tag:blogger.com,1999:blog-124735602024-03-14T05:08:59.251+00:00PuSiVa'S CuLiNarY StUdiOThe Art Of Cooking Done With Sense, Love & Care...............Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-12473560.post-54656629363764128902013-09-12T07:32:00.005+01:002013-09-12T07:35:39.253+01:00Banana Sponge Cakelette<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><span style="color: #000066;">I've been into sponge cakes recently. I thought of coming up with flavour variations. Found some ripened bananas lying and guess what I wanted to do with them? BAKE!!! </span></div><br />
<span style="color: #000066;">I'd go for the basic sponge cake method that uses melted butter. For those who are health conscious, vegetable oil can be substituted. </span><br />
<span style="color: #000066;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="color: #000066;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2photwxwrojgaZEmsKBCR9XfQMOi4dCvcCyhqXjqj5n-q7gHMEhsKdKJyrdNP-cNV5vKsvXVaGGVz3yZe9G_ESkemjAZoo62MJwsnk6Q-tg95jk6l4VUr6UFkZkqTvFYpUtAJ/s1600/006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2photwxwrojgaZEmsKBCR9XfQMOi4dCvcCyhqXjqj5n-q7gHMEhsKdKJyrdNP-cNV5vKsvXVaGGVz3yZe9G_ESkemjAZoo62MJwsnk6Q-tg95jk6l4VUr6UFkZkqTvFYpUtAJ/s320/006.JPG" width="500" /></a></span></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="color: #000066;"><strong><span style="font-size: 130%;">Banana Sponge Cakelette</span></strong><br />
<br />
<strong>What do we need:</strong><br />
<br />
1 cup plain flour<br />
1 tbsp corn flour<br />
1/2 tsp baking powder<br />
1/2 cup sugar<br />
1/2 tbsp sponge cake emulsifier (optional)<br />
2 bananas<br />
1/4 tsp baking soda<br />
1/3 cup butter, melted<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Butter and flour a few little cake moulds. </span><br />
<span style="color: #000066;"></span><br />
<span style="color: #000066;">Mash the bananas. Add baking soda to prevent discolouration. Set aside.<br />
<br />
Combine the flours, baking powder, sugar, eggs and sponge cake emulsifier, if using. Whip till light and fluffy. Stir in the mashed banana. Mix until well combined. Finally, stir in the melted butter.<br />
<br />
Spoon the batter into prepared little cake moulds. Bake at 180°C for 20-25 minutes of until a skewer inserted comes out clean.<br />
<br />
When done, remove the cakelettes immediately from the moulds. Let cool on wire rack.<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><span style="color: #000066;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLo0PutJ73O7HNRyz7UXm_IqNTYp_3uiMFH5W6a73u7n0N1W4fQYF9s6Uy9iv4dMmPrJgx0W7YmpPAAqTLTlERYjko3XOfgHUboSceNS8ce5E2hDBV1_EsrjnqH8GD6yUCXPUY/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLo0PutJ73O7HNRyz7UXm_IqNTYp_3uiMFH5W6a73u7n0N1W4fQYF9s6Uy9iv4dMmPrJgx0W7YmpPAAqTLTlERYjko3XOfgHUboSceNS8ce5E2hDBV1_EsrjnqH8GD6yUCXPUY/s320/003.JPG" width="500" /></a></span></div><span style="color: #000066;"></span><br />
<span style="color: #000066;">The cakelettes were incredibly aromatic. Texture wise, soft and fluffy. Mom, hubby and kids loved it!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><span style="color: #000066;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD391Tmez7iWUMC5W2-ce0vSGI_v6T2E1Vctl3ElKPr2I3mIN1Y6cQ7vVYSrpJsVkqvNwqaJIAFDZ-9TAsbhhhs8lk-cFPjNQ3piAvuJa_OCukBWCK_quX90YTlAOVAyt-vd4l/s1600/011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD391Tmez7iWUMC5W2-ce0vSGI_v6T2E1Vctl3ElKPr2I3mIN1Y6cQ7vVYSrpJsVkqvNwqaJIAFDZ-9TAsbhhhs8lk-cFPjNQ3piAvuJa_OCukBWCK_quX90YTlAOVAyt-vd4l/s320/011.JPG" width="500" /></a></span></div><br />
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<span style="color: #000066;"></span><br />
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</div></div></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com16tag:blogger.com,1999:blog-12473560.post-25097482815240106882013-07-26T15:52:00.000+01:002013-07-26T17:37:03.158+01:00A Velvety Weekend Breakfast<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="color: #000066;">It has been long since I made a decent breakfast. Poor kids have been eating only bread. As I was not busy with business, thought of making a simple yet nice breakfast.<br />
<br />
The kids love pancake. I have tried making some innovative flavours. Suddenly wondered why not make Red Velvet Pancake. I then, very quickly whipped up the batter. I always prefer having pancakes drizzled with sauce. What would be the most complementing sauce for a red velvet pancake other than cream cheese sauce? So, while cooking the pancakes, made some cream cheese sauce.<br />
</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #000066;"><span style="color: #000066;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wqXcA2CfVVsaDMYXxd3kLRjlAmy9RECH6aWbigcjObUxByepPSqVkE3WPd8-W3X82GS-9aybrS-0OdUoJbxBeIl552EjPB84IZf92bKBV5p-dY-GDpO3pJE58phtaGxPCzyL/s1600/DSC_0354.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wqXcA2CfVVsaDMYXxd3kLRjlAmy9RECH6aWbigcjObUxByepPSqVkE3WPd8-W3X82GS-9aybrS-0OdUoJbxBeIl552EjPB84IZf92bKBV5p-dY-GDpO3pJE58phtaGxPCzyL/s320/DSC_0354.JPG" width="500" /></a></span></span></div>
<span style="color: #000066;">
</span><br />
<span style="color: #000066;"><br />
<strong><span style="font-size: 130%;">Red Velvet Pancake</span></strong><br />
<br />
<strong>What do we need:</strong><br />
<br />
<strong>A:</strong>
<br />
1 cup plain flour
<br />
1/3 cup sugar
<br />
2 tbsp cocoa powder
<br />
1/2 tsp baking soda
<br />
1/2 tsp salt
<br />
<br />
<strong>B:</strong>
<br />
1/2 cup buttermilk
<br />
1/4 cup vegetable oil
<br />
1 egg
<br />
1 tsp white vinegar
<br />
1 tsp vanilla extract
<br />
1/4 tsp red food colouring
<br />
<br />
<strong>Cream Cheese Sauce</strong>
<br />
1 cup milk<br />
1 egg yolk<br />
1/2 tbsp corn flour<br />
2 tbsp sugar<br />
1 tsp vanilla extract
<br />
1/4 cup cream cheese
<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Combine ingredients A. In a another bowl, mix ingredients B together. Incorporate the wet ingredients with the dry. Mix thoroughly until smooth and silky. Cover and leave the batter to meld for about 30 minutes.
<br />
<br />
Meanwhile, combine all the pudding ingredients except the cream cheese and cook on low heat. Stir constantly until mixture boils and thickens. Keep whisking for 2 minutes and remove from heat. Stir in the cream cheese. Let cool.<br />
<br />
Lightly grease pan with a touch of butter. Drop a ladleful of batter. When the pancake is full of bubbles, flip over and cook for another 30 seconds.
<br />
</span><br />
<span style="color: #000066;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="color: #000066;"><span style="color: #000066;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCP-SOjwo8HxNc3pcZLBbgYT4FwwygZUr4k3-YUfJYVKBA748BN-CvCQYybiD38QZUMFqtI1MM5wedOjsADtiMaVZM-O2PInlNjzcxkerC-o3YAvcj3pa_GmYjl73sSkSPQDtQ/s1600/DSC_0353.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCP-SOjwo8HxNc3pcZLBbgYT4FwwygZUr4k3-YUfJYVKBA748BN-CvCQYybiD38QZUMFqtI1MM5wedOjsADtiMaVZM-O2PInlNjzcxkerC-o3YAvcj3pa_GmYjl73sSkSPQDtQ/s320/DSC_0353.JPG" width="500" /></a></span></span></div>
<span style="color: #000066;">
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</span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMg6MJU-UsWjqkQjDXFd6V4s4YcWzg1IK1FdckQPa9zAkyelPvl_FAMCaz2z0c9NDMllkh7uuXnWTmzmEhAFF048YgHm5Gc3tsKLZJxBLlxcMjHLH9WmndQgYW7AczTOe5kwd/s1600/DSC_0355.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTMg6MJU-UsWjqkQjDXFd6V4s4YcWzg1IK1FdckQPa9zAkyelPvl_FAMCaz2z0c9NDMllkh7uuXnWTmzmEhAFF048YgHm5Gc3tsKLZJxBLlxcMjHLH9WmndQgYW7AczTOe5kwd/s320/DSC_0355.JPG" width="500" /></a></div>
<br />
<br />
<span style="color: #000066;">S</span><span style="color: #000066;">erve Red Velvet Pancakes warm, drizzled with cream cheese sauce. </span><br />
<span style="color: #000066;"></span><br />
<span style="color: #000066;">Verdic from hubby and kids: SUPERB!</span></div>
Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com2tag:blogger.com,1999:blog-12473560.post-70293907613018551312012-03-16T10:35:00.002+00:002012-03-16T15:39:34.184+00:00Black & White<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><span style="color: #000066;">It has been more than a month since I blogged. Hubby was away and I was way too busy running around with the kids and so on. Also stuck with daughter's school project. I was not this much inclined to my own projects when I was schooling.<br />
<br />
For a long time I have wanted to try to combine both dark chocolate and white chocolate in one dish. Thus, came up with the idea of making a trifle. I just love trifles. They are simple yet luxurious desserts.<br />
<br />
Dark and white chocolate have distinctly different tastes. Dark chocolate is made of chocolate liquor, cocoa butter, small amounts of sugar and vanilla. White chocolate is not true chocolate because it contains no chocolate liquor and, likewise, very little chocolate flavour. Instead, it is usually a mixture of sugar, cocoa butter, milk solids, lecithin and vanilla. <br />
<br />
I used my famous moist chocolate cake as the base of the trifle. The recipe is found <a href="http://pusiva.blogspot.com/2006/06/weekend-baking-session-15.html">here</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANx1rw5TXBGLzlHGMdOFa-4gLTMriS2OK_7KTs2gFmylYKkTXqBuaqIzDz2cubDRUlmoqHhLA4N4VmwhvBJqpt2aMgM6n4UQ0fqxmBXQHjk0hKfzhcOyvmCm-w03cLeLXeEt4/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiANx1rw5TXBGLzlHGMdOFa-4gLTMriS2OK_7KTs2gFmylYKkTXqBuaqIzDz2cubDRUlmoqHhLA4N4VmwhvBJqpt2aMgM6n4UQ0fqxmBXQHjk0hKfzhcOyvmCm-w03cLeLXeEt4/s400/027.JPG" width="500" /></a></div><br />
<br />
<strong><span style="font-size: 130%;">Black & White Trifle</span></strong><br />
<br />
<br />
<strong>What do we need:</strong><br />
<br />
1 <a href="http://pusiva.blogspot.com/2006/06/weekend-baking-session-15.html">moist chocolate cake</a><br />
200g cream cheese, room temperature<br />
1 cup double cream, chilled<br />
2 tbsp grated dark chocolate<br />
<br />
<strong>White Chocolate Pudding</strong><br />
1 cup milk<br />
100g white chocolate<br />
1 egg yolk<br />
1 tbsp corn flour<br />
2 tbsp sugar<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Combine all the pudding ingredients except the white chocolate. Cook on low heat while whisking constantly until mixture boils and thickens. Keep whisking for 2 minutes and remove from heat. Stir in the white chocolate. Cover with cling film and press down so that it touches the surface of the pudding. This is to prevent a skin from forming. Let cool completely.<br />
<br />
Slice the moist chocolate cake to 1 inch thickness and place it in a pie or flan dish.<br />
<br />
Lightly beat the cream cheese until soft. Set aside. Beat the double cream until stiff. Fold in the softened cheese and the cooled white chocolate pudding. Pour the white chocolate cheese mixture on the cake. Finally, sprinkle the grated dark chocolate on top. Chill thoroughly. It tastes better after a few days. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ5DOAdyGL-u6ww6MccVe_r2GfQ0wkkEet2l5P033XULghrMnD7bJa3JSZeg28aIUEMAUheuB8b-6HlyZffJcBMt4klzfsKW5TUm5goPgJ3PE-hDrVEPqrncRdVdWdXZo02pO/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQ5DOAdyGL-u6ww6MccVe_r2GfQ0wkkEet2l5P033XULghrMnD7bJa3JSZeg28aIUEMAUheuB8b-6HlyZffJcBMt4klzfsKW5TUm5goPgJ3PE-hDrVEPqrncRdVdWdXZo02pO/s400/032.JPG" width="500" /></a></div><br />
<br />
The trifle may also be made in smaller portions like in ramekins or dessert glasses. <br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4d09lLsHl1u7MoIz3edMJUtNC7grfkVi63Wabd_Aw-Zs_7b39FShQzkUOXgIiHKrmbd9FBDTDm0GkrXCatYkvFiRcffnKFeQH3T4xCghhCRIQZXS8guhH7CwBN1-RW6WQJ56/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj4d09lLsHl1u7MoIz3edMJUtNC7grfkVi63Wabd_Aw-Zs_7b39FShQzkUOXgIiHKrmbd9FBDTDm0GkrXCatYkvFiRcffnKFeQH3T4xCghhCRIQZXS8guhH7CwBN1-RW6WQJ56/s400/033.JPG" width="500" /></a></div><br />
<br />
This trifle not just look amazing but it tastes AWESOME!!<br />
