tag:blogger.com,1999:blog-17114856708470029402024-03-05T12:38:55.646+05:30Two Megapixel FoodKhushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.comBlogger49125tag:blogger.com,1999:blog-1711485670847002940.post-25837599586701754072013-04-27T01:06:00.002+05:302013-04-27T01:06:37.941+05:30Avocado Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
Avocados are the best thing in the whole world. They taste so good and they're so versatile - you can add them to just about anything!<div>
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Although, I should mention that I recently had a severe episode of food poisoning when I made pasta with avocado sauce. The husband suspects it was the avocados. I think it was the cheese. Cheese which I had bought way back in January of this year. It could never be the avocados, right? I mean, how can something so good be so bad? It's not like fish. {FYI - I also recently found out that I'm allergic to all kinds of fish, not only shellfish like I earlier thought. Sad.}</div>
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Let's make some healthy-for-you brownies, shall we?</div>
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Side note: They don't taste of avocados at all. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3s3LbkAdeBTEfR8Gqm3VcSSQAmSXXiLL5AGTVf-v7CEzaaUg_7L3Cd7-p4qMP1buYlpLaF9d7hrGHHx0K7FmsacnQvzSGeC03x1XiY1u7xOvgn3q4aQB0x80sjSSK3sCLyfr09eXzOE/s1600/62627_10152767346620603_495197252_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ3s3LbkAdeBTEfR8Gqm3VcSSQAmSXXiLL5AGTVf-v7CEzaaUg_7L3Cd7-p4qMP1buYlpLaF9d7hrGHHx0K7FmsacnQvzSGeC03x1XiY1u7xOvgn3q4aQB0x80sjSSK3sCLyfr09eXzOE/s640/62627_10152767346620603_495197252_n.jpg" width="640" /></a></div>
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<b><i>Avocado Brownies</i></b></div>
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<i> -- adapted from <a href="http://www.howsweeteats.com/2012/08/fudgy-avocado-brownies/" target="_blank">How Sweet Eats</a></i></div>
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2 ripe avocados, mashed</div>
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1 cup semisweet chocolate chips, melted</div>
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1 cup sugar</div>
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2 eggs</div>
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3/4 cup all purpose flour</div>
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1/4 cup unsweetened cocoa powder</div>
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3 tbsp coconut oil or vegetable oil or butter</div>
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1/2 tsp baking powder</div>
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1/4 tsp salt</div>
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2 tsp vanilla extract</div>
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Preheat oven to 350C. </div>
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In a large bowl, mix the mashed avocados with the melted chocolate. Add sugar and fold everything with a spatula. </div>
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Add eggs and fold again. Add flour, cocoa powder, oil, baking powder, salt, and vanilla extract. Mix everything till combined. </div>
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Pour batter in a greased 9-inch square pan. Bake for 35 minutes. </div>
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Let cool completely before slicing. </div>
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-81520572640364339792013-04-01T03:21:00.001+05:302013-04-01T03:21:16.078+05:30No Knead Bread<div dir="ltr" style="text-align: left;" trbidi="on">
It's been...very long.<br />
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We moved! Yay - to the land of amazing produce and baking ingredients - US of A!<br />
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You'd think I would do a lot of baking but nope! Nada. I'm moving towards a healthier lifestyle so it's all low calorie eating here folks (which is so difficult in this country when you go out to eat).<br />
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Anyway, let's talk about this bread now. It'll change your world. It's so easy, albeit a bit time consuming - it'll change your world, seriously (I had to say it twice!)<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyROzQYcaKlW0aYrq1yeyRFG632ePyWUCWuNaBp4F1CjSULilsTu331ySOS4UmEwT8k4xYNVh_o0p78KTxRe1KS_1mQF0cy7c5UkEY61w3VQ2z7vEdU_KQmjPKh7jd4W3w48eZqmM1xXM/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyROzQYcaKlW0aYrq1yeyRFG632ePyWUCWuNaBp4F1CjSULilsTu331ySOS4UmEwT8k4xYNVh_o0p78KTxRe1KS_1mQF0cy7c5UkEY61w3VQ2z7vEdU_KQmjPKh7jd4W3w48eZqmM1xXM/s640/photo.JPG" width="640" /></a></div>
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<b><i>No Knead Bread</i></b><br />
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- adapted from <a href="http://theitaliandishblog.com/imported-20090913150324/2010/2/26/amazing-artisan-bread-for-40-cents-a-loaf-no-kneading-no-fus.html" target="_blank">The Italian Dish</a><br />
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<i>This makes about 2 medium sizes loaves</i><br />
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2 cups unbleached all purpose flour<br />
1 cup whole wheat flour<br />
1/4 cup oatmeal<br />
1 tbsp salt<br />
2 tbsp sugar<br />
2 1/2 - 3 cups water<br />
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Warm the water for 30-45 seconds in the microwave. It should be warm to touch, not hot. Mix the sugar in the warm water and sprinkle yeast on top. Let sit till the mixture is foamy.<br />
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In the meantime, sift the flours, salt, and oatmeal in a large bowl, preferably one with a lid. Add in the yeast mixture and stir everything together with a spatula till well combined. The batter resembles a thick paste.<br />
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Cover with the lid (do not snap the lid shut, just place it on the bowl). Let rise for 2 hours and then keep in the refrigerator for another 2-3 hours or till you're ready to bake. The dough will improve in flavor every day.<br />
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To shape the loaf, follow instructions on <a href="http://theitaliandishblog.com/imported-20090913150324/2010/2/26/amazing-artisan-bread-for-40-cents-a-loaf-no-kneading-no-fus.html" target="_blank">The Italian Dish</a>.<br />
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Once the loaf is shaped, place it on a floured sheet of parchment paper placed on an inverted baking sheet. Let rise for 30-40 minutes. The loaf will not rise much, but will expand in the oven.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOgb3kTLzlLA6Y7KMICufI_x6jYqJs2-jZbKexMEqgIPNIBePowoEZnO52Y24vuX-kMsKLr0Tb2uEt9V3tTxYyxxlyMtrQD2NyBF6gyCEBFfNN3Ap-0I8poc3mMA07wkoh8EJc27qznA/s1600/photo+%25281%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyOgb3kTLzlLA6Y7KMICufI_x6jYqJs2-jZbKexMEqgIPNIBePowoEZnO52Y24vuX-kMsKLr0Tb2uEt9V3tTxYyxxlyMtrQD2NyBF6gyCEBFfNN3Ap-0I8poc3mMA07wkoh8EJc27qznA/s640/photo+%25281%2529.JPG" width="640" /></a></div>
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Preheat oven to 450F. Place an empty cake pan on the bottom shelf of the oven. Once the oven is preheated, add 2 cups of water to the cake pan. This builds steam and gives a nice crust to the bread.<br />
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Score the loaf with a sharp blade or knife. Bake for 30-35 minutes till golden brown.<br />
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Cool completely before slicing. Keep at room temperature for up to 3 days.<br />
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Store the remaining dough in the fridge with the lid snapped shut on the bowl.<br />
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<a href="http://theitaliandishblog.com/imported-20090913150324/2010/2/26/amazing-artisan-bread-for-40-cents-a-loaf-no-kneading-no-fus.html" target="_blank">The Italian Dish</a> has very detailed instructions. If you're confused about any step, read her post first.<br />
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-71844718642613721542012-09-06T19:39:00.001+05:302012-09-06T19:40:05.610+05:30Tips for Using Fresh Yeast<div dir="ltr" style="text-align: left;" trbidi="on">
Fresh yeast is ivory colored and available in blocks of a couple hundred grams. In Delhi, you can find it at Modern Bazaar. In other places, you may be able to source some from a local bakery.<br />
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In the past week, I had a couple of failures using fresh yeast because it behaves a little differently than active dry yeast. Thankfully, after a lot of trial and error, I found out what I was doing wrong.<br />
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A simple rule of thumb -<br />
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1 tsp active dry yeast = 10g fresh yeast = 4-5 heaping tbsp {if you don't have a kitchen scale.}<br />
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{There are many websites/blogs that have different versions, this worked best for me.}<br />
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For my <a href="http://twomegapixelfood.blogspot.in/2012/08/honey-oat-bread.html" target="_blank">sandwich bread</a>, I use 30g of fresh yeast.<br />
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<b><i>How to use fresh yeast - </i></b><br />
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Cut off the required amount from the yeast block. Be careful, it'll start melting as soon as you touch it. Do the cutting off process directly over your mixing bowl, if possible.<br />
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Once your yeast is in the bowl, add 1-2 tbsp sugar {to give it something to feed on}, and mash it with the back of a spoon. The mixture will turn into a mucky liquid within seconds.<br />
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Add all your dry ingredients and continue with the recipe you're following.<br />
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<i><b>Important things to remember -</b></i><br />
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Fresh yeast has a very fast proofing time. If the recipe calls for two hours proofing, check the dough after 30 minutes. It will have doubled in size. </div>
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Fresh yeast has a short shelf life. Keep it stored in the freezer. Thaw in the refrigerator overnight when using.</div>
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Never put salt directly on fresh yeast. You will kill it.</div>
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Never leave your dough uncovered. Always cover with cling wrap or a damp tea towel. This ensures an even rise and prevents the dough from forming a skin. </div>
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<b><i>Checking freshness of the yeast - </i></b></div>
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Ensure there are no dark or dry spots on the yeast. </div>
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Take a tablespoon of yeast, mix with sugar, 3-4 tbsp flour, and just enough water to make a shaggy dough. If it rises, the yeast is good.</div>
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<b><i>Storage instructions - </i></b></div>
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Keep stored in the freezer. </div>
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Wrap in cling wrap or a food safe plastic wrap.<br />
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Thaw overnight in refrigerator before using.<br />
