tag:blogger.com,1999:blog-27030318543709494062024-02-07T03:05:17.190+00:00Love and Calories!!Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.comBlogger152125tag:blogger.com,1999:blog-2703031854370949406.post-71083666822156106802019-08-23T17:53:00.002+01:002019-08-23T17:55:09.274+01:00Lemon Hummus and Baba ghanoush<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="-webkit-text-stroke-width: initial; text-align: justify;">Fresh, hearty and wholesome are the three words that comes to my mind when I think of Mediterranean cuisine. Be it the region’s meal in a bowl vegetable or fish soups, juicy Kebabs, fried falafel, craggy pieces of toasted Bruschetta with yummy toppings, Batata Bravas, wedges of tortilla, or any combination of fish, vegetables, nuts, seeds, meat, fruit, yoghurt and oils, Mediterranean food is just brilliant.</span><span style="-webkit-text-stroke-width: initial; text-align: justify;"> </span></span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Equally tasty are their spread of small tasty dishes served as a starter while waiting for the rest of the meal. No matter how simple or elaborate, these tasty appetisers always hit the spot. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">I am going to share the recipes of two of the many popular Mezze dishes that you can whip up in no time at home, for your quick and light dinner. One is the lusciously creamy “Hummus” that would beg you to be scooped up on to your warmed pitta breads (please don’t bother making pitta!!) and the second dish is Baba Ganoush, a healthier option to Hummus. Baba Ghanoush is made of roasted aubergines combined with tahini, lemon and spices.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none; text-decoration: underline;"><b>Lemon Hummus</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGO6x32dEMeZkFxpRdVpRZNZ9Zh7QttO70g2MPYMfgddRrtVn3F0SIkTyxIj8MUqtlvissoXaSsVv3CpqlIIj49PlHjCVlcZUCETiXfleEbyCFbHbR4MiP4RTVgPem7_GXeOEJ82Cuc6A/s1600/fullsizeoutput_8130.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGO6x32dEMeZkFxpRdVpRZNZ9Zh7QttO70g2MPYMfgddRrtVn3F0SIkTyxIj8MUqtlvissoXaSsVv3CpqlIIj49PlHjCVlcZUCETiXfleEbyCFbHbR4MiP4RTVgPem7_GXeOEJ82Cuc6A/s640/fullsizeoutput_8130.jpeg" width="480" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none; text-decoration: underline;"><b>Ingredients:</b></span></div>
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<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Chickpeas - 2 Cans</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Tahini - 1 tbsp</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Olive oil - 5 tbsp</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Greek Yoghurt - 3 tbsp</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Garlic - 1 Clove, peeled</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Cumin powder - 1 tsp</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Lemon - 2 (Zest and juice)</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Salt and pepper to season</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Paprika or red chilli powder to sprinkle on top (Optional)</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none; text-decoration: underline;"><b>Method</b></span></div>
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<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Blend all the ingredients (except paprika) with two table spoons of hot water in a blender or food processor until smooth. Check the seasoning and transfer the Hummus to a shallow serving bowl and drizzle olive oil on top with a sprinkling of paprika or red chilli powder.</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none; text-decoration: underline;"><b>Baba Ghanoush</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgthOA8ujsfzg49r9jIl4JGA_JoGrBOalVLVt9qCGcSg8rxHGVViHre3v37ka2buyq79CzeOdy66sqOOxKpiahNgsSXzIeAxaDGIM1N9KKUE4MqpnjOIfUdMu-3kvQj5Ne6BMHbJEuqQ/s1600/fullsizeoutput_812d.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsgthOA8ujsfzg49r9jIl4JGA_JoGrBOalVLVt9qCGcSg8rxHGVViHre3v37ka2buyq79CzeOdy66sqOOxKpiahNgsSXzIeAxaDGIM1N9KKUE4MqpnjOIfUdMu-3kvQj5Ne6BMHbJEuqQ/s640/fullsizeoutput_812d.jpeg" width="480" /></span></a></div>
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<span style="font-kerning: none; text-decoration: underline;"><b>Ingredients:</b></span></span></div>
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<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Eggplants / Aubergines - 3 medium sized</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Garlic - 2 cloves</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Tahini - 2 tbsp</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Olive oil - 2 tbsp</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Red chilli powder - 1/2 tsp (Optional)</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Cumin Powder - 1 tsp</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Lemon - 1 (juice)</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Salt and pepper to season</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Paprika or red chilli powder to sprinkle on top (Optional)</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none; text-decoration: underline;"><b>Method</b></span></div>
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<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Pre heat the oven to 200 degrees celsius. </span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Halve the Aubergines lengthwise and place it on a baking tray, flesh side top. Drizzle some olive on the aubergines. Put in the oven and bake roast for 45-50 minutes.</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Take the roasted aubergines out of the oven and allow them to cool.</span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Scoop out the flesh from the skins and put them in the blender/food processor, along with above mentioned ingredients except paprika. </span></li>
<li style="font-stretch: normal; line-height: normal; margin: 0px; text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Blend everything together until smooth. Check the seasoning and transfer the Baba Ghanoush to a shallow serving bowl and drizzle olive oil on top with a sprinkling of paprika or red chilli powder.</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;">Warm the store bought Pitta breads or flatbreads, dip and enjoy.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-kerning: none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjauR_l-A-DuTjHDTyUDfboJw3OSQyX1mj_zcUvIO3AZo9AvX70DtPiTrtV8EExMg4gdz3khdTdhwC6TBQ3hRYqRuaw6fy0AqHZPQY37-6m2dJN2ZUx8Scg2jlh6RYrtAXG8pzEWiR4M/s1600/fullsizeoutput_8143.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZjauR_l-A-DuTjHDTyUDfboJw3OSQyX1mj_zcUvIO3AZo9AvX70DtPiTrtV8EExMg4gdz3khdTdhwC6TBQ3hRYqRuaw6fy0AqHZPQY37-6m2dJN2ZUx8Scg2jlh6RYrtAXG8pzEWiR4M/s640/fullsizeoutput_8143.jpeg" width="640" /></a></span><br />
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com0tag:blogger.com,1999:blog-2703031854370949406.post-32605108130440790242015-08-15T17:24:00.000+01:002015-08-15T17:31:23.589+01:00Naankhatai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">Naankhatai is to India as S</span><span style="font-family: Times, 'Times New Roman', serif;">hortbread is to Scotland,</span><span style="font-family: Times, 'Times New Roman', serif;"> </span><span style="font-family: Times, 'Times New Roman', serif;"> Naankhatai is an Indian shortbread (originally brought by the Iranians to India) quite similar to a Scottish shortbread but only more soft, more crumbly and more delicious. I like to call them the "Indian white Bakery biscuits" because I have always seen them stored in those big cookie jars in front of the bakery till counters. For me, these white dome shaped cookies always stood out from the other cookies. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2HhEwOS5ibMdKz2ZJk19xb1_rk7D8rDhOklwZXwvAJSshkjgDdpKep1FcwkLDxulccJK7F9yMGd6b5aj34mSV-GGzS7LwHeBMFjEXLWPOqarHZaXmNE_vLfOIT8jyDseY7pvowxLliM/s1600/DSC_0880.JPG" imageanchor="1" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji2HhEwOS5ibMdKz2ZJk19xb1_rk7D8rDhOklwZXwvAJSshkjgDdpKep1FcwkLDxulccJK7F9yMGd6b5aj34mSV-GGzS7LwHeBMFjEXLWPOqarHZaXmNE_vLfOIT8jyDseY7pvowxLliM/s640/DSC_0880.JPG" width="548" /></a><span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">This 3 ingredients cookie is super easy to bake plus there are no eggs involved so Hello Vegetarians!!</span><br />
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<span style="font-family: Times, Times New Roman, serif;">One can always experiment with a combination of flours (gram flour, corn flour, semolina, etc) but being me I went for the most tastiest and a slightly unhealthy version of using only refined flour. Do try any version you like but do not forget to dunk these melt in the mouth cookies in </span><span style="font-family: Times, 'Times New Roman', serif;">your masala chai and go mmmmm....:) Happy Baking!!</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LjKP9f7Uz7xl21SfCtuYh1EghHk9Svr_HnQlj9tY7tHyg_z5HoBo60_EH-Jk7A5ptmK2WeVEGbIyFcBt7tZDaiEJ97QXp41VeXJ-HkYcX2zXllpVUUxHZm5vigdfXSM_-apxMCtUgf0/s1600/DSC_0881.JPG" imageanchor="1" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_LjKP9f7Uz7xl21SfCtuYh1EghHk9Svr_HnQlj9tY7tHyg_z5HoBo60_EH-Jk7A5ptmK2WeVEGbIyFcBt7tZDaiEJ97QXp41VeXJ-HkYcX2zXllpVUUxHZm5vigdfXSM_-apxMCtUgf0/s400/DSC_0881.JPG" width="400" /></a><br />
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<span style="font-family: Times, Times New Roman, serif;"> </span><b style="font-family: Times, 'Times New Roman', serif;">Ingredients:</b></div>
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<li style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">1 cup all purpose flour</span></li>
<li style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup butter (room temperature)</span></li>
<li style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">1/2 cup castor sugar (powdered)</span></li>
<li style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">1/2 tsp baking powder</span></li>
<li style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">a pinch of salt</span></li>
<li style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">2-3 cardamoms (peeled and crushed)</span></li>
<li style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">a pinch of ground nutmeg</span></li>
<li style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">Almonds or Pistachios for decoration</span></li>
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<span style="font-family: Times, Times New Roman, serif;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;">(i) In a large mixing bowl, slowly cream the softened butter with a wooden spoon. After the butter has been creamed, add the powdered sugar, cardamom powder, nutmeg powder to the butter and blend well.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">(ii) In a separate bowl, sift the all purpose flour, baking powder and salt together. Now slowly add the flour to the butter mixture and combine well with a wooden spoon. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">(iii) Use your hands and make a smooth round dough out of it. Cover the dough with a tea towel and let the dough rest for 10-15 minutes. Meanwhile, preheat the oven to 150 degrees Celsius.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">(iv) Make lime sized round balls of the dough with your hand and place them on a greased baking tray giving space between them to rise. (Please make sure there are no cracks in the balls)</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">(v) Place an almond or three pistachios on top of each ball and slightly press them so that the nuts stick to these balls. (Do not press too much as we want these cookies to form a dome)</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">(vi) Bake these balls of dough for 25-30 minutes or until they are firm to touch. We don't want them to go brown.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5shaqv1RRyiEKXKSuYHlWlsgnNqXskBeOzZZBEby9NO6siysElK7Jafm7GFNIq6BfGTu5F1mbT-DvvSu2iSVK06heV5bMrSOJs9TW6wBMc0wSoiwHKm3S5eYgZnr0vfn0_Om79Rqq0M/s1600/DSC_0890.JPG" imageanchor="1" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw5shaqv1RRyiEKXKSuYHlWlsgnNqXskBeOzZZBEby9NO6siysElK7Jafm7GFNIq6BfGTu5F1mbT-DvvSu2iSVK06heV5bMrSOJs9TW6wBMc0wSoiwHKm3S5eYgZnr0vfn0_Om79Rqq0M/s640/DSC_0890.JPG" width="640" /></a></div>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com0tag:blogger.com,1999:blog-2703031854370949406.post-52396618861966772752015-06-28T22:15:00.000+01:002015-06-28T22:15:23.751+01:00Summer Couscous Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">Sun is out, and the Summer is finally here to stay (I suppose). So I thought why not make a lovely healthy, fresh veggie and Couscous salad which can easily pass of as a main dish for vegetarians. And for us carnivores, this yummy Couscous salad is a great accompaniment with our Lamb Tagine or grilled fish.</span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup couscous</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 onion</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cucumber</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 bell pepper / capsicum</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tbsp thick tomato puree</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp smoked paprika</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 tsp cumin</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup chopped coriander leaves</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup chopped mint leaves</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2-3 green or red fresh chillies (finely chopped)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 tbsp extra virgin olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 juice of lemon and its zest</span></div>
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<span style="font-family: Times, Times New Roman, serif;">salt and pepper to season</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Method:</b></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1) Toast the cumin in a small fry pan and grind to a nice powder (prefer to use a pestle and mortar instead of a grinder).</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2) Place the couscous in a big bowl and mix the ground cumin powder, smoked paprika, salt and pepper to it. Mix well. Then pour some hot water over the couscous until it is fully immersed. Cover and let it soak all the water for 10 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">3) Meanwhile, finely chop the onion, bell pepper and cucumber. I normally put all these in a food processor and give it a whizz. The vegetables are chopped very fine and will look like a salsa.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">4) Add the chopped herbs (coriander and mint) to these chopped veggies and mix well. Add the chillies too.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">5) After 10 minutes, with a help of a fork, gently puff up the risen and cooked couscous and add the tomato puree to it. Mix gently using the fork. A spoon may mash the couscous and make the dish soggy.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">6) Now add the chopped vegetable mix, lemon juice, olive oil and the lemon zest to the couscous and mix carefully.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">7) Serve the healthy Summer Couscous with any of your favourite fish or lamb dishes or vegetarians can relish on its own. :)</span></div>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com0tag:blogger.com,1999:blog-2703031854370949406.post-1970638047296382362015-05-11T14:39:00.001+01:002015-05-11T14:39:52.052+01:00Clementine Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">I was never a fan of oranges until I recently visited Seville. One of the specialties in Seville are their Oranges. You love it or hate it, but you just can't ignore those orange trees in Seville. I was completely enthralled when I saw hundreds of oranges hanging from trees, many sploshed on roads and nobody even cared or dared to pluck / pick them. Later on, I came to know that the Seville oranges have a bitter taste to them and having very few seeds<span style="background-color: white; text-align: left;"><span style="line-height: 21px;">, these oranges make the perfect base for marmalade. Their aroma is similar to that of other oranges, but they have a more potent “orange” flavor. There are thousands of orange trees lined the streets of Seville and when these trees are flowering, the tree lets out a citrusy fresh aroma and the fragrance linger for a long time throughout the city. This orange-y punch made me drink freshly squeezed orange juice three times a day during my 2 weeks stay in Spain. :) </span></span></span></div>
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My love for oranges still continues and I recently got an opportunity to bake a birthday cake for my lovely colleague and friend Pramila. I chose to bake a Clementine cake, Clementine being one of the sweetest variety of oranges and also I wanted to have that orange-y touch to my baking. An easy peasy cake which when baked will leave your home smelling with oranges and give you that Sevillian feel. Trust me!!</div>
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<b><u>Ingredients</u></b><br />
