tag:blogger.com,1999:blog-91279755234052615292024-03-16T05:10:27.455+04:00FEBI'S COOK BOOKPassion to cookFebinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.comBlogger120125tag:blogger.com,1999:blog-9127975523405261529.post-49900346973544082016-08-14T09:56:00.003+04:002016-08-14T09:56:44.618+04:00CHICKEN TIKKA QUESADILLAS<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jWKYpCgauzQ/V6x6aZOlGvI/AAAAAAAAAFc/9S-Fa_Rh8vw0xx-u3xU1_Sz-VFi9SXJcgCLcB/s1600/ques3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-jWKYpCgauzQ/V6x6aZOlGvI/AAAAAAAAAFc/9S-Fa_Rh8vw0xx-u3xU1_Sz-VFi9SXJcgCLcB/s640/ques3.jpg" width="424" /></a></div>
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You might be wondering why i was slow in posting a new recipe compared to last few weeks. Since last few weeks i was enjoying vacation, I was having break from work. And this week I had a cake order which meant the flow of blogging was broken. So i couldn't cook anything new and experiment. Now in two weeks I will be back to work, I am already dreading going back, so I will not be able to post as frequently. Weekends are equally busy for me, having to manage 3 kids and arranging things for one week and outing with family etc. etc,</div>
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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://2.bp.blogspot.com/-YxhfonSzOoA/V6__zChuKZI/AAAAAAAAAGA/y2Qxekd0y6EciE2aIzwP_TO_98Nal4KqgCLcB/s1600/minnie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-YxhfonSzOoA/V6__zChuKZI/AAAAAAAAAGA/y2Qxekd0y6EciE2aIzwP_TO_98Nal4KqgCLcB/s640/minnie.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cake i did last week as ordered </td></tr>
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After i complete a cake order, I almost collapse on the bed. The cake looks quite simple and effortless. But more than effort spent on cake its the cleaning of mess that requires more effort and energy. And sometimes the effort is not equally paid, making me wonder why I do cake orders. But this passion has turned out to be more of a craze in me. It has stole my sleep in many ways. Here is <a href="https://www.facebook.com/The-Cake-Mistress-UAE-341317546074465/?fref=ts" target="_blank">my page</a>. Please hop over to my page and give thumbs up.</div>
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Moving over today's post it is a Chicken Tikka Quesadilla. Sounds good?</div>
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<a href="https://1.bp.blogspot.com/-bUkjLPR2yro/V6x5t0lnNlI/AAAAAAAAAFU/lQHA2sRCR5gDTpt1wdLpwnq7D6ly9CQrQCLcB/s1600/Ques2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-bUkjLPR2yro/V6x5t0lnNlI/AAAAAAAAAFU/lQHA2sRCR5gDTpt1wdLpwnq7D6ly9CQrQCLcB/s640/Ques2.jpg" width="424" /></a></div>
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This recipe was inspired from one of the videos that filmed how to make Chicken Tikka Sandwiches. I was drooling over it again and again, when my hubby asked,"Why don't you make them yourself and eat?". We all like to be pampered and fed by some one else right? I always love to eat food cooked by some one else more than that cooked by myself. And the best of food I love to eat is my Umma's (I know I am telling this for zillionth time).<br />
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I love food, Indian or continental. But the best thing I love about any food is how simple it is to make. Like for this Quesadillas, if you have store bought tortillas, all u need to do is prepare a filling and sandwich filling in between tortillas. It's as simple as that.<br />
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The best part of Indian food is that no matter how complex it is to make, it is loaded with flavors and spices for your taste buds to have a roller coaster ride. Yes, especially for something like Chicken Tikka Masala, it is worth dying for kind of food.<br />
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So this is combining of simple Quessadillas with complex but delicious Indian Chicken Tikka gravy. And no doubt, how crazy delicious it is!!!<br />
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<a href="https://2.bp.blogspot.com/-vtHuvks-FbM/V6x5cP6hItI/AAAAAAAAAFM/c_LyOXel8lg8_523NucGY4n--h9T2MFcQCLcB/s1600/Ques1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-vtHuvks-FbM/V6x5cP6hItI/AAAAAAAAAFM/c_LyOXel8lg8_523NucGY4n--h9T2MFcQCLcB/s640/Ques1.jpg" width="424" /></a></div>
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I used store bought tortilla which is why this recipe was simple and easy for me to make. You can make with home made ones, I have a recipe on my blog for that too. Recipe <a href="http://febiscookbook.blogspot.ae/2015/04/chicken-filled-tortillas.html" target="_blank">here</a> .<br />
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<a href="https://3.bp.blogspot.com/-aPMassEKF7w/V6x6x3hM-MI/AAAAAAAAAFo/nDW1_Y0RWmsXv2Wr6uUWJk2kdJcTWtW6wCLcB/s1600/ques7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-aPMassEKF7w/V6x6x3hM-MI/AAAAAAAAAFo/nDW1_Y0RWmsXv2Wr6uUWJk2kdJcTWtW6wCLcB/s640/ques7.jpg" width="424" /></a></div>
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Recipe adapted from <a href="https://www.facebook.com/yourfoodlab/?fref=ts" target="_blank">here</a></div>
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Over to the recipe,</div>
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<span style="font-size: large;"><b><u>Ingredients: </u></b></span></div>
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<b><u>For marination:</u></b></div>
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<ul>
<li style="text-align: left;">Chicken breast - chopped to small peices, 500 gms</li>
<li style="text-align: left;">Ginger-garlic paste- 1 tsp</li>
<li style="text-align: left;">Kashmir chilli powder - 2 tsp</li>
<li style="text-align: left;">Turmeric powder - 1/4 tsp</li>
<li style="text-align: left;">Garam Masala powder - 1/2 tsp</li>
<li style="text-align: left;">Lime juice - of 1/2</li>
<li style="text-align: left;">Curd- 2 tbsp</li>
<li style="text-align: left;">Salt - to taste</li>
</ul>
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<b><u>Other ingredients:</u></b></div>
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<ul>
<li>Butter - 2 tbsp</li>
<li>Tomato puree- Puree of 1</li>
<li>Tortilla Large (store bought) - 3-4</li>
<li>Mozzarella Cheese - to sprinkle, about 1 cup</li>
</ul>
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<span style="font-size: large;"><b><u>Method:</u></b></span></div>
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<ul>
<li>Marinate chicken pieces with given ingredients. </li>
<li>Heat butter in a pan and add marinated chicken, Saute.</li>
<li>Now add the tomato puree, Mix well. Close the lid and cook.</li>
<li>Once the chicken is cooked keep the lid open and let the water evaporate completely from pan. Keep mixing with wooden spoon at regular intervals so the gravy do not burn.</li>
<li>Once done of the flame.</li>
<li>Now heat a grill pan, Slightly grease with butter.</li>
<li>Place a half tortilla (cut tortilla into two to get a semi circle) onto the pan.</li>
<li>Place 1/4 th to 1/3 rd of prepared filling onto the tortilla. Spread the filling onto tortilla.</li>
<li>Now sprinkle a generous amount of cheese, Place another semi circle of tortilla on top. And grill for 2-3 minutes.</li>
<li>Now carefully flip Quesadilla and grill the other side.</li>
<li>Repeat with remaining filling and tortilla. </li>
<li>Place Quesadilla into a plate and serve in triangular slices.</li>
<li>Serve hot.</li>
</ul>
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Febinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-72109763277537621542016-08-07T01:30:00.000+04:002016-08-07T11:44:14.489+04:00STRAWBERRY ICECREAM<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-0s6y2EBNwxQ/V6bcDYvLqiI/AAAAAAAAAEo/JNFcnZKZe2wcIUikTE9IbN9R5G3YnfPnQCLcB/s1600/ic1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-0s6y2EBNwxQ/V6bcDYvLqiI/AAAAAAAAAEo/JNFcnZKZe2wcIUikTE9IbN9R5G3YnfPnQCLcB/s640/ic1.jpg" width="424" /></a></div>
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With a big bag of strawberries sleeping in my freezer, I had to make maximum use of it. It's been many strawberry recipes back to back on my blog.Anyways hopefully this would be last or at least second last strawberry recipe.<br />
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This strawberry recipe is easy one to make and is so strawberry- ey. It uses only 3 ingredients and it is ready to go. This one does not use Ice- cream maker and can be whippped up in no time. However you need to have patience for it to freeze completely before you actually start eating.<br />
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The result is creamy strawberry ice cream.<br />
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Over to the recipe,</div>
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<span style="font-size: large;"><b><u>Ingredients:</u></b></span></div>
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<ul>
<li>Strawberry 1 cup, frozen or fresh, pureed</li>
<li>Whipping cream- 1 1/2 cups</li>
<li>Sweetened Condensed milk- 1/2 cup</li>
<li>Pink food color- 1 drop, optional</li>
</ul>
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<u><b><span style="font-size: large;">Method:</span></b></u><br />
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<li>Place the cream in a large steel bowl, along with whisk attachment that will be used to whip cream. Place the cream, bowl and whisk together in the fridge to chill for at least half an hour.</li>
<li>Now take out the bowl, whisk and cream.</li>
<li>Whip Cream on high speed till soft peaks.</li>
<li>Add remaining ingredients, reserving about 1/4 cup of strawberry puree and whip further.</li>
<li>Now take a container, transfer the whipped ice cream to it.</li>
<li>Add the reserved strawberry puree on the top in the middle in a line.</li>
<li>Using a fork make a swirl, to create a rippled effect of strawberry puree.</li>
<li>Now cover the container, I used cling film.</li>
<li>And freeze for at least 6 hours.</li>
<li>Before serving, keep ice cream out for a while to make it soft. </li>
<li>Serve cold and enjoy!!!</li>
</ul>
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<br />Febinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-13341441117270473642016-08-04T16:59:00.001+04:002016-08-06T18:36:45.094+04:00Mango Mojito<div style="clear: both; text-align: center;">
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Mango, king of fruits, is one of my favorite fruits. These days I always have it in stock. The best way i like to consume mangoes is in liquid form while my hubby loves to eat it as it is.<br />
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I am a huge addict of Pinterest and I always hop over it to find food ideas. One such recipe that caught my attention was Mango Mojito. When I looked for the recipe, it sounded simple and I had to try it straight away.<br />
You can look for my Blueberry Mojito recipe <a href="http://febiscookbook.blogspot.ae/2015/06/blueberry-mojito.html" target="_blank">here</a>.<br />
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The recipe requires pre-made Mango nectar which I made myself. Well, nothing is more satisfying than home- made right? The quantity I prepared can serve about more than 5-6 people. Also, it stays for about a week in fridge. I haven't refrigerated it for any long, so I cannot assure you if it can stay any longer.<br />
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<a href="https://4.bp.blogspot.com/-Bdt92RwolX8/V6NBfwjXvbI/AAAAAAAAADc/Jv_NHaXRwzMGAp7fU7CPjAXFUFJp_p9xwCLcB/s1600/mm1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-Bdt92RwolX8/V6NBfwjXvbI/AAAAAAAAADc/Jv_NHaXRwzMGAp7fU7CPjAXFUFJp_p9xwCLcB/s640/mm1.jpg" width="434" /></a></div>
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Over to the recipe,<br />
<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
<b><u>For Mango nectar:</u></b><br />
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<ul>
<li>Mango, ripe- 1</li>
<li>Sugar- 1 cup</li>
<li>Water- 1/2 cup</li>
<li>Lime- 1, juice of</li>
</ul>
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<b><u>For Mojito:</u></b><br />
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<ul>
<li>Mango nectar- to fill 1/3 of glass</li>
<li>lime- 1 slice</li>
<li>Mint leaves- few</li>
<li>Club soda</li>
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<span style="font-size: large;"><b><u>Method:</u></b></span><br />
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<ul>
<li>In a blender, blend all the ingredients for Mango nectar.</li>
