tag:blogger.com,1999:blog-75843748090718393842024-03-18T08:22:49.992-05:00My Culinary Trial Room...Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.comBlogger592125tag:blogger.com,1999:blog-7584374809071839384.post-32957931155006079232018-07-06T08:39:00.000-05:002018-07-06T08:39:34.828-05:00Coconut Pineapple Banana Bread | Easy Baking | Banana Breads<div dir="ltr" style="text-align: left;" trbidi="on">I love banana breads. Its so simple to make, all it needs is a single bowl and the outcome is something divine. At times I try different varieties with what I have in hand. And that is how I made this banana bread. The tropical flavors are predominant in this bread with the pineapple and coconut which makes it the more merrier. But if you are not a fan of the flavors then you can skip the pineapple and coconut and add walnuts instead, it still tastes fabulous. The bread keeps good for 2 to 3 days, but beyond that it starts drying up a little due to the whole wheat flour. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflCM6j8ilrvWY5LqjTVmG4X8pN7ePwpYvW2jpJOErB2o4BmN8kijhbG3E9xWTv_MZLM5pOAI5MxcMwYEUdmirByx9ynadMOcZfnJcXoEUicKnH61SHuC9loW_6T_8VPB9lbXTjur6dA/s1600/IMG_6307a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhflCM6j8ilrvWY5LqjTVmG4X8pN7ePwpYvW2jpJOErB2o4BmN8kijhbG3E9xWTv_MZLM5pOAI5MxcMwYEUdmirByx9ynadMOcZfnJcXoEUicKnH61SHuC9loW_6T_8VPB9lbXTjur6dA/s600/IMG_6307a.jpg" /></a></div><br />
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<tr><td><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhB2tWeblE7RiYahNBmAqP03y_bE1f4iXdMoW-K00C9jCqIloqtx1oQGaFRJi4N9j8AzhWIPB6bJD-FbE5C_7AFJ4_ammuM_pOSo0IAjJFZumtd_SaFthF_h33YqUp7_mD4MytROCrA/s1600/IMG_6310a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivhB2tWeblE7RiYahNBmAqP03y_bE1f4iXdMoW-K00C9jCqIloqtx1oQGaFRJi4N9j8AzhWIPB6bJD-FbE5C_7AFJ4_ammuM_pOSo0IAjJFZumtd_SaFthF_h33YqUp7_mD4MytROCrA/s200/IMG_6310a.jpg" /></a></div>~*What U Need*~<br />
Ripe Bananas - 2 or 3<br />
Crushed Pineapple - 1/4 cup, drained<br />
Coconut Oil - 1/4 cup<br />
Sugar - 1/2 cup<br />
All purpose flour - 1 cup<br />
White whole wheat flour - 1 cup<br />
Baking soda - 1 tsp<br />
Ground cinnamon - 1 tsp<br />
Ground ginger - a pinch<br />
Sweetened shredded coconut - 1/2 cup<br />
<br />
How I made it:<br />
Preheat the oven to 350 F. Lightly grease and flour your loaf pan. In a large mixing bowl, mash the bananas and add the sugar, pineapple, and oil and whisk to incorporate. Sift in the flour, baking soda, spices, and salt. Use a wooden spoon to mix until the wet and dry ingredients are just combined. Fold in the coconut. Transfer the batter to the prepared pan and sprinkle with nuts or more sugar if you want. Bake for 45 to 50 minutes (regular loaf) or 20 to 25 minutes (mini loaf). The top should be lightly browned and a knife inserted through the center should come out clean. Remove from the oven and let cool for 20 minutes before transferring out of a pan and onto a wire rack to cool completely.</td></tr>
</tbody></table></i><br />
Serve warm. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIZmjXQwIYzeJVw7IvkMQ1L672C-hfpK7AwkdBYcpUD7hzBD9iKMtJTp0rMlK3L1PWZ3JBYaGziBR1X7CJUwQUDfZiKY-G582il30C4kqddNIOwrdSRzMKzK1_LKKZITCX2YE2hhmrg/s1600/IMG_6309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCIZmjXQwIYzeJVw7IvkMQ1L672C-hfpK7AwkdBYcpUD7hzBD9iKMtJTp0rMlK3L1PWZ3JBYaGziBR1X7CJUwQUDfZiKY-G582il30C4kqddNIOwrdSRzMKzK1_LKKZITCX2YE2hhmrg/s600/IMG_6309.JPG" /></a></div><br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none;" /></a> <br />
Signs off!!!</div></span><br />
Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com220tag:blogger.com,1999:blog-7584374809071839384.post-46107386019406893892018-06-25T08:23:00.000-05:002018-06-25T08:23:27.736-05:00Kerala Vegetable stew | Vegetable isthu | Side dish recipesMy mom's cuisine had a great influence of Kerala. We are not Keralites exactly but we speak fluent Malayalam and use coconut in almost everything. Payasams are never complete with that final addition of thick coconut milk and fish curry is just coconut ground with spices and finished with a generous touch of coconut thaalippu. However she has never made the most famous kerala isthu till date. Entering into the blogging world and getting to know about different cuisine has been the best thing of my life. I tried this stew sometime back when I had cans of coconut milk which I had bought just because they were on sale. I didn't make any aapams or idiyaapams to go with it because I am lazy that way but we scooped it up with some wholemeal bread for dinner. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_IsdiCtRA3QQdcstttfH_zD8w9-Z7Xa_IOGCV-rsB-AOtw62HeCuxmIRjrIMpQuAePxkd1EeZwqBxlydd5LfxYtCxc8ivd5HP1KXLSz7ShJCfjjPZUMadF0-AYzVgsvhXPYSezzGwg/s1600/IMG_4199.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju_IsdiCtRA3QQdcstttfH_zD8w9-Z7Xa_IOGCV-rsB-AOtw62HeCuxmIRjrIMpQuAePxkd1EeZwqBxlydd5LfxYtCxc8ivd5HP1KXLSz7ShJCfjjPZUMadF0-AYzVgsvhXPYSezzGwg/s600/IMG_4199.jpg" /></a></div><br />
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<tr><td><i>*~What U Need*~<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmKd5k8j5rur2ctAY5GJ3fPmoQlclYaNG159QDNVXgnPBfHMfPyUr4eipttJ_6YcEtPCr0FBHIMXsqnfY6ccrts72K7t_hd8RGSiIdu1AjoJOIf_Z-Qx082A5q5rWcXLhuPlnqMdLjQ/s1600/IMG_4195a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHmKd5k8j5rur2ctAY5GJ3fPmoQlclYaNG159QDNVXgnPBfHMfPyUr4eipttJ_6YcEtPCr0FBHIMXsqnfY6ccrts72K7t_hd8RGSiIdu1AjoJOIf_Z-Qx082A5q5rWcXLhuPlnqMdLjQ/s200/IMG_4195a.jpg" /></a></div>For the ground paste<br />
Cashews - a handful<br />
Clove -1<br />
Cardamom -2<br />
Cinnamon -1 inch<br />
Chillies - 1<br />
Poppy seeds - 2 tbsp, white<br />
<br />
Par Boiled Vegetables - 2 cups, I used beans, carrot and peas.<br />
Coconut oil - 2 tbsp<br />
curry leaves - 2 sprigs<br />
Ginger - 2 inch piece julienne<br />
Onion - 1 medium, copped<br />
Salt - as needed <br />
Thick coconut milk - 1/2 cup<br />
Thin coconut milk - 1 cup<br />
</i><br />
How I made it: <br />
Grind the spices with a little water to a fine paste. Set aside. Par boil the vegetables and keep aside. Heat the oil in a pan. Add 2 sprigs of curry leaves. Let it splutter. Add in the julienne ginger. Add in the chopped onions and salt. Saute till soft. Add in the ground masala paste and fry for 2-3 minutes. Add in the thin coconut milk and boiled vegetables and let it simmer until beginning to boil. Once the mixture is cooked well, Add in the thick coconut milk and reduce the flame to low. Simmer for 30 seconds. Switch off the flame and serve hot. </td></tr>
</tbody></table><br />
Serve with aapams or idiyappams. It is the best combo in the world. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Q12VMDOigARhejREGKuiUajnkzzCNx68Tss1HK24L3p-27PubTRzemY7b-VlzhDBG-G2cggsNfFJG5fyNaTEoLnR2sj2axpadvUhfJNLB6WKBMxq3wTGYXvmhGavcFvnVjPZcMJEPw/s1600/IMG_4202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0Q12VMDOigARhejREGKuiUajnkzzCNx68Tss1HK24L3p-27PubTRzemY7b-VlzhDBG-G2cggsNfFJG5fyNaTEoLnR2sj2axpadvUhfJNLB6WKBMxq3wTGYXvmhGavcFvnVjPZcMJEPw/s600/IMG_4202.jpg" /></a></div>So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="https://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none;" /></a> <br />
Signs off!!!<br />
<br />
</span> Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com28tag:blogger.com,1999:blog-7584374809071839384.post-19487819608733075292018-06-20T11:35:00.000-05:002018-06-20T11:44:06.967-05:00Thinai Sarkarai Pongal | Millet Sweet Pongal | Pongal Recipes | Millet Recipes<div dir="ltr" style="text-align: left;" trbidi="on">At times all you need is something healthy. At times all you need is something comforting and at times all you need is some sarkarai pongal. Sarkarai pongal to me is simply home... Amma's sarkarai pongal is the best. It hits every note right, not overpoweringly sweet, the right amount of ghee, correct consistency and is perfection in every aspect. My son loves sarkarai pongal and I make it a point to make it for him once every two weeks and sometimes I sneak in healthiness like this, by subbing the rice for millet. He never finds a difference and its a win-win for both of us. You can use any kind of millet here - kodo, jowar, barnyard or anything.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmk0F_HbtPlnZmUajOW4Ft073JeiFep42ZwaPFt8CKW40umcWOq8b8ikuyFO8ardGb4Lfb3LDdOl2-9uTmbVmVoTRaPQ5EkyWk5I8edEHR-cEb0lbS3ZZVUP1lhmN7bzkExaUB78PoDQ/s1600/thinai+pongal+%25285%2529ab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmk0F_HbtPlnZmUajOW4Ft073JeiFep42ZwaPFt8CKW40umcWOq8b8ikuyFO8ardGb4Lfb3LDdOl2-9uTmbVmVoTRaPQ5EkyWk5I8edEHR-cEb0lbS3ZZVUP1lhmN7bzkExaUB78PoDQ/s600/thinai+pongal+%25285%2529ab.jpg" /></a></div><span class="fullpost"><br />
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<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i></i><br />
<div class="separator" style="clear: both; text-align: center;"><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95AM4fH04UW2KIp2pHd0lTdLXejNQng-qiweCIv3H_vUUcGk0PtrvFC3BzWupEnRH2rtxaFkSEgFQWWmG9uwaFz_j8kSSEZ-qoxSKq1DOnIOL0zOOsAnVqPYI1QlR90v_C4lH4kwcwg/s1600/thinai+pongal+%25281%2529a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95AM4fH04UW2KIp2pHd0lTdLXejNQng-qiweCIv3H_vUUcGk0PtrvFC3BzWupEnRH2rtxaFkSEgFQWWmG9uwaFz_j8kSSEZ-qoxSKq1DOnIOL0zOOsAnVqPYI1QlR90v_C4lH4kwcwg/s200/thinai+pongal+%25281%2529a.jpg" /></a></i></div><i>~*What U Need*~<br />
Fox millet / Thinai - 1/2 cup<br />
Moongdal - 1/4 cup<br />
Jaggery - 1/2 - 3/4 cup<br />
Saffron - 4 to 5 strands<br />
Cardamom - 2 to 3 crushed<br />
Cashewnuts - a handful<br />
Raisins - 1 tbsp<br />
Ghee - 2 to 3 tbsp<br />
Water - as needed<br />
</i><br />
How I Made it:<br />
Wash and soak the millet and set aside. Heat 1/2 tsp ghee in the pressure cooker and fry the moongdhal till it turns light brown. Add the soaked and drained millet to this, add 2 1/2 cups of water and pressure cook for 2 whistles. Meanwhile, heat the jaggery with 2-3 tbsps of water till the jaggery melts. Strain the syrup and set aside. Once the pressure subsides, remove the lid, add the strained jaggery syrup and heat the mixture in medium heat for 3 - 4 mins. Remove from the flame. Roast the nuts and raisins in ghee. Add the nuts, ghee, saffron and cardamom to the pongal and mix well. </td></tr>
</tbody></table>Serve warm. <br />
<br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="fullpost"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95AM4fH04UW2KIp2pHd0lTdLXejNQng-qiweCIv3H_vUUcGk0PtrvFC3BzWupEnRH2rtxaFkSEgFQWWmG9uwaFz_j8kSSEZ-qoxSKq1DOnIOL0zOOsAnVqPYI1QlR90v_C4lH4kwcwg/s1600/thinai+pongal+%25281%2529a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi95AM4fH04UW2KIp2pHd0lTdLXejNQng-qiweCIv3H_vUUcGk0PtrvFC3BzWupEnRH2rtxaFkSEgFQWWmG9uwaFz_j8kSSEZ-qoxSKq1DOnIOL0zOOsAnVqPYI1QlR90v_C4lH4kwcwg/s600/thinai+pongal+%25281%2529a.jpg" /></a></span></div><span class="fullpost"><br />
So thats it Folks... <br />
With Love, <br />
Vimitha<br />
Signs off!!!<br />
</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com2tag:blogger.com,1999:blog-7584374809071839384.post-85511934227895151432018-06-19T10:20:00.000-05:002018-06-20T11:25:59.714-05:00Five Healthy Muffin Recipes| Guest Post by Craig of Cake Journal<div dir="ltr" style="text-align: left;" trbidi="on">I am glad to welcome Craig of <a href="https://cakejournal.com/">Cake Journal </a> to share some healthy baking... Over to him. <br />
<br />
