tag:blogger.com,1999:blog-10518029208266884852024-03-14T09:41:19.151+02:00Served with loveIt is not just about the ingredients or the recipe, good food happens when it is served with love!!suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.comBlogger195125tag:blogger.com,1999:blog-1051802920826688485.post-86963967460284633762012-08-23T09:54:00.000+02:002012-08-23T09:54:14.696+02:00French Yogurt Cake - where baking is child's play<div dir="ltr" style="text-align: left;" trbidi="on">
One moment, you are <strike>nagging</strike> urging your toddler to get more independent, the next moment you are left wondering when exactly was that moment when he/she grew up so much...motherhood is a long journey speckled with such tales. <br />
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This is one such story. One that left me awe-struck and proud that my daughter, who refuses to fix herself a bowl of cereal, could independently bake a cake.<br />
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My daughter, like me, loves the process of baking. Her eyes fill with wonder as she sees the ingredients added in, one after another, to make a batter that then rises to make a cake or bread, the aroma enveloping the entire house. "Wow, look at that', she exclaims when she sees the final product pulled out of the oven. I bake a lot with her just so I can rejoice with her in her sense of wonder. She has been my most <a href="http://servedwithlove.blogspot.com/2010/12/chocolate-chip-muffin-recipe.html" target="_blank"><strong>trusted little helper</strong></a> in the kitchen, mixing in the ingredients as I measure them out.<br />
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One day, during her 2 month long vacation, she decided she wanted to bake a cake all by herself. She wanted to follow a recipe, she said, and bake a cake. Without any help from me. I was skeptical, she was determined. <br />
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<br />
We tried a couple of recipes, ones that didn't involve any creaming of butter and sugar, but she would get hassled at the use of multiple measuring cups... 1 1/3 cup of sugar, 2/3 cups of water, 2/3 cups + 2tbsps of oil...you get the picture. Clearly, we needed a recipe that made measuring the ingredients...well, child's play.<br />
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<br />
Looking up child friendly baking recipes on Google led me to the French Yogurt Cake. Apparently, the French Yogurt Cake is one that French kids learn to bake at a very young age because it is so easy to make.<br />
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Type French Yogurt Cake into your search engine and you will be flooded with recipes. I wanted one with a yogurt pot measure and ended up using <a href="http://mathildescuisine.wordpress.com/2010/04/13/measurement-yogurt-cak" target="_blank">this recipe</a> as a guideline.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKFOcqvFvJcWPSrwlCwvVLV9yqFe-1sfQkDr2ViCfG54gh9R8ZO8wkO44hwi14uqtUqdhAbLZ8p_b4CCZDQh6yeCZ57f4p1VZfzgtjoWjZ4wiYpqztlh6w5dfhA2X61Cnxi9hKQMEEbo/s1600/306edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuKFOcqvFvJcWPSrwlCwvVLV9yqFe-1sfQkDr2ViCfG54gh9R8ZO8wkO44hwi14uqtUqdhAbLZ8p_b4CCZDQh6yeCZ57f4p1VZfzgtjoWjZ4wiYpqztlh6w5dfhA2X61Cnxi9hKQMEEbo/s640/306edited.jpg" width="640" /></a></div>
<br />
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<br />
<strong>FRENCH YOGURT CAKE</strong><br />
<br />
<strong>Ingredients:</strong><br />
<br />
A bored toddler<br />
A mom willing to clean up after the toddler is done <strike> messing up the kitchen</strike> baking <br />
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<br />
Full fat yogurt*: 1 pot (mine was 100gms)<br />
Sugar: 2 pots, around 205 gms<br />
All purpose flour: 3 pots, 220 gms<br />
Eggs: 2 nos, or 100 gms<br />
Oil: 3/4 pot<br />
Baking powder: 1 1/2 tsp<br />
Vanilla essence: 1 tsp<br />
Salt: 1/4 tsp<br />
Zest of a lime, optional<br />
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<br />
<em><strong>*You can use a yogurt pot of any volume...100 gms, 125 gms, 150 gms. Given the 1:2:3 ratio of yogurt, sugar, and flour, the quantity of sugar and flour will proportionately increase. Ensure that the weight of the eggs is equal to that of the yogurt. Also, you will need to increase the baking powder; for this cake, you will need to use 3/4 tsp per 50 gm egg.</strong></em><br />
<strong><em></em></strong> <br />
<strong></strong> <br />
<strong>Method:</strong><br />
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Sieve together the flour, salt and baking powder 3 times.<br />
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Lightly beat the eggs with a fork. Add the sugar to the eggs and mix it in. To this, add the yogurt and the vanilla essence.<br />
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Next, pour the oil in a thin stream.<br />
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Finally, fold in the flour in 3 quick additions. Add the lime zest, if using.<br />
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Grease and line a 8" cake pan or a loaf pan and bake at 180 deg C or 350 deg F for about 30-35 mins, or until a skewer inserted in the centre of the cake comes out clean.<br />
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<em>(I draw the line at measuring the ingredients, making the batter and pouring it into the pan. When it is time to handle the oven, I make sure that I am around).</em><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zGzEeqARFOYqDGeKdDj0hpwtZVR6UmYl9cupN8muMvHbB9_k7clWKMX8r2dgzwi3gOFV3oSjSYjtH3Vdn8UakJ-AJmt_ISHb83d2fGZqph7c6rc7C61b2iSxNSC8-kS_2SblBp9ZJ0M/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9zGzEeqARFOYqDGeKdDj0hpwtZVR6UmYl9cupN8muMvHbB9_k7clWKMX8r2dgzwi3gOFV3oSjSYjtH3Vdn8UakJ-AJmt_ISHb83d2fGZqph7c6rc7C61b2iSxNSC8-kS_2SblBp9ZJ0M/s640/013.JPG" width="640" /></a></div>
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This is delightfully soft cake and is perfect with a cup of tea or coffee. I savour every bite, not because it is a nice cake, but because of the little hands that make it! Try making this with your toddler and revel in their sense of accomplishment. Worth every single crumb, I promise.<br />
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suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com7tag:blogger.com,1999:blog-1051802920826688485.post-89297270900612686832012-08-13T14:46:00.000+02:002012-09-05T19:44:28.986+02:00Tres Leches Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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I am, by nature, a procrastinator. My parents had nicknamed me 'the Queen of all things last minute'. It is not hard to see why. When in school, the homework would be done early in the morning between large gulps of milk, in college, projects would be finished by burning the proverbial midnight oil. Even today, I tend to fill out forms minutes before they need to be actually submitted. If you need any further proof of just how I tend to procrastinate, check out my entries to various food blog events...most of them are after the submission date.<br />
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When it comes to making desserts, however, I am the exact opposite. I will usually start making desserts soon after I have read the recipes - before I have even ascertained that I have all the ingredients that a recipe calls for.<br />
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So, why it took me almost 5 years to make the Tres Leches Cake is beyond me.<br />
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I first heard of, or rather read about, the Tres Leches Cake when I was looking up recipes for the <a href="http://servedwithlove.blogspot.com/2010/01/lost-in-pronunciation-and-dulce-de_07.html" target="_blank"><strong>Dulce de Leche flan</strong></a>. 'Pastel de Tres Leches' appeared as a related recipe on one of the many sites I visited.<br />
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I was intrigued by the Tres Leches Cake. The entire concept of mixing together and pouring a combination of 3 types of milk, and hence the name which translated means 3 milks cake, (condensed milk, evaporated milk and fresh cream) over a sponge cake fascinated me. Ever since I read about the cake, I made it many times....in my head. Sometimes, I would top the cake with mangoes. Other times, it would be peaches or lychees. <br />
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But I always stopped short of actually making the cake. I think it was fear that the milk mixture, devoid of any flavouring, would make the cake taste and smell very milky.<br />
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A couple of weeks ago, I came across <a href="http://www.undejeunerdesoleil.com/2012/07/gateau-aux-trois-laits-pastel-del-tres.html" target="_blank">a recipe that recommended using buttermilk</a>. I loved the idea of using buttermilk, the tang from the buttermilk would be perfect to counter the 'milkiness' of condensed milk and evaporated milk.<br />
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I wasted no more time in making the Tres Leches Cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCx7jm-3uRBhEBKbiUdtt-DpZsEGxI4hGT8cLpdwz4ErEAr133S-wC5Nx6GahVx709jXrMz1yFMrkkYfVoRXUSgegOuitxY1unah5EIMmEYQ2zp9eIdetmREW9TLXWNihC8f70wFZQXaU/s1600/TLC1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCx7jm-3uRBhEBKbiUdtt-DpZsEGxI4hGT8cLpdwz4ErEAr133S-wC5Nx6GahVx709jXrMz1yFMrkkYfVoRXUSgegOuitxY1unah5EIMmEYQ2zp9eIdetmREW9TLXWNihC8f70wFZQXaU/s640/TLC1.jpg" width="640" /></a></div>
<br />
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<br />
<strong>Tres Leches Cake</strong><br />
<br />
<em><strong><u>for the cake (recipe from <a href="http://thepioneerwoman.com/cooking/2009/09/tres-leches-cake/" target="_blank">the Pioneer Woman</a>)</u></strong></em><br />
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Eggs: 5, separated (mine weighed 51 gms)<br />
Sugar: 1 cup<br />
Milk: 1/3 cup<br />
Vanilla essence: 1 1/2 tsp<br />
All purpose flour: 1 cup<br />
Cornflour: 1 tbsp<br />
Baking powder : 1 1/2 tsp<br />
Salt: 1/4 tsp<br />
Oil: 1 tbsp<br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Sift together the flour, cornflour, baking powder and salt.<br />
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Whip the egg whites till you get soft peaks. Add 1/4 cup of sugar and whip till you get stiff peaks and set aside.<br />
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Beat together the egg yolks and the remaining 3/4 cup sugar till pale and creamy; the mixture should fall in ribbons when the beaters are lifted from the mixture.<br />
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Add the milk and vanilla essence. <br />
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Next, fold in the flour with a spatula till just combined.<br />
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Fold in the egg whites in 3 batches, and then add the oil and mix.<br />
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Pre-heat the oven to 350 deg F or 180 deg C. Grease and line a 10" round cake pan (I used a 9" cake pan, but on hindsight, I feel a 10" cake pan will be better; the original recipe uses a 9" x 13" pan).<br />
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Bake for 30-35 mins, or until a skewer inserted comes out clean. Cool the cake and then poke it all over right down to the bottom of the cake (at 1/2" intervals) with the skewer.<br />
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<strong><em><u>for the soaking liquid (adapted from <a href="http://www.undejeunerdesoleil.com/2012/07/gateau-aux-trois-laits-pastel-del-tres.html" target="_blank">Un Dejeuner de Soleil</a>):</u></em></strong><br />
<br />
Evaporated milk: 1 1/2 cup<br />
Condensed milk: 1 1/4 cup<br />
Buttermilk: 3/4 cup<br />
Brandy: 1 1/2 tbsps, optional<br />
Vanilla pod: 1 small, or vanilla essence: 1 tsp<br />
<br />
<strong>Method:</strong><br />
<br />
Slit the vanilla pod length-wise and scrape the seeds. Add the pod and the seeds to the evaporated milk and heat it till bubbles start to form around the edges of the evaporated milk. Cool and then add the condensed milk, buttermilk and brandy, if using.<br />
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Return the cake to the cake pan - I used a 9 1/2" springform pan, which made it easy for me to later transfer the cake on the cake platter - and slowly pour the milk over the cake starting at the edges and moving to the centre. I poured the milk in 3 batches, at an interval of 5 minutes between each addition.<br />
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Cover with clingfilm and refrigerate for at least 3-4 hours in order to allow the cake to absorb all the liquid.<br />
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<strong><u><em>for the topping:</em></u></strong><br />
<br />
Whipping cream: 300 ml<br />
Icing sugar: to taste<br />
Vanilla essence: 1/2 tsp<br />
<br />
Frozen mixed berries: 450 gms<br />
Sugar: 1/2 cup<br />
Lemon juice: 1 tbsp<br />
Cornflour: 2 tbsp mixed in a little water<br />
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Whip the cream with the icing sugar and essence till you get soft peaks.<br />
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Mix together the berries with the sugar and lemon juice and set aside for 30 minutes. Then, cook over a low heat till the berries soften and the juices start bubbling. Add the cornflour and stir continuously till the sauce thickens. Cool to room temperature.<br />
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Transfer the cake on a serving dish and spread the whipped cream over the top and sides of the cake and spoon the berry coulis over the top.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7HBSyqeL-cMu0CNt-gGzc-YvwtCLCU-vS-uVu-sNHgEHXiYcnz5QBmV-Gc1kbqDXO-7_ZyFmTKXYs2XvvJC38M4Azhp6To3YlReS4VY5-AUHMK5d0x0FiEX_bqN9f_5DmIjBhjvphcM/s1600/TLC2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7HBSyqeL-cMu0CNt-gGzc-YvwtCLCU-vS-uVu-sNHgEHXiYcnz5QBmV-Gc1kbqDXO-7_ZyFmTKXYs2XvvJC38M4Azhp6To3YlReS4VY5-AUHMK5d0x0FiEX_bqN9f_5DmIjBhjvphcM/s640/TLC2.jpg" width="424" /></a></div>
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I made the Tres Leches Cake for a dinner party and it was devoured. Yes, devoured. There is no other word for it. This is all I was left with the next day; I barely manage to get a decent slice for a picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsrmzoxBIST9riOtRCyK11Y85uE5QVIVXPxcfQvjGNIrJXt6Q9c5x8N3AXvmsZrGqpHBDmioLO1ByI75o_O2qJwtaCJq-K4W0_LdOvfN7qYEpw5jwdDLa5VjsTzD3ODS7CVGXl1bfbZw/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZsrmzoxBIST9riOtRCyK11Y85uE5QVIVXPxcfQvjGNIrJXt6Q9c5x8N3AXvmsZrGqpHBDmioLO1ByI75o_O2qJwtaCJq-K4W0_LdOvfN7qYEpw5jwdDLa5VjsTzD3ODS7CVGXl1bfbZw/s640/020.JPG" width="640" /></a></div>
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So, how is the cake, you ask. <br />
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To tell you the truth, in spite of all the praises heaped on the Tres Leches Cake, I made it with a bit of skepticism. I kept wondering if the soaking liquid would drown the cake and make it soggy, but I was wrong. It is amazing how the soaking liquid does not drench the cake. The cake stays firm, each slice retains its shape and yet each bite is very moist. The buttermilk gives it a slight tang, almost indiscernible, but still very much there. And then there is the whipped cream with the berry coulis...an explosion of flavours and texture in every bite. <br />
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I loved it so much that I can't wait to bake it again.<br />
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Oh, and in case if you are wondering what to do with the leftover evaporated milk, cream and condensed milk, make this <a href="http://servedwithlove.blogspot.com/2009/01/well-ill-admit-it.html" target="_blank"><strong>kulfi</strong></a> which needs exactly the same ingredients.<br />
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Clearly, on some days, you can end up with a lot of dessert!<br />
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suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com7tag:blogger.com,1999:blog-1051802920826688485.post-43218884937672612762012-08-07T23:07:00.000+02:002012-08-07T23:24:25.213+02:00Glühwein<div dir="ltr" style="text-align: left;" trbidi="on">
Most days begin like all other days. They slide through the same motions. Most of the times, they end the same way as any other day.<br />
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Routine. That is the word used to describe such days.<br />
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But sometimes, just sometimes, a day that begins like most others has something special in store, a magic that slowly unfolds as the minutes tick.<br />
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Today was one such special, magical day. <br />
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Today, it snowed in Johannesburg.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXbWgO1Pzob9lndvbgBiRo90LFpb9IVuxBTe1ImcdroYQ-zeUkaJ4LtKX3QiGeDTwBYWxoP9B38OlYpxzmkMlz-VXyzygEsXZ9xAGlqnh6LA5EGY7CisdAXLLvJvPGK_Ny95K4Z8dqrk/s1600/075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtXbWgO1Pzob9lndvbgBiRo90LFpb9IVuxBTe1ImcdroYQ-zeUkaJ4LtKX3QiGeDTwBYWxoP9B38OlYpxzmkMlz-VXyzygEsXZ9xAGlqnh6LA5EGY7CisdAXLLvJvPGK_Ny95K4Z8dqrk/s640/075.JPG" width="640" /></a></div>
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It was something really special, because snowfall in Joburg is rare. To put it in perspective, it has snowed all of 22 days in the last 103 years! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1enxnSE06wgJ7LjR3Nqq5yXJHZK8Ax8kOZAv_YfQK0VSJU_sLhacB41PlW2MoDtYzKs9oCsNZqqxQGks0EQVDFgM8t7y8T1YgyL17TNDvFXuq3spXQFMLH042n29CCeP-EirzuX3PpJ8/s1600/snow1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="518" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1enxnSE06wgJ7LjR3Nqq5yXJHZK8Ax8kOZAv_YfQK0VSJU_sLhacB41PlW2MoDtYzKs9oCsNZqqxQGks0EQVDFgM8t7y8T1YgyL17TNDvFXuq3spXQFMLH042n29CCeP-EirzuX3PpJ8/s640/snow1.jpg" width="640" /></a></div>
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But what made the day absolutely magical was the fact that I was seeing snowfall for the first time in my life! The daughter and I frolicked outside, sticking our tongues out to taste the snow and dancing till our noses turned cold and numb.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2m3teQlviucaaEEooaJS6S0jnLvNf_WqVoLtnk9xIDntb6C627_d6f3TvB6beNniS66NaUgqr294RB7-eVFCVyKan1k-V-J7OVBU3nwiPPtfk3aA7Qq10Nl6KaArd4cEuCQIVTZRnaw/s1600/072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ2m3teQlviucaaEEooaJS6S0jnLvNf_WqVoLtnk9xIDntb6C627_d6f3TvB6beNniS66NaUgqr294RB7-eVFCVyKan1k-V-J7OVBU3nwiPPtfk3aA7Qq10Nl6KaArd4cEuCQIVTZRnaw/s640/072.JPG" width="640" /></a></div>
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To keep warm, I made some hot chocolate for her and Glühwein for me. Ok, not all of it for me, I was nice and shared it with some friends who dropped in.<br />
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<br />
I wanted to use <a href="http://www.indianfoodrocks.com/2011/02/warm-up-with-gluhwein.html" target="_blank">Manisha's recipe</a> but unfortunately, I was unable to access her blog today. So, I turned to Google (who else!) and adapted <a href="http://www.capetownmagazine.com/recipes/Roland-Gorgosilichs-Glhwein-recipe/106_22_18080" target="_blank">this recipe</a> and another one that my friend Jess had emailed to make my Glühwein.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxr2UB2SVN9S9Rp_1111nnCVLhTzuRrHPNicdW26wnEcwKiKbSHrbtA-z5ga-xFbghW9ThJTX5RjXyFJLAQ9XOBKOIq-5hwvuUp8guw1HgcydxbmZEvYIUiMF-wHEwcEscuC6jPcwbMg/s1600/gluhwein1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxr2UB2SVN9S9Rp_1111nnCVLhTzuRrHPNicdW26wnEcwKiKbSHrbtA-z5ga-xFbghW9ThJTX5RjXyFJLAQ9XOBKOIq-5hwvuUp8guw1HgcydxbmZEvYIUiMF-wHEwcEscuC6jPcwbMg/s640/gluhwein1.jpg" width="424" /></a></div>
<br />
<br />
<strong>Ingredients:</strong><br />
<br />
<br />
Red wine: 1 litre (any red wine will do, I used a Merlot)*<br />
Zest of 3 oranges and 1 lemon<br />
Orange juice: 350 ml<br />
Cinnamon quill: 2 nos<br />
Cloves: 8 <br />
Star Anise: 1<br />
Peppercorn: 10 nos<br />
Sugar: 1/2 cup<br />
Brandy: 1/2 cup, or less.<br />
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<br />
*Most recipes will recommend using a cheaper wine, but according to Jess, the cheaper the wine, the more sugar you need. Don't pull out your best wine, but the wine should be drinkable.<br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Combine all the ingredients in a saucepan, except the brandy, and heat gently for about 20 minutes without allowing the mixture come to a boil.<br />
<br />
Turn off the heat, cover and allow all the flavours to infuse, about 30 minutes.<br />
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Strain, re-heat, add the brandy and serve.<br />
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Just as the Glühwein was ready to sip, it began snowing in earnest. Obviously, I had to first freeze my fingers and take some pictures.<br />
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Perfect day to enjoy the Glühwein. You do agree, don't you?<br />
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<br /></div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com1tag:blogger.com,1999:blog-1051802920826688485.post-60105371505428317722012-05-11T17:21:00.000+02:002012-05-24T18:38:10.264+02:00Amrakhand<div dir="ltr" style="text-align: left;" trbidi="on">
