Sunday, December 7, 2008
Wednesday, December 3, 2008
Hello dear friends n fellow foodies! Absolutely unplanned but just could not post anything.
My family's deep and heartfelt 'Shraddhanjali' to the brave and victims of 26th Nov '08 tragedy. (I am in no position to comment on what happened to our dear city hereafter! Just praying that this brutality ceases. )
Coming to the food post, this being my 100th post, would like to keep it short and simple.
Thanking all the lovely food bloggers whom I visit, the one's who know me, who have inspired me in cooking a variety and also made me bake, thankyou to all, for those lovely and encouraging words that makes me try for more and moreso thanks for trying out the recipes you found user-friendly :D
This is a birthday cake, I baked, constructed and decorated for my daughter Kriti, on her 4th Birthday (8th of Nov) in accordance to her instructions. Am glad that not only was she proud of the looks (which are visibly beginner's) but also relished it over a store bought one.
This post is being dedicated to my absolutely mindblowing daughter for all her support from this age to me!
This is an EGGLESS CHOCOLATE CAKE - from Hetal, Anuja @Show me the curry -ORIGINAL RECIPE here- have not made any changes.
Its not only eggless but moist and butter free too! **HAVE BAKED IT THRICE NOW**
Ingredients for Choco Cake:
1.5 Cups All purpose flour/Maida
3 tbspn Cocoa powder (dark)
1 tsp baking soda
1 Cup fine sugar
1/2 tsp salt
5 tbspn vegetable oil
1 tbspn white distilled vinegar
1 tsp vanilla essence
1 Cup cold water
Method of Baking it:
In a large bowl, sift together maida,cocoa and baking soda, mix the sugar and salt well.
In another bowl, mix the cold water, oil, vinegar, vanilla essence. Make a well in the center of the
dry ingredients, add the liquid mixture, whisk well or until uniform, should be free from bubbles. In a pre-heated oven, at 180 deg C - 9" by 9" square bake for 30 - 35 mins till inserted toothpick at center of the cake comes clean. Transfer onto a wire rack cool it completely.
*This was the basic Recipe*
I had baked double measure, One in a bowl shaped steel vessel and another in a pan.
Shaped them into three concentric circles. Video help from - here.
Made ganache to glue them -
200 ml whipped cream, bring to a boil. Chop and keep 200 gms bitter sweet bar.
Take the saucepan with simmering cream off heat source, add all of the chocolate and keep stirring in circular motion, till a dark chocolatey concoction of body lotion consistency is reached - add a tablespoon of honey. Mix well. Keep aside. Arrange the large circle of cake on a waxed paper pour ganache in center, spread with spoon leaving half cm along edges. Repeat with other parts.
Keep the abdomen above part of Barbie doll ready and insert it neatly into the top part. Remeber to say 'hands up Barbie' if you don't want her to spoil her would be dress! :D
Pour ganache over the body as in this pic to dress the upper part of her body. Use tooth pic for applying straps. Leave this to dry for few hours.
Icing - Swapna/Swapna's Cuisine was of great help for making this. Used her PERFECT icing.
100 gms butter, 200 gms powdered sugar, few drops vanilla essence, few drops red color.
Mixer with stand- In a bowl take room temperature butter, add sugar powder... speed medium ...time 2 mins beat, add the vanilla and coloring and beat well. Those who are good with piping can pipe designs with nozzles..should go for double measure of icing stated here.
I applied the icing to the doll's body as well as over studded it with two packets of M&M large.
Then moved the doll on a foiled cardboard, slowly with a sharp knife cut the excess of waxed paper below the BARBIE Doll's Gown.
Thats it..we are done. Many hours assorted, but a life time of contentment!!
Enjoy the cake as visual treat.
Egg Substitute Event - Vinegar Round Up
Tuesday, October 14, 2008
Pav Bhaaji is one special dish which was devoured as a teenager on parties. Birthday parties, especially, were incomplete without the 'Shiv Sagar' Pav Bhaaji served in Borivili West. :D
Commenting behind a seated group, in a bid to procure seats for our group, was another recreation! :)
My mom and mil are thee thee best in making this yummy dish, recreating the magic at home!
This is the very first time I attempted making 'Pav' at home as well.