In most cases, the words healthy and muffin do not necessarily go together. By using alternative ingredients, it is possible to cut fat and sugar levels to a minimum. This decreases the muffin's caloric value and adds ingredients with nutritional value, such as vegetables, fruits, and whole grains. The following five recipes produce muffins that are not only tasty, but full of health benefits. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZh9FGr9ofv-9OWpad2wdjYlX5bMLMJbNorgefdqDoWoIcIUI3O9lsFWs8Crp-52QPM0jO8q8WvIjIU0DG_BXpFnFKcrwHjx0WWvNj7RutDuiroFNKiQ0fvrLghwB-85P1WNgWLwKNg/s1600/muffin+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="795" data-original-width="1280" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZh9FGr9ofv-9OWpad2wdjYlX5bMLMJbNorgefdqDoWoIcIUI3O9lsFWs8Crp-52QPM0jO8q8WvIjIU0DG_BXpFnFKcrwHjx0WWvNj7RutDuiroFNKiQ0fvrLghwB-85P1WNgWLwKNg/s320/muffin+.jpg" width="320" /></a></div><span class="fullpost"><br />
<br />
<b>Orange Scented Almond and Olive Oil Muffins<br />
</b>To make Orange Scented Almond and Olive Oil Muffins, first preheat the oven to 325 degrees Fahrenheit. The recipe produces 18 muffins, so place liners in an appropriately sized tin. First beat one cup of sugar and four eggs for two minutes. Add 1/2 cup of room temperature orange juice, 1/4 cup of extra virgin olive oil, 1/4 cup room temperature plain Greek yogurt, one teaspoon each of vanilla and almond extracts, and the zest from a large orange and beat again. Combine one cup of almond flour, 1 1/4 cups of all <br />
purpose flour, and two teaspoons fine sea salt in another bowl. Slowly mix the dry ingredients with the wet until well combined, and then add 1/2 cup of sliced almonds.<br />
Portion the batter by 1/3 cup per liner and bake for approximately 20 minutes. When finished, the muffins appear golden and moist. Allow them to cool for 20 minutes, and then apply a light dusting of powdered to the tops.<br />
<br />
<b>Apple Muffins<br />
</b>Apple Muffins do not require pan liners. Instead, spray a 12 slot pan with nonstick cooking spray and set the oven to 400 degrees Fahrenheit. Toss 1/4 cup of chopped pecans, 2 tablespoons brown sugar, packed, and 1/2 teaspoon of cinnamon in a bowl and set aside until the batter is poured. Using a whisk, combine one cup each all purpose and whole wheat pastry flour, one teaspoon baking<br />
soda, and 1/2 teaspoon of salt in a second bowl. In a third bowl, combine 3/4 cup packed brown sugar, 1/4 cup canola oil, two eggs, one cup applesauce, and a teaspoon of vanilla extract. Whisk well, then slowly combine the dry ingredients with the wet, adding 3/4 cup of low fat buttermilk and 1/4 inch, peeled pieces of one golden delicious apple.<br />
Divide the batter evenly between the 12 slots and top with the pecan mixture. Apple Muffins take 20-25 minutes to bake, or until an inserted toothpick can be removed cleanly. Allow to cool for 15 minutes before removing the muffins from the pan.<br />
<br />
<b>Blueberry Whole Wheat Muffins<br />
</b>Blueberry Whole Wheat Muffins require a baking temperature of 350 degrees Fahrenheit. Place 12 liners in a tin before preparing the ingredients. Mix 1 1/2 cups of whole wheat pastry flour, 1/2 cup rolled oats, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In a separate bowl, combine 1/2 cup each vegetable oil, reduced fat sour cream, and brown sugar, 1 teaspoon each of lemon zest and vanilla extract, and two eggs. Combine both bowls and fold in a cup of blueberries.<br />
Place the batter evenly in the 12 slots of the tin. Bake the muffins for 20 to 24 minutes. The muffins will appear golden when finished. <br />
<br />
<b>Pumpkin Muffins<br />
</b>Bake Pumpkin Muffins at 400 degrees Fahrenheit. Tin liners are not necessary; simply spray a pan fit for 12 with cooking spray.<br />
Mix one cup each all purpose and whole grain pastry flours, 1 teaspoon of baking soda, 1/2 teaspoon salt, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, and 1/8 teaspoon nutmeg. In another bowl, combine 3/4 cup of brown sugar, three<br />
tablespoons molasses, 1/4 cup canola oil, two eggs, and whisk. Add a can of canned pumpkin and one teaspoon vanilla extract before combining with the flour mixture and 3/4 cup of low-fat buttermilk.<br />
Divide the batter evenly in the tin and distribute 1/4 cup raw pumpkin seeds among them. Bake for 20 minutes, followed by a 15 minute cooling period, and then remove them from the pan. You can find some more variations <a href="https://cakejournal.com/recipes/pumpkin-muffin-recipes/">here</a><br />
<br />
<b>Carrot Muffins<br />
</b>Preheat the oven to 350 degrees Fahrenheit and line a 12 slot tin with muffin liners before combining 3/4 cup all purpose flour, 1/2 cup whole wheat flour, 2/3 cup brown sugar, 2 tablespoons wheat germ, 2 teaspoons cinnamon, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt in a bowl. In a separate container, whisk together two eggs, 1/3 cup vegetable oil, and 1 tablespoon vanilla extract. Combine the wet and dry ingredients, then add 2 cups of medium carrots and 1/2 cup of drained crushed pineapple.<br />
Place the batter into the tin. Carrot Muffins bake for 30 minutes. In their final form, they are golden, and an inserted toothpick comes out clean.<br />
<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="https://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none;"></a> <br />
Signs off!!!</div></span><br />
Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com2tag:blogger.com,1999:blog-7584374809071839384.post-44082113472785182262018-06-18T10:56:00.000-05:002018-06-18T10:58:12.526-05:00Mango Sago Kheer | Mango Javvarisi Payasam<div dir="ltr" style="text-align: left;" trbidi="on">Hi my friends, how are things going on at your end? Life has been pretty hectic. We moved back from the US and still haven't got the hang of things. The weather was too much for us that I came to my parents' house in Nagercoil for the kid's summer vacay. Time seems to be flying with friends and family visits happening every now and then. The kid is enjoying to the fullest whereas I am eating to my fullest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HJvP-l9kWYOc8hD3abL8VfNyMhp8cDGkVWbVe641-l_A0yRS9Y85zUz0h7qB0eit0sNmkquVQcqUfEYazICqOs-wZsAM2qtaa1-bVQYoR7vSsSsckn1FFqI6pHalkONpEZGFSxylZw/s1600/20180516_142315b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HJvP-l9kWYOc8hD3abL8VfNyMhp8cDGkVWbVe641-l_A0yRS9Y85zUz0h7qB0eit0sNmkquVQcqUfEYazICqOs-wZsAM2qtaa1-bVQYoR7vSsSsckn1FFqI6pHalkONpEZGFSxylZw/s600/20180516_142315b.jpg" /></a></div><span class="fullpost"><br />
This kheer happened when my mama's family came to visit us. Making the dessert fell upon me and since mangoes are in season and there was this fully ripened mango smiling at me from the fruit basket, this is what I came up with. This payasam is perfect for the season, mildly sweet and slightly thick with the light hint of mango. I would suggest to serve this chilled because it brings out the flavors. <br />
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<tr><td><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HJvP-l9kWYOc8hD3abL8VfNyMhp8cDGkVWbVe641-l_A0yRS9Y85zUz0h7qB0eit0sNmkquVQcqUfEYazICqOs-wZsAM2qtaa1-bVQYoR7vSsSsckn1FFqI6pHalkONpEZGFSxylZw/s1600/20180516_142315b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1HJvP-l9kWYOc8hD3abL8VfNyMhp8cDGkVWbVe641-l_A0yRS9Y85zUz0h7qB0eit0sNmkquVQcqUfEYazICqOs-wZsAM2qtaa1-bVQYoR7vSsSsckn1FFqI6pHalkONpEZGFSxylZw/s200/20180516_142315b.jpg" style="cursor: hand; cursor: pointer; float: right; margin: 0 0 10px 10px;" /></a>~*What U Need*~<br />
Sago / Javvarisi - 1/2 cup<br />
Milk - 2 cups<br />
Water - 1 cup<br />
Mango - 1, peeled and pureed<br />
Sugar - 1/4 cup to 1/2 cup<br />
Ghee - 2 tsp<br />
Cashews - 6 to 7 broken<br />
Dried grapes - 10<br />
Cardamom - 3<br />
Chopped mango pieces - 1/4 cup<br />
</i><br />
How I Made it:<br />
Soak the sago in water for 15 to 20 mins. Rinse and drain the sago. Add this to 1 cup of water and boil till the sago turns clear or cooked. Add milk and boil for 5 to 7 mins. Add sugar to taste and boil for an additional 5 mins. Add the mango puree. Bring it to a brief boil, add crushed cardamom and switch off the flame. Heat ghee in a pan, saute the cashews and kismis and add this to the kheer. Serve chilled topped with chopped mango pieces.</td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMDk64A3Az77-l_XUZKpeaBuhtphTHAdciIHgl8sUOd3wi8cXq7duAShDU_rwdmaeWEaIZ3-te19tmkol12uf-BxMvntrNR97Mf_j4oToZhJKJgjsWBG6hRlSJdc1KuFZoU1G498PNg/s1600/20180516_142311a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKMDk64A3Az77-l_XUZKpeaBuhtphTHAdciIHgl8sUOd3wi8cXq7duAShDU_rwdmaeWEaIZ3-te19tmkol12uf-BxMvntrNR97Mf_j4oToZhJKJgjsWBG6hRlSJdc1KuFZoU1G498PNg/s600/20180516_142311a.jpg" /></a></div><br />
So thats it Folks... <br />
With Love, <br />
Vimitha<br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com3tag:blogger.com,1999:blog-7584374809071839384.post-45506111986197056432016-12-28T23:08:00.000-06:002016-12-28T23:08:04.248-06:00Carrot Cupcakes with Cream Cheese Frosting<div dir="ltr" style="text-align: left;" trbidi="on">So how was your Christmas? Mine was great filled with loads of fun, lots of gifts and cartloads of happiness and love and we are all set to receive the new year with the same spirit. Last two weeks were super busy with pappu's holiday party and Christmas baking and then followed by his Christmas holidays. This week has been a rollercoaster ride, first it was pappu down with the flu and then it came down to me. Boy O Boy, how I wish I was resistant to the cold.<br />
Its been simple rasam saadam for the past one week and only today did I make something yummy, something simple and something that reminded me of my mom, childhood and nagercoil. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThidakdgvR-1PNkaoFwkKK4nCTUfx44DHidvFAZA5INhCv0lyKtZQmPnETC6YXELcrD_-UkvOXI9w22ggET9erhFjnTOVFZHeHjlAQOfDFUCVDwR86lEeFuF_IceF0QPUARNJCU0heg/s1600/carrot+cupcakes+%25281%2529ab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhThidakdgvR-1PNkaoFwkKK4nCTUfx44DHidvFAZA5INhCv0lyKtZQmPnETC6YXELcrD_-UkvOXI9w22ggET9erhFjnTOVFZHeHjlAQOfDFUCVDwR86lEeFuF_IceF0QPUARNJCU0heg/s600/carrot+cupcakes+%25281%2529ab.jpg" /></a></div>Coming to this recipe, I made these for my son's Chirstmas party. The kids enjoyed these totally diving in head first into the frosting. I don't know what but there is something about carrot cupcakes and cream cheese frosting that makes it totally divine and irresistible. This recipe is a keeper and it makes the softest of the soft cupcakes and the smoothest frosting that pairs perfectly with these cupcakes. <span class="fullpost"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9b2bFcOhhSlP_bn5yqbBpqXOWLT0RoAVD6L_TtO0puDh3oHUYbMaybBmoXZN6z06c54YH-X5moYuAfNNNMjdD0qS2_2EZALVBezChPf8SwK8Zy0z1fXQIazOFZ3UHiZNKHJ27xyx6A/s1600/carrot+cupcakes+%25283%2529a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga9b2bFcOhhSlP_bn5yqbBpqXOWLT0RoAVD6L_TtO0puDh3oHUYbMaybBmoXZN6z06c54YH-X5moYuAfNNNMjdD0qS2_2EZALVBezChPf8SwK8Zy0z1fXQIazOFZ3UHiZNKHJ27xyx6A/s600/carrot+cupcakes+%25283%2529a.jpg" /></a></div><br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>Adapted from <a href="http://www.annies-eats.com/2009/09/03/carrot-cupcakes/">here</a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczZ5JvxvQ48o96RY_zRQBK5AOSnYvaDvDntMWjHKTGj03d6Jw8AOpuLoYTAjy6UtySyzRr7FsIO7vKVgZ35KNWGFvR2h3wDHsXI1f_yYHsOFfEF4xqdpvHmZgA48wTnxeyasmPS5LHw/s1600/carrot+cupcakes+%25288%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjczZ5JvxvQ48o96RY_zRQBK5AOSnYvaDvDntMWjHKTGj03d6Jw8AOpuLoYTAjy6UtySyzRr7FsIO7vKVgZ35KNWGFvR2h3wDHsXI1f_yYHsOFfEF4xqdpvHmZgA48wTnxeyasmPS5LHw/s200/carrot+cupcakes+%25288%2529.JPG" style="cursor: hand; cursor: pointer; float: right; margin: 0 0 10px 10px;"></a><br />
</i>~*What U Need*~<br />
All purpose flour - 1 1/4 cups<br />
Baking powder - 1/2 + 1/8 tsp<br />
Baking soda - 1/2 tsp<br />
Ground cinnamon - 1/2 + 1/8 tsp<br />
Nutmeg - 1/4 tsp<br />
Ground cloves - a pinch<br />
Salt - 1/4 tsp<br />
Carrots - 1/2 lb, peeled and grated<br />
Granulated sugar - 3/4 cups<br />
Light brown sugar - 1/4 cup<br />
Large eggs - 2<br />
Vegetable oil - 3/4 cup<br />
<br />
For the frosting:<br />