<li>Keep it refrigerated in an airtight jar till ready to serve. </li>
<li>In a serving glass, pour 1/3 glass full of nectar and top with few ice cubes, mint and lime slice.</li>
<li>Now pour soda over and give a slight mix using a spoon and enjoy!</li>
</ul>
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Febinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-64551329385110400432016-08-04T11:55:00.004+04:002016-08-04T11:56:35.095+04:00Strawberry Cream Puffs<div class="separator" style="clear: both; text-align: center;">
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Strawberry cream puffs, when you are looking for some easy snacking recipe, that you can prepare on the go and have as fast as you can. Well you need some patience and wait till you thaw your puff pastry.While the puff pastry thaws at room temperature, you can prepare the cream filling. The cream filling needs to cool for a while to become thick. But you can transfer into a flat plate and keep in fridge to cool fast if you are in a hurry.</div>
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I wanted something easy and sweet and something tart. So I added Strawberries. Adding strawberries is totally up to you. You may add strawberry jam too. For me, one bite gave me an explosion in my mouth. Flaky puffs, sweet cream filling with tart strawberry, served hot was perfectly satisfying for my sweet tooth. Hubby as usual had only limited portion while my kids and I loved it totally.<br />
I have added a collage on how to design your puff pastry. You can bake it completely sealed with no opening unlike me.<br />
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Over to the recipe,<br />
<u><b><span style="font-size: large;">Ingredients:</span></b></u><br />
<br />
<ul>
<li>Puff pastry sheets- 200 gm</li>
<li>Milk- 2 cups</li>
<li>Corn flour- 4 tbsp</li>
<li>Sugar- 4 tbsp</li>
<li>Vanilla essence- 1 tsp</li>
<li>Strawberry- frozen or fresh, sliced</li>
<li>Egg- 1 beaten with a tablespoon of water.</li>
<li>Icing sugar- for dusting</li>
</ul>
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<span style="font-size: large;"><b><u>Method:</u></b></span></div>
<br />
<ul>
<li>Thaw the puff pastry. Roll over a flour dusted surface to 1/4 th of an ich, Cut into 4 equal squares or more depending how small or big you want the squares to be.</li>
<li>Add a tablespoon of filling onto one half and spread over the same half leaving a small room at the edges for sealing the puff pastry sheet. </li>
<li>Place few slices of strawberry over the cream filling.</li>
<li>Now fold over the remaining half of the pastry sheet thus enclosing the cream and strawberry filling. Gently press the edges with your finger to seal it. </li>
<li>Now using a fork press the edges to create a design.</li>
<li>After the edges are sealed, take a knife and sear diagonal lines to slightly show up the filling.</li>
<li>Now brush the top of pastry with egg beaten with water. Bake for 15-20 minutes or till the top browns at 180 C.</li>
<li>Once baked, dust the top with Icing sugar.</li>
<li>Serve hot and enjoy.</li>
</ul>
Febinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-34548518781896268772016-08-01T13:29:00.001+04:002016-08-01T13:29:09.811+04:00STRAWBERRY LEMONADE<div class="separator" style="clear: both; text-align: center;">
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What is more refreshing than a lemonade, And if it is made of your favorite fruit, there is no stopping by. Today's post is a Strawberry Lemonade. It is absolutely easy to make and a must have to get refreshed after returning back tired from outside scorching heat. Such is the summer here in U.A.E, its simply getting impossible each day. Alhamdulillah its vacation for me, otherwise it would have been dreading.<br />
Have a look at some of my other refreshing drinks: <a href="http://febiscookbook.blogspot.ae/2015/04/lime-soda.html">Lime Soda</a> and <a href="http://febiscookbook.blogspot.ae/2013/10/water-melon-aqua-fresca.html">Watermelon Aguafresca</a><br />
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This lemonade is simply easy to make, All you need to add is pureed strawberry to lemonade. I used frozen strawberry here, You can use fresh ones.<br />
Over to the recipe:<br />
<span style="font-size: large;"><b><u>Ingredients-</u></b></span><br />
<br />
<ul>
<li>Lime 1</li>
<li>Strawberry, frozen or fresh- 4-5</li>
<li>Sugar- 2 tablespoons</li>
<li>Water-1 cup</li>
<li>Ice cubes</li>
<li>Mint leaves- a few</li>
<li>Slices of lime- 2 or 3</li>
</ul>
<div>
<span style="font-size: large;"><b><u>Method:</u></b></span></div>
<br />
<br />
<ul>
<li>Squeeze out the juice out of lime into an electric blender, Blend rest of the ingredients till there are no chunks of strawberry.</li>
<li>Strain juice through a strainer. </li>
<li>In a glass, add in slices of lime and mint leaves.</li>
<li>Pour juice into the glass.</li>
<li>Serve cold with Ice cubes.</li>
</ul>
Febinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-51287655584662760402016-07-28T15:50:00.000+04:002016-07-28T15:50:18.888+04:00SPINACH AND CHEESE SANDWICH<div class="" style="clear: both; text-align: center;">
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I love sandwiches in any form. I love burger with ketchup and cheese slices. The only thing that holds me back is, wondering what must have gone inside all those patties.</div>
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This time for post is a sandwich with cheese and spinach. I made a similar version for Ramadhan with Dill leaves instead of spinach and was loved by all.<br />
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This sandwich is really easy to make and serve as good breakfast or lunch box idea.<br />
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Over to the recipe,<br />
<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
<br />
<ul>
<li>Spinach- a bunch</li>
<li>Triangle Cheese grated- 6-7 portions or cheese spread</li>
<li>Lime- 1/4</li>
<li>salt- a dash</li>
<li>Bread slices</li>
<li>Butter- to grease</li>
</ul>
<div>
<span style="font-size: large;"><b><u>Method:</u></b></span></div>
<br />
<br />
<ul>
<li>Chop spinach finely and cook in a pan. Add some salt and keep stirring till water dries off completely.</li>
<li>Transfer the wilted spinach to a bowl.</li>
<li>To that add grated cheese, a squeeze of lime and mix well.</li>
<li>Now spread a spoonful of cheese- spinach mixture to one side of bread slices. Close the slice with another slice.</li>
<li>Now repeat the with remaining.</li>
<li>Now butter a pan or grill pan. Place the sandwich and fry till golden, flip it and fry other side same way. Cut diagonally. Serve warm or cold.</li>
</ul>
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<br />Febinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-91250036090003622542016-07-27T08:35:00.000+04:002016-08-06T15:42:49.188+04:00Kunafa<div dir="ltr" style="text-align: left;" trbidi="on">
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Kunafa, i have not much words to describe this dessert. So addictively delicious is all i can say. Its a baked Arabic dessert with shredded Kunafa dough and cheese as filling, served warm with rose scented sugar syrup . Whenever I crave for one, I always beg my husband to get one from any of the local Arabic bakeries/restaurants, but it is only a limited portion i can enjoy as the price is too high for a small quantity. And with kids around, my cravings are never put to end. All i can do is sit back and drool over this heaven when my kids gobble it 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://3.bp.blogspot.com/-G0I_thfgO0g/V4MqDdiuFSI/AAAAAAAAwyk/luZYyKFfG74TSxJCdZaeFbhNDgY7df-zACLcB/s1600/Kun2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-G0I_thfgO0g/V4MqDdiuFSI/AAAAAAAAwyk/luZYyKFfG74TSxJCdZaeFbhNDgY7df-zACLcB/s640/Kun2.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">My 6 year old pouring that sugar syrup and mehndi on her hands were done by me for Eid</td></tr>
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This time i decided to give it a try, after drooling over a plethora of images and recipes on internet. Also after having one from one of the Arabic restaurants, and the deliciousness it had (OMG!! It was such a heaven, served straight from the oven, my husband and i couldn't wait it to cool down, we had the entire thing all by ourselves), i could not hold back my temptation any more from baking one right after 2-3 days. And i waited only so much days only because it was holiday in between and we were not at home.<br />
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This one over here is made of vermicelli crust rather than Kunafa dough, easily available in supermarkets, which is actually what it is supposed to be made of, as I said I did not have any patience to wait and hop over to supermarket to buy Kunafa dough. I made another one with Kunafa dough and it turned out to be equally good. But second time i tried with creamy filling rather than only cheese. Both the times it was equally delicious, though using Kunafa dough gave the right texture.<br />
Also i did not add any food coloring to tint the crust as mentioned in most of the recipes. I love the golden shade of the crust and that is surely the most appealing one.<br />
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So here i will be sharing both the versions, where used Kunafa dough and Pakistani vermicelli for the crust and also the creamy filling and cheese filling as filling.<br />
So sorry for the poor picture quality, as i said i was too greedy to focus and capture patiently a good snap. I actually waited to post this recipe until I tried this recipe for the second time and shoot a decent picture. But, SIGH!! my greed only got worse and the picture was equally bad.<br />
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Over to the recipe:<br />
<b><u><span style="font-size: large;">Version 1: with Vermicelli crust</span></u></b><br />
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<b><u><span style="font-size: large;"><br /></span></u></b>
<b><u><span style="font-size: large;">Ingredients</span></u></b><br />
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<ul>
<li>Pakistani vermicelli- 1 pack</li>
<li>Butter (melted)- 150 gms +a tablespoon for greasing</li>
</ul>
<div>
<br /></div>
<b><u>For filling:</u></b><br />
<ul>
<li>Mozarella cheese- 200 gms</li>
</ul>
<b><u>Sugar syrup:</u></b><br />
<ul>
<li>Sugar- 1 cup</li>
<li>Water- 1/2 cup</li>
<li>Rose essence- 4 drops</li>
<li>Orange blossom water- 4 drops</li>
</ul>
<b><u>For garnishing:</u></b><br />
<ul>
<li>Pistachios- chopped or powdered</li>
</ul>
<div>
<span style="font-size: large;"><b><u>Method:</u></b></span></div>
<div>
<span style="font-size: large;"><b><u><br /></u></b></span></div>
<div>
<b><u>For the crust</u></b></div>
<br />
<br />
<ul>
<li>Take a large bowl and put all the vermicelli and crush it with your hands to finer pieces. Mix in the melted butter.</li>
</ul>
<div>
<b><u>Assembling:</u></b></div>
<ul>
<li>Now grease a 9 inch round cake pan with butter. Add half of the vermicelli and press gently so that all of them stick together.</li>
<li>Now spread mozarella cheese on top of it.</li>
<li>Next spread the remaining vermicelli.</li>
<li>Bake in a preheated oven for about 30 minutes at 180 C.</li>
</ul>
<b><u>Sugar syrup:</u></b><br />
<ul>
<li>Meanwhile, mix all the ingredients for sugar syrup in a sauce pan and bring it to boil, simmer for few minutes. Take off the flame and keep aside to cool.</li>
<li>Take pan out of oven and let it cool for 10 minutes.</li>
</ul>
<div>
<b><u>Serve:</u></b></div>
<ul>
<li>Using an offset spatula, run through the sides of the pan to loosen the Kunafa and flip.</li>
<li>Pour the cooled sugar syrup over the hot Kunafa just enough to soak the dessert evenly. Garnish with pistachios. Enjoy hot Kunafa.</li>
</ul>
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<span style="font-size: large;"><b><u>Version 2 with Kunafa dough:</u></b></span><br />
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-Q4FeT2TyHjg/V5fTIr2Vy9I/AAAAAAAAAB4/BOtlWIKKaTwRjMswzgHwM9UdfVNqtirtwCLcB/s1600/kunafa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Q4FeT2TyHjg/V5fTIr2Vy9I/AAAAAAAAAB4/BOtlWIKKaTwRjMswzgHwM9UdfVNqtirtwCLcB/s640/kunafa.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kunafa made using Kunafa dough</td></tr>
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<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
<br />
<ul>
<li>Kunafa dough- 250 gms</li>
<li>Butter- melted- 200 gms+ 1 tbsp for greasing</li>
</ul>
<b><u>For filling:</u></b><br />
<ul>
<li>Milk- 2 cups</li>
<li>Cornstarch- 4 tbsp</li>