</span></div></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com11tag:blogger.com,1999:blog-12473560.post-4500138627504511952012-02-09T19:11:00.005+00:002012-02-10T16:27:11.503+00:00For Love......<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><span style="color: #000066;">My son has been asking me to bake something using cocoa powder. So, I decided to bake him a chocolate packed cake. I filled and covered the cake with chocolate ganache. The cake was so chocolatey. Hubby and children loved it!!<br />
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</span></div><span style="color: #000066;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllAwA_z7xQ3fjOrLsIVKvgp87OyquXFTqLYqs-mSaxEl_D4zD0tfJ4FWQLouIJN5t0URehpD7_eKD1szgxso3QoXOzoIoklv_Vwuiq9jQ8sDDGJ9pa_agsK-XPRfkGYqWBLaL/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjllAwA_z7xQ3fjOrLsIVKvgp87OyquXFTqLYqs-mSaxEl_D4zD0tfJ4FWQLouIJN5t0URehpD7_eKD1szgxso3QoXOzoIoklv_Vwuiq9jQ8sDDGJ9pa_agsK-XPRfkGYqWBLaL/s400/003.JPG" width="500" /></a></div><br />
<br />
I have always used sour cream in my pancakes but never in my bakings. For the first time I tried adding it in my cake. The sour cream made the cake rich and moist. <br />
<br />
Soured cream is a dairy product that is rich in fats made by partially fermenting a regular cream using lactic acid bacteria. The bacteria causes the cream to sour or thicken. This process is called souring. The taste of sour cream is only mildly sour. <br />
<br />
Sour cream is primarily used as a condiment. It is also used as the base for some creamy salad dressings and provides the base for various forms of dip used for dipping potato chips or crackers as well. Sour cream may also be used in baking. It can be eaten as a dessert, with fruits or berries and sugar topping. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQMoeMhSwS0sB6kiIVBPmAbrr1NgJkNAYtmgVIt5vX3bJLc3_QuTnR9sA5XaGlDw_9Q4pzoW0D-4fzFVYlX-l4l9H1v7Hhsz7AmYPthNSew9bIFa1aSZ8hvtva4wmyzHYQfnS/s1600/007a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCQMoeMhSwS0sB6kiIVBPmAbrr1NgJkNAYtmgVIt5vX3bJLc3_QuTnR9sA5XaGlDw_9Q4pzoW0D-4fzFVYlX-l4l9H1v7Hhsz7AmYPthNSew9bIFa1aSZ8hvtva4wmyzHYQfnS/s400/007a.jpg" width="450" /></a></div><br />
<br />
<strong><span style="font-size: 130%;">Sour Cream Chocolate Cake</span></strong><br />
<br />
<strong>What do we need:</strong><br />
<br />
1 1/2 cups plain flour<br />
1 tsp baking powder<br />
1/2 tsp bicarbonate sode<br />
1/2 tsp salt<br />
<br />
1/2 cup cocoa powder<br />
1/2 cup recently boiled water<br />
<br />
1/2 cup butter, softened<br />
1 cup brown sugar<br />
2 eggs<br />
1 tsp vanilla essence<br />
1/2 cup sour cream<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Sift together flour, baking powder, bicarbonate soda, and salt. Set aside.<br />
<br />
Pour recently boiled water into cocoa powder. Stir well and set aside.<br />
<br />
Cream butter and brown sugar until light and fluffy. Add eggs one at a time and beat well. Stir in vanilla essence. Fold in the sifted flour mixture alternately with the sour cream, starting and ending with the flour. Finally, fold in the cocoa mixture.<br />
<br />
Pour batter into a greased and lined 8 inches round pan. Bake in a preheated oven at 175° C for 30 minutes or until a skewer inserted comes out clean. Cool completely on a wire rack.<br />
<br />
Fill and cover the cake with your favourite frosting. Decorate as per desired.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXS2XoYAN6qrgh2teSPd25MmO3J847QQORTvy6UPYG-zcgAbogE_nhq1rZhNeRl4Vmb1vOWx76ktot8eEoXwFjXCzJ5MxqqoTWPTCoAsQb2XkeD5O5iKEYDm1KSEN_PBUzAiD/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGXS2XoYAN6qrgh2teSPd25MmO3J847QQORTvy6UPYG-zcgAbogE_nhq1rZhNeRl4Vmb1vOWx76ktot8eEoXwFjXCzJ5MxqqoTWPTCoAsQb2XkeD5O5iKEYDm1KSEN_PBUzAiD/s400/013.JPG" width="500" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWiUE2KwHvJi19kqZGCkzOT94hy9JOM8gbwkAq5_rhbu64sGGeytOUljzjN5_f6du2C6mLNvJFNY1PJ7QkM1Zn3G2o7bu3zWyrhXbF-yIp34FZ0SXPSm2YjOkYGjUa9_eLRtg/s1600/016.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="500" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiWiUE2KwHvJi19kqZGCkzOT94hy9JOM8gbwkAq5_rhbu64sGGeytOUljzjN5_f6du2C6mLNvJFNY1PJ7QkM1Zn3G2o7bu3zWyrhXbF-yIp34FZ0SXPSm2YjOkYGjUa9_eLRtg/s400/016.JPG" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltESrW9hHLSbjDEvVrqmAxHbngrPqja28h5agOXdE8xqnO5sA4I-0RzM8u2UgMrN2wzJCy9uEYm_p9-sNq603WJO-Bo8nrabnWurOizHaxIkGEdcPMC1BNfm0R8PAcUnjGo-A/s1600/008.JPG" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="400" width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjltESrW9hHLSbjDEvVrqmAxHbngrPqja28h5agOXdE8xqnO5sA4I-0RzM8u2UgMrN2wzJCy9uEYm_p9-sNq603WJO-Bo8nrabnWurOizHaxIkGEdcPMC1BNfm0R8PAcUnjGo-A/s400/008.JPG" /></a></div><br />
<br />
<strong>Submitting this entry to:</strong><br />
<br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://vimithaa.blogspot.in/2012/02/announcing-mctrs-first-event-love-n.html" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7ZOiokJ_XB5-R75sFaZbjeWWK5eTJ7CClckYpdrPoV7RVYjFHvy6Dse2Q4v-PaXM3TPsIrkQxRJyuLDdxp9TYtHEhPQRcwolk6Amlmn2aVt1lp3BscG2m3rbbvQvFattK2d7Z/s400/Lovenchocfest-logo.jpg" /></a></div><br />
<div class="separator" style="clear: both; text-align: left;"><a href="http://sravscc.blogspot.com/2012/01/announcing-cooking-concepts-7-dish-for.html" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="150" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4QZ_qnFdkMp5brJ57tHosu0lYxdf05v4qyuO0yJgWen3m04dbMWkQ4stZ9pIw2CtLNJl9Tx844OQjVhQzLBtGgZFvKyH8JgMLr-p_UzuA0PMJ80GML9C4nGlm_ec96Dp-x7U4/s400/CC-Dish+For+Loved+Ones.jpg" /></a></div><br />
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</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com22tag:blogger.com,1999:blog-12473560.post-32736514352508157712012-01-30T15:51:00.005+00:002012-02-01T11:22:59.553+00:00Let's Cook: Rice<div class="separator" style="clear: both; text-align: left;"><span style="color: #000066;">Coriander is my the most favourite herb. In the US it is generally known by the Spanish word <i>cilantro</i>. Coriander leaves have an extremely pungent odour and flavour that lends itself well.<br />
<br />
I have always been using coriander leaves to garnish most of my cooking. I was wondering if could use it in the cooking itself. I was inspired by a rice dish that I ate at my uncle's place. It was curry leaves rice. Curry leaves were ground into paste and rice was cooked with it. It was not rich but very spicy and garnished with fried peanuts.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpCyXqp0pA-DXEOv4UMjzsJ3xzkYyZVfe8yLTVeOTWiZuRoA91G9TzwjzB_rOSxODBLKB_EKOztBJGGJvuRn1_SNz59dfU4ybuVYFzRphGVkuuzWff9hRqLW3PRsheA9vKxsb/s1600/047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdpCyXqp0pA-DXEOv4UMjzsJ3xzkYyZVfe8yLTVeOTWiZuRoA91G9TzwjzB_rOSxODBLKB_EKOztBJGGJvuRn1_SNz59dfU4ybuVYFzRphGVkuuzWff9hRqLW3PRsheA9vKxsb/s320/047.JPG" width="500" /></a></div><br />
<br />
I have used the idea of grinding coriander into paste and cook rice with it. I followed my mom's way of cooking ordinary ghee rice. I have used ghee and evaporated milk for the richness and vegetable stock to give it body.<br />
<br />
The ratio of rice and liquid may vary from rice to rice. So, be cautious with the amount of liquid used. The ratio below is just a guide.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsPJ2Ss8g8PslBa67h60C60lp7ZCMwDzLRL9XZaL3J2dXNjznVH-b4rjIyjLWfd6bWcqiLP3SlVf5MXkmUDl8u5HKc5vbdM2NG8OkEjt76VED0r-qioKxFh3033YM5s7ok805/s1600/070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsPJ2Ss8g8PslBa67h60C60lp7ZCMwDzLRL9XZaL3J2dXNjznVH-b4rjIyjLWfd6bWcqiLP3SlVf5MXkmUDl8u5HKc5vbdM2NG8OkEjt76VED0r-qioKxFh3033YM5s7ok805/s320/070.JPG" width="500" /></a></div><br />
<strong><span style="font-size:130%;">Coriander Rice</span></strong><br />
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<strong>What do we need:</strong><br />
<br />
3 cups basmathi rice<br />
<br />
Grind into paste<br />
2 cm ginger<br />
3 cloves garlic<br />
1 green chilli<br />
1 bunch coriander leaves<br />
<br />
1 cinnamon bark<br />
1 star anise<br />
2 cloves<br />
2 pods cardamom<br />
1 cup evaporated milk<br />
1 1/2 cups vegetable stock<br />
1 tbsp ghee<br />
salt to taste<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Wash and soak the rice for 15 minutes. Later, drain and set aside.<br />
<br />
Heat ghee. Fry cinnamon, star anise, cloves and cardamom until fragrant. Pour the ground ingredients and fry until aromatic and the oil separates. In goes the rice. Fry the rice until well coated with all the ingredients. Pour in vegetable stock and milk. Season with salt to taste. Cook until the rice fluff up.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPEJYWEoPceGLQrc43hR6BlA0-2l7TdaVRwe0wjZFrtmwrnRVUovuTx462tAnBIiOJs_eNUrTxQyqJRmTuJN2XuOlNsV9mRB_Axf_qN7TYoQ5LtE9pQYqiATKRrk_Y5SoYYEJ/s1600/050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWPEJYWEoPceGLQrc43hR6BlA0-2l7TdaVRwe0wjZFrtmwrnRVUovuTx462tAnBIiOJs_eNUrTxQyqJRmTuJN2XuOlNsV9mRB_Axf_qN7TYoQ5LtE9pQYqiATKRrk_Y5SoYYEJ/s320/050.JPG" width="500" /></a></div><br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhE-YCbra3x3mDBEcHyCCLpqQ631lzkiXsUnsPWjBpBxWPpebHhwwwsDSDuJbvq-n2dmsD4tlfHBDByhkD8TuGjMkGFrImW95Uhg3Wd1sw1P8gVfrfcr5oU9bJcrGc8-clVcs/s1600/049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkhE-YCbra3x3mDBEcHyCCLpqQ631lzkiXsUnsPWjBpBxWPpebHhwwwsDSDuJbvq-n2dmsD4tlfHBDByhkD8TuGjMkGFrImW95Uhg3Wd1sw1P8gVfrfcr5oU9bJcrGc8-clVcs/s320/049.JPG" width="500" /></a></div><br />
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Serve hot with your favourite dishes.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGIUGRItvafHiDGg8YMaCQMKZvKEFJp5YzJRZttkDUseFdUfGeriy5BMyQygcBnoKfGfI72VKGuxFWoZn_E2UtlxvL8rFxlY5i3uooExvWDFkERM36zuANLfyricsSZBFmdgt/s1600/074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggGIUGRItvafHiDGg8YMaCQMKZvKEFJp5YzJRZttkDUseFdUfGeriy5BMyQygcBnoKfGfI72VKGuxFWoZn_E2UtlxvL8rFxlY5i3uooExvWDFkERM36zuANLfyricsSZBFmdgt/s320/074.JPG" width="500" /></a></div><br />
<br />
<div style="text-align: left;"><strong>Submitting this entry to:</strong><br />
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<a href="http://ticklingpalates.blogspot.com/2012/01/lets-cook-11-rice.html" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="100" width="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizUEzqP_gg6vwqQvYz93Z2L3II6a4gxekfu-1DHNbdLQRoAFYLz-nDKgqMjB_OIFtp7XNYRrL8h1B9TXySbOUc8XkzsmDdUFZrqE6MvmXCyIj-VTKdrfKk3o_42LmpC_nlLD-1/s400/Lets+Cook.jpg" /></a></div><br />
<br />
</span></div></div></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com15tag:blogger.com,1999:blog-12473560.post-20910263505025483842012-01-23T11:25:00.011+00:002012-01-26T12:56:59.198+00:00Blueberry Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><span style="color: #000066;"> Hello everyone. After a long long gap I'm pleased to be back to the world of foodblogging. 2011 has been a hectic year for me with lots of changes in lifestyle and some significant achievements.<br />
<br />
In conjuction with Chinese New Year and as a comeback gift I present my ever favourite blueberry cheesecake. This recipe was given to me by my brother who is a great baker.<br />
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Cheesecake is a luscious, rich dessert consisting of a topping made of soft, fresh cream cheese. A cheesecake may or may not have a crust or base. This crust is can be made from biscuit crumb, pastry or sponge cake. The filling is made by creaming the cheese and mixing it with eggs and sugar. A range of flavourings may be added to this mixture. It is then poured into a special springform pan and baked. After baking, the cheesecake is thoroughly chilled and generally topped with fresh fruit or with a sweetened fruit sauce, nuts, and/or chocolate. <br />
<br />
Cheesecakes may be baked or unbaked. Uncooked cheesecake is made with a biscuit crumb base and a filling made of cream cheese enriched with eggs, flavoured and set with gelatine.<br />