I yet have to bake Anjali's/Annaparabramha MUMBAI pav recipe.
(the links that I followed are Jugalbandi- here, A Whirl of Aromas -here ) .
From Vini, got a link to breadworld dot com, the recipe is here. Thats what I followed, the glaze I followed Vini's butter glaze tip.
So here is the recipe for Pao / Pav.
2 1/2 cups maida /all-purpose floursoft butter for glazing
2 tbspn sugar
1 tsp salt
1 sachet Instant Yeast (SAF-brand-11gms)
1/2 cup milk
1/4 cup water
2 tbsp soft butter
In the bowl with mixer attachment combine 1 cup flour, yeast, sugar and salt. Heat the butter, milk, water until warm -temp 120-130F. Attach the hooks for kneading, add the liquid little by little and beat for 2 mintues on a medium speed, keep scraping the sides. (Donot skip the 'beat-4-2-mins' step-I found dough more elastic due to this step. ) Add the remaining flour (1 1/2 C) and knead for 8-10 minutes into soft dough. Cover with a damp cloth, resting time - 10-15 mins.
This would rise after the specified time. Line a sheet with parchment paper, divide the dough into 10 round balls, arrange with little space on the lined sheet, cover again with the damp cloth and leave in a warm place for 30 minutes to rise. The dough balls should be double in size, if not leave for some more time, instant yeast works fast. I got mine ready in 40 minutes.
Pre-heat oven to 400F for 10-12 minutes or till it browns lightly on top. (My setting, 180C/10 mins- then removed and brushed each of these with soft butter.)
Remove from baking sheet and IMMEDIATELY transfer to wire rack for cooling. (Anjali's tip - If you leave it on the baking sheet, the bread will sweat.)
We have lovely Pav here, mine got more tanned! :D But a very good experience and tasted good!
Served it with PAV BHAAJI- my mil's recipe.
3 medium onions
3 large tomatoes
2 green chillies
1 inch ginger chopped finely
2 large cloves of garlic chopped finely
2 Cups frozen mixed veggies(or 1/2 C peas, 1 big carrot, 100 gms french beans -topped,trimmed and broken to one inch length)
100 gm cauliflower
1 medium capsicum
2 large potatoes
2 tsp soft butter
1 tbspn Everest Pav Bhaaji Masala
1 tsp chili powder
1/2 tsp garam masala powder (optional)
3 tbspn coriander leaves-garnishing
1 tsp butter per person (less or more for garnish/skip)
Wash and cook the potatoes, carrot, beans, peas,capsicum and cauliflower upto 3 whistles with quarter quantity of water, salt and haldi.
In a kadhai, heat oil, fry the sliced onions till transculent, cool, grind to paste, keep aside.
Add little oil, add chopped tomatoes, stir in between, till mushy and leaves the sides of pan. Cool, grind. Keep aside.
Take a heavy bottom kadhai, heat a tbspn of oil (or less) add the ginger garlic , saute till light brown, add green chilies, add the onion paste, saute for a minute or two, the tomato paste and mix in well. Add the pav bhaaji masala, red chili powder and garam masala and mix well. Allow to simmer. In the meanwhile, take the boiled veggies, drain excess water, they will be in shape, perfectly cooked. Mash them with the back of a spatula and add to the simmering paste, mix well. Let the entire mixture now simmer for around 4 -5 mins on a low flame. Add little soft Amul butter, salted version for that yum taste, garnish with coriander leaves. Serve hot with Amul butter roasted Pav. (Apply butter to the sliced pav, roast for around two minutes till it is bit crisp- Indulge n Enjooyyyyyy)
Mitha Ho Jaaye --
I had made Rasmalai from Namratha's blog - recipe here-- just love it every time I make it!
This sweet and as I mentioned above the 'Birthday Party' treat is a "Special Birthday Wish" Post for a very very dear Food Blogger and friend of mine, MEERA-Enjoy Indian Food!
HAPPPPPPYYYY BIRTTTTHHHHHHDAYYYYYY MEEEEEEEEEERAAAAAAAAA!
HUGS, LUV N GOOD WISHES TO YOU N YOUR LOVELY BLOGS (480+ posts already in EIF and EWF -all healthy and nutritious!) WHICH TURNED ONE!!
