tag:blogger.com,1999:blog-84407997721321115812024-03-08T10:20:22.281+01:00Part Time ChefShrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8440799772132111581.post-15718025407056207812014-05-11T22:19:00.002+02:002014-05-11T22:19:44.022+02:00Eggless Dark Chocolate Layered Cake with chocolate buttercream and ganache frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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This has been a long hiatus from blogging. Longer than I intended to or expected. But a lot of cooking has been done meanwhile. Every other time I was tempted to bring out my camera. This blog has always been on my mind. I am so glad to be finally posting a new recipe here. And on mothers day..this dark chocolate cake seems apt. <br />
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<a href="http://lh6.ggpht.com/-9q6zDWGybCY/U2_ZXsHgPxI/AAAAAAAAE8s/7f53oAyXvkU/s1600-h/DarkChocolatecake23.jpg"><img alt="Dark Chocolate cake-2" border="0" src="http://lh3.ggpht.com/-OMn8LMqlIlA/U2_ZYCLn8zI/AAAAAAAAE80/kBEDG1kJOSo/DarkChocolatecake2_thumb1.jpg?imgmax=800" height="897" style="border-width: 0px; display: inline;" title="Dark Chocolate cake-2" width="600" /></a> <br />
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Nothings exictes me like an eggless bake. Especially a cake. It is a rewarding experience. An eggless cake recipe is something I always want to give a try like this one previously posted. This one uses vinegar which does sound strange, but the results are great. I found the texture much lighter.<br />
Just for fun, I ve used 2 kinds of frostings. Ganache and buttercream. I used the buttercream as the layer and ganache for the final topping on the cake. The cake and the ganache can easily be veganised by using soy milk or water instead of milk.<br />
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<a href="http://lh4.ggpht.com/-lfI5mPTlIk0/U2_ZYyc5KAI/AAAAAAAAE88/ZVeluA7hjtw/s1600-h/DarkChocolatecake33.jpg"><img alt="Dark Chocolate cake-3" border="0" src="http://lh4.ggpht.com/-mxJZ_Mu8lfI/U2_ZZpV-teI/AAAAAAAAE9E/yfIhD6cRJbg/DarkChocolatecake3_thumb1.jpg?imgmax=800" height="897" style="border-width: 0px; display: inline;" title="Dark Chocolate cake-3" width="600" /></a> <br />
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<h3 style="text-align: left;">
<br /></h3>
<h3 style="text-align: left;">
Eggless Dark Chocolate layered cake with butter cream frosting and chocolate ganache.</h3>
<div style="text-align: left;">
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<h4 style="text-align: left;">
Things you need -</h4>
<h4 style="text-align: left;">
<strong><u>Cake</u></strong></h4>
<h4 style="text-align: left;">
175 gms plain flour/ all purpose flour</h4>
125 gms sugar<br />
75 ml neutral vegetable oil + extra to grease<br />
25 gms unsweetened cocoa powder<br />
1 tsp baking soda<br />
1 tsp baking powder<br />
1 tsp vanilla extract<br />
2 tsp vinegar/cider vinegar<br />
200 ml milk or soy/almond milk or water<br />
<br /><br />
<strong><u>Chocolate butter cream</u></strong><br />
100 gms Butter at room temperature<br />
75 gms gms icing sugar<br />
About 5 tbsp cocoa powder<br />
pinch of salt<br />
milk as needed<br />
a drop or pinch of vanilla extract<br />
<br /><br />
<strong><u>Chocolate Ganache</u></strong><br />
200gms semiweet chocolate<br />
100 ml cream<br />
1-2 tbsp of honey or corn syrup, optional for a super shiny glaze<br />
<br /><br />
<h4 style="text-align: left;">
Method -</h4>
<strong><u>For the cake-</u></strong><br />
Preheat oven to 180 deg Celsius. Grease a 7 inch round cake pan with oil and keep aside.<br />
Sift the flour, cocoa, sugar, baking soda and baking powder together.<br />
In a separate bowl whisk oil, vinegar, milk and vanilla extract.<br />
Quickly pour into the dry ingredients and mix. Pour the mixture into the pan and bake for about 30-40 mins until a skewer inserted in the center of the cake comes out clean.<br />
Take cake out of the oven and allow to cool completely before unmoulding.<br />
Using a serrated long time, carefully cut the cake horizontally into 2. To achieve a smooth cut, dip the knife into hot water, wipe with dry cloth and cut in one sided motion.<br />
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<strong><u>For the chocolate butter cream</u></strong><br />
Whisk all ingredients except milk together with a whisk. As the frosting comes together, add drops of milk as required to attain the right consistency for frosting. The mixture should be easily spreadable. <br />
Frost a tin layer of butter cream icing on one of the layers of the cake and cool in refrigerator for 15 minutes. Now frost another coating on to it. This ensures a smooth coating. Top with the second cake layer.<br />
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<strong><u>For the Chocolate ganache</u></strong><br />
Melt the chocolate on a double boiler or in microwave at 360w in bursts of 1 minute.<br />
Allow to cool slightly.<br />
Pour the cream and honey/corn syrup into the chocolate and whisk well.<br />
Pour onto the cake and spread lightly with a spatula until it is coated as desired.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com9tag:blogger.com,1999:blog-8440799772132111581.post-60544850648329566672013-12-17T15:26:00.000+01:002013-12-17T15:26:35.430+01:00Cinnamon Toasted Panettone and Persimmon Mini Trifles<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGTzpMmEtAN5JWDcmZvVFMki4LvsqVnyZDO46uxpFEloZwlqE-kCK0cWY1lRIzL5hyphenhyphen4IRV0tAEAuHotVQpmflZ4pKnvh95t22QiuLqcIJyM1htngZ1-kVP0kWMJ1OKATsdzUbn1E9V0X4D/s1600-h/Toasted%252520Pannetone%252520and%252520Persimmon%252520trifles-4%25255B3%25255D.jpg"><img alt="Toasted Pannetone and Persimmon trifles-4" border="0" height="896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOKTv42PZO2qk490CoMwJhQuiruMIwzUzPYvzNWCsyU4qjkDqO-yfnKuSM5fizpPSy8j4YdqbiGWbVrp9dQOBiphGKkG6FeQF0nw3TWG0sIu-9UfCSeh_ON_WuzkwyS2ZrcaHO7eoujKt/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Toasted Pannetone and Persimmon trifles-4" width="600" /></a> <br />
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These super easy trifles combine the 2 of my new found love. Panettone and Persimmon. I've had Panettone many times before, but I wasn't too keen on it .... until this year. I've gobbled up copious amount of panettone this month. I have no idea why. But it just tastes delicious this year. May be I have developed a taste for it now.<br />
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<a href="http://lh5.ggpht.com/-tJdNRZ5UGDU/Uq8PvFtV4jI/AAAAAAAAE6Y/Xfbtf5MLThs/s1600-h/Toasted%252520Pannetone%252520and%252520Persimmon%252520trifles-3%25255B3%25255D.jpg"><img alt="Toasted Pannetone and Persimmon trifles-3" border="0" height="780" src="http://lh3.ggpht.com/-zRPNUhR4IOc/Uq8PviLdHYI/AAAAAAAAE6k/Tsc7t_jxhwg/Toasted%252520Pannetone%252520and%252520Persimmon%252520trifles-3_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Toasted Pannetone and Persimmon trifles-3" width="600" /></a> <br />
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<a href="http://lh5.ggpht.com/-jdcPRZZ4kTc/Uq8PwU98OII/AAAAAAAAE6o/4y-B4jNoIuU/s1600-h/Toasted%252520Pannetone%252520and%252520Persimmon%252520trifles-1%25255B3%25255D.jpg"><img alt="Toasted Pannetone and Persimmon trifles-1" border="0" height="896" src="http://lh5.ggpht.com/-BrR5jnCZthk/Uq8Pwvu_1PI/AAAAAAAAE60/Q3ncCVXuW3E/Toasted%252520Pannetone%252520and%252520Persimmon%252520trifles-1_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Toasted Pannetone and Persimmon trifles-1" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW4i6SPfBM4Tf40joltKk6F2IYNf27fuzAe3RPTxMG30Sl2fZblJftfJ86g47NDd4TQqUAN0_v70AyTusibTaFgSQHQfoLtlzPd3luR0FD1NXJdxYGCZ-c2jaK5l5OeJ2Humg8gfA2ng2N/s1600-h/Toasted%252520Pannetone%252520and%252520Persimmon%252520trifles-5%25255B3%25255D.jpg"><img alt="Toasted Pannetone and Persimmon trifles-5" border="0" height="878" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf8fUGmxqTJpfhRyrOr710GFNVRvaxVMcLlx5OI2cmEErA4L4xpzwavHOctXJGHP3sK4ou0dgITAjpum_P6kRMlLmewScIleMZhtZXbEwdjERsRNMFViJmqx_qOCVmsKhNjbu4juzD0Ej-/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Toasted Pannetone and Persimmon trifles-5" width="600" /></a> <br />
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My favourite part is biting into the candied citrus peels and raisins.<br />
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I've discovered Persimmons only after coming to Europe and have always loved them since. My son calls it “Mango's cousin” and enjoys it as much as I do.<br />
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The idea of these trifles took root in my mind one day and all I had to make was custard and assemble them. They can be put together in a few minutes.Cinnamon adds a nice touch. This dessert can be served warm or chilled. <br />
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
Cinnamon Toasted Panettone and Persimmon Mini Trifles</h3>
<br />
Yield – 2 to 3<br />
<br />
<h4 style="text-align: left;">
Ingredients -</h4>
2-3 Persimmons cut into cubes, chilled or at room temperature<br />
4-5 large Panettone slices <br />
Butter to toast the panettone slices<br />
vanilla custard (store bought or make your own. See notes)<br />
2-3 tbsp whipped cream or crème fraiche<br />
1-2 tsp cinnamon powder<br />
a few pistachios<br />
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<h4 style="text-align: left;">
Method -</h4>
Butter the panettone slices, sprinkle some cinnamon on both sides and toast the slices on a hot griddle or toaster until they are slightly brown.<br />
Cut the slices into cubes/squares. <br />
Assemble the trifles. First a layer of pannetone pieces. Then spoon some custard. Next a layer of persimmon cubes. Top with more pannetone and finish off with whipped cream. Garnish with a pistachios and sprinkle a pinch of cinnamon.<br />
Enjoy!<br />
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<h4 style="text-align: left;">
Notes – </h4>
I prepared the egg free custard using custard powder(I used Birds custard powder), sugar and milk. You could also use a pudding mix or store bought ready custard. Chill/warm the custard as you would like to have it.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com4tag:blogger.com,1999:blog-8440799772132111581.post-67935380863715627132013-12-12T00:55:00.001+01:002013-12-12T00:55:58.991+01:00Potato and Coconut soup with Coriander Cashew Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
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With temperatures hitting subzero, a bowl of soup is a treat these days.<br />
But we enjoy our soup all year round. Usually Sunday nights are soup nights. Sunday lunch is quite elaborate and traditional and we prefer something light for dinner. A bowl of soup accompanied with homemade bread or salad makes a hearty comforting meal. I simply love that combination. <br />
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<a href="http://lh3.ggpht.com/-gsw0-BEm4_s/Uqj5u4WXIDI/AAAAAAAAE5U/YhidD_y5ZG4/s1600-h/Potatococonutsoup13.jpg"><img alt="Potato coconut soup-1" border="0" height="863" src="http://lh5.ggpht.com/-3CSxbMpD60w/Uqj5vv1uPvI/AAAAAAAAE5c/m45soss52JA/Potatococonutsoup1_thumb1.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Potato coconut soup-1" width="600" /></a> <br />
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I have happily swapped by evening tea for soup many a times. It was also my favourite snack for those sudden bouts of hunger during my pregnancies. <br />
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This soup doesn't need a long list of ingredients. Just some pantry basics. <br />
It is also a great way to use up leftover boiled or mashed potatoes. The soup could of course be had sans the pesto. But the pesto complements the creamy soup well and adds loads of flavour. So I highly recommend it<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3TBAiUN_nph9jKjX3kZm_oNBYH7KWFym4LmuLzHmyP7RCJG8c8GzSqoucs8QAEr65D0mfMsKO1ZMaq1JT0swN6N7uvSXsrMjQd8VgyPDnpTHHKCZGuJDjFigF3DQpS9osLJZdE7qdohv6/s1600-h/Potatococonutsoup32.jpg"><img alt="Potato coconut soup-3" border="0" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcl2duS8O2LzpRemE8UmEH0BbFEVpbv5h2MS7eb3Fdz14bD9P0yqqWzwmR01xBneJni8S5XfpfK3I5xXEsfR7Wr6v0Z9XpCsi2V7Wc1_SL-07jqIY2NuZDRs05GJ8xHU54QkWGpiVvZOXw/?imgmax=800" style="border-width: 0px; display: inline;" title="Potato coconut soup-3" width="600" /></a> <br />
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<a href="http://lh4.ggpht.com/-3UUg5JQljSY/Uqj5yT-SjYI/AAAAAAAAE5w/gyW0zNbrKMM/s1600-h/Potatococonutsoup23.jpg"><img alt="Potato coconut soup-2" border="0" height="896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5VIFCN6BI95qYElv3p5CeXIJolmETo_FC4MIzKrRrrQ9VdkgIRUbuUq6-9knPI5F6XuozrgRp8jT8Jb_iBh3LgjIhlnQac9tTP7XepnaYM2mFJZHZaJUhcrFqqjHEIC7pVVcH_DQiE0PS/?imgmax=800" style="border-width: 0px; display: inline;" title="Potato coconut soup-2" width="600" /></a> <br />
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<h3 style="text-align: left;">
Potato and Coconut Soup with Coriander Cashew pesto</h3>
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Serves 2-3<br />
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<h4 style="text-align: left;">
Ingredients -</h4>
<br />
3-4 medium potatoes, boiled and mashed<br />
half cup coconut milk + a few tsps extra for garnish<br />
1 small onion<br />
2 cloves of garlic<br />
1 cup vegetable stock/water<br />
1 packed cup of coriander leaves, stalk and all<br />
handful of cashew nuts<br />
2 tsp olive oil + extra for garnish<br />
1-2 green chilli <br />
chilli flakes for garnish<br />
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<h4 style="text-align: left;">
Method -</h4>
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Prepare the pesto<br />
Grinder coriander, cashew, 1 tsp oil and green chilli until a slightly coarse paste forms.<br />
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Make the soup<br />
Heat 1 tsp oil in a large saucepan and fry the onions until transparent.<br />
Add garlic, potatoes, vegetable stock, salt and bring to boil. Turn heat down and simmer for 2-3 minutes.<br />
Puree with a hand mixer or blender and return to saucepan.<br />
Add the coconut milk and bring to boil again. Switch off heat.<br />
Serve hot with a dollop of coriander cashew pesto, garnish with chilli flakes, coconut milk and olive oil.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com3tag:blogger.com,1999:blog-8440799772132111581.post-54445873866551567872013-11-15T16:37:00.000+01:002013-11-15T16:38:30.106+01:00Delhi style Pumpkin stir fry<div dir="ltr" style="text-align: left;" trbidi="on">
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My recent holiday to India has sure made me lazy. I was spoilt by my family and got away without doing any chores. Its been weeks and am still reminiscing about the wonderful time I had. <br />
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<a href="http://lh3.ggpht.com/-FVCDg8WwtZw/UoY9otwOlwI/AAAAAAAAE3k/j6L80L6dmJc/s1600-h/DelhiStylePumpkin63.jpg"><img alt="Delhi Style Pumpkin-6" border="0" height="803" src="http://lh4.ggpht.com/-U-rr_n8rg_A/UoY9pUyIXkI/AAAAAAAAE3s/27CA9i8bauM/DelhiStylePumpkin6_thumb1.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Delhi Style Pumpkin-6" width="600" /></a> <br />
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<a href="http://lh6.ggpht.com/-3-iKgPv0qdM/UoY9p-UwjbI/AAAAAAAAE3w/bXaDct7Jw9E/s1600-h/DelhiStylePumpkin77.jpg"><img alt="Delhi Style Pumpkin-7" border="0" height="896" src="http://lh3.ggpht.com/-x6C_XTTSVoc/UoY9qQnf4TI/AAAAAAAAE38/NDbIXAFDgno/DelhiStylePumpkin7_thumb3.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Delhi Style Pumpkin-7" width="600" /></a> <br />
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But its time we got back to business. With my little girl starting to walk, she is busy exploring the world…the kitchen cabinet and drawers being her favourite!! And the little boy starting kindergarten, they do keep me on my toes and our meals are getting simpler. Elaborate cooking is limited to weekends and special occasions.<br />
This stir fry or <em>sabzi </em>is easy but full of flavour. The pepper and nigella seeds especially render a very unique flavour. Ive used butternut squash here. But any variety of pumpkin should work. <br />
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<a href="http://lh6.ggpht.com/-tFpahTUaocs/UoY9rJ7jrGI/AAAAAAAAE4E/NHC5aqOwlmA/s1600-h/DelhiStylePumpkin13.jpg"><img alt="Delhi Style Pumpkin-1" border="0" height="774" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXEKfnVx0cbALb68DP6js-vwa0aSsXfd1PJg7KSMmnoK24eqRFEvLh_Xi9Pkj18wNUyw0ckAV_mD8KdQ8N3ihcvUy0XiYNKg-fvuHnRSC2tHYKQDWp8vkiW1sqFiZumTfdkAiGPJOCDHP4/?imgmax=800" style="border-width: 0px; display: inline;" title="Delhi Style Pumpkin-1" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6WSIHbOkgOWLtnFSNpDiAcWrcGxCdasQn3Z3tWoRpwCONni5nAIN8iinAefK3YTV69M6azKqSc5M44BiUUucRidMVIGIV4HQRdJAo0zVS-WO5zPIGFAEqsE38JaS02exlsNyToCzkRH6F/s1600-h/DelhiStylePumpkin33.jpg"><img alt="Delhi Style Pumpkin-3" border="0" height="861" src="http://lh6.ggpht.com/-rZ11geEHJuI/UoY9sz8Y5BI/AAAAAAAAE4c/H5tcVCEBxWs/DelhiStylePumpkin3_thumb1.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Delhi Style Pumpkin-3" width="600" /></a> <br />
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<a href="http://lh5.ggpht.com/-jQD-AQ8Up84/UoY9tleU_-I/AAAAAAAAE4k/h8AHYhxTUD4/s1600-h/DelhiStylePumpkin43.jpg"><img alt="Delhi Style Pumpkin-4" border="0" height="820" src="http://lh5.ggpht.com/-cMMl2Y6Rv4w/UoY9uarJulI/AAAAAAAAE4s/_P7fU59Cv50/DelhiStylePumpkin4_thumb1.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Delhi Style Pumpkin-4" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrPyE7GfphVfhI5XvlyaoKIcI5krm-KviNvKxOvPKFpyEjWwlCN-RWxY_cAS6J_UbsbgOrRbkFSBYgyteL59Fg_rP3r6STJHaTHLKEm2ghHBxDq0V-gTJsGMKqyr26yhv4OTNp3Qsyd651/s1600-h/DelhiStylePumpkin57.jpg"><img alt="Delhi Style Pumpkin-5" border="0" height="874" src="http://lh6.ggpht.com/-hQrG27HV76I/UoY9vsqB24I/AAAAAAAAE48/e36t_Y-0xCk/DelhiStylePumpkin5_thumb3.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Delhi Style Pumpkin-5" width="600" /></a><br />
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<h3 style="text-align: left;">
Delhi style Pumpkin stir fry</h3>
Adapted from Madhur Jaffrey's World Vegetarian <br />
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Yeild - 3-4 servings<br />
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<h4 style="text-align: left;">
Things you need -</h4>
<br />
1 small butternut squash, peeled, deseeded and cubed<br />
1 tsp whole pepper corns <br />
1 tsp nigella seeds(<em>kalonji</em>)<br />
1 tbsp oil<br />
1-2 dried red chilli(or use a tsp of paprika powder)<br />
1 tsp cumin seeds<br />
half tsp fenugreek seeds<br />
half tsp fennel seeds, optional<br />
salt, as per taste<br />
1-2 tsp sugar<br />
1 tsp <em>amchoor</em> powder(dried mango powder) or juice of half a lemon<br />
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<h4 style="text-align: left;">
How its done -</h4>
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1. Heat oil is a non stick pan on medium-high heat.<br />
2. Put the cumin seeds, nigella seeds, fennel seeds, fenugreek, peppercorns and red chillies. Stir for a few seconds and add the pumpkin. Stir for a minute.<br />
3. Reduce the heat to low and cook covered for about 20-30 minutes stirring frequently until the pumpkin is tender.<br />
4. Add salt, sugar, <em>amchoor</em> powder and stir gently. <br />