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The texture of cheesecake can vary from light and airy to dense and rich to smooth and creamy. Unbaked cheesecake is lighter and creamier than the baked version.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjh2ZD2M8sHftFrUDD9pinW9JzRbJ2HHc57jE632UXcoxRZjP5XYdl9ClGjnWCmBY1YaZrQ3zKat_6wNTaaZgNe26ugllUFMTSUTEqetRVy47Jyak3FOBsKm0gheZKP0Ar131/s1600/Blueberry+Cheesecake+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" center="" height="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJjh2ZD2M8sHftFrUDD9pinW9JzRbJ2HHc57jE632UXcoxRZjP5XYdl9ClGjnWCmBY1YaZrQ3zKat_6wNTaaZgNe26ugllUFMTSUTEqetRVy47Jyak3FOBsKm0gheZKP0Ar131/s320/Blueberry+Cheesecake+2.jpg" width="500" /></a></div><br />
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<strong>What do we need:</strong><br />
<br />
Crust<br />
1 cup graham cracker crumbs <br />
2 tbsp sugar <br />
1/4 cup melted butter <br />
<br />
Filling<br />
2 packages/8oz cream cheese, softened <br />
1 cup sour cream <br />
3/4 cup white sugar <br />
1 tsp vanilla extract <br />
2 tbsp plain flour <br />
4 eggs <br />
2 cups blueberry pie filling <br />
<br />
<strong>How do we do it:</strong><br />
<br />
Combine crumbs, sugar and butter. Push mixture into the bottom of a 9 inch springform pan. <br />
Lightly stir the cream cheese until soft and creamy. Beat in sour cream, sugar, vanilla and flour. Add in eggs one at a time. Pour the mixture into the crumb lined pan. Bake in a preheated oven 165° C for 1 hour or until firm to the touch. <br />
<br />
Cool the cake completely. Loosen the edges of the cake with a knife to removing the cake. Place blueberry pie filling on top of cake. Chill well before serving.<br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgfzwyvlwHDrp2-bLI-Whh73mqUMB3Z9BNSClhNO5ODH8YNQeIxvrdZ5gKHnkRu-hE_9h3pKeAE2fSm9NelSY1T45AhfjmDfW2ELAe9PRtPnio_HbIM-m9Npgvj2o-VeH-tRR/s1600/Blueberry+Cheesecake+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img ;="" border="0" center;="" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMgfzwyvlwHDrp2-bLI-Whh73mqUMB3Z9BNSClhNO5ODH8YNQeIxvrdZ5gKHnkRu-hE_9h3pKeAE2fSm9NelSY1T45AhfjmDfW2ELAe9PRtPnio_HbIM-m9Npgvj2o-VeH-tRR/s320/Blueberry+Cheesecake+1.jpg" width="500" /></a><br />
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<span style="color: red;"><span style="font-size: 130%;"><strong>HAPPY CHINESE NEW YEAR</strong></span></span></div><br />
<br />
<div style="text-align: left;"><strong>Submitting this entry to :</strong> <br />
<br />
<a href="http://pumpkinfarmfood.blogspot.com/2011/12/bake-fest-new-year-event-2012.html"><div="" class="separator" style="clear: both; text-align: left;"></div=""></a><a href="http://pumpkinfarmfood.blogspot.com/2011/12/bake-fest-new-year-event-2012.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgsATHWNjWSi63QXaE-1fF9PJu92OY-dMDWO2i3IoEDi2L3KYw-LUjRqU2v6TCmr4_Iu3ivZnwEv2ib1bDJHDj6reVv3Msn6OaIoUZeWLE_c8dFfnwZrlV2YfNjHecW_SW9JiS/s320/BakeFest.jpg" width="250" /></a></div><a href="http://ramyasrecipe.blogspot.com/2012/01/abc-series-desserts_06.html"><div="" class="separator" style="clear: both; text-align: left;"></div=""></a><a href="http://ramyasrecipe.blogspot.com/2012/01/abc-series-desserts_06.html" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUwcGVw9jknGH4mhdruDIS40O3Aq-JFW8Naz89Yzahhh3_fokOOcIYUFaUjKxJAAtQAbRS0snqrs6MHYXjTji5F97mkSUF6OoxtX8AlJnJfiDMEda8GN-yn7eMgmWkdSoScZZk/s400/desserts.jpg" width="250" /></a><br />
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</span></div></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com21tag:blogger.com,1999:blog-12473560.post-2514067210619650992010-04-10T11:52:00.013+01:002012-01-24T10:38:23.476+00:00A Specially Brewed Cake<div align="justify"><span style="color:#000066;">Living with him or not, I have been baking him birthday cakes for the past few years. This time I was too busy to bake one. Felt so guilty about it. Thus baked a cake the next day. It is a favourite flavour of mine; coffee. Just love the aroma of coffee. I incorporated some chopped almond to give the cake a bite and additional flavour.<br />
<br />
<strong><span style="font-size:130%;">Coffee Almond Cake</span></strong><br />
<br />
<strong>What do we need:</strong><br />
<br />
1 cup plain flour<br />
1 tsp baking powder<br />
1/4 tsp salt<br />
<br />
1/2 cup butter<br />
1/2 cup soft brown sugar<br />
2 eggs<br />
<br />
1 tbsp instant coffee granules<br />
1 tbsp hot water<br />
<br />
2 tbsp chopped almonds<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Dissolve the instant coffee granules with the hot water. Leave to cool.<br />
<br />
Sift the flour, baking powder and salt together. Set aside.<br />
<br />
Beat butter and sugar until light and fluffy. Add eggs one at a time and beat well. Stir in the cooled coffee. Fold in the sifted flour mixture.<br />
<br />
Pour the mixture into a greased and flour or paper lined pan. Bake in a preheated oven at 175° C for about 30 minutes or until a skewer inserted comes out clean. Remove cake from oven and let it cool completely on a wire rack.<br />
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWPRbaz79E9YYEJBroQl0tH3Hg8Ll5Ejb_DFBO2aGK9fyJeUTbsDGnX6FQva-qYuXtM5tucXCO6XUP6pMUD-0EKJkXH0NLSZe80IPsDxn-d8QR8Gz1zTf1e7MiCFEvuAHfrgC/s1600/140.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 500px; DISPLAY: block; HEIGHT: 450px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5458888789266843778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMWPRbaz79E9YYEJBroQl0tH3Hg8Ll5Ejb_DFBO2aGK9fyJeUTbsDGnX6FQva-qYuXtM5tucXCO6XUP6pMUD-0EKJkXH0NLSZe80IPsDxn-d8QR8Gz1zTf1e7MiCFEvuAHfrgC/s400/140.JPG" /></a><br />
Fill and/or frost the cake with your favourite frosting. Decorate as per desired.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr8Co7mKXywGVeg0Yk47NJjVk6rTWzPVn6P57VcqAPnLE5_rp1ewX-ePuaIIA2EZ7GK0BqPD8BUU5NGLl4DJWvoQ_JrgjqGae_ET7Zl60sgIZ8x4H0a1TNFN7baiqxI_314GH/s1600/153.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 500px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIr8Co7mKXywGVeg0Yk47NJjVk6rTWzPVn6P57VcqAPnLE5_rp1ewX-ePuaIIA2EZ7GK0BqPD8BUU5NGLl4DJWvoQ_JrgjqGae_ET7Zl60sgIZ8x4H0a1TNFN7baiqxI_314GH/s400/153.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5458889881369105986" /></a><br />
<br />
<span style="color:#990000;"><strong>HAPPY BIRTHDAY TO MY DEAREST BROTHER</strong><br />
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<br />
</span></div></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com8tag:blogger.com,1999:blog-12473560.post-934675057211910192009-11-27T09:45:00.010+00:002012-01-24T10:58:38.611+00:00The Premier Chinese Fruit<div align="justify"><span style="color:#000066;">Lychee, also spelled litchi or laichi, is a tropical fruit tree that originated in southern China. It is the most popular Chinese fruit and has been cherished for over 2,000 years.<br />
<br />
Lychee fruits are showy and are borne in loose pendent clusters of 2 to 30. It is a drupe, oval, heart-shaped or nearly round shaped and is quite small though at only about 2.5 cm wide and 4 cm long; about the size of a small plum. The fruit is covered by skin or pericarp that is thin, leathery, roughly-textured or minutely warty rind that comes off easily but is inedible. It is usually strawberry-red, sometimes rose, pinkish or amber, and some types tinged with green colour. This skin often referred to as the "shell" encases a layer of glossy, succulent, thick, translucent-white to grayish or pinkish fleshy pulp which usually separates readily from the seed. The flesh is similar in texture to a grape but is chewier. It is edible and consists of a highly developed aril enveloping the seed. The flavour of the delicately scented flesh is distinctive, sub acid, sweet, exotic, and very juicy. In the centre is a single glossy dark-brown nut-like seed of about 2 cm long and 1–1.5 cm in diameter. The seed, which looks like a buckeye seed, is inedible as it is slightly poisonous.<br />
<br />
Fresh lychee fruit still in their skin will explode if thrown onto a fire. Lychee naturally dehydrates in just a few days. The skin turns brown and brittle and the flesh becomes dry, shriveled, dark reddish brown and the flesh becomes brown and crisp. As it resembles a nut, dried lychee is nicknamed “lychee nut”. It has a raisin-like, richer and musky flavour. The flesh of the dried lychee is eaten like raisins, as a snack. The Chinese use it to sweeten their tea.<br />
<br />
Other than potassium, lychee contains various minerals. It is rich in vitamins B & C and is a fairly high source of vitamins E and D. Eaten in moderate amounts, it is believed to relieve cough and is said to have a beneficial effect on gastralgia, tumours and enlargements of the glands. Though the Chinese believe that excessive consumption of fresh lychees causes fever and nosebleed, they use the seeds to relieve neurological pains and orchitis. A tea of the fruit peel is taken to overcome smallpox eruptions and diarrhea. According to legends, ancient devotees have consumed from 300 to 1,000 of fresh lychees per day. In India, the seeds are powdered and used for intestinal troubles. Decoction of the root, bark and flowers are gargled to alleviate ailments of the throat. In the USA, lychee roots are being experimented on a type of tumour.<br />
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When purchasing, choose lychee that has bright coloured skin and free of blemishes. Lychee could be kept at room temperatures for only two or three days. Therefore, place it in a plastic bag and refrigerate unpeeled for up to a week.<br />
<br />
Lychee is a premier dessert fruit. Though available tinned and dried, it is most relished fresh; peeled and pitted. It is also used to make ice cream, juice, candies and wine. Recently, I flavoured my jelly with lychee.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCx-l-HzaAUxR60Ph-neYoHgspQm41tllo_IY3PomqJ8BSNitKtgL79ehdnZAaGTuL0pHMyOeuaB31EN60lslcep7RWwFYKWJ5DiDjkZnXDHhkPtgGmxstncgd_HZyX2Myprgb/s1600/DSC_2243.JPG"><img id="BLOGGER_PHOTO_ID_5408724728643959554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 450px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCx-l-HzaAUxR60Ph-neYoHgspQm41tllo_IY3PomqJ8BSNitKtgL79ehdnZAaGTuL0pHMyOeuaB31EN60lslcep7RWwFYKWJ5DiDjkZnXDHhkPtgGmxstncgd_HZyX2Myprgb/s400/DSC_2243.JPG" border="0" /></a><br />
<span style="font-size:130%;"><strong>Lychee Jelly</strong></span><br />
<br />
<strong>What do we need:</strong><br />
<br />
1 tin lychee<br />
5 g agar-agar strands<br />
2 cups water<br />
1/4 cup sugar<br />
A pinch of salt<br />
A few drops of food colouring<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Soak the the agar-agar strands in water for an hour. Wash and drain. Cook with water.<br />
<br />
Strain the lychees and save the syrup.<br />
<br />
When the jelly strands have dissolved, add the lychee syrup, sugar and salt. Cook until the sugar dissolve. Colour the jelly mixture with a fre drops of food colouring. Mix well.<br />
<br />
Roughly chop the lychees and scatter in a mould. Strain the jelly mixture into the mould onto the lychee pieces. Chill in fridge. To ease unmoulding of the jelly, ensure that the moulds are wet before pouring the jelly mixture. Serve Lychee Jelly cold.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSmI3bZF7YjWRFT7f_muf_lteOBen4a9WPgQF7ktHdtbkqDuCT-vW_bC80VHWgKCuDx9KFfnqQdtbPjAXvz6TZDogc-OK5XXwg1CzXTfCeUaYHu4FEjkcVhrLPEu2Hs3jAcnl/s1600/DSC_2250.JPG"><img id="BLOGGER_PHOTO_ID_5408724732831771938" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 500px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGSmI3bZF7YjWRFT7f_muf_lteOBen4a9WPgQF7ktHdtbkqDuCT-vW_bC80VHWgKCuDx9KFfnqQdtbPjAXvz6TZDogc-OK5XXwg1CzXTfCeUaYHu4FEjkcVhrLPEu2Hs3jAcnl/s400/DSC_2250.JPG" border="0" /></a><br />
<br />
