tag:blogger.com,1999:blog-89182243145839739852024-03-19T09:48:25.675+01:00Rathai's RecipesRathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-8918224314583973985.post-17732798517586906582013-08-24T15:19:00.002+02:002018-09-15T14:39:19.499+02:00Banana Fritters and my first guest post<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-fwK8B4guUhU/Uhixn41TCRI/AAAAAAAABRI/t4SOHw5DOqk/s1600/Banana+fritters.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-fwK8B4guUhU/Uhixn41TCRI/AAAAAAAABRI/t4SOHw5DOqk/s640/Banana+fritters.JPG" width="426" /></a></div>
<br />
It feels great to be back blogging after such a long gap and that too
with my first guest post. I kept procrastinating this guest post
because I haven't held my camera for nearly 10 months and was really
doubting myself. The first 10 minutes or so, I was pressing all the
wrong buttons on the camera but after a lot of sweating and struggling, I
was back on track and managed to take a few clicks before the sunset on
a beautiful, sunny Friday. <br />
<br />
Taruna has a wonderful space filled with eclectic recipes. I'm really thrilled to be guest-posting at her blog, Easyfoodsmith! I'm sharing my mother's recipe for banana fritters which is a favourite at our place and I hope you guys will like it! Thanks a bunch Taruna for giving me this opportunity to
share your lovely space and for encouraging me to get back to blogging! <a href="http://easyfoodsmith.blogspot.se/2013/08/banana-fritters-guest-post-by-rathai-of.html" target="_blank">Please head over to EasyfoodSmith to read the entire post and recipe</a>. Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com17tag:blogger.com,1999:blog-8918224314583973985.post-34175486640274357372012-11-08T16:46:00.002+01:002018-09-15T14:39:19.789+02:00Semolina Cake - Basbousa or Namoura<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-4zlVFxdWn2E/UJvPa9koalI/AAAAAAAABM0/2LX-6Ibbroc/s1600/Semolina+cake+Basbousa+Ravani+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-4zlVFxdWn2E/UJvPa9koalI/AAAAAAAABM0/2LX-6Ibbroc/s1600/Semolina+cake+Basbousa+Ravani+recipe.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-1FcfiDfRG0A/UJu4sm6axjI/AAAAAAAABLQ/NWS5lwA_5YQ/s1600/Semolina+cake+Nammoura+namoura+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-1FcfiDfRG0A/UJu4sm6axjI/AAAAAAAABLQ/NWS5lwA_5YQ/s1600/Semolina+cake+Nammoura+namoura+recipe.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-wtYGlVPVy3w/UJkfdKAlxEI/AAAAAAAABJ4/fEuH4P72F5U/s1600/Semolina+cake+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-wtYGlVPVy3w/UJkfdKAlxEI/AAAAAAAABJ4/fEuH4P72F5U/s1600/Semolina+cake+recipe.jpg" /> </a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-teWJ7griV-s/UJvDck0hSyI/AAAAAAAABMQ/X-eryj72U20/s1600/Ravani+Revani+recipes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-teWJ7griV-s/UJvDck0hSyI/AAAAAAAABMQ/X-eryj72U20/s640/Ravani+Revani+recipes.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/--_K-W4H2pTQ/UJu3cbdnv0I/AAAAAAAABLI/bQzJclN8_cY/s1600/Harissa+Hareesa+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--_K-W4H2pTQ/UJu3cbdnv0I/AAAAAAAABLI/bQzJclN8_cY/s1600/Harissa+Hareesa+recipe.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-f_UPEzRjCLo/UJ_LocA0nsI/AAAAAAAABNs/DoR8XUwFzck/s1600/Semolina+cake+Basbousa+basboosa+recipe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="http://1.bp.blogspot.com/-f_UPEzRjCLo/UJ_LocA0nsI/AAAAAAAABNs/DoR8XUwFzck/s640/Semolina+cake+Basbousa+basboosa+recipe.jpg" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">I hope <span style="font-size: small;">everyone has had a <span style="font-size: small;">wonderful</span> Halloween. </span></span><span style="font-size: small;">Halloween passed without much fanfare in our family,</span><span style="font-size: small;"> but <span style="font-size: small;">something that has been receiv<span style="font-size: small;">ing<span style="font-size: small;"> a<span style="font-size: small;"> lot</span></span></span> of attention<span style="font-size: small;"> b<span style="font-size: small;">y my family</span> lately is this semolina and coconut cake</span></span></span></span>. <span style="font-size: small;"><span style="font-size: small;">Even thoug</span>h e</span>very<span style="font-size: small;">body in our family has different</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span>preferences when it comes to food<span style="font-size: small;"> in general,</span> this cake was<span style="font-size: small;"> relished by all of us, not once but <span style="font-size: small;">th<span style="font-size: small;">ree<span style="font-size: small;"> </span>times</span></span> last month.</span></span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span><span style="font-size: small;"><span style="font-size: small;">This cake</span> doesn't have <span style="font-size: small;">a</span> cakey <span style="font-size: small;">texture but it </span>is very soft<span style="font-size: small;">, </span>moist<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> and slightly</span> crumbly</span></span>. It</span></span></span> smells heavenly from the rosewater<span style="font-size: small;"> and tastes even better on the second day. </span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><br /><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">It</span> goes by ma<span style="font-size: small;">ny different names and</span></span> is wildly popular in Greek, Turkey<span style="font-size: small;">,</span> throughout the Levant and the North African countries, since many of these countries share a common Ottoman heritage.</span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span></span></span></span></span>
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;">The r</span>ecipe var<span style="font-size: small;">ies</span> <span style="font-size: small;"><span style="font-size: small;">a great deal though, some<span style="font-size: small;"> contain</span> eggs while others <span style="font-size: small;">don't</span>, some <span style="font-size: small;">include</span> yogurt <span style="font-size: small;">while others <span style="font-size: small;">include</span> milk<span style="font-size: small;"><span style="font-size: small;">, some <span style="font-size: small;">made <span style="font-size: small;">with</span></span> butter or clarified butter and other<span style="font-size: small;">s</span></span></span></span></span></span></span></span><span style="font-size: small;"> with</span><span style="font-size: small;"> vegetable oil, some </span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">with</span> coconut and <span style="font-size: small;">others</span> without</span></span></span></span></span></span></span></span></span>. <span style="font-size: small;"><span style="font-size: small;">I</span> made it <span style="font-size: small;">egg-less and <span style="font-size: small;">without milk to store it a little longer</span></span></span></span><span style="font-size: small;">.<span style="font-size: small;"> <span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">A piece of this delectable semolina<span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> cake, and perhaps a cup <span style="font-size: small;">of Moroccan mint tea, is everything you need to be transcended to another world in this <span style="font-size: small;">autumn</span> cold. </span></span></span></span></span></span></span> </span></span></span></span><br />
<span style="font-size: small;"><br /><b><i><span style="font-family: Arial, Helvetica, sans-serif;">Cake:</span></i></b></span><span style="font-family: Arial, Helvetica, sans-serif;">
</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">2 cups (350 g) fine semolina (cream of wheat)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 cup (3<span style="font-size: small;">5</span> g) unsweetened, desiccated coconut</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/2 cup (100 g) caster sugar </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">150 g melted butter (at room temperature)</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3/4 cup (200 g) plain Turkish yogurt (10 %) </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">3/4 tsp baking soda</span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">1/4 tsp salt </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">20-30 blanched almonds or almond flakes (for garnish) </span></span><br />
<b><span style="font-size: small;"><br /></span><span style="font-size: small;"><i><span style="font-family: Arial, Helvetica, sans-serif;">Syrup:</span></i></span></b><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup water</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 cup (2<span style="font-size: small;">25</span> g) caster sugar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">1 1/2 tbs rose<span style="font-size: small;"> </span>water</span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-size: small;">3</span> tsp lemon or lime juice</span></span><br />
<span style="font-size: small;"><br /><span style="font-family: Arial, Helvetica, sans-serif;"><i><b>Method:</b></i> </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">To bla<span style="font-size: small;">nch<span style="font-size: small;"> </span>the almonds<span style="font-size: small;">, b<span style="font-size: small;">oil the water</span></span></span></span></span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> until it<span style="font-size: small;"> is hot and bubbly. It will take about <span style="font-size: small;">7-8</span> minutes with the lid on. Place the almonds in a small bowl<span style="font-size: small;"> and</span> pour about half of the hot water over the almonds and put a lid on. Allow the almonds to soak in the hot water for about <span style="font-size: small;">1<span style="font-size: small;">0</span></span> minutes. Take an almond out and rub it <span style="font-size: small;">between your fingers. If <span style="font-size: small;">the skin</span> d<span style="font-size: small;">oesn'<span style="font-size: small;">t <span style="font-size: small;">come off <span style="font-size: small;">easily allow the almonds to soak for a little longer. </span></span></span></span></span></span></span></span></span></span></span></span></span>If they come off easily<span style="font-size: small;">, <span style="font-size: small;">po<span style="font-size: small;">ur<span style="font-size: small;"> </span>the water</span> out and start blanching all the<span style="font-size: small;"> almonds</span>. Spread the almonds on a dry towel and pat dry<span style="font-size: small;"> and keep them in the towel</span><span style="font-size: small;"> <span style="font-size: small;">overnight</span>. <span style="font-size: small;">I c</span></span>ut the almonds into hal<span style="font-size: small;">ves<span style="font-size: small;"> </span>but if you find that difficult, you could use whole almonds or <span style="font-size: small;">store-bought almond flakes</span></span>. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;"> </span></span></span> </span></span></span></span></span></span></span></span></span> <br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;">The syrup has to be at room temperature and the cake should be warm when
you pour the syrup over the cake, so you have to prepare the syrup <span style="font-size: small;">before <span style="font-size: small;">b</span>aking the cake</span>. <span style="font-size: small;">To make the syrup</span>, boil the sugar and the water at medium heat. Stir until the sugar has completely dissolved. Then add the lemon juice and </span><span style="font-size: small;"><span style="font-size: small;"><span style="font-size: small;">r</span>emove the scum (if any) that floats to the top. </span><span style="font-size: small;">A</span>dd the rosewater and <span style="font-size: small;">boil</span> until the syrup thickens a little (if you stir with a spoon, it will coat the back of the spoon and if you touch it<span style="font-size: small;">, <span style="font-size: small;">the syrup</span> will </span>feel a little thick and <span style="font-size: small;">slimy</span>). Don't let <span style="font-size: small;">the syrup</span> boil <span style="font-size: small;">for a long time and </span>thicken up too much though, it means less syrup. It will take about 15 minutes to <span style="font-size: small;">boil</span> the syrup. Once ready, remove from sto<span style="font-size: small;">ve and</span> allow to come to room temperature. </span></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><br />In a large bowl, mix the semolina and the baking soda. Then add the coconut, sugar and s<span style="font-size: small;">alt</span> and mix well. <span style="font-size: small;">A</span>dd the melted butter and yogurt and mix well with a spoon until well combined and it comes together. <span style="font-size: small;">With</span> 3/4 cup yogurt it all came together for me but you could add a little bit more <span style="font-size: small;">if you have difficulty it combining everything</span>. <span style="font-size: small;">Either way, t</span>he batter will be thick an<span style="font-size: small;">d come together<span style="font-size: small;">, almost like a dough</span></span>. Lightly butter a <span style="font-size: small;">27 cm (about 10</span> inch) non-removable cake p</span><span style="font-size: small;">an<span style="font-size: small;">/</span>pie plate before placing parchment paper (so that the paper doesn't move) and then lightly butter the sides and the bottom<span style="font-size: small;"> (i</span>f you use a cake pan with removable bottom, there is a risk that the syrup runs down the sides). Spoon in the cake batter and even it out on top with a spoon. Allow it to rest for 15-20 minutes. Then cut the cake into diamonds or squares (before baking it). Place the blanched almonds or almond flakes in the middle of each diamond<span style="font-size: small;">/</span>square and gently press them down a little.</span></span><br />
<span style="font-size: small;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />Bake the cake at 175 C (350 F) in a preheated oven, in the middle rack for about 20 minutes first. Take the cake out and gently cut it into diamonds<span style="font-size: small;">/</span>squares again<span style="font-size: small;"> (i</span>f you cut the cake when it is fresh out of the oven, it might crumble. This is why it is good to cut it before it is fully baked). Place the cake back into the oven and bake for another 20-25 minutes until it looks golden and crisp on top. Take the cake out </span></span><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"><span style="font-size: small;">and</span> spread the syrup slowly and evenly on top of the cake. Allow the cake to soak up the syrup for a couple of hours or overnight and cool down to room temperature<span style="font-size: small;">. T</span>hen cut the cake again when it has cooled down </span><span style="font-size: small;"><span style="font-size: small;">before serving</span>. You can keep the cake refrigerated, and warm it up before <span style="font-size: small;">serving</span>. You have to warm it up before serving, otherwise it will feel like a brick. I don't warm up the whole cake, only the pieces that are to be served - a few seconds in the microwave is enough. You can keep it refrigerated for up to 1<span style="font-size: small;"> 1/2<span style="font-size: small;"> </span></span>weeks. </span></span><span style="font-size: small;"><span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-size: small;"> </span> </span><i><b> </b></i></span><br />
<br />Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com44tag:blogger.com,1999:blog-8918224314583973985.post-37012675153010630112012-08-11T23:37:00.020+02:002018-09-15T14:39:19.856+02:00How to make lemon curd?<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-F9PGi0yFoTw/UCYnAa4A5KI/AAAAAAAABCk/5HzrqrM15O0/s1600/Lemon.JPG" imageanchor="1"><img border="0" kda="true" src="http://2.bp.blogspot.com/-F9PGi0yFoTw/UCYnAa4A5KI/AAAAAAAABCk/5HzrqrM15O0/s1600/Lemon.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-1jNQZliCeCA/UCZ0bPXElPI/AAAAAAAABEk/jU6YoLhW4Nc/s1600/Lemon+curd.JPG" imageanchor="1"><img border="0" kda="true" src="http://3.bp.blogspot.com/-1jNQZliCeCA/UCZ0bPXElPI/AAAAAAAABEk/jU6YoLhW4Nc/s1600/Lemon+curd.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-sNI6BQIcFFQ/UCV224PS42I/AAAAAAAABCA/TwOn-FU7V3w/s1600/Lemon+curd.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kda="true" src="http://2.bp.blogspot.com/-sNI6BQIcFFQ/UCV224PS42I/AAAAAAAABCA/TwOn-FU7V3w/s1600/Lemon+curd.JPG" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" kda="true" src="http://2.bp.blogspot.com/-UORek03MyAo/UCUADY7SRsI/AAAAAAAABBA/n0lQvnwhq9g/s1600/Lemon+curd+trifle.jpg" /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-6U0A8W5j6sI/UCZUXnoa1oI/AAAAAAAABDc/dvco-GH_C-Y/s1600/Lemon+curd+trifle.jpg" imageanchor="1"><img border="0" height="482" kda="true" src="http://3.bp.blogspot.com/-6U0A8W5j6sI/UCZUXnoa1oI/AAAAAAAABDc/dvco-GH_C-Y/s640/Lemon+curd+trifle.jpg" width="640" /></a></div>
<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-ZtUv3tlRyXU/UCUBD1F6RuI/AAAAAAAABBI/E40_GijKx4E/s1600/How+to+make+lemon+curd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kda="true" src="http://4.bp.blogspot.com/-ZtUv3tlRyXU/UCUBD1F6RuI/AAAAAAAABBI/E40_GijKx4E/s1600/How+to+make+lemon+curd.jpg" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-rD0wZkPz5UM/UCahmyAHMvI/AAAAAAAABFg/Ej0kjx7sCNQ/s1600/Lemon+trifle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kda="true" src="http://1.bp.blogspot.com/-rD0wZkPz5UM/UCahmyAHMvI/AAAAAAAABFg/Ej0kjx7sCNQ/s1600/Lemon+trifle.jpg" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
