tag:blogger.com,1999:blog-66639430791948588902024-02-20T13:40:43.269-08:00My Cookbook NotesInjihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-6663943079194858890.post-56373322376202239962022-02-19T18:29:00.001-08:002022-02-19T18:29:03.636-08:00Ragi LaddoosTo keep up with the great demand of " energy balls" from Little M, I decided to use up some Sprouted Ragi flour my parents sent me and make some Laddoos. I have to say- these are the bomb! So delicious! I'm a fan, more so than little M.<div><br></div><div><b>Ingredients</b></div><div>1.5 C sprouted Ragi flour</div><div>1/3C- 1/2 C ghee</div><div>1/2 tsp cardamom powder</div><div>2 Tbsp broken cashews</div><div>2 Tbsp raisins</div><div>2 Tbsp dried coconut powder</div><div>3/4 C grated or powdered jaggery</div><div><br></div><div><b>Method</b></div><div>Start with melting 2T of ghee in a hot skillet. Fry the cashews and raisins and then pick them out. Add the Ragi flour in the left over melted ghee and stir constantly. The ghee should be completely incorporated into the flour and the flour should take on a darker color and smell nice and toasty. Finally, add the powdered coconut and roast for a minute. Now, transfer to a mixer and add the grated jaggery along with a few Tbsp of ghee ( I added four) and the cardamom powder. Give it a whirl in the mixer until it gets incorporated. The warmth of the flour should melt the jaggery and the ghee. </div><div><br></div><div>Dump it out into a plate and add the fried raisins and cashews. Mix and while the flour is still warm, work quickly to make laddoos. If it's hard to keep the balls together, add more ghee as needed. At one point, the flour should become easy to shape.</div><div><br></div><div><b>Verdict</b></div><div>I find these positively addictive. </div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com2tag:blogger.com,1999:blog-6663943079194858890.post-43169795278127806172022-02-19T15:19:00.001-08:002022-02-19T15:19:02.792-08:00Energy balls ( Amaranth Peanut laddoos )<div>Little M has developed quite a sweet tooth now. He asks for sweet treats regularly and I'm trying different " healthy " treats that have some nutrition other than just sugary sweets.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div>I don't have an exact recipe for most of these, because this is my first time making these treats and each time has been an experiment.</div><div><br></div><div>For these scrumptious amaranth laddoos ( Energy balls, as little M likes to call them), here is the rough sketch.</div><div><br></div><div><b>Ingredients</b></div><div>1 C popped amaranth</div><div>1/3 C jaggery</div><div>1 Tbsp water</div><div>2 Tbsp ghee</div><div>1/4 tsp cardamom powder</div><div>1 C peanut butter</div><div><br></div><div><b>Method</b></div><div>Melt the jaggery in the water and boil until it reaches softball stage. Add ghee and cardamom and the popped amaranth and mix well. Turn off the heat and start making balls. This failed for me- it was an unholy crumbly mess. So I added peanut butter until it came together. </div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><div><br></div><br>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-7810448679912262602022-02-07T00:16:00.001-08:002022-02-07T00:16:07.337-08:00Miso Ginger SoupWe've been getting pelted by colds and coughs for the last several months. Little M finds this soup the most appetizing and comforting among all the foods offered to him. <div><div><br></div><div><b>Ingredients </b></div><div>2 C water</div><div>1 Tbsp freshly grated ginger</div><div>Handful of cilantro( leaves and stems) finely minced</div><div>1/8 tsp fresh ground pepper</div><div>1 allspice, crushed</div><div>1 star anise</div><div>3 scallions, sliced</div><div>1/3 C tofu cubes</div><div>1/2 Tbsp soy sauce</div><div>1 Tbsp Miso paste</div><div><br></div><div><br></div><div><b>Method </b></div><div>Bring all ingredients except for the soy sauce and the miso to a boil. Cover and simmer for 15 min. In a small bowl, dissolve the miso paste in a few tablespoons of the broth. Turn off the heat and return the dissolved miso into the main pot. Add soy sauce to taste and serve immediately. </div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div></div>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-72849499172052100752021-10-17T04:48:00.001-07:002021-10-17T13:23:10.807-07:00Tendli BhaatI love this stuff. It's so flavorful. This is Tendli Bhaat, my way.<div><br></div><div><b>Ingredients </b></div><div>3 C Ivy gourd - slit lengthwise or chopped into rounds</div><div>2 C rice</div><div>3 T oil</div><div>1 tsp mustard seeds</div><div>1 tsp Cumin seeds</div><div>4 cloves garlic, chopped</div><div>1/4 C cashew nuts</div><div>2 tsp tamarind paste</div><div>2 tsp Goda masala</div><div>1/2 tsp Turmeric powder</div><div>4C water</div><div>10-15 curry leaves</div><div>1/2 C shredded coconut</div><div>1/2 C chopped cilantro</div><div><br></div><div><b>Method </b></div><div>Wash the rice thoroughly at the beginning and let it rest. Heat oil in a pressure cooker or instant pot. Add mustard and cumin seeds. Once they pop, add the curry leaves and cashew nuts along with asafetida. After a few seconds, add the ivy gourd pieces, garlic, and the powders. Saute for 5 minutes. Next, add water, tamarind paste, and salt. Mix well. Proceed to cook the rice as usual if using a pressure cooker. Or, if using an instant pot, use manual mode high pressure 8 minutes with natural release. Garnish with fresh shredded coconut and cilantro.</div><div><br></div><div><b>Final notes </b></div><div>- I ran out of Goda masala this time and I subbed garam masala. Sure, it isn't the same, but not a disqualifier</div><div>- I ran out of cashew nuts and threw in some sliced almonds instead. The texture it brought did work.</div><div>- I like using tamarind in this. I enjoy the acidity it brings to the party.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div><div><br></div><div><br></div>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-85874338921555383762021-10-13T22:13:00.000-07:002021-10-13T22:13:16.286-07:00Black eyed peas Sundal<div>Sundal is a preparation of seasoned and cooked legumes. During <i>Navarathri</i> it is customary to prepare Sundal as <i>neivedhyam </i>every day. Many Indian families prepare a different legume each day of the nine day festival.</div><div><br></div><div>Texture is an integral part of a good Sundal. The legume must be thoroughly cooked but retain it's structural integrity. It should absolutely not become mushy.</div><div><br></div><div>I was not sure how little M would like Sundal, since in the past, he has had trouble with the texture. He surprised me by digging into it with gusto. I'm determined to make this a part of the regular meal rotation, since it's so nutritious.<br></div><div><br></div><div><b>Ingredients </b></div><div>1 C dried black eyed peas</div><div>1 T coconut oil</div><div>1 tsp mustard seeds</div><div>1/4 tsp black pepper powder</div><div>1/4 tsp Turmeric</div><div>1 T coriander powder</div><div>Pinch of asafetida</div><div>1 T minced ginger</div><div>10 curry leaves</div><div>Hand full of minced cilantro</div><div>1 T lemon juice</div><div>salt<br></div><div><br></div><div><b>Method </b></div><div>Soak the dried peas overnight in plenty of water. Drain and cook with 2.5 C water. I used the instant pot, manual mode high pressure 8 minutes with natural release. Drain the cooked peas.</div><div><br></div><div>In a hot skillet, melt the coconut oil. Add mustard seeds and wait for them to pop. Add asafetida and curry leaves and fry for a few seconds. Add the rest of the ingredients except for lemon juice and cilantro. Mix well and cook on medium heat for 5-10 minutes. Add the lemon juice and garnish with chopped cilantro stems and leaves.</div><div><br></div><div>Happy Navarathri!</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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That just didn't cut it.</p><p>Today, I used a slightly different combination of fruits and this worked out well. M sucked the last drop off the popsicle stick.