Friday, December 31, 2010
The last of today's post with a grand celebration!!!!!!!!!!!!What am celebrating????? Well well i had every reason.......Had the best moist brownie:-) and it is the NEW YEAR EVE!!!!!!!
Brownie few pieces
Fresh cherries 2 cups( deseeded) and cut finely
Whipped cream 1 cup
Choose the best serving bowl/dish ,glass ware( the smaller the better though:-) )
Place a piece of brownie at the bottom evenly
Next layer few cherries which are cut finely on it
Next pipe a layer of whipped cream
Alternate these layers till the brim
Grate some yummy chocolate on the top layer
Your amazing yummy delicious Black forest trifle ready!!!!!!!!!!!
It reminds me of GLUTTONY on master chef Australia!!!!!!!!!!!
THIS IS HOW I AM GOING TO USHER IN MY NEW YEAR WITH A BEAUTIFUL DESSERT
Wish you all a very happy new year!!!!!!!!!!!!!!!
Sending this to Chef Naaz -Trifle event and SUGAR HIGH FRIDAY #72 Hosted by cream puff in venice and started by Jennifer
Continuing with the marathon posts today let me tell you about this brownie story. For some time my daughter has been telling me that her classmates mom makes the best brownie because it is very moist. Have been searching for this recipe ever since......Then one day in Face book i saw the pics of Chennai bloggers meet and i recognized one face....Kamini. Well her son happens to study in the same class as my daughter. Never knew that she blogged. Immediately browsed her blog and LO.....i saw the most evading brownie recipe there!!!!!!!!!!and it is the same recipe my daughter has been mentioning.OK, I think it is time to have a look at the moist brownie recipe
All purpose flour 1/2 cup
Sugar 1 cup
Butter 1/2 cup melted
Cocoa 1/3 cup
Vanilla 1 tsp
Baking powder 1/4 tsp
Salt 1/4 tsp
Walnuts 1/2 cup
The original recipe is HERE
Preheat the oven to 170C
Sift the flour, cocoa, baking powder, salt together
Mix the sugar, melted butter and vanilla together
Add the eggs and beat well
Mix the flour-cocoa mixture and beat well
Add the finely cut nuts
Pour in the greased tin (i used the parchment paper too)
Bake for 25 minutes till the sides start pulling away
COOL completely and serve( I cut them while it was still a little warm)
Yummy moist brownies ready
Thank you Kamini
Rushing this brownie to Sameena's Cookie and cake event for Xmas
This is one of those traditional dishes that i have learnt from my Mother-in-law.A great cook herself , she has patiently taught me many dishes and the process is still ongoing:-) When i read about the challenge in Aipi's blog i knew i would make this. I cook this not only on festive days but also on those days when the bananas are crying for your attention:-)
All purpose flour 3/4 cup
Raw rice flour 1/4 cup
Jaggery(grated) 3/4 cup to 1 cup
Ripe banana's 2 small
Cardamom powder 1/4 tsp
oil for shallow frying
Combine both the flours together in a bowl.
Ina separate bowl add the jaggery with water to make a watery solution.
To this add the flour with the mashed banana and cardamom powder. Mix everything very evenly.
Heat the appam pan on a medium heat. Sprinkle some oil into each cup.
Now pour appam dough only 3/4 th of the cavity
Close with a lid and let it cook for 2 to 3 minutes
Turn each appam upside down and let it cook for another 1 minute
Hot delicious appam ready!!!!!!!!!!
These sweet appams are huffing and puffing(last minute entry!!!!!!!) their way to Us Masala to be a participant in their event Veggie fruit a month -Ripe bananas started by Priya
When you see these fresh legumes in the local market it is hard to resist and ignore them. Yet again i bought Mochai. This time it would not be Thavala adai but curry. This is definitely one of the best protein packed subzi's that i have cooked so far.
Mochai /Field beans 2 cups
Turmeric powder 1/2 tsp
Chilli powder 2 tsp
Coriander Powder 2 tsp
Cumin powder 2 tsp
Garam masala 1 tsp
Tamarind small marble size
OIL 1 tbsp
Cumin seeds 1 tsp
Salt to taste
Pressure cook the fresh beans till well cooked( i kept it in the pressure cooker up to 3 whistles)
Finely dice the onions and tomatoes
Soak the tamarind in minimum water , squeeze to get tamarind paste.( i microwave the tamarind in minimum water for 30 seconds and then squeeze it as a paste)
Heat oil in a pan and saute the cumin seeds
Now add the cut onions and saute it till it turns golden brown
Add the tomatoes and saute for 5 more minutes.
To this onion tomato mixture add turmeric, chilli, coriander, cumin, garam masala powders and saute further till oil separates,
Add the tamarind paste to give the required acidity. Cook for 5 minutes till the raw smell of tamarind vanishes (approximately 5 mins)
Now add the cooked beans with the salt, close with a lid and let it simmer till everything comes together.
