tag:blogger.com,1999:blog-31335629235262753232024-03-12T19:08:44.389-05:00my Kulinary KroniclesHealthy, egg-less, vegetarian, neo-traditional cooking - tips, recipes and information !Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.comBlogger67125tag:blogger.com,1999:blog-3133562923526275323.post-74537696827932812552012-09-02T12:04:00.001-05:002012-09-02T12:29:11.007-05:00Espresso Buttercream Frosting<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Last week we celebrated D's mom's Birthday. We ( D and me ) were rounding up on what cake to make and we were sure about two things: it had to be a chocolate cake with lots of nuts ( mentioned earlier, as a family we like dry fruits). After going through various frosting recipes, I remembered the Espresso Buttercream recipe by the <a href="http://Users/dsaran/Pictures/iPhoto%20Library/Masters/2012/08/27/20120827-201550/IMG_0998.JPG%20/Users/dsaran/Pictures/iPhoto%20Library/Masters/2012/08/27/20120827-201550/IMG_0999.JPG%20/Users/dsaran/Pictures/iPhoto%20Library/Previews/2012/08/27/20120827-201550/IMG_1005.JPG">browneyedbaker</a> that I had bookmarked a while back. The frosting recipe was simple and was a sure shot winner. I followed the recipe step by step, and everyone loved everything about it: the smooth velvety texture of the butter cream, ganache, the filling between the layers of the chocolate cake, in tandem with the occasional bite into a nut! </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoxrGb8AJG-o25V1uQIq-XpzuBYJdCITbhOT9tobimn6j8GI1UF7-zIFqFd2vMTrZEdpcBqfXeYZ72HRxu41tjFAdnunR99kLaIrxr_12otMJJTtNXiWT8c96F2rC4HnZ-4zGs7IcNbjZ/s1600/IMG_0998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihoxrGb8AJG-o25V1uQIq-XpzuBYJdCITbhOT9tobimn6j8GI1UF7-zIFqFd2vMTrZEdpcBqfXeYZ72HRxu41tjFAdnunR99kLaIrxr_12otMJJTtNXiWT8c96F2rC4HnZ-4zGs7IcNbjZ/s400/IMG_0998.JPG" title="" width="400" /></a></div>
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Photo courtesy D</div>
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Unfortunately I wasn't able to take the pictures of the cake cut into layers (filled with espresso butter cream). I used Cadburys nutties on the top ( for the dry fruits touch) and piped in some chocolate <a href="http://mykulinarykronicles.blogspot.in/2010/12/eggless-vegetarian-strawberry.html">ganache</a> over the espresso buttercream frosting.<br />
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<b>Ingredients </b><br />
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<i>For the Espresso Buttercream Frosting</i></div>
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Source : <a href="http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/">brown eyed baker</a></div>
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Butter - 1 cup, 250 ml ( at room temeperature )</div>
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Icing sugar - 2 and 1/2 cups</div>
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Vanilla essence - 1 and 1/2 tsp</div>
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Espresso powder - 1 and 1/2 tsp</div>
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Mix the vanilla essence and espresso powder till it dissolves completely.</div>
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In a big mixing bowl, start by whisking the butter ( at room temperature ) with a hand mixer for five minutes at medium speed ( Stop in between to scrape the sides ) . Reduce the speed to low and add 1 tbsp of icing sugar and whisk till it gets incorporated into the butter completely. Stop in between to scrape the sides. Repeat the step by adding more sugar and whisking till the sugar gets incorporated and mixed homogeneously . After this stage add the vanilla - espresso mix and again whisk till its gets incorporated into the buttercream fully. The resulting smooth espresso buttercream can be used to spread on cakes/ cupcakes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZWtls3L64o40YOCHq_WFBtYORHxBvG7tNz4S9I98JVFvD0WeU3Dij5ii3_4iXMa2srLvBsXFfVDu40QAyMqWi2YKfdH5k13F82NuqZgnyIWadQpzVt7AO6I2bWcaiK2nrgh19tgvkcXt/s1600/IMG_1005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlZWtls3L64o40YOCHq_WFBtYORHxBvG7tNz4S9I98JVFvD0WeU3Dij5ii3_4iXMa2srLvBsXFfVDu40QAyMqWi2YKfdH5k13F82NuqZgnyIWadQpzVt7AO6I2bWcaiK2nrgh19tgvkcXt/s400/IMG_1005.JPG" width="400" /></a></div>
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Spread the buttercream on the cake only when its at room temperature . I started by spreading the frosting from the sides to the top and in the end I dipped my spatula in cold water to give the frosting a smooth finish. </div>
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Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3tag:blogger.com,1999:blog-3133562923526275323.post-63234390156097187622012-08-27T09:59:00.000-05:002012-08-27T09:59:54.346-05:00Brown Bread Toast with Olive Oil and Flax seed <br />
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Preparing a healthy breakfast while preparing lunch can get little challenging. Though I do stick to traditional Idli/ Dosai/ Upma routine, these too get repetitive at times. Recently I realized that I had some significant quantity of unused flaxseeds which I had to put to good use. So what I did was to grind it and use it as a spread on toasted bread, spiced it up with some salt/pepper and olive oil. It turned out to be a great breakfast option which D loved. To make it wholesome I served it with lots of fruits and nuts.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlK9_uEUCfCMEAmYvgVfJCxtdvnEADL5JbzxvXUxMFBljqI7ukTLdig1KAOdbmfz_OKj92t-G9SL4kfSJ4MEhRogMSsr9LEKO9-n_jXm4BwNWTDc613T5mWNj7lZCRBIHFFN6N3K1A-zQ/s1600/IMG_0995.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdlK9_uEUCfCMEAmYvgVfJCxtdvnEADL5JbzxvXUxMFBljqI7ukTLdig1KAOdbmfz_OKj92t-G9SL4kfSJ4MEhRogMSsr9LEKO9-n_jXm4BwNWTDc613T5mWNj7lZCRBIHFFN6N3K1A-zQ/s400/IMG_0995.JPG" width="400" /></a></div>
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Brown bread slices </div>
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Flax seed powder - 1 tsp [ Ground flax seeds and store in a air tight container ]</div>
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Olive oil - to drizzle </div>
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Salt - as per taste</div>
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Pepper - as per taste</div>
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Toast your bread and place it in a serving plate. Spread the flax seed powder over the toast , top it up with salt and pepper. Drizzle some olive oil and serve warm with fruits and nuts for a tasty healthy breakfast!</div>
Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3tag:blogger.com,1999:blog-3133562923526275323.post-64270083036695107042012-08-18T01:49:00.003-05:002012-08-18T01:59:41.799-05:00Watermelon Salad with Mint and Feta cheese<div class="separator" style="clear: both; text-align: center;">
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Watermelon - 1/4, cubed and deseeded<br />
Feta Cheese - 1/4 cup, crumbled<br />
Mint - 1/2 bunch<br />
Lime juice - 2 tsp<br />
Olive oil - 1 tsp<br />
Salt - as per taste<br />
Pepper - as per taste<br />
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In a bowl , mix lime juice, olive oil, salt and pepper till you get a homogenous mix. Add the cubed watermelon, mint and crumbled cheese and mix slowly. Serve chilled.Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com4tag:blogger.com,1999:blog-3133562923526275323.post-89854733817002801662012-04-24T11:18:00.000-05:002012-04-24T11:24:27.566-05:00Strawberry Parfait<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Both me and D have a thing for strawberries, from strawberry milkshakes to cakes ( read <a href="http://mykulinarykronicles.blogspot.in/2010/12/eggless-vegetarian-strawberry.html">cheesecakes</a>) , from smoothies to ice cream,from fruit bowls with a large amount of strawberries to chocolate icecreams with chunks of strawberries embedded , we always find ways to include them. So it was only obvious that I would be making this small discovery while wanting to enjoy the goodness of fresh strawberries. This recipe would go as a perfect dessert when you want to entertain a group of guests. For this I would recommend frozen strawberries, store bought concentrates are a strict no no.</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><i>Serves 2 in medium sized cocktail glasses.</i></span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Ingredients:</b><br /><br />Strawberries - 11 - 12, frozen<br />Greek Yogurt - 1/2 cup ( or more as per taste),<br />Oatmeal cookies - 3 - 4<br />Sugar - 2 tbsp</span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">For Greek yogurt - Strain the yogurt on a muslin cloth to remove the excess water or whey.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ZvosqDUiNXqRpfNS7O9YIr6CIsACW0pUXDNAp9XaY1DMQLu8njX1G_70KlMIBtSdNXH7PN0FomOWlnxoaR9zdJMMFGKZM2HzpZhQdMEvLvYmYu8-T583Iw4JBSqXUMs4zJWp8gPz1b-L/s1600/straw3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ZvosqDUiNXqRpfNS7O9YIr6CIsACW0pUXDNAp9XaY1DMQLu8njX1G_70KlMIBtSdNXH7PN0FomOWlnxoaR9zdJMMFGKZM2HzpZhQdMEvLvYmYu8-T583Iw4JBSqXUMs4zJWp8gPz1b-L/s320/straw3.png" width="320" /></a></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><b>Assembling:</b><br /><br />In your serving glasses layer with 1 -2 tbsp of strawberry puree, top it up with 3 tbsp ( or less ) of yogurt. Refrigerate and chill. Just before serving, sprinkle the oatmeal cookie crumbs.</span><br />
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;">Enjoy the chiilled dessert as it slowly melts in your mouth!</span></div>
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<span class="Apple-style-span" style="border-collapse: collapse; color: #222222; font-family: arial, sans-serif; font-size: 13px;"><br /></span></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com0tag:blogger.com,1999:blog-3133562923526275323.post-67868903366895457322012-04-17T11:48:00.001-05:002012-04-17T11:48:17.884-05:00Masala Toast<div class="separator" style="clear: both; text-align: left;">
Delicious and mouth watering offering which comes to my mind the first thing I get bread.. This takes somewhat a little time to make, and will probably suit you when you have some free time. But certainly compensated for by its taste!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vtElRcH7oewt3qpsOZJwq27hXWjfOsd20vTP7oOEGM_ry48CKLr8zDuvDXUIVEm_sGNj4ssxju4PpXRWADKYiy6UQYrQ_IwVa7oq1DDmOrb5OGqvGieVEynWxBW5WG3VJez_Tlg9Hjvu/s1600/toast4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_vtElRcH7oewt3qpsOZJwq27hXWjfOsd20vTP7oOEGM_ry48CKLr8zDuvDXUIVEm_sGNj4ssxju4PpXRWADKYiy6UQYrQ_IwVa7oq1DDmOrb5OGqvGieVEynWxBW5WG3VJez_Tlg9Hjvu/s640/toast4.png" width="640" /></a></div>
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<i>Prep Time : 20 mins</i><br />
<i>Cooking Time : 20 mins</i><br />
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<b>Ingredients:</b><br />
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Whole wheat brown bread - 8 slices<br />
Green chutney - 5-6 tbsp<br />
Aloo masala - 1 - 1.5 cup<br />
Butter - 1 tbsp<br />
Cucumber - 1, cut into thin slices<br />
Tomato - 1, cut into thin slices<br />
Onion - 1, cut into thin slices<br />
Tomato ketchup - as per taste<br />
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<i>For the Green Chutney:</i><br />
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Coriander - 1 cup, roughly chopped<br />
Coconut - 1/4 cup, grated<br />
Garlic - 2-3 pods, roughly chopped<br />
Green chillies - 4-5 or as per taste<br />
Water - as required for grinding<br />
Lemon juice - 1 tsp or as per taste ( optional )<br />
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<i>For the Aloo Masala:</i><br />
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Potatoes - 1 cup , boiled and mashed<br />
Ginger - 1/2 inch, roughly chopped<br />
Green chilli - 2 or as per taste , roughly chopped<br />
Cilantro - 1 tbsp , finely chopped<br />
Turmeric powder - 1/2 tsp<br />
Curry leaves - 5-6 leaves<br />
Mustard seeds- 1/2 tsp<br />
Oil - 1tsp<br />
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<b>Procedure :</b><br />
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Cut off the edges of the bread and keep aside.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFSN28POJrl1Z9rr1p-zsMbzKuJKpmr8Xxu3Agr4brQhlD9AXEJnYhKCjZPm1TyLNaUtbTtiS8KSHEK54LQVxpG8st4wC7jjmlC1O_QQ51U5r8u-7ipCVWK9Q3NYK0De1nHc2GoMWMGLj/s1600/toast1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFFSN28POJrl1Z9rr1p-zsMbzKuJKpmr8Xxu3Agr4brQhlD9AXEJnYhKCjZPm1TyLNaUtbTtiS8KSHEK54LQVxpG8st4wC7jjmlC1O_QQ51U5r8u-7ipCVWK9Q3NYK0De1nHc2GoMWMGLj/s400/toast1.png" width="400" /></a></div>
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<i>Preparing the Green Chutney:</i><br />
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Grind all the ingredients under the <i>"for the green chutney" </i>section into a smooth paste.<br />
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<i>Preparing the Aloo Masala:</i><br />
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Grind ginger and green chillies into a smooth paste.<br />
In a small wok , heat oil . Once hot, add in the mustard seeds and let them splutter. Add in the curry leaves and saute for few seconds and add the mashed potatoes , turmeric, ginger- green chilli paste, coriander and salt and mix properly. Cook for 4-5 mins on medium flame and keep aside.<br />
