tag:blogger.com,1999:blog-1546741705823181932024-03-05T01:19:33.126-08:00Art of CookingSneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-154674170582318193.post-74163109031994818732011-10-05T06:44:00.000-07:002011-10-05T06:44:09.055-07:00Mushroom Corn Pulao<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">I am a big fan of one pot meals. Those are huge time savers. We can prepare it in a jiffy and the end result will be a satisfying meal. While I was searching for yummy rice dishes I happen to see the mushroom corn pulao in <a href="http://usmasala.blogspot.com/2011/03/mushroom-corn-pulao.html">US Masala</a> blog. I had all the ingredients in my pantry. 'A' is not so fond of mushrooms. I sliced the mushrooms in tiny bits and he couldn't even recognize that mushroom is there in the dish. If you want to add mushroom in your diet , then you can try out this version.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mushroom (Sliced) - 2 cups</div><div style="text-align: justify;">Cooked Basmati Rice - 2 cups</div><div style="text-align: justify;">Corn Kernels - 1/2 cup</div><div style="text-align: justify;">Garam Masala - 1 tsp</div><div style="text-align: justify;">Garlic - 4 Cloves</div><div style="text-align: justify;">Salt - To Taste</div><div style="text-align: justify;">Black Pepper - 1/2 tsp</div><div style="text-align: justify;">Oil - 2 Tbs</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Mr9Ehs4o784/Toxb9tzHBTI/AAAAAAAACZQ/Z9UpyyXV9F4/s1600/DSC06522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Mr9Ehs4o784/Toxb9tzHBTI/AAAAAAAACZQ/Z9UpyyXV9F4/s320/DSC06522.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat oil in a pan and cook the mushrooms along with black pepper, Garam masala, garlic cloves, corn kernels and salt. Cook the mushrooms till it become light brown and all the water evaporates from it. Add the cooked rice and mix everything together till the rice gets heated.</div><div style="text-align: justify;"><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com18tag:blogger.com,1999:blog-154674170582318193.post-45448209678841344162011-09-08T08:51:00.000-07:002011-09-08T08:51:56.746-07:00Pal Payasam<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">It's been long since I have written something here. I was busy with my sister and kids visit and I wanted to make all the delicacies my nieces asked me to prepare. I was on a baking spree and then roaming with them during the weekend. They left two days back and the apartment is very quiet now. I was so touched and little surprised when my little niece send me a thank you mail. My sister brought few of my favorite food items with her which are easily getting vanished now.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> The celebrations of Onam is happening everywhere. I love this season where you can see everyone with the traditional Kerala saree , flowers on head and a smile on the face. I am terribly gonna miss my mother's onam sadhya as I have to go for work tomorrow. I was telling 'A' that I want to keep the tradition alive atleast by preparing a payasam. I headed straight to my kitchen after coming back from work. Ria's express pal payasam came to my rescue. I was really happy to have the payasam done in couple of minutes. Thanks ria for an awesome recipe. I quartered the recipe as there are only two of us who are going to consume it. I avoided cashew nuts as it was already rich and creamy. I am sure I will make this again when I have guests come over.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-JIoA82O5OHk/TmjkRJYmlBI/AAAAAAAACZE/_Feehyb91wU/s1600/DSC06832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-JIoA82O5OHk/TmjkRJYmlBI/AAAAAAAACZE/_Feehyb91wU/s320/DSC06832.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Milk - 4 Cups</div><div style="text-align: justify;">Sugar - 1 Cup</div><div style="text-align: justify;">Basmati Rice - 1/4 Cup</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1Ioj8PbDUb4/TmjkcXdIFxI/AAAAAAAACZI/bZOAS8Ig9cc/s1600/DSC06830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1Ioj8PbDUb4/TmjkcXdIFxI/AAAAAAAACZI/bZOAS8Ig9cc/s320/DSC06830.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Directions:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mix everything together in a pressure cooker and close the lid with weight and cook on high flame for one whistle. Reduce the flame to low and cook for thirty minutes with weight. Let go the steam , open the lid and stir.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"> The consistency was perfect for me. I didn't add cashew nuts and raisins. If you are adding it then fry it a little. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com15tag:blogger.com,1999:blog-154674170582318193.post-59156490693585405762011-08-20T00:32:00.000-07:002011-08-20T00:32:32.347-07:00Mushroom & Potato Pie<div dir="ltr" style="text-align: left;" trbidi="on"><br />
