tag:blogger.com,1999:blog-36618215670996411312024-02-02T12:21:15.168-08:00Recipes by PedhakkaPedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.comBlogger98125tag:blogger.com,1999:blog-3661821567099641131.post-87027187529706086052010-07-13T18:50:00.000-07:002010-07-13T19:01:43.715-07:00Apricot Biryani<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucyb26wPiABk0b3ELkn5wCF-M4tUX6PjUBYGBVeV1cjbEPH5nK2jheaPOxO-XDWIPJP2VlUD6isFJFqqj9P1rJI6-w_2n9gTweDOKGM4Nl379xZK_A4bikqJGFc1t1Hd0CEnL3HolDr5s/s1600/apricot+biryani5+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjucyb26wPiABk0b3ELkn5wCF-M4tUX6PjUBYGBVeV1cjbEPH5nK2jheaPOxO-XDWIPJP2VlUD6isFJFqqj9P1rJI6-w_2n9gTweDOKGM4Nl379xZK_A4bikqJGFc1t1Hd0CEnL3HolDr5s/s400/apricot+biryani5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460857404812174754" border="0" /></a>This is one of my all time favorite rice recipe with fruits and nuts. Adapted this recipe from a show in Food Network. I love the flavor, though I did make a couple of changes from the original.<br /></div><span style="font-style: italic;"><br />Preparation time:20 minutes</span><br /><span style="font-style: italic;">Cooking time:25 minutes</span><br /><span style="font-style: italic;">Yields:4 servings</span><br /><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-weight: bold;">For the Rice: </span><br />1 1/2 cups basmati rice <br />2 tbsp butter (unsalted) <br />1 tbsp chili paste<br />1 tsp ground cardamom<br />1/2 ttsp ground cloves<br />1/2 cup cashews, toasted<br />1/2 cup chopped apricots<br />1/4 cup raisins (optional)<br />1/4 cup crispy shallots<br />1/4 cup chopped fresh cilantro leaves<br />1/4 cup chopped fresh mint leaves<br />salt to taste<span style="font-style: italic;"></span><br /><br /><span style="font-weight: bold;">Onion Sauce:</span> (Makes 2 cups)<br />4 tbsp unsalted butter <br />1 cup chopped onions <br />1 1/2 tbsp chili paste <br />1/2 tsp ground cloves<br />1/2 tsp ground cardamom<br />1 cup vegetable broth<br />3 tbsp coconut milk<br />1/2 cup soy milk<br />1 tsp salt<br /><br /><span style="font-weight: bold;">Method:</span><br /><span style="font-weight: bold;">For the Onion Sauce:</span><br />1.Melt the unsalted butter over medium heat. Add the onions and cook until golden brown.<br />2.Add the chili paste, ground cloves, and ground cardamom and cook mix.<br />3.Pour in the vegetable broth and coconut milk. Raise the heat to high and simmer for 10mins.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNy-XOKVhW2GpVCoWRVGcplw5MsLFYRUB4yAKrdav87DjAHO7qeOvq5mfUjEEWZRz0KjTPIn72OUmVrx9k6Co2-P3opd2tPT4yAJWo7H0vNl-GTGagP9IkJXfW6SVygsO2U3EPb5z1tvjo/s1600/apricot+biryani+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNy-XOKVhW2GpVCoWRVGcplw5MsLFYRUB4yAKrdav87DjAHO7qeOvq5mfUjEEWZRz0KjTPIn72OUmVrx9k6Co2-P3opd2tPT4yAJWo7H0vNl-GTGagP9IkJXfW6SVygsO2U3EPb5z1tvjo/s320/apricot+biryani+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460857286660695858" border="0" /></a>4.Remove the pan from the heat add the soy milk and salt. Puree in a blender until smooth.<br /><br /><span style="font-weight: bold;">For the rice:</span><br />1. Rinse the rice until the water runs clear, soak in warm water for 10 minutes.<br />2.Add the rice in a pot filled with boiling salted water.Cook until tender, takes about 6-10 mins.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzo8YdJ_XNKFKZlmzMla2QhtWUqrr4ag7vO4YoAgydESbx6Hls_GN_FZKOmLREurGR97Iv7_o-73pBZrJD1g3-bhFFDcahEgFCJo0AMwxnoOThStaMWjwONmxfaA9L6_jA_DImJ_jpLhiN/s1600/apricot+biryani2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzo8YdJ_XNKFKZlmzMla2QhtWUqrr4ag7vO4YoAgydESbx6Hls_GN_FZKOmLREurGR97Iv7_o-73pBZrJD1g3-bhFFDcahEgFCJo0AMwxnoOThStaMWjwONmxfaA9L6_jA_DImJ_jpLhiN/s320/apricot+biryani2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460857282104270002" border="0" /></a>3.Meanwhile, melt the butter with the curry paste, cardamom, and cloves in a saucepan.<br />4.Once the rice is done toss with the butter mixture until evenly coated. Keep warm until ready to serve.<br />5. Just before serving add cashews, pumpkin seeds, apricots, shallots, coriander and mint leaves.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPgIcesTvnc7MDM8q1n-GqyUXuS8TPqxJ1d8YRgAhxa4TFSu9EGU0g5WKvvmL6u9k8qH7wHd5dttNqb257vOEare7FPronCG3OwfelXQXVAQM0FAgKX7E1kJFbvQ9uKOC5kzo-OZZzqxU/s1600/apricot+biryani3+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvPgIcesTvnc7MDM8q1n-GqyUXuS8TPqxJ1d8YRgAhxa4TFSu9EGU0g5WKvvmL6u9k8qH7wHd5dttNqb257vOEare7FPronCG3OwfelXQXVAQM0FAgKX7E1kJFbvQ9uKOC5kzo-OZZzqxU/s320/apricot+biryani3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460857269765194386" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQNs-jaWNMO-5RMqeY9nIKa1gFUy75v1LmhedIYypBRH49V8YZLHKKlc_tWEKZkTfwNooR_Arg1u-JpdjRrdTgnRNRhf0yNOQfG2l7wSVccI1pfyiqBTdCA1mK5i9Rzn0DQDNNNmjtSnB/s1600/apricot+biryani6+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlQNs-jaWNMO-5RMqeY9nIKa1gFUy75v1LmhedIYypBRH49V8YZLHKKlc_tWEKZkTfwNooR_Arg1u-JpdjRrdTgnRNRhf0yNOQfG2l7wSVccI1pfyiqBTdCA1mK5i9Rzn0DQDNNNmjtSnB/s320/apricot+biryani6+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460857267587314578" border="0" /></a><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />----------------------------------------------------------------------------------<br /><span style="font-weight: bold;">Note: </span>Serve this rice with pepper fry chicken or mushroom.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com5tag:blogger.com,1999:blog-3661821567099641131.post-65609910138916271512010-05-24T14:47:00.000-07:002010-05-24T20:50:01.034-07:00Zucchini Pancake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHDgR494TMmxnGTXHHe9GigUr5Q6tkEIjXUA-zWY9d1JdByYGFhIfW5pAeepiSkvmfgZ-PIsOARslmcdbm25Z6GkUetbslprNMYa4yYSPg3NzvxHBHoC1px2BNATA2sROKMiuxlZO3wUA/s1600/zucchinipancake4+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 301px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYHDgR494TMmxnGTXHHe9GigUr5Q6tkEIjXUA-zWY9d1JdByYGFhIfW5pAeepiSkvmfgZ-PIsOARslmcdbm25Z6GkUetbslprNMYa4yYSPg3NzvxHBHoC1px2BNATA2sROKMiuxlZO3wUA/s400/zucchinipancake4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460855848724233906" border="0" /></a><span style="font-style: italic;">Preparation time:15 minutes<br /></span><span style="font-style: italic;">Cooking time: 15 minutes<br />Serves 3</span><br /> <p><span style="font-weight: bold;">Ingredients:</span><br />2 medium zucchini, grated<br />1/2 cup onions, finely chopped<br />1/4 cup parsley, chopped<br />1 garlic, minced<br />3 green chili,chopped<br />3 eggs<br />1/4 cup Parmesan cheese, grated<br />6 tbsp whole wheat flour<br />salt and pepper</p> <p><span style="font-weight: bold;">Method:</span><br />1.Whisk egg is a bowl along with salt and pepper.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfT3-Ndq5-p4CclwIoH606ivFBWdoEyEkU_wC2_LwSn33n-F5-HnGom-99IH0lko1rcfkJwswAn5hj8BASr6MLpLDCqfkBBegB_dEs6qjcYvi903PW9LOUeWfF7_GII5T3jHj2RVqXYTpk/s1600/zucchinipancake+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 241px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfT3-Ndq5-p4CclwIoH606ivFBWdoEyEkU_wC2_LwSn33n-F5-HnGom-99IH0lko1rcfkJwswAn5hj8BASr6MLpLDCqfkBBegB_dEs6qjcYvi903PW9LOUeWfF7_GII5T3jHj2RVqXYTpk/s320/zucchinipancake+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460855733592957314" border="0" /></a>2.Take another large bowl and add all other ingredients. Finally pour the egg mixture into the bowl.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHdTpFKpJCcJv5ses-aOx_onX2C6VBh0Cv8hxxEAw42_fiOYZwDUNHNtZyiORDizbmSsojVJNs5C1XeoANSpj4fFLfpBo0JskA7mIYo4Rt8wmRiOmBH2UEwdHGbRuHa5XbM9VZj5vJQjl/s1600/zucchinipancake1+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPHdTpFKpJCcJv5ses-aOx_onX2C6VBh0Cv8hxxEAw42_fiOYZwDUNHNtZyiORDizbmSsojVJNs5C1XeoANSpj4fFLfpBo0JskA7mIYo4Rt8wmRiOmBH2UEwdHGbRuHa5XbM9VZj5vJQjl/s320/zucchinipancake1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460855730689357250" border="0" /></a>3.Heat a large skillet and spray oil. Drop 3tbsp of the batter into the skillet. Cook about 2 minutes on each side until golden brown.<br /></p><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcoPLmc135M8jwRnCUUw8ICPtROyKjqL2R2g0OI1DV7iuKPuPeKLkZ8xHBHVn70s6DXVQiSqZbFEk4XEHFype4qvq6P7jEI99ZKAYP-UOr7OlbPLIGLnJ7Y6JunaULPrMadg0SWOPv8Z7/s1600/zucchinipancake3+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPcoPLmc135M8jwRnCUUw8ICPtROyKjqL2R2g0OI1DV7iuKPuPeKLkZ8xHBHVn70s6DXVQiSqZbFEk4XEHFype4qvq6P7jEI99ZKAYP-UOr7OlbPLIGLnJ7Y6JunaULPrMadg0SWOPv8Z7/s320/zucchinipancake3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460855726857669522" border="0" /></a>4.Continue with remaining batter. Serve warm along with ketchup.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8e_KZAK_RDk1ZvGcrWjOnvqFRBMBMVavxzsJLBIk95TAN5-Yy0VhLGsZ-9GjHPYmSQUejae2BIsxyFxIWSiUMPljDdSKhqKBPrgJJofzj73qarOXL7qDfFhnmhiH55LXBQyJB-8WLK0X1/s1600/zucchinipancake5+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8e_KZAK_RDk1ZvGcrWjOnvqFRBMBMVavxzsJLBIk95TAN5-Yy0VhLGsZ-9GjHPYmSQUejae2BIsxyFxIWSiUMPljDdSKhqKBPrgJJofzj73qarOXL7qDfFhnmhiH55LXBQyJB-8WLK0X1/s320/zucchinipancake5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460855715646909810" border="0" /></a><span style="font-weight: bold;">COOK'S FILE</span><br />---------------------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT:</span> Make small pancake so that its easy to flip.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com9tag:blogger.com,1999:blog-3661821567099641131.post-13345004260777220432010-04-27T02:19:00.000-07:002010-04-27T14:52:16.707-07:00Chicken and Pesto Pasta<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmPd4G_AmiWX3PUCRVY_2MnwTlHTVV_FMd1zLOZLWcJkPW_BNb1JYevYu2CCs2HNfiLBsXj3e_-rX8U5sXE460R0Tn8a1JbGCo2X4geQoCbwWmDEUsXPKCtz3ID1Oy98Zp5GtIkBSb1qG/s1600/pestopasta5+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 243px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQmPd4G_AmiWX3PUCRVY_2MnwTlHTVV_FMd1zLOZLWcJkPW_BNb1JYevYu2CCs2HNfiLBsXj3e_-rX8U5sXE460R0Tn8a1JbGCo2X4geQoCbwWmDEUsXPKCtz3ID1Oy98Zp5GtIkBSb1qG/s400/pestopasta5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5464615296756524802" border="0" /></a>What is the perfect way of making pesto ?? Do you think there is any exact procedure to make one ? Well, I know there are lot of different ways in making pesto, but one should always stick to the main ingredients which are basil,garlic,cheese and olive oil. I say the perfect pesto would always be made with fresh basil. The other ingredients, meaning the kind of pasta and vegetables or meat are left to ones own choice.<br />I had this dish in a lot of restaurants but the best was at a restaurant called <a href="http://www.ristorantetropea.com/">Tropea Ristorante Italiano,</a> they served this pesto pasta in the name of Rigatoni zii teresa. Cant forget the fresh flavors ...mmmm!!!So creamy...deep smell...oh it was a delight. However it is quite hard to get the restaurant flavor at home. But all that's necessary is to cook with fresh ingredients and fresh cheese. Dont substitute cheddar or any pre-sliced cheese. Sometimes I cook them with chicken, sometimes with mushrooms but my pesto sauce is the same. So try it out and you will have no regrets in serving this for a party too !!<br /></div><br /><span style="font-weight: bold;">Ingredients:</span><br />1 tbsp White Pepper<br />3 garlic cloves crushed<br />1/2 pound julienne chicken breast<br />2 tbsp butter<br />2cups Buitoni sea shells pasta<br />1 cup pesto sauce<br />3tbsp heavy cream<br />1/4 cup grated parmigiano cheese<br /><span style="font-weight: bold;">pesto sauce:</span><br />1 bunch basil leaves<br />2 garlic cloves<br />1/3 cup roasted pine nuts<br />1/4 cup grated parmigiano cheese<br />1/2 cup olive oil<br />Salt to taste<br /><br /><span style="font-weight: bold;">Method:</span><br /><span style="font-weight: bold;">For Pesto Sauce:</span><br />1.Grind the basil, garlic, roasted pine nuts, cheese and olive oil with a pinch of salt.<br />2.Add olive oil little at a time mixing well until the sauce binds together (for a thicker sauce add less oil).Check for seasoning and adjust.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtXnhFdjUWyS-9Pu9Nm9a6aN7NhEQFowr6LKWKtu2zaQANMwZrAf_w5DM0q2zs7iKJcs7Ne68FoER6TodJGchGP4VcrhLPP7R_-umrZK9blpdUbtswyTyAC-G87wQTLTmVet5IW4HYtbX/s1600/pestopasta+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqtXnhFdjUWyS-9Pu9Nm9a6aN7NhEQFowr6LKWKtu2zaQANMwZrAf_w5DM0q2zs7iKJcs7Ne68FoER6TodJGchGP4VcrhLPP7R_-umrZK9blpdUbtswyTyAC-G87wQTLTmVet5IW4HYtbX/s320/pestopasta+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5464615161069261826" border="0" /></a><span style="font-weight: bold;">For Pasta:</span><br />1.Mix white pepper,garlic and chicken. Keep it aside.<br />2.Heat the butter in a large skillet.Add marinated chicken let it cook for 10-15 minutes.<br />3.Meanwhile cook the pasta according to package direction.Just before draining the pasta into a colander,remove 1/4 cup of pasta water and set aside.<br />4.Add the pesto sauce into the chicken mixture and toss it with pasta.Finally add the cream and pasta water. Cook for another 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoe0cZLJ5QNQm1oIPnAhNsA519dsEtxMzHBX-czlSiokk_S7gsuM8gOT6LoUE4yAFztbf80rYKnVxxUyxMDuLZAL9FUHxIt71YDRklaFwxxAgCubp40YCrQrq_PotsNBR2M1n2CT-CMRE1/s1600/pestopasta1+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoe0cZLJ5QNQm1oIPnAhNsA519dsEtxMzHBX-czlSiokk_S7gsuM8gOT6LoUE4yAFztbf80rYKnVxxUyxMDuLZAL9FUHxIt71YDRklaFwxxAgCubp40YCrQrq_PotsNBR2M1n2CT-CMRE1/s320/pestopasta1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5464615159321681714" border="0" /></a>5.Finally pour the pasta into serving bowl and garnish with grated parmigiano cheese. Serve hot.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgu5eKktZo8OJ6DUjyGoWtMfJE2woXqHcoFiYyOlywxX7K_9cVYSdSwWKpuqlDu-q803rftrM-pgkAAGeuvOSayiSmzqpiksEHu2lPaGblBFwQiwTt9o25lCHB8N5CQeZvwCW95ncKwYIz/s1600/pestopasta2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 319px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgu5eKktZo8OJ6DUjyGoWtMfJE2woXqHcoFiYyOlywxX7K_9cVYSdSwWKpuqlDu-q803rftrM-pgkAAGeuvOSayiSmzqpiksEHu2lPaGblBFwQiwTt9o25lCHB8N5CQeZvwCW95ncKwYIz/s400/pestopasta2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5464615493744840130" border="0" /></a><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />----------------------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT:</span> Garnish with roasted pine nuts for crunchy taste.<br /><span style="font-weight: bold;">NOTE:</span> Use fresh basil for fresh flavor.<br /><span style="font-weight: bold;">VARIATION:</span> Can use 1 tbsp of soar cream instead of heavy cream.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com8tag:blogger.com,1999:blog-3661821567099641131.post-66104450228339960222010-04-22T14:40:00.000-07:002010-04-22T23:07:53.152-07:00Tofu Kabab<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rXVYw4l03vaKKbF3XVqrhjCz8QTDGbFdqe4Dgk0_K1gbBwsQAxBDojFhauppl8DOgGbcyhCa2gSVbF10mK3Jjle_CFfwprzf9wFPLKcGx7MF4wgWOzxrC4uRroi-tsBBAJb9Y-fP_rmo/s1600/Kabab_0056+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1rXVYw4l03vaKKbF3XVqrhjCz8QTDGbFdqe4Dgk0_K1gbBwsQAxBDojFhauppl8DOgGbcyhCa2gSVbF10mK3Jjle_CFfwprzf9wFPLKcGx7MF4wgWOzxrC4uRroi-tsBBAJb9Y-fP_rmo/s400/Kabab_0056+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460854090852824050" border="0" /></a>Here is a simple but classic method for the Tandoori delight,Tofu Kebabs. These kebabs are not only easy to make but will satisfy your craving for fried food. And this is certainly a favorite food for all seasons. Usually Kebabs give you a feel that its too complicated to make, but actually its not. There is no rushing and sweating to make this dish. Just follow few simple steps and in no time you will have nice hot, tender and juicy appetizer.<br />As for the vegetables selections, I used onions and capsicum. You can also consider using egg plants, cherry tomatoes, mushrooms and zucchini. <span id="fullpost">I am confident that the kebabs will be a perfect appetizer for all vegetarian lovers.</span><br /></div><span style="font-style: italic;"><br />Preparation time:15 minutes</span> <span style="font-style: italic;"><br />Standing time:3-6 hours</span> <span style="font-style: italic;"><br />Total cooking time:15 minutes<br /></span><span style="font-style: italic;">S</span><span style="font-style: italic;">erves:4</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2 cloves of garlic,crushed<br />2 tsp fresh ginger,grated<br />1/4 cup coriander leaves<br />1/4 cup mint leaves<br />1 cup plain thick yogurt<br />2 tsp turmeric powder<br />2 tsp garam masala<br />1 tsp chili powder<br />1tbsp lime juice<br />salt to taste<br />1lb firm tofu,cut into 1 inch cube<br />1/2lb broccoli, cut into small pieces<br />1 capsicum,cut into 1 inch squares<br />1 onion,cut into 1 inch squares<br />oil to spray<br /><br /><span style="font-weight: bold;">Method:</span><br />1.Combine garlic,ginger,coriander and mint leaves.Grind it to paste along with 1/2 cup of water.<br />2.Whisk yogurt in a separate bowl and add the paste.Add rest of the dry ingredients and tofu cubes.Set aside for 3-6 hours.<br />3.Thread tofu,capsicum,broccoli and onion alternately.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmnsJaBIRcv6a2fPVOJtTH2G8yBbfoSag2B3Q55zKGVRhXsfzARVnrw3lIuJbrMR2Dgpk_lNSIGOATCSKOPfXieehMhS9PIAWFSk3Nf-iyP-8oamjx-3jrNbwcuBJL1HXURNg1NKeFXoH/s1600/Kabab_0052+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkmnsJaBIRcv6a2fPVOJtTH2G8yBbfoSag2B3Q55zKGVRhXsfzARVnrw3lIuJbrMR2Dgpk_lNSIGOATCSKOPfXieehMhS9PIAWFSk3Nf-iyP-8oamjx-3jrNbwcuBJL1HXURNg1NKeFXoH/s320/Kabab_0052+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460853959288745298" border="0" /></a><span style="font-weight: bold;"></span>4.Brush yogurt mixture lightly over skewer and place on lightly oiled griller tray and cook, brushing with the remaining yogurt mixture occasionally under high heat for 5-6 minutes.