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<em><strong>This is a small part of an e-mail I wrote 2 years ago, soon after I wrote </strong></em><a href="http://servedwithlove.blogspot.com/2010/05/and-answer-is.html" target="_blank"><em><strong>this post</strong></em></a><em><strong>, to a few of my very special childhood friends. We were a group of 3 girls and 2 boys and their friendship was one of the best things that ever happened to me.</strong></em><br />
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Do you remember our summer holidays? The months of April and May when the sun shone with all its might and we roamed aimlessly around the neighbourhood, barefoot, with nary a care in the world. <br />
Except, of course, our exam results.<br />
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Tell me, do you remember those little white lies we told each other of how well we had done in our exams, only to sheepishly hang our heads in shame when our mothers got together and bemoaned our dismal results?<br />
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Do you remember the games we used to play? I know how that sounds - games we played - but back then, it simply meant lagori, dabba ice-spice, chor police, dodge ball, carrom, statue or colour - colour, to name some. We could play all day long; in fact, the day isn't just long enough to accomodate all our games, we used to complain! <br />
Of course, there were times when we would fight. Bitterly. Loudly. Physically. We would take sides, split into groups, and declare a cold war.....only to reconcile a few hours later, and start playing again, as if the fight had never happened. Playing, fighting, reconciling - it was all so easy then.<br />
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Do you remember us glugging down glasses of cold panha, kokum sherbet or Rasna after playing in the hot sun, and egging you M, to burp? Louder, louder, we used chant. And you would oblige us every single time. <br />
We would all collapse into giggles. We would laugh so hard that we would get hiccups. So we'd drink some more juice to get rid of the hiccups, and start with the 'burp' game again.<br />
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Do you remember landing up at odd hours at each others' houses, demanding to be fed? With our mouths stuffed with food, and without any regard for the feelings of the aunty feeding us, we would start loud arguments about how our respective mom was the 'world's best cook'.<br />
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Do you remember the races we had? No, we never had running or cycling races. We competed to find who could eat a ripe mango the fastest. We would soften the mango between our fingers and suck on it, the juice dripping down on our already stained and muddy clothes. K, your 'white' petticoats would take quite a beating! We never savoured the taste then, all we wanted was to eat as fast as possible.<br />
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And, do you remember looking up at the skies towards the end of May when the monsoon clouds would start to gather? We couldn't wait to get wet in the first monsoon showers, and yet the first showers would always sadden us a little. For with the first showers also came the realisation that our schools would reopen soon, and we would have to wait a whole year for the fun to begin again. <br />
"Oh what a vacation we 've had", we would say over and over again. "We are never going to forget it".<br />
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<em><strong>So tell me....tell me that you still remember. Because I....I have never forgotten</strong></em>.<br />
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*******************************************************************************<br />
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I have said this before and I don't mind saying it again. No matter where I live, no matter what the season it is there at that time, to me the months of April and May will forever mean summer holidays.<br />
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And mangoes. Lots of mangoes.<br />
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<br />
And amrakhand. We preferred amrakhand over shrikhand and when the mango season was at its peak, there would be amrakhand at the table almost every other day.<br />
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Amrakhand is simply mango pulp mixed together with chakka or hung curd and sweetened with a bit sugar. Making it is very easy but it does need some pre-preparation.<br />
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<strong>Making chakka or hung curd:</strong><br />
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Chakka or hung curd is nothing but yogurt from which excess water has been drained off.<br />
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To make hung curd, you will need a muslin cloth and a bowl. Place the muslin cloth over the bowl and pour the yogurt in the centre of the muslin cloth. Tie up the muslin cloth tightly with a string and suspend it over a hook. ( I suspend mine over a door knob) and place the bowl directly under the cloth. This is important, else you will end up with a puddle of whey!<br />
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After about 4 hours, open the muslin cloth and gently mix the yogurt, tie it up tightly once again and suspend it for another 4 hours. At the end of about 8 hours, you should end up with a creamy yogurt, almost like cream cheese. <br />
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<em>(Don't discard the water strained from the yogurt. You can use it in your curries or to knead dough; I use it to make </em><a href="http://servedwithlove.blogspot.com/2009/08/dugh-yogurt-drink.html" target="_blank"><em>dugh</em></a><em>).</em><br />
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Once you have the thick and creamy hung curd, making amrakhand is a breeze.<br />
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<strong>Amrakhand</strong><br />
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<br />
<strong>Ingredients:</strong><br />
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Hung curd: 2 cups<br />
Fresh mango pulp: 1.5 cups - 2 cups<strong> </strong>( see 'notes' below)<br />
Cardamom powder: 3/4 tsp<br />
Icing sugar: 2 tbsps, or to taste<br />
Salt: a pinch<br />
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<em>for garnishing, optional:</em><br />
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Chopped nuts: 2-3 tbsps<br />
Mango cubes: 1/2 cup<br />
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<strong>Method:</strong><br />
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Make mango pulp by pureeing mango cubes in a blender. <br />
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Place a sieve over a bowl, put the the hung curd and the mango pulp into the sieve and mix together with a spoon.<br />
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You could mix the two directly in a bowl, but passing it through the sieve ensures a smooth, lump - free, glossy amrakhand.<br />
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Add the cardamom powder and the salt. Do a taste test and add sugar as needed. I sometimes don't need to add any sugar, the sweetness from the mangoes is good enough for us.<br />
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Let it rest in the refrigerator for atleast a couple of hours before serving in order to allow the flavours to mingle.<br />
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Garnish with nuts and serve the traditional way, with <a href="http://www.google.com.sg/url?sa=t&rct=j&q=&esrc=s&frm=1&source=web&cd=4&ved=0CHUQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Do3xLk13j5r0&ei=Or-sT6rEH860hAfmztGZBA&usg=AFQjCNHR_3tfFk0TcRcgL_cDadR1BSWXag&sig2=b-y_LfQGoU6T89MbQuGuQA" target="_blank">hot puris</a>. <br />
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Or, if frying puris is as tedious for you as it is for me, fold in a few mango cubes and serve it as a post meal dessert. Absolute manna from heaven! <br />
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<strong>Notes:</strong><br />
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Canned mango pulp is very easy to get these days. It doesn't matter. Make amrakhand with fresh mangoes only. For nothing else can match the taste of fresh mangoes in amrakhand.<br />
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The colour of your amrakhand will depend on the type of mango used.<br />
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Use pulpy as opposed to juicy mangoes. In India, Alphonso mangoes work best. Here in Johannesburg, I used Heidi mangoes.<br />
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If I am serving the amrakhand with puris, I use 1.5 cups of mango pulp for 2 cups of hung curd in order to get a thicker amrakhand. I increase the mango pulp to 2 cups if I am serving it as a post meal dessert to get a more intense mango flavour.<br />
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<br /></div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com10tag:blogger.com,1999:blog-1051802920826688485.post-79943359888498755572012-04-25T09:09:00.000+02:002012-04-25T09:11:13.822+02:00Black Pepper Noodles with Stir Fried Vegetables<div dir="ltr" style="text-align: left;" trbidi="on">
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It was late morning on a lazy Sunday. The sun shone high up in the sky and the garden had burst into a myriad of colours. Under the clear blue skies, the scent of flowers hung heavy in the air and the bees buzzed noisily. High up on the branches of a tree whose name I don't know, the weaver birds worked furiously to build their nests.<br />
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It was the kind of day that made me want to do nothing but bask in the warm sun and feel the gentle breeze ruffling through my hair. It was the kind of day that made me want to lie down on a hammock (which, unfortunately, we don't have) and read a book whilst sipping on a cocktail.<br />
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It was also the kind of day that made me crave a hearty home cooked lunch, but one that took little effort to make. I went over the contents of my vegetable crisper but somehow, the cauliflower, the carrots and the potatoes just didn't inspire. .<br />
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With the vivid colours of the garden still dancing before my eyes, what I wanted was a splash of colour on the plate. <br />
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Since nothing in the vegetable crisper quite fit the bill of 'colourful', the reluctant husband was sent to the nearest fruit and veg market with a list of vegetables to buy.<br />
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Within minutes of having the vegetables, lunch was ready. Easy enough to put together, light yet filling - a one pot meal that was bursting with flavour and colour......<br />
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<strong>Black Pepper Noodles with Stir Fried Vegetables</strong><br />
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<strong>Ingredients:</strong><br />
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Dried Noodles: 150 gms<br />
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Red, green and yellow peppers: 1/2 each, thinly sliced<br />
Onion: 1 small, sliced<br />
Garlic: 3 cloves, sliced<br />
Purple baby cabbage: 1, thinly sliced<br />
Brown mushrooms: 6 nos <br />
Spring onions: 5-6 stalks, finely chopped (discard the onions)<br />
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<em>for the sauce:</em><br />
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Soy sauce: 1 tbsp<br />
Sweet soy sauce: 2 tsps<br />
White wine vinegar: 1.5 tsps<br />
Black pepper powder: 1 - 2 tsps (adjust as per your spice tolerance and preference)<br />
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Salt, to taste<br />
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Oil: 1.5 tbsps + 1 tsp<br />
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<br />
<strong>Method:</strong><br />
<br />
Cook the noodles as per package instructions. Drain the hot water from noodles, wash them in cold water, toss in 1 tsp of oil and set aside to cool.<br />
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While the noodles cook, slice the vegetables. Also, mix together the soy sauce, sweet soy sauce, vinegar and black pepper powder in a bowl.<br />
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In a non-stick wok, heat oil till it starts to smoke. <em><strong>(When stir frying the veggies, always work on high heat and stir constantly).</strong></em> Add the sliced garlic and stir till it starts to turn brown. Add the onions and stir till they start to soften. Toss in the mushrooms and stir till they are cooked. <br />
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Then add the sliced peppers and the cabbage and toss for about 2 minutes. Don't cook them, you want them to retain their crunch.<br />
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Add the sauce to the veggies. Finally, add the cooked noodles and toss till they are coated with the sauce and the stir fried veggies are evenly distributed through the noodles.<br />
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<em><strong>(At this stage, taste for salt; the sauces have a lot of salt in them and I normally don't need to add any table salt to my black pepper noodles).</strong></em><br />
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Dish out the noodles in a bowl and garnish with the chopped spring onions.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVSDeZk_uGEYqnfS3frjIAMII2KKEfgttoN6bIFyxCIwA23bP0k_vJ-N9RemFHcDBRjpPfWELDtYAEVufGrs-75wZjoeH9S9VgOmSbrpEkhBZhjrZRB07-ZrRszG5-HFiEQqUuQEQTio/s1600/black+pepper+noodles2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAVSDeZk_uGEYqnfS3frjIAMII2KKEfgttoN6bIFyxCIwA23bP0k_vJ-N9RemFHcDBRjpPfWELDtYAEVufGrs-75wZjoeH9S9VgOmSbrpEkhBZhjrZRB07-ZrRszG5-HFiEQqUuQEQTio/s640/black+pepper+noodles2.jpg" width="424" /></a></div>
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It is said that we eat with our eyes first. Tell me, doesn't that bowl of noodles with a rainbow of colours look absolutely appetising?<br />
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<br /></div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com11tag:blogger.com,1999:blog-1051802920826688485.post-58960546627171095602012-02-29T22:03:00.000+02:002012-02-29T22:03:56.807+02:00Hainanese Chicken Rice<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Verdana, sans-serif;">When we moved the Singapore, every single person who knew anything about Singapore had one thing to tell us : that we must have Hainanese Chicken Rice.</span><br />
<br />
<br />
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<span style="font-family: Verdana;">And so, the day we landed in Singapore, we made our way to a food court to have what is the national dish of Singapore.</span><br />
<br />
<br />
<br />
<span style="font-family: Verdana;">However, when I first lay my eyes on the plate of chicken and rice, all I felt was disappointment. "Why is there so much fuss about Hainanese Chicken Rice? It is just boiled chicken," I whispered to my husband.</span><br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHcK78o_eI5vR9qCkpBsh9kzbNutQOXT9k3zHHiNJ8XYOC79u_M7U3aVCUnrzIJb0IPIejZeab42IKCefx7_aA54ijiQ74_VNwB6LBmAeYIg6uPZAhPCi7Z98bKDbX59DfsQBPIL80rc/s1600/chicken+rice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEHcK78o_eI5vR9qCkpBsh9kzbNutQOXT9k3zHHiNJ8XYOC79u_M7U3aVCUnrzIJb0IPIejZeab42IKCefx7_aA54ijiQ74_VNwB6LBmAeYIg6uPZAhPCi7Z98bKDbX59DfsQBPIL80rc/s640/chicken+rice2.jpg" uda="true" width="434" /></a></div><br />
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<span style="font-family: Verdana;">It was, however, love at first bite. The chicken was extremely fragrant and succulent, the rice very flavourful. It looked no fancier than boiled chicken, but the taste was anything but. </span><br />
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<span style="font-family: Verdana;">I have so many people to thank for this recipe - a couple of Singaporean friends, my chicken vendor in the Tekka wet market and <a href="http://kitchenexperiments.net/2010/03/hainanese-style-chicken-rice-and-sauce-recipe-below.html" target="_blank">Elaine's blog</a>. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNM7bAMC9Lca7SB62dvxTE5ND2J6n1Q28KIVIl0QKLwss2Dzw5evLS6J0uop2fLMvKBgRFq4dm8YV6KkKpCLyzkW0raN8SApXk5T_Soauflo-R6gTZQl8afDkHrjNFBUEyNXM8idnWVxE/s1600/hainanese+chicken.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNM7bAMC9Lca7SB62dvxTE5ND2J6n1Q28KIVIl0QKLwss2Dzw5evLS6J0uop2fLMvKBgRFq4dm8YV6KkKpCLyzkW0raN8SApXk5T_Soauflo-R6gTZQl8afDkHrjNFBUEyNXM8idnWVxE/s640/hainanese+chicken.jpg" uda="true" width="462" /></a></div><br />
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<span style="font-family: Verdana;">Here's how you make it:</span><br />
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<span style="font-family: Verdana;"><strong>Ingredients:</strong></span><br />
<br />
<span style="font-family: Verdana;"><em><strong>for the chicken</strong></em></span><br />
<br />
<span style="font-family: Verdana;">Chicken: 1 kg (buy the best and freshest chicken you can, I normally buy a free range chicken)</span><br />
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<span style="font-family: Verdana;">Chicken bones, to make the stock: optional</span><br />
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<br />
<span style="font-family: Verdana;">Garlic: 8-10 cloves, </span><br />
<span style="font-family: Verdana;">Ginger:1.5" piece, peeled</span><br />
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<span style="font-family: Verdana;">Cloves: 4</span><br />
<span style="font-family: Verdana;">Star anise: 2</span><br />
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<span style="font-family: Verdana;"><a href="http://en.wikipedia.org/wiki/Pandanus" target="_blank">Screwpine leaves (pandan leaves):</a> 4 nos, washed and tied into a knot</span><br />
<span style="font-family: Verdana;"><em>(if you can't find these, replace with 4 stalks of spring onions - discard the onions)</em></span><br />
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<span style="font-family: Verdana;">Salt: 3 - 4 tsps</span><br />
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<span style="font-family: Verdana;">Sesame oil: 2 tbsps</span><br />
<span style="font-family: Verdana;">Light soy sauce: 1 tbsp</span><br />
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<span style="font-family: Verdana;"><strong>Method:</strong></span><br />
<br />
<br />
<span style="font-family: Verdana;">In a large pot, pour about 2 litres of water. Add to it the chicken bones (if using), 2 tsps salt, 4 cloves of garlic, 1/2" piece of ginger, 2 cloves, 1 star anise and 2 pandan leaves. Bring to a boil, turn down the heat and allow to simmer for about 15 minutes. Retain the spices and the herbs, discard the bones.</span><br />
<br />
<br />
<span style="font-family: Verdana;">While you make the stock, wash the chicken. Sprinkle the remaining salt over the chicken, leave for about 5 minutes and rub thoroughly. Salt is a meat tenderiser and this step goes a long way in making the chicken succulent. Wash the chicken again and stuff the cavity with the remaining cloves, star anise, ginger, garlic and pandan leaves.</span><br />
<br />
<br />
<span style="font-family: Verdana;">Slowly slide the chicken breast side down into the boiling stock; the stock should completely cover the chicken (if not, boil some water on the side and pour it into the pot).</span><br />
<br />
<br />
<span style="font-family: Verdana;">Allow the water to come to a boil again, cover the pot and allow to simmer for 15 minutes. Then, turn off the heat and leave the chicken undisturbed for 1.5 hours. This is very important - don't open the cover of the pot.</span><br />
<br />
<br />
<span style="font-family: Verdana;">I know how radically opposite this method of cooking chicken is to more popular method of cooking chicken, but trust me, the chicken will be fully cooked and absolutely succulent.</span><br />
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<span style="font-family: Verdana;">Uncover the pot after 1.5 hours and if desired, poke a skewer into the thigh; the juices should run clear.</span><br />
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<span style="font-family: Verdana;">Tip the stock into another pot - don't discard the stock for the rice is cooked in it and that is what gives the rice its flavour. Pour cold water over the chicken to stop it from cooking any further.</span><br />
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<span style="font-family: Verdana;">Mix together the sesame oil and the soy sauce and rub over the chicken.</span><br />
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<span style="font-family: Verdana;"><em><strong>For the rice:</strong></em></span><br />
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<span style="font-family: Verdana;">Rice: 1 cup, washed</span><br />
<span style="font-family: Verdana;">Chicken stock: 2 1/4 cups</span><br />
<span style="font-family: Verdana;">Garlic: 1 clove</span><br />
<span style="font-family: Verdana;">Ginger: 1" piece</span><br />
<span style="font-family: Verdana;">Sesame oil: 1 tbsp</span><br />
<span style="font-family: Verdana;">Light soy sauce: 1 tbsp</span><br />