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com2tag:blogger.com,1999:blog-1711485670847002940.post-6908905113697765662012-08-30T09:57:00.000+05:302012-09-06T16:18:53.882+05:30Honey Oat Bread<div dir="ltr" style="text-align: left;" trbidi="on">
Inspired by my recent success with bread, I took on the challenge to make sandwich bread. I've had a fair share of disasters with yeast, but those days are in the past now.<br />
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This recipe is adapted from <a href="http://dinnerwithjulie.com/2012/03/04/julia-childs-white-sandwich-bread/" target="_blank">Julia Child's white sandwich bread</a>, and is everything you want good bread to be - moist, light, and incredibly fluffy.<br />
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Making bread at home can be slightly expensive than buying store bought bread, at least in India. In my defense, homemade bread tastes much better and doesn't have any mystical raising agents that commercial bread has.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffb4MpRCeZ3WvtgNNIjccFtDJ-Mr1g2bdHqpeoqVp7pqxUjUlTNa3HD-y_t_cUl38B2TAU5XfsFMsXYJ9Rx9tOZ7_n8vhZAlLEmgkau9BMCzQAmSDuYKDlpZYQa8smhHI8zmPtHQQ-u4/s1600/IMG00348-20120829-1432_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgffb4MpRCeZ3WvtgNNIjccFtDJ-Mr1g2bdHqpeoqVp7pqxUjUlTNa3HD-y_t_cUl38B2TAU5XfsFMsXYJ9Rx9tOZ7_n8vhZAlLEmgkau9BMCzQAmSDuYKDlpZYQa8smhHI8zmPtHQQ-u4/s640/IMG00348-20120829-1432_edited-1.jpg" width="640" /></a></div>
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<b><i>Honey Oat Bread</i></b><br />
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<i>- adapted from <a href="http://dinnerwithjulie.com/2012/03/04/julia-childs-white-sandwich-bread/" rel="nofollow" target="_blank">Julia Child's recipe, on Dinner with Julie</a></i><br />
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2 1/2 cups all purpose flour<br />
1/2 cup quick cooking oats (I used Quaker)<br />
1 1/2 cups water<br />
1 tbsp + 1 tsp active dry yeast, or 30 gms fresh yeast<br />
4 tbsp honey<br />
2 tbsp butter, at room temperature<br />
1 tsp salt<br />
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Mix honey with 1/2 cup warm water in a large mixing bowl. Sprinkle yeast on top and wait 5-7 minutes, till it turns frothy.<br />
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Add flour, oats, butter, salt, and remaining water. Using the dough attachment on a hand/stand mixer, mix everything together so it forms a wet, shaggy dough, about 10 minutes. Cover with cling wrap and let it rise for two hours, till the dough doubles in size.<br />
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Punch down the dough. Remove from bowl onto a floured counter. Rub some flour on your hands and stretch the dough into a rough rectangle, as shown in the picture below.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtNldTGgIcZVyfJ73kY9O5EHfykBJr0jctIb1M0M8dp7nBaKsmh4PnEh0pxM2UcB21N54ARPbsFQo7vYt1-tsszNRYJcILFVa_KBpd9_uF5cOXhF0UqDTyW4lWx-T59dxGEdAjbLJKkk/s1600/IMG00349-20120829-1433_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAtNldTGgIcZVyfJ73kY9O5EHfykBJr0jctIb1M0M8dp7nBaKsmh4PnEh0pxM2UcB21N54ARPbsFQo7vYt1-tsszNRYJcILFVa_KBpd9_uF5cOXhF0UqDTyW4lWx-T59dxGEdAjbLJKkk/s640/IMG00349-20120829-1433_edited-1.jpg" width="640" /></a></div>
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Fold the dough into a log, starting from the shorter end of the rectangle. Place it in a greased loaf tin with the seam side down.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ_GzyHXPwnaCUMOI9AO8D7kfYZDiPNolsZ3QRq8Yxq3l5kv3r0dJVDKHngPIMxhz91tIQUdEYXS4gQ3qEEG9d3JjkIPuZ5i1y1YOgKXBffjWLtTGX5K4Olywbw6zamH94fXudhXqVJs/s1600/2012-08-29.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGJ_GzyHXPwnaCUMOI9AO8D7kfYZDiPNolsZ3QRq8Yxq3l5kv3r0dJVDKHngPIMxhz91tIQUdEYXS4gQ3qEEG9d3JjkIPuZ5i1y1YOgKXBffjWLtTGX5K4Olywbw6zamH94fXudhXqVJs/s640/2012-08-29.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before | After</td></tr>
</tbody></table>
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Let rise for another 2 hours. Preheat oven to 160C and bake for 30 minutes, till the top is golden brown and sounds hollow when tapped.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PG-ZPcDHTxl_HCQG-11ApoEpJnWNVBjSf3d63pqYUWT348-Y0i05Xy3WFQG7WlOaUfL-ZwQIc5s0Npi6SzP0VxpLVdKW8UewuYkIa2CZzTlwEmvT_QZB74EC1p6W2kYmgQeiPd2iVcg/s1600/IMG00354-20120829-1652.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9PG-ZPcDHTxl_HCQG-11ApoEpJnWNVBjSf3d63pqYUWT348-Y0i05Xy3WFQG7WlOaUfL-ZwQIc5s0Npi6SzP0VxpLVdKW8UewuYkIa2CZzTlwEmvT_QZB74EC1p6W2kYmgQeiPd2iVcg/s640/IMG00354-20120829-1652.jpg" width="640" /></a></div>
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Remove the bread from the loaf tin and brush the top generously with milk. Let cool on a wire rack.<br />
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Here's a view of the sliced bread.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdeIV3ZkYk6yL7chfdDgwoBmwCGPYt2JHV74YikJO2QlPcBL5ByH0PxsEN3XohHHUN2KyjiogquR89VvdmiTFrrir2gHlR5msgkaxpQFcLVqeh4Feg9hOzlLDNjlkByi1R4qwoLWBiKg/s1600/IMG00355-20120829-1730_edited-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBdeIV3ZkYk6yL7chfdDgwoBmwCGPYt2JHV74YikJO2QlPcBL5ByH0PxsEN3XohHHUN2KyjiogquR89VvdmiTFrrir2gHlR5msgkaxpQFcLVqeh4Feg9hOzlLDNjlkByi1R4qwoLWBiKg/s640/IMG00355-20120829-1730_edited-1.jpg" width="640" /></a></div>
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I'm not sure about the shelf life of the bread. I think it should do okay in the refrigerator for a couple of days.<br />
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com2tag:blogger.com,1999:blog-1711485670847002940.post-54143340352008116922012-08-24T18:15:00.000+05:302012-08-29T19:13:17.248+05:30Focaccia Bread<div dir="ltr" style="text-align: left;" trbidi="on">
There are few things in life that can compare to the warmth of freshly baked bread. After multiple failures, <a href="http://www.latimes.com/features/food/la-fo-masterclass-rec1-20110526,0,1189999.story" rel="nofollow" target="_blank">Nancy Silverton's recipe</a> came to my rescue. I had to adapt it to ensure it resulted in perfect bread. Humid is good for bread, the problem is the flour we get here, which has a low gluten percentage, and the yeast, which never rises as it should.<br />
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Nevertheless, I won the challenge this time around, learning from my previous mistakes, to create the perfect loaf of heavenly bread. It's not hard to make bread, but definitely time consuming. At the end, the effort is worth it.<br />
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I'm thankful to Del Monte for throwing up this challenge to Indian bloggers! If it wasn't for them, I'd have dodged the idea of making bread forever.<br />
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You can browse through some more finger lickin' recipes on their website <a href="http://www.worldfoody.com/" rel="nofollow" target="_blank">World Foody</a>, or like them on Facebook (<a href="http://www.facebook.com/worldfoody" rel="nofollow" target="_blank">http://www.facebook.com/worldfoody</a>) to see what their chefs are cooking up!<br />
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<b><i>Focaccia Bread</i></b><br />
<i>- heavily adapted from <a href="http://www.latimes.com/features/food/la-fo-masterclass-rec1-20110526,0,1189999.story" rel="nofollow" target="_blank">Nancy Silverton's recipe</a></i><br />
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This recipe has two parts - the first step is to make the focaccia sponge, while the second is the dough.<br />
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For the sponge:<br />
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1/2 cup warm water<br />
1/2 cup all purpose flour <i>(maida)</i><br />
1 1/2 tsp yeast <i>(I used Topsal active dry yeast)</i><br />
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Sprinkle yeast over warm water in a plastic bowl. Add in the flour when the mixture becomes foamy.<br />
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Mix everything together using a spatula or a wooden spoon. Cover three times with cling wrap to ensure that no air seeps in. Let this mixture proof for 24 hours. After 24 hours, it will be bubbly and thick.<br />
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For the focaccia dough:<br />
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1 1/4 cup + 2 tbsp warm water, mixed with 1 tsp honey<br />
1/2 cup + 1 tbsp Del Monte olive oil<br />
Focaccia sponge<br />
1 1/2 tbsp yeast<br />
3 cups + 2 tbsp all purpose flour<br />
1 tbsp salt<br />
Handful of sliced Del Monte stuffed green olives and pitted black olives<br />
8-10 garlic cloves<br />
5-6 fresh basil leaves<br />
1 tsp ground black pepper<br />
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In a mixing bowl, sprinkle yeast over the warm water. Wait for the mixture to become foamy. Add 1 tbsp olive oil, sponge, and sifted all purpose flour. Using a hand/stand mixer fitted with the dough hook, combine all the ingredients at a low speed for two minutes.<br />
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Increase speed to medium and add the salt without stopping the mixer. Keep mixing for 5-8 minutes, till the dough starts to slightly pull away from the sides of the bowl. If the dough is not pulling away, add 1-2 tbsp flour.<br />
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Grease a large bowl with olive oil and place the dough in the bowl. Cover tightly with cling wrap, placing 3-4 layers of cling wrap over the bowl. Seal the bowl further by wrapping the perimeter with more cling wrap.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmu7o-3VGRGXlf0OdVPxNM2briliMY8RI5_QnFreOTEV2goXEPUAjSIeRF5NCE7iAFaGAo0W-_gJPUDHZLZGo-htIr_EoIIU7EZmKqdoZYPY8gZvhC2eLZKXsh3-3NQuuMfO2K9LefX0I/s1600/2012-08-24.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmu7o-3VGRGXlf0OdVPxNM2briliMY8RI5_QnFreOTEV2goXEPUAjSIeRF5NCE7iAFaGAo0W-_gJPUDHZLZGo-htIr_EoIIU7EZmKqdoZYPY8gZvhC2eLZKXsh3-3NQuuMfO2K9LefX0I/s640/2012-08-24.jpg" width="640" /></a></div>
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Let the dough rise in a warm spot (24C to 26C is good) for two hours. Lightly dust the counter with flour and flip the dough on to the floured surface. Place the palm of your right hand on one end of the dough, and stretch the other end using your left hand. Fold the stretched end over the the other end. Repeat three times.<br />
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Place the dough in the greased bowl with the folded end placed at the bottom. Cover with cling wrap and let proof for two hours.<br />
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Pour 1/4 cup olive oil in a cake pan <i>(I used the microwave tawa that came with my convection microwave) </i>to grease it. Flip the dough carefully onto the pan. While flipping the dough, take care not to deflate it and handle it very gently. The dough will be very soft.<br />
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Using gentle pressure, stretch the dough to the edges of the pan. Gently press the olives, garlic cloves, and basil leaves into the dough. Let rise for 1 1/2 hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdl5Jrf7UaJz0zVRx3eFBbp2xerNoIYsE6ocTyeiFxouElWM7ZLvfCy5nvcEL82UYBwq1szbrqRNQsbgMvImT-Op7kgHuXrPcA1tUtSSaNhZYMZsMaqE7PvGC4bgZ7chAT3a2V4zJbUI/s1600/IMG00337-20120824-1622edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibdl5Jrf7UaJz0zVRx3eFBbp2xerNoIYsE6ocTyeiFxouElWM7ZLvfCy5nvcEL82UYBwq1szbrqRNQsbgMvImT-Op7kgHuXrPcA1tUtSSaNhZYMZsMaqE7PvGC4bgZ7chAT3a2V4zJbUI/s640/IMG00337-20120824-1622edited.jpg" width="640" /></a></div>
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Preheat oven to 200C <i>(I bake in a convection microwave, if using a conventional oven, increase temperature by 20C)</i>. Brush the dough liberally with more olive oil.<br />