Cream cheese - 6 oz, not softened<br />
Unsalted butter - 4 tbsp, room temperatue<br />
Vanilla extract - 1/2 tbsp<br />
Confectioners' sugar - 2 cups<br />
<br />
How I Made it:<br />
Preheat the oven to 350° F. Line one cupcake pan with paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside. Add the carrots to the bowl with the dry ingredients and set aside. In a stand mixer, whip the sugar and eggs until light and frothy. Add the oil with the mixer at medium speed. Beat till the mixture is light. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain. Scoop evenly into the prepared cupcake liners. Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely. To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, add milk to bring to the desired consistency and then beat until smooth. Frost cooled cupcakes as desired.<br />
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</tbody></table><br />
Serve with love!!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eANBHYzzujEQ0r-uW4-VFLKuNk1il0rV9T9Nu9vBXmxyolTgg8Qc9hRQ_MmgihFcucw_If8zdza9GMGffwPJHUQV228zeS7p1NZ_dH0bRFlX-EMTvEG_QnYlPJVBu6S9xiRFgqxZ5A/s1600/carrot+cupcakes+%252810%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8eANBHYzzujEQ0r-uW4-VFLKuNk1il0rV9T9Nu9vBXmxyolTgg8Qc9hRQ_MmgihFcucw_If8zdza9GMGffwPJHUQV228zeS7p1NZ_dH0bRFlX-EMTvEG_QnYlPJVBu6S9xiRFgqxZ5A/s600/carrot+cupcakes+%252810%2529.jpg" /></a></div><br />
So thats it Folks... With Love, <br />
Vimitha<br />
Signs off!!!</span><br />
Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com95tag:blogger.com,1999:blog-7584374809071839384.post-74693840632546444312016-09-26T20:30:00.000-05:002016-09-26T21:06:39.685-05:00Caramel Cashew Icecream | Icecream recipes<div dir="ltr" style="text-align: left;" trbidi="on">I.love.icecream... period. Open my freezer and you can find a tub of icecream anytime of the year, be it summer or spring or fall or even during the peaks of winter. Sometimes I make it at home and sometimes I buy it from the store. <br />
The huss is a big fan of nuts in icecream. The likes like butter pecan and caramel cashew from Kopps make him go bonkers and we end up buying a scoop or two whenever it is the flavor of the day at <a href="https://www.kopps.com/">Kopps</a>. Few days back there was a sale for cashews in one of our local stores and I picked 2 packets to stock up. I then felt it was way too much (thats how I roll, guys) and so wanted to use up atleast one packet. Half of it went into making this yummilicious caramel icecream. Well, dont ask about the rest.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPQOb6owhuk8gnYlQGHTWiOerNGHb2VBU-j4qZSUti4_ddRNS-RigvrUX8VVu4YapNNBizWdXeBYJ6dRpjyK-lUtHgrZPKHP0FII2Q4te1zX-R4B4JFE63XDyoeqTg59WFw63jvJUwQ/s500/caramel+cashew+%25283%2529a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjPQOb6owhuk8gnYlQGHTWiOerNGHb2VBU-j4qZSUti4_ddRNS-RigvrUX8VVu4YapNNBizWdXeBYJ6dRpjyK-lUtHgrZPKHP0FII2Q4te1zX-R4B4JFE63XDyoeqTg59WFw63jvJUwQ/s500/caramel+cashew+%25283%2529a.jpg" /></a></div><span class="fullpost"><br />
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<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GSr8hmcEZac73Nciv4enC85ipZ1dMuw2maHSowzfrFoXnswXB4zNpyRVLfLxjIHHTqwCRavc7j6h0h-wd6UAq1ki501sw6PPWqrb8nAw0ff6lJ6_oxRNI9B-GF33qUtw6eryQ62lSw/s100/caramel+cashew+%25289%2529a.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5760957891719857794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GSr8hmcEZac73Nciv4enC85ipZ1dMuw2maHSowzfrFoXnswXB4zNpyRVLfLxjIHHTqwCRavc7j6h0h-wd6UAq1ki501sw6PPWqrb8nAw0ff6lJ6_oxRNI9B-GF33qUtw6eryQ62lSw/s100/caramel+cashew+%25289%2529a.JPG" style="cursor: hand; cursor: pointer; float: right; margin: 0 0 10px 10px;"></a>~What U Need*~<br />
Granulated sugar - 1 cup<br />
Heavy cream - 2 cups, 1+1<br />
Rosated salted cashew - 1 cup<br />
Vanilla extract - 1/2 tsp<br />
Whole milk - 1 1/4 cup<br />
Egg yolks - 5, large<br />
</i><br />
How I Made it:<br />
Bring 1 cup cream to a gentle boil. Heat 1 cup sugar in a thick bottomed vessel with 4 tbsp water swirling occasionally to melt the sugar evenly. Melt the sugar till it turns dark amber. Add the cream to the caramel and stir gently until it forms a homogeneous mixture. Be careful the caramel will splutter a lot as soon as you add the cream to it. Remove from the flame. Meanwhile, bring milk, remaining cup cream, to boil in a small saucepan, stirring occasionally. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIYW8W0Qw8RgVpqQA0blCFqnP6VBOnG2HI0ak-QpfS7bmz6R9jdkvavSw8bJ91zsMv2zv-EziaXjelBVrvWbvlSLa2k3LfZPj5717hFWa5cFWVN44zn9hjJkZbKA2C5iqZNlPZQm8sQ/s1600/caramel+cashew+icecream+step%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkIYW8W0Qw8RgVpqQA0blCFqnP6VBOnG2HI0ak-QpfS7bmz6R9jdkvavSw8bJ91zsMv2zv-EziaXjelBVrvWbvlSLa2k3LfZPj5717hFWa5cFWVN44zn9hjJkZbKA2C5iqZNlPZQm8sQ/s600/caramel+cashew+icecream+step%25281%2529.jpg" /></a></div>Whisk the egg yolks in a medium bowl. Add the milk mixture in a thin stream into the yolk whisking all the time. Pour back into saucepan and cook over medium heat, until custard coats back of spoon and registers 170°F on an instant-read thermometer. Pour custard through a fine-mesh sieve into a large bowl, and then stir in cooled caramel. Chill custard, stirring occasionally, until very cold overnight. When you are ready to make ice cream, add chopped salted roasted cashew to the custard mixture and make ice cream according to your manufacturer’s instructions.<br />
If you don’t have ice cream maker, freeze the mixture for 45 minutes. Take it out, break up frozen bits with whisk. Repeat this process at 30 minute intervals for 2-3 hours. Freeze until ready to serve. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo4ELZUvWiOV08_ND4tKAWQoWEzoB7r7wIAr1jwTCxjjaxUzsXZBgmRVj1CyA5CICFnY1fqRzpBfVJX7V8KPJMJIbZmmtUNHlv3-TkRgpmeswAPQcNIDL7Q0yIFe8vKUgiCu2yRt84g/s1600/caramel+cashew+icecream+step%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJo4ELZUvWiOV08_ND4tKAWQoWEzoB7r7wIAr1jwTCxjjaxUzsXZBgmRVj1CyA5CICFnY1fqRzpBfVJX7V8KPJMJIbZmmtUNHlv3-TkRgpmeswAPQcNIDL7Q0yIFe8vKUgiCu2yRt84g/s600/caramel+cashew+icecream+step%25282%2529.jpg" /></a></div></div></td></tr>
</tbody></table>Yummy ice-cream is ready...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GSr8hmcEZac73Nciv4enC85ipZ1dMuw2maHSowzfrFoXnswXB4zNpyRVLfLxjIHHTqwCRavc7j6h0h-wd6UAq1ki501sw6PPWqrb8nAw0ff6lJ6_oxRNI9B-GF33qUtw6eryQ62lSw/s500/caramel+cashew+%25289%2529a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2GSr8hmcEZac73Nciv4enC85ipZ1dMuw2maHSowzfrFoXnswXB4zNpyRVLfLxjIHHTqwCRavc7j6h0h-wd6UAq1ki501sw6PPWqrb8nAw0ff6lJ6_oxRNI9B-GF33qUtw6eryQ62lSw/s500/caramel+cashew+%25289%2529a.JPG" /></a></div>So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="https://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;"></a> <br />
Signs off!!!</span><br />
Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com12tag:blogger.com,1999:blog-7584374809071839384.post-67155853229871953712016-09-20T20:00:00.000-05:002016-09-26T19:55:41.702-05:00(Amma Cooks) Vadakari.. And I am back!!!Well I know that the blog has been silent for quiet sometime or let me be honest and say quite a longtime. This time it was not the writer's block all through the way. It started off with the writer's block but then it extended to laziness and finally settled down on bloggers stats. There were days when there were 40+ comments on a single post and then there were days when there were 0 comments. The latter kept on extending which kinda demotivated me. Then came summer and days moved on like minutes. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VBSB6fmDZBqMPa7HNqgP8J5eoTaWLR9iL9EQpDFsXIpQfcf7I0AGErtMWsLoRYZxzqVlunh_HOOJ8aGHF2F518ND8HV7AMqWfLlcsCS1_aAOJ08sDV26g6GTqnRyeZ1BAUYPwXYVqg/s1600/DSC06827.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5760957593824971634" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VBSB6fmDZBqMPa7HNqgP8J5eoTaWLR9iL9EQpDFsXIpQfcf7I0AGErtMWsLoRYZxzqVlunh_HOOJ8aGHF2F518ND8HV7AMqWfLlcsCS1_aAOJ08sDV26g6GTqnRyeZ1BAUYPwXYVqg/s550/DSC06827.JPG" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;"></a><span class="fullpost"> <br />
It was only a few days back that I opened up my blog. As I read through it, I realized how much I had enjoyed writing, editing and posting up a recipe here. I decided to come back and what better way than my mom's traditional recipe. I clicked this picture way back in 2012 when I was an amateur photographer. Well I am no great now, I am still an amateur photographer but atleast I know something about lighting and natural light now. Back to the point, this is my mom's recipe, cooked by her and eaten by us. Good old days, huh!!! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0BWWNk5x5RQc9AvipCOC_i2-z62LypZiWtP-pUC1ujEIGpeGcoQUalZIowX2KbsmPtyc_O0ukr0otHaPpKqEqOuW9NTGVRoWhCH4J_fg77Xao2kRc8NQ0p8ZR8gGzbu5qh-CYCWmAw/s1600/DSC06820.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5760957599535846802" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq0BWWNk5x5RQc9AvipCOC_i2-z62LypZiWtP-pUC1ujEIGpeGcoQUalZIowX2KbsmPtyc_O0ukr0otHaPpKqEqOuW9NTGVRoWhCH4J_fg77Xao2kRc8NQ0p8ZR8gGzbu5qh-CYCWmAw/s550/DSC06820.JPG" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;"></a><br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
For the vadas<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK2rUXAA9WGre5WCevvH8nmC9hNXehnZQfynNr8ECBz3t3deOCy6jArSdnARpHE3fArV8COk7zjxj78QGv-ENEYTcHmTWPeAzIb3Fdl_-9jRKCR8ywTcRFCdaOX1riyLRzbySLp0tOQ/s1600/DSC06825.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5760957891719857794" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOK2rUXAA9WGre5WCevvH8nmC9hNXehnZQfynNr8ECBz3t3deOCy6jArSdnARpHE3fArV8COk7zjxj78QGv-ENEYTcHmTWPeAzIb3Fdl_-9jRKCR8ywTcRFCdaOX1riyLRzbySLp0tOQ/s100/DSC06825.JPG" style="cursor: hand; cursor: pointer; float: right; margin: 0 0 10px 10px;"></a><br />
Channa dhal - 1/2 cup<br />
Green chilli - 1<br />
Red Chilli - 1<br />
Shallots - 6-7<br />
Hing powder - a pinch<br />
Fennel seeds - 1/2 tsp<br />
Salt<br />
Curry leaves - 2 sprigs<br />
Oil - to fry<br />
<br />
For the Curry:<br />
Onions(large) - 2<br />
Tomato(large) - 1<br />
Ginger garlic paste - 1/2 tbsp<br />
Coriander leaves - a handful<br />
Salt<br />
Oil<br />
<br />
To Temper:<br />
Fennel seeds - 1 tsp<br />
Cinnamon - 1" pinch<br />
Cloves - 2<br />
Cardamom pods - 2<br />
Bayleaf - 1<br />
<br />
To grind:<br />
Coriander powder - 1 tsp<br />
Green chilli - 1<br />
Grated Coconut - 1/4 cup<br />
Poppy seeds - 1/2 tbsp<br />
<br />
How I Made it:</i><br />