<li>Whipping cream/ nestle cream- 1/3 cup</li>
<li>Sugar- 1/4 cup</li>
<li>Rose essence- few drops</li>
<li>Mozarella cheese- a handful</li>
</ul>
<u><b>Sugar syrup:</b></u><br />
<ul>
<li>Sugar- 1 cup</li>
<li>Water- 1/2 cup</li>
<li>Rose essence- 4 drops</li>
<li>Orange blossom water- 4 drops</li>
</ul>
<b><u>For garnishing:</u></b><br />
<ul>
<li>Pistachios- chopped or powdered</li>
</ul>
<b><u><span style="font-size: large;">Method:</span></u></b><br />
<span style="font-size: large;"><b><u><br /></u></b></span><b><u>For the filling:</u></b><br />
<ul>
<li>Mix milk, cream and cornflour till no lumps in a sauce pan and bring to boil. Simmer for a while and keep stirring.</li>
<li>Add in rose essence. And stir till the milk is thick. Off the flame. Keep aside to cool. Cover with a cling wrap while cooling to prevent formation of crust or keep whisking at regular intervals. It takes about an hour to cool completely. Once cool the filling gets more thick.</li>
</ul>
<b><u>For the crust:</u></b><br />
<ul>
<li>Follow the instructions as mentioned on the pack before using Kunafa dough.</li>
<li>Take a large bowl and put Kunafa dough and shred it. Mix in the melted butter.</li>
</ul>
<div>
<b><u>Assembling:</u></b></div>
<ul>
<li>Now grease a 9 inch round cake pan with butter. Add half of the dough and press gently so that all of them stick together.</li>
<li>Now spread cream filling on top of it. </li>
<li>Sprinkle Mozarella cheese on top.</li>
<li>Next spread the remaining Kunafa dough.</li>
<li>Bake in a preheated oven for about 30 minutes at 180 C.</li>
</ul>
<div>
<b><u>Sugar syrup:</u></b></div>
<ul>
<li>Meanwhile, mix all the ingredients for sugar syrup in a sauce pan and bring it to boil, simmer for few minutes. Take off the flame and keep aside to cool.</li>
<li>Take pan out of oven and let it cool for 10 minutes.</li>
</ul>
<div>
<b><u>Serve:</u></b></div>
<ul>
<li>Using an offset spatula, run through the sides of the pan to loosen the Kunafa and flip.</li>
<li>Pour the cooled sugar syrup over the hot Kunafa just enough to soak the dessert evenly. Garnish with pistachios. Serve hot and enjoy yummy Kunafa!!</li>
</ul>
</div>
Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-9127975523405261529.post-78425293069107088002016-07-24T17:05:00.001+04:002016-07-24T17:05:44.283+04:00KHASTHA KACHORI<div dir="ltr" style="text-align: left;" trbidi="on">
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Many a times i sweep through recipes from a cookbook of my mother's, I always stop by this recipe of Khasta Kachori to see how it is made. The snack looks appealing but the ingredient listed in the recipe, that is, moong dal, stops my temptation to try it. I am not a great fan of lentils and especially when it comes to snack J am least fan of veggie snacks.<br />
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So one day I was urged to try something for snacking, and I convinced myself that this would taste a lot tastier than it actually is, if served with tamarind chutney as listed in the recipe.<br />
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And when I went through Tamarind chutney recipe it sounded like, chatpata (spicy hot and sour) type. And I decided to make another chutney to go along with it, which is pudina chutney or mint dip. The whole thing turned out to be really roller coaster ride for my taste buds with the hot kachori served with cold chatpata chutneys and oh God! why I stayed away so long from trying it. It did not seem like I was eating lentils as it was all mushed up, though the recipe said the grains has to stay separate.<br />
And as for monsoons in India, this snack is perfect to have for tea times<br />
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<br />
Over to the recipe,<br />
<span style="font-size: large;"><b><u>Ingredients</u></b></span>:<br />
<b><u>For filling:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Mung dal- 1 1/2 cups, soaked for two hours and drained</li>
<li>Salt- 1 tsp</li>
<li>Turmeric powder- 1 tsp</li>
<li>water- 1/4 cup</li>
<li>Oil- 3 tbsp</li>
<li>Asafoetida- 1/8 tsp</li>
<li>Kashmiri chilli powder- 1 tbsp</li>
<li>Coriander powder- 1 tbsp</li>
<li>Fennel seeds- 1 tsp</li>
<li>Sugar- 1 tsp</li>
<li>Garam masala powder- 1 tsp</li>
<li>Desiccated coconut- 2 tbsp</li>
<li>Dry mango powder- 1 1/2 tbsp</li>
</ul>
<br />
<b><u>For dough:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Flour- 3 cups</li>
<li>Milk- 1 cup</li>
<li>Oil- 6 tbsp</li>
<li>salt- 1 tsp</li>
<li>For frying:</li>
<li>Oil- for deep frying</li>
</ul>
<br />
<b><u>Tamarind Cutney:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Tamarind Puree- 1/2 cup</li>
<li>Coriander leaves- chopped- 1/2 cup</li>
<li>Kasmiri Chilli powder- 1 tsp</li>
<li>Salt- 1 tsp</li>
<li>Cumin powder- 1 tsp</li>
<li>Ginger paste- 1 tsp</li>
<li>Green chilli- 1</li>
<li>Honey/ sugar - 1 tbsp</li>
</ul>
<br />
<br />
<b><u>Mint Chutney:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Mint leaves- chopped- 1/4 cup</li>
<li>Coriander leaves- 1/4 cup chopped</li>
<li>Green chilly- 1 </li>
<li>Yogurt- 2 tbsp</li>
<li>Honey/ sugar- 1 tbsp</li>
<li>salt- 1 tsp</li>
</ul>
<br />
<br />
<span style="font-size: large;"><b><u>Method:</u></b></span><br />
<br />
<ul style="text-align: left;">
<li>Combine mung dal, salt, turmeric powder and water.\Bring to boil. cook, covered on low heat for 15 minutes, or till the dal is cooked but the grains are still separate. Dry liquid if any.</li>
<li>Heat 3 tbsp oil. Add asafoetida. Add the rest of ingredients for filling and the cooked dal. Cook on low heat, stirring continously with a fork. Keep aside to cool.</li>
<li>Combine flour milk, oil and salt to make the dough. Knead it for 5 minutes, or till the dough is smooth. Divide into 16 portions and form smooth balls. roll each ball into 10 cm circles. Place a spoonful of dal mixture in the middle drawing up the sides to enfold the filling. Seal the edges. Gently roll between the palmsto form smooth balls. Press lightly to flatten the Kachoris.</li>
<li>Heat oil. Reduce heat. Fry Kachoris, a few at a time, on low heat till light brown and crisp. Drain. Serve with tamarind chutney and mint chutney.</li>
</ul>
<br />
<br />
<u><b>Tamarind chutney:</b></u><br />
<br />
<ul style="text-align: left;">
<li>Combine all the ingredients in an electric mixer and blend. Keep chilled</li>
</ul>
<br />
<b><u>Mint Chutney:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Combine all the ingredients in an electric mixer and blend. Keep chilled</li>
</ul>
<br />
<br /></div>
Febinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-13036024835741603622016-07-20T12:18:00.001+04:002016-07-20T12:18:56.522+04:00UMM ALI<div class="separator" style="clear: both; text-align: center;">
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Greatly obsessed with Arabic sweets these days, I browse crazily through recipes. And UmmAli was never in my to do list until I tasted one during our stay at a dessert during one of the public holidays. We had astay in dessert for one night with entertainment programs. It was complete different experience, and if not for the hot weather, it would have been a complete beautiful experience. There was camel ride and we slept in a tent with no lights or fans, with only small brightness from a lamp. And the night seemed long, as i felt it was due to the lack of Internet and i realised why people these days say "time flies". <div>
Regarding the Umm Ali, I shamelessly kept on feeding myself that day, over and over. Oh it was too yumm and I was trying to figure out the contents in it that contributed to the deliciousness of it.<br /><br />
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I first tried this recipe from a popular site, but the texture turned out hard as i baked for extra long time. The second time i tried this recipe from a cookbook and baked exactly same time as mentioned. We had guests the same day and they were really impressed with this treat.<br />
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<br />
Over to the recipe:<br />
<b><span style="font-size: large;"><u>Ingredients:</u></span></b><br />
<br />
<ul>
<li>Puff Pastry- 400 gms</li>
<li>Pistachio nuts- 1/4 cup, chopped</li>
<li>Almonds- slivered and blanched- 1/4 cup</li>
<li>Raisins- 1/4 cup</li>
<li>Evaporated milk- 2 cups</li>
<li>Sugar- 1/2 cup</li>
<li>cardamom powder- 1 tsp</li>
<li>Rose essence- 4 drops</li>
<li>Double cream- 1 cup</li>
<li>Brown sugar- 1 1/2 tbsp</li>
</ul>
<br />
<br />
<span style="font-size: large;"><b><u>Method:</u></b></span><br />
<br />
<ul>
<li>Preheat oven to 190 C.</li>
<li>Bake puff pastry sheets according to manufacturer's instructions, till golden brown and crisp.</li>
<li>Cool. Crumble into large pieces. Add nuts and raisins. Stir transfer the mixture into a 9 inch square baking pan.</li>
<li>Combine Evaporated milk with sugar. Bring to boil on medium high heat, stirring continuously. Lower heat. Simmer uncovered, for 4 minutes or till the sugar is completely dissolved. Remove from heat.</li>
<li>Add cardamom and rose essence.</li>
<li>Pour milk mixture over the pastry mixture. Let stand for 30 minutes.</li>
<li>Preheat oven to 200 C.</li>
<li>Whip cream and pour on top of milkand pastry mixture. Sprinkle evenly with brown sugar. Bake, uncovered, on the middle rack of the oven for 20 minutes. Serve hot.</li>
</ul>
</div>
Febinahttp://www.blogger.com/profile/16878781757869657051noreply@blogger.com3tag:blogger.com,1999:blog-9127975523405261529.post-15524142642303792912016-07-18T16:50:00.002+04:002016-07-18T16:50:31.335+04:00LAZEEZ MURGH TIKKA MASALA<div dir="ltr" style="text-align: left;" trbidi="on">
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I have been very lazy in experimenting main course meals lately. In earlier days of marriage I used to try every single way to impress my husband and cook for him. A once experimented dish hardly was repeated especially during dinners and I used to keep experimenting new ones. As kids came into our lives, my schedule gradually got hectic and so the time I spent to cook.<br />
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Usually these days when I decide chicken for our menu, I cook up regular easy version of chicken curry and do not take the trouble to browse through Internets. After a long while I felt the urge to cook something different and I happened to stumble over this recipe of Sanjeev Kapoor's. I tried it the same day and it turned out to be delicious with all the richness and spice loaded cream based thick gravy. It is perfect to go with rotis and obviously rice was not the perfect combo, as I made rice as I was in short of time to prepare roti before hubby arrived. I felt the khoya in this recipe added richness to the gravy and prepared khoya just for the gravy as per the instructions given by a chef in one of the youtube videos. Click <a href="https://www.youtube.com/watch?v=vecxSKG06l4">here</a> to find out how. Not saying much, lets hop over to the recipe.<br />
<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
<b><u>For Murgh (chicken) tikka:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Boneless chicken cut into cubes- 400-500 gms</li>
<li>Ginger garlic paste- 2 tsp</li>
<li>Kashmiri chilli powder- 2 tsp</li>
<li>Garam masala powder- 1/2 tsp</li>
<li>Turmeric powder- 1/4 trsp</li>
<li>Salt- to taste</li>
<li>Lime juice- half lime</li>
<li>Yoghurt- 2 tbsp </li>
<li>Oil- 3 tbsp</li>
</ul>
<br />
<br />
<b><u>For Gravy:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Oil- 5 tbsp</li>
<li>Cumin seeds- 1 tsp</li>
<li>Onion- 1, cut into cubes</li>
<li>Tomatoes- deseeded, Cut into cubes</li>
<li>Capsicum- 1 medium sized, cut into cubes</li>
<li>Onion- 2 chopped</li>
<li>Ginger garlic paste- 1 tbsp</li>
<li>Tomatoes - 2</li>
<li>Kashmiri chilli powder- 2 tbsp</li>
<li>Garam masala powder- 1/2 tbsp</li>
<li>Kasoori methi- 1/2 tsp</li>
<li>Cardamom powder- 1/4 tsp</li>
<li>Khoya, grated - 1/4 cup</li>
<li>Cream- 2 tbsp</li>
<li>Honey-2 tsp</li>
</ul>
<br />
<b><u><span style="font-size: large;">Method:</span></u></b><br />
<br />
<ul style="text-align: left;">
<li>Marinate chicken pieces in the given ingredients except oil and let it sit for atleast half an hour.</li>
<li>Then heat a skillet with oil and fry the pieces till cooked well. I closed the lid so that chicken gets cooked well inside too.</li>
<li>In same pan, discard burnt particles if any, heat 3 tbsp oil and add cumin seeds.</li>
<li>Once its color changes, Add 2 onion, ginger garlic paste and saute for a while.</li>
<li>Add in the spice powders and kasoori methi. Mix in for a while.</li>
<li>Then puree 2 tomatoes in a blender and add into the gravy mixture. Cook till raw smell disappears.</li>