</p><p><br /></p><p><b>Ingredients</b></p><p>2 large ripe bananas</p><p>8-10 strawberries</p><p>1/2 C pineapple juice</p><p><br /></p><p><b>Method</b></p><p>Blend together and pour into popsicle moulds. Freeze for a minimum of 4 hours before un-moulding.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUPexWvHrDpKp1oYPkt-_IcaadD4NP5lLbObidCoT2263ytPXcrC9qMx0sW4ygVHjTuoPxXlBGHMrw1AG58SP5ReJyy9zWbD2viaLbH6WxisAYf49aYM0ouNWN0QkRq-yqRRSoqB9n8Dv/s2048/IMG_20210905_111010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxUPexWvHrDpKp1oYPkt-_IcaadD4NP5lLbObidCoT2263ytPXcrC9qMx0sW4ygVHjTuoPxXlBGHMrw1AG58SP5ReJyy9zWbD2viaLbH6WxisAYf49aYM0ouNWN0QkRq-yqRRSoqB9n8Dv/w480-h640/IMG_20210905_111010.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxo3rMSZDDAdIiB0m_5t2fRjHmXS34zDXpEqjVBWLS_5HcmkAZphBNKMf_9iQlzhHFB6cS5MtaxbLv1pIeCXaSLAJ9MEkrQg8RUPIVDPhjnRLGgon35iJQHVdXtvTnxiUhElA2vcF-wu5F/s2048/IMG_20210905_111757.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxo3rMSZDDAdIiB0m_5t2fRjHmXS34zDXpEqjVBWLS_5HcmkAZphBNKMf_9iQlzhHFB6cS5MtaxbLv1pIeCXaSLAJ9MEkrQg8RUPIVDPhjnRLGgon35iJQHVdXtvTnxiUhElA2vcF-wu5F/w480-h640/IMG_20210905_111757.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><p><br /></p>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-35664821090127065572021-09-05T21:58:00.002-07:002021-09-05T21:58:49.727-07:00Peanut ChutneyHaving Idli or Dosa batter ready to go is such a boon! 5.30pm is a busy time in our kitchen. Dinner prep begins in full swing. After a busy work day, some days it is convenient to have Idly or Dosa for dinner with a vegetable on the side. Little M loves these foods and he likes dipping the pieces in a chutney or podi.<div><br /></div><div>One chutney that takes very little time to throw together is this one, <b>if </b>you have roasted peanuts on hand. It is a "raw" chutney. For something so simple, it tastes quite delicious. I think it would make a good salad dressing as well.</div><div><br /></div><div><br /></div><div><b>Ingredients</b></div><div>1/4 C crushed roasted peanuts</div><div>1 tsp minced ginger</div><div>Handful of chopped cilantro</div><div>1 tsp date syrup</div><div>3 Tbsp lemon juice</div><div>Salt to taste</div><div><b><br /></b></div><div><b>Method</b></div><div>Blend all ingredients in food processor or mixer. Taste and adjust balance of sour, sweet, and saltiness. </div><div><br /></div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikRPeKKyiQmVwOpRqwo5-Ka0JiTaQXZ6wNtcDSI9x1YJjPZnKMljSg1WvqRUPo1VZ8ZyFJg88QWC87N9ZV35mQn3GKLIcoKomm-bksJpU_azx0hOpKeb9bSUgkCCn1xAfTAyTOFf9odlC/s2048/IMG_0471.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgikRPeKKyiQmVwOpRqwo5-Ka0JiTaQXZ6wNtcDSI9x1YJjPZnKMljSg1WvqRUPo1VZ8ZyFJg88QWC87N9ZV35mQn3GKLIcoKomm-bksJpU_azx0hOpKeb9bSUgkCCn1xAfTAyTOFf9odlC/w480-h640/IMG_0471.heic" width="480" /></a></div><br /><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8pK07cm_U2D1BZfYKLaI5ngwz-3y_jWWOpsnXLytcQC4tpHE0d6C1rM4NyatWFdeaTQN7VGskzWfjN68QqLdddf2W7G0E1Q6GwBZgEMXIUzmi9KQ5mIxYitjICiLW91cvr1L3OZv-WQ4/s2048/IMG_0472.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC8pK07cm_U2D1BZfYKLaI5ngwz-3y_jWWOpsnXLytcQC4tpHE0d6C1rM4NyatWFdeaTQN7VGskzWfjN68QqLdddf2W7G0E1Q6GwBZgEMXIUzmi9KQ5mIxYitjICiLW91cvr1L3OZv-WQ4/w480-h640/IMG_0472.heic" width="480" /></a></div><br /><div><br /></div><div><br /></div>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com1tag:blogger.com,1999:blog-6663943079194858890.post-7199703773511655542021-08-28T20:48:00.000-07:002021-08-28T20:51:37.201-07:00Lemon RasamIn the summer, I love to have lemon rasam. It is light, refreshing, and not very spicy. Which also makes it perfect for kids. <div><br></div><div>Little M loves lemon. We're extremely lucky to have a beautiful lemon tree in our backyard. So, we always have lemons on hand and I often add a spritz of it on foods before serving it to him.</div><div><br></div><div><b>Ingredients</b></div><div>1/2 C Toor Dal</div><div>2 medium lemons, juiced - about 1/3 cup</div><div>2 tomatoes, diced</div><div>1 T minced ginger</div><div>1/4 tsp Turmeric</div><div>2 cups water</div><div>2 mild green chilis, slit</div><div>Handful of cilantro leaves and stalks, finely chopped</div><div><br></div><div>1 T oil or ghee</div><div>4 or 5 curry leaves, torn</div><div>Mustard</div><div>Asafetida</div><div><br></div><div><b>Method</b></div><div>Cook the Toor Dal with turmeric and one cup water until soft and the lentils break apart. In two cups water, add the tomatoes, ginger, green chilis, and cilantro stalks. Bring to a boil, then cover and reduce to a simmer. Cook for 10 minutes or until the tomatoes are soft and mushy. </div><div><br></div><div>Mash the cooked Dal with the back of a large spoon or a potato masher and add to the cooked tomatoes. Add salt and turn off the heat once the mixture comes to a boil. </div><div><br></div><div>Prepare the tempering by popping mustard seeds in oil or ghee. Add asafetida and the curry leaves and let it roast for a few seconds. Add the tempering to the rasam. Now pour in the lemon juice and the chopped cilantro leaves.</div><div><br></div><div>Enjoy with steamed rice.</div><div><br></div><div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><div><br></div>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-41970905793588848612021-08-26T14:48:00.000-07:002021-08-26T14:48:49.510-07:00Swiss chard Dal<p>This dal is like a hug from your mom. It is comforting, nourishing, and delicious. </p><p>I used red Swiss chard - with bright red stalks and red ribs running through the gorgeous green leaves. As they cook, they retain shape better than spinach but are still soft. </p><p>Swiss chard pairs extremely well with garlic. Some times, I like to do a simple sauté of chard and garlic in olive oil with red pepper flakes and salt. Yum. Other times, I cook it with lentils. I have tried Toor and Moong, but this time I went with Masoor Dal. </p><p>Little M loved eating the soupy Dal as well. </p><p><br /></p><p><b>Ingredients</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1.5 C Pink Masoor Dal, rinsed several times</p><p>1 bunch of red ribbed Swiss chard, cut into thin ribbons after trimming the very ends of the stalk</p><p>3 fat cloves of garlic, sliced </p><p>1 Tbsp oil</p><p>1 tsp Jeera seeds</p><p>1 tsp Jeera powder</p><p>1 tsp Dhania powder</p><p>1/4 tsp turmeric</p><p>1/4 tsp black pepper or red chili flakes</p><p>3 C water</p><p>salt to taste</p></blockquote><p><br /></p><p><b>Method</b></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><p style="text-align: left;">Heat oil in a pressure cooker (or instant pot). Add jeera seeds and wait until they sizzle. Add the chopped chard, garlic and the various powders and mix well. Add the washed Dal and water and cook under high pressure in the instant pot for 6 minutes (natural release) or in the stovetop pressure cooker, as you would cook lentils. Note that Masoor dal can turn to mush very quickly so adjust times accordingly. After opening the cooker, add salt and more water to adjust to desired consistency and bring to a quick boil. Serve in a bowl with a big dollop of ghee.</p></blockquote><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLBXOiLEMTySrV_jff8apl74aLAsDU6gWhUmcVVnsBz7wEQis5CHdDtggI73BxXlibFxdKBDy0QqNPNgttdNu3_tzY-qr-rRqjCdzcpuXwwHHLO8oz-qQUY9h0jWkLDtGH90c4Z5O1xNg/s2048/IMG_20210825_183129.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRLBXOiLEMTySrV_jff8apl74aLAsDU6gWhUmcVVnsBz7wEQis5CHdDtggI73BxXlibFxdKBDy0QqNPNgttdNu3_tzY-qr-rRqjCdzcpuXwwHHLO8oz-qQUY9h0jWkLDtGH90c4Z5O1xNg/w480-h640/IMG_20210825_183129.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><p></p>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-87474907798184400292021-08-25T21:12:00.003-07:002021-08-26T08:25:10.561-07:00Thai curry with vegetables and tofu<p> A very simple and flavorful curry that can be prepared in 30 minutes start to finish. We love this creamy, spiced gravy with a generous helping of vegetables and tofu served alongside a steaming bowl of rice. I think I have previously blogged a green curry recipe where I made the green curry paste myself. There is no contest - using a fresh, homemade curry paste will knock your socks off. But there are priorities. When you don't have a bunch of time to collect the ingredients and make your own curry pastes, the ready-made pastes come to the rescue. </p><p>The basic version of this is almost a non-recipe. Plus, we all get to eat the same dinner which means I don't have to spend twice the amount of time in the kitchen making M's dinner and our dinner. That's what makes it a winner, in my book. But enough chitchat.