Lets prepare the vadas first. Soak the chana dhal overnight. Chop the onions, green chillies and curry leaves finely. In a blender, add the chana dhal, red chilli and fennel seeds. Pulse it 2 - 3 times. You should have some whole chana dhal here and there. Put this mixture in a bowl, add chopped onions, green chillies, curry leaves, hing and salt and mix well. Pinch lemon sized balls. Heat oil and deep fry till evenly brown. Break these into 2 and set aside.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkKIHxZuLzj4PDYnd1cZcaBKt9LcbY7fC7jgV9ti8iB7POppk1Qkdxer3T8IgMXwFjZW5toPT-Zl2eRmnpg0xk6nfifYCykv3lB-TQw4wpmSpv5ULD6zqrjnVh482KVGt6m_ypRNCMw/s1600/DSC06795-horz.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5760955809700735778" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZkKIHxZuLzj4PDYnd1cZcaBKt9LcbY7fC7jgV9ti8iB7POppk1Qkdxer3T8IgMXwFjZW5toPT-Zl2eRmnpg0xk6nfifYCykv3lB-TQw4wpmSpv5ULD6zqrjnVh482KVGt6m_ypRNCMw/s550/DSC06795-horz.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;"></a>Chop the onions. Blend the tomatoes into a smooth paste. Heat oil in a kadai, add the ingredients under to temper. Add the onions and saute till soft. Now add in the ginger garlic paste and fry till the raw smell goes off. Add turmeric powder and fry.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA61Co4fLVBAs7Ucnn6NQ-etAvXdl-M6R3jidHwLzfIvgVk4ikQzrmB-9akvZcZWMDdicuS_pwUpfJufX5GjiDQT3Fh1Vou1hhXqT2f2w-7KmQJ4iiLhSpfgzwmk9pHd-a04D2yAD3g/s1600/DSC06799-horz.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5760955816458252626" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMA61Co4fLVBAs7Ucnn6NQ-etAvXdl-M6R3jidHwLzfIvgVk4ikQzrmB-9akvZcZWMDdicuS_pwUpfJufX5GjiDQT3Fh1Vou1hhXqT2f2w-7KmQJ4iiLhSpfgzwmk9pHd-a04D2yAD3g/s650/DSC06799-horz.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;"></a>Add the blended tomato to the onions and fry till oil separates. Blend all the ingredients under to grind to a smooth paste. Add this paste to the cooked onion-tomato mixture.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0Y-DwocLyFcvN9mTsTK2EtoGFf9JgsTf406Rm9MIteMDyzc3zSfxlDRWgZse3fqI09in3sxHOlCaAdG2S-rKsgztz2Jdue5uzw-qRpmZJ0wLmoMnN-L2caLI3MIpVS63GiUKskfYzA/s1600/DSC06805-horz.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5760955820976425522" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0Y-DwocLyFcvN9mTsTK2EtoGFf9JgsTf406Rm9MIteMDyzc3zSfxlDRWgZse3fqI09in3sxHOlCaAdG2S-rKsgztz2Jdue5uzw-qRpmZJ0wLmoMnN-L2caLI3MIpVS63GiUKskfYzA/s650/DSC06805-horz.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;"></a>Fry till oil separates. Add the broken vada pieces, garnish with coriander leaves and serve hot.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthamR7iQRPQCYjrtXNcmVkkEjE6lJ8EdvGABOkJ-WeBpVi0uny-6N-c3ElAqF6dABQP5TzUxBuUnQ43hZPJYsxxZtD-SZlWf7kRZ9UxhP8Zxf8QvWlI_MwJdGNBY-QJZwpJ2lAbTckw/s1600/DSC06812-horz.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5760955822605023570" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgthamR7iQRPQCYjrtXNcmVkkEjE6lJ8EdvGABOkJ-WeBpVi0uny-6N-c3ElAqF6dABQP5TzUxBuUnQ43hZPJYsxxZtD-SZlWf7kRZ9UxhP8Zxf8QvWlI_MwJdGNBY-QJZwpJ2lAbTckw/s650/DSC06812-horz.jpg" style="cursor: hand; cursor: pointer; display: block; margin: 0px auto 10px; text-align: center;"></a>** My Notes:<br />
** Add water to bring to the desired consistency.<br />
** When thick this makes a perfect side dish for chapathis or dosas and when thin, would be great with hot rice. However, we always prefer this with dosas.</td></tr>
</tbody></table><br />
So thats it Folks...<br />
With Love,<br />
Vimitha<br />
</span> Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com12tag:blogger.com,1999:blog-7584374809071839384.post-53842515670468990172015-06-08T19:37:00.000-05:002015-06-08T19:37:00.051-05:00Kerala Kadala curry / Kadala curry<div dir="ltr" style="text-align: left;" trbidi="on">There are a few dishes which are etched in my mind mainly because those dishes frequented our dinner tables quite often when I was a kid. We are not from Kerala but the influence of Kerala is a bit more in my place. We cook a lot with coconut oil and kappa puzhukku with meen kuzhambu is still my favorite. And then there is kadala curry and puttu, an all time favorite. Though I don't make the duo a lot, I make kadala curry often to go with our chapathis.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmrAZ0KaIhWRbLaTIrYcOMsRsAVrXbeUhlZ9dwov0FzxuKziFQ3zZXTdIMnszeAcPylpH1MVsxhARDou2V03Qdx8r-GqHZdeQp1NtUVoYxE0zuRBSG8aenQfNxVxop2Jm86EDYiWfKQ/s1600/kadala+curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmrAZ0KaIhWRbLaTIrYcOMsRsAVrXbeUhlZ9dwov0FzxuKziFQ3zZXTdIMnszeAcPylpH1MVsxhARDou2V03Qdx8r-GqHZdeQp1NtUVoYxE0zuRBSG8aenQfNxVxop2Jm86EDYiWfKQ/s600/kadala+curry.JPG" /></a></div><span class="fullpost"> <br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
Black chenna/Chickpeas - 3/4 cup, soaked overnight<br />
<br />
For grinding:<br />
Coconut - 1/2 cup<br />
Water - 1/4 cup to grind to a smooth paste<br />
<br />
For the masala:<br />
Onions - 1, medium chopped<br />
Tomato - 1/2 medium, chopped<br />
Ginger garlic paste - 2 tsp<br />
Green chilli - 1 <br />
Curry leaves - 1 sprig<br />
Mustard seeds - 1/2 tsp<br />
Turmeric powder - 1/4 tsp<br />
Red chilli powder - 1 tsp<br />
Garam masala powder - 1/2 tsp<br />
Corinder powder - 1 tsp<br />
Coconut oil - 2 tbsp<br />
Water, salt<br />
</i><br />
How I Made it:<br />
Grind the coconut to a smooth paste and set aside. Heat 2 tbsp coconut oil in a pan. Temper with mustard seeds and half the amount of curry leaves. Add the chilli and saute for a min. Add the onions and saute till golden brown. Add the ginger garlic paste and saute till the raw smell leaves. Add the tomatoes and saute till soft. Add the soaked chenna, enough water and pressure cook for 3-4 whistles or till soft. Once done. Add the spice powders and mix and cook for 3-4 mins. Add the ground coconut paste. Saute for 4 to 5 minutes on a low flame. Add enough water to bring to the desired consistency. Season with salt. Let the curry come to a boil and you see oil separate from the curry. Add the curry leaves and remove from the flame.</td></tr>
</tbody></table><br />
Serve kadala curry hot with puttu or appam or steamed rice or rotis.<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!! </span> <br />
</div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com6tag:blogger.com,1999:blog-7584374809071839384.post-77072469010441812232015-06-05T20:19:00.000-05:002015-06-05T20:19:00.039-05:00Thinai Thayir saadam / Millet Curd Rice | Healthy recipes<div dir="ltr" style="text-align: left;" trbidi="on">I try to include something healthy in our diet atleast once a week. It might be in the form of adding wheat or oat bran to our daily bread or using whole grains to make pongal or some snack like kozhukattai. Last month when we went to Chicago to visit a few friends I visited the Whole Foods market with an interest to buy some whole grains. My first buy was a big bag of millet and I have been replacing most of our rice with millet these days. I made sweet pongal with it and it was a hit with the boys. My latest experiment is this thinai thayir saadam - a healthy and filling alternative to your regular rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSwM3k62griwkoZufmgiGhZIBBBg3ghczZ1jbv8X9AgOESF1J7bB9om8WE2KWZfDEYMkfxZeAumXgt0SuJheBU6U4XF2vUQS8NT7mshlYlJyjPmNwawYSRHX9JIBeFUyYJ_3ApxAa7kw/s1600/thinai+thayir+saadam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSwM3k62griwkoZufmgiGhZIBBBg3ghczZ1jbv8X9AgOESF1J7bB9om8WE2KWZfDEYMkfxZeAumXgt0SuJheBU6U4XF2vUQS8NT7mshlYlJyjPmNwawYSRHX9JIBeFUyYJ_3ApxAa7kw/s500/thinai+thayir+saadam.jpg" /></a></div><span class="fullpost"> <table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
Millet - 1/2 cup<br />
Yogurt - 1/2 cup<br />
Milk - 1/4 cup<br />
Carrot - 2 tbsp, grated (optional)<br />
Ginger - 1/2 tsp, finely chopped<br />
Coriander - 2 tbsp, finely chopped<br />
Salt<br />
Oil - 2 tsp<br />
Mustard seeds - 1/2 tsp<br />
Urad dal - 1 tsp<br />
Hing - a pinch<br />
Curry leaves - few<br />
</i><br />
How I Made it:<br />
Wash millet in running water using strainer. Take this in a pressure cooker, add 2 cups of water and pressure cook for 3-4 whistles or till done. Let it cool for sometime. In a pan, heat oil, add mustard seeds and allow to splutter, add urad dal fry till golden brown and then add curry leaves, hing. Add this to the millet, add carrot, finely chopped ginger and cilantro and mix well. Add the yogurt, milk and bring to the desired consistency. Season with salt. </td></tr>
</tbody></table>Serve with potato for a winning combo!!!<br />
<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com5tag:blogger.com,1999:blog-7584374809071839384.post-57578762440535496682015-05-24T22:50:00.001-05:002015-05-24T22:52:47.391-05:00Methi Murgh / Methi Chicken<div dir="ltr" style="text-align: left;" trbidi="on">Its not spring yet here. It was but not now. The temperature has been varying constantly for the past month. One day we cannot survive without the cooler on and the next day you need to pull out your socks and sweater. With inconsistent temperatures comes cold and flu and the cycle has started in our house with pappu being infected the most. <br />
Methi is one green that we buy frequently these days. Its mostly methi theplas with spicy thakkali thokku for dinner but sometimes I try something different and this methi murgh has become a favorite. Packed with tons of flavor, its the perfect side dish for rotis or parathas or pulaos. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5OHzAUzmwWeFlb4XP4pI30GLeVbg9QsA6nkvk6rPvraozVjo6KKbXQU0M6xs9EtZ-fUUmrgtiY1Ts6lczpl0znnBNqZO10lcWcbCVW3inKel8UiTX0e0UUUkSDRDV_780wt9JtHMaQ/s1600/methi+murgh(1)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu5OHzAUzmwWeFlb4XP4pI30GLeVbg9QsA6nkvk6rPvraozVjo6KKbXQU0M6xs9EtZ-fUUmrgtiY1Ts6lczpl0znnBNqZO10lcWcbCVW3inKel8UiTX0e0UUUkSDRDV_780wt9JtHMaQ/s600/methi+murgh(1)a.jpg" /></a></div><span class="fullpost"> <br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody><tr><td><i>~*What U Need*~<br />
Chicken - 1 lb, washed & cut into medium sized pieces<br />
Methi leaves - 1 cup cleaned and packed<br />
Onions - 1, chopped finely<br />
Green chilli - 1<br />
Ginger garlic paste - 1 tsp<br />
Tomato - 1, pureed<br />
Yogurt - 2 tbsp<br />
Turmeric powder - a pinch <br />
Red chilli pdr - 1/2 tsp<br />
Coriander pdr - 1 tsp<br />
Cumin pdr - 1/2 tsp<br />
Garam masala pdr - 1/4 tsp<br />
Salt - to taste<br />
Oil - 2 tbsp<br />
Cream - 1 tbsp<br />
</i><br />
How I Made it: <br />
In a bowl whisk the cream and yogurt and set aside. Heat 2 tsp oil in a kadai, add the methi leaves and saute for some time, remove and set aside. In a kadai, heat the oil, add the chilli and saute for a min. Add the onions and cook till brown. Add the ginger garlic paste and saute till the raw smell leaves. Add the pureed tomato add saute till it forms a masala. Add the masala powders and saute for some time. Add the chicken pieces and combine well. Cook on medium high flame for 3-4 mts. Reduce flame, place lid and let the chicken cook till three fourth done. Add the garam masala, methi leaves and cook till the chicken is done and you get the consistency of your choice. Reduce the flame to low, add the cream mixture and mix well. Cook in low flame for 2-3 mins. Add chopped coriander leaves, remove from flame.</td></tr>
</tbody></table><br />
Serve hot with white rice, biryani, flavored rice or rotis.<br />
<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com5tag:blogger.com,1999:blog-7584374809071839384.post-79385262305615627962015-05-11T23:21:00.000-05:002015-05-11T23:21:49.095-05:00Cajun Chicken PastaLife takes a turn at times. That which interested you becomes distant and that hobby which you thought would never peak into your mind becomes a favorite passtime. I am in that phase right now. I have been blogging for 4 years now and I would never want to give that up just like that. And so I am taking my time to settle my mind and start blogging again. I was pretty busy for the past few weeks with pappu's birthday celebrations. I will write a separate post on that soon. But as for now lets talk about this easy to make cajun chicken pasta. <br />
<br />
Pasta is one thing that I make when I am pressed for time or when we need a quick fix meal. Pappu is a sucker for mac and cheese and so I make it atleast once a month. As for pasta, I try a different recipe and that is how this cajun pasta happened. It happened and it is now a favorite. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLj4wVCYwgVXUgFHfYPbUC8o7IoYn1kx1nLXEdPkMXQwGraZHeZWZGZTH8ldk2xurr6S-3s1zEuTTmgziMIvwh5MGES10hVbWieIokUsRfbMz-G8ocwMj7u4k5e_0GYL0ALD61ewr6ng/s1600/cajun+chicken+pasta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLj4wVCYwgVXUgFHfYPbUC8o7IoYn1kx1nLXEdPkMXQwGraZHeZWZGZTH8ldk2xurr6S-3s1zEuTTmgziMIvwh5MGES10hVbWieIokUsRfbMz-G8ocwMj7u4k5e_0GYL0ALD61ewr6ng/s600/cajun+chicken+pasta.jpg" /></a></div><span class="fullpost"> <br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
Boneless skinless chicken thighs - 1/2 cup, cut into bite size pieces<br />