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<i>Assembling the Masala Toast:</i><br />
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Preheat the grill/ toaster.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46lioQyySdXryE2BwXUF4QahlOIKiq-RV4ZqscsKYCb-qrEkAtzGBLIgFUleAgr0ihkKtAX8wb_jkRwmDdyef2HnFLpMphIh_h4lyeqi224D5gqpECUvNYmfJ38qWn0Ul05aIQpIJzxmG/s1600/toast2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh46lioQyySdXryE2BwXUF4QahlOIKiq-RV4ZqscsKYCb-qrEkAtzGBLIgFUleAgr0ihkKtAX8wb_jkRwmDdyef2HnFLpMphIh_h4lyeqi224D5gqpECUvNYmfJ38qWn0Ul05aIQpIJzxmG/s320/toast2.png" width="320" /></a></div>
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Take two slices of bread and apply butter on one side of both the slices. Place one slice on a plate and spread green chutney generously on the side that was buttered and place 1-2 tbsp of aloo masala over the chutney . Top it with tomato , cucumber and onion slices and squeeze in some tomato ketchup. Complete it with the other slice of bread.<br />
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Place in toaster/ grill and cook till it turns golden brown. Repeat the same for more servings.<br />
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Best served when still warm and the bread slices are toasty and tasty!!</div>
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<br />Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com7tag:blogger.com,1999:blog-3133562923526275323.post-34793899731636955002012-04-10T12:20:00.000-05:002012-04-10T23:23:57.615-05:00Dried Fruits Chocolate Truffles<div dir="ltr" style="text-align: left;" trbidi="on">
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D and me both are really fond of dry fruits, we always end up adding more than needed for the recipe. On the side, we recently went to a herb Souk in a certain Middle East city and we got excited at the wide variety, quality and most of all enjoyed the taste. In a recent 'brainwave' abetted by an extreme craving for chocolates and dryfruits, I concocted this recipe of a nutty, smooth chocolatey byte! If you have a sweet tooth, then follow me, and drool at the different pictures and head to the kitchen to make and splurge on this delicious, decadent dessert! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWU_NlVOxT-XYRLjvYCmrWy1JDR414Msa2RNpBEAS049H-0TOQUxPkj55QgDsTSpbSNONvvRhRD8p-VLjryNRqzp6bzjhsuTUEBx6vEq42F2rTkRg5AWFI2DhRg3pkCaYMoH1mEdd1U5W/s1600/main1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPWU_NlVOxT-XYRLjvYCmrWy1JDR414Msa2RNpBEAS049H-0TOQUxPkj55QgDsTSpbSNONvvRhRD8p-VLjryNRqzp6bzjhsuTUEBx6vEq42F2rTkRg5AWFI2DhRg3pkCaYMoH1mEdd1U5W/s320/main1.png" width="240" /></a></div>
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<i>Prep Time - 25 mins</i></div>
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<b>Ingredients</b> :</div>
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Almonds - 1/4 cup, roughly chopped</div>
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Cashews - 1/8 cup, roughly chopped</div>
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Pistachios - 1/4 cup, roughly chopped</div>
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Figs - 1/8 cup, roughly chopped</div>
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Golden raisins - 1/8 cup, roughly chopped</div>
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Apricots - 1/8 cup , roughly chopped</div>
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Heavy cream - 2- 3 tbsp</div>
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Butter - 1 tbsp</div>
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Dark chocolate - 200 grams, roughly chopped</div>
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<b>Procedure :</b></div>
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Dry roast the almonds, cashews and pistachios for 2-3 mins or till you get a nice aroma. Cool and ground it to a coarse mixture. Separately grind the figs, apricots and raisins to a coarse paste. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWhc6fVWgbzNKFcoour3sS4XD84Nn1npuP8KNRiOMiVZP9dlmTcmWC7E68viDz2-uLaiqMqf3lpca8EuorXY370cmhyHQWQ8DtS8NZq3ZKxT1AqMbPX6FITLQrwBdmvKHAXZmS0CmRMgl/s1600/main+5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="110" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWhc6fVWgbzNKFcoour3sS4XD84Nn1npuP8KNRiOMiVZP9dlmTcmWC7E68viDz2-uLaiqMqf3lpca8EuorXY370cmhyHQWQ8DtS8NZq3ZKxT1AqMbPX6FITLQrwBdmvKHAXZmS0CmRMgl/s320/main+5.png" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyVRSISPRhGtFBKCrf2Kb7_AV00Ac8RXAQ739_7zP6x09DkQpW5EX3sj1ys4qbZiKUvvuIH688VQWp30H7waIkUeeKOkEmytPj9henYoZ-VtauudPwejTBCHz5J2dvdoNpdSXNDSgfFD0/s1600/main4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="142" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieyVRSISPRhGtFBKCrf2Kb7_AV00Ac8RXAQ739_7zP6x09DkQpW5EX3sj1ys4qbZiKUvvuIH688VQWp30H7waIkUeeKOkEmytPj9henYoZ-VtauudPwejTBCHz5J2dvdoNpdSXNDSgfFD0/s320/main4.png" width="320" /></a></div>
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Take a large pan and add water ( for double boiling method) . When the water starts boiling, place a bowl with cream and butter till you get a homogenous mixture. Add in the chopped chocolate and keep stirring continuously till the chocolate melts. Give it a good mix again and turn off the heat. Transfer all the contents to a big mixing bowl and add the dried fruits. Mix it with your hand till the dried fruits get incorporated into the melted chocolate fully. Take small portions and roll them into truffles. If you find it difficult to roll them , store the mixture in refrigerator for 10 mins and then roll.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4_QumonUy6tO5V3wFrETRZlRz-z7IymVMDx8vLcRhoAB4m-KTM6zsrHJaYIgY6ETXuUgkjrF1KRG-BQ3NVIS0KIx1LgG9yaumnOieKo0I-kKxY4gOQNYHgXafRxqEqIhAw6ROVeEClC5/s1600/main1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW4_QumonUy6tO5V3wFrETRZlRz-z7IymVMDx8vLcRhoAB4m-KTM6zsrHJaYIgY6ETXuUgkjrF1KRG-BQ3NVIS0KIx1LgG9yaumnOieKo0I-kKxY4gOQNYHgXafRxqEqIhAw6ROVeEClC5/s320/main1.png" width="240" /></a></div>
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Alternatively you can just mix the dried fruit mixture and roll them into small balls ( the figs, apricots and raisins mix will help bind the other dried fruits ) and dip those into the melted chocolate, but I prefer the first method where i get dried fruits and chocolate in every bite.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYE7tI4TETlk-6XcTqZScwv5pL0iZwmjTbFoCkWco-CrT6c2Q-h83VvFYgz5O-TFJk0asp6XXB0-BAIP4SrJzW-XLylE0iL9TTGGyHd1z3f_cZ-c1G5UcwiwP8wmpn-Q52VwTEozWCu7N/s1600/main2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivYE7tI4TETlk-6XcTqZScwv5pL0iZwmjTbFoCkWco-CrT6c2Q-h83VvFYgz5O-TFJk0asp6XXB0-BAIP4SrJzW-XLylE0iL9TTGGyHd1z3f_cZ-c1G5UcwiwP8wmpn-Q52VwTEozWCu7N/s320/main2.png" width="320" /></a></div>
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You can further roll these truffles in cocoa powder. Or one can melt white chocolate and decorate with simple words or just plainly drizzle on them. There are lots of ways to play around and make your truffles a success.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEP_8HJCQkXjGG7OSKgItZD5baC3760qtqg2pvqHw0hylT6sAMq_qXi6yJJ0kMdFFs01BvAgEwrfxJe5dnX-Pr1bYEowCQbruoYMwS48Y9c3Gz9Q-CahXX3JoWBNnwytVazKOeJTnMRRs/s1600/main3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEP_8HJCQkXjGG7OSKgItZD5baC3760qtqg2pvqHw0hylT6sAMq_qXi6yJJ0kMdFFs01BvAgEwrfxJe5dnX-Pr1bYEowCQbruoYMwS48Y9c3Gz9Q-CahXX3JoWBNnwytVazKOeJTnMRRs/s320/main3.png" width="320" /></a></div>
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Store in refrigerator and serve. Can even be kept for a week!</div>
<br /></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3tag:blogger.com,1999:blog-3133562923526275323.post-50419497377965701952012-02-12T10:22:00.000-06:002012-02-12T10:26:08.682-06:00D's Special Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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D made an interestingly shaped dosa ! I thought this needed a special mention here ! A few pictures below..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tt_qU1Gio_XkvDhn-pI2ztfl9RRj65lvvuvROslnliBHQKC0bwohsVqJaFxpwAtf9aMYeRj_GtrKMIC05wAeZ3KuViFIyme_6DHCylaSTGzRnYie9V5dJv5TJAv8OMxSJHsnaGxpYBaK/s1600/Picture1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_tt_qU1Gio_XkvDhn-pI2ztfl9RRj65lvvuvROslnliBHQKC0bwohsVqJaFxpwAtf9aMYeRj_GtrKMIC05wAeZ3KuViFIyme_6DHCylaSTGzRnYie9V5dJv5TJAv8OMxSJHsnaGxpYBaK/s320/Picture1.png" width="316" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UJjIHIoV16XhszsAjjcz1bkKK9z4yXeuUycOPUNZOX_OjWrqEAh3GRN5ESlm1fbV-5FRjMEewKiTAOz6iLFkKJpTiPenchJI6QGo0o4QzScO1RjpLAfRbkOvhnCiFd932FCNXgAO-xQ3/s1600/Picture2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2UJjIHIoV16XhszsAjjcz1bkKK9z4yXeuUycOPUNZOX_OjWrqEAh3GRN5ESlm1fbV-5FRjMEewKiTAOz6iLFkKJpTiPenchJI6QGo0o4QzScO1RjpLAfRbkOvhnCiFd932FCNXgAO-xQ3/s320/Picture2.png" width="320" /></a></div>
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<br /></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com1tag:blogger.com,1999:blog-3133562923526275323.post-16543751553547407112011-10-20T10:17:00.000-05:002011-10-20T10:18:35.941-05:00Black Bean and Brown Rice Veg Burger<div dir="ltr" style="text-align: left;" trbidi="on">
I love the black bean burger but when I came across this recipe that included brown rice and pepper, I have been sticking to it. Its healthy and not that difficult to make since all the ingredients required are usually present in a kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV5713TqHlGGd4W_FbWTySY559CMj6OAGnwYUBUu1K6EpiAOP0sEgqAKzWaWhGauLzhFkIGVJKbyDiLOaK1z1FDTKDKnfhsrbcWApQ6wF8yNDLvMXedvRxXT6rujVFgXr-wg3WyB-SDEy/s1600/DSCF6690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPV5713TqHlGGd4W_FbWTySY559CMj6OAGnwYUBUu1K6EpiAOP0sEgqAKzWaWhGauLzhFkIGVJKbyDiLOaK1z1FDTKDKnfhsrbcWApQ6wF8yNDLvMXedvRxXT6rujVFgXr-wg3WyB-SDEy/s320/DSCF6690.JPG" width="320" /></a></div>
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<i>Inactive Prep Time - 8-9 hours</i></div>
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<i>Active Prep Time - 15 mins</i></div>
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<i>Cooking Time - 20 mins</i></div>
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<b>Ingredients :</b></div>
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<i>For the patty :</i></div>
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Black beans - 6 ounces / 3/4th cup, </div>
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Cooked brown rice - 1/2 cup</div>
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Green bell pepper - 1/2 medium, chopped finely</div>
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Onions - 1 medium, chopped finely</div>
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Garlic - 3 cloves, chopped finely</div>
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Cumin powder - 1/2 tsp</div>
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Ground pepper - as per taste</div>
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Chili powder - 1/2 tsp</div>
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Bread crumbs - 1/2 cup</div>
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Salt - as per taste</div>
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Oil - 1 tsp + for drizzling ( if shallow frying )</div>
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<i>For assembling the burger :</i></div>
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Burger Buns</div>
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Lettuce</div>
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Tomatoes - cut into slices</div>
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Cucumber - cut into slices</div>
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Onions - cut into slices</div>
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Cheddar cheese </div>
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Tomato Ketchup</div>
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Any other ketchup/sauce of your choice</div>
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<i>If you are using dried beans (not canned), soak them overnight and pressure cook till they become soft.</i></div>
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<b>Procedure :</b></div>
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In a small wok, heat oil. Once hot, add onions and garlic, fry till the raw smell goes off. Keep this aside.</div>
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Coarsely ground kidney beans and brown rice. Transfer this coarse mixture into a big bowl , add the onion and garlic and other remaining ingredients from the " <i>for the patty section </i>". Mix properly till all the ingredients get incorporated properly. Form into firm patties and shallow fry with little oil on both sides till they turn golden brown. ( you can even grill/bake /fry as per your convenience). I have tried grilling the patties but I feel they turn out dry sometimes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TpaIQEQvPjJMDKmT4O7f6wCkhLXZuazFmg1n6CG_SnLeGRAY5VuKHo-UVfaauw_2ckj9cPZpkY5ObUCm-MbHlHUyzQUA4vjUMd3wv9dMPYYwzTGMXi0oBbUAwjdY7b-1j11iB_4lDZxs/s1600/DSCF6681.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6TpaIQEQvPjJMDKmT4O7f6wCkhLXZuazFmg1n6CG_SnLeGRAY5VuKHo-UVfaauw_2ckj9cPZpkY5ObUCm-MbHlHUyzQUA4vjUMd3wv9dMPYYwzTGMXi0oBbUAwjdY7b-1j11iB_4lDZxs/s320/DSCF6681.JPG" width="320" /></a> </div>