</p><p><br /></p><p><b>Ingredients</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p style="text-align: left;">4 cups of diced mixed vegetables - any combination of peppers, squashes, yams, potatoes, broccoli/cauliflower, carrot</p><p style="text-align: left;">1/2 block or 7oz pressed or extra firm Tofu, diced into half inch pieces</p><p style="text-align: left;">1 onion, sliced thin - <i>optional</i></p><p style="text-align: left;">1 T neutral oil</p><p style="text-align: left;">1-2 heaped T curry paste, always check the spice level</p><p style="text-align: left;">1 14oz can of coconut milk, well shaken - low fat if you are feeling virtuous</p><p style="text-align: left;">1 C water - or more, depending on desired consistency</p><p style="text-align: left;">Fresh basil or cilantro for garnishing</p></blockquote><p><br /></p><p><b>Method</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">Heat the oil and if you are using onions, brown them lightly with some salt. Add the mixed vegetables (yes, all at once) and lightly sauté them for 2 minutes. Add the curry paste, the coconut milk, and the tofu. Rinse out the coconut milk can with water and add 1 extra cup of water. If using an instant pot, set it on low pressure mode for 7 minutes with natural pressure release. If using a stove-top pressure cooker, cook like you would if you had to steam vegetables (like potatoes) - whatever that takes in your pressure cooker. Garnish with fresh basil or cilantro.</p></blockquote><p><br /></p><p>The ardent reader might have noted the absence of any "heat" in my recipes. That's because this food is kid approved :) I don't know why, but my coconut milk split a bit today. I think it might be because I neglected to shake the can well and the coconut fat was separated to begin with. It didn't bother me too much, since it doesn't happen often. I like using this method since it is completely hands-off after cutting the vegetables and dumping them into the instant pot. But if I have some time to spare, I might just add the coconut milk after the vegetables cook with the curry paste and then simmer for 5 minutes on low heat. That will ensure the coconut milk doesn't split.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpwA9-bYtm6lK0Cul2OBNT403M7q692NtE3LPD_TKcjfPkiyf72JEJxYXUFCq5syzrWVJU0Bv4-GvUoG2xD43kzE9Yzzjbf6jfOr8MX2IBGqbi7qxBwk1-cGMdadFUAHcUk2Fo_QXmlVV/s2048/IMG_0469.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRpwA9-bYtm6lK0Cul2OBNT403M7q692NtE3LPD_TKcjfPkiyf72JEJxYXUFCq5syzrWVJU0Bv4-GvUoG2xD43kzE9Yzzjbf6jfOr8MX2IBGqbi7qxBwk1-cGMdadFUAHcUk2Fo_QXmlVV/s320/IMG_0469.heic" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxEzJpM7UvvYLrx8iLTydnhAyzECtEDidQmIwal4xRLGjOGDV-a_5s2mAFFVxHAikpVOs7sq_RZP_CsczwtxL-Rl_NZhpdMeMGn2FTf9ECInqkNQwuqNmJqTw2EqW-rP26lgNyMkDAPWo/s2048/IMG_0468.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyxEzJpM7UvvYLrx8iLTydnhAyzECtEDidQmIwal4xRLGjOGDV-a_5s2mAFFVxHAikpVOs7sq_RZP_CsczwtxL-Rl_NZhpdMeMGn2FTf9ECInqkNQwuqNmJqTw2EqW-rP26lgNyMkDAPWo/s320/IMG_0468.heic" width="240" /></a></div><br /><p><br /></p><p><br /></p><p><br /></p><p><br /></p><p><br /></p>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-65109033344107968912021-08-25T16:37:00.004-07:002021-08-26T08:23:48.605-07:00Creamy scrambled eggs<p>As a baby, M took a while before he could tolerate texture in foods. He would find the smallest of seeds in blackberries or the smallest piece of fruit skin and reject the food. So, I had to find a way to prepare eggs that both ensured it as fully cooked and safe for a baby to consume as well as maintain a creamy texture. This is challenging since eggs turn rubbery when cooked.</p><p>After much web searching, I chanced upon <a href="https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwiO-Lfcp83yAhWKJzQIHa8mAqgQFnoECAYQAw&url=https%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DPUP7U5vTMM0&usg=AOvVaw1ls6pXYV78LF14gT4fJMqg">Gordon Ramsay's scrambled eggs recipe</a>. It works beautifully. I season it liberally either with basil and flavored olive oils and a dash of lemon juice or some garam masala and lemon juice. M seems to enjoy either combination. He also loves acidic foods and the lemon helps this go down easy.</p><p>The added bonus of this dish is that you get an arm workout for free! It requires continuous stirring. A few seconds away and you can overcook the eggs. So, it is important to keep all the ingredients prepared and ready to deploy before beginning. These are wonderfully creamy eggs and quite decadent. </p><p><br /></p><p><b>Ingredients</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px; text-align: left;"><p>1 large egg</p><p>1 Tbsp unsalted butter</p><p>1 heaped tsp cream cheese or thick yogurt or sour cream</p><p>Salt and Pepper to taste</p><p>dried basil/flavored olive oils</p><p>1 tsp lemon juice</p></blockquote><p><br /></p><p><b>Method</b></p><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><p style="text-align: left;">In a non-stick pan, add the egg and butter together and start with medium heat. Use a rubber or silicone spatula and work to break down the eggs as the butter melts. Keep stirring and scraping the sides of the pan. Once the eggs are completely broken up they will suddenly start to thin down and become quite watery. At this point, turn down the heat and keep stirring, continuously. A minute or two later the eggs will suddenly start to get creamy. Go easy at this point and watch it like a hawk. Take off the heat before they seem completely cooked since it will continue to cook in the pan. Add the cream cheese or yogurt or sour cream at this point and mix well to arrest the cooking. Now add all seasonings like salt and pepper and others.</p></blockquote><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RsZEfOT_sgqSy-dmUiyelVi0FGMDRz6a0pO6xKvgSDE-ietDnHmhyphenhyphenW3p97bqmOMiqOmPryCjNV9LDurEorMup0ONHlzORT21bIwgHa0D5Am8N3jpi74VpMxUnLUhiPCEVrVtIQxQ3MaL/s2048/IMG_0465.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3RsZEfOT_sgqSy-dmUiyelVi0FGMDRz6a0pO6xKvgSDE-ietDnHmhyphenhyphenW3p97bqmOMiqOmPryCjNV9LDurEorMup0ONHlzORT21bIwgHa0D5Am8N3jpi74VpMxUnLUhiPCEVrVtIQxQ3MaL/s320/IMG_0465.heic" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe8ztEmejj61amCX92Ip02P43Tyqiw0TMakBs8xioDTDJ0IVI-CQ7-WuF5BHwZKhDoqfXcUdwtlggKDt40ngQlsGvQfpt3YPpsdP8moJkbKef12ssPLLB9-DngvJmYmgtB1ktnFZ_eGb9/s2048/IMG_0466.heic" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFe8ztEmejj61amCX92Ip02P43Tyqiw0TMakBs8xioDTDJ0IVI-CQ7-WuF5BHwZKhDoqfXcUdwtlggKDt40ngQlsGvQfpt3YPpsdP8moJkbKef12ssPLLB9-DngvJmYmgtB1ktnFZ_eGb9/s320/IMG_0466.heic" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hJzETOJm5zVQmw9ITgxkjSdh5QXufLdwJJ1fEJPs0Wc9AExgLXx28jScaZdw2c8UCG8nmVxACvmKRkg5xEciWSQVpbFA9wBepFZSTYFZOBpWyCFYtYlBDBfAX7mTbRyEUZJV4GK_pIqU/s2048/IMG_0467.heic" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2hJzETOJm5zVQmw9ITgxkjSdh5QXufLdwJJ1fEJPs0Wc9AExgLXx28jScaZdw2c8UCG8nmVxACvmKRkg5xEciWSQVpbFA9wBepFZSTYFZOBpWyCFYtYlBDBfAX7mTbRyEUZJV4GK_pIqU/s320/IMG_0467.heic" width="240" /></a></div><p></p>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-65757430507711874792021-08-25T13:31:00.001-07:002021-08-25T21:14:20.738-07:00I'm back, with a new focus.<p>Okay, so I disappeared for a few years. A lot has happened, since. An addition to the family meant that my exploration in the kitchen has been limited and has taken on an entirely different dimension altogether.</p><p>I now cook with a newer audience member in mind - little M. Henceforth, this blog shall primarily (but not exclusively) serve to document foods I prepare for M. </p><p>See you soon!</p>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com2tag:blogger.com,1999:blog-6663943079194858890.post-8942545840681314092016-04-24T19:45:00.000-07:002016-04-24T19:45:37.786-07:00Easy mixed berry cobbler<div dir="ltr" style="text-align: left;" trbidi="on">
