s1600/allitemspic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVtAG9gBOXk-R0FoFWGG2Jme8j67iXTr91Ze0t8JU4PVpt3S4bJ-1-iD7ceW2VvSiXCdWFfrfY4aVAIVs9K1KlT9byfqQdh8Sp8YExTcvVor4lRRiAINLGpKwJp0Av_LSzaVJn3nXAn4wB/s640/allitemspic.jpg" width="640" /></a></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com5tag:blogger.com,1999:blog-129633051402655986.post-77154566652883518422011-01-27T23:36:00.000+05:302011-01-27T23:36:04.953+05:30Daring bakers Jan 2011 :Chocolate jaconde entremet with saffron rosewater coconut mousse<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is going to be a real tiny post, to say I did try making but did not give it enough time though.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This time at Daring bakers we were challenged to make the <a href="http://thedaringkitchen.com/forums/daring-bakers-january-2011-challenge-biscuit-joconde-imprimeentremet">Biscuit jaconde imprime entremet</a> by <a href="http://astheroshe-accro.blogspot.com/">Astheroshe</a> 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 !)</span></div><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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).</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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 :) ).</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtH1W0GjTFGuuxnrDx5LZJxsion07g8Rf-9HVWivBvXzI34q0TqgqZX80kpaBCGAxKEggq3MBY_jsCAt8WJ70h7xuHE5qXGcfFFdxCy3yl_6Wy7piV13B8LKhEu-bYx71iK-W1dNT3loiK/s1600/DSC02550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtH1W0GjTFGuuxnrDx5LZJxsion07g8Rf-9HVWivBvXzI34q0TqgqZX80kpaBCGAxKEggq3MBY_jsCAt8WJ70h7xuHE5qXGcfFFdxCy3yl_6Wy7piV13B8LKhEu-bYx71iK-W1dNT3loiK/s400/DSC02550.JPG" width="400" /> </a></span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog.</span></div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com9tag:blogger.com,1999:blog-129633051402655986.post-76458355915697526652011-01-26T03:54:00.001+05:302011-01-26T03:55:51.540+05:30Pistachio macarons with strawberry quark<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "Trebuchet MS",sans-serif;">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 !!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">This time at <a href="http://mactweets.blogspot.com/" style="color: #cc0000;">Mactweets</a>, <a href="http://lifesafeast.blogspot.com/" style="color: #674ea7;">Jamie</a> and <a href="http://www.passionateaboutbaking.com/" style="color: #674ea7;">Deeba</a> 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.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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 !</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Ahem ..... Ok...... now going on to the recipe !</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><u><b>Pistachio macarons</b></u></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1 Egg white (36 gms) from a small egg, aged for a little over 24 hours</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Fine granulated sugar - 12 gms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Icing sugar - 80 gms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Almonds - 22 gms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Pistachios - 22 gms</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. In a clean bowl start beating the egg white at low speed, slowly increase the speed.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Pulse the nuts and icing sugar in a mixer. Sift to break the lumps.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">5. Pipe out the batter onto baking paper, let it rest for 30 mins to form skin.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">6. Preheat the oven at 160 degrees C, bake the macarons for 10 mins or till done.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">7. Cool and slide the shells of the baking paper.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><u><b>Strawberry quark</b></u></span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Quark, hung for 3 hours - 200 gms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Icing sugar - 4 tsps</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Vanilla sugar - 2 tsps</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Strawberry, 1 big - 25 gms</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Take the hung quark in a bowl, mix it few times to make it soft. I used a spatula to mix it.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Add the vanilla sugar and the icing sugar, and keep mixing till you get a smooth mixture.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">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.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">et Voila !</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoXqsY8SDzA3taIYr6IvMZKTQKY7sXP0Vf1bGkNDpAaXCKTpwdTCU0bfLO9k13egIPQksVSnnetjU74XRrYiW0YiTOJxBMM08e8razeR9xx9JVo7XdmXuoPygiV5S3KYNuOZCfOavoad_/s1600/DSC02525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLoXqsY8SDzA3taIYr6IvMZKTQKY7sXP0Vf1bGkNDpAaXCKTpwdTCU0bfLO9k13egIPQksVSnnetjU74XRrYiW0YiTOJxBMM08e8razeR9xx9JVo7XdmXuoPygiV5S3KYNuOZCfOavoad_/s400/DSC02525.JPG" width="225" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQY2uiF_F4rtGBxuOkL-4Quk_MtCarcZ_carq4-yPv7yNRuXqL8zqt_N0IKif6C2tRqn5d8_-XZX5gcO_kJqlrAK1YcCSBEq535rsbwxLE_9UaJuGmcHzd_GEbGhrgTx55mNs1RJO6yT13/s1600/DSC02527.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQY2uiF_F4rtGBxuOkL-4Quk_MtCarcZ_carq4-yPv7yNRuXqL8zqt_N0IKif6C2tRqn5d8_-XZX5gcO_kJqlrAK1YcCSBEq535rsbwxLE_9UaJuGmcHzd_GEbGhrgTx55mNs1RJO6yT13/s400/DSC02527.JPG" width="225" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafKiiBw4feyBXmzv4pv9Y3g_pzzVxoCSjsxO6O8w0677j1oZL0vL5Z8cZPFuSkLKfzyNOue-dsx0mhfKc1h6cdshyphenhyphen1J0xSJEvc4QbDdc_cqGCaBZGTb1MUYx-cA5_ty-BHLH551qTs4Ap/s1600/DSC02538.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgafKiiBw4feyBXmzv4pv9Y3g_pzzVxoCSjsxO6O8w0677j1oZL0vL5Z8cZPFuSkLKfzyNOue-dsx0mhfKc1h6cdshyphenhyphen1J0xSJEvc4QbDdc_cqGCaBZGTb1MUYx-cA5_ty-BHLH551qTs4Ap/s400/DSC02538.JPG" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1aOGUoWsQSss5x_BzNO5AF6hhLbE_DNWX6OS3bAfGj1Bq9OSsp9F-8wrRxcTg9aBTFDL5Naa5zs1n8QYpXQnL2ZRFA4KRBNripKb3K64thXTXRSbCZMPkid42RHWC9tiGRjlF0pSjVS7/s1600/DSC02543.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1aOGUoWsQSss5x_BzNO5AF6hhLbE_DNWX6OS3bAfGj1Bq9OSsp9F-8wrRxcTg9aBTFDL5Naa5zs1n8QYpXQnL2ZRFA4KRBNripKb3K64thXTXRSbCZMPkid42RHWC9tiGRjlF0pSjVS7/s400/DSC02543.JPG" width="247" /></a> </div><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Trebuchet MS",sans-serif;"><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I just cross over my fingers for some good luck the next time I bake macarons and write.....</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">A macaron ode for GOOD LUCK</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Macarons oh beautiful macarons....</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">why do you have to be so tricky to make my dear macarons,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">would you just give me a chance to master you,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">would you just make me dance with happy feet,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">would you just melt in my mouth with all your sweetness,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">this time wish me GOOD LUCK to make you oh you glamorous sweetie !!!!</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br />