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Toast the burger buns and assemble by placing lettuce on them followed by the patty, cheese ( I melted my cheese in a double boiler), ketchup, tomato, cucumber, onions. You can also choose your own veggies and place them in any order your choice. Make sure the ketchup is not exactly at the top, lest after your first bite you end up with an evil red grin!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WOgsildelswDHmWQt3f3iB2QKuoumgUf3kWPtl7uXqZoNiTQgjHo_nm2jJ4aRyRYtAkoCEDxDJdMCzm_9_JcrF80tVJ41IZFqaron3_9wBIHEa4ywe_jbNRU6sR2S8GPONX01o379PwM/s1600/DSCF6692.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5WOgsildelswDHmWQt3f3iB2QKuoumgUf3kWPtl7uXqZoNiTQgjHo_nm2jJ4aRyRYtAkoCEDxDJdMCzm_9_JcrF80tVJ41IZFqaron3_9wBIHEa4ywe_jbNRU6sR2S8GPONX01o379PwM/s320/DSCF6692.JPG" width="320" /></a></div>
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I served my burgers with <span id="goog_1464895570"></span><a href="http://mykulinarykronicles.blogspot.com/2011/10/baked-sweet-potato-fries.html">baked sweet potato fries</a>.<span id="goog_1464895571"></span></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com0tag:blogger.com,1999:blog-3133562923526275323.post-63221336573498301462011-10-11T12:59:00.000-05:002011-10-11T13:00:14.896-05:00Baked Sweet Potato Fries<div dir="ltr" style="text-align: left;" trbidi="on">
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Ah...Here I am, back after 7 months of hibernation from blogging with a dish which I remembered having in a place called Crane Alley (in downtown Urbana).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMDWz6IdKl5HTI0fq8b6FPqk-esT0QK8l_LBgv1iU3wwTKq8KzFokzuGn54Ryl76FZYP4TsGD_MTd2OaGXzd44bJ-F-3ORwl8dX13MwtXd3_2ynKP19v-l9tAYOgEaBSBlin1u4K0i9Lg/s1600/DSCF6684.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOMDWz6IdKl5HTI0fq8b6FPqk-esT0QK8l_LBgv1iU3wwTKq8KzFokzuGn54Ryl76FZYP4TsGD_MTd2OaGXzd44bJ-F-3ORwl8dX13MwtXd3_2ynKP19v-l9tAYOgEaBSBlin1u4K0i9Lg/s320/DSCF6684.JPG" width="320" /></a> </div>
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<em>Prep Time - 15 mins</em></div>
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<em>Baking Time - 20 - 30 mins</em></div>
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<strong>Ingredients :</strong></div>
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Sweet potatoes - 4, medium sized , peeled<br />
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<em>Seasoning :</em><br />
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Olive Oil - 1 - 2 tbsp<br />
Garlic - 2-3 flakes, minced ( optional )<br />
Paprika - 1/2 tsp<br />
Black pepper - 1/2 tsp ( or as per taste )<br />
Salt as per taste<br />
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<em>15 mins prior to baking :</em><br />
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Soak the sweet potatos in water as soon as you peel them as they tend to get black when exposed to air. Cut the sweet potato into half, cut it into large slices about 3/4th inch thick . Now cut these slices into finger sized fries ( 1/2 inch thick approx ). <br />
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Pre heat the oven at 300 F / 150 C.<br />
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In a small bowl mix all the ingredients under the <em>seasoning section</em> and keep it aside. <br />
Drain all the water and transfer the sweet potatoes to a large bowl. Pour the seasoning and toss till the sweet potatoes are covered with the seasoning evenly.<br />
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Line the baking tray with parchment paper and spread the sweet potatoes in a single layer. Bake until the sweet potatoes are tender and golden brown. ( Ten minutes into baking take out your baking tray from the oven and turn the fries ).</div>
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Serve warm with your favourite sauce!</div>
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Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3tag:blogger.com,1999:blog-3133562923526275323.post-24552345444075975922011-02-06T13:28:00.000-06:002011-02-06T13:29:21.459-06:00Cranberry and Granny Smith Apple Pickle / ThokkuThis is my first venture into pickles and thanks to M ( read Meena ) for this recipe which by the way is her creation. This pickle turned out to be a hit and vanished in no time! Infact we tasted this pickle during one of our get togethers at M's place and I immediately asked her for the recipe. She mailed me the step by step procedure for the same. I followed them as specified and it turned out perfect - spicy, tangy and with a tinge of sweetness. I plan to make some more before the end of cranberry season! <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqPFnTG330GUpH2W34e_w4ZiAx6Gvv5OjJDa1wLa9Bw610ye-ELEekwWI41UPh8h_cXTfQK-pJAovL6z0O2S-_5IoJrKIC20xSLDeWvhlr4aULw3AANVplowPaUZJBEQ7iofx_N2tFXWN/s1600/IMG_4184.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRqPFnTG330GUpH2W34e_w4ZiAx6Gvv5OjJDa1wLa9Bw610ye-ELEekwWI41UPh8h_cXTfQK-pJAovL6z0O2S-_5IoJrKIC20xSLDeWvhlr4aULw3AANVplowPaUZJBEQ7iofx_N2tFXWN/s320/IMG_4184.JPG" width="320" /></a></div><em>Prep time : 20 - 30 mins</em><br />
<em>Cooking Time : 20 - 25 mins</em><br />
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<strong>Ingredients :</strong><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIDvpVJuhDZVoJF8Z506rvlfr6cHVxgaOeMpPu4Qe8MMfJ0SmXozljvNpJBrOuKEAABXiDLsyn8L2LTq84HSqpKOmvJlS1dPRF54X1cPPwpubXShQZd1oThS8p0ZDX17ByaFw7hVOsodP/s1600/IMG_4031.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggIDvpVJuhDZVoJF8Z506rvlfr6cHVxgaOeMpPu4Qe8MMfJ0SmXozljvNpJBrOuKEAABXiDLsyn8L2LTq84HSqpKOmvJlS1dPRF54X1cPPwpubXShQZd1oThS8p0ZDX17ByaFw7hVOsodP/s200/IMG_4031.JPG" width="200" /></a>Fresh cranberry - 12 oz ( one packet ), cut into 4 - 6 pieces</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Granny Smith apples - 3 nos, medium sized, grated</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Red chilli powder - 6 - 7 tsp or as per taste ( the chilli powder that I was using was not very hot, ideally 3-4 tsp should work )</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Mustard seeds - 1 tsp + 1 tsp ( to grind )</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Fenugreek seeds - 1/2 tsp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Turmeric powder - 3/4 tsp</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt to taste <br />
Oil - 1 - 2 tbsp<br />
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<em>Ten mins prior to cooking :</em><br />
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Roast 1 tsp of mustard seeds and fenugreek seeds on medium to low heat till the fenugreek seeds turn golden brown in color. Cool and grind into a fine powder.<br />
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<strong>Procedure :</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Take a big wok and heat oil on medium. Once it is hot add in the mustard seeds, and as they crackle add in the turmeric powder, chilli powder, fenugreek powder and mustard powder ( Turn the heat to low, just in case, you feel you might burn them ). Give a quick stir and add in the cranberries and grated apple along with salt ( increase the heat to medium again ) . Keep stirring in between and cook till the cranberries and apple become real mushy ( approx 20 -25 mins on medium heat ). Check for salt and tartness. If you feel its still very tart add some more chilli powder. For more sweetness you can even add jaggery ( Since the sweetness from apples was enough, I didn't add jaggery ).</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: left;">When you get a homogenous mix and feel the taste is perfect ( spicy, little tangy with a tinge of sweetness), turn off the heat. Serve with curd rice!</div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3tag:blogger.com,1999:blog-3133562923526275323.post-35517310270585031742011-01-05T00:32:00.000-06:002011-01-05T00:32:23.382-06:00Semiya Payasam / Seviya Kheer<div class="separator" style="clear: both; text-align: left;">New year a new decade and a new sweet post ! Semiya payasam / Seviya kheer comes real handy on those days when you want to make a rich flavourful sweet dish ( with lots of dry fruits) and yet is very easy to prepare. D's mom shared this delicious sweet dish in detail. This dish can be had on many festive occasions and would definetly be a sure shot success.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzhfNf9aMpwWoPFG0W522hrN7yougRd3uWf1a7lxKWntL8JgJoEo5aW2ondLoD9YJ33M0giVXXyICFmMeHLwir3iYvJkWk5TTu9_jcaKWDgCSGaKAP9XeldEeCc-PukaN6sJgtrXDpHu_/s1600/IMG_4169.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibzhfNf9aMpwWoPFG0W522hrN7yougRd3uWf1a7lxKWntL8JgJoEo5aW2ondLoD9YJ33M0giVXXyICFmMeHLwir3iYvJkWk5TTu9_jcaKWDgCSGaKAP9XeldEeCc-PukaN6sJgtrXDpHu_/s320/IMG_4169.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><em>Prep time : 5 mins</em></div><div class="separator" style="clear: both; text-align: left;"><em>Cooking time: 15 mins</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients :</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Semiya / Vermicilli - 1 cup</div><div class="separator" style="clear: both; text-align: left;">Sugar - 1 and 1/4 cup</div><div class="separator" style="clear: both; text-align: left;">Water - 1 cup + 1/4 cup ( if required )</div><div class="separator" style="clear: both; text-align: left;">Milk - 2 cups</div><div class="separator" style="clear: both; text-align: left;">Ghee - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Cashew nuts - 1 tbsp ( broken )</div><div class="separator" style="clear: both; text-align: left;">Raisins - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">Elaichi - 2 nos, roughly powdered</div><div class="separator" style="clear: both; text-align: left;">Saffron - 3-4 strands (optional )</div><div class="separator" style="clear: both; text-align: left;">Yellow color - 1/8 tsp</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Procedure :</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Soak the saffron ( if using) in a tbsp of milk 20 mins prior to cooking. If you forget soaking it, just microwave the saffron with a tbsp of milk for 30 seconds ( this also works! )</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Take a small pan on medium heat, heat a tbsp of ghee and fry the raisins and cashews respectively ( fry them seperately, else the raisins might get burnt as they get cooked faster ). In the same pan heat the remaining ghee and add the semiya / vermicilli and roast on medium - low heat till it gets a nice golden brown color ( This should approx take 8 - 10 mins ). </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Once the vermicilli turns golden brown add one cup of water. Stirring in between , wait till the water comes to a boil ( the vermicilli / semiya would be half cooked ) . Pour the 2 cups of milk and again wait till it comes to a boil, stirring in between ( approx 5 mins on low- medium heat ). Buy this time the semiya/ vermicilli would have plumped up. Now add the sugar and stir in between till the sugar melts completely. At first, after adding the sugar, the payasam / kheer might look watery. Let it boil for 5 mins till you get a homogenous consistency. Again if the kheer looks very thick add some water and let it boil. At this stage add the dry fruits, yellow color, saffron ( if using ) and elaichi. Allow it to boil.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Can be served hot / chilled.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVy3v3BlTDjdHLYX5HGjR2veQ4dyuFF51ygRqL3QR9s_-5yK2pMU_3hRMvF636benw9q_CObboS9RvJbc8df4YdJ3JZyITRPDYU8_8G32spqWfwkVsaxnGqPq4Z0gNXjUIz8nD4QoXKgCD/s1600/Picture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVy3v3BlTDjdHLYX5HGjR2veQ4dyuFF51ygRqL3QR9s_-5yK2pMU_3hRMvF636benw9q_CObboS9RvJbc8df4YdJ3JZyITRPDYU8_8G32spqWfwkVsaxnGqPq4Z0gNXjUIz8nD4QoXKgCD/s320/Picture1.jpg" width="320" /></a></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com2tag:blogger.com,1999:blog-3133562923526275323.post-13353260560538699912010-12-24T00:10:00.000-06:002010-12-24T00:10:15.725-06:00Oven Baked Vegetables<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">D and me wanted to eat something healthy, also a one-meal dish that is easy to make. We thought about making baked vegetables and we came up with a recipe including our own seasonings. The result was extremely tasty and we have been making it two days in a row. The good thing is it can be custom made with your vegetables of choice and you can even add or remove items from our recommended seasoning!</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiXZEDD2Ex4pD254LPcORuec6wbj7Z4-m3qMyGawLv4gzN_NYGjbpF42_Lu3Pw8p0oGl-jG1g87sagfYLLveGbiX2Z2NHdXJXKDMDgX_7LVd3KpRoZS4FpvIlkHtkrvFmtfuXSrLYIeLS/s1600/Picture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWiXZEDD2Ex4pD254LPcORuec6wbj7Z4-m3qMyGawLv4gzN_NYGjbpF42_Lu3Pw8p0oGl-jG1g87sagfYLLveGbiX2Z2NHdXJXKDMDgX_7LVd3KpRoZS4FpvIlkHtkrvFmtfuXSrLYIeLS/s320/Picture1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><em>Prep time - less than 5 mins</em><br />
<em>Baking time - 45 mins</em><br />
<br />
<strong>Ingredients :</strong><br />
<br />
<em>Vegetables:</em><br />
<br />
Red Potatoes - 4 medium, cut into cubes<br />
Cauliflower - 6-7 , medium size florest<br />