When you are bored of having the same food and looking for a change from the regular vegetarian food, try this bake which gives you a fulfilling taste. This cheesy bake is a stomach filling dish. The fried potatoes gives it a crunchy taste. It is very easy to make and I am sure it will turn into a regular at your home. I was going through ally's blog and bumped into this recipe. I followed her recipe to the dot. you can find the recipe<a href="http://recipesfortheverydaywoman.blogspot.com/2010/01/late-night-party-snacks.html"> here</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ve1AVaptmhs/Tk9iyV-6_tI/AAAAAAAACYg/NtikaMv-hDA/s1600/DSC06526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-ve1AVaptmhs/Tk9iyV-6_tI/AAAAAAAACYg/NtikaMv-hDA/s320/DSC06526.JPG" width="320" /></a></div><br />
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</div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com9tag:blogger.com,1999:blog-154674170582318193.post-43154350750448881632011-08-07T19:19:00.000-07:002011-08-07T19:19:11.450-07:00Nutty Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><br />
I am sitting infront of my laptop and thinking what to write?? I am not getting the flow of words. I am not yet into the blogging mode. Hope things will get improved soon. Weekends are my cooking day. After started working , I usually cook up a storm during weekends and stock up in my refrigerator. I started preparing a chicken dish which can be paired well with Parathas /Rotis. I like adding cashew paste to curries. It gives a rich creamy taste to the dish. Hope you all will like it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gcM2Z6VIiNw/Tj9HVmbkp_I/AAAAAAAACYA/d3j3RZPmVt0/s1600/DSC06581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-gcM2Z6VIiNw/Tj9HVmbkp_I/AAAAAAAACYA/d3j3RZPmVt0/s320/DSC06581.JPG" width="320" /></a></div><br />
<br />
<b>Ingredients:</b><br />
<br />
<b>Marinate: </b><br />
<br />
Chicken - 1 kg<br />
Salt - 1 1/2 tsp<br />
Lemon - 1<br />
Turmeric Powder - 1/2 tsp<br />
Marinate for 1 hour.<br />
<br />
<b>Roast & Powder:</b><br />
<br />
Cardamom - 4 pieces<br />
Cinnamon - 4 pieces<br />
Cloves - 4 pieces<br />
Jeera - 1 1/2 tspind:<br />
<br />
<b>Grind:</b><br />
<br />
Cashewnuts - 50gms<br />
Ginger - 1 small piece<br />
Garlic - 8 cloves<br />
<br />
<b>Fry:</b><br />
<br />
Onions - 4 finely chopped<br />
Chilli Powder - 1 Tsp<br />
Corriander Powder - 1 1/2 Tsp<br />
Turmeric Powder - 1/2 tsp<br />
Tomatoes - 2 chopped<br />
Tomato Sauce - 2 Tsp<br />
Sugar - 1 tsp<br />
<br />
<b>Method:</b><br />
<br />
Heat oil. Fry Onions. When brown add the chilli powder mix and roast. Then add the groundnut paste and fry. Add the tomatoes and cook till oil separates. Add the meat and little salt. When 3/4 th cooked, add the tomato sauce and the spice powder and simmer. When cooked and thick, add sugar and mix and set down.<br />
<br />
<br />
</div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com27tag:blogger.com,1999:blog-154674170582318193.post-67568296412912799132011-08-02T08:43:00.000-07:002011-08-02T08:45:20.933-07:00Cauliflower Masala<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">It's been long since I have updated my blog. I am being confused on whether to blog or not. These days I really don't have enough time to log in and check out the updates in the blogosphere. I am back to the work now after taking a one year break. Being out from home for more than twelve hours a day, only thing I feel like doing is to sit and relax after reaching back. Meanwhile I decided to stop blogging inspite of all my liking towards it. But even in these times encouraging and motivating words from my fellow bloggers made me to rethink. All the time when I was in a dual mind 'A' was constantly telling me to continue with blogging and he was telling me to make this space active and post atleast one in a month. I am promising everyone that I will be irregularly regular. Here is an easy dish for your Parathas/ Rotis.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-X4bQ_mJpaHw/TjgZxgTaXjI/AAAAAAAACX4/1eg2f2RLjk0/s1600/DSC06076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-X4bQ_mJpaHw/TjgZxgTaXjI/AAAAAAAACX4/1eg2f2RLjk0/s320/DSC06076.JPG" width="320" /></a></div><br />
<br />
<b>Ingredients :</b><br />
<br />
Cauliflower - 1kg<br />
<br />
Cut the cauliflower into small florets and put in hot salted water. Drain. Fry till it becomes light brown and drain.<br />
<br />
<b>Grind :</b><br />
Ginger - 1 small piece<br />
Garlic cloves - 20<br />
Jeera - 1/2 tsp<br />
Cardamom - 2<br />
Cinnamon - 2 sticks<br />
Cloves - 2<br />
<br />
<b>Blend :</b><br />
Tomatoes - 2<br />
<br />
Chop tomatoes into big peices and blend in mixie without water. Add 1 Tsp cornflour and mix it with the cauliflower and keep it for half an hour.<br />
<br />
<b>Powders :</b><br />
Chilli Powder - 1 1/2 Tsp<br />
Turmeric Powder- 1/4 tsp<br />
<br />
<b>Fry :</b><br />
Onions - 4<br />
Green Chillies - 6<br />
<br />
When brown, add the powders and roast. Then add the ground paste and fry. Add cauliflower and little water and cook on low heat with lid closed. Ad 2 Tsp tomato sauce and mix and set down.<br />
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<br />