5. Sever hot with flatbread or as a side dish to any rice.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com6tag:blogger.com,1999:blog-8440799772132111581.post-9856755706944952442013-11-04T15:30:00.000+01:002013-11-04T15:30:12.162+01:00Poppy seed kissed Sweet Pumpkin fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh5.ggpht.com/-Sob4KzbaXUQ/UneuPGqJ_OI/AAAAAAAAE2Y/PVVQLuBgd18/s1600-h/Gharge83.jpg"><img alt="Gharge-8" border="0" height="500" src="http://lh3.ggpht.com/-Wo9kfTK1-Pg/UneuQsNdiqI/AAAAAAAAE2g/HOmxLMD37cg/Gharge8_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Gharge-8" width="600" /></a> <br />
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I havent grown up eating much of pumpkins. Dad was never too keen on this vegetable. Mom never bothered to cook much with it. But occasionally she did make these sweet fritters. These are called <i>Gharge</i> or <i>Ghargi</i> in Maharashtra and north Karnataka. <br />
All these years I almost forgot about this delicacy. Last week we visited a farm hosting a pumpkin harvest event. I couldnt resist buying the bright orange beauties and went a little overboard with it. I had pumpkin soup and a few other savoury dishes in mind. But a craving for some thing sweet(its diwali right!) got me thinking about these <i>gharge</i>. <br />
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<a href="http://lh3.ggpht.com/--87wQUuuINs/UneuRtP9-yI/AAAAAAAAE2o/oW2wK4Z4No0/s1600-h/Gharge13.jpg"><img alt="Gharge-1" border="0" height="897" src="http://lh4.ggpht.com/-4zJ0iWlPJs8/UneuSXXDi3I/AAAAAAAAE2s/m1NbxpTAxvo/Gharge1_thumb1.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Gharge-1" width="600" /></a> <br />
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<a href="http://lh6.ggpht.com/-RnB2qGwFO_8/UneuTCfWB0I/AAAAAAAAE20/5qzmwUZfLdc/s1600-h/Gharge33.jpg"><img alt="Gharge-3" border="0" height="852" src="http://lh3.ggpht.com/-JZzgI3Fa5mM/UneuUA6fHFI/AAAAAAAAE3A/d-jU2yFoMaw/Gharge3_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Gharge-3" width="600" /></a> <br />
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They are crisp on the outside and soft and chewy on the inside. These little bites can be quite addictive. The poppy seeds are optional however I highly recommend using them for a unique nutty flavour. I made these over Diwali weekend and we snacked on them over tea time. <br />
A very Happy Diwali to all who celebrate it!! <br />
So, what did you make this Diwali? <br />
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<a href="http://lh6.ggpht.com/-hyoCT_1hegM/UneuUk24aFI/AAAAAAAAE3E/j8X_qUFGc6c/s1600-h/Gharge-6%25255B3%25255D.jpg"><img alt="Gharge-6" border="0" height="475" src="http://lh4.ggpht.com/-4NJN8rsAreo/UneuVLxIXTI/AAAAAAAAE3M/Zyr_-NYw_EI/Gharge-6_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Gharge-6" width="600" /></a> <br />
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<h3 style="text-align: left;">
Poppy Seed kissed Sweet Pumpkin fritters</h3>
Yield – 16-20 pieces<br />
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<h4 style="text-align: left;">
Things you need -</h4>
2 packed cups grated pumpkin (any sweet pumpkin variety will do. I used Red Kuri)<br />
1 cup powdered jaggery or light brown sugar (see notes)<br />
1.5 cups whole wheat flour<br />
1-2 tbsp poppy seeds, optional<br />
oil for deep frying + extra for moulding the fritters<br />
half tsp cardamom powder<br />
2 tbsp ghee/clarified butter<br />
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<h4 style="text-align: left;">
How its done -</h4>
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1. In a heavy bottomed vessel/pan , heat the ghee and add the grated pumpkin to it. Stir for a minute or two.<br />
2. Add the jaggery and cardamom powder and mix well. The mixture will start to turn mushy. Keep stirring occasionally on medium to low heat until moisture has evaporated and a smooth and sticky mixture has formed. This takes 20-30 minutes. <br />
3. Allow the mixture to cool down. Add the wheat flour little at a time to the pumpkin jaggery mixture and knead it into a dough. <br />
The dough consistency has to be tight enough to form balls. Make golf sized balls and slightly flatten them with your palm. Use a few drops of oil on your palm to help you with this. <br />
Sprinkle some poppy seeds on both sides and press lightly so that the seeds stick to the surface of the fritters.<br />
4. Heat oil in a frying pan. Lower heat to medium-low and deep fry the fritters until golden brown. Transfer them to a absorbent kitchen paper towel to discard excess oil. <br />
5. These taste best a day on from preparation. They can be stored in an air tight container up to a week.<br />
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<h4 style="text-align: left;">
Notes -</h4>
Brown sugar can be substituted for jaggery. It may take slightly more time for the moisture to evaporate. So cooking time may vary. <br />
You may also add 2-3 tbsp of rice flour to the wheat flour. This makes them extra crispy.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com3tag:blogger.com,1999:blog-8440799772132111581.post-34064204050309646732013-10-25T21:48:00.002+02:002013-10-25T21:48:13.390+02:00Palak Paneer – A Guest Post by Sowmya of Messy Kitchen Stories<div dir="ltr" style="text-align: left;" trbidi="on">
This space has been quiet for some time now. A lot of travelling, family, friends kept me busy. Finally we are back from our long vacation. We ve packed in so many memories in the last 2 months that I am struggling to get beyond my holiday inertia. While I take my time to get back to my old routine, my sweet friend Sowmya of <a href="http://messykitchenstories.com/" target="_blank">Messy Kitchen Stories</a> happily agreed to share a recipe on my space.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCuM5Ybm9AwOkXZSiCW1JGGgEYX4VqVs4KZbLZorkMRqoqh5xgLti9lVSpqNXmSRI9ANeo40gdWz4EyZlNg3QWVbvZpeWUO1VYZ-R1ARELml9NfsqhuYaS7q__b15TLvtQMJaQU6i2JPg/s1600-h/Main14.jpg"><img alt="Main1" border="0" height="579" src="http://lh5.ggpht.com/-gPxsbYCDRck/UmrJ1Vk527I/AAAAAAAAE14/EbuzQPrXjfw/Main1_thumb2.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Main1" width="600" /></a> <br />
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Sowmya was my first friend in the blogoshpere. When I discovered her blog, I was smitten. We got to know each other(virtually of course) and we shared similar interests in food and photography. So it was great to chat about our experiences, doubts. <br />
I am grateful to her for doing this post for me. Over to Sowmya now! <br />
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Hello all.. <br />
Shruti was the first person who emailed me and shared her experiences with me and fascinated me with her warmth and talks. Always full of curiosity and energy, she was my first friend in blogging world. Her character and personality reflects on her pictures,words and recipes .. so colourful , lively and mouth-watering. I was honoured when she asked to guest post on her blog while she is on vacation .Thank you so much Shruti !! <br />
Now coming to the recipe, Palak Paneer is an indian classical dish comprising of soft paneer cheese in a spinach gravy. It needs no introduction - the quintessential north Indian dish that everyone loves. <br />
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<a href="http://lh5.ggpht.com/-fYbB4Wz6HMc/UmrJ2OcmJFI/AAAAAAAAE2A/gxUDWt8LI5w/s1600-h/Main24.jpg"><img alt="Main2" border="0" height="900" src="http://lh6.ggpht.com/-QRcg92LtmnU/UmrJ3BM3edI/AAAAAAAAE2I/A3zOXqmF9yM/Main2_thumb2.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Main2" width="600" /></a> <br />
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<h3 style="text-align: left;">
Palak Paneer</h3>
<u>Ingredients</u>: (Serves 2) <br />
<ul>
<li>2-3 tbsp of Oil </li>
<li>10-15 cloves of Garlic </li>
<li>1 tsp of Cumin seeds </li>
<li>4-5 Green Chillies, finely chopped </li>
<li>2 Medium sized onions, sliced </li>
<li>1 Cup of Fresh yogurt </li>
<li>1 tbsp of coriander powder </li>
<li>1/2 tsp of turmeric powder </li>
<li>1/4 tsp of black salt </li>
<li>salt to taste </li>
<li>200gms of cottage cheese (paneer) </li>
<li>2 Cups of Spinach (Blanched,boiled and pureed) </li>
<li>1 tbsp of freshly ground coriander paste </li>
<li>1/2 lemon, squeezed and juiced</li>
</ul>
<u>Method</u> : <br />
<ul>
<li>Wash the spinach leaves thoroughly under running water to remove dirt and stones. Fill a large pot with water and bring to boil. Add spinach leaves to boiling water and allow them to cook for 30 secs,until the leaves turn bright green.Remove the spinach leaves from pot with strainer ,draining the excess liquid. Place the leaves immediately in a large bowl of ice water to stop the cooking process. Drain the excess water and squeeze the excess water out of spinach and puree in a blender and set aside </li>
<li>Heat oil in a pan on medium high. Once heated, add cumin seeds and finely chopped garlic till slightly light brown. </li>
<li>Next, Add sliced onions and finely chopped green chillies ,cook until it turns translucent </li>
<li>Reduce the heat to low, Add a cup of yogurt , coriander powder, turmeric powder and black salt and salt required . Heat on low flame for 3 mins. </li>
<li>Cut the paneer into cubes and set aside. Always place the cottage cheese in hot water for 10 mins before adding to the gravy. It always helps in softening of cheese. </li>
<li>Add the pureed spinach to the yogurt mixture and some fresh coriander paste for fresh taste. Check for spices and salt and cook well for 3-4 mins on low flame. </li>
<li>Add paneer cubes to the gravy and cook for another 1 min and switch off the heat. </li>
<li>Squeeze some lemon juice over it before serving.</li>
</ul>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com12tag:blogger.com,1999:blog-8440799772132111581.post-28531230463715534212013-09-05T18:14:00.000+02:002013-09-05T19:16:21.087+02:00Kadhi Pakodi - Guest Post by Asha of Food Fashion Party<div dir="ltr" style="text-align: left;" trbidi="on">
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Have you ever met someone and felt an instant connection with them? As though you've known them for a while? Thats what I felt when I first interacted with Ash. Ash is the author, photographer behind <a href="http://foodfashionparty.blogspot.in/" target="_blank">Food Fashion Party</a> where she shares her awesome recipes ranging from healthy salads to indulgent treats. She is a wonderful down to earth and approachable person and is always so reassuring.<br />
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I am thankful to her for taking time to post on my blog.<br />
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So over to Ash!<br />
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<a href="http://lh3.ggpht.com/-hXLzNLV30wU/UigugGu-njI/AAAAAAAAEpQ/POtbrr-78jI/s1600-h/9249284365_c7b5b897e9_z%25255B1%25255D.jpg"><img alt="9249284365_c7b5b897e9_z" border="0" src="http://lh5.ggpht.com/-gnFdWvwgZcg/UiguhGksu4I/AAAAAAAAEpY/C0DEDdANi80/9249284365_c7b5b897e9_z_thumb.jpg?imgmax=800" height="789" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="9249284365_c7b5b897e9_z" width="600" /></a> <br />
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Thanks Shruti for giving me this opportunity. <br />
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My boys have long list of food they want to learn from macaroons to a simple south Indian meal. The best part of getting the kids to cook is how much fun they have with it and they enjoy eating it without any complaints:) and their compliments are the sweetest. <br />
This is one of those dishes we cook together, one whips the buttermilk when the other mixes for the pakodis, it's a team effort. <br />
I hope you enjoy the simple kadhi(yogurt gravy) as much as we do. <br />
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<a href="http://lh5.ggpht.com/-xxX6Q7DmSfo/UiguiFRkVDI/AAAAAAAAEpg/o6DNOjMI_ec/s1600-h/9288035257_bf76f4a254_z%25255B1%25255D.jpg"><img alt="9288035257_bf76f4a254_z" border="0" src="http://lh6.ggpht.com/-kNnEN9QNhBo/UigujWmEVRI/AAAAAAAAEpo/gVHloJxUn9A/9288035257_bf76f4a254_z_thumb.jpg?imgmax=800" height="900" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="9288035257_bf76f4a254_z" width="600" /></a> <br />
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Kadhi is a North Indian dish eaten with rotis or rice. Made with chickpea flour and buttermilk, it's a pretty healthy dish. Pakodi or Fritters are added to the yogurt gravy to make it special. I used spinach and corn to make it heartier and a bit healthier(well if you consider fried healthy;). The only thing I've done different is roasted garlic and used that in the gravy, and let me tell you, it makes it so unique keeping the original flavor intact.<br />
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<a href="http://lh6.ggpht.com/-tHMfUee2-l4/UigumdbsgNI/AAAAAAAAEqA/xa9GKKjSes0/s1600-h/9290789446_5bc2aac8bf_z%25255B1%25255D.jpg"><img alt="9290789446_5bc2aac8bf_z" border="0" src="http://lh5.ggpht.com/-qp3FoSd-QVo/UigunepDYeI/AAAAAAAAEqI/Qo_lW5JR9W0/9290789446_5bc2aac8bf_z_thumb.jpg?imgmax=800" height="400" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="9290789446_5bc2aac8bf_z" width="600" /></a> <br />
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<h3 style="text-align: left;">
<b>KADHI With PAKODI</b></h3>
<b> </b> <br />
<h4 style="text-align: left;">
<b>Ingredients:</b> </h4>
<b><br /></b><b>For Pakodi:</b> <br />
2 cup packed chopped spinach <br />
1 cup corn <br />
1 cup garbanzo bean flour/besan <br />
1 tsp red Chili powder <br />
1 tsp salt <br />
some water to mix this to a thick mixture <br />
Mix all this very well, with water and the mixture has to be thick like a fritter consistency. Use small icecream scoop to make uniform fritter, fry it on medium high heat and keep aside.<br />
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<b>For Kadhi</b>: <br />
1 whole garlic (roasted) <br />
2 cups thick yogurt <br />
1/2 cup garbanzo bean flour/besan <br />
1 cup water <br />
1/2 tsp red chili powder <br />
1/2 tsp garam masala <br />
1 tsp dried meethi leaves <br />
1/2 tsp sugar <br />
1 tsp salt <br />
1/4 tsp turmeric <br />
1 tsp black mustard seeds <br />
1 tsp cumin seeds <br />
some curry leaves <br />
1 tsp vegetable oil<br />
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<h4 style="text-align: left;">
<b>Method:</b></h4>
<b> </b> <br />
<b>1. </b>Wrap the whole garlic in aluminium foil and roast it in a 400 degree oven for 30 minutes. Alternatively you could roast the whole garlic over flame very very carefully. You could also leave it on the grill, but the close the top and grill for 15 minutes. Once done, remove the meat of the garlic by squeezing the top and you will have some sweet garlic paste. <br />
2. Whip the yogurt well until it reaches a buttermilk consistency. <br />
3. Add flour/besan and water to the yogurt and beat very well. Add salt and keep aside for an hour. <br />
4. In a large heavy bottom pan, add oil, add mustard, cumin, curry leaves and let it cook for a bit. <br />
5. Reduce the heat to medium low and add the garlic paste, red chili powder, turmeric, garam masala and fry for 30 seconds, making sure not to burn the spices. <br />
6. Add the yogurt mixture to the pan and mix it well. keep stirring the mixture, at all times the temperature of the heat to be medium or low. <br />
7. The mixture will slowly thicken and let it simmer for 20-30 minutes <br />
8. 8. Crush the dried meethi leaves and add it to kadhi. Switch of the flame and add the pakodi in it and let sit for an hour before serving and Serve hot with rotis or rice. <br />
ENJOY!!<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com18tag:blogger.com,1999:blog-8440799772132111581.post-65335950062128229302013-08-23T19:31:00.000+02:002013-08-23T19:31:08.598+02:00Easy Mushroom curry with Radish Asparagus Raita<div dir="ltr" style="text-align: left;" trbidi="on">
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Like <a href="http://mycookingquest.blogspot.in/2013/03/baingan-bharta-roasted.html" target="_blank">eggplants</a>, mushrooms are detested by my husband and my little boy. In fact, hubby would<br />
choose to stay hungry over eating any dish made with these vegetables. I, on the other hand love mushrooms. I can eat them in any form. I am hoping my baby girl would grow up to follow my<br />
tastes.That would strike a balance!<br />
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<img alt="mushrooms-3" border="0" height="674" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlhJPkT6eTiJzI8L_ySeEqhbjxCugVkt4YbTb9U_ASLjd4kcTtAxWPlq7zpfK9a2Bq67M6byYSLXHW-KQGUgZQqLGao7mAf6MMRvPyddSdR9zNxlxaposr7rMeOemwRULvX1_66unx-bj/?imgmax=800" style="border-width: 0px; display: inline;" title="mushrooms-3" width="600" /><br />
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But until then, it means I get to cook and savour them alone. This ‘’curry’’ is one such dish which has been in my drafts for a while now. I make no claims that this is an authentic Indian curry. But is certainly delicious, comforting and easy to make.<br />
I take full advantage of kids not eating this and add some extra chillies to it. The cool raita makes a wonderful accompaniment to it. The walnuts add a lovely crunch. With steaming white rice, it makes a hearty meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3piIO83KiPxB0WeKPtKpDqS7NodYbGz7JuRLWVEVGn0Ed0Wz-KxR2ReOUvkRDzWvUelFg6zhO3C11GTypL0kXy8BxjePaPAhOrSJW7bIgNlaN8tOdoh4bo3l7iBBraSVE84LuCpZv3Vcq/s1600-h/radish33.jpg"><img alt="radish-3" border="0" height="896" src="http://lh4.ggpht.com/-L7i_k7hi4PM/Uhc__r0Kt5I/AAAAAAAAElY/8SAxvfhnGMQ/radish3_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="radish-3" width="600" /></a> <br />
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<a href="http://lh5.ggpht.com/-lnDKxFMovMI/UhdABT-k1VI/AAAAAAAAElg/JAqXMOSERI8/s1600-h/RadishAsparagusraita13.jpg"><img alt="Radish Asparagus raita-1" border="0" height="896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWpv6ZxIJlVHAOHQ3FYekMy3VPs246NlfvAk5i_Flredwtv9wWrSQvqCIBdRqMuE6LWNIslAgdHPsiSPiw5y0v3kmCytQu2aT_Iyu8L73FTtUx-MytWwRS7Nrv0CDxsrXHz7GDZQdyF-p/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Radish Asparagus raita-1" width="600" /></a><br />
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<h3 dir="ltr" style="text-align: left;" trbidi="on">
Mushroom Curry</h3>
<div dir="ltr" style="text-align: left;" trbidi="on">
Serves 1-2 <br />
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<h4 dir="ltr" style="text-align: left;" trbidi="on">
Things you need - </h4>
<h4 dir="ltr" style="text-align: left;" trbidi="on">
</h4>
<div dir="ltr" style="text-align: left;" trbidi="on">
200 gms Mushrooms, washed, and quartered I used mushrooms. Any variety will do.<br />
half a Red bell pepper, sliced<br />
1 medium tomato, chopped<br />
1 small onion, chopped fine<br />
150 ml coconut milk<br />
1 tsp garam masala<br />
2-3 green chillies, slit lengthwise or chopped. Go easy on them if you want a less spicy version<br />
1 tsp sugar<br />
1 tsp salt<br />
1 tbsp + 1 tsp oil<br />
water as required <br />
half inch ginger, grated<br />
2-3 cloves of garlic, minced fine<br />
a few coriander leaves, lemon wedges for garnish <br />
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<h4 dir="ltr" style="text-align: left;" trbidi="on">
How its done - </h4>
<h4 dir="ltr" style="text-align: left;" trbidi="on">
</h4>
<div dir="ltr" style="text-align: left;" trbidi="on">
1. Heat 1tbsp oil in a pan or skillet. Saute the mushrooms for about 5 minutes until tender. Keep mushrooms aside.<br />
2. In the same pan, heat a tsp of oil, Add onions and fry for 3-5 minutes on low/medium heat. Add ginger, garlic and green chilli for the last 2 minutes.<br />
3. Add bellpepper and fry for a minute. Add tomato and cook for a few minutes until soft and mushy.<br />
4. Add the mushrooms, garam masala, salt, sugar and mix well. Saute for 2 minutes. <br />
5. Add coconut milk and a bit of water to lighten the consistency if you like.<br />
Bring to boil and switch off heat. Garnish with coriander leaves.<br />