Green bell pepper - 1 medium, cut into 1/2 inch piece<br />
Red onion - 1 medium, cut into thick strips<br />
Sweet corn - 1/2 cup<br />
Tomato - 1 large, cut into big cubes<br />
<br />
<em>Seasoning:</em><br />
<br />
Garlic - 3 medium pods, minced<br />
Paprika - 1 tsp [ or as per taste ]<br />
Olive oil - 2 tbsp<br />
Basil (dried) -1 tsp [ or as per taste]<br />
Lime juice - 1/2 tsp<br />
Vinegar - 1/2 tsp<br />
Pepper - 1/2 tsp [ or as per taste]<br />
Salt as per tatse<br />
<br />
<strong>Procedure :</strong><br />
<br />
Whisk together all the ingredients under the <em>"Seasoning"</em> section homogenously.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YQbzGoKjyyM_4nPkaTBuWhn4sEf8fDntDzlmT6RsslAXu2VoUBuYyW0zfhVJz5hZrn7OwIz5kfeguHgubYk-3glT1txTasWkY1A4e2joUBXlecuNE1efYYn3wnecvaZxo08CX2H1Qiw6/s1600/Picture2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="241" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3YQbzGoKjyyM_4nPkaTBuWhn4sEf8fDntDzlmT6RsslAXu2VoUBuYyW0zfhVJz5hZrn7OwIz5kfeguHgubYk-3glT1txTasWkY1A4e2joUBXlecuNE1efYYn3wnecvaZxo08CX2H1Qiw6/s320/Picture2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Wash and cut all the vegetables and keep the vegetables in a colander till all the water drains. Take a big mixing bowl and place all the vegetables in the bowl. Pour the seasoning evenly over the vegetables and mix properly with the help of a wooden spoon. [ we want the vegetables to be properly coated with the seasoning, at the same time vigorous mixing with the spoon might break the cauliflower florets ].<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgt6r4WRQ_7i2jVXkReahv4yxTlDJFTK73sySNFQ-PLDYfWJdsd-Fu_4WGkrHh8r4X6owgdZraiwsl3vb4hAGzl4uHuZ3XUWM1I6c5pefsuyH_ds9CKn3rinXtksTIAaRoimHA2yusqjCL/s1600/Picture3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="194" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgt6r4WRQ_7i2jVXkReahv4yxTlDJFTK73sySNFQ-PLDYfWJdsd-Fu_4WGkrHh8r4X6owgdZraiwsl3vb4hAGzl4uHuZ3XUWM1I6c5pefsuyH_ds9CKn3rinXtksTIAaRoimHA2yusqjCL/s320/Picture3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pre heat the oven at 400 F. Line a baking tray with an aluminium foil and place the vegetables over the foil and bake for 45 mins [ or till the vegetables are fully cooked, I checked this by piercing with a toothpick ]. Once they are cooked, turn on the broil option in your oven for 5 mins to make your veggies crispy and brown.</div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2jLyHjxqGazD9_UaYoFdhToLmQ-QOk32IEY5Bl4TWF5Wu-Qe-oziB6O7Uk7qnJ-1ebNVKO4vF1BicCyuoYDGEGEMvVfF7UReEffLC7jjho2_UKxc4Y0_niQk1LmDBcPgbYG6LWje11u0/s1600/Picture4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv2jLyHjxqGazD9_UaYoFdhToLmQ-QOk32IEY5Bl4TWF5Wu-Qe-oziB6O7Uk7qnJ-1ebNVKO4vF1BicCyuoYDGEGEMvVfF7UReEffLC7jjho2_UKxc4Y0_niQk1LmDBcPgbYG6LWje11u0/s320/Picture4.jpg" width="320" /></a></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com2tag:blogger.com,1999:blog-3133562923526275323.post-75224690877705566822010-12-20T23:03:00.000-06:002010-12-20T23:03:06.006-06:00Stuffed Indian Eggplant / Bhareli VaangiHere's another Maharastrian delicacy which R shared with me recently. One of the main ingredients of this recipe is goda masala ( a Maharashtrian spice blend ), I got the masala from R. This masala can also be made at home, the link for the same is <a href="http://www.indianfoodforever.com/masala/goda-masala.html">here</a> ( I haven't tried to make it). Also in case you don't have small eggplants (Indian eggplants) you can also use regular eggplants cut into cubes, and can also add potatoes to the same. <div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG9ieRZYN-bOFm56AbfozrnuJEQpkrLVLgvCvA5uiSaaU3sMtXuQifQUpeiDogKBtxDHaLrtJvPTVA2_kUn8Tzwt74yC1DhME_FDJw_2XDC9ObhXcieCeFAERDMLlxnNE4tabNw_FSr_1/s1600/Picture2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiG9ieRZYN-bOFm56AbfozrnuJEQpkrLVLgvCvA5uiSaaU3sMtXuQifQUpeiDogKBtxDHaLrtJvPTVA2_kUn8Tzwt74yC1DhME_FDJw_2XDC9ObhXcieCeFAERDMLlxnNE4tabNw_FSr_1/s320/Picture2.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><em>Prep Time : 20 mins</em></div><div class="separator" style="clear: both; text-align: left;"><em>Cooking time - 35 mins</em></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong> :</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Indian eggplants - 7 small sized</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Peanuts - 1/2 cup + 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Sesame seeds - 3 tbsp</div><div class="separator" style="clear: both; text-align: left;">Coconut - 3 tbsp, grated</div><div class="separator" style="clear: both; text-align: left;">Onion - 1 medium, finely chopped</div><div class="separator" style="clear: both; text-align: left;">Ginger garlic paste - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Goda masala - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Red chilli powder - 1 tsp [ or as per taste ]</div><div class="separator" style="clear: both; text-align: left;">Turmeric powder - 1/4 tsp</div><div class="separator" style="clear: both; text-align: left;">Jaggery - 3/4 tsp, crushed [ or as per taste ]</div><div class="separator" style="clear: both; text-align: left;">Cilantro - 2 tbsp [ for the gravy ] + 2 tbsp [ for garnishing], finely chopped</div><div class="separator" style="clear: both; text-align: left;">Salt - as per taste</div><div class="separator" style="clear: both; text-align: left;">Mustard seeds - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Asafoetida - 1/8 tsp</div><div class="separator" style="clear: both; text-align: left;">Lemon juice - 1 tsp [ or as per taste]</div><div class="separator" style="clear: both; text-align: left;">Oil - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Procedure :</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Wash the eggplants and make 2 vertical slits in each eggplant. Do not slit till the end, stop 1- 1.5 cm before the stem.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Now in a small pan on medium heat, dry roast peanuts, sesame seeds and coconut till they are golden brown. Keep stirring constantly and take care that the coconut doesnt get burnt. Another option is to dry roast each ingredient one by one to make sure of that. Once they turn golden brown , keep aside and cool. Ground into a fine powder once cool.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OUXBYGmoqfh23QHLphXt6kOaOat_Zh1zLPbBo30qb8jc0DV25i8nwXOzSkP_4ty5M1TsKy885kWDrvwX8krq02YoQlinjaCpiIUmH9tBClnwMIYBMXun6rcLlWQKAMrDoNNBAqvdEmFg/s1600/Picture1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2OUXBYGmoqfh23QHLphXt6kOaOat_Zh1zLPbBo30qb8jc0DV25i8nwXOzSkP_4ty5M1TsKy885kWDrvwX8krq02YoQlinjaCpiIUmH9tBClnwMIYBMXun6rcLlWQKAMrDoNNBAqvdEmFg/s320/Picture1.png" width="320" /></a></div><br />
To this powdered mix, add salt and 1/2 tsp of turmeric and give it a good mix. Slowly stuff this mix into each eggplant [ there will be about half of the powdered mix left after the eggplants are stuffed ]. Keep the eggplants and the powdered mix aside.<br />
<br />
In a large wok, heat oil on medium . Once hot add the mustard seeds, and once they splutter add asfoetida, onions and remaining turmeric powder. Stir till the onions turn golden brown, add the ginger garlic paste and stir till the raw smell of ginger-garlic goes off. Now add 2 tbsp of chopped cilantro and give a quick mix. Now turn the heat to low and slowly add the stuffed eggplants, sprinkle some water and cover with a lid and cook for 3-4 mins. Open the lid and stir again, sprinkle water if necessary. Keep doing this till the eggplants get half cooked. <br />
<br />
Now add the remaining powdered sesame - peanut - coconut mix, red chilli powder, goda masala and sprinkle some more water. Mix properly and again cover with the lid and cook for 2-3 mins. Open the lid and stir again , sprinkle water if necessary. Keep repeating this process till the eggplants and masala is completely cooked and you will also get a nice aroma from the gravy. [ Insert a toothpick near the stem of eggplants, if it goes in easily without resistance, the eggplants are done. For the masala, when the oil floats on top of the gravy, the masala is done. Check for both these signs].<br />
<br />
Now add in the powdered jaggery and again give a good mix. Turn off the heat and sprinkle lemon juice and garnish with cilantro.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLHLa-Z0f2UhLnOlNNTRA1JgYwyC6CEK_fr5pi6UZaL0zl6_Cc-dvFqh8pLNvkaNJHeMZwBFFuRRCFroW4dsuqeVKCGWUcnHvWED2_ukJyg1x_A1dvg4ylxT8ASNuYTk2styJhamAmlHz/s1600/Picture3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZLHLa-Z0f2UhLnOlNNTRA1JgYwyC6CEK_fr5pi6UZaL0zl6_Cc-dvFqh8pLNvkaNJHeMZwBFFuRRCFroW4dsuqeVKCGWUcnHvWED2_ukJyg1x_A1dvg4ylxT8ASNuYTk2styJhamAmlHz/s320/Picture3.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com2tag:blogger.com,1999:blog-3133562923526275323.post-64379326520725467942010-12-17T00:36:00.000-06:002010-12-17T00:37:27.173-06:00Plantain Shammi kabab<div class="separator" style="clear: both; text-align: left;">This is an oil free adaptation of Sanjay Thumma's Shammi Kabab recipe done by baking instead of shallow frying. We liked its taste and specifically enjoyed the addition of pomegranates, one of our favorite fruits! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvX3U_fOmqge5yo0Q_UK9r2rs3EkKQEJNpUFv79XXE7o8a3fyuh2fNZ9s4fgOjUestx7qCECtfsH2__wcf0jzKKCusYhUEQ14aCfmKpgA46We1Af2U4Q8nsvrek5ILBCaRz6CHf3Ab8kVY/s1600/IMG_3957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvX3U_fOmqge5yo0Q_UK9r2rs3EkKQEJNpUFv79XXE7o8a3fyuh2fNZ9s4fgOjUestx7qCECtfsH2__wcf0jzKKCusYhUEQ14aCfmKpgA46We1Af2U4Q8nsvrek5ILBCaRz6CHf3Ab8kVY/s320/IMG_3957.JPG" width="320" /></a></div><em>Prep Time - 25 mins</em><br />
<em>Cooking time - 40 mins</em><br />
<br />
<strong>Ingredients :</strong><br />
<br />
Plantain / Raw banana - 1, medium <br />
Chana dal - 1/2 cup<br />
Onion - half of a medium sized, finely chopped<br />
Green chillies - 3 [ or as per taste ], finely chopped<br />
Ginger - garlic paste - 1/2 tsp<br />
Mint leaves - 8-9 leaves, finely chopped<br />
Turmeric powder- 1/4 tsp<br />
Cumin powder - 1/2 tsp<br />
Coriander powder - 1/2 tsp<br />
Red chilli powder - 1/2 tsp [ or as per taste ]<br />
Cilantro - 3-4 sprigs, finely chopped<br />
Cumin seeds - 1tsp<br />
Oil - 1 tsp<br />
Salt - as per taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><em>For the filling :</em><br />
<br />
Paneer - 1/3 cup , crumbled <br />
Cilantro - 2 -3 sprigs, finely chopped<br />
Onion - 2 tbsp, finely chopped<br />
Pomegranate - 2 -3 tbsp [ or as per taste]<br />
Chaat masala as per taste<br />
Red chilli powder as per taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaQaPDzcVwehNefvjgH-l1h69GcXvnIawxeJD1otA2p-cHle86mCS-9BoZ4Vo0b1kzanklfv0GRx5yBVCBNsSIciFDCQ6CqFP0HGeSboxk2ZnEQFMJyKED0N-dIqK8Crm7gcRRpUTrNEU/s1600/IMG_3950.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigaQaPDzcVwehNefvjgH-l1h69GcXvnIawxeJD1otA2p-cHle86mCS-9BoZ4Vo0b1kzanklfv0GRx5yBVCBNsSIciFDCQ6CqFP0HGeSboxk2ZnEQFMJyKED0N-dIqK8Crm7gcRRpUTrNEU/s200/IMG_3950.JPG" width="200" /></a></div><br />
<strong>Procedure :</strong><br />
<br />
Pressure cook the chana dal and plaintain seperately .<br />
Mash the plaintain and keep aside.<br />
<br />
In a medium sized wok, heat oil on medium heat. Once the oil is hot, add cumin seeds and let them splutter. Add finely chopped onions and stir till they turn transparent. Now add green chillies, ginger garlic paste and turmenric. Stir till the raw smell of ginger garlic goes off. Now add mint leaves, red chilli powder, cumin powder and coriander powder. Give it a good mix and then add the chana dal. Again give a good mix and add the mashed plaintain and chopped cilantro leaves. Mix properly. Turn off the heat and let it cool for a while and mash the plaintain - chana dal mix till you get a homogenous texture ( like a dough ) [ I did this with hands, you can also use a masher ] . Set aside.<br />
<br />
<em>Filling :</em><br />
<br />
Mix all the items under " <em>for the filling</em> " section and keep aside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZQ-_AcoyIyd3VA3N1o-RYCjD-1Xx0IsGQSgehNzoITHHNyhvErEFyxXjNoIOtTMSFgKm7xegRHJaWYeED6zONlLrpl0I-RG0wnJlyNqL_EwoGhQvxgn8Egi1KkIxGduY7bUWNv0evrYS/s1600/IMG_3951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZQ-_AcoyIyd3VA3N1o-RYCjD-1Xx0IsGQSgehNzoITHHNyhvErEFyxXjNoIOtTMSFgKm7xegRHJaWYeED6zONlLrpl0I-RG0wnJlyNqL_EwoGhQvxgn8Egi1KkIxGduY7bUWNv0evrYS/s320/IMG_3951.JPG" width="320" /></a></div><br />
<em>Assembling the kabab :</em><br />
<br />
Divide the chana dal -plaintain dough into golf ball size . Smear some water on your palms and flatten each portion into a disc. Place about 1-2 tsp of paneer filling at the center of the disc, close and seal the edges and make into a patty.<br />
[ If the dough feels very tight or cracks develop, dip your finger into water and apply on the cracks and keep working in the same way till you get a smooth surface ]<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1An-TUcH2iGBdAjCXqOWI5kuw4PhSAf5Oqc-skODGFsGIiUG-KCSx_Y3wnDfR1WiP_jmBnQ5Emy2McjSEFadg4vc4FdGHPI8R-1eClJ6KCUP-B4mRW4niAgAB1_8vI2m2kV5oQKVdflzD/s1600/Picture1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="242" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1An-TUcH2iGBdAjCXqOWI5kuw4PhSAf5Oqc-skODGFsGIiUG-KCSx_Y3wnDfR1WiP_jmBnQ5Emy2McjSEFadg4vc4FdGHPI8R-1eClJ6KCUP-B4mRW4niAgAB1_8vI2m2kV5oQKVdflzD/s320/Picture1.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;">Preheat the oven at 350 F and grease a baking sheet with oil. Place the kabab on the baking sheet.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJnyWs9yoe2tX_xAYBYagSn53uanwMQ2gPUcu42KwGAOCIu7s2bvlvwC5xJ33JFYQDFIzY4Kfqanajsgcy0_CFVVnlYwQU9nciL9JwgdBrpMmWXq4MrB3BfucKDhyphenhyphenzHOvzy7qtbRy4S0w/s1600/IMG_3955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRJnyWs9yoe2tX_xAYBYagSn53uanwMQ2gPUcu42KwGAOCIu7s2bvlvwC5xJ33JFYQDFIzY4Kfqanajsgcy0_CFVVnlYwQU9nciL9JwgdBrpMmWXq4MrB3BfucKDhyphenhyphenzHOvzy7qtbRy4S0w/s320/IMG_3955.JPG" width="320" /></a></div><br />