</div>
This was meant to be a "How to make lemon curd" post that left me with some egg whites that I didn't have the heart to throw away. I usually keep the leftovers in the fridge for later use (which never happens anyway). However this time, the egg whites came to good use. The lemon curd, the crushed meringue and some whipped cream made a simple yet satisfying dessert. It's relatively easy to make and I have tried to be as detailed as I can but if there is anything that is not clear, let me know.<br />
<br />
For those of you who are not familiar with lemon curd, it is like custard but less sweet with an intense flavour from lemons. It's also sometimes described as lemon-flavoured butter. Whichever way you look at it - it is delicious! The only downside is that they can't be refrigerated for too long (generally upto one week). Feel free to taste and adjust the amount of sugar in the lemon curd. Since I had the lemon curd with meringue, which is very sweet, I made mine very tangy.<br />
<br />
<i><b>(About 6 servings)</b></i><br />
<b><i>Lemon Curd:</i></b><br />
3 large egg yolks<br />
50 g unsalted butter (at room temperature)<br />
2 tbs caster sugar (for the lemon syrup)<br />
1/3-2/3 cup caster sugar<br />
3 tbs fresh lemon juice<br />
1/2 tbs lemon zest<br />
<br />
<b><i>Meringue</i></b>:<br />
3 large egg whites<br />
2/3 cup caster sugar<br />
1/4 tsp salt <i>or</i> cream of tartar<br />
<br />
<b><i>To assemble:</i></b><br />
2/3 cup whipping cream (I used 40 %)<br />
4 tbs icing sugar/confectionar's sugar<br />
1 tsp vanillin sugar/vanilla extract<br />
Fresh fruits or berries (for garnish)<br />
<br />
<b><i>Method:</i></b><br />
To cook the lemon curd you could use a double boiler or place a glass bowl with 1 inch of water on the stove. Make sure that the bowl on top does not touch the water underneath. I personally prefer not to cook the lemon curd in a double boiler or metal bowls because the lemon reacts with metals (resulting in a strange aftertaste). The best option is to use a heatproof glass bowl to cook the lemon curd in. <br />
<br />
Separate the egg yolks from the egg whites and place the egg yolks in a heat-proof glass bowl or double boiler. When you separate the egg whites from the egg yolks, make sure that there is no trace of egg yolks in the egg whites (that you need to make the meringue). Place the egg whites in a clean and dry bowl, cover and refrigerate until needed. Cut the butter into small sticks and let it come to room temperature. Mix the lemon juice with the sugar (needed for the lemon syrup) and the lemon zest. Whisk the egg yolks until smooth. While whisking the egg yolks, gradually add the lemon syrup into the egg mixture. Place the glass bowl with the mixture on top of the cooking pot with the water (that should be on a simmer). Keep stirring the mixture until it thickens at very low temperature (on simmer). The lemon curd is not suppose to boil and get bubbly. If the water underneath is too hot, the lemon curd can start curdling and that's why it is cooked over simmering water that shouldn't touch the bowl on top. <br />
<br />
Once the lemon curd has thickened (or reached the consistency of hollandaise), taste and add some more sugar as preferred and then add the butter sticks and stir until the butter has completely melted. Take the bowl away from the stove. Strain the lemon curd to get rid of the lemon zest and any lumps that may have formed. Allow the lemon curd to cool to room temperature first, stir and then transfer the lemon curd into a clean and dry jar. Cover and refrigerate for a couple of hours or overnight, until thoroughly chilled. Generally, you can keep the lemon curd refrigerated for upto one week. <br />
<br />
To make the meringue, take the egg whites out of the fridge and let them come to room temperature. Preheat the oven to 150 C (about 300 F). Please don't use a bowl that is too wide to whisk the egg whites. Start whisking the egg whites with a handmixer at low to medium speed until foamy and bubbly. At this stage you can add the salt or cream of tartar. Continue to whisk and then add the sugar gradually when the meringue is at the pre-soft peak stage to make sure the sugar gets fully dissolved and now you can start whisking at medium speed. Soft peaks mean peaks that curl downwards when you remove the whisk from the mixture. The peaks that appear at the soft peak stage are still soft and not firm (unlike stiff peaks that remain stiff and straight when you remove the whisk). <br />
<br />
Once you have added the sugar you will notice that the mixture gets really glossy, white and dense as you whisk. You have to stop whisking from time to time to check what stage you are at. It is only when you remove the whisk from the meringue mixture, you will be able to see what kind of peaks are formed. Once you have reached the stiff peak stage, you can stop whisking. At this stage the peaks should be stiff and somewhat, if not completely, straight when you remove the whisk. You will also notice that, the meringue mixture is so firm that even if you turn the bowl upside down, the mixture wont move. Take some of the mixture and rub between your fingers and check if the sugar has been completely dissolved.<br />
<br />
Line an oven sheet with parchment paper. It's also a good idea to take some of the mixture that is left on the whisk and place them on the underside of each corner of the parchment paper to prevent the paper from sliding. Carefully spoon 12 cookies (or so) out of the meringue using two tablespoons onto the parchment paper. Don't try to flatten the meringue as you do this. Handle it gently. The meringue can sometimes deflate in the oven, if not handled gently. Once the oven is hot, lower the temperature to 90-100 C (about 200-210 F) and place the meringue in the center rack of the oven and allow it to bake for 1 hour and 10 minutes. Halfway through, open the oven and rotate the oven sheet so that all of them are evenly baked. Turn off the oven and let the meringue rest in the oven for some 4-5 hours or so, or overnight. Store them at room temperature in a clean and dry container. <br />
<br />
The lemon curd and the meringue is best done a day ahead or at least 4-5 hours ahead of serving because the lemon curd has to be chilled and the meringue has to rest once it has been baked. To assemble the dessert, whip the cream with confectionar's sugar and vanilla extract/vanillin sugar until stiff peaks, ahead before serving and keep it covered and refrigerated until needed. Assemble the dessert in 6 wine glasses, by first placing whipped cream at the bottom of the serving glass. Even out the layer of whipping cream around the edges, so that the lemon curd doesn't sink through the holes to the bottom. Spoon in a small layer of lemon curd over it. Crush the meringue cookies and spread on top of the lemon curd (this will turn out a little messy). Repeat the process until you have lemon curd on the topmost layer (I noticed that it was difficult to make the lemon curd "stay" there. I would probably skip this step next time). Alternatively, you could also place the cream in a piping bag and pipe it out on top and keep it as the topmost layer. Garnish with fruits and/or berries, I served mine with physalis/ground cherries. For more variation, you could also layer with some crumbled pound cake and/or fruits, you could layer pound cake between the cream and the lemon curd. Serve immediately and cold!Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com31tag:blogger.com,1999:blog-8918224314583973985.post-57072670221252869842012-06-28T17:03:00.005+02:002018-09-15T14:39:20.146+02:00Mango, pineapple and watermelon salsa<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FoZacuqXb4I/T-t5jKoKCKI/AAAAAAAAA8c/U9CR7Cb6pwY/s1600/salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-FoZacuqXb4I/T-t5jKoKCKI/AAAAAAAAA8c/U9CR7Cb6pwY/s640/salsa.jpg" vca="true" width="452" /></a></div><br />
I have always struggled with eating salads and fresh vegetables and lately I have also noticed that my fruit intake has slowed down considerably and this despite the availability of fresh produce this summer. These days, whatever fruits and berries I have, usually come in the form of apple pie, raspberry crumble bars, blueberry muffins... well, you get the picture. So in an attempt to increase my vitamin intake, I made this salsa. <br />
<a name='more'></a><br />
I made a fruity salsa with mango, pineapple and watermelon. I made this last week and I had it with salmon and potatoes. The best thing about salsas is that you can put them together in a jiffy. This fruit salsa made for a juicy and refreshing sidedish to the warm, mildly-seasoned salmon and the cold potatoes. The watermelon was kind of a last minute impulse and the watermelon made the salsa more sweet than your average mango salsa. If that isn't your thing, I think the best option is to omit it completely or replace the watermelon with tomatoes.<br />
<br />
<strong><em>Ingredients:</em></strong><br />
1 large slightly ripe but firm mango, diced<br />
1 cup fresh pineapple, diced<br />
1 1/2 cup watermelon, diced<br />
1 small red onion, finely diced<br />
2 serrano peppers, seeded and chopped<br />
Few sprigs cilantro/coriander, chopped<br />
Lime or lemon juice (to taste)<br />
Salt to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-l0BDn6NJ73s/T-2M3zfBwLI/AAAAAAAAA8o/bpetjLkDegw/s1600/Salsa+with+fruits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-l0BDn6NJ73s/T-2M3zfBwLI/AAAAAAAAA8o/bpetjLkDegw/s640/Salsa+with+fruits.jpg" vca="true" width="426" /></a></div><br />
<strong><em>Method:</em></strong><br />
Peel and dice the pineapple, mango and watermelon and place in a large bowl. Slit the serrano pepper into two with a knife and carefully remove the seeds (and the white stem, if desired) with a knife and chop the pepper into small pieces. Try not to touch the seeds with your fingers when removing them from the pepper because you'll feel a burning sensation in you finger tips for hours after that. Add the chopped peppers to the bowl with the fruits. Finely chop the onion and the cilantro (coriander) and add to the large bowl with the diced fruits and toss or mix all the ingredients. Season with salt and lime juice, mix. Serve with fish, grilled chicken, or barbeque. It's also tasty to eat just the way it is!Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com14tag:blogger.com,1999:blog-8918224314583973985.post-36652483307681592972012-06-17T20:02:00.010+02:002018-09-15T14:39:19.812+02:00Butterscotch Ice Cream<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-s7EFuMFMLcI/T90Bea82cwI/AAAAAAAAA78/hdTK0HlMVIU/s1600/Butterscotch+ice+cream+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" pca="true" src="http://3.bp.blogspot.com/-s7EFuMFMLcI/T90Bea82cwI/AAAAAAAAA78/hdTK0HlMVIU/s640/Butterscotch+ice+cream+2.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Happy Father's Day to everyone! It feels great to be back blogging after a some break. Thank you and a big hug to everyone who checked on me during my absence. Even though I made this really delicious butterscotch ice cream from <a href="http://smittenkitchen.com/2008/03/butterscotch-ice-cream/" target="_blank">smittenkitchen</a> a couple of days ago, I have been in two minds about whether to post it here. Photographing ice cream is more difficult than I thought it would be. I put the ice cream outside to defrost and when I came back, the ice cream looked like soup. I hope you can look beyond that, because the butterscotch/caramel flavour is simply out of this world. This ice cream is very rich in flavour. If you love butterscotch/caramel, you've got to try this recipe. <br />
<a name='more'></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bq2eMGRIRaA/T9zc6g7t5RI/AAAAAAAAA7Y/qs_SUthT62s/s1600/IMG_3135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" pca="true" src="http://4.bp.blogspot.com/-bq2eMGRIRaA/T9zc6g7t5RI/AAAAAAAAA7Y/qs_SUthT62s/s640/IMG_3135.JPG" width="426" /></a></div><br />
Since this recipe doesn't contain milk, you can make this ice cream without an ice cream maker also. Because when you put the mixture in the freezer to set (instead of an ice cream maker), the water in the milk has a tendency to turn into ice. As a result ice creams that contain milk appear more icy and frosty (like that of a granita or sorbet), instead of being smooth, luscious and creamy. <br />
<br />
<div style="text-align: center;"><a href="http://4.bp.blogspot.com/-40cL6dyOgwE/T9zn2ZVl31I/AAAAAAAAA7k/ReIxgg1zqtM/s1600/Butterscotch+ice+cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" pca="true" src="http://4.bp.blogspot.com/-40cL6dyOgwE/T9zn2ZVl31I/AAAAAAAAA7k/ReIxgg1zqtM/s640/Butterscotch+ice+cream.jpg" width="426" /></a></div>The recipe yields about 4 cups (1 quart) of butterscotch ice cream.<br />
<strong><em>Ingredients:</em></strong><br />
75 g unsalted butter<br />
1 cup (ca 180 g) dark brown sugar <br />
2 cups fresh whipping cream <br />
1 1/2 cups half and half cream (light cream)<br />
6 large egg yolks<br />
1 tsp vanilla extract or 2 tsp vanillin sugar<br />
1/4 tsp fleur de sel (or sea salt)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7YKsTRpxB4w/T92724WpugI/AAAAAAAAA8Q/53YgurFI5XU/s1600/Sprinkles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" pca="true" src="http://2.bp.blogspot.com/-7YKsTRpxB4w/T92724WpugI/AAAAAAAAA8Q/53YgurFI5XU/s640/Sprinkles.jpg" width="476" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><strong><em>Method:</em></strong><br />
Melt the butter at below medium heat in a pan. Once the butter has melted, add the brown sugar and the salt. Stir until the sugar has dissolved and the mixture appears bubbly. Add 1/2 cup of the whipping cream and whisk until smooth. Remove the butterscotch from the heat. <br />
<br />
Bring the remaining whipping cream and the half and half cream to a boil while constantly stirring (if you don't stir the cream while bringing it to a boil, it will get burnt at the bottom). Put the cream on a simmer (but try to whisk every once in a while to prevent it from getting burnt at the bottom). Now carefully separate the egg yolks and place them in a bowl and whisk until perfectly smooth. Drizzle about 1/2 cup of the warm cream, little by little, into the egg yolk mixture while constantly whisking. Pour the egg yolk mixture into the cream while whisking. Add the vanilla extract or sugar. Stir constantly over below medium heat, until the cream has slightly thickened. Remove the cream from the heat.<br />
<br />
Pour the cream mixture over a fine strainer into a large bowl (big enough to accommodate 4 cups of liquid). Stir in the butterscotch mixture you had prepared earlier. The mixture will still be pretty warm, so allow it to cool down before freezing (and stir occasionally). Pour the mixture into an ice cream maker and prepare the ice cream according to manufacturer's instructions. If you don't have an ice-cream maker, you can pour the mixture into an airtight container and place it in the deep freezer to set (for 6-8 hours). Store the ice cream in an airtight container in the deep freezer for upto 1 week. Serve it with sprinkles, sauce or candy of your choice or just the way it is!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tU3mLX9s7M0/T90B2aTWgtI/AAAAAAAAA8E/SBT-7TBYdJI/s1600/IMG_3163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" pca="true" src="http://3.bp.blogspot.com/-tU3mLX9s7M0/T90B2aTWgtI/AAAAAAAAA8E/SBT-7TBYdJI/s640/IMG_3163.JPG" width="426" /></a></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com14tag:blogger.com,1999:blog-8918224314583973985.post-8868363372749197682012-05-13T23:31:00.000+02:002018-09-15T14:39:20.525+02:00Lentil Fritters - Masala Vadai<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YpSnmITttxk/T6_tpWxFLtI/AAAAAAAAA6g/ndGAMIp09PU/s1600/Green+chili+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YpSnmITttxk/T6_tpWxFLtI/AAAAAAAAA6g/ndGAMIp09PU/s640/Green+chili+copy.jpg" dba="true" height="640" width="426" /></a></div>
<br />
I believe everyone had a wonderful Mother's Day. I wanted to post a recipe that I will always associate with my mother today and one that I know she loves too - vadai. Being a diabetic, she rarely indulges in sweetmeat and is more of a snack person. She also happens to be a vegetarian and a very picky eater but one thing she will never be able to resist is deep-fried goodness like these crispy lentil fritters (paruppu vadai) or masala vadai.<br />
<br />
<br />
This vadai goes by many different names but is often sold as <i>masala vadai </i>at restaurants, probably because the word <i>masala</i> conjures such pleasant images to people. I tried to make these once before, in my early days of cooking, but unfortunately that attempt went bonkers and the vadai fell apart while frying. I did the mistake of not grinding the batter properly. Anyway, I have finished mourning that mishap and have been wanting to give this another try. This time the masala vadai turned out really well and I was told it tasted great too. <br />
<br />
<br />
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-TiqmFiOiOvo/T7JqiT0NUuI/AAAAAAAAA7A/EUJUm6WjZfM/s1600/masala+vadai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-TiqmFiOiOvo/T7JqiT0NUuI/AAAAAAAAA7A/EUJUm6WjZfM/s640/masala+vadai.jpg" height="640" kba="true" width="426" /></a></div>
<br />
We don't normally add garlic to this but I was inspired to try these with garlic after seeing a recipe on Rak's Kitchen for the same. I do add ground garlic to <i>falafel</i> and <i>pakoda</i> and since the garlic adds an immense depth of flavour, especially to fried food, it got me curious. Those of you who do not wish to use garlic could substitute the garlic with a pinch of asafoetida (hing). The green chilies are optional and could be added if you prefer your masala vadai to be really hot.<br />