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<li>175 g / 6oz butter, softened, plus extra for greasing</li>
<li>2 clementines (or any variety of orange)</li>
<li>175 g / 6 oz caster sugar</li>
<li>3 eggs, lightly beaten</li>
<li>175 g / 6oz self-raising flour</li>
<li>3 tbsp ground almonds</li>
<li>3 tbsp single cream</li>
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<b><u>Glaze and Topping</u></b></div>
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<li>6 tbsp clementine juice (freshly squeezed orange juice)</li>
<li>2 tbsp caster sugar</li>
<li>Icing sugar to sprinkle on top</li>
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<b><u>Method</u></b><br />
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<li>Preheat the oven to 180 degree Celsius. Grease an 18 cm / 7 inch round cake tin and base line with non-stick baking paper.</li>
<li>Grate the zest from two clementines. </li>
<li>Cream the butter, sugar and clementine zest together in a bowl until pale and fluffy.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvh1TXeR8mRIz_UPKKsLPvLGl52eFrZ94foQW4Oye5DDQCE5JpNjoA32VKY0CegX-ZJq0Qmyu4Lco0h2V9ZyzU93V0koRfrzyufe4iKAkTsQSyzEcYmyJusk0qlKE14FEZhOnQjtCvH6Y/s1600/DSC_0480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvh1TXeR8mRIz_UPKKsLPvLGl52eFrZ94foQW4Oye5DDQCE5JpNjoA32VKY0CegX-ZJq0Qmyu4Lco0h2V9ZyzU93V0koRfrzyufe4iKAkTsQSyzEcYmyJusk0qlKE14FEZhOnQjtCvH6Y/s400/DSC_0480.JPG" width="400" /></a></li>
<li>Add the eggs little at a time, beating well after each addition.</li>
<li>Gently fold in the flour, ground almonds and cream. Spoon the mixture into the prepared tin. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVEsoepQUjkUhHL1McHsl-hHnQmNr5WnJfcQjFh3i490P2oV35JTrusbf_mfk2w0IHVtRFv3_l1FpWsJUMV8MDZDh3nd8YtThXVSaMBesIhqhpbMrzXqgUiw_EHqZLohvod6HkWLxW_w/s1600/DSC_0482.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHVEsoepQUjkUhHL1McHsl-hHnQmNr5WnJfcQjFh3i490P2oV35JTrusbf_mfk2w0IHVtRFv3_l1FpWsJUMV8MDZDh3nd8YtThXVSaMBesIhqhpbMrzXqgUiw_EHqZLohvod6HkWLxW_w/s400/DSC_0482.JPG" width="400" /></a></li>
<li>Bake in the pre heated oven for 55-60 minutes or until a skewer when inserted in the centre comes out clean. Leave the cake to cool. </li>
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<b>Glaze</b></div>
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<li>Meanwhile to make the glaze, put the clementine juice in a small saucepan with the caster sugar over a medium-low heat. Bring it to boil, then reduce the heat and simmer for 5 minutes. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3I7gbHG0suLyiC9Zmvw3j2EuAJhStXL6BAttGlTzedof3gW1D65AQd_B0QwWARcfuR93VwfOy3oHZQbvHnwdAH_jbl2FNeTfdDXLdOl3dw72hJzuhUz4oLnS1sVayhT8mXEwHhbRx4mk/s1600/DSC_0483.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3I7gbHG0suLyiC9Zmvw3j2EuAJhStXL6BAttGlTzedof3gW1D65AQd_B0QwWARcfuR93VwfOy3oHZQbvHnwdAH_jbl2FNeTfdDXLdOl3dw72hJzuhUz4oLnS1sVayhT8mXEwHhbRx4mk/s400/DSC_0483.JPG" width="400" /></a></li>
<li>Turn out the cake onto a wire rack. Poke the cake with the skewers on several places and drizzle the glaze over the cake until it has absorbed completely. </li>
<li>Sprinkle the icing sugar over the cake.</li>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-27949195639148873692015-01-25T17:20:00.001+00:002015-01-25T17:20:32.046+00:00Asian style Salmon with Wasabi Mash<div dir="ltr" style="text-align: left;" trbidi="on">
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Sometimes you don't have to cook really fancy. You just have to meddle with few fresh ingredients and boom...you get a masterpiece. This is one such dish which I make for my mid week supper and it takes no more than 30 minutes to prepare. Salmon is something that I stock up in my fridge all the time and the fish being so versatile, I often try different marinade to get a different dish each time.</div>
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Today I am sharing an Asian inspired dressing for your lovely pink salmon and to go as accompaniment, what better than mashed spuds. Wasabi lovers out there...add a teeny weeny amount to your mashed potatoes and see that instant kick that you will get. ;) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiH4TtWYnz8SxszbUWz1-fIgt0bvu03UQbj6e7gDqNo6FN2d4Wbukxnk2906G9auExHdvlDv2OerLCzMvHSlMAeso9UXBGGL7fx_eygHTfF1kqkZ5oKT7Rro3RT36X01KNFUq_P6mu2w/s1600/DSC_0387.JPG" imageanchor="1" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPiH4TtWYnz8SxszbUWz1-fIgt0bvu03UQbj6e7gDqNo6FN2d4Wbukxnk2906G9auExHdvlDv2OerLCzMvHSlMAeso9UXBGGL7fx_eygHTfF1kqkZ5oKT7Rro3RT36X01KNFUq_P6mu2w/s1600/DSC_0387.JPG" height="426" width="640" /></a><br />
<b><u><span style="font-family: Times, Times New Roman, serif;"><br /></span></u></b>
<b><u><span style="font-family: Times, Times New Roman, serif;">Asian style Salmon</span></u></b><br />
<b><u><span style="font-family: Times, Times New Roman, serif;"><br /></span></u></b>
<b><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></b><br />
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<ul style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">2 boneless salmon fillet</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tbsp soy sauce</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tsp honey</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tbsp sesame oil</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 inch ginger (grated)</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">2-3 cloves of garlic (grated)</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1 tbsp sesame seeds</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">pepper to season</span></li>
</ul>
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<b><span style="font-family: Times, Times New Roman, serif;">Method:</span></b></div>
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<b><span style="font-family: Times, Times New Roman, serif;"><br /></span></b></div>
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<ol style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 200 degree Celsius.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">For the marinade, Combine the soy sauce, honey, sesame oil, grated ginger and garlic and pepper together in a bowl.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Marinate the two fillets with the mixture and keep it for a minimum of 5 minutes.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Place the two fillets (skin side down if it has a skin on) on a non stick baking tray and bake for about 8-10 minutes.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Take out the tray from the oven and sprinkle some sesame seeds on top of the two fillets and place it back to the oven for a further 2 minutes.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">Serve hot with mash and greens.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdFjqGm3BSbtOX-He80Yv8PAsCuI4QAa3_aGT06uDkRL1hQrsTIir98wW2erCbKJU7O87j8l4vBY4jIyTcQH-BamXduv4U5EmxEuDgIrxXAO9JB1HQI43emQpzegsL6j4WI9yTLGF-J8/s1600/DSC_0390.JPG" imageanchor="1" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdFjqGm3BSbtOX-He80Yv8PAsCuI4QAa3_aGT06uDkRL1hQrsTIir98wW2erCbKJU7O87j8l4vBY4jIyTcQH-BamXduv4U5EmxEuDgIrxXAO9JB1HQI43emQpzegsL6j4WI9yTLGF-J8/s1600/DSC_0390.JPG" height="266" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><u>Wasabi Mash</u></b> </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></b></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Times, Times New Roman, serif;">2 large floury potatoes</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/4 cup milk</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">25 gm butter</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">1/2 tsp wasabi paste</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">salt and pepper to season</span></li>
</ul>
<div>
<span style="font-family: Times, Times New Roman, serif;">Method:</span></div>
</div>
<div>
<ol style="text-align: left;">
<li><span style="background-color: #fafafa; font-size: 14px; line-height: 19.6000003814697px; text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">Peel & cut large potatoes into even chunks & put them in a pan with plenty of salted water. </span></span></li>
<li><span style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">Bring to the boil, then reduce the heat & simmer until tender for about 10 minutes. Drain well. </span></span></li>
<li><span style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">Pour milk in a saucepan & bring to the boil. Pour onto the potatoes with the butter, wasabi paste & season with salt & pepper. </span></span></li>
<li><span style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">Mash the potatoes until smooth.</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6DZzLG02kC2s1jbXQl4HXvA8CoRJGqpbAjtuzvSYjYCOF0oi3-CkrKB5n0X5WHbk9S5aaBS3Dn7kAyTql1r6tS0M2nd2GT-4hAK5eRarbRHtTdvPn9i6le-PUAO3wv40lhiCjTboeE4/s1600/DSC_0382.JPG" imageanchor="1" style="font-family: Times, 'Times New Roman', serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6DZzLG02kC2s1jbXQl4HXvA8CoRJGqpbAjtuzvSYjYCOF0oi3-CkrKB5n0X5WHbk9S5aaBS3Dn7kAyTql1r6tS0M2nd2GT-4hAK5eRarbRHtTdvPn9i6le-PUAO3wv40lhiCjTboeE4/s1600/DSC_0382.JPG" height="266" width="400" /></a></li>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com0tag:blogger.com,1999:blog-2703031854370949406.post-32819051368145192015-01-20T20:37:00.001+00:002015-01-20T20:37:56.422+00:00Breaking the fast Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-weight: normal;">Happy New year everyone!!</span><span style="font-weight: normal;">Yes I am alive. Fat and fine as usual and am extremely ashamed of not posting a single recipe in 2014 and I blame it solely on me. Sloth is one deadly sin and I confess that I was fully drowned in one. However I have buried my lazy past in the past and here I am starting my 2015 with a bang. I have dusted the cobwebs from my blog and it’s now up and running. The love and calories is here with double the love and may be fewer calories.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgove1RaqtwiRcKsHAD6USiMnoY1owpvVl89Anp7eqCVQjMYKxfAgiZM8d40zut6F0s2t-kBiRYTXuiuKtBbqy43Q7UcZGXA_XTZwfVqAvqmfwXPhLULs5Vu48sYNkS5ofM690BOYLfhqs/s1600/DSC_0371.JPG" imageanchor="1" style="background-color: white; font-family: 'Times New Roman', serif; font-size: 19px; letter-spacing: 0.533333361148834px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgove1RaqtwiRcKsHAD6USiMnoY1owpvVl89Anp7eqCVQjMYKxfAgiZM8d40zut6F0s2t-kBiRYTXuiuKtBbqy43Q7UcZGXA_XTZwfVqAvqmfwXPhLULs5Vu48sYNkS5ofM690BOYLfhqs/s1600/DSC_0371.JPG" height="426" width="640" /></a></h4>
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My first post of this year is “breaking the fast Muffins”. Since it’s got some dried fruits, seeds and carrots in it, you can very well call it a “Healthy” muffin. I had these lovelies last weekend for my breakfast accompanied by some freshly squeezed orange juice prepared by hubby dear. It was indeed a good start of the day. :P</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFy2HsYV-XqY7nxUcN_EeVW3F2Rjc3LdKvGznjKO6j8tW207uSIPDZo3WETjPQKv1YHVukKBNT2YdXQH5Qkcd3KZyA4qwLTQxl5jC5Q7M9zVbaV7fcyPNHjVQ__fGVUFyFgMf0lNauHhs/s1600/DSC_0376.JPG" imageanchor="1" style="font-family: 'Times New Roman', serif; font-size: 19px; letter-spacing: 0.533333361148834px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFy2HsYV-XqY7nxUcN_EeVW3F2Rjc3LdKvGznjKO6j8tW207uSIPDZo3WETjPQKv1YHVukKBNT2YdXQH5Qkcd3KZyA4qwLTQxl5jC5Q7M9zVbaV7fcyPNHjVQ__fGVUFyFgMf0lNauHhs/s1600/DSC_0376.JPG" height="426" width="640" /></a></div>
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<b>Ingredients:</b><br /><br /><br />
· 300g of plain flour<br />· 50g of oats<br />· 50g of caster sugar <br />· 3 tsp of baking powder<br />· Handful of sunflower and pumpkin seeds <br />· Two handfuls of any chopped dried fruits<br />· One orange, zested and juiced<br />· One carrot, finely grated<br />· Two eggs, separated<br />· 150ml of yoghurt<br />· 100ml of sunflower oil<br />· A pinch of cinnamon or mixed spice<br />· A little vanilla extract. <br />· Muffin case<br />· Muffin tray<br /><br /><b>Method:</b> <br /><br />Preheat the oven to 200 degrees Celsius.<br /><br />Mix the flour, oats, sugar, baking powder, seeds, fruit and spices together in a large bowl. Then add the oil, yoghurt, orange zest and juice, grated carrot and egg yolks and prepare a thick batter. <br /><br />In another mixing bowl, whisk the egg whites until they have formed white peaks. Gradually add the whisked whites to the batter and mix gently.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2v2DBGxVpxl2LDVaGr5ByFy2jfLAf91eSjEUDvM17uu-AtfS4MxQyynXezRHN_c3jp1dsOZ2xGCpA4LDl19gImCqZkkKT8EfSJrClKWaQ5ZeC2ac308PDB6ldNPVTO-QqCzeN8GaYrQ/s1600/DSC_0363.JPG" imageanchor="1" style="background-color: white; font-family: 'Times New Roman', serif; font-size: 19px; letter-spacing: 0.533333361148834px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2v2DBGxVpxl2LDVaGr5ByFy2jfLAf91eSjEUDvM17uu-AtfS4MxQyynXezRHN_c3jp1dsOZ2xGCpA4LDl19gImCqZkkKT8EfSJrClKWaQ5ZeC2ac308PDB6ldNPVTO-QqCzeN8GaYrQ/s1600/DSC_0363.JPG" height="213" width="320" /></a><br />Put each muffin case in every tray hole and spoon enough mixture into the muffin cases so that they are almost full. Sprinkle some sugar on top if desired.<br />
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jbGq2KuBI144FL5VZDkYCdT8RMTY4YGjjVBhlu4io0zyEMERzuIU7a2f6ojMmz-NV1-Z8m_tAg94QzGCkTfjUvXvHFWhSBARDPnGqFSCvHpl2TXdf1ETMsuCIQvaqwVb0WV-5ttgjXE/s1600/DSC_0364.JPG" imageanchor="1" style="background-color: white; font-family: 'Times New Roman', serif; font-size: 19px; letter-spacing: 0.533333361148834px; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6jbGq2KuBI144FL5VZDkYCdT8RMTY4YGjjVBhlu4io0zyEMERzuIU7a2f6ojMmz-NV1-Z8m_tAg94QzGCkTfjUvXvHFWhSBARDPnGqFSCvHpl2TXdf1ETMsuCIQvaqwVb0WV-5ttgjXE/s1600/DSC_0364.JPG" height="213" width="320" /></a><br />
<br />Bake them for twenty minutes or until they are cooked all the way through and a gentle brown colour on the top. <br /><br />PS: If you want to make your muffins more healthy, combine some wholemeal flour with plain flour (1:1 ratio) but let me warn you, the muffin will be very tight unlike your normal lighter muffins.<br />
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com0tag:blogger.com,1999:blog-2703031854370949406.post-20132879234842811812014-01-29T19:37:00.000+00:002014-01-29T19:37:06.973+00:00Homemade Granola<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">When I go for my weekly shopping at the Tescos or Waitrose, I spend atleast 4-5 minutes in the Cereal aisle. I love to see and read those different varieties and colourful packages of corn flakes, bran flakes, weetabix, cheerios, different flavoured oats, muesli etc. Out of these, Granola always stood out. This luxury cereal always grabbed my attention. By the look of those golden honey roasted oats, mixed with nuts and berries of different combination, my mind imagines a bowl, spoon and a dollop of greek yoghurt and me having Granola in some island in Greece. (the luxury advertisements influence my thoughts)!! :P</span></div>
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<img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwcp3_o2a2EcvCLoi_CVFY0QYN-3hJFJt82ydid1wyT2_u87ekIxtpJYAUK2hyZFguLyOaalmTRaU6lhtiqNCzISJlS9cBR2ThSGnUMhyphenhyphenNpSTLaBasQ7Q_kpjB5dU-0w8ean11JG2LHZs/s1600/DSC_0935.JPG" width="640" /></div>
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<span style="font-family: Georgia, Times New Roman, serif;">So the love for granola made me look for a homemade version of it and 'BBC food' helped me come out with this one. The entire process of mixing the rolled oats in maple syrup and honey and later roasting it with the mixed nuts and berries was indeed therapeutic. I have made a tin full of granola and safely stored in an air-tight container. It should suffice for at least 2 weeks. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</b><br />
<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp cooking oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">8 tbsp maple syrup </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp honey</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">300g rolled oats</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">50g sunflower seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 tbsp sesame seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">50g pumpkin seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">100g flaked almonds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">100g dried berries (I added blueberries, raisins and cranberries)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">50g coconuts flakes or desiccated coconut (optional)</span></li>
</ul>
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<img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_Q3XpisL1MNbs-t3C_AVsqjDUyrJ1x0VbugV9YNT0S9zjHBB_EPItD3ih4s9Bm1mOf4tsQ_-U1ESDyoP6MielMcNtt5Yl5McqHpo0UWaw4S65lVG1OjVmqH2jQG9QHT8dBV3nfS_PHc/s1600/DSC_0925.JPG" width="640" /></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 1rem; line-height: 1.2;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>1. </b></span><span style="font-family: Georgia, 'Times New Roman', serif; font-size: 1rem; line-height: 1.2;">Heat oven to 150C. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well.</span><img height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2vEz6rkKiJ3UIICZ7exCimYSlkgH-fSSHjKQw5-4rD5kMGu-1fCipNsg309YTIG8Rt3lcbAzcN1GwMzKTVTWcqZ6Dbwf-NimjNit4FxxOo62qfASeVkCEtXkGu5Ubs_3uBPnQddGeqyY/s1600/DSC_0914.JPG" width="400" /><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 1rem; line-height: 1.2;"><br /></span>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: 1rem; line-height: 1.2;"><b>2. </b>Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.</span><br />