I really hope I get lucky the next time.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Thanks for visiting my blog :)</span></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com11tag:blogger.com,1999:blog-129633051402655986.post-73116753419959457632011-01-17T17:52:00.000+05:302011-01-17T17:52:15.453+05:30Carrot kuruma / Kuruma de carottes / Karotten kuruma<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Back after a long break !!!!</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;">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 !!</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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 !!</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">There is some pleasure in knowing that I still can prepare decent tasting dishes three times a day !</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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 :)</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><u>Ingredients:</u></b></span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Carrots - 500 gms, cut in to 2 inch long thick sticks</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Onions, big - 1, sliced - 130 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Tomato, medium - 1, sliced - 120 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Turmeric powder - 1/4 tsp</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><u>For the kuruma paste:</u></span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Dry grated coconut - 3 tbsps (It must not smell of coconut oil)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Green chilli, small - 1</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Poppy seeds - 1/2 tsp</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><u>For the seasoning:</u></span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cloves - 2</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cinnamon - 1 inch piece</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cumin - 1/2 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Green cardamom - 1</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Asafoetida - a big pinch</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Oil - 1 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span><span style="font-size: small;"><b><u>Method:</u></b></span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Make a close to smooth paste using all the kuruma paste ingredients. Keep aside.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. When the onions turn transluscent, add the carrots and turmeric, fry for 4 - 5 mins.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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.)</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Serve this dish with rotis.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93MOthwXQGjCoGjf9wtnZn9_ZTqzv5WXKtKL3NaEcOFi04suvqf4RHY682FBNVIzySd2NLfYqcaUyGEExZ8cW6iVQ_sO6THPD6QcYOyPNSpmmYWHYwPAGUkeNoJ80L1nOKnl89Z1YqS0V/s1600/DSC02521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi93MOthwXQGjCoGjf9wtnZn9_ZTqzv5WXKtKL3NaEcOFi04suvqf4RHY682FBNVIzySd2NLfYqcaUyGEExZ8cW6iVQ_sO6THPD6QcYOyPNSpmmYWHYwPAGUkeNoJ80L1nOKnl89Z1YqS0V/s640/DSC02521.JPG" width="640" /></a></span></div><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Je vais essayer d'<span class="clickable"><span class="hw">éc</span></span></span><span style="font-size: small;">rire en Français</span><span style="font-size: small;">. C'est mon premier essai :)</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><b><u>Ingr<span class="clickable"><span class="hw">é</span></span></u></b></span><span style="font-size: small;"><b><u>dients:</u></b></span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Carottes - 500 gms, coup<span class="clickable"><span class="hw">ée en b</span></span></span><span style="font-size: small;">âtons de 2 pouces</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Oignons, gros - 1, </span><span style="font-size: small;">coup<span class="clickable"><span class="hw">ée en lamelles (pas tr</span></span></span><span style="font-size: small;">è<span class="clickable"><span class="hw">s fine) - 130 gms</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="clickable"><span class="hw">Tomates, moyen - 1, </span></span></span><span style="font-size: small;">coup<span class="clickable"><span class="hw">ée en lamelles (pas tr</span></span></span><span style="font-size: small;">è<span class="clickable"><span class="hw">s fine) - 120 gms</span></span></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><span class="clickable"><span class="hw">Curcuma (poudre) - 1/4 </span></span> cuillères à café</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><u>Pour la pâte de kuruma:</u></span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Noix de coco r</span><span style="font-size: small;">âp<span class="clickable"><span class="hw">ée</span></span></span><span style="font-size: small;"> (seche) - 3 cuillère à soupe</span><span style="font-size: small;"> (Il ne doit pas sentir l'huile de noix de coco)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Piment vert, petit - 1</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Graines de pavot - 1/2 cuillères à café</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><u>Pour l'assaisonnement:</u></span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Clou de grifoles - 2</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cannelles - pi</span><span style="font-size: small;">èce d'un</span><span style="font-size: small;"> pouce</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cumin - 1/2 cuillères à café</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cardamon vert - 1</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Asafoetida (Ferule Asafoetida)</span><span style="font-size: small;"> - une grosse pincé</span><span style="font-size: small;">e</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Huile - 1 cuillères à café</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><u><b>Méthode:</b></u></span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Faire une </span><span style="font-size: small;">p</span><span style="font-size: small;">âte</span><span style="font-size: small;"> presque fine avec tous les ingrédients de </span><span style="font-size: small;">la p</span><span style="font-size: small;">âte de kuruma</span><span style="font-size: small;">. La mettez à l'écart.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Chauffez une poêle avec l'huile</span><span style="font-size: small;">, mettez les épices d'assaisonnement.</span><span style="font-size: small;"> Les faire sauter pour 10 secs. Ajoutez les oignons et les faire sauter jusqu'ils sont presque transparent.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Maintenant, ajoutez des carottes et curcuma, les faire sauter pour 4 - 5 mins.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Ajoutez la </span><span style="font-size: small;">p</span><span style="font-size: small;">âte</span><span style="font-size: small;">, tomates et sel. Mélanger bien et les cuire fermer avec un couvercle pour 2-3 mins jusqu'a quand les tomates sont cuite.</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">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).</span></div><span style="font-family: "Trebuchet MS",sans-serif; font-size: small;"><br />
</span><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Servir ce plat avec les pain Indiennes (rotis).</span><br />
<span style="font-size: small;"> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwuR9r_hh5Qjq65_1S5hr3qJgmTq50mKHVY9cx51sys4-fQZXcRC0H2s1FwLUgDWBerQrgcwIr8zz1_59BRPQb9-4k8AM8M4WtQnIoRpmwHhf2u_UDC8lw3O0w0H5kttb3lWs9_TxkCtK/s1600/DSC02518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGwuR9r_hh5Qjq65_1S5hr3qJgmTq50mKHVY9cx51sys4-fQZXcRC0H2s1FwLUgDWBerQrgcwIr8zz1_59BRPQb9-4k8AM8M4WtQnIoRpmwHhf2u_UDC8lw3O0w0H5kttb3lWs9_TxkCtK/s640/DSC02518.JPG" width="640" /></a></span></div><span style="font-size: small;"> </span><br />
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<span style="font-size: small;">Ich probiere zu schreiben im Deutsch. Mein erst versuch :)</span><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><u><b>Zutaten:</b></u></span><br />
<span style="font-size: small;"><br />
</span><span style="font-size: small;">Karotten - 500 gms,</span><span style="font-size: small;"> 2 inch langen dick st<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ö</span></span><span class="clickable"><span class="b"><span class="stsh">̣</span>cke</span></span></span><span style="font-size: small;">n geschnitten</span><br />