<br />
<i><b>Ingredients:</b></i><br />
1 cup yellow lentils (chana dal)<br />
1 onion<br />
1/2-1 tsp fennel seeds (or powder)<br />
1 1/2 tsp red chili powder<br />
2-3 green chilies (optional)<br />
2 garlic cloves <br />
2 sprigs curry leaves<br />
3/4 to 1 tsp salt (or to taste)<br />
Oil for frying<br />
<span id="goog_1086082317"></span><span id="goog_1086082318"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-16jhFYvfasU/T6-pm6HdyaI/AAAAAAAAA6A/NKorPE7usGg/s1600/masala+vadai+recipe+pale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-16jhFYvfasU/T6-pm6HdyaI/AAAAAAAAA6A/NKorPE7usGg/s640/masala+vadai+recipe+pale.jpg" dba="true" height="640" width="426" /></a></div>
<br />
<b><i>Method:</i></b><br />
Rinse and wash the lentils in water 4 times or so until the water becomes clear and then soak the yellow lentils for 4 hours. Finely chop the onion, garlic cloves and the green chilies (if you are adding them). I prefer to cut the curry leaves with a food scissor as well. After 4 hours the lentils should have doubled in size. Drain the lentils. Put away 1/4 of the lentils and grind the remaining with garlic. Alternatively, grind the fennel seeds as well, because they can be a little domineering in flavor as whole. The batter should be ground coarsely with a generous amount of whole lentils. The more whole lentils there are in the vadai, the crunchier the vadai will turn out. So bearing this in mind, don't grind the lentils too much - just enough so as to able to shape them. In a bowl, mix the batter with red chili powder, curry leaves, onion, fennel seeds, salt and green chilies (if you are adding these) and mix/knead well. <br />
<br />
Heat the oil needed for frying the vadai. Prepare a plate with tissue or absorbent paper to to drain the excessive oil from the deep-fried vadai and keep aside. Pinch off some batter and shape a small ball out of it and then flatten it out little to resemble a small cookie and carefully place one vadai in the oil. Take care not to splash oil while dropping the vadai into the oil. Also, take care not to drop it from a high altitude so as to avoid splashing hot oil around you. Fry it until it looks crisp on medium heat. Once you have fried the first vadai, taste to check whether the salt level is right. Add some more salt at this stage, if needed, and knead the batter before frying the rest of the vadai. Make sure the oil is really hot when dropping the vadai to get a crispy exterior, then lower the heat to medium so that it gets evenly fried. Serve the vadai warm and crispy with chutney/dip/ketchup or enjoy them just the way they are. Good luck! <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-YT8GE_ABFHg/T7AnRjZ3SBI/AAAAAAAAA60/MT-ocTTor_0/s1600/Paruppu+vadai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YT8GE_ABFHg/T7AnRjZ3SBI/AAAAAAAAA60/MT-ocTTor_0/s640/Paruppu+vadai.jpg" dba="true" height="426" width="640" /></a></div>
Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com20tag:blogger.com,1999:blog-8918224314583973985.post-76113221720560723022012-05-01T23:04:00.000+02:002018-09-15T14:39:20.458+02:00Mango curry - Amba maluwa <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-yZZO1G1jdM0/T6LLFlA972I/AAAAAAAAA5M/8vKy67SD0XE/s1600/Mango+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" mea="true" src="http://4.bp.blogspot.com/-yZZO1G1jdM0/T6LLFlA972I/AAAAAAAAA5M/8vKy67SD0XE/s640/Mango+curry.jpg" width="452" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
Amba maluwa is a delicious, sweet, sour and spicy Sri Lankan mango curry. I had this curry for the first time at a restaurant and I couldn't figure out what "vegetable" it was but the taste was out of this world. It was part of a traditonal Sri Lankan meal that consisted of perfectly cooked red rice, some other vegetable and bean curries and pappadom/appalam. Unlike the other vegetable and bean curries that were completely dependent on the seasonings, the mango was bursting with flavours and with each bite it tasted differently. It has ever since been one of my favourite curries. <br />
<a name='more'></a><br />
A Sinhalese lady once showed me how to make this curry a couple of years back. Traditionally this mango curry is prepared by cutting unpeeled mangoes right across into two halves (with the pit) and then into four. It was because of the pit that I was not able to figure out what it was the first time I had this. The mango pieces are suppose to be cooked until soft but still holding their shapes and you need firm, green (or slightly ripe but firm) mangoes to make this curry. I usually cut the mango into cubes and I rough peel them as well because I think it tastes better and feels safer. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-89M4NgQ4qds/T6BHB-5X1NI/AAAAAAAAA4k/oeyJjC1Kt0Q/s1600/amba.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" mea="true" src="http://1.bp.blogspot.com/-89M4NgQ4qds/T6BHB-5X1NI/AAAAAAAAA4k/oeyJjC1Kt0Q/s640/amba.jpg" width="468" /></a></div>
<br />
In Sinhalese cuisine, red chili powder and unroasted curry powder are traditionally used. The rule is that when you use either of these, you should add the chili powder and/or the unroasted curry powder initially (in the oil) and roast it until brown (not burnt) to get the raw flavour out of the powders. Since we always use roasted curry powder to make curries, I always add it later when I remember to. ;) If you use unroasted curry powder, add it initially with the turmeric and the chili powder.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AAaSD9l7ezg/T6T9VZRWKiI/AAAAAAAAA5k/UOzNsYEukAc/s1600/Amba+maluwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" mea="true" src="http://2.bp.blogspot.com/-AAaSD9l7ezg/T6T9VZRWKiI/AAAAAAAAA5k/UOzNsYEukAc/s640/Amba+maluwa.jpg" width="442" /></a></div>
<br />
It's also very common to use whole cinnamon quills in many Sinhalese curries, such as this, but I have also seen people skip it since whole cinnamon quills and cardamom pods are rather expensive, that too to be using daily in your curries, which is why I have stated it as an optional ingredient. What it does is to enhance the flavour and the aroma of the curry but it is still a scrumptious curry without it. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-hK4ZduCcDsA/T6Ls4g0XShI/AAAAAAAAA5Y/BVKNC539CzY/s1600/mango+curry+recipe2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" mea="true" src="http://3.bp.blogspot.com/-hK4ZduCcDsA/T6Ls4g0XShI/AAAAAAAAA5Y/BVKNC539CzY/s640/mango+curry+recipe2.jpg" width="468" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<strong><em>Method:</em></strong><br />
Cut the onion finely. Chop and make a smooth paste out of the garlic and ginger. Peel the mangoes and cut them into pieces. Heat some oil in a large pan and fry the chili powder and turmeric until brown but don't let it get burnt. Then add onion, curry leaves, garlic and ginger and saute until until the onion is translucent. Add the mango pieces and mix well until well coated with all the spices. Add the curry powder, water, salt, cinnamon, black pepper and sugar and mix well. Cover and let it cook for about 30-40 minutes at below medium heat till it is as soft as you'd like it to be. The mango pieces are suppose to be cooked until soft but still holding their shapes. Add the coconut milk last and let it cook for about 5 more minutes. Serve hot with rice!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lQu99FKU4P8/T6LJOSzCVxI/AAAAAAAAA5E/m5gLFe8dNg4/s1600/IMG_2520new.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" mea="true" src="http://3.bp.blogspot.com/-lQu99FKU4P8/T6LJOSzCVxI/AAAAAAAAA5E/m5gLFe8dNg4/s640/IMG_2520new.JPG" width="640" /></a></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com24tag:blogger.com,1999:blog-8918224314583973985.post-50459086690122787872012-04-09T14:46:00.006+02:002018-09-15T14:39:19.968+02:00Egg Thokku - Muttai Thokku<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-Pd3x1A57zAE/T4IP6nUI2SI/AAAAAAAAA3Q/-QmvcalnwKQ/s1600/Egg+thokku+final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nda="true" src="http://1.bp.blogspot.com/-Pd3x1A57zAE/T4IP6nUI2SI/AAAAAAAAA3Q/-QmvcalnwKQ/s640/Egg+thokku+final.jpg" width="492" /></a></div>
For someone who loves eggs, I just noticed that I have very few recipes that involve eggs (not including cakes and bakes here). So my mission now is to add some more egg recipes and I am going to begin with this easy and pretty fool-proof egg thokku recipe.<br />
<br />
Thokku is a thick and sour curry (it probably derives from the word <em>thokkai</em> which means thick). Thokku is either made from sour vegetables/fruits or tamarind paste (or tomatoes) are added to make it sour. The vegetables are cooked along with spices and without adding any water. You stir-fry the vegetables until the water (from the vegetables) has evaporated. The thokku is lastly layered with a few teaspoons of oil before being sealed. The low water content and the acidity prevents it from being spoilt. And you should always use dry spoon and dry hands when serving or opening thokku. This is an effective way to prepare vegetables and make them last a little longer. <br />
<a name='more'></a><br />
However, since this thokku is made with eggs, it's not the kind of the thokku you store for weeks or longer but if made without the eggs, it could be kept in the fridge for longer. If you intend to finish this on the same, it's alright if you don't stir-fry the onions and the tomato until all the water has evaporated. I prefer the onions to taste more than the sour tomatoes and only add one tomato. For more sourness, you could add one more tomato. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7wy6636saeQ/T4HeWflgqKI/AAAAAAAAA2w/WY48XzlRZeo/s1600/muttai+thokku+egg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nda="true" src="http://2.bp.blogspot.com/-7wy6636saeQ/T4HeWflgqKI/AAAAAAAAA2w/WY48XzlRZeo/s640/muttai+thokku+egg.jpg" width="426" /></a></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com22tag:blogger.com,1999:blog-8918224314583973985.post-59234536473437649802012-04-05T23:11:00.007+02:002018-09-15T14:39:20.214+02:00Drumstick curry - Murungai kai curry<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Pw1JWkOBG1I/T33TZ1NxlUI/AAAAAAAAA10/Y7h_hE8ExXA/s1600/Drumstick+curry+1832cropped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nda="true" src="http://3.bp.blogspot.com/-Pw1JWkOBG1I/T33TZ1NxlUI/AAAAAAAAA10/Y7h_hE8ExXA/s640/Drumstick+curry+1832cropped.jpg" width="462" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
At my ancestral home, we had a big murungai tree that would blossom after the monsoon season. I never cared much for ours then - my eyes were always set on the mango trees. It was an old and a most stubborn tree that would only blossom periodically. One day, along with some garden work and for whatever reason, we cut down the twigs and branches of that tree. Even though I had never cared much for it, I was saddened to see the state of that beautiful tree. It was only then that I realized its value. I missed the fragrant white flowers that we would inhale. I missed the shadow that we would take refuge in. And most of all, I missed the sight of these green, thin drumsticks that we would desperately try to fetch by jumping up and down with a long stick. </div>
<a name='more'></a><div class="separator" style="clear: both; text-align: center;">
<img border="0" dea="true" height="478" src="http://2.bp.blogspot.com/-hx4JI8laR1g/T3dnuindOUI/AAAAAAAAA1k/0yPr0Eu4l0U/s640/murungakai.jpg" width="640" /></div>
<div class="separator" style="clear: both; text-align: left;">
The murungai or moringa tree, is sometimes also referred to as the <em>miracle tree </em>and almost all parts of the <em>moringa oleifera</em> tree has some valuable usage. In cooking however, the long, immature green drumsticks and the highly nutritious leaves are most commonly used to prepare a wide range of dishes in South Asia and South East Asia. Various parts of the tree is also used for water purification and in alternative medicine. From what I know, only immature drumsticks are used in cooking. The mature drumsticks are very bitter in taste and are therefore not used in cooking. The cooked drumsticks are eaten almost the same way cooked artichoke leaves are eaten. You drag the flesh away with your teeth. Even though eating drumsticks can be a hasslesome affair but nobody I know can withstand drumstick curry. It is really that delicious.</div>
<div class="separator" style="clear: both; text-align: center;">
<br /><a href="http://3.bp.blogspot.com/-X_7bS9MYKAE/T33cg8aJvaI/AAAAAAAAA2E/jU-ZNqCFecA/s1600/Murungakai+curry2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nda="true" src="http://3.bp.blogspot.com/-X_7bS9MYKAE/T33cg8aJvaI/AAAAAAAAA2E/jU-ZNqCFecA/s640/Murungakai+curry2.jpg" width="442" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
And for those of you who are wondering what happened to the murungai kai tree. It did grow back. I told you... it was a stubborn tree. ;) </div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<strong><em>Ingredients:</em></strong><br />
2-3 drumsticks<br />
1 1/2 tbs coconut oil<br />
1 onion<br />
2 green chilis<br />
1/2 tsp fenugreek seeds<br />
1/2 fennel seeds<br />
1 tbs curry powder<br />
2 tbs thick tamarind paste (adjust)<br />
2-3 tbs coconut cream<br />
2 sprigs curry leaves<br />
Salt to taste<br />
1 1/2 cups water (or enough to cook)<br />
<br />
<strong><em>Method:</em></strong><br />
Rinse and scrub the drumsticks. Peel the rough green exterior. Cut the drumstick in half, lengthwise. Then cut them into smaller pieces, about 2-3 inches. Finely chop the onion and cut the green chilis, lengthwise or into smaller pieces. In a pan, heat 1 1/2 tbs of oil at medium heat. Once the oil is hot, add fenugreek seeds and fennel seeds and allow to splutter. Add the onion, curry leaves and green chilis and saute until the onion is translucent and the curry leaves are fragrant. Then add the drumsticks and fry for 2-3 more minutes. Now add the curry powder and fry for one more minute and then add the water. Put the lid on, lower the heat and allow the drumsticks to cook. This may take about 30 minutes or longer. Stir well and allow to cook (until desired level of graviness). Lastly add the tamarind paste and coconut cream and stir well. Taste and adjust spices if necessary before taking away from the stove. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_2NRYJwSTMI/T33cKFpXTzI/AAAAAAAAA18/EzGN8FTI_Z0/s1600/IMG_1900new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nda="true" src="http://2.bp.blogspot.com/-_2NRYJwSTMI/T33cKFpXTzI/AAAAAAAAA18/EzGN8FTI_Z0/s640/IMG_1900new.jpg" width="426" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com27tag:blogger.com,1999:blog-8918224314583973985.post-60602065344721999952012-03-28T00:11:00.007+02:002018-09-15T14:39:20.237+02:00Pear frangipane tart<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qIDezzZ4o4E/T3ISAZNMQ6I/AAAAAAAAA08/3-0jRSw3waw/s1600/IMG_1642new.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="640" src="http://2.bp.blogspot.com/-qIDezzZ4o4E/T3ISAZNMQ6I/AAAAAAAAA08/3-0jRSw3waw/s640/IMG_1642new.JPG" width="446" /></a></div>I have made this pear tart twice before in the past and both times with canned pears. Since pears are in season now (well, at least here), I decided to make the poached pears from scratch this time. It went well, if I may say so myself. I never get a chance to photograph this tart properly when I make this, simply because this tart is so delicious and once it is out of the oven I start to dig in immediately. However this time, I made two pear frangipane tarts, to make sure that I would have something to click. The recipe is modified from <a href="http://doriegreenspan.com/2009/01/tuesdays-with-dorie-french-pear-tart.html" target="_blank">Dorie Greenspan's</a> pear tart recipe. The recipe is actually for one tart but I always have some crust leftover that I eventually throw away. This happens every time I make pies and tarts so I doubled the filling instead so that I could make two pear tarts. <br />
<br />
<a name='more'></a><br />
This pear frangipane tart consists of a moderately sweet crust (pâte sablée), an almond filling (frangipane) and poached pears. I prepare the tart crust and I blanch the almonds always a day ahead and would advise others to do so as well. In any case, the crust has to rest for minimum one hour in the fridge and the blanched almonds have to dry. I know some people shy away from making the pie crust themselves because they are under the impression that it is difficult to make a crust from scratch but trust me, making a pie crust is so much easier than making a pizza dough. I prefer working the crust/dough with my hands (and a fork) and even so it doesn't take me more than 15-20 minutes. <br />
<br />
Now, I don't want to bore you with my sob stories but last week, I went on a job interview with high hopes. I spent a few days looking up everything that needs to be checked before an interview such as interview questions and potential answers, company information & figures, tips etc. Just about e<em>verything</em>. But the interview did not last long and after the interview, I seriously felt crap. I spent a lot of time preparing for it and know that I could have done better. Since it did not go well, I didn't expect them to even call me to inform me that I'm rejected. But they did call, but not to say that I had been rejected, but to say that I had been selected. I could not believe my ears! And today was my first day at this new workplace. To celebrate the occasion I have made this lovely, delectable French pear tart that feels a bit like a luxury treat. The last couple of days have been very hectic and exhausting and I was only take a few pictures. I will try to upload more later.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-XA7BWRewDi0/T3IpcDzhlmI/AAAAAAAAA1E/mkPo1jJYOMs/s1600/IMG_1634new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="640" src="http://4.bp.blogspot.com/-XA7BWRewDi0/T3IpcDzhlmI/AAAAAAAAA1E/mkPo1jJYOMs/s640/IMG_1634new.jpg" width="426" /></a></div><strong><em>Crust (pâte sablée)</em>:</strong><br />