<span style="font-family: Verdana;">Screwpine leaves: 1, tied into a knot</span><br />
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<span style="font-family: Verdana;"><strong>Method:</strong></span><br />
<br />
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<span style="font-family: Verdana;">Heat oil, and fry the garlic till it turns light brown. Add the ginger and the rice and saute for a minute. Add the stock, the screwpine leaf and the soy sauce. Once the rice has absorbed all the stock, cover the pot and lower the heat to the lowest, steam for a minute and take the pot off the burner.</span><br />
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<span style="font-family: Verdana;"><strong>For the sauce:</strong></span><br />
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<span style="font-family: Verdana;">Pound together 4 cloves of garlic, 10 fresh red chillies, 1" piece of ginger. Add to it 2 tbsps of oyster sauce, 1 tbsp of sweet soy sauce, 1 tbsp of light soy sauce, 1 tbsp sesame oil, 1 tbsp of chopped shallots and 1 tsp of chopped coriande leaves.</span><br />
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<span style="font-family: Verdana;"><strong>To serve:</strong></span><br />
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<span style="font-family: Verdana;">Slice the chicken and serve with a scoop of rice, sliced cucumbers, the stock and the sauce.</span><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com9tag:blogger.com,1999:blog-1051802920826688485.post-64841478690976880072012-02-24T10:03:00.000+02:002012-02-24T10:03:37.792+02:00Miri's Divine Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Verdana, sans-serif;">I didn't know her.... I didn't know her real name, I didn't know what she looked like. My interaction with her - if you can call it that - was limited to a few comments on, and a recipe bookmarked from <a href="http://peppermill-miri.blogspot.com/" target="_blank"><strong>her blog</strong></a>.</span></div><br />
<br />
<span style="font-family: Verdana, sans-serif;"><em>"I will be experimenting with a whole wheat & low fat version, but I think we should all be a little decadent sometimes and indulge ourselves :)," she had written.</em></span><br />
<br />
<br />
<span style="font-family: Verdana;">The cake looked and sounded delicious and I copied her recipe on my 'must make' word document, noted her email address and decided to write to her and ask her if she made those changes to her recipe. That was about 2 years ago.</span><br />
<br />
<br />
<span style="font-family: Verdana;">Early last year, I was looking for a different chocolate cake recipe and was reminded of the one I had bookmarked from her blog.</span><br />
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<span style="font-family: Verdana;"><em>I should write to her. I will write to her...soon, I resolved</em></span><br />
<br />
<br />
<br />
<span style="font-family: Verdana;">I should have written to her, or at the very least, her read her blog more often than I did. That way, I would have known that she did make those changes to her recipe. That way, I could have made the cake a lot earlier than I did. </span><br />
<span style="font-family: Verdana;">That way, I could have thanked her for her fabulous chocolate cake.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxeq46YMHJnYqxh6bJTwpYrqpXUQI3oEewCu4m5Soh04tNT6l1o_LQXX5mMGKLCQZbpSw4TDk-l4jX5BZwJ7CEwlbrUekROg7GBIW69hEkZR9iyeTLtCsJOmswjtAN3AEd1HfSiwdulQ/s1600/divinechoccake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibxeq46YMHJnYqxh6bJTwpYrqpXUQI3oEewCu4m5Soh04tNT6l1o_LQXX5mMGKLCQZbpSw4TDk-l4jX5BZwJ7CEwlbrUekROg7GBIW69hEkZR9iyeTLtCsJOmswjtAN3AEd1HfSiwdulQ/s640/divinechoccake.jpg" width="448" /></a></div><br />
<br />
<br />
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<span style="font-family: Verdana;">No, I didn't know her, I didn't make the effort to. But today, and sadly, when she is no longer with us, I have learnt a lot more about her. Through the words of those who knew her. The words of her friends paint a vivid picture of a woman who was vivacious, spirited and tenacious and lived her life with fortitude and grace.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ33hVDQ2TUGLXn9-XD0f0Mn0HHSJoGXACp1jT1gOgKIRAISFiwHj_JvHjqOqIrI_J1g76imPZgYqhz3A1D7exxhZuIl9ZBo87JZhVvkHMtJZ_2a8TfvOCCmkTT4cHuplLqegs6wjO-1U/s1600/5461009974_b310a3303f_z%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ33hVDQ2TUGLXn9-XD0f0Mn0HHSJoGXACp1jT1gOgKIRAISFiwHj_JvHjqOqIrI_J1g76imPZgYqhz3A1D7exxhZuIl9ZBo87JZhVvkHMtJZ_2a8TfvOCCmkTT4cHuplLqegs6wjO-1U/s640/5461009974_b310a3303f_z%5B1%5D.jpg" width="424" /></a></div><br />
<span style="font-size: x-small;">(<span style="font-family: Verdana, sans-serif;">pic.credit</span><span style="font-family: Verdana, sans-serif;"> <a href="http://www.indianfoodrocks.com/" target="_blank">Manisha</a>)</span></span><br />
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<span style="font-family: Verdana;">Thank you, Raji. Through your life, I have learnt that it is possible to spread cheer and positivity all around you, even when faced with some of life's biggest challenges. </span><br />
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<span style="font-family: Verdana;">R.I.P.</span><br />
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<br />
<span style="font-family: Verdana;"><em>(Miri's divine chocolate cake can be found <a href="http://peppermill-miri.blogspot.com/2009/06/divine-chocolate-cake.html" target="_blank">here</a>.</em></span><br />
<br />
<span style="font-family: Verdana;"><em>She later made the same cake with a little less butter and added some whole wheat flour. That is the one I made, and it is <a href="http://peppermill-miri.blogspot.com/2010/09/best-chocolate-cake-for-tea-party.html" target="_blank">here</a>.</em></span><br />
<br />
<span style="font-family: Verdana;"><em>But don't just stop at these two posts. <a href="http://peppermill-miri.blogspot.com/" target="_blank"><strong>Her blog</strong></a> is testimony to her spirit and you should read every single post).</em></span><br />
<br />
<br />
<br />
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<span style="font-family: Verdana;"><strong>To know more about her inspiring life, read <a href="http://www.indianfoodrocks.com/2012/02/raji-i-will-miss-you.html" target="_blank">Manisha's</a>, <a href="http://www.bongcookbook.com/2012/02/miri-miss-ya-remmeber-ya.html" target="_blank">Sandeepa's </a>and <a href="http://www.eatwritethink.com/2012/02/remembering-miri/" target="_blank">Nina's</a> posts. </strong></span><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div></div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com0tag:blogger.com,1999:blog-1051802920826688485.post-11199973425685099272012-02-08T19:18:00.000+02:002012-02-08T19:18:05.109+02:00Sweet Potato Rosti<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Trebuchet MS", sans-serif;">"You must make sweet potatoes a part of your daily diet," I told my mum emphatically over Skype one day. "They are almost a <a href="http://www.nutrition-and-you.com/sweet_potato.html" target="_blank">wonder food</a>," I said and started enumerating the benefits of sweet potatoes, almost feeling a little smug about telling my mum - who always seemed to be telling us what to eat - how to improve her diet. </span><br />
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<br />
<span style="font-family: Trebuchet MS;">"Remind me," she said "to twist your ears the next time I meet you."</span><br />
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<br />
<span style="font-family: Trebuchet MS;"><em>Oh oh....this conversation wasn't really going quite the way I had envisaged.</em></span><br />
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<span style="font-family: Trebuchet MS;">"Of course, you don't remember the times when I would add sweet potatoes to <a href="http://servedwithlove.blogspot.com/2011/05/batatyacha-kees-spicy-grated-potatoes.html" target="_blank">batatyacha kees (spicy grated potatoes)</a> and you girls would refuse to touch it with cries of 'yuck, we don't want to have sweet potatoes.' And now, you are telling me to eat them! We eat them more regularly than you know," she informed me.</span><br />
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<span style="font-family: Trebuchet MS;"><em>Oh well...guess my mom is always going to be a step ahead of me.</em></span><br />
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<span style="font-family: Trebuchet MS;"> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwPebucAsPNpO_axsk1-92pgVYgRNv9S8gD5s84b-QenJCKnidBOgF7bZukhhcsb45oAVGSz7jPLR4ZyleAUXGx7ra9NS-75YOGCl_3cAEF80ykTeYI2mtTqRhSRkqq04_UiD5F9xo_Q/s1600/sweetpotato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCwPebucAsPNpO_axsk1-92pgVYgRNv9S8gD5s84b-QenJCKnidBOgF7bZukhhcsb45oAVGSz7jPLR4ZyleAUXGx7ra9NS-75YOGCl_3cAEF80ykTeYI2mtTqRhSRkqq04_UiD5F9xo_Q/s640/sweetpotato.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Well yes, there was a time when I hated sweet potaoes with a passion and for no real reason. Exactly when I started liking them, I can't recollect. Probably when I had baked sweet potato wedges, I think, at a friend's place. Then, it was the taste that drew me to the tubers.</span><br />
<br />
<br />
<span style="font-family: Trebuchet MS;">But, as I became more aware of how nutrient packed sweet potatoes are, I slowly started cooking with them more and more often. Initially, I used them alongwith potatoes, primarily in spicy curries and baked wedges or like my mom used to, in <a href="http://servedwithlove.blogspot.com/2011/05/batatyacha-kees-spicy-grated-potatoes.html" target="_blank"> batatycha kees</a> (spicy grated potatoes). </span><br />
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<span style="font-family: Trebuchet MS;">Over a period of time, sweet potatoes have almost nudged the beloved potato out of my pantry.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkesWZMuwAhp-ylvvOnN-TdPVHt0Mw7NyzE6oEBXBYxYwi2eA6ixspQWlDDns2D5LrpBwawkagM0p67uZ4puRG4M49ydTU-xsW770txRWvgs-ArrVzp4aVDj3NfbGdkwBFfykr7kOZhwg/s1600/sweet+potato+rosti1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkesWZMuwAhp-ylvvOnN-TdPVHt0Mw7NyzE6oEBXBYxYwi2eA6ixspQWlDDns2D5LrpBwawkagM0p67uZ4puRG4M49ydTU-xsW770txRWvgs-ArrVzp4aVDj3NfbGdkwBFfykr7kOZhwg/s640/sweet+potato+rosti1.jpg" width="478" /></a></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Rosti, traditionally made with potatoes, is something I now make exclusively with sweet potatoes. The sweet potato rosti has a very delicate, almost melt in your mouth texture and is much quicker to cook than the rosti made with potatoes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvKxvghsm4BoHST5U47goIDQ1LzYoxQDgvYOhS80RaWp-u10IgJSHlxckivpyNIJJvTswcZAtBKBfbDXQ7n3-jbWRbBT7M8FZc6tv-e9y08nSb-tqdztxnkvRD4qL0iX4QDjTPNtUC-o/s1600/sweet+potato+rosti3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvKxvghsm4BoHST5U47goIDQ1LzYoxQDgvYOhS80RaWp-u10IgJSHlxckivpyNIJJvTswcZAtBKBfbDXQ7n3-jbWRbBT7M8FZc6tv-e9y08nSb-tqdztxnkvRD4qL0iX4QDjTPNtUC-o/s640/sweet+potato+rosti3.jpg" width="640" /></a></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Sweet Potato Rosti</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Grated sweet potatoes: 1 - 1/4 cup</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Garlic: 1 small clove, very finely minced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Onion: 1/2, chopped</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt and pepper, to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Oil: 1 -1/2 tbsp</span><br />
<span style="font-family: Trebuchet MS;">Lemon wedge, optional</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method:</strong></span><br />
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<span style="font-family: Trebuchet MS;">Heat 1 tbsp of oil in a 6" pan <em>(I sometimes divide the potatoes into 2 and cook 2 rostis in a smaller pan, as in the photos).</em> Add the minced garlic and the chopped onions and fry for a minute. Add the grated sweet potatoes, sprinkle the salt and pepper and toss well till they are coated with oil. </span><br />
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<span style="font-family: Trebuchet MS;">With the help of a spatula, distribute the potatoes evenly all over the pan and gently press them to get a pancake about 1/2" thick. Drizzle a few drops of oil around the edges and on a medium heat, cook the potatoes till the bottom is golden brown and crispy, about 8-10 minutes.</span><br />
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<span style="font-family: Trebuchet MS;">Shake the pan to loosen the rosti from the edges, flip it** and cook the other side till golden brown and crisp.</span><br />
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<span style="font-family: Trebuchet MS;"><em>(** to flip the rosti, you will need a plate that fits snugly into the pan you are cooking the rosti in. Cover the rosti with the plate and invert the pan, the cooked side of the rosti will be on top. Then with the help of the spatula, gently slide the rosti, uncooked side down, into the pan. Don't fret too much if the rosti breaks - mine does very often, because of the delicate texture of the sweet potatoes - just assemble it back into a pancake).</em></span><br />
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<span style="font-family: Trebuchet MS;">Slide the cooked rosti on a plate, squeeze some lemon juice and sprinkle some cracked pepper on it; serve with some fried eggs and fruit on the side for a wholesome breakfast.</span><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com13tag:blogger.com,1999:blog-1051802920826688485.post-13641857258561277092012-01-20T17:13:00.002+02:002012-04-17T13:56:52.296+02:00Kelyachi Bhaji/ Ripe Banana Fritters<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Trebuchet MS;">Many months ago, when I was shopping at <a href="http://servedwithlove.blogspot.com/2011/09/tikshe-amshe-spicy-and-sour-curry.html" target="_blank">my favourite wet market in Singapore</a>, I ran into one of my parents' long lost family friend. And so, in the middle of the market ensued a one-sided conversation that went more or less on the following lines - oh you've grown up so much, never thought I would meet you in Singapore, how are mama and papa, oh I can't believe that you now have a daughter of your own.......if you've ever met someone who hasn't seen you in like 20 years (which was the case with this aunty - my parents and she had lost touch with each other after she moved cities), you would have a fair bit of idea about how the conversation was going!</span><br />
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<span style="font-family: Trebuchet MS;">Aunty, obviously, had not had enough of catching up and invited me home. I had a very faint recollection of her being a fabulous cook and so, was in fact secretly glad that she had invited me over.</span><br />
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<span style="font-family: Trebuchet MS;">It was a lovely evening - there is something very entertaining in listening to the older generation reminisce about the days gone by, especially when such conversations are accompanied by delicious food and a steaming hot cup of tea. That evening, in addition to <a href="http://servedwithlove.blogspot.com/2009/06/batata-wada.html" target="_blank">batata vada</a> and khandvi, Aunty had made some delicious ripe banana pakoras. The taste was very familiar; my mom used to make something similar.</span><br />
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<span style="font-family: Trebuchet MS;">"These are delicious," I told her. "Mama used to make something similar."</span><br />
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<span style="font-family: Trebuchet MS;">"Not similar....your mom used to prepare exactly the same bhajis. In fact, I learnt it from her. I knew you liked these. Actually you know, when you were a child......" and she went on to <a href="http://servedwithlove.blogspot.com/2010/02/chocolate-fudge-cake.html" target="_blank">recount some embarrassing account from my childhood</a> as I continued to nibble, red-faced, on the delicious banana bhajis. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMEiDZZgyGKQrnEepch6l6KNKG1GrnpZSU-t_HPPxDywgaZznTDtIwi4JHychyphenhyphenm37l6CEM1isXicceddC8A_5Q26KSBp71_etAnMykvlPv7jCuIvcuwHC2o5qNG5YQeYdFQskJY9hFxw/s1600/bananabhaji1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuMEiDZZgyGKQrnEepch6l6KNKG1GrnpZSU-t_HPPxDywgaZznTDtIwi4JHychyphenhyphenm37l6CEM1isXicceddC8A_5Q26KSBp71_etAnMykvlPv7jCuIvcuwHC2o5qNG5YQeYdFQskJY9hFxw/s640/bananabhaji1.jpg" width="440" /></a></div><br />
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<span style="font-family: Trebuchet MS;">In my pursuit of making newer things like <a href="http://servedwithlove.blogspot.com/2011/03/banana-bread.html" target="_blank">banana bread</a>, I had forgotten about these bhajis. But I remember my mom making these <strike>whenever</strike> if ever we had over-ripe bananas lying around at home. These bhajis are the easiest and quickest way of using them ripe bananas.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Kelyachi bhaji/ Ripe Banana Fritters</strong></span><br />
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<span style="font-family: Trebuchet MS;"><strong>Ingredients:</strong></span><br />
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<span style="font-family: Trebuchet MS;">Mashed over-ripe bananas: 1/3 cup</span><br />
<span style="font-family: Trebuchet MS;">Whole wheat flour (atta)*: 2 tbsps - 3 tbsps</span><br />
<span style="font-family: Trebuchet MS;">Jaggery: 2 tsps, grated</span><br />
<span style="font-family: Trebuchet MS;">Cinnamon powder: 1/2 tsp OR cardamom powder: 1/4 tsp</span><br />
<span style="font-family: Trebuchet MS;">Salt: a pinch</span><br />
<span style="font-family: Trebuchet MS;">Oil for deep frying</span><br />
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<span style="font-family: Trebuchet MS;"><em>* if you are using whole wheat pastry flour, grind it in your spice grinder to get a finer texture.</em></span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method:</strong></span><br />
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<span style="font-family: Trebuchet MS;">Add the jaggery, cinnamon powder and salt to the mashed bananas and mix well. Then add the flour, one tbsp at a time till your get a batter of dropping consistency.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1RBu18NV8BA8L4ca6jb-CzBAgij-bUxCHBqvPtmvMHBEZ41OX8vlPeVnvxfoHSjg7BdVaY1JdfaMbi6cAgM4D6V0kczWo6d94cnVRS7mSylO7BlFMVAXx3kItb_kxsU2f1Q8_6Drc-k/s1600/009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_1RBu18NV8BA8L4ca6jb-CzBAgij-bUxCHBqvPtmvMHBEZ41OX8vlPeVnvxfoHSjg7BdVaY1JdfaMbi6cAgM4D6V0kczWo6d94cnVRS7mSylO7BlFMVAXx3kItb_kxsU2f1Q8_6Drc-k/s320/009.JPG" width="212" /></a></div><br />
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<span style="font-family: Trebuchet MS;">Heat oil in a deep wok. When the oil is sufficiently hot, drop the heat to medium. Add a teaspoonful of batter and fry till the bhajis are evenly brown.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>If you, like me, are averse to deep frying, you could also make these in a paniyaram pan.</strong></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoQpf2rriBdGMsjpdQpMIWtibyTap0t5_VKGmwrkXTpTUd_d5cnGwgXHghX1lYR22R_QHdvkqgdARzBh5dyUyZAFNv7SD6Ex8iftjy96i9fUICoSxCWycRB_zdWtA7THeJ5kopwjaSdw/s1600/bananabhaji2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPoQpf2rriBdGMsjpdQpMIWtibyTap0t5_VKGmwrkXTpTUd_d5cnGwgXHghX1lYR22R_QHdvkqgdARzBh5dyUyZAFNv7SD6Ex8iftjy96i9fUICoSxCWycRB_zdWtA7THeJ5kopwjaSdw/s640/bananabhaji2.jpg" width="488" /></a></div><br />
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<span style="font-family: Trebuchet MS;">Make the batter as above. Add a few drops of oil in each hole of the pan. When hot, fill with the batter. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPCn4YiMATysdZfORZLIPDZGzilT_F_If_rJui-2ODQ6Yj13vW7ncTWYLlZnwRk39qlTFJWrKudHzQ88j5-jWngITqojPz7iCIh5mByec2GrV2kJjccg5TWMG1W16Ndo7b0TPCYK53Mg/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPCn4YiMATysdZfORZLIPDZGzilT_F_If_rJui-2ODQ6Yj13vW7ncTWYLlZnwRk39qlTFJWrKudHzQ88j5-jWngITqojPz7iCIh5mByec2GrV2kJjccg5TWMG1W16Ndo7b0TPCYK53Mg/s320/013.JPG" width="320" /></a></div><br />
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<span style="font-family: Trebuchet MS;">Drizzle a few drops of oil around the sides, cover and cook for about 3-4 minutes. Using a chopstick, flip the bhajis and cook for another 3 minutes or until evenly brown.</span><br />