Linguine - 6 oz<br />
Onion - 1/2, sliced<br />
Mushrooms - 1 cup, sliced<br />
Red bell pepper - 1/2, sliced, I didnt have this so skipped<br />
Garlic - 2, chopped<br />
Cajun seasoning - 1 tbsp<br />
Chicken stock - 1/2 cup<br />
Heavy cream - 2 tbsp<br />
Coriander - 1 tbsp, chopped<br />
Butter - 1 tbsp<br />
Olive oil - 1 tbsp<br />
Salt, pepper - to season<br />
</i><br />
How I Made it:<br />
Cook the pasta as per package instructions. Season the chicken thighs with the cajun seasoning and set aside. In a large skillet add the butter and cook the chick thighs for 4-5 mins. Remove to a plate. Add the olive oil, add the onions, mushrooms, garlic and peppers and cook for 5-6 mins. Add the chicken stock, reduce the heat to medium low and cook for about 10 minutes or until the sauce has reduced by half. Add the cream and season lightly with salt and pepper, toss in the cooked pasta and cook everything together for about a minute or until the sauce thickens. Add the coriander and remove. </td></tr>
</tbody></table>Serve warm!!!<br />
<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="border: 0pt none ! important; background: none repeat scroll 0% 0% transparent;" /></a> <br />
Signs off!!!</span> Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com6tag:blogger.com,1999:blog-7584374809071839384.post-42198535012706381822015-05-04T20:08:00.000-05:002015-05-04T20:08:00.055-05:00Turkey Sloppy Joes<div dir="ltr" style="text-align: left;" trbidi="on">One protein that I got to experiment with after I moved to the US is Turkey. I got introduced to it after a dear friend of mine suggested that it was more lean compared to chicken and the taste is kinda good too. Well it didn't suit our palate, it tasted bland and substituting turkey for chicken was a big n-no to the family until I started making turkey chillis, turkey burgers and then these turkey sloppy joes and believe all these are the best and loved by my family now. As for these turkey sloppy joes, they are the best, they are yummy, they are messy and they are perfect to stuff your face into.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFl6Z0NIhKgYqSNfNxEGaUZsXPbAbc_u9zMV0EOfvWfVHkp8l7ZBk3DpNSwAxehdpPaQ3j9UYitlOV3vJ8I5ssZD5hNPIi25CH6c7hReSagvTyppUHfmudLmpJ5oH9703SDAxNiGxwAg/s1600/turkey+sloppy+joes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFl6Z0NIhKgYqSNfNxEGaUZsXPbAbc_u9zMV0EOfvWfVHkp8l7ZBk3DpNSwAxehdpPaQ3j9UYitlOV3vJ8I5ssZD5hNPIi25CH6c7hReSagvTyppUHfmudLmpJ5oH9703SDAxNiGxwAg/s600/turkey+sloppy+joes.jpg" /></a></div><span class="fullpost"> <br />
<br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
Ground turkey - 1/2 lb<br />
Onion - 1/4 cup, chopped<br />
Green pepper - 1/4 cup, chopped<br />
Red pepper - 1/4 cup, chopped<br />
Barbecue sauce - 1/4 cup - 1/2 cup<br />
Garlic powder - 1/4 tsp<br />
Salt and pepper<br />
</i><br />
How I Made it:<br />
In a medium skillet over medium-high heat, add the onion and brown it. Add the peppers and saute for a minute. Add the turkey and brown it. Season with salt and pepper. Stir in the garlic powder and barbecue sauce. Mix thoroughly. Reduce heat to low and simmer till the sauce is reduced to the consistency desired. </td></tr>
</tbody></table>Serve on buns or bread of choice. <br />
<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com1tag:blogger.com,1999:blog-7584374809071839384.post-62108288017256968082015-04-23T23:24:00.000-05:002015-04-23T23:48:37.002-05:00Asparagus Stir Fry<div dir="ltr" style="text-align: left;" trbidi="on">The past one week was chaos in our house. I could even go back and say the past on month has been chaos. It first started with the kid, he got the flu, passed it over to me and then the huss took it from there. And then the second cycle started with the kid ofcourse. This time his temperatures started soaring. His birthday has come and gone with no big deal. We kept it simple with a funfetti cake and his favorite t-rex dino fondant topper. He's starting to recover and we are still not into routine. I am keeping it simple for lunch with rasam saadam for the kid and a simple asparagus or broccoli stir fry for me and the night leftovers packed for the huss's lunchbox.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7DoUKfb6RjSpx2eC0wBb3yPOoP_XGnt9PemCin82NKlN87cGnJCLnpvwJ83XbgbtXCaxq0nKVpx7oUQKO9_ryWzh_2fl6xgthwYU1QAG5hlHHe0RKxKKMqkzk5iwdZkItxaT64hE_g/s1600/asparagus+stir+fry(2)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim7DoUKfb6RjSpx2eC0wBb3yPOoP_XGnt9PemCin82NKlN87cGnJCLnpvwJ83XbgbtXCaxq0nKVpx7oUQKO9_ryWzh_2fl6xgthwYU1QAG5hlHHe0RKxKKMqkzk5iwdZkItxaT64hE_g/s600/asparagus+stir+fry(2)a.jpg" /></a></div><span class="fullpost"><br />
<br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWzL7AoqugVgBS3soMjNoSoUHsvgxOI5ADtT5zB31jLkX4gt-OLsFLXGlOxq19Drk1tFVAK6HjkI0bAiK6x6SfDVRbBmpH7SYeuwXrBktwlrSj_RB9Qk0ytwysZAMyuaZXnR7tDwNDQ/s1600/asparagus+stir+fry(1)a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWzL7AoqugVgBS3soMjNoSoUHsvgxOI5ADtT5zB31jLkX4gt-OLsFLXGlOxq19Drk1tFVAK6HjkI0bAiK6x6SfDVRbBmpH7SYeuwXrBktwlrSj_RB9Qk0ytwysZAMyuaZXnR7tDwNDQ/s150/asparagus+stir+fry(1)a.jpg" /></a></div>~*What U Need*~<br />
Asparagus - 1 bunch, cleaned and pat dry<br />
Olive oil - 1/2 tbsp<br />
Chilli flakes - 1/2 tsp<br />
Garlic - 3 cloves, sliced<br />
Salt to season<br />
</i><br />
How I made it:<br />
Clean the asparagus and pat dry. Break the stem till the part of the asparagus that is tender. Heat olive oil in a skillet. Add the garlic and saute till golden brown. Add the red chilli flakes and saute for 20 seconds. Add the asparagus and saute in high heat till it has brown spots and slightly tender but still crisp.</td></tr>
</tbody></table>Serve with a salad. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWzL7AoqugVgBS3soMjNoSoUHsvgxOI5ADtT5zB31jLkX4gt-OLsFLXGlOxq19Drk1tFVAK6HjkI0bAiK6x6SfDVRbBmpH7SYeuwXrBktwlrSj_RB9Qk0ytwysZAMyuaZXnR7tDwNDQ/s1600/asparagus+stir+fry(1)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiWzL7AoqugVgBS3soMjNoSoUHsvgxOI5ADtT5zB31jLkX4gt-OLsFLXGlOxq19Drk1tFVAK6HjkI0bAiK6x6SfDVRbBmpH7SYeuwXrBktwlrSj_RB9Qk0ytwysZAMyuaZXnR7tDwNDQ/s600/asparagus+stir+fry(1)a.jpg" /></a></div><br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span></div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com7tag:blogger.com,1999:blog-7584374809071839384.post-34126553612138819062015-04-14T21:05:00.000-05:002015-04-14T21:05:00.738-05:00Quinoa, Brown Rice Turkey Chilli<div dir="ltr" style="text-align: left;" trbidi="on">The thing about chillis is that they are so damn easy to put together, they taste yummy and it is protein rich. Well the last part depends on what you put into the chilli. I make chilli atleast once in a month because that is the only way that my son and huss take beans. And also I can add all the other stuff that they hesitate to eat into it and they never complain. This chilli is kinda a leftover version. I had some quinoa and some brown rice which couldn't be made into dishes of their own and hence I made this chilli. Warm chilli on a wintery night is bliss I would say. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa2o0qWrNHzHIq1sbNylXM7tZa5C7_9UhoqH1DnZHWgSxxCR26hAa4Uoc16PUWcBhdv0igP8msSvBT2SGl0LI3cVMaZZQyWGn8M9aABjAhB15qVavIoQooY8eo2-ZU1FgNXDpQ65zug/s1600/IMG_6952a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWa2o0qWrNHzHIq1sbNylXM7tZa5C7_9UhoqH1DnZHWgSxxCR26hAa4Uoc16PUWcBhdv0igP8msSvBT2SGl0LI3cVMaZZQyWGn8M9aABjAhB15qVavIoQooY8eo2-ZU1FgNXDpQ65zug/s500/IMG_6952a.jpg" /></a></div><span class="fullpost"> <br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
Quinoa - 1/2 cup<br />
Brown rice - 1/2 cup, cooked as per instructions<br />
Black beans - 1 can, rinsed and drained (15 oz can)<br />
Kidney beans - 1 can, rinsed and drained (15 oz c<br />
Corn - 1/2 cup<br />
Ground turkey - 1/2 lb<br />
Olive oil - 1 tbsp<br />
Onion -1 , chopped<br />
Garlic - 3, minced<br />
Diced tomatoes - 1, 15 oz can<br />
Tomato sauce - 1/2 of a can<br />
Chilli powder - 1/2 tbsp<br />
Cumin powder - 1 tsp<br />
Salt, pepper<br />
Cilantro leaves - 2 tbsp<br />
Juice of 1/2 lime <br />
Avocado - 1, diced<br />
Sour cream <br />
</i><br />
How I Made it:<br />
Rinse the qunioa and set aside. Heat oil in a large pan, add garlic and onion and cook till brown. Add the turkey and cook till almost done. Add the quinoa, brown rice, diced tomatoes, tomato sauce, chili powder, cumin, and 2 cups water. Season with salt and pepper, to taste. Reduce heat to low; simmer and cook until thickened, about 30 minutes. Stir in beans, corn, cilantro and lime juice, and heat for another 3 mins. </td></tr>
</tbody></table><br />
Serve immediately with avocado and sour cream. <br />
<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!! </span> <br />
</div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com2tag:blogger.com,1999:blog-7584374809071839384.post-42381190530873322952015-04-12T21:32:00.000-05:002015-04-12T21:32:00.184-05:00Stove top Mac & Cheese<div dir="ltr" style="text-align: left;" trbidi="on">When I need cheese, I need cheese and I need the good one and when I mean good cheese, I usually mean cheddar cheese. Something about cheddar makes you want more and more. My son is a great sucker for mac and cheese and I make this atleast once every two weeks for the sake of him and me. Although I have tried the baked version, the ease of this stove top version always makes me to attempt the later every time. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6X3kaw7aI2ohFTehVOhohCgbSKqDx2FddbzcGd9rNs0OaoRSoyHfOchfrlhv3uY7PoAcDJvljZ0CNTRup0SdtxG_JuZM6G0nN4SoZ77X9rSoMq2mVo_ZJ6klb3o4Ddmb8Or0vSaW3w/s1600/IMG_6936a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhI6X3kaw7aI2ohFTehVOhohCgbSKqDx2FddbzcGd9rNs0OaoRSoyHfOchfrlhv3uY7PoAcDJvljZ0CNTRup0SdtxG_JuZM6G0nN4SoZ77X9rSoMq2mVo_ZJ6klb3o4Ddmb8Or0vSaW3w/s500/IMG_6936a.jpg" /></a></div><span class="fullpost"> <table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
Elbow pasta - 1/2 a pack<br />
Whole milk 3/4 cup<br />
Flour -1 tbsp<br />
Sharp cheddar cheese - 1 1/2 cups<br />
Salt, pepper<br />
Pinch of chilli powder<br />
</i><br />
How I Made it:<br />
Cook the pasta as per package instructions. Warm 1/2 cup of milk. Whisk together the remaining milk and flour until there are no lumps in a separate bowl. When the milk begins to steam, whisk in the flour mixture. Whisk until it begins to thicken, about 3 to 4 minutes. Gradually whisk in the cheese. Season well and cook till the the cheese has completely melted, add the pasta. Coat the pasta completely in cheese sauce. Serve immediately. </td></tr>
</tbody></table><br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com5tag:blogger.com,1999:blog-7584374809071839384.post-67081967540697924492015-04-02T00:18:00.000-05:002015-04-02T00:18:00.413-05:00Tofu Masala<div dir="ltr" style="text-align: left;" trbidi="on">I am still not out of my slumber. I have an urge to blog but my laziness is way on top of that. And I still haven't got the hang of my dslr. And thats kinda depressing. Added to the fact that I hate to take pictures with my iphone now that I have a high-end dslr on hand. And then it is the whole story again. That put aside, it was a wonderful day today. The weather was at its best and I stepped out after what seems like decades in my spring clothes. It was rejuvenating. The weather is helping me and rekindling me back to form... Hope I will be on track soon. <br />
Coming to today's recipe its a very simple one which I make often to go with our chapathis. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG5YhpMNP3MhUXIm-nG7Jp3nFqy7xIFsrnIwwjQP_9m2OK52uKlM3U6nCF2GNvgsDxshccdJk1K1JXIjnCGPX1wSsMQi3LeH_5_7sSKRhaJrgU-LfyGPAjia1OU81OawfAauVU9Dx3A/s1600/tofu+masalajpg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjG5YhpMNP3MhUXIm-nG7Jp3nFqy7xIFsrnIwwjQP_9m2OK52uKlM3U6nCF2GNvgsDxshccdJk1K1JXIjnCGPX1wSsMQi3LeH_5_7sSKRhaJrgU-LfyGPAjia1OU81OawfAauVU9Dx3A/s500/tofu+masalajpg.jpg" /></a></div><span class="fullpost"> <br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