1 1/2 cups all-purpose flour<br />
1/2 cup powdered/icing sugar<br />
113 g (1 stick) unsalted cold butter<br />
1/2 tsp salt<br />
1 small egg<br />
<br />
<em><strong>Almond filling (frangipane):</strong></em><br />
125 g unsalted butter<br />
1/2 cup granulated sugar<br />
2 eggs<br />
3/4 cup ground almonds<br />
2 tsp all-purpose flour<br />
1 tsp vanilla extract/vanilla sugar<br />
<br />
<strong><em>Poached pears</em>:</strong><br />
5-6 canned pear halves<br />
<em>or</em><br />
3 ripe but firm pears<br />
3 cups water<br />
3/4 cup granulated sugar (adjust)<br />
1 tbs lemon juice (or juice from 1 lemon)<br />
1 star anise<br />
1 cinnamon quill<br />
<br />
<strong><em>Glaze</em>:</strong><br />
Reduced syrup from the poached pears<br />
<em>or</em><br />
Syrup from canned pears<br />
<br />
<strong><em>Method:</em></strong><br />
Make the crust first. In a large bowl, sieve and mix the flour, icing sugar with salt. Slice cold butter (5-6 pieces) and cut it into the dry ingredients with a fork or use your hands. Make sure that all the flour is mixed with the butter and that there are no large chunks of butter in there. The flour should look a little grainy now. Make a hole in the middle to add the egg. Add the egg and use a fork to mix together the ingredients until it all looks like it is about to come together. Then use your hand to knead and pat together the crust. Flatten the dough into a disc (about 5 inches) with your hands. Wrap it up properly in a plastic sheet and refrigerate for minimum 1 hour. Alternatively, you could use a store-bought tart/pie crust.<br />
<br />
Meanwhile peel and poach the pears. Peel the pears, cut them in halves, core the pears and cut the stem that grows all the way into the seeds as well. In a large cooking pot, add water, sugar, star anise, cinnamon quill and the lemon juice and bring it to a boil. Place the pears in the syrup (I place the curvecous side down). Cook or simmer until the pears reach your desired level of softness. I prefer them really soft and cook for about 30 minutes. Take them out and wipe them with a towel and slice the pears thinly. <br />
<br />
You can either buy blanched almonds or blanch them yourself to prepare the almond filling called frangipane. To blanch the almonds, boil some water at high flame. Place the almonds in a bowl, pour the hot water over the almonds and allow to soak for 10-15 minutes. Keep the almonds in the water because it's difficult to blanch the skin when they become dry. It's also better to do this the night before you're going to bake the tart. Because the almonds have to dry. Place the almonds in a dry towel, covered overnight for them to dry.<br />
<br />
Slice or roughly chop the almonds before grinding because it will be difficult to grind them coarsely if they are whole. Grind the almonds together with the flour. Put the ground almonds aside. Beat softened butter and sugar in a bowl. Add the eggs one at a time, and beat in between each addition. Lastly add the ground almonds and the vanilla extract/sugar and mix with a spoon. Place the filling in the fridge covered until needed.<br />
<br />
Roll out the crust on a well floured, preferably cold surface with a <em>floured</em> kitchen roller (this is very important, otherwise the dough will break and get sticky easily). Carefully lift the tart bottom with the roller and place it over the pie plate. Cut it neatly and press the crust carefully so that it is steady. The tart crust has a tendency to "shrink" in the oven, so don't cut the edges too short. Stick the pie bottom with a fork or place a baking paper over the tart crust and fill it with beans to help the tart keep its shape. Put the tart in a preheated oven and bake at 150 C (around 300 F) for about 15-20 minutes, in the bottom third of the oven.<br />
<br />
Take the crust out of the oven. Let it cool for a while. Spoon in the almond filling and level it out with a spoon or knife. Insert a large knife under the pears and lift them and place them in the almond filling or decorate them as you please. Bake the tart in the lower parts of a preheated oven for about 45-55 minutes at 150-160 C (around 300-320 F). Let the tart cool before serving. Before serving, you could brush the pears and the tart with some of the syrup from the poached. Alternatively, sprinkle some powdered sugar on top of the tart.<br />
<br />
<div style="text-align: center;"><a href="http://ramyasrecipe.blogspot.in/2012/03/abc-series-fruit-fiesta.html" target="_blank">Sending to Food Fiesta at Ramya's Recipe</a></div><div style="text-align: center;"><a href="http://foodssrilanka.blogspot.se/" target="_blank">Midweek Fiesta at Food Corner</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-n3E8f45Z5hw/T3OIY2grYBI/AAAAAAAAA1M/6Y-WMQecmMY/s1600/fruit+fiesta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" src="http://4.bp.blogspot.com/-n3E8f45Z5hw/T3OIY2grYBI/AAAAAAAAA1M/6Y-WMQecmMY/s1600/fruit+fiesta.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-CZapIelyQbc/T3OIhzkv0HI/AAAAAAAAA1U/AJ1kCTsY6CQ/s1600/Midweek-Fiesta-Blog-Hop-Logo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" src="http://1.bp.blogspot.com/-CZapIelyQbc/T3OIhzkv0HI/AAAAAAAAA1U/AJ1kCTsY6CQ/s1600/Midweek-Fiesta-Blog-Hop-Logo.JPG" /></a></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com20tag:blogger.com,1999:blog-8918224314583973985.post-21306727785776362602012-03-18T14:27:00.240+01:002018-09-15T14:39:19.565+02:00Middle Eastern Salad<div style="text-align: center;">
<a href="http://4.bp.blogspot.com/-va73f7I4E98/T2Xiv-yrsMI/AAAAAAAAAy8/1x2Ux-__L_Y/s1600/Middle+Eastern+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="438" src="http://4.bp.blogspot.com/-va73f7I4E98/T2Xiv-yrsMI/AAAAAAAAAy8/1x2Ux-__L_Y/s640/Middle+Eastern+salad.jpg" width="640" /></a></div>
<div style="text-align: left;">
I am not too fond of salads (unless it's fruit salad) and I'm definitely not proud to say that. I would love to include fresh greens in my diet and I think this recipe is a good start. The only salad that I ever enjoyed was this Middle Eastern salad that a Syrian friend of mine prepared for me a couple of years ago. She explained to me that the salad was of Lebanese origin. However, the name of that dish did not stick to my mind as the dish did. I initially did not want to eat it, but took some only to taste, and to my surprise I ended up liking that salad so much so that I took some home with me. It was very flavourful and she served this salad with something that looked like a pizza (a delicious oven-baked flatbread with a filling on top) and <em>dolmas,</em> that means stuffed and cooked vine leaves.</div>
<a name='more'></a> <br />
<div class="separator" style="clear: both; text-align: center;">
</div>
Mediterrenean salads are well-seasoned unlike the fresh/raw and unseasoned salads that you get here and I figured that must be the reason I liked this salad so much. You could reduce or increase the amount of vegetables and seasoning as per your liking (this is not a baking recipe after all). I personally modified this (I skipped the tomato for example as we have a family member who does not tolerate tomatoes so well). Because of the generous amount of chickpeas, this salad is very hearty and filling and can be eaten just the way it is as a snack, or as a side dish or stuffing to pita bread. <br />
<br />
<strong><em>Salad:</em></strong><br />
2 1/2 cups boiled (or canned) chickpeas<br />
1 cup parsley<br />
50 g feta cheese (adjust)<br />
1 red onion<br />
1-2 tomato (optional)<br />
2 garlic cloves<br />
<br />
<strong><em>Dressing:</em></strong> <br />
1-2 tbs olive oil<br />
1/2 tbs lemon juice (or to taste)<br />
Salt and pepper to taste<br />
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-lPYUoU4h9io/T2YaDlkFazI/AAAAAAAAAzk/Sh-vZNUlXTk/s1600/IMG_1433new.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="http://3.bp.blogspot.com/-lPYUoU4h9io/T2YaDlkFazI/AAAAAAAAAzk/Sh-vZNUlXTk/s640/IMG_1433new.JPG" width="442" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
I prefer to prepare the chickpeas from scratch but you could use canned chickpeas if it's more convenient to you. To prepare the chickpeas from scratch, wash and soak 1 cup of chickpeas covered for about 10 hours. Drain and boil the chickpeas (in at least 4 times as much water as chickpeas) with salt. Boiling them should take about 45-50 minutes at medium to high heat. Once cooked, drain and put aside to cool at room temperature until needed. <br />
<div style="text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-3OFUJOGZyiI/T2YayRRro7I/AAAAAAAAAzs/fe1bmebKNdk/s1600/Parsley.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="426" src="http://1.bp.blogspot.com/-3OFUJOGZyiI/T2YayRRro7I/AAAAAAAAAzs/fe1bmebKNdk/s640/Parsley.jpg" width="640" /></a></div>
Chop parsley finely with a food scissor or knife. The parsley was instead added in generous quantity. Chop the red onion finely and put aside both in a bowl. If you want to add tomatoes, chop and add them in the same bowl. <br />
<div align="center" class="separator" style="clear: both; text-align: center;">
</div>
<div align="center" class="separator" style="clear: both; text-align: center;">
</div>
<div style="text-align: center;">
<a href="http://1.bp.blogspot.com/-wCcHO82h53c/T2YXClCBOTI/AAAAAAAAAzU/mtJW300ZT_g/s1600/Feta+cheese.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="426" src="http://1.bp.blogspot.com/-wCcHO82h53c/T2YXClCBOTI/AAAAAAAAAzU/mtJW300ZT_g/s640/Feta+cheese.jpg" width="640" /></a> </div>
<div style="text-align: left;">
You could cut the feta cheese in dices or crumble them into the salad. Feta cheese is quite sour and saltish in taste hence I personally prefer to crumble the feta cheese in the salad (you wont react to the saltiness as much then). </div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
Crush and grind the garlic into a fine paste. We love garlic and are quite indulgent with garlic in our cooking but eating them raw, even in a salad, is quite unthinkable to me. I had some roasted garlic (infused in olive oil). I had prepared this a couple of days ago to bake Focaccia and had enough left to use in this salad. <br />
<br />
Place all the vegetables in a bowl. Prepare the dressing by whisking lemon juice, salt, pepper and olive oil. Add the ground garlic in the dressing. Drizzle the dressing over the vegetables and toss them. Add the feta cheese and the chickpeas. Gently toss and serve.Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com37tag:blogger.com,1999:blog-8918224314583973985.post-53887478972930171442012-03-11T20:33:00.014+01:002018-09-15T14:39:20.102+02:00Mocha cake - Mockaruta<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-otUuwQduY6s/T2SNGA2KeTI/AAAAAAAAAyc/9Lx55INOj2c/s1600/IMG_1271new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="http://3.bp.blogspot.com/-otUuwQduY6s/T2SNGA2KeTI/AAAAAAAAAyc/9Lx55INOj2c/s640/IMG_1271new.jpg" width="456" /></a></div>
<div class="separator" style="clear: both; text-align: left;">
This cake is one of my childhood favorites. Mockaruta a delightful chocolate cake with a pretty sweet mocha frosting. It goes by many names in Scandinavia. In Sweden, it is often addressed
as mockaruta or chokladruta (literally meaning mocha square or
chocolate square) because it is baked in rectangular baking pans and
then cut into squares, like brownies. I used to order this at every single cafe I visited in my school days. But those cafe visits were very expensive for me back then and I had look up other alternatives. Even though I was under the impression that this cake was difficult to make at home I gave it a shot. It turned out wonderful the second time and there was no stopping me every since from making this. </div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<br /><div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-75n95eTHBnU/T1vqu4qooII/AAAAAAAAAxU/bGTo6E9vFUE/s1600/IMG_1224new2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-75n95eTHBnU/T1vqu4qooII/AAAAAAAAAxU/bGTo6E9vFUE/s640/IMG_1224new2.jpg" width="426" yda="true" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-_s3Mp2CVs-A/T1vInrHwIYI/AAAAAAAAAxE/ld8b2XgXOEU/s1600/IMG_1253new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-_s3Mp2CVs-A/T1vInrHwIYI/AAAAAAAAAxE/ld8b2XgXOEU/s640/IMG_1253new.jpg" width="426" yda="true" /></a></div>
<b><i>Cake:</i></b><br />
150 g butter<br />
2 eggs<br />
1 cup caster sugar<br />
1/2 tsp salt <br />
1/2 tsp vanillin sugar (or 1/2 tsp vanilla extract)<br />
2 tsp baking powder<br />
3 tbs cocoa powder<br />
1 2/3 cup all-purpose flour<br />
1/2 cup whole milk<br />
<br />
<b><i>Frosting:</i></b><br />
75 g butter<br />
2 tbs cold coffee (1-2 tsp espresso coffee powder + 2 tbs hot water)<br />
1 tbs cocoa powder<br />
1 tsp vanillin sugar (optional)<br />
3/4-1 cup icing sugar/confectioner's sugar<br />
<br />
<b><i>Garnish:</i></b><br />
Desiccated coconut or sprinkles (optional)<br />
Strawberries (optional)<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="462" src="http://3.bp.blogspot.com/-x1DjPXrGa9M/T1zpSjgVZ9I/AAAAAAAAAxs/wDEy0lIOtaE/s640/IMG_1328new.JPG" width="640" yda="true" /></div>
<br />
<b><i>Method:</i></b><br />
Melt the butter at below medium heat. Put aside and allow to cool down. Lightly butter either a 7*9 inch square baking pan or a 9 inch round baking pan. Place a parchment paper at the bottom and butter the parchment paper lightly. Prepare the dry ingredients by mixing flour, vanillin sugar, baking powder and cocoa powder and sift twice. In a separate bowl, whisk the eggs with sugar until pale and fluffy. Add the butter and mix until well blended. First, drizzle half of the milk into the egg mixture. Then sift half of the dry ingredients in there and fold with a spoon. Then drizzle the remaining milk and then the dry ingredients. Fold until well-blended. <br />
<br />
Spoon in the cake batter into the baking pan and put the cake in the oven. Bake the cake in a preheated oven at 200 C (about 400 F) in the bottom third rack for about 25 minutes or until the skewer comes out clean when inserted in the centre of the cake. Take the cake out of the oven and allow it to cool down and meanwhile, go ahead and prepare the mocha frosting. <br />
<br />
To make the frosting, add the coffee powder in a small cup and then pour 2 tbs of warm water and mix. Put aside. Melt the butter at low heat. Once the butter has melted, sift the cocoa powder and then drizzle the coffee. Whisk until well blended. Measure up the icing sugar and sift it in the same bowl, add the vanilla sugar and mix. Cook at low heat for about 2-3 minutes while continuously whisking until it is completely free of any lumps. Once the frosting looks smooth, take it away from the stove. Let it cool for sometime (but not completely) before spreading it on the cake. Drizzle it on top of the cake and spread it evenly. Sprinkle some desiccated coconut or sprinkles on top, if desired. Allow the frosting to stiffen completely before cutting into slices. I prefer to keep this cake in an airtight container at room temperature but you can also store them in the fridge. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qHypAWNYAGk/T1zk2Ws6i7I/AAAAAAAAAxk/sb8y91tQ34o/s1600/mergedmocka.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="http://3.bp.blogspot.com/-qHypAWNYAGk/T1zk2Ws6i7I/AAAAAAAAAxk/sb8y91tQ34o/s640/mergedmocka.jpg" width="640" yda="true" /></a></div>
Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com27tag:blogger.com,1999:blog-8918224314583973985.post-77966485051516549892012-03-05T18:44:00.018+01:002018-09-15T14:39:20.480+02:00Boondi Laddu<div align="center" class="separator" style="clear: both; margin: 0in 0in 0pt; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<span style="font-family: inherit;"></span><br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LaYlc1Ft4Ss/T1T0FkVlYZI/AAAAAAAAAvk/V1i8Gs9aGqs/s1600/Boondiladdu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-LaYlc1Ft4Ss/T1T0FkVlYZI/AAAAAAAAAvk/V1i8Gs9aGqs/s640/Boondiladdu.jpg" height="640" uda="true" width="426" /></a></div>
<span style="font-family: inherit;">I thought I would celebrate my completing six months of food blogging by reposting the boondi laddu recipe. Boondi laddu is my all-time favourite sweet. This recipe was one of my earliest posts and the previous picture made no justice to this delectable sweet, which is why I'm reposting this recipe with new pictures. </span></div>
<div class="separator" style="clear: both; margin: 0in 0in 0pt; text-align: center;">
<br /></div>
<a name='more'></a><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;">
Before I move on to the recipe, I also want to thank <a href="http://uk-rasoi.blogspot.com/" target="_blank">Nupur at UKRasoi</a>, <a href="http://mahaslovelyhome.blogspot.com/" target="_blank">Maha of MahasLovelyHome</a> and <a href="http://easyfoodsmith.blogspot.com/" target="_blank">Taruna of Easyfoodsmith</a> for the wonderful awards that they have passed on to me. Thank you all for your encouragement and support. I can't explain how exciting, rewarding and fulfilling food blogging has been to me. I have met some wonderful people through this network, tried some awesome recipes that I never thought I would make and have the whole time enjoyed each and every minute of this experience. It's been rewarding on so many different levels. Thank you all for visiting my blog and for taking your time to leave your valuable comments. It makes the blog feel more alive and the blogging more enjoyable. Without your comments I would feel as if I was rambling to myself. :)<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jpR8XIhDLIU/T6T-i2KVe2I/AAAAAAAAA5s/UOCO1kx9p7Y/s1600/Boondi+laddu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jpR8XIhDLIU/T6T-i2KVe2I/AAAAAAAAA5s/UOCO1kx9p7Y/s640/Boondi+laddu.jpg" height="640" mea="true" width="426" /></a></div>