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Bake for 40 minutes till the bread is golden and sounds hollow when you knock on it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkF6-tsYAqKoDuBgER9m24-59AnHK_I2RvoT2ApuCtR77Zmgmm3Ze79McsdH-Of4H7i0ovkq1tELqRUkXv_AoTw5LzJGlMlsRkYSCR6KTZW_NLShHox3Ydh3kOqvLDVyW8n66FiZanR90/s1600/IMG00341-20120824-1803.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkF6-tsYAqKoDuBgER9m24-59AnHK_I2RvoT2ApuCtR77Zmgmm3Ze79McsdH-Of4H7i0ovkq1tELqRUkXv_AoTw5LzJGlMlsRkYSCR6KTZW_NLShHox3Ydh3kOqvLDVyW8n66FiZanR90/s640/IMG00341-20120824-1803.jpg" width="640" /></a></div>
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Cheers to a beautiful loaf!<br />
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com1tag:blogger.com,1999:blog-1711485670847002940.post-52091756441516734132012-08-22T13:13:00.000+05:302012-08-29T19:13:42.662+05:30Rustic Apple Jam<div dir="ltr" style="text-align: left;" trbidi="on">
There's something romantic about apples - the beautiful aroma of a great apple that fills your house, the wonderful taste of a luscious fruit, and how you can create mouth watering desserts from such a simple fruit. A recent apple bounty has filled the refrigerator fruit tray, and my little sticky pad is overrun with baking ideas, although I'll ignore the sticky for a while to enjoy whole fruit, unadulterated with butter or sugar.<br />
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<a href="http://www.foodinjars.com/" rel="nofollow" target="_blank">Food in Jar</a>s is a wonderful blog about canning and preserving, and <a href="http://www.foodinjars.com/2010/01/honey-lemon-apple-jam-recipe/" target="_blank">this</a> post did mention that apple is a difficult fruit to "jam" with. Having made a jam promise to myself, I ignored the sage advice of a very experienced canning expert, and decided to take the challenge.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtifwO9AnQJmFuZBl5InnYiaP3gujl5C0cf4TekT-0OsH0neVpgGJJMvZczdmHPLHCK1gvI3nN-y9fdyBGPIl8sy5_EqVcC_8Sem9N4VNSht864VhcHoSs47Wi_SIxc0M6Dsz4_b7i5I/s1600/IMG00329-20120822-1215.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdtifwO9AnQJmFuZBl5InnYiaP3gujl5C0cf4TekT-0OsH0neVpgGJJMvZczdmHPLHCK1gvI3nN-y9fdyBGPIl8sy5_EqVcC_8Sem9N4VNSht864VhcHoSs47Wi_SIxc0M6Dsz4_b7i5I/s640/IMG00329-20120822-1215.jpg" width="640" /></a></div>
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The results hit the palate like a riot of warm, fuzzy flavors. The jam was flavored with apple pie spices and pairs wonderfully with bread or crackers. </div>
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<i><b>Apple Jam </b>- enough to fill three 500g jars</i></div>
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6 large apples (I used Kinnaur apples)</div>
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750 ml water</div>
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1 cup regular white sugar</div>
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1 cup brown sugar</div>
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1 vanilla bean, scraped</div>
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1 tsp cinnamon</div>
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1 tsp ginger powder</div>
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Pour water in a large pot. Chop the apples and keep adding them in the water to reduce oxidation. You can also rub them with lemon juice instead. Turn the flame to high and cook for 20 minutes, till the apples soften.</div>
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Once the apples are soft, remove the pot from heat and mash the apples using a potato masher or a hand blender. Wrap your hand with a towel to protect yourself from the hot steam. Place the pot on the flame and add sugar. Cook for another twenty minutes on a medium flame. </div>
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During this time, the apple mixture will bubble and thicken. Add in the vanilla seeds from the bean, cinnamon, and ginger. Let the mixture cook for ten minutes.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeRyujLVelKKMUoo5jYzjfqun9A5IZyjSea7-CmTLvv8hdvz2BqkZvZg_kTScyklX_yB2N-VbvDMIwVBFJNMIuKhmrM0MmrYsrbq56nmMjjMpWgn7PIwqFsietMxHxHh5Jtn1LOIwdl8/s1600/IMG00331-20120822-1217.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAeRyujLVelKKMUoo5jYzjfqun9A5IZyjSea7-CmTLvv8hdvz2BqkZvZg_kTScyklX_yB2N-VbvDMIwVBFJNMIuKhmrM0MmrYsrbq56nmMjjMpWgn7PIwqFsietMxHxHh5Jtn1LOIwdl8/s640/IMG00331-20120822-1217.jpg" width="480" /></a></div>
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While the mixture is cooking, sterilize the jars for the jam by placing them in boiling water (add 1 tbsp white vinegar to the water). Dry the jars completely. </div>
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When the jam is cooked, pour it into the jars. Close the lids and place the jars in a pan of boiling water (the water should reach the middle of the jar) for ten minutes to seal the jars. </div>
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The jam will thicken as it cools. Keep refrigerated.</div>
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<b><i>Notes:</i></b></div>
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* Use fresh apples to make this jam. Fresh apples are rich in pectin, a natural substance used to thicken jams. If you have apples sitting in your fridge since a few weeks, add 2-3 tbsp pectin to the mixture. Pectin is available at Modern Bazaar at Basant Lok Market, Vasant Vihar, Delhi. See <a href="http://www.foodinjars.com/2010/01/honey-lemon-apple-jam-recipe/" target="_blank">this link</a> for instructions on using pectin. <a href="http://en.wikipedia.org/wiki/Pectin" target="_blank">Read more about pectin on Wikipedia</a>.</div>
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* The jam filled jars are immersed in hot water to seal them. This increases the shelf life of the jam and keeps it fresh longer.</div>
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* Since this jam doesn't contain any preservatives, it can get spoiled easily. Keep it refrigerated at all times.</div>
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* A homemade jam isn't always smooth in texture like store bought jam. When you bite into this apple jam, you'll get bits and pieces of the fruit. That's just how I like it.<br />
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-10161557554618058232012-06-24T17:52:00.001+05:302012-08-29T19:13:50.780+05:30Whole Wheat Pita Bread and Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
On popular demand, I'm posting my recipe for whole wheat pita bread, along with some tips on using yeast. Sorry, no pictures! I'll add some when I make pita again.<br />
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<b><i>Whole Wheat Pita Bread </i></b>- <i>makes 4</i></div>
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<i>- </i>adapted from <a href="http://www.underthehighchair.com/2009/04/diy-pita-bread.html">Under the High Chair: DIY Pita Bread</a></div>
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1 1/2 cups whole wheat flour</div>
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1 tbsp active dry yeast</div>
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3/4 cup warm water</div>
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1/2 tsp salt</div>
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Activate yeast by sprinkling it over warm water. Add salt and sift in the flour. Knead until smooth and pliable, just like you'd knead dough for <i>roti</i>.</div>
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Divide the dough into four equal portions, and roll them out, like you'd roll out a <i>roti </i>but not too thin, about 2-3 cms thick. Place the rolled out dough on a floured surface and cover with a wet tea towel. Let it rise for one hour.</div>
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You can either bake these or cook them on a <i>tawa </i>or fry pan. Brush a little olive oil on the uncooked bread, place on a tawa and cook both sides on medium heat. Flip the bread over after about 30 seconds. </div>
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The bread should puff up. If it doesn't, its not really pita bread, although you'd still be able to eat it. When you break the pita bread in half, there should be two distinct layers that form a pocket where you can stuff any filling you like.</div>
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<b><i>Hummus</i></b> - <i>makes about 1-2 cups</i></div>
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2 cups boiled chickpeas</div>
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1/4 cup tahini (to make tahini, grind 3-4 tbsp white sesame seeds with 6 tbsp water)</div>
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4 tbsp water</div>
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4 tbsp olive oil</div>
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Juice of 2 lemons</div>
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1 tsp salt</div>
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2 tsp powdered cumin seeds</div>
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2 garlic cloves</div>
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Mix everything together in a food processor and blend into a paste. Store in an airtight container. </div>
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To make powdered cumin, dry roast cumin seeds on a fry pan and grind them in a mortar and pestle. </div>
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<b><i>Tips on using yeast</i></b></div>
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<i>- When using active, dry yeast (the most common kind available here), always make sure you 'activate' it first. To activate the yeast, sprinkle 1 tbsp yeast over 1/4 cup warm water. Wait for it to turn foamy. If the water doesn't become foamy, the yeast is no good. Active, dry yeast is easily available in all department stores. Some brands of active, dry yeast are Topsal and Solar. </i></div>
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<i>- Whole wheat yeast dough will NEVER rise as much as an all-purpose flour (maida) yeast dough. This is because the amount of gluten differs in both. You can use all-purpose flour if you want a better rise, but it won't be as healthy. Of course, for things like cinnamon rolls or doughnuts, do not substitute whole wheat flour.</i></div>
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<i>- The temperature of water plays a very important role in activating the yeast. Too cold and the yeast will not activate, and too hot will kill the yeast. You can use a candy thermometer to check the temperature of water, it should be about 110F or between 32C and 38C, or do a finger test. Poke your finger in the water, till it feels hot enough to pull your finger away. That's the temperature you need.</i></div>
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<i>- You can also use fresh yeast instead of active, dry yeast. Fresh yeast is available at Modern Bazaar, Basant Lok Market at Vasant Vihar, Delhi. Fresh yeast has a short shelf life and cannot be stored beyond its expiration date. It comes in blocks of 500gms and is priced at Rs. 85, I think. Break a chunk off from the yeast block, and crumble it over warm water. </i></div>
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<i>- Do not attempt making bread [i.e. bakery style bread, the one you use for making sandwiches etc] with all-purpose flour or whole wheat flour if you live in India. The flour available in India doesn't have a very high gluten content and does not produce a light, flavorful loaf. Professional bakeries use something called a bread prover, which produces a well risen dough. Deeba Rajpal, of <a href="http://www.passionateaboutbaking.com/" rel="nofollow" target="_blank">Passionate about Baking</a>, uses something called vital gluten, although am not sure if it's available in India. </i><br />