Extra firm Tofu - 14 oz, drained and cut into cubes<br />
Greek yogurt - 1/2 cup<br />
Onion - 1<br />
Tomatoes - 2<br />
Ginger garlic paste - 1 tsp<br />
Bay leaf -1 , clove - 3, cinnamon - 1, cumin seeds - 1 tsp <br />
Coriander powder - 1 tsp<br />
Chilli powder - 1/4 tsp<br />
Turmeric powder - 1/8 tsp<br />
Green chilli - 1<br />
Kasuri methi - 1 tsp<br />
Oil - 2 tsp<br />
Salt<br />
Coriander Leaves - 1 tbsp<br />
</i><br />
How I Made it:<br />
Shallow fry the tofu in a skillet. Set aside. Heat 1 tsp oil in a skillet. Add the onion and fry till transparent. Add ginger garlic paste and fry till the raw smell goes off. Add the tomatoes, green chilli and fry till it forms a masala. Add the spice powders and fry for 3 mins. ONce done cool and grind to a smooth paste. Heat remaining oil. Add bay leaves, cinnamon, cloves, star masala and fry for 1 min. Add cumin seeds and allow to crackle. Add the ground paste and fry for 2-3 mins. Set the heat to low and add the yogurt stirring continuosly. Allow to boil. Add water to bring to the desired consistency. Allow to boil. Add Add Fried tofu and fenugreek leaves and mix well. Let it boil for another 3-5 mins. Remove from flame. Add coriander leaves. </td></tr>
</tbody></table><br />
Serve with rotis or rice of choice!!!<br />
<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!! </span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com2tag:blogger.com,1999:blog-7584374809071839384.post-82714200679860722092015-03-27T22:56:00.004-05:002015-03-27T22:56:33.935-05:00Baked Lahori Chargha | Easy Chicken Recipes<div dir="ltr" style="text-align: left;" trbidi="on">There are days when all I need is a flavor packed piece of chicken with a side salad or some baked sweet potato fries. While I am okay with that kind of food, the huss is totally opposite. He needs dosas or idlis or biryanis to keep him and his tummy happy. But one thing that we both agree on is tandoori chicken. We love it to the core and with a side dip of mint yogurt it is just the best dinner in the whole world. I follow this food group in FB and I saw this recipe there. Was totally hooked up with the flavor profile and added my own twist by baking it. This my friend is a bomb and you should definitely give this a try. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-CrlPA3YXELA9mWYhGciDdO-tdrfQVewg9PwCc4mOlV1A45-V6a50xnxvXLX-b_lHPes7YKU1S0bPYQ8m6x8-1uI04XThpJnmZBrDaDBvcqY7qjOGEKskcyMkp-dE9-Y6xlL7DTkoA/s1600/Lahori+Chicken(1)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn-CrlPA3YXELA9mWYhGciDdO-tdrfQVewg9PwCc4mOlV1A45-V6a50xnxvXLX-b_lHPes7YKU1S0bPYQ8m6x8-1uI04XThpJnmZBrDaDBvcqY7qjOGEKskcyMkp-dE9-Y6xlL7DTkoA/s500/Lahori+Chicken(1)a.jpg" /></a></div><span class="fullpost"> <br />
<br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>~*What U Need*~<br />
Chicken legs - 4-5, 1 lb, with skin<br />
Coriander seeds - 1 tbsp<br />
Garam masala powder - 1 tsp<br />
Ginger garlic paste - 1 tsp<br />
Cumin powder - 1/4 tsp<br />
Mint leaves - 1/4 cup, packed<br />
Chilli flakes - 1 tsp<br />
Lemon juice - 1/2 of a lemon<br />
Salt <br />
Eggs - 1 <br />
</i><br />
How I Made it<br />
Grind everything in a mixie from coriander seeds to chilli flakes. Marinate this with the chicken, lemon juice, salt and egg with 2 tbsp oil. Marinate for atleast 2 hrs - overnight. Preheat oven to 400F. Bake in a foil lined pan for 30 mins. Turn over and bake for another 20 mins. Broil for few mints till you get the crust on the chicken.</td></tr>
</tbody></table><br />
Serve with mint chutney. <br />
<br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!! </span> <br />
</div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com12tag:blogger.com,1999:blog-7584374809071839384.post-27773803076768390722015-03-24T23:20:00.000-05:002015-03-27T19:13:37.118-05:00Andes mint Chocolate Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">I started with typing, "it is spring here" last week. Then I got lazy and then things changed on the weather front. Yes it was sunny and the weather was in its 50s last week but then all of a sudden it started snowing yesterday and there was snow accumulation. The whole event was kinda depressing. So off I went into a slumber. A deep slumber in which blogging was the last thing on my mind. But then I had to give in, isn't that what we bloggers do all the time. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcFc4FYpQooZQdMScG5_7LCfQ28aiX464P5IT4d7vHpeTIiHMdWK4B7pDQCC5bz1HITI4hF_x6N1k5Ikw_WxKPxwxg70uBhZEtAlCODD02HO82dvR9fgV8OHlpnQPWjgJdwMuWWbVFw/s1600/andes+mint+chocolate+chip+cookies+(10)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpcFc4FYpQooZQdMScG5_7LCfQ28aiX464P5IT4d7vHpeTIiHMdWK4B7pDQCC5bz1HITI4hF_x6N1k5Ikw_WxKPxwxg70uBhZEtAlCODD02HO82dvR9fgV8OHlpnQPWjgJdwMuWWbVFw/s600/andes+mint+chocolate+chip+cookies+(10)a.jpg" /></a></div><span class="fullpost"> So here I am with these outrageously delicious mint chocolate chip cookies. If mint is your thing, then you sure have to give this a go. I love anything with a hint of mint. That refreshing flavor it gives is something that you would find addicting, if well, mint is your thing. If you do not have access to mint chocolate chips, then use regular chocolate chips and if you can lay yours hands on pure mint extract then add 1/4 tsp of that and increase by your personal preference. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MKDdmEYpme-_OTXanuE1OZXwuQEIyjfMC0F8anf7AcwXNW5YsFoJ6qycpwfINZGZRKb23BR1QeKsHm8hp3QSrn6_k6ZBqyjkmSiKPDiwZaIwJFJMAjw9pDkqKuiMEL1lyaZxl0b4Og/s1600/andes+mint+chocolate+chip+cookies+(5)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6MKDdmEYpme-_OTXanuE1OZXwuQEIyjfMC0F8anf7AcwXNW5YsFoJ6qycpwfINZGZRKb23BR1QeKsHm8hp3QSrn6_k6ZBqyjkmSiKPDiwZaIwJFJMAjw9pDkqKuiMEL1lyaZxl0b4Og/s600/andes+mint+chocolate+chip+cookies+(5)a.jpg" /></a></div><br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOhFI5q-tZoLLzl-YDe0ZJy5_AyWkt6HRnTjHxfDPfq1m6-Jc4jlJCPM6uT29In6s6Wk1hdhWpZ3izCphtonE1AYmt5FM1REzftKERfJ0SW5ElY-528GN7E0WYRE4d50-_zxXbGaa-w/s1600/andes+mint+chocolate+chip+cookies+(6)a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPOhFI5q-tZoLLzl-YDe0ZJy5_AyWkt6HRnTjHxfDPfq1m6-Jc4jlJCPM6uT29In6s6Wk1hdhWpZ3izCphtonE1AYmt5FM1REzftKERfJ0SW5ElY-528GN7E0WYRE4d50-_zxXbGaa-w/s170/andes+mint+chocolate+chip+cookies+(6)a.jpg" /></a></div>~*What U Need*~<br />
Unsalted butter - 1/4 cup, room temp<br />
Brown sugar - 6 tbsp<br />
Granulated sugar - 1/4 cup<br />
Baking soda - 1/2 tsp<br />
Baking powder - 1/2 tsp <br />
Vanilla extract - 1 tsp<br />
Egg - 1, room temp<br />
Andes creme de menthe baking chips - 5 oz, 1/2 a bag<br />
All purpose flour - 1 1/3 cups, sifted<br />
</i><br />
How I Made it:<br />
Preheat the oven to 350F. Line cookie sheets with parchment paper. Beat the butter until pale and fluffy. Add the sugars and beat until light and fluffy. Add the egg and mix until combined. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0Scf6OF522g6lsIJgsndMHqzyxETq2P9kiAHKvNorqJy9wB9FVitpmRBJm8upX0Y3OAhKicoynQpc7FNhnZtOnJeXZDEnOQN9060Mex5WqzTvSGNKD9pHK4HvBuy4Pxb5YqTF_bl9Q/s1600/andes+mint+chocolate+chip+cookies+step(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0Scf6OF522g6lsIJgsndMHqzyxETq2P9kiAHKvNorqJy9wB9FVitpmRBJm8upX0Y3OAhKicoynQpc7FNhnZtOnJeXZDEnOQN9060Mex5WqzTvSGNKD9pHK4HvBuy4Pxb5YqTF_bl9Q/s600/andes+mint+chocolate+chip+cookies+step(1).jpg" /></a></div>Sift together the all purpose flour, baking soda and baking powder. Add the dry ingredients and stir well. Add the chocolate chips and stir until combined. Drop tablespoons of dough on the cookie sheet and bake for 10-12 mins or until it slightly browned on the edges. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVupujzWaIjzNqIBIKdYY7h3Tcj81wbWZH7S8vlYN0N5jWRueO1GaxvLQepMkUZlwx_JevucaByRlg8WV8Gw_bu4s-SbthW9aHL0sfcKNByeZ-hazwvtdQTsrXfIJOQ7VlKQ9sZBUlw/s1600/andes+mint+chocolate+chip+cookies+step(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUVupujzWaIjzNqIBIKdYY7h3Tcj81wbWZH7S8vlYN0N5jWRueO1GaxvLQepMkUZlwx_JevucaByRlg8WV8Gw_bu4s-SbthW9aHL0sfcKNByeZ-hazwvtdQTsrXfIJOQ7VlKQ9sZBUlw/s600/andes+mint+chocolate+chip+cookies+step(2).jpg" /></a></div></td></tr>
</tbody></table>Serve with a glass of milk. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHV6sgbW1DpwB-ro_dEZTGXfRV7B6Z5uz0hbI8AJ6r73pV99BajDNDfpSLoxTZoYmoTFVYe8-qVpa5jRIIr8vKmE_koyvHpw_9wnkrM2sqS9JiOYwdmVvpzzZLc0_ipgd5WT2Iazn8RA/s1600/andes+mint+chocolate+chip+cookies+(3)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHV6sgbW1DpwB-ro_dEZTGXfRV7B6Z5uz0hbI8AJ6r73pV99BajDNDfpSLoxTZoYmoTFVYe8-qVpa5jRIIr8vKmE_koyvHpw_9wnkrM2sqS9JiOYwdmVvpzzZLc0_ipgd5WT2Iazn8RA/s600/andes+mint+chocolate+chip+cookies+(3)a.jpg" /></a></div>So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com5tag:blogger.com,1999:blog-7584374809071839384.post-37502339088208636102015-03-13T20:24:00.000-05:002015-05-29T18:09:36.556-05:00Lemon Poppy Seed Sour cream pound cake<div dir="ltr" style="text-align: left;" trbidi="on">My first experience with a lemon pound cake was a failure. It was not good, it was artificial and there was this lingering aftertaste which just made me go yuck. I mostly withhold myself from buying cakes from the grocery but that single slice of lemon cake was so tempting and with that bright yellow color and speckles of lemon zest peeking out, I had to give in. And since it was a single slice I knew that it would not go to waste. But one bite and I knew that it was goner. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTptyVh1XEvvI2y-QdqvXhq95bTEOCOph29ddonh7lLknJo4RWLCF5_YbzTnJALE7y3Gsnft1wADJ9ucO04Al35uaI8-BR3_bLo7ufB3YQ4r1qFP7Okk50VIppB6eQhh4wXuAIoZFdg/s1600/lemon+poppy+seed+pound+cake+(7)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTptyVh1XEvvI2y-QdqvXhq95bTEOCOph29ddonh7lLknJo4RWLCF5_YbzTnJALE7y3Gsnft1wADJ9ucO04Al35uaI8-BR3_bLo7ufB3YQ4r1qFP7Okk50VIppB6eQhh4wXuAIoZFdg/s500/lemon+poppy+seed+pound+cake+(7)a.jpg" /></a></div>Something told me that that should not have been my first lemon cake. The all-time famous Starbucks lemon pound cake just didn't seem right and made me skeptical. I knew it had to be homemade for me to get the flavor profile in the cake right. This cake is what I have waited for in my life. Make this in winter and you will savor spring in very bite. Make it during spring and it will freshen and liven your senses. Make it anyday, for guests or family or friends or for yourself, it will elevate your mood right away. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaEfvBZyaI55la44avFLMxMqqCcwJP6ybjeHXEmHiKKW4pWum6iArTcYjwxSRTCnYrRquyag4TgW8FMXqc5iMQcexUnWdaR1JIhwIS7j5aiWVZZww5WqoM6Mhgtm_Qaco7RgaJMFMag/s1600/lemon+poppy+seed+pound+cake+(3)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtaEfvBZyaI55la44avFLMxMqqCcwJP6ybjeHXEmHiKKW4pWum6iArTcYjwxSRTCnYrRquyag4TgW8FMXqc5iMQcexUnWdaR1JIhwIS7j5aiWVZZww5WqoM6Mhgtm_Qaco7RgaJMFMag/s500/lemon+poppy+seed+pound+cake+(3)a.jpg" /></a></div><span class="fullpost"> <br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTptyVh1XEvvI2y-QdqvXhq95bTEOCOph29ddonh7lLknJo4RWLCF5_YbzTnJALE7y3Gsnft1wADJ9ucO04Al35uaI8-BR3_bLo7ufB3YQ4r1qFP7Okk50VIppB6eQhh4wXuAIoZFdg/s1600/lemon+poppy+seed+pound+cake+(7)a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWTptyVh1XEvvI2y-QdqvXhq95bTEOCOph29ddonh7lLknJo4RWLCF5_YbzTnJALE7y3Gsnft1wADJ9ucO04Al35uaI8-BR3_bLo7ufB3YQ4r1qFP7Okk50VIppB6eQhh4wXuAIoZFdg/s150/lemon+poppy+seed+pound+cake+(7)a.jpg" /></a></div>~*What U Need*~<br />
All purpose flour - 3/4 cup<br />
Baking soda - 1/8 tsp<br />
Salt - 1/8 pinch<br />
Unsalted butter - 1/4 cup, room temperature<br />
Granulated sugar - 1/2 cup<br />
Large eggs - 1, room temperature<br />