Bake for 10 mins [ or until one side turns brown on top ] and flip and bake for another 10 mins till the other side becomes brown in color.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg_s9QqtFsJJ8-bAK5BOsyBmyq-FrotQYteGDNwUZSVCILsCq6nu4LeX5rlMx0gBhlRjxzKFHvm-k4TWDtsBeUrWaPw0a7ALWwCElPat5NZmb2-m7PYo6QNmXAOsUDH97ZnkNDqKp2ZoA/s1600/IMG_3956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRg_s9QqtFsJJ8-bAK5BOsyBmyq-FrotQYteGDNwUZSVCILsCq6nu4LeX5rlMx0gBhlRjxzKFHvm-k4TWDtsBeUrWaPw0a7ALWwCElPat5NZmb2-m7PYo6QNmXAOsUDH97ZnkNDqKp2ZoA/s320/IMG_3956.JPG" width="320" /></a></div><br />
Serve hot with your favorite chutney!<br />
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</div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com4tag:blogger.com,1999:blog-3133562923526275323.post-69983936346635622022010-12-15T00:06:00.000-06:002010-12-15T00:06:50.731-06:00Eggless/ Vegetarian Strawberry Cheesecake With Chocolate Ganache We celebrated D's birthday on 10th December with friends. For his special day I decided to make Strawberry Cheesecake with Chocolate Ganache, and this rich festive cake was my way of showing him that he is very special . Thank you for making my every passing day a memorable yesterday ! <br />
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I had set my eyes on a cheesecake long time back, but all the recipes called for using either eggs or <a href="http://en.wikipedia.org/wiki/Gelatin">gelatin</a> . <br />
[ Cheesecakes that require baking use eggs, whereas the " no bake " cheesecakes use gelatin to firm them up ]. Us being staunch vegetarians, I decided that I would figure out a way to make my cake egg/gelatin less. Then I stumbled upon Rosemarie Emro's cheesecake recipe called "I cannot believe it has no eggs cheesecake " [ where she replaces the eggs with condensed milk]. I followed her recipe for a basic cheesecake and then made my own minor changes to it. The resulting cake was super creamy, dense and undoubtedly rich with a slight tart of strawberries and a must try at home.<br />
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Since I was new to making cheesecakes I did some research and would like to share my notes on the same, they are as follows :<br />
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1. Springform Pan - Cheesecakes are very soft and somewhat fragile and not the type of cake you can turn out of a pan. This calls for using a springform pan, where you can lift away the sides and leave the cake on pan's base for serving!<br />
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2.Avoid overbeating the cream cheese batter as it tends to incorporate air which in turn could cause the cheesecake to crack.<br />
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3.For best results pre bake the crumb crust for 10 mins before baking the crust along with the cake.<br />
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4.Unmolding the cake - The best way for removing the cake from the springform pan , is by running a blunt knife ( dipped in hot water and wiped before use ) around the cake in an up down motion. <br />
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5. Just like baking, cooling ( at room temperature) and the chilling in a refrigerator are important steps in making a cheesecake.<br />
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6. The cheesecakes have a tendency to crack, baking the cheesecakes in double boiling method prevents it from cracking and I followed this method. But since the recipe uses corn starch ( corn starch prevents coagulation , which in turn prevents the cake from cracking ) double boiling is not required.<br />
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I hereby present the full recipe<i> </i><br />
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<i>Prep Time : 30 mins</i><br />
<i>Baking time : 1 hr 30 mins</i><br />
<i>Inactive setting time : 12 - 18 hrs</i><br />
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<b>Ingredients :</b><br />
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<i>For the Crust :</i><br />
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Chocolate graham crackers - 20 - 25 pieces ( should yield 1.5 cups when crushed into crumbs )<br />
Melted unsalted butter - 1/2 cup<br />
Fine sugar - 2 tbsp<br />
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<i>For the Cheesecake Filling :</i><br />
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Regular cream cheese - one 8 ounce package (226 gms)<br />
Low fat cream cheese - two 8 ounce package (= 16 ounces )<br />
Pureed fresh strawberries - 1 cup<br />
Sweetened condensed milk - 1/2 cup<br />
Fine sugar - 1/2 cup<br />
Baking soda - 1/4 tsp<br />
Baking powder - 2 tsp<br />
Cornstarch - 1/4 cups<br />
Lemon juice - 1 tbsp<br />
Grated lemon rind - 1/2 tsp<br />
Vanilla extract - 1 tbsp<br />
Light sour cream - 16 ounces <br />
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<i>For the Chocolate Ganache :</i><br />
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Heavy whipping cream - 186 ml<br />
Semi- sweetened chocolate - 8 ounces [ I used Baker's brand ]<br />
Butter - 2 tbsp<br />
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<i>One hour prior to preparing : Bring the cream cheese at room temperature by taking it out from refrigerator</i>.<br />
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<b>Procedure :</b><br />
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Grease the springform pan with butter. Choose a pan that has sides atleast 3 inches high.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVtseSlSfMPEHHN0mvX9MzG72Wah9AOsjhcqCieuiQkzL1p7m8mPYNDM4rhwTWCOmoV_SBgMbNLQlqUPupon9wJUC4y-cgcBwbF_LHoxxD2R_M16CNV23louJX_HjYMkFun8aApjIjS18/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoVtseSlSfMPEHHN0mvX9MzG72Wah9AOsjhcqCieuiQkzL1p7m8mPYNDM4rhwTWCOmoV_SBgMbNLQlqUPupon9wJUC4y-cgcBwbF_LHoxxD2R_M16CNV23louJX_HjYMkFun8aApjIjS18/s320/3.jpg" width="320" /></a></div><br />
<i>Crust :</i><br />
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In a medium sized bowl break the graham crackers into small pieces using your fingers. Powder the pieces in a blender. Mix the cracker crumbs with melted butter and sugar until all of the crumbs are uniformly moist. ( I did this with my fingers ) Turn the ingredients into the springform pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIg08o7E8_5_tVMRuLbe8Wl4eXG0hwJSCgZpd9yYnJudDNegljpYOT_bN18zu8-g3KPWxPWHb-zzJTxJzcpUTVRcm7T37eSvYVoWSVM3EmokKukBpKCjiCNrvP9XdAp1nBcLJqAlzPtikk/s1600/2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="126" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIg08o7E8_5_tVMRuLbe8Wl4eXG0hwJSCgZpd9yYnJudDNegljpYOT_bN18zu8-g3KPWxPWHb-zzJTxJzcpUTVRcm7T37eSvYVoWSVM3EmokKukBpKCjiCNrvP9XdAp1nBcLJqAlzPtikk/s320/2.png" width="320" /></a></div><br />
Use a flat surfaced bowl to pat an even layer of crumbs over the bottom of pan and halfway up the sides.<br />
Its okay if the sides are not perfectly even.<br />
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Place the wire rack in the centre slot in the oven and preheat the oven at 350 F. Put the springform pan with the crumb layer in the freezer while you preheat the oven. After 10 mins place the springform pan in the oven and bake for 10 mins. Remove from the oven and set it aside.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZ0CcSAGvbRpzX8XNQpzT67J-iTqbmoDUrHfth_4byIKaZPEAZtzhuPLUXWdgtJqNftdutmZBI1YOpxa9PKwp0l1b9hpmWRAekp8iGs5ONItedVqBKI6VF1bgq0FkpUcMy3g-2LsxJJI8/s1600/IMG_3975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUZ0CcSAGvbRpzX8XNQpzT67J-iTqbmoDUrHfth_4byIKaZPEAZtzhuPLUXWdgtJqNftdutmZBI1YOpxa9PKwp0l1b9hpmWRAekp8iGs5ONItedVqBKI6VF1bgq0FkpUcMy3g-2LsxJJI8/s320/IMG_3975.JPG" width="320" /></a></div><br />
Reduce the oven temperature to 325 F. Put a kettle of water on boil. Wrap the bottom and sides of the the springform pan with double layers of aluminum foil.<br />
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<i>Cheesecake filling :</i><br />
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In a large bowl , with a handheld electric mixer on low speed, beat all the cream cheese and condensed milk together. Slowly add in sugar, baking soda, baking powder, corn starch , lemon juice, lemon rind and vanilla essence. Mix till you get a homogeneous mixture. Pour in the pureed strawberries and beat until you get a smooth mix. Mixing of all the ingredients mentioned above should take approx 3 minutes. Do not over beat the mixture. At this stage add sour cream and blend at the lowest speed till you get a smooth mixture. Pour this mixture into the prepared pan. The batter will reach just below the top rim of the pan.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0I3oJItDWa25JgmcGqOf7wVy5goeFYayPYwlMRBZU-enB7KL432ekG2SShRkNrNx6TKQl_TVMS0AwE1QiqcGjAAZssWwhafyZ9cPXXSqkJSuMYmRo7nlXbZBsbQiq7974fE6kgWi8FJCV/s1600/IMG_3978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0I3oJItDWa25JgmcGqOf7wVy5goeFYayPYwlMRBZU-enB7KL432ekG2SShRkNrNx6TKQl_TVMS0AwE1QiqcGjAAZssWwhafyZ9cPXXSqkJSuMYmRo7nlXbZBsbQiq7974fE6kgWi8FJCV/s320/IMG_3978.JPG" width="320" /></a></div><br />
<i>Baking: </i><br />
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Now place the foil wrapped springform pan on a baking sheet that is large enough to hold the pan with some space around it. Pour enough boiling water around the pan.<br />
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Place this whole set up in the centre rack of the preheated oven. Bake for 1 hr and 30 mins . <br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimitd5wbSLvj5UY2m1-Bz7N3u4F_jCjiL6jWY1L9bhGsQkCZ3wbTQx_v-UEwulj5YVjVyRVp9q7KXFsuwau30ptC_E-cCwfhjy1DyTIdL33c0PVbSgIdZHFNaAGa7UxR6rYONIxdrNnCl0/s1600/IMG_3979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimitd5wbSLvj5UY2m1-Bz7N3u4F_jCjiL6jWY1L9bhGsQkCZ3wbTQx_v-UEwulj5YVjVyRVp9q7KXFsuwau30ptC_E-cCwfhjy1DyTIdL33c0PVbSgIdZHFNaAGa7UxR6rYONIxdrNnCl0/s320/IMG_3979.JPG" width="320" /></a></div><br />
Its difficult to gauge when a cheesecake is done as it will never appear like its done. Switch off the oven when your cheesecake appears set and the centre is wobbly.<br />
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[ The cake would first rise above the rim, then go down and the top layer would appear brown. As soon as you see the above changes in your cheesecake be alert and hit the rim of the springform pan with a big spoon, if the whole cake looks wobbly heat for some more time. Whereas if the sides look set and the centre still looks wobbly ( when you hit the rim slowly with a big spoon ) switch off the oven ]<br />
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The whole process took me about 1 hr and 30 mins. This time would vary depending upon the oven capacity.<br />
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Let the springform pan sit inside the oven for one more hout after it is switched off. After 1 hour , carefully pull out the set up from the oven. Remove the foil from the sides of springform pan and let the cheesecake come to room temperature.<br />
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Once when the cake reaches room temperature, cover it with a saran wrap ( or any plastic wrap ) and refrigerate overnight ( or 6-7 hrs minimum ). <br />
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After the cake has been chilled overnight, remove the sides of springform pan by running a blunt knife ( dipped in hot water and wiped) to separate the cake from the side walls of the pan and unlocking it.<br />
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Chill it again while you prepare chocolate ganache.<br />
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<i>Chocolate Ganache :</i><br />
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Chop the chocolates as finely possible and place them in a stainless steel bowl.<br />
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In a strong bottomed pan, heat butter and whipping cream on medium heat till they start to boil. Switch of the heat and pour the boiling whipped cream - butter mix over the chopped chocolate. Let it rest for 2 mins. Using a whisk mix the chocolate and whipped cream mix till you get a smooth shiny mixture.<br />
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Take out your cake from the refrigerator and place it over a butter paper (the ganache might drip). The top layer of the cheesecake might not be even, so to make the top layer smooth spread 2 tbsp of the ganache on the crumbly spots with a rubber spatula. Refrigerate the cake with the crumb coat for 5 mins.<br />
After 5 mins when you take it out , you would have a smooth surface to work on.Now pour the remaining ganache in the centre and spread quickly with a rubber spatula over the sides of the cake evenly. <br />