<br />5.Turn and cook,brushing again with yogurt mixture, for 5 minutes or until tofu is cooked or firm.Serve with saffron rice or mint chutney,if desired.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU08CcXzzpT3byqRBKlFlQzKNBlpWk1hlG20nayX3WRbTwy-dMtJuyokIumR2MiSeMYoCBG0E8ydN7Zdc0qJ8x4WFfV5J0b9AhhH3eLgE4NMYCCZjDqRzbty7iivdi0Z7SsS0WEscckcR/s1600/Kabab_0054+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNU08CcXzzpT3byqRBKlFlQzKNBlpWk1hlG20nayX3WRbTwy-dMtJuyokIumR2MiSeMYoCBG0E8ydN7Zdc0qJ8x4WFfV5J0b9AhhH3eLgE4NMYCCZjDqRzbty7iivdi0Z7SsS0WEscckcR/s320/Kabab_0054+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460853953378369970" border="0" /></a><span style="font-weight: bold;">COOK'S FILE:</span><br />--------------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT</span>:Dont over cook the tofu.15-20 minutes is sufficient for the tofu to fully cook.Soak the skewers in water before threading tofu and vegetables.<br /><span style="font-weight: bold;">NOTE</span>:I used Shan's tandoori masala.It gave a very good flavor.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com13tag:blogger.com,1999:blog-3661821567099641131.post-12430699544447048552010-04-21T21:03:00.000-07:002010-04-22T22:46:37.197-07:00Cheesecake Streusel Bars<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_ek0twYuIPhAonumeIXwyax2qYmlqX7deaZXXcn_jmJhAXNcC7j0sFKb3_3_7BkOwTV0ErfFu63H4fMql2xg9zncHXA6ywb13ArVE_-MxDgdrcnRRkyIT5C7p8PBkmx3a_VaLg882w44/s1600/Cheesecake+streusel+bar2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 275px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx_ek0twYuIPhAonumeIXwyax2qYmlqX7deaZXXcn_jmJhAXNcC7j0sFKb3_3_7BkOwTV0ErfFu63H4fMql2xg9zncHXA6ywb13ArVE_-MxDgdrcnRRkyIT5C7p8PBkmx3a_VaLg882w44/s400/Cheesecake+streusel+bar2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460859979600110178" border="0" /></a><a href="http://www.amazon.com/Cookie-Swap-Creative-Treats-Throughout/dp/1423603788/ref=sr_1_1?ie=UTF8&s=books&qid=1271915995&sr=1-1">Cookie Swap by Julia.M.Usher</a> is on my "best books" list. I remember the countless hours I spent browsing all the wonderful pages of this book. The recipes are simple, they turn out right and yield delicious results. There are wide variety of holiday cookie recipes. The pictures are wonderful, and steps are very detailed.<br /><br />While browsing through the pages one recipe caught my interest, the streusel bars. I never tried making cheese cake (quite skeptical about how it would turn out) but for some reason today I was in a mood for cheese cake. So after scanning through my refrigerator for listed ingredients I was ready to try them. The recipe required foil for lining the baking pan, since I ran out of them, I sprayed some butter and it work pretty well for me. As for the baking pans, for this recipe I used two 9 inch square pans. I had bookmarked other recipes too and am planning to try out some over the weekend, and I cant wait !!<br /><br /><span style="font-style: italic;">Preparation:20 minutes</span> <span style="font-style: italic;"><br />Baking time:15 plus 30 minutes<br /></span> <span style="font-style: italic;">Makes: 2 dozen bars</span><br /></div><div style="text-align: justify;"><span style="font-weight: bold;"></span></div><span style="font-weight: bold;"><br />Ingredients:</span><br /><span style="font-weight: bold;">Cocoa Streusel Crust:</span><br />2 cups plus 3 tbsp all purpose flour<br />1 cup plus 3 tbsp light brown sugar<br />4 tbsp unsweetened cocoa powder<br />1/4 tsp salt<br />1 cup unsalted butter,softened and divided<br />1 tsp freshly grated nutmeg<br /><span style="font-weight: bold;">Cheesecake Filling:</span><br />8oz cream cheese,room temperature<br />1/2 cup plus 2 tbsp granulated sugar<br />2 large eggs,room temperature<br />2 1/2 tsp bourbon<br />1 1/2 tsp freshly grated nutmeg<br />2 tsp vanilla extract<br /><span style="font-weight: bold;">For topping:</span><br />1/2 cup milk chocolate chips<br />1 1/4 cup walnut halve, lightly toasted and cooled<br /><span style="font-weight: bold;">Caramel Drizzle:</span>(optional)<br />4tbsp caramel sauce<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Position a rack in the center of the oven and preheat the oven to 350F. Line two 9x9x2-inch pan with butter.<br /><div style="text-align: justify;">2.<span style="font-weight: bold;">For the crust:</span> In a medium bowl, combine 1 1/4cup plus 3tbsp flour, 1/4cup plus 3tbspbrown sugar,2tbsp cocoa powder, and salt. Using a fork or your hands, thoroughly work in 3/4cup plus 1 tbsp butter until you have a moist dough.(there should be no dry spots) Press the dough firmly into an even layer in the bottom of the pan. Prick generously with a fork.<br />3. Bake the crust for about 15 minutes. Remove and let it cool completely before filling.<br /></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTtPQI_QeH0FlaJ9fYQaOrU_qxQbv8m6i6T8O7bBq9ZFpOBVdFqrfe7sml7SSvm-tj-6NIi2uY3pFZoRM7RnNUBGFaHRHwYfFcjLL3RrADNf5OYgvkPFizG_AABdlFZc6Y38Z5o01IVcm/s1600/Cheesecake+streusel+bar6+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVTtPQI_QeH0FlaJ9fYQaOrU_qxQbv8m6i6T8O7bBq9ZFpOBVdFqrfe7sml7SSvm-tj-6NIi2uY3pFZoRM7RnNUBGFaHRHwYfFcjLL3RrADNf5OYgvkPFizG_AABdlFZc6Y38Z5o01IVcm/s320/Cheesecake+streusel+bar6+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460859878833405026" border="0" /></a>4.<span style="font-weight: bold;">For Cocoa Topping:</span>Combine the remaining powder 3/4cup flour,3/4cup brown sugar,2tbsp cocoa powder and netmeg in a small bowl. Work in the remaining 3tbsp butter until the dry ingredients are uniformly moistened. Set aside for step6.<br />5. <span style="font-weight: bold;">For the filling:</span>Place the cream cheese in the bowl and beat until smooth. Gradually add the sugar then the eggs one at a time.<br />6.Pour the filling onto the cooled crust and spread into an even layer.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1KRwdfr8ppwnVeH7uBKIzZa_IDDZmGCouyTQZQjZkhlWHZX_uTQR5aJAXl-GDEVPuFiUrjFbmlGmdrsO6-QFDr912tHZFwOpSiXfbOsDQNnGifE6lx0fvPsel41m2tlDvNX0menjwy6X/s1600/Cheesecake+streusel+bar11+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1KRwdfr8ppwnVeH7uBKIzZa_IDDZmGCouyTQZQjZkhlWHZX_uTQR5aJAXl-GDEVPuFiUrjFbmlGmdrsO6-QFDr912tHZFwOpSiXfbOsDQNnGifE6lx0fvPsel41m2tlDvNX0menjwy6X/s320/Cheesecake+streusel+bar11+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460859874973649570" border="0" /></a>7. Sprinkle the streusel topping evenly over the filling, followed by the chocolate chips and pecans. Gently press the topping into the cheesecake.<br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphjtn7W53gJ4BbkMCE1QHrrEHkWYaiYA0hnzAMlQw0Mq31Y5nflAh6sFHq-R_CzBJArypBMV87_fddbT7rD_9Fszm0oa4hcZkKqYYteEB21s5duBRldsUBlzGXeaIPgpr4hmKnmVcn65V/s1600/Cheesecake+streusel+bar14+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiphjtn7W53gJ4BbkMCE1QHrrEHkWYaiYA0hnzAMlQw0Mq31Y5nflAh6sFHq-R_CzBJArypBMV87_fddbT7rD_9Fszm0oa4hcZkKqYYteEB21s5duBRldsUBlzGXeaIPgpr4hmKnmVcn65V/s320/Cheesecake+streusel+bar14+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460859869920670466" border="0" /></a>8.Bake the cheesecake about 30 minutes, or until slightly puffed ad firm through to the center. Transfer to a wire rack to cool completely. Drizzle 3 to 4 tbsp of caramel sauce over the top of the cheesecake.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQIu9LkyUBW-eEgdBXZiBlfZd2FK_9asKx7UOLH93K_Lz0jXjQYugosSCG-oW1usNd8mlYG4k02WxVAVvfv1z4fYmEudLV8kaxMMtQ0VMkwEzOpECb_PjLDUIJ4f50B0qaq2dSl4GR4oi/s1600/Cheesecake+streusel+bar1+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinQIu9LkyUBW-eEgdBXZiBlfZd2FK_9asKx7UOLH93K_Lz0jXjQYugosSCG-oW1usNd8mlYG4k02WxVAVvfv1z4fYmEudLV8kaxMMtQ0VMkwEzOpECb_PjLDUIJ4f50B0qaq2dSl4GR4oi/s320/Cheesecake+streusel+bar1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460859867860315170" border="0" /></a>9.Cover the pan and refrigerate at least 2 hours.<br />10.Remove the cheesecake from the pan and slice them into blocks with a spatula. Trim any uneven edges with a knife.<br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMwHu3D5Hl3q7iHWmEnL0mkStvsMhD2Y_IthGbtl0_2Yhl0eLFy2VE2vrkPYNzQKUJ3FO20F4SVpaRC-BTjZBLyc3EuYqi_7sROY3DrHQd_1iSq53nlFPtIq5IU4EiML37r4C0ZWSr071/s1600/Cheesecake+streusel+bar3+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheMwHu3D5Hl3q7iHWmEnL0mkStvsMhD2Y_IthGbtl0_2Yhl0eLFy2VE2vrkPYNzQKUJ3FO20F4SVpaRC-BTjZBLyc3EuYqi_7sROY3DrHQd_1iSq53nlFPtIq5IU4EiML37r4C0ZWSr071/s320/Cheesecake+streusel+bar3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460859860257798690" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/Cookie-Swap-Creative-Treats-Throughout/dp/1423603788/ref=sr_1_1?ie=UTF8&s=books&qid=1271727013&sr=8-1"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 95px; height: 110px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjy5ndqxyqcGgx7f6qdbEm2ryUzWUqnvD1c2hQ8pbiFc7DsDBtevxacoQib9LxSmKemXmkiGmKo1FTPMjpwyIUeghxjSPe9f-wTzox1ZNLtqbKkGwEWX6PFFxsGmLNA0EEkDAUn0CYs81Q/s200/cookie+swap.jpg" alt="" id="BLOGGER_PHOTO_ID_5462026728947112546" border="0" /></a>The book contains eight themed cookie parties that are designed to do precisely this. With a party every season and occasions as diverse as kids birthday and bridal showers- this book will show you how the joy of special cookie swap can transcend the month of December to be shared with loved ones at any time of the year. As a specialized form of potluck, a cookie swap has all the same traits that make a potluck so effortless to host.<br /></div><br /><span style="font-weight: bold;">COOK'S FILE</span><br />--------------------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT:</span> For the neatest cuts, use a sharp knife, wiped clean with a warm,damp cloth between slices.<br /><span style="font-weight: bold;">NOTE</span>: Never substitute pre-ground nutmeg for freshly grated, as the former can be harsh and bitter. For best flavor and texture, serve at room temperature withing 2 to 3 days, before the streusel softens.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com14tag:blogger.com,1999:blog-3661821567099641131.post-69996387917378193062010-04-18T00:05:00.000-07:002010-04-18T00:16:45.363-07:00Zucchini Cake<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPalFzQkoipwI7o0NESgT1rrKJBoYzRWdxZ-cH8-L0mK0999J1FB6koeaC61b04jpGbJ16r5j6uVqZcgy0JpnA9uPr5mwnQQwMa4E_oQJxCKa2JLI_si_M4SGwxt4JHYtUFPi8PBDIck_l/s1600/zucchini7+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPalFzQkoipwI7o0NESgT1rrKJBoYzRWdxZ-cH8-L0mK0999J1FB6koeaC61b04jpGbJ16r5j6uVqZcgy0JpnA9uPr5mwnQQwMa4E_oQJxCKa2JLI_si_M4SGwxt4JHYtUFPi8PBDIck_l/s400/zucchini7+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460868163258034354" border="0" /></a>I first had this cake in Jamba Juice. Was quite surprised with zucchini in it. The cake was so moist and the flavor was great. After borrowing few books from the library, I came across a cake recipe. Well my fridge is always stocked with zucchini so went ahead and tried this cake. It came out so dense and moist. What more can you ask, a yummy cake using green vegetable with nutritional benefits.<br /></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmo8soKtfuUoXu_JYdrP050hqJoiW1YXBDfDc0tRfPD75IbEbuD2bBwBHMyrghNJjkWQ59sojfVdwvljAdVRN2d4hUDjotRwizUJb8seAC-ABKdYDIijsH1EYSRgcVPZN5lAnGGwMGG0Y0/s1600/zucchini8+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmo8soKtfuUoXu_JYdrP050hqJoiW1YXBDfDc0tRfPD75IbEbuD2bBwBHMyrghNJjkWQ59sojfVdwvljAdVRN2d4hUDjotRwizUJb8seAC-ABKdYDIijsH1EYSRgcVPZN5lAnGGwMGG0Y0/s320/zucchini8+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460868049997954226" border="0" /></a>The recipe I followed is from the book called <a href="http://www.amazon.com/Iraqi-Cookbook-Lamees-Ibrahim/dp/1566567483">The Iraqi Cookbook</a> by Lamees Ibrahim. The nuts and raisins in the cake gives a fruity flavor just like the fruit cake. I will surely try this delicious cake again. I used 5" mini baking pans to bake individually. It was easy to store and serve them warm with needed. A lovely combination with evening tea or coffee.<br /></div><br /><span style="font-style: italic;">Preparation time:20 minutes</span> <span style="font-style: italic;"><br />Baking time:1 hour</span><br /><span style="font-style: italic;">Serves 8-10</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />2cups zucchini,grated with skin<br />4 eggs<br />1 cup oil<br />2 cups all purpose flour<br />2 tsp baking powder<br />1 tsp baking soda<br />1 tsp salt<br />1 tsp cardamom powder<br />1/2 tsp cinnamon powder<br />1/2 tsp nutmeg<br />11/2cup granulated sugar<br />1 cup walnut or almonds, chopped<br />1 cup raisins<br /><br /><span style="font-weight: bold;">Method:</span><br />1.Grate the zucchini with the skin. Try not to squeeze the liquid out.<br />2.Whisk the eggs along with oil and keep it aside.<br />3.Mix all the dry ingredients in a separate bowl.Stir in the zucchini, making sure all of the spices are well covered.<br />4.Make a well in the middle and pour in the egg mixture.Mix well.<br />5.Finally add the nuts and raisins.<br />6.Pour the mixture into a well oiled 8" pan.Bake at 350F for an hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC60X3VTKDcUgfRIgESaz3Jc64dz7PMRu4qGnqkHspftOF9VNm93nj-ZjpXGb-wK2TAO_gJKSItK32JOdHvotPc3qG30PUw65SW-gBTWOvlmX3Hg8-8UuuKJp9kgu_dCMAiUNd6OY1ub2f/s1600/zucchini.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 166px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC60X3VTKDcUgfRIgESaz3Jc64dz7PMRu4qGnqkHspftOF9VNm93nj-ZjpXGb-wK2TAO_gJKSItK32JOdHvotPc3qG30PUw65SW-gBTWOvlmX3Hg8-8UuuKJp9kgu_dCMAiUNd6OY1ub2f/s320/zucchini.jpg" alt="" id="BLOGGER_PHOTO_ID_5460868044669107794" border="0" /></a>7.Remove from the oven and let it cool before taking it out from the pan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_2_mY11Gq850ay2ZBnRI19UCs8RMnLLE8UPSOcogANiRqkJJ-0Jkxze7QeRleforYGyq2wl2Gk-pITGMUlnmaTibBeZF0LIzzLbm7dhzcl2KJOv1vTBBhs2WiZj-6PXOoMvm7HqKue8J/s1600/zucchini3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 147px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_2_mY11Gq850ay2ZBnRI19UCs8RMnLLE8UPSOcogANiRqkJJ-0Jkxze7QeRleforYGyq2wl2Gk-pITGMUlnmaTibBeZF0LIzzLbm7dhzcl2KJOv1vTBBhs2WiZj-6PXOoMvm7HqKue8J/s320/zucchini3.jpg" alt="" id="BLOGGER_PHOTO_ID_5460868038324699746" border="0" /></a>8. Slice it and store it in an air-tight container. Serve cold with evening tea or coffee.<br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZylC2l4zEq8QJJVhVdB02CiZq3pC8PLLCZn4niUZw7uTOv1wcjXETZtN00VU-aMohPJDdkx0vctqHX9JurDhRs95FzCQrUB1ZIV7hif1mtC5jRoaXiwWMNaXYKNNqlbTcLgdhW1YtBfm3/s1600/zucchini6+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZylC2l4zEq8QJJVhVdB02CiZq3pC8PLLCZn4niUZw7uTOv1wcjXETZtN00VU-aMohPJDdkx0vctqHX9JurDhRs95FzCQrUB1ZIV7hif1mtC5jRoaXiwWMNaXYKNNqlbTcLgdhW1YtBfm3/s320/zucchini6+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5460868032859785730" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/Iraqi-Cookbook-Lamees-Ibrahim/dp/1566567483"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 83px; height: 83px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLp1Km1UGaL6-pW8ZjYSNLWX7SdwY4wfMG7uwy7rOuymTGVdPDeDgFEGya-iPKLZ-ja9tTS02tau67UfDVTnfpgjg870pu3kldc8HkDpDTCFPVscE3x4CRYd7tkA527z-du5IM8grka8Z6/s200/The+Iraqi+Cookbook.jpg" alt="" id="BLOGGER_PHOTO_ID_5461335548318134658" border="0" /></a>The Iraqi Cookbook is full of authentic recipes that have been handed down through the generations. The detailed, easy-to-follow recipes are adorned with beautiful photography throughout, making this book a feast for both the eyes and the palate.<br /></div><div style="text-align: justify;"><br /><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT: </span>For a smaller portion of the cake, you can proportionately decrease the amount of ingredients.<br /><span style="font-weight: bold;">NOTE: </span>I used four 5" round baking pans. It baked really well and was able to easily distribute it to friends.<br /></div>Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com13tag:blogger.com,1999:blog-3661821567099641131.post-69442615441049973952010-04-13T21:51:00.000-07:002010-04-13T23:07:47.331-07:00Quinoa Burger<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmWkuruuvnF3OqAKmg5SppRW3h74UrV0DH_E_xyd1WLwEt-Bm_rFCmXkIovmD2JoeZnzSqjATOZk0ysmjiAoxkpwrmD1QURc0HhAmUT11_9NfPq4XO2uOscHHfRgZjA-wbg8l8iaxIQhZ/s1600/Quinoa+burger5+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 253px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmmWkuruuvnF3OqAKmg5SppRW3h74UrV0DH_E_xyd1WLwEt-Bm_rFCmXkIovmD2JoeZnzSqjATOZk0ysmjiAoxkpwrmD1QURc0HhAmUT11_9NfPq4XO2uOscHHfRgZjA-wbg8l8iaxIQhZ/s400/Quinoa+burger5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5459775222360182610" border="0" /></a>Recently I have fallen in love with baking. The oven is on almost every day. Anything that requires frying, goes right into the oven. I dont have to miss the crispy and crunchy tastes either with the broil option.<br />Although I enjoy eating meat, I sometimes like to substitute them with vegetables or legumes. This dish was something that I wanted to try. I also like the fact that it was so simple to make and I can freeze the patties and bake them fresh in no time. This will be a dish I find myself making again and dont have to think about the amount of fat consumption.<br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kb80htJVo2WQZbD-IF8LMWThXjK-rV4umfgAZL9b4hdPwqk-kgAmR4k7bzK3vneTIpggsAe42G2ge80WNixcBqwQrYfhdKAT1DCiXcJpJ4Kr_-7DHM_j0RR5xyxKS8Z92jYEhMxKUwGm/s1600/Quinoa+burger.