<div><span style="font-size: small;">Zwiebel, gro<span class="clickable"><span class="tr">ße</span></span></span><span style="font-size: small;"> - 1, in scheiben geschnitten - 130 gms</span></div><div><span style="font-size: small;">Tomaten, mittel </span><span style="font-size: small;">gro<span class="clickable"><span class="tr">ß</span></span></span><span style="font-size: small;"> - 1, </span><span style="font-size: small;">in scheiben geschnitten</span><span style="font-size: small;"> - 120 gms</span></div><div><span style="font-size: small;">Kurkuma (pulver) - 1/4 <span class="clickable"><span class="ct"><span class="tr">teelöffel</span></span></span></span></div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;"><u>F<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ü</span></span>r die kuruma paste:</u></span></div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;">Kokosraspel - 3 <span class="clickable"><span class="ct"><span class="tr">Servierlöffel</span></span></span></span><span style="font-size: small;"> (Es mu<span class="clickable"><span class="tr">ß</span></span></span><span style="font-size: small;">t keinen duft von kokos<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ö</span></span><span class="clickable"><span class="tr">l haben</span></span></span><span style="font-size: small;">)</span></div><div><span style="font-size: small;">Gr<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ünem</span></span></span><span style="font-size: small;"> chilli, klein - 1</span></div><div><span style="font-size: small;">Mohnsamen - 1/2 <span class="clickable"><span class="ct"><span class="tr">teelöffel</span></span></span></span></div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;"><u>F<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ü</span></span>r die w<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ürze</span></span>:</u></span> </div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;">Ge<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ürznelken</span></span></span><span style="font-size: small;"> - 2</span></div><div><span style="font-size: small;">Zimt - 1 inch st<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ück</span></span></span></div><div><span style="font-size: small;">Kreuzk<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ümmel</span></span></span><span style="font-size: small;"> - 1/2 <span class="clickable"><span class="ct"><span class="tr">teelöffel</span></span></span></span></div><div><span style="font-size: small;">Gr<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">üne </span></span></span><span style="font-size: small;">Kardamom - 1</span></div><div><span style="font-size: small;">Asafoetida (Stinkendes steckenkraut)</span><span style="font-size: small;"> - eine gro<span class="clickable"><span class="tr">ße</span></span></span><span style="font-size: small;"> prise</span></div><div><span style="font-size: small;"><span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">Ö</span></span></span><span style="font-size: small;">l - 1 <span class="clickable"><span class="ct"><span class="tr">teelöffel</span></span></span></span></div><div><span style="font-size: small;"><br />
</span><span style="font-size: small;"><b><u>Methode:</u></b></span></div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;">1. Zermahlen die kuruma zutaten.</span></div><div><span style="font-size: small;"><br />
</span></div><div><span style="font-size: small;">2. Machen eine Pfanne hei<span class="clickable"><span class="tr">ß mit </span></span><span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">Ö</span></span></span><span style="font-size: small;">l, <span class="clickable"><span class="tr"></span></span></span><span style="font-size: small;">f<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ügen Sie die W</span></span><span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ürze zutaten</span></span></span><span style="font-size: small;">. Braten f<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ür 10</span></span></span><span style="font-size: small;"> secs. Jetzt, <span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">fügen Sie die Zwiebel</span></span></span><span style="font-size: small;"> und braten bis wann das ist fast durchsichtig.</span></div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;">3. F<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ügen Sie die karotten und kurkuma, braten sie f</span></span><span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ür 4-5 minuten.</span></span></span></div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;">4. Jetzt, f<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ügen Sie die kuruma paste</span></span></span><span style="font-size: small;">, tomaten und salz. Verr<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ühren gut</span></span></span><span style="font-size: small;">, schlie<span class="clickable"><span class="tr">ßen</span></span></span><span style="font-size: small;"> mit ein deckel und kochen f<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ür 2-3 minuten bis wann die tomaten sind gekocht.</span></span></span></div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;">5. In diesem stadium die karotten sind noch roh, Sie k<span class="clickable"><span class="ct"><span class="tr">önnen f</span></span></span><span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ügen wasser und kochen die kuruma oder Sie </span></span></span><span style="font-size: small;">k<span class="clickable"><span class="ct"><span class="tr">önnen kochen die kuruma in einem Schnellkochtopf.</span></span></span></span></div><span style="font-size: small;"><br />
</span><div><span style="font-size: small;">Serviren diesem gericht mit Indisches brot (rotis).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCi2iKPRukW-vhJFKRKnFCA2UUmkwzzEijp_p3J1lGNsn6uhQLz-PTXvOurcpaptFnTXH9o9o-IkvHxLW-9aDYp7T-omQd0xDCSKTKtHVKJFP9YYw4yzZYEliNfCcjWoAyGCyxYAEY0uB3/s1600/DSC02517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCi2iKPRukW-vhJFKRKnFCA2UUmkwzzEijp_p3J1lGNsn6uhQLz-PTXvOurcpaptFnTXH9o9o-IkvHxLW-9aDYp7T-omQd0xDCSKTKtHVKJFP9YYw4yzZYEliNfCcjWoAyGCyxYAEY0uB3/s640/DSC02517.JPG" width="640" /></a></span></div><span style="font-size: small;"><br />
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<span style="font-size: small;">Thanks for visiting my blog :)</span><br />
<span style="font-size: small;">Merci pour votre visite :)</span><br />
<span style="font-size: small;">Danke f<span class="short_text" id="result_box" lang="de"><span class="hps" title="Click for alternate translations">ür Ihrem besuch :)</span></span></span></div><div><span style="font-size: small;"><br />
</span></div></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com2tag:blogger.com,1999:blog-129633051402655986.post-62262681521697720472011-01-02T15:23:00.002+05:302011-01-02T15:26:36.732+05:30Happy New Year !!!!!<div style="font-family: "Trebuchet MS",sans-serif;">I wish all of you a very lovely year filled with happiness, health, joy and tasty food :)</div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">Good Luck to all those whose are starting something new !</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
I don't believe in taking "oaths" because it is like a rule that is meant to be broken ........giggle **</div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">I do believe that, if you make up your mind to do something you do it anytime of the year.</div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">With every year there are always somethings new, surprising, exciting, happy, sad, confusing and yet so many nice and enjoyable things that come.</div><br />
<div style="font-family: "Trebuchet MS",sans-serif;">I end this post, by saying that I look forward to every new year that comes......</div><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">Thanks for visiting my blog :)</div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com0tag:blogger.com,1999:blog-129633051402655986.post-39058097083269206602010-12-27T03:12:00.000+05:302010-12-27T03:12:38.277+05:30Daring bakers challenge Dec 2010 - Stollen<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">After lot of thinking, I finally finished my second daring bakers challenge. I was thinking whether to do this month's challenge or not, because there was already lot of baking that was going on here at home. Mostly for the Christmas gifts</span><span style="font-size: small;"> :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">(I really hope that they enjoyed it .......)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Two days back I finished baking the stollen late after we had finished eating dinner. I made it eggless, shaped it in the traditional shape and I made only 1/6 th of the original recipe....yes I did scale down all the ingredients !</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I wasnt so happy about the result, the bread was eatable, a bit dry and it looked like I should have shaped it into a loaf.