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<span style="font-family: Trebuchet MS;">Serve hot with a cup of steaming hot tea. Enjoy!</span><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com13tag:blogger.com,1999:blog-1051802920826688485.post-35439807483076528332011-11-27T17:47:00.001+02:002011-11-27T17:47:00.874+02:00Lemon Poppy Seed Whipped Cream Cake<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">I was once conned into eating what I now know as the <a href="http://www.realbakingwithrose.com/2010/01/whipped_cream_cake.html" target="_blank">'Whipped Cream Cake'</a> by Rose Levy Beranbaum.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">You see, there was this time a few years ago when I decided to go on a diet - nothing too drastic, all I was trying to do was stay away from desserts. </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">"Come off your diet nonsense and have a small slice," my friend ordered at a coffee morning she was hosting. The cake looked very moist and had a tender crumb and my no dessert resolve was getting a little weak. "Oh and by the way, it doesn't have any oil or butter," she added. That clinched it. I happily dug into the cake.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">"How did you manage such a moist cake without using any oil or butter?" I asked her, my curiosity thoroughly piqued.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">"Oh, sweetie, but this cake uses fresh cream. 40% fat," she said very nonchalantly.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">I could have strangled her, but settled for the recipe instead. Months passed and I eventually forgot about the cake till recently when I started seeing this cake all over my FB wall.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXR1_ugzTUdZB_ZC6hUvNJGOI-ss2X0T-wav87OmWzQqp12JANVseSbE7e4lxJvQCfs3FKI71Q0ZuBdMppK4h7tpxproRDVRzRoPIKvL3WikORNsjCZRwZoI-f2W2T-vT2spDdr55iM2o/s1600/lemoncake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="396" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXR1_ugzTUdZB_ZC6hUvNJGOI-ss2X0T-wav87OmWzQqp12JANVseSbE7e4lxJvQCfs3FKI71Q0ZuBdMppK4h7tpxproRDVRzRoPIKvL3WikORNsjCZRwZoI-f2W2T-vT2spDdr55iM2o/s640/lemoncake1.jpg" width="640" /></a></div><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">High time I made it myself, I thought. So, I pulled out the recipe and set to work. </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">But how does the 'lemon poppy seed' part come into the picture, you might wonder. It might sound a little silly but after having lived the past almost 9 years in countries that have banned poppy seeds, I had made up my mind that whenever I moved to a country where poppy seeds where sold in grocery stores, the first cake I would bake would have poppy seeds in it. (In fact, a packet of poppy seeds was one of the first things I purchased when we moved to Johannesburg). </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">So that is how the Lemon Poppy Seed Whipped Cream Cake happened. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6RW6jlBU8iyulyed1HKzwosp87913V3JeDZuElCRRShqLr2obV_F4KAeE-3-As0MKrb6busvrUJaUleo6lCOVCM94LX4b2KwiA7EqsIIT-Op_7hS37UVZMkBxXU4s6OWY_4QTdZMoeg/s1600/lemoncake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6RW6jlBU8iyulyed1HKzwosp87913V3JeDZuElCRRShqLr2obV_F4KAeE-3-As0MKrb6busvrUJaUleo6lCOVCM94LX4b2KwiA7EqsIIT-Op_7hS37UVZMkBxXU4s6OWY_4QTdZMoeg/s640/lemoncake3.jpg" width="424" /></a></div><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><strong>Lemon Poppy Seed Whipped Cream Cake</strong></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Ingredients:</span></b><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Heavy Cream : 1 ½ cups </span><br />
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<i style="mso-bidi-font-style: normal;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">(Rose recommends 40% fat for a more tender crumb, this cream is not readily available off supermarket shelves and needs to be procured from speciality stores/restaurants or bakeries; mine had 34%)</span></i><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Eggs: 3 (150 gms)</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Superfine sugar: 1 cup + 2 tbsps</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Vanilla essence: 1 tsp</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Cake flour:<span style="mso-spacerun: yes;"> </span>2 ¼ cups (or 2 cups All purpose flour)</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Baking powder: 2 tsps</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Salt: ¾ tsp</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Poppy seeds: 2 tbsps</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Lemon zest: 1 tbsp</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Oil: 1 1/2 tbsp, optional (I used oil to compensate for the lower fat % in the cream )</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Lemon juice: 2 tsps</span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Method:</span></b><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Pre-heat the oven at 375 deg F or 190 deg C ( 350 deg F or 150 deg C if using a dark pan) for 20 minutes. </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Grease and dust a 10 cup metal fluted pan (I don't have one and used a bundt pan instead).</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Whisk together the eggs and the vanilla essence until combined. Set aside.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Sift together the flour, baking powder and salt. Mix the poppy seeds and the lemon zest into the sifted flour, set aside.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Whip the cream till it thickens and forms stiff peaks.</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">With the beaters still running, pour the eggs mixture into the cream. The mixture will emulsify into a mayonnaise like consistency.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Next, beat the sugar into the mixture.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Fold the flour in 2 batches. Mix well until no streaks of flour are visible.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Finally, mix the oil and the lemon juice. </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Bake for about 25-30 or until a skewer inserted comes out clean. (It took me about 40 minutes to bake the cake, but that could well be my oven).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd_NXl32AeJNr6wzOvAxd7kQALcxl1yUJoW_8TfzAqwqvrWIYIiMAr8-i3jvxmfI_RdDYt-Vd4uiijzITfr71YihAHDwn6PdJwKfn0V8xJUdPeBp5jeRD1qKzh9cvxBhh8JxZ4g5bJY0/s1600/lemoncake4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAd_NXl32AeJNr6wzOvAxd7kQALcxl1yUJoW_8TfzAqwqvrWIYIiMAr8-i3jvxmfI_RdDYt-Vd4uiijzITfr71YihAHDwn6PdJwKfn0V8xJUdPeBp5jeRD1qKzh9cvxBhh8JxZ4g5bJY0/s640/lemoncake4.jpg" width="640" /></a></div><br />
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<b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">For the lemon glaze:</span></i></b><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Icing sugar: 1 ¼ cup</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Lemon juice: 2 tbsps</span><br />
<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Water: ½ tbsp</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Mix together the icing sugar, lemon juice and water till smooth. Pour it over the cooled cake and let it rest until it sets, about 10 minutes.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJfRHHGOnR6GYHowuZsO2RARIcbSiCHQYDGQfjE0MmeF35AIElFqa9LZKN6e9QHqwIyU2O-hra46jp610M-IAQZ7yFxMDkxK7gFz16E909ANl3RROgGYtSpupAtF0oq3KhATgl0pED_A/s1600/lemoncake5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJfRHHGOnR6GYHowuZsO2RARIcbSiCHQYDGQfjE0MmeF35AIElFqa9LZKN6e9QHqwIyU2O-hra46jp610M-IAQZ7yFxMDkxK7gFz16E909ANl3RROgGYtSpupAtF0oq3KhATgl0pED_A/s640/lemoncake5.jpg" width="434" /></a></div><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Soft and moist, a slight crunch from the poppy seeds and a delicate lemony fragrance and taste, this is the perfect slice to have with your evening cup of tea. Enjoy!</span><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com17tag:blogger.com,1999:blog-1051802920826688485.post-18071287785056872002011-11-21T21:53:00.000+02:002011-11-21T21:53:53.399+02:00Announcing Back to Basics: Basic Desserts<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">In my last post, I mentioned how blogging had made me stretch my boundaries in the kitchen and pushed me into making things that I would otherwise never have attempted before.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">While that statement would largely refer to things such as <a href="http://servedwithlove.blogspot.com/search/label/bread%20and%20pizza" target="_blank">baking bread</a>, making the <a href="http://servedwithlove.blogspot.com/2010/11/baklava.html" target="_blank">baklava</a>, or <a href="http://servedwithlove.blogspot.com/2011/11/kouign-amann.html" target="_blank">kouign-amann</a>, one of the things that blogging has made me do is revisit the simple, easy things that I had hitherto not ever made at home. Things I always went into a grocery store and purchased. Things as easy as spice blends, butter and cheese, jams and sauces. I have now realised that making my own pantry staples is not just healthier but a lot cheaper too. </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><a href="http://jayawagle.blogspot.com/2011/08/reviving-back-to-basics.html" target="_blank">Back to Basics</a>, started by Desi Soccer Mom, is an event that celebrates these very simple and basic cooking techniques. In its new form, the event now looks at a distinct theme every month.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Now, I've had these moments, I am sure you've had them too. That moment when you feel like having something sweet - mind you, it is not a craving for a dessert. Just that sweet something which would make your meal that much more satisfying. Sometimes, I simply mix in some jaggery with a bit of ghee and eat it with a roti. Sometimes, I reach out for a bottle of strawberry preserve and smear it over a slice of bread. </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;"><strong>So, this month, let's look at quick and easy to make jams, jellies and preserves. That something which you can make and keep in your pantry and then eat when the craving strikes.</strong></span></span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Here's what you need to do:</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Post your recipe of an easy to make jam or jelly or preserve, then l</span><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">ink it post to this post and to the <a href="http://jayawagle.blogspot.com/2011/08/reviving-back-to-basics.html" target="_blank">Back to Basics event page.</a> </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Older posts qualify as long as they are linked to this event announcement and Jaya's event page. </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">If you don't have a blog, just email me your recipe for a favourite jam, jelly or preserve and I will include it in the round-up.</span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Send me your entries mentioning Back to Basics : Basic Sweets in the subject line on <strong>aquadaze(AT)rediffmail(DOT)com</strong> </span><br />
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<span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Last date for sending your entries is December 20, 2011. </span><span style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">I will post the round up in the first week of January.</span><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com3tag:blogger.com,1999:blog-1051802920826688485.post-58644805243523247522011-11-16T22:37:00.004+02:002011-12-12T11:08:42.180+02:00Kouign - Amann<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Imagine this: a freshly baked loaf of bread. Close your eyes, take a deep breath. Inhale the aroma. Hmmm.....wonderful, isn't it? To my mind, there is no other culinary aroma quite as enticing as the aroma of a freshly baked loaf of bread. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Now, slather some butter on a slice. Oh, and sprinkle some sugar on it. Eat. There is nothing quite as satisfying as a slice of bread with some butter and sugar. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Or is there?</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Meet the Kouign- Amann. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGhsUC4sIqcJcFFMO-232U9YzMdJFvxLqmLShOxx-JP0218Xa6DIF0IixdaFSjrZSOo8fffp4d_zfqenUkIgqsu30FJgsPlBWenMeIYrz6uL9STSj9r7w1fVMsFu5RXzIZDop5tYgbgA/s1600/KA1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="606" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiGhsUC4sIqcJcFFMO-232U9YzMdJFvxLqmLShOxx-JP0218Xa6DIF0IixdaFSjrZSOo8fffp4d_zfqenUkIgqsu30FJgsPlBWenMeIYrz6uL9STSj9r7w1fVMsFu5RXzIZDop5tYgbgA/s640/KA1.jpg" width="640" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The <i style="mso-bidi-font-style: normal;">what</i>? Yes, I hear you, for I had pretty much the same reaction when I first heard about the Kouign - Amann.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">“There is a new bakery close to you house,” <a href="http://servedwithlove.blogspot.com/2010/11/apple-pie.html" target="_blank">my daughter’s paediatrician</a> excitedly informed me during one of our visits to her clinic, “and<span style="mso-spacerun: yes;"> </span>they sell the Kouign - Amann.”</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">“The what?” I asked her.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">“Kweeneen Ahmann. It is a French bread. Lots of butter. Lots of sugar. Sinfully good. You'll love it!,” she told me, writing down the name of the said bakery and the bread. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Back home, I was googling away ‘Kouign Amann’ on the net. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCRqogT8zsPvS0dfIMqkxPNUXo9a-8E1zKEH-8FiyPrmCj8WRkZbioO7hsZlkm7QLYU2Kb4LJvLba13e9XEJsDk6GQ3PJUOR2jDpEu013wt9qIpl-7LcUBPRsUnUwIUAS5nvkzt50nyo/s1600/KA2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDCRqogT8zsPvS0dfIMqkxPNUXo9a-8E1zKEH-8FiyPrmCj8WRkZbioO7hsZlkm7QLYU2Kb4LJvLba13e9XEJsDk6GQ3PJUOR2jDpEu013wt9qIpl-7LcUBPRsUnUwIUAS5nvkzt50nyo/s640/KA2.jpg" width="454" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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</div><span style="font-family: Calibri;"><em><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-bidi-font-weight: bold; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">Kouign-amann is a Breton cake</span><span lang="EN" style="font-family: "Calibri", "sans-serif"; font-size: 11pt; mso-ansi-language: EN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-font-size: 12.0pt; mso-fareast-font-family: SimSun; mso-fareast-theme-font: minor-fareast; mso-hansi-theme-font: minor-latin;">. It is a round crusty cake, made with a dough akin to bread dough with sugar sprinkled between layers. The resulting cake is slowly baked until the butter puffs up the dough (resulting in the layered aspect of it) and the sugar caramelizes. The name derives from the Breton words for cake ("kouign") and butter ("amann"). Kouign-amann is a speciality of the town Douarnenez in Finistere, in the west of France, where it originated in 1865. (source: wikipedia)</span></em></span><br />
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<span style="font-family: Calibri;">T</span><span style="font-family: Calibri;">he inimitable <a href="http://www.davidlebovitz.com/2005/08/long-live-the-k/" target="_blank">David Lebovitz has a recipe for Kouign Amann</a>; why buy what you can make at home? So I rolled up my sleeves and got my fingers deep into the dough.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The first time, I followed his recipe to the letter. The second time, I used cinnamon sugar instead of caster sugar, which makes it a not so authentic Kouign Amann, but believe me when I say it, Kouign - Amann with cinnamon tastes heavenly, especially when had with a cup of strong, unsweetened black coffee.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">The pictures, however, are from the first time and so you don’t see any cinnamon sugar in the pictures.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5U6HJz881hwxgf5zCtDTuH9yCtlzqDb92nDUa-mxxwixuruz4NGK6i2VCSDE6bkXQVNZd9a8c2UBM6nSNoy00U_4sF4YaoyCcA8Z6GDNpiysiBlpT8jrJtnry97Y8lWbRDgp8akGZJHM/s1600/KA3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5U6HJz881hwxgf5zCtDTuH9yCtlzqDb92nDUa-mxxwixuruz4NGK6i2VCSDE6bkXQVNZd9a8c2UBM6nSNoy00U_4sF4YaoyCcA8Z6GDNpiysiBlpT8jrJtnry97Y8lWbRDgp8akGZJHM/s640/KA3.jpg" width="424" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<span style="font-family: Calibri;"><strong>Ingredients:</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Dried Yeast: 1 tbsp</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Warm water: ¾ cup (I needed about a couple of tablespoons more)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">All purpose flour: 2 cups</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Sugar: 1 cup +1/3 cup</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">(to make cinnamon sugar, add 3 tbsp of powdered cinnamon to 1 cup of sugar)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">SALTED Butter: 125 gms + 3 tbsps melted butter</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Sea salt: 1/2 tsp</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><strong>Method:</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">Cut the butter into cubes and let it chill.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Dissolve the yeast in a couple of tbsps of water with a tsp of sugar. Set aside till the yeast is foamy.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">In a mixing bowl, whisk together the flour and salt. Make a well in the centre of the flour and pour in the yeast mixture and mix it into the flour.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Add the remaining water in a thin stream till the flour comes together into a soft but not sticky dough.<span style="mso-spacerun: yes;"> </span>(If the dough feels too sticky, add some flour, a tbsp at a time. If too hard, add water, again a tbsp at a time. The second time, I needed to add some water).</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Transfer the dough on a lightly dusted countertop and knead the dough till it feels soft and elastic and doesn't cling to your fingers or stick to the countertop.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Place the dough in a buttered bowl, cover and let it rest for about an hour. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">Lightly dust the countertop with some flour and roll the dough into a rectangle 12”x18” (the 12” side should be on your left and right, the top and bottom of the rectangle should be about 18” - mine was not as big, though I didn't measure the exact dimensions).</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Place the butter cubes in the centre of the dough and sprinkle ¼ cup of the cinnamon sugar over the butter. Fold the left side of the dough over the centre of the dough, do so with the right end of the dough as well.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZ_4OGsEukRmZ8H16xU4btWPglHYwcO9DU4QskX3CNej6hZkw8LcLCw-qNnY3fB9yJVzw0cH60qkw_GKXdMKhHe_XzAV-BF6IRd5egF78gW_y5ECIMaJyM2ZWzUV29jxmkyG7luw6eVk/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZ_4OGsEukRmZ8H16xU4btWPglHYwcO9DU4QskX3CNej6hZkw8LcLCw-qNnY3fB9yJVzw0cH60qkw_GKXdMKhHe_XzAV-BF6IRd5egF78gW_y5ECIMaJyM2ZWzUV29jxmkyG7luw6eVk/s640/016.JPG" width="640" /></a></div><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Now sprinkle ¼ cup of cinnamon sugar over the length of the folded dough and fold the dough once again into three.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDcPHB9pngp9EqEnNuz0sWVPPxCp8u9PLfv7R5Aq6zEBHY6RomodXGz9H2F1sdrHasR1SpClUJ7KOIDI6Df6kwC_R8U_H2fZddUfE69nGsaixsi9gnacrpPTLjRoCZfRIafmNP0StdSI/s1600/018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghDcPHB9pngp9EqEnNuz0sWVPPxCp8u9PLfv7R5Aq6zEBHY6RomodXGz9H2F1sdrHasR1SpClUJ7KOIDI6Df6kwC_R8U_H2fZddUfE69nGsaixsi9gnacrpPTLjRoCZfRIafmNP0StdSI/s640/018.JPG" width="424" /></a></div></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Wrap the dough into a plastic wrap and chill for an hour. <i style="mso-bidi-font-style: normal;">(I chilled mine for over 2 hours).</i></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Wipe the counter top clean and then sprinkle it with 1/3 cup of PLAIN caster sugar. Slide the chilled dough on the sugar covered countertop and press ¼ cup cinnamon sugar into the top of the dough.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVB4KsTJLblyR1_vwNRPCkSyLmBDaoG7RoG5wSiFSXp_HA6kQfj2AhwTBKdMcS_gizctqmh4B5E1JjXUvpZV5bGyC7RIZe0r0aMjpNzNVz8ItoPb5wbJmL4CuOtGlywTDM9IX5Pq2cik/s1600/019bw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSVB4KsTJLblyR1_vwNRPCkSyLmBDaoG7RoG5wSiFSXp_HA6kQfj2AhwTBKdMcS_gizctqmh4B5E1JjXUvpZV5bGyC7RIZe0r0aMjpNzNVz8ItoPb5wbJmL4CuOtGlywTDM9IX5Pq2cik/s640/019bw.jpg" width="640" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;"><em><strong> (drowned in sugar, my entry to Susan's <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html" target="_blank">Black and White Wednesday</a>)</strong></em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">Roll the dough into a rectangle once again (of similar dimensions as before). I found the dough more difficult to work with at this stage and so I rolled it for a bit and then finally stretched it with my hands.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Fold it into thirds, wrap it in a cling wrap and let it rest in the refrigerator for about an hour. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><b style="mso-bidi-font-weight: normal;"><i style="mso-bidi-font-style: normal;"><span style="font-family: Calibri;">(the first time, I made three small loaves. If you wish to do the same, divide the dough into 3 at this stage).</span></i></b></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">Pre-heat the oven to 425 deg F or 220 deg C (I thought 200 deg C worked better, I thought my cakes were a bit dry when I baked them at 220 deg C) and butter a 9” pie plate.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">Open the cling wrap and shape the chilled dough into a disc to fit your pie plate. Lift the cling wrap and invert it over the pie plate. Sprinkle the last ¼ cup of cinnamon sugar over the top and drizzle with 1 tbsp melted butter.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">Bake for about 40-45 minutes or until the top is caramelised. Let it rest for a couple of minutes, slide onto a wire rack and cool for about 10-15 minute.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">Taste it. Melted butter oozing out and mingling with caramelised sugar…..oh, utter bliss. The Kouign-Amann has been <a href="http://www.wildyeastblog.com/category/yeastspotting/" target="_blank">Yeastspotted</a>, hosted by <a href="http://www.hefe-und-mehr.de/en" target="_blank">Hefe and Mehr</a>.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<span style="font-family: Calibri;"><em><strong>It is customary to post something sweet, something decadent especially when marking blog anniversaries. This Kouign- amann celebrates my third blog anniversary. It is a very special recipe to me, because had it not been for blogging, I would never have attempted making something that isn’t pronounced the way it is written! Blogging has made me stretch my own limits in the kitchen and how!</strong></em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><em><br />