Monday, October 13, 2008
Baby Corn Manchurian (click on it for recipe)
Having picked up a lovely tray of cute little baby corn, got this wonderful recipe -easy and super delicious!! To go with it, made this rice, full of veggies on hand...truly complimented the dish! Made it from an old hand written stir fry recipe, and altered it a bit.
Vegetable Rice - Indo-Chinese style
4 Cups boiled and cooled rice (any long grained white rice would do)
10 white button mushrooms sliced
4 spring onions, whites -chopped (save greens for garnishing)
1 carrot (cut lengthwise, thin, 2" long - 1/2 cup)
1 capsicum (de-seeded , chopped lengthwise-I used red bell pepper)
4 cloves garlic (finely chopped)
1 tbspn olive oil (extra virgin)
pinch of pepper powder
2 tbspn tomato ketchup
1 tsp garlic chilli sauce (increase qty for more heat)
1 tbspn soy (mild sweet) sauce
1 tsp oyster sauce (optional)
Salt to taste
Heat olive oil in a wok/kadhai. Add the garlic, saute it for about a minute. Add the chopped whites (approx 1/4 cup) of spring onion, add carrot, capsicum saute each for a minute or two, brown the mushrooms, add little salt and pepper. (Till this stage its normal stir fried veggies, you can have it hot as it is ...or proceed further )
Add the cooled rice and mix well. Add the sauces and mix well with spatula. Garnish with the spring onion greens. Check salt..some sauces do have salt content in them.
Serve along with Baby Corn Manchurian! Its lipsmacking tasty!!
Snack time!!! The potato bhajias that I have often savoured as kid 'Batatya Bajjo' in Konkani is the way my mother prepares these. ( My only addition is the garam masala!)
We indulged in this after many months! :D
2 potatoes, washed clean , wiped and sliced a bit thickly than wafers
1/2 Cup besan (gram flour)
1 tsp red chili powder
pinch of haldi
big pinch garam masala powder
1 tsp ajwain
Oil to deep fry
Take besan in a wide-mouth bowl. Add chili powder, haldi, garam masala, ajwain, salt. Add water to it little by little make it lump free and of sauce consistency. DONOT add too much water. If the paste looks watery, add more beasan and make it sauce consistency.
Heat the oil on medium flame, leave a tiny drop of this batter into the oil, if it rises the oil is ready for pakoras/bhajias. Dip the slices one by one in batter, coat them evenly and slide them carefully in the hot oil. Do not over crowd the oil kadhai. Fry in batches. Serve hot with sauce.
Enjoyyyyy with a steaming hot beverage!
Ending without meetha...impossible. I used to love the milkmaid coconut laddoos ad as a kid, also used to finish off these in matter of minutes! Mom had to hide these or chide me for over-indulging! :) These below are made from freshly scraped coconut which I had to finish off.
1 cup scraped coconut
5 tbspn sweetened condensed milk
Elaichi / cardamom powder -a big pinch
Saffron a tiny pinch
yellow color two drops
1/2 tsp ghee
Heat a heavy bottom kadhai, add the coconut and condensed milk and keep stirring on a medium flame for 10 minutes or till the mixture comes together. Add the saffron, elaichi powder and color and mix it enough to combine uniformly.
After it cools a bit, say in 5 minutes, apply ghee to fingers and palms, roll into balls.
Garnish with your choice of dry fruits. I didn't, but yet these were tasty and yes...nothing goes wrong with coconut and condensed milk ! :D
Heavenly Bites the taste lingering for a loooooooooong time ....
Wednesday, October 1, 2008
I 'Clicked' but I missed the date!!! Aaaaaaarrrrrrrrrrrrrrrrrrrrrrrr! How C(rusty) my brains are!
Those are one of the puffs I tried with shred moz and pepper for filling for kids. They gobbled on it! Well with the amazing crisp taste and kid-friendly filling, its surprising if they wouldn't! :D
Sorry Bee -- on missing out !
A yummy Rajma-masala made with simple recipe from Chef Sanjay Thumma - Vahrehvah.com.. which went on well with chapatis/rotis.
The next dish is also from the same Chef, MALAI KOFTA ...was very tasty indeed!