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So below are the ingredients that I used to make the stollen,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> <span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> All purpose flour - 130 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Luke warm water - 10 ml + 30 ml</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Active dry yeast - 4 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Milk - 40 ml</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mascarpone cheese - 25 gms (I used this in place of butter)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Raw cane sugar (brown sugar) - 20 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> Salt - 1/8 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cinnamon powder - 1/8 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Orange zest - 2 pinches</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Vanilla extract - 2/3 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mixed nuts (walnuts, almonds & cashewnuts) - 35 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cranberries, dry - 10 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Kirsch wasser (cherry liqueur) - 1/2 tbsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Method :</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> <span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> 1. Sprinkle the yeast over the luke warm water and let it stand for 5 mins and then stir to dissolve the yeast.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Soak the cranberries in the kirsch wasser, keep aside.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Heat the milk and 30 ml water in a pan, and stir in the mascarpone cheese to dissolve in it. Once all the mascarpone dissolves remove the pan from heat and let the temperature of the mixture reduce to luke warm.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Mix in flour, sugar, salt, cinnamon powder and orange zest in a big bowl.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5. Mix in the vanilla extract and dissolved yeast into the milk-water-mascarpone cheese mixture, mix well.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6. Mix in the above liquid mixture into the dry ingredients and mix into a soft dough. It should not be sticky. Knead the dough for 6-8 mins, till the nuts or cranberries fall off the dough.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">7. Apply oil to the dough and let it rest for 2 hours in a bowl covered with moist cloth or cling film.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">8. Punch the dough down and the roll it into a rectangle and then start rolling from one side and make a wreath by joining the ends. Make cuts using a pair of scissors.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">9. Let this dough rest for another 2 hours loosely covered with plastic wrap.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">10. Preheat the oven at 180°C and bake for 12 minutes and then turn the tray 180 degrees and bake it for another 15 minutes till done.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_-EYAaAvx9KgM2R0Z9dYK4HW10g0w1-TAhWDyp8NRFPbZ0aMRKL-EFOhLqIQYlE1zF3mbowwqxNo2E0vfZsqPtTx1XR8SF8J6dbhGuu4wipEc3eBoRSxuk567Iz3_NfbxPS0pwxp5FsE/s1600/DSC02338.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG_-EYAaAvx9KgM2R0Z9dYK4HW10g0w1-TAhWDyp8NRFPbZ0aMRKL-EFOhLqIQYlE1zF3mbowwqxNo2E0vfZsqPtTx1XR8SF8J6dbhGuu4wipEc3eBoRSxuk567Iz3_NfbxPS0pwxp5FsE/s640/DSC02338.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkmkTtMpg7cGrcrjKkeYUlKkIll93nYnkG42kRs1JCgrJlyx2izSgAHKXQjEhIh-iasceVa4smltqZxebcE-TMrdmHG_LgW0euUHjeLCUujUIN_-hyoVN11xOlS9m6XLfa8PKnNRc4LZa/s1600/DSC02340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfkmkTtMpg7cGrcrjKkeYUlKkIll93nYnkG42kRs1JCgrJlyx2izSgAHKXQjEhIh-iasceVa4smltqZxebcE-TMrdmHG_LgW0euUHjeLCUujUIN_-hyoVN11xOlS9m6XLfa8PKnNRc4LZa/s640/DSC02340.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com0tag:blogger.com,1999:blog-129633051402655986.post-54286182532881027992010-12-25T17:03:00.001+05:302010-12-28T01:23:10.097+05:30Cumin Macarons - Raspberry rosewater cardamom chocolate ganache<div style="font-family: "Trebuchet MS",sans-serif;">Cheers !!!! to all the people who never give up in spite of facing several failures :)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This is so apt for someone trying to make macarons :P</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">One day, I found these "glamorous" looking photos of a dessert on one of the food blogs, it was neither a cookie nor a cake. Something so different, that tempted me to give it a try (to make it !).</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I say glamorous because, it looks so attractive with the colour combinations of the shell and the filling / ganache. It tempts you to just come and have a little bite...... I will melt away in you mouth it says.....hehe</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">The more and more I read about it, the more I was lured to making it. I have made it for 3 times till now. The first time I made it I had not read so much, I did not realise that I had to age the egg whites (very stupid of me indeed !!!!). I used the fresh ones and even thought the taste was fine, they were flat and it had a shell but the bottom were like spread and basically flat big feet !</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">My husband and myself had named it flop-a-rons :P (to get rid of the disappointment and have some fun).</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">I then did read quite a lot about macarons and how to prepare them from different blogs and websites. It was so very helpful to me. There is a whole lot of people out there making macarons and posting it every month at the <a href="http://mactweets.blogspot.com/" style="color: #cc0000;">mactweets</a>. The blog was started by <a href="http://lifesafeast.blogspot.com/" style="color: #cc0000;">Jamie</a> and <a href="http://www.passionateaboutbaking.com/" style="color: #cc0000;">Deeba</a>. They come up with different themes every month for the macarons.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Here is my partially successful 3rd attempt at preparing macarons. I came up with my own proportions. With these proportions, it is not necessary for the macarons to dry for more than 10 mins it looked like. More than that and the macarons had big flat feet.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">This is what I used,</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Egg whites - from 2 large eggs, aged for 5 days in the refrigerator and 24 hours at room temperature - 76 gms</div><div style="font-family: "Trebuchet MS",sans-serif;">Almonds, peeled - 110 gms</div><div style="font-family: "Trebuchet MS",sans-serif;">Powdered sugar - 170 gms</div><div style="font-family: "Trebuchet MS",sans-serif;">Granulated sugar - 30 gms</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1. Beat the egg whites in a clean bowl, till thick & frothy.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2. Gradually add the granulated sugar and beat until the mixture turns into a thick glossy meringue (like a shaving foam).</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">3. Pulse together the powdered sugar and almonds. Sift thr powder to remove any lumps.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">4. Fold in the powdered ingredients into the meringue in three parts. Fold till the mixture flattens after falling and till it flows back in thick ribbons.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">5. Pipe out the macarons on the baking sheets and leave them to dry for around 15 - 20 mins till the top does not stick to your finger.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">6. Preheat the oven at 140 degrees C and bake the macarons for 10 - 15 mins depending on their size.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><u>Raspberry rosewater cardamom chocolate ganache</u></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">Looks like too many things in a one ganache, but I had an idea how it might taste at the end. It did taste like that (I knew that I will not exactly prefer having so many things in one ganache, But hey unless you try out how does one learn !)</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">You need,</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">White chocolate - 100 gms</div><div style="font-family: "Trebuchet MS",sans-serif;">Dark chocolate (80% cocoa) - 60 gms</div><div style="font-family: "Trebuchet MS",sans-serif;">Raspberries - 150 gms</div><div style="font-family: "Trebuchet MS",sans-serif;">(I know I used too much, the amount used can be reduced if you are daring to try this recipe :P )</div><div style="font-family: "Trebuchet MS",sans-serif;">Powdered sugar - 2 tbsps</div><div style="font-family: "Trebuchet MS",sans-serif;">Cardamom, powdered - 2<br />