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So winter is finally here and you got to do something to beat the hell out of it....And let me tell you how I do it... Simple! I cook up some hot fried Desi (Indian) appetizers to warm myself. So, it was the turn of making some Punjabi Samosas this weekend and I made the "world famous"(Yeah..That's how we Indians boast which is praise-worthy)Punjabi Samosa!! These delicious stuffed triangles are the true identity of any Indian. Your celebrations are incomplete if you don't include samosas in your menu. C'mon! Tuhanno Samosa ni pasand? ;). This is the perfect dish which can be served full of love stuffed into those pastries and a bit of calories too. I know many of you are really health conscious but I would suggest making these once in a while, to satisfy your guilty pleasures!! Ting!!</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk5CRUHMJqTWmsmaqJAGN3-AyH_RbFklnIdK4xb8vZJ-7yZZVaPmL5wSvNFFueav_a0QZmHbhDLPMns2xe36vIzku4SdU3YpMBENfZGI60GX392YgUM1-yQ8F4YNnqWZmlGZSF_zBDHsw/s640/DSC_0741.JPG" /><br />
<b><span style="font-family: Times, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
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<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cups of plain flour (maida)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp ajwain (carom seeds)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp ghee (clarified butter)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4-5 big potatoes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup of boiled peas</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 inch ginger (finely chopped)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 green chillies (finely chopped)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tbsp whole coriander seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tsp amchur (dry mango powder)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp red chilli powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 and 1/2 half tsp garam masala </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">oil for deep frying</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">salt to taste</span></li>
</ul>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQeq4ifwLTHiIBXRYWbDc7AmCIrLbAggph969ZancM3wX38EREn8lBZ506Vl_NCvQYtOfbxyqLS6mDfSfRvsEnwc6D11s8yJSxmn3OKGld0dAoj4Z919Tbc_VbW3m6xivBUq8ZJXGk9ZM/s400/DSC_0735.JPG" /></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></b></div>
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<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Boil the potatoes, peel the skin and mash them with your hands. You need not mash it like how you make it for mashed potatoes. We need some lumps there.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">In a bowl, put the flour, required amount of salt, ajwain, ghee and mix it with your hand. With the help of little water, make a dough out of it. Cover the dough and keep aside.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Heat a wok and toast the coriander seeds for 2-3 minutes or until they release an aroma. Take it off the heat and pound it coarsely with a pestle and mortar.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Heat 2 tbsp of oil in a wok or kadai. Put the mashed potatoes, chopped ginger and chillies,amchur, red chilli powder, garam masala, boiled peas, coarsely crushed toasted coriander seeds and salt to taste to the wok and saute them for 5 minutes until everything is well combined. Switch off the heat.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Take the dough and divide them into big lime size balls. Take a ball of dough and roll it into a 5 inch round, with the help of a rolling pin.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cut the round from the centre with the help of a knife. You will get two d shaped dough.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Just wet the sides of one d-shaped dough with water to make it moist. Just bring the two ends of the semi-circle with both hands and fold it into a cone shape. Pinch the side of this cone so that it is completely sealed. </span></li>
<li><span style="line-height: 18.65056800842285px;"><span style="font-family: Georgia, Times New Roman, serif;">Fill the cone with sufficient potato mixture filling. Press this filling down with your fingers. Now close the top of this cone into a triangle shape, pinching the top edge so that it is completely sealed. Repeat the procedure with the remaining dough.</span></span></li>
<li><span style="line-height: 18.65056800842285px;"><span style="font-family: Georgia, Times New Roman, serif;">Heat oil in a kadai for deep frying. Drop these samosas slowly one at a time and fry till golden brown on both sides.</span></span></li>
<li><span style="line-height: 18.65056800842285px;"><span style="font-family: Georgia, Times New Roman, serif;">Drain it on a paper towel and serve it hot with chilli chutney or sauce. :)</span><div class="separator" style="clear: both; font-family: Times, 'Times New Roman', serif; text-align: center;">
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com0tag:blogger.com,1999:blog-2703031854370949406.post-40356911048836741932013-10-27T12:20:00.000+00:002013-12-15T21:11:18.773+00:00Scottish Shortbread<div dir="ltr" style="text-align: left;" trbidi="on">
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As soon as I got up from my bed after that extra hour of sleep (thanks to the end of the day light saving), I wanted to have a nice cup of hot English tea with some cookies. My biscuit tin was as usual empty so I quickly browsed through my baking bible and found this quick and instant recipe. As my hubby waited for his breakfast, I gave priority to my biscuits first... :P</div>
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Scottish Shortbread...mmmm...those buttery goodness that is baked to perfection and when put in mouth melts instantly. And it is so so easy to bake. You just need those three basic baking ingredients to get going...Flour, Butter and sugar. I just added some orange juice for that slight variation!!</div>
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<img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfmni-XJhfIcJUgJCpRnxzWDaJZegkjuMxe0-7svmdl3ZKS8jlXa_xFQpJW6zL10UhhzRt_KADPw1kVHdlQKvc1l_jCmCJmHtujSb5b4YZBmvhRbDagw_3SBfBKMmPi1etuGC6TXM6kiA/s640/DSC_0560.JPG" width="640" /><br />
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<b>Ingredients:</b><br />
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<ul style="text-align: left;">
<li>175 g plain flour</li>
<li>100 g butter</li>
<li>50 g caster sugar</li>
<li>zest and juice of 1 orange</li>
</ul>
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<b>Method:</b> </div>
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<ol style="text-align: left;">
<li>Heat oven to 180 degree Celsius. Line a couple of baking sheets with baking parchment. I normally use a non stick baking tray so I avoid the sheets.</li>
<li>Sift the flour into a bowl and rub in the butter to form crumbs.<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-W0lf-I0JlEjJfoM0M5RLM6Esx_R3sbPY17afTMHCyAxhgKaL01ZdDlErJ1VyZhUEPmhTVzVbMLgr4xMpwunGbrziU78-nVK3tZbs7UcdzTCMGFNAuTDKhw7tE1-OIawu2lx5yzm5ckA/s320/DSC_0548.JPG" /></li>
<li>Stir in the sugar and orange zest and gather the mixture together. Add a splash of juice if needed to help it bind. Knead lightly on a floured surface.<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ3ybKNrjxV_hjLYdc-LMHMGVvAslEnB0e8oOcbjs3bjiSXAvofx7-VqnpyBhjVh2cBOAiLtfMACbN9RxAiMigxr-4zXD4sGTNKumw-cEgrR6jgayAHW01Cmo8upDU9-lyvISNycmOpXw/s320/DSC_0549.JPG" /></li>
<li>Roll out the dough with a rolling pin to about 7mm thickness, then cut it with a cookie cutter of any preferred shape.<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTml-k4-0P1YgsAPiLZ9DaY-brgsxJ0Qs7lguCpxklFKWRhHdG9Xum8SpzmRQKyG4oIZxcxdN1U89TD8_Wa30z7M0y3sI4bylRvKXiqCmq_NzZEgx8ll2yo6hpu5WMIzL7I0VJcLMpKsA/s320/DSC_0550.JPG" /></li>
<li>Place the shaped shortbread on the baking tray and sprinkle some sugar on top of each and bake them for about 10 minutes or until pale golden.<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmD0WNFmbufb2llu4h80dZB3kxpRX7wN97ohzxGORNa9ELMHeG8_TQxilaEd1BM4RUK_dCWa-nG2nP_9Oju6ss-NzLYhqLYgKauDC9NxKXbnJdLzPfNsn1CheAvYJ7F45197g9DPmtC6U/s320/DSC_0551.JPG" /></li>
<li>Cool for 5-10 minutes and serve. Store them in an air-tight container.<img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT16QMrKH5rXgsBBU5ADZwdkp3v5At7lmcWTts7J-I1YdOXj2JeS5nsYpmqwTlbGQpyQ2QRm6QsqWMw3M6D_bgT1Y-sSLZQ8a6EKgom0D7r36E1-y8LVPS4GXinjrP0hgl9ZhZxzEEu9M/s640/DSC_0556.JPG" width="640" /></li>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-91220664499243804642013-10-20T21:12:00.000+01:002013-10-20T21:12:43.157+01:00Oven cooked Haddock with Herbed Breadcrumbs<div dir="ltr" style="text-align: left;" trbidi="on">
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Fish make a quick, easy yet delectable dish with the ingredients readily available in your pantry. Haddock fillets came to my rescue on a Saturday night when I was tired of the general weekend routine. The dinner was done and dusted within twenty minutes and it looked like a Michelin star restaurant dish. Arun was ready with two glasses of wine while I served him a great looking and delicious dinner!! Saturday was well spent at home.</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7n82pSOe1RtaoSaDvxRHbD40939XBSLuSeffZbhdjGjB6t-AgoCKIgHwgtBmnX03waMNGuvnNpGgsTfBd979OFAorWvdxdDWofCQl2YMObNxpCYTfp57g4MPlvei631Tft8KQgTU3kbM/s640/DSC_0539.JPG" /><br />
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<b>Ingredients:</b><br />
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<ul style="text-align: left;">
<li>2 fresh haddock fillets </li>
<li>handful of cherry tomatoes (I used the normal ones as I didn't have cherry tomatoes)</li>
<li>2 tbsp mayonnaise</li>
<li>2 cloves of garlic (peeled and grated)</li>
<li>1 cup of breadcrumbs (I used Japanese penko crumbs, you can use the normal ones too)</li>
<li>juice of 1/2 lemon</li>
<li>handful of fresh parsley or 1 tbsp of dried parsley</li>
<li>1 tbsp olive oil</li>
<li>salt and pepper to season</li>
</ul>
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<b>Method: </b></div>
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<ol style="text-align: left;">
<li>Preheat the oven to 220 degree Celsius. Lightly oil a large baking tray, then lay the haddock and tomatoes alongside each other. In a small bowl, mix the mayonnaise with the grates garlic, then spread evenly over the fillets.</li>
<li>In a separate bowl, toss together the breadcrumbs, lemon juice and parsley, and season to your taste. Cover the fillets with the breadcrumbs until top is fully covered. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt7Es8Oz90eVrwtMllvExayiphyRYbP3-gZXcS3c5bnFjqEcgquLyOC-bjffmydJ3nBDNle21woswp-THKP8SuHq40Vs9a4O9MPTY2JxRG_UMzdKx3cIVsiSrQ5402QPxtPkXcRl3qpiQ/s400/DSC_0533.JPG" /></li>
<li>Bake the fillets for 10-12 minutes or till the fillets are light when pressed and the crust is golden and crunchy.<div class="separator" style="clear: both; text-align: center;">
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-37359408999921399772013-09-08T00:24:00.001+01:002013-09-08T00:24:17.576+01:00Gobi Manchurian & Chilli-Garlic Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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Gosh, it's been months since I posted anything on my blog and am feeling already guilty about it. I must admit that my work life has truly taken a toll on me that I have nearly forgotten what cooking is all about. London life is fast, super fast! Weekdays come, weekends go and I just go with the flow. Months have gone by and I just left my hobby, my passion somewhere that I did not even get the time to revive it. But no more....today I bring to you not one, but two recipes of Indo-Chinese influenced dishes. The very popular Gobi Manchurian and Chilli-Garlic Fried rice. So be ready with your wok and spoon, we have work to do!! :)</div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho1EMmJ361Tb719HmLI6L4fPcCcdSJk-P203cC7zGF7sHy52qdYNFomm9TZDf2pUsFmGtbkMkAOFTnIjftQxBKMQqH3K7O_ChvWuL9USHyCDvyNmSuj4QAjfJNlDlolHf86-91qmN_PQ8/s640/DSC_0604.JPG" /></div>
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<b><u><span style="font-family: inherit;">Gobi Manchurian</span></u></b></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhydrjUKbcwc4dVSG66NtUYzSmGRPlIRnrnbar8_HPFhU2gpZSOnSkMA9PczHUE8Nfze4QCxgiZv9-C9ZP_N9126BmzFXKg_pONcKYU4Hnk0RfPTq7-XnSwAUoz8Ja5T6VzXVO1ib6mZog/s640/DSC_0592.JPG" /></div>
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<b><span style="font-family: inherit;">Ingredients:</span></b></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: inherit;">1 medium cauliflower (break into florets)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1/4 cup Maida</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">3 tsp cornflour</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 scallion or salad onion (bulb and green finely chopped)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 bell pepper (cut into bite size chunks)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">2 tsp chopped ginger</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">2 tsp chopped garlic</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1/2 tsp red chilli powder</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 tsp red chilli flakes</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 tsp milk</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 tsp soy sauce</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">oil for deep frying</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">salt to taste</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">a pinch of red food colour (optional)</span></li>
</ul>
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<b><span style="font-family: inherit;">Method:</span></b></div>
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<li style="text-align: justify;"><span style="font-family: inherit;">Boil the cauliflowers florets for 3-4 minutes in plenty of water. To it add the milk. Drain and pat dry the florets. <div class="separator" style="clear: both; text-align: center;">
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</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Make thin batter out of flour, 2 tsp cornflour, half of chopped ginger and garlic, red chilli powder and salt to taste.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Dip the florets in the batter and deep fry the florets in batches. keep aside.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">In a separate wok, add 3 tsp of oil. Add the remaining chopped ginger and garlic, crushed dried red chilli flakes and fry for a minute. Now add the chopped bell peppers. Saute for another couple of minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Add 1 & 1/2 cup of water to the wok and bring it to a boil. Meanwhile mix 1 tsp of cornflour to 1/4 cup of water & dissolve well. Gradually add the cornflour water to the boiling gravy & stir continuously till it resumes boiling. Boil till the gravy becomes transparent and starts to thicken.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Add the deep fried florets to the gravy along with soy sauce. Cook the gravy for 2-3 minutes more and remove from fire.</span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmhIMlVsxalw_2vCaUooQCK5ReN6QRrhbHIF59MfXyoQfwsremChJGPiIEtJpXRhF8N7TPNdjOsUyVPOh3gPm8XX3dtBTitlQG9l1LVG8mmPOD8aUnQqDDhzDH-8R_pkd6YLG7pqhps7g/s400/DSC_0590.JPG" /></li>
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<b><u><span style="font-family: inherit;">Chilli-Garlic Fried Rice</span></u></b></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZ5wFXGl8I8RMX3GcOl6MJf8IlyImXjzMDJvIeA-lMLvMJDArxo_jIEPP22lzE_DxNrcIQO_cDVOdSrR9MW_3WpWsoVZy-iORsSFoWMQ_vx511nADLk_D6R1hrf-DQ75UNxU_G0JRIZU/s640/DSC_0606.JPG" /></div>
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<b><span style="font-family: inherit;">Ingredients:</span></b></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: inherit;">10 cloves of garlic (finely chopped)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 cup of cooked rice</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">a bunch of scallions or salad onions (bulb and greens finely chopped)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 carrot (finely chopped)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 capsicum / bell pepper (finely chopped)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">2 fresh red chillies (grind to a wet paste)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">2-3 dried red chillies (broken into pieces)</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 tsp soy sauce</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 tsp malt vinegar</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">1 tbsp cooking oil</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">salt to taste</span></li>