</div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com24tag:blogger.com,1999:blog-154674170582318193.post-26602976153533876662011-05-19T09:51:00.000-07:002011-05-19T09:51:01.098-07:00Chicken Quiche<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Hi everyone, We are meeting after a very long gap. I came back to India and now setting up my home in the Garden city. The past three weeks was very eventful. The most tiring of all was house hunting. We had seen endless number of flats and after a point both of us were so disappointed and thought we had to settle in with what is available. On top of that 'A' hectic work schedule makes everything even more difficult. Now I am back with internet and things have slowly started settling down. I missed going through each and every one's post and now I am catching up with all the posts which I have missed. I will be posting the recipes which I have tried out in the U.S for some time. Theese days I am not cooking anything fancy in my kitchen. Just the basic things to survive. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Today I am introducing you to chicken quiche : A baked dish which I was eagerly waiting for during my childhood. Asha chechy ( My mom's sister always makes this for me whenever she comes to my granny's house.) Her deserts are excellent. All her desert's are super duper hit. In my family everybody looks for deserts after every meal. If not every meal , it's a must have during special occassions. I found the recipe for quiche at <a href="http://www.swapnascuisine.blogspot.com/"><span class="Apple-style-span" style="color: lime;">swapna's cuisine</span></a> and followed it to the dot. I liked the fact that She used less eggs for the pastry as well as the filling. The dish was liked by my guests and it will top among one of my favourites.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe Source :<span class="Apple-style-span" style="color: lime;"> <a href="http://www.blogger.com/(http://swapnascuisine.blogspot.com/2010/09/golden-onion-chicken-quiche.html)">(http://swapnascuisine.blogspot.com/2010/09/golden-onion-chicken-quiche.html)</a></span></b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_1V7zfncXjg/TdVKaQALj-I/AAAAAAAACVQ/cuB3w-mEDWY/s1600/DSC06480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-_1V7zfncXjg/TdVKaQALj-I/AAAAAAAACVQ/cuB3w-mEDWY/s320/DSC06480.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>For the pastry:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Maida -200g</div><div style="text-align: justify;">Unsalted Butter - 75g</div><div style="text-align: justify;">Baking powder-1/4 tsp</div><div style="text-align: justify;">Salt-to taste</div><div style="text-align: justify;">Ice cold water- As Required </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sieve maida, salt and baking powder together. Grate in the butter and mix it with the flour with your fingertips till it resembles coarse sand. Add in the beaten egg and water and gather it into a soft dough.</div><div style="text-align: justify;">Roll it out on a lightly floured surface and line it in the tin that you will be baking . Whichever tin you are using, make sure the dough comes a little way up the sides, so that it can hold the filling in.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Filling: </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Boiled and shredded chicken-1/2 cup</div><div style="text-align: justify;">Onion- 2 chopped</div><div style="text-align: justify;">Milk- 1/2 cup</div><div style="text-align: justify;">Cheddar Cheese- 100g </div><div style="text-align: justify;">Beaten egg- 1</div><div style="text-align: justify;">Salt and pepper to taste</div><div style="text-align: justify;">Oil- as needed.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat oil and slightly fry the chicken til it is golden brown. Add in the onions and fry till onions have caramelized. Switch off the flame. Add milk, cheese, beaten eggs, salt and pepper and mix well.</div><div style="text-align: justify;">Pour into the pastry case and bake for 25 mins or till golden brown.</div><div style="text-align: justify;"><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com24tag:blogger.com,1999:blog-154674170582318193.post-30129436629070918132011-04-13T21:32:00.000-07:002011-04-13T21:39:17.868-07:00Stuffed Bell Pepper<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">I am in the middle of packing and selling stuffs which we won't be able to carry to India (as we are moving from U.S to India). I am not doing much of cooking these days as I am busy with all other stuffs. I have couple of things in my draft. Let me tell you what I meant by draft. I usually get blank look from people when I say I have couple of stuffs in my draft. As an obsessive food blogger I usually take pictures of what I cook and will save it in my comp. Sometimes I won't be having the time and energy to post in my blog. But I always keep it aside by thinking that I will post it sometime. Today I am going to share a very interesting recipe which I saw in <a href="http://recipesfortheverydaywoman.blogspot.com/2011/03/sausage-filled-capsicum.html"><span class="Apple-style-span" style="color: lime;">Ally's blog.