</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com19tag:blogger.com,1999:blog-12473560.post-21241363605470245912009-10-31T04:19:00.015+00:002012-01-24T10:51:47.975+00:00That Perfect Breakfast<div align="justify"><span style="color:#000066;">I was so hungry this morning. Starving for a sweet buttery breakfast. So, quickly whipped up a pancake of my favourite flavour; vanilla.<br />
<br />
<strong><span style="font-size:130%;">Vanilla Custard Pancake</span></strong><br />
<br />
<strong>What do we need:</strong><br />
<br />
1 1/4 cup plain flour<br />
1/4 cup custard powder<br />
1 1/2 tsp baking powder<br />
1/2 tsp salt<br />
<br />
1 egg<br />
3/4 cup milk<br />
1/3 cup sugar<br />
1 tbsp melted butter<br />
<br />
1 tsp butter<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Sift the flour, custard powder, baking powder and salt.<br />
<br />
Mix the egg, milk, sugar and the melted butter together. Stir until the sugar dissolves. Combine the egg mixture with the flour mixture. Cover and leave the batter to meld for about 30 minutes.<br />
<br />
Lightly grease pan with a touch of butter. Drop a tablespoonful of batter. When the pancake is full of bubbles, flip over and cook for another 30 seconds.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkDrNYP8DLcrmkm6aEg6aFhn0qI8ZkrG7N0TEeMLPn2pWECwNJPL4zOeczgLA1KEX2wPR_pBXWFR1KOEYYbkrZ6k4mxuHoZXBmxDIWaAYgKfRqnhEpMtOrv5O61OewnW_bLag/s1600-h/DSC_2222.JPG"><img id="BLOGGER_PHOTO_ID_5398645081360703378" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 600px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpkDrNYP8DLcrmkm6aEg6aFhn0qI8ZkrG7N0TEeMLPn2pWECwNJPL4zOeczgLA1KEX2wPR_pBXWFR1KOEYYbkrZ6k4mxuHoZXBmxDIWaAYgKfRqnhEpMtOrv5O61OewnW_bLag/s400/DSC_2222.JPG" border="0" /></a><br />
Serve Vanilla Custard Pancake warm with a drizzle of maple syrup, honey or vanilla sauce. <br />
<br />
<br />
</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com4tag:blogger.com,1999:blog-12473560.post-19361042268678138632009-10-17T05:53:00.002+01:002012-01-22T18:29:39.358+00:00Happy Deepavali 2009<div align="justify"><span style="color:#000066;">This year is a special Deepavali to me as I get to celebrate it for the first time in my own place after marriage. Though busy at work, I still managed to make some festive delicacies.</div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XyO27d8SyMgFMOQndTyX5qQK9sHobxcPE4zzm_cXEt09RDP6rWr-SREjkbAKlnpQgzo1i-EZbT2EpYE-QoFDmSZbBSF45G6BoNmNtyvH7W19x7fWWiuSGsarxYKEelTYo2sM/s1600-h/DSC_2240.JPG"><img id="BLOGGER_PHOTO_ID_5398644004295915666" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7XyO27d8SyMgFMOQndTyX5qQK9sHobxcPE4zzm_cXEt09RDP6rWr-SREjkbAKlnpQgzo1i-EZbT2EpYE-QoFDmSZbBSF45G6BoNmNtyvH7W19x7fWWiuSGsarxYKEelTYo2sM/s400/DSC_2240.JPG" border="0" /></a> <div align="center"><span style="font-size:85%;">Clockwise from top: Ghee Balls, Achi Muruku, Pineapple Jam Tarts & Muruku<br />
Centre from left to right: Blackforest Cookies, Orange Cookies & Custard Cookies</span></div><br />
</span><br />
<br />
<div align="center"><span style="color:#006333;"><strong>Wishing Hindus Thoughout The Globe a Very Happy & Prosperous Deepavali</span></strong> </div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com7tag:blogger.com,1999:blog-12473560.post-46909185765478732842009-10-04T09:06:00.006+01:002012-01-24T11:03:12.799+00:00The Rocky Pastry<div align="justify"><span style="color:#000066;">Rock bun is a specific type of pastry, distinguished by the hard, crust-like texture and sweet taste. This spicy British pastry usually also has a sugar-crust topping and is full of coarsely chopped dried fruit. Rock bun is also called rock cake as it is a cross between a cookie and a small cake. It is made using the rubbing in method. This method achieves a dry and open texture. Rock bun is baked in small mounds, which take on a rocklike appearance.<br />
<br />
I made my very first batch of rock buns at school when I was 14 years old. Ever since then, I fell in love with the rocky pastry. Similarly, my sister and children too love them.<br />
<br />
<strong><span style="font-size:130%;">Rock Buns</span></strong><br />
<br />
<strong>What do we need:</strong><br />
<br />
2 cups flour<br />
4 tsp baking powder<br />
1/3 cup cold butter<br />
1/2 cup sugar<br />
1 cup mixed dried fruits<br />
1/2 tsp ginger powder<br />
1/2 tsp cinnamon powder<br />
1/4 tsp clove powder<br />
1 cold egg<br />
1/4 cup cold milk<br />
<br />
<br />
<strong>How do we do it:</strong><br />
<br />
In a food processor, place the flour, baking powder and cold butter. At a low speed, mix the ingredients until it resembles coarse breadcrumbs. Mix in sugar, the spices and the dried fruits with a metal spoon.<br />
<br />
Slightly beat the cold milk and egg together. Gradually pour the egg mixture into the flour mixture. Gently stir just until the dough binds together. Drop the dough by teaspoonful on a greased or lined baking sheet. Bake at 200° C for 10-15 minutes or until golden brown. Remove and cool on wire rack.<br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkK7dIVobVumviAIhZYguS8NDmQg2Uz2NN-wNLwOXMw_Obqg4McUWvoluz13fRH1-YOHxDLl69pOEQTxs4hQQb_721a754ek3M9P2MF5dS2n9AsAX2MC0SC_xBmZ-uV9cpgcc/s1600-h/DSC_1922.JPG"><img id="BLOGGER_PHOTO_ID_5388744506206718306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 500px; CURSOR: hand; HEIGHT: 450px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIkK7dIVobVumviAIhZYguS8NDmQg2Uz2NN-wNLwOXMw_Obqg4McUWvoluz13fRH1-YOHxDLl69pOEQTxs4hQQb_721a754ek3M9P2MF5dS2n9AsAX2MC0SC_xBmZ-uV9cpgcc/s400/DSC_1922.JPG" border="0" /></a><br />
Enjoy Rock Bun with a cup of tea.<br />
<br />
<br />
</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com9tag:blogger.com,1999:blog-12473560.post-46570317793354666832009-09-23T13:54:00.005+01:002009-10-04T15:34:04.133+01:00A Comeback, an Anniversary and a Birthday<div align="justify"><span style="color:#000066;">Hello there everyone. Here am I once again, back to the blogosphere after a loooooong gap. I am now living in Kuala Lumpur, Malaysia for good. It took me this long to really settle down.<br /><br />Yesterday we celebrated 2 occasions, the 5th anniversary of my motherhood and my dearest daughter’s 5th birthday. It is the greatest day in my life. Being a mother is an invaluable gift. 5 years passed by just too fast. My lovely daughter has grown up that it’s now difficult for me to carry her.<br /><br />She said “amma, for my birthday I want everything princess.” As a doting mother, it’s my duty to fulfill her desire. I made a princess cake, my brother made a princess jelly and my sister dolled my daughter up to become a princess.<br /><br /><span style="color:#000066;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkUKg1hDEG_CzluWBzAhypN1bDVreTykDiK8TIWaCkYl784hZcmkKpAGcKH1D6KkS9qSLL4zgaGTUwz3VwFs8371qzx0vCZPQnxsY8mt9n4OkVV9a0M2QJgQbzUY3Me86dkDN/s1600-h/10029_162726556084_535611084_3597066_2749313_n[1].jpg"></div></a></span><img id="BLOGGER_PHOTO_ID_5385629295314263330" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQkUKg1hDEG_CzluWBzAhypN1bDVreTykDiK8TIWaCkYl784hZcmkKpAGcKH1D6KkS9qSLL4zgaGTUwz3VwFs8371qzx0vCZPQnxsY8mt9n4OkVV9a0M2QJgQbzUY3Me86dkDN/s400/10029_162726556084_535611084_3597066_2749313_n%5B1%5D.jpg" width="400" border="0" /> <div align="center"><span style="font-size:85%;">The 3 Princesses</span></div><br /><br />As usual I prepared quite a number of items for the party.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HQoZa0GqpwV6dQnzx7M2Ut5_prcg-aoQ7MV7__MLnHxoNLA0SJAbjrjPrir9nSYR7GTdicnIkyerEsPmEPQgf8WwjNBh2BIIdEVNYoVhuNRBWoNu659Hk5xtRaBkgCOytVvR/s1600-h/DSC_1901.JPG"><img id="BLOGGER_PHOTO_ID_5385462998534532354" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7HQoZa0GqpwV6dQnzx7M2Ut5_prcg-aoQ7MV7__MLnHxoNLA0SJAbjrjPrir9nSYR7GTdicnIkyerEsPmEPQgf8WwjNBh2BIIdEVNYoVhuNRBWoNu659Hk5xtRaBkgCOytVvR/s400/DSC_1901.JPG" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;">The Food Spread</span></div><br />My brother made multi-layered and multi-coloured jelly. I baked Pineapple Jam Cake as the base and Vanilla Cake as the gown.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLSj6V4H-ozWfW5kfuwRQvzTlql4VWmn0fJTsw3ZvRIt45Z7zG_9yHo12C-u2esgy98MfV982Wfwv57yKFGmJ8PWX0-Kokd0bXXgZ6wTIEzpACbUo2e7qS0Vs81sFsDtg3FXQ/s1600-h/10029_162675356084_535611084_3596697_7430792_n[1].jpg"><img id="BLOGGER_PHOTO_ID_5385644629964254098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLSj6V4H-ozWfW5kfuwRQvzTlql4VWmn0fJTsw3ZvRIt45Z7zG_9yHo12C-u2esgy98MfV982Wfwv57yKFGmJ8PWX0-Kokd0bXXgZ6wTIEzpACbUo2e7qS0Vs81sFsDtg3FXQ/s400/10029_162675356084_535611084_3596697_7430792_n%5B1%5D.jpg" border="0" /></a><br /><div align="center"><span style="font-size:85%;">Princess Jelly and Princess Cake</span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lpT3FED48wE1OKIJSeSn08ogd3XHS5Xr9zuXcAXe_Uv6OgFoU4Ew6AGguDI0n5GsnKNQyln6_gPxNxEfiA5T-KoA4IsFxYuDBZaOqJ1PF7uuzrS8DY55KXxNZ0iubarnDDfh/s1600-h/DSC_1902.JPG"><img id="BLOGGER_PHOTO_ID_5385463008884510594" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7lpT3FED48wE1OKIJSeSn08ogd3XHS5Xr9zuXcAXe_Uv6OgFoU4Ew6AGguDI0n5GsnKNQyln6_gPxNxEfiA5T-KoA4IsFxYuDBZaOqJ1PF7uuzrS8DY55KXxNZ0iubarnDDfh/s400/DSC_1902.JPG" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;">Prawn Fried Rice</span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnW5giWYKYGY2SM-l1XwL0V9Rszl0iiuHuYnv9Z7HY1TzJ-5chkGfd1leOa5aAqoFP1eINsnFZ2_TkF1u5fNtpoLjRsjHCO2aMaByIxkD3l1lPcdATMa0xSogprgJpJN7ss8xU/s1600-h/DSC_1903.JPG"><img id="BLOGGER_PHOTO_ID_5385463012791063010" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnW5giWYKYGY2SM-l1XwL0V9Rszl0iiuHuYnv9Z7HY1TzJ-5chkGfd1leOa5aAqoFP1eINsnFZ2_TkF1u5fNtpoLjRsjHCO2aMaByIxkD3l1lPcdATMa0xSogprgJpJN7ss8xU/s400/DSC_1903.JPG" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;">Grilled Spicy Chicken</span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfi4YUEuR8YVxCcrMITi2i9hRyseooeLAuRUujKJyH7GHY0zBWK6cFvJcbY3uXy2f_CQfjW2p7HeRuWmlYZt8TxkuP2AIBIl5CwHYAoQkLzi4mPJ0UsIvy9cAtsY88itvXRB3/s1600-h/DSC_1905.JPG"><img id="BLOGGER_PHOTO_ID_5385463503106794770" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfi4YUEuR8YVxCcrMITi2i9hRyseooeLAuRUujKJyH7GHY0zBWK6cFvJcbY3uXy2f_CQfjW2p7HeRuWmlYZt8TxkuP2AIBIl5CwHYAoQkLzi4mPJ0UsIvy9cAtsY88itvXRB3/s400/DSC_1905.JPG" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;">Carrot and Broccoli Soup</span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihalgMWy4NtkyGI6g0mHSprzMsUoMV0iDDTMQpdZWaQkFNAs678QQt5ZTPyX0DP6Nv-u9ckrfS0fmJiH42qGY2NHgAH6XtfA_FgvdDsEDmZqH_591bgzVzC93GMXcjhRbkEUoe/s1600-h/DSC_1904.JPG"><img id="BLOGGER_PHOTO_ID_5385463022124897250" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihalgMWy4NtkyGI6g0mHSprzMsUoMV0iDDTMQpdZWaQkFNAs678QQt5ZTPyX0DP6Nv-u9ckrfS0fmJiH42qGY2NHgAH6XtfA_FgvdDsEDmZqH_591bgzVzC93GMXcjhRbkEUoe/s400/DSC_1904.JPG" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;">Potatoe and Tuna Bruschetta</span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVbCNH00S-qCxVv5cgNX1RQtCPcrOBWaLpJ-SBRKT0PDovu1dHLDFQwjwQIhHGbhCTyVrtjNPCtI7Sr4_FeUK7XSV-1qV8taA-hYLwQI0y1OvX6e08f-JH4AI-6_2Mng1TbGQ/s1600-h/DSC_1906.JPG"><img id="BLOGGER_PHOTO_ID_5385463508845734962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsVbCNH00S-qCxVv5cgNX1RQtCPcrOBWaLpJ-SBRKT0PDovu1dHLDFQwjwQIhHGbhCTyVrtjNPCtI7Sr4_FeUK7XSV-1qV8taA-hYLwQI0y1OvX6e08f-JH4AI-6_2Mng1TbGQ/s400/DSC_1906.JPG" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;">Mixed Vege Salad</span></div><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxS-0_A2l4-zlk8kchZ_4LrjY-EMdCWt5Z_y3bziKp8WioepU_I9e1IWYviG53RZUyGeGxlaJXLLZDrS8JqwQPrtg3T4sUN_fjUJx1xiAjsdEEJ6AVPX5mWAFchZ4-UtlHPmD/s1600-h/DSC_1910.JPG"><img id="BLOGGER_PHOTO_ID_5385463512572603698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizxS-0_A2l4-zlk8kchZ_4LrjY-EMdCWt5Z_y3bziKp8WioepU_I9e1IWYviG53RZUyGeGxlaJXLLZDrS8JqwQPrtg3T4sUN_fjUJx1xiAjsdEEJ6AVPX5mWAFchZ4-UtlHPmD/s400/DSC_1910.JPG" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;"><a href=http://pusiva.blogspot.com/2009/10/rocky-pastry.html>Rock Bun</a> and Marble Jelly</span></span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com21tag:blogger.com,1999:blog-12473560.post-64040264847524544182008-01-13T00:11:00.002+00:002012-01-24T11:10:56.446+00:00Cream of the Pastry<div dir="ltr" style="text-align: left;" trbidi="on"><div align="justify"><span style="color: #000066;">Pastry cream or <em>crème pâtissière</em> in French is a rich, thick egg custard that is cooked on the stovetop. It is made with a combination of milk or cream, egg yolks, sugar. Plain flour or corn flour is used to thicken the texture. Other than the traditional vanilla flavouring, it could also be flavoured with chocolate, coffee, liqueurs, lemon or fruit purées.<br />