Rose water - 1 tbsp</div><div style="font-family: "Trebuchet MS",sans-serif;">Heavy cream (35% fat) - 5 tbsps</div><div style="font-family: "Trebuchet MS",sans-serif;">Sea salt - a pinch</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">1. In a pan pour the cream and heat it till you start seeing the vapours at this stage switch off the heat and add the cardamom powder. Stir well.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;">2. Remove the pan of the heat and add the chocolate, raspberries, powdered sugar and sea salt. Stir all well, let the mixture cool. Refrigerate it overnight and use it the next day.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifT2fpwhhhOtIWyqhDKC08YKUDzD_k1EYD3_978xKr5vwT1D0qNl9M47tkr_0CaUFULJLHcXzmdsAvIfjTDmOod9CAnDJu1X-v-Gz4smhW2qYrZpvjGLdxLKmHHc05TTzPL76GMiBzh4XI/s1600/DSC02314.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifT2fpwhhhOtIWyqhDKC08YKUDzD_k1EYD3_978xKr5vwT1D0qNl9M47tkr_0CaUFULJLHcXzmdsAvIfjTDmOod9CAnDJu1X-v-Gz4smhW2qYrZpvjGLdxLKmHHc05TTzPL76GMiBzh4XI/s640/DSC02314.JPG" width="360" /></a></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">We did like the taste of the complete sandwiched macarons.</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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</div><div style="font-family: "Trebuchet MS",sans-serif;">I still am on the quest to preparing the perfect macarons, Wish me Good Luck !</div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
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Thanks for visiting my bog :)</div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com6tag:blogger.com,1999:blog-129633051402655986.post-9239398849304206992010-12-23T23:56:00.005+05:302011-03-09T17:42:59.099+05:30Pizza - Baked aubergine and onion pizza<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "Trebuchet MS",sans-serif;">Pizza .......hmmm I have made it from scratch for like 3 times in my life. This time the pizza came out well ...yaay !!!! ahem ..... excuse me, just got a bit excited.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Bread is a bit tricky to make. Baking is new to me, I will not say completely but it is. I wanted to prepare pizza exactly for 2 persons and voila !..I had it,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">- I scaled down all the ingredients</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">- Changed the steps of baking, because I do not have a pizza stone and the pizza was not quite having the taste.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">and I did get a decent pizza. Finally !!!!</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">I did everything by hand, no machine !</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><b><u>Basic pizza dough</u></b> - For 2 pizzas(thin crust) - 27 x 18 cm</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">All purpose flour - 200 gms plus dusting</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Salt - 1/3 plus 1/4 tsp (we will use it together, easier for measurement)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Active dry yeast - 1/3 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Olive oil - 1 tbsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Water, chilled - 140 ml</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Sugar - 1 tsp</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Mix all the dry ingredients together and then pour in the oil-water mixture and combine to a sticky dough.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Knead till the dough is smooth, it leaves the sides and sticks only to the bottom of the bowl. The resulting dough should be springy, elastic and sticky.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Divide the dough into 2 equal parts with oiled hands and pat it into 1/2 inch thick discs. Place the dough in a plate or bowl and cover the dish with a plastic wrap and let the dough rise for 2 hours.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4. Prepare the cake form or brownie form (this is what I used) oil it and flour it lightly, just like you would prepare for a cake.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">5. Take one of the discs and place it at the center of the brownie form and start flattening the disc from the middle and slowly fill the mould uniformly with a thin layer of the pizza dough. Dont worry if it tears just try to combine it with the thicker part of the spread pizza dough and correct it.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">6. After flattening the pizza dough, poke it with a fork all over, helps the crust not bubble up all over.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">7. Preheat the oven </span><span style="font-family: "Trebuchet MS",sans-serif;"> at 260</span><span id="fullpost" style="font-family: "Trebuchet MS",sans-serif;">°C </span><span style="font-family: "Trebuchet MS",sans-serif;">for 45 minutes before baking.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">8. Mine is a 23 lt oven with air circulation. So I baked the pizza in the following way,</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">- 4 minutes lowest rack</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">- 4 minutes last but one rack</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">- 20 minutes with the topping in the last but one rack</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;"><b><u>Pizza sauce</u></b> - for 4 pizzas (27 x 18 cm)</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Tomatoes, ripe and red, chopped - 400 gms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Red onion, finely chopped - 130 gms (2 medium sized)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Garlic, finely chopped - 20 gms (5 cloves)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Cinnamon stick - 1.5 inch</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Bay leaf - 1</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Olive oil - 1 tbsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Mint leaves - 10</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Water - 1/2 cup</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Pepper powder (coarse) - 1/4 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Chilli flakes - 1/2 tsp</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Heat oil in a pan, add the cinnamon, bay leaf and garlic fry till you start seeing few specks of golden brown garlic pieces.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Now, add the onions and fry till they are transluscent. At this stage add the tomatoes, mint leaves, salt, pepper powder, chilli flakes. Close the pan and cook till the tomatoes get mashed by the back of the spatula. Now, add the water and simmer the sauce on slow heat till you achieve the spreadable pizza sauce consistency, this takes around 15 - 20 minutes.</span><br />
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<b><span style="font-family: "Trebuchet MS",sans-serif;"><u>Baked Aubergine</u></span></b><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Aubergine - 400 gms (1 big)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Olive oil - 2 tbsps</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Sea salt - 3 pinches</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Pepper powder (coarse) - 1/3 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Italian dried herb mix - 1/4 tsp</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">1. Preheat the oven at 220</span><span id="fullpost" style="font-family: "Trebuchet MS",sans-serif;">°C.</span><br />
<br />
<span id="fullpost" style="font-family: "Trebuchet MS",sans-serif;">2. Cut the aubergine into 1/2 inch thick roundels, drizzle the oil, sprinkle the sea salt, pepper powder and Italian dried herb mix and mix well to coat all the roundels.</span><br />
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<span id="fullpost" style="font-family: "Trebuchet MS",sans-serif;">3. Place each of the discs on a baking tray covered with aluminium foil. Bake for 13-16 minutes till they turn a deep golden colour.</span><br />
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<span id="fullpost" style="font-family: "Trebuchet MS",sans-serif;">Assembling the pizza for final baking,</span><br />
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<span id="fullpost" style="font-family: "Trebuchet MS",sans-serif;">1. Spread the required amount of sauce on the partially cooked pizza base, sprinkle some cheese (I used only mozzarella) over the sauce and then place the baked aubergine discs and then sprinkle the thinly sliced onions and finally sprinkle some black olives and some more of the cheese.</span><br />