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Last night, I threw together the fastest dessert I have ever made. Surprisingly, it was one of the best desserts I have ever had. How often do you get rewarded for not putting in a whole lot of effort? I used <a href="http://http//allrecipes.com/recipe/88354/easy-batter-fruit-cobbler/">this fantastic recipe</a> and only made minor modifications. </div>
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<b>Ingredients</b></div>
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2 - 2.5 C frozen or fresh mixed berries<br />
3/4 C all purpose flour<br />
3/4 C milk<br />
1/2 C sugar<br />
4 Tbsp unsalted butter<br />
1/4 tsp salt<br />
1 tsp baking powder<br />
1 tsp vanilla extract<br />
1 tsp almond extract</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxhytSwDSMis4-shqgoy_Ejny90kc6kniJNE4B339YPZb2S7aef9A0DkX3Fmbtsfn_n46BddOyAb4msC-_QzkZEqW7tmEzIT9MhEjw_Q8Inxmic1BOw1-t6gD2UbWQnC_FrcVO7PU6qLV/s1600/IMG_20160423_203118.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxhytSwDSMis4-shqgoy_Ejny90kc6kniJNE4B339YPZb2S7aef9A0DkX3Fmbtsfn_n46BddOyAb4msC-_QzkZEqW7tmEzIT9MhEjw_Q8Inxmic1BOw1-t6gD2UbWQnC_FrcVO7PU6qLV/s400/IMG_20160423_203118.jpg" width="400" /></a></div>
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Melt the butter in a pie dish. Mix together the flour, sugar, salt, baking powder, milk, and the extracts. Pour into the pan. Scatter the berries in the batter. Top with a tablespoon of sugar. Bake for 45-50 minutes in a 350F oven. Serve warm, with a scoop of vanilla ice cream for an extra special treat. Bliss!</div>
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<b>Notes : </b></div>
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<li>1/2 C sugar was plenty. In fact, it was a little sweeter than I prefer. Maybe the berries were very sweet by themselves. I will use a bit less sugar next time. </li>
<li>I loved the almond flavor with the berries. </li>
<li>Lemon zest might accent the flavors really well.</li>
</ul>
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Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-31932997306100270882016-01-16T20:09:00.000-08:002016-01-16T20:09:56.618-08:00Wheat Bread<div dir="ltr" style="text-align: left;" trbidi="on">
It all started with my buying a big jar of instant yeast. It seemed like such a good idea at the time.. I had visions of myself surrounded with an array of delicious, fluffy baked breads. I would wake up early on Sundays and bake two loaves of bread, that would be consumed over the week. We would never have to buy bread again... This is how I convinced myself that the big jar of instant yeast was a great investment. Sure to pay for itself.<br />
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Months slipped by. The unopened jar started back at me every time I opened the cupboard, reminding me of my lofty dreams. Finally, last week, along with the rush of energy that accompanies one during the new year, I decided that I was going to bake some bread.<br />
<br />
I wanted to try a whole wheat bread. I've made the <a href="http://mycookbooknotes.blogspot.com/2010/07/caramelized-onion-pepper-bread.html">caramelized onion bread</a> a few times now, some <a href="http://mycookbooknotes.blogspot.com/2010/11/garlic-and-rosemary-foccacia.html">foccacias</a>, but never a whole wheat bread. Whole wheat yeasted breads can be intimidating. A quick perusal through the cookbooks in my home got me all discouraged at first. They recipes involved complicated steps (start a <i>biga</i>, knead-rest-knead-rest-knead-rest.. I lost track of the number of times and the amount of time for each step). Also, I didn't want to burn my whole weekend baking bread.<br />
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<a href="http://smittenkitchen.com/blog/2015/09/oat-and-wheat-sandwich-bread/">This recipe</a>, however, was inviting. It comes from the magnificent <a href="http://smittenkitchen.com/">Smitten Kitchen</a>, where pretty much every recipe I have tried is a whopping success.<br />
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I made some minor modifications to the recipe, that I note here ( I *have* to tinker). First, I made a half batch. Second, I substituted bread flour for part of the whole wheat flour.<br />
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<b>Ingredients</b><br />
1/2 C + 1/8 C water<br />
1/2 C + 1/8 C milk<br />
2 T molasses<br />
2 1/4 tsp instant yeast<br />
2 T oil<br />
1 egg<br />
1 C quick cooking oats<br />
1 1/2 C whole wheat flour<br />
1 C bread flour<br />
1/2 T salt<br />
<br />
<b>Procedure</b><br />
Heat the milk and the water together in the microwave, until lukewarm to touch. Add the molasses, yeast, oil and egg and whisk together until well combined. It is easier to beat the egg separately and add instead of combining it with all the liquid. Add the oats, the flours and the salt and stir well until combined. Let the batter rest for about 5-10 minutes. After that, mix vigorously for about 10 minutes, starting with a wooden spoon and then with your hands. I was a bit lazy and only kneaded for 5 minutes.<br />
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Proof the dough for about 2 hours, or until the volume doubles. Punch out the air at that point, and plop it into a greased baking dish. I didn't bother with the fancy rolling and shaping. Maybe next time..<br />
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Let the dough rest and rise again for another hour. Then bake in a 350 F oven for about 45 minutes, or until the bread sounds hollow when tapped. Let it cool before removing from the pan. It came out without much trouble.<br />
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<b>Verdict </b><br />
The bread tasted great. It tasted of whole wheat, with a hint of molasses. The molasses imparted a fantastic dark brown color, that I loved. During my childhood, my parents regularly bought bread at a fantastic bakery : Universal Bakery on Kutchery Road, Luz, Chennai. This bread reminded me of that. It's not quite there, but similar.<br />
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The bread kept well for a week, and was very hearty. May be it is the oats that makes it so filling. I will try this again, but one thing that I had trouble with was the number of crumbs. I had to slice pretty thickly to prevent the bread from breaking apart. Maybe I'll be more diligent about the kneading and shaping the next time.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/bMzoXlbBT9SHYhTX79we4sPMjIyTY5567tu4_6LBnN477566mKPXRv_Nkm-R6SwLJlgA-td3YOjoE1Ziop-jPoKbK8U9EIURpkflM6wiW6yrRS5Rv768WS68HeW9MM7lCxTmBwCcIe53Hk6ZcqJU_ib8f1ziF-1SbHzxNFDBgtGAleDcfjcunrc9XGDUXpr3Fgm7efW91f01XJ0YldeSj5KMxerBmN8XftTbKmot_ezhw4GkcjGr1lAJH5vvjv7KKM44S2YQMABWyPmCO_7-H4iM4G6ppVnbK45Lfri_Ra7zgLVX57lCV_neyGKJcvipw99xq8WmXt7iaRbTU1NFEFuAKomr3KskEJPC1--diNT-7RrdTTQVmwKilBioP1CnNXihZmmbY3x-3oDAxhybmfQTqoZw_6Bs8x6WvJ9TGWV22J4Y0sA2RWxdcSwJG99F2493GFBZ65o0E3brVJ9n3KNACSNLYbzABge5zt6FsFbTjtx2x2486MfyfvAWBIz_b0Dm9O_LElhNTqYJjrvPdqQXdauq5n81KdqgSHVJ1-KaWfDpi6qYbCSMKcirOqvhUnYb=w1079-h809-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://2.bp.blogspot.com/bMzoXlbBT9SHYhTX79we4sPMjIyTY5567tu4_6LBnN477566mKPXRv_Nkm-R6SwLJlgA-td3YOjoE1Ziop-jPoKbK8U9EIURpkflM6wiW6yrRS5Rv768WS68HeW9MM7lCxTmBwCcIe53Hk6ZcqJU_ib8f1ziF-1SbHzxNFDBgtGAleDcfjcunrc9XGDUXpr3Fgm7efW91f01XJ0YldeSj5KMxerBmN8XftTbKmot_ezhw4GkcjGr1lAJH5vvjv7KKM44S2YQMABWyPmCO_7-H4iM4G6ppVnbK45Lfri_Ra7zgLVX57lCV_neyGKJcvipw99xq8WmXt7iaRbTU1NFEFuAKomr3KskEJPC1--diNT-7RrdTTQVmwKilBioP1CnNXihZmmbY3x-3oDAxhybmfQTqoZw_6Bs8x6WvJ9TGWV22J4Y0sA2RWxdcSwJG99F2493GFBZ65o0E3brVJ9n3KNACSNLYbzABge5zt6FsFbTjtx2x2486MfyfvAWBIz_b0Dm9O_LElhNTqYJjrvPdqQXdauq5n81KdqgSHVJ1-KaWfDpi6qYbCSMKcirOqvhUnYb=w1079-h809-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wheat Bread with oats, right out of the oven. It smells like a bakery here!</td></tr>