<li>Now add the grated khoya and mix. </li>
<li>Add the fried chicken pieces, mix and let it simmer for about 5 minutes.</li>
<li>Finally add cream and honey, and let it boil for about a minute and off the flame.</li>
<li>In another pan, heat remaining oil and saute onion, tomatoes and capsicum till soft. Add these cooked veggies to the gravy. Serve hot and enjoy with <a href="http://febiscookbook.blogspot.ae/2013/08/battoora-no-milk-no-yeast-super-soft.html">Battoora</a>, <a href="http://febiscookbook.blogspot.ae/2013/08/ceylon-wheat-parotta.html">Ceylon wheat parotta</a> etc.</li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-53519628221021622832016-07-13T11:37:00.003+04:002016-07-13T11:38:31.713+04:00Kayiyum muttayum<div dir="ltr" style="text-align: left;" trbidi="on">
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I am sure once this post makes way to blog, some of my friends will atleast be rolling their eyes. I know this is one of the simplest recipes we prepare at home. But at the same time there are many who are not aware of it much, especially outside Kannur. No matter how simple it is, Kayiyum Muttayum (plantain bananas with sweet scrambled egg) never ceases to trigger our greediness towards it.</div>
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Also I need to keep a collection of all the Malabar delicacies we make at home to share it with all those are not aware of it.</div>
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As most of my readers are from Kerala, I need not explain what Kayiyum Muttayum means. This is perfect for tea time and easiest snack to make whenever an unexpected guest visits. This is surely the first thing in my list whenever I have such guests.<br />
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Ingredients:<br />
Plantain bananas : 3 big<br />
Oil for deep frying<br />
Eggs - 2 large<br />
Sugar- 6 tsp<br />
Cardamom powder- 1/4 tsp<br />
Ghee- 1-2 tbsp.<br />
<br />
Chop the plantain in medium small cubes.<br />
Deep fry in hot oil in a wok till golden brown. You may fry in 3-4 batches. make sure you do not burn it. Transfer the fried plantains into a plate.<br />
Now beat eggs lightly with sugar and cardamom powder using a fork. Keep aside.<br />
Now heat a pan with ghee. You may add cashews and raisins if you want.<br />
Now to the hot ghee, pour the lightly beaten eggs and scramble using a wooden spoon.<br />
Throw in the fried plantains and mix everything together.<br />
Serve hot.<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-55753655715971100492016-07-11T10:24:00.000+04:002016-07-11T10:32:06.337+04:00CURRIED SHRIMP SPAGHETTI<div dir="ltr" style="text-align: left;" trbidi="on">
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The biggest picky eater in my house is my husband. He eats without complaining much, but he eats very less, i feel my efforts have gone in vain. And when it comes to something continental, he is least fan of it. Though my favorites too are Malabari dishes, i also am in awe with most of foreign dishes, especially due to very less effort and time that goes into making one.<br />
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My mother is a great cook, and i grew up eating all the best of Malabar delicacies, so there is no way I do not love them, especially when Umma cooks. But being a good chef, my Umma also like to experiment new dishes and jots down almost all the recipes that are telecasted in television cookery shows.<br />
So as a kid I was lucky enough to gobble all her delicious experiments. There was no way possibly any recipe could go wrong, especially when she cooks and adjusts a recipe according to her taste. There is really some magic in her hands.<br />
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Today's post is Shrimp spaghetti.<br />
I am a great fan of something cheesy and white sauces when it comes to pasta and spaghetti. Whereas the only way my hubby would eat it is when loaded with spices. So I was forced to give this a Malabari twist. My kids love Spaghetti and was begging since ages to make one. As I said, my hubby do not fancy it in any sort, i pushed this away from my food routine to make space for even more Malabar dishes he like.<br />
To put an end to my kids' cravings, I decided to make one at the same time to make my hubby eat the same without much fuss.<br />
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So I prepared a shrimp curried sauce for this spaghetti, with all the spice powders that would be added usually in an Indian style curry. I first cooked the shrimps for a while rather than frying as i feel that would be more flavorsome than the fried version.<br />
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<br />
Over to the recipe,<br />
<b><u><span style="font-size: large;">Ingredients:</span></u></b><br />
<br />
<ul style="text-align: left;">
<li>Spaghetti- 300 gms</li>
<li>Shrimp - 250 gms (deveined and deshelled and cooked in water with turmeric powder and salt)</li>
<li>Oil- 2 tbsp</li>
<li>Onion -1 medium</li>
<li>Tomatoes- 2</li>
<li>Ginger garlic paste - 1 tsp</li>
<li>Carrot- 1/2, sliced thin</li>
<li>Bell pepper- 1/2, sliced thin</li>
<li>Kashmiri chilli powder- 1 tsp</li>
<li>Coriander powder- 1 tsp</li>
<li>Turmeric powder- 1/4 tsp</li>
<li>Garam masala powder- 1/2 tsp</li>
<li>Tomato Ketchup - 2 tbsp</li>
<li>Worcestershire sauce/soy sauce- 1 tsp</li>
<li>Salt- to taste</li>
<li>Coriander leaves to garnish.</li>
</ul>
<br />
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<b><u><span style="font-size: large;">Method:</span></u></b><br />
<b><u><span style="font-size: large;"><br /></span></u></b>
Lets cook shrimp first.<br />
<br />
<ul style="text-align: left;">
<li>Cook the shrimps in water with turmeric powder and salt. Reserve 1 tbsp water and let the rest dry off completely.</li>
</ul>
<div>
Let's prepare the shrimp sauce.</div>
<ul style="text-align: left;">
<li>In a deep bottomed pan, heat 2 tbsp oil, Add onions, saute till translucent.</li>
<li>Add ginger garlic paste and saute till raw smell disappears.</li>
<li>Now add in the tomatoes and cook it till soft and mushy.</li>
<li>Add bell peppers and carrot. Cook for few minutes.</li>
<li>Add in spice powders and saute.</li>
<li>Add in the ketchup and sauce.</li>
<li>Finally add shrimps, its stock, coriander and mix well off the flame.</li>
<li>In a huge pan of boiling water, pour some oil and salt.</li>
</ul>
<div>
Let's cook pasta.</div>
<ul style="text-align: left;">
<li>Let the water boil thoroughly, Throw in a pack of spaghetti. Let it cook perfectly.</li>
<li>Drain off the excess water.</li>
</ul>
<div>
Final mixing.</div>
<ul style="text-align: left;">
<li>Now heat the pan with shrimp sauce and throw in the spaghetti. Mix everything till well incorporated.</li>
<li>Garnish with coriander leaves.</li>
</ul>
<br />
Serve hot.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-53614489407489922552016-07-10T10:15:00.002+04:002016-07-10T10:15:51.246+04:00Dry Fruits Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
Last post too was a drink. The only difference this time is that, it is a smoothie and that too a dry fruit smoothie. We consume a lot of dry fruits during Ramadhan, and this time hubby purchased a lot of it and it seemed that it was not going to be over before Ramadhan ends. As Ramadhan drew close to its end, we decided to prepare this smoothie and it turned out to be a hit for both of us adults, being it a filling and healthy drink to have during Iftar.<br />
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<br />
All that you needs is to plan ahead, as dry fruits needs to be soaked for half an hour and milk needs to be frozen till it start to get solid.<br />
Add in more or less sweetener as per your wish. Mine I felt was little extra sweet. But I feel it really depends on the quantity and quality of dates and dried figs you use.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-4IJUEhnj7F8/V4HjFR8gGRI/AAAAAAAAwxw/Ev9-7jDEw306HuBUz9QApjE3D39dKlIqwCLcB/s1600/dry%2Bfruits%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://2.bp.blogspot.com/-4IJUEhnj7F8/V4HjFR8gGRI/AAAAAAAAwxw/Ev9-7jDEw306HuBUz9QApjE3D39dKlIqwCLcB/s320/dry%2Bfruits%2B.jpg" width="320" /></a></div>
<br />
<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
<br />
<ul style="text-align: left;">
<li>Walnuts- 6-7</li>
<li>Dried figs- 6-7</li>
<li>Dates- 6-7</li>
<li>Almonds- 6-7</li>
<li>Condensed milk- 1 tbsp(optional)</li>
<li>Honey- 2 tbsp</li>
<li>Milk- 1 1/2 cups (chilled in the freezer for 1 hour)</li>
<li>Vanilla icecream- 2 scoops+ 2 small scoops for garnishing</li>
<li>Vanilla essence- 1 tsp</li>
<li>Chocolate sauce - to garnish</li>
<li>Nuts - to garnish</li>
</ul>
<br />
<span style="font-size: large;"><u><b>Method:</b></u></span><br />
<br />
<ul style="text-align: left;">
<li>Soak dry fruits and nuts in hot water for half an hour.</li>
<li>Peel the skin of almonds and keep aside.</li>
<li>Now in a mixer jar, put all the soaked dry fruits and nuts and grind to form a paste. It is ok to have a few chunks. Add some milk while making the paste if required.</li>
<li>In a juicer jar, add in the milk,condensed milk, honey, iceecream, vanilla essence and dry fruit paste.</li>
<li>Blend everything well.</li>
<li>Pour in 2 serving glasses.</li>
<li>Put 1 small scoop of icecream on top in each glass.</li>
<li>Pour some chocolate sauce and garnish with nuts.</li>
<li>Serve cold and enjoy!</li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-52173357786919001502016-07-09T15:06:00.000+04:002016-07-09T15:28:52.541+04:00ICED MINT TEA<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<br />
<span style="color: black;">Feeling refreshed and energetic after a long and well spent weekend and holidays of Eid. Had wonderful Eid, which began with early morning Eid prayers. Though the climate was hot and humid with friends around it seemed perfect. After returning home, prepared Eid special breakfast and a cake to be cut at my Mother's place to have after lunch after Umma's special mutton biryani. After the Biryani a nap was very much needed without which the biryani hangover and previous nights very little sleep would have left us tired and drowsy.</span><br />
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<div>
<br /></div>
<div>
After the tea time we had a series of visiting to various places, like cafes, restaurants, Al Qudra lake and very long and satisfying drive to Delma Island which marked the end of Eid holidays with a crazy gang of friends. In the end of the day all that needed was a good tight sleep to compensate all the sleepless tiring nights we had during during our journey.</div>
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<br />
To feel refreshed an Iced tea is surely a perfect choice. It is very much easy to make except we need to be a little patient until it cools and chills. <br />
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<br />
<div style="text-align: left;">
Over to the recipe,</div>
<div style="text-align: left;">
<b><u><span style="font-size: large;">Ingredients:</span></u></b></div>
<ul style="text-align: left;"><div style="text-align: left;">
</div>
<li><div style="text-align: left;">
Mint flavored tea- 2 tea bags</div>
</li>
<li><div style="text-align: left;">
Water- 3 cups</div>
</li>
<li><div style="text-align: left;">
Sugar- 6 tbsp.</div>
</li>
<li><div style="text-align: left;">
Mint leaves- a stem</div>
</li>
<li><div style="text-align: left;">
Lime- 1</div>
</li>
</ul>
<div style="text-align: left;">
<b><u><span style="font-size: large;">Method:</span></u></b></div>
<div style="text-align: left;">
<br /></div>
<ul style="text-align: left;">
<li><div style="text-align: left;">
Boil water and tea bags to boiling water and turn off heat,</div>
</li>
<li><div style="text-align: left;">
Add mint immediately and keep the tea covered for a while till it cools. </div>
</li>
<li><div style="text-align: left;">
Stir in sugar with a spoon till it dissolves.</div>
</li>
<li><div style="text-align: left;">
Refrigerate tea till it is cold or add ice cubes. If adding Ice cubes the tea will get further mild than strong.</div>
</li>
<li><div style="text-align: left;">
Finally squeeze in lime and serve cold in a serving glass with mint leaves and a slice of lime.</div>
</li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-43628019562533539002016-07-02T09:19:00.005+04:002016-07-02T09:19:57.540+04:00Peach and Strawberry Yogurt Parfait<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
If you are looking for something healthy and refreshing to feed yourself after long hours of fasting, then this one go-to recipes. Its pretty simple to make and I used peach to make the sour fruit consumable in parfait form. I tossed the fruits I had in hand in a bowl with some honey. <br />