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<span id="fullpost" style="font-family: "Trebuchet MS",sans-serif;">2. Bake for 20 minutes at the last but one rack.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7JbJSh0vWwqLS9QlmoWqZuWx715Vd9UxPVaZ8fXOfSUdhOeB_HCHmK4ct_k7IFNHLDdFpJlLIVtfACcPOosoXEdu1kLmzSrrXcGrXhitNF_JfjFg_P4lpFjvaNhrB6LnuaKthLXfC0qp/s1600/DSC02273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha7JbJSh0vWwqLS9QlmoWqZuWx715Vd9UxPVaZ8fXOfSUdhOeB_HCHmK4ct_k7IFNHLDdFpJlLIVtfACcPOosoXEdu1kLmzSrrXcGrXhitNF_JfjFg_P4lpFjvaNhrB6LnuaKthLXfC0qp/s640/DSC02273.JPG" width="640" /></a></div><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Thanks for visiting my blog :)</span></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com0tag:blogger.com,1999:blog-129633051402655986.post-90939186067279928242010-12-23T22:46:00.000+05:302010-12-23T22:46:25.761+05:30Colocasia fry - sembu poriyal - arbi fry<span style="font-family: "Trebuchet MS",sans-serif;">This is a continuation of the last blog (Daring cooks challenge). This is one of those very simple tasty dishes.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">This is what we need,</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Colocasia / arbi / sembu - 300 gms</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">dry coconut - 1/8 cup</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">shelled, peeled and dry roasted peanuts - 1/4 cup</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">green chillies - 2 (dont get scared ..... they were not at all spicy, I could just eat them directly !!)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">onion, medium size, finely chopped - 1</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">garlic - 1 big clove, finely grated or even paste will be good (I was lazy :P)</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Cumin seeds - 1/3 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">Corriander powder - 1/3 tsp</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">oil - 1 1/2 tsp </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">salt - to taste</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">method:</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<span style="font-family: "Trebuchet MS",sans-serif;">1. Cook the colocasia, peel it, slice in into roundels and let them dry. Dont try to use them immediately because the dish will become slimy.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">2. Coarse grind the peanuts and dry coconut.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">3. Heat oil in a pan, add the cumin, garlic and slit green chillies; fry for 10 seconds. Add in the onions and fry till the onions are well cooked.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">4. Add the corriander powder and mix. Then add the colocasia mix well, add the ground peanut-coconut mixture. Mix well to coat each of the roundels.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">5. Sprinkle the required amount of salt mix well and serve hot.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">This dish goes well with rotis and rasam rice.</span><br />
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<span style="font-family: "Trebuchet MS",sans-serif;">Thanks for visiting my blog :) </span><br />
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</span>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com0tag:blogger.com,1999:blog-129633051402655986.post-19890228371342919362010-12-14T11:01:00.004+05:302010-12-16T05:14:57.712+05:30The Daring cooks - poach to perfection !<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is my first daring cooks challenge and this is a very quick post.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I made the simple poached egg using the recipe given <a href="http://thedaringkitchen.com/forums/daring-cooks-december-2010-challenge-poach-perfection">here</a> .</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I served it for dinner with herbed garlic-dal rasam (South Indian soup) and <a href="http://en.wikipedia.org/wiki/Colocasia">colocasia</a> fry.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Here is how it looked,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Y14rMv-uYfTvDy8Z9M5Lak-D6Smpr7W7rnmYtAKEg9VsbCjREXU92xFPlUuF-WfUZu5fs0KLjgecaroaAzmWPS7HdMJmeAwrTHMJrfM6nno5YEguBtDK0pK9lt0Mp8VOBuNbR2-CEYxQ/s1600/DSC02281.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Y14rMv-uYfTvDy8Z9M5Lak-D6Smpr7W7rnmYtAKEg9VsbCjREXU92xFPlUuF-WfUZu5fs0KLjgecaroaAzmWPS7HdMJmeAwrTHMJrfM6nno5YEguBtDK0pK9lt0Mp8VOBuNbR2-CEYxQ/s640/DSC02281.JPG" width="640" /></a></span> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com7tag:blogger.com,1999:blog-129633051402655986.post-17512699228189130032010-12-05T21:30:00.000+05:302010-12-05T21:30:43.337+05:30Chocolate Pot au creme with mixed berries (melange de baies)<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">It is snowing, freezing and raining and...... it looks like mother nature is a bit confused......... :P</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The temperatures are ranging anything between -4 to 2</span><span style="font-size: small;">°C here. The wind is chilly, but not quite like last year. I have become so lazy because of all this and I don't even feel like stepping out of the house. Winter is one season that makes every person feel lazy, tired (hey, I am becoming downright lazy now a days ! too bad.....)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Enough of that lazy talk :P.... I have been dreaming food ! (now that is something different ........I mean not so normal in my life). Even though I admit that I am a big time foodie, that is not something I have ever dreamt about, I mean different sorts of combinations just whizzing away like crazy in your head. And you looking for opportunities to test them. Well, I am still in the process of testing those combinations.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">While all this was going on, there were two egg yolks chilling out in the refrigerator. Now I had to do something with them and what a matter of coincidence....... Fanny from <a href="http://www.foodbeam.com/">Food beam</a> had just posted her recipe of <a href="http://www.foodbeam.com/2010/12/02/le-deux-petits-pots-de-creme-au-chocolat/">pot au creme de chocolat</a>. Now, I had to try that recipe !</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The recipe required heavy cream and milk, I had only low fat cream. I was thinking let me try out and see whether it works. It was good. There is something about baking that has fascinated me since I was a child. I had always wanted to own an oven in which I could bake different sorts of dishes, be it sweet or savoury. Here it my first try and my own recipe for pot au creme, It makes 2 portions.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cream 25% - 160 ml</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Egg yolks from 2 large eggs - 2 (37 gms)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Powdered sugar - 1 tbsp (10gms)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mixed berries (I used the frozen ones) - 40 gms</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Bitter sweet chocolate, finely chopped - 65 gms (can be reduced according to taste)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><br />