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/8kh_flGK8zf3qNpfgdXV7sh5A6a2WNlj92pWeuhFSkEDsLGwo6SrDsCa7PymlWZmbN_3DCTjq69rsaUIVVZubsoCNx_6UZPLccD9MjJn1TBudMyAIRZhf6Y0QqAR9zLqNE-WKs8mPuB6w49zSj1P-ZXscvFddrBU5EleBbfj5ejCfJLVycvn_o3WaSC269bmyyY65CtoYBn5vUdbw1IpWnkE9tQlTOyk6YKRldvyk3FYUSVxU8PO32y4H2FgubXfWGnRxloo9_M8xBobH89UMFFkW8x-uT1Un3cqeBvR9_G_A2QRfQHhzif7LQhaagAX0FIzQ3ZYhB9wFInxxjpuKl0B6Zdg3xg7NI4n690rvJBGCg0uN3wPd3LVkCoRUVe0AGGsF36BEtrhl8kRXdvpHN-IJqYxjem9Sqg0tkQlvKJH5-YCRXq-xMd_h99Z2_-oRt9xPemuM5JJLoGsHjVo_xSfIpXGXZmPWI1nIPIvFSTAtmEegq5dAp4Kwo0dtI0YYR_LQDUrPYxcxoo5CLRdV50ck88pQ1GK_0X9L2TMCGHFo2F6dO-GJcRTIFi9fbnznssg=w1079-h809-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://3.bp.blogspot.com/8kh_flGK8zf3qNpfgdXV7sh5A6a2WNlj92pWeuhFSkEDsLGwo6SrDsCa7PymlWZmbN_3DCTjq69rsaUIVVZubsoCNx_6UZPLccD9MjJn1TBudMyAIRZhf6Y0QqAR9zLqNE-WKs8mPuB6w49zSj1P-ZXscvFddrBU5EleBbfj5ejCfJLVycvn_o3WaSC269bmyyY65CtoYBn5vUdbw1IpWnkE9tQlTOyk6YKRldvyk3FYUSVxU8PO32y4H2FgubXfWGnRxloo9_M8xBobH89UMFFkW8x-uT1Un3cqeBvR9_G_A2QRfQHhzif7LQhaagAX0FIzQ3ZYhB9wFInxxjpuKl0B6Zdg3xg7NI4n690rvJBGCg0uN3wPd3LVkCoRUVe0AGGsF36BEtrhl8kRXdvpHN-IJqYxjem9Sqg0tkQlvKJH5-YCRXq-xMd_h99Z2_-oRt9xPemuM5JJLoGsHjVo_xSfIpXGXZmPWI1nIPIvFSTAtmEegq5dAp4Kwo0dtI0YYR_LQDUrPYxcxoo5CLRdV50ck88pQ1GK_0X9L2TMCGHFo2F6dO-GJcRTIFi9fbnznssg=w1079-h809-no" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at the gorgeous dark brown. It reminds me of the bread at Universal Bakery in Luz, Chennai.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/eCpVfHgAA7nfp4Ol0gS9cmSlH7PxOEjATCzg0IcwhW-DtL0i2WtKVJGcLyqSSKU_69h1q3PDgHo6j0Xsr-takkIuBLqCFJ5FlM3Rwjc3CJSw5X8Nt6tGkcf851guitK_pN7IPyP3D0VI0axombm4JYQnOROEw-q11fGxQdFAYs2SGfrBn6TnvlA7YJnpQ29bzlwCbhETDFmHsFb8sRq0prCS-Gw4ilJV5KD3jvvEcrESe7kqKrYTgeJN5hgtYtvRpU7fDuy66olEXjX31-YbwNyYSrCdjCe9XOA3gNKqtMdbhlEBHmq2d6OxFnoSDSXorZvJrA_APttTgE8jW2W6gvTawL76g68byiTtOtiugocrV77I8LlnJJbZTeis6ZiDizwddMqk90r3G8YAc4TJSnfbCt9f0Q6yM0yVqk-dtYh-LkL5U8j2DMOhysRRf_kz94NKLJ3VDjqFczmrcij0ZrYI6159yC70DAHCt1oyU9yMbGvtUup60ahP20IwIa9n7G2KITNv8u0ypSbXpJV7mPAj_Wa1OjISCIwe-hQipuvHTo6N2sMEvfpTNmKBATYT_8Xl=w607-h809-no" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://2.bp.blogspot.com/eCpVfHgAA7nfp4Ol0gS9cmSlH7PxOEjATCzg0IcwhW-DtL0i2WtKVJGcLyqSSKU_69h1q3PDgHo6j0Xsr-takkIuBLqCFJ5FlM3Rwjc3CJSw5X8Nt6tGkcf851guitK_pN7IPyP3D0VI0axombm4JYQnOROEw-q11fGxQdFAYs2SGfrBn6TnvlA7YJnpQ29bzlwCbhETDFmHsFb8sRq0prCS-Gw4ilJV5KD3jvvEcrESe7kqKrYTgeJN5hgtYtvRpU7fDuy66olEXjX31-YbwNyYSrCdjCe9XOA3gNKqtMdbhlEBHmq2d6OxFnoSDSXorZvJrA_APttTgE8jW2W6gvTawL76g68byiTtOtiugocrV77I8LlnJJbZTeis6ZiDizwddMqk90r3G8YAc4TJSnfbCt9f0Q6yM0yVqk-dtYh-LkL5U8j2DMOhysRRf_kz94NKLJ3VDjqFczmrcij0ZrYI6159yC70DAHCt1oyU9yMbGvtUup60ahP20IwIa9n7G2KITNv8u0ypSbXpJV7mPAj_Wa1OjISCIwe-hQipuvHTo6N2sMEvfpTNmKBATYT_8Xl=w607-h809-no" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Yum.</td></tr>
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Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-7900970529101328652016-01-01T14:17:00.002-08:002016-01-01T14:17:31.090-08:00Happy 2016! <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Happy New Year!! I have neglected this space for a long time. I'm hoping to be more active this year.<br />
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I'll start off with a <a href="http://www.davidlebovitz.com/2005/12/chocolatealmond/">sweet treat</a> I made in 2015 to give away as gifts. These were incredibly good and easy to prepare as well. I followed David Lebovitz's recipe exactly and that is what I would do the next time as well. I can't wait to make another batch!<br />
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Things to note :<br />
a) Watch the almonds like a hawk while they are toasting. Over toasted almonds get bitter!<br />
b) Chop them by hand. This is time consuming, but the effort is worth it.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img height="400" src="https://lh3.googleusercontent.com/7YbNY6J7vgBg-Fj6L2expKX4rQJeRqtyUtJeIF6K_NNo8YIxsSkwbKdmOYHmIpy-x-5TIQ2CfhAMRF2IlmsBz6uq5K48ru9VOLPKaOr9XjplHg7NkIKUCHu60hrBSYhggks0HZQh4UZ10WglZPvXWl_gK98FrT5WmJ92pbcoQpXbvY79b8LOeAS9DIA-BKtMYvU5LbSxXwBl_r67yYmjwmCh3hn6nttQ-vVv8pXVaCTa5vR73Ae7hwOQFgUGVkCKdSolD4Xza5JsY3cZ4qrkqufRxaI4n-i3PPtYe6PbOX9gK2SbVDhV_aqU_-ZZ-Uh1QpE5EFYDot1DwzahGuliQrB_C6vZc3VDPhfn338p0ksNTEqVgNFnzX36iX8KlpeN2rkrKhChBPA3DxrejjA8bmbKziSr8B8h-bVfbiB8vpkjojoXZx8a2ekTLRFImuUmTd6H0yALUluD0FyHo3mGoMRLN6-CTzecPl7qBrFJyroJguND1aG9fM4NFbuvpNFkk5rfGPNdcXTNWNiwvIPPXFmxZduG7RaFRvLjFcoqyh57ufjFLAEjVaLQnyCz97Vnfiyu=w607-h809-no" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The buttercrunch cooled for hours before it set completely. It took about 5 hours on a winter evening!</td></tr>
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<tr><td style="text-align: center;"><img height="400" src="https://lh3.googleusercontent.com/lZpYS40zHVxsCAHVDKQLcZ6vazNT6JILYzmDTcQDrOKfrs-nBOhY4Ota2fJ4jDpckKOIPQeX6rQ0oS04UCeopmnt5_QNvcckFEJK554QYNuR75ytFas1590Xvy_lX2oR-dHNvzI8-_N_rjCnkRsebD3Rs59HiEiUDtB3EsNpamC0zQI2dV_2PtpDMyaIkfx_fEaXreOAP40638MV1-pEZVtr_EQXnxx2wElxRw5cQ5B80ftzPDCs7Wj2GJPsrLIj3wfSOZGAe525WzSyD67O6s_HOVkflszupqDiSpBX-Bl6KCi7Elvl3KGQ6n2QEge-ZJZNaTjnhMS0asgLPZmHP5zQPPZXw8ciefySJtGA0wwybkGlBvKqlefucFm-jAPAPi8jq2vQNcTBym8fVTlUy-hpUbhMl03LvzOZt19cBIlS6X1Wks4uDLD6BFErkVPQMtDFw6jM-eLYd2uX418U2jNytdPBCzoJp8Z5XU7vHEUGP-R-DnVuqC_ZHxT3iBWbmYWfYMLU_VUu9ZwXr525TKcfhMAZZv3liScmBBvG98irz65KoAC7YXPQBn3vW-LECsNx=w607-h809-no" style="margin-left: auto; margin-right: auto;" width="300" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">This was unbelievably delicious.</td></tr>
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Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-76226433141187086132014-12-28T16:44:00.002-08:002014-12-28T16:44:54.643-08:00Cranberry Almond biscotti<div dir="ltr" style="text-align: left;" trbidi="on">
A wonderful recipe for biscotti, from the fantastic <a href="http://smittenkitchen.com/blog/2008/03/almond-biscotti/">Smitten Kitchen blog</a>. I made small adjustments to the recipe, as noted here. The cranberry almond combination is a winner and I will be making this again. I was worried it was too crumbly, but in the end, the texture was fine. My biscotti were a little tubby, but they were delicious!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvSAC6I3zLZ1pEdAH2-2Q3iTlByd4wiGCL3eUDbzTAFn5Cb8-al-lZ8EI7H0h7HeVvVmR1PdhwwPQVKPCqsKFJVTLDA6JP1sY5KQlYxn-MMmOCVhzFYBr0eLeAVnIY_KZBej110RS5gfH/s1600/IMG_20141214_181315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvSAC6I3zLZ1pEdAH2-2Q3iTlByd4wiGCL3eUDbzTAFn5Cb8-al-lZ8EI7H0h7HeVvVmR1PdhwwPQVKPCqsKFJVTLDA6JP1sY5KQlYxn-MMmOCVhzFYBr0eLeAVnIY_KZBej110RS5gfH/s1600/IMG_20141214_181315.jpg" height="240" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhcCg9IJtjQfnna7gA_m92PUR9_8p6WTSOLVKjlhHOsBObC-_8V-S1PKk8pyHLoLymrQD17aJgN3A7TZoOx5x_Q1Xfdp3S1-55M0UkcG6uPMz-bwjd_qkbI60131_ficN4ebbJ7oEax6p/s1600/IMG_20141214_201429.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfhcCg9IJtjQfnna7gA_m92PUR9_8p6WTSOLVKjlhHOsBObC-_8V-S1PKk8pyHLoLymrQD17aJgN3A7TZoOx5x_Q1Xfdp3S1-55M0UkcG6uPMz-bwjd_qkbI60131_ficN4ebbJ7oEax6p/s1600/IMG_20141214_201429.jpg" height="320" width="240" /></a></div>
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Ingredients<br />
<br />
3 C flour<br />
1 Tbsp baking powder<br />
1/3 tsp salt<br />
1/2 C or 8 Tbsp butter, at room temperature<br />
3 eggs<br />
1 C sugar<br />
1 Tbsp orange zest<br />
1 Tbsp vanilla<br />
1/4 tsp almond extract<br />
<br />
1 C slivered almonds<br />
1/3 C dried cranberries<br />
<br />
Whisk together butter, sugar, eggs, zest, vanilla and almond extract. Sift flour, baking powder, salt and add to the butter/sugar mixture. Stir until combined and all the flour is incorporated well. Add the almonds and cranberries and mix well to combine.<br />
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The dough is sticky. Work with your hands if needed. Transfer to a floured work surface and add small amounts of flour as needed. Shape into 2 logs.<br />
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Preheat oven to 350 F. Grease cookie sheet and place the logs with about 2 inches clearance from the edges and from each other.<br />
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Bake for 25-30 minutes, until lightly browned. Allow to cool completely.<br />
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Slice on a bias with a serrated knife and lay flat on the same baking sheet. Bake on one side for 8 - 10 minutes and flip them. Bake them on the other side for 6-7 minutes before removing from the oven and cooling completely.<br />