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<h3 dir="ltr" style="text-align: left;" trbidi="on">
Radish Asparagus Raita</h3>
<div dir="ltr" style="text-align: left;" trbidi="on">
Serves 2 <br />
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<h4 dir="ltr" style="text-align: left;" trbidi="on">
Things you need - </h4>
<h4 dir="ltr" style="text-align: left;" trbidi="on">
</h4>
<div dir="ltr" style="text-align: left;" trbidi="on">
2-3 spears of Asparagus cut into inch pieces. Discard woody/hard end<br />
2-3 radishes, sliced<br />
1 cup or 250 ml yoghurt<br />
1 tsp salt<br />
1 tsp sugar <br />
<br />
For tempering -<br />
half tsp mustard seeds<br />
half tsp urad dal<br />
a few curry leaves<br />
1-2 small dried red chillies, optional <br />
1-2 tsp oil<br />
a few coriander leaves <br />
1-2 tbsp coarsely crushed toasted walnuts<br />
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<h4 dir="ltr" style="text-align: left;" trbidi="on">
How its done - </h4>
<h4 dir="ltr" style="text-align: left;" trbidi="on">
</h4>
<div dir="ltr" style="text-align: left;" trbidi="on">
1. Mix the first five ingredients together in a bowl.<br />
2. Heat oil in a small pan. Add red chillies if using and mustard seeds. Once they start to spultter, lower the heat and add urad dal and curry leaves. Take off from heat and pour onto the raita. <br />
Garnish with coriander leaves and crushed walnuts.</div>
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Technorati Tags: <a href="http://technorati.com/tags/curry" rel="tag">curry</a>,<a href="http://technorati.com/tags/mushroom" rel="tag">mushroom</a>,<a href="http://technorati.com/tags/coconut+milk" rel="tag">coconut milk</a>,<a href="http://technorati.com/tags/raita" rel="tag">raita</a>,<a href="http://technorati.com/tags/radish" rel="tag">radish</a>,<a href="http://technorati.com/tags/asparagus" rel="tag">asparagus</a></div>
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</div>
Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com14tag:blogger.com,1999:blog-8440799772132111581.post-86954935640966524512013-08-08T20:57:00.000+02:002013-08-08T20:57:35.833+02:00Tandoori Grilled Vegetable Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_zRTDwT9q9Z6eINh54W7buVZZeiPb7j8PI5nDPhxhurUcYNlor2eU1QY9ZycyqSItbc11hBVxD_ggh72eqdGzml95KcPJOmR5fis4WvHw_sHcABE_as8VTYJasiCOmSvFj-qNw2NxLdoH/s1600-h/Texture%252520Tandoori%252520grilled%252520veggie%252520sandwich-1%25255B3%25255D.jpg"><img alt="Texture Tandoori grilled veggie sandwich-1" border="0" height="831" src="http://lh6.ggpht.com/-Ac24nWlEdfE/UgPl87j_6DI/AAAAAAAAEjY/ydOFZv_WrYs/Texture%252520Tandoori%252520grilled%252520veggie%252520sandwich-1_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Texture Tandoori grilled veggie sandwich-1" width="600" /></a> <br />
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Hello friends! How have you all been? This space has been quiet for some time. Well, Ive been busy having fun and being lazy. No morning rush..no stress..…<a href="http://mycookingquest.blogspot.in/2013/07/black-forest-pancakes-egg-free-guest.html" target="_blank">a true relaxed vacation</a>. Lots of first time experiences ..Little boy busy learning to play cricket …the little girl got her first tooth! A lot of old memories being relived ..the indian monsoon…childhood favourite dishes being savoured. More on that later. <br />
But for now I am sharing a recipe from my drafts which I made a few days before leaving for India. <br />
The tandoori vegetables and paneer add loads of flavor to this sandwich. The coriander mint chutney is a perfect match for the tandoori vegetables. Like the <a href="http://mycookingquest.blogspot.in/2013/07/easy-veggie-summer-tortilla-wraps-with.html" target="_blank">veggie tortila wraps</a>, these too make a great portable meal.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiueSoPU9I3VcZsklQpmFmw94qPTW2ixqDoTJEqnesZgUv1GBvqOR67k2L74Whh9B9EDPU8hkZ5ni2CelFyrDPzgq0KIeUDCwcaDLclET1GAAQmX0ZOPM8ccHYyUVpbxvcFLF-p1F9O8BQ/s1600-h/Tandoori%252520grilled%252520veggie%252520sandwich-3%25255B2%25255D.jpg"><img alt="Tandoori grilled veggie sandwich-3" border="0" height="366" src="http://lh4.ggpht.com/-pnfpgNwz5v4/UgPl-96JHII/AAAAAAAAEjo/4wCTFNx45EM/Tandoori%252520grilled%252520veggie%252520sandwich-3_thumb.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Tandoori grilled veggie sandwich-3" width="600" /></a> <br />
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<a href="http://lh6.ggpht.com/-9OR1hmXtADM/UgPl_4Mfs9I/AAAAAAAAEjw/ORW7u6ZRyqs/s1600-h/Tandoori%252520grilled%252520veggie%252520sandwich-2%25255B7%25255D.jpg"><img alt="Tandoori grilled veggie sandwich-2" border="0" height="896" src="http://lh4.ggpht.com/-_jOq3aBCvEI/UgPmBNs4KTI/AAAAAAAAEj4/3N2bdFl6OBI/Tandoori%252520grilled%252520veggie%252520sandwich-2_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Tandoori grilled veggie sandwich-2" width="600" /></a> <br />
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<h3 style="text-align: left;">
Tandoori Grilled Vegetable Sandwich</h3>
Yield - Makes 1 medium sized sandwich<br />
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<h3 style="text-align: left;">
Things you need -</h3>
<h3 style="text-align: left;">
</h3>
Sandwich Bread . I used Ciabatta<br />
1 small zucchini<br />
half a medium eggplant, sliced vertically<br />
200 gms of paneer sliced<br />
1 medium sized bell pepper, sliced <br />
1 small red onion, sliced into rings<br />
few rocket leaves, optional<br />
2 tbsp oil<br />
tomato ketchup, optional<br />
1-2 tsp butter<br />
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<b>For the marinade</b><br />
3-4 tbsp thick yoghurt<br />
2 tbsp tandoori masala powder. See recipe below.<br />
1-2 tsp red chilli powder<br />
1 tsp garlic paste<br />
salt as per taste<br />
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<b>For the mint coriander chutney</b><br />
handful mint leaves<br />
handful coriander leaves<br />
1-2 green chillies<br />
1 clove of garlic<br />
1 tsp salt<br />
1tbsp lemon juice <br />
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<h3 style="text-align: left;">
How its done -</h3>
<h3 style="text-align: left;">
</h3>
1. Mix the yoghurt, tandoori masala powder, chilli powder, ginger garlic paste, salt in a bowl. Marinade the eggplant, zucchini, bell pepper and paneer slices. Refrigerate for 1-2 hours.<br />
2. Meanwhile prepare the mint coriander chutney by grinding all the ingredients for chutney. Keep aside.<br />
3. Grill the marinated vegetables and paneer slices on a griddle/broiler until done for about 3-5 minutes on each side.<br />
4. Slit the bread into 2. Butter both slices and lightly toast it if you like. Apply the mint coriander chutney and tomato ketchup if using. Place the grilled vegetables, paneer, onion rings, rocket leaves in between the bread slices. Serve with more ketchup if required.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU0sysgPLUg32_LBPXaReMciXbpxg-nLgYPCOrndGi0X0tIfdtr_Tq3TX7QQsMY4AH3SDYiSKoqB0gH1jriB9Bc9VXoHfqBqANk9QvNjHg1TlR0WUWgr0c4kY3qk6OecxDUVBhtEFob0NG/s1600-h/DSC_1367%25255B4%25255D.jpg"><img alt="DSC_1367" border="0" height="896" src="http://lh3.ggpht.com/-zpQsywBE_ik/UgPmDQle7vI/AAAAAAAAEkI/gnm0ZTxvm9Y/DSC_1367_thumb%25255B2%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="DSC_1367" width="600" /></a> <br />
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<h3 style="text-align: left;">
Tandoori masala powder</h3>
Recipe loosely adapted from <a href="http://www.thetiffinbox.ca/2011/05/tandoori-masala-spice-mix.html" target="_blank">here</a>.<br />
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<h4 style="text-align: left;">
Things you need -</h4>
<h4 style="text-align: left;">
</h4>
half cup dried red chillies<br />
1/4 cup coriander seeds<br />
1 tbsp cumin seeds<br />
half tbsp pepper<br />
half tbsp cloves<br />
2-3 cardamom pods<br />
1 tsp fenugreek seeds<br />
2 inch stick of cinnamon<br />
1 tsp ginger powder<br />
1 tsp garlic powder<br />
half tsp turmeric powder<br />
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<h4 style="text-align: left;">
How its done -</h4>
<h4 style="text-align: left;">
</h4>
1. Mix the red chillies, coriander seeds, cumin, pepper, cloves, cardamom, fenugreek, cinnamon in a pan and roast them on low flame until fragrant. This tales about 2-3 minutes. Take care not to burn them.<br />
2. Grind the roast spices along with the ginger, garlic and turmeric powder in a blender or mixer until smooth. Store in an airtight container.<br />
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<div class="wlWriterEditableSmartContent" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:83768399-85ad-49af-b6ad-2a8be637eca3" style="display: inline; float: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Technorati Tags: <a href="http://technorati.com/tags/sandwich" rel="tag">sandwich</a>,<a href="http://technorati.com/tags/snacks" rel="tag">snacks</a>,<a href="http://technorati.com/tags/picnic" rel="tag">picnic</a>,<a href="http://technorati.com/tags/tandoori+masala" rel="tag">tandoori masala</a></div>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com13tag:blogger.com,1999:blog-8440799772132111581.post-39876252014482205782013-07-18T19:44:00.002+02:002013-07-18T19:50:40.002+02:00Black Forest Pancakes {Egg-free} – a guest post for Yummly<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh4.ggpht.com/-tVgHl1GkFk4/UegoZ8NgjtI/AAAAAAAAEg0/GE-Ix-QC_UU/s1600-h/BlackForestPancakes34.jpg"><img alt="Black Forest Pancakes-3" border="0" height="896" src="http://lh4.ggpht.com/-ibS-8_tr_o8/UegobM1z2jI/AAAAAAAAEg8/SpEu1ERhoBw/BlackForestPancakes3_thumb2.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Black Forest Pancakes-3" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIqcPRJWoDDNqBG51ushu4Vn4v2oPQX98AjY1xb5Bp-TTcKaO9kQWMAjmrG4tbTEVX2qHSQZkuI_VitMYpxT5atnxFjxJ7OLX2N31IgUrMrYc1EUmrh_Ta_AwZVSw3iDP3-o69VSDPAxLo/s1600-h/BlackForestPancakes44.jpg"><img alt="Black Forest Pancakes-4" border="0" height="727" src="http://lh5.ggpht.com/-wwi5N0GC0AI/Uegoc6ThjuI/AAAAAAAAEhM/sPYddLJrpEk/BlackForestPancakes4_thumb2.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Black Forest Pancakes-4" width="600" /></a> <br />
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Past couple of weeks have zoomed past. A lot happening. Our much awaited vacation time in India has finally arrived. Shopping, packing, 3 flights spanning across 2 continents, 2 very tired kids and even more tired parents. We have finally landed in India and currently enjoying all the attention and pampering showered by our family and friends. <br />
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<a href="http://lh5.ggpht.com/-xuWeOwlyQ80/UegodldiZnI/AAAAAAAAEhU/4vCpZkJJ4T0/s1600-h/BlackForestPancakes14.jpg"><img alt="Black Forest Pancakes-1" border="0" height="774" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbE0wcWAmM5zV23NK5EM0VhFj9aVPcU8DWIbtRGg7nH-HlGbjwD0aCekCQIm1j4jPfs-XUGE8Fz96PQEw23J6Jg7X_XzvU0lEussh3qBVQYIDnrclNzc1twfo-aQJMtw7Xw46euUHSc2zP/?imgmax=800" style="border-width: 0px; display: inline;" title="Black Forest Pancakes-1" width="600" /></a><br />
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<a href="http://lh4.ggpht.com/-eUCzzQyn1Uc/UegqxyJQLYI/AAAAAAAAEiM/zDUE_KKFmAg/s1600-h/Black%252520Forest%252520Pancakes-8%25255B4%25255D.jpg"><img alt="Black Forest Pancakes-8" border="0" height="482" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisy7aDj7aocyiyP2QFAN7kFORVPnWJH9xk2ZONTegBwssVvHl-pKCzpe3XT_9GNrzaCV3yzXfBS5ZF1f_esfLTTt87CRnc3MVnGq6BLkEdwwI-GINVbp1mec8J0-Da4S9k9h4984_ZycRz/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Black Forest Pancakes-8" width="600" /></a> <br />
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On a complete different note, I am very excited to share one of my recipes on <a href="http://www.yummly.com/blog/2013/07/chocolate-cherry-black-forest-pancakes/" target="_blank">Yummly</a> blog today. My idea of a luxury breakfast that would also pass as a dessert. Black forest pancakes - A treat for chocolate lovers. I made these, few weeks ago taking full advantage of a fresh batch of cherries that I bought. Do hop over to <a href="http://www.yummly.com/blog/2013/07/chocolate-cherry-black-forest-pancakes/" target="_blank">Yummly</a> to check out the recipe. <br />
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<a href="http://lh6.ggpht.com/-Q-u5b3D1Rb8/UegohK3B91I/AAAAAAAAEh0/KvNaAEuMxrA/s1600-h/BlackForestPancakes54.jpg"><img alt="Black Forest Pancakes-5" border="0" height="953" src="http://lh3.ggpht.com/-7vR8_YuhRxM/UegoiKcmY2I/AAAAAAAAEh8/53gR64dgFFc/BlackForestPancakes5_thumb2.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Black Forest Pancakes-5" width="600" /></a> <br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com19tag:blogger.com,1999:blog-8440799772132111581.post-66019320772220941272013-07-02T09:55:00.000+02:002013-07-02T09:55:34.164+02:00Easy Veggie Summer Tortilla Wraps with spicy Chickpeas and Feta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbf_iE4RALOB558RL9Hv5hotdT8WaIel5esEfkqpV7BjIKlUl6Abd72RNB4hS1FqzWJOS65fhaBJOx6xsVbUSJFFGe-Yc-qFj7ie-32oDSyUmdbqJH7oX8wWygp22F54PlhWW7iKBEFp5m/s1600-h/Veggie%252520tortilla%252520wraps-6%25255B3%25255D.jpg"><img alt="Veggie tortilla wraps-6" border="0" height="888" src="http://lh6.ggpht.com/-bVWWmyojCvo/UdKE6h95EVI/AAAAAAAAEfQ/HTLENPFe5tA/Veggie%252520tortilla%252520wraps-6_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Veggie tortilla wraps-6" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcqYsICiUehtSokLYIn9ObPAPASMMyWzKFgpC1pPI0LMg7TpKTxmwK9-j_LByT6kAHdR7doLSnGwtWz2X-f_6noqC2jMUjJDt4iel-6ckY40kGtrXccYm7rZYv_2Vq0AwetQQnPCsN0sVY/s1600-h/Veggie%252520tortilla%252520wraps-3%25255B3%25255D.jpg"><img alt="Veggie tortilla wraps-3" border="0" height="896" src="http://lh4.ggpht.com/-lUk0OYOTgvU/UdKE8Jz14WI/AAAAAAAAEfg/A8IRb8d7jMg/Veggie%252520tortilla%252520wraps-3_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Veggie tortilla wraps-3" width="600" /></a> <br />
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Eating outside amidst nature is one of the pleasures of summer. With days getting longer and temperatures soaring high, picnics are on the rise. My little boy enjoys eating outside and insists that we do that everyday! We mimic a picnic in our balcony at times when we cannot go out. He is a big fan of sandwiches and wraps and they make a perfect accompaniment to our impromptu picnics. Throw in some cheese and he can eat it every single day. <br />
These wraps can be made in a jiffy and make great a portable meal. The spice levels can be adjusted to suit your tolerance and make an ideal snack for kids too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3rz1SxQ2ddurRjfCG2eoSLPApwi8Be2FzbmKaPjmiQ4cb6Hr6lMDjXqxdzFEjiRbvL8ERZM8LLoHq-H7YyLceeoill_kB278ubd-SrNd9ob5auo9rwqjWub6gN2OBQDDnko_yLSYdtRY-/s1600-h/Veggie%252520tortiall%252520wraps-1%25255B3%25255D.jpg"><img alt="Veggie tortiall wraps-1" border="0" height="875" src="http://lh6.ggpht.com/-Yv5boJDMa9g/UdKE9XLKwUI/AAAAAAAAEfw/MhgCfwdvivU/Veggie%252520tortiall%252520wraps-1_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Veggie tortiall wraps-1" width="600" /></a> <br />
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<a href="http://lh4.ggpht.com/-xTOVcQxWnoQ/UdKE9zg26AI/AAAAAAAAEf4/nyhouY2L0rw/s1600-h/Veggie%252520tortilla%252520wraps-5%25255B3%25255D.jpg"><img alt="Veggie tortilla wraps-5" border="0" height="973" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv1zpx1PW9Tsl4VH7Rs6TouuQlWXyka7Ek-Xwb9S5MJ4-VYjX6Gg2RtFzTMMnvIGyagQiNh8trcTBo5YspDRtV6wAJcT5gaYXQBR_CyK0MSqAXVT1KPLOPX6egmMRF5qorrFMJcN062-Ev/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Veggie tortilla wraps-5" width="600" /></a> <br />
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<a href="http://lh6.ggpht.com/-F24rMAsFMyU/UdKE-yZ8IQI/AAAAAAAAEgI/Cl0ju8mTa-c/s1600-h/Veggie%252520tortilla%252520wraps-7%25255B3%25255D.jpg"><img alt="Veggie tortilla wraps-7" border="0" height="854" src="http://lh3.ggpht.com/-PorbL0GX5VY/UdKE_QPr20I/AAAAAAAAEgQ/tsvS5txnXeU/Veggie%252520tortilla%252520wraps-7_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Veggie tortilla wraps-7" width="600" /></a> <br />
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<h3 style="text-align: left;">
Easy Veggie Summer Tortilla Wraps with Spicy Chickpeas and feta</h3>
<div style="text-align: left;">
Yield - Makes 4 wraps</div>
<div style="text-align: left;">
</div>
<h4 style="text-align: left;">
Things you need -</h4>
4 flour or corn Tortilla wraps <br />
100 gms chickpeas, soaked overnight and boiled or use canned ones<br />
2 medium sized tomatoes, deseeded and chopped<br />
1-2 cloves of garlic, minced fine<br />
1 tsp chilli powder (adjust as per liking)<br />
1 tsp cumin seeds<br />
salt, as per taste ( remember feta is quite salty)<br />
a pinch of sugar<br />
1-2 tsp vegetable oil<br />
100 gms feta, crumbled<br />
half cup or 100 gms thick yoghurt<br />
handful mint leaves, chopped<br />
chilli flakes or chilli powder for garnish<br />
1 spring onion, chopped<br />
5-6 pitted olives, chopped, optional<br />
a big handful of shredded lettuce<br />
coriander leaves for garnish<br />
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<h4 style="text-align: left;">
How its done -</h4>
1. Heat the oil in a pan. Add cumin seeds. Once they start to splutter add garlic and cook for a minute. Add tomatoes, chilli powder and cook until mushy.<br />
2. Add chickpeas, salt and sugar and cook for 2-5 minutes. The mixture needs to be dry with minimum moisture. Take off from heat, allow it to cool and keep aside.<br />
3. Meanwhile whisk the crumbled feta, yoghurt and mint together in a bowl to form a smooth mixture. Garnish with chilli powder or chilli flakes if you can handle the heat.<br />
4. Heat up a griddle or a non stick pan and warm the tortilla slightly for a minute. Allow them to cool down. <br />
5. Place the tortilla on a board or plate and evenly spread a spoonful of feta-yoghurt-mint mixture. Now top with the chickpeas, spring onions, lettuce, olives if using and some coriander leaves. Fold or roll the tortilla, secure with a string or napkin.<br />
6. Stays crisp up to 2 hours. After that, the wraps might get soggy, but still tastes great though!<br />
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Technorati Tags: <a href="http://technorati.com/tags/wraps" rel="tag">wraps</a>,<a href="http://technorati.com/tags/picnic" rel="tag">picnic</a>,<a href="http://technorati.com/tags/chickpeas" rel="tag">chickpeas</a>,<a href="http://technorati.com/tags/tortilla" rel="tag">tortilla</a>,<a href="http://technorati.com/tags/tacos" rel="tag">tacos</a>,<a href="http://technorati.com/tags/vegetarian" rel="tag">vegetarian</a></div>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com10tag:blogger.com,1999:blog-8440799772132111581.post-87329999197529891962013-06-26T11:15:00.000+02:002013-06-26T11:15:01.327+02:003 Legume Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh4.ggpht.com/-xltE_YutZOY/Ucqt066aM_I/AAAAAAAAEbE/39L7bG9XLb4/s1600-h/3%252520legume%252520rice-1%25255B3%25255D.jpg"><img alt="3 legume rice-1" border="0" height="896" src="http://lh5.ggpht.com/-iwVjNNkLlUM/Ucqt14zbpqI/AAAAAAAAEbM/GQO-9nyl6zM/3%252520legume%252520rice-1_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="3 legume rice-1" width="600" /></a> <br />
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Very often ..I have quite a few items in my pantry that lurk for days and months ..and yes I will be honest..some of them go up to a year too. Raise your hand if this happens to you.<br />
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- I have atleast 4 kinds of sugar.. demerara ..muscovado, light brown..castor ..vanilla..and jaggery and some of them have been used just once.<br />