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<i>UPDATE: Vital gluten IS available in India through bakery ingredient manufacturers. It usually comes in packets of 10 to 25 kilos, so I don't think it's a good choice for the home baker. I'm still searching for a source that sells vital gluten in smaller quantities.</i><br />
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com3tag:blogger.com,1999:blog-1711485670847002940.post-57053339118637354752012-02-17T16:15:00.001+05:302012-08-29T19:14:04.102+05:30Kinnow Orange Cake<div dir="ltr" style="text-align: left;" trbidi="on">
When talking about oranges, the one thing that is unanimous with all kinds of oranges is the zesty fresh flavor and the very obvious sweet tang. Every bite of this orange cake has that orangey kick, making it the perfect accompaniment to your evening tea.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDQl-kCVupLlhA5L-qzNedo0gWBnjCDnIwFmpVvNn1Sl_Q_4IdFw3yWy4x_EATgdD0mzu4Zcj8b6uf2q8GCKizvXkcrTgq4i6cubdOBqMFwEsk7mF4a5boE8tQmEBas7bE-Mh9Ju-_XE/s1600/IMG00276-20120217-1451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoDQl-kCVupLlhA5L-qzNedo0gWBnjCDnIwFmpVvNn1Sl_Q_4IdFw3yWy4x_EATgdD0mzu4Zcj8b6uf2q8GCKizvXkcrTgq4i6cubdOBqMFwEsk7mF4a5boE8tQmEBas7bE-Mh9Ju-_XE/s640/IMG00276-20120217-1451.jpg" width="546" /></a></div>
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For this cake, I adapted <a href="http://leitesculinaria.com/">Leite's Culinaria's</a> <a href="http://leitesculinaria.com/78780/recipes-satsuma-orange-cake.html">Satsuma Orange Cake</a>. The cake is very different in that the peel remains on the orange slices, imparting an amazing sweet bitterness that we associate orange peels with. The original recipe recommends using thin skinned oranges, but since we only get no more than three varieties of the fruit in India, my best bet for thin skinned was the <i>kinnow</i>, which the market is full of these days.<br />
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I have tweaked the original recipe, especially the glaze part. When I made this cake for the first time, the glaze reduction turned into hard candy when poured on the cake, ruining the flavor and making it extremely difficult to enjoy the real flavor of the cake.<br />
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<b><i>Kinnow Orange Cake</i></b><br />
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- <i>makes one 8-inch cake</i><br />
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Glazed oranges:<br />
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3 kinnows<br />
Juice of 1 lemon<br />
1/2 cup sugar<br />
1/4 tsp salt<br />
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Cake:<br />
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1 cup butter<br />
1 cup brown sugar or regular white sugar<br />
1 cup all purpose flour<br />
2/3 cup semolina (<i>sooji</i>)<br />
2 tsp baking powder<br />
1/4 tsp salt<br />
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Grate the zest of one kinnow and juice the fruit to get 1/3 cup juice. You may need another kinnow to get the required amount.<br />
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Slice the remaining two kinnows into rounds, about 1/4 inch thick. Microwave these on HI for a minute. In the meantime, add 1/2 cup sugar, lemon juice, kinnow juice, and salt to a saucepan and allow it to simmer on low heat. Add the sliced kinnow slices and let them cook for about 15-20 minutes till the peels can be sliced easily with a fork. Cook for another five minutes if the peels are tough. Reserve the remaining syrup.<br />
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Preheat oven to 160C. While the kinnow slices are simmering, cream butter, sugar and eggs in a medium sized bowl. Add flour, semolina, baking powder, salt, and orange zest. Mix everything together with a spatula. Pour the batter in an 8 inch pan and layer the softened fruit slices on top of the cake, as indicated in the picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCInKBIg_TEdVvgopfeBnSgqaBwagc2Z8D-NocIPpPVAe98ddmJkhxvVqEoDuVbun1vSANl0XD97vQu41FvKYmfTNa0Yt2Hprs27ai1EGmILz47IorveP4dSvlZ0PzRRfh5FXk5Q5hWpY/s1600/IMG00277-20120217-1451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCInKBIg_TEdVvgopfeBnSgqaBwagc2Z8D-NocIPpPVAe98ddmJkhxvVqEoDuVbun1vSANl0XD97vQu41FvKYmfTNa0Yt2Hprs27ai1EGmILz47IorveP4dSvlZ0PzRRfh5FXk5Q5hWpY/s640/IMG00277-20120217-1451.jpg" width="480" /></a></div>
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Bake for 40-45 minutes or until a skewer inserted in the center of the cake comes out clean. Remove cake from the pan and pierce the entire cake using a skewer. Pour the reserved glaze on top of the cake. Serve warm.<br />
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-55908445216057102282012-02-14T12:30:00.001+05:302012-08-29T19:14:12.440+05:30Eggless Raisin Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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Baking scones had been on my mind ever since I discovered the endless possibilities involving flour, sugar, and butter (also, baking powder). Somehow, they never made it to my oven...possibly because I had no idea about the taste and texture of perfect scones. When I chanced upon this <a href="http://schee-culina.blogspot.in/2012/01/perfect-cranberry-scones.html">recipe</a> (thank you Fatima...yet again!), I just HAD to make them. </div>
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So, I spent quite a while researching about the texture and put my skills to test. If you haven't tasted scones yet (we don't get them in India...or so I think 'cos I have never seen them anywhere), prepare to be surprised. They taste nothing like cake or cookies. In fact, the texture is slightly crumbly, with a crisp crust and a soft inside...they're out of this world amazing!</div>
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For the egg version, <a href="http://schee-culina.blogspot.in/2012/01/perfect-cranberry-scones.html">Schee Culina's recipe</a> is wonderful. I was out of eggs so I decided to improvise. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgc9ceIc9v01v6hnWsK1H0ZrsVF5W6OUUyZqAVu5lo9RuQ3sRigIR6l4H23rb0VkNah-Mg5nsyjdDiW3EgrZO1mcVLP430mDzoQGqzRn-5Mb7I9iNwyQ3MWRiG_PZNnHQ47UYNvo1heIU/s1600/IMG00273-20120214-1157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgc9ceIc9v01v6hnWsK1H0ZrsVF5W6OUUyZqAVu5lo9RuQ3sRigIR6l4H23rb0VkNah-Mg5nsyjdDiW3EgrZO1mcVLP430mDzoQGqzRn-5Mb7I9iNwyQ3MWRiG_PZNnHQ47UYNvo1heIU/s640/IMG00273-20120214-1157.jpg" width="512" /></a></div>
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Don't they look beautiful? </div>
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<b><i>Eggless Raisin Scones </i></b></div>
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- <i>makes 8 scones</i></div>
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2 cups all-purpose flour</div>
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8 tbsp powdered sugar</div>
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3 tbsp yogurt (<i>dahi</i>)</div>
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100 gms cold butter</div>
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1/4 cup milk (mixed with 1/2 tbsp vinegar and set aside for 5 minutes) + 2 tbsp milk</div>
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1 tsp vanilla extract</div>
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handful of raisins or 1/4 cup chocolate chips</div>
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Preheat oven to 180C.</div>
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Sift the dry ingredients together. Cut the cold butter into small cubes and mix with the flour till the mixture resembles coarse crumbs, like you would do to make pie crust. </div>
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Now, add in the sour milk, vanilla, yogurt, and raisins. Knead till the mixture comes together and forms a dough. </div>
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Shape the dough into a ball and cut into two. Place the halves on top of each other and cut into two again. Now, place these on top of each other and cut again. Pile all the halves and roll out the dough into a long rectangle (pictures of the procedure <a href="http://schee-culina.blogspot.in/2012/01/perfect-cranberry-scones.html">here</a>). </div>
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Line a baking tray with butter paper/parchment and place the scones on the tray. Lightly brush them with milk and bake for 17 minutes. </div>
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Serve warm with butter, jam, or Nutella.</div>
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Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com1tag:blogger.com,1999:blog-1711485670847002940.post-6277079182380540402012-02-07T18:28:00.002+05:302012-02-07T18:28:34.850+05:30No Fat Banana Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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You know, muffins are a total opposite of their counterparts, the glamorous cupcakes. While a cupcake attracts you with it's beauty and charm, the humble muffin attracts you with it's warmth and wit, quite like the a super hot woman you see in the club (but can't get) and the woman you want to spend your life with. The analogy is cringe-worthy but hey! you know it's true.</div>
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BTW, I spent the weekend in Agra, marveling at the beautiful Taj Mahal and I have to say, at the first glimpse of the magnificent monument, you take a step back and go "Whoa!". Then you spend the weekend putting all kinds of crap in your body, without thinking of the muffin top. When you come back, you want to think of a way to honor the muffin top, so you end up making muffins but the ones with zero fat, that make you want to hug them and cry out with relief. Try them, they're real good. (I promise you won't miss butter in them!)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0g-qVZemiFMhsxOG_7FhZ7-P7h9rgMqUHB1jDyFxv54Ai-IA8rfMivtCCmTYjS24SJJpL062J-bJd-aRjCRNmmlr3Q5yzs7aG6AbOOe9_3EIWRvRBhbVL8zBAtNPpqzcYgsj0E6FPcqo/s1600/IMG00265-20120207-1749.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0g-qVZemiFMhsxOG_7FhZ7-P7h9rgMqUHB1jDyFxv54Ai-IA8rfMivtCCmTYjS24SJJpL062J-bJd-aRjCRNmmlr3Q5yzs7aG6AbOOe9_3EIWRvRBhbVL8zBAtNPpqzcYgsj0E6FPcqo/s640/IMG00265-20120207-1749.jpg" width="640" /></a></div>
<br />
<b>No Fat Banana Muffins </b><br />
<br />
<i>- makes 5 large muffins</i><br />
<i><br /></i><br />
1 cup whole wheat flour<br />
1/2 cup unprocessed brown sugar (<i>shakkar</i>)<br />
1/2 cup skim milk (mixed with 1/2 tbsp vinegar and left to stand for 5 minutes)<br />
2 large eggs<br />
3 large ripe bananas, mashed<br />
2 tbsp peanut butter<br />
2 tbsp almond/coconut/olive oil<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
3-4 tbsp chocolate chips (optional)<br />
<br />
Preheat oven to 160C.<br />
<br />
Whisk eggs and unprocessed sugar. Add oil, peanut butter, and milk. Whisk everything together for a minute.<br />
<br />
Add in the flour, baking powder, and salt. Fold with a spatula till all the ingredients are well incorporated. Fold in the bananas and chocolate chips.<br />
<br />
Pour batter into a muffin tray or muffin cups. Bake till a skewer inserted in the center of the muffin comes out clean.<br />
<br />
<b>Notes:</b><br />
<b><br /></b><br />
1. The milk+vinegar mixture is a technique I learnt from my friend and fellow blogger, <a href="http://schee-culina.blogspot.in/">Schee Culina</a>, who makes some real good food. It is the secret to fluffy goodness.<br />
<br />