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">Boondi laddus are a traditional Indian sweet. Besan/gram/chickpea flour (I have no idea why it's called chickpea flour when it is made of yellow lentils) is mixed with water and then sieved through a boondi (puffed chickpea droplets) skillet/strainer into hot oil. The small yellow droplets are then soaked in warm syrup. Lastly, nuts and raisins are added along with powdered cardamom for aroma. The warm mixture is then formed into round balls and allowed to stiffen before consumption. It's a popular festive sweet and a treat to anyone with a sweet tooth. It's so delectable and addictive to sink your teeth into the crispy boondis and nuts while the crystallized sugar melts in your mouth.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-FH4V-RZDc1k/T1T8tRymyeI/AAAAAAAAAwE/pFeenFFke4Q/s1600/IMG_1036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FH4V-RZDc1k/T1T8tRymyeI/AAAAAAAAAwE/pFeenFFke4Q/s640/IMG_1036.JPG" height="640" uda="true" width="426" /></a></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div align="center" class="separator" style="clear: both; margin: 0in 0in 0pt; text-align: center;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;"><b><i>Batter:</i></b></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">1 cup of chickpea flour (chana dal)</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">½ cup + cirka 2 tbs water</span><br />
<br />
<span style="font-family: inherit;"> </span><span style="font-family: inherit;"><i><b>Syrup:</b></i></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">3/4 cup of water</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">3/4 cup of caster sugar</span><br />
1<span style="font-family: inherit;"> tsp cardamom powder</span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<span style="font-family: inherit;">2 tbs nuts cashew nuts (optional)</span><br />
<span style="font-family: inherit;">1 tbs golden raisins (optional)</span><br />
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<b><i>Method:</i></b><br />
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
</div>
<span style="font-family: inherit;">To make the syrup, boil water and the sugar in a fairly large cooking pot (big enough to accommodate the boondi later). Boil the sugar and water at medium heat for appr. 15 minutes till it has thickened (and reached 1 thread consistency). Once it has reached that stage, allow the syrup to simmer on low heat.</span><br />
<br />
While the sugar and water is boiled into syrup, prepare the batter by sieving the flour and then add the cold water and mix until free of lumps. Check if the batter is the right consistency by pouring some on a boondi skillet. The batter should drop down through the holes. If it doesn't you need to add some more water, 1/2 to 1 tbs. Don't add too much water because then you'll get boondi with long trails that look messy. </div>
<div class="MsoNormal" style="margin: 0in 0in 0pt;">
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: inherit;">Heat oil in a wide pan. Take a batch of the batter and pour it over a sieve with round holes. Fry till they get light yellow and not too crispy and golden. There is also a risk of the syrup reducing too much if you take too much time frying the boondis, so fry them gently. Once, fried, pour the boondi into the syrup that is on a simmer. Repeat this process until you've finished the batter. Add lightly dry-roasted nuts and the cardamom powder and mix well. Wait for a couple of minutes so that the boondi has absorbed all the syrup and then place it on a plate. Allow to cool for 5 minutes or so. Take some of the boondi and work into round balls with your hands while it is still warm. Let it rest for some time if it is too hot for you to handle but don't let it cool down completely, because the syrup will crystallize and you wont be able to make laddus after that stage.<span style="mso-spacerun: yes;"> Place the laddus on a lightly oiled tray and allow to stiffen. Best of luck! </span></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: center;">
<a href="http://1.bp.blogspot.com/-dm-Vo7OFQFg/T1T1DmSJ7SI/AAAAAAAAAv8/0MJIFusa2Wc/s1600/Boondimergenew.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dm-Vo7OFQFg/T1T1DmSJ7SI/AAAAAAAAAv8/0MJIFusa2Wc/s640/Boondimergenew.jpg" height="480" uda="true" width="640" /></a></div>
Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com29tag:blogger.com,1999:blog-8918224314583973985.post-28011368129890281382012-03-01T16:57:00.014+01:002018-09-15T14:39:19.723+02:00Oven-baked potatoes - Klyftpotatis<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-i6no-O40MFM/T0-juLYlVUI/AAAAAAAAAuk/oOdzMaH5wJA/s1600/IMG_0888-new2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-i6no-O40MFM/T0-juLYlVUI/AAAAAAAAAuk/oOdzMaH5wJA/s640/IMG_0888-new2.JPG" height="426" uda="true" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
It's been eerily quiet in here for a while so I decided to post this simple potato recipe that I made today. It's one of my favourite vegetables and one of the few vegetables that you can never go wrong with. They taste delicious whether deep-fried, baked, roasted, mashed, curried or made into soup. They are not only a comfort food to many, potatoes are also a staple in many countries. Here in Sweden, one of the popular ways to prepare potatoes is by cutting them into 6-8 pieces and baking or roasting them, usually with the skin, with herbs and spices. This way of preparing the potatoes is called <i>klyftpotatis </i>in Swedish. You can season klyftpotatis with endless herbs. I have used a classic Swedish combination, dill and potatoes. You could replace dill with thyme or rosemary. <br />
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-SDtdNJ_U_qs/T0-M8vmBjxI/AAAAAAAAAts/O6W5Oqc2cTo/s1600/IMG_0918new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-SDtdNJ_U_qs/T0-M8vmBjxI/AAAAAAAAAts/O6W5Oqc2cTo/s640/IMG_0918new.jpg" height="640" uda="true" width="426" /></a></div>
This recipe deserves to be up here because this is the first time I baked the potatoes without peeling them. Since the skin of potatoes also contains vitamins and minerals, it is often advised to cook them unpeeled. Though, I have no problems eating baked and roasted potatoes served with skin when dining out, I could not make myself prepare the potatoes that way at home until now.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Nt_2ZB8TFPI/T0-P2xKMfKI/AAAAAAAAAuU/EtfZBFR1zzo/s1600/IMG_0870.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Nt_2ZB8TFPI/T0-P2xKMfKI/AAAAAAAAAuU/EtfZBFR1zzo/s640/IMG_0870.JPG" height="426" uda="true" width="640" /></a></div>
Also, please avoid using any potatoes that have developed green areas. Removing or peeling the green areas is not sufficient to remove the toxins from the potatoes. I baked these in butter but you could replace the butter with a good oil, if you wish, and adjust spices and herbs as per your likings. <br />
<a href="http://3.bp.blogspot.com/-toJxyuVdni0/T0-jhoDdEeI/AAAAAAAAAuc/5C7wTaN81Wo/s1600/IMG_0898-new2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-toJxyuVdni0/T0-jhoDdEeI/AAAAAAAAAuc/5C7wTaN81Wo/s640/IMG_0898-new2.JPG" height="426" uda="true" width="640" /></a><br />
<b><i>Ingredients:</i></b><br />
10 small potatoes<br />
2 tbs dill (fresh or frozen)<br />
50 g normal-salted butter<br />
3/4 tsp salt (or to taste)<br />
1/2 tsp fresh ground pepper<br />
<br />
<i><b>Method:</b></i><br />
Heat the oven to 200 C (about 400 F). Add the butter in a large oven-safe, ceramic dish and place it in the oven. Rinse and scrub the potatoes under water. Dry and cut the potatoes into wedges. The smaller the less time they'll take to get baked. In a large bowl, add the potatoes, salt, pepper and finely chopped dill and mix well until the all the potatoes are well-coated with the herbs and spices. Once the butter has melted, bring the ceramic dish out of the oven and place all the potatoes in there and put back in the oven. Bake the potatoes for about 30 minutes or so until soft. Serve them warm with anything of your choice!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BHzBo2NaX-0/T0-OyqedqnI/AAAAAAAAAuM/4aZbjdJrPVE/s1600/IMG_0913.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-BHzBo2NaX-0/T0-OyqedqnI/AAAAAAAAAuM/4aZbjdJrPVE/s640/IMG_0913.JPG" height="640" uda="true" width="426" /></a></div>
Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com25tag:blogger.com,1999:blog-8918224314583973985.post-52826505108025836182012-02-20T18:24:00.018+01:002019-09-19T15:20:44.550+02:00Browned Butter Brownies<a href="http://2.bp.blogspot.com/-9HDl8_DrWVQ/T0E6kP8BSmI/AAAAAAAAArE/bc4KMNhpTsI/s1600/brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="https://2.bp.blogspot.com/-9HDl8_DrWVQ/T0E6kP8BSmI/AAAAAAAAArE/bc4KMNhpTsI/s640/brownies.jpg" width="640" yda="true" /></a><br />
Have you guys heard of these browned butter brownies before? I hadn't. I only recently found out there was such a brownie when I was searching the web for alternative brownie recipes and landed on <a href="http://www.bonappetit.com/recipes/2011/02/cocoa_brownies_with_browned_butter_and_walnuts" target="_blank"><em>Bon Appetite's</em> website</a>. This recipe is from last year's February issue (yeah, I know I'm really late). I don't quite like the bitterness from unsweetened dark chocolate and was looking high and low for alternative brownie recipes. After perusing many brownie recipes I found this recipe for <em>browned butter brownies.</em> These are made of cocoa powder and the browned butter gives these a nutty, chewy and toffee-like flavour as opposed to the regular smooth, fudge-like brownies. The raving reviews it received from, seemingly everyone who had tried them, piqued my interest. Naturally, I wanted to try this sensational recipe and find out for myself whether these brownies are all that good as they were made out to be.<br />
<br />
<a name='more'></a><br />
<a href="http://3.bp.blogspot.com/-_Zol2NWP50U/T0EzavE93sI/AAAAAAAAAq8/AJBGsiPUXrA/s1600/IMG_0804.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://3.bp.blogspot.com/-_Zol2NWP50U/T0EzavE93sI/AAAAAAAAAq8/AJBGsiPUXrA/s640/IMG_0804.JPG" width="640" yda="true" /></a><br />
<div class="separator" style="clear: both; text-align: left;">
Now, I don't want to give you the impression that I'm some kind of brownie connoisseur. In fact when I went to school, brownies were something unheard of. Brownies were an American phenomenon in those days and nobody knew how to make them. I still remember the first time I saw the word <em>smoothie</em> appear in <em>the</em> <em>Metro,</em> which was around the time I was in high-school. I was so fascinated by the name and wondered what it was. :)</div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="426" src="https://2.bp.blogspot.com/-wSQiFIlYq8k/T0ExeBDWS9I/AAAAAAAAAq0/qy04rzkV4Lg/s640/IMG_0732.JPG" width="640" yda="true" /><a href="http://2.bp.blogspot.com/-9HDl8_DrWVQ/T0E6kP8BSmI/AAAAAAAAArE/bc4KMNhpTsI/s1600/brownies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
As the name suggests, the butter is supposed to be browned first. This is a crucial point in this recipe, which gives these brownies a nutty toffee-like flavour, a nice crackling on top and a softer, gooey center. At first glance, you can't help but to get shocked by the amount of sugar specified in brownies (and in general dark chocolate-related) recipes. You would think that 2-3 cups of sugar is enough to send anyone into coma but that amount of sugar is essential to balance out the bitterness from the dark chocolate. This recipe requires less sugar and that may be the reason as to why it was more bitter-sweet than I had wished for. But my sister and father liked it. Different strokes for different folks, I guess. In the original recipe you're supposed to add 3/4 cup cocoa powder but I think I'm going add a little less (1/2 cup cocoa powder) next time. And of course, not to forget, using a good quality cocoa powder is a must.<br />
<br />
<strong><em>Ingredients:</em></strong><br />
140 g butter <br />
1 1/4 cup caster sugar<br />
3/4 cups unsweetened cocoa powder<br />
1 tsp espresso powder<br />
2 tsp water<br />
1 tsp vanilla extract<br />
2 large eggs<br />
1/3 cup + 1 tbs all-purpose flour<br />
1 cup walnuts (or chocolate chips)<br />
<br />
<strong><em>Method:</em></strong><br />
Measure up the sugar, cocoa powder, water and vanilla extract and keep all of them within reach. Line a baking pan with parchment paper on the bottom and sides. Light butter it. Cut the butter required to make the brownies, into 1 inch pieces. In a medium cooking pot, melt the butter at medium heat. Continue to cook and stir the butter for about 5-6 more minutes until the butter stops foaming and white particles sink to the bottom and then bubbles will appear on top and the butter appears a nutty brown. Remove from the stove and immediately add the sugar, cocoa powder, water and the vanilla extract. Stir until well blended. Allow the mixture to cool for 5 minutes while stirring. <br />
<br />
Then add the eggs, one at a time while the mixture is still somewhat warm, and whisk to blend after each addition. When the mixture looks thick and shiny, sieve and stir in the flour. Lastly, add the walnuts (or chocolate chips should you prefer that). I chopped the walnuts into halves and dry-roasted them a day ahead. Spoon in the brownie batter in the buttered baking pan. Bake the brownies in a preheated oven, in the bottom third at 175 C (350 F) for 30-35 minutes. Insert a skewer in the center to check whether it is ready. The skewer should come out almost clean. Take it out and allow to cool in the baking pan before cutting. But as impatient as I am, I cut them while still warm and soft, and as a result they crumbled while cutting. These are best served with a tall glass of cold milk!<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-02y1Da7h4Do/T2Edn-iOllI/AAAAAAAAAyE/HsNMUqRcvPA/s1600/IMG_0760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="https://1.bp.blogspot.com/-02y1Da7h4Do/T2Edn-iOllI/AAAAAAAAAyE/HsNMUqRcvPA/s640/IMG_0760.JPG" width="440" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com28tag:blogger.com,1999:blog-8918224314583973985.post-129873134633657252012-02-17T16:00:00.016+01:002018-09-15T14:39:19.455+02:00Coconut chutney - Thaalicha sambal<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-cUDnlBhR9eI/T0pUexsRWNI/AAAAAAAAAtU/e9K38CTBk9k/s1600/IMG_0715-new2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" lda="true" src="http://3.bp.blogspot.com/-cUDnlBhR9eI/T0pUexsRWNI/AAAAAAAAAtU/e9K38CTBk9k/s640/IMG_0715-new2.JPG" width="640" /></a></div>This is a simple recipe on <em>coconut chutney</em> or thaalicha sambal as we call it. Coconut chutney is a staple in many households but there are some variations in how people prepare it. It is often served as a side-dish to dosai and/or idli. When I prepare this, I always add some more tamarind paste than my mother does, because I love the tanginess from the tamarind. This chutney is typically prepared with freshly grated coconut kernel but since there is a scarcity of coconuts here, we generally prepare this with desiccated coconut. There is not much difference in the preparation between these two, except that the desiccated coconut has to be soaked in hot water for a while to soften up. I am reposting this recipe because I had posted it without any pictures earlier.<br />
<br />
<a name='more'></a><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SVl2EZ9bKI8/T0pGL8WDkfI/AAAAAAAAAs0/EiYjBbN5exk/s1600/IMG_0706-new.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" lda="true" src="http://2.bp.blogspot.com/-SVl2EZ9bKI8/T0pGL8WDkfI/AAAAAAAAAs0/EiYjBbN5exk/s640/IMG_0706-new.jpg" width="640" /></a></div><strong><em>Ingredients:</em></strong><br />
1 cup desiccated coconut flakes + hot water<br />
1 onion<br />
A pinch of fennel seeds<br />
1 tbs thick tamarind paste (1 1/2 tbs for more tanginess)<br />
2 1/2 tsp chili powder<br />
1 spring curry leaves<br />
Salt to taste<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-gi3UBZcBxVU/T0pOG6CDxgI/AAAAAAAAAtE/OSg-e1klOvE/s1600/IMG_0283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" lda="true" src="http://2.bp.blogspot.com/-gi3UBZcBxVU/T0pOG6CDxgI/AAAAAAAAAtE/OSg-e1klOvE/s640/IMG_0283.JPG" width="426" /></a></div><br />
<strong><em></em></strong><br />
<strong><em>Method:</em></strong><br />
First soften up the desiccated coconut flakes. Add the coconut flakes in a bowl and pour enough hot water over so that it is well-covered and allow to soak for 20 minutes or so. Then pour the softened coconut (and the water) and chili powder in a grinder and grind until fairly coarse. Cut the onion finely. In a cooking pot, heat some oil, add the fennel seeds and allow to splutter. Then add and saute the onion and the curry leaves. Pour the ground coconut gravy into the cooking pot and saute for a minute or so. Add about 2 cups of water or enough water to cook. Then add the salt and thick tamarind paste that has been prepared separately. Cook the chutney until the coconut is soft and taste and adjust the spices, if needed, before taking it away from the stove. Serve with warm with dosai/dosa and/or idli.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-ZaVtU-rSEDY/T0pLdZgEtWI/AAAAAAAAAs8/9UcrE3dQKPk/s1600/IMG_0716-new2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" lda="true" src="http://3.bp.blogspot.com/-ZaVtU-rSEDY/T0pLdZgEtWI/AAAAAAAAAs8/9UcrE3dQKPk/s640/IMG_0716-new2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com14tag:blogger.com,1999:blog-8918224314583973985.post-14758506843862761662012-02-14T19:56:00.007+01:002018-09-15T14:39:19.477+02:00Mushroom and mozzarella lasagna<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-G4q5-3j5gk0/TzvZF7RmhgI/AAAAAAAAAp0/yAVBsxezC68/s1600/IMG_0693.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-G4q5-3j5gk0/TzvZF7RmhgI/AAAAAAAAAp0/yAVBsxezC68/s640/IMG_0693.JPG" height="426" width="640" yda="true" /></a></div>