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<div>
<br /></div>
<div>
I will not be posting the quantity of any ingredient here, as I myself did not use any measurement.</div>
<div>
Feel free to use your favorite fruits or any other fruit that can not be consumed as it is.</div>
<div>
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<div>
<br /></div>
<div>
<span style="font-size: large;"><b><u>Ingredients:</u></b></span></div>
<ul style="text-align: left;">
<li>Peach - cut into cubes</li>
<li>Mango- cut into cubes</li>
<li>Strawberry- Cut into cubes</li>
<li>Honey- just enough to coat all the fruits</li>
<li>Yogurt</li>
<li>Condensed milk- half the quantity of yogurt or as much sweet you want</li>
<li>Vanilla- a teaspoon</li>
<li>Corn flakes- to top</li>
<li>Strawberry, Peach and mint- to garnish</li>
</ul>
<div>
<br /></div>
<div>
<span style="font-size: large;"><b><u>Method:</u></b></span></div>
<ul style="text-align: left;">
<li>Toss all the fruits in a big bowl with honey.</li>
<li>Lay the fruits in the bottom of individual bowls.</li>
<li>In another big bowl, combine yogurt and condensed milk. Add vanilla.</li>
<li>Now spoon a few spoons over the fruits.</li>
<li>Refrigerate.</li>
<li>Top a generous amount of cornflakes just the moment before serving else it will lose its crispiness.</li>
<li>Garnish with peach, strawberry and mint. Serve cold and enjoy.</li>
</ul>
<div>
<br /></div>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-35968998200043827742016-06-30T17:09:00.000+04:002016-07-01T13:49:30.448+04:00Znoud El Sit<div dir="ltr" style="text-align: left;" trbidi="on">
Its almost to an end, the holy month. And I feel I haven't gained much this year. Nor have I cooked much. Reason being hectic schedule and in the end no energy. Alhamdulillah every year, somehow whenever I was pregnant or busy with kids for Ramadhan, I have been showered with Iftar snacks, by family or friends. This year Alhamdulillah I got regular parcels of Umma's goodness and I know she did all that to gain rewards you get while helping someone break fast, more than her love to her eldest daughter. That is what I love about her, she never fails to take maximum advantage of anything in front of her, to gain rewards. And that is the message every Ramadhan conveys, lots of giving, no matter even if it is half of a date. <br />
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<a href="https://2.bp.blogspot.com/-J69QprJpx_c/V3SuWXjMLAI/AAAAAAAAwuw/wcDrrO03f_wPhsQN6VPjLhn6y6PwV6gEgCKgB/s1600/znoud%2Bnew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
<a href="https://2.bp.blogspot.com/-J69QprJpx_c/V3SuWXjMLAI/AAAAAAAAwuw/wcDrrO03f_wPhsQN6VPjLhn6y6PwV6gEgCKgB/s1600/znoud%2Bnew.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a>Znoud El Sit was prepared by me while I was craving for some kind Arabic dessert, during my fast in the weekend. That is what happens when you fast for 15+ hours and you fantasize about all your favorite things and vanishes immediately once you break fast.<br />
I love Arabic desserts, most of it having not much salty cheese filling, and then topped with sugar syrup that is rose scented and flavored with orange blossom water. I love it, that medley of cheese and that flavored sugar syrup. Same is what is in Kunafa, and then many other Arabic desserts that I enjoy having a lot but unaware of its name. :D<br />
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Znoud El Sit as complex it might sound, is as easy to prepare. It is surely an Arabic dessert, but unsure from which part of Arab nation. It has flaky outside filled with a creamy filling called somewhat Ashta cream. Finally it is topped with rose and orange scented sugar syrup, and then dusted with coarsely ground pistachios. To make a slight change, I added on saffron to the filling while preparation. Though you can use pastry sheets available in the market for better flaky texture, I used home-made flour dough.<br />
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Over to the recipe:<br />
<b><u><span style="font-size: large;">Ingredients:</span></u></b><br />
<u><b>For the pastry:</b></u><br />
All purpose flour- 1 1/2 cups<br />
Butter melted- 1/4 cup<br />
Salt to taste<br />
Water- just enough to knead<br />
Ghee- as needed<br />
Flour- for dusting<br />
<br />
<b><u>For the cream filling:</u></b><br />
Milk- 1 1/2 cups<br />
Corn flour- 4 tbsp.<br />
Saffron- a pinch<br />
<b></b><u></u><br />
<b><u>For the sugar syrup:</u></b><br />
Sugar- 1 cup<br />
Water - 1/2 cup<br />
Lime juice- 1/2 tbsp.<br />
Rose water- 1 tbsp.<br />
Orange blossom water- 1 tbsp.<br />
Cardamom- 3-4<br />
<br />
<b><u>For frying:</u></b><br />
Oil<br />
<br />
<b><u>To garnish:</u></b><br />
Pistachios (de shelled)- A few, coarsely ground<br />
<br />
<b><u><span style="font-size: large;">Method:</span></u></b><br />
<b><u>Cream filling:</u></b><br />
<br />
First prepare the cream filling, By simply heating all the ingredients together and whisking till smooth. Do not walk away and keep stirring else the filling will clump up. Once the mixture thickens, Boil for two minutes and off the flame. Keep aside to cool.<br />
<br />
<b><u>For the pastry:</u></b><br />
Knead flour, salt and melted butter together adding in just enough quantity of water required for kneading.<br />
Keep aside for half an hour.<br />
<br />
Take a lime sized ball, roll it thin. Keep aside. Make 3 of such sheets.<br />
Now lay one of those sheets on your counter top and brush some ghee, dust with flour.<br />
Lay on top of another rolled out sheet and repeat the same. Again lay the third one on top and repeat brushing and dusting.<br />
Now roll the three over lapped sheets into a log starting from one side.<br />
Cut the log into half inch thick slices.<br />
Roll each of the slice into thin strips of 3 inches width and 6 inches long. <br />
Repeat with all slices.<br />
Lay two of the strips in a cross. <br />
Place a spoon full of filling in the center. <br />
Fold the horizontal layer over the filling and then the vertical layer.<br />
Seal the edge with flour paste (mix equal parts of flour and water to create a paste. A spoon of flour would be adequate to make required quantity of paste)<br />
<br />
<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://4.bp.blogspot.com/-i1quYWPEEx0/V3Y8VaOYlrI/AAAAAAAAwwM/Xva0Ez8Sn8MkffTbUNXV6FSTu72e1VzfwCLcB/s1600/collagezno.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://4.bp.blogspot.com/-i1quYWPEEx0/V3Y8VaOYlrI/AAAAAAAAwwM/Xva0Ez8Sn8MkffTbUNXV6FSTu72e1VzfwCLcB/s640/collagezno.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Process of wrapping the cream filling with store bought pastry sheets</td></tr>
</tbody></table>
Now heat a pan with oil.<br />
The oil should be hot, but fry the rolls in low heat so as to obtain a flaky texture.<br />
Fry till golden brown.<br />
<br />
<b><u>For making syrup:</u></b><br />
Make the syrup by combining all the ingredients and let it boil. Once it starts boiling let it boil for 5 more minutes.<br />
<br />
Drizzle on top of the rolls with sugar syrup.<br />
<br />
Top the Znoud El Sit with ground pistachios. Serve hot.<br />
<br />
<br />
<br />
<br />
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-62055002020494977122016-06-12T16:06:00.002+04:002016-06-12T16:06:51.280+04:00Chicken Cutlets<div dir="ltr" style="text-align: left;" trbidi="on">
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Its Ramadhan and the schedule is hectic for me as I am into working too. But Alhamdulillah the less working hours in Ramadhan has helped a bit and no matter how tired I feel, I still feel the urge to blog and post all the snacks I make for Iftar. Chicken cutlet is one of the commonly made snacks at home and thus I never felt motivated to post such a common recipe. But I realized once again what seems common and normal for us is not always the same for others. At school I work, my colleagues and me were having casual chat about snacks and they were very keen to know how to make cutlet. As we belong to different parts of the country our food and tastes are pretty different. <br />
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Chicken cutlets are easy to make and is wonderful tea time snack. I love how the spice in it goes well with hot tea. I also love its mushy inside and crunchy outside when fried and served immediately. My kids love it and was demanded by my 6 year old for breaking her fast during Iftar.<br />
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Over to the recipe,</div>
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<b><u><span style="font-size: large;">Ingredients:</span></u></b></div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both; text-align: left;">
Chicken, boiled with salt and pepper- 200 gms shredded</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Potato- 2 medium</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Onion- 2 medium</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Ginger- garlic paste- 1 tsp</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Green chilli- 2 split lengthwise</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Turmeric powder- 1/4 tsp</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
garam masala- 1/2 tsp</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Curry leaves- 1 stem</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
Coriander leaves- chopped finely- 2 tbsp.</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
egg- 1 mixed with little water</div>
</li>
<li><div class="separator" style="clear: both; text-align: left;">
bread crumbs- as needed</div>
</li>
<li>salt- to taste</li>
</ul>
<div>
<b><u><span style="font-size: large;">Method:</span></u></b> </div>
<ul style="text-align: left;">
<li>Cut potatoes into two. No need to peel.</li>
<li>In a pressure cooker, boil potatoes with turmeric and salt for three whistles on medium flame. Off the flame and keep aside till pressure dissipates.</li>
<li>In a pan, heat oil. Saute onion, ginger-garlic paste, green chillies. Add salt and cook till onions turn translucent.</li>
<li>Add turmeric powder and garam masala powder.</li>
<li>Add shredded chicken and coriander leaves and give one final mix.</li>
<li>Off flame.</li>
<li>Now take the potatoes from pressure cooker and peel the skin gently with your fingers. Add the potatoes to chicken mixture and mash well and mix everything together.</li>
<li>Now make a big lime size ball and press gently on the palm of your hands to form patties. </li>
<li>Dip this into egg and water mix, beaten thoroughly together. </li>
<li>Coat it in bread crumbs.</li>
<li>Repeat the same with remaining cutlets.</li>
<li>In a big fry pan with oil in half inch depth, fry the cutlets on medium flame.</li>
<li>Serve hot with Tomato ketchup</li>
</ul>
<div>
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<ul style="text-align: left;">
<li>NOTE:</li>
<li>Do not fry the cutlets for too long or on too low flame. This will cook the potatoes further and make them crack.</li>
<li>Serve hot to enjoy its crispiness.</li>
</ul>
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<ul style="text-align: left;">
<li><br /></li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-91584782436524642452016-05-21T20:25:00.003+04:002016-05-21T20:25:52.827+04:00Beef with Grated Coconut<div dir="ltr" style="text-align: left;" trbidi="on">
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Oh no! not again! I don't want to deliver usual introductory lecture, 'posting after so long' again! Let me jump to this recipe fast. This time I am up with Beef curry which is more on gravy side unlike the original recipe which is more like a dry roast. To feed my entire family I did not let the gravy dry completely. I make this kind of Beef recipes usually which is being followed traditionally in our family. And thus felt its just a normal recipe which does not needed to be a blog post as I felt it is like plain rice that everyone knows how to cook cook which does not have to posted on blog for some one follow. But now I realise that our Kannur style of Beef is different from what is usually made in other parts of Kerala and I made slight change of adding grated coconut to the gravy. If you let the gravy dry completely while roasting the cooked beef in the end, I am sure that would taste definitely delicious than this version. So adjust water content depending on how your family loves to devour this. It serves well with Pathiri, Paratha etc.<br />