2. This recipe is very versatile. Feel free to use oats, wheat bran, or even semolina as an additional ingredient. Make sure you change the quantity of other ingredients accordingly.</div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com3tag:blogger.com,1999:blog-1711485670847002940.post-89811468426015133582012-01-18T16:04:00.000+05:302012-01-18T16:04:02.257+05:30Inexpensive But Amazing<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://officeimg.vo.msecnd.net/en-us/images/MH910218714.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://officeimg.vo.msecnd.net/en-us/images/MH910218714.jpg" width="400" /></a></div>
<br />
Your kitchen is a storehouse of ingredients that can work wonders for your skin. There was a time when I spent mega bucks on skincare products, which unfortunately, never worked like they promised. My love for commercial skincare dwindled when I found <a href="http://pinterest.com/">Pinterest</a>. It's hard to believe that regular spices like cinnamon or common ingredients like baking soda are so wonderful, but they really are.<br />
<br />
With Pinterest, I've found many amazing things and the list below includes the best face masks that cost less than Rs. 10. They're much better than spending thousands of bucks getting salon treatments!<br />
<br />
<b><i>Gelatin Pore Mask</i></b><br />
<b><i><br /></i></b><br />
Original link: <a href="http://petitelefant.com/how-to-pore-strips/">Petit Elefant</a><br />
<br />
You need:<br />
<br />
1 tbsp unflavored gelatin (found easily in department stores)<br />
1.5 tbsp milk<br />
<br />
Mix both the ingredients in a microwave safe bowl. Microwave on HI for 15 seconds. Remove and apply on face and neck immediately. Be quick about it since the mask hardens very quickly.<br />
<br />
Let it dry for 15 minutes and strip it off.<br />
<br />
<i>My verdict</i>: Um, the mask is kind of painful 'cos it yanks out blackheads and some facial hair. I get a lot of blackheads and this mask removed all of them! I use it once every two weeks.<br />
<br />
Apply moisturizer after removing the mask to reduce redness.<br />
<br />
<b><i>Baking Soda Mask</i></b><br />
<b><i><br /></i></b><br />
Original link: <a href="http://www.beautybets.com/2010/06/diy-baking-soda-face-mask/">Beauty Bets</a><br />
<br />
You need:<br />
<br />
1 tbsp baking soda (NOT baking powder)<br />
1/2 tbsp water or orange juice<br />
<br />
Mix baking soda with water/orange juice and apply on face. Keep for 20 minutes and rinse off in circular motions, like you do when you use a scrub.<br />
<br />
Do not talk with the mask on. This can cause it to flake off.<br />
<br />
My verdict: Since discovering the baking soda mask, it has become my absolute favorite! I use it once a week and it is so very good! It strips off dead skin cells to reveal younger, softer skin. My online research tells me that it mimics the action of a chemical peel but it isn't that strong.<br />
<br />
Also, some people worry if it's safe for your face. Yes, it is because it has the same pH as your skin.<br />
<br />
After removing the mask, your face will be slightly red. Clean with a toner and apply moisturizer.<br />
<br />
<b><i>Nutmeg and Milk Mask</i></b><br />
<br />
Original link: <a href="http://www.vivawoman.net/2009/02/20/diy-beauty-nutmeg-to-erase-acne-scars/">Viva Woman</a><br />
<br />
You need:<br />
<br />
1/2 tsp powdered nutmeg<br />
1/4 tsp milk<br />
1/4 tsp cinnamon powder<br />
<br />
Mix all of them together and apply it on acne scars. Leave for 30 minutes and rinse off with warm water.<br />
<br />
My verdict: Note that the original recipe uses honey in place of milk but I remember using this mask when I was still in school. I'd read it in some magazine and it had worked wonders back then.<br />
<br />
Use it everyday for a week, once a day. Repeat once a month.<br />
<br />
Have fun with these, ladies! (Till I come back with a recipe.)</div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com1tag:blogger.com,1999:blog-1711485670847002940.post-86951475089176939012011-12-30T14:42:00.000+05:302011-12-30T14:42:37.487+05:30The Year That Was<div dir="ltr" style="text-align: left;" trbidi="on">
One more day and we'll step into a new year - a year which starts with a lot of speculation, including the Internet world's belief that the world will end in 2012. Whether it ends or not, my plans cover each month and I am fervently hoping to get them into the execution/implementation stage so they don't wither and die like everything else that I do.<br />
<br />
Here's a life update about everything that happened in 2011.<br />
<br />
<b><i>Work</i></b>: When I started freelancing, most people (including some old friends) thought it was an excuse to sound busy when really all I was doing was turning into a SAW (Stay at home Wife). It was a tough journey. I had no idea about getting started. There were scammers and cheaters lurking in every cranny of the World Wide Web and it was difficult.<br />
<br />
I am proud of my decision to stick to it. When I started out, my only plan was to make ends meet but I have done so much better than that. I have become a smart businesswoman, after quickly realizing that a business like approach was crucial for success.<br />
<br />
There was a time when quoting $30 for an article seemed unfathomable and now, even $100 for a 500 word write up seems too little.<br />
<br />
I found amazing people (love you CPN!) who encouraged me and helped me realize my true worth.<br />
<br />
With the start of 2012, I look forward to many, many more years of freelancing!<br />
<br />
<i><b>Life</b></i>: Two years of being married. In hindsight, everything seems beautiful but only the married ones know the ups and downs of marital life. Someone rightly said, marriage can be beautiful with the right person and so it is for me.<br />
<br />
It has been a bumpy road for sure. I am amazed how my mother manages to keep the house so neat and clean, cook amazing food, and still find time for herself. I think am on the road to perfection here, although the destination seems pretty far away.<br />
<br />
2011 was a wonderful year for my mom and dad. They're the best parents in this world and I am so lucky to have their love, support, and encouragement.<br />
<br />
My only wish is for my brother - I hope you get what you want. Even though you irritate me no end, I love you very, very much. You're the bestest!<br />
<br />
<b><i>Baking</i></b>: After writing, if there is a passion I have, it is definitely for baking. The smell of vanilla, the addition of butter, the sweetness of sugar - I am in love with the process!<br />
<br />
So, for 2012, be ready for a sweet secret something. I am still mixing up the batter for it!<br />
<br />
For all of you, I wish happiness, joy, good health, and lots of success. Have a Happy New Year! And while you're at it, have some cake too ('cos you know, it is my birthday too!).<br />
<br /></div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-44964936209105005412011-11-23T11:30:00.000+05:302011-11-23T11:30:09.390+05:30Pear and Ginger Crumble<div dir="ltr" style="text-align: left;" trbidi="on">
Winter is officially here! It isn't too cold right now, thankfully, but cold enough to drown yourself in the comfort of apple pie and warm crumbles.<br />
<div>
<br /></div>
<div>
I have a couple of things on my baking to do list - apple pie, cinnamon rolls, yeasted bread, puff pastry and a couple hundred others. I am quite proud of striking apple pie off that list! Yay. Recipe to be posted once I attempt it for the third time and get it perfectly perfect.</div>
<div>
<br /></div>
<div>
For now, warm yourself with the thoughts of this lovely crumble.</div>
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<div>
<br /></div>
<div>
<b>Pear and Ginger Crumble</b></div>
<div>
<b><br /></b></div>
<div>
<i>serves two</i></div>
<div>
<i><br /></i></div>
<div>
3 pears, chopped</div>
<div>
3 tbsp oats</div>
<div>
2 tbsp all purpose flour</div>
<div>
2 tbsp sugar</div>
<div>
1.5 tbsp cold butter</div>
<div>
1 tbsp lemon juice</div>
<div>
1/4 tsp cinnamon powder</div>
<div>
1/4 tsp ginger powder</div>
<div>
1 tsp ginger paste</div>
<div>
<br /></div>
<div>
Preheat oven to 150C. Toss the chopped pear and ginger paste with lemon juice and set aside. </div>
<div>
<br /></div>
<div>
In a large mixing bowl, mix all the dry ingredients and add the butter. Using your fingers, break the butter pieces and incorporate into the dry ingredients to resemble a coarse, crumbly mixture.</div>
<div>
<br /></div>
<div>
Place the pear and ginger mixture in greased tart tins and layer them with the crumble till the tart tin is full. Bake for 25 minutes. </div>
<div>
<br /></div>
<div>
Crumbles are best served warm with ice cream but you can enjoy them just as well on their own.</div>
</div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-30087817103858614252011-09-22T14:22:00.001+05:302011-09-22T16:16:02.646+05:30Sausages in Yakhni Curry<div dir="ltr" style="text-align: left;" trbidi="on">I don't possess a lot of recipe books, at least not Indian food anyway. I prefer to follow my senses to create something which is a mix of both traditional and new flavors. Don't get me wrong - I am no culinary guru but I like to believe that I have good instincts when it comes to food. Of course, this includes a fair share of failures and unpalatable recipes but that's how we learn right?<br />
<br />
The sausage yakhni was developed this week, when my freezer had some forlorn looking mini sausages and we had a guest coming over for dinner. It seemed the sausages were destined to the garbage bin sooner or later so I decided to make something from them. I am trying desperately to reduce the amount of food we waste - with so much hunger in the world, we all need to make whatever little effort we can and the first step is to stop wasting food.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3lZe33mVLr1VXTx4zM9mQRA7VfzeJQNEle8uBh7xS09AroUJNWSlBu9HHiwfZogaLKHU_xtAKHYsAL93XsBzPXbzetUwSktc03Cut0sKGuaWvcwUfwOfhNWrrPdzLoH_KQdkRO2Zsm8/s1600/IMG00188-20110922-1324.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz3lZe33mVLr1VXTx4zM9mQRA7VfzeJQNEle8uBh7xS09AroUJNWSlBu9HHiwfZogaLKHU_xtAKHYsAL93XsBzPXbzetUwSktc03Cut0sKGuaWvcwUfwOfhNWrrPdzLoH_KQdkRO2Zsm8/s640/IMG00188-20110922-1324.jpg" width="640" /></a></div><br />
I don't have a name for this dish. My husband called it a yakhni since it is made in a yogurt gravy but you can call it whatever you want. In my opinion it would also taste good with seekh kebabs.<br />
<br />
<b><i>Sausages in Yakhni Curry</i></b><br />
<i>serves two</i><br />
<i><br />
</i><br />
5 mini chicken sausages, cut into small pieces<br />
1/2 cup yogurt, whisked smooth with 2-4 tbsp water<br />
3 medium onions<br />
1 large green chilly<br />
3-4 garlic cloves<br />
2 green cardamoms<br />
2 cloves<br />
1 one-inch long cinnamon stick, broken into two<br />
2 tsp salt<br />
1 tsp garam masala<br />
1 tsp ginger powder<br />
1 tsp fennel powder<br />
2-3 tbsp mustard oil<br />
<br />
<br />
<i>For the yakhni masala, you need:</i><br />
<i><br />
</i><br />
1/2 nutmeg<br />
1 black cardamom<br />
1 whole dry red chilli<br />
1 tsp cumin seeds<br />
1 tsp coriander seeds<br />
1 tsp fenugreek seeds<br />
1 tsp mace<br />
1 tsp whole black pepper<br />
1 tsp turmeric powder<br />
1 tsp asafoetida<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh049x9gmBFuxKgW_eBqwc3pvClWCn3xqaqGZNR25HdvKJxUShKcPnCMxy_u2E3HPCra8C0TBNTOmhyANh4-3O4uszUbFrISvpTfoOeGbd2B6wju8g5gEieRDd1HkUn5COzlr_xcptvdrM/s1600/IMG00189-20110922-1325.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh049x9gmBFuxKgW_eBqwc3pvClWCn3xqaqGZNR25HdvKJxUShKcPnCMxy_u2E3HPCra8C0TBNTOmhyANh4-3O4uszUbFrISvpTfoOeGbd2B6wju8g5gEieRDd1HkUn5COzlr_xcptvdrM/s640/IMG00189-20110922-1325.jpg" width="640" /></a></div><br />
<br />
To make the masala, dry roast the spices for the yakhni masala in a pan. Turn off the heat when you start getting an aroma and powder them in a spice grinder or a mixer.<br />