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Refrigerate the cheesecake with chocolate ganache for 2-3 hrs.[ Refrigerating the cake with the ganache for more than 2-3 hrs might make it dull without glaze, so prepare it just before 2-3 hrs of serving your cake! ]<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIg21VWKnlBTVCrzAdo0j9IzT8e06EZKi6UrsnKnBeJYuv4esEV4pewhblwfz-XICHpO4N0T0QWpW2NkM1UBsLWnNUS-aPXadEby9plH1pciMzXkknljqiL6Zi9NX26snqgH9ZsVw-_eV2/s1600/4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" n4="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIg21VWKnlBTVCrzAdo0j9IzT8e06EZKi6UrsnKnBeJYuv4esEV4pewhblwfz-XICHpO4N0T0QWpW2NkM1UBsLWnNUS-aPXadEby9plH1pciMzXkknljqiL6Zi9NX26snqgH9ZsVw-_eV2/s320/4.jpg" width="319" /></a></div><br />
Happy Birthday again D!Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com11tag:blogger.com,1999:blog-3133562923526275323.post-33656628825372736202010-12-07T01:06:00.000-06:002010-12-07T11:18:40.122-06:00Garlic Bread<div class="separator" style="clear: both; text-align: left;">I have always tried and wanted to make restaurant style garlic bread. Even though I have made it a number of times, the results were not very satisfactory. D suggested we make it the way described below, apparently he had tasted something quite similar during a recent trip. This one turned out very much like what we had thought of and we enjoyed it a lot. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">A crispy edge and a warm soft, buttery and cheesy centre - it is this quality of garlic bread that I have been trying to make and it became a success this time. Traditionally a garlic bread is made from French bread / Italian bread, but we prefer Vienna bread which has a crispy crust on the outside and a very soft inside, which turns out to be perfect for garlic bread! Also one of the other important things while making a garlic bread is that the oven in which you plan to bake your garlic bread needs to be really hot, so its better that you preheat your oven 15- 20 mins before you plan to bake it. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcy5Cwli1qGzfnX7qKtU24WqeszapnhNBfXko3F1EqmONu_9lDW_mcDNMss3t3J-bWtsL1lO8ao5F7H_lgqcemSwPpvO-txvxymVUnVOS0UvVmMbEg93se2TAXtEyk7k2C5jnVtpHn054/s320/Picture1.png" width="230" /></div><br />
<i>Prep time - 10 -15 mins</i><br />
<i>Cooking time - 10 - 12 mins</i><br />
<br />
<b>Ingredients :</b><br />
<br />
<a href="http://en.wikipedia.org/wiki/Vienna_bread">Vienna bread</a> loaf- 1 medium sized loaf ( You can also use French / Italian bread loaf )<br />
Garlic pods - 5-6 medium sized pods, minced or very finely chopped<br />
Butter - 1/3 cup [ or more as per taste ]<br />
Mozzarella cheese - 1/2 cup grated [ or more as per taste ]<br />
Dried basil leaves - 1 tsp [ or as per taste ]<br />
Salt - as per taste<br />
<br />
<i>For veggie Garlic bread :</i><br />
<br />
Onions - finely chooped<br />
Tomatoes - finely chopped<br />
<br />
<strong>Procedure :</strong><br />
<br />
Pre heat the oven at 400 F.<br />
<br />
Take the Vienna bread and carefully slice it into half lengthwise.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnUm1JpQYDnJUueFcEmimFEq5dD2rAN6TSkroQWp1t_2nWeUMDqs3PXZ4hvlTdIE8uqSbHr4rb_5Oh7zP1yuWjVqec9-u4gLF34sK9gSOnFfoqXOuDV52jbEqai03BK1Y89vgRV5Q0Gld/s1600/Picture2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="103" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivnUm1JpQYDnJUueFcEmimFEq5dD2rAN6TSkroQWp1t_2nWeUMDqs3PXZ4hvlTdIE8uqSbHr4rb_5Oh7zP1yuWjVqec9-u4gLF34sK9gSOnFfoqXOuDV52jbEqai03BK1Y89vgRV5Q0Gld/s320/Picture2.png" width="320" /></a></div><br />
<br />
Now cut these halves into two half pieces and slit each piece as shown in the picture below , without cutting the edges below. Melt the butter and apply generously over each piece like in the pic below. Place the bread pieces on cookie sheet.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC922etxFYvBHnogcT2Pp3e1UuuAAp9B_xyYc-rUMvGZnuXXNKP0R-wH2Tw3zBCabumuhLwwmegTNzpzAFSkLWoqVFEEMaKGX_RRLcA9ktWNzsZrWUWpD6U-LokBnbL42oAi57cPXD1wKL/s1600/IMG_3934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC922etxFYvBHnogcT2Pp3e1UuuAAp9B_xyYc-rUMvGZnuXXNKP0R-wH2Tw3zBCabumuhLwwmegTNzpzAFSkLWoqVFEEMaKGX_RRLcA9ktWNzsZrWUWpD6U-LokBnbL42oAi57cPXD1wKL/s320/IMG_3934.JPG" width="320" /></a></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>For plain garlic bread :</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spread the mozzarella cheese over the bread and top it off with minced garlic, salt and basil leaves.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>For veggie garlic bread :</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Spread a little amount of mozzarella cheese over the bread. Add the chopped tomatoes and onion and sprinkle more cheese generously. Top it off with minced garlic, salt and basil leaves.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPu8C1kwXDk1dA5jbd8goNAI63hlM5nP6ycGTSonvIBU0UZWAJbNnaFoz-HvD_ef_u7zcV6I5mefOPoD6uaAjRA2InGPBfz1aeQ_frjFnkFXZl6KYDBRpCU8S81XJOamJXwTHGlijjBCn/s1600/IMG_3936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPu8C1kwXDk1dA5jbd8goNAI63hlM5nP6ycGTSonvIBU0UZWAJbNnaFoz-HvD_ef_u7zcV6I5mefOPoD6uaAjRA2InGPBfz1aeQ_frjFnkFXZl6KYDBRpCU8S81XJOamJXwTHGlijjBCn/s320/IMG_3936.JPG" width="320" /></a></div><br />
Place the cookie tray in the oven and bake till the cheese melts and the top layer turns golden brown. This would take 10-12 mins approx.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TtNdCzD1q-TGTodFoDsyiGN33MmURsUpkhC_uZKtnf5l5vwOp8yoBSLLDWNQq2OHpYdTv_RwMSrvzTx1FwWIu9cqHvI7vWafHUdaEsc2VLZKZ_0dLuEAJHSDKTJbzcTLMJBArEaGqk7P/s1600/IMG_3938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1TtNdCzD1q-TGTodFoDsyiGN33MmURsUpkhC_uZKtnf5l5vwOp8yoBSLLDWNQq2OHpYdTv_RwMSrvzTx1FwWIu9cqHvI7vWafHUdaEsc2VLZKZ_0dLuEAJHSDKTJbzcTLMJBArEaGqk7P/s320/IMG_3938.JPG" width="320" /></a></div><br />
I did not add oregano and chilli flakes while baking. You can add both the seasonings before serving. Serve hot.<br />
<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3tag:blogger.com,1999:blog-3133562923526275323.post-64440404643809408402010-12-04T22:42:00.000-06:002010-12-04T22:42:07.036-06:00Chocolate Dipped Strawberries<div class="separator" style="clear: both; text-align: left;">Plain strawberries are good, but whats' really good is strawberries dipped in chocolate! In this particular recipe, I have used the Bakers brand of semisweet and white chocolates. One of the challenges here is to get the right kindof strawberries - sweet and plump. Three tips for selecting strawberries - they should be checked for uniformity of the seeds at their base, whether they are bright red (not too much/too little though) and moldfree. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCRY2MI5ILfAu0Pf5Cfbh9W1CSQWjjvFW_igYsJ0qIQU01rIgUHEY7yIAx3gfxjW2djs4IS8fqfT1fJAR6PIPvQ5-BmmX4Pc2erDBswGSWWBU-qlNmQaWYqHLK7XNHkvywofmnL3v2wFZ7/s320/IMG_3867.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><em>Prep time - 10 mins</em><br />
<br />
<strong>Ingredients :</strong><br />
<br />
Strawberries - 14, with stems, washed and dried<br />
Semi sweet baking chocolate - 6 ounces [ I used Baker's brand ]<br />
<br />
<em>Drizzle (for garnishing and added taste) :</em><br />
<br />
White chocolate baking squares - 2 ounces [ I used Baker's brand ]<br />
Oil - 1/2 tsp<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpf8Wyh1UubAt0LorPSZggmcVUQfaLcmH4DvA-dghScA-TOZFVr79gFhtCXvs7Mg3iLw41x2_Tz7ngNirQoMTGsIoDFeOUnFzlJxvvyulqzOZKdLxelHCC6HJRD-HsTiClamur3lwoZOtA/s1600/IMG_3858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpf8Wyh1UubAt0LorPSZggmcVUQfaLcmH4DvA-dghScA-TOZFVr79gFhtCXvs7Mg3iLw41x2_Tz7ngNirQoMTGsIoDFeOUnFzlJxvvyulqzOZKdLxelHCC6HJRD-HsTiClamur3lwoZOtA/s320/IMG_3858.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Procedure :</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">In a small microwaveable bowl, microwave the semi sweet chocolate while stirring at 30 sec intervals till it melts completely. Else melt the chocolates using the double boiling method [ Take a large pan and heat water till it comes to a rolling boil , turn the heat to low. In another bowl place the chocolate squares and place this bowl over the large pan with water. Keep stirring till the chocolate melts ]</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Take a plate and cover it with butter paper. Dip the strawberries into the melted chocolates and place over the butter paper. [ If you dont use butter paper the chocolate might get smeared onto the plate.] </div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">In a small microwaveable bowl melt white chocolate, stirring at intervals of 30 seconds. Once its melted add oil and mix again. Drizzle over the chocolate coated strawberries. [ You can also do vice versa i.e coat the strawberries with white chocolate and drizzle semisweet chocolate ( mixed with oil ) over them].</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Let them cool till the chocolate sets , I refrigerated the same to set the chocolate faster.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3tag:blogger.com,1999:blog-3133562923526275323.post-8088608908865482222010-12-03T21:46:00.000-06:002010-12-03T21:59:37.383-06:00ChivdaWith the blog in mind, I am always on the lookout for new recipes. Lately my good friend R has been quite generous in sharing some very nice Maharashtrian recipes. <br />
<br />
This particular one, Chivda, is very easy to make but still is a spicy, crispy and crunchy snack with a very slight tinge of sweetness to it. <br />
<br />
The measurement mentioned below for cashew nuts and raisins is as I had used in my recipe, but I would love to add more of nuts and raisins the next time I make them.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0f0A9XiiWno4ojfLpRZtJ-Stb5D8_zsfJTk2neTvDGfhxq_8XJTARBJGzrhpK1HfsDFXgZArSSon8O0cy0oZx76FqNrgfjt3DsmRmzoYF6EtfLQIQ0D5PxvY2p5LnCvZgwsWk2yXGM9b0/s1600/IMG_3854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0f0A9XiiWno4ojfLpRZtJ-Stb5D8_zsfJTk2neTvDGfhxq_8XJTARBJGzrhpK1HfsDFXgZArSSon8O0cy0oZx76FqNrgfjt3DsmRmzoYF6EtfLQIQ0D5PxvY2p5LnCvZgwsWk2yXGM9b0/s320/IMG_3854.JPG" width="320" /></a></div><em>Prep time - 10 mins</em><br />
<em>Cooking time - 8-10 mins</em><br />
<br />
<strong>Ingredients:</strong><br />
<br />
Thin poha – 3 cups<br />
Oil – 2 tbsp<br />
Mustard seeds – 1 tsp<br />
Cumin Seeds – 1 tsp<br />
Saunf / Fennel seeds – 1.5 tsp<br />
Peanuts – 2 tbsp<br />
Roasted chana dal – 2 tbsp<br />
Cashew nuts – 2 tbsp, broken<br />
Sesame seeds – 3 tbsp<br />
Curry leaves – 5 – 6 leaves<br />
Green chillies – 2, finely chopped<br />
Dry coconut / Khopra – 9- 10 pieces, thinly sliced ( as thin as possible)<br />
Raisins – 2 tbsp <br />
Red chilli powder - ¾ tsp [or as per taste]<br />
Turmeric powder – ½ tsp<br />
Salt – 1.5tsp [ or as per taste ]<br />
Sugar – ¾ tsp[ or as per taste] <br />
<br />
[D is not a great fan of sweets so I was very careful about the quantity of sugar to be added].<br />
<br />
<strong>Procedure :</strong><br />
<br />
Take a large pan and dry roast the poha on medium heat for 1-2 mins till the poha turns crispy. Keep stirring constantly. [The poha would turn crispy without a change in color, so take care that you don’t burn them trying to wait till it changes color]. Transfer the contents to another bowl.<br />
<br />
In the same large pan (on medium heat) , heat oil. Once hot, add the mustard seeds and wait for them to splutter. Once they splutter add in the cumin seeds and as they sizzle add the saunf / fennel seeds and peanuts. Stir constantly on medium heat for 30- 40 seconds till the peanuts turn golden in color. Now add in the roasted chana dal , cashews and sesame seeds and again keep stirring constantly till the cashews turn golden in color. Just when you see that the cashews are turning golden in color immediately add in the dry khopra, green chillies and curry leaves and stir again. Add in the red chilli powder and turmeric powder, salt and sugar. Give it a quick stir. <br />
<br />
[ Make sure that the heat is on medium as we don’t want to burn any of the seasonings. If not sure add each ingredient one by one (on low heat) while stirring constantly ].<br />
<br />
Now add in the roasted poha and mix properly with all the spices and seasonings. Mix till you get an uniform yellow color on the poha . Garnish with chopped cilantro. The chivda can be stored in an air tight container for 2-3 weeks.<br />
<br />
My friend R’s serving suggestion – Just before serving Chivda , top it with chopped onions and some more fresh cilantro.Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com4tag:blogger.com,1999:blog-3133562923526275323.post-49154655981949056852010-12-03T21:43:00.000-06:002010-12-03T21:53:35.811-06:00Makhan Peda ~ A birthday treat!!<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76_bEwd-a8WntVG8itMWiJF22ig3mkHYw0uhkr7pNC64TveZWf5fnagpL_3_RmMQdedOepGr3BXze42GvHkvmQ22V2dHWR-wg0dG9s3cvRtVyH6xOUcEGz6TkOA95A0GaStPc8kkbF7tj/s1600/saran+bday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi76_bEwd-a8WntVG8itMWiJF22ig3mkHYw0uhkr7pNC64TveZWf5fnagpL_3_RmMQdedOepGr3BXze42GvHkvmQ22V2dHWR-wg0dG9s3cvRtVyH6xOUcEGz6TkOA95A0GaStPc8kkbF7tj/s320/saran+bday.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Its been a while since I last updated my blog and what better way to get back to blogging with a mouth watering birthday treat for yours truly by her MIL !</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Though at first it looks like gulab jamun, makhan peda goes a step forward with a rich stuffing that consists of dry fruits and melon seeds. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Am definetly looking forward to trying this delicacy by my MIL and would share it on my kronicles !</div><div class="separator" style="clear: both; text-align: left;"></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com2tag:blogger.com,1999:blog-3133562923526275323.post-48439046343256317742010-11-13T23:58:00.000-06:002010-11-14T00:03:44.539-06:00Tomato Rice / Takkali Saatham<div class="separator" style="clear: both; text-align: left;">Here is a quick, spicy and tasty comfort dish!</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRwAKGeJrX0xc3zq1Us3Li6BbHcMdj808ivFsxTLqfKrV4vsoWB4MFhBNwdpQcVp_qdjg0rbOEEGUJZtJUQr17TwrMArju_lrd_Ry75jTUxXJ_Kl5MzLptngN3Z1dTuRj4arEQrwSC3a-h/s320/IMG_3793.JPG" width="320" /></div><br />