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Store in an air tight container.<br />
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Mine came out slightly crumbly. I knew this was going to be an issue when I tried to slice the log after the first bake. I think this might be because I used slightly less butter than the original recipe called for.<br />
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Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-24221913757070062692014-11-08T20:11:00.002-08:002014-11-08T20:11:43.149-08:00Homemade Mixture<div dir="ltr" style="text-align: left;" trbidi="on">
Searching for a snack with a satisfying crunch on a weekend afternoon, I tried yet another recipe from the wonderful Nupur's <a href="http://onehotstove.blogspot.com/">blog</a>. Honestly, I have lost count of the number of recipes I have tried from her blog! Well, as they say, imitation is the sincerest form of flattery and all that! I feel truly lucky to live at a time when the internet facilitates the sharing of wonderful ideas.<br />
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It all started when I spied a bag of <a href="http://www.arrowheadmills.com/product/puffed-barley-cereal">puffed barley</a> at a grocery store and was struck by how it resembled <i>Pori</i> or Puffed Rice. I was also momentarily seized by a feeling of virtuousness. "We shall have no more store bought fried snacks at home!", I decreed to R. I shall make a healthy mixture that we can snack on using this undeniably healthy puffed barley.<br />
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I tasted the puffed barley upon returning home and it was nothing like <i>Pori</i>. In fact, it tasted awful. A bit like rotting cardboard, I thought to myself. But I had to salvage this gigantic bag! I quickly found inspiration in Nupur's <a href="http://onehotstove.blogspot.com/2005/09/c-is-for-chivda-and-chavli-amti.html">Chivda</a> and <a href="http://onehotstove.blogspot.com/2006/01/q-is-for-quick-bhadang.html">Bhadang </a>recipes and decided to combine the two.<br />
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I have to say, since that first time, I have made this Mixture 3 times. We usually run through it pretty quickly. And you do end up feeling virtuous after eating a bowl of this Mixture.<br />
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<b>Ingredients</b><br />
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2 T sunflower oil<br />
1 t mustard<br />
1 t <i>saunf</i><br />
10 - 15 curry leaves<br />
1 t red chili powder<br />
1 t sugar<br />
1 t turmeric<br />
2 C <i>poha</i><br />
1/3 C raw peanuts<br />
1/2 C dried cranberries or raisins<br />
1/2 C <i>Pottu Kadalai</i> or Roasted Gram<br />
1 C store bought <i>Sev</i><br />
1 C puffed barley<br />
Salt, to taste<br />
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Heat the oil in a large pan, preferably wide and not very tall. Add mustard seeds and once they have popped, add the peanuts and curry leaves. When the peanuts begin to turn light brown, add the poha and turmeric and stir well. The poha will absorb all the oil and get toasty.<br />
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Another way is to roast the peanuts separately and add them after the poha has got toasty. Add the red chili powder, salt, Pottu kadalai and puffed barley at this point and continue to roast for 2 minutes, stirring frequently.<br />
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Add the sugar, dried cranberries and store bought Sev. Allow to cool completely before storing in an air tight container. It stays fresh for about a week, by which time we usually finish it.<br />
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Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-82710498093971541232014-08-03T22:33:00.000-07:002014-08-03T22:38:14.302-07:00Soba noodles with Lime Cilantro Pesto<div dir="ltr" style="text-align: left;" trbidi="on">
Resuscitating this blog after years..<br />
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Having moved next to an Asian food market, I'm discovering many interesting ingredients and experimenting a bit. I once ate cold Soba noodles with a dipping sauce (which was mostly soy sauce with garlic and scallions) at a Japanese restaurant and found it to be a delicious summer lunch. Since then, I have been trying to use Soba noodles more. Inspiration struck when I ate a Cilantro Pesto pasta salad at Sweet Tomatoes - I decided to combine Cilantro Pesto and the Soba noodles.<br />
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This is a delicious cold lunch and tastes even better the next day. It also requires very little prep work - the Pesto is easily prepared in the blender and a bunch of vegetables can be chopped while the noodles boil.<br />
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The washing of the soba noodles once cooked takes a few extra minutes ( they need to be rinsed several times in cold water to remove the starch ) but the results are worth the effort.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRZzpHAFGEP_IGOBqbuOXDKsJWc2TcgyNdz7tQNwIo2Mryt3wY8NRUpiAOP4FV33z-KalxvU22mCVgfFsP5pdwB8b2pN7yilMtO4ZNBM4PEYXGdS5wGyG2WWmiLetnaMQv1E_mseizBob/s1600/IMG_20130829_200245.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivRZzpHAFGEP_IGOBqbuOXDKsJWc2TcgyNdz7tQNwIo2Mryt3wY8NRUpiAOP4FV33z-KalxvU22mCVgfFsP5pdwB8b2pN7yilMtO4ZNBM4PEYXGdS5wGyG2WWmiLetnaMQv1E_mseizBob/s1600/IMG_20130829_200245.jpg" height="320" width="240" /></a></div>
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<b>Cilantro Lime Pesto:</b><br />
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1 bunch of cilantro, leaves and stems, roughly chopped<br />
2 big cloves garlic, smashed and roughly chopped<br />
1 inch piece of ginger, minced<br />
1/3 C sunflower seeds, toasted<br />
1/2 tsp red chilli flakes<br />
1/2 tsp black pepper, ground<br />
1-2 T oil (toasted sesame or canola)<br />
2 limes, zested and juiced<br />
salt to taste<br />
Add some pasta water to loosen up the paste<br />
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1 package of soba noodles, cooked and rinsed at least 2 times in cold water<br />
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2 cups of carrots (thinly sliced) and broccoli (steamed in the microwave)<br />
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Grilled Tofu for some Protein<br />
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1 bunch scallions: thinly sliced<br />
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Toss all together. Yum!!<br />
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Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com1tag:blogger.com,1999:blog-6663943079194858890.post-26321085903661085302013-01-27T22:14:00.004-08:002013-01-27T22:14:56.514-08:00Butternut Squash Khichdi<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients </b><br />
1 Whole Butternut Squash, cooked and cubed<br />
1 C Rice<br />
0.5 C Masoor Dal<br />
4 C Water <br />
1 T garlic, finely minced<br />
1 T ginger, finely minced<br />
1 T oil<br />
1 tsp mustard<br />
3 dried red chillies<br />
2 bay leaves<br />
0.5 tsp Turmeric<br />
Red Chilli Powder, to taste <br />
2 tsp Goda Masala<br />
Chopped cilantro for garnish<br />
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<b>Initial Prep: </b><br />
Squash: Cook the butternut squash by microwaving on HIGH for 6-8 minutes. The cooking time may vary depending on the microwave and the size of the squash. Allow to cool, and then peel, scoop out the seeds and dice into 1 inch cubes.<br />
Rice: Wash and soak the rice and Masoor Dal in water.<br />
<b>Method:</b><br />
Heat oil in a large pressure cooker and add mustard seeds. When they start to pop, add the bay leaves and dried red chillies. After a few seconds, add the cubed squash, ginger and the garlic and saute for 10 minutes on medium heat, or until the raw smell from the garlic and the ginger disappears and the squash starts to brown. Drain the rice and the Dal and add to the pressure cooker. Add chilli powder to taste, and the Goda masala. Add 4 cups of water, and salt to taste. Cover and cook, as you would normally cook rice in the pressure cooker.<br />