<strong></strong></em></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><em><strong>I know I am not as regular as I’d like to be in posting recipes or in responding to comments, but I want to thank each and everyone of you for visiting my blog over the last three years, leaving me your comments and trying out my recipes. </strong></em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div></div><div dir="ltr" style="text-align: left;" trbidi="on"></div></div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com18tag:blogger.com,1999:blog-1051802920826688485.post-23332756539748620692011-10-21T23:11:00.000+02:002011-10-21T23:11:23.903+02:00Indian Omelet<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<span style="font-family: Calibri;">One of the best feedback I have ever received about myself was from a colleague who I have since lost touch with and who I have never been able to thank.</span><br />
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<span style="font-family: Calibri;">“If you don’t mind, I want to tell you something,” he told me, just as he was on his way out of the office on his last day at work.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">“Sure,” I told him.<span style="mso-spacerun: yes;"> </span>He worked in another department and I hadn’t interacted too much with him, so I really didn’t know what to expect.<span style="mso-spacerun: yes;"> </span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">“You cannot take compliments,” he told me flatly. “I have been observing this for almost a year now. Every single time, someone compliments you, you make excuses for yourself. You may not realise it, but it is rather putting off, you know. Anyway, you take care,” he said, hurrying out of the door before I could even recover from what he had said and thank him.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Later that evening, I was at a small get together at a friend’s house. Lots of booze, different varieties of chips and enough packets of cigarettes – we were all set to have a great evening. The music blared and the conversation flowed. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">However, my mind was far away, brooding over what the colleague had said. <span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">Was that really true? Did I really have this habit of brushing off compliments? How long had been doing this, putting off friends and well wishers in the process, without even being aware of it? And how was I going to learn to accept compliments 'gracefully'?</i></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Late into the night - it was almost dawn, actually - we all wanted something more substantial than chips to eat. A quick search of the fridge revealed lots of eggs, some chillies and some wilted coriander leaves and I offered to make some omelets for everyone. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdwsmRbWjRTwHJWw6M6KrtnpUyK4bhwYCduwJP9Pk29A0JELAqZvyJzLsmaN3UhuOxpli8TDcGr50ylF5CdlVCM8RLPYgg8AhsJjkejRWlzvGw2Yi_95tvN231b9CCYoWqLrmse9NaTg/s1600/egg2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGdwsmRbWjRTwHJWw6M6KrtnpUyK4bhwYCduwJP9Pk29A0JELAqZvyJzLsmaN3UhuOxpli8TDcGr50ylF5CdlVCM8RLPYgg8AhsJjkejRWlzvGw2Yi_95tvN231b9CCYoWqLrmse9NaTg/s640/egg2.jpg" width="516" /></a></div><br />
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<span style="font-family: Calibri;">His mouth stuffed with a huge bite of omelet and bread, a friend declared that this was the best omelet he had ever eaten. I started to say that it was not him, but the alcohol talking (which, in all probability, was the case). I almost said that there was no big deal in making omelets, that anyone could make great omelets (which is very much the case). But I stopped myself and just mumbled a “thank you."</span><br />
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<span style="font-family: Calibri;">It wasn't difficult after all. </span><span style="font-family: Calibri;">I was learning, trying and starting to accept compliments gracefully.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-wcq7aRJ-RmVTABblZ_7ZqN9qYUJSmzNUx2ZK-J3dNDLOEjSar7aBlH_L44QJ3YAyYWC6IWH5YwwJQ9e6639h9rJGn6dGBsZ1UcCGrMXunSifoFSgs1hpmX71Gt8XA_PnQE_t8WbD44/s1600/101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq-wcq7aRJ-RmVTABblZ_7ZqN9qYUJSmzNUx2ZK-J3dNDLOEjSar7aBlH_L44QJ3YAyYWC6IWH5YwwJQ9e6639h9rJGn6dGBsZ1UcCGrMXunSifoFSgs1hpmX71Gt8XA_PnQE_t8WbD44/s640/101.JPG" width="424" /></a></div><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><strong>Indian Omelet</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">This Indian version of the omelet almost makes eggs sexy! A generous dose of chillies, ginger and coriander leaves makes the eggs aromatic, and the onion adds a bit of sweetness and crunch. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><strong>Ingredients:</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Eggs: 2</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Onions: 1/2 small, or about 3 tbsps chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Chillies: 3-4, or as per your personal spice preference</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Coriander leaves: 1 tbsp, finely chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Ginger: 1/3 tsp, chopped</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Turmeric: 1/4 tsp</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Milk: 1 tbsp</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Salt, to taste</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Butter or oil: 1 tbsp (I prefer butter as it browns the underside of the egg easily and quickly)</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
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<span style="font-family: Calibri;"><strong>Method:</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Whisk together the eggs and milk till the mixture almost doubles in volume. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><em>(If you have the time, separate the whites, whisk them till frothy and doubled in volume. Mix together the yolks and milk and whisk together till smooth and then add it to the whites, whisk again for 2-3 mins. I almost never do this but it does make a very fluffy omelet).</em></span><br />
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<span style="font-family: Calibri;">Throw in the chopped onions, chillies, coriander leaves, ginger together into a bowl. Add the salt and turmeric powder and mix together with your fingers till the onions and the herbs start to release their juices. Add it to the beaten eggs.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hdOVwqOwEJtflQNwW6_yy85qMUHL_zb31VNdmKyKIoIFrmS2dW6KBNlsLHiSSoSzALxoTFaAJOKz10kvKmYBtXeZA0kU-Mizax9F-jnvwKHu_hJlWDQRIw26Fvx_yxK-GvIvSOhoOpo/s1600/omelette1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2hdOVwqOwEJtflQNwW6_yy85qMUHL_zb31VNdmKyKIoIFrmS2dW6KBNlsLHiSSoSzALxoTFaAJOKz10kvKmYBtXeZA0kU-Mizax9F-jnvwKHu_hJlWDQRIw26Fvx_yxK-GvIvSOhoOpo/s640/omelette1.jpg" width="424" /></a></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"></div><span style="font-family: Calibri;"></span><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">In a non-stick frying pan, add the butter and once melted, spread it evenly all over the pan. Then pour the egg mixture into the pan. In about a minute, the eggs will start setting around the edges of the pan. Once that happens, turn down the heat to the lowest setting and cover the pan with a lid and cook the eggs for another 2-3 minutes or until they are completely set on the top.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;"><em>(If you don't like to brown your eggs on the underside, cover the pan for about 2 minutes. Then flip the omelet over and cook uncovered for 1 minute).</em></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5jRIOY6y3qJfvKxacXFHwbJE_bC8-UdgQssP22gMa0bLCPdbW9gk825mh4uZuMdQP4nJzIFCrWdIruZCWzGS9It3rcdVJg2AcWy4lETzj0Y7ZYOReSF9Hn1r56JbnlbctqEeZpGrx38/s1600/omelette4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" rda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB5jRIOY6y3qJfvKxacXFHwbJE_bC8-UdgQssP22gMa0bLCPdbW9gk825mh4uZuMdQP4nJzIFCrWdIruZCWzGS9It3rcdVJg2AcWy4lETzj0Y7ZYOReSF9Hn1r56JbnlbctqEeZpGrx38/s640/omelette4.jpg" width="520" /></a></div><br />
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<span style="font-family: Calibri;">When you make an Indian omelet, it is absolutely imperative to serve it with some tomato ketchup on the side. Everything else - grilled tomatoes, hash browns, even bread - is optional!</span><br />
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<span style="font-family: Calibri;">A few months ago, a Twitter conversation between @indianfoodrocks, @desisoccermom and @Soma_R about Indian Omelets led to posts on their respective blogs on how they make Indian Omelets. I am horribly late in posting mine, but I finally managed it. Here are the links to the other Indian Omelet posts:</span><br />
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</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><a href="http://www.indianfoodrocks.com/2011/05/palaces-of-stone-but-only-after.html">Manisha’s Omelet</a></div></div><br />
<a href="http://www.ecurry.com/blog/breakfast-and-brunch/indian-omelet/">Soma's Omelet</a><br />
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<a href="http://foodwanderings.blogspot.com/2011/05/indian-omelet.html">Omelet from Shulie’s Kitchen</a><br />
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<a href="http://jayawagle.blogspot.com/2011/06/of-eggs-onions-strawberries-and-hot.html">Jaya’s Omelet</a><br />
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<a href="http://www.bongcookbook.com/2011/05/dal-bhaat-and-omelette-or-strawberry.html">Sandeepa’s Omelet</a><br />
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<p></p>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com15tag:blogger.com,1999:blog-1051802920826688485.post-40707968624017256042011-10-07T08:57:00.001+02:002011-10-07T19:59:18.875+02:00Semiya Payasam<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><br />
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Growing up, I used to call semiya (or vermicelli, as it is known in English) 'worms'. Take a look at the picture - the semiya strands do look like (dried) worms, don't they?<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-xAelADlH22YHEpLlvYrQWufwGc09oZ2a79zs5kRUatiLAVwYeFG5iaSZ_VarjsEFkAw1dWat1r2MrkA8Z8l3JQV5NT08nATqFrBRFG4MEgg0U9T_t8mDzc1x2pkvdouLlZwePlkokw/s1600/1831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4-xAelADlH22YHEpLlvYrQWufwGc09oZ2a79zs5kRUatiLAVwYeFG5iaSZ_VarjsEFkAw1dWat1r2MrkA8Z8l3JQV5NT08nATqFrBRFG4MEgg0U9T_t8mDzc1x2pkvdouLlZwePlkokw/s640/1831.JPG" width="424" /></a></div><br />
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So, much to my mom's dismay, I would never touch anything made of semiya. It was only when I was well into my teens and was forced to have it, out of courtesy, at a friend's place that I grew out of my rather brattish attitude to semiya.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2f0p_em6pvTyxgtTpLtvvD0KlAkkByIyKlj4cLLFDdLgK73GtGaRl6AtVRGtw8HSplImoevqbwF8mHAtpFBqMYDZEgUb1CKIhfvKrn4HGok3oxzZYrOhtlOSeGShP_TAbdN2Jd0DKXdU/s1600/semiya4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2f0p_em6pvTyxgtTpLtvvD0KlAkkByIyKlj4cLLFDdLgK73GtGaRl6AtVRGtw8HSplImoevqbwF8mHAtpFBqMYDZEgUb1CKIhfvKrn4HGok3oxzZYrOhtlOSeGShP_TAbdN2Jd0DKXdU/s640/semiya4.jpg" width="424" /></a></div><br />
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Today, of all the payasams that I make - <a href="http://servedwithlove.blogspot.com/2010/04/coconut-milk-payasam.html">coconut milk payasam</a>, <a href="http://servedwithlove.blogspot.com/2009/03/kheerpayasam.html">rice payasam</a> - semiya payasam reigns as my favourite. A lot of it is, I think, to do with how easy and quick this payasam is to prepare. Toss the semiya in some ghee, simmer it milk, sweeten it, simmer some more and it is ready - in almost under 30 minutes. <br />
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It is no wonder then that semiya paysam features so often on my menu, especially on festive days.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__bW0Zeo7pBEzhMtx96Zhn9bmjLkJa_RYYp3BpPvIxCjbG-r9UCEsTNxgR7F_JjL8eI5fgE_IjYhkA0G9JBt5riRZeX9hJ8ox-a15-3U5X06WTLwQoBvRoTsliWzoHs-Ee1mkqdDkOn8/s1600/semiya1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi__bW0Zeo7pBEzhMtx96Zhn9bmjLkJa_RYYp3BpPvIxCjbG-r9UCEsTNxgR7F_JjL8eI5fgE_IjYhkA0G9JBt5riRZeX9hJ8ox-a15-3U5X06WTLwQoBvRoTsliWzoHs-Ee1mkqdDkOn8/s640/semiya1.jpg" width="424" /></a></div><br />
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<strong>Semiya Payasam</strong><br />
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<strong>Ingredients:</strong><br />
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Semiya/Vermicelli: 3/4 cup<br />
Low Fat Milk: 2 cups<br />
Low Fat Evaporated Milk: 1 tin/ 380 ml<br />
Sugar: 1/2 cup (this amount works for us, adjust as per your taste buds)<br />
Cardamom: 10 pods, crushed into a coarse powder<br />
Assorted nuts (I use 1 tbsp each of almonds, cashewnuts and pistachios)<br />
Ghee: 2 tbsps<br />
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<strong>Method:</strong><br />
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Heat ghee in a wok and roast the vermicelli till it starts to change colour from translucent to white and brown. Keep tossing the vermicelli continuously around the wok, else it will burn.<br />
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Transfer the vermicelli into a colander and rinse it in warm water. This step is optional, but doing this will wash the ghee away and therefore, you won't have any ghee floating on top of the payasam. <br />
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In a deep, thick bottomed pan, mix together low fat milk and the evaporated milk and bring to a boil. Add the vermicelli to the milk. The uncooked vermicelli will sink to the bottom of the pan and so, give it a good stir occasionally till the vermicelli softens and cooks. Once cooked, the vermicelli will plump up.<br />
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After the vermicelli cooks, add sugar, chopped nuts and the cardamom powder and let the payasam simmer on low heat for about 15-20 minutes.<br />
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Garnish with chopped pistachios and serve hot. I personally prefer to let the payasam rest for at least a couple of hours in order to let the flavours mingle.<br />
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<strong><a href="http://servedwithlove.blogspot.com/2011/09/of-chalks-and-chopsticks-september.html"><em>Of Chalks and Chopsticks: September</em></a></strong><em> was being hosted here; unfortunately, I haven't had any time to work on my story. So, for very selfish reasons, I am going to extend the deadline to October 31st. If you, like me, haven't worked on yours yet, do it now!</em><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com14tag:blogger.com,1999:blog-1051802920826688485.post-38300100476949685072011-09-28T07:19:00.000+02:002011-09-28T07:19:46.143+02:00Black and White Wednesday: Scattered<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12Gw5PABK8fW5xA4cLXKaERicG9RuqmuNM27kn2ZnY5asiZ5PvoJmfWPeXSDdHECpUeEu4s5EgndeFMj3xdKWQa-CS4k-xLWziR_u3QYc89pjdKKB9s1lXPeGT9aaT-Bhkd9YTZKEnUU/s1600/semiyaBWW.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh12Gw5PABK8fW5xA4cLXKaERicG9RuqmuNM27kn2ZnY5asiZ5PvoJmfWPeXSDdHECpUeEu4s5EgndeFMj3xdKWQa-CS4k-xLWziR_u3QYc89pjdKKB9s1lXPeGT9aaT-Bhkd9YTZKEnUU/s640/semiyaBWW.jpg" width="424" /></a></div><br />
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The picture above was not meant to look the way it does. I put the semiya (vermicelli) into a paper bag, planning to click a pile of vermicelli in a bag. But before I could click, the bag toppled over scattering the semiya on the board. Too lazy to put it back into the bag, I took pictures of the scattered semiya instead.<br />
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This picture is off to Susan's brilliant culinary photo event, <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html">Black and White Wednesday</a>.</div><br />
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</div></div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com7tag:blogger.com,1999:blog-1051802920826688485.post-21817797527821735882011-09-26T20:56:00.002+02:002011-09-30T09:24:14.489+02:00Gajar Halwa/ Indian Carrot Pudding<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"></div><br />
Pick any Bollywood movie of the 70s or 8os and in all probability, the script would have a long-suffering mother who has battled poverty and other evils and injustices to raise a son on whom she has pinned all her hopes. And whenever that prodigal/recalcitrant/obedient/law-abiding (choose any one – just take your pick) but dutiful and mother-worshipping (absolutely necessary and essential qualities) would return from his studies in a boarding school/ a spell in the jail/ deputation at work (again, take your pick), this long-suffering and sometimes ailing mother would make some ‘halwa’ for her beloved son.<br />
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So what is 'halwa'? Halwa is originally an Arabic word meaning a sweet confection. Typically, it is made of either flour or nuts or fruits or even vegetables cooked in copious amounts of butter or ghee and sweetened with either sugar, jaggery or honey.<br />
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From Argentina to Ukraine, different countries have their own versions of halwa; in India, the more popular ones are <a href="http://servedwithlove.blogspot.com/2010/10/sooji-ka-halwa.html"><strong>sooji ka halwa</strong></a> (semolina halwa), moong dal halwa, atte ka halwa (whole wheat flour halwa), doodhi halwa (bottle gourd halwa) and gajar halwa (carrot halwa).<br />
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Coming back to Bollywood movies and halwa, I don't recall any movie ever mentioning what halwa the mother cooked for her son but I had this firm belief that the said halwa was none other than gajar ka halwa. <br />
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Probably because gajar ka halwa was, and still is, my favourite halwa.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wCAFXz0NTgxVGGkBmJjNTBo74mgnJrZJwejJxOBVzXeGKbyDRYglEGn6d717fPG7MaI_IFCbhwnxYd9HmgJ_6DjPL0jtfdiV_InDZVg-jO4UucWpaf3cTD6IM1-HIEAyeOkIRDroYqM/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6wCAFXz0NTgxVGGkBmJjNTBo74mgnJrZJwejJxOBVzXeGKbyDRYglEGn6d717fPG7MaI_IFCbhwnxYd9HmgJ_6DjPL0jtfdiV_InDZVg-jO4UucWpaf3cTD6IM1-HIEAyeOkIRDroYqM/s640/043.JPG" width="424" /></a></div><br />
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You need all of 6 ingredients to make gajar ka halwa: carrots, milk, sugar, ghee, raisins and cardamom powder. <br />
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Oh and I forgot to mention - you also need plenty of elbow grease. After all, the carrots need to be grated. Well, yes. You need grated carrots. No, there are no short-cuts(unless you have a food processor, of course). <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaLGEYqnhxt_UM66D2FbKJFMLAVcuZ1oJOMrN7BtI4D0ef8FceN-ChrH7Gh6-pR0wF7CkKMyMtlPQnWx0jEHm7WzkRvijbWALIWe3zaE0IEiIcgVvLm4pj7gBBMTuEYER4402ieukNhA/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtaLGEYqnhxt_UM66D2FbKJFMLAVcuZ1oJOMrN7BtI4D0ef8FceN-ChrH7Gh6-pR0wF7CkKMyMtlPQnWx0jEHm7WzkRvijbWALIWe3zaE0IEiIcgVvLm4pj7gBBMTuEYER4402ieukNhA/s640/041.JPG" width="424" /></a></div><br />
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<strong>Gajar Halwa/ Indian Style Carrot Pudding</strong><br />
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<strong>Ingredients:</strong><br />
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Grated carrots: 4 cups<br />
Low fat evaporated milk: 2 cups<br />
Fresh milk: ½ cup<br />
Sugar: ½ cup <em>(adjust the quantity as per your taste and the sweetness of the carrots. Normally, this amount works for us)</em><br />
Raisins: 1 tbsp<br />
Cardamom pods: 10, powdered<br />
Ghee: 1/3 cup<br />
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<strong>Method:</strong><br />
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Melt 2 tbsps of the ghee in a wok. Add in the carrots and sauté in the ghee till they start to change colour. Then, pour in the milk (both evaporated and fresh milk) and simmer the carrots in the milk, stirring occasionally, till the milk almost (but not completely) evaporates. <br />