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 239px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kb80htJVo2WQZbD-IF8LMWThXjK-rV4umfgAZL9b4hdPwqk-kgAmR4k7bzK3vneTIpggsAe42G2ge80WNixcBqwQrYfhdKAT1DCiXcJpJ4Kr_-7DHM_j0RR5xyxKS8Z92jYEhMxKUwGm/s320/Quinoa+burger.jpg" alt="" id="BLOGGER_PHOTO_ID_5459775136925083890" border="0" /></a>Bean sprouts needs no explanation. An easy way of obtaining vitamins, minerals and enzymes that is found in various fruits and vegetables. Quinoa (pronounced as keen-wah), a frequent ingredient in my kitchen is a seed related to the spinach family which was originally from South America. It is a delicious whole grain that's easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture.<br /><br />I made two versions, one with turkey and the other with mixed beans/lentils. I din have to use potatoes nor breadcrumbs which are usually the main ingredients to make patties. Qunioa was a very good substitute.<br /><br /><span style="font-weight: bold;">QUINOA BURGER with Mixed Lentils </span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 cup Quinoa, cooked in 2 cups of water<br />1 cup mixed beans, soaked overnight<br />3 green chilies<br />2 tsp red chili powder<br />1 tbsp cumin powder<br />2 tsp coriander powder<br />1 egg white(optional)<br />1/4 cup fresh mint leaves, chopped<br />salt and pepper to taste<br /><span style="font-weight: bold;">To Layer:</span><br /><a href="http://www.sandwichthins.com/">Oroweat sandwich thins </a><br />Lettuce<br />Onion slices<br />Mustard sauce<br />Mayonnaise<br />Ketch up<br />Alfalfa sprouts<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Pressure cook soaked beans for 3 whistles along with a pinch of baking soda. Cool and mash.<br />2.In a medium bowl, combine quinoa and rest of the ingredients.<br />3. Make burgers using a cutter ,about 3 inch across. Place them on a baking sheet.<br />4. Since the bean and quinoa are already cooked, bake at 350F for about 5 minutes and boiler for another 5-7 minutes or until the top layer turns light brown.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WNe-SRdN970LyLY0ryP38gOChetThoetpDhZsyHXJhyFyPZ8LcWIAj79A8O8Yb6Ts2XKcj8X0VQRNYNEpl_n9ZyRUYtmIJbmERI_Pf92K18ix5LuSt7-GqvjCfAtMJ4Dl9axkWZHfBwj/s1600/Quinoa+burger3+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 186px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3WNe-SRdN970LyLY0ryP38gOChetThoetpDhZsyHXJhyFyPZ8LcWIAj79A8O8Yb6Ts2XKcj8X0VQRNYNEpl_n9ZyRUYtmIJbmERI_Pf92K18ix5LuSt7-GqvjCfAtMJ4Dl9axkWZHfBwj/s320/Quinoa+burger3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5459775134308271938" border="0" /></a>5. Serve by sandwiching them in between lettuce,onions and sprouts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvWtleJIgVGNYCzu222plcRbcKRF7DwzqaprNK47lhYJZrcLIRbkx9b4zhqTzXariXcY05oldDNTUQxmgkh9AE8Xt2VK9WyleB7qQ7cOKHmOlPDG1WK6jn_HiUexcVQC-6FFUusY6HHWZ/s1600/Quinoa+burger4+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVvWtleJIgVGNYCzu222plcRbcKRF7DwzqaprNK47lhYJZrcLIRbkx9b4zhqTzXariXcY05oldDNTUQxmgkh9AE8Xt2VK9WyleB7qQ7cOKHmOlPDG1WK6jn_HiUexcVQC-6FFUusY6HHWZ/s320/Quinoa+burger4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5459775125768690098" border="0" /></a><br /><span style="font-weight: bold;">QUINOA BURGER with GROUND TURKEY</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-_vrsqP-4CbchShCEjmaYqL0FjLbJoSDJXInd3mRQmUmHv3WW5Az24LzLgLdQPSP02hHvVCJtbne4tkFRJfpVE0X6GHfhCwL0bCpL2E9SnvgUhfqX2rVHcll6D9DIbobdAvQM_pXrcoy/s1600/Quinoa+burger2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgt-_vrsqP-4CbchShCEjmaYqL0FjLbJoSDJXInd3mRQmUmHv3WW5Az24LzLgLdQPSP02hHvVCJtbne4tkFRJfpVE0X6GHfhCwL0bCpL2E9SnvgUhfqX2rVHcll6D9DIbobdAvQM_pXrcoy/s400/Quinoa+burger2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5459774897993094226" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br />1 cup Quinoa, cooked in 2 cups of water<br />1 lb ground turkey<br />3 green chilies<br />2 tsp chilli powder<br />1 tbsp cumin powder<br />2 tsp coriander powder<br />salt and pepper to taste<br /><span style="font-weight: bold;">To Layer:</span><br /><a href="http://www.sandwichthins.com/">Oroweat sandwich thins </a><br />Lettuce<br />Onion slices<br />Mustard sauce<br />Mayonnaise<br />Ketch up<br /><br /><span style="font-weight: bold;">Method:</span><br />1.In a medium bowl, combine quinoa and rest of the ingredients.<br />2. Make burgers using a cutter ,about 3 inch across. Place them on a baking sheet.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRipKXUFr5cuM1zbMxgflqL3bMRXkhA7PxUbn3cRPY3vQo33CO4ClmsCCOsSO1XOKg4iRlC_Qx496cJdeKvns64mV1JhoifXfsIutpxoci3Z0DaxNLqIxtOJY-470ko0OL5no64ERqemq/s1600/Quinoa+burger+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizRipKXUFr5cuM1zbMxgflqL3bMRXkhA7PxUbn3cRPY3vQo33CO4ClmsCCOsSO1XOKg4iRlC_Qx496cJdeKvns64mV1JhoifXfsIutpxoci3Z0DaxNLqIxtOJY-470ko0OL5no64ERqemq/s320/Quinoa+burger+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5459774811014770274" border="0" /></a>3. Bake at 350F for about 20 minutes and boiler for another 6 minutes or until the top layer turns light brown.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAz5-taSOsscBuK4o-FXGZT1pgy5lbc4VRas-lb_-3kGTJKdckbhXbAlUce11mJScc4MXa8QppiWsnJxFpKWbKDo_mHmbfDTi0OYirhgkVG7EoEqNl0MblSRt-46pV3M3kV-_-HcZVaN7U/s1600/Quinoa+burger1+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAz5-taSOsscBuK4o-FXGZT1pgy5lbc4VRas-lb_-3kGTJKdckbhXbAlUce11mJScc4MXa8QppiWsnJxFpKWbKDo_mHmbfDTi0OYirhgkVG7EoEqNl0MblSRt-46pV3M3kV-_-HcZVaN7U/s320/Quinoa+burger1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5459774803852433954" border="0" /></a>4.Serve them by sandwiching them in between lettuce,onions and sprouts.<br /><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />------------------------------------------------------------------------<br /><span style="font-weight: bold;">NOTE:</span> You can substitute vegetable too.<br /><span style="font-weight: bold;">HINT: </span>Qunioa hold the mixture together. There is no need to use breadcrumbs.<br /><span style="font-weight: bold;">HINT2:</span> If you are not able to shape them, then add 1 egg white.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com10tag:blogger.com,1999:blog-3661821567099641131.post-2400566436398287332010-04-12T20:30:00.000-07:002010-04-12T21:25:58.145-07:00Strawberry streusel cake<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOY_MeZHNGHxXExjNFIXxBt4GQiukAUrRUDINVtUhCajLS0T1osxOGwgZk552xBODIVJSG1ogTTFjw14juqbiXf3K8QI19xg9YiqcX201GGeksmYC0JjwCp0n87LAnkyF4Qxdf_IqboYHt/s1600/Strawberry+cake7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 292px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOY_MeZHNGHxXExjNFIXxBt4GQiukAUrRUDINVtUhCajLS0T1osxOGwgZk552xBODIVJSG1ogTTFjw14juqbiXf3K8QI19xg9YiqcX201GGeksmYC0JjwCp0n87LAnkyF4Qxdf_IqboYHt/s400/Strawberry+cake7.jpg" alt="" id="BLOGGER_PHOTO_ID_5456769615370041362" border="0" /></a><br /><div style="text-align: justify;">Strawberries generally are abundant in market places and grocery stores especially from April to October.<br />Living in a city with so many food produce stores around its easy to bump on one. Care should be taken that they should not be packaged too tight. This usually means they have been crushed and are much more perishable. Take advantage of near by farmers markets for freshly plucked strawberries. Choosing strawberries, is not a tough task. The best ones are firm, plump and deep red in color. Removing the unripe ones is always better because they will not ripen further. One spoil strawberry will contaminate the rest so watch out.<br /></div><br /><div style="text-align: justify;">When it comes to storing the strawberries for a long period. When I say long I mean not more than a week or two. I freeze them. There are so many ways of freezing them. It can be done by washing and slicing them or by pureeing them. I usually remove their green caps,wash,slice and freeze. I use this mostly for making smoothies. For the rest I prefer consuming them fresh within one or two days of purchase.<br /></div><br /><div style="text-align: justify;">Besides eating them fresh, I like them on cakes. Perfectly baked moist cake with crispy streusel topping. Streusel meaning "sprinkled or scattered" in German, is a topping made combining flour,sugar and butter. This crumb is usually topped on cakes, muffins and breads.<br /></div><br /><span style="font-weight: bold;">Ingredients:</span><br />1 1/2 cup all purpose flour<br />1 tsp baking powder<br />1 tsp baking soda<br />1/2 tsp salt<br />1 cup sugar<br />1/2 cup vegetable oil<br />1 egg<br />1 tsp vanilla essence<br />1/2 cup cold milk or buttermilk<br />1/2 cup chopped strawberries<br /><span style="font-weight: bold;">For Streusel:</span><br />1/3 cup all purpose flour<br />1/2 cup brown sugar<br />2 tbsp cold butter<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Mix all the dry ingredients and sieve.<br />2. In another bowl combine oil,egg,essence and milk. Whisk along with dry ingredients and finally add the chopped strawberries.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicewDf9ummHxlncR5Kq3Y-dacAXwk5hyHUuUOeOJDy8Og4Ex5WExsOQrssoHKDhEuGaiLxVDUn-Gpg1lg21aoOssuZmoSvnhCbqLj-7b01w4zH9bgp4qpXCiAyafWPCbUNWzslNf_60nhh/s1600/Strawberry+cake1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicewDf9ummHxlncR5Kq3Y-dacAXwk5hyHUuUOeOJDy8Og4Ex5WExsOQrssoHKDhEuGaiLxVDUn-Gpg1lg21aoOssuZmoSvnhCbqLj-7b01w4zH9bgp4qpXCiAyafWPCbUNWzslNf_60nhh/s320/Strawberry+cake1.jpg" alt="" id="BLOGGER_PHOTO_ID_5456769448528398834" border="0" /></a>3. Combine the batter in a greased pan.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYiYM-qx0fO-2D-RDl1xFl6m3voF2EVMnThCHafu40OrkjNzzuLc6GBfhQFFSH1xjKmdZQokPRwuPj1k-dCHlu3KsOxIhibdhVzF_7IosRh88S_iddjhUkUZZVfwjPT__Z3FAXK-hghHI/s1600/Strawberry+cake2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYYiYM-qx0fO-2D-RDl1xFl6m3voF2EVMnThCHafu40OrkjNzzuLc6GBfhQFFSH1xjKmdZQokPRwuPj1k-dCHlu3KsOxIhibdhVzF_7IosRh88S_iddjhUkUZZVfwjPT__Z3FAXK-hghHI/s320/Strawberry+cake2.jpg" alt="" id="BLOGGER_PHOTO_ID_5456769442571226162" border="0" /></a>4. Combine the ingredients for streusel and spread it on top of the batter.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tboaS_zGKr6gJeF6kEDVxMO-W9rxhWlgs6ohyphenhyphenxCEW8fSo2105dYUqzpO2NNChMnC8QWsDeOVz5DhzyyudBsbRjzNTfDrTfIgtQS_dsgazVvq7tQAeBCHJR4E-S5Kx-GGI97fDRLyk8Wa/s1600/Strawberry+cake4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8tboaS_zGKr6gJeF6kEDVxMO-W9rxhWlgs6ohyphenhyphenxCEW8fSo2105dYUqzpO2NNChMnC8QWsDeOVz5DhzyyudBsbRjzNTfDrTfIgtQS_dsgazVvq7tQAeBCHJR4E-S5Kx-GGI97fDRLyk8Wa/s320/Strawberry+cake4.jpg" alt="" id="BLOGGER_PHOTO_ID_5456769437392147122" border="0" /></a>5. Bake at 350F for about 35 minutes or until the crust turns brown. Slice and serve hot.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedhFcNJSu9YYXVDU9LcuXjwxZoto1lV5wct8Yv1znp_4Ao-_8odbyCbRL7Oe46snjVBPIaZvBn4lRTQ8sTc2nYmi3xV1rZ-WW3zCrnut7EPVH6S5jrNPtLuDU_v6qdpJZdDYqYDV_m-Tx/s1600/Strawberry+cake5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 202px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjedhFcNJSu9YYXVDU9LcuXjwxZoto1lV5wct8Yv1znp_4Ao-_8odbyCbRL7Oe46snjVBPIaZvBn4lRTQ8sTc2nYmi3xV1rZ-WW3zCrnut7EPVH6S5jrNPtLuDU_v6qdpJZdDYqYDV_m-Tx/s320/Strawberry+cake5.jpg" alt="" id="BLOGGER_PHOTO_ID_5456769427929433106" border="0" /></a>You can slice and store them in an air tin container. Its good even when had cold.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmdY4223c92b7YZoubO0eW_ETi2Bppzh6KPxaeTe-wlHvG-zy3dr79UK7KFCqozRZEsBfIGOqYj9b8p2aGFnlH2fCTX_q76CgVxc6u-jP1lspK4WE7roZn3Kca0NLXqaUTwkVJvGgmhTt/s1600/Strawberry+cake8.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 224px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYmdY4223c92b7YZoubO0eW_ETi2Bppzh6KPxaeTe-wlHvG-zy3dr79UK7KFCqozRZEsBfIGOqYj9b8p2aGFnlH2fCTX_q76CgVxc6u-jP1lspK4WE7roZn3Kca0NLXqaUTwkVJvGgmhTt/s320/Strawberry+cake8.jpg" alt="" id="BLOGGER_PHOTO_ID_5456769423540512610" border="0" /></a><span style="font-weight: bold;">COOK'S FILE:</span><br />---------------------------------------------------------------------------------<br /><span style="font-weight: bold;">NOTE:</span> Make sure the butter is cold while making streusel topping.<br /><span style="font-weight: bold;">HINT:</span> Slice them when they get to room temperature.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com16tag:blogger.com,1999:blog-3661821567099641131.post-90614276774827001122010-04-09T09:15:00.001-07:002010-04-09T09:16:23.104-07:00Broccoli Quinoa<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYe9FFv5LRLmjL8kVYY3sAwDypO2o3Jmt_ldjZPWWW5rTdGuPOaQRXyuOe1I95gpXJVYqmhENKJ9d-wnhfwCgTjgQ4O3tVuMJmi5UOSCn-I3p_S3O4HZxYJZ_vZB6JT9fu0JL-7KVmWQ6/s1600/broccoli+quinoa_0028+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 256px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnYe9FFv5LRLmjL8kVYY3sAwDypO2o3Jmt_ldjZPWWW5rTdGuPOaQRXyuOe1I95gpXJVYqmhENKJ9d-wnhfwCgTjgQ4O3tVuMJmi5UOSCn-I3p_S3O4HZxYJZ_vZB6JT9fu0JL-7KVmWQ6/s400/broccoli+quinoa_0028+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457524390831890370" border="0" /></a>Broccoli,a vegetable which is available throughout the year was originally cultivated in Italy. The best way to cook this is stir-fry or steam because heavy cooking might destroy some of the anti oxidants in it. However it emits a sulfuric odor just like the cauliflower and cabbage while cooking so, for few people its not a favorite vegetable untilof course they are fully aware of the health benefits.<br />I don't want to go on and on with the amount of vitamins and minerals in it because I am sure every one knows that eating broccoli is good for health and its vibrant green color is a major clue that tells you how good it is for that body. But some of the interesting facts that I read about broccoli is the amount of calcium in one bunch is equal to one glass of milk. And looks like it also helps in promoting weight loss because its rich in fiber content and works wonders for digestive system. Now that's something to take note of. Just like the cauliflower, broccoli is a gas producing food so to reduce it, its is suggested to eat along with ginger or garlic.<br /></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hUHfu7wacSRSukNNDKq56bra0WCQ5V6UMf5VssDvTpElPSq51ISYNsbXcYWq72h36vD-h5z4GMtPkfv0wZxhRv8U3L-6K7Ju5PiqFflH-wjxR_4t6p5Nixkb1HIbCMkSgmtzDi3ieTJj/s1600/broccoli+quinoa_0040+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7hUHfu7wacSRSukNNDKq56bra0WCQ5V6UMf5VssDvTpElPSq51ISYNsbXcYWq72h36vD-h5z4GMtPkfv0wZxhRv8U3L-6K7Ju5PiqFflH-wjxR_4t6p5Nixkb1HIbCMkSgmtzDi3ieTJj/s320/broccoli+quinoa_0040+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457524304865015202" border="0" /></a><div style="text-align: justify;"><span style="font-weight: bold;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: normal;">Quinoa (pronounced as keen-wah) is not a grain; its a seed related to the spinach family which was originally from South America. It was a regular Incas diet. It is a delicious whole grain that's easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: normal;">The coating of the saponin on the seeds gives it a bitter taste, so it needs to be washed before cooking. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture. Quinoa can be enjoyed as porridge for breakfast or salad with vegetable and many other items. </span></div></span></div><br /><span style="font-weight: bold;">Ingredients:</span><br />2 cup Quinoa, cooked in 4 cups of water.<br />1 tbsp oil<br />1/2 lb broccoli floret<br />2 tsp dry or fresh oregano<br />1 tbsp chili paste<br />1/2 cup mint leaves<br />2 cloves garlic<br />1/4 cup roasted almond<br />1/4 cup Parmesan cheese<br /><span style="font-weight: bold;">Method:</span><br />1. Heat oil in a wok and add chopped broccoli and cook until soft or for about 10 minutes.<br />2. Add oregano and chili paste.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXH9m4vohVhTdPKETPRGPB3FJoxAZ7Q4iSDaGjQpArhaSuyMX-QZYC1aS0y9F4VYuOMgMGMic_h8eCpcC-Ppuk_EfZGiIds220HvU7AVwzkmOW4SCu4naGvh9nH9ojarl8Mb09TDIX4GTW/s1600/broccoli+quinoa_0016+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXH9m4vohVhTdPKETPRGPB3FJoxAZ7Q4iSDaGjQpArhaSuyMX-QZYC1aS0y9F4VYuOMgMGMic_h8eCpcC-Ppuk_EfZGiIds220HvU7AVwzkmOW4SCu4naGvh9nH9ojarl8Mb09TDIX4GTW/s320/broccoli+quinoa_0016+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457524289364971810" border="0" /></a><br />3. In a food processor grind mint,garlic, Parmesan cheese and roasted almonds. Add water if needed.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzLGEHwaYcwxj2nuqd68YL83bKg8XenHiprygDa8UvDU3pwU4sQZsY4-7C9TfxFKRg4IfgB8lAySVr64mHfLd8137N9jfV0EHKrrNsn1l0fjmuBd3k2JTKDKSltIgzCIDbbWz-Z0_gamm/s1600/broccoli+quinoa_0010+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYzLGEHwaYcwxj2nuqd68YL83bKg8XenHiprygDa8UvDU3pwU4sQZsY4-7C9TfxFKRg4IfgB8lAySVr64mHfLd8137N9jfV0EHKrrNsn1l0fjmuBd3k2JTKDKSltIgzCIDbbWz-Z0_gamm/s320/broccoli+quinoa_0010+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457524299222995890" border="0" /></a>4. Add the grind paste to the wok and cook for another 5 minutes and finally add the cooked Quinoa. Sprinkle salt and pepper before serving.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LMyby39WAd_mtUJh60GmD-FIm6F45Zd6dPYLkAosuYt9X7zaCfKo8NVD45SG-U9Oyb35FGcACmnvaTEQRW-qvw_NJaDRW3CJo5I9eE4U4OCyunhfcQJimMBOsyvpv_KK24lvXfhU5k8m/s1600/broccoli+quinoa_0027+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0LMyby39WAd_mtUJh60GmD-FIm6F45Zd6dPYLkAosuYt9X7zaCfKo8NVD45SG-U9Oyb35FGcACmnvaTEQRW-qvw_NJaDRW3CJo5I9eE4U4OCyunhfcQJimMBOsyvpv_KK24lvXfhU5k8m/s320/broccoli+quinoa_0027+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457524287905879346" border="0" /></a><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />---------------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">NOTE: </span>Taste before adding salt because most cheese have salt in it.