<br />
In the mixer, make a smooth paste of the onions, garlic, and green chilly. Heat the mustard oil to smoking point in a large <i>kadhai </i>or pan. Reduce heat to low and add green cardamom, cinnamon, and cloves. Add the onion paste, stir to incorporate the oil into the mixture. Increase heat to high and let it cook for 3-4 minutes till the onions start browning. Add 1/2 cup water, cover and let it cook for another 5 minutes.<br />
<br />
When the onions look cooked, add salt, ginger powder, fennel powder, and yakhni masala to it and stir well. Lower heat and add yogurt. Cover and cook for 5-7 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVkdnoq1jBAvuQeFz_PpgBAF5djdMF7WquI47RfVdMGLIF0PW2acLFprk4EGAoOsEJhCCt1dubDuYF2jTuWs4667vgCjL4e4oBcSPVWYVtUnqnX794K9EUfnAguIc0drTi9Tqusuvsi0/s1600/IMG00191-20110922-1329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtVkdnoq1jBAvuQeFz_PpgBAF5djdMF7WquI47RfVdMGLIF0PW2acLFprk4EGAoOsEJhCCt1dubDuYF2jTuWs4667vgCjL4e4oBcSPVWYVtUnqnX794K9EUfnAguIc0drTi9Tqusuvsi0/s640/IMG00191-20110922-1329.jpg" width="480" /></a></div><br />
<br />
In another pan, heat a tablespoon of vegetable oil. Once the oil is hot, add the chopped sausages and cook till they are light golden in color. Strain and set aside on a kitchen towel.<br />
<br />
Add the fried sausage pieces to the curry, cover and let it cook on low heat for 10 minutes. Slow cooking ensures that sausages absorb flavor. You may have to add more water at this point.<br />
<br />
Once the sausages have softened, add garam masala and turn off the heat. Serve hot with rice or chapatis.</div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com2tag:blogger.com,1999:blog-1711485670847002940.post-2210019563284005272011-09-21T13:33:00.003+05:302011-09-22T11:39:52.232+05:30Sweet Corn Pulao With Mint and Roasted Cumin Raita<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">When I heard about the <a href="http://bakerstreet.tv/2011/09/03/blog-hop-cardamom-tea-cake/">Rice Blog Hop</a>, I knew this corn pulao had to be shared! I love sweet corn (who doesn't?!) and combined with the raita, it is just a wonderful explosion of flavor. This is my go to recipe whenever I want a special meal but don't want to spend hours making it.<br />
<br />
Become a part of the blog hop at <a href="http://bakerstreet.tv/2011/09/03/blog-hop-cardamom-tea-cake/">Baker Street</a>.<br />
<br />
<b><i>Sweet Corn Pulao </i></b><br />
<i>serves two</i><br />
<i><br />
</i><br />
1 cup basmati rice<br />
2 medium sized onions, sliced<br />
1/2 cup corn kernels<br />
2 garlic cloves, minced<br />
1 tbsp raw unsalted peanuts<br />
1 tsp black mustard seeds<br />
1/2 tsp asafoetida<br />
1 tsp salt<br />
1 tsp ginger powder<br />
1 tsp garam masala<br />
1 sprig curry leaves<br />
2 cloves<br />
1 bay leaf<br />
1-2 tbsp mustard oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEgsyJ5Fnfiar5TlGRDaK5__NJiShj31QtWJL6gjfmUPeIsazy0xThE2AYLrdeQkhDvyZKTcZsyTSP1OGvVwsuP-FGinvwhd7FWZbn-N-6vdtsjs88bvvoxc8uDkMzZpCnL_Mh4gG2qk/s1600/IMG00183-20110921-1208.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitEgsyJ5Fnfiar5TlGRDaK5__NJiShj31QtWJL6gjfmUPeIsazy0xThE2AYLrdeQkhDvyZKTcZsyTSP1OGvVwsuP-FGinvwhd7FWZbn-N-6vdtsjs88bvvoxc8uDkMzZpCnL_Mh4gG2qk/s640/IMG00183-20110921-1208.jpg" width="640" /></a></div><br />
In a large pan or pressure cooker, heat the oil till smoking point. Turn off the burner and add the mustard seeds, cloves, bay leaf and curry leaves. Once the seeds stop spluttering, add asafoetida, peanuts and minced garlic. Turn the flame on high heat, add onions and cook till the onions start to brown.<br />
<br />
Add the rice and corn. Stir for about a minute or so. Add 1 cup of water and all the remaining spices - salt, ginger powder, garam masala.<br />
<br />
There are two ways to cook this pulao - you can do it in a pressure cooker or a deep bottomed pan.<br />
<br />
<i>Pressure cooker</i>: When cooking rice in a pressure cooker, the quantity of water to rice should be same so if you are adding one cup rice, add one cup water. Give it one whistle and let the steam release on its own.<br />
<br />
<i>Pan</i>: The ratio of water to rice should be 2:1. If you are adding one cup rice, use two cups water. Cover and cook on the lowest heat for 15-20 minutes. Keep checking after every 5-7 minutes to see if the rice is cooked.<br />
<br />
Use more water if you like sticky rice. The actual cooking time may vary depending on the type of rice used. The pressure cooker method works best for me.<br />
<br />
<b><i>Mint and Roasted Cumin Raita</i></b><br />
<b><i><br />
</i></b><br />
1/4 cup yogurt<br />
1 tbsp milk or water<br />
1 tbsp cumin seeds<br />
1 spring mint leaves<br />
1/4 tsp salt<br />
<br />
In a large bowl, whisk the yogurt with milk/water till smooth. Add the mint leaves and salt.<br />
<br />
Heat a pan on high heat till it is warm. Add the cumin seeds. Turn off the flame once they stop spluttering and you get an aroma. Grind in a mortar pestle or crush with a rolling pin. Add to the yogurt and chill in the refrigerator.</div></div><script src="http://www.linkytools.com/thumbnail_linky_include.aspx?id=105301" type="text/javascript">
</script></div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com7tag:blogger.com,1999:blog-1711485670847002940.post-33354025968450785402011-09-18T14:06:00.000+05:302011-09-18T14:06:35.820+05:30Sunday Brunch | Dhokla in Five Minutes<div dir="ltr" style="text-align: left;" trbidi="on">Throughout the week, our breakfast includes Kelloggs K or oats or eggs but as much as I want to make weekend breakfast special, my laziness gets in the way. I do love the occasional <i>parantha </i>and <i>aloo puri</i>, never mind the expanding waistline. Since I am nowhere near my weight loss goals, dhokla seemed like a good option. It has several advantages working for it - it is steamed, needs less than a tablespoon of oil and quite filling.<br />
<br />
Honestly, if you are looking for a light, fluffy <i>dhokla</i>, this recipe is not for you. The basic technique is the same but to get that fluffy texture, leave the mixture to ferment for 3-4 hours. I am not good at things that require a lot of time so this works well for me.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdIaopB9kL-iv_ThiGfAfINJ3MmLRMFgMQTVfxHSXY4-6NDJaWrQohtWy-XEgwb1CuaDHNhgdxKgxBmam_rteaa3d4R0tGEvBH5ifFeT6iFP26v35R24Rkmn2eFuF1gygJr2-5JAsnNg/s1600/2011-09-18.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBdIaopB9kL-iv_ThiGfAfINJ3MmLRMFgMQTVfxHSXY4-6NDJaWrQohtWy-XEgwb1CuaDHNhgdxKgxBmam_rteaa3d4R0tGEvBH5ifFeT6iFP26v35R24Rkmn2eFuF1gygJr2-5JAsnNg/s640/2011-09-18.jpg" width="640" /></a></div><br />
<b><i>Dhokla in Five Minutes </i></b><br />
<b><i><br />
</i></b><br />
<i>serves two</i><br />
<i><br />
</i><br />
1 cup besan/black gram flour<br />
2 tbsp sooji/semolina<br />
1 tsp salt<br />
1 tsp turmeric powder<br />
1 tsp fruit salt<br />
3/4 cup water<br />
<br />
Tempering:<br />
<br />
1/2 tbsp cooking oil (any, except <i>ghee </i>or mustard oil)<br />
1/2 tbsp black mustard seeds<br />
2 sprigs curry leaves<br />
3-4 split green chillies<br />
Juice of 2 lemons<br />
3 tbsp sugar<br />
1/2 cup water<br />
<br />
Mix all the dry ingredients including the fruit salt for the dhoklas in a large bowl. Add 3/4 cup water to make a thick batter. Pour the batter into a greased dish, preferably with a flat bottom. You can steam this in a microwave using a microwave safe steamer for about 3 minutes on HI. Alternatively, you can cover the dish with plastic wrap and then steam it on the stove. Place it in a pan filled to 1/2 its height with water. Cover and let it cook for about 7-10 minutes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6fCnvf3W_GMHD2vzDKA5IvU5XbMMsIt4QuC8fwI9izQUe2Q_KV1CmfaxQuWUeaS09scOOd-1E6PLSwDoc0_lh-aMj2r8sHOQ7Sk4SaSsd9E-P6xhB40qma08QtoFMwnwtQWb_BJ3zco/s1600/IMG00178-20110918-1251.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj6fCnvf3W_GMHD2vzDKA5IvU5XbMMsIt4QuC8fwI9izQUe2Q_KV1CmfaxQuWUeaS09scOOd-1E6PLSwDoc0_lh-aMj2r8sHOQ7Sk4SaSsd9E-P6xhB40qma08QtoFMwnwtQWb_BJ3zco/s640/IMG00178-20110918-1251.jpg" width="475" /></a></div><br />
Insert a knife to check if the dhokla is fully cooked. The knife should come out clean. If crumbs remain on the knife, give it about 30 seconds more. Once it is cool, cut into pieces and serve.<br />
<br />
For the tempering, heat the oil and add mustard seeds. Once they stop spluttering, add the curry leaves and chillies. Fry these for about 2-3 minutes. Pour the tempering over the cut dhokla pieces.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNrsTTOrYWYzKhjaqW80PTAEWE7rBdCarnxQSSkwsRBwLw3_GW_sjqDHROs2m9n7y7Q4KOmhIASR41gJFp_rNl8ER5xuUf3fPou3USK-s39U1GfUzd_a6W9E0082TesC0G_ekI3IDiI8/s1600/IMG00173-20110918-1241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZNrsTTOrYWYzKhjaqW80PTAEWE7rBdCarnxQSSkwsRBwLw3_GW_sjqDHROs2m9n7y7Q4KOmhIASR41gJFp_rNl8ER5xuUf3fPou3USK-s39U1GfUzd_a6W9E0082TesC0G_ekI3IDiI8/s640/IMG00173-20110918-1241.jpg" width="640" /></a></div><br />
In another bowl, mix the lemon juice, sugar, and water till the sugar is completely dissolved. Pour over the dhoklas. Let them sit for five minutes to absorb the syrup.<br />
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You can serve them warm or chilled. </div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-50829305127611984842011-09-16T13:10:00.000+05:302011-09-16T13:10:24.280+05:30Garam Masala - From Scratch!<div dir="ltr" style="text-align: left;" trbidi="on">What would we ever do without our much loved garam masala? Let me tell you a little secret - whenever my dish tastes bland, I add just a bit of my homemade masala and it transforms into something utterly fab. Honest.<br />
<br />
India is a huge country with diverse cuisines. It is no surprise that each region has its own version of this spice mixture. My version is influenced by flavors we use in Punjabi cooking. My mother in law's garam masala has only three ingredients - black cardamom, fennel seeds, and cloves. My version has more than five ingredients but I promise, the aroma will woo you!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlnVLoqPgD8DJjf9lfdBzIGsXIum71h0iBphQYJWXVW_ylKfNR170V92s4_WKCtwxFIk5yCrWHIN9h7XaQkUjXVQJqpDeywmI3bVQZC-IKfQXTwrKZNrEgQYPPy6GkkUZoGdJMxv_IZg/s1600/IMG00165-20110916-1212.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlnVLoqPgD8DJjf9lfdBzIGsXIum71h0iBphQYJWXVW_ylKfNR170V92s4_WKCtwxFIk5yCrWHIN9h7XaQkUjXVQJqpDeywmI3bVQZC-IKfQXTwrKZNrEgQYPPy6GkkUZoGdJMxv_IZg/s640/IMG00165-20110916-1212.jpg" width="640" /></a></div><br />
One of the main reasons I like making garam masala at home instead of buying the packaged version is the aroma and also the economical value - I need less than a teaspoon per dish.<br />
<br />
<b><i>Garam Masala</i></b><br />
<b><i><br />
</i></b><br />
<i>makes about 200gms</i><br />
<i><br />
</i><br />
1/4 cup cumin seeds<br />
1/4 cup cinnamon sticks<br />
5 tbsp whole black pepper<br />
3 tbsp green cardamom<br />
4 tbsp black cardamom<br />
3 tbsp cloves<br />
2 medium sized pieces of dried ginger<br />
2 sticks of long peppercorn<br />
5-6 pieces of mace<br />
1 nutmeg<br />
1-2 dried bay leaves<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BshOvMKwBhLeEMKi6GONZZjRRkBEAa8RC-YFr1qoE5COi77Xz_7aTCb03hYY0dspEtNhUGqF1yRLNx_v6qR8dak18OesuJkK0YXxa3pHAb6NxoHLA7As54xF4jEAuOTDMpyJA8Y919E/s1600/IMG00169-20110916-1219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2BshOvMKwBhLeEMKi6GONZZjRRkBEAa8RC-YFr1qoE5COi77Xz_7aTCb03hYY0dspEtNhUGqF1yRLNx_v6qR8dak18OesuJkK0YXxa3pHAb6NxoHLA7As54xF4jEAuOTDMpyJA8Y919E/s640/IMG00169-20110916-1219.jpg" width="640" /></a></div><br />
<br />
There are two methods of making garam masala. The first is to place all the ingredients in a large stainless steel plate and leave them in the sun for two days. The other is fairly quick - add all the ingredients in a large pan and dry roast them on high heat for about 4-5 minutes.<br />