Lemon juice - 1/8 cup<br />
Lemon zest - 1/2 tbsp<br />
Sour cream - 1/4 cup<br />
<br />
For the glaze:<br />
Cream cheese - 2 oz, at room temperature<br />
Icing sugar - 4 tbsp<br />
Milk - 1 tbsp or as needed<br />
</i><br />
How I Made it:<br />
Preheat oven to 325 degrees F. Grease a mini loaf and a small ramekin(just in case you have excess batter). Dust pan with flour and tap out the extra. Whisk together the flour, baking soda and salt in a medium sized bowl. Set aside. In the bowl of an electric mixer, beat the butter until fluffy. Add the sugar gradually and beat for 5 minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wwKD2Fz4mNziGPwlg5JhfVDjyZYQe15fotJ6EY5h6UykUOQ_q3ExRVH7d_E67ajWfALHViZUInHzXQrIUHrnWrTolX_C4E-Tpx2CEERB04mpdslwLc6DHEgjAcbx-2R1Yq-LUDSiCQ/s1600/lemon+poppy+seed+pound+cake+step(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9wwKD2Fz4mNziGPwlg5JhfVDjyZYQe15fotJ6EY5h6UykUOQ_q3ExRVH7d_E67ajWfALHViZUInHzXQrIUHrnWrTolX_C4E-Tpx2CEERB04mpdslwLc6DHEgjAcbx-2R1Yq-LUDSiCQ/s600/lemon+poppy+seed+pound+cake+step(1).jpg" /></a></div>Add the egg and mix until combined. Rub the lemon zest with 1 tbsp of sugar so that the sugar becomes fragrant and the zest releases its oils. Beat in lemon juice and zest mixture. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz1nWNiqOPW6TLRZ_BO2n6sb38EdTcMuj-Zl9CAzNul0roL5xx5mcBNb6Y8YFCMpJlGU-Hc7ZgviIWqLqIqqzOrsMoDxgkzfggyPve62xA_y36Z1sCkxhUeIECy5dtUOtdfE81MjRJg/s1600/lemon+poppy+seed+pound+cake+step(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvz1nWNiqOPW6TLRZ_BO2n6sb38EdTcMuj-Zl9CAzNul0roL5xx5mcBNb6Y8YFCMpJlGU-Hc7ZgviIWqLqIqqzOrsMoDxgkzfggyPve62xA_y36Z1sCkxhUeIECy5dtUOtdfE81MjRJg/s600/lemon+poppy+seed+pound+cake+step(2).jpg" /></a></div>Stir in the dry ingredients with a spatula. Finally, add the sour cream and fold it in to the batter. Spread the batter evenly in the pan. Bake for about 20 -25 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 15 minutes. Release the cake and remove it. Cool it completely on a wire rack. Dust with powdered sugar or glaze if desired. For the glaze, mix everything till smooth and pouring consistency. Place the cake over a wire and pour the glaze over. Allow to set. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh6M-di-dQVWVAYkLuEhODC8NlSnl1LgiVjxZhSxVtqy20rWJSrV9Gx4PipmVbQmQBF1mmZWsfQMDgpKHbemrk_7r-oqCimsXiNpaL3E1TiEmvAC0jKjrDzz8EK7SCM_lL-sEFKrXEw/s1600/lemon+poppy+seed+pound+cake+step(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHh6M-di-dQVWVAYkLuEhODC8NlSnl1LgiVjxZhSxVtqy20rWJSrV9Gx4PipmVbQmQBF1mmZWsfQMDgpKHbemrk_7r-oqCimsXiNpaL3E1TiEmvAC0jKjrDzz8EK7SCM_lL-sEFKrXEw/s600/lemon+poppy+seed+pound+cake+step(3).jpg" /></a></div></td></tr>
</tbody></table>Serve with sweetened whipped cream. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQOdic04zpxpaY_b9hp3FzY-8D6wqgcRwRKbvReAyzKR_U-0E6-3xuel6WudAilL9rmr0sCBbRyHNWtPtt3f7OugVpXg6toNWkGUD6uObSHxR5JAD-nRs6MQGFyup3TWQnDjGmroOvQ/s1600/lemon+poppy+seed+pound+cake+(11)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQOdic04zpxpaY_b9hp3FzY-8D6wqgcRwRKbvReAyzKR_U-0E6-3xuel6WudAilL9rmr0sCBbRyHNWtPtt3f7OugVpXg6toNWkGUD6uObSHxR5JAD-nRs6MQGFyup3TWQnDjGmroOvQ/s500/lemon+poppy+seed+pound+cake+(11)a.jpg" /></a></div>So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com7tag:blogger.com,1999:blog-7584374809071839384.post-46637152417104353612015-03-09T09:52:00.002-05:002015-03-09T09:52:19.627-05:00Christmas Fruit Cake | Kerala Fruit Cake<div dir="ltr" style="text-align: left;" trbidi="on">I made this cake two days before Christmas, stored it carefully feeding it with rum every day and then on the D day, I shared it with friends, devoured it to hearts content and then totally forgot about it. Today when I was going through my food pics, I found this and I came to realize that I had missed posting this for Christmas. Well now that I have found it, I am not going to spare another moment to share this recipe with you. Its the best and just like all other christmas cakes it gets better and better. I have been following this recipe for the past 2 years but each time I use a different pan and do not flour it believing that the non stick coating would do its job but finally I would end up with the cake sticking to the pan. So this time I made it a point to grease the pan, line the pan with parchment paper and grease and flour the pan too. And look how neat and yummy the cake looks!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV0n9UHTLHR6h-FtGbdHZtx-yxrzms-IWU_-1xqTGqDXudiqs6g8fr0-TyTNjFHsiQadAIzb-dGuNL3UWiSizHepyfagynMW0Oc3OUaPPYQW3oGbM58eZ3hnwcRDWTcYCvr1VI7UdSQ/s1600/christmas+fruit+cake+(2)a.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtV0n9UHTLHR6h-FtGbdHZtx-yxrzms-IWU_-1xqTGqDXudiqs6g8fr0-TyTNjFHsiQadAIzb-dGuNL3UWiSizHepyfagynMW0Oc3OUaPPYQW3oGbM58eZ3hnwcRDWTcYCvr1VI7UdSQ/s500/christmas+fruit+cake+(2)a.JPG" /></a></div><span class="fullpost"> <br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT08zzMZI4mKIIRM3x-YCiGmJ5p_H33KLe5GHWmgFYcoEC1rEkv4fm6uVTwvhkKTJ5aS7PuEWjVYfnAo3uGlYecKWmZ658jTBs7yS1ZBctnnaxkc-33g7uE_T_Lwrlkjn0ZnrS12h6g/s1600/christmas+fruit+cake+(4)a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHT08zzMZI4mKIIRM3x-YCiGmJ5p_H33KLe5GHWmgFYcoEC1rEkv4fm6uVTwvhkKTJ5aS7PuEWjVYfnAo3uGlYecKWmZ658jTBs7yS1ZBctnnaxkc-33g7uE_T_Lwrlkjn0ZnrS12h6g/s170/christmas+fruit+cake+(4)a.jpg" /></a></div>Recipe adapted from <a href="http://manjuseatingdelights.blogspot.com/">here </a><br />
~*What U Need*~<br />
For soaking the dried fruits<br />
Dry fruits - 1 1/2 cups ~ Raisins, dates, pineapple, apricot, cranberries, dried papaya, dates, almonds, cashews<br />
Rum - as needed (I used CaptianMorgans. U need to immerse the fruits completely in rum and then refill as and when you find the amount reducing)<br />
Caramel syrup - 2 tbsp (2tbsp sugar + 1 tbsp water)<br />
<br />
For Caramel Syrup to be used in cake<br />
Sugar - 3/4 cup<br />
Water - 2 tbsp<br />
Hot water - 6 tbsp<br />
<br />
For the cake:<br />
Butter - 1/2 cup, room temp<br />
Powdered sugar - 1 1/4 cups<br />
Eggs - 2, separated<br />
All purpose flour - 1 1/4 cups<br />
Baking powder - 1 tsp<br />
Baking soda - 1/2 tsp<br />
Salt - a pinch<br />
Coarsely powdered nuts - 1/2 cup(almonds and walnuts)<br />
Orange Zest - 1/2 tsp<br />
Vanilla Extract - 1 tsp<br />
Cinnamon powder - 1/4 tsp<br />
Clove powder - 1/4 tsp<br />
Cardamom powder - 1/4 tsp<br />
Nutmeg powder - 1/4 tsp<br />
Jeera powder - 1/4 tsp<br />
Ginger powder - 1/4 tsp<br />
</i><br />
How I Made it:<br />
Heat 2 tblsp sugar with 1 tsp water on medium heat until the sugar melts and browns up. Take off the heat and carefully add the water and stir well. Atleast 2 weeks in advance , chop all the dry fruits and place them in an airtight container. Pour the rum on top of it, add the caramel syrup and allow to soak. On the day of baking, heat 3/4 cup of sugar with 2 tbsp water in a saucepan. The sugar will start melting. COntinue heating till the syrup turns brown or almost black in color. Take it off the stove and add the hot water and stir well. Allow to cool. Preheat oven to 350F and grease your cake pan. Sift together all the dry ingredients with the spices. Add the powdered nuts, mix well and keep aside. Beat the butter with powdered sugar until smooth and creamy. Add the egg yolks one at a time and mix well until well incorporated. Add in the dry ingredients slowly and mix until combined. Add the Vanilla essence, orange zest and Caramel syrup and combine everything together. Strain the rum soaked fruits (save the rum), and coat the fruits with some all-purpose flour and add the fruits into the cake batter. Fold the fruits into the cake evenly. Beat the Egg Whites until soft peaks form, add powdered sugar and continue to beat until the peaks look stiff and glossy. Gently fold the egg whites into the cake batter. Pour the cake batter into the cake pan and bake for 1 hour or until a toothpick inserted into the cake center comes out clean. After taking the cake out from the oven, immediately pour 2-3tblsp of the saved rum over the cake. Allow the cake to cool for 15 mins and then flip the cake pan onto a wire-rack. Once cooled brush the sweet rum all over the cake. Keep the cake covered with aluminium foil/plastic wrap and brush the cake with more Rum everyday until you cut the cake. </td></tr>
</tbody></table><br />
Serve with love!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zn1FEWcUO3-u-F6p0P5eDRr8xosy8P_zB14VJM-cGVd7zvTbb6Z6jaJ4b_0lX9AbLxrGxktp4CVru-rWwxG8CTxs3yamWrhXfCOLwJJKjc4Wm8w60q8kNPeLyMvngK6SZZXv6v3Phw/s1600/christmas+fruit+cake+(1)b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7zn1FEWcUO3-u-F6p0P5eDRr8xosy8P_zB14VJM-cGVd7zvTbb6Z6jaJ4b_0lX9AbLxrGxktp4CVru-rWwxG8CTxs3yamWrhXfCOLwJJKjc4Wm8w60q8kNPeLyMvngK6SZZXv6v3Phw/s500/christmas+fruit+cake+(1)b.jpg" /></a></div><br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com6tag:blogger.com,1999:blog-7584374809071839384.post-79038669171696161292015-03-02T21:52:00.000-06:002015-03-02T21:52:00.191-06:00Mango Icecream <div dir="ltr" style="text-align: left;" trbidi="on">Something about winter makes you crave icecream. I don't know about you but that is me. I love eating icecreams on a wintery night or on a snowy evening. If you follow me by instagram then you would have known the recent addition to my kitchen ~ my brand new Cuisinart icecream maker. Ever since I got this beauty I have been churning out different flavors non stop. The inaugural was done with the huss's favorite flavor, mango. I used canned sweentened mango pulp but if you are using fresh mangoes then increase the sugar content to your taste. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5MqvuTKd2VIF_bcr6O9v8Ob3CtGrTXZ9Ftwkg7uKFgPbzfVB7AuOT1_3tiYy4f-KpV5a2PkJhdHNMgyeWziXmD7fZRirivfUycQvgwx4glVgVGb_MnZYLpNC5G0p_pdfnQ0QeFMIMQ/s1600/mango+icecream+(5)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA5MqvuTKd2VIF_bcr6O9v8Ob3CtGrTXZ9Ftwkg7uKFgPbzfVB7AuOT1_3tiYy4f-KpV5a2PkJhdHNMgyeWziXmD7fZRirivfUycQvgwx4glVgVGb_MnZYLpNC5G0p_pdfnQ0QeFMIMQ/s500/mango+icecream+(5)a.jpg" /></a></div><span class="fullpost"> <br />
<br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11RAtK9zIDd4bonQWJX6_CehbLd5XoySXJDJC3b8C-wUabWqGSsOD9yulxQ7fmTChyphenhyphensTrRqxRyBKAGB3HtkD9Nod8hlh90lyNA1Trc9T7Y-FJa5c1u3APvFcBW-fs32cMbYx3GXoRWg/s1600/mango+icecream+(2)a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11RAtK9zIDd4bonQWJX6_CehbLd5XoySXJDJC3b8C-wUabWqGSsOD9yulxQ7fmTChyphenhyphensTrRqxRyBKAGB3HtkD9Nod8hlh90lyNA1Trc9T7Y-FJa5c1u3APvFcBW-fs32cMbYx3GXoRWg/s150/mango+icecream+(2)a.jpg" /></a></div>~*What U Need*~<br />
Egg yolks - 3, large<br />
Granulated sugar - 1/2 cup<br />
Heavy cream - 350 ml<br />
Milk - 200 ml<br />
Vanilla extract - 1 tsp<br />
Mango pulp - 450 gms, I used canned<br />
</i><br />
How I Made it:<br />