</ul>
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<b><span style="font-family: inherit;">Method:</span></b></div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: inherit;">Heat oil in a kadai or wok. Add the chopped garlic to the oil and saute for 30 seconds.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Now add the chopped scallion bulb, chopped carrot, bell peppers, red chilli paste, dried red chilles and salt. Saute for 2-3 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Turn the gas to its highest flame and add the cooked rice to the wok along with scallion greens, soy sauce, vinegar and stir fry for 2-3 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: inherit;">Serve hot, hot, hot!!</span></li>
</ol>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiORNy_gRybu2z-psz_lfMc3aa5QPKhPWJxJEn7L5fPmhy3RIXou9a6tbzX79Z8HC-1LC77VDjUQEslFaWqI0-lo1FHKg3YWVtVJR774nJCs5wNoTEljriQJKFTm7cR37kXCCKD6-p3-rU/s640/DSC_0603.JPG" /></div>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-44935951165483213722013-07-21T20:25:00.003+01:002013-07-21T20:34:42.212+01:00Cheesy Mushroom & Spinach Stuffed Chicken Breasts with White Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Gargi Mahatme, a staunch follower of my food blog, "Love and Calories", have always admired my efforts put in cooking and has recommended many world foods to me. Some of them, she has tried in her own kitchen and has sent the recipes to me. One such dish is this delicious "Cheesy Mushroom & Spinach Chicken Breasts". I am very pleased to include this dish in my blog as the "Guest Recipe". Thank You Gargi for sharing this recipe and apologies for the delay in publishing it to the world!! Enjoy Cooking!!</span></div>
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<img height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitLTzBrmqH2aoPC-YpOAlOBsRhsZGTC6G-u4CfkyY9JtJJNztsO2ZbW-smKui7T60zcBwjCVpckMZoVB7YmKEp38zmOh7qSjz6gYWz_BsmSYqGr0qMUEam6jq8WJJ1wv9RrJfuZ5_O2cY/s640/Cheesy+Mushroom+Spinach+Stuffed+Chicken+Breast+wid+White+sauce.jpg" width="640" /></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">6 chicken breasts </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">oregano flakes</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">grated cheese (generous amount)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">white button mushrooms (finely diced/chopped)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">a small bunch of spinach (you can use parsley as an option instead)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">olives (optional) but if you are using parsley, add the olives as it will have the Italian touch to the dish.. (cheese+parsley+olives+garlic)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">8-10 garlic (finely chopped)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">butter </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">extra virgin olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">salt & pepper for seasoning</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">toothpicks to close wrap the chicken breasts</span></li>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1)Take the Chicken breasts place it in a plastic bag and then flatten them with the help of a roti roller of a pastry roller.Set aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2)Take a Wok and place it on a low flame. Add extra virgin olive oil and allow it to heat just a little bit. Add garlic and saute until you get the aroma of the fried garlic. (if you are using olives, this is the time to put it)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3)Add the chopped mushrooms and saute until mushrooms are done.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4)Add the chopped spinach or parsley.Cook for about 2 minutes. (if you feel, it requires more butter then feel free to add it while cooking)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5)Add pepper, oregano flakes and salt. Stir well.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6)Generously add the grated cheese and mix well until the cheese has melted and every mushroom has been coated with the cheese). Turn off the flame and allow the mixture to cool.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7)Stuff the mixture in the chicken breasts and wrap the chicken breasts with the help of the toothpicks.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8)Place it in the preheated oven for 30 minutes or until the chicken is cooked. (Preheat Oven to 180 to 190 degrees C.)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">***serve the remaining mixture along side the chicken and the white sauce.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">**Recipe for the white sauce along with the cheesy mushroom Spinach Stuffed chicken breasts: </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>White Sauce recipe:</b></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></div>
<div style="text-align: justify;">
<br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1or 2 cups chicken broth</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">cheese</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">butter</span></li>
</ul>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Preparation:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><b><br /></b></span></div>
<div style="text-align: justify;">
<span style="font-family: Georgia, Times New Roman, serif;">1) Heat a wok. Add butter on a low flame. Allow it to heat just about little.Then add the grated cheese. Mix well. Lumps will form still u mix well. Add chicken broth to this and mix well again. Switch it off when the consistency becomes like a thin flowy sauce.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuRtEIFJF6vFDMGu6XC1xUDEq4eAEWUPEv-_Xj2v_yDZLZU1_ZByZ72C6VESKAq0DQp5KwYkZIQt3Rbszny1tQ4kJ-9MxqUJDf1xMGvr8jezwKE-vrZFX1TbZ9BFSuzLq-CCHFZKng4Q/s1600/Cheesy+Mushroom+Spinach+Stuffed+Chkn+Breasts+with+White+Sauce.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxuRtEIFJF6vFDMGu6XC1xUDEq4eAEWUPEv-_Xj2v_yDZLZU1_ZByZ72C6VESKAq0DQp5KwYkZIQt3Rbszny1tQ4kJ-9MxqUJDf1xMGvr8jezwKE-vrZFX1TbZ9BFSuzLq-CCHFZKng4Q/s640/Cheesy+Mushroom+Spinach+Stuffed+Chkn+Breasts+with+White+Sauce.jpg" width="480" /></a></div>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-53585350523760328872013-05-19T11:28:00.000+01:002013-05-19T11:28:10.515+01:00Double Chocolate Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Chocolate! Chocolate!! Chocolate!!! I can never get over it...This C word is, was and always will be my weakness and the reason for my weight gain (oops..I shouldn't have told you that). You can ask me to diet if only the menu included a generous piece of Dairy Milk or a Chocolate Mud Cake....oooh! A big thank you to whoever thought of converting those lovely cocoa beans to soft, chewy, rich, smooth and delicious chocolate. So coming to my double chocolate brownies, I baked them two weeks back on a Friday night after coming from work. I was tired, exhausted and wanted to just crash on my couch and watch something nice on TV and welcome weekend. One of the channels were showing Johnny Depp and Juliett Binoche starrer 'CHOCOLAT" ...Oh my God I thought...I loved this movie and immediately went up to check my pantry to see whether I got all the ingredients to bake some brownies. For the chocolate lover that I am, I had everything ready to be baked up.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO6Mg3kHYvPd0dnCWlNRJEPEQx4SNKAsk3C0eMnSEGRvHX5DP6f_-tW9Cd2b3MsQudfvod5Qw3qsdLCVuhcWSaj5LZh9S2xPJQvR7UqPm1IRHsDwbCye7JJ7otCaf760Yxr0KiOMrWRTw/s640/DSC_0626.JPG" width="640" /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I quickly baked some brownies as I watched the movie. (For all the chocolate lovers, I recommend watching this movie once at least)...It took me just half an hour and the brownies were ready to be gobbled up. I observed one thing that day, that whenever I craved for chocolate, I became "Po" the Panda of the movie Kunfu Panda...:) All my tiredness and exhaustion could go off the roof and I was ever ready to cook up or bake off to satisfy my chocolate addiction!! </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">I packed the remaining brownies and took it to work.... Obviously they loved it!! :)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><img height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkKhZwXu23ZpGSR-Udfz2FQSo1_HldhXrAxNPqs9n0b43YZ3kGXM5MMW-Ev5yKId045RiPSvsKUqJSoEdBpD11XqTidkzdTkNmvewXcdnHwSTHevrrSl37ETXsZka0Oxhpaxo1YW8Em7k/s640/DSC_0638.JPG" width="426" /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
<div style="text-align: justify;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></div>
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<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">80 gm butter (plus extra for greasing)</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">40 gm unsweetened cocoa powder</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">145 gm caster sugar</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">2 eggs (room temperature)</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">60 gm plain flour</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking powder</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">100 gm chocolate chips</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">pinch of salt</span></li>
</ul>
<div style="text-align: justify;">
<b><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></b></div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 180 degree Celsius and grease a shallow baking tin with butter.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"> Melt the butter in a saucepan or microwave. Stir in the cocoa and sugar to the butter and gently mix with a balloon whisk until the sugar has melted. </span><div class="separator" style="clear: both; text-align: center;">
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</li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Now add the eggs to the stirred mixture. Whisk it gently to combine.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Sift the flour, baking powder and a pinch of salt to the mixture. Stir gently with a spatula until flour is fully combined. Now add the chocolate chips and stir again.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Pour the mixture into the greased baking tin and level it up with a spatula so the mixture is baked evenly. <img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3yQHLkmzv-pfNph_dAqwR0lIWL57QcM9hCNYvEqsL11XhLP0g64mBKvaR5f68T1gNIe2V4Bfs34NBrjPoWssPuFAgsbxM94UFzbMdYj0g2tzHuqX-w4qBG_qXHru33hNSRAquTXlZUZY/s400/DSC_0614.JPG" width="400" /></span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Bake for 25 minutes or until a skewer when inserted in the centre comes out clean. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">The chocolate chips would have melted and give that gooey texture inside. <img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkfuQFHX_R5asWgqhj7PI1wPwaScqOjxtoM9O3FLrlh2h5UlWfu5027GJKwOAMxS-Gt_zWVR1jZB_Rn2qmE4m-9Kajsds-BfuiKFxdEWuZi1AgXhLL5Mvw4nNEqhdwQdeRC6VyipPfRks/s400/DSC_0623.JPG" width="400" /></span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Remove the tin and allow it to cool before cutting into slices. <img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2Jm8mx9jxHZFDxm7XF1i5E5DP1nnmlp6lYZcClSAQ0TaSqlIfBg9bEUxKGswW3eOFUBGeUqAp0U_ZuZoX7NTOF4Nomjh8bYZoabWJiKPFluUIyqipA_nyOYjy75ANE7V5LNFZfqP9dGM/s640/DSC_0635.JPG" width="640" /></span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Serve brownies with a scoop of vanilla ice-cream on the sides!! How easy is that!</span></li>
</ol>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-43479068834528457642013-04-27T23:49:00.002+01:002013-04-27T23:49:52.715+01:00Potato Rosti<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">The first time I came across this dish was on our honeymoon in Switzerland. The country was beautiful as expected, the cuisine too didn't disappoint us. Since this picturesque country shares its border with Germany, Italy, Austria and France, its cuisine too has a large influence of these countries as you go towards the respective borders. We enjoyed the famous cheese fondue, Swiss Cheese and Chocolates, Swiss meringue with cream and last but not the least our favourite breakfast item....POTATO ROSTI!! During our week long stay, Rosti dominated our breakfast plates.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpV22BS9H5ZS0DrqQTqN2yPhoUWuayOef5jKd0OxHVLzHdM3GY5aqXylFlaY-PmjH8e7zgwhqbCHwoFP7V6GfpnywfOjHmgl41SY1Hj_VLDefyrx3CdgIZp68ezBmhaaHJjAEHIQxj_oA/s1600/DSC_0540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpV22BS9H5ZS0DrqQTqN2yPhoUWuayOef5jKd0OxHVLzHdM3GY5aqXylFlaY-PmjH8e7zgwhqbCHwoFP7V6GfpnywfOjHmgl41SY1Hj_VLDefyrx3CdgIZp68ezBmhaaHJjAEHIQxj_oA/s640/DSC_0540.JPG" width="640" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">It was way back in 2007 when I experienced the dangling sound of metal Cow Bells hanging around the necks of the cows, the beautiful alpine meadows, the charming old houses decorated with coloured flowers, the diplomatic capital of the World Geneva where we visited the United Nations office, Jungfraujoch - my first snowy experience at the top most point of Europe and more....everything still remains fresh in my memory!! </span></div>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">4 large starchy potatoes (which are used for baking and roasting)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">1 large spanish onion (those white ones)!! (But I used the regular red ones as I ran short of the whites)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Your favourite herbs (Thyme, rosemary & Oregano preferably)</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">salt & pepper to season</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Butter for shallow frying</span></li>
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<b><span style="font-family: Arial, Helvetica, sans-serif;">Method:</span></b></div>
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<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Peel and grate the potatoes coarsely with hand. Do not use the food processor as this will make the potatoes more wet.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Put the grated potatoes in a muslin cloth and nicely squeeze it to take out all the water. Keep aside.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Finely chop the onions and mix with the grated potatoes. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH0nR6ZuRNTC71bkXD_RPHzIpbdUJHjeZVMIBGdCRtDpQKfefalJSrSi1U5TjYGJFzvoyi7blrzJj3fxAmYw6gQVrq-AoCvCo_pJhkdFlCF0o_Btpyf064Xh8entD01XJcpvhnD79G5y8/s320/DSC_0530.JPG" /></span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Now season them with salt and pepper. Also add lavish pinch of all your favourite herbs. Mix well.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat some butter in the frying pan. Take a portion of the potato mixture and make a round ball.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">With the help of a round cookie cutter or a food ring, place the ball inside the ring and gently flatten it like a round fish cake. Take out the ring. <img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4POqLtngw0E249TwVBB0RmfC9Dg6HPUXn-NZQ8shfICZ5_bH9B2IgGJXgS1tpbWN7rWdOFdQpG2E6UuRc2lgy_nu5q_PUWJNPFV_z8K3wIuD_LO2wQAhOKA_wM1h1WLq2_JpmtCPr5YM/s400/DSC_0531.JPG" width="400" /></span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Repeat the same with other remaining potato mixture. <img height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW7hwFC5-APw47oCCO7jQjWzoFzfCyiJ3tMXpssdCqvWSynxY_gg9tIuJ6TA44vlhVeuH8PPF9NrKDhXqmscqNJJDel4oNr8Bqt85bjQrFx7srq_Gwrgv_BlK8FCE4cLRMoBBrJ-YROT0/s400/DSC_0535.JPG" width="400" /></span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Fry the rosti for approx 4-5 minutes on each side on a low heat. Since the potato is raw, it will take time to cook till inside, so you keep the fire low. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZcJFTxUAw730OyP7-GrWTQueM3NyCpHcwU9kVcwhz7yTg-M-DMfx0Khyphenhyphen79_Hmhcx5tLgdbAvUh2T5EBhqDbzvgkzTxFx9EjceS3S8_jBmCkZSOXKRiRWP22oDogBxhfsiyE36einmat8/s400/DSC_0537.JPG" /></span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">When its golden both sides, remove from the pan and place it on a kitchen towel to take off the excee oil.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Serve hot potato rostis with toasts, eggs and beans. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJhmD3bI-lB8IL9hQzUG5x5R1COByKzNKoy_ziIwLMEzfkD7pXCFswuW9t3NLBeHqCqg49nPoOijRaOqh1fRHVfwchuTtK_joUbygvvxlR-IetCzX4dkBYltjiMNf_UwSw6p7ikDN2nqw/s640/DSC_0551.JPG" /></span></li>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-3735691793264719022013-04-15T21:21:00.004+01:002015-05-11T15:02:25.278+01:00Hills, Chills and a Bit of Welsh Sunshine gone into baking a "Madeira Cake"<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">It was a chilly yet Sunny Sunday morning in the countryside called Newtown in Wales where I had gone to spend a weekend at my Best friend Meghana's place. Though she never gives a damn about this place, I get a sense of serenity, tranquility and at peace whenever I come here. (May be because, I live in a city and I don't get to see those meadows, sheep and mountains anymore). Sunday was well spent as we made some hot masala chai, poured it in a flask, took some crisps and drove to a tourist spot in Mid Wales called Llanidloes (Please don't take an effort to pronounce it, it's Welsh...and the spellings have no connection with the pronunciation..:P). We stopped at a beautiful man made reservoir called the Llani Lake and what a sight it was. The river Severn was locked inside the dam and tinge of snow covered hills surrounded it. I could only imagine, how beautiful it would be in peak summer. The picture below will give you an idea of how postcardish view it was. </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ04-t5xw8SLSQMcNZCdwf4fNMeDC61-wR37c_89wnbHwngCiVR8_W9Baiu750TONlASAfeQ0lrTk4Ba5igyrpmkSnqKUEZRfBmKtDah-edjj2FoQsVFUEHsabDbBQQsQOSd6kYOoplhw/s1600/DSC_0055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ04-t5xw8SLSQMcNZCdwf4fNMeDC61-wR37c_89wnbHwngCiVR8_W9Baiu750TONlASAfeQ0lrTk4Ba5igyrpmkSnqKUEZRfBmKtDah-edjj2FoQsVFUEHsabDbBQQsQOSd6kYOoplhw/s640/DSC_0055.jpg" width="640" /></a></span></div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmecZRzMHGc5GeKQwwhokTM-0IKhmyGh90Uvv4CrwpEcbS27bncDIg-EpTCduoMGWihw1-WVTWWTndi75rrucNRt5Fw4vWGPqv4UAhivth-Sam3kYyEF9r4qzPwMq7li5kwC3eW2iu9JA/s400/DSC_0066.jpg" /></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">We spent some time there and drove back home and my friend was in a mood to bake something in her oven. She had never baked in her life and she wanted to start from somewhere. I, a cooking enthusiast was waiting for a push. I immediately took out my baking bible (I carry it anywhere, everywhere...;P) from my suitcase and suggested her that we bake a MADEIRA Cake....Simple, Spongy and a first Start at Baking!!</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9r1XThpPWY7IDpsWJ6TU3wdFPnk_pPaLsLSwuBFa0KobMHszab34xuHAKs9t9-1Ec7VFhxUl0CxOQDXZV7Q5MbP5MZKRJVYiauMV1NAUw8osPdJ2zcEzqpFe9-DNnXTm_4kUKyrsJNuM/s1600/DSC_0035.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9r1XThpPWY7IDpsWJ6TU3wdFPnk_pPaLsLSwuBFa0KobMHszab34xuHAKs9t9-1Ec7VFhxUl0CxOQDXZV7Q5MbP5MZKRJVYiauMV1NAUw8osPdJ2zcEzqpFe9-DNnXTm_4kUKyrsJNuM/s400/DSC_0035.jpg" width="400" /></a></span><br />