</span></a> When I first saw it in her blog I bookmarked it and was sure that I am going to try it soon. It can be called as a meal by itself and is super filling. When you don't have much time to prepare a meal, this recipe comes handy. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I love bell peppers. I like to add it to my salads and I am very fond of adding bell peppers to dishes. I like the vibrant colors. There are so many different colors to choose from : Red, Green, Yellow and Orange. But I am partial towards the red coloured ones. I made a quick research about the stuffed bell peppers over the Internet. It is claimed to be an American dish. Enough of all the stories now, let's get back to the recipe.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe Source :</b><br />
<br />
<b></b> Slightly adapted from <span id="goog_453214358"></span><span id="goog_453214359"></span><span class="Apple-style-span" style="color: lime;"><a href="http://recipesfortheverydaywoman.blogspot.com/"><span class="Apple-style-span" style="color: lime;">http://recipesfortheverydaywoman.blogspot.com/</span></a><a href="http://www.blogger.com/"></a></span><br />
<br />
</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wd36C7QCdRU/TaZ4vJCjayI/AAAAAAAACUM/NNKAuqjYrvA/s1600/DSC06619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wd36C7QCdRU/TaZ4vJCjayI/AAAAAAAACUM/NNKAuqjYrvA/s320/DSC06619.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Red Bell Pepper - 3</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Filling :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Vegetable Oil - 1 tsp</div><div style="text-align: justify;">Onion - 1 finely chopped</div><div style="text-align: justify;">Garlic - 2 cloves chopped</div><div style="text-align: justify;">Turkey Sausages - 250gms cooked and chopped</div><div style="text-align: justify;">Coriander Powder - 2 tsps</div><div style="text-align: justify;">Tomatoes - 1 finely chopped</div><div style="text-align: justify;">Crushed red pepper - 1 tsp</div><div style="text-align: justify;">Hot chilli peppers - 4 (Depends upon your spice tolerance )</div><div style="text-align: justify;">Cream - 1 cup</div><div style="text-align: justify;">Rice Cooked - 3/4 th cup</div><div style="text-align: justify;">Cumin Powder - 2 tsp</div><div style="text-align: justify;">Cheddar cheese - To Sprinkle</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cut the tops off each bell pepper; pull out the stem portion , seeds and membranes and make room for the stuffing. Set aside. To make the filling, heat oil in a frying pan, saute the onion and garlic for few minutes. Add the tomatoes and cook till the tomatoes are softened. Add the ground powders, crushed red pepper, hot chilli peppers and sausages and cook on medium fire for about 3-4 minutes. Add in the cream and let the mixture thicken. Stir in the rice into the mixture and put the filling into the bell pepper shells. Place the filled shells into a greased baking dish and bake for 25 minutes at 140 C. Sprinkle some cheese over it. Enjoy !!!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-tHaOFZesFxA/TaZ46VWJF5I/AAAAAAAACUQ/5N7VTFlQ5fg/s1600/DSC06621.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-tHaOFZesFxA/TaZ46VWJF5I/AAAAAAAACUQ/5N7VTFlQ5fg/s320/DSC06621.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Notes : </b>To make a veggie version , you can use mushrooms and kidney beans. If bell peppers does not stand up straight, slice a little off the bottom of the pepper to level it out.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This month I have been showered with loads of awards from my blogger friends. Biny Anoop of <a href="http://binysrecipes.blogspot.com/"><span class="Apple-style-span" style="color: lime;">Biny's Recipes</span></a> has passed on the following awards to me. I would like to share it with all my friends in the blogosphere.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsoOkWCqVGa5VEAdRnrQK3e1RiGyQ5AfY9b52xefHUP_IGXUpVMSXL_npCqki2OdGWQRiMEcTc4XwPkhzvmqhvbT6veR36XfPQiKxZff2rRFG3APgfxHrc_UNwUIYBvjJHo3-ByeXPv4/s1600/Blogger+Award+VK.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIsoOkWCqVGa5VEAdRnrQK3e1RiGyQ5AfY9b52xefHUP_IGXUpVMSXL_npCqki2OdGWQRiMEcTc4XwPkhzvmqhvbT6veR36XfPQiKxZff2rRFG3APgfxHrc_UNwUIYBvjJHo3-ByeXPv4/s1600/Blogger+Award+VK.JPG" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;">Thanks a lot Bini for sharing these awards with me. :-)</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com36tag:blogger.com,1999:blog-154674170582318193.post-12306539685755003252011-04-10T15:25:00.000-07:002011-04-10T15:25:30.172-07:00Macaroni And Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><br />