- all kinds of sprinkles one could ever find ..for a cake decorating emergency<br />
- the whole batch of papads and fryums we bought from our last trip to India and havent even consumed half of it.<br />
- the golden syrup can that was an impulse purchase thinking what if I never find it when I need it<br />
- 3 different brands of malted chocolate ..dark, white and semisweet?!!!<br />
and I could go on.. <br />
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They are all bought with good intention but eventually I forget they exist only to be discovered by me past their expiration date. Or buy 5 kinds of legumes because I believe we should be eating more of them but fall short of ways(and time) to use them up. Sadly most of them end up in the bin.<br />
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<a href="http://lh6.ggpht.com/-m2qezx7lYzk/Ucqt2t3VbkI/AAAAAAAAEbU/IWy2RJFfqYc/s1600-h/3%252520legume%252520rice-3%25255B3%25255D.jpg"><img alt="3 legume rice-3" border="0" height="896" src="http://lh4.ggpht.com/-3RoD5XDp01k/Ucqt3x6Oo1I/AAAAAAAAEbc/08ZhHZCtRJA/3%252520legume%252520rice-3_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="3 legume rice-3" width="600" /></a> <br />
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<a href="http://lh6.ggpht.com/-jC-9NaSR3xM/Ucqt4jLJsqI/AAAAAAAAEbk/o-ipCkJQeME/s1600-h/3%252520legume%252520rice-2%25255B3%25255D.jpg"><img alt="3 legume rice-2" border="0" height="745" src="http://lh3.ggpht.com/-jNnXKKsVwoQ/Ucqt5hx605I/AAAAAAAAEbs/89D5Gh7kU_Y/3%252520legume%252520rice-2_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="3 legume rice-2" width="600" /></a> <br />
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But In spite of this we go in an autopilot mode every weekend and go grocery shopping. Of course we need our fresh veggies, fruits and dairy but we still manage to get a few items which might end up on a list like the one above.<br />
So since past few months, every 2-3 months I have been trying to review and really use up what we have before filling up the pantry. This legume rice is one such dish. I have used black chickpeas and green peas but any legume should work. The peanuts add an interesting flavour. The method of preparing this rice is similar to that of <em>upma(a south indian savoury porridge using roasted semolina)</em> where the rice is roasted before being boiled and is called <em>akki usali</em> in Karnataka. This is a mild rice dish with no spices and goes well with <em>dal</em> or any curry or <em>raita</em>.<br />
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This concept of an `eat down` was inspired by <a href="http://onehotstove.blogspot.ch/2010/05/bb4-whats-lurking-in-kitchen.html" target="_blank">Nupur`s Whats lurking in your kitchen series</a>. <a href="http://onehotstove.blogspot.ch/" target="_blank">Nupur`s One hot Stove(OHS)</a> is one of my favourite blogs and I have been following it for years. It has been an immense resource for me and I see it nothing less than an encyclopaedia. From the best <em>Pav Bhaji</em> recipe to <a href="http://www.flylady.net/" target="_blank">Flylady</a> ..from to some wonderful books to some great baby food recipes …they were all introduced to me via OHS. I was also introduced to <a href="http://foodandspice.blogspot.ch/p/mlla.html" target="_blank">MLLA(My Legume Love Affair</a><b></b>) through her website and I have been participating every month since I started my blog. MLLA was started by <a href="http://thewellseasonedcook.blogspot.ch/" target="_blank">Susan of The Well Seasoned Cook</a> and is now run by Lisa of <a href="http://foodandspice.blogspot.ch/" target="_blank">Lisas kitchen</a>. I am thrilled that this months edition of MLLA is being hosted at <a href="http://www.onehotstove.blogspot.ch/2013/05/announcing-my-legume-love-affair-60th.html" target="_blank">One Hot Stove</a> and this recipe is my entry for it.<br />
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<a href="http://lh3.ggpht.com/-rPCGATfk_IM/Ucqt6amfvvI/AAAAAAAAEb0/GPlDBT0FiB8/s1600-h/JuneTurquoiseMLLALogoLisa%25255B9%25255D.jpg"><img alt="JuneTurquoiseMLLALogoLisa" border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCbFXt5MBKs9z7sOh8U17h1wta5Q3WWYPfEQs3EkyJppU_UyNucYz_2Uimyupc9a5gnENP7fTF7dm3jMgypIfAZTa1daP6aclinmguV_kJcluYjWqgw4-eDsVmEO4aIuv-8R7Pkxr4ooeT/?imgmax=800" style="border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto;" title="JuneTurquoiseMLLALogoLisa" width="178" /></a> <br />
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<a href="http://lh6.ggpht.com/-f0bwEuS6Csw/Ucqt7zncxaI/AAAAAAAAEcE/1FlyNDnIOlY/s1600-h/3%252520legume%252520rice-4%25255B3%25255D.jpg"><img alt="3 legume rice-4" border="0" height="896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLKoHjuJNFq7A39viZYixLp7sYNXoFkIIv-wt155k_zRYmGHnjMYeg-9efaiCN_fYwowqLF7fGrYBSnxFsRg8iAGRxV8CDhrZPu1ZdNyFP3ElTq5EZn6bjxUThJX68sdPUK5S4UKSEiUJ9/?imgmax=800" style="border: 0px currentColor; display: inline;" title="3 legume rice-4" width="600" /></a> <br />
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<h3 style="text-align: left;">
3 Legume rice</h3>
Yield – serves 4<br />
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<h4 style="text-align: left;">
Things you need -</h4>
1.5 cups rice, preferably basmati <br />
1/4 cup peanuts<br />
1/4 cup green peas<br />
1/2 cup chickpeas, soaked in water overnight and boiled. Alternatively use canned ones.<br />
1/4 cup grated carrots. finely chopped potatoes, green beans, grated cabbage etc all work well<br />
1 medium red onion, sliced<br />
juice of half a lemon<br />
2-3 green chillies, slit lengthwise<br />
1 inch ginger, grated<br />
salt as per taste<br />
1 tsp cumin seeds<br />
half tsp mustard seeds<br />
handful curry leaves<br />
1-2 tbsp vegetable oil<br />
4 to 4.5 cups hot water<br />
coriander for garnish<br />
grated or shredded coconut for garnish, optional.<br />
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<h4 style="text-align: left;">
How its done -</h4>
1. In a heavy bottomed pan, roast the rice on medium heat until it starts to turn slightly brown. Take off from heat and keep aside for later.<br />
2. In the same pan, heat oil and add mustard seeds, cumin seeds. Once they start to splutter, add curry leaves, onions, ginger, peanuts and green chillies and sauté for a minute.<br />
3. Add about 4 cups of hot water, salt, vegetables like carrots etc, chickpeas and bring it to boil. Now reduce the heat and add the roasted rice and mix well. Increase the heat to medium-high, cover with a plate or lid and allow the rice to cook. Half way through, add the green peas and stir. Add more water if required.<br />
4. Once rice is cooked, switch off heat and add the lemon juice and fluff the rice. Garnish with coriander and coconut.<br />
5. Serve hot/warm with any curry or <em>dal, raita</em> or just plain yoghurt.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com9tag:blogger.com,1999:blog-8440799772132111581.post-90129883761484915202013-06-19T00:48:00.000+02:002013-06-19T00:48:47.677+02:00Egg-less No-churn Butterscotch ice cream with Almond praline<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.ggpht.com/-BlplSnHx898/UcDh1L02sAI/AAAAAAAAEYQ/6sPA81CYWjw/s1600-h/Butterscotch%252520ice%252520cream-5%252520with%252520text%25255B3%25255D.jpg"><img alt="Butterscotch ice cream-5 with text" border="0" height="743" src="http://lh3.ggpht.com/-8vsVkscNx8c/UcDh2ni8PAI/AAAAAAAAEYY/6bbQFvKCNP8/Butterscotch%252520ice%252520cream-5%252520with%252520text_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-5 with text" width="600" /></a> <br />
<a href="http://lh5.ggpht.com/-vu6dM_Em9eU/UcDh3vHm3sI/AAAAAAAAEYg/DuSjyN1nWZ8/s1600-h/Butterscotch%252520ice%252520cream-4%25255B5%25255D.jpg"><img alt="Butterscotch ice cream-4" border="0" height="896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrpd4WmD-XT8fKByqAiTIlO2SUlh-DuQ_9zm0RgBUtMdQ0MJA9uvxZIRNOmBN2UPMBiBI2dYRqpZh_IcvU-p8wRIdQSYWy4sV5J1tCtXxeW6qQjFpj0YcDlO_euWep5zpCIipsv_N8nDN/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-4" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil01FGKZ9iCeL80yrzpBgUnRSHWQRmW_lbmja532vIHGO059G9c13TSQ8oq6F9hFg7xIsN21LCHj6jjinDv6V8QiAiMrQDCX37-Ke87wvF2bUX3Nlu_yNxUwX1PI3qCMAzpVCFYyq8WyTT/s1600-h/Butterscotch%252520ice%252520cream-3%25255B6%25255D.jpg"><img alt="Butterscotch ice cream-3" border="0" height="534" src="http://lh5.ggpht.com/-rp9aJL-SAyM/UcDh7tNGRJI/AAAAAAAAEY4/W9s-f8jJLgQ/Butterscotch%252520ice%252520cream-3_thumb%25255B2%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-3" width="600" /></a> <br />
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<a href="http://lh3.ggpht.com/--GEyTXf-a8E/UcDh8x6v_aI/AAAAAAAAEZA/mCIJp_udBFg/s1600-h/Butterscotch%252520ice%252520cream-1%25255B3%25255D.jpg"><img alt="Butterscotch ice cream-1" border="0" height="896" src="http://lh6.ggpht.com/-bU2-ys6ibxA/UcDh90YuTZI/AAAAAAAAEZI/NnHytrRlrdw/Butterscotch%252520ice%252520cream-1_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-1" width="600" /></a> <br />
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What's your favourite ice cream flavour? With some many flavours available the odds are that you would have trouble pointing out one. But if you grew up in the early 1980s in India like me, the ice cream flavours known to me then, could be counted on my fingers. There was chocolate, vanilla, strawberry(no idea if it really had strawberry, but it was pink though), pistachio, mango and butterscotch. That's it. I particularly remember one brand of ice cream called `Yummy ice cream` which produced ice cream in tiny plastic boxes which my mum reused to store bits and bobs. <br />
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<a href="http://lh3.ggpht.com/-hxj1ANm0LmI/UcDh_RWFaiI/AAAAAAAAEZQ/2ddSIwNGCrk/s1600-h/Butterscotch%252520ice%252520cream-8%25255B3%25255D.jpg"><img alt="Butterscotch ice cream-8" border="0" height="632" src="http://lh5.ggpht.com/-3Q38E6dtiEM/UcDiAiaGbiI/AAAAAAAAEZY/v86Q_muXdoo/Butterscotch%252520ice%252520cream-8_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-8" width="600" /></a> <br />
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<a href="http://lh3.ggpht.com/-6NPr8Y1mdts/UcDiBuVgnhI/AAAAAAAAEZg/Zp31xd0eY2w/s1600-h/Butterscotch%252520ice%252520cream-9%25255B3%25255D.jpg"><img alt="Butterscotch ice cream-9" border="0" height="549" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwetR-gPd2Xd4P0GEImmAY3as-pv5G8AEF0bY-QHCLmsC2x0RIPNvJXaEjvMCHJEiFkYSVSm1gttPX_5gVLmrPPZTc9P2OJLBVqt5UxbFK1IlZKhUd9kOD5SgZgKPkzKpcgTNIF8vAInJY/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-9" width="600" /></a> <br />
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<a href="http://lh4.ggpht.com/-3OIc_WJPRiM/UcDiEvXFDAI/AAAAAAAAEZw/Zg6Cs8oPw58/s1600-h/Butterscotch%252520ice%252520cream-2%25255B3%25255D.jpg"><img alt="Butterscotch ice cream-2" border="0" height="896" src="http://lh5.ggpht.com/-BMJBIG3SIgI/UcDiFhL6sOI/AAAAAAAAEZ4/b98f6fOiZQg/Butterscotch%252520ice%252520cream-2_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-2" width="600" /></a> <br />
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I spent quite some of my childhood years in Goa and ice cream was limited to certain family outings. A trip to the beach mostly or a restaurant. The choice of ice cream was fixed. I always stuck to vanilla, my sister was fascinated by the pink `strawberry ice cream` , Mum never ordered ice cream and dad had butterscotch. Always. He never had sweets. But could never resist butterscotch ice cream (and <em><a href="https://en.wikipedia.org/wiki/Mysore_pak" target="_blank">Mysore paak</a></em>). The butterscotch ice cream had a lovely pale yellow hue and was topped with crunchy nuts..almost like praline.<br />
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Its been years I ve heard of Yummy ice cream now. I have no idea what happened to it. I wanted to try and recreate the butterscotch ice cream..with the crunchy topping of course. A google search lead me to <a href="http://www.davidlebovitz.com/2012/08/butterscotch-sauce-recipe/" target="_blank">this</a> butterscotch sauce recipe from David Lebovitz. I incorporated the same method as I used in my earlier <a href="http://mycookingquest.blogspot.ch/2013/01/eggless-vanilla-ice-cream-recipe.html" target="_blank">Vanilla ice cream</a> recipe. <br />
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The result was great. The salty, sweet flavours of butterscotch embedded in creamy ice cream combined with the crunchy praline took me back to the Goan beaches.<br />
Its such a co-incidence that I made this on fathers day. A perfect dessert loved by Papa for fathers day.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijiZmkFo2HFyDr-vpJsaM4OIAAnsBpyp-xONGGUzT_Z6alyTztAoYa3Nh5NrMNjoz7o6LRfpl_qC-l42tcQXNFJ9pjDBbd7WODl7oD9cwj3D5TT1-SpGuWJIVnSA5zN0kwv62fzUSyRhxn/s1600-h/Butterscotch%252520ice%252520cream-10%25255B2%25255D.jpg"><img alt="Butterscotch ice cream-10" border="0" height="402" src="http://lh5.ggpht.com/-jU2xtXgoOAQ/UcDiHx3pi6I/AAAAAAAAEaI/-4rxX56A3bU/Butterscotch%252520ice%252520cream-10_thumb.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-10" width="600" /></a> <br />
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<a href="http://lh5.ggpht.com/-ujfcE-Qcms0/UcDiJOZo4PI/AAAAAAAAEaQ/O2txO1nP-xA/s1600-h/Butterscotch%252520ice%252520cream-7%25255B3%25255D.jpg"><img alt="Butterscotch ice cream-7" border="0" height="512" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKZDH-pqhOe98JYkNjgvitd_TOgOXyiKFDoH-1q4H9uJ_GtkfNuQCdV0x1lCFdjdwtTTBQjh0fSTEHc0utVSysi7BwdmFg1zGArsdwWhqStHZThYBg5iXGauvcIw2Lo_nUAsya-5nRMsI/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-7" width="600" /></a> <br />
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<a href="http://lh6.ggpht.com/-9sSbYzvJn28/UcDiL_62ADI/AAAAAAAAEag/wjN_V8pXZgI/s1600-h/Butterscotch%252520ice%252520cream-11%25255B3%25255D.jpg"><img alt="Butterscotch ice cream-11" border="0" height="808" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKLkj-HjlBfvnMDhJJlKSH-CkvwfoHmQTKW4MGfyV7b6PBjYXGloc4Fm4uoz2I4gunaOnk1QORjXgXytwGn7Sm-Id1xv2q8YCdJ6xZZzgrm-8mHykUXvJhCbY88Z-DzDbL93skTb3-5lc5/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Butterscotch ice cream-11" width="600" /></a> <br />
<h3 style="text-align: left;">
</h3>
<h3 style="text-align: left;">
Egg-less Butterscotch ice-cream with Almond praline</h3>
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Yield – about 1 litre<br />
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<h4 style="text-align: left;">
Things you need -</h4>
<br />
<strong>For the ice cream</strong><br />
50 gms salted Butter ( or use unsalted butter and add 1 tsp of salt )<br />
1 cup or 180 gms Brown sugar<br />
100 ml single cream<br />
1 tsp vanilla extract<br />
250 ml single cream<br />
250 ml heavy cream or double cream<br />
250 ml milk<br />
3 tbsp cornstarch or custard powder<br />
a pinch of salt<br />
<br />
<strong>For the almond praline -</strong><br />
handful Almonds<br />
1 cup Sugar<br />
1 tsp vanilla extract<br />
3/4 cup water<br />
half tsp salt<br />
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<h4 style="text-align: left;">
How its done -</h4>
<br />
<strong>Prepare the Butterscotch sauce – Makes about 200 ml</strong><br />
1. In a heavy bottomed saucepan, combine butter, sugar and quarter of the single cream and place it on medium high heat. Stir continuously until the butter has melted and a smooth mixture forms.<br />
2. Now stop stirring and reduce the heat and allow it to simmer for 2-3 minutes.<br />
3. Switch off heat and stir in the rest of the single cream.<br />
4. The sauce can be stored in a jar. Once refrigerated, it needs to be reheated on low heat for a few minutes before using to loosen the consistency.<br />
<br />
<strong>Prepare the ice cream -</strong><br />
5. Whisk together the cornstarch, salt and milk ensuring no lumps are formed and place it on low-medium heat stirring frequently until the mixture thickens and starts to coat the back of a spoon. Switch off heat, stir in the vanilla extract and allow it to cool completely.<br />
6. Add the heavy cream, single cream and about 150 ml of the butterscotch sauce to the custard mixture and mix well.<br />
7. Fold in 2-3 tbps of almond praline(recipe below) and freeze for a an hour or two. Then top the ice cream with a few more tablespoons of praline and freeze again overnight.<br />
8. Serve with butterscotch sauce and more praline if you like it.<br />
<br />
<strong>Prepare the Almond Praline-</strong><br />
Adapted from <a href="http://dashandbella.blogspot.ch/2012/06/bliss.html" target="_blank">here</a>.<br />
<br />
1. Place sugar in a saucepan and add some water just enough to wet the sugar evenly.<br />
2. Place on medium-high heat and do not stir.<br />
3. As the mixture starts to caramelise, swirl the pan to ensure even caramelistaion.<br />
4. Reduce heat and once the mixture turns amber in colour or dark orange, remove from heat, stir in the almonds, vanilla and salt. Pour the mixture evenly like a sheet over a tray lined with parchment paper. Allow it to cool and harden. This takes just a few minutes.<br />
5. Break the praline sheet coarsely. Place it in a yip lock bag and crush it with a rolling pin. Alternatively use a blender or food processor to powder the praline. Stor in an air tight jar for up to 3-4 weeks. Do not refrigerate.<br />
<br />
<h4 style="text-align: left;">
Notes -</h4>
The butterscotch sauce and heavy cream form a silky texture and eliminate the need to churn this ice cream. Hence <strong>no ice cream machine required</strong>!<br />
The praline and butterscotch ice cream can be used as garnish over other ice cream flavours like vanilla, chocolate or over cakes or yoghurt too.<br />
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Technorati Tags: <a href="http://technorati.com/tags/ice+cream" rel="tag">ice cream</a>,<a href="http://technorati.com/tags/butterscotch" rel="tag">butterscotch</a>,<a href="http://technorati.com/tags/desserts" rel="tag">desserts</a>,<a href="http://technorati.com/tags/eggless" rel="tag">eggless</a>,<a href="http://technorati.com/tags/almond+praline" rel="tag">almond praline</a>,<a href="http://technorati.com/tags/sweets" rel="tag">sweets</a></div>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com11tag:blogger.com,1999:blog-8440799772132111581.post-73560363047532683532013-06-13T09:38:00.002+02:002013-06-18T09:00:48.598+02:003 drinks to cool off the summer with<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh5.ggpht.com/-ei1qkWxpSZ0/Ubluf8EULCI/AAAAAAAAEVU/nU00u7Zq_J0/s1600-h/Blueberrylassi7600.jpg"><img alt="Blueberry lassi-7 600" border="0" height="896" src="http://lh3.ggpht.com/-E_gsItK6iB8/Ublug0-O1wI/AAAAAAAAEVc/SW9Ixm5peFg/Blueberrylassi7600_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Blueberry lassi-7 600" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx6PXIAzCVB_6lvvDX5HevakC5cypuWKeLZhYlGpbzxh8EXg-7xiQ4IKteawkzKDN6KBt2b5uMpULFK8bB8ddJYSDfOooI2PPSkvuRktyz52HH5di8bQDcgCYOwRkHreO_C-MB3GdUmMfA/s1600-h/Carrot%252520milkshake-1%252520600%25255B3%25255D.jpg"><img alt="Carrot milkshake-1 600" border="0" height="896" src="http://lh3.ggpht.com/--2BKxFz3XF0/Ubluj82yDEI/AAAAAAAAEVs/XeAKt5q8bNU/Carrot%252520milkshake-1%252520600_thumb%25255B1%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Carrot milkshake-1 600" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0NW-Wb3UWCmK0BafqCIosJ6pl5QdVWxysKhaPTdfN_tFjk0l449cfMpWiOSkMqSY-l3mCH8pqfn69PqhwxjCRekZT_E0lCUau-hULXHUFrGFGY3N_3QC1A_oZtX_7rGihj77nFsIoeHGh/s1600-h/Saltedcaramelandappleshake16003.jpg"><img alt="Salted caramel and apple shake-1 600" border="0" height="808" src="http://lh3.ggpht.com/-YkH9pNJtKbo/UblumDchX_I/AAAAAAAAEV8/C3OtXH_0aFo/Saltedcaramelandappleshake1600_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Salted caramel and apple shake-1 600" width="600" /></a> <br />