Step 1 : All boiled veggies to be rolled into balls - dipped in cornflour and deepfried.
Step 2 : Make gravy and add these to them.
Step 3 : HOOOGGGGGGGGG! :D
You truly can't stop, these are soooo tasteful!
** I used Moz shred cheese instead of paneer.
Thanks Mr. Sanjay Thumma, your techiques are surely bringing in better reviews from the better half n kids!
Few cookies which went wrong in shape but great to taste...if you can guess with a glance at them:
Eggless Walnut Cookies and Thumbprint (???) Jam Cookies with them!
I wish to rename mine as PAW print cookies! :D No one in the blog world must have goofed up on this lovely cookie, I let the butter go too soft and got this shape as a consequence!
Nevertheless, they tasted gooodddddddd!
The jam I used was from IKEA food, Blueberry extra jam. Recipe from our sweet Mansi - here.
Thanks Mansi@ Fun-n-Food!!
This one comes from Kamala @ Moms Recipes here, unique thing is I made GJ first time with milk powder instead of a mix! Thanks Kamala -these tasted too good, plus addition of rose water gives a lovely scent of 'GULAB' to jamuns!
The first time I made Gits GJ was way back in my 8th std, the insides being raw! :D This must be the only thing besides chapati making that I tried my hands at during my teenage.. I envy u Meera for trying out chicken! :D
HAPPY NAVARATRI TO ALL OF YOU --am missing my Mumbai Dandias!!!!!!!!
Wednesday, September 24, 2008
Constructed a Red Velvet Cake with Cream Cheese Frosting which was appealing to me since loooooong... the toppings are semi sweet chocolate chips frm Hershey's, few cherries and sprinkles on the sides.
Resource : From here.
Made some Egg Puffs for evening , which did a disappearing act the moment they were out of oven :D
Source : Vahrehvah dot com. Chef : Sanjay Thumma.
This simple recipe took only ten mins preparation time, baked at 180C / 13 mins.
Lastly our Dinner was from Sanjay Thumma's technique: Vegetable Pulao, was instantly over!!
Vegetable Pulao with Dahi Raita and Paapad.
Monday, September 22, 2008
L to R on banana leaf : Papadam, Pickle, Kela chips, Kela sweet, Kaalan(semi-ripe banana+ash gourd), Olan (Ash gourd only), Avial, Rice (Usual Sona Mussorie)
THE REFERENCE FOR ALL DISHES EXCEPT OLAN -Shn- MISHMASH BLOG.
ALL THIS IS GOING TO PRIYANKA OF ASANKHANA HERE.
Thanks Priyanka for making me a part of this event.
Monday, September 15, 2008
Mooga Daali Usli (Moong Daal Upma)
1 cup moong daal
2 1/2 cups water
2 red byadgi chilies
2 green chilies
1/2 tsp rai
1 tbspn freshly grated coconut
In a heavy bottom kadhai, heat oil, crackle rai add the red and green chilies. Add the water and add salt to taste and the grated coconut- bring to boil. Wash the moong daal in the meanwhile. Once the water boils, reduce flame and add the daal. Keep stirring for 5 minutes.
Cover and cook for another 10 mins or until cooked. Uncover the lid, keep stirring till all the water is evaporated.
Serve hot. (Serves 2)
( A sprig of curry leaves during tempering and half tsp grated fresh ginger is added as well, I didnot add it though. Tastes heavenly if coconut oil is used.)
Tip : Water should be little more than double the volume of daal.
Here is another angle of Pookalam for you - AMMA.
MANY MANY HAPPY RETURNS OF THE DAY ...ENJOY UR 62ND!!
This calls for baking, you lovvvve cakes, but this time its Cookies!!
Chocolate Chip Cookies
1 1/4 cup maida
1/2 cup granulated sugar
1/2 cup dark brown sugar (tightly packed) Muscavado
1 tsp vanilla essence
1 large egg
1 stick butter (100 gms) at room temperature
1/2 tsp salt
1/2 tsp baking soda
1 cup semi sweet chocolate chips (Hershey's)
Preheat oven for 10 minutes @ 350F or 170 C. Line a tray with waxed paper or parchment.