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> (view from Meghana's Balcony)</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> The Cake came out perfect as expected and what delighted us was that we used our hands and muscles instead of an electric beater. Our hard work paid off and the result was just YUMMY Yum!! </span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"> <b>Ingredients:</b></span></div>
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<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">180 gm unsalted butter (room temperature)</span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">185 gm caster sugar (plus 2 tsp extra)</span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">165 gm self-raising flour</span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">3 eggs, beaten</span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">2 teaspoon lemon zest</span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">1 tsp lemon juice</span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">icing sugar to dust (powder the caster sugar in a blender)</span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Method</b>:</span></div>
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<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Preheat the oven to 160 Degree Celsius. Grease and flour a deep 18 cm round cake tin.</span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Beat the butter and sugar with an electric beater until pale and creamy. Add the eggs gradually, one by one, beating well after each addition. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAP3PHDS5SW72GxDRMVxgQhyphenhyphen_5-9kk9H0314OREwa4WxLEXGMUBfIK-MpRwoe7SC5-xcnbUba6cQ7HYeCamICCvA1TEd2D03SxKeLbDxlQ1-C9I0cbt7FDlL7uO641fij692xvjeT112k/s320/DSC_0068.jpg" /></span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Fold in the flour, lemon zest and lemon juice until combined.</span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Spoon the mixture into the cake tin and level it with a spatula. Sprinkle the extra caster sugar on top of the mixture. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgELhAFqMU6mO4svUILwL7q6rHqxS3VmAN9bDbS2DxgN9KqRNZMnioVoz5l0PlVJj3fxknDJI1TiNOKR8PKwSNoMYPaBfhfutGNxIQlWAEaVwocabYSknYXOeJC9bDwHWedj971495sTQw/s320/DSC_0485.JPG" /></span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Bake for one hour. </span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Remove the cake from the oven and insert a skewer to check whether the cake is done. If it comes out clean, the cake is well done. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfXBzYT1d-Up3V7U5QP3rgW_KRqGzszAVMslr7__S0JnE0tbE6YAoazUEqUPs2bidjM9t8yXjLp2v6sSuyAYgo5aCQvG0EWp7eW-gfxJ-zT9P5_EvrHpzeTRi_zquqpJsX7L3QaCf_7g/s1600/DSC_0487.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpfXBzYT1d-Up3V7U5QP3rgW_KRqGzszAVMslr7__S0JnE0tbE6YAoazUEqUPs2bidjM9t8yXjLp2v6sSuyAYgo5aCQvG0EWp7eW-gfxJ-zT9P5_EvrHpzeTRi_zquqpJsX7L3QaCf_7g/s320/DSC_0487.JPG" width="320" /></a></span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Allow the cake to cool for fifteen minutes and then turn out onto a wire rack. </span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Sprinkle the icing sugar on top of the cake before slicing them. <img height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8Xzcxg4al8lsG8RcrGUhkRm0r_0Le7RLz-kG9Fn9Bcy6Sm4oEwrlmU4bNH-hChARB6wlMq3fPWLKp16pqs2294pNKqXvpx-pwU0ZUbCvY42EcHio2vq_R1Wwpx1YQn_ej1kGZB9cNbU/s400/DSC_0491.JPG" width="400" /> </span></li>
<li style="text-align: justify;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlzd8UEFZeYrXzzkuJt34eI6ognGKwfDBX1ef6b0liLPIK8iNhxfia9rV4m8JIMKLvUczTsvAWWH50-jRj40l5uPjdjv1-PTbeNxyB-Aqo8Fv-sCk-q-2qPEbz6kCJWJQVOP0gP_O2TwU/s640/DSC_0498.JPG" width="640" /></span></li>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com0tag:blogger.com,1999:blog-2703031854370949406.post-6696312891953379042013-03-24T09:18:00.000+00:002015-05-11T15:04:40.845+01:00Hot Cross Buns<div dir="ltr" style="text-align: left;" trbidi="on">
<b>"Hot Cross Buns, Hot Cross Buns,</b><br />
<b> One a penny, two a penny, Hot Cross Buns,</b><br />
<b> Give them to your daughters, Give them to your sons</b><br />
<b> </b><b>One a penny, two a penny, Hot Cross Buns,</b><br />
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<b> Hot Cross Buns, Hot Cross Buns!!"</b><br />
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Remember this nursery rhyme? Oh sure you do!! And how I wished in my school days, that a real Hot Cross Bun vendor should come knocking on my door and I run with a penny or two in hand to buy those delicious looking Hot soft buns...mmmm!! Then the realization strikes, that these rhymes cannot apply in India, girl! You can only run with a 50 paisa to get a delicious Vada pav or a samosa, not Hot Cross Buns!! And how I used to envy the children living in the British land. But only after coming here I knew that these were just a thing in the past. There are no Hot Cross Bun Vendors shouting on the streets any more, You just go buy a pack of machine made buns in a superstore and break your fast in the busy mornings when you just don't get time to cook. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWyKp9VzoPVhNLs2yuXiJ-MzT8hZ0lkyDz8tnFLs3G9gHnwsK6FWtXmYUYvxvS08IuzgoXpHWOU9RmrIrx_fQj043Q7GsZYrOmQ0tCWyLTJezn4hzxBOD6AFF1HQVnD3_HVHww11_8AJQ/s640/DSC_0089.JPG" /><br />
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But when I read about the origin of these soft and spicy buns, I came to know that Hot Cross Buns were made during the time of Easter and the Cross on the buns depicted the crucifixion of the Christ. People used to eat these buns on a Good Friday and considered them to be auspicious. Some believed it will strengthen the friendship between the two people who share the bun equally dividing the buns across the cross. There's so many more stories behind these little round glozzy squidgy cross buns. So I decided to bake some Homemade Hot Cross Buns this Easter to mark the end of this depressing winter (well at least psychologically)...!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dRKELP3k8axO4ZoWlvoL0Hj01-egM9L2dgf33MZ9DTOOe7iaiEzPcQkZs3b6pg4krcyAh01NJ4UK0bdoIBpd18f_Wnq0Gz9W8w-sUXdtaiKqhybfsH-EwmhOJLNaaRvOGQ35cJQxwAo/s1600/DSC_0087.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9dRKELP3k8axO4ZoWlvoL0Hj01-egM9L2dgf33MZ9DTOOe7iaiEzPcQkZs3b6pg4krcyAh01NJ4UK0bdoIBpd18f_Wnq0Gz9W8w-sUXdtaiKqhybfsH-EwmhOJLNaaRvOGQ35cJQxwAo/s640/DSC_0087.JPG" width="426" /></a></div>
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<div style="text-align: justify;">
<b>Ingredients:</b></div>
<br />
<ul style="text-align: left;">
<li style="text-align: justify;">450 gm strong white flour (plus extra for dusting)</li>
<li style="text-align: justify;">2 x 7 gm sachets easy-blend yeast</li>
<li style="text-align: justify;">50 gm caster sugar</li>
<li style="text-align: justify;">150 ml warm milk</li>
<li style="text-align: justify;">1 egg, beaten</li>
<li style="text-align: justify;">50 gm unsalted butter (plus extra for greasing)</li>
<li style="text-align: justify;">1 tsp ground cinnamon</li>
<li style="text-align: justify;">1/2 tsp all spice / mixed spice</li>
<li style="text-align: justify;">1/4 tsp ground nutmeg</li>
<li style="text-align: justify;">100 gm raisins (or currants)</li>
<li style="text-align: justify;">1 tsp salt</li>
</ul>
<div style="text-align: justify;">
<b>For the Cross:</b></div>
<div>
<ul style="text-align: left;">
<li style="text-align: justify;">4 tbsp plain flour</li>
<li style="text-align: justify;">little water (to make a thick paste of the flour)</li>
</ul>
<div style="text-align: justify;">
<b>For Glazing:</b></div>
<div style="text-align: justify;">
<ul>
<li><b><span style="font-weight: normal;">2 tbsp granulated sugar</span></b></li>
<li><b><span style="font-weight: normal;">1 tbsp water</span></b></li>
</ul>
</div>
<div style="text-align: justify;">
<b>Method:</b></div>
</div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;">Put the flour, yeast, caster sugar and salt into a large mixing bowl with the spices and the raisins and mix well. </li>
<li style="text-align: justify;">Make a well in the centre and pour in the warm milk, 50 ml warm water, the beaten egg and melted butter. Mix everything together to form a dough with a wooden spoon. After mixing knead properly with your hands. Just add more flour or water if the dough is too wet or dry.</li>
<li style="text-align: justify;">Knead the dough until soft. Transfer the dough into a clean bowl and cover it with a wet tea towel. Leave it in a warm place for a minimum of one hour until it rises in double. <img height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOpcSbi6a1GkVnJco8KrkWlTnAVKK8moQIyjAYlBxQOOU4p5rkyNYCZAXc1yWONXf7T23YFv3OSh5LyoIkB9wXsrvcmkwJfMDg3HEuH9MQl_4sx1idzwzKYzcHGF0OMzH-ewwdBbf0QZY/s320/DSC_0072.JPG" width="320" /></li>
<li style="text-align: justify;">Tip the risen dough onto a lightly floured surface. Knock the dough with your hands and knead again. </li>
<li style="text-align: justify;">Roll the dough into a long log shape, then quarter it and divide each quarter into 3 pieces. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnArBtWGs5B8i3Gn_CwXXT-Bh0xXXZVfV8idlJ2y17DyaMTQMbsLeUvR58OtiXxvUqVl_7j45MJWsYI4eljWsmAhDAY2lmMOEyVzLbHft8TrE-j0FonlHbhCENog6xqhHOtHG3GdpayI/s320/DSC_0077.JPG" /> Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.</li>
<li style="text-align: justify;">Use a small, sharp knife to score a cross on the top of each bun, then cover again with a wet cloth and keep them again in a warm place to prove for 20 minutes. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwovUlcN79dA5eBewJPzvK9ERpJ8rfdX4QNvh4JJugaqk7P0M2O-Du8_LTD_vyz-TyIOCDnZIL1Tyd3ofyu0ebTmj6xcIK2hXbUEzEbS0mfC4CYiz2dZrn6XUiVqeqhRX8Wm53a4sFf4A/s400/DSC_0081.JPG" /></li>
<li style="text-align: justify;">Meanwhile heat oven to 200 Degree Celsius.</li>
<li style="text-align: justify;">For the Cross, mix the plain flour with just enough water to give you a thick paste. Pipe or spoon a white cross with the paste on the cross marked on top of the buns. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8S0dhaAkGLC781MCaya8tH0-WXzfbcNSKqlrJyqLI3vbKEr_pkWLwx4URJ6OeiNLdjh12uNl-83TkBXJLLJ21NiTJLEIBdOxlJGXEHjM4mzqMW9oxtTv8P1Jeyq-qcRBLDns5AyD5Mw/s400/DSC_0083.JPG" /></li>
<li style="text-align: justify;">Bake for 12-15 minutes until the buns are golden and sound hollow when tapped at the bottom. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBB7OYg_cD1n1RN0H5Lg8i-_0fQN3LkVBeOIygV_3rwBRXTlOssflmZkzIQkmPW5TgvQODfamLmhWJBAZRDWg2DeRVkpvKf8UYtB5EILSxSzRKR5xMPQaTqf424EOkgihuqeNJ_A85NyQ/s400/DSC_0084.JPG" /></li>
<li style="text-align: justify;">While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns. Yummy Yummy Hot Cross Buns are ready!! <img height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8FIIlMz615lbgBoKhitiHlpcafV0JfM8jy0cFNJd8tkmXoBPL6sk_kO4HsgePQcYl6k3Ki2AbfJBwsa_P1EZwngjNlWB8wwA7eYD-85FK_JC_TEuk-gfcvpdzsfOlaoQN92SJoKqfdmU/s640/DSC_0099.JPG" width="640" /></li>
</ol>
</div>
</div>
Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com2tag:blogger.com,1999:blog-2703031854370949406.post-78052071115855402882013-03-17T22:19:00.000+00:002013-03-17T22:19:20.523+00:00Vanilla Panna Cotta with Strawberry Coulis<div dir="ltr" style="text-align: left;" trbidi="on">
Oooh!! PANNA COTTA...This name gives you the feeling that it is the most intricate, sophisticated and "Oh boy, we can't cook those at home" type of a dessert. Well, atleast that's what I thought until I tried to make it at home. Panna Cotta or "The cooked cream" in Italian is one of the easiest desserts one can make anytime at home. Less time, Less ingredients, Less hassle, No oven (That's a relief), No Egg, Voila....a great looking rich restaurant dish is cooked up!!<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyJgdS2A1FtJ08DAJMAk4n-Z7Gf8epEioZPGXIl2j2seuA3iHwdBdTidxcNadfyyZYIaeNdR4tfkmwkJYKDa4Eq9RuF7ilrr0iLe-FsQ7F-UPaV0kov87vxGROAAriVhdyUr7WUFkYZ3FK/s640/IMG_0578.JPG" /><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Panna Cotta, originally from Italy, is a jelly like, rich, wobbly custard made up of cooked cream, vanilla and sugar with a little gelatine to thicken it up. Along with it, I have made a Strawberry coulis to top it off. The silky smoothness of the cream with the tanginess of the berry sauce will make your palate go all wohoooo about it. Make this when your guests come home and earn some brownie points, I say!! ;P</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">500 ml double cream</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">5 tbsp sugar</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 vanilla pod</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">4 sheets of clear gelatine</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">15-20 fresh strawberries</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">3 tbsp icing sugar</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
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<ol style="text-align: left;">
<li> <span style="font-family: Trebuchet MS, sans-serif;">Cut the vanilla pod length ways and scrape out the seeds. Pour the cream into a saucepan, add the vanilla pod and seeds and bring to a boil over a medium heat. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsjgzdb5mjAnG5O3FyL5HyGcAj58xEprI7pgKsU98zZqPowD6QzKs_qMqE9zv9iLUzLJSzCCBiH2fVFbkLNeDfzYj_70A7e25IkscjSGAEB2aHXtZzdNtE3Sl1ePVNT6xCnBISe_RsK3gy/s320/IMG_0558.JPG" /></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Stir in the sugar an simmer away for 15 minutes. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirHZ5IkWLtSO1fUnCrH4C3Qmv4yz4bHHDWDoZB3sATusQopqXrAHXH7ZSNzjvetDimrad3wy7Y9Ux4yMv6zY4wLnV5xyu7gAL3H4UTvB1z8iwUyzirimDEspYsHEh6Pqb2xHta8GjwY3az/s400/IMG_0561.JPG" /></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, soak the gelatine in cold water for about 10 minutes, then drain or press the liquid from the gelatine. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pour the hot cream through a sieve into a bowl, then dissolve the gelatine in it. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinUDrQ2ncQWX9v0YU1bhj3vXATrOhLI9V5uToOls-76uECmQJuNL-dc6pMt4E0-UnmzNeSv8pX0yEY5_5YR5Yq0E-2kYIlXfGFo5ZShf-jaOInwOaQIPcRP5-SljbgdFIkUN5DipyUyLTt/s400/IMG_0563.JPG" /></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Take out your souffle dishes or ramekins and fill with the cream. Chill for about 6-8 hours in the refrigerator. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRichaqYZs4odX7iK7fO3vU9Q_zqFwgvbH_2PYTNkJh2AKJVcKDWVBrH4x8tieQj4hPFokoVkMIdaDsglAp7QM4fpKI5zgfOb9e36CACJH1iVMUpZguDBSdXT-f9IN8c7dolhDRnIHsr_X/s400/IMG_0564.JPG" /></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">For the coulis, The strawberries need to be washed first. Cook the straberries in a saucepan along with the icing sugar until pulpy thick.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">While hot, press the berries through a sieve into a bowl and allow it to cool.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">At the time you serve, turn out the souffle dishes onto the serving dish. Just release the panna cotta from the sides of the dish with a help of a knife before inverting it. It will wobble and slide off easily.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Top with the strawberry coulis and relish. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidEQa2NLanaUp3pAtCC5Zxg0RTIeN8Eoag6ELNJ713S48wvSmC3vnOfK6i1eQZ8PCiAk2Snrc4foxu5J54jYvustQA5yud5QHL50pheI8QLjJ-WZsQddpTqvi1NTEIqyDnW6WNuX7lNCJ_/s640/IMG_0575.JPG" /></li>