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com14tag:blogger.com,1999:blog-3661821567099641131.post-33654411670230359732010-04-07T15:27:00.000-07:002010-04-07T21:05:21.770-07:00Baklava<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx7O-qCrmq1GA8TFrHvJCg_QQZsoGYE5Rb4S0xcifpuh_7lmYRoAblCet1D7VYE_6eLfd80w-CoZzc1aD9vJIfoIcHq_njFEY6AI2vb7a7RpSpJ0sDSLRQeNp6961NsLDTTGyffgX0x8W/s1600/Baklava8+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNx7O-qCrmq1GA8TFrHvJCg_QQZsoGYE5Rb4S0xcifpuh_7lmYRoAblCet1D7VYE_6eLfd80w-CoZzc1aD9vJIfoIcHq_njFEY6AI2vb7a7RpSpJ0sDSLRQeNp6961NsLDTTGyffgX0x8W/s400/Baklava8+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528869503479794" border="0" /></a>Baklava a famous Turkish pastry originally from the Ottoman cuisine. The original name of baki-halva translates as "Lenten sweet". Originally the baklava had forty sheets of pastry sheet. Each for the days of Lent. There are so many versions in preparing this dessert, resulting in a rich and sticky pastry studded with assorted nuts and oozing butte and drenched with sugar syrup.<br /></div><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12nuXqqr8uvTpsOmDA8m5XdLiXVq_rcSiA5LoDpsM-NpkVUaZrxUe6N_KsjkJmmsvdPmkH_cwPQog2VC26QL_MrmZUv9rM39j9ziOuH6lFsAyOhuFC1ASMJNxuiPAcAW8GIipMJ28-G1J/s1600/Baklava7+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 212px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj12nuXqqr8uvTpsOmDA8m5XdLiXVq_rcSiA5LoDpsM-NpkVUaZrxUe6N_KsjkJmmsvdPmkH_cwPQog2VC26QL_MrmZUv9rM39j9ziOuH6lFsAyOhuFC1ASMJNxuiPAcAW8GIipMJ28-G1J/s320/Baklava7+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528782567940258" border="0" /></a>I always love to prepare things from scratch. When I was looking for recipes for Baklava online I found <a href="http://www.azcookbook.com/">Farida's</a> recipe, which was simple and the step by step pictures were very helpful. Some times its not lot of fun to follow the same steps so I modified a few and gave a little twist. And the result was yum. The quality of the home made pastry was equal and tasty to the ones made with the store bought sheets. So take advantage of this simple yet tasty recipe. I am sure you wont be disappointed.<br /></div><br /><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-weight: bold;">For the Dough:</span><br />3 cups unbleached flour<br />1 tsp baking soda<br />8oz/2 sticks butter,<br />1 cup sour cream<br />2 egg yolks<br /><span style="font-weight: bold;">For the Filling:</span><br />1 cup sugar<br />2 egg whites<br />1 cup walnuts,chopped<br />1 cup pistachio<br /><span style="font-weight: bold;">To brush:</span><br />1 egg yolk<br /><span style="font-weight: bold;">Sugar Syrup:</span><br />200 ml water<br />1 1/2 cups sugar<br />1 tsp lemon juice<br />1/4 tsp cinnamon<br /><br /><span style="font-weight: bold;">Method:</span><br />1. In a large bowl,combine flour,baking soda and butter. Press the butter and mix it with the dough until it crumbs.<br />2. Add sour cream and the yolks. Combine until you get a soft dough. Wrap in a plastic wrap and chill in refrigerator for an hour or 2.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuE8Md3NNEMP16lMBgl5AJMMHOnfaKi2RAKJFVgfg2VphF2hs-aGpNYAqvns3dJrDNO7F47fYn40spGK3J1AUwjxI0ANtUn-I0vJMbdeCBgxnvn3LST7l-k8GmwiLQaCyAKy5ZXeLZJf4/s1600/baklava_0005-2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 252px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuE8Md3NNEMP16lMBgl5AJMMHOnfaKi2RAKJFVgfg2VphF2hs-aGpNYAqvns3dJrDNO7F47fYn40spGK3J1AUwjxI0ANtUn-I0vJMbdeCBgxnvn3LST7l-k8GmwiLQaCyAKy5ZXeLZJf4/s320/baklava_0005-2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528779345243490" border="0" /></a>3. For the filling, whisk the egg whites until fluffy. Combine the sugar and the nuts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UYJeVzeiF6PsUzTvWAnrcpxbf1XW4JOzpTVEb5YVdz7-KvUtUkRcHzABPJCYzxFUFrEFOaYRUnUjHFBwYbRQ22wyiDOeQ5K9h0uibBlXd4e7PBFkuXdiwPXAAdeuGBboExD2jPPwnxCT/s1600/Baklava+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4UYJeVzeiF6PsUzTvWAnrcpxbf1XW4JOzpTVEb5YVdz7-KvUtUkRcHzABPJCYzxFUFrEFOaYRUnUjHFBwYbRQ22wyiDOeQ5K9h0uibBlXd4e7PBFkuXdiwPXAAdeuGBboExD2jPPwnxCT/s320/Baklava+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528776432330274" border="0" /></a>4. Preheat the oven to 350F. Grease a rectangular pan with oil.<br />5. Remove the dough from the refrigerator. The dough will be very easy to work. I din have to dust my work pad either. Divide the dough into 4 equal parts. Roll each one into a rectangular shape sheets. Shape it in such as way that it should fix your pan.<br />6. Layer one sheet then spread a small portion of the filling then layer another.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV39qnLXIPN0R1Fg6ZiYKsAC_Om_N9zsTgIqgSsEQoZtCD1YUTP0loSaDrDI6yVFeDO3BBvIYhuXyJ_Tnz-8t0cUYh9444rLyEVBbrPXN-ToZi_WCjwHKOdA-oNdnChk_KaVFBCuTTq85d/s1600/Baklava1+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV39qnLXIPN0R1Fg6ZiYKsAC_Om_N9zsTgIqgSsEQoZtCD1YUTP0loSaDrDI6yVFeDO3BBvIYhuXyJ_Tnz-8t0cUYh9444rLyEVBbrPXN-ToZi_WCjwHKOdA-oNdnChk_KaVFBCuTTq85d/s320/Baklava1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528619309588082" border="0" /></a>7. Repeat until you cover the top with the finally pastry sheet. Cut the baklava into diamond shapes using a knife. Brush this layer with egg yolk.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vtDSfYjVQXSRINaoUlUpSia8lr1jNiF-RajZO_YfUwslje-td8UF5a-_Rq6ENSWLFhahEFYx4ewmRDFcwuPnM1OikMdLX9-UOXw0dd99EJz4Wt_rCIBeTHbyLwHdY6GUDKg9qXWV80Mj/s1600/Baklava3+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4vtDSfYjVQXSRINaoUlUpSia8lr1jNiF-RajZO_YfUwslje-td8UF5a-_Rq6ENSWLFhahEFYx4ewmRDFcwuPnM1OikMdLX9-UOXw0dd99EJz4Wt_rCIBeTHbyLwHdY6GUDKg9qXWV80Mj/s320/Baklava3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528618319397634" border="0" /></a>8.Bake in the oven for about 35-40 minutes or until the top turns golden.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXLiu63fFtvT_5d9-z8vGyFGRIWS3WN-NTT3PWN4h8wHdhP-QpLaOclrOrHPaPkc_ZjzlAV5ZfxK5Y-XVv9DjJXtK_d1YeIiCvWCL1PLVvosSkb6qWvTRmq0F9_QXuuAG5gKyPq1tdf8S/s1600/Baklava4+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTXLiu63fFtvT_5d9-z8vGyFGRIWS3WN-NTT3PWN4h8wHdhP-QpLaOclrOrHPaPkc_ZjzlAV5ZfxK5Y-XVv9DjJXtK_d1YeIiCvWCL1PLVvosSkb6qWvTRmq0F9_QXuuAG5gKyPq1tdf8S/s320/Baklava4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528607857954546" border="0" /></a>9. Meanwhile make the sugar syrup by boiling the water, then add sugar and cook until it dissolves. Then add cinnamon and lemon juice.<br />10. Strain the syrup; arrange a pistachio on each baklava and pour the syrup on top.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnJtP_My9E-QJxY0P5k9FMCde2UQoQCO1mR6sR3Tv-hG2V7ewbNGUp4iGEjcYEAzCpd4xG9QfaQF96hRkhpXudMiuoSDk_EPFxaFKhY-b3khOwDphEgeIzkS9fnDBOAbyERiHPpuh8nWV/s1600/Baklava5+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtnJtP_My9E-QJxY0P5k9FMCde2UQoQCO1mR6sR3Tv-hG2V7ewbNGUp4iGEjcYEAzCpd4xG9QfaQF96hRkhpXudMiuoSDk_EPFxaFKhY-b3khOwDphEgeIzkS9fnDBOAbyERiHPpuh8nWV/s320/Baklava5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528599497045986" border="0" /></a>11. Serve them warm or cold.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMziFrfgWUJqKKL6fd_ALegsCFhHtRuqQhV0GgLAD8iaZjnX7e3M-e0ED7AU1xj3So9i0WLelF_8bjMaVnOjlThs6T7ZceewlZPJMM28Ux-85Yw6Ji0TdhgmBw_rgiXvnkknFekpjI_syJ/s1600/Baklava6+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 236px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMziFrfgWUJqKKL6fd_ALegsCFhHtRuqQhV0GgLAD8iaZjnX7e3M-e0ED7AU1xj3So9i0WLelF_8bjMaVnOjlThs6T7ZceewlZPJMM28Ux-85Yw6Ji0TdhgmBw_rgiXvnkknFekpjI_syJ/s320/Baklava6+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5457528593582067186" border="0" /></a><span style="font-weight: bold;">COOK'S FILES</span><br />--------------------------------------------------------------------------------<br /><span style="font-weight: bold;">THINGS THAT I WOULD CHANGE:</span> I might skip using egg white for the filling and substitue it with 1/2cup honey.<br /><span style="font-weight: bold;">NOTE</span>:Baklava are lot more softer when stored.<br /><span style="font-weight: bold;">VARIATION: </span>I prefer using unbleached flour. But you can use the normal one too.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com18tag:blogger.com,1999:blog-3661821567099641131.post-72464233978741580252010-04-05T19:22:00.000-07:002010-04-05T21:31:55.843-07:00Cauliflower Omelet<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Zlm4cMs47wH-9gtDU6PCuynZOKQ5DkUFhavaXio9lb2gVBAlC3DGlWT3tveAnktA-rZS4PWrBkatTupZ7CnnxGMPrpo3cfE6rc92-dLI_8PBw0Zk_t01BWDJCsTULpKUHmlMPLjqFfbW/s1600/cabbage+omelette.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 281px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4Zlm4cMs47wH-9gtDU6PCuynZOKQ5DkUFhavaXio9lb2gVBAlC3DGlWT3tveAnktA-rZS4PWrBkatTupZ7CnnxGMPrpo3cfE6rc92-dLI_8PBw0Zk_t01BWDJCsTULpKUHmlMPLjqFfbW/s400/cabbage+omelette.jpg" alt="" id="BLOGGER_PHOTO_ID_5456768749642965586" border="0" /></a><div style="text-align: justify;">Wide range of book collections, a coffee shop with good amount of sitting space and wi-fi access. What more you need to spend a silent evening?? A and I have developed an interest in spending most of our Sunday evenings at Borders. Borders a book store with well organized sections of books offers a nice reading space. The cookery section is where I spend most of my time.That is where I came across a book on <a href="http://www.borders.com/online/store/TitleDetail?type=0&catalogId=10001&simple=1&defaultSearchView=List&keyword=Lebanese+Cuisine%3A+More+than+200+Simple%2C+Delicious%2C+Authentic+Rec&LogData=%5Bsearch%3A+38%2Cparse%3A+118%5D&searchData=%7BproductId%3Anull%2Csku%3Anull%2Ctype%3A0%2Csort%3Anull%2CcurrPage%3A1%2CresultsPerPage%3A25%2CsimpleSearch%3Atrue%2Cnavigation%3A0%2CmoreValue%3Anull%2CcoverView%3Afalse%2Curl%3Arpp%3D25%26view%3D2%26all_search%3DLebanese%2BCuisine%253a%2BMore%2Bthan%2B200%2BSimple%252c%2BDelicious%252c%2BAuthentic%2BRec%26type%3D0%26nav%3D0%26simple%3Dtrue%2Cterms%3A%7Ball_search%3DLebanese+Cuisine%3A+More+than+200+Simple%2C+Delicious%2C+Authentic+Rec%7D%7D&storeId=13551&sku=1568581793&ddkey=http:SearchResults">Lebanese Cuisine by Madelain Farah</a>, this is due to my recent interest on Middle Eastern cooking. One of the recipe that interested me in this book was Ijjit Qarnabit otherwise known as Cauliflower Omelet. Cauliflower!! with eggs and milk ??? sounds different. Cauliflower doesn't find its way to my kitchen very often. We both are not a big fan of cauliflower so its often missing from most of our meals. Since its been a while I cooked cauliflower. I decided to try it out. The ingredients suggested were more on the sweet side, personally i did not like the sound of a sweet cauliflower omlette. So I made few changes according to my taste.<br /></div><div style="text-align: justify;">Cauliflower, just like broccoli and cabbage is known for containing nutrients that fights against several diseases. 13C( indole-3-carbinol) present in Cauliflower acts as an anti-estrogen and helps to lower the chances of tumor growth. Vitamin C in cauliflower acts as an antioxidant and helps in keeping the immune system strong. Other benefits would be the fiber and low calories. While buying this flower make sure the tops are white. The best way to consume it is by steaming them by which all the healthy components are intact.<br />However, Cauliflower is considered as a gas-producing food because they are rich in carbohydrates and that causes gas and bloating. So people suffering from bloating,belching or heart burn should avoid this vegetable. As for eggs, which are high in protein and cholesterol. I prefer substituting 1 egg white for every egg yolk because, whites are free from cholesterol and fat. They are loaded with protein. Calorie count of egg white in one large egg is 17. Where as in yolk its 60.<br /></div><br /><span style="font-style: italic;">Preparation time:</span><a style="font-style: italic;" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1X4CXPm-pep6cH1tmHCKjlUtBhOAH9DE8Y7R7fy0fLcoHuFphsDh1x2veCamgfSUKsmUPF1sfqO1_OK9IYRcpp6kvzX5R305AocNGuygTfxqbW0QANn_gKdKhCinl0Y_gJhPaMHp8B7lP/s1600/cabbage+omelette1.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 214px; height: 280px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1X4CXPm-pep6cH1tmHCKjlUtBhOAH9DE8Y7R7fy0fLcoHuFphsDh1x2veCamgfSUKsmUPF1sfqO1_OK9IYRcpp6kvzX5R305AocNGuygTfxqbW0QANn_gKdKhCinl0Y_gJhPaMHp8B7lP/s320/cabbage+omelette1.jpg" alt="" id="BLOGGER_PHOTO_ID_5456771702676443794" border="0" /></a><span style="font-style: italic;"> 15 minutes</span><br /><span style="font-style: italic;">Baking time: 20 minutes</span> <span style="font-style: italic;"><br />Serves: 4</span><br /><br /><span style="font-weight: bold;">Ingredients: </span><br />4 Eggs ( I used 3 whites and 1 yolk)<br />1 cup milk ( I used 2%)<br />required amount of salt<br />2 tsp pepper<br />2 tsp chili paste<br />2 cups cauliflower, cooked<br />1/4 cup parsley,chopped<br />1 cup onions,chopped<br />1 cup carrot, chopped<br />1 cup zucchini or cucumber, chopped<br />2 tbsp butter<br /><br /><br /><span style="font-weight: bold;">Method:</span><br />1. Beat eggs and milk thoroughly.<br />2.Add seasonings, parsley, cooked cauliflower and rest of the vegetables.Mix well.<br />3.Melt margarine in 8" square pan in oven and pour the mixture in the hot pan. The omelet will be 1 inch thick.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2Cm3Hikh9jw2etWgGsc3nsi6OJTTzp8TEk_bNN6cBxf9pnA7nqT_SZqF173HEZPhujlwRcUtbv6dPC-5pIIzY_Gm3rh90XrPc-waQDw3ZDN9hyphenhyphenvxwO2xk22JuhA_WXsUGLulafZXJ9DP/s1600/cabbage+omelette2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho2Cm3Hikh9jw2etWgGsc3nsi6OJTTzp8TEk_bNN6cBxf9pnA7nqT_SZqF173HEZPhujlwRcUtbv6dPC-5pIIzY_Gm3rh90XrPc-waQDw3ZDN9hyphenhyphenvxwO2xk22JuhA_WXsUGLulafZXJ9DP/s320/cabbage+omelette2.jpg" alt="" id="BLOGGER_PHOTO_ID_5456768648360252978" border="0" /></a>4. Bake at 350F for about 20 minutes or until firm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuYmR4eHjdbP8dRxnFesRqRchLYuPnRfFBI-5fE5mmzRxj4FUmvq0Bov8LOZEpmfuZB5t0wzZRa_r8zyh2QnFBMizQlpL5K2wVHRt1ImY8Snbu7ciulAwFA81ld-gOm_I6gULn3MSRi9H/s1600/cabbage+omelette3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguuYmR4eHjdbP8dRxnFesRqRchLYuPnRfFBI-5fE5mmzRxj4FUmvq0Bov8LOZEpmfuZB5t0wzZRa_r8zyh2QnFBMizQlpL5K2wVHRt1ImY8Snbu7ciulAwFA81ld-gOm_I6gULn3MSRi9H/s320/cabbage+omelette3.jpg" alt="" id="BLOGGER_PHOTO_ID_5456768644591158482" border="0" /></a>5.Cut into squares and serve hot with any sauce of your choice.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNV_zKL3EAO6WIw9bqXkAgD9wQWMnbsbk1__nXowmWIHMOAYspucoy-1UJf_NgzvxJ9HhFTTeGDwCj4U-CYNN2RDz0q45egevlVFh3_UF989R2wYOuWEYiW2VuTXLFMsHF_vaRfYNn0Sl7/s1600/cabbage+omelette4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNV_zKL3EAO6WIw9bqXkAgD9wQWMnbsbk1__nXowmWIHMOAYspucoy-1UJf_NgzvxJ9HhFTTeGDwCj4U-CYNN2RDz0q45egevlVFh3_UF989R2wYOuWEYiW2VuTXLFMsHF_vaRfYNn0Sl7/s320/cabbage+omelette4.jpg" alt="" id="BLOGGER_PHOTO_ID_5456768634603817186" border="0" /></a><span style="font-weight: bold;">COOK'S FILE:</span><br />----------------------------------------------------------------------------<br /><span style="font-weight: bold;">NUTRITION FACTS:</span> Per serving: 292 Calories; 22g Fat (65% calories from fat); 11g Protein;15g Carbohydrate; 189mg Cholesterol; 312mg Sodium<br /><span style="font-weight: bold;">NOTE:</span> The omelet crust should turn golden.<br /><br /><span style="font-weight: bold;">ABOUT THE BOOK:</span><br />This book <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.amazon.com/Lebanese-Cuisine-Delicious-Authentic-Recipes/dp/1568581793"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 47px; height: 64px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc-ALAV5cQdyMalb3rizGuCUrQkUysReFIhr3NmFBY6jjlHJn-PlYB_Xq6fEtMoQS-5z_MmD3_roaxLlqC20LLkxaJVKuL_fcVeLtNe-G0f0QaVzmFFaom2IQqohhUONIgoGdoogSC04pJ/s200/Lebanese+Cuisine+by+Madelain+Farah.jpg" alt="" id="BLOGGER_PHOTO_ID_5456843365272877554" border="0" /></a>offers a good amount of Middle Eastern cuisine, such as Arabic Bread, Hummus,Falafel etc. It contains a complete glossary of Arabic terms and suggested menus. All the recipes are well described with simple steps.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com20tag:blogger.com,1999:blog-3661821567099641131.post-8190486307861043092010-04-03T00:10:00.000-07:002010-04-03T09:44:25.529-07:00Sandwich with Avocado<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpzruvS-blcLxz9nB_MqCvgXQm2_QQLmXVj5VcoyYwlyFYuQp4Ea8kBK296SpEf7S7XoT5RiNBCL1tpAS4UHmoXK_gQhHMzO6yXedsU6F3G1FiQRfNdEpnsnrMjI1uTuFdA4VzTA1xQc9/s1600/sandwich5+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 258px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibpzruvS-blcLxz9nB_MqCvgXQm2_QQLmXVj5VcoyYwlyFYuQp4Ea8kBK296SpEf7S7XoT5RiNBCL1tpAS4UHmoXK_gQhHMzO6yXedsU6F3G1FiQRfNdEpnsnrMjI1uTuFdA4VzTA1xQc9/s400/sandwich5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454952150416019922" border="0" /></a>A great snack for long trips. Does not require cooking and takes no time to prepare. A healthy choice by consuming fresh vegetables. There no reason to regret it.