1. In a bowl sift together - maida, baking soda and salt. Set aside.
2. Beat the softened butter with white and brown sugars , add vanilla. Combine egg and beat till creamy.
3. Add the flour mix in parts and allow to mix in well. Stop beater and add the choco chips and mix it uniformly with a spatula.
4. Drop the cookie batter with a spoon - 2 inches apart from each other as they spread while baking.
5. Bake for 12-13 minutes or till top and sides are browned.
(Bake no more than this, it may appear mushy in the center, but after cooling attains crispiness. Leave it on baking tray for two minutes, since they are delicate to be handled at this point of time. Transfer to wire racks to cool completely before storing them in an airtight container. Enjoy till it lasts. :D)
I loved this easy food art when I first saw it at Mishmash!-Shn's Beeeeeeeaaaaaaaautiful blog!
I googled few days ago and found a less complicated Floral Ice Bowl and made it as per Shn and instructions here. Recipezaar too has gorgeous ones, but I loveeee Shn's Orange Ice Bowl!! Though finesse is absolutely missing in this Ice Bowl that I made, I used Karkady petals and Chamomile for this.
I would call it Brim-challenged Bowl- as it lacks perfect brim half side. :D
Yet staring at it makes me feel good that I attempted it! :))
Amma take it as your virtual GIFT! :D
Sunday, September 14, 2008
Onam Special, Pookalam in my doorstep, two days ago! ( I must say, I am improving! :D )
Special breakfast, for special occassion.....knowing me, nothing special, but a new to me dosa ...
its made of rice and toor daal (1 : 3/4 ratio)
Dal and Rice dosa - As Seena/Simple & Delicious ! likes to call these, they look real crisp n thin and have been a beautiful round shape! Thanks for sharing this healthy dosa, I used toor or tuvar daal and also processed the onions, curry leaves, cumin seeds and green chillies coarsely for that extra crunch. Served with Ulli Chutney.
Ulli Chamanthi / chutney is what I learnt from hubby's grandmom. It tastes great!! Uses up lot of oil but I prefer this chutney over soaking the dosa podi in oil.
ULLI CHAMANTHI/CHUTNEY (Serves 2)
Ingredients : 2 onions, 3 byadgi chillies, 1/2 Cup vegetable oil, salt to taste.
Method : In a deep kadhai, heat a tbspn of oil and fry the thinly sliced onions till transculent, add the halved chillies and stir in. Put off the flame, cool it and grind to fine paste. While grinding to fine paste, do not use water but a teaspoon of oil every interval and check how fine the chutney has become. Add salt and pulse it. ( Tip.. if more onions are used, you may require less oil to grind it.) Serve with dosas ideally, would go along with idli , appams or any ricey-breakfast item too. Can store upto two days refrigerated.
This lovely Capsicum Masala Rice from Sailu's Kitchen, was a great way to use up my cooked rice and bell peppers lying around, and the aromatic masala she prepared added magic to the rice and peppers taking the flavours to a whole new level.... thanks so much Sailu for sharing a lovely and tasteful recipe!!
Its Kale Vatanechi Amti, I used the white ones, tasted good with few ingredients, both my kids liked it too! Thankyou Shilpa.
Ending the post without a treat, impossible...:D
Her kids love it, the Ginger powder n Cinnamon powder added a flavour n aroma to it and these are butter-free cookies! Though it was not as gorgeous and shapely as her's, yet the flavour was great ! My kids enjoyed the flavour!
Spiced Cookies or yummy GINGER SNAPS from Sunita/Sunita's World! Any time I visit her blog it feels like I am in a different world, as she rightly names it her world, its a deliciously sweet world you have created! Thanks so much Sunita!! ( The only change I did was substituted Maida-all purpose flour in place of whole wheat flour as I did not have it that time. :D )
Ginger Snaps - The first ever spiced cookies I tried. :D
Monday, September 8, 2008
This dal and subzi is one such meal full of simplicity, very quick to make and flavourful.
Ingredients for Zucchini-Dal :
1 Cup Toor daal (washed, boiled upto three whistles
2 medium sized Zucchinis (washed and diced)
1/2 tomato diced
1/4 tsp turmeric
Tadka Ingredients :
2 tsp vegetable oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp urad daal
2-3 red byadgi chillis
In a sauce pan, cook the diced zucchinis with salt and turmeric covered, until done.