</ol>
</div>
</div>
Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com3tag:blogger.com,1999:blog-2703031854370949406.post-69843374458022392562013-02-17T21:27:00.000+00:002013-02-17T21:57:03.557+00:00Hyderabadi Murgh Biriyani (Chicken Biriyani)<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="background-color: black;">Well the recipe of "Panna Cotta and Strawberry Coulis" will have to wait for some time because the King of all Rice Dishes..."Biriyani" suddenly agreed to honour my blog page. Now who can say no to a "Biriyani"? :) I was in a mood to make a lavish Chicken Biriyani this weekend so I dedicated my entire Sunday for it in spite of my runny nose and sore throat. Long time back I had posted the recipe of "Prawn Biriyani" and slowly I thought of sharing the recipes of all the types of Biriyani made in various parts of the sub-continent. The Awadhi Mutton Biriyani of Lucknow, My very own native's Malabari Biriyani, Sindhi Biryani, Lahori Biriyani and various other lip-smacking varieties of it. Today I tried one of the delicious and my very confident recipe of "Hyderabadi Murgh Biriyani" straight from the City of the Pearls "Hyderabad". </span></div>
<div style="text-align: justify;">
<i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOScKmU4p0U67vb6OwB2G69V5dYYpy4iqjJ4kjOqWxv6VmTkMd-dromXdiAO97v46izLXTM7Ivk1rc3WXYIBLqy0v46GJ0ZfjVNl349dgMcZFb-ru8v08qQAzccgUzv9P2qiCkIuAkpLH/s640/IMG_0599.JPG" /> </span></i></div>
<div style="text-align: justify;">
<i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">You will get a ten on ten with this recipe. It has never gone wrong for me even once, only just that you have to stick to the exact measurement of all the spices and other main ingredients. So here's "Hyderabadi Murgh Biriyani" for you, a real Gastronomical delight!! </span></i></div>
<div style="text-align: justify;">
<i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;"><br /></span></i></div>
<div style="text-align: justify;">
<i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrv5mBAz0VeD4GOnwS6y0ZX1qB4LIs4PJveHegQjPRQpBYomtHuPhdhtHnpT8E7oARRjJ931ceClMYhTutN9WehzzxzNh7a8iU4__si6rWGuPIpJvbjMVSzeHSi2ZChsxKWDBQF_St9EkF/s640/IMG_0601.JPG" /></span></i></div>
<span style="background-color: black;"><br />
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<div style="text-align: justify;">
<b><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;"><br /></span></i></b></div>
<div style="text-align: justify;">
<b><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">Ingredients:</span></i></b></div>
<ul style="text-align: left;">
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">600 gm chicken ( with bone, washed & cut into bite size chunks, legs can be included with the pieces)</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">300 gm basmati or any long grain rice (soaked in water for a minimum of 30 minutes)</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">3 large red onions (very finely sliced)</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">3 large tomatoes (finely chopped)</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">1 cup yoghurt</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">6-7 cloves of garlic (finely chopped)</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">4 inch of ginger (finely chopped)</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">5-6 whole cardamom</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">8-10 cloves</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">2 bay leaves</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">2 cinnamon sticks ( 1 inch long each)</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">1 star anise</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">1 black cardamom</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">1 tbsp coriander powder</span></i></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: black;">3 tsp red chilli powder</i></span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: black;">1 tsp turmeric powder
</i></span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: black;">2 tsp garam masala</i></span></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">1 cup fried onions (you get it in any super store or you can make it at home by deep frying 2 finely sized medium onions until golden and crisp)
<img height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Ebe2LN-Kw28br5-SDKV-apxyun4x2hK3apC3lmzTA2fpJlSkCpfKxMhNlls3YX2uPAlSWzvvK9eGw4g4Iwuc73DkfPd0-PRabl1dKHZsEisBhpw1joMM36bqWMPmzgpG0pPVS99tXG2W/s320/IMG_7926.JPG" width="320" /></span></i></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: black;">2 cups freshly chopped coriander leaves & mint leaves</i></span></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: black;">1/2 cup milk</i></span></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">generous pinch of saffron threads</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">3 tbsp cooking oil</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">2 tbsp ghee (clarified butter)</span></i></li>
<li style="text-align: justify;"><span style="font-family: Trebuchet MS, sans-serif;"><i style="background-color: black;">salt to taste</i></span></li>
</ul>
<div>
<div style="text-align: justify;">
<b><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">Method:</span></i></b></div>
<span style="background-color: black;"><br />
</span><br />
<ol style="text-align: left;">
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;"> Take a big bowl & put the chicken pieces to it. Now add the yoghurt, half of the chopped garlic, half of the chopped ginger, one and a half tsp red chilli powder & 1 tsp salt to the chicken. Mix everything with hands till the yoghurt mixture has completely coated with the chicken pieces.Cover and let it marinate for at least an hour. <img height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwmeJPooX1c6A_lqhxDLOV4wDRf25x7mS5-mgtHIdXtA1tQdQe1hGMBy1Ci-gQFh9mp2Oh6MafUeKvAR-MdwSruP4tmVUVg7DeXIZEAVV0_YtpkMCpEC2zg3sxrX3KxPgyFqWRZI6RIAp9/s320/IMG_0581.JPG" width="320" /></span></i></li>
</ol>
</div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">While the chicken is marinating, prepare the Biriyani rice. Boil 4 cups of water in a big sauce pan. Add 3 cardamoms, 1 bay leaf, 1 cinnamon stick, 1 star anise, i black cardamom and 5 cloves to the water along with a tsp of salt. Drain the soaked rice and add it to the pan of boiling water. Cook the rice till its 80% done. Drain immediately and set the rice aside in a flat plate which will help the grains not stick to each other.
<img height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9gWf3FeshzcVm3t1D4RHI-T-OqN936Y-CEcW70bTIt0-Qy2Dxk5KgpXMtDLYrwFdTbjTJ_JzoKdJjigK6Yn6iEicr7K04uZmRzDE4jl0sl5vVLlxIH_Ha0TABfIgX2ayIB7RLoPU6-Fc/s400/IMG_7924.JPG" width="400" /></span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">Heat the oil in a deep based pan.Add the remaining cardamom, cloves, bay leaf and cinnamon to it. Add the chopped onions & saute till its golden brown.</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">Now add the chopped ginger, chopped garlic, coriander powder, remaining red chilli powder, turmeric powder, garam masala and required amount of salt to the onions. Saute for 30 seconds. Now add the chopped tomatoes and allow it to cook till they release oil on the sides.
</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">After 5 minutes, add the marinated chicken and cook with the tomato gravy for 5 minutes. Add half cup of water(100 ml) to it and let the chicken cook in low heat for another 15 minutes. Make sure the gravy has less water after the chicken is cooked. It shouldn't be too runny. Do not close with a lid. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje70PUkphh8BgULsK0o0jmd5911ApX1CJhgT5pvgscaSxYTPYnRUAusRN5at-kx0DOP_K1xr9BxFwJR2RMdnGeQ5aJJPog9fo9DZ94owNNyBc9OUWQefZwmCPtX7OekG95VVzn4QD0ha_A/s320/IMG_0587.JPG" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRs_PltdewICJfqLlRPmvBRttfL4cyJ1ZfO0g4dk79oLjSlgS40XRVwvTCEfCxhAoM9hUMFURtu7JLp0E2JWlu0sLrwnVMCpqX2_tVk1av8Tf2r_VSSLp2nebBXA5F4wD-af8B_tayo5IP/s320/IMG_0588.JPG" /></span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">The chicken will be cooked by now. At this stage add 1 cup of the mint and coriander leaves and stir well. Switch off the heat.</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">Spread the earlier cooked rice evenly on the chicken. So the bottom layer would be chicken and the top layer would be rice. <img height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNVisCFaiSIFvKTFkKSLK67eL7DrGqisJX1RwLyBhY7YvSu1iihlJO_k2w2DgR_b3SC9lV3EW34fI8vxFJuP8y-Ue6tNPR92NBmLCvQfndWfL4pmhYrU5ptolEMSHmwzP38K9DaJJudSTc/s400/IMG_0593.JPG" width="400" /></span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">Warm the milk in a microwave for 30 seconds with the saffron threads in it.</span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">Sprinkle the warm saffron milk on top of the rice along with the remaining cup of the chopped mint and coriander leaves. Sprinkle the fried onions over the rice and lastly dob some ghee all over it. </span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;"> Cover the pan with a tight lid so that the steam doesn't escape from the sides. Some people seal the sides with a string of atta dough but if the lid is tight, you can avoid sealing it. </span></i></li>
<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">Place a flat tawa or a griddle on a low heat and place the pan on top of the tawa. Cook in a medium heat for 10-12 minutes till the rice is fully cooked.
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<li style="text-align: justify;"><i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">The Biriyani is ready to be relished. You can either mix the rice and chicken together with a large fork or serve as a layer itself. Anyway, its going to be super delish! A <a href="http://loveandcalories.blogspot.co.uk/2011/03/raitha.html" target="_blank">Raita</a> would go very well any Biriyani. Also boil an egg for each person and place it on top of the Biriyani while serving.<img height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPOScKmU4p0U67vb6OwB2G69V5dYYpy4iqjJ4kjOqWxv6VmTkMd-dromXdiAO97v46izLXTM7Ivk1rc3WXYIBLqy0v46GJ0ZfjVNl349dgMcZFb-ru8v08qQAzccgUzv9P2qiCkIuAkpLH/s640/IMG_0599.JPG" width="640" /></span></i></li>
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<i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;"><img height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrv5mBAz0VeD4GOnwS6y0ZX1qB4LIs4PJveHegQjPRQpBYomtHuPhdhtHnpT8E7oARRjJ931ceClMYhTutN9WehzzxzNh7a8iU4__si6rWGuPIpJvbjMVSzeHSi2ZChsxKWDBQF_St9EkF/s640/IMG_0601.JPG" width="640" /></span></i></div>
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<i><span style="background-color: black; font-family: Trebuchet MS, sans-serif;">PS: Click <a href="http://loveandcalories.blogspot.co.uk/2011/03/prawn-biriyani.html" target="_blank">"Prawn Biriyani"</a> to get the delicious recipe. :) </span></i></div>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com3tag:blogger.com,1999:blog-2703031854370949406.post-9444359139399468312013-02-10T23:20:00.001+00:002013-02-10T23:20:18.920+00:00Peppered Lamb Steaks with Asparagus in Herb Butter<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Aah! Its so good to be back to my favourite place..My Blog!! Its my ultimate comfort place. I didn't realize it is more than three months now after my last blog post. I had been on a two month long, relaxing vacation with my family and friends in India and what a fine Holiday it was. The three Fs...Friends, Family and Food blended well each and every day of the ninety days I spent In India. I gorged on to some of the delectable delicacies of my native land made by my mom, my mom-in-law and my aunt. Also, I explored the new food joints which had come up in the last two years. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Coming back to the usual routine was a little tough as I still had my Holiday Hangover, but aye...I managed to cope with it and here I am with a brand new post and have started my 2013 with a Bang!! I hope to post recipes frequently as i was doing it before. </i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i><img height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbYayDQQkAjtlhnQCSInE-9fSVcKtJ7DEcwUlFjs8FWJOWAkP3nRsYga4wH0qB8ZvWCZ3cxEYSKZ2otmOTj_JBLDBGrZ0LC-ao7XlXb4-EeT2yLax-tTywf04ZruZ8OWgEuWWhZZtjtWBB/s640/IMG_0567.JPG" width="640" /></i></span></div>
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<i><span style="font-family: Georgia, Times New Roman, serif;">I bought some lamb steak the other day from Tesco and tried my hands on making a quick dinner for two. Dinner was ready in less than fifteen minutes and it has a a French touch to it. I have always heard of cooking a meat rare, medium rare or well done. Well, in this recipe, I cooked the meat medium-rare so the steak still had a reddish tint in the center. The dessert that night was equally interesting and pretty quick to make. The recipe of "Panna Cotta with Strawberry Coulis" will soon follow. Till then, Bon Apetit!</span></i></div>
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<b><i><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></i></b></div>
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<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">3 tbsp black peppercorns</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">2 lamb steaks (2cm thick)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">2 tbsp olive oil</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">20 asparagus spears</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">8-10 lettuce leaves</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">50 gm unsalted butter</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp chopped parsley (can use dried parsley)</span></i></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><i>1/2 tsp chopped basil leaves (can use dried basil)<span style="text-align: left;"> </span></i></span></li>
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<i><b><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></b></i></div>
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<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">Crush the peppercorns lightly, using a pestle and mortar. Spread the crushed peppercorns onto a wide plate and press both sides of the lamb steaks onto the peppercorns to coat. Sprinkle some salt over the steaks.</span></i></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><i>Heat the olive oil in a frying pan. Add the lamb steaks and fry over a high heat for 3-4 minutes on each side, turning just once. <img height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL6v6myRDKKcTy55jVCqPhONvZtKSp3Eryj8FBEQAh3igPiCcxSXuQmrWeskWA75i1pmPCKKPxbXM2IRwEoM1IE5ZZQTJ3jPyNUQMwhMjsS2-99FFntYXHYgnCGqCzm7T66RBQR59XaViJ/s400/IMG_0566.JPG" width="400" /></i></span></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">Remove from the pan and leave it to rest for 5 minutes while you dress up your asparagus.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">Bring a pan of salted water to a boil. Add the asparagus to the boiling water and blanch for exactly 2 minutes and no more. Drain and keep aside.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">For the herb butter, beat the softened butter with the chopped butter and season with some salt and pepper.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Georgia, Times New Roman, serif;">Just spoon some butter over the asparagus.</span></i></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;"><i>At the time of serving, Take a wide plate and lay the lettuce leaves on the base. Sprinkle some salt and pepper. Then place the asparagus with the rest of the herb butter on the sides. Thickly slice the medium rare cooked lamb steaks length wise and place it on top of the lettuce leaves. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWzVc0ile1osmv-GZ__Nn4du36vmFkxWd0QBYEvtA1ST4YX0pCkUx0p-5LDUYOQuIlGZqBdwayX8PIl1XxynnPgIh7M7qDIWPOfu1yC-QD7TkrraHxfvWusPDkh1BDSVcOAuEQfzFfje5C/s640/IMG_0571.JPG" /></i></span></li>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com0tag:blogger.com,1999:blog-2703031854370949406.post-63403765636376808252012-11-09T09:15:00.004+00:002015-05-11T15:14:31.747+01:00Mathri (Fried Crackers)<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: Times, Times New Roman, serif;"><b>"Deepak ki roshni, Patako ki awaz, Suraj ki kirane, Khushiyon ki bauchaar, Chandan ki khusboo, Apno ka pyar, Mubarak ho apko.... Diwali ka tyohar"</b> (The Bright lights emitted from the oil lit lamps, Those fiery sounds of the fire crackers, rays of sunshine which showers happiness throughout, the fragrance of sandalwood & the love of our dear ones....I Wish you all these and much more on this joyous occasion called DIWALI! Wish you all a very Happy & safe Diwali. Eat, Drink & Be Merry!!</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">The festive season is here again and am so fortunate to experience the whole Diwali atmosphere all around me. London, like Mumbai embraces all the cultures of the world & celebrating Diwali is no exception here. The whole Desi Community are busy buying new clothes, Diyas, fire crackers & Mithais. I make it a point to go to these Desi inhabited towns regularly, to experience the hustle bustle during the Indian festive season. I do not miss anything here, except for my family and friends...they cannot be substituted with anything, anywhere. :( </span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNXEdBkefZoMKjEKmnn8mP57qfDZ0RKzJaOup0FcrYs_NpDAwKrfx4m-2FWUxfmY3Ku6KW_XyEM1Y5EMJ5j_HtH5xnZbseNgGkgOoPXkoi572NpwfZnWtjzgjhr4uusw0qlVGXrxBfBTK/s640/image.jpeg" /></span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">The overflow of Mithai and savoury recipes have already bugun in almost all the cookery blogs. Thought, why should I be left behind. I decided to make some Mithais & Savouries at home and got a brilliant idea to make them, pack them in a nice sweet box & send it to my 2 best friends who live here in the UK, but will not be able to meet them this Diwali. I have already couriered them some Mathris, ShakkarPara, Milk Pedas, Besan Laddoos & Coconut Barfi. It will be a total surprise for them and am expecting a "Thank You" call soon, while I write this post. Today am sharing the recipe of a popular North Indian namkeen (savoury) called "Mathri" , with all of you. It's a popular snack at Indian homes and almost all the Hindustani naris (Indian Ladies) are pretty good at making these crackers. But this recipe is for those first timers who are trying their hands on Mithai-namkeen making, this Diwali. Munch on....:)</span></i></div>