<br />
I like the first process better since there is no roasted, almost burnt flavor to the spices which you may get when roasting them.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0ySmwcH9ZYztSaaGhWHdKwoEhbLS7O-Ky2r2osrauChVTq1_94t5-uG5vFTvSICMkqdemhDY44Mj04olZv_Yv46R965Y2r0b-BSNXZa2puGzlYbU5wzbUW_7gwUONMMkC4CIVxHza74/s1600/IMG00170-20110916-1220.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC0ySmwcH9ZYztSaaGhWHdKwoEhbLS7O-Ky2r2osrauChVTq1_94t5-uG5vFTvSICMkqdemhDY44Mj04olZv_Yv46R965Y2r0b-BSNXZa2puGzlYbU5wzbUW_7gwUONMMkC4CIVxHza74/s640/IMG00170-20110916-1220.jpg" width="640" /></a></div><br />
<br />
Grind the dried or roasted spices in a spice grinder or a regular mixer grinder. Though you won't get a fine powder, make sure that no large pieces remain either.<br />
<br />
Store in an airtight container in a dry, cool place. Stores well for 3-4 months.<br />
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<b><i>Important</i></b>: Use only a teaspoon or less for whatever you want to use it for. This is quite strong. </div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-35737033541360245142011-09-15T12:50:00.000+05:302011-09-15T12:50:01.640+05:30Quick Chickpea Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">I know - I've been missing since...well, forever. I have been cooking some good stuff but I've just been too tired to take pictures and seriously, what good is a food blog without pictures? Agreed, I take horrible pictures but a horrible one is better than no picture right?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Without spending too much time rambling, let's get on to this amazing chickpea salad. Chickpeas are good for you. Period. They decrease the risk of heart disease, help regulate blood sugar, and make you feel full so you don't crave for delicious tasting bad stuff like Nutella and ice cream, or Nutella mixed with ice cream. Umm. Forget I said that. Focus on the salad.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbSkltLrbDB5OHvVmBvlWjRigGOFFOMJMSARgN4wKM3A56lBH89dOfQvJpK8hwqMl7hhoDApzlcu0apm8_m1nGEEpY4GEWBJzBwS6lsIkuNxjzyKqwDlzN0BCeWet_gAyK4gc-n7fmBU/s1600/IMG00158-20110915-1157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwbSkltLrbDB5OHvVmBvlWjRigGOFFOMJMSARgN4wKM3A56lBH89dOfQvJpK8hwqMl7hhoDApzlcu0apm8_m1nGEEpY4GEWBJzBwS6lsIkuNxjzyKqwDlzN0BCeWet_gAyK4gc-n7fmBU/s400/IMG00158-20110915-1157.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;">I suggest a sprinkling of chat masala for a wonderful flavor. You can buy one from the store or <a href="http://www.indiansimmer.com/2011/07/cucumber-at-its-best-with-chaat-masala.html">make your own</a>. Important to note - home made spice mixtures are MUCH better than store bought ones. </div><div class="separator" style="clear: both; text-align: left;"><b><i><br />
</i></b></div><div class="separator" style="clear: both; text-align: left;"><b>Quick Chickpea Salad</b></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><i>makes enough for one person</i></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1 cup boiled chickpeas</div><div class="separator" style="clear: both; text-align: left;">1 small cucumber, deseeded and finely diced</div><div class="separator" style="clear: both; text-align: left;">1 small tomato, deseeded and finely diced</div><div class="separator" style="clear: both; text-align: left;">1 tsp extra virgin olive oil</div><div class="separator" style="clear: both; text-align: left;">1 tsp apple cider vinegar</div><div class="separator" style="clear: both; text-align: left;">1 tbsp lemon juice</div><div class="separator" style="clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="clear: both; text-align: left;">1 tsp chat masala</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jaTgB6btSg8klMUHjrlDEHnuB5I7L7HMBi3CcVjSjMhWdeJOoSnGUG8upoH0iueGRWOARyO38OTtaCc0ReSRRalXeCGjhafcs_LlwUKyvDvqPrAM84To3pZE04Qt9cyAB2dSB5ST0UA/s1600/IMG00156-20110915-1154.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_jaTgB6btSg8klMUHjrlDEHnuB5I7L7HMBi3CcVjSjMhWdeJOoSnGUG8upoH0iueGRWOARyO38OTtaCc0ReSRRalXeCGjhafcs_LlwUKyvDvqPrAM84To3pZE04Qt9cyAB2dSB5ST0UA/s400/IMG00156-20110915-1154.jpg" width="380" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Mix chickpeas, cucumber and tomatoes in a bowl. Add the seasoning and mix well. Serve cold.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">You can try different combinations as far as the dressing is concerned - oregano, mint, and honey would be nice. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Tomorrow, I will teach you how to make Garam Masala at home! </div></div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-11621858154066412322011-08-08T20:34:00.000+05:302011-08-08T20:34:36.867+05:30Multi Grain Sandwiches<div dir="ltr" style="text-align: left;" trbidi="on">I really tried to make this look pretty but the ketchup on the plate looks like some weird alien thing. I am sorry. But, I promise the sandwiches taste really good. Try them for breakfast or as an evening snack! You won't be disappointed.<br />
<br />
Before I start with the recipe, here's some good news - I am going to visit my parents tomorrow. Yay! And then on 13th or 14th August, we head off to Leh, if the weather permits. Since I get sick pretty quick, I really hope I am able to enjoy the trip. I guess it might be fun, even with the lack of proper bathrooms and sleeping in tents.<br />
<br />
For now, let's just focus on the sandwiches and please ignore the ugly blob of ketchup. I know I need to learn a lot of things when it comes to decorating my food nicely. kthxbai.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHouW1glSxZMdk5ryb1eSjFmpMiLc3GqoAWGO-K2m0HgbnpZngeTTuBiBeVQ-FAqVy_SRleZRWx_fOkxv2QoAqP485PafSTrMOO747qwyaKOx86nKEjXZ2jGFtcqLfB9tvTgZ78Sa5HY/s1600/IMG00107-20110808-1338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuHouW1glSxZMdk5ryb1eSjFmpMiLc3GqoAWGO-K2m0HgbnpZngeTTuBiBeVQ-FAqVy_SRleZRWx_fOkxv2QoAqP485PafSTrMOO747qwyaKOx86nKEjXZ2jGFtcqLfB9tvTgZ78Sa5HY/s400/IMG00107-20110808-1338.jpg" width="400" /></a></div><br />
God. It really does look bad. Ignore mode, ignore, ignore.<br />
<br />
<b><i>Multi Grain Sandwiches - makes one</i></b><br />
<b><i><br />
</i></b><br />
<i>Original source: Meals on the Run with Sunita on FoodFirst. Channel 462 on DishTV. Wasabi and salami are my own additions. You can use cabbage, apples and beets too.</i><br />
<b><i><br />
</i></b><br />
1/2 cucumber, finely grated<br />
1/2 carrot, finely grated<br />
4 tbsp low fat cheese spread<br />
2 slices chicken salami or any other that you prefer<br />
1 tbsp Wasabi paste (optional)<br />
3 slices multi grain bread<br />
1/2 tsp salt<br />
1/2 tsp pepper<br />
<br />
Grate the cucumbers after removing the seeds and squeeze off excess water from the carrot and cucumber by pressing them in your hand. Now, use this water as a face mask. See? Beauty benefits with healthy eating!<br />
<br />
Mix the grated carrot, cucumber, and cheese spread with salt and pepper till it forms a thick mixture. In the meantime, lightly toast the multi grain bread. I use a frying pan for doing this since it is easier and prevents the grains in the bread from burning, which is common if using a toaster.<br />
<br />
Place the salami on the bread and top this with a thick layer of the cheese mixture. Cover with the second slice of bread. Spread Wasabi paste on top of the second slice and a layer of the cheese mixture again. Serve warm or cold. </div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-77864284506264279892011-08-05T19:11:00.000+05:302011-08-05T19:11:45.665+05:30Brown Rice Uthapam<div dir="ltr" style="text-align: left;" trbidi="on">I don't usually order <i>uthapam </i>when eating out in my favorite South Indian restaurant, am more of a <i>dosa </i>girl but dosa isn't a good idea for breakfast (especially since I know I won't be able to get it right the first time). So, uthapam seemed a prudent choice - how wrong was I! <i>Uthapam </i>takes sooooooo long to cook. I hadn't anticipated such a long cooking time and ended up ruining the first few. Thankfully, I managed to get it right at the end.<br />
<br />
Warning: The overall cooking process, right from the soaking to fermenting, takes more than 24 hours. Plan your time well or just use one of those ready made mixtures.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMAI0o1EibqkHusNnqVGaZS4b76bDGAuRBkf-WU7AGcKjelg2TT9bn4AxJAmfmPZPyaFRXmWXOPtZJy1vPW1VQdlJCfzNIykcoD4TW92AjThGkiW1qck89CFLGsoESqfbH8CaI1o20L8/s1600/IMG00105-20110805-1018.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWMAI0o1EibqkHusNnqVGaZS4b76bDGAuRBkf-WU7AGcKjelg2TT9bn4AxJAmfmPZPyaFRXmWXOPtZJy1vPW1VQdlJCfzNIykcoD4TW92AjThGkiW1qck89CFLGsoESqfbH8CaI1o20L8/s400/IMG00105-20110805-1018.jpg" width="400" /></a></div><br />
<b><i>Brown Rice Uthapam - makes 6</i></b><br />
<br />
1/4 cup brown rice<br />
1/4 cup dhuli urad dal<br />
1/4 cup rice flakes (poha/chidwa)<br />
1 tsp salt<br />
1 onion, chopped<br />
1 tomato, chopped<br />
2 green chillies, chopped<br />
Salt and pepper to taste<br />
<br />
Soak brown rice with urad dal for 6-8 hours in 3 cups water. Pulse the mixture, along with the rice flakes, till completely smooth in a blender. You need to leave this mixture to ferment for 12 hours. A hot and humid climate is great for this, otherwise just place it in the warmest part of your house. Make sure you use a very large bowl because it will triple in volume. Remember to cover the bowl with plastic wrap.<br />
<br />
After the mixture has fermented, remove the plastic wrap and whisk it till slightly thick. In the meantime, chop the onions, tomatoes, and green chillies.<br />
<br />
Now, I used olive oil to cook these but you could use regular vegetable oil. If you are using a non stick pan, you'll need only 1-2 tsp oil. Using a ladle, spoon the mixture over hot oil. A medium flame would be great to avoid over cooking or burning. It will take 5-7 minutes for the <i>uthapam </i>to get cooked. Once you've let it cook for a minute or so, add the tomatoes and onions. Let it cook for another 5 minutes and flip over once the sides look cooked. Cook the other side for 5 minutes as well.<br />
<br />
Serve hot with coconut chutney or ketchup.</div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-9190854064621476952011-08-04T13:32:00.000+05:302011-08-04T13:32:47.496+05:30Super Easy Scrambled Eggs<div dir="ltr" style="text-align: left;" trbidi="on">Day Two! Scrambled eggs are VERY easy to make - you only need 3 things. They're healthy, tasty, and really good for you.<br />
<br />
Scrambled eggs are quite versatile too. You can add vegetables, herbs, and whatever spices you want. They're made just like a <i>bhurji </i>but without the extra oil and the long cooking time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHO12qtRfZI1zaUqYbOLFUTR1gvrjoKTxAU2KYzvAGExdvmXlPtLNO79NYkeptagrdtNIOqo2h93vw2AB0ax_Pk7lzGUumYT0M735sjIjokGy_Yd5SJLVZzzxX4WJ6PRa_qSokehDbYM/s1600/IMG00104-20110804-1102.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqHO12qtRfZI1zaUqYbOLFUTR1gvrjoKTxAU2KYzvAGExdvmXlPtLNO79NYkeptagrdtNIOqo2h93vw2AB0ax_Pk7lzGUumYT0M735sjIjokGy_Yd5SJLVZzzxX4WJ6PRa_qSokehDbYM/s400/IMG00104-20110804-1102.jpg" width="400" /></a></div><br />
<br />
<b><i>Scrambled Eggs - serves one</i></b><br />
<b><i><br />
</i></b><br />
2 medium sized eggs<br />
2 tbsp low fat milk<br />
1 tsp extra virgin olive oil<br />
Salt and pepper to taste<br />
<br />
Whisk the eggs and milk in a bowl. Add the olive oil to a frying pan and heat on high for less than a minute. Extra virgin olive oil has a very low smoking point so you don't want to get the oil too hot. Add the eggs and stir for 30 seconds or so. At this point, you can add herbs like chives and oregano.<br />
<br />
If you want to add vegetables, saute them in oil before you add the eggs.<br />