Do you like the idea of making a dish with all the left over items?? I like it. It will clear the pantry shelf and no wastage of food ingredients. When I opened my fridge I saw half a packet of cream sitting all alone in the corner side. During my childhood I have seen my mom travelling 1 hour to get cream, cheese and other baking stuffs. All those were not available in my hometown. So I just can't accept the thought of throwing away these items. I had few macaroni also available in my pantry shelf. I put together everything and we had a nice dinner !!!<br />
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<b>Recipe Source : My own</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Hl_y7u5sDK0/TaItrCDM8yI/AAAAAAAACT0/mY_6fT2V0wU/s1600/DSC06135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Hl_y7u5sDK0/TaItrCDM8yI/AAAAAAAACT0/mY_6fT2V0wU/s320/DSC06135.JPG" width="320" /></a></div><br />
<br />
<b>Ingredients :</b><br />
<br />
Macaroni - 500 gm<br />
pepper powder - 2 Tbs<br />
Boiled / Shredded chicken - 300 gm<br />
Capsicum - 1<br />
Mustard sauce - 2 Tbs<br />
Cream - 1/2 cup<br />
Salt - To Taste<br />
<br />
<b>Method :</b><br />
<br />
Boil the macaroni and while it is half cooked, drain the water and keep it aside. Boil the chicken and cut it into pieces. Heat a pan. Add chicken, pepper powder, salt, mustard sauce and capsicum. Cook for few minutes. When it is cooked add the macaroni and pour cream over it. Cook till the cream is fully absorbed. Serve hot.<br />
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I have been showered with few awards from Jabeen of <a href="http://comeletseat.blogspot.com/"><span class="Apple-style-span" style="color: lime;">Jabeen's corner.</span></a> I was so happy to receive it. During my initial days of blogging I used to longingly look at the awards in my fellow blogger's space and always wished about getting some. Now my wish has come true. In this joyous occasion I would like to pass on this award to all talented and creative bloggers in the blogosphere.<br />
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</div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com22tag:blogger.com,1999:blog-154674170582318193.post-76032253769486068582011-04-08T00:09:00.000-07:002011-04-08T00:09:43.852-07:00Buttermik Cornbread<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">I am in the process of cleaning my pantry now. I am leaving to India next week after my seven months long stay in the United States. When I look back it just feels like yesterday that I entered this country. I was very sad when I had to quit my job in India and to come here , that too for a very short stint. I knew that I won't be able to work in the States due to the visa formalities. Before leaving from India I started cribbing to 'A' about it. I am a person who can't sit inside the house even for few minutes. I am always on the run. When we reached here 'A' put a suggestion to me to start blogging. I didn't even know abot the term then. I started hopping through different blogs and found very interested in it. One fine day morning I told him that I am planning to start a food blog. He was very enthusiastic and encouraging about it. He knew how much I loved my job and how I am missing it now. He wanted me to be happy in every possible way and he was the first follower in my blog which is now followed by 59 people within 5 months. I am super duper happy and excited about it. All cheers to 'A' the man behind the scene. Without his inspiration and motivation I would have never done this.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am going to introduce a recipe with corn meal. I am trying out quiet a few recipes with it. I am following <a href="http://www.blogger.com/goog_318575988"><span class="Apple-style-span" style="color: lime;">V</span></a><span class="Apple-style-span" style="color: lime;"><a href="http://www.reciperoll.com/search?q=buttermilk+corn+bread"><span class="Apple-style-span" style="color: lime;">rinda's</span></a> </span>recipe to the dot. My first attempt was <a href="http://inspirationalartofcooking.blogspot.com/2011/03/corn-meal-crusted-chicken.html"><span class="Apple-style-span" style="color: lime;">corn meal crusted chicken </span></a>and now I made a butter milk corn bread. I don't like to waste anything whether it is stuffs in my panty or my clothes. I will never throw any of my clothes which in turn makes my mom always crib about my never ending wardrobe. I have little bit of butter milk left which I have used for the <span class="Apple-style-span" style="color: magenta;"><a href="http://inspirationalartofcooking.blogspot.com/2011/04/chocolate-muffins.html">chocolate muffins</a>.</span> The end result was a sweet, soft, moist and a little corn bread.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Recipe source : <a href="http://www.reciperoll.com/"><span class="Apple-style-span" style="color: lime;">http://www.reciperoll.com/</span></a></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SMxvw-Q_-4w/TZ6y_WyTMyI/AAAAAAAACTg/AkxXq42Go14/s1600/DSC06596.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-SMxvw-Q_-4w/TZ6y_WyTMyI/AAAAAAAACTg/AkxXq42Go14/s320/DSC06596.