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<i><i><span style="font-family: Times, Times New Roman, serif;"><b>Ingredients:</b></span></i></i></div>
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<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 cup plain flour (maida)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 cup wheat flour (atta)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">2 tbsp ghee (clarfied butter)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tbsp ajwain (carom seeds)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">water to knead</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tsp salt</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">oil for deep frying</span></i></li>
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<i><span style="font-family: Times, Times New Roman, serif;"><b>Method:</b> </span></i></div>
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<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">In a big bowl, sieve the plain flour, wheat flour & salt. Then add the ajwain & ghee to it. Use your hands to mix everything.<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy7vImC4Q1dyB0pJOOr0lOLTX6tTi3-WzGbiVKajRsluHlupUmlqdfX_Cx54Nrm-gU0hYx7hzKz2od_f2tvPwS2t3dbmWXF1i2DmYcBPAOTJNIN2Z9jYhViVgOAeyYY7X-Vc5JLLVmBupz/s400/image_3+(2).jpeg" /></span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Use a little water to knead into a tight dough. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AyCMiw8mpZCuxB6iHPODJBYepuJ317YlDmIQbmamyH_9RXuQLzHlI9BBOd7T1ZTXOd07KejY0c_VQOqmwTAWB2d8hjh-MsL9zjHn7CnI-2tESqxYFEa1ImjxlclPOqXqqCw7_2WK3Jm9/s400/image_2+(2).jpeg" /></span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Divide the dough into lemon size balls. Roll each ball into flat round chapathis.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Now take a fork and prick the flattened round chapathi all over. This is done to avoid puffing up of mathris when deep frying. </span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Take a round cookie cutter and cut round circles. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi7pqrhaQwDYvRv_8Q1ip3A4k__nHHqyj5-p2Xr8kAqvyNr3khEpaYfeuKM6RApNggEEriV83gBcz3DsB2p9oZaFcw1BrKXayBi-QCQVV6vJaYBJJhpJ2w90LPwi_t_-axKcosLGUaZkaF/s400/image_1+(2).jpeg" /> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoHFOk2mdsp75mNBAXlwpJAMyTrGzLzsCSMzNlDTLyoP661YWvmEuLxwxWYSJaNS32QsKm3lBiRaeBC2n7wwWvR66Cyz_oO2AWBTW7r41rNSW4HfslfV6OnCwQr2yl50aTevCsdffpZehr/s320/image_1.jpeg" /></span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Heat oil for deep frying. The oil should not be too hot. Fry these little circles slowly until they are golden and cooked well. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheNXEdBkefZoMKjEKmnn8mP57qfDZ0RKzJaOup0FcrYs_NpDAwKrfx4m-2FWUxfmY3Ku6KW_XyEM1Y5EMJ5j_HtH5xnZbseNgGkgOoPXkoi572NpwfZnWtjzgjhr4uusw0qlVGXrxBfBTK/s640/image.jpeg" /></span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Remove and enjoy these mathris with pickles on side or just as it is with your evening tea.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">You can store these mathris in an air tight container and will last for days.</span></i></li>
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<i><span style="font-family: Times, Times New Roman, serif;">Alternatively, you can make mathris in a triangular shape as well. Take a lime sized dough ball and roll them into a size of a poori. Fold them into half as shown in the image below & bring the two ends together to form a triangle, Prick both sides of the triangle with a fork and deep fry them.</span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMvJ8V4XSM5mktvUDu4_OsG3KMQKrcu9SZcRylidEJdaXAHTgXSbq0_pa6lwXm5eGQ5URmJwwcU_7rdJNqxH3JHurnyNbp7AGRe2oaRAwF5Hgiin9Snz3HsvDjpUvF7cktolyGVqbsv_MN/s320/image+(2).jpeg" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiByY2AkAAEsA_J5te7KASOV6vb-SRrmYsCj343AvAeDMXWX8Fxom3VUPSeo53MG6j5AZfs2O1sx8yF0m3_r6gDVvUAoslyiTOnZxwIujjroLA56TC91OgrvuuVnZKLzW2v_5-QLGXQ0wvg/s320/image_3.jpeg" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJGBFTZyttFGKxJu5UDgfEX1lnQbqXhk_d5_F6A9fyGraZeueBIbLzlxrEJtVAf8k6vyYxw-1iAcY-1W0f0mld6rqlocnRG9Sv19E5RaskqB9Dj-hSvFp1fCsBxZFM-T7W54LkaCIxefp/s320/image_2.jpeg" /></span></i></div>
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<i><span style="font-family: Times, Times New Roman, serif;">Click <a href="http://loveandcalories.blogspot.co.uk/2011/08/3-ingredients-3-minute-microwave-pedas.html" target="_blank">here</a>, to get the recipe of Milk Pedas.</span></i></div>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-63331780590072292062012-11-02T11:13:00.000+00:002012-11-02T11:13:05.795+00:00Keema Matar (Minced Lamb with Peas)<div dir="ltr" style="text-align: left;" trbidi="on">
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Now this is one dish which was in a queue for a long long time to be posted in my blog. I absolutely forgot about it and it was shelved away for almost a year. Until recently, one of our friends asked about an Indian minced lamb recipe, I recollected that I have the recipe with me with all the photos taken stage by stage. My, My...How did I forget to share this wonderful recipe with all of you. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy95ypSHvYNl83FisvkueHraTnNYMIseo12ZsY_uOuGTOb607kFc0-a9JXcEHiw8n7gu-Egei6VLM27dZLIoGnMgD9owdckpxK1BT2t5NZ0rquTScJzo-rIEpC1BCIvfozWK-ZBb1NAggc/s640/IMG_7628.JPG" /></div>
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Minced lamb has quite a strong flavour of its own and it has to be well camouflaged with some other good ingredients which will balance everything, only to give a fantastic dish in the end. What better than Indian spices. A good balance of these spices when combined with meat and cooked well, will give you a classy Meat dish. </div>
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwlR0YOFNalCZPtbphSvaORRnTgT8zTSl634HUJORK50Tg0W35Ht-7HB1h4ZkP96icrubF-aho25Z6XhHejAeY-pS7kfkDC5D0iZt0fLrelrFZ1N_7SK4gXmMncn4v4NAyeZwmgDOxDkFb/s640/IMG_7623.JPG" style="text-align: left;" /></div>
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<b><i><span style="font-family: Times, Times New Roman, serif;"><br /></span></i></b></div>
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<b><i><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></i></b></div>
<ul style="text-align: left;">
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">500 gms minced meat (lamb or mutton)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 cup of fresh/frozen peas (boil and keep aside)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">2 large onion (finely chopped)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">4 large tomatoes (blend to make puree)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tbsp ginger-garlic paste</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tbsp coriander powder</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">2 tsp cumin powder</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 &1/2 tsp red chilli powder (adjust to your level of spiciness) </span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tsp garam masala</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">2-3 green chillies (finely chopped)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tsp cumin seeds</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 cup coriander leaves (finely chopped)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">3 tbsp cooking oil</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">salt to taste</span></i></li>
</ul>
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<b><i><span style="font-family: Times, Times New Roman, serif;">Method:</span></i></b></div>
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<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Wash the minced meat in water and drain to avoid any lumps while cooking. Keep aside.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Heat oil in a deep based pan (Kadai) and the cumin seeds. Let it splutter. </span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Now add the finely chopped onion to it. Saute well till it turns light golden. Then add the ginger-garlic paste. Its best, when you make fresh ginger-garlic paste by grinding 8-10 fresh cloves of garlic with 2 inch of ginger together. This is any day better than a store bought paste. </span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Add the chopped green chillies to it and saute well for 2-3 minutes until the raw smell of the paste goes. Cook till the the onion & the ginger - garlic paste is well done. </span></i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTE2aN4Y-PLgPz-yYhZRYH3odu9BLPMOMFtfKUu1goYeTaK9gzh9PcR8s6aCHkaMbrIxsmFIk4KgW0YyWQcjWp0jMXimuW62eZ5LZ0jwYZa1qOXVcI6at_TWaVTvu5iGtyszRf9YmUJLDZ/s320/IMG_7607.JPG" /></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Now add the tomato puree to the pan and cook well for 3-4 minutes until the tomato is well squashed with the onion paste.</span></i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2gmbjICuesVpr0cKlj5D4B_9seSSMCFdZhgFQv-Q2arJaUkRgOqSw2uwUtNJ4ylqRKv6qghcKM3zoIBOT2XjpzrZcVST-jZ4kNWWw_HXQv5xe3wMUlHZiaDJe4olqKm1o2n9zo3dnNpj8/s320/IMG_7612.JPG" /></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Now add the red chilli powder, coriander powder, cumin powder and salt to taste. Cook well till the oil shows on the sides.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Add the minced meat at this stage to the onion-tomato mix and mix well until all the meat is coated with the paste. Add 100 ml of water to the meat and simmer the heat for 15-20 minutes. Stir frequently. </span></i><img height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHRVC9S1KDb19Wy8baSI3sqsvD6iikh03Q_4DDOr0LtZdXoYm-J3M8_XxSvJhuVz7zoZqlpwtAfNLd-sU1dBSN3wL1FCLaq4LzgqDk7jSmzGU8UtASv2Jn7w0OIvwM5B6dmLiNkIUPY-gl/s400/IMG_7614.JPG" width="400" /></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">The meat at this stage will be well cooked and the water in the gravy slowly starts to dry up. Stir well. I love the meat to be well golden.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Sprinkle some garam masala at this stage and add the chopped coriander leaves. More leaves the better. Then add the boiled green peas to the cooked meat and mix well. Switch off the heat.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Serve hot with warm rotis or naan & dal tadka!! </span></i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzDcBwC787I9A8JLt3enUgE6F2C9z1oNAGKSEGZOCb5UyVmQhx_WgUMIQ1ndNzZfswnR3ivsgm1OGOq158460bRxRsevwPwj9n2zohXiDuhf8rVBC7Lozuz7hiEB-wibiDdiJl951WFfP5/s640/IMG_7624.JPG" /></li>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com3tag:blogger.com,1999:blog-2703031854370949406.post-5501206306666383222012-10-28T00:35:00.002+01:002012-10-28T00:35:30.975+01:00Pomegraneto - not - a - mojito drink <div dir="ltr" style="text-align: left;" trbidi="on">
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<i>In this fast paced life of ours, how many of us really wished for a good quality time to be spent with our spouses and family?? Aren't you all not bored of the same routine day in day out? We slog the whole week at work and wait for the weekend to arrive only to go out shopping at some money fleecing mall monsters, get tired, eat a quick meal from there, if time permits go for a movie and come home tired and later go off to sleep. There goes your weekend and the next morning, the same old rat race begins. That special moment with your spouse or children never happened. My friend had asked me once, whether my husband and I talk over coffee when we go out. As a diplomat I am, said to her, we don't make eye contact when there is any kind of food kept in front of us. We give our full attention to it. We laughed it off, but she really wanted to know that, are they the only odd ones out here. No, they are not!! </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP9WQKGQf8gqHluEwLxtTaewrbeVjsrKCWVObD-lr82FhKdVGHZPCP7l7OLU98YcRGrOWFH-PuaOj4akr4LSzCQ2WmDg8AtlzsQb19R5zJvjBnLMpQeXQN4zQksU7f7hFks4EA4KNsXbx/s1600/image_4+(3).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipP9WQKGQf8gqHluEwLxtTaewrbeVjsrKCWVObD-lr82FhKdVGHZPCP7l7OLU98YcRGrOWFH-PuaOj4akr4LSzCQ2WmDg8AtlzsQb19R5zJvjBnLMpQeXQN4zQksU7f7hFks4EA4KNsXbx/s640/image_4+(3).jpeg" width="640" /></i></a></div>
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<i>Last Friday, I decided to be at home (our usual friday dining out was cancelled), wanted to cook a nice cozy meal for two, make a chilled refreshing drink to relax and talk sweet nothings with my hubby. Now don't ask me what we talked but we tried breaking the rules a bit. :) I made a quick Pomegranate drink (non-alcoholic), served it in a cocktail glass, lit some candles on the dining table, switched off the tv and waited for Arun's reaction to it. He gave a thousand watt smile as soon as he saw the chilled pink drink in my hand and i knew it, he loved the whole idea behind being at home and lazying in the couch with a drink in hand. Well, he then went off to the next rounds of hard drink to celebrate the weekend. :) The "be at home romantic Friday night" was a big hit. :)</i></div>
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<i style="margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSREzfIgwKc-dIvTmW5u8VvraVtgRNEg9h-w8bri-CyS2HwbaBv-x_5biVGY6WciHKBARc6IhbR5E7k3_F5YfFM3g9a7ccivu3ZMiAf8NxiVNBbpc-DFnBsFnE7jsXqFcDqd9USVxG0Az/s1600/image+(4).jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcSREzfIgwKc-dIvTmW5u8VvraVtgRNEg9h-w8bri-CyS2HwbaBv-x_5biVGY6WciHKBARc6IhbR5E7k3_F5YfFM3g9a7ccivu3ZMiAf8NxiVNBbpc-DFnBsFnE7jsXqFcDqd9USVxG0Az/s400/image+(4).jpeg" width="296" /></a></i></div>
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<i> I have taken this recipe from Jamie Oliver's 30 minute meals show. You must try it out, this drink as well as the Friday evening schedule. :)</i><i> </i></div>
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<b>Ingredients:</b></i></div>
<ul style="text-align: left;">
<li style="text-align: justify;"><i>4-5 pomegranates </i></li>
<li style="text-align: justify;"><i>2 lime</i></li>
<li style="text-align: justify;"><i>few sprigs of mint leaves</i></li>
<li style="text-align: justify;"><i>10-12 ice cubes</i></li>
<li style="text-align: justify;"><i>ice water or sparkling water</i></li>
</ul>
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<b><i>Method:</i></b></div>
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<i>Take 2 cocktail glasses and fill them with enough ice cubes. Then push some sprigs of mint to the glass. Squeeze the lime to the glass. (juice of one lime, each glass). Then cut the pomegranates in half and squeeze every half of the fruit over the glass to release the juice from it. Don't worry if some seeds fall into the glass. (use 2 pomegranates per glass). Now pour some sparkling water if you want your drink to have a little fizz or just add ice water to fill the glass. Take a spoon and give it a slight stir and there you go with your luxury drink. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIwOpYmxwQw0v8sTyoUTNan22tQ9NmGkXMM6vK0wCuDR7f7BTHw78YycQiejbTtknzM5_I8KXpLTfuUPvnGD2L2gHs5kTEu0_ER0yrYizK3nVxv7WFxPngot6HiRNrgoCdWp-YmOgeOojS/s640/image_3+(3).jpeg" /></i></div>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com1tag:blogger.com,1999:blog-2703031854370949406.post-28580326232358532012-10-19T12:12:00.000+01:002012-10-19T12:12:08.629+01:00Devil's Food Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Cupcakes - those little sweet treats are everybody's favourite and have usually seen them so beautifully displayed for almost all occasions. Every one's reaction when they hear or see Cupcake is... "Yummmm"! But is not the case with me. I have never fancied cupcakes in my life. You must be thinking, "C'mon now...Don't like cupcakes?? you must be kidding!! but the truth is, I never was a fan of these little cute things. But I just love the look of it. Those different creative frostings on top makes it so special and good looking. And the effort made by the bakers are seen just by looking at the creative topping. For the love of baking alone, I tried to bake some easy cupcakes to start off. </i><br />