Garnish with cut coriander
Serve warm with chapati, pulka, or any other Indian flat bread
This is a very tasty healthy dish. At home here everyone loved it. Do give it a try and am sure you will love too:-)
Sending this tasty curry to MMLA#30 hosted by Priya of Mharo Rajasthan and started by Susan
Wednesday, December 29, 2010
Last weekend we visited Krishnakumar's cousin Raghu's home since his mother was not keeping well.They are my extended family. While we were there,Raghu's wife Geetha served us Rice sevai which she had prepared even amidst her busy schedule. OOOOHHHHH it was tooo tasty!!!!!!That's obvious since it was prepared from scratch and not the rubbery store bought one. Though i felt a little ashamed to gobble it up like that, i just could not stop myself. It was too tasty and reminded me that i had prepared this long long back!!!!!!!!!Goodness!! it is ages since i prepared this at home.
Rice sevai/ string hoppers tastes best when it is fresh. This is a delicacy of south India.Needs a little extra effort but the results are awesome:-)
Par boiled rice 2 cups
Raw rice a handful
Salt to taste
FOR THE COCONUT SEVAI
Mustard 1 tsp
Black gram dhal 1 tsp
Bengal gram dhal 1 tsp
Asafoetida 1/2 tsp
Green chillies 2
Curry leaves few
Coconut oil 2 tbsp
Soak both the rice together in luke warm water for 2- 3 hours
Drain and grind it smoothly in a grinder with the required amount of water. Should be of pouring consistency. Can be a little watery too.
Add the salt
Pour this into Idli moulds and steam them for 10 minutes
Take out just one plate from the stand, scoop out the idlis and put them in the sevai press, keep turning the handle (look at the instructions) and press down to get fluffy sevai
Let the other idlis keep simmering on a very low flame till each plate is done.(If it becomes cold, then pressing will be difficult as the dough becomes very hard)
Once everything is done, let it cool
Adda tsp of oil into the sevai and spread it.(This is done so this the sevai does not stick to one another)
In a pan add 1 Tbsp of coconut oil
When it is heated up add mustard, black gram dhal, Bengal gram dhal, green chillies, asafoetida and let it splutter
Now add this to the cooled sevai.Sprinkle the grated coconut on it and mix well
Preparing this way of sevai is very easy. My Daughter pressed her own sevai!!!!!!!!She wanted only the plain ones and wasn't sure if i would give her plain ones. Lol!!!!!!
Serve with chutney though i like it just like that
Another nice feel factor about this trip was Raghu presented us with this Glass Ganesha Bell. I am not sure if he knows that i collect Ganesha idols. Well !!!That was a beautiful way to usher in my new year will my favorite deity.
Thank you Raghu and Geetha for everything:-)
Sending Coconut sevai to "Sujana's Celebrating Regional Cuisines"
And Food Palette Series- WhiteThese two bloggers have amazing recipes. Do check them out
Tuesday, December 28, 2010
A few days back while i was browsing i saw in many blogspot's a dish called Kiflice and when i clicked on the link it took me to Fresh from the oven. On seeing the recipes there i knew i would join the group. Immediately wrote to them(Rather pestered them to let me join!!!LOL!!!), They were very kind enough to let me join and sent me the invite. Wow!!!!!this indeed is another wonderful Baking group!!!!!
This month's host is Anet from Anet's bread. She chose to challenge the members with baking scones.She provided two recipes but since i did not have Sour dough starter, i chose to do one with buttermilk.
The original recipe is HERE
Cranberries and Currants 1/4 cup
Rolled oats (process half into oat flour) 1/2 cup
Whole wheat flour 1 cup
Baking powder 1 1/4 tsp
Baking soda 1/4 tsp
Salt 1/4 tsp
Sugar 2 Tbsp
Grated zest of 1 orange
Cold butter 1/4 cup
Buttermilk 1/2 cup
Preheat the oven to 205C
Soak the cranberries and currants in warm water for 10 minutes
In a bowl add the flour, baking powder, salt, sugar, baking soda and the orange zest and mix it thoroughly,
Now add the cold butter and mix to form coarse crumb like texture
Now add the drained cranberries and oats and mix well
Now add the required amount of buttermilk(1/4 cup- 1/2 cup) and mix lightly. DO NOT KNEAD INTO A SMOOTH DOUGH
Pat into a circle of nearly 3/4 " thickness on a well floured board.
Cut into wedges with a pizza cutter
Transfer to a ungreased cookie sheet
Brush with milk, sprinkle some coarse sugar on it and bake for 20- 25 minutes till golden brown
A wonderful tea time snack. Not too sweet and quite healthy since whole wheat flour and oats flour is used. Pretty easy to bake. For freezing instructions do look at Anet's blog
Thank you Anet and Thank you Fresh from the oven:-)
Until the next post Happy baking!!!!!!!!!!!