<br /><br /><span style="font-weight: bold;">Ingredients: </span><br /><span style="font-weight: bold;">For Avocado spread:</span><br />1 ripe avocado<br />1/4cup mint leaves<br />2 tbsp Greek yogurt<br />salt to taste<br />1 tsp white pepper<br /><span style="font-weight: bold;">For assembling:</span><br />2 sets of sandwich bread<br />1/2 lb deli smoked turkey (anything of your choice)<br />1 lettuce leaves<br />1 tomato, sliced<br />1/4 medium zucchini / cucumber, sliced<br />1/2 cup broccoli sprouts<br />2 tbsp mustard sauce<br /><br /><span style="font-weight: bold;">Method:</span><br />1. For the spread, grind all the ingredients to paste in a food processor.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNb1vJg07A39gmwyGcYNZaFgySpjSvz5_yQ-1nAnlbeFcAwOCCZpLiuiICFxtz39KAlvL6DkrKIUlFRCo57dBHLB11Didfmtq_Ebh9bFU_JRgkA8-bJ946jmx5RdCIymbeLEQrlIyukU0N/s1600/sandwich1+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 266px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNb1vJg07A39gmwyGcYNZaFgySpjSvz5_yQ-1nAnlbeFcAwOCCZpLiuiICFxtz39KAlvL6DkrKIUlFRCo57dBHLB11Didfmtq_Ebh9bFU_JRgkA8-bJ946jmx5RdCIymbeLEQrlIyukU0N/s320/sandwich1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454952087059583714" border="0" /></a>2. Set all the sliced vegetables and sauce ready and stack the bread by applying the avocado spread to the base of the bread.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrAwVailHj7TsiC9abh0jsdCfPHr8xRNDXa5M-X7ogd0U-MUiDWj-rlPKveEh1GcjNazfM3HttPIhQ__qmkrfv6QxgZ9SDeIX2doQ9FemukE4Re5pQG913bbR1Rw_UYsLkXcSv2EyublU/s1600/sandwich2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCrAwVailHj7TsiC9abh0jsdCfPHr8xRNDXa5M-X7ogd0U-MUiDWj-rlPKveEh1GcjNazfM3HttPIhQ__qmkrfv6QxgZ9SDeIX2doQ9FemukE4Re5pQG913bbR1Rw_UYsLkXcSv2EyublU/s320/sandwich2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454952082357180978" border="0" /></a>3. Then arrange lettuce followed by few slices of tomatoes and zucchini, deli, avocado spread again and finally broccoli sprouts.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSw3drlCeQKCcMxhS_c4bJbZ1bwIDWIl2d1rBtaWeb6r8qkzG1OHLKhNk_GM1kqMe0zvUfqSD_yiWhz5Pa679Cp2CkfYsKmvUHu2xswfzfVFLZ09pg7hlCKxZJFDOQFfF4bwBP6iyPHos/s1600/sandwich4+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtSw3drlCeQKCcMxhS_c4bJbZ1bwIDWIl2d1rBtaWeb6r8qkzG1OHLKhNk_GM1kqMe0zvUfqSD_yiWhz5Pa679Cp2CkfYsKmvUHu2xswfzfVFLZ09pg7hlCKxZJFDOQFfF4bwBP6iyPHos/s320/sandwich4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454952077445406242" border="0" /></a><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />----------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">NOTE:</span> You can choose any vegetable of your choice.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com13tag:blogger.com,1999:blog-3661821567099641131.post-38029544802925904262010-04-01T17:56:00.000-07:002010-04-03T09:43:24.157-07:00Hurmasice<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8l1x1WFmWcHlYYYfhG7hMTgAAgyJZh7tEUHDB-0oBv1NEz_8U_4tY5q_Pu8PH2OJo15i4VEyzJDfCfd1P18iOLQZEAMTsYcBIZOkVU1bDSrP1c5QDSkU4cddjXBA6td0fe5BKzS300Pf/s1600/Hurmasice_0044+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 251px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy8l1x1WFmWcHlYYYfhG7hMTgAAgyJZh7tEUHDB-0oBv1NEz_8U_4tY5q_Pu8PH2OJo15i4VEyzJDfCfd1P18iOLQZEAMTsYcBIZOkVU1bDSrP1c5QDSkU4cddjXBA6td0fe5BKzS300Pf/s400/Hurmasice_0044+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454951285022088802" border="0" /></a>Hurmasice a Bosnian dessert, shaped like a rectangular pastry soaked in a sugar syrup. This was the only <a href="http://meddi-meddi.blogspot.com/2008/09/hurmasice.html">recipe</a> I could find online. The pastry batter is suppose to be firm, but mine turned out soft. I baked mine in a 9 inch pan and sliced it after it was baked. A simple recipe with juicy results.<br /></div><br /><span style="font-style: italic;">Preparation time: 15 minutes</span><br /><span style="font-style: italic;">Baking time:20 minutes </span><br /><span style="font-style: italic;">Cooking time:20 minutes </span><br /><span style="font-style: italic;">Makes: 24</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />200gm butter<br />2tbsp granulated sugar<br />200gm (7oz) creme fraiche<br />100ml oil<br />1 egg<br />2cups flour<br />2tsp baking powder<br /><span style="font-weight: bold;">For the syrup:</span><br />1liter water<br />2-3cups sugar<br />1 tsp cardamom powder<br />24 walnuts, for garnish<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Cream the butter and sugar together until light and fluffy.<br />2. Add creme fraiche,oil,egg and mix well.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUI7y1XGTVF8aRoixNp5HxTV4-DE0ozhYUPLudcvAzziOdSCB35aTvPsef-_EQV_sWk-VR6xqT4pkuz8p-rDidw-Fu9kOYtPiTmThgnYqncsBKr5sHHw_RgtdKxDs204HjeusE1rZIfyrz/s1600/Hurmasice_0016+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUI7y1XGTVF8aRoixNp5HxTV4-DE0ozhYUPLudcvAzziOdSCB35aTvPsef-_EQV_sWk-VR6xqT4pkuz8p-rDidw-Fu9kOYtPiTmThgnYqncsBKr5sHHw_RgtdKxDs204HjeusE1rZIfyrz/s320/Hurmasice_0016+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454950967503556354" border="0" /></a>3. Combine the flour and baking powder in a separate bowl. Then add it to the wet mix.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZJoX4o3ePZX-ATluubGIcH8l6L9pmgZTxVEWeCCTbTM11-EmYEckdkL_Ash6_qMrwpyuCGPAa505pqudVvJbuj8EO9UIfXHfzFXa10xvwdQ58K5dRadTrxPtQEPPu4ka5zMu4Hjyb7fr/s1600/Hurmasice_0020+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKZJoX4o3ePZX-ATluubGIcH8l6L9pmgZTxVEWeCCTbTM11-EmYEckdkL_Ash6_qMrwpyuCGPAa505pqudVvJbuj8EO9UIfXHfzFXa10xvwdQ58K5dRadTrxPtQEPPu4ka5zMu4Hjyb7fr/s320/Hurmasice_0020+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454950962419273010" border="0" /></a>4. Pour the batter in a greased 11 inch baking pan. Bake for about 20 minutes at 300F or until it turn golden.<br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQnC8gBLc42ale9V7SwPiqeGek9BMdKgglARkc1c00coDBcle1ecoKhpmFnzSlAFGG_WdD20fgRn7g9_r89qD2H-rkXIjUhLHM5KnfYyHWdBUyjEPFO4j_7dpcZpNjAe3PZXfgyEJiyrh/s1600/Hurmasice_0031+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQnC8gBLc42ale9V7SwPiqeGek9BMdKgglARkc1c00coDBcle1ecoKhpmFnzSlAFGG_WdD20fgRn7g9_r89qD2H-rkXIjUhLHM5KnfYyHWdBUyjEPFO4j_7dpcZpNjAe3PZXfgyEJiyrh/s320/Hurmasice_0031+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454950955500215090" border="0" /></a><span style="font-size:78%;">Hurmasice soaked in sugar syrup (Insert:After baking)</span><br /><br /><div style="text-align: left;">5. Meanwhile for the syrup, heat the water in a pan. Bring it to a boil and add the sugar. Combine until the sugar is well dissolved.<br /></div></div>6. Remove the hurmasice from the oven and like it stand for 15 minutes. Then pour the warm sugar syrup over it. Let them soak in the syrup for atleast 1-2 hrs or overnight.<br />7. Serve them cold along with syrup and top with walnut.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWML4DDXcHO_JsypG-S3kxfLn2lh-LLtuWGf8Necwm_LaWpWHbasV4mV8ER1cLCPuhbpOqkZ2bnzVcDInYzDz0pTi2MJknIOd83Z-53zHiLUl3JFIc2Dl8fLl1NU8jv3JMPqGnPtres1d/s1600/Hurmasice_0009+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWML4DDXcHO_JsypG-S3kxfLn2lh-LLtuWGf8Necwm_LaWpWHbasV4mV8ER1cLCPuhbpOqkZ2bnzVcDInYzDz0pTi2MJknIOd83Z-53zHiLUl3JFIc2Dl8fLl1NU8jv3JMPqGnPtres1d/s320/Hurmasice_0009+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454950954761214322" border="0" /></a><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />-----------------------------------------------------------------------<br /><span style="font-weight: bold;">NOTE: </span>Make the syrup during the baking time. If not make it in advance and get it to a warm temperature. The syrup should be warm while pouring it on top of Hurmasice.<br /><span style="font-weight: bold;">TIP:</span> I prefer overnight in the refrigerator. They will be soaked in the syrup and plump.<br /><span style="font-weight: bold;">GLOSSARY: </span>Creme Fraiche, pronounced as Crem Fresh is a thinner version of sour cream. The closest substitue for 1 cup of creme fraiche would be 1 cup of whipping cream and 3tbsp of buttermilk. Whip both;cover and let it stand over night.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com15tag:blogger.com,1999:blog-3661821567099641131.post-79924561482670984182010-03-31T17:11:00.000-07:002010-04-01T12:52:59.945-07:00Baked Vazhaipoo Vadai<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qGpc6fk3oqxKOSKoR2Umvsg-DYKGh7Pl2-qD1iqf3dHK0XFiPfalmLt9ffRW0-h1hWk0hPZSW1e_wC0qcQFAIUpjjZlUZh223GPMMDR-5kf8bgA0rgnJPiggekaj_7wmBI0DG8hWYNpr/s1600/Banana+flower13+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 278px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9qGpc6fk3oqxKOSKoR2Umvsg-DYKGh7Pl2-qD1iqf3dHK0XFiPfalmLt9ffRW0-h1hWk0hPZSW1e_wC0qcQFAIUpjjZlUZh223GPMMDR-5kf8bgA0rgnJPiggekaj_7wmBI0DG8hWYNpr/s400/Banana+flower13+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454955716737797458" border="0" /></a> Dishes made out of banana flower is famous especially in Southern part of India. Its always better to choose a tender flower. To know if its tender or not, peel one or two bracts and check if the florets are pale pink or white.<br />Banana flower reminds me of artichoke,but the flower bracts are not edible like in artichoke. Its often avoided become of the amount of time spent in cleaning. But today, I was totally skeptical about frying them so I was all set to venture this dish by baking them. Here is my version of vazhaipoo vadi with kaal channa!!<br /></div><br /><span style="font-style: italic;">Preparation time: 45 minutes </span><br /><span style="font-style: italic;">Cooking time: 20 minutes </span><br /><span style="font-style: italic;">Baking time: 15 minutes </span><br /><span style="font-style: italic;">Serves 4</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 medium size banana flower<br />1/4cup buttermilk<br />1 tsp cumin seeds<br />1 tsp fennel seeds<br />2 tsp coriander seeds<br />3 cloves<br />3 cardamom (only the seeds)<br />2 tbsp oil<br />2 green chili<br />1 tbsp garlic chopped<br />1/4 cup coriander leaves<br />1 tsp turmeric powder<br />1 tsp chili powder<br />1 cup black chickpea (kaala channa), cooked and mashed<br />1/4 cup bread crumbs<br /><br /><span style="font-weight: bold;">Preparation:</span><br /><span style="font-weight: bold;">Peeling Banana flower:</span><br />1.Remove the bracts(petals) one at a time.You will find a bunch of florets in between each bract, remove them till you reach the core. You will know its a core when you find it hard to peel.<br />2. Remove the round headed string which is in the middle of each floret and also the small plastic like outer white cover.<br />3. Soak all these florets in a bowl of buttermilk with enough water and chop along with the core into tiny bits.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhim-XvJDI-3VY-z8ncKuvhqO_L6YRuzOwxcUd4hVGWE5Odl02XBBIqguiErFcXGFWmSF-DIHSbvpLJ8auC9qOBK8WCo1BO3Ybwb6u2xX-tTga8A3fhEghv8GatOE-UeabRrqNcfVvplItJ/s1600/Banana+flower-2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhim-XvJDI-3VY-z8ncKuvhqO_L6YRuzOwxcUd4hVGWE5Odl02XBBIqguiErFcXGFWmSF-DIHSbvpLJ8auC9qOBK8WCo1BO3Ybwb6u2xX-tTga8A3fhEghv8GatOE-UeabRrqNcfVvplItJ/s320/Banana+flower-2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454955657701458082" border="0" /></a><span style="font-weight: bold;">For the masala:</span><br />1. Dry fry cumin seeds,fennel seeds,coriander seeds,clove and cardamom for 2-3 minutes .<br />2. Grind green chili,garlic,coriander leaves and the fried ingredients with little water to paste.<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Heat oil in a wok and add chopped banana flower mix. Cook for about 10-15 minutes along with turmeric powder and chili powder.<br />2. Add the masala paste and cook for 5 minutes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_tWowaoddyhpXDD-gKKjhywey6hBo3hQGCpPIpYUcwrbCFifYMQXHfznrM_GaJLarVUnNtMESp0uCDxLVGbaCIJOijoif_VVsAYMGqrDUkvyB56lPoWFG4GYd1ss31J2rUlD9aL-i_Qp/s1600/Banana+flower4+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 206px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB_tWowaoddyhpXDD-gKKjhywey6hBo3hQGCpPIpYUcwrbCFifYMQXHfznrM_GaJLarVUnNtMESp0uCDxLVGbaCIJOijoif_VVsAYMGqrDUkvyB56lPoWFG4GYd1ss31J2rUlD9aL-i_Qp/s320/Banana+flower4+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454955592205995746" border="0" /></a>3.Add cooked kaala channa and cook for another 5 minutes and turn off the heat. The batter should be thick enough to shape them.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlKkU0mesNSWYWphV2H5hIv7-mZjX-v2_ag5zeH5palliV9Hne34gSvrJquiQZTVAhHOPTO1iNnwdWtTmhmMdrPBxxmlv2bIjVUSZyRfmcMORB6aD8_4mV9ME7kGdXkahaIEmwIu7_TBy/s1600/Banana+flower5+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTlKkU0mesNSWYWphV2H5hIv7-mZjX-v2_ag5zeH5palliV9Hne34gSvrJquiQZTVAhHOPTO1iNnwdWtTmhmMdrPBxxmlv2bIjVUSZyRfmcMORB6aD8_4mV9ME7kGdXkahaIEmwIu7_TBy/s320/Banana+flower5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454955583518819330" border="0" /></a>4. Divide the batter into equal medium size balls. Flatten each ball in between your palm and coat it with bread crumbs.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xa_iTg5yM_wxY_fknIzOWr0l6NT5jWG_TdA1utTmmtLS2D-MjPgCCot36Mndit78nVzMP5BTZaqti8D8iSga3IfDNZuDDIgG98XuJGcwYY8t9HXCcc29TJduypuKFdNWGuzZP5W9ahy0/s1600/Banana+flower9+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xa_iTg5yM_wxY_fknIzOWr0l6NT5jWG_TdA1utTmmtLS2D-MjPgCCot36Mndit78nVzMP5BTZaqti8D8iSga3IfDNZuDDIgG98XuJGcwYY8t9HXCcc29TJduypuKFdNWGuzZP5W9ahy0/s320/Banana+flower9+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454955575388594146" border="0" /></a>5. Bake them for 10 minutes and broil for 5 minutes at 350F.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDzqIBFfqJVzP8tZQwlmsZ-bts3JFXe9VABrR8fH4hp7BrjJShmc428ebfPwzNKjd1Yc1nw_9dcx4iZ70_AnLm8tStjcTAZg5VfrUzzqv7sBWpLeCtI2X6M9mMBc6nAJi_Q4_6CxNhvMq/s1600/Banana+flower10+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDzqIBFfqJVzP8tZQwlmsZ-bts3JFXe9VABrR8fH4hp7BrjJShmc428ebfPwzNKjd1Yc1nw_9dcx4iZ70_AnLm8tStjcTAZg5VfrUzzqv7sBWpLeCtI2X6M9mMBc6nAJi_Q4_6CxNhvMq/s320/Banana+flower10+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454955568822789122" border="0" /></a>6. Serve hot with mint or coconut chutney.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZRB3ZYU2YxeYDdCnNOsxXdbJRMDTecZ3xm6k8__dwRazwYkyQm6nolT8gSuQNuqxAoq93Gkl9t9sfLFgfRgwbKdfHPQhrmxJiUND06wlJfBT0ufBnP5ky-1kYQNuZbIwUnzUiLq8HVe7/s1600/Banana+flower12+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJZRB3ZYU2YxeYDdCnNOsxXdbJRMDTecZ3xm6k8__dwRazwYkyQm6nolT8gSuQNuqxAoq93Gkl9t9sfLFgfRgwbKdfHPQhrmxJiUND06wlJfBT0ufBnP5ky-1kYQNuZbIwUnzUiLq8HVe7/s320/Banana+flower12+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454955566254521970" border="0" /></a><span style="font-weight: bold;">COOK'S FILE:</span><br />---------------------------------------------------------------------------------<br /><span style="font-weight: bold;">VARIATION:</span> You can substitute kaal channa with any other dal too.<br /><span style="font-weight: bold;">NOTE:</span> Your fingers will turn dark while peeling the banana flower. Apply oil and wash the hands with soap after you are done chopped them.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com27tag:blogger.com,1999:blog-3661821567099641131.post-5938306738277713112010-03-30T14:16:00.001-07:002010-03-30T16:24:43.119-07:00Rajma Masala<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcFBoOeVubVS4tvtzr1ysIkHvLVb5mjto9v0987jn7KGtxb_r_MTu9SQjK73qZ_AXMSnIhJohqsg4o469OPEQmRwvCJjx-lD4DrW7-WztX3nJ_BEoDdT-WDGIgQNkDu5KF6tZ5vqTBRhA/s1600/Rajama3+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 267px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTcFBoOeVubVS4tvtzr1ysIkHvLVb5mjto9v0987jn7KGtxb_r_MTu9SQjK73qZ_AXMSnIhJohqsg4o469OPEQmRwvCJjx-lD4DrW7-WztX3nJ_BEoDdT-WDGIgQNkDu5KF6tZ5vqTBRhA/s400/Rajama3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454539216839686514" border="0" /></a>Rajma curry is a popular dish in Northern part of India especially Punjab. However it is not of Indian origin. It is native to Central Mexico and sailors carried these beans to Africa and Asia. These beans are high in protein and was a staple food of the tribes. They are also valuable source of minerals like iron.<br />Soaking the beans overnight is an healthy practice because it destroys lectin,a toxin and gives a buttery texture when pressure cooked. A thick and a dark gravy with perfectly cooked red beans will be an all time hit with chappati or steamed rice.<br /><span style="font-style: italic;"></span></div><span style="font-style: italic;"><br />Preparation time:15 minutes</span><br /><span style="font-style: italic;">Cooking time: 30 minutes</span><br /><span style="font-style: italic;">Serves 4</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 cup kidney beans, soaked in water over night<br />1/4 tsp turmeric powder<br />1/4 tsp cumin seeds<br />1/2 tsp fennel seeds<br />1'inch cardamom<br />3 cloves<br />3 cinnamon pods<br />1 tbsp oil<br />1/4 tsp cumin seeds<br />1 bay leaf<br />1 tbsp ginger,crushed<br />1/2 cup onions<br />1 cup tomato puree<br />1/2 tsp chili powder<br />salt to taste<br />1 tbsp butter<br />1/4 cup coriander leaves for garnish<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Pressure cook the kidney beans along with 3 cups of water,turmeric and a pinch of salt for 3 whistles. It should be tender such that you will be able to mash it with a spoon.<br />2. Dry fry cumin seeds,fennel seeds, cardamom, clove and cinnamon pods for about 3 minutes. Grind it to powder.