Basically, I have a weakness for baked cheese and dishes that are generously sprinkled with cheese on top like pizza, lasagna, potato gratins, cheese macaroni etc. Lasagna has remained a firm favourite with me since school-going days. It is one of those scrumptious one-dish meals that can be made both vegetarian and non-vegetarian. For me, nurturing my loved ones is my foremost way of displaying love. On a day such as Valentine's Day, I want to treat my family to something special and in my mind, lasagna is that perfect meal to be served on an occasion like this. I also wanted to make this a vegetarian fare with mushroom and mozzarella. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-F3onh5FdVck/TzvTLeW-KvI/AAAAAAAAApk/H9eTCEFfSog/s1600/IMG_0673.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-F3onh5FdVck/TzvTLeW-KvI/AAAAAAAAApk/H9eTCEFfSog/s640/IMG_0673.JPG" height="425" width="640" yda="true" /></a></div>
To assemble the lasagna you need bechamel sauce, ragu sauce and lasagna noodles. I followed Ancy's recipe and steps on everything except to make the ragu sauce. Ragu sauce is the meat sauce and I opted to make a vegetarian mushroom sauce instead. The lasagna turned out creamy and delicious. Making lasagna is less time-consuming than most would think. If you like lasagna, don't be afraid to give it a try. Thank you, Ancy, for the delicious recipe and the clear instructions. <a href="http://anzzcafe.com/lasagna/" target="_blank">You can click here to visit her space and view her recipe</a>. I also want to wish everyone a Happy Valentine's Day! I hope everyone has an enjoyable day today.<br />
<br />
<b><i>Ragu sauce:</i></b><br />
5 tomatoes<br />
200 g mushrooms<br />
1 cup water<br />
4 tsp tomato purée<br />
4-5 garlic cloves<br />
4 tsp olive oil<br />
1 tbs dried oregano <br />
Salt and pepper to taste<br />
3 tsp sugar<br />
<br />
<b><i>Bechamel sauce:</i></b><br />
50 g salted butter<br />
4 tbs all-purpose flour<br />
2 1/2 cups milk (500 ml)<br />
Salt and pepper to taste<br />
Pinch of grated nutmeg<br />
<br />
<b><i>For assembly:</i></b><br />
Lasagna noodles (as required)<br />
20 g salted butter<br />
150-200 g mozzarella cheese<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-DhYxL6v3_Jc/TzvY1ZASL7I/AAAAAAAAAps/DvHahkgGwVQ/s1600/Rathai%27s+lasagna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-DhYxL6v3_Jc/TzvY1ZASL7I/AAAAAAAAAps/DvHahkgGwVQ/s640/Rathai's+lasagna.jpg" height="482" width="640" yda="true" /></a></div>
<br />
<b>Method:</b><br />
To make the sauce, begin by cutting the tomatoes. Finely chop the garlic. Slice the mushroom and put aside. Mix the tomatoes and garlic in a mixer, before cooking them. In a large pan, add oil, the tomatoes, water and tomato puree. Mix well. Add the rest of the ingredients, mix and cook on medium to below medium heat, until the mushrooms are soft. The sauce should not be too thick (the water will be absorbed by the lasagna noodles when placed in the oven). Put aside this while preparing the bechamel sauce. <br />
<br />
To make the bechamel sauce, heat the butter on below medium heat. Once it has melted, turn the heat to medium heat. Sieve the flour into butter, while stirring so that it doesn't get burnt on the bottom. Continue to stir for another 8 minutes or so until the sauce has turned light golden brown. Then add the milk, little by little, while stirring. You need to continue to stir for another 10 or so until the sauce has thickened. Half way into this process, season the sauce with salt and pepper. Take the sauce away from the stove but don't stop stirring. I stirred for another 5 minutes to steam off the heat (as it was still very hot) so that the cream didn't get burnt on the bottom.<br />
<br />
I used lasagna sheets/noodles that don't require pre-cooking. If you have bought lasagna noodles that need to be precooked, please follow the instructions given and pre-cook them accordingly. To assemble the lasagna, use half of the butter to brush the bottom and the sides of a baking or oven-safe dish. Add some bechamel sauce and even it out on the bottom. Arrange one layer of the lasagna sheets, with the edges overlapping. Spoon the ragu sauce over the noddles and spread it evenly on it. Then spoon in some bechamel sauce and repeat the process. I repeated the process until my ragu sauce was finished. Spare some bechamel sauce to place on the topmost lasagna sheet. Grate or slice the mozzarella cheese and spread it over the bechamel sauce. Dollop the remaining butter on top. Bake the lasagna in the bottom third of a preheated oven at 175 C (350 F) for about 30 minutes. Allow to cool down to room temperature before serving.Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com11tag:blogger.com,1999:blog-8918224314583973985.post-3112259119010849082012-02-12T18:48:00.000+01:002018-09-15T14:39:19.745+02:00Zucchini curry<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-g8pAI2NlvyU/Tzf7AmLiYWI/AAAAAAAAApc/W4ipXxUBrSw/s1600/zuchcurry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" sda="true" src="http://4.bp.blogspot.com/-g8pAI2NlvyU/Tzf7AmLiYWI/AAAAAAAAApc/W4ipXxUBrSw/s640/zuchcurry.JPG" width="640" /></a></div>I know I should include more vegetables in my diet and every once in a while I try to explore potential ways to cook and eat certain vegetables that I otherwise would not touch with the proverbial 10 foot pole. Zucchini, cucumber and squash are vegetables that I never eat, fresh or otherwise. But having seen so many delish looking cucumber/squash/zucchini recipes on other blogs inspired me to give this a try. So while grocery shopping, I picked up a zucchini and made curry out of it. I have already made this curry three times now. <br />
<br />
<strong><em>Ingredients:</em></strong><br />
1 zucchini (250 g)<br />
1 onion<br />
2-3 green chilis <br />
2 garlic cloves<br />
1/4 tsp cumin seeds<br />
1/2 tsp turmeric<br />
2 cups water<br />
2 tbs coconut cream<br />
Lemon juice to taste<br />
Salt to taste<br />
1 spring of curry leaves<br />
<a name='more'></a><br />
<strong><em>Method:</em></strong><br />
Wash and peel the skin off with a potato peeler. Cut the zucchini lengthwise first and then cut it in cubes. Cut the onion, green chili and the garlic cloves. Heat some oil in a pan, add the cumin and allow to splutter. Add the onion, green chilis, garlic and curry leaves until fragrant and translucent. Then add the zucchini and saute for a minute or so. Add the turmeric powder and stir until well blended. Add the water and salt. Cook the zucchini until soft. Lastly, add the coconut cream and few drops of lemon juice, taste and adjust the seasoning, before taking the curry away from the stove. Serve warm with rice.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--8b3uwhnGLs/Tzf5H353OSI/AAAAAAAAApM/eL3ES73-mFY/s1600/zucchinicurry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://2.bp.blogspot.com/--8b3uwhnGLs/Tzf5H353OSI/AAAAAAAAApM/eL3ES73-mFY/s640/zucchinicurry.JPG" width="472" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div style="text-align: center;"><strong>... and an Award</strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-T9jtJ8hECQ0/Tzf0HHXgWbI/AAAAAAAAAo8/tAEmTz1Awj4/s1600/Liebster.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" sda="true" src="http://1.bp.blogspot.com/-T9jtJ8hECQ0/Tzf0HHXgWbI/AAAAAAAAAo8/tAEmTz1Awj4/s1600/Liebster.png" /></a></div>Last week Ridwan of Ridwan's kitchen (Asian-spice mix) was so kind so as to pass on the Liebster award to me. Thank you very much for the award, Ridwan. I feel really honoured and happy. Since Valentine's Day is nearing, I thought this is the perfect timing to post about this Liebster award and pass it on to others. I would like to pass it on to the following bloggers, in alphabetic order:<br />
<br />
<div style="text-align: center;"><a href="http://anzzcafe.com/" target="_blank">Ancy of Anzz Cafe</a></div><div style="text-align: center;"><a href="http://barecupboard.blogspot.com/" target="_blank">Anne of Made In Hong Kong</a></div><div style="text-align: center;"><a href="http://mycookinggallery.blogspot.com/" target="_blank">Joyce of Kitchen Flavours</a></div><div style="text-align: center;"><a href="http://www.spiceupthecurry.com/" target="_blank">Kanan of Spice Up The Curry</a></div><div style="text-align: center;"><a href="http://thatskinnychickcanbake.blogspot.com/" target="_blank">Lizzy of That Skinny Chick Can Bake</a></div><div style="text-align: center;"><a href="http://mahiarunskitchen.blogspot.com/" target="_blank">Mahi of Mahi's Kitchen</a></div><div style="text-align: center;"><a href="http://www.kaarasaaram.com/" target="_blank">Reva of Kaarasaaram</a></div><div style="text-align: center;"><a href="http://sangeethaskitchen.blogspot.com/" target="_blank">Sangee of Spicy Treats</a></div><div style="text-align: center;"><a href="http://onlyfishrecipes.blogspot.com/#axzz1m6zKJNry" target="_blank">Sonali of OnlyFishRecipes</a></div><div style="text-align: center;"><a href="http://witwokandwisdom.blogspot.com/" target="_blank">Sudha of Wit, wok & wisdom</a></div><div style="text-align: center;"><a href="http://easyfoodsmith.blogspot.com/" target="_blank">Taruna of EasyFoodSmith</a></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com17tag:blogger.com,1999:blog-8918224314583973985.post-22646978166823689542012-02-08T20:02:00.033+01:002018-09-15T14:39:19.610+02:00Butter cookies<div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/--L-G5Ap-XAc/TzK1hNN9Y-I/AAAAAAAAAnU/Xrgbe7YfeoY/s1600/Butter+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://1.bp.blogspot.com/--L-G5Ap-XAc/TzK1hNN9Y-I/AAAAAAAAAnU/Xrgbe7YfeoY/s640/Butter+cookies.JPG" width="536" /></a></div><br />
Last week, I bought some piping bags to make butter cookies. I have been looking forward to making these piped butter cookies for a long time. I have always adored cookies. As children, we loved cookies so much so that we refused to eat proper breakfasts and would instead feast on cookies first thing in the morning. Though we have outgrown that habit, I still have a soft corner for cookies. So while baking these I wanted to recreate a childhood favourite, assorted cookies. I love the idea of assorted cookies and therefore went ahead making cookies with different flavours using the same cookie dough.<br />
<br />
This is Betty Saw's uncomplicated piped butter cookie recipe from her book <i>Cookies Galore</i>. I have twisted the recipe from thereon by adding various flavours. The flavours that I used were ginger, coconut, nuts & nougat and vanilla. I wanted to get really well-defined flavours - so if it is coconut, I want it to taste coconut. Even though it was time-consuming, it was a lot of fun making them and most importantly, they were completely worth it. This is my first time piping out cookies, and I made sure to experiment as much as possible. It was like being a child again. I can guarantee that these butter cookies will fetch you accolades from all corners. :)<br />
<br />
<div style="text-align: center;"><a href="http://4.bp.blogspot.com/--6ribBoV7Lg/T0piYmU-YuI/AAAAAAAAAtk/_Wi3S0w7kSY/s1600/Sharp+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" lda="true" src="http://4.bp.blogspot.com/--6ribBoV7Lg/T0piYmU-YuI/AAAAAAAAAtk/_Wi3S0w7kSY/s640/Sharp+cookies.jpg" width="490" /></a></div><div style="text-align: center;"></div><br />
<b>Ingredients:</b><br />
270 g all-purpose flour <br />
240 g unsalted butter <br />
100 g icing sugar/confectionar's sugar<br />
1/2 tsp baking powder<br />
1/4 tsp salt<br />
1/2 tsp vanilla sugar/vanillin sugar<br />
1 inch fresh ginger<br />
1/3 cup desiccated coconut flakes<br />
3 tbs chopped almonds (or hazelnuts)<br />
25-30 g melted nougat (or chocolate)<br />
<br />
<a name='more'></a><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CYOz4EE6gpM/T1EvV0kf5pI/AAAAAAAAAus/xa15pXfpZsk/s1600/Butter+cookies_fg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-CYOz4EE6gpM/T1EvV0kf5pI/AAAAAAAAAus/xa15pXfpZsk/s640/Butter+cookies_fg.jpg" uda="true" width="640" /></a></div><b>Method:</b><br />
Cut the butter into smaller cubes and place in a cold bowl. Sift the icing sugar into the bowl with the butter and whisk until well-blended. In a separate bowl, mix flour, salt and baking powder. Sift the flour into the butter mixture. Whisk until well blended. Pat together the dough with your hands. Divide the cookie dough into 4 equal parts. If you live in a country with a humid climate, I'd advise you to wrap up the dough in a plastic sheet and place the parts, except the one you are working with, back in the fridge. If the butter melts too much, the cookies wont hold up their shapes much when baking. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><b><i>Vaa-Nila</i></b><br />
To make the vanilla-flavoured cookies, you need a vanilla bean or <i>vanilla bean paste</i> or <i>vanillin sugar</i>. Take one part of the divided cookie dough. Add the vanilla bean paste and knead it until well-blended in the dough. Place parchment paper on an oven sheet. Fix the pipe to the piping bag. Add the cookie dough in the bag and squeeze out in any shape, you desire. You can either pipe out the cookies (which is the best option) or use a cookie cutter to shape the cookies. This was the only cookie I did not pipe out because when I was wondering what shape to give the vanilla-flavoured cookies, I came to think of this famous rhyme in Tamil "<i>Nila, Nila odi vaa</i>", because of the name vanilla (Va-Nila). Vaa means come and Nila means moon in Tamil. Typically, mothers sing this rhyme to entertain their babies when they feed their children rice at night when the moon is visible. <br />
<br />
So I wanted to give the vanilla-flavoured cookies, the shape of Nila. I tried my best to carve it out, though I have no cookie cutters in that shape. Since the butter proportion is high in butter cookies, they tend to deflate and get flat, and at the same time they expand because of the baking powder, so the shape didn't turn out good appearance-wise. Oh, well. At least I tried. :)<br />
<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Before baking them, you could put them in the fridge for 10 minutes or so (before baking them), if they are too soft (which means the butter has softened too much), because there is a risk that the cookies wont hold their shapes while baking. Bake the cookies in the middle rack of a pre-heated oven at 180 C (360 F) degrees until nice golden colour around the edges. Take the cookies out and let them cool on a wire rack with the parchment paper. When you take them out from the oven, they will still be soft and they will get crispy after cooling down. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div align="center" style="text-align: center;"></div><div align="center" style="text-align: center;"><b><i></i></b></div><div style="text-align: center;"><b><i><img border="0" height="640" sda="true" src="http://2.bp.blogspot.com/-i8AgOW2O5lI/TzKrwsdNDfI/AAAAAAAAAms/feys83C_cNc/s640/cookies2.JPG" width="426" /></i></b></div><div style="text-align: left;"><b><i>Cigar</i></b></div>To make this nut-filled cookie, roughly chop 3 tablespoons of almonds or hazelnuts. Knead in the chopped nuts until well-blended with one of the remaining 3 cookie doughs. Place parchment paper on an oven sheet. Fix the pipe to the piping bag. Add the cookie dough in the bag and squeeze out in any shape you desire.<br />
<br />
Bake the cookies in the middle rack of a pre-heated oven at 180 C (360 F) degrees until nice golden colour around the edges. Take the cookies out and let them cool on a wire rack with the parchment paper. When you take them out from the oven, they will still be soft and they will get crisp after cooling down. After cooling down. Melt the nougat in a small heat-proof bowl in the microwave. Take the cookies and dip them, one by one, on only one side and place them back on the parchment paper and allow to stiffen.<br />
<br />
The inspiration for this cookie is my most favourite character, the detective Hercule Poirot. If you are familiar with this character, you know that Poirot is an epicurean who is attracted to all the finer things in life. The cigar is made of finely chopped nuts, I used almonds, and then dipped in nougat, to symbolize his exquisite tastes. <br />
<br />
<div style="text-align: left;"><b><i>Plain Jane</i></b></div>Chop off an inch of fresh ginger root. Peel it and cut the ginger finely and then grind into a fine paste with a mortar and pestle. Squeeze out some of the water from the ginger, otherwise the short-bread like cookie dough will become messy and sticky because of the additional water. Now, take one of the remaining 2 cookie doughs and place it in a bowl and knead the ginger into the cookie dough. Place parchment paper on an oven sheet. Fix the pipe to the piping bag. Add the cookie dough in the bag and squeeze out in any shape you desire. Bake the cookies in the middle rack of a pre-heated oven at 180 C (360 F) degrees until nice golden colour around the edges. Take the cookies out and let them cool on a wire rack with the parchment paper. <br />
<br />
I chose to call these ginger-flavoured cookies <i>Plain Jane</i>. It is a tribute to the character Jane from my favourite book <i>Jane Eyre</i>, whose life is full of sadness and misery. The ginger was added to symbolize the "sting". <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><b><i>Coconut Delight</i></b><br />