Combine the daal and cooked zucchinis, cook over medium flame upto one boil, add tomato, simmer, put off the flame. In a tadka pan, heat oil, crackle rai, then splutter jeera, add urad and saute till light brown, add the hing, put off the flame, halve the red chillies and add to hot oil, mix the same with boiled daal mixture, cover and let the flavours seep.
Ingredients for Gavar (Cluster beans) Dry Subzi :
250 gms cluster beans (washed, topped n tailed, broken to half inch pieces and steamed*)
1/2 of a medium tomato
1 medium onion -sliced
1 tsp ginger garlic paste
1/2 tsp haldi
1 tsp red chilli powder
1 pinch garam masala (optional)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
(* steam the broken beans for upto one whistle for tenderness)
In a deep bottom kadhai, heat oil, crackle the mustard and splutter jeera. Add the onions stir till transculent, add the tomatoes and stir till cooked but not mushy. Combine the ginger garlic paste and masala powders (except the garam masala) , add the steamed pieces of cluster beans and mix well. Cook for five minutes and sprinkle garam masala, cover and let the flavours mingle.
Thats done..you can serve with accompaniment (pickle or paapad) and have a Trupti-bhara meal!
Stuffed Brinjal is from Ranji/Ranji's Kitchen Corner - Stuffed Baby Eggplant , I used medium purple brinjals and made it to gravy, followed her instructions and didn't otherwise alter anything!
Thanks for sharing, Ranji! (Not so Brinj-liker hubby too praised the dish!)
Friday, September 5, 2008
May Ganapathi shower His Blessings on all!
Modak from Anupama/Food-n-More, Karanji cover from Ramya/Mane-Adige. Thanks to you both!)
Celebrating my FIRST BLOG-VERSARY with 90 posts, sweets for sweet visitors and fellow bloggers!
HAPPY TEACHER'S DAY (TO ALL THOSE WHO HAVE TOUCHED MY LIVES BY BEING TEACHERS TO ME AS I HAVE ALWAYS GOT SOMETHING TO LEARN FROM ALL THOSE LOVELY PEOPLE WHOM I HAVE COME ACROSS IN VARIOUS PHASES OF LIFE... THANKYOU.)
Monday, September 1, 2008
Zebra Stripes Cake welcoming new month, September 2008, and a nice way to feed my blog what it loves the best...'FOOD' - has been pretty loooooooooong since I last posted an entry!
This cake comes from Farida, posted by her in Feb '08 and bookmarked and forgotten, until Deeba, Divya baked n blogged :) Its butter free, moist and tastes great, for people with liking towards bittersweet delicacies, its just right. For those who want it more sweet can add half-a cup of extra sugar.
Thanks Farida for sharing and updating minute details every time you bake it! Pretty useful for bake-lovers like us!
The precious tiny hands, which demand macaroni with tomato sauce!
Turn them to ' Mac-Pakoras' and Kissi Ko Pata Nahi Chalega!
Sanjay Thumma of Vahrehvah.com fame with his cookery videos on Youtube has simplified the dishes and I had prepared few of the common dishes with his techniques and must say that they tasted absolutely heavenly. The cooking time is reduced incredibly with the shortcuts that he advises.
I have no pictures, but made 'Paneer Butter Masala', ST's way, thrice in the same week on demand by family members! Its absolute must if you are a paneer lover!
Matar Paneer : Made from fresh - 'Melts in mouth' Paneer for lunch
Corn Pakodi : A fast snack, great treat!
And lastly to end the post, the very best of cakes that I keep baking over and over again-
Deeba's (Passionate About Baking)- Vanilla Muffins...this time topped with Whipped cream, decorated with M&M's..mmmmmm yummm
And also Shilpa (Aayis Recipes) Eggless Dates Cake topped with almonds.
(sorry, but displaying the only pic which shook...as much as the taste of this cake shook the family members! )
Both these cakes were absolutely loved by my folks back in my homeland, on my vacation.
Thanks Deeba and Shilpa for blogging about and sharing these absolute crazed over n always in demand recipe for cake!!