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There were days when the only cool drink we had was the good old <em>nimbu pani</em>(indian lemonade)<em>, or paanaka(a sweet drink from Southern India made with jaggery) </em>or the tradtional lassi or banana milkshake made by mom. Aereated drinks were never a part of the grocery list and was limited to an occasional party. But that, when we were growing up.<br />
Thanks to the internet and globalisation there is no limit to variety of drinks we have now. We still try to stay away from aerated drinks as far as possible.<br />
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I try to incorporate a smoothie or a milkshake into breakfast these days. These 3 drinks have some kind of fruit or vegetable in them. <br />
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The Carrot milkshake is the only way my little boy eats his carrots. I steam them before pureering them because I believe it gives a creamier texture. The hint of caradmom in it reminds me of <em>gajar ka halwa(carrot pudding)!</em> <br />
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<a href="http://lh4.ggpht.com/-JkWPQb8dE_w/UbluntoMOKI/AAAAAAAAEWE/VslFsZ15aZA/s1600-h/Carrotmilkshake33.jpg"><img alt="Carrot milkshake-3" border="0" height="897" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1TSWypSGafA6HW8-6FGnJjMoZCsP4G3OY-KqUM7S0ZNB1VOM484I2DFtpVgxvmPPU9sYLM2_jB78r2ksItMRM0h-SxtfDN3USVBLUUylbSFsywXbEIbCv1Jj_I0hufT-5PrqogWK6VgOL/?imgmax=800" style="border-width: 0px; display: inline;" title="Carrot milkshake-3" width="600" /></a> <br />
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<a href="http://lh3.ggpht.com/-PETgz2SfNxc/UbluqRSMEMI/AAAAAAAAEWU/MsAop1DErhI/s1600-h/Carrot%252520milkshake-2-3%25255B4%25255D.jpg"><img alt="Carrot milkshake-2-3" border="0" height="860" src="http://lh6.ggpht.com/-guEGctzrADY/UblurVmb2OI/AAAAAAAAEWc/k7ObJTImhQA/Carrot%252520milkshake-2-3_thumb%25255B2%25255D.jpg?imgmax=800" style="border: 0px currentColor; display: inline;" title="Carrot milkshake-2-3" width="600" /></a> <br />
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The blueberry lassi is the easiest, no cooking, boiling what so ever. Just plain blueberries, yoghurt and sugar.<br />
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<a href="http://lh5.ggpht.com/-hwC974ptf9I/UblusRrSePI/AAAAAAAAEWk/F7U_t4hjTwQ/s1600-h/Blueberrylassi15.jpg"><img alt="Blueberry lassi-1" border="0" height="385" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMfTQV15Imnyg8nRt6HbApNFv-sUTzB5WEt_IJyV2xDxfd08Zsb5ry2OoQW-8RQaDfpylOTNdJ4NeUUeq_C7Sqt8z4Itgyz4K_swmXPBcyf1w8i4DLsdjv5QAXr0I-t6D53RRPpcKtW-st/?imgmax=800" style="border-width: 0px; display: inline;" title="Blueberry lassi-1" width="275" /></a> <a href="http://lh4.ggpht.com/-xjYjs7AblA4/UbluuBmm-BI/AAAAAAAAEW0/nOMqh7egjVo/s1600-h/Blueberrylassi2.jpg"><img alt="Blueberry lassi-2" border="0" height="375" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuKIVhsTcx8aw7HloBH9pN9up1hpmTr-d4cOvp5iW0wsbeAN8YdFVJB8QSXpWT15ap3YGCEgDxUY_uLCHnqltNzSNzv1vLxt7BzKn_P4GBmNMqoJGcwBgYTGPUTTGtqYU1h_KlEjxz8Ai/?imgmax=800" style="border-width: 0px; display: inline;" title="Blueberry lassi-2" width="286" /></a> <br />
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<a href="http://lh6.ggpht.com/-TW0_53HrGKU/UbluxCgstAI/AAAAAAAAEXE/Hq6xoVcFmic/s1600-h/Blueberrylassi4%25255B1%25255D.jpg"><img alt="Blueberry lassi-4" border="0" height="897" src="http://lh6.ggpht.com/-BGoQg-DVAMc/UbluyG38HeI/AAAAAAAAEXM/mD1m7kAtIBU/Blueberrylassi4_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Blueberry lassi-4" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiisew27u1vMDhm3hRz1CX4sBCxh5tEmvVSebdRE-V2j0TqRS0blv5onSFM_pZWu1In1OaKgmFKcd2_vpIgSPvM9LjG5pmj9HrVaiienuU2JWkpPbItgBwmUQje4fYc7rdTCLYIxA0UbJly/s1600-h/Blueberrylassi6%25255B1%25255D.jpg"><img alt="Blueberry lassi-6" border="0" height="897" src="http://lh5.ggpht.com/-xPdv44oZlgU/Ublu0tplwNI/AAAAAAAAEXc/yQ6IBF1-nCQ/Blueberrylassi6_thumb.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Blueberry lassi-6" width="600" /></a> <br />
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I love salted caramel. I can eat it right out of the jar. Anything with caramel is a winner for me. <br />
Last autumn I had made an apple tart with salted caramel glaze from <a href="http://smittenkitchen.com/blog/2012/10/apple-mosaic-tart-with-salted-caramel/" target="_blank">here</a>. This milkshake is inspired by that. The salted caramel sauce did take a few attempts to get it right. The important part is to not stir the mixture while it is caramelising and not to leave it on the heat for more than the prescribed time. Else we might end up with burnt sugar. This one is loosely adapted from <a href="http://www.davidlebovitz.com/2007/04/salted-butter-c/" target="_blank">David Lebovitz` s</a> recipe. <br />
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<a href="http://lh4.ggpht.com/-_UPQWZJWmjw/Ublu1hZEFfI/AAAAAAAAEXk/_zbdlh7ys9g/s1600-h/Saltedcaramelandappleshake23.jpg"><img alt="Salted caramel and apple shake-2" border="0" height="842" src="http://lh6.ggpht.com/-X5zCkA-GrA8/Ublu2j1yiEI/AAAAAAAAEXs/REkcKqZem98/Saltedcaramelandappleshake2_thumb1.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Salted caramel and apple shake-2" width="600" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzvLS8giQT2hN5xhBq9yDTV8sMe2J2yN1pvJ962HY0xKhIybZdildTTT0pSY7mxX7LN-QxpvdDHy5LdjT01a53baiGJpoTBc_8O9hDWiQ9bkKWW78k70CoGAWnATtZppad3MW4U_AFgQlf/s1600-h/Saltedcaramelandappleshake33.jpg"><img alt="Salted caramel and apple shake-3" border="0" height="807" src="http://lh6.ggpht.com/-7Pe4kI28cYU/Ublu5eP_RiI/AAAAAAAAEX8/kvIQPCDq78Y/Saltedcaramelandappleshake3_thumb1.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="Salted caramel and apple shake-3" width="600" /></a> <br />
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<h3 style="text-align: left;">
Blueberry Lassi</h3>
Makes 1 tall glass<br />
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<h4 style="text-align: left;">
Things you need -</h4>
<br />
half a glass blueberries<br />
3/4 glass yoghurt + 1/4 glass water (or use 1 glass of buttermilk instead)<br />
sugar as per liking<br />
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<h4 style="text-align: left;">
How its done -</h4>
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1. Put all ingredients into a blender and whizz for a few minutes.<br />
2. Serve with ice cubes.<br />
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<h3 style="text-align: left;">
Carrot Milkshake</h3>
Makes 1 tall glass<br />
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<h4 style="text-align: left;">
Things you need -</h4>
<br />
2 medium sized carrots, cut steamed or boiled in water for 2-3 minutes *<br />
half a tsp cardamom powder<br />
sugar as required<br />
3/4 glass , about 180 ml cold milk **<br />
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<h4 style="text-align: left;">
How its done -</h4>
<br />
1. Puree the carrots in a blender.<br />
2. Add milk, cardamom, sugar to the puree and whizz in the blender for a few seconds.<br />
Notes -<br />
* Steaming or boiling them makes the consistency creamier and smooth. You can also eliminate this step. <br />
** This drink can also be had warm. Just replace cold milk with warm milk.<br />
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<h3 style="text-align: left;">
Salted caramel and apple milkshake</h3>
Makes 1 tall glass<br />
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<h4 style="text-align: left;">
Things you need -</h4>
1 medium apple, cleaned, cored and cut <br />
2 tbsp salted caramel sauce + extra for garnish ( store bought or home made. See recipe below)<br />
3/4 glass or 180 ml milk <br />
few ice cubes ***<br />
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<h4 style="text-align: left;">
How its done -</h4>
1. Blanch the apple pieces in boiling water for a minute or 2. Drain and keep aside.<br />
2. Puree the apple and add milk, ice cubes and 1 tbsp of salted caramel sauce. Whizz in the blender and serve with more ice cubes and drizzle with salted caramel sauce. <br />
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<h4 style="text-align: left;">
For the salted caramel sauce -</h4>
Makes about 200 ml<br />
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<h4 style="text-align: left;">
Things you need -</h4>
1 cup or 180 gms brown or regular sugar <br />
half stick or 4 tbsp or 55 gms of salted butter *<br />
a pinch of salt . (Sea salt or fleur de sel is better)<br />
150 ml single cream ****<br />
<br />
<h4 style="text-align: left;">
How its done -</h4>
1.In a heavy bottomed vessel or saucepan place the sugar, butter, salt and a quarter of the cream on high heat and stir well until a smooth mixture forms and butter has melted.<br />
2. Leave the mixture to caramelise. This will take 5-8 minutes. be patient. Do not stir.<br />
3.Once the mixture starts to caramelise or starts turning into an amber colour, swirl it if required. i.e to facilitate even caramelisation. Do not stir.<br />
4. Reduce heat to low and allow it to simmer for 2 minutes. Switch off heat and add the rest of the cream.<br />
5. Allow it to cool before using. Store in a clean jar. To use the sauce, reheat in a microwave for a few seconds or place the jar in hot water for a few minutes or reheat in a saucepan on low heat to loosen the consistency. **<br />
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<h4 style="text-align: left;">
Notes -</h4>
* You can substitute for salted butter with unsalted butter and half tsp of salt. Do not use rock salt. It leaves a salty residue in the sauce.<br />
** The measurements for the sauce makes more than what is required for a glass of milkshake. You can use the sauce over ice creams, cakes or cookies to add pizzazz.<br />
*** This drink can also be had warm. Skip the ice cubes and use warm milk instead.<br />
****Heavy cream is used to make salted caramel sauce. I used single cream and it still came out fine. If you wish, you could use heavy cream.<br />
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Technorati Tags: <a href="http://technorati.com/tags/milkshake" rel="tag">milkshake</a>,<a href="http://technorati.com/tags/carrot+milkshake" rel="tag">carrot milkshake</a>,<a href="http://technorati.com/tags/salted+caramel+sauce" rel="tag">salted caramel sauce</a>,<a href="http://technorati.com/tags/apple+milkshake" rel="tag">apple milkshake</a>,<a href="http://technorati.com/tags/blueberry+lassi" rel="tag">blueberry lassi</a>,<a href="http://technorati.com/tags/summer+drinks" rel="tag">summer drinks</a>,<a href="http://technorati.com/tags/kid+friendly+drinks" rel="tag">kid friendly drinks</a></div>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com6tag:blogger.com,1999:blog-8440799772132111581.post-20924932217381587322013-06-06T09:22:00.001+02:002013-06-06T09:22:31.637+02:00Coconut Lemon Sorbet with tropical fruit salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh6.ggpht.com/-GcKen1NxtnM/UbA1N6Wa-hI/AAAAAAAAETg/PNgqEDPgO6s/s1600-h/coconut%252520lemon%252520sorbet%2525209%252520resized%25255B3%25255D.jpg"><img alt="coconut lemon sorbet 9 resized" border="0" height="896" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2ovE0J1PXZc9m8EUjgr91O_TZhW5hY3nbduX9GZEdu_QQa5X7gY4zF4MFiMuL0EU3IV9MIcIPjWG1g-ldELttZRNyVeEGH1GXE16HWRZgwuYp3Cizu3HVfmL0rxzc-oTPlkwf_AO-I9-8/?imgmax=800" style="border: 0px currentColor; display: inline;" title="coconut lemon sorbet 9 resized" width="600" /></a> <br />
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<a href="http://lh5.ggpht.com/-Y9P6c42kd2g/Ua2sScMCFsI/AAAAAAAAER4/jdJ5UGXw5s8/s1600-h/coconut%252520lemon%252520sorbet%25252012%25255B3%25255D.jpg"><img alt="coconut lemon sorbet 12" border="0" height="828" src="http://lh4.ggpht.com/-pFU3vqRZx8k/Ua2sTAU2nXI/AAAAAAAAESA/_shft3KhAh0/coconut%252520lemon%252520sorbet%25252012_thumb%25255B1%25255D.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="coconut lemon sorbet 12" width="600" /></a> <br />
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Now that summer is almost here, I am contemplating whether or not to buy an ice cream machine. I am tempted to buy one. There is nothing like home made ice cream and it seems like a best choice for kids compared to store bought ice cream. The little boy would be delighted. But again I am reminded of the alarming rate at which our cupboards and cabinets are filling up ever since we had kids. The kitchen is no different. The cabinets are just waiting to burst open. The kitchen counter is flooded with all sorts of gadgets. Baby bottle warmer, bottle sterlizer, vegetable steamer..you name it and we have it. My newly purchased props are not making it easier. In fact our basement has reached its humble capacity too. All this ..even before Lil miss P has started crawling.<br />
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<a href="http://lh5.ggpht.com/-QcGqtkVafXg/Ua2sUScuZzI/AAAAAAAAESI/EtNqu1vA-ug/s1600-h/coconut%252520lemon%252520sorbet%2525205%25255B4%25255D.jpg"><img alt="coconut lemon sorbet 5" border="0" height="810" src="http://lh5.ggpht.com/-8NeYLTyyZXw/Ua2sVa9GWkI/AAAAAAAAESQ/G4Fnh2cLQ9A/coconut%252520lemon%252520sorbet%2525205_thumb%25255B2%25255D.jpg?imgmax=800" style="border-width: 0px; display: inline;" title="coconut lemon sorbet 5" width="600" /></a> <br />
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<a href="http://lh3.ggpht.com/-bNGGdp0EVl0/Ua2sWp5rBOI/AAAAAAAAESY/87BcZf3ePeA/s1600-h/coconut%252520lemon%252520sorbet%2525207%25255B3%25255D.jpg"><img alt="coconut lemon sorbet 7" border="0" height="711" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhcrrhwKi_9sXux2kE9h-VI5EyaHZ-LS9wvblmhMnyhXx5diV_n5bTyDrXabWRlVYdKsKh_K9pM_nNRP-IDXoIVLCWAfXrnh8ahyphenhyphenrHvca0z_EuI1YLgyYdIrlPBWD_BDTgnaO2n0gK9Se_/?imgmax=800" style="border-width: 0px; display: inline;" title="coconut lemon sorbet 7" width="600" /></a> <br />
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But not having an ice cream machine doesn't stop me from making ice cream. Especially after how delicious the <a href="http://mycookingquest.blogspot.ch/2013/01/eggless-vanilla-ice-cream-recipe.html" target="_blank">vanilla ice cream</a> turned out..there is no way I am going to stop. The key to making good ice cream or sorbet without a machine is the manual churning that is required to be done to break down the ice crystals(see recipe for details). The more times you do it, the creamier the texture. Its requires some serious exercising of your arms :-) This is also where all those hours you spent in the gym would pay off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIX-lZWyG_BYP8EJP3Kilg8Y4qWf-CZHN7Wjd2XuLuNx1pLp5HyX2zBGu2LAyb4vrgmOvPnRi0Tuw1Mxw9J2EfXpFwe6OpvTwL5KLgngV2qu9_EBlqC00BRUyk3Pdw0tH2yImKB7wTrsfc/s1600-h/coconut%252520lemon%252520sorbet%2525203%25255B3%25255D.jpg"><img alt="coconut lemon sorbet 3" border="0" height="897" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOpPwPS8Wj0lWnmNtFvga_Y_oNg_-d6omAA3F4QVPFrelC_VMywZTZ-PSVMdgFZThqetDswsuwlrdPyYeRFAsVN78L2mznMSDgHBYkMm05xRyklmXRtqHdJy6o0P-3_HuVgl55NeWUWoBR/?imgmax=800" style="border-width: 0px; display: inline;" title="coconut lemon sorbet 3" width="600" /></a> <br />
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This coconut and lemon sorbet is very easy to make, with just 4 ingredients, if you include water as one, that is. Coconut and tropical fruits always pair well and that is just a perfect way to enjoy this sorbet. I've used a combination of fruits unable to decide on one. But it would taste just as great with just one fruit too.<br />
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<a href="http://lh4.ggpht.com/-gy2VkV8Esk4/Ua2sawpXu2I/AAAAAAAAES4/HKDN213AqbI/s1600-h/coconut%252520lemon%252520sorbet%25252014%25255B3%25255D.jpg"><img alt="coconut lemon sorbet 14" border="0" height="837" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNuDSHbYUkTjdAlmC1QtHM5m5CuHU2tLJDmHRBrqy38YgSgIgr9FXfEroX-uREkXfhOAEuSDex8s7SYxbgYOL5Ju9DWS6CfxXNRFps8bdIyAQoFb9M26k0eFKNBbhzBNTCWZCCUhwhZS-r/?imgmax=800" style="border-width: 0px; display: inline;" title="coconut lemon sorbet 14" width="600" /></a> <br />
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<h3 style="text-align: left;">
Coconut Lemon sorbet with tropical fruit salad</h3>
Makes about half a litre<br />
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<h4 style="text-align: left;">
Things you need -</h4>
500 ml coconut milk<br />
juice of 1 large lemon<br />
zest of half a lemon or more if you like the sharpness of it<br />
half cup or 175 ml water<br />
half cup or 65 gms sugar *<br />
To serve, mix of chopped tropical fruits of your choice<br />
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<h4 style="text-align: left;">
How its done -</h4>
1. Boil the water and sugar together until the sugar dissolves completely. Now reduce heat slightly and allow it to simmer such that a syrup forms. i.e the mixture thickens slightly and coats the back of a spoon. Switch off heat and keep the syrup aside and allow to cool completely.<br />
2. In a large bowl, Whisk the syrup, lemon juice and zest together until well incorporated. <br />
3. Add the mixture to the coconut milk little by little and mix well with a large spatula or balloon whisk. Adjust the quantity of the lemon-sugar syrup until the desired sweetness is achieved.<br />
4. If you own an ice cream machine, just freeze as per manufactures instructions. If you don't own an ice cream machine, transfer the contents to a freezer friendly container and freeze. Every 2-3 hours take out the container and churn the mixture for 5-10 minutes using a spatula to break down the ice crystals. This ensures a smooth texture. Do this 3 to 4 times before allowing the mixture to freeze overnight.<br />
5. To serve, take the sorbet out of the freezer 15 minutes prior to serving. Dip the ice cream scoop in warm water for easy scooping. Serve with tropical fruits.<br />
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<h4 style="text-align: left;">
Notes -</h4>
* The measurements for sugar make this sorbet just about sweet. Adjust the quantity of sugar as per your liking. DO not forget to increase the quantity of water accordingly while making the syrup. The ratio is 1 to 1.<br />
- You could also make ice pops instead. In that case churn a few times before transferring to ice pop moulds. Or skip the churning realising that the texture of the ice pops might not be that rich or creamy.<br />
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<a href="http://lh5.ggpht.com/-D5d_tQGMFtQ/UbA3JzYJJZI/AAAAAAAAET0/rwlppVoji3Q/s1600-h/Coconut%252520lemon%252520sorbet%25252015%25255B3%25255D.jpg"><img alt="Coconut lemon sorbet 15" border="0" height="845" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77BTfQ08wh7rrjo5ij3V-0bWylILlPXZSLlGmZBBxL7hVzkh7NVthLqyYBrKfRSVOblZWJkGvgrL4i2HDQ9-TRGI32zjnH2PsM6U7nYT5ta5UZc4Wl4kJtY9xBojO2sbpA2q98U7pXouL/?imgmax=800" style="border: 0px currentColor; display: inline;" title="Coconut lemon sorbet 15" width="600" /></a> <br />
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<a href="http://lh3.ggpht.com/-u4TyJk-sSzg/Ua2scxZ6wxI/AAAAAAAAETI/FdSkF6BP3_w/s1600-h/coconut%252520lemon%252520sorbet%25252011%25255B7%25255D.jpg"><img alt="coconut lemon sorbet 11" border="0" height="897" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJefywgy-4PEzU4eznXRM4nSA9noJh828rtIH1kJrEnamkKcvAqRy5NOGFLmGdtFkrrvZymJ2a3yhWTp-VAU5EyD5gh9LGz511n9GJOAn6u-cYjHRR1Yvis7-VXeNqg2sfx9_1RQNmh0G2/?imgmax=800" style="border-width: 0px; display: inline;" title="coconut lemon sorbet 11" width="600" /></a> <br />