<br />
Pastry cream is used as filling or stuffing for many French desserts like cream puffs, éclairs and napoleons. Also used to fill tarts, buns, Boston cream pie, some Italian and various other pastries.<br />
<br />
<strong><span style="font-size: 130%;">Pastry Cream</span></strong><br />
<br />
<strong>What do we need:</strong><br />
<br />
1 cup milk<br />
1 vanilla bean or 1 tsp vanilla extract<br />
<br />
1/4 cup sugar<br />
2 egg yolks<br />
2 tbsp plain flour<br />
1 pinch salt<br />
<br />
1 tbsp unsalted butter<br />
<br />
<strong>How do we do it:</strong><br />
<br />
Split the vanilla bean in half lengthwise and scrape the seeds out. Add the scraped vanilla pod and the seeds into the milk. Bring the milk to a boil and remove from heat.<br />
<br />
Beat the egg yolks, sugar, salt and flour together. While whisking constantly, pour in half of the hot milk in a slow steady stream into the egg mixture. This is to prevent the eggs from curdling. Add the egg mixture to the remaining hot milk. Cook over low medium heat while whisking constantly until mixture boils and thickens. Reduce the heat to low and whisk for 2 another 2 minutes. Remove from heat. Stir in butter. If using vanilla extract, also stir in.<br />
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Cover with cling film and press down so that it touches the surface of the cream. This is to prevent a skin from forming. Cool to room temperature before storing the pastry cream in the refrigerator.<br />
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Whisk the cream until smooth when using.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_xEL36w64b7TWaLBus167etqKo1P6rY4x3Z1_vEVoeo085NHMR5FmiL_d5RGexrUrtvnMdWSNwpuDXHVBU4GFNTVbfvLWTZ9_kYE3TqWdlvo8feHu210qXnGfP0W_Iv47pCY/s1600-h/Pastry+Cream.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5145726344947298210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc_xEL36w64b7TWaLBus167etqKo1P6rY4x3Z1_vEVoeo085NHMR5FmiL_d5RGexrUrtvnMdWSNwpuDXHVBU4GFNTVbfvLWTZ9_kYE3TqWdlvo8feHu210qXnGfP0W_Iv47pCY/s400/Pastry+Cream.jpg" style="display: block; height: 500px; margin: 0px auto 10px; text-align: center; width: 500px;" /></a><br />
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</span></div></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com39tag:blogger.com,1999:blog-12473560.post-62165739349528691232007-12-20T10:43:00.000+00:002008-12-11T00:10:39.686+00:00The Green Condiment<div align="justify"><span style="color:#000066;">This is my favourite condiment. It is a must to go along with chinese food. Therefore, every chinese restaurant would have them served in the centre of each table.<br /><br /><strong><span style="font-size:130%;">Green Chilli Pickle</span></strong><br /><br /><strong>What do we need:</strong><br /><br />15 green chillies<br />2 tbsp vinegar<br />1 tbsp sugar<br />1 tsp salt<br /><br /><strong>How do we do it:</strong><br /><br />Wash and drain chillies well. Thinly slice the chillies. Place the sliced chillies in a jar.<br /><br />Mix vinegar, water, salt and sugar, until sugar dissolves. Pour mixture into the jar onto the chillies. <br /><br />The chillies will be ready the next day. It could be refrigerated for months.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Z_IxmWIaXEEP2VdIJe3gUIDDB8k1UZPFFAakKCbpXQzxALHYCiYb4bt5i54-bW9Cn6tl-PGwSSnB6vyK5xLwhgeEq40Hcyo3Xbi0ukWaLH3EV6ezVnNHavAiRBCSjIbMx0Ka/s1600-h/Green+Chilli+Pickle.jpg"><img id="BLOGGER_PHOTO_ID_5118746782330690370" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Z_IxmWIaXEEP2VdIJe3gUIDDB8k1UZPFFAakKCbpXQzxALHYCiYb4bt5i54-bW9Cn6tl-PGwSSnB6vyK5xLwhgeEq40Hcyo3Xbi0ukWaLH3EV6ezVnNHavAiRBCSjIbMx0Ka/s400/Green+Chilli+Pickle.jpg" width="400" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaDKPMcj9ZbNsPUCM8TiIM_OH90sDmvfpRkj31MiR5JdimlIdS8rGgbO-xzVQbmKlk7IvN_3XyPYZRUbXPK0RIl-Nli7s9Ds9UYZuLP9LHHgHcVom3_KHjXqq0Wn_68YJ5dO9/s1600-h/Green+Chilli+Pickle+2.jpg"><img id="BLOGGER_PHOTO_ID_5120228030651734882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikaDKPMcj9ZbNsPUCM8TiIM_OH90sDmvfpRkj31MiR5JdimlIdS8rGgbO-xzVQbmKlk7IvN_3XyPYZRUbXPK0RIl-Nli7s9Ds9UYZuLP9LHHgHcVom3_KHjXqq0Wn_68YJ5dO9/s400/Green+Chilli+Pickle+2.jpg" width="400" border="0" /></a></span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com18tag:blogger.com,1999:blog-12473560.post-7493600947773541572007-12-07T13:30:00.000+00:002008-12-11T00:10:40.867+00:00The Seeds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFji0tX5r_oyv0eKBEkh2HFzy5RTZ51dpn9wnz5iAAboh-txErtHHvpERvjFYLaH5gpaszZShMtUC_rrgSeXZULUBNo7C_a3prB6Wd8aY-Uk5ASouUNc3FDcSK4ywoGJAY4YEv/s1600-h/Triple+Seeds.jpg"><img id="BLOGGER_PHOTO_ID_5134598937384809970" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFji0tX5r_oyv0eKBEkh2HFzy5RTZ51dpn9wnz5iAAboh-txErtHHvpERvjFYLaH5gpaszZShMtUC_rrgSeXZULUBNo7C_a3prB6Wd8aY-Uk5ASouUNc3FDcSK4ywoGJAY4YEv/s400/Triple+Seeds.jpg" width="400" border="0" /></a><br /><div align="justify"><span style="color:#000066;"><strong><span style="font-size:130%;">Triple Seeds Muffin</strong></span><br /><br /><strong>What do we need:</strong><br /><br />1 cup wholemeal flour<br />1/3 cup plain flour<br />2 1/2 tsp baking powder<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 tsp cinnamon powder<br />1/8 tsp ground nutmeg<br />1/8 tsp ground clove<br /><br />1 cup milk<br />1 egg<br />1/3 cup sugar<br />3 tbsp oil<br />1/2 tsp vanilla extract<br /><br />1/3 cup mixture of sunflower, melon and pumpkin seeds<br /><br /><strong>How do we do it:</strong><br /><br />Sift the flours, baking powder, baking soda, salt and the spices together. Mix in the seeds and set aside.<br /><br />Grease the muffin tray with butter or simply place paper cups into the muffin holes.<br /><br />Mix milk, egg, sugar, vanilla extract and oil together. Stir until sugar dissolves. Combine the wet ingredients with the flour mixture stirring just until evenly moistened.<br /><br />Fill muffin holes with three-quarter full. Bake in a preheated oven at 200° C for 15 minutes.<br /><br />When baking muffins, always place a bowl of boiling water in the oven. If there are unused holes on the muffin tray, pour boiling water into it. The reason is that the steam from the boiling water creates moist in the oven to prevent warping.</span></div><div align="justify"><span style="color:#000066;"><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLxv9DWH_PAf91JXPiyLnSDWQ2nADhheLSABqfJ08PiU5eSJIaQUxe5Xbk8Pm8HHIErqj_yE80ibAHQqENApHsuatL1X8IvLb08jWV_D__O9Kgd0szd-GPpsEv_gZR9WSnILX/s1600-h/Triple+Seeds+Muffin+1.jpg"><img id="BLOGGER_PHOTO_ID_5133947390846006738" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="400" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtLxv9DWH_PAf91JXPiyLnSDWQ2nADhheLSABqfJ08PiU5eSJIaQUxe5Xbk8Pm8HHIErqj_yE80ibAHQqENApHsuatL1X8IvLb08jWV_D__O9Kgd0szd-GPpsEv_gZR9WSnILX/s400/Triple+Seeds+Muffin+1.jpg" width="400" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnczf9atyD6R634McC3gzHnyJNjCxkbS4n_R14bO64VvOYsJG4uGDv3lMsIQmqtMaJhYi3RauX_Cb7uDsHzC3TC8SnS1yiPgIhpkarSk-eZQ1R7sHDutLHmDRo84TjcsWPtHf/s1600-h/Triple+Seeds+Muffin+2.jpg"><img id="BLOGGER_PHOTO_ID_5133947395140974050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="450" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtnczf9atyD6R634McC3gzHnyJNjCxkbS4n_R14bO64VvOYsJG4uGDv3lMsIQmqtMaJhYi3RauX_Cb7uDsHzC3TC8SnS1yiPgIhpkarSk-eZQ1R7sHDutLHmDRo84TjcsWPtHf/s400/Triple+Seeds+Muffin+2.jpg" width="400" border="0" /></a></div></span>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com17tag:blogger.com,1999:blog-12473560.post-17858469574908719502007-11-30T14:08:00.000+00:002008-12-11T00:10:41.459+00:00WBB# 15 - Corn Flakes<div align="justify"><span style="color:#000066;">One of the most popular breakfast cereals is corn flakes. They are made by a combination of coarse meal of hulled corn, sugar, salt and barley malt extract that are cooked slowly until they reach the correct temperature and humidity level. Then, they are rolled and toasted to golden-brown flakes which give the crispy characteristic and appearance to the corn flakes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizFH_U4NJZSHG-bQWIwlmiL9aASxCnKaPDwuLfn2mSfHOrRYZyQP0LVKiQep3V9CGjKTQojyfj5SdyCv-4i1PwqQsXDvO6mBTz-02sRMvG0w_z2H8AZOnJQ-g_4ttub7WRqiLl/s1600-r/Corn+Flakes.jpg"><img id="BLOGGER_PHOTO_ID_5139064379234497058" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" width="400" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlOVMJXR4uorbW7mZs9OUiIeWkUtdR12GcOjtQuCxtbYjtrQCBaM80qCUhyIB-no-O2Ri9swmknij6kHgRNyeiRfr03BlR57ii_zIn1RVWZPpRwA3dSZJc6erk3hC8pDPvU0D/s400/Corn+Flakes.jpg" border="0" /></a><br /><br /><strong><span style="font-size:130%;">Corn Flakes Bread Pudding</span></strong><br /><br /><strong>How do we do it:</strong><br /><br />1 cup corn flakes<br />4 slices bread<br />1 cup milk<br />1 egg<br />1/4 cup sugar<br />1 tbsp butter (or more if required)<br />1 tbsp custard powder<br />1/2 tsp vanilla extract<br />1/2 tsp sweet corn extract<br />1/2 tsp salt<br /><br /><strong>How do we do it:</strong><br /><br />Trim the edges of the bread. Generously butter each slice and tear up the bread slices. In a buttered baking dish, randomly place the teared bread and sprinkle corn flakes in between. Set aside.<br /><br />Combine milk, egg, sugar, custard powder, the extracts and salt. Stir until the sugar dissolves. Pour the mixture onto the bread and corn flakes. Sprinkle the remaining corn flakes on top.<br /><br />Bake in a preheated oven at 180° C for about 20-30 minutes.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHfFvFPbgmZssVMxWB9cAxwOQ1Bce3OCGy4Gqt_sXyIfrCsu1W7c8Z4jtpEs2gYThFythXMkqTS_7CIiYijsX6TIm0e-vWuRsTM6GEVtS8sRn-gNQnaORzeo87qPtP6-pCrKJB/s1600-r/Corn+Flakes+Bread+Pudding.jpg"><img id="BLOGGER_PHOTO_ID_5139064379234497074" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" width="400" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGukOupjVObgntAhrRubCBe01DYffuubxt1ThnbROGgiPtegt5qP1RnC08TQ6DGfgm9C4SHQy8r2FiVy7qghacq7Ki-nlnwmi7xaO3ZCuV0OXrLE4Z9b8aZ7CHV9-yE-gcTp-/s400/Corn+Flakes+Bread+Pudding.jpg" border="0" /></a><br /><br />Serve warm with a drizzle of honey.<br /><br /><br /><br />Also check out a healthy breakfast of cornflakes soaked in <a href="http://pusiva.blogspot.com/2007/08/energy-drink.html">Banana Chocolate Milk</a></span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com52tag:blogger.com,1999:blog-12473560.post-2127000036846933862007-11-22T02:00:00.001+00:002009-11-08T02:14:46.854+00:00Jihvā for Ingredients - Toor Dal<div align="justify"><span style="color:#000066;">Toor dal or Thuvaram paruppu is the most popular and widely used lentil in India. This highly digestible South Indian staple has a thick gelatinous, meaty consistency. Toor dal looks very much like Chana dal but it is smaller. It has a mild and nutty flavour. With its skin on, it is greenish-brown in colour and without its skin, it is yellow.