Monday, December 27, 2010
This month's Daring bakers challenge was again new to me and i continue to dare to bake new dishes:-).It was not very difficult bake though. I made a few change in the original recipe. I avoided the egg and replaced it with yogurt. Added only the orange zest and instead of rum used orange juice.Loved the flavor:-)
The 2010 December Daring Bakers’ challenge was hosted by Penny of Sweet Sadie’s Baking. She chose to challenge Daring Bakers’ to make Stollen. She adapted a friend’s family recipe and combined it with information from friends, techniques from Peter Reinhart’s book.........and Martha Stewart’s demonstration.
Since i wanted to bake a small Stollen i made 1/3 the quantity given in the original recipe
Luke warm water 20 ml
Active dry yeast 1 1/2 tsp
Milk 1/3 cup
Butter 3 1/4 tbsp
All purpose flour 1 3/4 cup
Salt 1/4 tsp
Sugar 2 tbsp
Cinnamon powder 1/2 tsp
Orange zest one orange
Orange juice 1 tbsp
Mixed peel 1/4 cup
Vanilla 1 tsp
Yogurt 1/4 cup
Raisins 1/3 cup
Almonds 2 tbsp
Glazed cherries 5 to 6
icing sugar to dust
soak the raisins in the orange juice .
Dissolve the yeast in the warm water and let it rise.
In a small saucepan combine the milk and the butter and simmer it on a very low flame till the butter melts
Whisk yogurt and vanilla in another bowl
In a large bowl mix the flour, salt, sugar, cinnamon powder and the orange zest.
Add to this the yeast mixture, milk/butter mixture and the yogurt mixture. Knead into a pliable dough.
Add the fruits and knead for 8 to 10 minutes so as to distribute the fruits evenly.Add the sliced almonds too.
Transfer this dough to a well oiled bowl and cover it with a plastic wrap
Keep it in the fridge over night
Next morning take it out and let the dough rest for 2 hrs till it comes to room temperature.
Transfer this to a floured board and roll it into a rectangle.
Roll from the long side.
Make this into a circle to form a wreath and transfer to a baking sheet.
Make slits on the outer edge of the wreath and let it rise for another hour
Bake this at 190 C till the base sound hollow. (Approximately 40 minutes)
Take out the wreath and brush it with melted butter. Dust with icing sugar
Lovely wreath for Christmas ready
THANK YOU Penny and Daring bakers for this wonderful challenge:-)
Sending this beautiful stollen to Bread Baking Day # 35 hosted by AYEESHA of Taste of pearl city and started by Zorra
Wednesday, December 22, 2010
The day i saw these Crescent rolls in Aparna's blog, i knew i would bake this for Nupur's blog bites. These are made with whole wheat flour , so a very healthy option. I saw a similar filled cresent roll in Versatile vegetarian kitchen and adapted the filling from here.So these cresent rolls are a combo from the recipes of two lovely and experienced bakers-APARNA and CHAMPA
INGREDIENTS FOR THE CRESCENT ROLLS
Whole wheat flour 2 1/2 cups
Salt 3/4 tsp
Olive oil 2 tbsp
Milk(warm) 1/2 cup
Honey 1 tbsp
Active dry yeast 2 1/4 tsp
Yogurt 3/4 cup
Garlic paste 1 tsp
Rosemary (i used dried) 1 tbsp
FOR THE FILLING
Pine nut 1/4 cup
Basil 1/4 cup
Coriander 2 tbsp
Garlic 2 pods
Chilli flakes 2 tsp
Oregano 2 tsp
Olive oil 2 tbsp
Grind all the ingredients for the pesto adding necessary olive oil and salt. Keep aside.
FOR THE ROLLS
In a pan add the olive oil and then the garlic paste. Saute over a medium flame till the raw smell disappears. Now add the rosemary ,stir for a couple of minutes and then take the pan off the heat and let it cool.
Add honey to the warm milk and dissolve the yeast in it. Keep it in a warm place for the yeast to froth up.(I kept mine in my microwave(switched off) and look at the way it frothed up.wow!!!!)
Take a wide mouthed bowl, add the salt, flavored olive oil, yeast mixture and yogurt.
Knead into a soft dough if necessary add more flour.
Shape the dough into a ball and paced it in a well oiled bowl and cover it to rise for 2 hours
Now take out the dough deflate it very slightly and divide it into two halves
Shape each half into a circle 10" to 11". Now cut these into twelve pieces
Spread the filling into these and roll it out as shown.
Start rolling from the broad end.
Transfer these rolls into a greased tray with the tip below
Loosely cover and let it rise for another 45 minutes
Preheat the oven to 22C(400F)
Brush the rolls with olive oil(or with eggs)
Bake them at 22C for 20 minutes or till they become golden brown.
Cool and serve
Don't they look so appetizing????????
THANK YOU APARNA AND CHAMPA. MY FAMILY LOVED IT:-)
These lovely yummy rolls are on their way to Nupur's Holiday Buffet:-)
Hmmmmm...I am sure we can all have a grand buffet with many more awesome dishes being dished out by others bloggers. Can't wait for the D DAY!!!!!!!!!