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<a href="https://4.bp.blogspot.com/-pJWt7zGSz-8/V0CLCDpdAqI/AAAAAAAAwl0/-KlVwQnSsf4tbYd6MfTVAKK0KFo9MbcegCKgB/s1600/2beefcoc.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://4.bp.blogspot.com/-pJWt7zGSz-8/V0CLCDpdAqI/AAAAAAAAwl0/-KlVwQnSsf4tbYd6MfTVAKK0KFo9MbcegCKgB/s640/2beefcoc.jpg" width="640" /></a></div>
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<b><u>Ingredients:</u></b><br />
<ul style="text-align: left;">
<li>Beef- 500 gm</li>
<li>Onion- 3 medium</li>
<li>Tomato- 1 big</li>
<li>Ginger garlic paste- 2 tbsp.</li>
<li>Kashmiri chilli powder- 2 tsp</li>
<li>Coriander powder- 4 tsp</li>
<li>Turmeric powder- 1/4 tsp</li>
<li>Garam masala powder- 1 tsp</li>
<li>Salt- to taste</li>
<li>Coconut oil- 4 tbsp.</li>
<li>Curry leaves- 1 stem</li>
<li>Coconut- 1 cup</li>
</ul>
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<b><u>Method:</u></b><br />
<ul style="text-align: left;">
<li>Pressure cook the beef for half an hour with Onion, Ginger-Garlic paste, Tomato, spice powders and salt. Add little water so that the vegetables and beef do not burn.</li>
<li>Let the pressure dissipate. Once done, open the pressure cooker and cook again till water dries off. I did not let the water dry much.</li>
<li>In another pan, add coconut oil, curry leaves and coconut. Slightly roast them and then add the beef.</li>
<li>Roast the beef well. </li>
<li>Serve hot.</li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-12750810513676069122016-02-10T10:35:00.001+04:002016-02-10T10:35:05.969+04:00Green Peas Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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None of our family members are a great fan of soup. This time I attempted to prepare only because I found soup sticks at a supermarket. Once a while I make chicken soup. But with sticks to offer with, I guessed everyone will easily consume veggie soup. And so I made half quantity and four of us had it without much difficulty. This is a green peas soup with roasted garlic, which imparts a unique flavor. The procedure might sound lengthy but is easy to make and perfect for winters.<br />
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<span style="font-size: large;"><b><u><br /></u></b></span>
<span style="font-size: large;"><b><u>Ingredients:</u></b></span><br />
<b><u>For roasting garlic:</u></b><br />
<ul style="text-align: left;">
<li>Garlic- 1 pod</li>
<li>Black pepper powder- a pinch</li>
<li>Olive oil- 1 tsp</li>
<li>Salt</li>
</ul>
<div>
<u><b>For soup:</b></u></div>
<ul style="text-align: left;"><a href="https://1.bp.blogspot.com/-o5lFnC6Xhmw/VrrYoUbyCtI/AAAAAAAAwag/5xixWloJ9ms/s1600/soup2.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>
<li>Green peas (frozen)- 1 cup </li>
<li>Chicken stock cube-1 </li>
<li>Onion- 1/2 finely chopped</li>
<li>Cream- 1 tbsp.</li>
<li>Lime juice- 1+1 tbsp</li>
<li>Butter 2 tbsp.</li>
<li>Black pepper powder- 1 tsp</li>
<li>Salt- to taste</li>
</ul>
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<b><u>Method:</u></b><br />
<b><u><br /></u></b>
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<ul>
<li>Take an aluminium foil and place the garlic pod on it as it is. Sprinkle some salt and pepper on top. Drizzle olive oil. Wrap the foil around the garlic and place it on a baking tray. Roast it in the oven at 250 C for 30 minutes.</li>
<li>Take the garlic out of the oven. Unwrap the foil and separate garlic cloves from its skin. Keep aside.</li>
<li>Boil green peas for about 5 minutes. Drain the green peas and add lime juice and mix well. </li>
<li>In a sauce pan, heat butter on medium low flame.</li>
<li><a href="https://2.bp.blogspot.com/-VnGXzHwPkEw/VrrYljdB7oI/AAAAAAAAwac/kkEf9mfuf2k/s1600/soup1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a>Add chicken stock cube and let it dissolve in the butter and add onion, saute for a while. </li>
<li>Add the roasted garlic, mash them with the back of a spoon.</li>
<li>Add green peas and saute for about 5 minutes.</li>
<li>Add a cup of water and let it boil with lid closed.</li>
<li>Now off the flame and transfer to a blender and blend till smooth.</li>
<li>To the soup add lime juice, salt and pepper. Mix well.</li>
<li>Serve hot with cream drizzled on top and soup sticks.</li>
</ul>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-82082084149483734192016-02-01T10:59:00.001+04:002016-02-01T10:59:41.121+04:00Strawberry Yoghurt and Jelly Dessert<div dir="ltr" style="text-align: left;" trbidi="on">
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I know, AGAIN, its been so long, I ve been blogging. And last time I posted, I promised about blogging regularly. Every time I promise, it seems to get out of my schedule. Well, Last month I was on one month vacation in India. And this time we visited beautiful nearby places which we never knew existed before. Almost like tourist attraction spots, we had to visit them atleast once being located not too far from my town. Morning we decided to leave, with our mobile phones as guide and got dresses up and left home then itself. Well it was a beautiful experience, with long drive and beautiful greenery and beautiful places, never seen before. Not much people knew about it, being in same district and so having not heard about the beauty of those places, it was very refreshing experience that we could narrate about to our relatives and friends.<br />
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Sorry for loading this page with pictures. So those were places. Vellikkil boating at Cherukunnu, Madayippara, and Alakapuri waterfalls, Kanhirakolli. All three place inside Kannur district, Kerala. To get to the waterfalls spot we had to walk through narrow, stony and muddy path with kids for 400 metres and that too on the edges of a cliff that a minor miss can end us up falling deep down that too in deep forest. It was so tiring but the destination spot was all worth it. It had naturally Air-conditioned atmosphere apart from the hot weather outside. Later on returning home, when I asked my brother if he knew about such a place, he said he visited and its not possible to visit that place with kids and family due to the long walk through that narrow path I mentioned earlier. On revealing that we visited that place, he was actually quite surprised. Hehe..<br />
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Over to the post, This is a Strawberry Yogurt dessert made from fresh strawberries even the jelly part. It was perfectly sweet with slight tanginess from Yogurt and Strawberries. Perfect even for a non-sweet tooth person. Over to the recipe,</div>
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<b><u><span style="font-size: large;">Ingredients:</span></u></b><br />
<ul style="text-align: left;">
<li>Strawberry- 250 gms</li>
<li>Sugar- 1/4 cup</li>
<li>Yogurt- 1/2 cup</li>
<li>Condensed milk- 1/2 cup</li>
<li>Whipped cream/ fresh cream - 1/2 cup</li>
<li> Dream whip powder- 2 sachets</li>
<li>Vanilla essence- 1 tsp</li>
<li>Strawberry essence- 1 tsp</li>
<li>Gelatin- 2 tbsp. soaked in 3 tbsp water</li>
</ul>
<div>
<b><u><span style="font-size: large;">Method:</span></u></b></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>First cook the strawberries with sugar on low medium flame, for about 15 minutes. Mash the strawberries lightly with the back of a spoon. Take off from the stove and keep aside.</li>
<li>Soak the gelatin, keep aside. Microwave for 30 secs till the gelatin melts or heat on low on stove top. Keep aside to cool slightly.</li>
<li>Now in a blender, blend Yogurt, Sweetened condensed milk, Whipped cream dream whip powder and essences.</li>
<li>Add half of the melted gelatin mixture and half of the strawberry puree to the Yogurt mixture and blend for few seconds.</li>
<li>Pour in 6 individual glasses or in one large pudding tray. </li>
<li>Refrigerate till set.</li>
<li>Now prepare jelly by adding the remaining gelatin mixture (if gelatin has set by now, reheat it once again on low heat and remelt it) to the remaining strawberry puree. </li>
<li>Add this strawberry puree mix on top of the set yogurt in each glass.</li>
<li>Refrigerate till the strawberry jelly sets. Garnish with Strawberries and serve cold.</li>
</ul>
<br /></div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-10529696936846732015-10-25T11:47:00.001+04:002015-10-25T11:47:49.074+04:00QUAIL ROAST<div dir="ltr" style="text-align: left;" trbidi="on">
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Seems like its been ages, since I have been blogging. Absolutely missed it. Blogging, Cooking, photographing, everything. I was much busy and could spare very little time which I liked to spend alone with a cup of tea. This month has been very relaxed with only few cake orders and to keep myself occupied (though I am occupied in household chores) in my kind of time, I thought I will bounce back to blogging. When I cooked it seemed like I have not cooked properly since so long and photography and styling seemed like a forgotten passion. Everything seemed like I have lost touch in it, thanks to my caking.<br />
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On post today is Quail roast. Hubby bought fresh Quails from market and he asked me to fry it and make thick gravy like curry. All that clicked me was to make something like this and I gave it a go to have it for dinner.<br />
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Here goes the recipe:<br />
<b><u><span style="font-size: large;">Ingredients:</span></u></b><br />
<b><u>To marinate:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Quail- 4 pcs</li>
<li>Kashmiri chilli powder- 2 tsp</li>
<li>turmeric powder- 1/4 tsp</li>
<li>Ginger garlic paste- 1 tsp</li>
<li>Salt</li>
</ul>
<br />
<br />
<br />
<ul style="text-align: left;">
<li>Oil- 4 tbsp</li>
<li>Onion big- 3</li>
<li>Tomato- 1</li>
<li>Ginger garlic paste- 1 tbsp</li>
<li>Green chilli- 3 slit into half</li>
<li>Kashmiri red chilli powder- 2 tsp</li>
<li>Coriander powder- 1 tsp</li>
<li>Turmeric powder- 1/4 tsp</li>
<li>Garam masala powder- 1/2 tsp</li>
<li>Salt</li>
<li>Curry leaves- 1 stem</li>
<li>Coriander leaves- to garnish</li>
</ul>
<br />
<b><u><span style="font-size: large;">Method:</span></u></b><br />
<br />
<ul style="text-align: left;">
<li>Marinate the Quails with the given ingredients for about an hour.</li>
<li>In a deep bottomed pan, heat oil and fry the Quails. Keep the lid closed so that it cooks properly.</li>
<li>Once fried transfer onto a plate.</li>
<li>In the same oil, add sliced onions and fry till brown. Again keep the lid closed while frying so that onions get well mashed up. </li>
<li>Add Ginger garlic paste and saute well. Add tomatoes, curry leaves and spice powders.</li>
<li>Add the fried quails and stir lightly so that pieces do not break.</li>
<li>Keep the lid closed and cook for about 3 minute. </li>
<li>Off the flame and garnish with coriander leaves.</li>
<li>Serve hot with chapati or rotis.</li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-39471526410748929682015-09-15T00:35:00.001+04:002020-08-17T01:07:41.445+04:00Vanilla Caramel Chocolate Cake with Dulce de leche (DDL) frosting and ganache<div dir="ltr" style="text-align: left;" trbidi="on">