To make the coconut-flavoured cookies, measure up 1/3 cup desiccated coconut flakes. In a dry grinder (food processor), grind the flakes until fairly powdered. In a bowl, take the last and remaining part of the divided cookie dough. Add the coconut flakes and knead it until the flakes are well-blended in the dough. Place parchment paper on an oven sheet. Fix the pipe to the piping bag. Add the cookie dough in the bag and squeeze out the cookies in any shape you desire. <br />
<br />
<div style="text-align: left;">Bake the cookies in the middle rack of a pre-heated oven at 180 C (360 F) degrees until nice golden colour around the edges. Take the cookies out and let them cool on a wire rack with the parchment paper. When you take them out from the oven, they will still be soft and they will get reasonably crunchy after cooling down. <br />
<br />
I love coconut so the fourth cookie had to be coconut-flavoured and I named it Coconut Delight. It's a delight to anyone who loves coconuts.<br />
<br />
</div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com27tag:blogger.com,1999:blog-8918224314583973985.post-71217774491467526702012-02-03T13:35:00.018+01:002018-09-15T14:39:20.347+02:00Dodol - Dhodal<div align="center" class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/-OXtxKjl_bSY/TyvMSWCAjOI/AAAAAAAAAk8/wDVzIcOK_ZE/s1600/Dhodal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://1.bp.blogspot.com/-OXtxKjl_bSY/TyvMSWCAjOI/AAAAAAAAAk8/wDVzIcOK_ZE/s640/Dhodal.JPG" width="426" /></a></div><div style="text-align: left;">Many of you must be wondering what is dodol? Dodol or dhodal is a rich, jelly-like sweetmeat of Malay origins that has not gained due recognition around the world. It is very popular in Sri Lanka, Tanzania, Goa and of course in South East Asia. The main ingredients used to make dodol are also very typical of the above mentioned areas such as <em>fresh coconut milk</em>, <em>red</em>/<em>brown or black</em> <em>rice flour</em> and <em>jaggery or palm sugar</em>. In South East Asia, where the dodol originates from, pandan leaves and glutinous rice, are traditionally also added in addition to the aforementioned ingredients. In the Goan dodol, millets (ragi) are sometimes used. In Sri Lankan dodol, red rice (naatu arisi) is used and in the commercially sold dodols nuts and dried fruits are also frequently added to please the masses. I have also eaten some homemade dodols with mung beans. In this post, I am going to demonstrate how my family makes dodol. </div><br />
Back home, we make dhodal, as we call it, the good ol' way. My aunts only make dhodal with the best of coconuts available. They say for the ultimate taste you need <em>sethal thengai</em> meaning ripe, flawless coconuts and only the first and finest portion of the coconut milk is squeezed and added initially in the dhodal-making process. The red rice is sent to the mill to be grinded and then carefully sieved at home, rejecting any grains found. The rice flour is then mixed with the second portion of the coconut milk. Adding the rice flour directly into the boiling coconut milk might result in lumps, so therefore the rice flour is first mixed with the second portion of the coconut milk and made into a smooth, fine paste before adding to the thick, boiling coconut gravy. We use black jaggery that we call <em>sakkarai</em>, which is dark brown in colour, that together with the red rice flour gives the dhodal a rich, deep-brown look.<br />
<br />
Making dhodal is a grand affair but also a time-consuming and back-breaking process, and quite unlike any other sweet I have seen being made. Everyone in our family takes turns stirring in the big iron pots over the scorching wooden fire, that leaves them exhausted with their arms aching. The dhodal must be stirred non-stop for hours on end with a wooden paddle. If the dhodal gets burnt on the bottom, the dhodal will taste and smell burnt, and this happens faster than anyone would think, if it is not stirred constantly and properly. The dhodal will shrink in volume and become thicker and glossier as the hours pass by. Pure, golden <em>coconut oil</em> will start to be released from the dhodal when it reaches the final stage. The more coconut oil is released and separated from the dhodal, the longer the dhodal will last in storage but most people who make dodol never make it to the final stage. The dodol is often taken away from the stove when it has thickened "reasonably" and even if you reach the final stage, separating too much oil will also result in a dry dodol so you have to take strike a balance here. <br />
<br />
Having often watched my aunts make the glorious dodol, triggered the desire to make this on my own at home some day. I had been waiting to make this with mixed feelings. Despite the fact that making dodol here means I have to make it with store-bought coconut milk and not fresh coconut milk and even though my mother pooh-poohed the idea of making dodol with store-bought coconut cream, I still remained adamant on trying this for my parents 30th wedding anniversary. The rice flour I prepared at home. Since I used only 1 cup of rice flour, making the dodol took me only 2 hours. The amount of jaggery may sound a lot to you but please keep in mind that black jaggery is not as sweet as refined sugar. It was still sweet, but moderately so. I dare say, the dodol turned out exactly as how I remember the dodol my aunts made were, both in texture and taste, and that is what I had aspired to. I was very pleased with this experiment, so much so that I didn't mind my sore arm for the next couple of days. <br />
<div style="text-align: center;"><a href="http://1.bp.blogspot.com/-txxRwdgzzZ4/Tyr2AqjXHYI/AAAAAAAAAks/vvQRIDeXcPc/s1600/Dodol.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://1.bp.blogspot.com/-txxRwdgzzZ4/Tyr2AqjXHYI/AAAAAAAAAks/vvQRIDeXcPc/s640/Dodol.JPG" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><strong><em>Ingredients</em></strong>:<br />
3 cups coconut cream (minimum 70 % coconut)<br />
4 cups water<br />
1 cup fine unroasted red rice flour<br />
400 g black jaggery <em>or</em> palm sugar <br />
1/2 tsp salt<br />
<a name='more'></a><br />
<strong><em>Method</em></strong>:<br />
To make dodol (the way we make it), you need unroasted very fine red rice flour. You can prepare this at home, if you have red rice. Soak 3/4 cup red rice overnight in cold water. Sieve the red rice and rinse it a couple of times the next day. Keep the rice in the sieve until it becomes dry, but not completely dry. Then grind the rice until smooth. Sieve the ground rice flour with a very fine sieve in 2 to 3 batches. Spare the grains in another bowl. Once you have sieved all the rice flour, grind the grains and sieve again. Put aside. Next step is to dilute the ready-made coconut cream with water. In a bowl, measure up 1 cup of rice flour (the flour that you produced earlier is probably more than 1 cup). Pour one cup of the coconut cream-water mixture in there and mix until smooth and completely free of lumps. Put aside but keep it within reach, close to the stove. <br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
Grease a silver or stainless steel tray with either coconut oil or ghee. Put aside. In a pan, melt the jaggery with about half a cup of water, on below to medium heat. Boil until the jaggery has melted completey. In a large wok, pour the coconut cream and the syrup while stirring frequently, so that it doesn't get burned on the bottom. Add the rice flour and mix. Before adding the rice flour, stir it properly first because the flour has probably sank to the bottom. If you add the rice flour without stirring it will inevitably become a little lumpy. After adding the rice flour, stir and do your best to dissolve any lumps, while stirring. After this all you have to do is to stir. The dodol will get darker, thicker and glossier as the hours pass by. You don't have to stir as vigorously in the beginning as you will have to towards the end, when most of the water has evaporated and the dodol has a tendency to get burned, if you don't stir fast and non-stop. <br />
<br />
The entire stirring process will take 2 hours, on medium heat. When the dodol leaves the sides, is thick and is not sticky, it can be taken away from the stove. Take it away from the stove and spoon it on the greased tray you prepared earlier and level it, if you can manage before it sets (and it sets really fast). Let it cool. Once it has cooled, slice the dodol with a knife or pizza cutter and cover the dodol with a plastic foil so that it doesn't get dry or wrap the slices up in a plastic foil and keep them in an air-tight container in room temperature. Good luck!<br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uovwMmphqqA/T6T_KlPLm1I/AAAAAAAAA50/yrjkNmjGriY/s1600/dodol.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" mea="true" src="http://1.bp.blogspot.com/-uovwMmphqqA/T6T_KlPLm1I/AAAAAAAAA50/yrjkNmjGriY/s640/dodol.jpg" width="426" /></a></div></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><br />
</div></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com32tag:blogger.com,1999:blog-8918224314583973985.post-51817062128268274122012-02-02T19:15:00.010+01:002018-09-15T14:39:20.035+02:00Fish buns<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-G35kH7RYBTk/TyrJmpgYdDI/AAAAAAAAAkU/78vbfU4tLhw/s1600/IMG_0215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" sda="true" src="http://1.bp.blogspot.com/-G35kH7RYBTk/TyrJmpgYdDI/AAAAAAAAAkU/78vbfU4tLhw/s640/IMG_0215.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This is one of our father's trademark dishes that we were crazy about as children. We loved devouring this with just about anything. These days, I use this as a filling to buns (that I prepare the same way I do pizza dough). It is the ultimate comfort food for me. If you like mackerel you are going to love this. These buns are really soft and tasty and can be refrigerated and warmed up whenever you want them but as with most bread/buns, they taste best when they are fresh out of the oven. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wX1pPChxby8/TyrSRxM6Z7I/AAAAAAAAAkk/f_fuL2bURfY/s1600/IMG_0211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" sda="true" src="http://4.bp.blogspot.com/-wX1pPChxby8/TyrSRxM6Z7I/AAAAAAAAAkk/f_fuL2bURfY/s640/IMG_0211.JPG" width="640" /></a></div><br />
<strong><em>Buns:</em></strong><br />
25 g compressed yeast<br />
2 3/4 cups all-purpose flour<br />
1 cup fingerwarm water (37 C or 99 F)<br />
2 tbs olive oil<br />
3/4 tsp salt<br />
<br />
<strong><em>Stuffing:</em></strong><br />
250 g canned mackerel (in tomato sauce)<br />
1 medium onion, finely chopped<br />
2 eggs (put aside some for the egg wash)<br />
1/2 tsp cumin (or cumin powder)<br />
1/2 tbs curry powder (adjust)<br />
Salt to taste<br />
1-2 sprigs curry leaves (optional)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jnKl9WomdBE/TyrJ4u7ghBI/AAAAAAAAAkc/ZHLKoeCdc0o/s1600/IMG_0220.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://3.bp.blogspot.com/-jnKl9WomdBE/TyrJ4u7ghBI/AAAAAAAAAkc/ZHLKoeCdc0o/s640/IMG_0220.JPG" width="512" /></a></div><strong><em>Method:</em></strong><br />
To make the dough, heat the water to 37 C (or 99 F). Crumble the yeast in a large bowl and add the lukewarm water and stir with a spoon or your hand till yeast has dissolved completely. Add oil and salt. Stir. Add the flour. First mix with a wooden spoon untill it comes together and then and knead and work the dough for about 10 minutes with your hands. Let it rest covered in a bowl for 35-40 minutes.<br />
<br />
Meanwhile, prepare the fish filling. Cut the onion finely. Heat some oil in a pan and saute the cumin, onion and the curry leaves and saute until the onion is golden brown. Add the mackerel and the tomato sauce, the curry powder and salt. With spatula, mix and scramble any large chunks of mackerels. Whisk the eggs (but put aside some of the egg mixture for the egg wash) with some salt. Shove the mackerel to one corner of the pan and add the beaten egg little by little and scramble it in the same pan that you are preparing the mackerel. Saute the mackerel filling until most of the water has evaporated. Take it away from the stove and allow to cool. <br />
<br />
Once the dough has rested, lightly knead it again. Divide the dough into small balls and roll out the balls on a floured surface. Place some of the fish filling in the middle and fold/tuck it as seen in the picture below. Make sure it is properly folded. Turn the tucked side down and place the fish buns on an oven sheet, preferably with parchment paper. Once you have folded all the buns, give them an egg wash. Bake the buns in a preheated oven at 200 C (about 400 F) in the middle rack of the oven for about 20 minutes or until golden brown. Take them out and allow to cool on a wire rack. Serve them once they have cooled down to room temperature. Keep the buns refrigerated, if you are not going to consume them in one or two days and heat them up in the microwave before serving. <br />
<br />
<div style="text-align: center;"><a href="http://3.bp.blogspot.com/-2pUM5enB_os/TyqmHhblSWI/AAAAAAAAAj0/IonoSKCjUfg/s1600/Fishbuncomposition.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" sda="true" src="http://3.bp.blogspot.com/-2pUM5enB_os/TyqmHhblSWI/AAAAAAAAAj0/IonoSKCjUfg/s320/Fishbuncomposition.jpg" width="320" /></a></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com14tag:blogger.com,1999:blog-8918224314583973985.post-64012237829575613452012-01-25T14:22:00.006+01:002018-09-15T14:39:20.258+02:00Crostata di Marmellata - Raspberry Crostata<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-iVc1Zrskky8/Tx_8MrbN6LI/AAAAAAAAAi8/Ea9Lge41FrM/s1600/DSC01940.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://4.bp.blogspot.com/-iVc1Zrskky8/Tx_8MrbN6LI/AAAAAAAAAi8/Ea9Lge41FrM/s640/DSC01940.JPG" width="640" /></a></div>The last year ended and the new year started on a good note for me with cute awards galore from plenty of blogging buddies. I had no idea blogging would entail all this when I started to blog. Last week I was really thrilled and happy to know that <a href="http://witwokandwisdom.blogspot.com/" target="_blank">Sudha of Wit, wok & wisdom</a> had passed on the <em>Triple cute awards</em> and the <em>Cherry on Top</em> award to me. Thank you very much for the awards, Sudha. I'm posting a sweet recipe here to celebrate the sweet surprise. <br />
<br />
I recall first hearing the word crostata when I was watching one of the Australian "Masterchef" episodes. Though it lingered on my mind, it wasn't until much later that I looked up the word on the Internet. I searched and found, to my sweet surprise, that crostata is a sweet, Italian tart. I *heart* pies and tarts. So this was bookmarked to try sometime in the future and now finally I have the reason and the energy to make this sweet tart. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-l4ce0tqgNx4/Tx_9JNOqbQI/AAAAAAAAAjE/VUOSYbKQ7H0/s1600/DSC01933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="300" src="http://1.bp.blogspot.com/-l4ce0tqgNx4/Tx_9JNOqbQI/AAAAAAAAAjE/VUOSYbKQ7H0/s400/DSC01933.JPG" width="400" /></a></div>Obviously, there are many different types of crostatas. The one I have made is called a <em>crostata di marmellata</em>, which is a jam crostata. Since I have a buckload of lovely Croatian raspberries lying in the deep-freezer, I naturally decided to make a crostata with raspberry filling. Traditionally, a crostata is made panless like a large cookie, resembling a <em>galette</em>, but since I did not want to take any risks, I made my crostata in a 9" cake plate. <br />
<br />
The most difficult part of making a completely new dish is always finding a recipe that you wholeheartedly want to follow. This search was made really easy for me because the standard crust used to make a crostata, is called <em>pasta frolla. </em>The recipe for this is pretty much standard. Pasta frolla is a very versatile, sweet crust that is not only used to make crostatas but also pies, cookies, holiday cutouts, Dulce de Leche Crumb Bars, and Sicilian Twists. The recipe for the pasta frolla I found <a href="http://italianfood.about.com/library/rec/blr0253.htm" target="_blank">here</a> and it has been modified. The baking powder is optional, and is added to make the crust lighter. As I understand, in traditional recipes deriving from Artusi, you don't add any baking powder. <br />
<a name='more'></a><br />
<strong><em>Pasta frolla</em>:</strong><br />
1 3/4 cup all-purpose flour<br />
1/2 cup sugar<br />
115 g unsalted butter<br />
1/2 tsp salt<br />
1 egg and 1 large yolk<br />
1/2 tsp baking powder<br />
<br />
<strong><em>Marmellata:</em></strong><br />
2 cups raspberries<br />
3/4 cup caster sugar (adjust)<br />
1/2 tbs lemon juice<br />
<br />
<strong><em>Method</em></strong>:<br />