<br />
Do not over cook the eggs otherwise you'll end up with a rubbery texture. Serve hot with multigrain bread (which I didn't get at my local store today so I had to make do with regular bread).<br />
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Tomorrow, its <i>uthapam </i>day!</div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-70292482401343756332011-08-03T14:48:00.000+05:302011-08-03T14:48:23.738+05:30Moong Dal Chila<div dir="ltr" style="text-align: left;" trbidi="on">Day One of my Healthy Breakfast Week! I made moong dal chilas today - they are packed with proteins and other essential nutrients helping you feel full till lunch time so you don't resort to unhealthy snacking.<br />
<br />
I wish I could have taken a better picture though but for now, this will have to do. A chila looks and cooks like a pancake but is thin like a crepe. Because am a novice in the kitchen, I can't make crepe thin chilas but you could try!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFO9e2Q0kslKqZAeHKtCfXN3OVQR9iyQ_reS6R8lKWvQOrJm6KXi3p-ysWVP87S4CPpxaBKgS5NxssCiSXI7kmR9CR0ZBz7b4Qp88jBYuHBEqFpZMsp4m2xcMKktOGT2t9E-rXqBAL4X0/s1600/IMG00103-20110803-1233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFO9e2Q0kslKqZAeHKtCfXN3OVQR9iyQ_reS6R8lKWvQOrJm6KXi3p-ysWVP87S4CPpxaBKgS5NxssCiSXI7kmR9CR0ZBz7b4Qp88jBYuHBEqFpZMsp4m2xcMKktOGT2t9E-rXqBAL4X0/s400/IMG00103-20110803-1233.jpg" width="400" /></a></div><br />
<b><i>Moong Dal Chila - makes four </i></b><br />
<br />
1/2 cup moong dal (soaked overnight in 1 cup water)<br />
1/4 cup besan (black gram flour)<br />
5 tbsp yogurt<br />
1 small onion<br />
2 green chillies<br />
1 tsp salt<br />
1/4 cup water<br />
<br />
In a blender, add all the ingredients and blend till smooth. Add more water if the mixture is too thick.<br />
<br />
Brush a non stick pan with 1 tsp oil and heat on a high flame. Once the oil is hot, reduce the heat to medium and pour a ladle full batter. Spread it out either by using the bottom of the ladle or by tilting the pan. Flip over when bubbles appear on top.<br />
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Serve hot with tomato ketchup or mint chutney.<br />
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NOTES:<br />
<br />
* I strongly suggest using a non stick pan as it requires very little oil to cook the chilas. Use a pastry brush to spread oil evenly.<br />
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* While blending the mixture, you can also add oatmeal or flax seeds. </div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-54334899624264136232011-08-02T18:56:00.001+05:302011-08-03T14:39:52.975+05:30Breakfast Marathon<div dir="ltr" style="text-align: left;" trbidi="on">When it comes to breakfast, thinking of a new recipe every day can be challenging. Since I am nowhere close to my weight loss goals, I have no option but to torture you with healthy recipes. NO MORE CAKES till I reach my goal weight (still nine kilos to go!).<br />
<br />
If you think about it, <i>paranthas </i>are healthy in a way - just skip the butter and oil. People who know me know that I cannot leave butter but I have managed to reduce my butter consumption by at least 75%.<br />
<br />
I tried exercising too - 30 minute to hour long walks with a bit of running but I had to give it up 'cos of a terrible muscle spasm. These days, its just too humid to even think of stepping outside so the only option is to lose weight by eating healthy and doing some kind of indoor exercises. Its time to find my jumping rope.<br />
<br />
Here's what I am going to do this week - every day, I will share a breakfast recipe that is healthy and packed full with nutrition so you have something interesting to eat besides cereal and oatmeal. Sounds good right? These are the seven recipes that I will be sharing:<br />
<ul style="text-align: left;"><li>Moong Dal Chila</li>
<li>Onion Uthapam - made with brown rice</li>
<li>Scrambled Eggs</li>
<li>Carrot Theplas</li>
<li>Low Fat Upma</li>
<li>Low Fat Poha</li>
<li>Multi Grain Sandwiches</li>
</ul><div>Meanwhile, make some of these amazing <a href="http://twomegapixelfood.blogspot.com/2011/04/breakfast-five-minute-idli-with-peanut.html">breakfast idlis</a> or try my version of <a href="http://twomegapixelfood.blogspot.com/2011/06/ten-minute-lunch-spicy-vermicelli.html">vermicelli</a>.</div></div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-20011021206930812692011-07-28T19:16:00.000+05:302011-07-28T19:16:07.864+05:30Pumpkin Spice Bread with Brown Sugar Rum Glaze<div dir="ltr" style="text-align: left;" trbidi="on">Yeah, I've been missing for a long, long time and I haven't cooked or baked anything special 'cos its just too much work in this humid weather. Not to mention, there were deadlines to meet, things to do, and not enough time to take <strike>lovely</strike> crappy pictures of my food.<br />
<div><br />
</div><div>The market is flooded with pumpkins so I thought why not try baking with 'em. I had since pumpkin bread, pumpkin cake, and pumpkin muffins on numerous blogs but I wasn't sure how it would taste. Believe you me! It tastes awesome, just AWESOME. I kind of never expected that from a lowly pumpkin. </div><div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGIsSwKUCXw2crCnP3kYedweG6l_nGNon4aKLD5DQtCRikdzkcJE6d3cQo_T5ELPndgeqviT5UXGj-4BkjKwbiBoSH6WaxEFRxv-dEjAAsp7mMNh_cYY4y4L4pMRTG4aXeZBQ0bt_CNg/s1600/IMG00096-20110728-1738.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGIsSwKUCXw2crCnP3kYedweG6l_nGNon4aKLD5DQtCRikdzkcJE6d3cQo_T5ELPndgeqviT5UXGj-4BkjKwbiBoSH6WaxEFRxv-dEjAAsp7mMNh_cYY4y4L4pMRTG4aXeZBQ0bt_CNg/s400/IMG00096-20110728-1738.jpg" width="297" /></a></div><br />
<b><i>Pumpkin Spice Bread with Brown Sugar Rum Glaze</i></b></div><div><br />
</div><div>1 cup pureed pumpkin</div><div>1 cup whole wheat flour</div><div>1/2 cup oatmeal</div><div>1/2 cup brown sugar</div><div>1/2 cup milk</div><div>1/2 cup oil</div><div>1 egg</div><div>1 tbsp cinnamon powder</div><div>1 tsp ginger powder</div><div>1 tsp grated nutmeg</div><div>1/2 tsp salt</div><div>1 tsp baking powder</div><div>1 tsp baking soda</div><div><br />
</div><div>Preheat oven to 160C. Grease and flour a loaf tin and set aside. In a food processor, combine all the ingredients and pulse for 1-2 minutes. Add more milk if the batter is too thick. Pour into the greased tin and bake for 40-45 mins till a toothpick inserted in the middle of the bread comes out clean. Let cool on a wire rack.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CG5AoICXWnnQBfJUXYC5qSOgVDIGFHelS9qh7P6IAltBvIqVnj_XPrwceDoKINagCzgsVj9Ixntwj1-75iJLmnByMuqN_QSuxxzJbzvkJKBtrlqTD1RJNWgYRvxqeGfs0tYQHuf_asU/s1600/IMG00098-20110728-1743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9CG5AoICXWnnQBfJUXYC5qSOgVDIGFHelS9qh7P6IAltBvIqVnj_XPrwceDoKINagCzgsVj9Ixntwj1-75iJLmnByMuqN_QSuxxzJbzvkJKBtrlqTD1RJNWgYRvxqeGfs0tYQHuf_asU/s400/IMG00098-20110728-1743.jpg" width="400" /></a></div><br />
</div><div><b><i>Brown Sugar Rum Glaze</i></b></div><div><br />
</div><div>3 tbsp brown sugar</div><div>2 tbsp rum</div><div>1 tbsp condensed milk</div><div><br />
</div><div>Combine all the ingredients and whisk until smooth. Pour over the bread.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjp8NDHa1gUggXY2vivRPC6_GxupUUJ_8ss0NGCzsAmlZ_oF3UCOBzc8EAGCxZPwYexXCyh6apB6wnl7aXJ8EPOuf66bC8ntOjlVuPkn1ef4VXWt9JDFufpsH0oIBsLo7pPOYDp_EFL-4/s1600/IMG00099-20110728-1743.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjp8NDHa1gUggXY2vivRPC6_GxupUUJ_8ss0NGCzsAmlZ_oF3UCOBzc8EAGCxZPwYexXCyh6apB6wnl7aXJ8EPOuf66bC8ntOjlVuPkn1ef4VXWt9JDFufpsH0oIBsLo7pPOYDp_EFL-4/s400/IMG00099-20110728-1743.jpg" width="400" /></a></div><br />
</div><div><b>NOTES: </b></div><div><br />
</div><div>Feel free to increase the amount of sugar in the bread to one cup if required. I don't like overly sweet cakes or breads so I used less.</div></div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com0tag:blogger.com,1999:blog-1711485670847002940.post-24415010958954335762011-07-03T17:54:00.001+05:302011-07-03T17:55:19.317+05:30Chocolate Fruit Tartlets<div dir="ltr" style="text-align: left;" trbidi="on">I know its been a while since I posted something nice, a lot of cooking and baking has been going on but I just haven't had the energy to take pictures and go through the rigmarole of thinking of ways to photograph the food.<br />
<br />
Remember my workout stories? I was pretty regular with the walking/running routine until this sharp leg pain rendered me immobile, even sitting was a chore. The doctor recommended pain killers and a week off from exercising. So, I have just been thinking of the walking track and sighing in vain.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvAKSWLwKWA9d2EqrrMM8-hBALGjLYgZU4avSKoqiGdR1ZsV3UQpoQBhef8boqGOrPSoOVOrDis1dKQ6xB3yeQfqZBoCT9tjeei0S27v32vfeQeEGrcmtHRGmzAJSmqcGOaBSu4xjzXY/s1600/IMG00042-20110617-1852.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZvAKSWLwKWA9d2EqrrMM8-hBALGjLYgZU4avSKoqiGdR1ZsV3UQpoQBhef8boqGOrPSoOVOrDis1dKQ6xB3yeQfqZBoCT9tjeei0S27v32vfeQeEGrcmtHRGmzAJSmqcGOaBSu4xjzXY/s400/IMG00042-20110617-1852.jpg" width="400" /></a></div><br />
I made fruit tartlets this weekend as a dessert and also to practice my pastry technique. They came out great! You just have to take my word for it 'cos I do not have pictures except a really lousy one. My recipe made 3 tarts.<br />
<br />
<i style="font-weight: bold;">Chocolate Fruit Tartlets</i><br />
<i style="font-weight: bold;"><br />
</i><br />
<i>For the pastry:</i><br />
6 tbsp butter<br />
4 tbsp brown sugar<br />
2 tbsp cocoa powder<br />
1/2 cup all purpose flour + more for kneading<br />
1 egg white<br />
<br />
<i>For fillings:</i><br />
1 tbsp milk<br />
2 tbsp granulated sugar<br />
5 tbsp cream cheese (I used Britannia's processed cream cheese)<br />
3 tbsp jelly (any flavor - not powdered, prepare jelly beforehand per instructions on packet)<br />
Sliced and cut fruits of your choice<br />
<br />
Heat butter, sugar, and cocoa powder on low heat in a saucepan. Remove from heat once butter melts and add the flour. Once all the flour has been incorporated, add enough egg white to bind the dough.<br />
<br />
On the kitchen counter, sprinkle some all purpose flour and knead the pastry till smooth but soft. Shape into a ball and chill for 30 minutes, after wrapping the dough in greaseproof paper or butter paper.<br />
<br />
Lightly oil 3 tart tins. Roll the pastry dough between two sheets of butter paper and line the tart tins with the dough. Poke holes in the shells with a fork and freeze for 15 minutes.<br />
<br />
Preheat oven to 180C and bake the tart shells for 8-10 minutes. You can place kidney beans wrapped in aluminum foil to avoid the tart base from poofing up. Remove during the last two minutes of baking.<br />
<br />
While the tart shells are cooling, slice and prepare the fruits you want to include in your tartlet. Dip each fruit individually in the jelly for glazing and leave to dry.<br />
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To prepare the filling, whisk the milk, sugar, and cream cheese till smooth. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBc_fU58XEBQvwDeVpXKyMBJ74lL7bTGvqlaajLzwbWB_o6i2N1DQADQe9LPI_0-J6nZr0sw8l8pm4biKfkQ1VAVpreTawgwSTiH5RQfdU6c0SeZjBTXLmYZrv4EmYaH9J9Aqno60hkqQ/s1600/IMG00077-20110703-1715.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBc_fU58XEBQvwDeVpXKyMBJ74lL7bTGvqlaajLzwbWB_o6i2N1DQADQe9LPI_0-J6nZr0sw8l8pm4biKfkQ1VAVpreTawgwSTiH5RQfdU6c0SeZjBTXLmYZrv4EmYaH9J9Aqno60hkqQ/s400/IMG00077-20110703-1715.jpg" width="400" /></a></div><br />
Once the tart shells are cool, drop a teaspoon of jelly in each and about 1 tbsp cream cheese (more if you want). Layer the fruits on top and serve cold!<br />
<br />
Optional: Instead of the cream cheese mixture, you can add whipped cream too.</div>Khushboohttp://www.blogger.com/profile/05355885699945864364noreply@blogger.com2