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Now I feel lucky to be a house wife. When I was in school i was One girl with high ambitions in life. Scoring high in Grad school, then working and earning was my dream. But after I got married, the whole scenario changed. Even though my husband did not have any objection in me working, my priorities changed to being a good home maker. While I waited for kids to grow up and things to settle down, things got out of my calculations and I got confined inside the four walls. And it was late before I realised that being a house wife or home maker is no less than all other paid jobs plus I now feel lucky that I discovered a new passion which I would n't have discovered if I were a working person. I dont make money but I have plenty of time to execute my passion. Not that I have no work at home, of course i run in short of time and that is not rarely and that is the case always with three little kids but I feel atleast I am not bound by work or a boss which would have been otherwise the case if I were an employee. Yes, I am not guilty to admit that I have my house work pending when I find time for blogging. As people ask me how on earth you find time to blog, I simply remain silent and smile. After settling all my house work I will never have time. So I found a new way not to over stress myself with keeping my house perfect. I found out that it is equally important to keep myself happy rather than spend my whole day just doing house work. money isnt everything. As long as you have food, clothing and shelter, money is just a piece of paper. I am saying so because recently I started accepting order for cakes, not in a big way but in a small way. My intentions weren't to make money but to execute my passion without investing my own money in it. This cake thing was always in me. I loved to bake cakes and decorating it but what always kept me away from trying more or continuing it was sometimes cake turned rock hard or sometimes I failed to adjust the oven temperature or sometimes the cake burnt or sometimes the cream wouldnt whip up right or sometimes it curdled. Sometimes my lucky charm worked but there were tons of times my cakes were in a state that couldnt be fixed and thrown to trash. How many times my eyes have teared for my lost efforts were just innumerable. Hubs has always known what was happening with every cakes I tried but he never complained. It was Not just the cakes that got wasted but also money spent for it. Butter, eggs , cream are not free.. you definitely have to pay for it. But nowadays my lucky charm has started working and with Allahs grace people also have started appreciating my work and giving orders. I dont make much profit and I really Do Not bother about it because I am being benefited after each work because with each new experience I am learning new things. And that was my motive too, to learn things and getting to do more projects by accepting orders. Also when I am being paid I do not have to bother about spending from my own money in discovering new styles of cakes. So I am definitely being benefited right. But I am not sure, if such intentions and passion will remain always and if it will turn out to be a money making process alone some time. Or I am unsure even it I will get orders any more. Whatever it may be. Let everything happen for good. Check out my cake page <a href="https://www.facebook.com/The-Cake-Mistress-UAE-341317546074465/timeline/?ref=br_tf">here</a><br />
Todays post is a vanilla chocolate caramel cake with Dulce de leche frosting and ganache.</div>
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The cake is a rich one with three flavors of cake in one with dulce de leche frosting topped with some ganache. I suggest preparing the cakes and dulce de leche one day and preparing frosting, ganache and assembling of cake second day. The vanilla cake I used here is one already published in the blog as pista cake, but replace pista essence with vanilla. The caramel cake is a soft and spongy one and I recommend in baking two 6 inch cake tin or one 8 inch tin to reduce the baking time.</div>
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The chocolate cake I have made here is eggless version and adapted from same source as the caramel cake. All the cakes should be baked in same size cake tin.<br />
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<span style="font-size: large;"><b><u>Ingredients:</u></b></span></div>
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<b>Vanilla cake-</b> I used half of <a href="http://febiscookbook.blogspot.ae/2015/02/vanilla-cake-with-whipped-cream-and.html">this recipe</a> replacing pista essence with vanilla essence. also skipping the color.</div>
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<b>For caramel cake</b>: (recipe courtesy: Lakshmi nair)</div>
<ul style="text-align: left;">
<li><div>
Butter- 100 gms</div>
</li>
<li><div>
Icing sugar- 1/2 cup</div>
</li>
<li><div>
condensed milk- 1/4 cup</div>
</li>
<li><div>
Eggs- 5</div>
</li>
<li><div>
sugar - 1/2 cup</div>
</li>
<li><div>
Boiling water- 1/2 cup</div>
</li>
<li><div>
All purpose flour- 1 cup</div>
</li>
<li><div>
Baking powder-1 tsp</div>
</li>
<li><div>
Baking soda- 1 tsp</div>
</li>
</ul>
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<b><u><span style="font-size: large;">Method:</span></u></b></div>
<ul style="text-align: left;">
<li><div>
First you should prepare caramel by heating sugar in a pan. Once it melts completely and turns brown color keep the flame low and add boiling water. Mix with a spoon and boil for few seconds. Off the flame and cool.</div>
</li>
<li><div>
Beat room temperature butter and Icing sugar together. Beat well until light and fluffy. You can use hand whisk if you want. Add condensed milk and beat well once again. Keep aside.</div>
</li>
<li><div>
With another whisk of electric blender beat 5 eggs in a clean bowl. If using the same whisk used for beating butter, make sure its completely clean and free of any grease before beating eggs, else the eggs will not whip up.</div>
</li>
<li><div>
Beat the eggs till it doubles in volume.</div>
</li>
<li><div>
Add half of the beaten eggs to Butter, sugar mixture and fold the eggs gently.</div>
</li>
<li><div>
To this mixture add sifted flour mixture all at once and fold gently using a spatula till well incorporated.</div>
</li>
<li><div>
Add remaining beaten eggs and fold gently again.</div>
</li>
<li><div>
To this add the caramel sauce prepared earlier and mix everything till well incorporated. </div>
</li>
<li><div>
Transfer the cake batter to a greased 8" cake tin. </div>
</li>
<li><div>
Bake in a preheated oven at 170 degrees for 45 minutes or until skewer inserted in the center comes out clean.</div>
</li>
</ul>
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<b>For eggless chocolate cake:</b></div>
<ul style="text-align: left;">
<li><div>
All purpose flour: 11/4 cup</div>
</li>
<li><div>
Cocoa powder- 1/4 cup</div>
</li>
<li><div>
baking powder- 1 1/2 tsp</div>
</li>
<li><div>
Baking soda- 1 1/2 tsp</div>
</li>
<li><div>
Milk- 1 1/4 cup</div>
</li>
<li><div>
Powdered sugar- 1 cup</div>
</li>
<li><div>
coffee powder- 1 tsp</div>
</li>
<li><div>
Honey - 2 tbsp</div>
</li>
<li><div>
Sunflower oil- 3/4 cup</div>
</li>
</ul>
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<b><u><span style="font-size: large;">Method:</span></u></b></div>
<ul style="text-align: left;">
<li><div>
Preheat oven at 180 degrees</div>
</li>
<li><div>
Sift flour, cocoa powder, baking soda and baking powder and keep aside.</div>
</li>
<li><div>
Heat milk, coffee powder, powdered sugar and honey until just warm.</div>
</li>
<li><div>
Transfer this milk mixture to a bowl and add oil to it and beat using an egg beater till everything gets well incorporated.</div>
</li>
<li><div>
To this add sifted flour and cocoa mixture and beat well till no lumps are visible and everything gets well incorporated. </div>
</li>
<li><div>
Transfer the cake batter to a greased cake tin lined with parchment paper or wax paper.</div>
</li>
<li><div>
Tap the cake tin on kitchen surface to knock air bubbles out.</div>
</li>
<li><div>
Bake in the oven for minutes 55 minutes or until skewer inserted in the center comes out clean.</div>
</li>
</ul>
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<b><u>For Dulce de leche frosting:</u></b></div>
<ul style="text-align: left;">
<li><div>
condensed milk- 1 tin (unopened can)</div>
</li>
<li><div>
Butter- 200 gms</div>
</li>
</ul>
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<b><u>Method:</u></b></div>
<ul style="text-align: left;">
<li><div>
Make Dulce de leche(DDL) one day ahead as it takes time to cook and cool completely. Process explained below.</div>
</li>
<li><div>
Peel off the cover of condensed milk, but do not open the can. Place the can in a pressure cooker completely immersed in water. close the lid of the pressure cooker and keep on high flame. Once you hear the first whistle, reduce the flame to medium low and cook it for 25 minutes. (the condensed milk can be cooked in a vessel other than pressure cooker, but will take 3-4 hours and you need to keep on adding water to keep the can completely immersed). After 25 minutes, off the pressure cooker and do not open the lid or place under water for pressure to dissipate. leave it untouched. Once the pressure dissipates, Open the lid and take out the can and let it cool completely, else it will explode on opening of can.. This is DDL. Now you need to make frosting. So when you are making DDL keep butter outside the fridge at room temperature, so that butter is completely softened by next day when you prepare frosting.</div>
</li>
<li><div>
For frosting, Beat butter well. Add DDL and beat till everything are well incorporated.</div>
</li>
</ul>
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<div dir="ltr">
<b><u>Ganache:</u></b></div>
<ul style="text-align: left;">
<li><div>
Dark chocolate or milk chocolate-100 gms (I suggest dark chocolate)</div>
</li>
<li><div>
Cream- 100 mls, Little less than 1/2 cup</div>
</li>
</ul>
<div dir="ltr">
<u><b>Method:</b></u></div>
<ul style="text-align: left;">
<li><div>
In a dry clean bowl, add chocolate chopped finely.</div>
</li>
</ul>
<div style="text-align: left;">
Heat cream in a heavy bottomed sauce pan on medium flame till it starts boiling from sides. Do not over heat the cream. Off the flame and add cream to chocolate, the chocolate should be completely covered in cream. Keep it untouched for a while and then mix slowly using a dry whisk. Keep mixing till you get a smooth lump free Ganache.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><u>Assembling:</u></b></div>
<ul style="text-align: left;">
<li><div>
Cut the top of all cakes to attain a flat surface.</div>
</li>
<li><div>
On a plate place the choclate cake, Put some frosting on top of it. Spread on entire surface.</div>
</li>
<li><div>
Place caramel cake on top and apply some frosting again.</div>
</li>
<li><div>
Now put vanilla layer on top. Cut off the sides of cake to get even size on sides.</div>
</li>
<li><div>
Frost the entire cake in frosting, smooth the side and top using an offset spatula.</div>
</li>
<li><div>
Pour Ganache on top, Allow it to drizzle on sides.. Make sure Ganache isn't hot while pouring over the cake else the frosting will melt.</div>
</li>
<li><div>
If you keep the cake in fridge it can be hard, so if refrigerating, before serving keep the cake out at room temperature for one hour.</div>
</li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-6054942623736848442015-08-03T10:57:00.002+04:002015-08-03T11:01:28.210+04:00CHOCOLATE CHIP COOKIES AND MY 'THE CAKE MISTRESS' PAGE ON FACEBOOK<div dir="ltr" style="text-align: left;" trbidi="on">
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Nowadays my focus is shifting to something else. Not a vague obsession, This time I am investing most of my time for it too.... Its a cake thing.. Cake has always been my weakness, not in terms of taste but in baking it. But recently it has shifted to cake decorating and its only a while back I started getting it right without any mistakes. For months I had this problem of either not getting the cream rightly whipped or over whipping and yielding butter out of it. Now that I have started getting it right, my next look on was for different ways of cake decorating. Now that I have started doing it artistically, I started making it for friends and families. Also I started getting requests from some neighbors and friends in doing it for them. Thus my cake page on facebook <a href="https://www.facebook.com/pages/The-Cake-Mistress/341317546074465?fref=ts">'The Cake Mistress'</a> was born. Click on the link to see some of my works.<a href="https://www.facebook.com/pages/The-Cake-Mistress/341317546074465?fref=ts"> https://www.facebook.com/pages/The-Cake-Mistress/341317546074465?fref=ts</a>. If all you people show some love by stopping by my page and pour in your likes, it would be highly appreciated. Thanks in advance. <br />
Posting some of my cake works here.<br />
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After getting into this whole cake thing, Its cake all around. Dreams of it every time, even during eating, chatting, sleeping and so on. So now I am having less time for blogging, I decided to devote one or two days in a week for it. Yes, I need one or two days to make one post up to the blog, since my kids always get in between whatever I am doing. They barely sleep and drive me nuts when I am not able to finish my plans on time. <br />
Ok so lets get back to todays post, Its chocolate chip cookies. Being a part of the fondbites group compels me to try their bake-along recipes, which is why I have at least a post today on blog. The choco-chip cookies was something I always wanted to try, but was lazy. This was an apt situation to try this recipe and it came out divine. I think I under-baked it and loved the doughy center which kept me going for having more and more. But if you follow the instructions right you will get perfect cookies.<br />
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<a href="http://1.bp.blogspot.com/-ubuEMCC2k-s/Vb8QsRRifjI/AAAAAAAAuw4/MQSH4U1ovhI/s1600/DSC_1691.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ubuEMCC2k-s/Vb8QsRRifjI/AAAAAAAAuw4/MQSH4U1ovhI/s640/DSC_1691.jpg" width="424" /></a></div>