Mix the flour and sugar first. Cut the butter into small sticks. Crumble the butter with the flour mixture and make sure all the flour is mixed with the butter. Make a small hole in the middle and add the eggs there. Use a fork to combine the ingredients first and then work with your fingers. Pat the dough lightly just until the dough comes together into a ball.<em> </em>Don't knead like you would a bread dough. This is a sticky dough and should remain so. But if you have a difficult time patting into a round ball, don't lose heart, add some more flour and pat into a ball. Divide the crust into two parts. Shape the dough into a flat disc and wrap up 2/3 of the crust, needed for the bottom, in a plastic sheet and the remainder, needed for the lattice top, separately in another plastic sheet and refrigerate for minimum 1 hour or overnight. I read somewhere that you can refrigerate this dough for upto 3 days. In any case, I let it rest overnight. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rnJuJok8tL4/Tx2htUJWbKI/AAAAAAAAAik/G6XvK6KXUgY/s1600/Crostata+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" nfa="true" src="http://2.bp.blogspot.com/-rnJuJok8tL4/Tx2htUJWbKI/AAAAAAAAAik/G6XvK6KXUgY/s320/Crostata+dough.jpg" width="320" /></a></div>Meanwhile, prepare the raspberry filling or jam. In a large pan, boil the raspberries with the sugar and the lemon juice at below medium heat. Crush the raspberries and stir until it becomes thick and is not runny. Put aside to cool. You can prepare the marmellata a day ahead as well, if it is more convenient, and keep it in the fridge.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dQUy4RZs6vs/Tx_6SS0KCNI/AAAAAAAAAi0/tiQ-jJXTAts/s1600/Crostata.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="240" src="http://2.bp.blogspot.com/-dQUy4RZs6vs/Tx_6SS0KCNI/AAAAAAAAAi0/tiQ-jJXTAts/s320/Crostata.jpg" width="320" /></a></div><br />
Lightly butter a pie plate or a round cake plate. Now, take the 2/3 crostata dough needed for the bottom out of the refrigerator and roll it out on a properly floured cold working surface. Flour the kitchen roller as well prior to rolling out the dough. Transfer the dough to the pie or cake plate and press against the sides. Trim the edges with a pizza cutter or knife. Stick the bottom with a fork. Spoon in the marmellata and even it out. Take the other dough out and roll it out into a block. Cut the dough into 6 even strips with a pizza or pasty cutter. Arrange the lattice top, on top. <br />
<br />
Bake the crostata in the lower parts of a preheated oven at 350 F (175 C) for about 35 minutes or until golden and crispy. Allow it to cool on a wire rack completely before serving. Serve with ice-cream, custard or whipped cream, or enjoy it as it is. Good luck!<br />
<br />
<div style="text-align: center;"><a href="http://anzzcafe.com/event-valentines-special/" target="_blank"><span style="color: #7f7f7f;">Sending this to Valentine's Day Special by Ancy of Anzz Cafe</span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3ZGmM55DlP8/TxVfmIZmxNI/AAAAAAAAAg0/H9bZ4VVoNPo/s1600/anzz+cafe+valentine-event.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #7f7f7f;"><img border="0" closure_uid_xm1djb="6" height="320" kba="true" src="http://2.bp.blogspot.com/-3ZGmM55DlP8/TxVfmIZmxNI/AAAAAAAAAg0/H9bZ4VVoNPo/s320/anzz+cafe+valentine-event.jpg" width="241" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-qkeVO1Ow55k/TxaRv9rDPgI/AAAAAAAAAg8/eHHYoumUpaQ/s1600/Overflowing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #7f7f7f;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://ramyasrecipe.blogspot.com/2012/01/abc-series-desserts_06.html#comment-form" target="_blank"><span style="color: black;">ABC Series: DESSERTS hosted by Ramya of Ramya's Recipe</span></a></div><div class="separator" style="clear: both; text-align: center;"><img border="0" kba="true" src="http://2.bp.blogspot.com/-8PD2Z7OzAzw/TxQgfQOkCyI/AAAAAAAAAgE/85lTxX4yFNw/s1600/ABC+desserts.png" /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://uk-rasoi.blogspot.com/2011/12/new-year-new-dish.html" target="_blank">Sending to Nupur's "New Year - New Dish" at UK Rasoi</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UdI5O9mqKbs/Tx8achAfGGI/AAAAAAAAAis/2sa80PVSxVE/s1600/New+Year+-+New+Dish+__+UK+RASOI.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nfa="true" src="http://4.bp.blogspot.com/-UdI5O9mqKbs/Tx8achAfGGI/AAAAAAAAAis/2sa80PVSxVE/s1600/New+Year+-+New+Dish+__+UK+RASOI.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://veggieplatter.blogspot.com/2012/01/wish-you-wonderful-2012-announcing.html" target="_blank">My entry to CEDD 6, hosted by Suma and Raven.</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-08GX8NRfEHk/TyAArl3b1-I/AAAAAAAAAjM/vpNeSdNLXqw/s1600/CEDD6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="271" src="http://4.bp.blogspot.com/-08GX8NRfEHk/TyAArl3b1-I/AAAAAAAAAjM/vpNeSdNLXqw/s320/CEDD6.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: center;"><a href="http://foodssrilanka.blogspot.com/2012/01/midweek-fiesta-11.html" target="_blank"><span style="color: #7f7f7f;">Midweek Fiesta hosted by Amy of Food Corner</span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W8_VQ8mhfzg/TxQgl-UwC5I/AAAAAAAAAgM/Y8FpnGY5-CQ/s1600/Midweek-Fiesta-Blog-Hop-Logo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" closure_uid_xm1djb="8" kba="true" src="http://1.bp.blogspot.com/-W8_VQ8mhfzg/TxQgl-UwC5I/AAAAAAAAAgM/Y8FpnGY5-CQ/s1600/Midweek-Fiesta-Blog-Hop-Logo.JPG" /></span></a></div><div style="text-align: center;"></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com16tag:blogger.com,1999:blog-8918224314583973985.post-72499425238959600622012-01-21T15:29:00.006+01:002018-09-15T14:39:20.369+02:00Masala Chai - Masala Tea<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fuIqzXl73c0/TxrJwZqptlI/AAAAAAAAAiM/BWFO5SLBWEU/s1600/DSC01890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://2.bp.blogspot.com/-fuIqzXl73c0/TxrJwZqptlI/AAAAAAAAAiM/BWFO5SLBWEU/s640/DSC01890.JPG" width="640" /></a></div><br />
Sometime back, when I was grocery shopping with my mother, she was looking at the ginger-flavoured Lipton tea packages. She typically only drinks green tea, apart from the regular tea. I spontaneously asked her why she wanted to buy ginger tea when she could make it at home? She then placed back the ginger tea. I suddenly felt awful for having dissuaded her and said "No, no. You buy it if you want to", to which she replied "No, it's better to make fresh ginger tea at home after all". <br />
<br />
<div class="separator" style="clear: both; text-align: left;"> <a href="http://4.bp.blogspot.com/-Wrwbi_bg2TM/TxrE19YRQEI/AAAAAAAAAhU/u3ztGIVqtxQ/s1600/DSC01894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://4.bp.blogspot.com/-Wrwbi_bg2TM/TxrE19YRQEI/AAAAAAAAAhU/u3ztGIVqtxQ/s640/DSC01894.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I am actually the only one in my family who doesn't drink tea at all. Well, I do but only once in a blue moon and when I do, I always opt for flavoured teas like strawberry tea, blueberry tea or so. The idea of drinking a cuppa of warm tea is rather inviting when you have a runny nose in this harsh winter cold. So I decided to give it a shot. In addition to the ginger, I also added other spices and made a <i>masala chai</i> or spiced (masala) tea. I gulped down two cups of masala tea with a baguette for breakfast and quite enjoyed it. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><b><i> </i></b><a href="http://4.bp.blogspot.com/-0rakHkBB1Ok/TxrHl4H9GQI/AAAAAAAAAhc/9dMTeY0it5Q/s1600/Masala+tea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" nfa="true" src="http://4.bp.blogspot.com/-0rakHkBB1Ok/TxrHl4H9GQI/AAAAAAAAAhc/9dMTeY0it5Q/s640/Masala+tea.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><b><i>Ingredients:</i></b></div>1 1/2 cup water<br />
1/2 cup milk<br />
1 tsp black tea powder<br />
2 cardamom pod<br />
1 cinnamon stick<br />
1-2 clove<br />
1 tsp fresh chopped ginger<br />
1 1/2 tbs honey or sugar (adjust)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="480" nfa="true" src="http://4.bp.blogspot.com/-6lNSUY-uaFo/TxrJmO0vfpI/AAAAAAAAAiE/ASqQ4VW8fJg/s640/DSC01891.JPG" width="640" /></div><b><i>Method:</i></b><br />
Chop fresh ginger finely. Lightly crush the cardamom, cloves and cinnamon with a mortar and pestle. Add all the spices and the tea powder in a cooking pan and boil with water. Then add the honey and the milk and allow to boil for another minute, while stirring. You can use sugar instead of honey, if desired. Remove the cooking pan away from the stove and strain the tea with a tea strainer. Pour the tea into mugs or cups and serve the tea warm!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kbBe6G3oNA0/TxrJgRZ9ytI/AAAAAAAAAh8/Mru6WrRV8yE/s1600/DSC01892.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" nfa="true" src="http://3.bp.blogspot.com/-kbBe6G3oNA0/TxrJgRZ9ytI/AAAAAAAAAh8/Mru6WrRV8yE/s640/DSC01892.JPG" width="640" /></a></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com12tag:blogger.com,1999:blog-8918224314583973985.post-67405225186725518572012-01-16T14:32:00.010+01:002018-09-15T14:39:20.303+02:00Cheesecake Brownies - Chocolate cheesecake squares<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-S1mpJEo1v5Y/TxQfttPP-oI/AAAAAAAAAf0/tW1Ckejbdgg/s1600/DSC01857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kba="true" src="http://1.bp.blogspot.com/-S1mpJEo1v5Y/TxQfttPP-oI/AAAAAAAAAf0/tW1Ckejbdgg/s640/DSC01857.JPG" width="640" /></a></div>Last week, I was taken by surprise when <a href="http://easyfoodsmith.blogspot.com/" target="_blank">Taruna of Easyfoodsmith</a> gave me the "Versatile Blogger Award". I am really flattered, that too, to be sharing this wonderful award with the likes of Sonali of Onlyfishrecipes, Jay of Tasty Appetite, Amy of Food Corner et al who are all my seniors in the blogosphere. Thank you so much for sharing your award with me, Taruna. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div>To celebrate the occasion, I'm posting this cheesecake brownie or chocolate cheesecake square recipe. It's a two-in-one recipe. The bottom consists of fudge-like brownies and the top layer consists of cheesecake with chocolate swirls. Initially, I was hesitant whether to make them or not. But I had some chocolate and a cream cheese box that I wanted to empty and I must admit that I'm glad that I made them because were deliriously delicious. This is one of the best bakes I have ever made. These sinfully delicious cheesecake brownies take some time, effort and precision to make but are well worth the effort in the end. The thing about brownies is that, unlike cakes, they will remain just as succulent on the second day (and after that) as they were on the day you made them. <br />
<a href="http://3.bp.blogspot.com/-u5CqLjnDk1U/TxQkT93LqpI/AAAAAAAAAgk/rMYvgSHTsu4/s1600/Cheesecake+Brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" kba="true" src="http://3.bp.blogspot.com/-u5CqLjnDk1U/TxQkT93LqpI/AAAAAAAAAgk/rMYvgSHTsu4/s640/Cheesecake+Brownie.jpg" width="640" /></a><strong><em>Brownie:</em></strong><br />
115 g semisweet chocolate (chips)<br />
85 g salted butter<br />
1/2 cup flour<br />
2/3 cup caster sugar<br />
2 eggs<br />
1 tsp vanilla extract<br />
<br />
<strong><em>Cheesecake:</em></strong><br />
200 g soft cream cheese<br />
1 large egg<br />
1/3 cup caster sugar<br />
1/2 tsp vanilla extract<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="480" kba="true" src="http://3.bp.blogspot.com/-lOmmizhJoQ0/TxQj6WIrgrI/AAAAAAAAAgc/vVT1izIjZCI/s640/cheesecake.JPG" width="640" /></div><strong><em>Method:</em></strong><br />
Prepare a 9*9 inches (23*23 cm) or slightly smaller baking pan. Line the bottom of the baking pan with aluminium foil or lightly buttered parchment paper and the sides as well. <br />
<br />
Heat 1 inch of water in a bowl at below medium heat. Place a heat-proof bowl on top of it, that doesn't touch the water underneath. Melt the butter in the bowl first and then add evenly chopped chocolate. Keep stirring until it becomes completely smooth. Remove the bowl from the heat. Mix in the sugar and vanilla extract. Add the eggs, one at a time, beating well between each addition. Add the flour and lightly whisk until the batter is smooth. Try not to incorporate too much air into the batter. Put aside about 1/3 of the chocolate batter. Now spoon in the remainder of the brownie batter evenly in the baking pan. <br />
<br />
Prepare the cheese cake now. In a bowl, whisk the cream cheese until soft with a handmixer. Add the sugar and the egg and process until creamy, smooth and well-blended. Spoon in and spread the cheese cake batter evenly on top of the brownie batter. Now, take the brownie batter that you put aside and spoon small dollops of brownie batter evenly over the cream cheese batter. Then with a table knife or wooden knife, swirl the two batters (the cream cheese and the chocolate dollops) on top. Bake the cheesecake brownie in the middle part of the oven at 175 C (350 F) for about 25-30 minutes or until they look baked and the edges of the brownie are beginning to brown. <br />
<br />
Remove the brownies from the oven and allow them to cool on a wire rack. Cut them in squares once they have cooled down completely. You could also refrigerate them (after allowing them to cool to room temperature) to get a firm chocolate cheesecake squares. Keep them in an airtight container, in the fridge or at room temperature.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-bKNhIEsw35E/TxQgUXyGnjI/AAAAAAAAAf8/HIRh-nEoD6k/s1600/cheese+choco+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kba="true" src="http://1.bp.blogspot.com/-bKNhIEsw35E/TxQgUXyGnjI/AAAAAAAAAf8/HIRh-nEoD6k/s640/cheese+choco+cake.JPG" width="640" /></a></div><div style="text-align: center;"><br />
<a href="http://anzzcafe.com/event-valentines-special/" target="_blank">Sending this to Valentine's Day Special by Ancy of Anzz Cafe</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3ZGmM55DlP8/TxVfmIZmxNI/AAAAAAAAAg0/H9bZ4VVoNPo/s1600/anzz+cafe+valentine-event.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kba="true" src="http://2.bp.blogspot.com/-3ZGmM55DlP8/TxVfmIZmxNI/AAAAAAAAAg0/H9bZ4VVoNPo/s320/anzz+cafe+valentine-event.jpg" width="241" /></a></div></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com14tag:blogger.com,1999:blog-8918224314583973985.post-26124047979684052652012-01-15T21:19:00.007+01:002018-09-15T14:39:19.656+02:00How to make tomato sauce?<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oqRuzt9Fngk/TxLSuGgW86I/AAAAAAAAAe0/zbxB5clLUDQ/s1600/Pizzasauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kba="true" src="http://4.bp.blogspot.com/-oqRuzt9Fngk/TxLSuGgW86I/AAAAAAAAAe0/zbxB5clLUDQ/s640/Pizzasauce.JPG" width="640" /></a></div>I love Italian cuisine and their ingredients, especially the herbs, pasta, cheeses... well the list is endless. <br />
Pizza is an all-time favourite in our family. Since pizza is also very convenient to refrigerate and heat in the micro when you feel hungry, I was preparing pizza over the weekend to bring to work next week. <br />
<a href="http://1.bp.blogspot.com/-vCLt5_Wm6os/TxLRwLRvbjI/AAAAAAAAAes/ISw1hOpJckk/s1600/Pizzacloseup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kba="true" src="http://1.bp.blogspot.com/-vCLt5_Wm6os/TxLRwLRvbjI/AAAAAAAAAes/ISw1hOpJckk/s640/Pizzacloseup.JPG" width="640" /></a>Ever since starting this blog, I have started to show some interest in making certains basic dishes from scratch that I hadn't earlier. Tomato sauce was one such thing we used to buy from the stores when we made pizza. But I have since sometime back discovered how easy it is to make tomato sauce completely from scratch. It is not only easy, it's also healthier in that homemade tomato sauce does not contain any preservatives. You can use this tomato sauce for pizzas, pasta, and parmigiana. Ever since we discovered how easy it is to make tomato sauce at home, we have stopped buying ready-made sauces from the store and I'm sure you would too. <br />
<div style="text-align: center;"><a href="http://2.bp.blogspot.com/-zWSBbA3dwys/TxLW7JnWPCI/AAAAAAAAAfE/V5WDGRUWoq4/s1600/DSC01791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" kba="true" src="http://2.bp.blogspot.com/-zWSBbA3dwys/TxLW7JnWPCI/AAAAAAAAAfE/V5WDGRUWoq4/s640/DSC01791.JPG" width="480" /></a></div>In addition to be below mentioned ingredients, some people also add sugar and others also add some chili powder to balance the taste. Since everyone's tastebuds are different, I would recommend you to taste and adjust spices. If you find the tomato sauce a little acidic, add some sugar to balance out the taste. If you want some heat, you could add some chili powder. I personally like herbs a lot, especially oregano, so I add a large quantity of it. You can certainly reduce the amount if you like. <br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" height="480" kba="true" src="http://1.bp.blogspot.com/-y12cG_h7Yec/TxLaqIiQbdI/AAAAAAAAAfU/HMfmAmvm3NU/s640/Pizsauce+1.JPG" width="640" /></div><strong><em>Ingredients</em></strong>:<br />
3-4 tomatoes<br />
1/2 cup water<br />
3 tsp tomato purée<br />
3 garlic cloves<br />
2 tsp olive oil<br />
1 tbs dried oregano <br />
1/2 tbs dried basil<br />
Salt and pepper to taste<br />
<br />
<strong><em>Optional ingredients:</em></strong><br />
Sugar (if needed and as required)<br />
Chili powder (if needed and as required)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-u1BRysGEcsw/TxLVSZ6WbuI/AAAAAAAAAe8/ArzmPppHKLc/s1600/Pizzatomatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kba="true" src="http://3.bp.blogspot.com/-u1BRysGEcsw/TxLVSZ6WbuI/AAAAAAAAAe8/ArzmPppHKLc/s640/Pizzatomatoes.JPG" width="640" /></a></div><strong><em>Method</em></strong>:<br />
Prepare the tomato sauce ahead of making the pizza dough. The sauce should not be warm when you spread it on the pizza. To make the sauce, begin by slicing/cutting the tomatoes finely. Finely chop the garlic. If you want a really smooth tomato sauce, you could mash the tomatoes with a handmixer or mix them in a mixer, with the garlic, before cooking them. In a large pan, cook the tomatoes, water and oil. Mix well. Add the rest of the ingredients, mix and cook on medium to below medium heat, until the sauce reaches your desired level of thickness. That's it. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M94msp_snAs/TxLYII9WPkI/AAAAAAAAAfM/7msp3ZwZs7c/s1600/Piz+sauce+closeup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kba="true" src="http://1.bp.blogspot.com/-M94msp_snAs/TxLYII9WPkI/AAAAAAAAAfM/7msp3ZwZs7c/s640/Piz+sauce+closeup.JPG" width="640" /></a></div>Rathai's recipehttp://www.blogger.com/profile/05232389732741321471noreply@blogger.com9