<em>Prep time - less than 5 mins</em><br />
<em>Cooking time - 15 mins</em><br />
<br />
<strong>Ingredients</strong><strong>:</strong><br />
<br />
Cooked rice - 1.5 cups<br />
Tomatoes - 3 medium sized, chopped<br />
Onion - 1/2 of medium sized, chopped<br />
Ginger - 1.5 tsp, finely chopped<br />
Cilantro - 4 sprigs, finely chopped<br />
Red chilli powder - 1/2 tsp or as per taste<br />
Green chillies - 2, chopped [ or as per taste ]<br />
Oil - 1 tbsp<br />
<br />
<strong>Seasoning :</strong><br />
<br />
Whole dry red chilli - 2, broken into 2 pieces<br />
Mustard seeds - 1/2 tsp<br />
Cumin seeds - 1/2 tsp<br />
Chana dal - 1 tsp<br />
Urad dal - 1/2 tsp<br />
Cashew nuts - 7-8, broken pieces<br />
Curry leaves - 4 to 5 leaves<br />
Asafoetida - 1/8 tsp<br />
<br />
<strong>Procedure :</strong><br />
<br />
In a large sized pan ( on medium heat ) heat oil. Once hot, add in mustard seeds, once they splutter add cumin seeds and as they sizzle add in red chillies, chana dal and urad dal and stir till the dals turn golden in color. Then add cashew nut pieces, ginger, asafoetida and curry leaves. Stir for few seconds and add in the onions and stir again till the onions turn transparent. Add in the green chillies, red chilli powder and tomatoes and cook till the tomatoes turn real mushy and soft. [ Since we are adding whole dried red chillies, green chillies and red chilli powder, be carefull of how much of each you add. You want it spicy but not too hot!]<br />
<br />
Once the tomatoes are mushy add garam masala [ optional ] and turn the heat to low and slowly add the fluffed up rice and salt. Mix nicely. Add cilantro and mix again. Serve warm with raita and papad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlIA1BwRm-kSGwDAxxEKnoUUjbyLcAp4aCiGm18F8jhdhhsqTOSMXu-boU74zkj9fh5z3i4TK-gq2HFXVE8SZsNhG7wUDDxrNKZEcXoo6_KH3fjsRWNaVbEofLjuLI_P1pEX6bjWBZ8MF/s1600/IMG_3796.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlIA1BwRm-kSGwDAxxEKnoUUjbyLcAp4aCiGm18F8jhdhhsqTOSMXu-boU74zkj9fh5z3i4TK-gq2HFXVE8SZsNhG7wUDDxrNKZEcXoo6_KH3fjsRWNaVbEofLjuLI_P1pEX6bjWBZ8MF/s320/IMG_3796.JPG" width="240" /></a></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com2tag:blogger.com,1999:blog-3133562923526275323.post-72878904995364304632010-11-10T19:35:00.000-06:002010-11-10T19:37:18.602-06:00Greek Salad<div class="separator" style="clear: both; text-align: left;">D prefers the Greek salad over Ceasers salad mainly due to its rich taste from feta cheese, kalamata olives, grape tomato and ofcourse the awesome but easy to make salad dressing.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifYiwLYM0xUXkuV0I46V3sgxTLZ8ROe6EtN_WSkSEsx2OnIXiJqJbFMf3dvtmiTk-niyeiqseuVJlzIJPb79sSsXjKBCYFCXBadFDt_OeEWj2HJaWG8Kzxljm_0tb7QuHSH_bXI-bZ2maF/s320/IMG_3792.JPG" width="320" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Prep time - 10 mins</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients :</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>Veggies :</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Romaine lettuce - 1/2 bunch, torn into small pieces</div><div class="separator" style="clear: both; text-align: left;">Cucumbers - 1, medium, sliced along with the skin</div><div class="separator" style="clear: both; text-align: left;">Cherry tomatoes - 15 nos</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.wisegeek.com/what-are-kalamata-olives.htm">Kalamata olives</a> - 10 nos, pitted</div><div class="separator" style="clear: both; text-align: left;">Green bell pepper - 1 medium ,thinly sliced</div><div class="separator" style="clear: both; text-align: left;">White onion - 1 medium, sliced [ I did not add this time ]</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Feta cheese - 1/4 cup, crumbled</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>For the dressing :</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Extra virgin olive oil - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">Lime juice - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">Oregano - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">Salt - as per taste</div><div class="separator" style="clear: both; text-align: left;">Gound pepper - 1 tsp or as per taste.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b>Procedure :</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix all the contents under the " <i>for the dressing "</i> section in a small bowl. Keep it aside.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib71e1p00jOhXH0HfLpqO_5fSNvxHhvPs1y4kHDMXH6D7naYxqACrfhCKOz6NIWMsNtqS57r4USUV8pJKBTItYgVzCxHgrHSJ4UfHBlOT0aXdxFNNf6OhjhDIGpjG2tny2TvuWUEhMdggz/s1600/IMG_3788.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEib71e1p00jOhXH0HfLpqO_5fSNvxHhvPs1y4kHDMXH6D7naYxqACrfhCKOz6NIWMsNtqS57r4USUV8pJKBTItYgVzCxHgrHSJ4UfHBlOT0aXdxFNNf6OhjhDIGpjG2tny2TvuWUEhMdggz/s320/IMG_3788.JPG" width="320" /></a></div><br />
Wash all the veggies properly and in a big bowl mix all the veggies and feta cheese. Pour the salad dressing over the veggies and toss the salad.<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLAdtE68Lqx5rHHJ1hXU2DyN6Un4j8zDz_syu7VARUZUYcCxwM3U4PjDOM-QrWWhM68gEeBKh7h6FdPFMCymNi5fp969LZAZhbo0OeW_-ixrvd9_jj-97N79uqGESo1ka_X90duH_tOSB/s1600/IMG_3789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLAdtE68Lqx5rHHJ1hXU2DyN6Un4j8zDz_syu7VARUZUYcCxwM3U4PjDOM-QrWWhM68gEeBKh7h6FdPFMCymNi5fp969LZAZhbo0OeW_-ixrvd9_jj-97N79uqGESo1ka_X90duH_tOSB/s320/IMG_3789.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>Serve the greek salad with a pita bread!Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3tag:blogger.com,1999:blog-3133562923526275323.post-40804006585487999592010-11-07T21:56:00.000-06:002010-11-08T15:43:18.339-06:00Eggless Dates and Walnut CakeToday Nov 7th is my father in law's birthday and we are celebrating this special occasion with an eggless dates and walnuts cake. Happy birthday Boppi - from D and me. Thank you for all the loving things that you have done for us!<br />
<br />
Though I have made this cake before, the cake turned out real soft this time.I think it mainly happend because :<br />
<br />
1. I just used baking soda this time [ last time I added both baking soda and baking powder ].<br />
2. I soaked the dates in milk for an hour. [ I am not sure if this really helped in making the cake soft].<br />
<br />
Unlike before I did not add vinegar to this cake.[ Though I was contemplating about adding a tbsp of apple cider vinegar I chose to go ahead without it]. The cake raised close to one and half inches which made it look real sof and fluffy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1_-cxj4zfzWZ0TIuw-UMh7oBx5PM6Z4ONSMwxcAtKKKg0wt7Wz3vtCLs1Bi3BW7FvMxgLVSGHbxlGNkj58Zfk4EUMW6jfaa7geG2DdJ-VkCIdV35NlRczvDA5foTEBYJtb-mtte1kXsrm/s320/IMG_3787.JPG" width="320" /></div><br />
<em>Inactive prep time - 30 mins</em><br />
<em>Active prep time - 10 mins</em><br />
<em>Baking time - 30 - 40 mins</em><br />
<br />
<strong>Ingredients :</strong><br />
<br />
All purpose flour - 1 cup<br />
Sugar - 3/4 cup<br />
Dates - 12 ( or upto 18 nos depending on your taste )<br />
Milk - 1 cup<br />
Melted butter - 1/4 cup<br />
Baking soda - 1 tsp<br />
Salt - 1/8 tsp<br />
Walnuts - 2 tbsp, broken<br />
<br />
<strong>Procedure :</strong><br />
<br />
Soak the dates in milk half an hour prior to baking [ If in hurry soak the dates in warm milk for 15 mins. You can completely avoid this step, soaking helps in softening the dates which in turn gets grounded easily in a blender].<br />
<br />
Preheat the oven at 350 F and grease a baking pan.<br />
<br />
In a big bowl mix all purpose flour, baking soda and salt properly.<br />
<br />
In another bowl keep the melted butter ready. Blend together dates, milk and sugar to a smooth paste. Pour and mix this mixture with the butter and mix till you get a homogenous mixture.<br />
<br />
Make a small well in the centre of all purpose flour and slowly pour in the dates mixture . Mix properly without any lumps. [ Do not use a hand mixer, just stir everything with a large spoon. Over mixing an eggless batter will cause the cake to deflate after it is baked ]. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_RM2UGkGUXFxXvV-YlTa0gg2zekUuYuk4IyN0oMu4jtaIQuH95dc3Bi7TKCDw6UBLQt8Ot7O5MVKEvBkpDNfO5dTf4hvJ6EgwREbEzyTgtJAELVhPlU4tFJlBts4v3SzgFlnvDLN2p9n/s1600/IMG_3783.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF_RM2UGkGUXFxXvV-YlTa0gg2zekUuYuk4IyN0oMu4jtaIQuH95dc3Bi7TKCDw6UBLQt8Ot7O5MVKEvBkpDNfO5dTf4hvJ6EgwREbEzyTgtJAELVhPlU4tFJlBts4v3SzgFlnvDLN2p9n/s320/IMG_3783.JPG" width="320" /></a></div><br />
Add in the broken walnuts and give the batter a final mix. Pour the batter in the baking pan and bake for 30 - 40 mins or till tooth pick inserted comes out clean. The color of the cake depends on the dates used.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5F8A0lnxDLASqS48DMXw-KGlgBzSQJ4gB1nHP_NfgMsNznP5PDh6J7twG0fyoxAzj9YwsTx5ksGC9Npu_-nmKvLIG0PFhbZ91iX5wSVplNqpx4_zSmcd7DMGQ_lbS7K7MucCUJrSP30Y/s1600/datescake.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM5F8A0lnxDLASqS48DMXw-KGlgBzSQJ4gB1nHP_NfgMsNznP5PDh6J7twG0fyoxAzj9YwsTx5ksGC9Npu_-nmKvLIG0PFhbZ91iX5wSVplNqpx4_zSmcd7DMGQ_lbS7K7MucCUJrSP30Y/s320/datescake.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy Birthday to my Father in law!!!</div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com1tag:blogger.com,1999:blog-3133562923526275323.post-17553440158448999622010-11-01T00:27:00.000-05:002010-11-01T00:39:11.977-05:00Ummali - An Egyptian Pudding<span style="font-family: inherit;"></span><br />
<div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;">Today (Nov 1st) is my SIL’s first wedding anniversary! We would like to wish M and K both on this special day, and hope they have a great day and many more such wonderful years ahead. To celebrate this occasion I made a middle-eastern pastry dish known as ummali and would like to dedicate this to a long lasting relationship filled with love and companionship.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;">Out of the wide range of Middle Eastern desserts, I zoned in on three – Basbousa, Ummali and Baklava. I chose to make Ummali, mainly for the exotic, coconutty-crunchy-chewy and nutfilled flavor in a mix of baked pastry sheets. It loosely resembles a bread pudding, but is not very sweet and hence we can have it in large serving sizes.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;">This dish is also popularly known as umali or omali.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrLz3mxw-fRay2edTMyxapNgidsZj4H92EF3K1L8RXrlNrB9-KTlp8Z0DrCZeJo8OTG8G7L5TLvIh1Ojp8QHzYFGWBIxd2S5rvHo_VDac0RKlmXGk0xn4NpPPEbHX-Hm8Foca7vMaftir/s1600/IMG_3701.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixrLz3mxw-fRay2edTMyxapNgidsZj4H92EF3K1L8RXrlNrB9-KTlp8Z0DrCZeJo8OTG8G7L5TLvIh1Ojp8QHzYFGWBIxd2S5rvHo_VDac0RKlmXGk0xn4NpPPEbHX-Hm8Foca7vMaftir/s320/IMG_3701.JPG" width="320" /></span></a></div><br />
<em><span style="font-family: inherit;">Prep time: 10 mins</span></em><br />
<em><span style="font-family: inherit;">Total baking time: 30 – 45 mins</span></em><br />
<br />
<strong><span style="font-family: inherit;">Ingredients:</span></strong><br />
<br />
<span style="font-family: inherit;">Phyllo pastry sheets – 8 ounces / 227 grams [store bought]</span><br />
<span style="font-family: inherit;">Almonds – 1/4 cup, chopped</span><br />
<span style="font-family: inherit;">Pistachios – 1/4 cup chopped</span><br />
<span style="font-family: inherit;">Raisins - 1/4 cup chopped</span><br />
<span style="font-family: inherit;">Dry coconut flakes – 4 tbsp [or as per taste]</span><br />
<span style="font-family: inherit;">Sweetened condensed milk - 7 ounces/ 198.5 grams</span><br />
<span style="font-family: inherit;">Milk – ¾ cup</span><br />
<span style="font-family: inherit;">Vanilla extract or rose water – 1 tsp [ I used vanilla extract ]</span><br />
<br />
<strong><span style="font-family: inherit;">Procedure:</span></strong><br />
<br />
<span style="font-family: inherit;">Preheat the oven at 350 F and slightly grease cookie tray with oil.</span><br />
<br />
<span style="font-family: inherit;">Line up all the pastry sheets (one over another) on the cookie tray and bake till the sheets puff up and turn golden in color. This should take approx 15 mins and make sure that the sheets don’t burn.</span><br />
<br />
<span style="font-family: inherit;">Once they turn golden brown, turn off the oven. Take out from the oven cool and break into pieces. </span><br />
<br />