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/2 cup butter</div><div style="text-align: justify;">2/3 cup sugar</div><div style="text-align: justify;">2 eggs</div><div style="text-align: justify;">1 cup buttermilk</div><div style="text-align: justify;">1/2 tsp baking soda</div><div style="text-align: justify;">1 cup cornmeal</div><div style="text-align: justify;">1 cup all purpose flour</div><div style="text-align: justify;">1/2 tsp salt</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Directions :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 375 degrees F. Melt butter in a large skillet. Remove from heat and stir in sugar. Now add eggs and beat well until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in corn meal, flour and salt until well blended and few lumps remain. Pour batter into the prepared pan. Bake for 30 to 40 minutes or until a tooth pick inserted in the center of the cake comes out clean.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Xog4qDX6HW4/TZ6zIsdyykI/AAAAAAAACTk/S_zD-Gc-tS0/s1600/DSC06602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-Xog4qDX6HW4/TZ6zIsdyykI/AAAAAAAACTk/S_zD-Gc-tS0/s320/DSC06602.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b> Notes : </b>If you want your cornbread to rise nicely, let as little time as possible elapse between combining the dry and liquid ingredients and putting it in the oven. Once the baking soda and buttermilk get together, the rising action begins.Your cornbread is done when the edges turn a wee bit brown. There may be a few slight cracks closer to the edges of the pan.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;">I am sending this over to the week long celebration at <a href="http://magpiesrecipes.blogspot.com/2011/04/coconut-kissed-banana-bread-no-butter.html?utm_source=BP_recent"><span class="Apple-style-span" style="color: lime;">Magpie Recipes</span></a> for the grand winning of Team India winning the Cricket World Cup .</span></div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com32tag:blogger.com,1999:blog-154674170582318193.post-48645818983549360552011-04-05T12:20:00.000-07:002011-04-05T12:20:29.992-07:00Award Galore<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;">I was overwhelmed to see the awards showered by Shobha of <a href="http://foodmazaa.blogspot.com/">Food Mazaa</a>. I could make lot of lovely friends through blogging. I have always gasped at the creativity and talent showed by some of them. All of them were always open to share and help each other. There are some people out there in the world who doesn't even like the thought of sharing. In this scenario I would like to add the famous quote <span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"> </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"></span><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>“Thousands of candles can be lit from a single candle, and the life of the candle will not be shortened. Happiness never decreases by being shared.” </b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size: 12px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; font-weight: bold;"><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; font-weight: bold;"><span class="Apple-style-span" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; font-weight: normal; line-height: 18px;"></span></span></div><div><span id="internal-source-marker_0.17147843167185783" style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The rules of this award are:</span></div><div><span id="internal-source-marker_0.17147843167185783" style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><br />
<span id="internal-source-marker_0.17147843167185783" style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1. Accept the award. Post it in your blog with the name of the blogger who has given you this award with a link to his/her blog.</span></div><div style="background-color: transparent;"><div style="font-size: medium; white-space: normal;"><span style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Pass it on to 15 other blogger friends…. to keep the ball rolling.</span></div><div><div style="font-size: medium; white-space: normal;"><span style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Let the nominated blogger know about their award [leave a comment in their most recent post].</span></div><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br />
</span></div></div><div class="separator" style="clear: both; text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; font-weight: bold;">Once again I am thanking Shobha for sharing these awards with me. I would like to share these awards to the following bloggers :</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial, sans-serif; font-size: 12px; font-weight: bold;"><br />