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2VmWVbEru6Y1q_PjAjK4LJJM54Ntj4v1dWkpvkm1sX2Q2-h1uHCByZ4alRR572_SVdxO08M8Oz7tu1KwtnIVM3w_A6Lh8-B3sYmtUOHcWXweFiX4tjMzndH0buxs8ct_k-ng/s1600-h/Toor+Dal.jpg"><img id="BLOGGER_PHOTO_ID_5135481836631979522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2VmWVbEru6Y1q_PjAjK4LJJM54Ntj4v1dWkpvkm1sX2Q2-h1uHCByZ4alRR572_SVdxO08M8Oz7tu1KwtnIVM3w_A6Lh8-B3sYmtUOHcWXweFiX4tjMzndH0buxs8ct_k-ng/s400/Toor+Dal.jpg" border="0" /></a><br />Toor dal is usually sold and cooked skinned and split. Sometimes it is sold with an oily coating, which should be rinsed off before cooking. It takes a little longer to cook than masoor dal. Toor dal is often used in sambar, cooked as a side dish or ground into flour.<br /><br />Lately, I have been craving for mutton briyani. Finally, found my way to cook it, after such a long time. I thought of cooking sambar to accompany the briyani. While preparing the ingredients, suddenly something struck me. Hey, why don't I cook both the briyani and sambar together as one meal???<br /><br /><strong><span style="font-size:130%;">Mutton and Toor Dal Briyani</span></strong><br /><br /><strong>What do we need:</strong><br /><br />2 cups basmati rice<br />1/2 kg mutton, cubed<br />1/4 cup toor dal<br />1 carrot<br />1 onion<br />1" ginger<br />1 bulb garlic<br />2 green chillies<br />2 large tomatoes, chopped<br />1 bunch mint leaves<br />1 bunch coriander leaves<br />1 cup yoghurt<br />1 cup milk<br />2 cups water<br />2 tbsp lime juice<br />1 tbsp ghee<br />1 tbsp oil<br />1 bay leave<br />1 star anise<br />4 cloves<br />a pinch of saffron<br />2 tbsp cashew nuts, halved<br />2 tbsp sultanas<br />2 tbsp fried onion crisps<br />salt to taste<br /><br />To grind:<br />2 tbsp coriander<br />1 tbsp fennel<br />1 tbsp cumin<br />1 tbsp poppy seed<br />1 tsp black pepper corns<br />1 tsp turmeric powder<br />1 tsp garam masala<br />1 1/2 inch cinnamon stick<br />3 cardamoms<br />3 dried chillies<br /><br /><strong>How do we do it:</strong><br /><br />Marinade the mutton with half of the yoghurt, turmeric powder and salt. Set aside, preferably overnight in the refrigerator.<br /><br />Soak the toor dal. Wash and soak the rice. Then, drain the water and set aside.<br /><br />Soak the saffron strands in the milk. Set aside.<br /><br />Dry fry the spices to be ground and grind them into powder form.<br /><br />Thinly slice the onion. Half the chilli lengthwise. Grind the ginger and garlic into paste.<br /><br />Heat the ghee. Fry the cashew nuts and sultanas. Set aside.<br /><br />Add oil to the remaining ghee. Fry star anise, bay leaf and cloves. Add ginger and garlic paste. Then, onion and chilli. Sautè until aromatic. Add the chopped tomatoes. When the tomatoes turn pulpy, put in the marinated mutton. Add the ground spices, the remaining yoghurt and lime juice. Cook until the mutton is half cooked. Then, add the soaked toor dal. Cook until the mutton is well cooked. Then, put the rice and milk in. Sprinkle the chopped mint and coriander leaves. Season with salt. Cook until rice is fluffy and does not stick together.<br /><br />Finally, sprinkle the fried cashew nuts, sultanas and the onion crisps. Serve hot.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSpJbGkvBXnmUUNIIsrwaVimjAgzBU_zaBnAoUE6K0pl1yWYXnWA_8P8bIz0p71rov6zVTOG6x1lWGBCOBQieXTgbb1U-VN4DulTpd6WW-wRg7xszIF39dR6NnIS44RmLnK2M/s1600-h/Mutton+and+Toor+Dal+Briyani.jpg"><img id="BLOGGER_PHOTO_ID_5135481840926946834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLSpJbGkvBXnmUUNIIsrwaVimjAgzBU_zaBnAoUE6K0pl1yWYXnWA_8P8bIz0p71rov6zVTOG6x1lWGBCOBQieXTgbb1U-VN4DulTpd6WW-wRg7xszIF39dR6NnIS44RmLnK2M/s400/Mutton+and+Toor+Dal+Briyani.jpg" border="0" /></a><br />This is the end product. It was wonderful. As usual, I cooked the biryani directly in rice cooker. I made sure that the toor dal does not over cook and becomes soggy. It was crunchy and just perfect. I am submitting it to <a href="http://outofthegarden.wordpress.com/2007/11/08/hooray-its-my-turn-jfi-december/">JFI-Toor Dal event</a>.</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com18tag:blogger.com,1999:blog-12473560.post-15737085096342763942007-11-15T10:17:00.000+00:002008-12-11T00:10:42.410+00:00Think Spice...Think Ginger<div align="justify"><span style="color:#000066;">Ginger is one of the most widespread culinary spices. It is also among the most important and valued spices. No one is sure how old ginger is but it is believed to be cultivated for more than 3000 years. Ginger seems to originate from Southern China. Today, it is cultivated all over tropic and subtropical Asia.<br /><br />This noble condiment comes from a perennial creeping herbaceous plant that produces an erect stem of 30 to 100 cm in height. The stem is surrounded by the sheathing bases of the bright green lance-shaped two-ranked leaves of 15 to 20 cm long, with a prominent longitudinal rib, enclosing conical clusters of a small club-like spike of yellow-green purple-lipped flowers. The gnarled, bumpy root of the ginger plant is the source of this wonderful spice. Although often called “ginger root”, it is actually a rhizome. Rhizomes are knobby thick tuberous underground stems that have pungent and flavourful flesh. The large thick scaly ginger rhizome has a characteristic stag horn-like appearance. It branches with thick thumb-like protrusions, thus individual divisions of the rhizome are known as "hands".<br /><br />Fresh ginger is available in two forms; young and mature. Young ginger, also known as spring ginger, has a pale, thin skin that does not require peeling. It is very tender and has a milder flavour than its mature form. Mature ginger has a tough tan to brown skin that has to be carefully peeled away to preserve the delicate flesh just beneath it. The flesh ranges from pale greenish yellow to ivory in colour. Ginger has a slightly biting and hot note along with peppery and slightly sweet flavour. Its aroma is rich, sweet, warm, pungent, spicy and woody. Whole raw ginger is generally referred to as fresh ginger. It provides the freshest taste. Ginger also comes in dried form. It is sold either ‘black’ with the skin left on, or ‘white’ with the skin peeled off. The dried ginger is available whole or sliced. Powdered ginger is the buff-coloured ground dried ginger. It has fiery and pungent flavour and has warm, sweet and pungent aroma.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9y_HVNJ74ApquAu9Cwfbshqw22jKqgoETMf9prJtkTfYEKBqhhBMOdN1RW3HbYcCuk_D5Q2D-vaDrQRWJns-MREftXCR9EswHJVAnDZBUJqh1pv3Lt0xhoypNhi0JjLAQBoZs/s1600-h/Ginger.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9y_HVNJ74ApquAu9Cwfbshqw22jKqgoETMf9prJtkTfYEKBqhhBMOdN1RW3HbYcCuk_D5Q2D-vaDrQRWJns-MREftXCR9EswHJVAnDZBUJqh1pv3Lt0xhoypNhi0JjLAQBoZs/s400/Ginger.jpg" height="300" width="400" border="0" alt=""id="BLOGGER_PHOTO_ID_5133626698522916274" /></a><br />When buying fresh ginger, look for mature plump rhizomes with smooth skin that are not wrinkled. Wrinkled skin indicates that the root is dry and past its prime. It should have a fresh and spicy fragrance. Tightly wrapped fresh unpeeled ginger could be refrigerated in the crisper for up to 3 weeks and frozen for up to 6 months. Dried and powdered ginger must be stored in airtight containers.<br /><br />Ginger is truly a world domestic remedy. It is most commonly known for its effectiveness as a digestive aid. Ginger has been used in Asia for thousands of years for relief from arthritis, rheumatism, sprains, muscle spasms, catarrh, congestion, coughs, sinusitis, sore throats, diarrhea, colic, cramps, indigestion, loss of appetite, motion sickness, fever, flu, chills, and infectious disease. Its therapeutic properties effectively stimulate circulation of the blood, removing toxins from the body, cleansing the bowels and kidneys, and nourishing the skin. Ginger is also used to treat nausea related to both motion sickness and morning sickness. Other uses for ginger include the treatment of asthma, bronchitis and other respiratory problems by loosening and expelling phlegm from the lungs.<br /><br />Ginger is extremely versatile. It could be used in any type of food. Ginger is used as a spice throughout the world. In Asian cooking, ginger is almost always used fresh. In savoury dishes, it pairs beautifully with garlic. Dried ginger should be ‘bruised’ by beating it to open the fibres, and then infused in the cooking.<br /><br />Ginger is my staple spice without which I can never even imagine of cooking. As my entry for the <a href="http://sunitabhuyan.blogspot.com/2007/11/think-saffron-round-up-and-announcing.html">Think Spice Event</a>, I have made one of my favourite Malaysian desserts. This dessert is apt for the climate as it is now continuously snowing in Bern. Originaly this dessert does not call for ginger but I have incorporated it to enhance the taste. I have used both fresh and dried ginger. Actually, both have noticeably different flavours. Therefore, I have used them together in the same dish for a layered flavour.<br /><br /><strong><span style="font-size:130%;">Gingery Mung Bean Dessert</span></strong><br /><br /><strong>What do we need:</strong><br /><br />1/2 cup mung beans<br />2 cups water<br />1 cup milk or coconut milk<br />1/3 cup sugar (or more if desired)<br />1/4 cup sago<br />1/2 inch knob ginger, sliced<br />1/2 tsp ginger powder<br />2 screw pine leaves, knotted<br />salt<br /><br /><strong>How do we do it:</strong><br /><br />Soak the mung beans for about 2 hours and drain.<br /><br />Combine mung beans, knotted screw pine leaves, ginger and water. Bring to a boil for 20 minutes. Gradually stir in the sago and cook until it is transparent.<br /><br />Add sugar, salt, ginger powder and milk. Simmer over low heat for 20 minutes or until the beans are soft and the liquid has reduced to half. Remove from heat.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIB4b4HbkgRpeJLADIKrNDxGBy71InIuiXw41hxcUtSbBIDGlsaYghWsgyk2QWMvXAUVkE9X5fwZDXU5Rrp4iXACq-8klOsxVCgt3dhuJCKxdvKIMvwo8XC9jcfscHqs6JjEI/s1600-h/Gingery+Mung+Bean+Dessert.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEIB4b4HbkgRpeJLADIKrNDxGBy71InIuiXw41hxcUtSbBIDGlsaYghWsgyk2QWMvXAUVkE9X5fwZDXU5Rrp4iXACq-8klOsxVCgt3dhuJCKxdvKIMvwo8XC9jcfscHqs6JjEI/s400/Gingery+Mung+Bean+Dessert.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5133626711407818178" /></a><br />Serve Gingery Mung Bean Dessert warm. The ginger gives a delicate warm flavour to it.<br /><br /><br /><br />Also check out an amazingly aromatic <a href="http://pusiva.blogspot.com/2006/05/ginger-rice.html">Ginger Rice</a>.</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com13tag:blogger.com,1999:blog-12473560.post-34164362648860789962007-11-08T16:40:00.000+00:002008-12-11T00:10:42.650+00:00Happy Deepavali<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVe6EcniVJM5SepVkMiNI4_u2_ik5Z7Mzto_PfjyswMfe_JQXy_7_jlN_7OGJeHe6yynOkYFnasQKbdbloNvr994dvci3Xpni_v3hf9YwXDgwfLUG0V5w2odVQqKunkMTP6iP/s1600-h/Happy+Deepavali.gif"><img id="BLOGGER_PHOTO_ID_5130140865388349026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiVe6EcniVJM5SepVkMiNI4_u2_ik5Z7Mzto_PfjyswMfe_JQXy_7_jlN_7OGJeHe6yynOkYFnasQKbdbloNvr994dvci3Xpni_v3hf9YwXDgwfLUG0V5w2odVQqKunkMTP6iP/s400/Happy+Deepavali.gif" width="400" border="0" /></a><br /><br /><span style="color:#cc0000;"><strong>Wishing Hindus Throughout The World A Very Happy & Prosperous Deepavali</strong></span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com45tag:blogger.com,1999:blog-12473560.post-10344423576841154172007-10-25T20:01:00.002+01:002009-11-27T10:31:52.650+00:00Think Spice...Think Saffron<div align="justify"><span style="color:#000066;">Saffron, the world's most precious spice, has been treasured from the remotest times. It is native to Near East and believed to be first appeared in Crete. Saffron has been cultivated for thousands of years.