</div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is the procedure that I followed,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"> </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Preheat the oven at 150</span><span style="font-size: small;">°C and simultaneously also heat some water in a vessel/pan up to when the water starts simmering. Make the two ramekins ready by placing 20 gms of mixed berries in each of it.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Pour the cream in a pan and whisk the egg yolk with the powdered sugar in bowl.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. When the cream starts steaming, remove from heat. Now, slowly increase the temperature of the egg and sugar mixture by adding the hto cream in parts and then mixing everything in. (you do not want to scramble of the egg yolks, take care !)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Now add in the chocolate and mix nicely to dissolve it in the mixture.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5. Place the ramekins in a deep oven proof dish and pour the simmering water upto halfway outside the ramekins. Place the dish in the preheated oven and bake at </span><span style="font-size: small;">150</span><span style="font-size: small;">°C for 30 minutes.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6. After removing from the oven, allow the ramekins to cool completely before refrigerating them atleast for 3-4 hours or overnight before serving them.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com4tag:blogger.com,1999:blog-129633051402655986.post-92223691600613634232010-11-27T18:16:00.004+05:302010-11-30T23:33:21.324+05:30My first DB challenge - Daring Baker's Nov 2010 challenge - Crostata or Pasta frolla - With dates and nut filling<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is my "Premier </span><span class="clickable" style="font-size: small;">défi or Prima sfida" : My first Daring Bakers challenge :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;">All went well (Thank God for that !!!!)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;">I registered in the daring kitchen for both daring bakers and for the daring cooks challenges............FUN ! that is what I thought :) so it was.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;">I was super excited with being accepted in to the daring kitchen for both the challenges. </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;">This daring bakers Nov 2010 challenge was to make "CROSTATA" or "PASTA FROLLA" in Italian. It was hosted by <a href="http://briciole.typepad.com/blog/">Simona</a> from <a href="http://briciole.typepad.com/blog/2010/11/due-crostate.html">Briciole</a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;">She had chosen the Italian dessert Crostata. I have seen these kind of tarts here in the pâtisseries and mostly in the supermarkets in the baked or ready to bake section. I have never done this at home and neither had I tasted a tart till the time I had baked one myself :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;">I used the first recipe version1 of Pasta frolla that Simona had given,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;">We require,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span class="clickable" style="font-size: small;">Superfine sugar - 1/2 cup minus 1 tbsp (150 ml / 100 gms / 31/2 oz)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: center;"><span class="clickable" style="font-size: small;">OR</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">Powdered sugar - a scant 3/4 cup (180 ml / 90 gms / 3 oz)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">Unbleached all purpose flour - 1 3/4 cup (420 ml / 235 gms / 81/4 oz)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">Salt - a pinch</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">Cold unsalted butter, cut into pieces - 1 stick (8 tbsp / 4 oz / 115 gms)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">Lemon zest, grated of 1/2 lemon (I used a bio lemon)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">1 large egg and 1 large egg yolk lightly beaten in a small bowl</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">I made the Pasta frolla by hand ;</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">Method: </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">1. Whisk together Sugar, flour and salt in a bowl.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">2. Rub the cut butter into the flour until it has the consistency of coarse crumbs. I did this in a big mixing bowl.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">3. Make a well in the center of the mounded flour and butter mixture, and pour the beaten eggs into it (reserve about a tsp of the beaten egg mixture for glazing purpose later).</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">4. Add lemon zest to the flour+butter+egg mixture.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">5. Use a fork to incorporate all the liquid into the solid ingredients and then use your fingertips to combine.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">6. Knead lightly just until the dough comes together into a ball.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">7. Shape the dough into a flat disc and wrap in plastic wrap. Place the dough in the refrigerator to chill at least for 2 hours, you can refrigerate the dough overnight (this is what I did ;) ).</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">For preparing the crostata crust, I had blind baked and then I had filled it with the dates and nut filling that I had made.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">I followed the following instructions for blind baking, given for the Crostata di frutta fresca.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span class="clickable" style="font-size: small;">1. Preheat the oven to 175</span><span style="font-size: small;">ºC / 350ºF.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">2. Roll out the batch of pasta frolla and cover the base of the tart pan (I used a disposable cake pan).</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">3. Cut a piece of parchment paper / aluminium foil large enough to cover the bottom of the crust and extend out a bit over the edges of the pan.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">4. You can use pie weights or dry beans to blind bake. Place whatever weights you are using directly over the parchment paper or the aluminium foil in an even layer.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">5. Place the crostata shell in the oven and bake for 20 mins.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">6. Remove the parchment paper or aluminium foil and continue baking for another 5 mins till the border is light golden.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">7. Remove from the oven and cool the crostata shell completely before filling it.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><u>Dates and nut filling</u></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">This is what I used to make the filling;</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Dates, chopped - 3/4 cup</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Peeled almonds, chopped - 1/2 cup + 1 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Milk - 3-4 tbsps</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Clarified butter / ghee - 1 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Poppy seeds, dry roasted - 1 tbsp + 1 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Preparation:</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1. Blend the dates with the milk till you get a not so thick paste.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">2. Heat a pan with 1 tsp of clarified butter / ghee.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">3. Pour the dates and milk paste into the pan and add the chopped almonds. Cook the mixture for around 10 minutes.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">4. The cooked mixture has a bit darker shade than the uncooked paste.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">5. Remove the cooked dates and nut mixture from the pan. Cool it.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Now filling the crostata shell,</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">1. Spread the dates and nut mixture over the shell slowly and carefully, since the date and nut mixture is a bit thick and a little sticky even after it is cooked.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">2. Sprinkle the dry roasted poppy seeds to cover the mixture.</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">VOILA !!!!</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
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</span> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05hWHkpyfbWHS6IFq_Pty9mXMQc6aF-w3UyFrOVGVxScdWmeu3vTyl1IBE8_O7-MH6D1Fk-UOagzET8erdl0NoftKYXcChUI4WeyzlT7t5pCFBKvEI3Ndm3Mzk0cfmD602hdHss-E0IOY/s1600/DSC02131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi05hWHkpyfbWHS6IFq_Pty9mXMQc6aF-w3UyFrOVGVxScdWmeu3vTyl1IBE8_O7-MH6D1Fk-UOagzET8erdl0NoftKYXcChUI4WeyzlT7t5pCFBKvEI3Ndm3Mzk0cfmD602hdHss-E0IOY/s640/DSC02131.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmipwb-3n3zVzWqCKMGzYp3U-250uzCIK1Giuk5Xj11WUCtGXvUnju3uK3e0YTdGVDsPt6l4Jeyv9bUwIz7758EckSwj8Hub2_xtJmfTba-HFjchg7Y_HLgUfcsMkDdhA3_avfGRqZ-NFt/s1600/DSC02144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmipwb-3n3zVzWqCKMGzYp3U-250uzCIK1Giuk5Xj11WUCtGXvUnju3uK3e0YTdGVDsPt6l4Jeyv9bUwIz7758EckSwj8Hub2_xtJmfTba-HFjchg7Y_HLgUfcsMkDdhA3_avfGRqZ-NFt/s640/DSC02144.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cwEvlNpHIEVdtHmh7kDI03YPub6QU3AxmTNe_QpNNIwf3mz9C3qZcgayM6Iy3F569q-MCC5y1huZhVNOSyBNqe5jCBpDFQrQoNGmvSpt-0xXzZER2VnCUezuMeQ45lrXPTBgU3BLOgI1/s1600/DSC02149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3cwEvlNpHIEVdtHmh7kDI03YPub6QU3AxmTNe_QpNNIwf3mz9C3qZcgayM6Iy3F569q-MCC5y1huZhVNOSyBNqe5jCBpDFQrQoNGmvSpt-0xXzZER2VnCUezuMeQ45lrXPTBgU3BLOgI1/s640/DSC02149.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