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Technorati Tags: <a href="http://technorati.com/tags/sorbet" rel="tag">sorbet</a>,<a href="http://technorati.com/tags/coconut+milk" rel="tag">coconut milk</a>,<a href="http://technorati.com/tags/lemon" rel="tag">lemon</a>,<a href="http://technorati.com/tags/ice+cream" rel="tag">ice cream</a>,<a href="http://technorati.com/tags/without+ice+cream+machine" rel="tag">without ice cream machine</a>,<a href="http://technorati.com/tags/vegan" rel="tag">vegan</a></div>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com4tag:blogger.com,1999:blog-8440799772132111581.post-15196134116614150722013-05-31T23:59:00.000+02:002013-05-31T23:59:12.034+02:00Eggless Carrot cupcakes with cream cheese frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHzvbyywYCOxbimTYjuDSopPmKuYrf20AXO7UacWkGZkWKzxRm3csQlImpTjfYSWwaKgrl2EIj-nDQcgffnlqi3Cp82yWgSkKbRbHWLlV62Om1I3CehudI3HDnN82mpUhvuYD5gbKID5xa/s1600-h/carrot%252520cupcake%252520cor1%252520600px%25255B3%25255D.jpg"><img alt="carrot cupcake cor1 600px" border="0" height="957" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlK6fET9a841OMGPg7x_uyOQ00Vhcjfyz-Wgk9sD80U5DewU5-bY00VpGi17wSkl1P19ohORbreYlDRWWWiJI5dcSZo9WU7EjZXB2yuR2cOPFbVPIoUWl98O7rfXbvxOCT8EW1BKXdTQL/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="carrot cupcake cor1 600px" width="600" /></a> <br />
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Its been a couple of weeks now that its been raining. The skies are gray again and sun plays hide and seek throughout the day. The temperatures have dropped again reminding us of winter. But its still officially Spring or Summer..?. I want to believe that. The little boy had his `Spring holidays` a couple of weeks ago. Since his dad had been busy we had decided not to venture into any trips this time. So overall Spring holidays…enthusiastic preschooler … rains ..That adds up to a bored preschooler.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAy3wi6-yLzuA9zINNriWdarF2BLxlskq8UD2FRB4Dl2jkzfvCrJCjkesZkG7JLGn99ee3P5Zup8wtqeC14oVWbAfXMjvbPLe1i7teAfFeX2dBePwIRXqwixkgLt3NBh-lVObRNIGFkvZG/s1600-h/carrot%252520cupcake%252520cor10%25255B7%25255D.jpg"><img alt="carrot cupcake cor10" border="0" height="897" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuX4MxLvtQLK1nVn-i8KYJlnFGRX-glhLWQoFtUHJaGM4hvU8TS21Ih2Lt9alxQeEA5UXzKQjrDlx6OuDW6-lXi24ZW8KUP8nTS3DYpNsj74pX9mkbjtfzrPgNKOoY3RC2AHuAyWuPM1-1/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="carrot cupcake cor10" width="600" /></a> <br />
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<a href="http://lh4.ggpht.com/-k-vlwSVsC-s/UakaRDB6K2I/AAAAAAAAEQQ/Pk--z5t6bAM/s1600-h/carrot%252520cupcake%2525202%25255B3%25255D.jpg"><img alt="carrot cupcake 2" border="0" height="401" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFqZYZquEdj2kNaWPZ_jVayphsHWIuWhRnyaTGbzHryzh3Squ8t-3sgH5jeEbrTYJrvrMz1AXsr-RtWKaFTdgLPnxfP5FORtMFtWeoIuLSNT_86Y-HvNiDh34sNqc6QOfHwJ3M58lD3Jex/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="carrot cupcake 2" width="600" /></a> <br />
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The toys didn't seem to appeal to him anymore. The puzzles did not excite him either. All the books had been read for the umpteenth time. He was and is never interested in coloring. <br />
One afternoon he suddenly came up and said ..’’Mummy lets make something’’. I assumed he was talking about crafts and said ..’’Ok then get the glue and paper ready’’. He rolled his eyes and said ..”Noooo lets bake something!” . Now I was thrilled. Not that this was the first time. We used to cook together something very often before his lil sister arrived. We usually stuck to goodies involving store bought puff pastry or making cookies. He simply loves rolling dough and cutting out shapes. I am grinning as I write this<span style="font-size: x-small;"> </span>realizing that my little boy shares my interest for cooking.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga-OSCA7xj4ohtlVhkiWmhgxu6wEa_7vEgLkFkkIC7ZtnDfTh5oWGpEWDR8cvf6MFs7cDqo2lYBBL0JLXXFzXYDr6ktBsfV2IZBIPhlEX9ZXz8FYSyIl8QFOYGzpgdNvuU3O083gr_Ibip/s1600-h/carrot%252520cupcake%25252011%25255B6%25255D.jpg"><img alt="carrot cupcake 11" border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_IKqTeetiplZURZmoWPjH5Q0pyoEDXA0dCu3bB5pWqF55YdAwhGZSq2ArGTUknVLf3G2zcA2ltbL3C86R2NhCdBxuVRl2bqoiZUr_OEKJPy5bqq0p5zExVbJVpkpjZapWrgCys1_ZSR4o/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="carrot cupcake 11" width="279" /></a> <a href="http://lh3.ggpht.com/-LMz4aqtMUPM/UakaVF0ptDI/AAAAAAAAEQw/LhZl74IaFd0/s1600-h/carrot%252520cupcake%2525204%25255B15%25255D.jpg"><img alt="carrot cupcake 4" border="0" height="404" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX4Odfjcqz8S-OhqzNOsKisj1Nfy39MeuzrQxZFmLDSr4z2I7CPGn0_rajMuKY1ChWONsPSnsawGlTEcuI-VMBsbITX0Z39k8533rdgHVNbl8DnS4uIJVqhR36XvF3bs96KLae6stp-Ug2/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="carrot cupcake 4" width="289" /></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5vJ1zY2LwJjCyBOKwAqHTb05VlOUkaKDsh3FVbuYIxJwEfmcXMXrUgIordwEtY1EKDBCbx5PWaR1odjkc75VCz41emj0tgS6vrlJqbPIBlkp1GnOOydHKiLQJOzQyzmAcluIWeqErvUdo/s1600-h/carrot%252520cupcake%2525203%25255B7%25255D.jpg"><img alt="carrot cupcake 3" border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij0XzkRiIvGPAr9eg5EK7iLt9iEQMat6AWAhx1bIIYVvORwBOs716OXweZs1Rzog86a9n52VnHk7fdqhmoN7tn9_N-JG1MJMapRGfXRZdb2TwOmtQgJZFqDAuKaSrKljYq0QPcv9wQ8kHc/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="carrot cupcake 3" width="600" /></a> <br />
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But this time he had his mind set on carrot cake which happens to be his favorite. So me and my little helper in the kitchen baked these carrot cupcakes while his little sister napped. He was in charge of mixing the flours and sifting and whisking the batter while I took care of the measurements and the oven. They made perfect treats for my afternoon tea and his milk.<br />
We used store bought fondant carrot decorations. I can imagine they can also be easily be made at home using colored fondant. But you could also use any kind of decorations of your choice.<br />
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<a href="http://lh4.ggpht.com/-eENCW5n-bbg/UakaZRLFZpI/AAAAAAAAERQ/lzSN2JW1X0k/s1600-h/carrot%252520cupcake%25252012%25255B3%25255D.jpg"><img alt="carrot cupcake 12" border="0" height="897" src="http://lh3.ggpht.com/-29-A1Mnegfg/Uakaah8PIPI/AAAAAAAAERY/d1nwQG6gk6Q/carrot%252520cupcake%25252012_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="carrot cupcake 12" width="600" /></a> <br />
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<h3 style="text-align: left;">
Eggless carrot cupcakes with cream cheese frosting</h3>
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<span style="font-size: x-small;">Recipe adapted from <a href="http://smittenkitchen.com/blog/2008/12/carrot-cake-with-maple-cream-cheese-frosting/" target="_blank">Smitten Kitchen</a></span><br />
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Makes about 6-8 medium sized cupcakes<br />
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<h4 style="text-align: left;">
</h4>
<h4 style="text-align: left;">
<u> For the carrot cupcakes -</u></h4>
<h4 style="text-align: left;">
Things you need - </h4>
1 cup or about 140 gms All purpose flour<br />
1 to 1.5 cups or 100 gms grated carrots <br />
1 cup or 200 gms sugar<br />
3/4 cup or 170 ml oil <br />
2 tsp cornflour or cornstarch or custard powder<br />
2 tbsp cold milk<br />
1 tsp vinegar, i used apple cider vinegar<br />
one fourth cup water <br />
1 tsp baking soda<br />
1/4 tsp baking powder<br />
half tsp salt<br />
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<h4 style="text-align: left;">
How its done -</h4>
<br />
1. Preheat oven to 180 deg Celsius. Line the muffin tray with liners and keep aside.<br />
2. In a large bowl, mix the flour, baking soda, baking powder, cornstarch, salt together and sift them together.<br />
3. In a separate bowl whisk the oil and sugar until smooth and creamy for about 2-3 minutes. Add the milk, vinegar, water and mix well.<br />
4. Now add the dry mixture to the wet mixture and mix well.<br />
5. Add the grated carrots to the batter and mix.<br />
6. Using a spoon or ice cream scoop, fill the cupcake liners with the batter until they are 2/3rds full.<br />
7. Bake at 180 degrees Celsius for 15-20 minutes or until a toothpick or skewer inserted in one of the cupcakes comes out clean. Allow them to cool on a board or wire rack.<br />
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<h4 style="text-align: left;">
Notes -</h4>
- Original recipe called for use of cinnamon and ginger but I skipped them as I prefer plain ones. You could use them too.<br />
- Chopped nuts and raisins can also be used.<br />
- Baking time may vary, so keep an eye after 12 minutes.<br />
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<h4 style="text-align: left;">
<u>For the icing - </u></h4>
<h4 style="text-align: left;">
Things you need -</h4>
<br />
100 gms cream cheese<br />
30 gms butter, at room temperature<br />
50 gms icing sugar, adjust as per liking.<br />
1-2 tsp honey, optional <br />
fondant decorations or sprinkles, optional<br />
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<h4 style="text-align: left;">
How its done -</h4>
<br />
1. Beat the cream cheese with the whisk for a minute or two until slightly creamy.<br />
2. Add the butter, sugar and whisk well for 3-4 minutes. Add the honey for the last 1 minute.<br />
3. Spread the icing on the cupcakes using a spatula or use icing bag with desired nozzle. See notes.<br />
4. Decorate with sprinkles or fondant decorations.<br />
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<h4 style="text-align: left;">
Notes -</h4>
- Honey lends a distinct flavour to the icing. If you don't like it, you may skip it or use vanilla extract instead.<br />
- If you wish to use an icing bag with star nozzle etc, chill the icing in the refrigerator for about 30 mins before using to help retain the stiffness.<br />
- The icing can be stored for upto 3 days in the fridge in an air tight container.<br />
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Technorati Tags: <a href="http://technorati.com/tags/carrot+cake" rel="tag">carrot cake</a>,<a href="http://technorati.com/tags/eggless" rel="tag">eggless</a>,<a href="http://technorati.com/tags/cream+cheese" rel="tag">cream cheese</a>,<a href="http://technorati.com/tags/frosting" rel="tag">frosting</a>,<a href="http://technorati.com/tags/kids+recipes" rel="tag">kids recipes</a>,<a href="http://technorati.com/tags/cooking+with+kids" rel="tag">cooking with kids</a>,<a href="http://technorati.com/tags/egg+free+cake" rel="tag">egg free cake</a>,<a href="http://technorati.com/tags/cake+using+vinegar" rel="tag">cake using vinegar</a>,<a href="http://technorati.com/tags/eggless+cupcake" rel="tag">eggless cupcake</a></div>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com2tag:blogger.com,1999:blog-8440799772132111581.post-6603405486885759392013-05-25T22:44:00.002+02:002013-05-25T23:18:30.711+02:00Beet and Apple salad with Harissa dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh4.ggpht.com/-HkxYToE5Pnc/UaEhDFPC9qI/AAAAAAAAEOo/9tMb24pwjF4/s1600-h/appleandbeetsaladcor13.jpg"><img alt="apple and beet salad cor 1" border="0" height="897" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6txWqscGVhe7Wd4S6LEtBl8Mgdzx-Yts662zY4qzX7Xh0VWZQjPi4LrksH_XUETqGOAsyv0M_wdVnXLoF4j9C89SjJntUqmmT7XXU9CcdlwTGhi_VzN_pU57uMmeo7dgLbGnXwEKKLohI/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="apple and beet salad cor 1" width="600" /></a> <br />
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I am not a big fan of beet roots. But I can <strike>eat them</strike> bear them. Beets would perhaps be the last thing I would pick up on a buffet. For some reason, my husband always buys it if he is the one doing groceries, even if its not on `the list`. There is no point arguing over a beet root ..right..? So I just I shove it in the fridge deep enough to pretend it doesnt exist that I don't notice it for a few days. As the end of the week approaches, I am reminded by the wilting and sad looking beet that it needs to be used up soon. I am not motivated to try anything other than the usual <i>palya</i> (stir fry ).<br />
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You must be getting doubts about this recipe already :-)..But wait.. <br />
A few days ago, I happened to try this beet and apple salad at a <a href="http://www.hiltl.ch/" target="_blank">local restaurant</a> which wasn't just bearable but it was delicious. I guess the combination with apple and the spicy harissa dressing did the trick.<br />
I recreated the salad at home and it was very quick to put together including the homemade harissa dressing.<br />
So..beets are not that bad after all! <br />
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<a href="http://lh5.ggpht.com/-Wm6sk7JFpgc/UaEhE5kEMqI/AAAAAAAAEO4/UnXvWkm3Fuk/s1600-h/appleandbeetsaladcor23.jpg"><img alt="apple and beet salad cor 2" border="0" height="830" src="http://lh3.ggpht.com/-6Q17eA-r5Qg/UaEhFrvz8_I/AAAAAAAAEPA/nBQCdGiK2IY/appleandbeetsaladcor2_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="apple and beet salad cor 2" width="600" /></a> <br />
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<a href="http://lh5.ggpht.com/-g4gLXBuxj8w/UaEhGlOtZ8I/AAAAAAAAEPI/ru_bh3-j6yI/s1600-h/appleandbeetsaladcor43.jpg"><img alt="apple and beet salad cor 4" border="0" height="842" src="http://lh6.ggpht.com/-5ePFHdnfNiM/UaEhHaYjZlI/AAAAAAAAEPQ/B-_gjMlV3mc/appleandbeetsaladcor4_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="apple and beet salad cor 4" width="600" /></a> <br />
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<h3 style="text-align: left;">
Beet and Apple salad with Harissa dressing</h3>
Serves 2-3<br />
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<h4 style="text-align: left;">
Things you need -</h4>
1 small beetroot, cleaned, peeled and grated<br />
1 medium apple, cleaned, peeled and grated<br />
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For the dressing - <br />
1.5 tbsp sambal oelek or red chilli paste<br />
1 tbsp tomato puree<br />
half tsp cinnamon powder<br />
1 tsp cumin seeds<br />
salt as per taste. Remember sambal oelek contains some amount of salt.<br />
1 tsp brown sugar<br />
1 tbsp lemon juice<br />
1 tbsp olive oil<br />
a bunch of coriander leaves, coarsely chopped, about a handful<br />
<br />
<h4 style="text-align: left;">
How its done -</h4>
1. Prepare the dressing. Grind all the ingredients together in a blender until it forms a slightly coarse mixture. Adjust salt, lemon juice content if required.<br />
2. Toss the grated apple and beet root together and dress it just before serving.<br />
3. Garnish with coriander leaves.<br />
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<h4 style="text-align: left;">
Notes -</h4>
The measurements mentioned above for the dressing make around 50-75 ml and are just enough for 2-3 servings.<br />
The dressing can also be prepared in bulk by scaling up the ingredients accordingly. It can be refrigerated for up to 5 days.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com5tag:blogger.com,1999:blog-8440799772132111581.post-89676490760179584952013-05-21T09:40:00.002+02:002013-05-21T09:40:32.304+02:00Light(er) Veggie Pasanda with Jeera Rice | Mixed vegetables in a creamy, nutty sauce with Cumin rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh6.ggpht.com/-CSv0kVxHSqE/UZsivAduV3I/AAAAAAAAENw/M21p8_Lk4-w/s1600-h/Veggie%252520pasanda%252520cor%2525201%25255B3%25255D.jpg"><img alt="Veggie pasanda cor 1" border="0" height="856" src="http://lh5.ggpht.com/-LXu9X_x5vm4/UZsiwTcEZ7I/AAAAAAAAEN4/TcFhza5r2KI/Veggie%252520pasanda%252520cor%2525201_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Veggie pasanda cor 1" width="600" /></a> <br />
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<br />
I am guessing that there could easily be dozens of varieties of curries possible. And I am just talking about <b><i>Indian curries</i></b>. Those which use nuts, without nuts, with and without coconut, yoghurt, tomato etc etc. Their use is so versatile that they could be served with rice, or any flatbread. We have tried curries with regular sandwich bread as well and it tastes just as good!<br />
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<a href="http://lh4.ggpht.com/-ecaCFcEiw6I/UZsixrcSL7I/AAAAAAAAEOA/N1RCI3kuM14/s1600-h/Veggiepasandacor35.jpg"><img alt="Veggie pasanda cor 3" border="0" height="449" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYgjk6d3rDH5Ikau1s0p04RRnE-mWPxwBJZHfa4DS6ZvGBn7oPmq4cUfLlAiQpd-zUggNG9p8WL-bnlc5zYFtYYm-65Lk1Gw7upsuDQlBy6ppdgbvdPDK3hsu1LWDGCrdDAc2Pr6SVPnKM/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Veggie pasanda cor 3" width="600" /></a> <br />
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I have grown up eating mostly south Indian curries. A meal with a north Indian curry was usually limited to dining in restaurants. Perhaps the only north Indian curry that my mom used to make was <i>Palak Paneer</i>. As I started to cook, my liking to north Indian cuisine naturally made me try out various <i>saag, tikka masalas, shahi</i> curry and the likes.<br />
I still occasionally cook curries with a rich base such as those with cream and nuts. But recently discovered the <b><i>use of Greek yoghurt</i></b> <i><b>in curries</b></i> that mimics the presence of cream without lending those many calories.<br />
I was quite impressed by the results as the texture is almost the same. Taste wise its just as great, except that it tends to taste a bit more tangy and hence the quantity of tomato has to be reduced than usual.<br />
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<a href="http://lh3.ggpht.com/-0aAvWhdWjBY/UZsiz9p0RLI/AAAAAAAAEOQ/uS9gbLsBgoY/s1600-h/Veggie%252520pasanda%252520cor%2525204%25255B3%25255D.jpg"><img alt="Veggie pasanda cor 4" border="0" height="839" src="http://lh3.ggpht.com/-iBz99A2hgz4/UZsi0134YUI/AAAAAAAAEOY/Z5n0pxsU2W0/Veggie%252520pasanda%252520cor%2525204_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Veggie pasanda cor 4" width="600" /></a> <br />
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<h3 style="text-align: left;">
Light(er) Veggie Pasanda | Mixed vegetables in a spicy, creamy, nutty sauce. </h3>
Serves 2-3<br />
<br />
<h4 style="text-align: left;">
Things you need -</h4>
2 cups of chopped vegetables. I used carrots, beans, potatoes and cauliflower.<br />
1 medium onion, finely chopped or grated<br />
2-3 cloves of garlic, minced fine<br />
1 tsp ginger paste or grated ginger<br />
2-3 pods of green cardamom, skin removed<br />
2 tsp coriander seeds<br />
3 tbsp oil<br />
1 tsp cumin seeds<br />
1 tsp chilli powder<br />
1 inch piece of cinnamon<br />
2 tbsp tomato puree or 1 small tomato finely chopped<br />
half cup ground almonds or cashews<br />
150 gms Greek yoghurt or hung regular yoghurt **<br />
2-3 tsp salt<br />
1 tsp sugar<br />
a handful almond flakes, for garnish, optional<br />
a bunch of coriander leaves, for garnish<br />
<br />
<h4 style="text-align: left;">
How its done -</h4>
1. Boil enough water in a large skillet. Add the carrots, beans and potatoes and boil for 2 minutes. Add the cauliflower and boil for another 1-2 minutes and switch off heat. The vegetables must be crunchy and not mushy. Drain water, season the boiled vegetables with some salt and keep aside.<br />
2. Dry roast the cumin, cardamom, cinnamon and coriander seeds until fragrant. Grind them into a fine powder.<br />
2. Heat oil in a skillet. Add onions and fry for 5 minutes until they start to turn slightly brown. Add garlic and ginger and stir for another minutes or two. <br />
3. Add the tomato puree and the ground spice mixture, salt, sugar, chilli powder, ground almonds/cashew and a few tsps of water and cook until the oil starts to separate from the spices.<br />
4. Now add the boiled vegetables, mix well and cook for 3-5 minutes until the vegetables are just done.<br />