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiA8OxpzsustwBjco9YPoMuDzvm46BfYmFpyADJiNkEIpm6P8cl6COrSBpqZxCkDOhxJDUTE8p6MImEjYlOsRf_e54cZMxHvjXBhE52xSeYsoi-y1TTQyf5VTOi-UujrcJ6S2DlU_83GMH/s1600/Rajama+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiA8OxpzsustwBjco9YPoMuDzvm46BfYmFpyADJiNkEIpm6P8cl6COrSBpqZxCkDOhxJDUTE8p6MImEjYlOsRf_e54cZMxHvjXBhE52xSeYsoi-y1TTQyf5VTOi-UujrcJ6S2DlU_83GMH/s400/Rajama+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454539210151634210" border="0" /></a>3. In a wok heat oil and add cumin seeds and bay leaf. Saute for 2 minutes and add ginger and 1/4 cup of chopped onions. Fry till they turn golden. Don't over cook.<br />4. Then add tomato puree,chili powder and the grind powder. Cook till oil separates. This will take about 15-20 minutes on medium heat.<br />5. Add the cooked kidney beans along with 2 cup of water fin which it was cooked. Mash some rajma in the wok.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYkxItv1iAJMNWb89KNmO4rca_JktvlLn1WqSEydjepEOsvc820FgjNKgTPXWPX5CbvLvO7jqWiUC8NGnkrJo1uPVhrvPbGWuVkuHVFFE8b5VlzalCXBgNNpLmrPXkDKWSwKm12zws07I/s1600/Rajama1+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYkxItv1iAJMNWb89KNmO4rca_JktvlLn1WqSEydjepEOsvc820FgjNKgTPXWPX5CbvLvO7jqWiUC8NGnkrJo1uPVhrvPbGWuVkuHVFFE8b5VlzalCXBgNNpLmrPXkDKWSwKm12zws07I/s400/Rajama1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454539207444744418" border="0" /></a>6. Cook for about 5 minutes. Turn off the heat and add butter.<br />7. Garnish with the rest of the chopped onions and coriander leaves.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjne2lkyluVf09MIKxXbtTOMWgrGuB0w6q2kjrrKosDzP9hBgsLh14Qka_vHdIoDadxCCM-ETarENdptfBTWZLqbcnyk2vsV0JZdoAKgN6F-preMqv6cpZZbRvDEijWOwJlLfK-vFVmSFGo/s1600/Rajama2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjne2lkyluVf09MIKxXbtTOMWgrGuB0w6q2kjrrKosDzP9hBgsLh14Qka_vHdIoDadxCCM-ETarENdptfBTWZLqbcnyk2vsV0JZdoAKgN6F-preMqv6cpZZbRvDEijWOwJlLfK-vFVmSFGo/s400/Rajama2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5454539204532414850" border="0" /></a>8. Serve along with Chappati or Jeera Rice.<br /><br /><span style="font-weight: bold;">COOK'S FILE</span><br />-------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">NOTE1:</span> I prefer to grind my spices to powder. If you don't, then skip the grinding part.<br /><span style="font-weight: bold;">NOTE2:</span> Rinse the rajma couple of times before soaking over night.<br /><span style="font-weight: bold;">VARIATION:</span> You can always substitute canned beans if you don't have the dry beans.<br /><span style="font-weight: bold;">HINT:</span> Adding butter just before serving wont hurt. It gives a wonderful aroma to the curry.<br /><span style="font-size:78%;"><a href="http://www.hindu.com/mp/2003/09/22/stories/2003092200470400.htm"><br /></a></span>Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com17tag:blogger.com,1999:blog-3661821567099641131.post-60025591389076252902010-03-28T17:33:00.000-07:002010-03-28T21:04:39.785-07:00Ridge Gourd Chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WD4d3Piycg3udHiewKRwCnGN-Nwy1qHXhqM1jhGpNj_LObfqThz6jLC5OVG7Yme7gTnmxb5n3mOdfUQQ6xoAx0Y04jaI2bA9Y2efo3w5A8I4y0C2dtJai7HdRwjMD931MYwJIJyTPooV/s1600-h/Ridge+gourd_0013+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 206px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3WD4d3Piycg3udHiewKRwCnGN-Nwy1qHXhqM1jhGpNj_LObfqThz6jLC5OVG7Yme7gTnmxb5n3mOdfUQQ6xoAx0Y04jaI2bA9Y2efo3w5A8I4y0C2dtJai7HdRwjMD931MYwJIJyTPooV/s320/Ridge+gourd_0013+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5447925707934532274" border="0" /></a><span style="font-weight: bold;font-family:Verdana,Arial,Helvetica,sans-serif;" >Ingredients:</span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;"><br /></span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">2 tsp coriander seeds</span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;"><br /></span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">1/4 cup shallot, chopped<br /></span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">3 green chillies, chopped</span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;"><br /></span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">2 cups tender ridge gourd, peeled and chopped </span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;"></span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;"><br /></span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">1 tbsp tamarind paste </span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;"><br />Salt to taste<br /><br /><span style="font-weight: bold;">For tempering:</span><br />2 tbsp oil<br /></span><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">1 tsp Urad dal</span><br /><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">1 tsp mustard seeds<br />5 curry leaves<br />1 red chilli<br /><br /><span style="font-weight: bold;">Method:</span><br />1.Heat oil in a pan and add coriander seeds, shallots,chillies and ridge gourd. Fry until they are cooked. It takes about 5 to 10 minutes.<br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrygzl5JPiDnl3WbHl_frrHgFJGNNlx-kZUd2JgjlNMJK1BPYQah0yExPje7OCyjUrXftc31CQ981n8La530gqvOHCJCJCaH5RVCW4X7ebF9PEo4e9ukXASa4zyhoaWhCNr6oxCEFbO3q/s1600-h/Ridge+gourd_0003+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrygzl5JPiDnl3WbHl_frrHgFJGNNlx-kZUd2JgjlNMJK1BPYQah0yExPje7OCyjUrXftc31CQ981n8La530gqvOHCJCJCaH5RVCW4X7ebF9PEo4e9ukXASa4zyhoaWhCNr6oxCEFbO3q/s320/Ridge+gourd_0003+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5447925639898755442" border="0" /></a><span style="font-family:Verdana,Arial,Helvetica,sans-serif;">2. After its cooled, grind to paste.<br />3. For tempering, heat oil in a small pan and once its warm add all the tempering ingredients and garnish over the chutney. Serve as a side dish for idly, dosa or even steamed rice. </span>Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com14tag:blogger.com,1999:blog-3661821567099641131.post-38649306752602555062010-03-27T10:07:00.000-07:002010-03-28T10:13:43.019-07:00Chocolate treats<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0N6ZwDPNtv9TvVKCpcIf00itrdgHJ0xIT6r46WkXcqqrK5FUOlsnBglxT1ghzXryh2-5rbAq4S7dANcB3qPcVGtu2FibzztgrLZMoUjmcqDKIjhcuY4_WBVhnn_zECbJaDtXKwy-ADBFm/s1600-h/chocolate_0029+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0N6ZwDPNtv9TvVKCpcIf00itrdgHJ0xIT6r46WkXcqqrK5FUOlsnBglxT1ghzXryh2-5rbAq4S7dANcB3qPcVGtu2FibzztgrLZMoUjmcqDKIjhcuY4_WBVhnn_zECbJaDtXKwy-ADBFm/s320/chocolate_0029+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5449740460856807794" border="0" /></a><span>What do you do with leftover chocolate frosting? Chocolate treats of course !!</span><span style="font-weight: bold;"> </span><span>This was made out of the remaining frosting that I made for my <a href="http://pedhakka.blogspot.com/2010/03/chocolate-cake-with-strawberry-filling.html">Chocolate cake</a>. </span><span style="font-weight: bold;"><span style="font-weight: bold;"></span><br /><br />Ingredients:</span><br />3oz bittersweet chocolate<br />4tbsp butter softened<br />3 tbsp confectioners sugar<br />1 tbsp marsala<br />15-20 whole pistachios<br />1/4 cup coconut powder<br /><br /><span style="font-weight: bold;">Method:</span><br />1.Melt the chocolate over a double boiler of barely simmering water.<br />2.Beat butter and sugar in a medium sized bowl at a medium speed until creamy.<br />3.Add the melted chocolate;mix until glossy and smooth.Set aside to cool.<br />4.Make mini chocolate balls with the chocolate-mix with 1 pistachio. Let it dry for 5-10 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixH4ieJ2eEBaR6mbwyhyphenhyphen7wJfFSiONnT9honoPaTSTDJMb8RCpoCGH5u4ln2uC0xIbtow2n-b0pH2sOPXmB8gHlCSJC-Pk-87zPh_LwCZsSHRQdtvSqpQqsTlIr4Bhu89hn8xGXX0hcb1J-/s1600-h/chocolate_0010+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 204px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixH4ieJ2eEBaR6mbwyhyphenhyphen7wJfFSiONnT9honoPaTSTDJMb8RCpoCGH5u4ln2uC0xIbtow2n-b0pH2sOPXmB8gHlCSJC-Pk-87zPh_LwCZsSHRQdtvSqpQqsTlIr4Bhu89hn8xGXX0hcb1J-/s320/chocolate_0010+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5449740411135897490" border="0" /></a>5.Roll the chocolate over the coconut powder and places it on a baking paper.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUNcw8-36wMzlDm0d3b1DfBV5ByJc2RuZiTvbHzMg37NJTW9bW7B7C_zjrJX2_EpkVMjwXvUfSUry8ucAN7NGjwAX5YcMlAAc1S_4qqPhLGwrcrzO_0mIMNDpYv9u4dE1isdbWc6sM5DE/s1600-h/chocolate_0013+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 192px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiUNcw8-36wMzlDm0d3b1DfBV5ByJc2RuZiTvbHzMg37NJTW9bW7B7C_zjrJX2_EpkVMjwXvUfSUry8ucAN7NGjwAX5YcMlAAc1S_4qqPhLGwrcrzO_0mIMNDpYv9u4dE1isdbWc6sM5DE/s320/chocolate_0013+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5449740349942262818" border="0" /></a><br />6.Store it in a sealed container.<br /><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />-------------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT:</span> Work with dry hands.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com5tag:blogger.com,1999:blog-3661821567099641131.post-75603474272416124212010-03-26T14:07:00.001-07:002010-03-26T21:11:59.093-07:00Chicken Chalna<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS9-J9yQjLf3lIuEPAUUVGT2oV4kltHUNW0e0cX286s_Ep9T5MVbpf8xqZpvoUUDbXQo8oib92Sss990pkAXAM2_loRh3jf_GJmFf5dSxH2XV9zauXfBSemnRKKxx72tvXQdtSChz2Xpr/s1600/Chicken+chalana_0062+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 214px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDS9-J9yQjLf3lIuEPAUUVGT2oV4kltHUNW0e0cX286s_Ep9T5MVbpf8xqZpvoUUDbXQo8oib92Sss990pkAXAM2_loRh3jf_GJmFf5dSxH2XV9zauXfBSemnRKKxx72tvXQdtSChz2Xpr/s320/Chicken+chalana_0062+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5453052426877166706" border="0" /></a>This dish needs no introduction. Its a watery gravy which can also be made out of left over cooked chicken. It is often served as a side dish with Parotta,Kal dosa or Briyani. Its famous all over Tamil Nadu. This dish is mostly prepared with chicken or mutton. Its very simple and made fast with pressure cooker. I like to prepare the masala just before cooking so that it gives a fresh flavor. Alternate it with vegetables like carrot,peas for veggie version. I love the aroma of chalna, especially when you dip every piece of parotta in the thin gravy. Its a sure spicy delight !!!!<br /><br /></div><span style="font-style: italic;">Preparation time: 15 minutes</span> <span style="font-style: italic;"><br />Cooking time:15 minutes</span> <span style="font-style: italic;"><br />Serves:4</span><br /><br /><span style="font-weight: bold;">Ingredients:</span> <span style="font-weight: bold;">For marinate:</span><br />1/2 lb chicken pieces, cut 1" thick ( I used chicken thighs)<br />1 tsp chili powder<br />1/4 tsp turmeric powder<br />1/4 tsp salt<br /><span style="font-weight: bold;">For Masala powder:</span><br />1 tsp peppercorns<br />1 tsp fennel seeds<br />1 tsp cumin seeds<br />1/2 inch Cinnamon stick<br />1 tsp coriander seeds<br />4 red chillies<br /><span style="font-weight: bold;">For Gravy:</span><br />5 tbsp oil<br />3 cloves garlic<br />1/2 inch ginger<br />1/2 cup onion,chopped<br />1 tomato, chopped<br />1/2 cup coconut<br />1/4 cup coriander leaves<br /><br /><span style="font-weight: bold;">Method:</span><br /><div style="text-align: left;">1. Marinate the chicken along with the spices mentioned 30 minutes before cooking.<br />2. Dry roast peppercorns, fennel seeds, cumin seeds, chilies, cinnamon, coriander seeds in a pan and grind it to powder. Remove from the pan and set aside.<br />3. Dry roast coconut pieces in the same pan and grind it to paste along with some water and set aside.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoUUWw59VTozpUcpRD-tVt4x0_mPjF4TZYWe2ZC2f53KxKU1cJZs_KbYZYQzUOQUsOLRnuFjVkKyHTtTYXXiDffGyifubGXKN2pKHD79v3-IkxGelhAeo7Hhv2pYzuM1Uv9J6jQMQu_C9/s1600/Chicken+chalana_0046+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoUUWw59VTozpUcpRD-tVt4x0_mPjF4TZYWe2ZC2f53KxKU1cJZs_KbYZYQzUOQUsOLRnuFjVkKyHTtTYXXiDffGyifubGXKN2pKHD79v3-IkxGelhAeo7Hhv2pYzuM1Uv9J6jQMQu_C9/s320/Chicken+chalana_0046+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5453052424007633202" border="0" /></a>4. Heat the same pan with oil and fry onion,garlic and ginger until they turn golden. Then add chopped tomatoes fry for 2-3 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw05a1Jatsp2m8pHTd9bgEznXewpFioXo_U33bdUDlD1rVGrXd2e-wUgySS_64_a2O2sBfMlo9Z39BR0CD89fh00DCT-kDGUiTBHHsCZ_Fp1h6ZTcAMDj1oqyU-Ew8vknDVQRD-vO6s8M/s1600/Chicken+chalana_0049+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw05a1Jatsp2m8pHTd9bgEznXewpFioXo_U33bdUDlD1rVGrXd2e-wUgySS_64_a2O2sBfMlo9Z39BR0CD89fh00DCT-kDGUiTBHHsCZ_Fp1h6ZTcAMDj1oqyU-Ew8vknDVQRD-vO6s8M/s320/Chicken+chalana_0049+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5453052413136985842" border="0" /></a>5. Add the masala powder, coconut paste and salt if required. Transfer this mixture to a cooker along with 1-2 cups of water and pressure cook for 1 whistle. Finally add coriander leaves for garnish. Serve hot with parotta,idly or dosa.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZn1aF2vCJmWgOQGV56Ao8pSPc9Aj9NfxWnsK3bP5sH77gi_0aPV2ajTVgxuouTcazb-lSYn6GQR2gGbjhVTvugKKKD7QCjk0OQP79kVfbGFTK8_prThjK0GJGLC-YjT1HhHQaMIxCB5X/s1600/Chicken+chalana_0058+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpZn1aF2vCJmWgOQGV56Ao8pSPc9Aj9NfxWnsK3bP5sH77gi_0aPV2ajTVgxuouTcazb-lSYn6GQR2gGbjhVTvugKKKD7QCjk0OQP79kVfbGFTK8_prThjK0GJGLC-YjT1HhHQaMIxCB5X/s320/Chicken+chalana_0058+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5453052408177991858" border="0" /></a><span style="font-weight: bold;">COOK'S FILE:</span><br />----------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT: </span>If you don't like to transfer to a cooker in the middle. Start cooking in a cooker from first.<br /><span style="font-weight: bold;">NOTE:</span> Pressure cooking this dish is the easy and fast way. The gravy will retain its flavor and watery consistence.<br /><span style="font-weight: bold;">VARIATION:</span> Substitute vegetables like carrot,peas instead of chicken for vegetarian version.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com4tag:blogger.com,1999:blog-3661821567099641131.post-35918672561542147442010-03-25T18:01:00.001-07:002010-03-25T22:25:29.595-07:00Andhra Style Fish Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDqsZSPEW2ZWmIbf-Xh-dTMsy9CQhIsjDDQCfm107-C9_Mt9Z5N1y0mjSnPYesfc6WwJVa9ewq-9HaLsSiIP2JyEnEXYViKeeiz2e9-tlxoxuBMQnv0YIV6crUuabz9uGmWIsRi0Ou6Nu/s1600-h/fish+pulusu5+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPDqsZSPEW2ZWmIbf-Xh-dTMsy9CQhIsjDDQCfm107-C9_Mt9Z5N1y0mjSnPYesfc6WwJVa9ewq-9HaLsSiIP2JyEnEXYViKeeiz2e9-tlxoxuBMQnv0YIV6crUuabz9uGmWIsRi0Ou6Nu/s320/fish+pulusu5+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450065581196208594" border="0" /></a><span style="font-weight: bold;">Ingredients:</span><br />1 lb fish, cleaned and cut into slices<br />1 tsp chili powder<br />1/4 tsp turmeric powder<br />salt to taste<br />1/4 cup oil<br />12 curry leaves<br />1/4 cup coriander leaves,chopped<br />1 tbsp fresh garlic,chopped<br />2 inch fresh ginger,chopped<br />1 onion,chopped<br />2 cardamom pods<br />2 cloves<br />1 tbsp coriander seeds<br />4 tbsp tamarind extract<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Mix chili powder, turmeric powder and salt. Add this mixture to the fish and keep it aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJfUvQj7cRXNqhEKfRPvk5q50exvbmbsbwUgx5tSXy7f7PtcqFI_lquvp2vYBi2BUQCA38ttJZrvGunDYa27gK0cJDlImf0GwQXPOo-bpx3-O9pHTDXK0hzu6pfI_Tz1cJ-gr2tiFpuHS/s1600-h/fish+pulusu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 221px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbJfUvQj7cRXNqhEKfRPvk5q50exvbmbsbwUgx5tSXy7f7PtcqFI_lquvp2vYBi2BUQCA38ttJZrvGunDYa27gK0cJDlImf0GwQXPOo-bpx3-O9pHTDXK0hzu6pfI_Tz1cJ-gr2tiFpuHS/s320/fish+pulusu.jpg" alt="" id="BLOGGER_PHOTO_ID_5450065518846485538" border="0" /></a>2. Heat oil in a skillet on a medium heat. Add curry leaves and coriander leaves and fry for 2 minutes. Add fish pieces and fry for 5-10 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTEnN78zPU8OxFZEHWDCWnXbNaJvr0jmAopjWh9BQ5y7Mw55iPUIqMdZ7SXQYncacQKIHvZHm-jVtGYv8DoZ9kaucfodP4boze2w45h565UVSRdoLhwmO0TCqOhdC2PlNspLBPhqUO729/s1600-h/fish+pulusu1+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizTEnN78zPU8OxFZEHWDCWnXbNaJvr0jmAopjWh9BQ5y7Mw55iPUIqMdZ7SXQYncacQKIHvZHm-jVtGYv8DoZ9kaucfodP4boze2w45h565UVSRdoLhwmO0TCqOhdC2PlNspLBPhqUO729/s320/fish+pulusu1+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450065443687116290" border="0" /></a>3.Cook on both sides. Remove and keep it aside.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbVjbfhEI4ZlFUq77wEPaQWgHjOQgImK7xnQF_sXwB7zSCxhWczo_-cwdCxxUn8SaI0C71ZS7Xlqjo8aNuaYOIpnTzb6xoYVsp7UhHWf3mhzJoy6uzv2ehGB-GyQxpqZ_7QTgD2-0wN3d/s1600-h/fish+pulusu2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 209px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDbVjbfhEI4ZlFUq77wEPaQWgHjOQgImK7xnQF_sXwB7zSCxhWczo_-cwdCxxUn8SaI0C71ZS7Xlqjo8aNuaYOIpnTzb6xoYVsp7UhHWf3mhzJoy6uzv2ehGB-GyQxpqZ_7QTgD2-0wN3d/s320/fish+pulusu2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450065382472737730" border="0" /></a>4.Grind onion, garlic,ginger,cardamom pods,clove,coriander seeds to paste.<br />5. Add the grind paste in the same wok used for frying fish. Cook for 5-10 minutes or until oil separates.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqzsPlk_ZxiYA2o4tvu1lEQUPlCnMrEQVRgm8z0v_qDFjfe-q3AA-2OKGPWL7k1ivwPxpjpOrA-ruI_UYmMY4GCji6TSHMKL7yNZPK2pt3LkfU_7K1Vbu0L9j7_z-mQUJU01xj4rxJ6zN/s1600-h/fish+pulusu3+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigqzsPlk_ZxiYA2o4tvu1lEQUPlCnMrEQVRgm8z0v_qDFjfe-q3AA-2OKGPWL7k1ivwPxpjpOrA-ruI_UYmMY4GCji6TSHMKL7yNZPK2pt3LkfU_7K1Vbu0L9j7_z-mQUJU01xj4rxJ6zN/s320/fish+pulusu3+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450065318691273762" border="0" /></a>6. Add tamarind extract and 1 cup of water. Let it come to a boil, then reduce the heat and cook until the sauce thickens.