Whip egg yolks and sugar until pale. In a saucepan set on medium heat bring the cream and milk to a boiling point. Add the vanilla and mix well. Temper the egg yolks with a small amount cream mixture, stir well. Slowly add the cream mixture over the egg yolks whisking all the time. Pour back into the saucepan and cook over medium heat until the mixture thickens and coats the back of the spoon. Remove from heat and let cool to room temperature. Add the pureed mango, cover and refrigerate until cold. Freeze the mixture as per your icecream maker's instructions. </td></tr></tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11RAtK9zIDd4bonQWJX6_CehbLd5XoySXJDJC3b8C-wUabWqGSsOD9yulxQ7fmTChyphenhyphensTrRqxRyBKAGB3HtkD9Nod8hlh90lyNA1Trc9T7Y-FJa5c1u3APvFcBW-fs32cMbYx3GXoRWg/s1600/mango+icecream+(2)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg11RAtK9zIDd4bonQWJX6_CehbLd5XoySXJDJC3b8C-wUabWqGSsOD9yulxQ7fmTChyphenhyphensTrRqxRyBKAGB3HtkD9Nod8hlh90lyNA1Trc9T7Y-FJa5c1u3APvFcBW-fs32cMbYx3GXoRWg/s500/mango+icecream+(2)a.jpg" /></a></div>So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!! </span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com8tag:blogger.com,1999:blog-7584374809071839384.post-8225149621903146722015-02-26T23:01:00.000-06:002015-02-26T23:01:00.739-06:00Broccoli Cheddar twice baked potatoes<div dir="ltr" style="text-align: left;" trbidi="on">Sorry for being MIA the past week. It wasn't because I was busy, it was because I was lazy or to put it out decently I could say that I was hit by the writer's block. Well I can even say that I am blocked. I have not been cooking properly, I still have to do the laundry and then there are all the other household chores. Sometime you need a break, a break from daily routine and thats what I took. I am slowly coming out of my slumber. There's not much cooking up in the kitchen and that's why I am sharing a super simple recipe here which you can put together in a matter of mins and is delicious with all that ooey gooey cheese on top. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HCoZfjYp8riBGlwKf0UxJ0KYQUni31mKLFzPW0ruFhl74rygcShq1ND4X4n1ovzE41HBnCkHP8zEAtPfMQgJzeZ52zd9r1b4IRxg9_YSGL9vyV8M22Xo1WUFUQ-AhCvT7rQrn81nvg/s1600/twice+baked+potatoes+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HCoZfjYp8riBGlwKf0UxJ0KYQUni31mKLFzPW0ruFhl74rygcShq1ND4X4n1ovzE41HBnCkHP8zEAtPfMQgJzeZ52zd9r1b4IRxg9_YSGL9vyV8M22Xo1WUFUQ-AhCvT7rQrn81nvg/s500/twice+baked+potatoes+(1).jpg" /></a></div><span class="fullpost"> <table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i>Prep time: 15 mins; Cook time: 1 hrs; Serves - 1<br />
<br />
~*What U Need*~<br />
Russet potatoes - 1, washed & scrubbed<br />
Broccoli florets - 1/2 cup<br />
Italian seasoning - 1 tsp<br />
Granulated garlic - 1/4 tsp<br />
Sour cream - 2 tbsp<br />
Unsalted butter - 1 tbsp<br />
Whole milk - 2-3 tbsp<br />
Salt and pepper<br />
Shredded Sharp Cheddar - 1/2 cup<br />
</i><br />
How I Made it:<br />
Cut the potato in half. Pressure cook for 2 whistles or till cooked throught. A knife should pass through easily. Allow the potatoes to cool slightly, and scoop out most of the flesh and place in a bowl. In a small pot, warm together the milk and butter until the butter is melted and the mixture is hot but not boiling. Pour mixture over the scooped potatoes along with the sour cream, salt and pepper. Mash the potatoes until smooth and creamy, add the broccoli, granulated garlic, half of the grated cheese and give everything a good stir. Scoop the potato mixture inside each half of potatoes, top with the remaining cheese and bake them for about 15 minutes or until the cheese is fully melted. <br />
</td></tr>
</tbody></table><br />
So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> <br />
</div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com4tag:blogger.com,1999:blog-7584374809071839384.post-46116246238191264882015-02-17T22:28:00.000-06:002015-02-17T22:28:00.561-06:00White Chocolate Banana Blondies<div dir="ltr" style="text-align: left;" trbidi="on">I had a plan for Valentine's day, I had a few breakfast recipes lined up but then all hell broke loose at our place. Last week was a nightmare, pappu was down with ear infection and cold with temperatures spiking to 100s. And so Valentine's day passed on like any another day. So here I am making up with some blondies. I am totally in love with these blondies, they are sweet, you get a hint of banana flavor and the white chocolate definitely comes through. Warm them up in the microwave for 30 seconds, top with some berries and a dollop of whipped cream and they taste insanely good. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2a8YzSR6H5P9iazYlQrWzRnK6WYm5gTuw8b9-n96MilL-Ts3e84SbwtiPffDvbN3T_nhaEL4pP0vgNQSL3mlsertmFAgnIs6yteh2_sgdwVuR4TgQWyf3CpVV_Hj8uhyphenhyphenlz5_HWULqkQ/s1600/white+chocolate+banana+brownies+(5)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2a8YzSR6H5P9iazYlQrWzRnK6WYm5gTuw8b9-n96MilL-Ts3e84SbwtiPffDvbN3T_nhaEL4pP0vgNQSL3mlsertmFAgnIs6yteh2_sgdwVuR4TgQWyf3CpVV_Hj8uhyphenhyphenlz5_HWULqkQ/s500/white+chocolate+banana+brownies+(5)a.jpg" /></a></div><span class="fullpost"> <br />
<br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtmYrJ1Gsrr1FjfIuMz7k2QeoZXd5ijZWA48iHuUnTE40nEaipbNeb1goF1sEy1Qix_tNmKLFAtM-Hm8biFagoyTiZmd21Ujo_7hqFJFp4LQA3m2gFEWuo5Zr29YlWSRZlBONqsPY0A/s1600/white+chocolate+banana+brownies+(8)a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvtmYrJ1Gsrr1FjfIuMz7k2QeoZXd5ijZWA48iHuUnTE40nEaipbNeb1goF1sEy1Qix_tNmKLFAtM-Hm8biFagoyTiZmd21Ujo_7hqFJFp4LQA3m2gFEWuo5Zr29YlWSRZlBONqsPY0A/s170/white+chocolate+banana+brownies+(8)a.jpg" /></a></div>~*What U Need*~<br />
Unsalted butter - 1/4 cup<br />
White chocolate chips - 4 oz<br />
Bananas - 2 medium, mashed<br />
Granulated sugar - 1/2 cup<br />
Egg - 1<br />
Salt - a pinch<br />
Vanilla extract - 1 tsp<br />
All purpose flour - 1 cup<br />
</i><br />
How I Made it:<br />
Preheat oven to 350F. In a large microwave safe bowl, melt the butter and white chocolate in 30 second bursts, stirring each time until melted. Stir in the sugar. Mix in the mashed bananas, Add eggs, salt, and vanilla and stir until well combined.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyPBTFpDG84U_mXwZBZ_LOqF9qKQn4FsUqN0zJHprmIj1swClufisUIKuZ4PwXE7rc5hwG3GcPiJAm2GQ6BL6A7oUyUQcntaQtW0-M-GCofKwYrmrHbQdKcX7Zf3sWZlY6GbFjUYriw/s1600/white+chocolate+banana+brownies+step(1)%2B.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMyPBTFpDG84U_mXwZBZ_LOqF9qKQn4FsUqN0zJHprmIj1swClufisUIKuZ4PwXE7rc5hwG3GcPiJAm2GQ6BL6A7oUyUQcntaQtW0-M-GCofKwYrmrHbQdKcX7Zf3sWZlY6GbFjUYriw/s600/white+chocolate+banana+brownies+step(1)%2B.jpg" /></a></div>Mix in the flour until completely incorporated. Spread batter into a 8" square pan and bake 15-20 minutes or until tester comes out clean. Cool completely and store covered.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AJXJ_PDCnFQ/VN2GjlkaJSI/AAAAAAAAOT0/md6raYxS3tg/s1600/white%2Bchocolate%2Bbanana%2Bbrownies%2Bstep(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AJXJ_PDCnFQ/VN2GjlkaJSI/AAAAAAAAOT0/md6raYxS3tg/s600/white%2Bchocolate%2Bbanana%2Bbrownies%2Bstep(2).jpg" /></a></div></td></tr>
</tbody></table>Serve warm with some berries on the side!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP95nJBJTebpffJEKRni_mYCEiDBGgKISw5HOX9JKCuwWdauoccL9BtYnyUDck3xezSy0XExx6xJIHA4uUil_taKx_w27qc2iBvkg-jSRj1nL4v1oAMF3itNCwvuwtaUqmYo9ACX3igQ/s1600/white+chocolate+banana+brownies+(2)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP95nJBJTebpffJEKRni_mYCEiDBGgKISw5HOX9JKCuwWdauoccL9BtYnyUDck3xezSy0XExx6xJIHA4uUil_taKx_w27qc2iBvkg-jSRj1nL4v1oAMF3itNCwvuwtaUqmYo9ACX3igQ/s500/white+chocolate+banana+brownies+(2)a.jpg" /></a></div>So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!</span> </div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com7tag:blogger.com,1999:blog-7584374809071839384.post-30126477215510055892015-02-12T22:48:00.000-06:002015-02-12T22:48:00.672-06:00Mango Cheesecakes with Mango Glee<div dir="ltr" style="text-align: left;" trbidi="on">Well Valentine's day is around the corner and you will be having that uncanny feeling to do something nice and romantic to conquer your man. And what better way than food or to be more precise desserts. I have been getting a few requests to share dessert ideas that have no chocolate in them. Well not my kind but I liked the idea. Valentine's day is all about chocolates but this year I thought of taking the road less traveled and in comes mango. These mango mini cheesecakes are the perfect end to your valentines day dinner and what is great about them is that these are make ahead desserts. Grab one and share it between your love and all is well in the world. <br />
<br />
This recipe doesn't make too much of cheesecake which is fine for us but if you are feeding a large crowd then triple the recipe and bake in a 8 inch or 9 inch springform pan. Also if are a fan of portion control then make them into cupcakes. All you need to do is reduce the baking time to 18-22 mins. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDrLLG4jCealbawo-hnNgEpQj2Ka-O7E5xjALhLVjKJdAOlYXF43yEOEVfl9llVhusIeuzAoA_AE1i01v7IDUdUsl-x8IGdPve179PRrXMJwMfM8UIlFjdxPFkfAuPe1JWENeuy5dSg/s1600/mango+cheesecake+(1)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHDrLLG4jCealbawo-hnNgEpQj2Ka-O7E5xjALhLVjKJdAOlYXF43yEOEVfl9llVhusIeuzAoA_AE1i01v7IDUdUsl-x8IGdPve179PRrXMJwMfM8UIlFjdxPFkfAuPe1JWENeuy5dSg/s500/mango+cheesecake+(1)a.jpg" /></a></div><span class="fullpost"> <br />
<br />
<table align="center" style="background: #FFE4E1; width: 750px;"><tbody>
<tr><td><i><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5N1-EFiJoijtScUeP2ltNqwjLW-NvtQeo3GCGskJaDnv61VmNFXLR1NNc3vJkkvtBPQIf49R90LdOWf9OvwJjd9OlIGzrAKE9D5RSRapOlPbcjmIH3HGuXBdMQ9uMkvM4sTn0dlTRkw/s1600/mango+cheesecake+(7)a.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5N1-EFiJoijtScUeP2ltNqwjLW-NvtQeo3GCGskJaDnv61VmNFXLR1NNc3vJkkvtBPQIf49R90LdOWf9OvwJjd9OlIGzrAKE9D5RSRapOlPbcjmIH3HGuXBdMQ9uMkvM4sTn0dlTRkw/s150/mango+cheesecake+(7)a.jpg" /></a></div>Prep time: 15 mins; Cook time: 25 mins; Makes: 3 mini cheesecakes<br />
<br />
~*What U Need*~<br />
Graham cracker crumbs - 3/4 cups<br />
Unsalted butter - 3 tbsp, melted<br />
<br />
For the filling:<br />
Mango puree - 1 1/4 cup<br />
Cream cheese - 8 oz, room temperature <br />
Sugar - 1/4 cup<br />
Sour cream - 1/4 cup<br />
Lemon juice - 1 tsp<br />
Egg - 1 <br />
All purpose flour - 2 tbsp<br />
<br />
For the Mango glee<br />
Mango puree - 1/2 cup<br />
Lemon juice - 1 tsp<br />
Water - 3 tbsp<br />
Gelatin powder - 1 tsp<br />
</i><br />
How I Made it:<br />
Preheat oven to 350°F. In a medium bowl add melted butter and crumbs and stir until evenly moistened. Press the crumb mixture firmly onto the cheesecake pans. Bake for 6-8 mins or until golden brown. Cool completely. <br />
For filling:<br />
Lower the oven temperature to 300F. Beat cream cheese, sour cream, sugar , salt, and lime juice in large bowl until smooth. Add egg and beat well. Add flour and combine. Add the mango puree and beat until well blended. Pour evenly into the springform pans. Bake for 30-35 mins. The edges will be set but the center might have a slight jiggle. Cool completely. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXe3oghGEO9daiDc0YmzlQfF6hox9e7-bhc2_Y4Mno9gbBbD90fSvNe8Qr11BVIuhumlqwjrGQmEDzELEvaUntBWZPhMkSlR6eA4RFC6Q8q8Dc8sm77B_QurJHSvKoACmIpm069CFwg/s1600/mango+cheesecake+step(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihXe3oghGEO9daiDc0YmzlQfF6hox9e7-bhc2_Y4Mno9gbBbD90fSvNe8Qr11BVIuhumlqwjrGQmEDzELEvaUntBWZPhMkSlR6eA4RFC6Q8q8Dc8sm77B_QurJHSvKoACmIpm069CFwg/s600/mango+cheesecake+step(1).jpg" /></a></div>Sprinkle gelatin over the water and allow to bloom for 5 mins. Add mango puree, lemon juice in a saucepan and bring to boil. Once it starts boiling add gelatin and combine very well. Set aside for cooling for about 15 minutes. Then gradually add glee over the cooled mango cheese cake. Refrigerate uncovered overnight. </td></tr>
</tbody></table><br />
Serve chilled!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXRkTM93JUMl20sjeMtucUCXtDnuygo_2eyHIf5gyQxnwsVIAoIjgSs0Nlzzfk8289WBcMYwKIh5u0fpLZcmN2hJRgqNX7WYi2RitIDpL-qmhNyarNf3g3rBMUWAF9mtDqJRz6UdKqg/s1600/mango+cheesecake+(7)a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAXRkTM93JUMl20sjeMtucUCXtDnuygo_2eyHIf5gyQxnwsVIAoIjgSs0Nlzzfk8289WBcMYwKIh5u0fpLZcmN2hJRgqNX7WYi2RitIDpL-qmhNyarNf3g3rBMUWAF9mtDqJRz6UdKqg/s500/mango+cheesecake+(7)a.jpg" /></a></div>So thats it Folks... <br />
With Love, <br />
<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/235/FFC2E71C4AB5D388679D4D4A800713D9.png" style="background: none repeat scroll 0% 0% transparent; border: 0pt none ! important;" /></a> <br />
Signs off!!!<br />
</span> <br />
</div>Vimitha Duraihttp://www.blogger.com/profile/01832780912092889010noreply@blogger.com7