5. Switch off heat and stir in the Greek yoghurt. Add a little water or milk if you think the consistency is too thick. *<br />
6. Garnish with coriander leaves and almond flakes. ***<br />
<br />
<h4 style="text-align: left;">
Notes -</h4>
* Do not cook the curry after adding the yoghurt. It will curdle. <br />
** For a richer version, You can use 100-150 ml single cream in place of Greek yoghurt if you wish.<br />
*** <i>Panner </i>cubes can also be added right after adding the yoghurt.<br />
<br />
<h3 style="text-align: left;">
Jeera Rice | Cumin Rice</h3>
Serves 2-3<br />
<br />
<h4 style="text-align: left;">
Things you need -</h4>
1 cup Basmati rice, washed and soaked in cold water for 15 minutes<br />
2 cups water to cook the rice ****<br />
1 tbsp + 1 tsp cumin seeds<br />
2 tbsp <i>ghee</i> or oil + 1 tsp oil<br />
1 small red onion, sliced<br />
cashew nuts mildly sautéed in a ghee or oil, handful<br />
salt as per taste<br />
<br />
<h4 style="text-align: left;">
How its done -</h4>
1. Drain the water and cook the rice on medium heat with 2 cups of water, 1 tbsp cumin seeds and salt. Once the rice is cooked, switch off heat, add a tsp of oil and fluff with a fork and keep aside. **<br />
2. In a small pan heat the <i>ghee</i> or oil. Add the remaining cumin seeds. Once they start to splutter, add the onions and stir for for 2 minutes. Garnish with cashew nuts.<br />
<br />
<h4 style="text-align: left;">
Notes - </h4>
**** The Amount of water required could slightly vary depending on the quality of rice. If the rice seems to be uncooked and the water has been absorbed, just add another half cup of water, switch off heat and cover the pan and let it stay on heat for 5 mins. This heat and water is just enough for the rice to get completely cooked.<br />
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Technorati Tags: <a href="http://technorati.com/tags/mixed+vegetable+curry" rel="tag">mixed vegetable curry</a>,<a href="http://technorati.com/tags/jeera+rice" rel="tag">jeera rice</a>,<a href="http://technorati.com/tags/zeera+rice" rel="tag">zeera rice</a>,<a href="http://technorati.com/tags/vegetable+pasanda" rel="tag">vegetable pasanda</a>,<a href="http://technorati.com/tags/vegetarian+curry" rel="tag">vegetarian curry</a>,<a href="http://technorati.com/tags/indian" rel="tag">indian</a>,<a href="http://technorati.com/tags/without+coconut" rel="tag">without coconut</a>,<a href="http://technorati.com/tags/greek+yoghurt" rel="tag">greek yoghurt</a>,<a href="http://technorati.com/tags/indian+rice" rel="tag">indian rice</a>,<a href="http://technorati.com/tags/cumin+rice" rel="tag">cumin rice</a>,<a href="http://technorati.com/tags/spicy" rel="tag">spicy</a>,<a href="http://technorati.com/tags/lighter+curry" rel="tag">lighter curry</a></div>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com2tag:blogger.com,1999:blog-8440799772132111581.post-32156789618237141552013-05-14T23:19:00.001+02:002013-05-14T23:20:45.603+02:00Black and White Wednesday # 83<p> </p> <p> </p> <p><a href="http://lh5.ggpht.com/-KMH2pXRWxH4/UZKqdteUQEI/AAAAAAAAENU/Em5tT8YopsA/s1600-h/Corn%25255B3%25255D.jpg"><img title="Corn" style="border-top: 0px; border-right: 0px; border-bottom: 0px; border-left: 0px; display: inline" border="0" alt="Corn" src="http://lh3.ggpht.com/-SlbqkM1dErs/UZKqfA-g-5I/AAAAAAAAENc/Dggw5BkatL4/Corn_thumb%25255B1%25255D.jpg?imgmax=800" width="653" height="768"></a> </p> <p>I was looking for corn with husks. Couldn't find them in any of the supermarkets. Finally I bought the packed ones. We just boil them in water and season with salt and pepper and butter(which is not good for me). But love them.</p> <p>Sending this to <a href="http://www.foodandclicks.com/announcing-black-white-wednesday-83/" target="_blank">Food and Clicks</a>, the host for this weeks Black White Wednesday. The event was originally started by <a href="http://thewellseasonedcook.blogspot.ch/" target="_blank">Susan</a> and <a href="http://cindystarblog.blogspot.ch/" target="_blank">Cindy</a> is now taking care of it.</p> <p> </p> <div id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:3d2d3ba2-746b-425c-90ba-9a01a60a1957" class="wlWriterEditableSmartContent" style="float: none; padding-bottom: 0px; padding-top: 0px; padding-left: 0px; margin: 0px; display: inline; padding-right: 0px">Technorati Tags: <a href="http://technorati.com/tags/Black+and+White+Wednesdays" rel="tag">Black and White Wednesdays</a>,<a href="http://technorati.com/tags/food+photography" rel="tag">food photography</a></div> Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com0tag:blogger.com,1999:blog-8440799772132111581.post-16186816310067929042013-05-11T23:43:00.000+02:002013-05-13T08:46:05.789+02:00Shaved Carrot Cucumber salad with fresh coconut and grilled tofu with Thai inspired spicy dressing<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh4.ggpht.com/-4rSin_KxSy0/UZCL_TWS4eI/AAAAAAAAEMw/zc5xt34ull8/s1600-h/Carrot%252520Cucumber%252520Thai%252520salad1%252520exp%252520cor%25255B3%25255D.jpg"><img alt="Carrot Cucumber Thai salad1 exp cor" border="0" height="750" src="http://lh5.ggpht.com/-TqXzXpdSnBk/UZCMAr46yVI/AAAAAAAAEM4/JgTjO70oYOw/Carrot%252520Cucumber%252520Thai%252520salad1%252520exp%252520cor_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Carrot Cucumber Thai salad1 exp cor" width="536" /></a> <br />
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“(24/7) once you sign on to be a mother, that's the only shift they offer.” <br />
― <a href="http://www.goodreads.com/author/show/7128.Jodi_Picoult">Jodi Picoult</a> <br />
<br />
All you wonderful mothers out there..Wishing you a very happy Mothers day. Now all mothers deserve to put their feet up once in a while for all the hard work they do. And not just on Mothers Day!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjeOZSBlSPYghlVe8txoUbR00pqYljP6k9j1VsJgvFnRT381EaGC0p4rFa8WEvu8s_F39gb0s56G09F5XN9yraXuihrEoaFnsGZwhNB2AuDKcZG3DbjA26lDfhoHl-BuNBx5r6Cus4_zjj/s1600-h/Carrot%252520Cucumber%252520Thai%252520salad7%25255B3%25255D.jpg"><img alt="Carrot Cucumber Thai salad7" border="0" height="773" src="http://lh6.ggpht.com/-zzRO8vE64vE/UY66k7uMESI/AAAAAAAAEK8/BdebJQXnkhs/Carrot%252520Cucumber%252520Thai%252520salad7_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Carrot Cucumber Thai salad7" width="536" /></a> <br />
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There are skills you can acquire reading books, learning from others etc. But motherhood..that one does not come with any instructions. Sure you read books, and elders help you out..but you gotta just experience it. Dont worry..I am not going to write another sentimental post on motherhood.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu-DQxkgjRH1hN_uJ0jAWTIXmtl-DcAhyphenhyphenVobPQO6mtqiOw4xqhZJ9EzKz04ElvML-cZ7VpTZATqToNLpFEDIA0Psg7qHmsvnv3FuYxa-RT12P4XImSPkxNarINHWIkB3tUZGKWgwHC0qRb/s1600-h/Carrot%252520Cucumber%252520Thai%252520salad4%25255B3%25255D.jpg"><img alt="Carrot Cucumber Thai salad4" border="0" height="708" src="http://lh4.ggpht.com/-kBEasq3woiY/UY66mjP_AoI/AAAAAAAAELM/Med8GchVgIk/Carrot%252520Cucumber%252520Thai%252520salad4_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Carrot Cucumber Thai salad4" width="536" /></a> <br />
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This post is going to be a very short one this time. Why?.. Read the quote at the start of the post! <br />
I leave you with this Thai inspired beautiful salad thats quite easy and healthy. The carrot and cucumber shavings provide a nice change to the usual cut or grated version. I must admit…`shaving`the carrots and cucumber was addictive and I just couldnt stop :-). I found it surprisingly fun. The grilled tofu provides great texture and my favourite part was biting into the fresh coconut slices.<br />
The spices in dressing can be altered to suit your tolerance. I did not have any lemon grass on hand. I could imagine a bit of lemon grass would taste great in the dressing.<br />
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<a href="http://lh4.ggpht.com/-VpsePZYJ4A4/UY66nibzMrI/AAAAAAAAELU/NSpDLjFQ3Lw/s1600-h/Carrot%252520Cucumber%252520Thai%252520salad2%25255B3%25255D.jpg"><img alt="Carrot Cucumber Thai salad2" border="0" height="729" src="http://lh5.ggpht.com/-_h9NKBXvijA/UY66ouv0yQI/AAAAAAAAELc/Aq-zsIEwfW8/Carrot%252520Cucumber%252520Thai%252520salad2_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Carrot Cucumber Thai salad2" width="536" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXIQuKQRGnlHE2aD3UsTN9UQZiZ-P04B23lIfqOmj5qKa91VN7aWHR0rpXjEv5LbuWu8vzeftRsJeg9XUKFmJFMLgO5ECnHfTAgeJSlwgYxuGgWpOMs3xoJQW_UZlfHc-IFxeGSEJcDPra/s1600-h/Carrot%252520Cucumber%252520Thai%252520salad6%25255B11%25255D.jpg"><img alt="Carrot Cucumber Thai salad6" border="0" height="740" src="http://lh5.ggpht.com/-gnScTxCrvhM/UY66qgvUYdI/AAAAAAAAELs/2U7rwLLaPEE/Carrot%252520Cucumber%252520Thai%252520salad6_thumb%25255B9%25255D.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="Carrot Cucumber Thai salad6" width="536" /></a> <br />
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<h3 style="text-align: left;">
Shaved Carrot and Cucumber salad with fresh coconut and grilled Tofu with Thai inspired dressing</h3>
<br />
Yield – Serves 2-3<br />
<br />
<h4 style="text-align: left;">
Things you need -</h4>
<br />
1-2 medium carrots<br />
1 medium cucumber<br />
100 gms extra firm tofu cut into cubes. Or use <i>paneer</i> for a non vegan version.<br />
coconut, sliced into 1 inch pieces<br />
lime wedges, for garnish. optional<br />
<br />
For the dressing<br />
1-2 green chillies<br />
3 tbsp lime juice<br />
2 tbsp toasted sesame oil / peanut oil<br />
1 tbsp soy sauce<br />
1-2 cloves of garlic<br />
half a tsp cumin seeds<br />
1 tsp brown sugar<br />
salt to taste. Remember there is salt in the soy sauce. Use accordingly.<br />
<br />
<h4 style="text-align: left;">
How its done -</h4>
<br />
To prepare the dressing<br />
1. Dry roast the cumin seeds on medium heat for about 2-3 minutes. Take care not to burn them.<br />
2. Mix the roasted seeds and all the ingredients for the dressing and grind them in a mixer/blender until a smooth mixture is formed. Add more lemon juice if required. Adjust salt.<br />
<br />
To prepare the salad<br />
3. Lightly Marinate the tofu cubes in the dressing just enough to coat them. Best way to do this is to add a tbsp of the dressing plus the tofu cubes in a container. Close the lid and give it a bit of a shake. Keep aside for 15 minutes. <br />
4. Heat a griddle/pan and grill the marinated tofu cubes until they start to turn brown. The time required depends on the heat you are using. It took me about 5 minutes.<br />
5. Peel the Carrots and cucumber into shavings and toss them together into a large bowl with the grilled tofu and coconut pieces<br />
6. Dress the salad just before serving.<br />
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Technorati Tags: <a href="http://technorati.com/tags/salad" rel="tag">salad</a>,<a href="http://technorati.com/tags/thai" rel="tag">thai</a>,<a href="http://technorati.com/tags/carrot" rel="tag">carrot</a>,<a href="http://technorati.com/tags/cucumber" rel="tag">cucumber</a>,<a href="http://technorati.com/tags/tofu" rel="tag">tofu</a>,<a href="http://technorati.com/tags/coconut" rel="tag">coconut</a>,<a href="http://technorati.com/tags/vegan" rel="tag">vegan</a>,<a href="http://technorati.com/tags/vegetarian" rel="tag">vegetarian</a>,<a href="http://technorati.com/tags/summer+salad" rel="tag">summer salad</a>,<a href="http://technorati.com/tags/spring+salad" rel="tag">spring salad</a>,<a href="http://technorati.com/tags/healthy" rel="tag">healthy</a>,<a href="http://technorati.com/tags/easy" rel="tag">easy</a>,<a href="http://technorati.com/tags/spicy+thai+dressing" rel="tag">spicy thai dressing</a>,<a href="http://technorati.com/tags/spicy" rel="tag">spicy</a>,<a href="http://technorati.com/tags/soy+sauce" rel="tag">soy sauce</a>,<a href="http://technorati.com/tags/shaved+carrot" rel="tag">shaved carrot</a>,<a href="http://technorati.com/tags/shaved+cucumber" rel="tag">shaved cucumber</a>,<a href="http://technorati.com/tags/light+meal" rel="tag">light meal</a></div>
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com4tag:blogger.com,1999:blog-8440799772132111581.post-20438640596666035822013-05-06T20:49:00.000+02:002013-08-01T08:32:27.254+02:00Dill And Lentil Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.ggpht.com/-14R01dQP_Iw/UYf4vboCtPI/AAAAAAAAEHQ/UuOXEAs_P2I/s1600-h/Dill%252520and%252520Lentil%252520rice%2525205%25255B3%25255D.jpg"><img alt="Dill and Lentil rice 5" border="0" height="752" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0w2wdZbrtJa-evOjysjEVRBh7c7RvyBN3eFDqWWQhydWxInZbM5JggABQxAepzA63dgLVEZuSTW35myW18rx2MzNF-ePkSTtIN2g7dyf2HX7oTQdPahq9aJ6XT1FM5XiNTsY6SNBcg-EE/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Dill and Lentil rice 5" width="536" /></a> <br />
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Last week has been rough. That explains why I haven't been able to post any recipes last week. <br />
Both the kids were sick at the same time. That's something any mother dreads. Seeing your little ones suffer is the hardest thing for a mother. When my kids are sick my mind just switches off. I am unable to concentrate on anything. Chores are the last thing on my mind. But things need to get done. So you drag yourself somehow and do what it takes to keep the house running. A great relief is that my husbands workplace is hardly half a mile from our home. Yep…now that's sure a luxury. (Something that made me super jealous while I had to commute for an hour). So he hopped in during lunch break to help me out. Reassuring calls from our parents back in India helped us get through the rough week and it is relieving to see the kids back on their feet.<br />
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<a href="http://lh3.ggpht.com/-Hyj6xMMoON8/UYf4x9jgg-I/AAAAAAAAEHg/n3y84Qqba6U/s1600-h/Dill%252520and%252520Lentil%252520rice%2525203%25255B7%25255D.jpg"><img alt="Dill and Lentil rice 3" border="0" height="476" src="http://lh6.ggpht.com/-8vxfjAXPCss/UYf4zSHhVbI/AAAAAAAAEHo/OKbUO832WIM/Dill%252520and%252520Lentil%252520rice%2525203_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Dill and Lentil rice 3" width="536" /></a> <br />
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<a href="http://lh4.ggpht.com/-8JcEKkrbR3Q/UYf41ZKbyiI/AAAAAAAAEHw/GWrDMeXFIX8/s1600-h/Dill_%25255B3%25255D.jpg"><img alt="Dill_" border="0" height="779" src="http://lh3.ggpht.com/-Ps6IG8fBzgI/UYf42tD98FI/AAAAAAAAEH4/s5pXfzBpHCM/Dill__thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Dill_" width="536" /></a> <br />
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<a href="http://lh3.ggpht.com/-2ZXH0kELTyU/UYf48MRbF2I/AAAAAAAAEIA/BJtQhjg5lQk/s1600-h/Dill%252520and%252520Lentil%252520rice%2525204%25255B3%25255D.jpg"><img alt="Dill and Lentil rice 4" border="0" height="608" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRGfw5jsY4Xvo8x3RY_S980LJqMLL0i-VDkjhgdUikRwTZN3wb_0k_U7D8ipC7pmQNQSm6OvAT1acqhSZvc-l4S7xRZ0MmsyQPm-GyXCtUwCU9kwrVGBMDLcuf3cDuaw3vMAI7ps78n-jg/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Dill and Lentil rice 4" width="536" /></a> <br />
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On such situations one pot meals come to the rescue to tired and sleep deprived parents. This comforting meal with rice, lentils and greens all thrown in together and takes less than half an hour to get it to the table. <br />
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<a href="http://lh3.ggpht.com/-PuNNyHrjxjQ/UYf4-bJmYmI/AAAAAAAAEIM/-N3WnP_hyz8/s1600-h/Dill%252520and%252520Lentil%252520rice%25252010%25255B3%25255D.jpg"><img alt="Dill and Lentil rice 10" border="0" height="801" src="http://lh6.ggpht.com/-6P-UZPymvao/UYf4_747TMI/AAAAAAAAEIY/gcZhLgYYDUc/Dill%252520and%252520Lentil%252520rice%25252010_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Dill and Lentil rice 10" width="536" /></a> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIu6CmclzBKbcDQLT4nHn3vVcvPySb_HBDqtbvp9nOWr2MdllFSb1CsIdSGS4UPWhv84FiApVDjOUTS3gYyHcKBf0GJ2vx_e9ZYdj7GYK28NglfsExpdFzTjlm6IrUvmlt-_k_ZiT6P-6U/s1600-h/Dill%252520and%252520Lentil%252520rice%2525208%25255B3%25255D.jpg"><img alt="Dill and Lentil rice 8" border="0" height="651" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGa32ri0jO1cc5kuQyl9vtz0va4cXqRP0CAPkbwb1LcPhui9h8J9SoUOh3_6fT9GZ1cFKSEPSNl2aShlI6rxuL2Z-wxi8RDEZ0C8kcevj07aBdQaC1efhVqL0sa8Z4QDpKlMjXq9MbA_T/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Dill and Lentil rice 8" width="536" /></a> <br />
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<h3 style="text-align: left;">
Dill and Lentil Rice</h3>
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Yield - Serves 2-3<br />
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<h4 style="text-align: left;">
Things you need -</h4>
<br />
1 cup rice<br />
half cup green lentils<br />
a bunch of dill leaves, washed and chopped coarsely. I like to use the stem as well. You can discard it if you like<br />
2-3 cloves of garlic<br />
1 small red onion, sliced<br />
2 cups water to cook rice<br />
1.5 cups vegetable stock <br />
1 tbsp vegetable oil<br />
some pepper, crushed<br />
chilli flakes, as per taste/tolerance<br />
salt as per taste<br />
1 tbsp lemon juice<br />
peanuts, roasted, for garnish, optional<br />
lemon wedges, for garnish, optional<br />
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<h4 style="text-align: left;">
How I made it -</h4>
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1. Cook the lentils in vegetable stock as per manufacturers instructions. Take care that they dont turn mushy. Season with salt and keep aside. It took me 15 minutes. Avoid using a pressure cooker as the lentils will turn mushy.<br />
2. Meanwhile cook the rice with 2 cups of water.<br />
3. Heat oil in a vessel. Add the minced garlic, onions, dill and stir for a minute. <br />
4. Add the cooked lentils, pepper powder and combine well.<br />
5. Add the cooked rice and salt. Take care while adding salt. Remember there is already some salt in the lentils from step 1.<br />
6. Add the lemon juice and mix well.<br />
7. Garnish with chilli flakes and roasted peanuts. Serve hot.<br />
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<h4 style="text-align: left;">
Notes -</h4>
I highly reccomend adding the roasted peanuts. They provide a delightful texture to the rice.<br />
I used green lentils. You could also use red lentils<br />
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This is my entry for this months MLLA being hosted at <a href="http://www.sizzlingtastebuds.com/2013/04/hosting-mlla-59-my-legume-love-affair.html" target="_blank">Sizzling Tastebuds. </a>MLLA has been run for several years by <a href="http://thewellseasonedcook.blogspot.ch/" target="_blank">Susan </a>and <a href="http://foodandspice.blogspot.ca/p/mlla.html" target="_blank">Lisa</a> is now taking care of it.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com8tag:blogger.com,1999:blog-8440799772132111581.post-1917459483376196022013-05-01T00:37:00.001+02:002013-05-01T00:37:50.257+02:00Black and White Wednesday # 81<div dir="ltr" style="text-align: left;" trbidi="on">
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<h3 style="text-align: left;">
Ready to Eat?</h3>
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<a href="http://lh3.ggpht.com/-FZ_cZpL9sXM/UYBGyThdodI/AAAAAAAAEGg/DG6KYh_Xqx0/s1600-h/Ready%252520to%252520eat%25255B3%25255D.jpg"><img alt="Ready to eat" border="0" height="648" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQiceMAR_5X6GUlll3uTx6TVOLMtdKWw0vqF-cOHaeNwrtk_J_QsJCfPTR62wJzcfXNyhHHL1S1ybnRzRr18kTq3CxPMdskZtY8Bnr-rK4xzYXgvTWxo_z1eazzFcFdyQVmcLx8Pzx9TUr/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Ready to eat" width="536" /></a> <br />