<span style="font-family: inherit;">Grease your baking pan [the one in which you would serve] lightly. Place the pastry pieces into the pan and this would be the first layer<em>.</em></span><br />
<em></em><br />
<span style="font-family: inherit;"></span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;">In a small bowl mix almonds, pistachios, raisins and coconut properly. Sprinkle this mixture evenly over the pastry pieces, thus forming the second layer<em>.</em></span><em><br />
</em><br />
<br />
<span style="font-family: inherit;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVzRaLSzc_BFzrf1iaJ249BIn6CNFKXfQZcC2yVWLCphwLqV6m6Hg_n-JWVA8xcDs0Xb61yobQY04eEhcz7U1kCTjo40LOAeOedgsKHWMG8c8WPhwHI14dDJR2wTZwIWGWz62FriMG1ou/s1600/IMG_3693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbVzRaLSzc_BFzrf1iaJ249BIn6CNFKXfQZcC2yVWLCphwLqV6m6Hg_n-JWVA8xcDs0Xb61yobQY04eEhcz7U1kCTjo40LOAeOedgsKHWMG8c8WPhwHI14dDJR2wTZwIWGWz62FriMG1ou/s320/IMG_3693.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;">Now, in a small bowl, mix condensed milk, milk and vanilla essence [or rose water] properly. Once mixed properly cook this mix on medium heat for 2-3 minutes stirring continuously. Once hot, pour this mix over the dry fruits evenly. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZsRm1VGO0zvRN2W5d8UwJLaeqP2R2f3YyKJHRNymnuX28vBPsBRvpEfhRM3aFO29fcnq3UQ8-YbiaO8IdO7wOA52Wra2ZPCt6xKsSe6tEnsWuOZBROqDmB6yCEDkvhk8R93yVnCrtf5h/s1600/IMG_3694.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQZsRm1VGO0zvRN2W5d8UwJLaeqP2R2f3YyKJHRNymnuX28vBPsBRvpEfhRM3aFO29fcnq3UQ8-YbiaO8IdO7wOA52Wra2ZPCt6xKsSe6tEnsWuOZBROqDmB6yCEDkvhk8R93yVnCrtf5h/s320/IMG_3694.JPG" width="320" /></span></a></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;">Again preheat the oven at 350 F and place the pan in the oven and bake for 20 mins or till the layers become firm. Once the layers firm up, turn off the oven and set in broiler mode for 2-3 mins [or till the top layer becomes slightly brown]. Make sure that that the top layer does not get burnt. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghl3yZNsUmZeZS7Na0BeBP08CBBJhezT9SCJE78dXxRMyA_xOFpac4UHjSMvmg8Ic3EiCfikxYeyd4f9UN1JSGV2nyHAMvEqiGpFkG9qJBEWFTnOKkFzRXLkK3R5zTvpBHpqnHREsBonQn/s1600/IMG_3695.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghl3yZNsUmZeZS7Na0BeBP08CBBJhezT9SCJE78dXxRMyA_xOFpac4UHjSMvmg8Ic3EiCfikxYeyd4f9UN1JSGV2nyHAMvEqiGpFkG9qJBEWFTnOKkFzRXLkK3R5zTvpBHpqnHREsBonQn/s320/IMG_3695.JPG" width="320" /></span></a></div></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: inherit;">Ummali is a wholesome dessert by itself. You may also serve it with fruits or even ice cream !</span></div><br />
<span style="font-family: inherit;">Happy Wedding Anniversary!</span></div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com5tag:blogger.com,1999:blog-3133562923526275323.post-57414162460120381172010-10-31T22:20:00.000-05:002010-10-31T22:32:08.568-05:00Vegetable Biryani - 2<div class="separator" style="clear: both; text-align: left;">It was weekend time and I was in mood to cook something special. For a long time I wanted to try Chef Sanjay Thumma's ( vahrevah.com ) version of vegetable biryani. It was definetly easier than the <a href="http://mykulinarykronicles.blogspot.com/2010/08/vegetable-dum-biryani.html">previous version</a> I had tried and the end result was also really delicious and satisfying.</div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwz1eefD4HkFqttlQX1UD4PNWfWe4NJuHUJ_Sx5Tmaw6pPFBR81sFNskVV1lc-PqBBOWimKjiW7A9ka6QYNEzB0qs_Wmtcb9rpvBlD4w29xkEjIVgGKt7wasgQDnDIP_V9rDTwHp1TiMM/s1600/IMG_3673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLwz1eefD4HkFqttlQX1UD4PNWfWe4NJuHUJ_Sx5Tmaw6pPFBR81sFNskVV1lc-PqBBOWimKjiW7A9ka6QYNEzB0qs_Wmtcb9rpvBlD4w29xkEjIVgGKt7wasgQDnDIP_V9rDTwHp1TiMM/s320/IMG_3673.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Though both the recipes are similar, this biryani had these changes : </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1. I got readymade biryani masala from Indian store and used 3/4th packet [ for 2 cups basmati rice and 2 and 1/2 cups of vegetables ].</div><div class="separator" style="clear: both; text-align: left;">2. Instead of baking for 45 mins I cooked it in <a href="http://efoodi.com/articles/26/5082687/">double boiling method</a>.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Also for garnishing , I used fried breads ( pan fried ) which really enhanced the taste further. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWZYEdRd9lvKNFzi8PHB7JNkXVdTQOvEe0-DVueC5szel8nQZsUl2SsDEbZqBq9VOr3vU-OA-UA6KvcdJzr_2BZ7itGVHyS9GleOE9WEOctOdRUPagjOZq-_lgYPpPCZxCGzsyYdEl0vt/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZWZYEdRd9lvKNFzi8PHB7JNkXVdTQOvEe0-DVueC5szel8nQZsUl2SsDEbZqBq9VOr3vU-OA-UA6KvcdJzr_2BZ7itGVHyS9GleOE9WEOctOdRUPagjOZq-_lgYPpPCZxCGzsyYdEl0vt/s320/1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">The biryani turned out tasty and the vegetable and rice were cooked to perfection!</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: center;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb3nJ-47KVWW7Z85bLBGEjAsW6aCg5iXloseUwEBAP-5l_WY6RchWSCsvmltP76VyWb6xxIC1U59zFEL6GcxB9HpZvMGFZfWoTg3lxgoaZPw9oCY2WjqhX5C7PzPoWtVNKrkpvoAGCLfiL/s320/IMG_3671.JPG" width="320" /></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I definetly would want to do repeat this wholesome dish on more occasions.For the complete recipe click<a href="http://www.youtube.com/watch?v=GridojtCXDE"> here</a>.</div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com1tag:blogger.com,1999:blog-3133562923526275323.post-43853201622293522202010-10-27T00:05:00.000-05:002010-10-27T00:05:00.340-05:00Eggless Cherry Chocolate Cake ( Melted Chocolate )Today 27th October is my inlaws' 30th Wedding Anniversary and we celebrated this special occasion with a decadant chocolate cake. Both D and me would like to convey our heartfelt wishes for a very Happy Wedding Anniversary. We wish many many more years of companionship, to you Amma and Appa.<br />
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Sometime back, I got a cherry chocalate cake (this was not eggless) from store. I liked this combination, but never got a chance to research on how this is made. Recently I went through some websites that suggested making cakes (not this particular one) using melted chocolate. So I came up with this recipe, an eggless one, made with melted dark chocolate and cherries. It turned out really rich, and I simply loved this chocolate-cherry combination. D's reaction to this cake was... Goooood!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa6qDz-DqO3LbICknXnDE8dIIETtPl_o10Yx5-1Z2dms8ehFv88TCoyv9q9aW9IS-pHuIbk5UPUvkmeQCoBQwjZavFehRwGiKgmif0aU37-sagAQqOkhoCUckYazr0ekxs6MB4VPb00GI/s1600/1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="262" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqa6qDz-DqO3LbICknXnDE8dIIETtPl_o10Yx5-1Z2dms8ehFv88TCoyv9q9aW9IS-pHuIbk5UPUvkmeQCoBQwjZavFehRwGiKgmif0aU37-sagAQqOkhoCUckYazr0ekxs6MB4VPb00GI/s320/1.png" width="320" /></a></div> <br />
<em>Prep time - 30 mins</em><br />
<em>Baking time - 40 - 50 mins</em> <br />
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<strong>Ingredients :</strong><br />
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All purpose flour - 2 cups<br />
Dark chocolate bar - 16 oz / 454 gms [ I used Hershey's dark chocolate ]<br />
<a href="http://en.wikipedia.org/wiki/Maraschino_cherry">Maraschino Cherries</a> - 16 oz / 454 gms<br />
Baking powder - 2 tsp<br />
Baking soda - 1 tsp<br />
Apple cider vinegar - 2 tbsp<br />
Vanilla essence - 2 tsp<br />
Walnuts - 3 to 4 tbsp, roughly crushed<br />
Butter - 1/3 cup [ recommended 1/2 cup ]<br />
Powdered sugar - 1/2 cup [ or as per taste ][ I used fine sugar]<br />
Salt - 1/8 tsp<br />
Milk - 1/4 cup <br />
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<strong>Procedure : </strong><br />
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Wash maraschino cherries in water thoroughly. De-seed them ( if required ) and break them into small pieces. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamJsvKGNXMqIW9ZplWetZbTFNIeqpFKBhB1J686u6DE_J-FopL0w_TbwBa1LeeK3pRGvR_LHa4mxyPze6kiuN2P2jKOXFfVv4CV2YaTWz3YVChgX3E3F3Pol-ImGku2M5KhWUiASulLyK/s1600/IMG_3626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhamJsvKGNXMqIW9ZplWetZbTFNIeqpFKBhB1J686u6DE_J-FopL0w_TbwBa1LeeK3pRGvR_LHa4mxyPze6kiuN2P2jKOXFfVv4CV2YaTWz3YVChgX3E3F3Pol-ImGku2M5KhWUiASulLyK/s200/IMG_3626.JPG" width="200" /></a></div><br />
Mix all purpose flour, baking soda, baking powder and salt and mix properly. Keep aside.<br />
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Melt butter and add in the sugar, apple cider vinegar, vanilla essence and mix properly. Keep aside.<br />
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At this stage break the dark chocolate into small pieces. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOy7ZCDR7gEWSDepSic1DOF1aZv1Y0FgTdKOpm54x6b7ubMwIASVUWy86vOcuyOaI6ScLlYElBXjo3T0l7UnE9j511em5JqHvZx8DJ5Fy3OOfB7Do3f214a1_NVFc_uz6S8nzAm3Bg4E1V/s1600/IMG_3629.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOy7ZCDR7gEWSDepSic1DOF1aZv1Y0FgTdKOpm54x6b7ubMwIASVUWy86vOcuyOaI6ScLlYElBXjo3T0l7UnE9j511em5JqHvZx8DJ5Fy3OOfB7Do3f214a1_NVFc_uz6S8nzAm3Bg4E1V/s200/IMG_3629.JPG" width="200" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Transfer into a microwaveable bowl and microwave it at short intervals of 20 seconds, ( stirring every 20 second ). In exactly 1 minute I had the melted chocolate without any lumps.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aCEKiBbEAOp-mLsOlOkumYz5_mwZ-G0QY1mjS4FjX-TK-PDQnVYcsPDtg0yI6tLWLkQ1YABkSXyMxKBIq6Z2jdhtwU6ZD8C4uwluR6XxyFeGqQswNjVK4p3-ocdVASgjS9dohGeYcY_6/s1600/IMG_3632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4aCEKiBbEAOp-mLsOlOkumYz5_mwZ-G0QY1mjS4FjX-TK-PDQnVYcsPDtg0yI6tLWLkQ1YABkSXyMxKBIq6Z2jdhtwU6ZD8C4uwluR6XxyFeGqQswNjVK4p3-ocdVASgjS9dohGeYcY_6/s320/IMG_3632.JPG" width="320" /></a></div> <br />
<div class="separator" style="clear: both; text-align: left;">Slowly mix this melted chocolate with the butter - sugar mixture and whisk / stir till the melted chocolate gets fully incorporated into the butter. Add this chocolate mix into the flour and mix properly without any lumps.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gJ6zOdzQkEcRr-zBnM5zYK1PxLyOx78o2BR2ShsJEgSr9qfq5hBZaryeK_GnvjSXvixPPlSRnZJjpVRKoOx1Oxid7Dj48b-NeaaXGSxU0Ofkwj2q_PBpAPfOPrvvIH-NZC-bLphowAKz/s1600/IMG_3637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_gJ6zOdzQkEcRr-zBnM5zYK1PxLyOx78o2BR2ShsJEgSr9qfq5hBZaryeK_GnvjSXvixPPlSRnZJjpVRKoOx1Oxid7Dj48b-NeaaXGSxU0Ofkwj2q_PBpAPfOPrvvIH-NZC-bLphowAKz/s320/IMG_3637.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">[ Do not use a hand mixer, just stir everything with a large spoon. Over mixing an eggless batter will cause the cake to deflate after it is baked ]. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZWSI5MVWfc5MIT-eEpvQFyxDVC6QA2r8jvdFrs7N3RKclyoSPc74mLmZ7tfBn85wH4dmsSyu5-cKRpiRNLyxdXN6fYNcMC9iNGQaG8AW1nsw5p1yPdU6uXGGNqSUXNfZMgLETztpjCR9/s1600/IMG_3638.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFZWSI5MVWfc5MIT-eEpvQFyxDVC6QA2r8jvdFrs7N3RKclyoSPc74mLmZ7tfBn85wH4dmsSyu5-cKRpiRNLyxdXN6fYNcMC9iNGQaG8AW1nsw5p1yPdU6uXGGNqSUXNfZMgLETztpjCR9/s320/IMG_3638.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add milk if you feel that your batter is too thick and mix properly. At this stage add in the cherries and walnuts and mix slowly and properly. [ Keep a few cherries aside for decoration ].</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Pre heat the oven at 350 F and grease the baking pan with oil. Pour the batter into the baking pan and decorate with the remaining cherries.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFehgLQIGmsw5Esa0NWiV7enZsNyTvrtEppar8GnX8coDuVc8BzOQ8vqZrcJ5MqtglNUw_cs7oeBmBHFHp1kxnq1iij3ApQicZJi4nhlrCpMPmv3IjzfYiL1oSa2C80tK-wy-skEVg34B/s1600/4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="120" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggFehgLQIGmsw5Esa0NWiV7enZsNyTvrtEppar8GnX8coDuVc8BzOQ8vqZrcJ5MqtglNUw_cs7oeBmBHFHp1kxnq1iij3ApQicZJi4nhlrCpMPmv3IjzfYiL1oSa2C80tK-wy-skEVg34B/s320/4.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Bake for 40 - 50 mins or till the tooth pick inserted comes out clean.</div> <br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="238" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpgEdCsqhV2oQPLTXfjv2Gd_aQln_aDH793Ma2oqI_Sn-GXM3oUDspc6mzHwYesn30dzmGFqy3Qj3d8Z91V7yuzHeDQMd2lMccNKDL2JQrRhLn7ZSgKASDVKaZxBoB9GCgVybvSY1sqw-/s320/2.png" width="320" /> </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">Flip the cake after 10 mins while the cake pan is still warm . The chocolate cherry cake is ready ! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-hqHL6p-ykL-H82P6schXNiLKU6kjhrqL7dtUOVxB_Nu_1cgx2KHUZXarg4d79jTLJu6s9rylZ-3TZ50ERSsS6EJfP3O6PBhMs5ghpol2fILM4ECqlBrMfpdZ93mnuQ06k0IwzPKoPFG/s1600/3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH-hqHL6p-ykL-H82P6schXNiLKU6kjhrqL7dtUOVxB_Nu_1cgx2KHUZXarg4d79jTLJu6s9rylZ-3TZ50ERSsS6EJfP3O6PBhMs5ghpol2fILM4ECqlBrMfpdZ93mnuQ06k0IwzPKoPFG/s320/3.png" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Happy Anniversary to Amma and Appa!!! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><strong>Note</strong> - The cake was a bit crumbly, so I would suggest adding 1/2 cup or more butter instead of just 1/3 cup.</div>Saranya Gopalanhttp://www.blogger.com/profile/09486283099979782121noreply@blogger.com3