</span></div><div style="text-align: justify;">Priya of <a href="http://priyaeasyntastyrecipes.blogspot.com/">Priya's Easy N Tasty Recipes</a></div><div style="text-align: justify;">Palatable of<a href="http://treatntrick.blogspot.com/"> Treat and Trick</a></div><div style="text-align: justify;">Priyanka Agarwal of <a href="http://food-fanatic.blogspot.com/">Food - Fanatic</a></div><div style="text-align: justify;">Hari Chandana of <a href="http://thecuisine.blogspot.com/">Indian Cuisine</a></div><div style="text-align: justify;">Aruna Manikandan of<a href="http://ensamayalkuripugal.blogspot.com/"> Veggie Paradise</a></div><div style="text-align: justify;">Vijitha Shyam of <a href="http://spicesnaroma.blogspot.com/">A Foodie N Her Cooking Hat</a></div><div style="text-align: justify;">Ambreen of <a href="http://simplysweetnsavory.blogspot.com/">Simply Sweet N Savory</a></div><div style="text-align: justify;">Swathi of <a href="http://kitchenswathi.blogspot.com/">Zesty South Indian Kitchen</a></div><div style="text-align: justify;">Sonia of <a href="http://www.mycreativeflavors.com/">My Creative Flavors</a></div><div style="text-align: justify;">San of <a href="http://sanscurryhouse.blogspot.com/">San's Kitchen</a></div><div style="text-align: justify;">Ila of <a href="http://cookerypoint.blogspot.com/">Ila's Kitchen</a></div><div style="text-align: justify;">Aipi of <a href="http://usmasala.blogspot.com/">US Masala</a></div><div style="text-align: justify;">Preety of <a href="http://preetyskitchen.blogspot.com/">Preety's Kitchen</a></div><div style="text-align: justify;">Nashira of <a href="http://nashplateful.blogspot.com/">Plateful</a></div><div style="text-align: justify;">Sunanda Dey of <a href="http://sunandaskitchen.blogspot.com/">Sunanda's Kitchen</a></div><div style="text-align: justify;"><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com27tag:blogger.com,1999:blog-154674170582318193.post-76017510932434933292011-04-04T20:02:00.000-07:002011-04-04T20:03:34.496-07:00Chocolate Muffins<div dir="ltr" style="text-align: left;" trbidi="on"><br />
The entire nation is celebrating the grand victory of India winning the Cricket World Cup after 28 years. For me celebrations are incomplete without having a sweet. As you can see a lot of baked goodies were coming from my kitchen for my first ever <a href="http://ciaosamin.blogspot.com/2011/03/bakesale-for-japan-april-2-2011.html"><span class="Apple-style-span" style="color: lime;">bake sale</span></a>. Now couple of my blogger friends are joining together to do a sweet post for the victory of our team. Come join with us for our celebration !!!!<br />
<br />
A muffin is an American English name for a type of bread that is baked in small portions. Many forms are somewhat like small cakes or cupcakes in shape. These are liked by both kids and adults alike. It can be made for breakfast or for brunch or literally for any time of the day. I usually prefer frosting in cakes and other baked goodies. I feel like they are way too simple without a frosting. You can make muffins as it is or make frosting if you are like me who won't compromise with simple things. If you feel like treating yourself for something special, then indulge yourselves in these cute little ones !!!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FQFrw2DcQxQ/TZqFOOrXehI/AAAAAAAACS4/8LpiLXTojz8/s1600/DSC06549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-FQFrw2DcQxQ/TZqFOOrXehI/AAAAAAAACS4/8LpiLXTojz8/s320/DSC06549.JPG" width="320" /></a></div><br />
<br />
<b>Ingredients :</b><br />
<b><br />
</b><br />
<b>Chocolate Muffins</b><br />
<br />
1/2 cup (113 grams) unsalted butter, melted and cooled<br />
<br />
2 large eggs<br />
<br />
1 cup (240 ml) buttermilk<br />
<br />
2 teaspoons pure vanilla extract<br />
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1 3/4 cups (230 grams) all-purpose flour<br />
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2/3 cup (60 grams) unsweetened cocoa powder<br />
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1 1/4 cups (265 grams) light brown sugar<br />
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1 teaspoon baking powder<br />
<br />
1 teaspoon baking soda<br />
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1/2 teaspoon salt<br />
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1 cup (170 grams) milk or semisweet chocolate chips<br />
<br />
<br />
<b>Chocolate Fudge Frosting: (optional)</b><br />
<br />
4 ounces (120 grams) unsweetened chocolate, coarsely chopped<br />
<br />
2/3 cup (150 grams) unsalted butter, room temperature<br />
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1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted<br />
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1 1/2 teaspoons pure vanilla extract<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UXoTQQg9lE8/TZqFb0M77_I/AAAAAAAACS8/uwSBQqyViPI/s1600/DSC06540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-UXoTQQg9lE8/TZqFb0M77_I/AAAAAAAACS8/uwSBQqyViPI/s320/DSC06540.JPG" width="320" /></a></div><br />
<br />
<b>Method:</b><br />
<br />
<b>Chocolate Muffins :</b><br />
<br />
<b></b> Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter, or line with paper liners, or muffin cups.<br />
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In a large measuring cup or bowl whisk together the melted butter, eggs, buttermilk, and vanilla extract.<br />
<br />
In another large bowl whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.<br />