Sending this over to <b>Lynne </b>of<b> </b><a href="http://www.cafelynnylu.blogspot.it/"><b>Cafe Lynnylu</b></a> who is the host this week for <a href="http://cindystarblog.blogspot.it/2013/01/black-white-wednesday-rules-host-line-up.html">Black and White Wednesday.</a><br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com0tag:blogger.com,1999:blog-8440799772132111581.post-82977377541405764052013-04-28T23:58:00.001+02:002013-04-28T23:58:37.298+02:00Egg-less Rhubarb and Strawberry muffins – Spring is in the air<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhJtbWTlg9UwHji9wLnCTDPyjqwB_UULmoIhTonLikG6CbWC82s7ZVH3FwrW3JJ66Q-6GddER57_eoUmoWnEuOXEWJIDRQCYhr-rv68T4yxEXaTe2S9Sf4rwdEg7ypW575-Ejjz8ii4hi3/s1600-h/rhubarb%252520muffins%25252012%25255B6%25255D.jpg"><img alt="rhubarb muffins 12" border="0" height="666" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYsrbE_AFxW06ZnSc-cxQp6yVnNPEpJyPQxZ8mE3hgMhApT-msOT-9YyXX5pohn_b-ew571uLN68PZlTefkCsCLQOAFr318ETNn52AVNjTugEiDK7pXFKdvdDUxkLguu75R8uOlYPrW4dL/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="rhubarb muffins 12" width="536" /></a> <br />
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Spring is here! …Finally! Its been a much awaited Spring this time with the longest winter I've ever experienced. We had the first snow in October that went on till April! <br />
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<a href="http://lh3.ggpht.com/-zP2MLQmLVsw/UX2YfxcSYhI/AAAAAAAAEE4/s7WfqlxpvFQ/s1600-h/rhubarbmuffinsflowers33.jpg"><img alt="rhubarb muffins flowers 3" border="0" height="713" src="http://lh5.ggpht.com/-TIQfvlopBhk/UX2Yg_Pg_6I/AAAAAAAAEFA/moF3t5tRzUo/rhubarbmuffinsflowers3_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="rhubarb muffins flowers 3" width="536" /></a> <br />
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The flowers have bloomed and the landscape is getting colorful. I love that I am woken up by the early sunrise( and my 6 month old) rather than my alarm clock. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYW2143PajESP7m0RyR5dmxitT35z11VvonwRYryVdP9dvH2n7Ott02j95debiaKIVHqqpB1QPkAEoYp_vBd2KtOAdt6sbqfWPSbAyEx-uR9uXh5BLH_4iWP07X8V8XoXwvTqec1zeF8Mr/s1600-h/Rhubarbmuffins83.jpg"><img alt="Rhubarb muffins8" border="0" height="684" src="http://lh5.ggpht.com/-3RjaIQ7r_9o/UX2YiyxQk0I/AAAAAAAAEFQ/JnGAAaAo6i4/Rhubarbmuffins8_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Rhubarb muffins8" width="536" /></a><br />
I must say that back in India, growing up, I barely experienced any spring. Having spent most of my childhood in the southern coastal part of India, we barely had any winter. You can imagine my first stint with winter few years ago, after having moved to Switzerland! I loved the snow but I also missed the sunny warmth of home. And that's what makes Spring so special. I was fascinated with cherry blossoms, and asparagus..and rhubarb and whole lot of other things. This also gave me the opportunity to learn and experiment cooking with these seasonal produce, speaking of which these <b>egg free Rhubarb and strawberry muffins</b> are delicious and easy to make.<br />
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<a href="http://lh4.ggpht.com/-I4jSYrSsdn0/UX2Yj6tHs_I/AAAAAAAAEFY/Tlnzt7Sa_rg/s1600-h/rhubarbmuffins93.jpg"><img align="left" alt="rhubarb muffins 9" border="0" height="418" src="http://lh5.ggpht.com/-j7_0oIsodXY/UX2YkxQMv7I/AAAAAAAAEFg/N_x_aeWbCz0/rhubarbmuffins9_thumb1.jpg?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; margin-left: 0px; margin-right: 0px;" title="rhubarb muffins 9" width="253" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGda4hDp-XEvSBZ9dVV14s2OOHqOW5eASgEMuxpGepZETgO7WSbiUpSPRRXmGYBUd_CYFbQV7WhyphenhyphenU3g_MnT7-Gkaga20lDEn0g7raEmz-8BZe0BypwfznEhgR_KbHWhxcZxjp8XL-f91TX/s1600-h/rhubarbmuffins104.jpg"><img alt="rhubarb muffins 10" border="0" height="414" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgktfLdrIuzmyUZtFwHv2dvxg64QSQ3VYiEVl-j1GvPVipaT0VBXPITrDxRGNJXZ3Ejgbf9R1AwLSdom3slPmBieJSKw0gAQUIUcwmQCdHs5qXNFvCWodMYEq6x7WHJzTM2CC7raBU8xD5Q/?imgmax=800" style="border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline;" title="rhubarb muffins 10" width="284" /></a> <br />
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Rhubarb and strawberries pair very well. This recipe also uses semolina(cream of wheat), known as Greiss in German which is widely used in baking. I have used equal proportion of strawberries and rhubarb, although, the proportion of is a matter of choice really. But point to borne in mind is that rhubarb is less sweet compared to strawberries. The quantity of sugar might have to be adjusted based on the proportion.<br />
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This is also my entry to The Spring Photography Challenge going on at <a href="http://junglefrog-cooking.com/spring-is-in-the-air-photography-and-styling-challenge-april/" target="_blank">JungleFrog Cooking</a>. I am glad that I could participate this month as well. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu1cJEnd29GS9VEr7yIGquJZ4C1M7eqPWOiFgG7CLn-Vl9JBJhuMaW-_Vzqp2j0sccvB1GOYW35yV2pZYipxsbyjTvuh0FJrRfKTEzAJ0xU3mWmJAW9T4s00CMKJNYeoSchNV28F5Pp2u9/s1600-h/Rhubarb%252520muffins6%25255B8%25255D.jpg"><img alt="Rhubarb muffins6" border="0" height="664" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBmCsFu9_RNI_8Ztfopm0lJJsdhekEDwWakdLYFZnjLmkp16nwOmxMYQ1rHgNYQVRGfA3lLeygHz-F920Mhq1rgE53Brzg4jQZRjpJhFQWOzpHIp5hwMov5vi0vei2YOZAPPNZzs3qfzFb/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Rhubarb muffins6" width="536" /></a> <br />
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<a href="http://lh4.ggpht.com/-mksMiIJjLl8/UX2YqluIJbI/AAAAAAAAEGI/w3P5d9XRXGk/s1600-h/rhubarb%252520muffins%252520THIRD%252520ROUND%2525203%25255B3%25255D.jpg"><img alt="rhubarb muffins THIRD ROUND 3" border="0" height="800" src="http://lh3.ggpht.com/-SCwvf0fMw70/UX2Yr5R-8MI/AAAAAAAAEGQ/M34oVchnV00/rhubarb%252520muffins%252520THIRD%252520ROUND%2525203_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="rhubarb muffins THIRD ROUND 3" width="536" /></a><br />
<h3 style="text-align: left;">
Rhubarb and Strawberry muffins – Egg-less Rhubarb and Strawberry muffins </h3>
Yeild – 12 medium sized muffins<br />
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<h4 style="text-align: left;">
Things you need -</h4>
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125 gms Fine Semolina<br />
60 gms Flour – all purpose or whole wheat + 1 tbsp for dusting<br />
150 gms Rhubarb and Strawberry, washed and chopped. (Rhubarb, sliced and strawberries hulled and chopped coarsely) <br />
180 gms sugar<br />
250 ml yoghurt<br />
1 tsp vanilla extract<br />
180 gms butter, melted<br />
1 tsp baking powder<br />
12 Muffins cases<br />
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<h4 style="text-align: left;">
How its done - </h4>
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1. Preheat oven to 180 deg Celsius. Line the muffin tray with muffin cases. <br />
2. Sift the flour and baking powder together. Add the semolina and mix to form a uniform mixture.<br />
3. Whisk the butter and sugar until a creamy mixture is formed. For about a minute. <br />
4. Add the yoghurt to the butter-sugar mixture and combine well until it is uniformly incorporated.<br />
5. Pour this wet mixture to the dry ingredient mixture.<br />
6. Lightly dust the fruits with a tbsp of flour to prevent them from settling to the bottom of the muffins. Now Fold in the fruits into the batter. Do not over mix. The batter now should be spoon able. Using an ice cream scooper or large spoon, spoon the batter evenly into the muffin cases.<br />
7. Bake at 180 degrees for 15/20 minutes until a toothpick comes out clean when inserted in the middle of the muffins.<br />
8. Remove from oven and cool on wire rack or wooden board.<br />
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<h4 style="text-align: left;">
Notes - </h4>
It is best to enjoy them on the day they are baked. Can be stored for 2-3 days.<br />
Baking time may vary slightly depending on the oven. So keep an eye after 15 minutes.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com6tag:blogger.com,1999:blog-8440799772132111581.post-71002205185515352032013-04-25T23:29:00.002+02:002013-04-25T23:29:27.911+02:00Simple Tomato and Bread salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh5.ggpht.com/-h1mNKA4_BZs/UXmfgwPIL1I/AAAAAAAAECI/QBMYUJ6TB58/s1600-h/Tomato%252520and%252520bread%252520salad4%25255B3%25255D.jpg"><img alt="Tomato and bread salad4" border="0" height="832" src="http://lh3.ggpht.com/-iLC_ggZkJ9Q/UXmfh85alCI/AAAAAAAAECM/giqTibJeqCk/Tomato%252520and%252520bread%252520salad4_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Tomato and bread salad4" width="536" /></a> </div>
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<a href="http://lh4.ggpht.com/-r-aoUhORZLk/UXmfi1PrCKI/AAAAAAAAECU/4yXWwnaF7S0/s1600-h/Tomato%252520and%252520bread%252520salad3%25255B3%25255D.jpg"><img alt="Tomato and bread salad3" border="0" height="686" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirYaqpONLSBzbJB5O9aDZJsta1C-4CsN0mVqYHUbLCHHVqu4RykyUxPZ20i_2bnGIaamXBZ2XNhxxiLHddZvH4dBHQb1NJEOVYdcTWkCOBVGlbTI6ZYP5MG-IpubOIuWsdQDAuh4IR-4_h/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Tomato and bread salad3" width="536" /></a> </div>
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There are some days when its just me for lunch. Usually the little one is away the whole day at school and hubby anyways has lunch at work. Mostly I am in no mood for cooking on those days. I make something very simple for myself. <br />
Last weekend was one such day. It was father and son`s day out. There were days when I happily went out shopping on such days or stayed at home and watched a movie. But ever since I started this blog…guess what..any `me` time equals to cooking, trying out recipes or just getting engrossed in the world of food photography. <br />
The light was beautiful. It was a rare and much awaited sunny yet a tad chilly day and I just wanted to click some random photos while little miss P napped. I noticed a bunch of colourful cherry tomatoes in the fridge. Ah..such beauties. So one thing led to another and I ended up making this simple salad for lunch.<br />
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<a href="http://lh4.ggpht.com/-Ye4KdRE2Egs/UXmfk3K3R5I/AAAAAAAAECk/n4IwYz5fcKY/s1600-h/Tomato%252520and%252520bread%252520salad%25255B3%25255D.jpg"><img alt="Tomato and bread salad" border="0" height="733" src="http://lh6.ggpht.com/-x0FuQ4Vf66E/UXmfmI3oLOI/AAAAAAAAECw/dRBMSVC6ay8/Tomato%252520and%252520bread%252520salad_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Tomato and bread salad" width="536" /></a> <br />
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<a href="http://lh3.ggpht.com/-mteXgej8N9E/UXmfnZksYdI/AAAAAAAAEC4/USN5C-Axeq8/s1600-h/Tomato%252520and%252520bread%252520salad1%25255B3%25255D.jpg"><img alt="Tomato and bread salad1" border="0" height="807" src="http://lh4.ggpht.com/-kSKEfwRDJ9o/UXmfocm14jI/AAAAAAAAEDA/E7FywP0TeaU/Tomato%252520and%252520bread%252520salad1_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Tomato and bread salad1" width="536" /></a> <br />
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This salad is almost like <i>panzella</i>..but simpler than that. You could also add onions, or cheese like <b>feta</b> or <b>mozzarella.</b> Herbs like parsley, basil, mint all work fine here. I have used dried italian herbs. You could also use fresh ones. Its a great way to use up old bread too.<br />
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<h3 style="text-align: left;">
Simple Tomato and Bread salad</h3>
Yield – 2 to 3 servings<br />
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<h4 style="text-align: left;">
Things you need</h4>
About 2 handfuls of cherry tomatoes, halved<br />
2-3 sliced of bread<br />
3 tbsp olive oil<br />
1-2 tsp of dried italian herbs. Use fresh herbs if you like. Basil, Parsley all work well.<br />
1-2 cloves of garlic, crushed and minced very fine.<br />
1 tsp lemon juice<br />
coriander, for garnish<br />
salt as per taste<br />
a pinch of fine sugar<br />
half tsp pepper, ground<br />
spring onions chopped, a handful, optional<br />
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<h4 style="text-align: left;">
How I made it -</h4>
1. Whisk together 2 tbsp olive oil, herbs, garlic, a pinch of salt in a bowl. <br />
2. Tear or cut the bread into cubes and toss them in the olive oil mixture.<br />
3. Toast the bread crumbs or pieces in the oven preheated to 180 degrees for about 5-10 mins until they turn slightly brown and crisp. Alternately, toast them on a frying pan on low to medium heat until they are slightly brown and crisp. Drain excess oil with a paper towel.<br />
3. Toss the bread pieces or crumbs with the tomatoes, pepper, salt, sugar, remaining olive oil and a dash of lemon juice.<br />
5. Garnish with coriander and spring onions and cheese if using.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com2tag:blogger.com,1999:blog-8440799772132111581.post-38241504049462779052013-04-22T11:01:00.000+02:002013-04-22T11:01:21.009+02:00Godi Huggi – Godi Payasa – Spelt Grain Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh4.ggpht.com/-7vda8LBEOa8/UXT4yXv2MjI/AAAAAAAAEAg/Q2RPa1sZcu4/s1600-h/Spelt%252520pudding%2525205%25255B7%25255D.jpg"><img alt="Spelt pudding 5" border="0" height="651" src="http://lh5.ggpht.com/-5L17jNM1wvs/UXT4yxmF7bI/AAAAAAAAEAo/c4pagVUvh_s/Spelt%252520pudding%2525205_thumb%25255B3%25255D.jpg?imgmax=800" style="border-color: -moz-use-text-color; border-style: none; border-width: 0px; display: inline;" title="Spelt pudding 5" width="536" /></a> </div>
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<a href="http://lh5.ggpht.com/-qjsPtmQVOds/UXT4zrBe3QI/AAAAAAAAEAw/B90lx7XtkHE/s1600-h/Spelt%252520Pudding%25255B7%25255D.jpg"><img alt="Spelt Pudding" border="0" height="800" src="http://lh6.ggpht.com/-Sdy-sod7cJM/UXT406A-AqI/AAAAAAAAEA0/A9QQK1FaJrI/Spelt%252520Pudding_thumb%25255B3%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Spelt Pudding" width="509" /></a> <br />
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We celebrate 3 new years. No kidding! A lot of my friends are surprised at this. <i>Ugadi </i>– the new year as per the Hindu calendar for Kannadigas, <i>Puthandu(<b>Varusha Pirappu</b>)</i> – the new year as per Hindu calendar for Tamilians and the usual new year on 1st on Jan. Thats Indian diversity for you!<br />
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The new year is an important <span style="color: #0000ee;"><u>Hindu</u></span> festivals marking the start of the hindu calendar. <br />
I
was introduced to the tamilian way only after marriage. Fruits,
vegetables, grains are offered decorated before the lord, the night
before the new year day. The traditional lamp is lit. Early morning,
the children wake up to see the decorations signifying an auspicious
start to the new year. My little boy enjoyed this little custom and
the rest of the day was followed by dozens of questions that arose in
his little mind!<br />
Back at my home, Ugadi is celebrated with <i>Bevu Bella</i>
preparation. Bevu in Kannada meaning bitter Neem leaves signifying
sadness and Bella meaning sweet Jaggery signifying happiness. Such a
lovely concept signifying that these elements in life are are sides of
the same coin. An elaborate meal is cooked and is first offered to the
Lord(<i>Naivedya</i>) during worship.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxvDrXV0cmsEpY_hJdmRf0RGOT45S5DlTNkBmrSwJgHp05Rby5nFMpmhVxijILAAESNheXprrYuNOA_v3iaRlIF8OwtT36Y6-09nTmS_eNxgyOi9kr0AXz8spdwTBST04MAQJaMHXegYpl/s1600-h/Spelt%252520and%252520Jaggery%25255B3%25255D.jpg"><img alt="Spelt and Jaggery" border="0" height="580" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCGLL6JJkWkq2_rwN9_MCr4WojNLLw0b7vViQkjP-YJNCAOrqiZi_P1H9nVt01QiWHjN20RYBVOUMB8LgBzl3msVrKuCGLzu7tw9xVbdpizhNAoqGdeoMCkZX0jkHfXdmd9J3wW1a0RIHc/?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline;" title="Spelt and Jaggery" width="536" /></a> <br />
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<a href="http://lh6.ggpht.com/-42jeZ33yfts/UXT43SDoubI/AAAAAAAAEBQ/jDwko3vjP08/s1600-h/Naivedya%25255B7%25255D.jpg"><img align="left" alt="Naivedya" border="0" height="353" src="http://lh3.ggpht.com/-HlBJ5N4Qhsw/UXT44NGSIiI/AAAAAAAAEBY/9JUW-QgwiAA/Naivedya_thumb%25255B8%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; margin-left: 0px; margin-right: 0px;" title="Naivedya" width="250" /></a> <a href="http://lh3.ggpht.com/-wB2w4evlcfk/UXT45Dfii7I/AAAAAAAAEBg/9fA-ZsKMMtc/s1600-h/Spelt%252520pudding%2525203%25255B8%25255D.jpg"><img alt="Spelt pudding 3" border="0" height="348" src="http://lh5.ggpht.com/-R0t7fdIezxU/UXT453kZjYI/AAAAAAAAEBo/7fT9sbAB_UA/Spelt%252520pudding%2525203_thumb%25255B6%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto;" title="Spelt pudding 3" width="250" /></a> <br />
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<a href="http://lh5.ggpht.com/-SJJWkHJzXvc/UXT46XLHR_I/AAAAAAAAEBw/CAj9AE7XEyg/s1600-h/Spelt%252520pudding%2525204%25255B3%25255D.jpg"><img align="left" alt="Spelt pudding 4" border="0" height="800" src="http://lh5.ggpht.com/-NBI_O7xDxlY/UXT47Ixgj-I/AAAAAAAAEB4/II1VxWuGvIw/Spelt%252520pudding%2525204_thumb%25255B1%25255D.jpg?imgmax=800" style="border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; margin-left: 0px; margin-right: 0px;" title="Spelt pudding 4" width="536" /></a> <br />
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<br />This new year, I made this <i>Godi Payasa or Huggi</i> which is made of whole spelt grains and jaggery. This dish is synonymous to me with <i>Ugadi</i> as it was for some reason prepared only on that day once a year. My <i>Dodamma</i>(maternal aunt) and <i>ajji</i>(Grandma) prepared it the traditional way on a <i>chulha</i>(cookstove with wood) in the backyard. Back in childhood, myself and my sister werent very keen on this dish. We`d rather be feasting on cakes and candies..Its only now years later…thousands of miles away from home, that I have grown fond of it. Absence does make the heart grow fonder!<br />
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<h3 style="text-align: left;">
Godi Huggi – Godi Payasa – Spelt Pudding</h3>
Yield – about 6-8 servings<br />
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<h4 style="text-align: left;">
Things you need -</h4>
Spelt – 1 cup, about 150 gms<br />
powdered Jaggery or brown sugar – 2 cups<br />
1 tsp cardamom powder<br />
4-5 cups water<br />
1 cup milk<br />
2 tbsp <i>ghee</i> or clarified butter + a little more for garnish<br />
For garnish - handful dry fruits like cashew nuts, almonds, raisins and saffron , optional<br />
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<h4 style="text-align: left;">
How I made it -</h4>
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1. Heat 1 tbsp of ghee in a pan. Add the nuts and raisins and stir until the nuts are golden brown and the raisins are slightly puffed up. Switch off heat and keep aside.<br />
2. Boil the spelt with 4-5 cups of water in a heavy bottomed vessel or pan on medium heat until the spelt garins start to become tender i.e the grains when pressed with a spatula should slightly lose shape. This takes around 20-30 minutes. Feel free to add more water if required.<br />
3. Add the jaggery or brown sugar, cardamom powder and milk and continue to cook for another 15-20 mins stirring occasionally until the jaggery or sugar, milk, spelt has formed a smooth mixture. Note that the spelt grains should be tender enough but not completely mushy. <br />
4. Garnish with the nuts and raisins and serve hot with a tsp of ghee or chilled.<br />
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Shrutihttp://www.blogger.com/profile/00620873498654379320noreply@blogger.com1