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<i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNn_7MIRzZHrXL28O6MU87NxH7abqT0tvjzZwa5Q4YrYvNhA5VxCvfo_R9N-qxt8AbPvIJL1Rwstx6Kp7x34541puq6OzfQ5f0u6J49qggRXOIc9r2AU-y1-swhhmM2aRsfdbVI8eABEcw/s640/image_2+(3).jpeg" /></i></div>
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<i>This recipe will be very useful for those who have never tried to bake cupcakes before (just like me) and are now interested to try their luck in baking some. I prefer chocolate to sugary icing and that is the reason why I baked some Devil's food Cupcakes. I don't know why the name "Devil's food" is given to it, must be because the main ingredient is chocolate and smothered in chocolate frosting. Chocolate is sinful and thus its the food of the devils....:) And I do sometimes transform to Devil when I see chocolate anywhere, anytime...:)</i></div>
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<i><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDp-D8rird-R7CbD-EzQk-lV1hlaZjpJ55HKqq04oe8zU2Iaruj_zIabLVN49TpENgZpWUYcXMhwXgyzhrmXkqA0fT_T67DKmu_rOidVsxRjgYfz6HXGiJ4TVJ2b0vkNqlZXPVDh1fJgE6/s640/image_1+(3).jpeg" style="text-align: left;" /></i></div>
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<b><i><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></i></b></div>
<ul style="text-align: left;">
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">100 gm unsalted butter</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">115 gm brown sugar</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">2 eggs (room temperature)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">115 gm plain flour</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1/2 tsp soda bicarbonate</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">25 gm cocoa powder</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">125 ml sour cream</span></i></li>
</ul>
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<div style="text-align: justify;">
<b><i><span style="font-family: Times, Times New Roman, serif;">Method:</span></i></b></div>
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<div>
<ol style="text-align: left;">
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 180 degree Celsius.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Put at least 2 paper cupcake cases in each hole of a muffin tin. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwyzUJCz4yFlvTme2_HxzyGrLvajdy_334va_-ammz4_c_729Mxw01WVcbZBvrWiBRT3-tfxUzNKjfFwRauBshXX-bJC9g9rw49iwHsMO2Xu0mzADZoZMI49THGExRGZmeVr13VDG_7AMq/s320/image_7.jpeg" /></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">In a mixing bowl, add the butter, sugar, eggs, flour, soda bicarbonate and cocoa powder together and whisk together until smooth. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvGs1WD_f9a6ERIkyE3FZ2MSoWLfK2znvFJfqrvyGXQjgblLDiESaWbzrY6Qn_OBrwHAcfOMMrwFp9B-u0vnUutw2dO5BYyEGYEsbKbul2xl5Zip2eBxINnpzE0tcWlbrEKO36bEzdFsad/s320/image_6.jpeg" /></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Now fold in the sour cream gently to the mixture.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Spoon the mixture to the cupcake cases. Leave some space on top for the cakes to rise. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-yKtKmqTw_D4_-TbgJbP66P7l2eGTA2u9sCfiPUsK8uY5JHjoKIUPOIvz7leU7kvnfkzeq-3Z099wBnWUmRl8AohlSdWDn0P38DmFMhy3NlT0GQidnwYeEheOBI2uUCsLEyCb9xO_vg4u/s400/image_5.jpeg" /></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Bake the cupcakes for 20 minutes or until well risen and firm to touch. </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIokZ-rBrNdOaV0gmaiSvtMMvYvGwIqKmaJuR-kQl-a3O1Rwd2_taRgcKnf2sVzj-4p5xUv3J-j900_jJtCLVBCv78gfJ1uOiFuhjdVRIo3WzgwS_U_sB42w5Yt9AJkeMSww8CWyFmG2eR/s400/image_3+(2).jpeg" /></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Remove from the oven and allow it to cool.</span><span style="text-align: left;"> </span></i></li>
</ol>
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<div style="text-align: justify;">
<b><i><span style="font-family: Times, Times New Roman, serif;">Frosting:</span></i></b></div>
</div>
<div>
<ul style="text-align: left;">
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">125 gm plain chocolate</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">2 tbsp caster sugar</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">150 ml sour cream</span></i></li>
</ul>
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<div style="text-align: justify;">
<i> <b style="text-align: justify;"><span style="font-family: Times, Times New Roman, serif;">Method:</span></b></i></div>
<div>
<ol style="text-align: left;">
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Heat a saucepan half filled with water. Break the chocolate in a heat proof bowl and keep it on top of the saucepan. Let the chocolate melt over the simmering hot water.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Remove and add the sugar and sour cream to the melted chocolate and whisk gently. The frosting is ready.</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Spread the frosting on the top of the cupcakes and set in the refrigerator until the frosting sets. (about 10-20 minutes)<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcME4-ZF-Q6b_2M-DWmH_kXk_9wVjDFBPGwqXNxln0DJvU9UUEcbvtljoz0cDRR8V5e5aI_eZSd4zkag3WvegHqSuAasECwuv7a5pWPOrMThn5USLdYKW8xGBL07Gc7v1gXFJmT3gu2i78/s400/image_1+(2).jpeg" /> </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqn7EkZeU52OFBFTubnwE0vZy9IUb2RseeWzFwF-SDz8-sTueS60dE1oear5Y-qtVJ9D0asWrnTu5LusT1CdGbUcnvyPw1vHABd41oI3fhK8Ppe-c5xxnwPU3GSTFlhpY8QYeqaDo7Ebxr/s400/image+(2).jpeg" /></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Sprinkle some shaved white or dark chocolate curls on top of the cup cakes before serving. DELISH!!! </span><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwIdZ2nuHexvpVMD7BopcEb6G6d9eH_9UIOrOJwk0Oc1JM1FswItfeape8CRx98mO5l_DxvB24Ef29q1tADK5xphHQxiBHW1N8kc3cPdKKiTzJ6H4EhTXGUgtQC6lktKG-fxQvC3UFqcOc/s640/photo.JPG" /></i></li>
</ol>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com3tag:blogger.com,1999:blog-2703031854370949406.post-52904268000904984882012-10-11T11:42:00.000+01:002012-10-11T11:42:10.017+01:00Stuffed Steamy Eggplant<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: Times, Times New Roman, serif;"> Andhraites (People of Andhra Pradesh, South India) love their eggplants/brinjals so much that I have seen all my Telugu friends make something or the other with these lovely violet vegetable. Stuffed, steamed, fried, sauted, chutney, gravy, they will have atleast one of these things done with their eggplants. One such recipe is this one which I got from one of my Telugu friends. I got this recipe about 4 years ago but never tried until recently. Not a good looking dish, I must admit but it tastes absolutely delicious. And it is healthy too as the baby eggplants are steamed all the way. </span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ9FlptCoFtLqE3BHYXrnU4nT7JRzN9ssraS97vZi4HYkcRY8SmzWo-BxsZT5HNT4GiuUjswub6lRvkuhZsxXJPU942UAQhyeIpAAreDJmE6nhPJKkW2LK4o71wnVcjKhoauxtG9v9mjg/s1600/image.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="font-family: Times, Times New Roman, serif;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ9FlptCoFtLqE3BHYXrnU4nT7JRzN9ssraS97vZi4HYkcRY8SmzWo-BxsZT5HNT4GiuUjswub6lRvkuhZsxXJPU942UAQhyeIpAAreDJmE6nhPJKkW2LK4o71wnVcjKhoauxtG9v9mjg/s640/image.jpeg" width="640" /></span></i></a></div>
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<b><i><span style="font-family: Times, Times New Roman, serif;">Ingredients:</span></i></b></div>
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<i><span style="font-family: Times, Times New Roman, serif;">10-12 baby eggplants</span></i></div>
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<b><i><span style="font-family: Times, Times New Roman, serif;">For Stuffing:</span></i></b></div>
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<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1/4 cup chana dal (kadala paruppu/bengal gram)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1/4 cup whole coriander seeds </span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">4-5 dry red chillies</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tsp cumin seeds</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1/2 tsp fennel seeds </span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">8-10 curry leaves</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tsp oil</span></i></li>
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<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;"> Heat oil in a frying pan and roast the above "stuffing" ingredients for 2 minutes until they release their flavour. Remove from heat and allow it to cool for few minutes. Coarsely grind to dry powder. Mix required salt to the powder and keep aside. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi4rOzO20yM8h8q7h9aQEDFZf7EJ9s20MFSPkgHaSJ7eKL8D4GRVCVNCamilSKgxV6n3dm1co8T_VqIQmWktC4ph8tMle6sXtzqJgN7Hy3iaYJS8sGhugNVoLWcMjky5DXVoJwMyB34CYL/s400/image_4.jpeg" /></span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Slit every baby eggplant at the bottom in a criss-cross way and stuff the slits with the spice mix. Reserve the left over spice mix for later use. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhivyXLq6zZfF6vxGHNVZtjMDJIHo9SNCy5AcQhLJX08Jz8rR3rVVRqt7uTu49gy7BjWNdyKkymf5Tp4Il5Wr2RpmGMlM7S9j-5E9Wu_6UvrC9WRUfNGS58bP8w2XfbYq4ZlCkF4KsHHN80/s400/image_3.jpeg" /></span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Now steam these stuffed eggplants in a steamer and let it steam for 10-12 minutes until the eggplants are cooked through.</span></i></li>
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<b><i><span style="font-family: Times, Times New Roman, serif;">Tempering:</span></i></b></div>
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<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">10-12 shallots (finely sliced) or 1 medium onion (finely sliced)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tsp mustard seeds</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1/2 tsp urad dal (black gram/ uzhunnu paruppu)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1/2 tsp chana dal (bengal gram/kadala paruppu)</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">few sprigs of curry leaves</span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">1 tbsp oil</span></i></li>
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<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Heat oil in a kadai (wok) and add the mustard seeds, urad dal & chana dal. Let them splutter. Now add the shallots or sliced onion and saute till translucent. Now place the stuffed eggplants slowly in to the wok and coat the tempering well onto them. Sprinkle the left over spice mix on to the eggplants and mix carefully. Saute well for 4-5 minutes. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEHGxqMlngbK2ppiKyGeLPUXCSi_Mm1cnLG95ZmvEjS7fDNMaL_Px_f46ku8MU_3GhgGRhMlEOv3ClbEYNutYT9d8vEC83MN9RZR9CmtdmhQS0ilToax_PSmcPLixY9UrsQyJ-Gw73Zc_S/s640/image_2.jpeg" /></span></i></li>
<li style="text-align: justify;"><i><span style="font-family: Times, Times New Roman, serif;">Throw some curry leaves in the end and serve hot with plain white rice and dal or with hot rotis. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWQ9FlptCoFtLqE3BHYXrnU4nT7JRzN9ssraS97vZi4HYkcRY8SmzWo-BxsZT5HNT4GiuUjswub6lRvkuhZsxXJPU942UAQhyeIpAAreDJmE6nhPJKkW2LK4o71wnVcjKhoauxtG9v9mjg/s640/image.jpeg" /></span></i></li>
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<i><i><span style="font-family: Times, Times New Roman, serif;"> So healthy and delicious!!</span></i></i></div>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com3tag:blogger.com,1999:blog-2703031854370949406.post-42538528437384540272012-09-25T08:23:00.000+01:002012-10-02T10:32:44.271+01:00Aloo Tikkis (Potato Cakes)<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>The thing I most miss in the UK is the sound of "Taka Tak" made by the street food vendors on their tava while making pav bhaji, aloo tikki, patties etc. Aah! Especially after living so many years in the hub of street food (Delhi & Mumbai), I seriously get disappointed when I am unable to go out after 6 pm. You have only two options, either go sit in a pub or have a proper dinner at some expensive restaurants. There is no in between thing. And I have started hating the American fast food joints like KFCs, McDs & pizza outlets. My stomach gets bloated and </i><i> I gain 2 kilos just by the look of it. That's when I miss my Indian Street food. Its not just about the food, its the whole idea behind it. Go with your family and friends, get your hands dirty, eat while standing and haggle with the vendor saying..."Bhayya ..Aur Theeka karo na", Bhayya, ek aur papdi"!! :) </i><br />
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Thanks to London, I have already discovered some Vada Pav shops & Chat restaurants but the experience won't be the same. And that's when I plan to cook something at home itself. Last Sunday was apt as it was raining & I wanted to make something different than the usual pakodas. I recollected those stacked up hot Aloo Patties on the sides of a big tava made by the vendors in India. I couldn't resist and started boiling the potatoes....:)</i><br />
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<b>Ingredients:</b></i></div>
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<li style="text-align: justify;"><i>3 large potatoes</i></li>
<li style="text-align: justify;"><i>1/2 cup semolina (sooji/rava)</i></li>
<li style="text-align: justify;"><i>1 large onion (finely chopped)</i></li>
<li style="text-align: justify;"><i>2-3 green chillies (finely chopped)</i></li>
<li style="text-align: justify;"><i>1 tsp cumin seeds</i></li>
<li style="text-align: justify;"><i>1/2 tsp red chilli powder</i></li>
<li style="text-align: justify;"><i>1/2 cup coriander leaves (finely chopped)</i></li>
<li style="text-align: justify;"><i>1/2 cup oil (for hallow frying)</i></li>
<li style="text-align: justify;"><i>salt to taste</i></li>
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<i><b>Method:</b> </i></div>
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<li style="text-align: justify;"><i>Boil the potatoes in salted water. Peel and mash the potatoes with a masher or with your hand.</i></li>
<li style="text-align: justify;"><i>Take a mixing bowl and transfer the potato mash to it. Add finely chopped onion, chopped green chillies, cumin seeds, semolina, red chilli powder, coriander leaves & salt to the mash and mix well. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJja-1gFouaPl3Dmx-cAZ5TbA0NfC6pXqZkYhXHTGrCiDsq1B0d0osjk7QW9AxOy8cZ80C94caJl4arZvApY04-wI8oKdfx-e0ulF7a69mMSkvI_0FUnJHbwxQx2w-y4pzlaUiT3iiH6EK/s400/potato+tikki.JPG" /></i></li>
<li style="text-align: justify;"><i>Divide the mixture into lemon sized balls. Take a ball of mixture and flatten it on your palm like a round patty or cutlet. Repeat the same with other mixture and place it on a plate or kitchen towel. <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitxORkyVwTMPb7hYm5BKpLN5p_fYuw3-r7dgcArH9X5ein97GQVfeDVatLQyvpWiawRYlBBXeAHe2Q8ws0a8BQ7mW-B08TD2_MkE7lTRPXXrEksS_kv0JgdgrZCnrggRMHCgusA4Js5UDc/s400/potato+tikki+1.JPG" /></i></li>
<li style="text-align: justify;"><i>Heat oil in a flat pan for shallow frying. If the oil is hot, place the potato cakes in the oil and let it cook for 3-4 minutes on one side.Turn them to the other side and let that side too brown evenly.<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjniM9V31iopb-Iw8tMcBzoravVFWyyt3Tts0dAU0MTzHpGxJ2yIxBAGHISNJIlr8oUPzb0c3qlCl3bxanmk58ocaTz-bNA7FH5C46SBHCEMsenmVS4qknBcJ8FkuauzMwrozPwzqP3j1qH/s400/potato+tikki+2.JPG" /> <img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcQOAZYNxMVe9lF7AA8by-DtYx3OZLvPD1jEHW5i8fnpVWknhf295PLyjqkf7PqfOqx2g_wQUEazcqK9Qyfr5wBgeyBcLVBs3T4sbFKnUWKezFoWXqbbcCJZ5SnNuxaey259VAxs9aeAAX/s400/potato+tikki+3.JPG" /></i></li>
<li style="text-align: justify;"><i>Remove the potato tikkis from oil and drain on a kitchen towel. Similarly cook the remaining potato cakes in batches.<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ2FTAn2t_9biS6dNuvc-A_lSezN6E4eztlVJrv1ygIWw7huKKnk9vvtZBjjoopNvfc1A0wFDJ6QX_D5T6TQQEii-gkshyVejgOnu1fhwz7obSm9fP3xzfDkgQDn9PDn7TtHFpczaDqTNn/s640/potato+tikki+5.JPG" /></i></li>
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Loveandcalorieshttp://www.blogger.com/profile/00339526016941607188noreply@blogger.com4