<br />7. Arrange the fish in a serving bowl and pour this sauce on top. Serve hot with white rice.<br /><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">NOTE:</span> Avoid breaking the fish while frying. Don't flip frequently.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com8tag:blogger.com,1999:blog-3661821567099641131.post-63202819549578149192010-03-23T20:08:00.001-07:002010-03-23T22:19:49.721-07:00Wheat flour cookies<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTN8jjWhq1lyu4LjoBHItCLfUc8-35XMdGKcdWEg2Pl5vq5mPkpk9_IByD3GxIpFD5PjddDD6F6sJaqU_tW3Nte33n-96X1Qa3lxGdt6RZcY08u4YNe_7NX_y63GAQR1edY9qBlZPcWPY/s1600-h/Cookies_0068+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 226px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxTN8jjWhq1lyu4LjoBHItCLfUc8-35XMdGKcdWEg2Pl5vq5mPkpk9_IByD3GxIpFD5PjddDD6F6sJaqU_tW3Nte33n-96X1Qa3lxGdt6RZcY08u4YNe_7NX_y63GAQR1edY9qBlZPcWPY/s320/Cookies_0068+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5452032312414823778" border="0" /></a>Whole wheat flour is different from plain flour. They are high in protein content and there is 14grams of fiber in every 1 cup of whole wheat flour. We can substitute whole wheat flour for 1/4 to 1/3 of all-purpose flour in recipes like cookies, muffins, pancakes where usually all purpose flour is used. By replacing the wheat flour the original taste is not affected and at the same time we are benefited with increased fiber, vitamins and minerals.<br /></div><br /><span style="font-style: italic;">Preparation time: 10 minutes</span><br /><span style="font-style: italic;">Baking time:20 minutes</span> <span style="font-style: italic;"><br />Makes: 36 cookies</span><br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1 cup whole wheat flour<br />1/4 cup granulated sugar<br />1/4 cup brown sugar<br />1/4 tsp salt<br />1/4 cup sliced almonds and cranberries<br />1/2 tsp cardamom powder<br />1/2 cup unsalted butter<br />2 tbsp milk<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Pre heat the oven to 360F. In a bowl, mix all the dry ingredients and add almond,cranberries and butter.<br />2. When you get a crumble texture, add milk and to make a soft dough.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJfxhkyxLXa0SZ0sSwweTtJBoyed0xATaUBqEMx_ShNfCOUPrnAdQZxvNWLmIIeIxPCYRDhtLAtakBKyGOqbymluK5BWIdCT-VTlUGA7sJNzRUehkYJ7p06ntJH8y9XobNkiKM0LSqcXv/s1600-h/Cookies_0035-2+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEJfxhkyxLXa0SZ0sSwweTtJBoyed0xATaUBqEMx_ShNfCOUPrnAdQZxvNWLmIIeIxPCYRDhtLAtakBKyGOqbymluK5BWIdCT-VTlUGA7sJNzRUehkYJ7p06ntJH8y9XobNkiKM0LSqcXv/s320/Cookies_0035-2+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5452032306056636370" border="0" /></a>3. Make mable size balls and press slightly in between your palm.<br />4. Place them on an ungreased cookie sheet about inch a part.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTthC2YRTUeWMO15yPmEFnaRdbAjrtcfydRxpPVl2OGDqzk-VsWK4prD0mKovIKFoxa5QdgkGtdk0LaWNa_rRDC7X0Niz-2l4hdpIhwFMAp__Nho72zo7blSnQQad4jZdaRK_qqnA46-h/s1600-h/Cookies_0046+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsTthC2YRTUeWMO15yPmEFnaRdbAjrtcfydRxpPVl2OGDqzk-VsWK4prD0mKovIKFoxa5QdgkGtdk0LaWNa_rRDC7X0Niz-2l4hdpIhwFMAp__Nho72zo7blSnQQad4jZdaRK_qqnA46-h/s320/Cookies_0046+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5452032304191405394" border="0" /></a>5. Bake the cookies for about 20 minutes or until golden brown.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2be7bXO_4Z2JU9ejCbn-DsHZ-zOupYn4GNh786o80EiYvbxaf2RLyJXGCcGg6V0W416K3KFheo1zC1objwmCF6JnWqlZEYtARMOH-aPWcrglysU1qaAuxaZD5r7TkLiWhOg2iC22QPKS1/s1600-h/Cookies_0049+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 201px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2be7bXO_4Z2JU9ejCbn-DsHZ-zOupYn4GNh786o80EiYvbxaf2RLyJXGCcGg6V0W416K3KFheo1zC1objwmCF6JnWqlZEYtARMOH-aPWcrglysU1qaAuxaZD5r7TkLiWhOg2iC22QPKS1/s320/Cookies_0049+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5452032286064104178" border="0" /></a>6. Remove from the oven and let it rest for 5-10 minutes before storing in the jar.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcZ8_JU_8rEpXynB_zikW7PNxQ4y8FHq9z8kXbNd93KXQAowE6S97B7Qe8kyFswGW6QK3puOCXK4wGnp1ynEwlLWbFS0z2iBMd0qz-pByPVpgE6-9AZAiecrHwmPfW_-9ihrCvnC_2zEU/s1600-h/Cookies_0066+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNcZ8_JU_8rEpXynB_zikW7PNxQ4y8FHq9z8kXbNd93KXQAowE6S97B7Qe8kyFswGW6QK3puOCXK4wGnp1ynEwlLWbFS0z2iBMd0qz-pByPVpgE6-9AZAiecrHwmPfW_-9ihrCvnC_2zEU/s320/Cookies_0066+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5452032281724714898" border="0" /></a><span style="font-weight: bold;">COOK'S FILE</span><br />-----------------------------------------------------------------------------------<br /><span style="font-weight: bold;">VARIATION:</span> Use any nuts or dry fruits of your choice.<br /><span style="font-weight: bold;">NOTE:</span> Brown sugar give an extra taste to the cookie. If you dont have them in stock, then go for normal sugar.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com11tag:blogger.com,1999:blog-3661821567099641131.post-59123315726933230602010-03-22T19:49:00.001-07:002010-03-22T21:54:27.300-07:00Baked Fish Kofta Curry<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5JWOGsTU1TSsoJldhGmVvUp5PCxvapqVfBWJS35T1OU_iGWrIxe-y73YLMEENDVodtDhNW1bNO1xPAar3a9BdSXRA_JMkR623HLltM2HBmHO7kM_S009BsneCosyAe90hp1Jh_Hkak4t/s1600-h/fish+kofta_0032+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 242px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL5JWOGsTU1TSsoJldhGmVvUp5PCxvapqVfBWJS35T1OU_iGWrIxe-y73YLMEENDVodtDhNW1bNO1xPAar3a9BdSXRA_JMkR623HLltM2HBmHO7kM_S009BsneCosyAe90hp1Jh_Hkak4t/s320/fish+kofta_0032+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5451656459862343442" border="0" /></a><span style="font-style: italic;"></span>In Northern India, a special occasion is never complete without a dish made of Kofta. The most famous one would be Malai Kofta where minced meat or vegetables are deep fried and soaked in rich creamy sauce. Sounds fatty isn't !!! Now, to make this dish without a hint of guilt from the amount of fat used I tweeked the actual recipe, which was an inspiration from a book called AMMA'S COOBOOK with a little Pedhakka's touch. I baked the fish kofta instead of deep frying them and did not use cream for the gravy. I enjoyed making and eating it without a concern on the fat calories.<br /><br />I love this dish and is always a hit during any gathering. The koftas can be served without the gravy , which would make a great appetizer.<br /><span style="font-style: italic;"><span style="font-style: italic;"></span></span></div><span style="font-style: italic;"><span style="font-style: italic;"><br /></span>Preparation time: 25 minutes</span><br /><span style="font-style: italic;">Cooking time: 20 minutes</span><br /><span style="font-style: italic;">Baking time:30 minutes</span><br /><span style="font-style: italic;">Serves:4</span><br /><br /><span style="font-weight: bold;">For Kofta:</span><br />1lb boneless fish fillets,cooked<br />1/2 cup chopped onions<br />1/2 cup boiled and mashed potatoes<br />1 tsp pepper powder<br />1/2 tsp turmeric powder<br />2 tbsp dried breadcrumbs<br />salt to taste<br />1/4 cup coriander leaves<br /><br /><span style="font-weight: bold;">For Gravy:</span><br />1 tbsp coriander seeds<br />2 tsp raw rice<br />1 tbsp poppy seeds<br />3 cloves<br />2 cardamom pods<br />1 aniseed<br />3 tbsp oil<br />1 tbsp garlic,crushed<br />1/2 tbsp ginger,crushed<br />1/4 cup chopped onions<br />1 tsp chill powder<br />1 tsp sugar<br />1/2 tomato puree<br />1 1/2 cup water<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Mix mashed potatoes,steamed fish,chopped onions,pepper,salt,turmeric,breadcrumbs and coriander leaves in a bowl. Mix well to form a dough.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyCF3DAAE8uhS71-eH1fvA1cydQu31wuKGFj0zLr-X48PKUHpm8YoJGmBXMGmrNm-3xZ26cNwH2vZdBXiqJ8EBcqg7b-u8mygnNC9kKDgtBT7929J-bbrm4wCKbNOEefpa6HiAWmyE5Nj/s1600-h/fish+kofta_0004+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRyCF3DAAE8uhS71-eH1fvA1cydQu31wuKGFj0zLr-X48PKUHpm8YoJGmBXMGmrNm-3xZ26cNwH2vZdBXiqJ8EBcqg7b-u8mygnNC9kKDgtBT7929J-bbrm4wCKbNOEefpa6HiAWmyE5Nj/s320/fish+kofta_0004+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5451656453591950770" border="0" /></a>2. Make walnut-sized balls and gently flatten each ball between your palm, to form the kofta.<br />3. Grease the baking sheet with oil and arrange the kofta.<br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAcxOhsHAdSADOYFn0lHCJSVCWCVXuR8zn1HFBmPsSvW6PFHGey5XsMyjSVG1sIl8S2zUVHndmo7DCgptoY_dO_CI_XTyIrIaIqAe3TN4tWlxInuKSaYtEPpYgFHDZIM_4Q1if3rbziVl/s1600-h/fish+kofta_0010+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 181px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVAcxOhsHAdSADOYFn0lHCJSVCWCVXuR8zn1HFBmPsSvW6PFHGey5XsMyjSVG1sIl8S2zUVHndmo7DCgptoY_dO_CI_XTyIrIaIqAe3TN4tWlxInuKSaYtEPpYgFHDZIM_4Q1if3rbziVl/s320/fish+kofta_0010+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5451656448179208722" border="0" /></a>4. Bake for about 25 minutes and turn the kofta once. Before switching off broil it for 5 minutes,this will help in making the outer layer crispy.<br /></div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUwrzW_4d5ImK7yWIbKViNanu9BbtjjJSAnVXg-nGC7nhLQIRZ-BCDGEabPLTntVPEa9aBQirbdBXS8zYIHEK4ygPkzGV64R64e7ZeSv1Crq68Vp_3cYX9KKTmZwmRuyNuG7pSmDv_zkD/s1600-h/fish+kofta_0024+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaUwrzW_4d5ImK7yWIbKViNanu9BbtjjJSAnVXg-nGC7nhLQIRZ-BCDGEabPLTntVPEa9aBQirbdBXS8zYIHEK4ygPkzGV64R64e7ZeSv1Crq68Vp_3cYX9KKTmZwmRuyNuG7pSmDv_zkD/s320/fish+kofta_0024+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5451656440498583714" border="0" /></a><span style="font-weight: bold;">For the Gravy:</span><br />5. Dry fry the coriander seeds, rice, poppy seeds, cloves, cardamom pods and aniseed into a fine powder.<br /> 6. Heat oil in a wok,add garlic and ginger paste along with onions. Fry till they turn transparent.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5UG9lUEm9Iu_PRltddRhyCQzTb220DAf9RFrmbJw2RM-P_yknA62VIQ0boW8JDe7bkxjTG4Cam7g_pX4GCgdrkzvEEJqHHlkWnlKJbbnwTrlEHr3KCZ1pw6ObVX1x2fvLI8EQ7jzkWhB/s1600-h/fish+kofta_0013+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5UG9lUEm9Iu_PRltddRhyCQzTb220DAf9RFrmbJw2RM-P_yknA62VIQ0boW8JDe7bkxjTG4Cam7g_pX4GCgdrkzvEEJqHHlkWnlKJbbnwTrlEHr3KCZ1pw6ObVX1x2fvLI8EQ7jzkWhB/s320/fish+kofta_0013+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5451656276357954130" border="0" /></a> 7. Add the powdered mixture along with sugar and chili powder. Fry it for 2-3 minutes.<br /><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaS6_WXTFkrfGub8EANdPTrsZBsGI057c-OlnwdzT6MNPYEuUagORmaoHLxIiePNX-lFNXueyqZAfVIiwS6QkLe2aoYYQcyAsGmAWNzqvEjp23HH7RIuMkrwAWM5ZrAnQZQne6S9q4vsno/s1600-h/fish+kofta_0016+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 244px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaS6_WXTFkrfGub8EANdPTrsZBsGI057c-OlnwdzT6MNPYEuUagORmaoHLxIiePNX-lFNXueyqZAfVIiwS6QkLe2aoYYQcyAsGmAWNzqvEjp23HH7RIuMkrwAWM5ZrAnQZQne6S9q4vsno/s320/fish+kofta_0016+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5451656272159277266" border="0" /></a>8. Add the tomato puree and water. Cover and cook on a medium heat until the gravy is thick and oil separates. Remove from heat.<br /></div> <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNIg05kn9sDIzk90n54OuLbBGp1yJ7s6lOKJMiS38DX-67YyE-Z2drHK_rZNxuZLsVzYOHxqEj4fmD078j7FFROy7XZFATqsKhp-8S2NcvRB2DeTxhyphenhyphenYtMOLU3CraVW-bSp20-hzZWk8r/s1600-h/fish+kofta_0018+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZNIg05kn9sDIzk90n54OuLbBGp1yJ7s6lOKJMiS38DX-67YyE-Z2drHK_rZNxuZLsVzYOHxqEj4fmD078j7FFROy7XZFATqsKhp-8S2NcvRB2DeTxhyphenhyphenYtMOLU3CraVW-bSp20-hzZWk8r/s320/fish+kofta_0018+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5451656268423303634" border="0" /></a>9. Transfer the gravy to a serving bowl and place the kofta on top. Serve hot with plain rice or paratha.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7u-RsMoWem4yzApg0kyqyLmEOrpMW9r2JK3swgbZsX2WgeW6FgRjcWjshwRkcjq7r0zHgTWVoht6aCNAEUXMp81rHT5qrdGxSq4ewHyyNNvK4_CHfHsbJmK0726knOPnTeg9KNIh5mFD/s1600-h/fish+kofta_0031+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb7u-RsMoWem4yzApg0kyqyLmEOrpMW9r2JK3swgbZsX2WgeW6FgRjcWjshwRkcjq7r0zHgTWVoht6aCNAEUXMp81rHT5qrdGxSq4ewHyyNNvK4_CHfHsbJmK0726knOPnTeg9KNIh5mFD/s320/fish+kofta_0031+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5451656254635674882" border="0" /></a><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">NOTE:</span> Heat a shallow pan with fish fillets and 1/2 cup water.Steam the fish until tender.Takes about 5-10 minutes.<br /><span style="font-weight: bold;">HINT:</span> The fish kofta makes a yummy appetizer too.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com10tag:blogger.com,1999:blog-3661821567099641131.post-78389460285203344602010-03-20T21:52:00.000-07:002010-03-20T22:44:51.016-07:00Sesame Rice<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARnkjjC1O8Aac8yzZrPfvwkbtg-s-A0UmtJFsd-4o51QdAvMyAhkpHqwtGKegy3ALnXcXvTufmzXdJvzTjr8L3Vz9hsqPv2-9A-8sZobkYFPpShfsB_Ron9dp-gFa3omc0r6N0oZF7hOk/s1600-h/sesame+rice3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhARnkjjC1O8Aac8yzZrPfvwkbtg-s-A0UmtJFsd-4o51QdAvMyAhkpHqwtGKegy3ALnXcXvTufmzXdJvzTjr8L3Vz9hsqPv2-9A-8sZobkYFPpShfsB_Ron9dp-gFa3omc0r6N0oZF7hOk/s320/sesame+rice3.jpg" alt="" id="BLOGGER_PHOTO_ID_5450945984541510386" border="0" /></a> <span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span> Sesame rice reminds me of Puliyodharai( Tamarind rice). It more or less follows the same method. This rice is a time saver while packing for long trips. I read this recipe from <a href="http://swapnasridhar.blogspot.com/2010/02/sesame-rice.html">Swapna's Blog</a>. I changed few steps according to my taste and the result was amazing.<br /></div><br />Ingredients :<br />2 cups cooked rice (I used sona masoori)<br />1/2 cup sesame seeds<br />1 tbsp cumin seeds<br />3 dry red chilies<br />1/4 tsp turmeric powder<br />salt to taste<br /><br />For Tempering:<br />2 tbsp oil<br />1 tsp channa dal<br />1 tsp urad dal<br />1 tsp mustard seeds<br />4 curry leaves<br />1/4 cup ground nuts and cashew nuts<br />1/4 tsp asofetedia<br />2 green chilies<br />coriander leaves for garnish<br /><br />Method :<br />1. Dry roast the sesame seeds,cumin seeds and red chilies. It takes about 5-10 minutes on medium heat. Cool and grind it to powder along with salt and turmeric powder. Set aside.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF63bPuVI4dDjq4AMmrmxykxiD03ddgZ4faOiDKpStNo51I4Dp9wPYICcKx8zN1MjUue4WgkvfsgnH4UIV7A-QHWYFAqN2NCr34scR4rv0lzdNFrMUSlkNcDkEx6T0wpKxLsp9GT6khod/s1600-h/sesame+rice.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 220px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCF63bPuVI4dDjq4AMmrmxykxiD03ddgZ4faOiDKpStNo51I4Dp9wPYICcKx8zN1MjUue4WgkvfsgnH4UIV7A-QHWYFAqN2NCr34scR4rv0lzdNFrMUSlkNcDkEx6T0wpKxLsp9GT6khod/s320/sesame+rice.jpg" alt="" id="BLOGGER_PHOTO_ID_5450945977437430690" border="0" /></a>2. Heat a wok with oil. Once its warm add all the tempering ingredients and saute until they turn light golden, then add the masala powder and fry it for 2-3 minutes until combine.<br />3. Add the cooked rice to the mixture in the wok and mix well and cooked for 2 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1KbDo-vKjTk_BGiKtzBUADXt-Bn88p9ATlWn1MiRA9yhiK4izJBlNtMQCdWSFYgN91KuM68eFwVj1T5QEKJqoasC1cIElXEsFaXxbw89TjwcpTokGL3TrY6lsw6clqGkscnfBclYmZ9F/s1600-h/sesame+rice1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK1KbDo-vKjTk_BGiKtzBUADXt-Bn88p9ATlWn1MiRA9yhiK4izJBlNtMQCdWSFYgN91KuM68eFwVj1T5QEKJqoasC1cIElXEsFaXxbw89TjwcpTokGL3TrY6lsw6clqGkscnfBclYmZ9F/s320/sesame+rice1.jpg" alt="" id="BLOGGER_PHOTO_ID_5450945973765582818" border="0" /></a>4.Turn off the heat, garnish with coriander leaves and serve warm.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpwB0EmkRKxhDKRFwe8bOY2i-9S29T-rfuFo99GsYI_Q2c-h6KMKvW7tO3f64DGMfw6Sw0SnpFcXNjUKq3zpAIySBFt3qdPYY-VtXE4-A7_rR10MEpN41wDkOqCqWKdbiQghfFbwctixB/s1600-h/sesame+rice2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOpwB0EmkRKxhDKRFwe8bOY2i-9S29T-rfuFo99GsYI_Q2c-h6KMKvW7tO3f64DGMfw6Sw0SnpFcXNjUKq3zpAIySBFt3qdPYY-VtXE4-A7_rR10MEpN41wDkOqCqWKdbiQghfFbwctixB/s320/sesame+rice2.jpg" alt="" id="BLOGGER_PHOTO_ID_5450945968884479762" border="0" /></a><br /><span style="font-weight: bold;">COOK'S FILE:</span><br />--------------------------------------------------------------------------------------<br /><div style="text-align: justify;"><span style="font-weight: bold;">HINT: </span>I pressure cooked 1 cup of raw rice with 2 cups of water for 1 whistle. After it was cooked I transferred it to another vessel and let it cool completely so that its not sticky. From the cooked rice, I used only 2 cups. That was sufficient for this masala.<br /></div>Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com10tag:blogger.com,1999:blog-3661821567099641131.post-41920025234540291942010-03-19T20:53:00.001-07:002010-03-19T22:34:38.077-07:00Bottle gourd masala<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCV3k2gWDYkc3cP3JtVvFUMFOJICqmDtvFnjK2X6l3dGcjnRrWEgm0D4vnY5qsCFxCvjvZJR2uuQAYVZ9PpNRxtlLK33jvypI1AUncnizqy59e2eOpMkX0rM62d6FTuKczalfpwdtKZ5h/s1600-h/Bottlegourd_0013+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 217px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQCV3k2gWDYkc3cP3JtVvFUMFOJICqmDtvFnjK2X6l3dGcjnRrWEgm0D4vnY5qsCFxCvjvZJR2uuQAYVZ9PpNRxtlLK33jvypI1AUncnizqy59e2eOpMkX0rM62d6FTuKczalfpwdtKZ5h/s320/Bottlegourd_0013+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450559492388978610" border="0" /></a>Sorakkai or Sorakaya, a very common vegetable in South Indian dishes, is widely used in sambar, gravy or stir-fry. It has a nutty flavor and adds a crunchy texture to the curry in which it is used. This bottle gourd recipe made a great combination with chappati.