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Add the sugar, cardamom powder and the raisins and stir constantly (at this stage, you need to continuously stir the halwa, else it will stick to the bottom of the pan) till all the liquid dries up and the halwa starts to come off the sides of the pan. Taste and adjust the sweetness as per your palate preference.<br />
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Finally, add the remaining ghee and stir briskly for a minute. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQ-vo0ki22aCDIvwBhRWkbTrDPSrGa4sdU3vQRbkPfdCj3o2FHF1rM1XmY1aY7DiMj7AR8xfUzPzx4eV31R4fPfMWQuRoSXndSNczJ-_F_OAqMrjp_idP2TLwzdUwhbFQUxTiyBa7pfc/s1600/036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOQ-vo0ki22aCDIvwBhRWkbTrDPSrGa4sdU3vQRbkPfdCj3o2FHF1rM1XmY1aY7DiMj7AR8xfUzPzx4eV31R4fPfMWQuRoSXndSNczJ-_F_OAqMrjp_idP2TLwzdUwhbFQUxTiyBa7pfc/s640/036.JPG" width="424" /></a></div><br />
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Garnish with slivered almonds or pistachios.<br />
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Most people like to have gajar ka halwa hot, but I love to have it chilled. Have it any which way you please, but remember, thinking of diets when digging into the halwa is absolutely forbidden!<br />
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Sending this to Raks who is hosting <a href="http://niveditaskitchen.blogspot.com/2010/09/details-of-event-celebrate-sweets.html">Nivedita's</a> <a href="http://www.rakskitchen.net/2011/08/sweet-potato-buns-rolls.html">Celebrate Sweets: Sweets/Desserts with Fruits and Vegetables</a><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com12tag:blogger.com,1999:blog-1051802920826688485.post-43106892027463899992011-09-21T18:30:00.000+02:002012-04-17T13:57:43.555+02:00Tikshe Amshe (Spicy and Sour Curry)<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div>Having moved out of Singapore, one of the things I miss most about the city is the wet market that I used to frequent - the Tekka Wet Market in Little India. Bursting with fruits, vegetables, herbs, meat and fish of almost every kind, a visit to the market would leave me feeling envigorated and energised. <br />
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To me, the appeal of the market lay more in the experience - elbowing my way through the crowds, watching my step on the wet floor, chatting with the vendors, haggling on the price - just for the sake of it, sometimes sampling the fare....the entire experience of shopping there was magical! <br />
Come to think of it, the sights and sounds of a bustling market can never be matched by the quiet and sometimes, antiseptic aisles in a supermarket.<br />
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<strong><em> fish heads*</em></strong><br />
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Of course, the fact that I could find many things in the market that the more popular supermarkets didn't sell made the trip to the wet market even more worthwhile! One of the things that I would buy exclusively from Tekka was fish. Not only was it fresher and cheaper, the variety was mind boggling. And once I discovered Tikshe Amshe on <a href="http://indianfoodrocks.com/">Manisha's blog</a>, my trips to the market became even more frequent. For, that was the only place where I could find the tongue - tickling mackerel.<br />
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<strong>Tikshe Amshe (</strong> recipe from <a href="http://www.indianfoodrocks.com/2010/06/colorado.html">Indian Food Rocks</a><strong>)</strong><br />
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Ideally, make tikshe amshe with <a href="http://en.wikipedia.org/wiki/Mackerel">bangda or mackerel</a>. If you don't get mackerel, substitute with any other (oily) fish of your choice. The last time I made this, I used kingklip which was very nice too.<br />
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<strong>If you don't eat fish but the gravy appeals to you, substitute with boiled eggs or baby potatoes.</strong> If using potatoes, boil them till they are cooked but firm. Peel and cut into two. Heat oil in a pan and fry the potatoes till they are browned and crisp on one side. I regularly make this gravy with potatoes for my husband who is allergic to fish. I will always remain biased to fish, but believe me, tikshe amshe with potatoes is very delicious too.<br />
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The colour of the gravy will depend on the variety of dried chillies you use. <a href="http://byadgichilli.com/byadgi_chilli.php">Byagdi mirchi</a> gives the gravy that beautiful and inviting fiery red colour. I got the fiery red colour you see in the pictures the first couple of times I made tikshe amshe but lately, the colour isn't quite what I'd like it to be, all thanks to the dried red chillies I am stuck with at the moment.<br />
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<strong>Ingredients</strong><br />
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Mackarel - 4 nos <br />
Dried red chillies - 20-25<br />
Tamarind - 1 small ball, about the size of a small lemon<br />
Sichuan peppercorns - 10-12 nos (original recipe uses 6-8 nos of <a href="http://ip.aaas.org/tekindex.nsf/2a9c4e44835b04ea85256a7200577a64/c365c9ecf20b520385256c1c006841ce/Body/M1?OpenElement">tirphal</a>)<br />
Turmeric - 1/4 tsp<br />
Grated coconut, optional - 1 tbsp<br />
Garlic - 2 large cloves<br />
Ginger - 1/2" piece<br />
Curry leaves - 5-6 nos<br />
Coconut oil - 2 tsps (or use any other cooking oil of your choice)<br />
Coriander - for garnishing<br />
Salt to taste<br />
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<strong>Method:</strong><br />
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Soak the chillies in warm water for about 30 minutes to soften their skin.<br />
Soak the tamarind in warm water for about 15 minutes and extract the pulp. Use very little water when soaking the tamarind in order to get a thick pulp.<br />
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Marinate the fish with the turmeric powder and a pinch of salt.<br />
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Coarsely crush the sichuan pepper and then soak them in 1/4 cup of water for about 15minutes.<br />
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Drain the chillies (don't throw away the water) and grind them together with the tamarind pulp, garlic cloves, ginger and grated coconut to get a smooth paste. Avoid using too much water; normally, the moisture from the grated coconut and the tamarind pulp should be enough.<br />
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<div align="justify"></div>Heat a tsp of oil in a wok and toss the marinated fish for 2-3 minutes. Set aside.<br />
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In the same wok, add another tsp of oil. When hot, add the curry leaves followed by the masala paste, salt and sichuan peppercorns alongwith the water they were soaking in. Also add the reserved water from the drained red chillies. Bring to a boil.<br />
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Add the fish and cook for a further 3-4 minutes, or until the fish is cooked.<br />
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Serve hot with steamed rice. This is a fiery and spicy gravy that is best washed down with some <a href="http://servedwithlove.blogspot.com/2009/03/sol-kadhi.html"><strong>sol kadhi.</strong></a><br />
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<div align="left">* <em>Fish head curry is a very popular curry and is unique to Singapore. The origin of the dish is an ode to the multi cultural and multi ethnic country that Singapore is. Fish heads are not prized by Indians, but to the Chinese, they are a delicacy. An ingenuous cook made a South Indian style curry with the fish head and a culinary delicacy was created! The picture of the fish heads is my entry to Susan's culinary photo event, <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html"><strong>Black and White Wednesday</strong></a>.</em></div></div><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com13tag:blogger.com,1999:blog-1051802920826688485.post-51591068567577496022011-09-07T09:52:00.000+02:002011-09-07T09:52:40.979+02:00Black and White Wednesday: Cheers<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Vodka with a splash of lime didn't appear in <a href="http://servedwithlove.blogspot.com/2011/08/lost-forever.html">my last food fiction</a> by accident. It is one of my favourite poison!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQVTmr8h5Jm4EZqamwccW2E4HaLsOK1q_EnEjeEd2Toq7ENjOHeYUdckPSYhegxfkMgqOEhNm1VJ9wQKWxPNJR-wRZQipDxPcPVQdryjJcGdPi9plxJDXvfCxAMmrt-_pyJO4JOAM2rg/s1600/cheers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" nba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxQVTmr8h5Jm4EZqamwccW2E4HaLsOK1q_EnEjeEd2Toq7ENjOHeYUdckPSYhegxfkMgqOEhNm1VJ9wQKWxPNJR-wRZQipDxPcPVQdryjJcGdPi9plxJDXvfCxAMmrt-_pyJO4JOAM2rg/s640/cheers.jpg" width="640" /></a></div><br />
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So tell me, what's yours?<br />
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This is off to Susan's <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html">Black and White Wednesday</a>.<br />
</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com5tag:blogger.com,1999:blog-1051802920826688485.post-85578892878640674902011-09-05T11:19:00.000+02:002011-09-05T11:19:03.193+02:00Of Chalks and Chopsticks: September<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Sometimes, such things also happen. <br />
<div closure_uid_bcb6ya="392"><br />
</div><div closure_uid_bcb6ya="392"><br />
</div><div closure_uid_bcb6ya="170"><div closure_uid_bcb6ya="393">I had, in fact, written this post a week back and then, horror of horrors, managed to delete it instead of some emails in my inbox that I was clearing! Moral of the story: don't do too many things together, especially when in a hurry! If you clicked on that link and came to nothing, my apologies.</div></div><div closure_uid_bcb6ya="170"><br />
</div><div closure_uid_bcb6ya="170"><div closure_uid_bcb6ya="186"><br />
</div><div closure_uid_bcb6ya="186">Talking of stories, I have the pleasure of hosting our food fiction event, <a closure_uid_bcb6ya="378" href="http://servedwithlove.blogspot.com/2010/04/of-chalks-and-chopsticks.html"><strong>'Of Chalks and Chopsticks'</strong></a> for September.</div></div><div closure_uid_bcb6ya="170"><br />
</div><div closure_uid_bcb6ya="170"><div closure_uid_bcb6ya="187"><br />
</div><div closure_uid_bcb6ya="187">If you have been following this event over the last few months, you would know that the <a href="http://whenmysoupcamealive.blogspot.com/2011/05/of-facts-fiction-food-chalks-chopsticks.html">previous</a> <a href="http://jayawagle.blogspot.com/2011/07/put-on-your-chalks-and-chopsticks.html">three months</a> have had a picture as a cue around which the story had to be based.</div></div><div closure_uid_bcb6ya="170"><br />
</div><div closure_uid_bcb6ya="170"><div closure_uid_bcb6ya="184"><br />
</div><div closure_uid_bcb6ya="184">However, instead of a picture cue, I have a couple of written cues for all of you:</div></div><div closure_uid_bcb6ya="170">1. You have been invited for a dinner party by a person you barely know. Your host/hostess has a reputation for throwing some amazing parties and you are eagerly looking forward to the evening. You reach the given address but the house seems disturbingly quiet. With a lot of misgivings, you ring the doorbell..........</div><div closure_uid_bcb6ya="170"><br />
</div><div closure_uid_bcb6ya="170"><div closure_uid_bcb6ya="335"><br />
</div><div closure_uid_bcb6ya="335">2. You are a tourist in another country and are on your way to your destination. However, somewhere on the road, you realise that you have lost your way. In the distance, you see a dim light illuminating a sign that says <strong closure_uid_bcb6ya="387">'Tr vel rs Inn'</strong>. You have been on the road for a long time and are tired, sleepy and hungry with no way of finding the right direction to your destination. You, therefore, decide to follow the road and spend the night in the inn.............</div></div><div closure_uid_bcb6ya="170"><br />
</div><div closure_uid_bcb6ya="170"><div closure_uid_bcb6ya="185"><br />
</div><div closure_uid_bcb6ya="185"><strong closure_uid_bcb6ya="183">So there....now all you have to do is spin a yarn - an original one - using EITHER one of the two cues. It could either be based on a real incident or could be something competely imaginary. Explore any genre: humour, romance, mystery, paranormal etc.</strong></div></div></div><div closure_uid_bcb6ya="177"><br />
</div><div closure_uid_bcb6ya="178"><br />
</div><div closure_uid_bcb6ya="178">And while you are at it, do keep in mind a few simple guidelines:</div><div closure_uid_bcb6ya="178"><br />
</div><div closure_uid_bcb6ya="178">1. The story you write has to have some food - it doesn't have to be a recipe. </div><br />
<div closure_uid_bcb6ya="181">2. There is no word limit on the story you write, but it has to be written in one single post. </div><div closure_uid_bcb6ya="181"><br />
</div><div closure_uid_bcb6ya="181">3. You can, obviously, rewrite the cues the way you want in your story. It would be nice, though, if you could highlight the cue you are using. </div><br />
<div closure_uid_bcb6ya="179">4. Posts written for this event CAN be shared with other events.</div><div closure_uid_bcb6ya="179"><br />
</div><div closure_uid_bcb6ya="179"><br />
</div><div closure_uid_bcb6ya="179"><br />
</div><div closure_uid_bcb6ya="179">Post your story between now and Oct. 5th, link it to this post and mail it to me at: aquadaze(at)rediffmail(dot)com with the following details:</div><div closure_uid_bcb6ya="179"><br />
</div><div closure_uid_bcb6ya="179">1. Name and URL of your blog</div><div closure_uid_bcb6ya="179"><br />
</div><div closure_uid_bcb6ya="179">2. Title and URL of your story </div><div closure_uid_bcb6ya="179"><br />
</div><div closure_uid_bcb6ya="179"><br />
</div><div closure_uid_bcb6ya="386"><br />
</div><br />
</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com3tag:blogger.com,1999:blog-1051802920826688485.post-76153685052736014662011-08-11T15:01:00.000+02:002011-08-11T15:01:03.424+02:00Lost Forever<div dir="ltr" style="text-align: left;" trbidi="on"><div closure_uid_fueyrx="327" dir="ltr" style="text-align: left;" trbidi="on"><br />
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<strong>January 4, 2005</strong><br />
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A new year, some new beginnings. I have never been one to maintain a diary, but I want to record this new journey that I am embarking on -- the highs, the lows, the ups, the downs.<br />
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<div closure_uid_fueyrx="198">Ravi and I got married today! The ceremony was beautiful. I didn’t want a ritualistic wedding, but mama was right. There is something magical about the saat pheras! </div><div closure_uid_fueyrx="332"><br />
</div><div closure_uid_fueyrx="175">Everything went off without a hitch, though I must admit, I was very nervous. Mama’s forgetfulness is legendary, but this morning, she forgot that it was THE wedding day! The poor dear - she has been working so hard planning the wedding over the last couple of weeks (and I can say it here, she almost made a mess with some of the arrangements) that I suspect she ran out of steam on D-day.</div><br />
It is going to be difficult for her to manage without me – we have always been together, especially since papa passed away. The good part is Ravi and I have found an apartment that is just a few kms from hers.<br />
Gosh! Already the house I grew up in and spent 27 years no longer seems ‘mine’!<br />
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<div closure_uid_fueyrx="176"><strong>January 4, 2006</strong></div><br />
Can’t believe that it is a year since Ravi and I got married! I had so many plans for this diary, but I have not written anything beyond the wedding day log. Got to set that right so I don’t forget the small, precious moments Ravi and I spend together! <br />
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Today, we had a small party at home – just family – at which Ravi and I got absolutely drunk! Luckily, MIL was quite amused. “It happens,” she said. <br />
<div closure_uid_fueyrx="177">One thing was quite strange though. Mama couldn’t recognize Ravi’s parents! I am getting just a little worried about her forgetfulness.</div><br />
I wonder if Mama is getting too lonely. I haven’t been the most ideal of daughters either – I should visit her more often. But then, Ravi and I love being with each other.<br />
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I discussed it with the GP and he feels that a change should do her good. Maybe, I should ask her to come and stay with us for a few weeks? That should cheer her up.<br />
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<strong>April 29, 2006</strong><br />
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Mama has been staying with us for about a month now, and her behavior is starting to puzzle me. She forgot it was my birthday today! I remember how she would plan my birthday celebrations weeks, even months in advance – almost to the point of embarrassing me, especially in my teenage years. I had the fanciest of cakes – all homemade, so beautiful that my friends would beg me not to cut them. <br />
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Today, Ravi had to remind her to wish me.<br />
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<strong>October 5, 2006</strong><br />
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Diwali – my favourite festival! I am not really a jewellery person, but I can’t help stare at the lovely bracelet Ravi presented me with. <br />
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<div closure_uid_fueyrx="367"><br />
</div><div closure_uid_fueyrx="367">Mama has invited us for lunch tomorrow. I think I’ll wear my new tussar sari. She always shakes her head in dismay when she sees me clad in my trousers and jacket. “Tch, tch,” she says, “you look so lovely in traditional clothes. At least make an effort sometimes!”</div><br />
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I am quite unlike her when it comes to dressing and grooming. Always immaculately dressed, not a hair out of place, smelling of jasmine – that is my Mama!<br />
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<div closure_uid_fueyrx="178"><strong>October 7, 2006</strong></div><br />
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<div closure_uid_fueyrx="179"><div closure_uid_fueyrx="328">I am starting to get very concerned about Mama. First the food…..it tasted horrible. I hate to say it, but it did. The potatoes were burnt and the dal was half-cooked. It was as if she had never cooked in her life before. In the middle of the meal, she remembered that she hadn’t made anything sweet and decided to quickly whip up some semiya payasam. She, however, couldn’t locate the vermicelli – which, incidentally, was right in front of her. </div></div><div closure_uid_fueyrx="179"></div><div closure_uid_fueyrx="179">She seemed to be in her element as she fried the vermicelli in the ghee. “Keep an eye on it always,” she said. “You don’t want it to burn.” She poured in some milk and let it bubble away till it reduced to half but if I hadn’t stopped her in the nick of time, she would have added a cup of salt instead of sugar to sweeten the payasam.</div><br />
The house was in a mess. There was a time when she was a compulsive cleaner, now bathrooms stank and there was a layer of grime on the washbasins. <br />
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I am scared. What if she is seriously depressed and does something to herself? We decided that I would stay with Mama for a few days. Ravi also said he would try and locate a good doctor who can help us find what is ailing mama. <br />
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<div closure_uid_fueyrx="349"><br />
</div><div closure_uid_fueyrx="349">Ravi is such a darling. I wonder what I would have done without him. And to think, there was a time when I was hesitating to accept his proposal. I had really made him wait and grovel! Must make up to him soon and I think I know exactly how!</div><br />
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<strong>November 17, 2006</strong><br />
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A terrible day! Work was awful. To top it, Ravi and I ended up having a tiff. He wanted me to come back home but I wanted to spend a few days more with mama.<br />
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<div closure_uid_fueyrx="350"><br />
</div><div closure_uid_fueyrx="350">When I returned home to Mama’s, I found my chargers missing. I always leave them plugged in to the power points and yet, I couldn’t find them anywhere. When I asked Mama, she looked at me as if I were talking gibberish.</div><br />
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At that point, I just gave up on the day and decided to fix myself a small drink. Vodka with a slice of lime sounded just right. Opened the fridge to get a lemon and there they were, both my chargers, lying in the vegetable crisper. I was shocked. Had mama put them there? <br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalddhyZCTAV-RxAqpXf6pW0yLDGF8AIcifZmZcFM9pKEHF1AHdLbuWnw3iBqlp8acXUD4Yp5aoKdaxh-SQza9XcyRhe1KM6XF6xSypJDH2mvTHRkFu-I9W-PkGpswz3LMXYBJmMcWg6s/s1600/IMG_4941.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" naa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhalddhyZCTAV-RxAqpXf6pW0yLDGF8AIcifZmZcFM9pKEHF1AHdLbuWnw3iBqlp8acXUD4Yp5aoKdaxh-SQza9XcyRhe1KM6XF6xSypJDH2mvTHRkFu-I9W-PkGpswz3LMXYBJmMcWg6s/s320/IMG_4941.JPG" width="320" /></a></div><div closure_uid_fueyrx="249"> <a closure_uid_fueyrx="283" href="http://jayawagle.blogspot.com/2011/07/put-on-your-chalks-and-chopsticks.html"> pic credit : Desi Soccer Mom</a></div><br />