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Allow the steam to release naturally and garnish with coriander. Serve with a dollop of ghee and some curd on the side. Yumm.</div>
Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-59120301193957493662012-12-02T12:32:00.000-08:002012-12-02T12:32:26.554-08:00Green Olive Hummus<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients</b><br />
<br />
- Half a jar of green olives, perilously close to being trashed<br />
- 2 tsp Dijon mustard<br />
- 2-3 Tbsp Olive oil<br />
- 1 can of Garbano beans, drained and rinsed<br />
- Juice of 1 lime<br />
- salt and pepper to taste<br />
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Blend it all in the mixer.<br />
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Simply delicious.<br />
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Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-72830319547809568052011-11-15T22:08:00.000-08:002011-11-15T22:43:02.033-08:00Apple Crisp/Crumble<div style="text-align: justify;">Among all the wonderful desserts out there, I think crisps/crumbles are quite special. While I enjoy baking, I am by no means a very proficient baker. I steer clear of recipes that call for more than 30 minutes of preparation time, since that usually translates to too many steps or calls for considerable skill, both of which increases room for error. </div><div style="text-align: justify;"> Anyway, crumbles are extremely simple to make. I actually think it is not possible to go wrong. Also, they mostly contain fruit. While I am not opposed to using fat or flour and personally love butter, I have an overpowering reluctance to use loads of it. I've tried, told myself repeatedly that I will not skimp on butter before starting on a recipe, and when it is time to unwrap the paper package containing the butter, something comes over me and I reduce the quantity. A few times, this has resulted in a non-ideal final product which I carry as a stark reminder for the next time, but as time goes by, I forget and revert to my old butter skimping ways. </div><div style="text-align: justify;"> Crumbles are low on flour and butter (or at least customizable), simple (a caveman can do it!) and fruity. A fair warning though: without a food processor, it requires a good bit of elbow grease. It took me quite a while slicing the apples and mixing the butter into the flour. </div><br />
I adapted <a href="http://www.foodnetwork.com/recipes/ina-garten/old-fashioned-apple-crisp-recipe/index.html">Ina Garten' s recipe</a> to suit my tastes.<br />
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<b>Ingredients</b><br />
<i>Filling:</i> <br />
6 medium apples, sliced <i>( I used Granny Smith )</i><br />
2 T lemon juice<br />
1 t lemon zest<br />
1/2 C sugar <i>( will reduce it to 1/3 C next time )</i><br />
2 t cinnamon<br />
1/4 t nutmeg<br />
1.5 T flour<br />
1 t ground dried ginger<br />
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<i>Topping:</i><br />
1 C oats<br />
3/4 C flour<br />
4 T cold butter<br />
1 t salt<br />
1/3 C sugar<br />
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<div style="text-align: justify;">Slice the apples. Some recipes call for peeling the apples, but unless the skin is too tough, I don't think it is necessary. Add lemon juice and zest, since it prevents browning of the apples. Combine all the other ingredients for the filling and toss so that all the apples are coated with all the spices. The flour really helps, since it thickens as it cooks with the juices of the apples, making a nice sauce. Grease a pie dish with some butter and arrange the apple slices in it, and set aside.</div><br />
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Cut the butter into cubes and add them to a large bowl with flour, salt and sugar. Using your fingers, break the butter into the flour until no large lumps remain. This process took me nearly 10 minutes. Next, add the oatmeal and combine thoroughly. Add handfuls of the flour-butter mixture on the apples, until they are evenly distributed.<br />
Bake in a 350 F oven for 1 hour, or until the topping has browned well. Allow to cool for 30 minutes before consuming.<br />
<div style="text-align: justify;"> Apple Crumble tastes wonderful plain or you can take it up a notch by serving it with plain vanilla ice cream.</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXPsllCMP-vQieetix5W7W_lDYB2PscleZa1RS_7GRaJnpO4cn7Gepx5bCcRlgb1UjQ8eP2jkPattQfvxqf5T046q-HXYA7IweuZnmZDByFhW6CVmHEG-eQ0xYzNdhb1keHs4de1aeZXI/s1600/crumble.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCXPsllCMP-vQieetix5W7W_lDYB2PscleZa1RS_7GRaJnpO4cn7Gepx5bCcRlgb1UjQ8eP2jkPattQfvxqf5T046q-HXYA7IweuZnmZDByFhW6CVmHEG-eQ0xYzNdhb1keHs4de1aeZXI/s400/crumble.JPG" width="291" /></a></div>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com1tag:blogger.com,1999:blog-6663943079194858890.post-17450505669858205472011-11-13T10:57:00.000-08:002011-11-13T10:57:41.339-08:00Creamy Dreamy Sweet Potato SoupI love sweet potatoes. They are so easy to cook, and are so versatile. I often roast them in the oven with oil, salt and chilli powder to make a quick side. They taste great caramelized with jaggery and a bit of ghee.. but that is another recipe! This time I added them to a soup. It reminded me quite a bit of <a href="http://mycookbooknotes.blogspot.com/2010/02/roasted-butternut-squash-red-pepper.html">butternut squash soup</a> ( another favorite with me ), maybe because of the colour and the addition of cinnamon. In any case, the potatoes cooked up extremely quickly and when pureed, the soup was silky soft and creamy I fell in love with the texture immediately.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFgCRJDcgfnBI-AbPJKqTSFx9vxkC8xbINbptf8IQYzUfs9UFUxtGFnz1qLTuclw13Q430pB4l33xr_ekBW3-sQr71-D-Ed-0ZqtCeGv2YXC_zAJTuWUh_waQZGJQzSFdWwrilyW0ACf8/s1600/sweetpotatosoup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUFgCRJDcgfnBI-AbPJKqTSFx9vxkC8xbINbptf8IQYzUfs9UFUxtGFnz1qLTuclw13Q430pB4l33xr_ekBW3-sQr71-D-Ed-0ZqtCeGv2YXC_zAJTuWUh_waQZGJQzSFdWwrilyW0ACf8/s400/sweetpotatosoup.JPG" width="400" /></a></div><br />
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<b>Ingredients</b><br />
2 Large sweet potatoes, peeled and cubed<br />
3-4 large carrots, diced<br />
1 medium onion, minced<br />
2-3 stalks celery, minced<br />
1 large clove garlic, minced<br />
1 inch piece of ginger, grated<br />
2 T butter/olive oil<br />
1/2 t dried thyme<br />
1 t cinnamon<br />
1/8 t nutmeg<br />
1/2 t paprika<br />
1/2 t cayenne<br />
3 C vegetable stock <br />
1 C milk, at room temperature <i>(optional)</i><br />
Salt and ground pepper to taste<br />
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Melt the butter in a large soup pot. Add the chopped onions, celery, garlic and carrots with a pinch of salt and allow to cook until the onions have turned translucent, and the celery and carrots are tender. Add thyme, cayenne, salt and pepper and stir well. Now add the stock and bring to a boil. Add the sweet potato cubes, ginger, cinnamon and nutmeg and cover, allowing the contents to simmer on low-medium heat. Stir occasionally. After about 15 minutes or when the potatoes are tender, turn off the heat and allow to cool. I use an immersion blender, so I puree liquids when they are hot, but if using a regular blender, allow to cool. Add a cup of room temperature milk/dash of cream and adjust the consistency by adding more stock/water.<br />