<br /></div><br /><span style="font-weight: bold;">Ingredients:</span><br />2 tsp oil<br />2 garlic cloves,chopped<br />1 green chili<br />1 onion, chopped<br />500gms bottle gourd peeled and cubed<br />1/4 tsp tumeric powder<br />salt to taste<br />coriander leaves for garnishing<br /><br />For masala:<br />2 tsp coriander seeds<br />2 tsp gram dal<br />5 dry red chillies<br />1 tbsp white sesame seeds<br />1 tsp aniseed<br />1/4 cup groundnuts roasted and ground coarsely<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Dry fry the ingredients for masala. Cool and grind it to powder. Keep aside.<br />2. Heat oil in a wok along with onions,green chili and garlic. Cook until it turns golden brown.<br />3. Add in the cubed bottle gourd, turmeric powder and 1 cup of water. Boil until the pieces are cooked, but retain shape.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDq1CeMpy7aKjZolQN8VQROiy7P1DdzlleGf4BQT3HXPjk7V6dnpwE5cEC7dBjEFhebaAMm1teBm97gfCuovJai0pPgrf40dS7ZQ6yZIfnH00z5o2Ivo7_aJa4arMcN0PlCPydmm7sdcIW/s1600-h/Bottlegourd_0001+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDq1CeMpy7aKjZolQN8VQROiy7P1DdzlleGf4BQT3HXPjk7V6dnpwE5cEC7dBjEFhebaAMm1teBm97gfCuovJai0pPgrf40dS7ZQ6yZIfnH00z5o2Ivo7_aJa4arMcN0PlCPydmm7sdcIW/s320/Bottlegourd_0001+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450559481739156322" border="0" /></a>4. Add the masala powder. It will absorb the remaining liquid.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwDxRTXXNyGMmoRlTsIKfDOhab_N0fzHBig_ER5Rym65unbhadaINMlvCN2byBciHMe8QMbeMCaIDU2sgK97XbiY5YDcNyE98jUoyBsZiyyY8B8EhYObHmIfu7S5w8krjQBBSGhegOIeG/s1600-h/Bottlegourd_0005+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwDxRTXXNyGMmoRlTsIKfDOhab_N0fzHBig_ER5Rym65unbhadaINMlvCN2byBciHMe8QMbeMCaIDU2sgK97XbiY5YDcNyE98jUoyBsZiyyY8B8EhYObHmIfu7S5w8krjQBBSGhegOIeG/s320/Bottlegourd_0005+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450559475071818130" border="0" /></a>5. Then add groundnut powder.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7pWx5mVbiD5hXtQ_mUYqkKn8O0XNNARUfn6USMmRtsjrh6O2gaufzTnErIbOCS-6E2jLjix5fhgumY2LL3f3avaNIJhVUPEU3hXTyniDh8SxHi7B6RnLVKa8EhqR7A0jp9ACpSENd4C-/s1600-h/Bottlegourd_0008+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge7pWx5mVbiD5hXtQ_mUYqkKn8O0XNNARUfn6USMmRtsjrh6O2gaufzTnErIbOCS-6E2jLjix5fhgumY2LL3f3avaNIJhVUPEU3hXTyniDh8SxHi7B6RnLVKa8EhqR7A0jp9ACpSENd4C-/s320/Bottlegourd_0008+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450559462814993570" border="0" /></a>6. Garnish with coriander leaves and serve hot as a side dish with rice or chappati.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxdu8z6bGlfjLMrX4ygbrwaGAt9o3Wye_E31NmqWu4SB4A6G7Q3y_23yKbZHTbznNXWyqe04xKAYWrFf3qY1cDamu7tw6YFDkqfOcBLtVt54Jxo_59sH12HAOZnM9jT0jTM66_3v-YtJp/s1600-h/Bottlegourd_0010+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTxdu8z6bGlfjLMrX4ygbrwaGAt9o3Wye_E31NmqWu4SB4A6G7Q3y_23yKbZHTbznNXWyqe04xKAYWrFf3qY1cDamu7tw6YFDkqfOcBLtVt54Jxo_59sH12HAOZnM9jT0jTM66_3v-YtJp/s320/Bottlegourd_0010+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450559252023272514" border="0" /></a><span style="font-weight: bold;">COOK'S FILE</span><br />--------------------------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT: </span>Add or sprinkle water if the gravy is too dry.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com7tag:blogger.com,1999:blog-3661821567099641131.post-63414103863382282312010-03-18T12:58:00.001-07:002010-04-08T23:14:04.184-07:00Tomato Bath with Quinoa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCtk5920B4LXkKO0w6EmwOz2W9SU9GAnFif42YTDBvwcAQOCXAQLPPj7vuMrBhMYlYVio3N2oH3wtxIQHq2sNWW2AzRyVP9jVB1p_s47vKXRjQbBwEHYlr2_WZpHP-6Q1BTAWUJWSJX9x/s1600-h/tomato+bath+with+quinoa_00+copy.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeCtk5920B4LXkKO0w6EmwOz2W9SU9GAnFif42YTDBvwcAQOCXAQLPPj7vuMrBhMYlYVio3N2oH3wtxIQHq2sNWW2AzRyVP9jVB1p_s47vKXRjQbBwEHYlr2_WZpHP-6Q1BTAWUJWSJX9x/s320/tomato+bath+with+quinoa_00+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450066254261390114" border="0" /></a><span style="font-weight: bold;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: normal;">Quinoa (pronounced as keen-wah) is not a grain; its a seed related to the spinach family which was originally from South America. It was a regular Incas diet. It is a delicious whole grain thats easy to digest and an excellent replacement for rice. Some of the nutritional fact about Quinoa are; they are high in amino acids, protein and calcium. It is found to be more satiating than wheat or rice, so helps in weight loss.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: normal;">The coating of the saponin on the seeds gives it a bitter taste, so it needs to be washed before cooking. Basic method to cook is to boil 1 cup of quinoa with 2 cups of water for 15 minutes. It absorbs all the water and the size of the seed will increase, with a tender and springy texture. Quinoa can be enjoyed as porridge for breakfast or salad with vegetable and many other items. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: normal;">For those who love quinoa and want to try something different with it, have to try this. Its an Indian twist. Tomato bath, which is an instant favorite in most of the houses. A simple and quick dish which is a sure hit. I followed the same procedure as in making tomato bath with rice, but replaced rice with quinoa. </span></div><div style="text-align: justify;"><br /></div></span><div><span style="font-weight: bold;">Ingredients:</span><br />1 cup Quinoa<br />2 cups water<br />2 tbsp olive oil,or oil of your choice<br />3 cloves<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDqCz-pQhWfKPPRP6d7CGLrrXEbbceA3UwaT66tdnZn2cG0HeKKVkSnOiV5TJyoibDy3Md8NZc0YS_SudMTtyJjTqpcjW1b_BwAsWujYSGEISsFrGCZ00cy9-4BRmFQfZwdZzLbdEOBoT/s1600-h/tomato+bath+with+quinoa_01+copy.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 281px; height: 193px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTDqCz-pQhWfKPPRP6d7CGLrrXEbbceA3UwaT66tdnZn2cG0HeKKVkSnOiV5TJyoibDy3Md8NZc0YS_SudMTtyJjTqpcjW1b_BwAsWujYSGEISsFrGCZ00cy9-4BRmFQfZwdZzLbdEOBoT/s320/tomato+bath+with+quinoa_01+copy.jpg" alt="" id="BLOGGER_PHOTO_ID_5450066519363222402" border="0" /></a><br />3 cardamon<br />1 bay leaf<br />1 tbsp ginger-garlic,crushed<br />1/2 cup onion, chopped<br />3 tomatoes, chopped<br />1/4 tsp turmeric powder<br />1 tsp chili powder<br />1/2 tsp cumin powder<br />1/3 cup peas<br />1/2 tsp salt<br />1/2 tsp garam masala<br />1/4 cup coriander leaves,chopped<br />1/2 lemon<br /><br /><span style="font-weight: bold;">Method:</span><br />1.Boil Quinoa with water. This takes about 10-15 minutes<br />2. Crush the cloves and cardamon into powder using mortar and pestle.<br />3.Heat oil in a wok. Add the powdered spice and bay leaf. Then add ginger-garlic and onions. Cook until the onions turns transparent,then add chopped tomatoes.<br /><br /><div style="text-align: left;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGAlzgW4L08uFXWiEL_JhGeTgQuvrjVS1y5rPfcEK-xNbkKf7j-xuEgxi_Cy4IVIRf8z9fQVWG-FToiqW_oKDzi4Z5bUrTXUetmdZdCX6ix_SAjAfgI0Odot2j0U_kXBWUWSHhxVsqUoO/s1600-h/tomato+bath+with+quinoa_02.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAGAlzgW4L08uFXWiEL_JhGeTgQuvrjVS1y5rPfcEK-xNbkKf7j-xuEgxi_Cy4IVIRf8z9fQVWG-FToiqW_oKDzi4Z5bUrTXUetmdZdCX6ix_SAjAfgI0Odot2j0U_kXBWUWSHhxVsqUoO/s320/tomato+bath+with+quinoa_02.jpg" alt="" id="BLOGGER_PHOTO_ID_5450066105361634866" border="0" /></a>4. Saute tomatoes for 2 minutes and add turmeric,chili and cumin powder.<br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQnRPRzNAu5AHxUXDcQLcfu-d3SEnieqruH9w31fCy5Tv9qa3eTtrG7hnG7Fo6oTEuWe1j7BcOv-2UfalMnNcbUyRR_Dd_0y-EDXJKqzz-69_Vy9TonqYtsWfdQCjde2Nv2Fr8_Pq6uSO/s1600-h/tomato+bath+with+quinoa_03.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 215px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVQnRPRzNAu5AHxUXDcQLcfu-d3SEnieqruH9w31fCy5Tv9qa3eTtrG7hnG7Fo6oTEuWe1j7BcOv-2UfalMnNcbUyRR_Dd_0y-EDXJKqzz-69_Vy9TonqYtsWfdQCjde2Nv2Fr8_Pq6uSO/s320/tomato+bath+with+quinoa_03.jpg" alt="" id="BLOGGER_PHOTO_ID_5450066029912651074" border="0" /></a>5. Cook until oil separates and the raw smell of tomato is gone. Then add peas and cook for another 5-10 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFkuxHnTvFd1slZO8NX-uPp3BLYgBkrvlZZD5u15YAiM95knUy9pqA1QWC9shHHvoF-0VcjDmYmZ31xP7KJM7KA9CHRmYTD5wWgew9DStRWX-9VU5j5tscx_bN-UjigdTaYwl2ACpJfM9/s1600-h/tomato+bath+with+quinoa_04.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihFkuxHnTvFd1slZO8NX-uPp3BLYgBkrvlZZD5u15YAiM95knUy9pqA1QWC9shHHvoF-0VcjDmYmZ31xP7KJM7KA9CHRmYTD5wWgew9DStRWX-9VU5j5tscx_bN-UjigdTaYwl2ACpJfM9/s320/tomato+bath+with+quinoa_04.jpg" alt="" id="BLOGGER_PHOTO_ID_5450065957791941746" border="0" /></a>6. Add the cooked quinoa ,salt and garam masala. Cook for 5 minutes.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdH5HtUV-lpY5MxNcw8VRVlxcxrFf4fmVMGXRMtJSUglEge6wF_SJvsMnr7636x0YPrUTJZkzaAXeT6qqMBNjpI2LITfLoRRPpzt0N35fIqfC07AtipW0y3eCk3Fu4obscoZnw-V273cYx/s1600-h/tomato+bath+with+quinoa_05.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 219px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdH5HtUV-lpY5MxNcw8VRVlxcxrFf4fmVMGXRMtJSUglEge6wF_SJvsMnr7636x0YPrUTJZkzaAXeT6qqMBNjpI2LITfLoRRPpzt0N35fIqfC07AtipW0y3eCk3Fu4obscoZnw-V273cYx/s320/tomato+bath+with+quinoa_05.jpg" alt="" id="BLOGGER_PHOTO_ID_5450065884687106258" border="0" /></a>7. Finally add coriander leaves and squeeze the lemon. Turn off the heat and serve hot along with raita or plain yogurt.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBFl3xTnujqCIys9ssaYiHNfuVqUfBV76zKrdwbf0UWYPzSFdsQuiaT2FxlcTgFl6qHoWz1HpnA-ifd5hfxNA-1Dp0Sqe3a3PWweUlHD7ZWa7eIUwAI9k48aowEEeQDsYCA2ppSCwXziZ/s1600-h/tomato+bath+with+quinoa_06.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 223px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioBFl3xTnujqCIys9ssaYiHNfuVqUfBV76zKrdwbf0UWYPzSFdsQuiaT2FxlcTgFl6qHoWz1HpnA-ifd5hfxNA-1Dp0Sqe3a3PWweUlHD7ZWa7eIUwAI9k48aowEEeQDsYCA2ppSCwXziZ/s320/tomato+bath+with+quinoa_06.jpg" alt="" id="BLOGGER_PHOTO_ID_5450065769073896386" border="0" /></a><b>COOK'S FILE:<br /></b>--------------------------------------------------------------------------<br /><b>NOTE:</b> Cook Quinoa simultaneously when you are making the gravy. Its easy to mix the hot cooked quinoa in the finally stage.<br /><b>STORAGE TIME: </b>Was able to eat it the next day by reheating it.<br /><b>HINT:</b> Tastes like Khichdi<br /><br /></div>Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com9tag:blogger.com,1999:blog-3661821567099641131.post-35125052338401750072010-03-17T13:31:00.000-07:002010-03-28T10:11:06.352-07:00Chocolate Cake with Strawberry filling<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzewVCjVnuDAD_GNCafjydW0A8L8M0X5XuaLHDlzij8ajBN65T1BRi2GgFMKcCPMPhpocxuIZwcaHb7eLbWo52PkHnrPNE3HCYOJXYEVhTe2Evv_KUwToLzslFCbNMIPq5YwiQJ_0VGbX/s1600-h/moist+cake+6.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 220px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdzewVCjVnuDAD_GNCafjydW0A8L8M0X5XuaLHDlzij8ajBN65T1BRi2GgFMKcCPMPhpocxuIZwcaHb7eLbWo52PkHnrPNE3HCYOJXYEVhTe2Evv_KUwToLzslFCbNMIPq5YwiQJ_0VGbX/s320/moist+cake+6.jpg" alt="" id="BLOGGER_PHOTO_ID_5449404612259540530" border="0" /></a>Today I was in a mood for some chocolate. What better way than to bake a chocolate cake? The last time I made one, it turned out little hard. I was not happy with the outcome. So I went logged back online and searched for different recipe and stumbled upon this <a href="http://www.hersheys.com/recipes/recipes/detail.asp?id=184">Hershey chocolate cake </a>which had loads of good reviews. Pleased by the comments, I decided to try this. I did not use my blender instead I was able to whisk everything by hand. The recipe was so easy and the results just fabulous. The cake turned out moist and had a strong cocoa flavor. For some fruity flavor I added strawberry filling.<br /></div><span style="font-weight: bold;"><br /></span><span style="font-style: italic;">Preparation time:20 minutes</span> <span style="font-style: italic;"><br />Baking time:35 minutes</span> <span style="font-style: italic;"><br />Serves 6-7</span> <span style="font-weight: bold;"><br /><br />Ingredients:</span><br /><span style="font-weight: bold;">For the cake:</span><br />2 cups sugar<br />1-3/4 cups all-purpose flour<br />3/4 cup HERSHEY'S Cocoa powder<br />1-1/2 tsp baking powder<br />1-1/2 tsp baking soda<br />1 tsp salt<br />2 eggs<br />1 cup milk<br />1/2 cup vegetable oil<br />2 tsp vanilla extract<br />1 cup boiling water<br /><br /><span style="font-weight: bold;">For Frosting:</span><br />5oz bittersweet chocolate<br />10tbsp butter softened<br />1/3cup confectioners sugar<br />1 tbsp marsala<br /><br /><span style="font-weight: bold;">For Strawberry Filling:</span><br />1 cup fresh strawberries, chopped<br />1/3 cup whipping cream<br />1 tbsp strawberry jam<br /><br /><span style="font-weight: bold;">Method:</span><br />1. Preheat the oven to 350°F. Grease and flour two 8-inch baking pans.<br />2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWMKc9OJ5gIKua-pPdwS0i1RO5reZjcWC2HrEqm2UEAEckFKPxAAg3qckHW5sHdTtHb0zrHoeIE0ehZHs1fUvL2ILi83HSQu24_9_eWkEcKI9aGTdokeiVEXfmSdhX-TTuo5HgQlSSer9/s1600-h/moist+cake+1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKWMKc9OJ5gIKua-pPdwS0i1RO5reZjcWC2HrEqm2UEAEckFKPxAAg3qckHW5sHdTtHb0zrHoeIE0ehZHs1fUvL2ILi83HSQu24_9_eWkEcKI9aGTdokeiVEXfmSdhX-TTuo5HgQlSSer9/s320/moist+cake+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5449404547200432546" border="0" /></a>3. Mix eggs, milk, oil and vanilla for about 2-3 minutes.<br />4. Pour the liquid mixture over the dry ingredients. Mix the batter slowly, it might spill.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnI4cLheEBjpGb9tC0gCKKbl_RTL8HWNXVGAU2ikGZGbFpU8xJF94zih-KFOSt37LlJ14XyIb9FWGz78tmUXcM1shBVyk-glVqaN4yfqdB0R0naohZKeBIepcwsdRbvTUlrggAsxZLbvai/s1600-h/moist+cake+2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnI4cLheEBjpGb9tC0gCKKbl_RTL8HWNXVGAU2ikGZGbFpU8xJF94zih-KFOSt37LlJ14XyIb9FWGz78tmUXcM1shBVyk-glVqaN4yfqdB0R0naohZKeBIepcwsdRbvTUlrggAsxZLbvai/s320/moist+cake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5449404400731358658" border="0" /></a>5. Stir in boiling water (batter will be thin). Then pour batter into prepared pans.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEbFohOQoLjoIXUZxqTqGfL8X7p4KPJRiwUJVhw1S5_-m-oHztH00kSyPBdHExGKSN4fJs208HTlMc3ZETpReENcL7RJO9wmhFEG1BGKJYslwu27k9LfMRbIsUtGe1uneLnXkZ7b8nu45/s1600-h/moist+cake+3.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVEbFohOQoLjoIXUZxqTqGfL8X7p4KPJRiwUJVhw1S5_-m-oHztH00kSyPBdHExGKSN4fJs208HTlMc3ZETpReENcL7RJO9wmhFEG1BGKJYslwu27k9LfMRbIsUtGe1uneLnXkZ7b8nu45/s320/moist+cake+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5449404346355962258" border="0" /></a>6. It exactly take 35 minutes. To check insert a knife in center and it should come out clean.<br />7. I let the cake cool over night.<br /><span style="font-weight: bold;">For frosting:</span><br />1.Melt the chocolate over a double boiler of barely simmering water.<br />2.Beat butter and sugar in a medium sized bowl at a medium speed until creamy.<br />3.Add the melted chocolate;mix until glossy and smooth.Set aside to cool.<br /><span style="font-weight: bold;">For filling:</span><br />1.Blend the cream,strawberries and jam together.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn1jkXwBdIt4VSfdcoRh6m7Xezz2wXGe159pAwxp0WCwu3W1jujmyU_hOtsqatiMQOgQRUKvuqcHK9PvRFsbNqLwWt7LCgh2FU-NDAcitJpsIoSuKpCnPl1urRsEmJIgKX3bnwneAQx9e/s1600-h/moist+cake+4.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 194px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTn1jkXwBdIt4VSfdcoRh6m7Xezz2wXGe159pAwxp0WCwu3W1jujmyU_hOtsqatiMQOgQRUKvuqcHK9PvRFsbNqLwWt7LCgh2FU-NDAcitJpsIoSuKpCnPl1urRsEmJIgKX3bnwneAQx9e/s320/moist+cake+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5449404263189782738" border="0" /></a><span style="font-weight: bold;">Assembling the cake:</span><br />1.Place one layer on a serving plate and spread 1/3 of the strawberry filling.<br />2.Top with the second layer and spread the cake with chocolate frosting.Decorate with strawberries.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWTMUcW0f8FGZ16BAJbrxqxneaAt4GxpO_YFwl2VQgXgYOlvEXF-jVowzhzwJXzQnT38djB8a8cq3yHnaCXTqJnSduN-PDb7HK7sWa_B7iiEc-XucjcOthIP_NOkhC_5L7knsWChBW7DI/s1600-h/moist+cake+7.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 227px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjWTMUcW0f8FGZ16BAJbrxqxneaAt4GxpO_YFwl2VQgXgYOlvEXF-jVowzhzwJXzQnT38djB8a8cq3yHnaCXTqJnSduN-PDb7HK7sWa_B7iiEc-XucjcOthIP_NOkhC_5L7knsWChBW7DI/s320/moist+cake+7.jpg" alt="" id="BLOGGER_PHOTO_ID_5449403930261392130" border="0" /></a><span style="font-weight: bold;">COOK'S FILE:</span><br />----------------------------------------------------------------------<br /><span style="font-weight: bold;">HINT</span>:I would recommend you to make the filling and frosting in advance.<br /><span style="font-weight: bold;">VARIATION</span>:Instead of marsala you can use coffee liquor or instant coffee dissolved in water.Pedhakkahttp://www.blogger.com/profile/00588828277014964740noreply@blogger.com19