I had just put the vegetable tray on the counter-top to retrieve my chargers when mama let out a scream. “Snakes, snakes,” she shouted, her eyes staring straight at the cables coiled around some sundry fruits and veggies.<br />
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Something is very wrong with mama. I am worried. Really worried.<br />
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<strong>March 20, 2007</strong><br />
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<br />
I am in denial. I can’t come to terms with the diagnosis. I have had Mama checked up by numerous specialists and their verdict is unanimous - Alzheimer’s disease. <br />
Oh God, why me? And why her?<br />
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<div closure_uid_fueyrx="192"><strong>February 12, 2008</strong></div><div closure_uid_fueyrx="193"><br />
</div><br />
A few days ago, mama wandered off alone at night. Luckily, a neighbor saw her and brought her back home. It is increasingly clear that she is not going to be able to live alone anymore. I don’t want to send her to a care facility. I can’t abandon her like that. We have decided that she will come and stay with us.<br />
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<div closure_uid_fueyrx="194"><strong>April 23, 2009</strong></div><br />
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This diary has been witness to many a sad entries. It’s about time I shared some happy news. Ravi and I have just discovered we are having a baby! I am over the moon…can’t wait to hold her in my arms. I can’t wait for someone to call me ‘mama’.<br />
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My mama, in the meantime, has continued to deteriorate steadily. These days, she seems more and more disoriented. Some days, she seems a little in touch with reality and for those, I am grateful.<br />
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<strong>August 1, 2011</strong><br />
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<div closure_uid_fueyrx="195"><br />
</div><div closure_uid_fueyrx="195">I watch with a mixture of pride and pity.</div><br />
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My little girl is growing up fast and becoming more and more independent. My heart swelled with happiness today as I watched her eat a few spoonfuls of the khichdi on her own. Hopefully, in a few days, she will be fully toilet trained. <br />
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Mama, on the other hand, struggles to eat. The food dribbles down from the sides of her mouth and onto her bib. I try to help her, but she pushes my hands away. She manages to put in few spoonfuls into her mouth but chokes over the khichdi that I have so carefully mashed. A faint odour of urine and disinfectant emanates from her body. The ailment has robbed her not just of her memory and identity, it has also stripped her of dignity.<br />
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I am reaching the end of my endurance. Watching my mother and my daughter together, one progressing, the other regressing, is taking an emotional toll on me.<br />
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<strong>August 10, 2011</strong><br />
<div closure_uid_fueyrx="196"><br />
</div>We finally sent mama to a care facility today. It hasn’t been an easy decision. I was worried that mama would protest at being moved away from home. I had hoped that she would protest.<br />
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<br />
But as we neared the care facility, it became clear that mama had no sense of what was happening.<br />
I could hardly keep my tears in check. As we walked her to the reception, I hung back. Suddenly, she turned around. My heart soared. Maybe, she will give me a hug, I thought.<br />
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“Are you looking for something?” she asked in a slow, halting voice.<br />
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“No,” I told her. Taking a deep breath, I walked next to her, not wanting to leave her side till she was settled in her room. <br />
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<div closure_uid_fueyrx="197"><br />
<em closure_uid_fueyrx="368">Yes, I wanted to tell her. I am looking for my mama. She is right here in front of me and yet I’ve lost her, forever.</em></div><div closure_uid_fueyrx="197"><br />
</div><div closure_uid_fueyrx="197"><br />
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</div><div closure_uid_fueyrx="197"><div closure_uid_fueyrx="369">This is my entry to <a href="http://jayawagle.blogspot.com/2011/07/put-on-your-chalks-and-chopsticks.html">'Of Chalks and Chopsticks'</a> that Jaya is hosting this month. The picture above is the visual cue she gave us.</div></div><div closure_uid_fueyrx="197">Jaya, thank you very much for your feedback and your help in editing the story.</div><div closure_uid_fueyrx="197"><br />
</div><div closure_uid_fueyrx="197"><div closure_uid_fueyrx="370">Some stories are easy to write, some others not aren't. This story made me step out of my comfort zone in more ways than one. Firstly, I chose to do the narrative in a diary entry style. Secondly, the story - line itself made me a little uncomfortable - writing in first person about a mother's ailment was very difficult. Finally, the subject - Alzheimer's disease - is not something I know too much about (or want to know too much about - if you know what I mean). Though I have tried to cross-check the stages and the symptoms of the progress of the disease, it is quite possible that some errors have crept in. I do hope you will ignore these.</div></div><div closure_uid_fueyrx="197"><br />
</div><div closure_uid_fueyrx="197"><br />
</div><div closure_uid_fueyrx="197">Just one thing - if you have read so far, don't just be a silent reader! Leave me a comment. I don't ususally solicit comments on my blog, but this time, I would sincerely appreciate all feadback. </div></div><br />
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</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com26tag:blogger.com,1999:blog-1051802920826688485.post-67821179720588928022011-07-20T10:24:00.000+02:002011-07-20T10:24:29.936+02:00Black And White Wednesday: The Very Last Drop<div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepJdxS1YdgAqYFutq8O4ksg3IngDFgOI5aiJ_MRdp3lEQABOHO4bxPNwVGegwhh322W5lGXpOSagr1wvm022bGoIOP4njguRaANp7-Vjwy_KNb92xUmylIWfu5HBXkuZtZp5tHjNsykY/s1600/295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepJdxS1YdgAqYFutq8O4ksg3IngDFgOI5aiJ_MRdp3lEQABOHO4bxPNwVGegwhh322W5lGXpOSagr1wvm022bGoIOP4njguRaANp7-Vjwy_KNb92xUmylIWfu5HBXkuZtZp5tHjNsykY/s640/295.JPG" t$="true" width="424" /></a></div><br />
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Susan, my daughter would like to thank you for starting <a href="http://thewellseasonedcook.blogspot.com/2011/07/black-and-white-wednesday-new-culinary.html">Black and White Wednesday</a>. Why? Well, a few days ago, I was taking pictures for<a href="http://servedwithlove.blogspot.com/2011/07/indian-espresso-coffee.html"> this post</a>. The daughter was sitting next to me, eating some ice cream. She then put the bowl to her mouth to lick the bowl clean. Quickly, I took a picture of her licking the bowl.<br />
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Then, as I was reviewing the picture, I realised that it would look much nicer if taken in B&W (yes, of course I had Black and White Wednesday on my mind). So, I called her and offered to scoop her some more ice cream. She was a little surprised as I never volunteer second helpings of ice cream unless she asks for it. But I had pictures to click!<br />
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So she had some more ice cream and I had my B & W picture!suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com7tag:blogger.com,1999:blog-1051802920826688485.post-38942057380606536522011-07-18T22:32:00.002+02:002011-07-27T08:56:42.258+02:00Indian Espresso Coffee<div dir="ltr" style="text-align: left;" trbidi="on"><em><strong>Once upon a time, there was a young woman….. .</strong></em><br />
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It was the drum roll of thunder that made her put the book down and look outside the window. In the horizon, she could see dark clouds gathering. Rain looked imminent. <br />
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She picked up her coffee mug; there was about a quarter of a mug left, but it had gone absolutely cold. She hated drinking coffee that had gone cold. <br />
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<em>S*#^, I’ll have to get up and make another one, she sighed.</em><br />
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It would be her third cup in almost two hours – she was getting addicted to drinking coffee – but then, she needed the coffee, especially when she had a book review deadline to meet. Some books went on and on and coffee helped her wade through the pages. A few months ago, it had been cigarettes. <br />
Somewhere, she had read that drinking too much coffee wasn’t good for you and she had been drinking quite a few.<br />
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<em>Any day better than smoking cigarettes, she told herself, as she spooned the coffee granules and the sugar into a mug and started beating them with a few drops of milk.</em><br />
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By the time she returned to her rocking chair with the coffee, the wind had picked up, bringing with it the earthy smell of wet mud. On the terrace below her apartment, she spotted Mrs. Joshi collect the papads she had left out in the sun. In the balcony opposite her window, she saw the maid hurriedly gather the clothes left to dry out on the clothes line. The people on the streets too were casting anxious glances toward the rapidly darkening sky and hurrying along. <br />
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This was the reason she loved reading by the window. The large French window not only let light in through the day and served as a work desk of sorts, it also afforded her a great view. The scenes of real life on the streets below and around her often offered a welcome respite from the monotony of reading printed words of different sizes.<br />
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<em>Get on with the book, she commanded herself. Only 97 pages left, hopefully I should be through with it by 7.</em><br />
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Within minutes, it had started raining in sheets. The wind had changed direction and a fine mist of raindrops started coming in on her face through the open window. She hurriedly shut her book, put it on the window sill and placed her mug right on top of the book, and closed the window. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HZbrDphDWY1Mexirej0tgVvRMMSokWDpTYk5Rgh57vKfMWjOote-eWVle3qSM_9Tl1YCRYnrdzSGGAdvQb-OCLFvcjWsxOsW6ZcqyCiDWokNhg7ccJROks77c9pLacmxqgAtDmISErI/s1600/5889312169_ff66b7ae25%255B1%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3HZbrDphDWY1Mexirej0tgVvRMMSokWDpTYk5Rgh57vKfMWjOote-eWVle3qSM_9Tl1YCRYnrdzSGGAdvQb-OCLFvcjWsxOsW6ZcqyCiDWokNhg7ccJROks77c9pLacmxqgAtDmISErI/s400/5889312169_ff66b7ae25%255B1%255D.jpg" width="400" /></a></div><br />
<em> pic credit: <a href="http://www.bongcookbook.com/">BongMom's Cook Book</a></em><br />
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<em>How can you treat your books so shabbily, as if they were coasters, he would have said. And what is with this closing of the window? A beautiful shower is meant to be enjoyed. Come lets go for a walk in the rain, he would have insisted.</em><br />
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Mohit. Much like a pebble stuck in the sole of a shoe that you want to but cannot get rid of, Mohit was ever present in her thoughts. She had walked out of his life almost a year ago, but every single time she did or didn’t do something, she was keenly conscious of what he would have said or done.<br />
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Please God, make him call me, she would pray. Many a times, she wondered if she should swallow her pride and ego and write to him instead. But she every time she started to write to him, his words came back to her.<br />
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<em>Just get the f*#% out of my life. I don’t want to see you again, he had said.</em><br />
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Her mailbox was brimming with mails written to him but never sent; she had decided that she wasn't going to be the one to take the first step.<br />
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<em>Call me Mohit, call me. I will come back to you in a heartbeat. Just call me once, she pleaded fervently, opening the window and letting the mist of raindrops wet her face.</em><br />
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<em><strong>………and a young man……..</strong></em><br />
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Thousands of miles away and in the land of the Big Apple, Mohit woke up with a start. It took him a moment to realize that she wasn’t really there with him and that he had dreamt of her, again. He saw her very often in his dreams but this dream seemed so real that he felt as if she was there, right next to him.<br />
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After tossing and turning on the bed for a while, he realized that there was no point in trying to sleep again. He lit a cigarette and walked into the kitchen, mixed the coffee granules, sugar and milk together in a mug and blitzed it in the microwave. Even as he did so, he could feel her shake her head in disapproval. <br />
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<em>Tch, tch, tch....That is no way to make coffee.. You need to beat it and beat it well. Bring out its flavor. </em><br />
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He could picture her even now, her night suit clinging to her body, her hair short, tousled hair and the complete concentration on her face as she beat the coffee. She was passionate about her ‘one cuppa a day’ and was very particular about how it was made. When the milk came to a simmer, she would add a couple of crushed cardamoms to it and then pour it on the beaten coffee. <br />
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<em>Smell it first, she would command. Take in the aroma. Then sip it. Nice, isn’t it? Now that is the way to make and drink coffee.</em><br />
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The microwave’s loud beeps pulled him out of his reverie. As he sipped the tasteless coffee, he wished, once again, that he had never uttered those words. Or at least apologized soon after. Or begged her to come back. But he had done nothing of the sort, forever and, a little arrogantly, hoping that she would call him. She hadn’t and he couldn’t fault her for it. <br />
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Like many times before, he contemplated giving her a call. It was a number that was etched on his mind and he punched in each digit with deliberation, but paused before he hit the dial key.<br />
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<em>What if she doesn’t take my call? What if she tells me to get lost? What if, horror of horrors, she has found someone else?</em><br />
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And so he went cancel,cancel, cancel on the phone till he had erased each digit of her number.<br />
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<em>I am waiting for you to call me, he said,staring into empty space. Call me once and I will be there with you in a jiffy.</em><br />
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<em><strong>…..They were both in love with each other and yet, neither wanted take the first step towards reconciliation. And so, they carried on with their lives hoping and praying that the other one would call. Like they say, sometimes love is just not enough.....</strong></em><br />
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<strong>BongMom</strong> was hosting <a href="http://www.bongcookbook.com/2011/06/have-ha-tea-weekend.html">Of Chalks and Chopsticks for July</a>, the picture above was the cue she gave us this month around which to spin a yarn.<br />
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The moment I saw her picture, I thought of the Pink Floyd song Echoes; this one line kept playing in mind over and over again - <em>So I throw the windows wide and call to you across the sky</em>. That then, has been the huge inspiration for this story.<br />
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<strong>Indian Espresso Coffee</strong><br />
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I didn't even know it was called "Indian Espresso" until a few years ago. I had always known and called it "beaten coffee". And that's what you need to do to make a cuppa. Beat the coffee and sugar together till it is creamy and frothy.<br />
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Here's how you make beaten coffee a.k.a Indian Espresso:<br />
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<div closure_uid_kh97ng="149">Take a mug, add (instant) coffee granules and sugar to it - according to your personal preference, add a few drops of water/milk. The mixture should ressemble wet sand. Using a spoon or an electric beater, start beating the coffee and sugar. Add a few more drops of water if the mixture is too dry, but add the water only a few drops at a time.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUtMryiBF0CcWoW9BkLPbFzK4inlsysz7wYgOu0A3tzMww_0ZYJLbTgvQUDc5r_8WoTRsziUvE-8Pv-xCd_eFlmdtawztfvmkilZ-lMUJG1-CUdy2ttnX7XKXTYK1fXJSe-4Wb68OOPk/s1600/312.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" m$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUtMryiBF0CcWoW9BkLPbFzK4inlsysz7wYgOu0A3tzMww_0ZYJLbTgvQUDc5r_8WoTRsziUvE-8Pv-xCd_eFlmdtawztfvmkilZ-lMUJG1-CUdy2ttnX7XKXTYK1fXJSe-4Wb68OOPk/s640/312.JPG" width="640" /></a></div><br />
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It needs elbow grease.....after a few minutes of continuous beating, the coffee will look pale, thick and creamy, like so:<br />
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Pour steaming hot milk (I add a couple of crushed cardamoms to my coffee - but this is completely optional) till the mug is half full and stir well. Then pour the remaining milk. Refrain from stirring too much or it will lose the bubbly, frothy look.<br />
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Sip it slowly, savouring the aroma and the robust flavour of coffee. Enjoy!</div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com16tag:blogger.com,1999:blog-1051802920826688485.post-66316803999283416782011-07-07T22:17:00.002+02:002011-07-07T22:27:05.539+02:00MLLA - 36, the round-up and the winner<div dir="ltr" style="text-align: left;" trbidi="on"><div>I have always maintained that hosting an event is one of the best ways of discovering new blogs and bloggers from all corners of the world. And that is exactly why I have enjoyed hosting MLLA - 36. It has been a one month of not just coming across wonderful blogs but also learning newer, and in some cases, very innovative ways of cooking with legumes. <br />
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Congratulations <a href="http://soujishome.blogspot.com/">Soujanya</a>, for winning the Hurst Bean Box and Super Smoothies: 50 Recipes for Health and Energy by Sara Corpening Whiteford and Mary Corpening Barber (I used <a href="http://random.org/">Random.org</a> for drawing the winner). Susan will contact you soon for further details.<br />
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And now, the round-up of the entries for MLLA-36:<br />
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<a href="http://tastespace.wordpress.com/2011/06/01/beet-potato-and-lentil-soup-with-dill-six-shades-of-red-soup/">Six Shades of Red Soup</a> from <strong>Janet of Taste Space</strong><br />
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<a href="http://eq-myblog.blogspot.com/2011/06/chickpea-patties.html">Chickpea Patties </a>from <strong>Priya Sreeram of Bon Appetit</strong><br />
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<a href="http://foodandspice.blogspot.com/2011/06/sweet-and-sour-beet-and-sprouted-mung.html">Sweet and Sour Beet and Sprouted Mung Salad </a>from <strong>Lisa of Lisa's Kitchen</strong><br />
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<a href="http://tastejunction.blogspot.com/2011/06/mangode-green-gram-fritters.html">Mangode - Green Gram Fritters </a>from <strong>Anamika of Taste Junction</strong><br />
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<a href="http://simplysweetnsavory.blogspot.com/2011/06/methi-daal-white-lentils-with-fenugreek.html">Methi Daal - White Lentils with Fenugreek Leaves </a>from <strong>Ambreen of Simply Sweet 'n Savoury</strong><br />
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<a href="http://yogikitchen.blogspot.com/2011/06/baked-or-griddled-falafel-with-vegan.html">Baked or Griddled Falafel </a>from <strong>Adam of Yogi Kitchen</strong><br />