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-SXcmXMt7kLia9ADq1q2eJAG9fO2gpA2wXDQVwwlkPqYKPmy0LENwNua3RNoPuuO4Gm4uHZWdNu2qKZAbOFPo734-QkpZK1lzfpTqS26PRo0E4y5f2An0dvPUV2TxQO-tHIr/s1600-h/Saffron.jpg"><img id="BLOGGER_PHOTO_ID_5124997475826688914" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_-SXcmXMt7kLia9ADq1q2eJAG9fO2gpA2wXDQVwwlkPqYKPmy0LENwNua3RNoPuuO4Gm4uHZWdNu2qKZAbOFPo734-QkpZK1lzfpTqS26PRo0E4y5f2An0dvPUV2TxQO-tHIr/s400/Saffron.jpg" width="400" border="0" /></a><br />The small fall-flowering crocus grows well in warm climates. It has thin long leaves and ornamental fragrant deep lavender, purple-veined flowers These flowers bloom for only two or three weeks in autumn. The flower contains three precious protruding yellow-orange to scarlet stigmas and adjacent part of the style yield the saffron. The intensive colour is caused by pigments of carotenoid type. These must be carefully hand-picked and then dried. Saffron is strongly perfumed, with very intensive earthy fragrant, reminiscent to iodoform but much more pleasant honey aroma. It has a unique pungent, slightly bitter-honey taste.<br /><br />When I was pregnant, I used to drink milk with saffron. Its just incredible how only a tiny little pinch of saffron could transform the milk into a heavenly tasting beverage. I thought why not turn this concoction from something that I could drink to something that I could eat. Thus, came up with this.......<br /><br /><strong><span style="font-size:130%;">Saffron Milk Jelly</span></strong><br /><br /><strong>What do we need:</strong><br /><br />1 cup milk<br />1 cup water<br />1/3 cup sugar<br />3 tsp agar-agar powder<br />a generous pinch of saffron<br /><br /><strong>How do we do it:</strong><br /><br />Mix saffron and milk. Set aside for at least 30 minutes for the saffron to steep.<br /><br />Combine agar-agar powder, sugar and water and cook over low heat until the sugar dissolve. Pour in milk together with the saffron strands. Bring to a boil.<br /><br />Pour the jelly mixture into a mould or little moulds. Chill the jelly until well set.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXh5rDq0_QQPPSNeRSDdU7V5Nes_TJoytCc1okjuSrn18i2xuhzibwpwchGY5fkTJ4pWpVBSqbZ2lXRCjwGCGCvUXknNLBvWaGND0TOzSA-gNjGrKIpzDZCyPOXUp1tWylBcp2/s1600-h/Saffron+Milk+Jelly+1.jpg"><img id="BLOGGER_PHOTO_ID_5125280667511293522" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXh5rDq0_QQPPSNeRSDdU7V5Nes_TJoytCc1okjuSrn18i2xuhzibwpwchGY5fkTJ4pWpVBSqbZ2lXRCjwGCGCvUXknNLBvWaGND0TOzSA-gNjGrKIpzDZCyPOXUp1tWylBcp2/s400/Saffron+Milk+Jelly+1.jpg" width="400" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXd3004DPDTkMxkquUYEpFKjCzhnDuva96fwVfQnws9eHo4gsvn-nlDE3H_vwrFkVS9ngu9wtIrXTjuMXAXJt5oFz72vJOGwjMaKWRhZNGpECzEfRUJ0O9FiJgVhoxU7JyxuEy/s1600-h/Saffron+Milk+Jelly+2.jpg"><img id="BLOGGER_PHOTO_ID_5124997480121656242" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXd3004DPDTkMxkquUYEpFKjCzhnDuva96fwVfQnws9eHo4gsvn-nlDE3H_vwrFkVS9ngu9wtIrXTjuMXAXJt5oFz72vJOGwjMaKWRhZNGpECzEfRUJ0O9FiJgVhoxU7JyxuEy/s400/Saffron+Milk+Jelly+2.jpg" width="400" border="0" /></a><br />To ease unmoulding of the jelly, ensure that the moulds are wet before pouring the jelly mixture.<br /><br />The Saffron Milk Jelly was lovely. Hubby′s verdict: "Sehr gut!", which means "very good". This is what I am going to submit for the <a href="http://sunitabhuyan.blogspot.com/2007/10/think-mustard-rouund-up-and-announcig.html">Think Spice</a> event at <a href="http://sunitabhuyan.blogspot.com/">Sunita′s World</a>.</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com37tag:blogger.com,1999:blog-12473560.post-56012705735474652192007-10-21T16:39:00.000+01:002008-12-11T00:10:44.288+00:00A Fruit A Month - Peach<div align="justify"><span style="color:#000066;">Peaches have been grown since prehistoric times. Native to China, peaches are considered a symbol of long life and immortality. They are found in paintings, the decoration of porcelain, and poetry. Peach seeds were carried all over the world. As they grow best in warm temperate and subtropical regions, they were grown in Persia before being transported to Europe, hence its ancient appellation, Persian apple. The Romans thought that they originated from Persia and gave the botanical name prunus persica.<br /><br />A peach tree may grow up to 30 feet tall and can live for 40 years. Belonging to the rose family, it is a low spreading freely branching tree that has lanceolate leaves and sessile pink flowers. The fruit is a delicately fragrant edible drupe. On one side of the fruit is a distinctive vertical indentation. The thin, velvety, fuzzy skin of the peach can range from pink-blushed creamy-white to red-blushed yellow. Beneath is a pulpy pinkish-white to yellow-gold flesh that is juicy with acidic tang coupled with sweetness. In the centre of the fruit is a hard stone that is covered with a fleshy substance that is juicy, melting, and of fine flavour when matured and mellowed.<br /><br />There are hundreds of varieties that vary greatly in colour and flavour. The nectarine, which looks very much similar to the peach, is actually a variety of peach. The texture of the skin is the one that differentiates them. Peach has fuzzy and dull skin, while nectarine is smooth and shiny. Generally, peach is classified into two major types; freestone and clingstone. The pit or stone of the freestone peach separates easily away from the flesh. This type is more commonly found in markets. The pit in the clingstone peach adheres firmly to the fruit. This type of peach has firmer flesh and is widely used for commercial purposes such as tinned peaches. There is also some semi-freestone peach which is in between the other two types.<br /><br />Though peach is available almost year-round, it is best and cheapest in the summer while the peach season is at its peak from June until the end of September. Peach is harvested when it is firm, mature, and have just enough sweetness. As it ripens, it becomes sweet, juicy and delicious with a sweet fragrance. Choose for intensely fragrant fruit that gives slightly to palm pressure. Select for peach that is colourful. Peach should be thoroughly perused for soft spots as it bruises easily. Also avoid those with signs of greening. To ripen unripe peach, simply place it in a pierced brown bag at room temperature for a day or so until it becomes softer. Adding an apple to the bag will speed up the ripening process. Ripe peaches could be refrigerated in a plastic bag for up to five to six days. Bring to room temperature before consuming.<br /><br />After harvest, commercially grown peaches are mechanically brushed to de-fuzz the skin. This is because most people do not like it. It is also the reason why the skin is often peeled before eating. To do this, just blanch it in boiling water for a few seconds, then plunge into cold water until it is cool enough to handle. The skin will slip right off. The pit can be easily removed by slicing from top to bottom and giving a slight twist.<br /><br />The peach is a good source of both vitamins A and C. It is fat-free, sodium-free and cholesterol-free. It can be used in various ways. Peaches are tinned in sugar syrup as slices or halves, poached, dried, cooked, baked, frozen, juiced, made into jam or eaten as it is. It could also be distilled in brandy and liqueurs. The Chinese preserve peaches. As an entry for <a href="http://funnfud.blogspot.com/2007/10/announcing-afam-october-fruit-month.html">A Fruit A Month</a> event, I have used peach as a main ingredient to marinade chicken.<br /><br /><strong><span style="font-size:130%;">Peach Chicken</span></strong><br /><br /><strong>What do we need:</strong><br /><br />4 chicken thighs<br />2 skinned fresh peaches or 4 pieces tinned peach halves<br />1 inch knob ginger<br />4 cloves garlic<br />1 tsp chilli powder (or more)<br />1 tsp mustard<br />1 tbsp tomatoe paste<br />1 tbsp honey (omit if using tinned peaches)<br />1/2 tbsp light soya sauce<br />salt<br /><br /><strong>How do we do it:</strong><br /><br />Wash and pat dry the chicken thighs with paper towels. Make 2 or 3 slits lengthwise on them. Place the thighs in a zip-loc bag.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GIsyiQPGz6pvYTyQrvjNP__pf5MDZ6kdaJoVVma_PvKfNe5jI8q9XJepobWInNjCoU88VUP_dZb_XsXyDa5c8mWV_rN2bJt3jeVAgojm0mzOFUfPsBYgBQsR3onOOayBL3gO/s1600-h/Peach+Chicken+Marinade.jpg"><img id="BLOGGER_PHOTO_ID_5123809195814839154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3GIsyiQPGz6pvYTyQrvjNP__pf5MDZ6kdaJoVVma_PvKfNe5jI8q9XJepobWInNjCoU88VUP_dZb_XsXyDa5c8mWV_rN2bJt3jeVAgojm0mzOFUfPsBYgBQsR3onOOayBL3gO/s400/Peach+Chicken+Marinade.jpg" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;">Peach based marinade</span></div><br />In a food processor, process all the marinade ingredients until fine. Pour marinade into the zip-loc bag, over the chicken. Shake well to coat the chicken. Refrigerate for several hours or preferably overnight.<br /><br />Line a baking tray with aluminium foil to ease washing process. Arrange the chicken thighs on it. Roast in preheated oven at 250°C for 30 minutes. Turn the chicken over halfway through the cooking time and baste with some marinade. Turn the chicken back to its original position, baste again with some marinade if necessary and continue to bake for another 5 minutes or until evenly browned.<br /><br />Serve immediately while it is still hot.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Dcv_aQrNjswV8cARlDReqePYJxvoVksbOBO3tPHNTS1oEGlb2F_KTKfYivJupBHzwJb27WYmz7riVnEBNna7q1c9SNxTCtttJisWfPWte3bPJ_A-HJA0SprfdJKwGjUjGnF7/s1600-h/Peach+Chicken.jpg"><img id="BLOGGER_PHOTO_ID_5123809191519871842" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Dcv_aQrNjswV8cARlDReqePYJxvoVksbOBO3tPHNTS1oEGlb2F_KTKfYivJupBHzwJb27WYmz7riVnEBNna7q1c9SNxTCtttJisWfPWte3bPJ_A-HJA0SprfdJKwGjUjGnF7/s400/Peach+Chicken.jpg" width="400" border="0" /></a><br />While roasting, the sweet aroma of peach was lingering throughout my kitchen. The chicken tastes very fruity.<br /><br /><br /><br />Also check out a lovely <a href="http://pusiva.blogspot.com/2006/03/weekend-baking-session-5.html">Peach Butter Cake</a> that also uses peach as main ingredient.</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com27tag:blogger.com,1999:blog-12473560.post-42545584153263803672007-10-09T21:25:00.001+01:002010-04-10T13:55:43.719+01:00For Chikie<div align="justify"><span style="color:#000066;">It is my sister’s birthday today. Though Suganthi is her name, I call her Chikie and she calls me Chumie. Well, the story behind these nicknames goes back to about more than 25 years ago. There was this Malay language puppet show on television called <em>Chumie dan Chikie</em>, which means Chumie and Chikie. We both were fans of this show. Hence, our father said that I am Chumie and my sister is Chikie. Since then, those names stuck. It’s just the both of us who call ourselves by those names. The rest of the family does not.<br /><br />I thought of baking something for her. After a lot of thinking, I decided to bake mango cake. I have never baked this cake before but then, it turned out to be very soft, light and moist with a mild mango flavour. For the aroma, I have added mango essence. The reason is because the aroma of mango comes solely from the skin. The flesh does not have any aroma.<br /><br /><strong><span style="font-size:130%;">Mango Cake</span></strong><br /><br /><strong>What do we need:</strong><br /><br />1 cup plain flour<br />1 tsp bicarbonate soda<br />1/2 tsp baking powder<br />1/4 tsp salt<br /><br />1/2 cup butter<br />1/2 cup sugar<br />1 egg<br />3/4 cup mango purée<br />1/2 cup milk<br />1 tsp lemon juice<br />1/4 tsp mango essence<br /><br /><strong>How do we do it:</strong><br /><br />Sift the flour, bicarbonate soda, baking powder and salt together. Set aside.<br /><br />Beat butter and sugar until light and fluffy. Add egg and beat well. Stir in the mango purée, lemon juice and the essence. Add in the sifted flour mixture and milk alternately, starting and ending with the flour mixture.<br /><br />Pour the mixture into a greased and flour or paper lined pan. Bake at 175° C for about 50 minutes or until a skewer inserted comes out clean.<br /><br />Remove from oven and leave the cake in the pan for 10 minutes. Then, cool completely on a wire rack.