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Bring it back on to low heat, not allowing to boil but only heating through. Garnish with chopped cilantro.Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-29229343688699100902011-10-06T08:34:00.000-07:002011-10-09T18:40:34.002-07:00Mor Sambhar, not Mor Kuzhambu!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxl2t9G0NsCCvYo5MGGQ2RKSwbX72mmGflYwzC9lFAKxrtWETgW3nsaBSI0v8bFQHN5upFRgNPBzq6utHqFeMIG3F3xqeT_C3hJ6xwsiodAt-D1VmdIfUbB8t8Yp84elkfY32l62eMHGHD/s1600/mor_sambhar.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxl2t9G0NsCCvYo5MGGQ2RKSwbX72mmGflYwzC9lFAKxrtWETgW3nsaBSI0v8bFQHN5upFRgNPBzq6utHqFeMIG3F3xqeT_C3hJ6xwsiodAt-D1VmdIfUbB8t8Yp84elkfY32l62eMHGHD/s320/mor_sambhar.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5661668129588594994" /></a><br /><div style="text-align: center;"><span class="Apple-style-span"><u><br /></u></span></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTsnJdsMDGqdXP-r3TbuRZPtoYv7ZqCwemu1grBN7v-DbO1NiknqkFfk2WYvWk35MPM856-lWrAqmcaPsTxzpgIgOfVXJz1AFV9cHP9Jma4iL-eeeyde9QFsvo0QkRUMHy6Yc-5XC0hqkV/s1600/mor_sambhar.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><span><span></span></span></a>No, this isn't the more popular Mor kuzhambu. I'd never even heard of this till about a year ago, when I was looking up some other recipe in Meenakshi Ammal's cookbook. Yes, this book gets one more mention on this blog.. pretty much every traditional south indian recipe seems to carry a reference to her book. I need to find some other cookbook quick!!<br /><br />Anyway, this sambhar is different. It contains no tamarind. The idea is to replace it with sour buttermilk. I have no idea about the origins of this dish. Was this invented for people who were advised to stay off tamarind, or when tamarind was scarce? <div><br /></div><div>According to Meenakshi Ammal, this is best made with okra or eggplants. If not, then maybe white pumpkin(ashgourd) or potato. Anything else is third rate!! She also suggests two ways of making this, one with the added powder(recipe given below), and one without. I've tried both and the one with the powder tastes much better. <div><br /></div><div><span style="font-weight:bold;">Ingredients</span><br />3/4 C Toor Dhal<br />2 C eggplant/okra, diced<br />1-2 T oil<br />2-3 green chillis<br />1 t mustard seeds<br />1/4 t fenugreek seeds<br />1/8 t asafoetida<br />5-6 curry leaves<br />1 tsp ginger, minced<br />2 C buttermilk, preferably sour<br />1/2 t turmeric<br /><br />Sambhar powder<br />1 T coriander seeds<br />1 T chana dhal<br />7-8 red chillis<br />1 t rice<br /><br />Pressure cook the dhal with twice the amount of water. Dry roast first 3 ingredients for the powder, then allow to cool and grind to a powder with the rice.<br /><br />In a saucepan, heat 1T oil. Add mustard seeds and allow to pop. Then add the fenugreek seeds, green chillis and asafoetida. After a half a minute, add the diced eggplant/okra and curry leaves and saute for 5-10 minutes on medium high heat.<br /><br />Once the vegetables are mostly cooked, add the buttermilk, turmeric and salt and mix well. Keep stirring until it starts to boil. Once it starts boiling, add the cooked dhal and the ground powder. Add the minced ginger and stir often until it starts boils. Reduce the heat to low and allow it to simmer for 5-10 minutes. Garnish with fresh coriander leaves.<br /><br /><div>This goes well with rice. As with all mor-kuzhambus and kootus, this tastes way better the day after it is made.</div></div></div>Injihttp://www.blogger.com/profile/04676363332195663492noreply@blogger.com2tag:blogger.com,1999:blog-6663943079194858890.post-10851008691201656002011-08-25T21:15:00.001-07:002011-09-22T16:37:16.333-07:00Easy Vegetable Crust-free Quiche<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgWeFqvsQSxQbpMWBD7u6n8mxzFWt9io3pv7y3-DSOTj6kow8-JdCNue8T765xyNQ7CQ2twQm-bgn-Gk8CaxsiIJnGLUETfEHVJMsUwBAI3S1cK1Y58x-bont1DRNRLsO_2P_yQ-mXUC7/s1600/quiche.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 238px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOgWeFqvsQSxQbpMWBD7u6n8mxzFWt9io3pv7y3-DSOTj6kow8-JdCNue8T765xyNQ7CQ2twQm-bgn-Gk8CaxsiIJnGLUETfEHVJMsUwBAI3S1cK1Y58x-bont1DRNRLsO_2P_yQ-mXUC7/s400/quiche.JPG" alt="" id="BLOGGER_PHOTO_ID_5655331124058442818" border="0" /></a><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br />This crust-free quiche is absolutely delightful to eat. I do not particularly enjoy the taste of eggs, but this is a great way to get some protein without any of that stinky egg smell, all without sweating over a crust!<br /><br />It is extremely quick to prepare with a hands-on time of approximately 15 minutes. After that it goes into the oven to cook itself. It is also a blank canvas, with infinite variations. One thing to note is that I cooked the vegetables in a 10.5 inch skillet, added the eggs and baked it directly in the skillet. So it does make a large 10.5 inch diameter quiche, which is whole lot of food. This would be great while inviting people over for brunch. I did add a whole lot of cheese to this recipe since I had to quickly use up a block and that definitely enhanced the taste, but I am sure 2 oz will suffice.<br /><br />Ingredients<br />4 Large Eggs<br />Egg whites from 4 large eggs<br />0.5 C low fat Milk<br />1 T oil<br />1 small onion, minced<br />1 large clove garlic, finely minced<br />1 Jalapeno<br />1 medium Yellow Squash, diced<br />1 Red Pepper, diced<br />1 Head Broccoli florets, coarsely chopped<br />1 tsp dried oregano<br />4 oz cheddar cheese, shredded<br />6-8 fresh basil leaves, torn<br />Crushed black pepper, to taste<br />1/2 tsp Paprika<br /><br />Heat oil in a large skillet and add the diced onion. Saute until they turn translucent. Add the yellow squash, oregano and the garlic, cooking for 4-5 minutes until the squash is mostly cooked. Next add the broccoli and diced red pepper, cooking for just a minute or two. Whisk together the eggs, milk, cheese and crushed black pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp5FY5ZRWrXJW_gEkB7E2AzvBQKeJDD56q2lALCsCQ7hOQhALabDQMuC0KWhGrlekjTEJSkfJWpMRKa4E0BqpaYZocbr-oJB05HiiUUBNfcqqTOorpGhDwOikBT2e15l1CFguY1ZrInom/s1600/quiche_raw.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZp5FY5ZRWrXJW_gEkB7E2AzvBQKeJDD56q2lALCsCQ7hOQhALabDQMuC0KWhGrlekjTEJSkfJWpMRKa4E0BqpaYZocbr-oJB05HiiUUBNfcqqTOorpGhDwOikBT2e15l1CFguY1ZrInom/s400/quiche_raw.JPG" alt="" id="BLOGGER_PHOTO_ID_5655331652462707410" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5io1aj2DvLLUoHkixWcExfLV5yKAmZPwaJ77UJNOcwZN27eBHZrGtIyyT-d1udVlIj0YwoFkGySfqscaXx69YyeEikeyEdst7tKl19Iu0k74GA6cUYK8PT_970nlkrIn_3fPLOjBLKj8j/s1600/quiche_raw.JPG"></a><br /><br />Turn the skillet off the heat and add the liquids. Add the torn basil leaves. Stir very gently to redistribute the vegetables and top with paprika. Place in a pre-heated oven at about 350 F, for 10-15 minutes or until the custard sets in the centre of the skillet.<br /><br />Allow to cool for at least 30 minutes before slicing into wedges and serving.</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6663943079194858890.post-48131903799186049392011-07-26T19:16:00.000-07:002011-07-26T19:16:04.800-07:00Gnocchi with Angry sauce<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLwoIMtKVYphrgTbJWuwn5Ure8y698jaCnf8HbQ49wIXtVUojzGfsvWwzQFP9710i093_ZaG5VJ0W-e6Zplsha0axmIbhyphenhyphenvBtzhROR-8HhZN-9APhCfbCYYC1mOG3gQ9USW8xKsGIiGY/s1600/gnocchi_plating.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghLwoIMtKVYphrgTbJWuwn5Ure8y698jaCnf8HbQ49wIXtVUojzGfsvWwzQFP9710i093_ZaG5VJ0W-e6Zplsha0axmIbhyphenhyphenvBtzhROR-8HhZN-9APhCfbCYYC1mOG3gQ9USW8xKsGIiGY/s320/gnocchi_plating.jpg" width="320" /></a></div><br />
This dying blog is getting a new guest blogger, to infuse some much needed life. Dear sis <i>Nibbles</i> is making her first appearance. She made some lip-smacking Arrabbiata sauce or (Angry sauce) to go with some gnocchi she picked up at Trader Joes. She followed this recipe from <a href="http://www.bbc.co.uk/food/recipes/gnocchiallarrabbiata_85118">BBC Food</a>.<br />
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In her own words:<br />
<blockquote>Delicious! The sauce is very tasty and overpowers the starchiness of the gnocchi. </blockquote><br />
I often have Arrabbiata with my pasta while having Italian food at restaurants. Its fiery nature makes it preferable over some other bland tomato sauces (to my palate). I've seen it peppered with crushed red chili flakes, but I confess this is the first recipe I've seen that uses green chilis. I'm intrigued and plan on trying this myself the next time I set about making a tomato sauce for my pasta.<br />
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