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<a href="http://www.ohtastensee.com/2011/06/09/paruppu-urundai-kuzhambulentil-dumpling-curry/">Paruppu urundai kuzhambu(Lentil dumpling curry)</a> and <a href="http://www.ohtastensee.com/2011/06/26/arroz-con-frijoles-negroblack-beans-and-rice/">Arroz con frijoles negro(Black beans and rice)</a> from <strong>Denny of Oh Taste N See</strong><br />
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</div><a href="http://fortheluvofcooking.blogspot.com/2011/02/butternut-squash-and-masoor-dhal-kootu.html">Butternut squash and Masoor Dhal Kootu</a> from <strong>Prabha of For the Love of Cooking</strong><br />
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<a href="http://tadkapasta.wordpress.com/2011/06/14/pops-peppery-chili/">Pop's Peppery Chilli </a>from <strong>R & R of Tadka Pasta</strong><br />
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<a href="http://itsnotmadrasi.blogspot.com/2011/06/moong-dal-sheera-moong-dal-halwa-split.html">Moong Dal Sheera/ Moong Dal Halwa</a> and <a href="http://itsnotmadrasi.blogspot.com/2011/06/fried-moong-dal-tasty-snacks-haldiram.html">Fried and Munchable Moong Dal</a> from <strong>Kalyani of Mom Chef</strong><br />
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<a href="http://tastejunction.blogspot.com/2011/06/comfort-in-bowl-lahsuni-dal-palak.html">Lasooni Dal Palak</a> from <strong>Anamika of Taste Junction</strong><br />
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<a href="http://vardhiniskitchen.blogspot.com/2011/06/spinachkeerai-vadai.html">Spinach (Keerai) Vadai</a> and <a href="http://vardhiniskitchen.blogspot.com/2011/06/arachuvitta-sambar.html">Arachuvitta Sambhar</a> from <strong>Vardhini of Vardhini's Kitchen</strong><br />
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<a href="http://priyaeasyntastyrecipes.blogspot.com/2011/06/sprouted-yellow-peas-sundal.html">Sprouted Yellow Peas Sundal</a>, <a href="http://priyaeasyntastyrecipes.blogspot.com/2011/06/soya-gobi-manchurian.html">Soya Gobi Manchurian</a> and <a href="http://priyaeasyntastyrecipes.blogspot.com/2011/06/red-chori-dumplings-gravykaramani.html">Red Chori Dumplings</a> Gravy from <strong>Priya of Priya's Easy n Tasty Recipes</strong><br />
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<a href="http://myonlyfacade.tumblr.com/post/6713333965/veggie-black-bean-pattie">Veggi Black Bean Patties</a> from <strong>Anu Menon of Truth Personified</strong><br />
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<a href="http://www.wheatfreemeatfree.com/vegetarian-chicken-salad/">Vegetarian Chicken Salad</a> by <strong>Kalinda of Wheat Free Meat Free</strong><br />
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<a href="http://sravscc.blogspot.com/2011/06/egg-bajji.html">Egg Bajji</a> from <strong>Sravani of Srav's Culinary Concepts</strong><br />
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<a href="http://lacaffettierarosa.wordpress.com/2011/06/21/eritrean-lentil-stew-travelling-around-europe/">Eritrean Lentil Stew</a> from <strong>Caffetiera of La Caffetiera Rosa</strong><br />
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<a href="http://krithiskitchen.blogspot.com/2011/06/baked-banana-blossom-fritters-baked.html">Baked Banana Blossom Fritters</a> and <a href="http://krithiskitchen.blogspot.com/2011/06/spinach-dhal-simple-and-hearty-quickie.html">Spinach Dhal</a> from <strong>Krithi of Krithi's Kitchen</strong><br />
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<a href="http://spiceandcurry.blogspot.com/2011/06/lobia-curry-black-eye-bean-curry.html">Lobia Curry - Black Eye Bean Curry</a> from <strong>Jaya of Spice and Curry</strong><br />
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<a href="http://kitchenflavours.blogspot.com/2011/06/aloo-shimla-mirchi-methi-ki-sabzi-and.html">Idli Karam Podi</a> from <strong>Lubna of Yummy Food</strong><br />
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<a href="http://vegetariantastebuds.blogspot.com/2011/06/grilled-sprouts-sandwich.html">Grilled Sprouts Sandwich</a> from <strong>Raji of Vegetarian Tastebuds</strong><br />
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<a href="http://tamalapaku.blogspot.com/2011/06/kheera-masala-vada-cucumber-fritters.html">Cucumber Fritters</a>, <a href="http://tamalapaku.blogspot.com/2011/06/kheera-pappu-cucumber-dal.html">Cucumber Dal</a>, <a href="http://tamalapaku.blogspot.com/2011/06/pappula-podi-roasted-chana-dal-powder.html">Roasted Chana Dal powder</a>, and <a href="http://tamalapaku.blogspot.com/2011/06/vegan-black-bean-burger.html">Vegan Black Bean Burger</a> from <strong>Harini-Jaya of Tamalapaku</strong><br />
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<a href="http://versatilekitchen.blogspot.com/2011/06/bisibelebhath-spicy-rice-and-lentil.html">Bisibelebhath/ Spicy Rice and Lentil Stew</a> from <strong>Champa of Versatile Kitchen</strong><br />
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<a href="http://www.cookeatdelicious.com/beans/vegan-grilled-bean-burger.html">Vegan Grilled Bean Burger</a> from <strong>Raven Chelanee of Cook. Eat. Delicious!</strong><br />
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<a href="http://ribbonstopastas.blogspot.com/2011/06/chole-kulche-roll.html">Chole Kulche Roll</a> from <strong>Vaishali Sabnani of Ribbon's to Pasta's</strong><br />
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<a href="http://nashplateful.blogspot.com/2011/06/rasam-hot-and-sour-vegan-soup.html">Rasam - Hot and Sour Vegan Soup</a> from <strong>Nashira of Palteful</strong><br />
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<a href="http://chezcayenne.blogspot.com/2011/06/grilled-vegetable-lentil-soup.html">Grilled Vegetable Lentil Soup</a> and <a href="http://chezcayenne.blogspot.com/2011/06/lentil-mushroom-sliders-with-homemade.html">Lentil Mushroom Sliders</a> from <strong>Claire of Chez Cayenne</strong><br />
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<a href="http://soujishome.blogspot.com/2011/06/menthulu-pulusufenugreek-seed-tamarind.html">Fenugreek Seeds in Spicy Tangy Tamarind Sauce</a> and <a href="http://soujishome.blogspot.com/2011/06/janthikalu-andhra-savory-snack-mixed.html">Janthikalu - Andhra Savoury Snack</a> from <strong>Soujanya of Souji's Home</strong><br />
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<a href="http://exquisitecorner.blogspot.com/2011/06/chayote-chow-chow-moongdal-curry.html">Chayote Chow Chow Moong Dal Curry</a> from <strong>Divya of Exquisite Corner</strong><br />
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<a href="http://torviewtoronto.blogspot.com/2011/06/fish-stew.html">Fish Stew</a> from <strong>Akheela of Torviewtoronto</strong><br />
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<a href="http://mykitchentrials.wordpress.com/2011/06/30/quick-cooking-microwave-dhokla/">Quick Cooking Microwave Dhokla</a> from <strong>Rajani of My Kitchen Trials</strong><br />
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<a href="http://ahomemakersdiary.blogspot.com/2011/06/tak-dal-or-sour-mango-lentil-soup.html">Mango Dal</a> from Sayantani of <strong>A Homemaker's Diary</strong><br />
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<a href="http://allotment2kitchen.blogspot.com/2011/06/mushroom-puy-lentils-and-ale-pie.html">Mushroom, Puy Lentil and Ale Pie</a> and <a href="http://allotment2kitchen.blogspot.com/2011/06/leek-and-puy-lentil-flan.html">Leek and Puy Lentil Flan</a> from <strong>Shaheen of Allotment 2 Kitchen</strong><br />
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<a href="http://thewellseasonedcook.blogspot.com/2011/06/morel-and-lentil-carbonara-pasta-my.html">Morel and Lentil Carbonara Pasta</a> from <strong>Susan of The Well Seasoned Cook</strong><br />
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<div><a href="http://servedwithlove.blogspot.com/2011/06/thalipeeth.html">Thalipeeth</a> from <strong>Aqua of Served With Love</strong><br />
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Thank you all for your entries! My Legume Love Affair enters its 4th year this month and aptly, <a href="http://thewellseasonedcook.blogspot.com/2011/07/my-legume-love-affair-kicking-off-year.html">Susan is hosting MLLA-37</a>. <br />
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</div></div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com10tag:blogger.com,1999:blog-1051802920826688485.post-31311694506949292502011-06-29T09:47:00.000+02:002011-06-29T09:47:48.331+02:00Wordless Wednesday<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lsgTSSPSDXmi6xhRMaDJSfroGiFtEHVrBjW4nChDRSnn8Ol8J_Yh0XZQKlVJhV2fjwwOk30O8PszgZm0qBDX6RYd2D-Hy_LrKFJKOosYx7pVna1U73iDpinjySOckWs2dbVGdx09Q2E/s1600/motion3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_lsgTSSPSDXmi6xhRMaDJSfroGiFtEHVrBjW4nChDRSnn8Ol8J_Yh0XZQKlVJhV2fjwwOk30O8PszgZm0qBDX6RYd2D-Hy_LrKFJKOosYx7pVna1U73iDpinjySOckWs2dbVGdx09Q2E/s640/motion3.jpg" width="424" /></a></div><div></div><br />
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<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Jz_ISugl7W-w5We5qEV-k589AduUWkBfJlMVgiyByVUyz3GrAhvPb7lPt6MdmiLUId0DX9ciB0FLXEPjF0ey0DW2RS8_2CgRjIhpLIrFzvbgo0qLdZ15CbgNSWNKeT8lIbLqa7KTrgc/s1600/motion2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="459" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Jz_ISugl7W-w5We5qEV-k589AduUWkBfJlMVgiyByVUyz3GrAhvPb7lPt6MdmiLUId0DX9ciB0FLXEPjF0ey0DW2RS8_2CgRjIhpLIrFzvbgo0qLdZ15CbgNSWNKeT8lIbLqa7KTrgc/s640/motion2.jpg" width="640" /></a></div><br />
</div></div>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com10tag:blogger.com,1999:blog-1051802920826688485.post-57938714759594005302011-06-23T15:41:00.007+02:002012-04-17T13:57:43.556+02:00Thalipeeth<div></div><br /><br /><br /><div>The kitchen was abuzz with activity. I looked on with amazement at the number of things ma was making for me. The puran polis were all done and packed into resealable bags. The cook was frying the chaklis while the maid was rolling the laddoos, even as ma fired instructions to both of them.<br /><br /><br />Papa kept coming into the kitchen every now and then, sometimes tasting the laddoos or nibbling on the chaklis. “Don’t we have any fruits? Where are the grapes?” he enquired. “Can’t you see the apples and bananas on the table? Look in the fridge, you’ll find some grapes, strawberries and oranges” ma replied sounding very irritated. “Take what you want and sit outside for some time; don’t keep coming in and out of the kitchen so often, it disturbs me no end.”<br /><br /><br /><em>They seem to be arguing all the time, I thought to myself sadly. They used to be such a gentle couple, quite unlike the cantankerous pair I had seen over the last fortnight. I was really worried for them.<br /><br /></em><br />“Your papa,” ma whispered to me, “is losing it. Always interfering….just doesn’t what to do with himself. I just don’t know how to cope with him anymore!”<br /><br /><br />My heart went out to Papa. Recently retired, he wasn’t used to having time on his hands. He didn’t like watching T.V. and was never into reading. He tried his hand at gardening, but there wasn’t much he could do in the tiny one bedroom apartment with an almost non-existent balcony. So he would just potter around the house to while away the hours.<br /><br /><br /><br />Ma turned her attention to the grains she planned to roast for making the thalipeeth bhajani. The sheer volume of bhajani that she was planning to pack horrified me. “Are you kidding ma? That bhajani will take up my entire baggage allowance! And can you just stop all this cooking? I don’t want you to tire yourself out.”<br /><br /><br /><br />“Haven’t I told you so often, let me make all these things while I am physically able to. You have come home after 3 years, god knows when you will come again. Let me pamper you,” she smiled lovingly.<br />“Listen ma…..” but she cut off my protests with a curt “stop nagging me, go join your father outside.”<br /><br /><br />So I went and sat with papa who was solving a crossword puzzle, even as he was nibbling on some grapes. “Come beti, sit. Want a fruit? An orange? I’ll peel it for you.” He hadn’t forgotten that I hated peeling oranges.<br /><br /><br />“No, I’ll peel them myself,” I smiled. He went back to his crossword and as I watched him in amazement as he went from one clue to the next. He looked much healthier and more relaxed since his retirement but in the corners of his eyes, I could detect that vacant look of complete boredom and it troubled me a lot. Poor papa, he really needed to find himself something that would make him happy. I wished there was something I could do for him, but was at a complete loss of ideas.<br /><br /><br />“ <em>‘memories preserved, not pickled in jars but frozen forever’</em>, now what kind of a clue is that?” he wondered aloud.<br /><br /><br />“Ummm..How about ‘photograph’?” I suggested<br /><br /><br />“8 letters….snapshot.”<br /><br /><br />“Hey papa, where are the albums? I want to see the old pictures.” But I knew where they would be, they had always been in the shelf in the showcase and I shot out of my chair and grabbed a few.<br /><br /><br /><br />The albums were neatly labeled according to month, year and occasion – their marriage, their honeymoon, some vacations they had taken, my birth and so forth. Papa was a consummate photographer and for the first time, I realized how good he was. I never seemed to stand still in any pictures, but ma must have loved being his subject. The last of the albums had mostly blurry pictures – no, not taken by him but by a 14 year old me. But after my 15th year, there were no more pictures. I had taken the camera for a school picnic and dropped it, damaging it completely. The lie was easier, so I came back home and claimed that the camera was misplaced, possibly stolen by someone. Papa never replaced that camera, I had been too guilty to ask him to and that was the end of his hobby.<br /><br /><br /><br />Feeling completely suffocated by the weight of my lie, I decided to step out for a bit. I must have gone out for a couple of hours and when I came back, ma was still in the kitchen, transferring some pickles into smaller bottles and papa was now attacking a Sudoku puzzle.<br /><br /><br />“Papa…for you,” I said, giving him the DSLR that I had purchased when I went out. “And maybe it is time for me to confess that your old camera wasn’t stolen. I….uh….I dropped it and it….it….broke.”<br /><br /><br />He nodded. “I’ve always suspected it. That is why this camera now, huh?” he said with a twinkle in his eyes.<br /><br /><br />In no time, he had figured the camera out and was clicking away endlessly. Pictures of me, our apartment, his plants, of the streets that ran around our apartment, of the skyline…<br /><br /><br />“Click ma’s pictures,” I said.<br /><br /><br />“You crazy? She’ll bite my head off if I go in there to take pictures,” he laughed. “This fruit bowl here will make for a better subject!”<br /><br /><br />Ma, in the meantime, had finished her marathon cooking session and walked out at exactly the moment that papa clicked the strawberries.<br /><br /><br />“Look at him, taking pictures of everything in this house except mine.”<br /><br /><br />He winked at me and turned to pacify ma by taking her pictures. He said something, she laughed and after a long time, they looked like the couple they used to be.<br /><br />It didn’t matter that I didn’t have the camera in my hand to capture that moment - I knew it was an image that would live forever in my heart.<br /><br /><br /><br />So this is my (as always?) late entry to our <strong>food fiction event</strong>,<strong> Of Chalks and Chopsticks</strong> that <a href="http://whenmysoupcamealive.blogspot.com/2011/05/of-facts-fiction-food-chalks-chopsticks.html">Sra revived last month</a>. This time, there was a cue - in the form of a photo - of a man taking a picture of a bowl of strawberries.<br /><br /><br /><strong>Bongmom is hosting Of Chalks and Chopsticks for July</strong>. Head on over to <a href="http://www.bongcookbook.com/2011/06/have-ha-tea-weekend.html">her blog </a>to know more.<br /><br /><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQP6559SjqpD5gkVLSNuPOnGtn9JnEj5UKhJe56lBdqv2zRR8idEMDak3QvDe_4lqx3LCKe2VT-OQalI37Hws9rgl4iIRxy1iw7x8UWRI3_eNcsVae5trmCJOvGEbQr1cr7w2IIqbHbH8/s1600/thalipeeth.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; DISPLAY: block; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621418529439668850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQP6559SjqpD5gkVLSNuPOnGtn9JnEj5UKhJe56lBdqv2zRR8idEMDak3QvDe_4lqx3LCKe2VT-OQalI37Hws9rgl4iIRxy1iw7x8UWRI3_eNcsVae5trmCJOvGEbQr1cr7w2IIqbHbH8/s800/thalipeeth.jpg" /></a><br /><br /><br /><br />Thalipeeth is very popular snack all over Maharashtra . It is a multi-grain, multi-legume pancake made from a special flour called 'thalipeeth bhajani'. Most Maharashtrian households will have bhajani in their pantries at all times and with good reason - thalipeeth is very easy to make once you have the bhajani and it is one of the most nutritious things you can dish out in a hurry.<br /><br /><br /><br /><br /><br /><br /><br />The bhajani recipe varies from family to family. The following recipe is just a guideline - feel free to vary the grains/legumes (and the quantities) as per availability.<br /><br /><br /><strong>Thalipeeth Bhajani<br /><br />Ingredients:<br /><br /></strong>Bajra/pearl millet – 1 cup<br />Jowar/ Sorghum – 1 cup<br />Rice – ¾ cup<br />Wheat - ½ cup<br />Chana dal/Bengal gram – ½ cup<br />Urad dal/ Black gram – ½ cup<br />Moong dal/ Green bean – ½ cup<br />Coriander seeds – ¼ cup<br />Cumin seeds – 1/8 cup<br />Dry red chillies – ¼ cup, or to taste<br /><br /><br />Dry roast all the ingredients separately. Allow to cool. Grind them all together to a fine flour.<br /><br /><br /><br /><br /><em><strong>(normally, the grain – pulses mixture is ground in a flour mill. However, my friend grinds them at home in a spice grinder. It is a time consuming process and if you choose to do the same, do sieve the bhajani a couple of times and grind the gritty pieces again).<br /><br /></strong></em><br />If roasting -grinding is too cumbersome, you could also buy the flours separately (in the same ratio as that of the grains), lightly roast them and mix them together to make a hassle-free bhajani.<br /><br /><br />The bhajani can last for months; if the weather in your part of the world tends to be hot and humid, pack it in small quantities in re-sealable bags/air tight containers and store in the fridge.<br /><br /><br />Once you have the bhajani, you can whip up thalipeeth in a jiffy!<br /><br /><strong>Thalipeeth<br /><br />Ingredients:<br /><br /></strong>Bhajani – 1 cup<br />Onion – 1 small, very finely minced<br />Coriander leaved – ¼ cup, finely chopped<br />Chillies – 4, chopped<br />Jaggery – 1.5 tsps, grated<br />Salt<br />Water for kneading the dough<br />Oil<br /><br /><br /><strong>Method:<br /><br /></strong><br />Mix together the onions, coriander leaves, chillies, jiggery and salt till the onions start to release some water. Set aside for 5 minutes and mix again. This helps all the ingredients to release their flavours.<br /><br /><br />Then add the bhajani to the above mixture and mix it in, you should get a mixture that resembles wet sand.<br /><br /><br />Keep adding water to it till you get a soft ball of dough.<br /><br /><br /><br /><br /><br />Oil and heat a frying pan – it should be hot enough so that when you sprinkle a few drops of water on it, they should sizzle.<br /><br /><br />Take a small ball of dough, roughly the size of a golf ball, and flatten it to get a circle about 5” in diameter (I normally do this on a parchment paper, my mom does it straight on the pan) and place it on the pan.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA9RHYiW-LZ4-iLKWPMVx1_QHfH38YqmxcsMYaJj39YUZsJQ5cz1MXBAp4JeyTkKos9dNUXsbq6sH1GRp58YUQO0KmY4stZD6uYVR2xSgc_t-4VDI3LzCqPwxUDfmD5L1MBJ5HpYiQRw/s1600/004.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; DISPLAY: block; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621417504432265266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkA9RHYiW-LZ4-iLKWPMVx1_QHfH38YqmxcsMYaJj39YUZsJQ5cz1MXBAp4JeyTkKos9dNUXsbq6sH1GRp58YUQO0KmY4stZD6uYVR2xSgc_t-4VDI3LzCqPwxUDfmD5L1MBJ5HpYiQRw/s800/004.JPG" /></a><br /><br />Make a small circle in the centre with the back of a spoon. Drizzle some oil around the edges and in the centre, cover with the lid and let it cook for about 2-3 mins or until the underside is brown.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgMspBBGW0hMNpZDD5B9fhhCig2etm4jxQNNIHCa4oGlM3DPzYq52XrEeTP3HRXt09amqOMeR8DJuRbYpUoNC069PUeAm0zNroh-1zQa2syjYiNbVllKaYgPZJOdx5az6Y_gR_OmWmu8/s1600/005.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; DISPLAY: block; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621417507963156562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvgMspBBGW0hMNpZDD5B9fhhCig2etm4jxQNNIHCa4oGlM3DPzYq52XrEeTP3HRXt09amqOMeR8DJuRbYpUoNC069PUeAm0zNroh-1zQa2syjYiNbVllKaYgPZJOdx5az6Y_gR_OmWmu8/s800/005.JPG" /></a><br /><br /><br /><br />Flip it over and cook till small, brown spots appear.<br /><br /><br /><br />Thalipeeth has to be served hot off the pan - a cold thalipeeth is an absolute no-no - preferably with a blob of butter melting over it. I serve it with some spiced yogurt and a salad on the side for a light and healthy lunch/dinner.<br /><br /><br /><br /><br />I am hosting <a href="http://servedwithlove.blogspot.com/2011/06/my-legume-love-affair-36.html">MLLA - 36 </a>this month and the multi-grain, multi-legume thalipeeth is my entry to the event.<br /><br /><br /><br /><br /><br /><br /><p></p>suvihttp://www.blogger.com/profile/16290863434143816214noreply@blogger.com23