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<strong></strong><br />
<strong>Recipe adapted from<a href="http://bake-along-84-best-ever-chocolate-chip-cookies/"> here</a></strong><br />
<strong><u><span style="font-size: large;">Ingredients:</span></u></strong><br />
<ul>
<li>Unsalted butter – 200 gms</li>
<li>Granulated white sugar – 1 cup</li>
<li>Dark brown sugar – 1/2 cup</li>
<li>Eggs – 2</li>
<li>Vanilla extract – 2 teaspoons</li>
<li>All-purpose flour – 3 cups</li>
<li>Baking soda – 1 teaspoon</li>
<li>Salt – 1/2 teaspoon</li>
<li>Chocolate chips – 1 1/2 cups ( mix of your favorites )</li>
<li>Mix of toasted nuts – 1 cup ( optional – I didn’t add)</li>
</ul>
<strong><span style="font-size: large;"><u>Method:</u></span></strong><br />
1. Pre-heat oven to 180 degree C. Line a baking tray with butter paper or silicon mat. Sift together all-purpose flour, baking soda and salt. Keep aside.<br />
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2. Melt the butter in microwave until it is liquid. It should not be hot. Just in liquid form. Using melted butter is one of the key aspects here. Add the melted butter into the bowl of your electric beater and add in both the sugars.<br />
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3. Beat the butter and the sugars on medium high speed for about 5 minutes until the mixture becomes thick.<br />
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4. Add the eggs one at a time and beat on medium speed for 10 to 15 seconds only. Do not over beat the eggs. This is another key aspect.<br />
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5. Add pure vanilla extract to the mixture and beat just until combined. Remove the bowl from the beater.<br />
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And that’s how the mixture looks at this stage.<br />
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6. Add the entire flour content into the mixture, use a rubber spatula to mix the flour gently.<br />
7. You will get a crumbly mixture first. Now use your hands to gently mix up the dough to combine.<br />
8. Check for the consistency. If the dough is sticky like how it is in the picture, you need to add a little more flour. This is the next important key factor. The dough should have enough flour to keep it just dry and not sticky.<br />
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9. I added about 3 tablespoons of flour to the dough. Mix it very roughly using your hands.<br />
This is how it looks after the addition of the flour<br />
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10. Add the chocolate chips. If using toasted nuts, add them in now. Use your hands to gently fold in the chocolate chips evenly across the dough.<br />
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11. Make balls of 1.5 inches diameter. Place them in the prepared baking tray with a spacing of 2 inches. Bake in the pre-heated oven for 11 minutes. Here is the final key factor to the best cookies ever. Do not bake more than this time and do not change the temperature either.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-27272413232660024942015-07-15T08:13:00.003+04:002015-07-15T08:13:31.044+04:00Classic Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-C94baDQ-N00/VZ43SGnbUNI/AAAAAAAAtr0/Z_K9w0niIw4/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-C94baDQ-N00/VZ43SGnbUNI/AAAAAAAAtr0/Z_K9w0niIw4/s640/1.jpg" width="424" /></a></div>
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Ever since I was introduced to this large group on fb, all my heart-bookmarked recipes has been coming to implementation which i delayed solely due to my busy schedule. The group demands bake along by every member of the group in which a recipe is posted every week. I always wanted to try a classic pancake, but with so many recipes on internet and failing to settle on one and also doubting if that would turn up good, I always hesitated to give it a try.<br />
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<a href="http://1.bp.blogspot.com/-qrk0sn4Xqps/VZ43RAc1vwI/AAAAAAAAtrs/GrZLl4LLE7M/s1600/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-qrk0sn4Xqps/VZ43RAc1vwI/AAAAAAAAtrs/GrZLl4LLE7M/s640/2.jpg" width="424" /></a></div>
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But being part of the group left me with no choice other than giving it a try and fasting hubby meant I had to prepare breakfast only for kids who would love to have this even as lunch. And so did I tried and came out awesome.<br />
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<a href="http://3.bp.blogspot.com/-4jUkG-NLfvw/VZ43SmGm6hI/AAAAAAAAtr4/TRdYKWhIURc/s1600/3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-4jUkG-NLfvw/VZ43SmGm6hI/AAAAAAAAtr4/TRdYKWhIURc/s640/3.jpg" width="424" /></a></div>
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<span style="background-color: white; color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; line-height: 24px;"><br /></span></div>
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<span style="background-color: white; color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; line-height: 24px;">Recipe adapted from <a href="http://www.fondbites.com/bake-along-83-classic-pancakes/">here</a></span></div>
<u style="font-size: x-large; font-weight: bold;">Ingredients:</u></span><br /><ul style="background-color: white; border: 0px; color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px; list-style-position: outside; margin: 0px 0px 1.714285714rem; padding: 0px; vertical-align: baseline;">
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">All-purpose flour – 1 1/2 cups</li>
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">Baking powder – 1 tablespoon</li>
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">Salt – 1/2 teaspoon</li>
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">Sugar – 2 tablespoons</li>
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">Egg – 1</li>
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">Pure vanilla extract – 1 teaspoon</li>
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">Milk – 1 1/4 cup</li>
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">Butter – 75 gms</li>
<li style="border: 0px; margin: 0px 0px 0px 2.571428571rem; padding: 0px; vertical-align: baseline;">Honey – to serve, optional</li>
</ul>
<div style="background-color: white; border: 0px; color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; line-height: 24px; margin-bottom: 1.714285714rem; padding: 0px; vertical-align: baseline;">
<strong style="border-image-outset: initial; border-image-repeat: initial; border-image-slice: initial; border-image-source: initial; border-image-width: initial; border: 0px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-size: large;"><u>Method:</u></span></strong></div>
<div style="background-color: white; border: 0px; margin-bottom: 1.714285714rem; padding: 0px; vertical-align: baseline;">
</div>
<ul style="text-align: left;">
<li style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">1. Add all the dry ingredients together in a bowl, all-purpose flour, sugar, baking powder and salt. Mix well and set aside.</li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">2. In another bowl, break the eggs using a fork. Add pure vanilla extract and beat until combined using the fork.</span></li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">3. Add warm milk into the egg mixture and stir using fork until combined. Melt the butter and let cool down to warm. Add butter into the egg-milk mixture and mix well just until combined.</span></li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">4. Make a well in the center of the dry ingredients and pour the entire wet ingredient into the well.</span></li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">5. Use the fork to mix slowly and gently by folding motion. Do not over mix. Few folds and the batter will be ready with few lumps. Just stop there, do not attempt to make a smooth batter. Few lumps are definitely fine.</span></li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">6. Heat up a griddle/tawa on medium heat. Rub with butter or spread over some ghee. Add about 1/4 cup of batter quantity in the center of the tawa. Use a flat spoon to spread it out slightly.</span></li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">7. With flame on medium low, it will start bubbling on the top.</span></li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">8. Spread around some butter/ghee.</span></li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">9. Using a flat ladle, gently flip over the pancake and let cook on the other side for few seconds on medium low speed. Once both sides are cooked well, use the ladle to transfer onto serving plate or into a box that retains heat.</span></li>
<li><span style="color: #444444; font-family: 'Open Sans', Helvetica, Arial, sans-serif; font-size: 14px; line-height: 24px;">Continue making pancakes to the rest of the batter. You can pile them up one on top of the other. </span></li>
</ul>
</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-9127975523405261529.post-91634663748924006172015-07-07T15:52:00.003+04:002015-07-07T15:52:38.898+04:00Green Peas Mushroom Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-6F9QEmWqP8g/VZDBiY_VQ8I/AAAAAAAAtcs/CluWg0kO6O8/s1600/mush1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://2.bp.blogspot.com/-6F9QEmWqP8g/VZDBiY_VQ8I/AAAAAAAAtcs/CluWg0kO6O8/s640/mush1.jpg" width="640" /></a></div>
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<br />
Up on post today is one of my favorite veggie curry. Very less do I experiment veggie curries. I usually make any simple curry with veggies and repeat the same stuff when it is a vegetable meal day in my house. And so it turns out boring and is always a left over. Veggies do not excite me much and so I do not make much variety with it. This time also in a mission to make my family feed with more veggies, I decided to try something new and found this recipe. As the recipe mentions, I did not use fresh mushrooms, instead I used tinned ones and replaced the frozen green peas with fresh ones.<br />
This curry once tasted turned out to be my favorite and whenever now I find a chance to make Vegetable curry, I make this. <br />
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<a href="http://1.bp.blogspot.com/-OuWNaGloFZs/VZDBVlI5TbI/AAAAAAAAtck/S7mEj220WSQ/s1600/mush2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://1.bp.blogspot.com/-OuWNaGloFZs/VZDBVlI5TbI/AAAAAAAAtck/S7mEj220WSQ/s640/mush2.jpg" width="640" /></a></div>
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Over to the recipe,<br />
Recipe adapted from<a href="http://nishamadhulika.com/1042-matar-mushroom-vegetarian-recipe.html"> here</a><br />
<u><strong><span style="font-size: large;">Ingredients:</span></strong></u><br />
<ul style="text-align: left;">
<li>Oil- 2-3 tbsp</li>
<li>Cumin seeds- 1/2 tsp</li>
<li>Green peas (fresh or frozen)- 1/2 cup</li>
<li>Mushroom-1/2 cup chopped. (I used tinned mushrooms)</li>
<li>Tomato- 3</li>
<li>Ginger- 1 inch piece</li>
<li>Chilly- 3</li>
<li>Cream- 1/2 cup</li>
<li>Asafetida- a pinch</li>
<li>Dry fenugreek leaves/ kasoori methi- 1 tbsp</li>
<li>salt to taste</li>
<li>Coriander leaves- 2-3 tbsp.</li>
<li>Coriander powder- 1 tsp</li>
<li>Red chilly powder- 1/4 tsp</li>
<li>Turmeric powder- 1/4 tsp</li>
</ul>
<strong><u>to coarsely grind:</u></strong><br />
<ul style="text-align: left;">
<li>Black cardamom- 2</li>
<li>cinnamon stick- 1/2 inch</li>
<li>black pepper corns- 5-6</li>
<li>clove-2 </li>
</ul>
<br />
<span style="font-size: large;"><strong><u>Method:</u></strong></span><br />
<ul style="text-align: left;">
<li>First coarsely grind the spices. </li>
<li>Puree the tomatoes along with chilly and ginger.</li>
<li>Heat a deep bottomed pan, Add oil to it.</li>
<li>Once the oil heats, add the cumin seeds and asafetida.</li>
<li>Once the cumin seeds splutter, add turmeric powder, red chilly powder, coriander powder and tomato puree and cook till oil starts appearing.</li>
<li>Add cream, coarsely ground spice, kasoori methi and salt.</li>
<li>Cook for few minutes.</li>
<li>Add green peas and cook again for few minutes.</li>
<li>Then add mushrooms and cook till done.</li>
<li>Add coriander leaves and throw chopped coriander leaves. Serve hot and enjoy with <a href="http://febiscookbook.blogspot.ae/2013/08/battoora-no-milk-no-yeast-super-soft.html">battora</a>, <a href="http://febiscookbook.blogspot.ae/2013/08/ceylon-wheat-parotta.html">Ceylon paratha</a>, <a href="http://febiscookbook.blogspot.ae/2015/02/veg-pulao.html">pulao</a> etc. </li>
</ul>
</div>
Unknownnoreply@blogger.com0