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMCD-NLY6EeJ3il3Z00qHV7785JfUFddW-lsKNh9O8Bb-ZsqkgS5ULCpmYZuiBIYKcbPbxwDCt7jutKMe5RurU9h4mqTiT6H-U-vnUl0pMEnDrdVHU7JCsnVjfQ_33gHRanMS/s1600-h/Mango+Cake.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; DISPLAY: block; CURSOR: hand" id="BLOGGER_PHOTO_ID_5120223778634111826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnMCD-NLY6EeJ3il3Z00qHV7785JfUFddW-lsKNh9O8Bb-ZsqkgS5ULCpmYZuiBIYKcbPbxwDCt7jutKMe5RurU9h4mqTiT6H-U-vnUl0pMEnDrdVHU7JCsnVjfQ_33gHRanMS/s400/Mango+Cake.jpg" width="400" height="300" /></a><br /><br /><span style="color:#990000;"><strong>HAPPY BIRTHDAY CHIKIE</strong></span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com26tag:blogger.com,1999:blog-12473560.post-65875880836651357292007-10-07T22:41:00.000+01:002008-12-11T00:10:45.123+00:00Sweetish Reddish Condiment<div align="justify"><span style="color:#000066;">Recently, I made onion pickle to be served along with murtabak for <a href="http://pusiva.blogspot.com/2007/09/mahisha-turns-3.html">my daughter’s 3rd birthday party</a>. Traditionally, this pickle is red in colour. So, to keep up to the tradition, I also coloured it RED. Let me share the recipe of this very simple sweet and crunchy pickle.<br /><br /><strong><span style="font-size:130%;">Onion Pickle</span></strong><br /><br /><strong>What do we need:</strong><br /><br />1 large onion<br />4 tbsp vinegar<br />4 tsp sugar<br />1 drop red food colouring (optional)<br /><br /><strong>How do we do it:</strong><br /><br />In a jar, mix vinegar, sugar and the red food colouring. Stir until the sugar dissolves.<br /><br />Peel the onion, wash and pat dry. Cut it into half lengthwise and slice very thinly. Place the sliced onion into the vinegar mixture. Set aside.<br /><br />Within 2 hours the pickle would be ready.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheI3GtT32sYmyNQR6tHDBWWbaJZp3j6t8CBOAmMDiy2DDxcenRkKlc2immVE5jMasQkJBTbib2odowkrBkz-Frsggl85b4vvkWudydKa53Fw9jtUqq4L50ZqV8G4-Nnq4tYPJZ/s1600-h/Onion+Pickle.jpg"><img id="BLOGGER_PHOTO_ID_5118728567374388018" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheI3GtT32sYmyNQR6tHDBWWbaJZp3j6t8CBOAmMDiy2DDxcenRkKlc2immVE5jMasQkJBTbib2odowkrBkz-Frsggl85b4vvkWudydKa53Fw9jtUqq4L50ZqV8G4-Nnq4tYPJZ/s400/Onion+Pickle.jpg" width="400" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvdFoM2U4shA9Ub0yTT4q9erwWKlt-wPt9U3G_dq7_gVCo9M5eXCJjagHJ0TElwgXW5CBrylo2AgrC_m1lDZVjNEE5jdpeP_Z5BNmJ_7sWF0Jw_GJOSwYlGlWC4Ogk5nOZzKj/s1600-h/Onion+Pickle+2.jpg"><img id="BLOGGER_PHOTO_ID_5132485931473671602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" width="400" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLvdFoM2U4shA9Ub0yTT4q9erwWKlt-wPt9U3G_dq7_gVCo9M5eXCJjagHJ0TElwgXW5CBrylo2AgrC_m1lDZVjNEE5jdpeP_Z5BNmJ_7sWF0Jw_GJOSwYlGlWC4Ogk5nOZzKj/s400/Onion+Pickle+2.jpg" border="0" /></a><br />Serve Onion Pickle with murtabak or simply with sambar and rice.</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com14tag:blogger.com,1999:blog-12473560.post-90449545384991951032007-10-01T09:24:00.002+01:002009-10-31T04:17:14.795+00:00Jihvā for Ingredients - Banana<div align="justify"><span style="color:#000066;">Banana, the world's most popular and eaten tropical fruit is available at anytime of the year. It has been grown for over 1 million years; probably one of the first plants to be cultivated. Native to Malaysia, banana is also suspected to be the earth's first fruit.<br /><br />Banana is actually the world’s largest plant without a woody stem. In other words, it is not a tree, rather a giant herb of the same family as lilies, orchids and palms. The stalks grow up to 25 feet high. The stem is made of tightly wrapped leaves and has a terminal crown of large, entire leaves and a hanging cluster or a bunch of fruits containing anywhere from 50 to 150 bananas. Individual fruits are tiered, also known as "hands", with up to 20 bananas or "fingers".<br /><br />The banana fruit is elongated, pronouncedly 3-angled, curved, hornlike, oblong, cylindrical, blunt and/or crescent-shaped. Also referred as nature's fast food, it comes prepackaged in its own biodegradable protective jackets or outer layer that is commonly called as a peel or skin. Unripe skin turns from deep-green to yellow or red when ripened. The inner portion is ivory-white to yellow or salmon-yellow firm, astringent, creamy edible flesh. It has gummy latex when unripe and turns tender and slippery, or soft and mellow or rather dry and mealy or starchy when ripe. The banana has numerous strings known as phloem bundles which run between the skin and the flesh. They are usually removed individually after the skin is removed. The commonly cultivated bananas are generally seedless with just vestiges of ovules visible as brown specks in the slightly hollow or faintly pithy centre, especially when the fruit is overripe. Wild bananas may be nearly filled with black, hard, rounded or angled seeds and have scant flesh. Sometimes, a black dead flower remains at the end of the fruit.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv10jkyH7xjOHoHZPv-cj25y7sb2ypSSQ-oO5Q6-BlAVy7GstpPZFw20vatYPKZmfCWgYfhf6VGkeOYwwgZ4kaeXLNH0-iShYFxYPh_QVxDPXjEpeIOabXIycbT_FYoTwF2tDO/s1600-h/Bananas.jpg"><img id="BLOGGER_PHOTO_ID_5116640776103129778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv10jkyH7xjOHoHZPv-cj25y7sb2ypSSQ-oO5Q6-BlAVy7GstpPZFw20vatYPKZmfCWgYfhf6VGkeOYwwgZ4kaeXLNH0-iShYFxYPh_QVxDPXjEpeIOabXIycbT_FYoTwF2tDO/s400/Bananas.jpg" width="400" border="0" /></a><br /><div align="center"><span style="font-size:85%;">Bananas</span></div><br />Banana is wonderfully sweet, mild, sub acid with a distinct apple tone. Even for local consumption, banana is harvested green as it is the only fruit that never develops its best flavour if left to ripen on the plant. After they are picked, the sugar content increases from 2% to 20% because as banana ripe, the starch in the fruit turns to sugar. Therefore, the riper the banana the sweeter it will taste.<br /><br />Choose plump, evenly coloured yellow bananas flecked with tiny brown specks, which is a sign of ripeness. Avoid those with blemishes that usually indicate bruising. Once exposed to air, a peeled banana will begin to darken. To avoid discolouration, brush with lemon juice. To keep ripe bananas from getting softy and mushy, just refrigerate it. Though the peel will darken, the fruit remains unchanged.<br /><br />A banana gives an instant, sustained and substantial boost of energy. Just two bananas provide enough energy for a strenuous 90-minutes workout. Banana is a rich source of potassium, iron, vitamin C, vitamin B6 and dietary fiber. Being low in protein and fats, banana contains more digestible carbohydrates than any other fruit. This enables the body to burn off calories from carbohydrates more quickly and easily than calories from protein or fat. Banana is definitely a natural remedy for many ills. The inside of a banana skin could be rubbed onto mosquito bites. The juice extract prepared from the tender core of the banana stem is used to treat kidney stones.<br /><br />In Southeast Asia and India, banana flowers and stems are eaten. The Caribbean and Southeast Asians use the leaves for wrapping and packing food. In Mexico, Central and South America, the leaves are used in cooking. The Indians serve their food on the banana leaves. In Eastern Africa, beer is brewed from bananas. Banana is such a versatile fruit that could be used in any form of cooking and baking. I am a great fan of banana. I just love the aroma of banana being cooked or baked. I have used it in beverages, baking and some Malaysian desserts. This time I have tried banana in pancake that I am submitting for this month's <a href="http://pusiva.blogspot.com/2007/09/jihv-for-ingredients-banana.html">Jihvā for Ingredients</a> event.<br /><br /><strong><span style="font-size:130%;">Banana Pancake</span></strong><br /><br /><strong>What do we need:</strong><br /><br />1 cup plain flour<br />1 1/2 tsp baking powder<br />1/2 tsp salt<br /><br />1 large banana, mashed<br />1 egg<br />1/2 cup coconut milk<br />1/4 cup sugar<br />1 tbsp melted butter<br />2 tbsp grated coconut<br /><br />1 tsp butter<br /><br /><strong>How do we do it:</strong><br /><br />Sift the flour, baking powder and salt.<br /><br />Mix the mashed banana, egg, coconut milk, sugar and the melted butter together. Stir until the sugar dissolves. Combine the banana mixture with the flour mixture. Gradually stir in the grated coconut. Cover and leave the batter to meld for about 30 minutes.<br /><br />Lightly grease pan with a touch of butter. Drop a tablespoonful of batter. When the pancake is full of bubbles, flip over and cook for another 30 seconds.<br /><br />Serve Banana Pancake warm with a drizzle of palm sugar syrup.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HPnDZUCGMwipnLosfpN-rgRUmxTU20NKO38QlOtIlI72JfjBVda8Kda0fo811WV8HAwRvTnOZE5nP1vgWqXMVnDs61KkGdxM-pvLh5MlI6oo702vVxYFKJCatAlJZEPVTxAc/s1600-h/Banana+Pancake.jpg"><img id="BLOGGER_PHOTO_ID_5116640780398097090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" height="300" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1HPnDZUCGMwipnLosfpN-rgRUmxTU20NKO38QlOtIlI72JfjBVda8Kda0fo811WV8HAwRvTnOZE5nP1vgWqXMVnDs61KkGdxM-pvLh5MlI6oo702vVxYFKJCatAlJZEPVTxAc/s400/Banana+Pancake.jpg" width="400" border="0" /></a><br /><br /><br /><br />Also check out my other entries using banana as a main ingredient:<br /><br />Energy boosters- <a href="http://pusiva.blogspot.com/2006/02/smooth-smoothie.html">Strawberry Smoothie</a> and <a href="http://pusiva.blogspot.com/2007/08/energy-drink.html">Banana Chocolate Milk</a><br /><br />Baked goods- <a href="http://pusiva.blogspot.com/2006/03/from-leftovers-to-breakfast.html">Banana Bread Pudding</a> and my ever famous <a href="http://pusiva.blogspot.com/2006/07/weekend-baking-session-22.html">Banana Butter Cake</a></span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com21tag:blogger.com,1999:blog-12473560.post-67575838926368916482007-09-29T22:05:00.000+01:002008-12-11T00:10:46.559+00:00WBB# 15 - Leftovers<div align="justify"><span style="color:#000066;">I had some extra cooked macaroni from last night's dinner. As I highly value food, I did not have the heart to throw it away. I am a person who eats until my plate is clean. Hence, the pasta went to the fridge.<br /><br />This morning, I opened the fridge and wondered of what to do with the pasta. My thinking bell rang and I came up with a super simple breakfast.<br /><br /><strong><span style="font-size:130%;">Macaroni Frittata</span></strong><br /><br /><strong>What do we need:</strong><br /><br />1/4 cup cooked macaroni<br />1/4 cup frozen mixed vegetables, thawed<br />2 eggs<br />2 tbsp milk<br />1/4 tsp garam masala<br />1/4 tap oil<br />freshly milled black pepper<br />salt<br /><br /><strong>How do we do it:</strong><br /><br />Beat the eggs with milk and garam masala.<br /><br />On a non stick frying pan, heat the oil and pour the egg mixture. Sprinkle the pasta and mixed vegetables onto the egg. Season with salt and pepper. Cook on low heat to prevent burning. When the top is almost cooked, very carefully flip it over and cook for another 30 seconds.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuFyA-UUu9v4u5HfCvaeiqG33-9Pqmm5bIGvcOCVXbdgSH1nyV48sZwtu9kfTxRTkuTDZF_WTBzRulcMmTslG8ISFQkZoBwoxEKBkQLogsKjQWZgS6vR68UHbEm5dwTF4IRYE/s1600-h/Macaroni+Frittata.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;"height="300" width="400"src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvuFyA-UUu9v4u5HfCvaeiqG33-9Pqmm5bIGvcOCVXbdgSH1nyV48sZwtu9kfTxRTkuTDZF_WTBzRulcMmTslG8ISFQkZoBwoxEKBkQLogsKjQWZgS6vR68UHbEm5dwTF4IRYE/s400/Macaroni+Frittata.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5115875842427712162" /></a><br />Serve Macaroni Frittata hot with dash of ketchup or chilli sauce. Along with a glass of orange juice, it makes a great breakfast.</span></div>Anonymoushttp://www.blogger.com/profile/17269409801367619090noreply@blogger.com15