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</span> </div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">My first Daring bakers challenge completed successfully :)</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;">Thanks for visiting my blog :) </span></div><div style="font-family: "Trebuchet MS",sans-serif; text-align: left;"><span style="font-size: small;"><br />
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</span></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com14tag:blogger.com,1999:blog-129633051402655986.post-89102004169233708712010-11-21T21:36:00.002+05:302010-11-30T23:34:45.513+05:30Kadai vegetables with a twist ....<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is a simple way to mix different vegetables into the same dish.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">I have adapted this recipe from a friend, (long story behind it !!!! :P )</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">So here's what we need,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Aubergine (Eggplant/brinjal) - 1 big</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Green Capsicum - 1 small (Any colour should be good)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Zucchini - 1 medium</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Onion - 1 big</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Ginger-garlic paste - </span><span style="font-size: small;">1 </span><span style="font-size: small;">1/2 tsp </span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cherry tomatoes - 6 (can be substituted by 2 small ordinary tomatoes)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Corriander powder - 2/3 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Chilli powder - 1/3 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Garam masala - 1/3 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Water - 1/4 cup</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Salt to taste</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">The following spices are to be dry roasted and coarsely ground,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mustard seeds - 1/4 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Fenugreek seeds - 1/4 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Fennel seeds - 1/2 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Cumin seeds - 1/2 tsp</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">(Kalonji - 1/4 tsp can also be added)</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Method:</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Slice the brinjal, zucchini and capsicum longitudinally into thin slices as shown below</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kznZrPm-YKGoWJibjVKg8qH_jmMbsVyTf5vPBLTFT4_gXqQ5RSpf9X6Fl8WzF1A_Sy_fU3u1jdIUwXuq9DNFlLs6cZdF-jnrD34-fFZ7I6Gk7tZMFiHMDZb92kb7pRGKfi8Hw5ey4NHX/s1600/DSC02063+improved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kznZrPm-YKGoWJibjVKg8qH_jmMbsVyTf5vPBLTFT4_gXqQ5RSpf9X6Fl8WzF1A_Sy_fU3u1jdIUwXuq9DNFlLs6cZdF-jnrD34-fFZ7I6Gk7tZMFiHMDZb92kb7pRGKfi8Hw5ey4NHX/s640/DSC02063+improved.jpg" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Slice the onions, chop the tomatoes and make the ginger-garlic paste ready. I have taken a photo of this also :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iHB-SluZU9Okg0BCwJOzRfpa4Be-g5SpZ4fLDRZX1AqmGdvThbXDXBqr2E4WNBKDvOb5tErLmmTpQ1gkEgGQ_e5kZG_oRlRep7Ee5Sy6WbZ8jxq_m6mHtR2oL36ptjI_BRqCj_kqCEiM/s1600/DSC02061+improved.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="376" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4iHB-SluZU9Okg0BCwJOzRfpa4Be-g5SpZ4fLDRZX1AqmGdvThbXDXBqr2E4WNBKDvOb5tErLmmTpQ1gkEgGQ_e5kZG_oRlRep7Ee5Sy6WbZ8jxq_m6mHtR2oL36ptjI_BRqCj_kqCEiM/s640/DSC02061+improved.jpg" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Heat oil and sauté each of the sliced vegetables separately till they are three-fourth cooked. They look like below,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYLLPnW7X6QXnV7acAU_OR7DxCVK7l19VCtFO8BZ1TLveOQqDGp0d2vQxROUClfVzzORCwBHeR853cKyoogGGZZgAYIlAJ33em-b9VoqAbfFhuzY9VfdU9aEvUTPwQv5hyphenhyphenAx4sMsSAlj7/s1600/DSC02073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXYLLPnW7X6QXnV7acAU_OR7DxCVK7l19VCtFO8BZ1TLveOQqDGp0d2vQxROUClfVzzORCwBHeR853cKyoogGGZZgAYIlAJ33em-b9VoqAbfFhuzY9VfdU9aEvUTPwQv5hyphenhyphenAx4sMsSAlj7/s640/DSC02073.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">4. Now, heat a tsp of oil in a pan. Toss in the onions and fry for 3 mins and then add the ginger-garlic paste and fry for 4-5 more minutes till the onions are almost done.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">5. Now, add the tomatoes, all the masala powders (the dry roasted masala powder also) and pour 1/4 cup of water if it is too dry. Fry for 2 mins.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">6. At this stage add the salt, and the pre-fried vegetables. Mix well cook for another 6 mins till all the vegetables are well cooked.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This dish goes well with phulkas/rotis.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span> </div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuT7Hts_N5D6kU22aNGPAkhRdUgOSE0qBSgyfQxKTHnGc5xwk0xVSoKpTe3iKKxEdpRgvQ6QNoSdbd6XF8mL74sN4HIdI6eFAaR24tTs8EfWyZ2xEAIjZCtfNxaPtq4Qz27CwKYjZRvd4/s1600/DSC02079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiuT7Hts_N5D6kU22aNGPAkhRdUgOSE0qBSgyfQxKTHnGc5xwk0xVSoKpTe3iKKxEdpRgvQ6QNoSdbd6XF8mL74sN4HIdI6eFAaR24tTs8EfWyZ2xEAIjZCtfNxaPtq4Qz27CwKYjZRvd4/s640/DSC02079.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;"> </div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com0tag:blogger.com,1999:blog-129633051402655986.post-10652859335906605262010-11-09T14:35:00.001+05:302010-11-30T23:35:24.066+05:30Simple Mango milk shake<div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">This is a quick morning post on the blog. We just had some yummy mango milkshake ;)</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Here is what we need,</span></div><div style="font-family: "Trebuchet MS",sans-serif;"> </div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Mango - 3/4th of a big one pureed and filtered</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Chilled Milk - 375 ml</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Powdered sugar - 8 to 10 tsps</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">1. Pour the chilled milk in the blender, add in the mango puree. Use the pulse mode to blend it once.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">2. Now add the powdered sugar and blend it using the pulse mode and the 1st speed.</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">3. Milkshake is ready to be enjoyed !</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVdi22t3M2pfxUg_0RaQDMTtfeDNgLmxGaJ6pb4ErAHGw1l8woPKH8mkYuCL3mnQqQlWt-uoua2F64666WDARbev_xJuhR0ut2dYwrEawSofI27VnJXow7asgiHzrTW1P_Wt5smWFPVfd/s1600/DSC02053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPVdi22t3M2pfxUg_0RaQDMTtfeDNgLmxGaJ6pb4ErAHGw1l8woPKH8mkYuCL3mnQqQlWt-uoua2F64666WDARbev_xJuhR0ut2dYwrEawSofI27VnJXow7asgiHzrTW1P_Wt5smWFPVfd/s640/DSC02053.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
</span></div><div class="separator" style="clear: both; font-family: "Trebuchet MS",sans-serif; text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_r28nqiiTU84trNg81KPMmJEaG9f2T8xhWJCXAa1T-GLd1p_jgb5mvkZTlTtz2PA0mXxIhEhLsa2TquIm2_ZdA6BTQck5ZTo3QxzSOvitVdHmt6tCy6IzrzAQvdnIOXhS1obEIKhBTUr/s1600/DSC02055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP_r28nqiiTU84trNg81KPMmJEaG9f2T8xhWJCXAa1T-GLd1p_jgb5mvkZTlTtz2PA0mXxIhEhLsa2TquIm2_ZdA6BTQck5ZTo3QxzSOvitVdHmt6tCy6IzrzAQvdnIOXhS1obEIKhBTUr/s640/DSC02055.JPG" width="640" /></a></span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;"><br />
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</span></div><div style="font-family: "Trebuchet MS",sans-serif;"><span style="font-size: small;">Thanks for visiting my blog :)</span></div>Carrots and cherrieshttp://www.blogger.com/profile/15316967854757080636noreply@blogger.com0