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Evenly fill the muffin cups with the batter. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.<br />
<br />
<b>Chocolate Frosting :</b><br />
<br />
Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.<br />
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In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). Add the sugar and beat until it is light and fluffy (about 2 minutes). Beat in the vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Spread a little frosting on each muffin with a knife or offset spatula.<br />
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<b>PS : </b>Batter shouldn't be over mixed. Be careful while filling the batter to the muffin cups. The batter will rise while baking. <br />
<br />
I am sending this over to the week long celebration at <a href="http://magpiesrecipes.blogspot.com/2011/04/coconut-kissed-banana-bread-no-butter.html?utm_source=BP_recent"><span class="Apple-style-span" style="color: lime;">Magpie Recipes</span></a> for the grand winning of Team India winning the Cricket World Cup .<br />
<br />
</div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com28tag:blogger.com,1999:blog-154674170582318193.post-25379623987167299192011-04-02T16:29:00.000-07:002011-04-07T14:31:27.185-07:00Beef Cutlets<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Cricket fever was there in the air for the last few days. All the status messages on facebook was revolving around cricket. I enjoy watching cricket but I can't say that I am a big fan of it. But 'A' likes cricket. This time we couldn't watch the world cup series as we haven't bought a TV or many other stuffs at our present home due to our short stint in the United States. We missed all the fun in watching it. I don't like to watch it in the small screen of my laptop. But I was enjoying the updates of my blogger friends on Facebook. One of my fellow blogger <a href="http://riascollection.blogspot.com/"><span class="Apple-style-span" style="color: lime;">Ria</span></a> suggested to do a virtual party of preparing some snacks to munch away while watching cricket. I prepared it and didn't get time to post it as I was busy attending the<a href="http://ciaosamin.blogspot.com/2011/03/bakesale-for-japan-april-2-2011.html"> <span class="Apple-style-span" style="color: lime;">bake sale</span></a>. I had a fun time with my fellow bloggers with lot of laughing and giggling. It was good to meet and to discuss about all the baked treats which was available over there. The event was very successful with lot of people turning up. We were able to relish few of the baked goodies available for sale and the yummy stuffs <a href="http://magpiesrecipes.blogspot.com/"><span class="Apple-style-span" style="color: lime;">Magpie Recipes </span></a> lovingly baked for us. Thanks Rose for your sweet gesture.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am so happy that India made a mark in the history by winning the world cup. Let me share with you all a snack which you can prepare well in advance and save it for rainy days. I usually make this well in advance whenever I have a party at home. Here is a virtual snack of crispy crunchy goodness for everyone !!!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe Source : My Mom</b></div><div style="text-align: justify;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-n52o9ObPhlE/TZewdLJTZBI/AAAAAAAACSo/wDrveSq5_vw/s1600/DSC06632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-n52o9ObPhlE/TZewdLJTZBI/AAAAAAAACSo/wDrveSq5_vw/s320/DSC06632.JPG" width="320" /></a></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Beef - 1 kg</div><div style="text-align: justify;">pepper powder - 2 tsp</div><div style="text-align: justify;">Salt - 1 1/2 tsp</div><div style="text-align: justify;">Vinegar - 1 Tbsp</div><div style="text-align: justify;">Potatoes - 700 gms</div><div style="text-align: justify;">Lemon - 1</div><div style="text-align: justify;">Eggs - 2 </div><div style="text-align: justify;">Bread Crumbs - As required</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Grind:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Green Chillies chopped - 16</div><div style="text-align: justify;">Garlic cloves - 1 handful</div><div style="text-align: justify;">Ginger - 2 big pieces</div><div style="text-align: justify;">Onions - 2 cups </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method : </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cut the beef into pieces. Wash and drain. Add salt and pepper powder to the beef and cook for 5-7 minutes without weight. Needn't be well cooked.Boil the remaining water if any and cool. Mince the meat. Add the vinegar to the minced meat and keep it aside. Grind the onion mix and combine it to the meat and fry in low heat by adding little oil. The meat must become brown but not fried. Add juice of one lime and set down. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Wash the potatoes and cook in pressure cooker with level water and weight for 10 - 12 minutes. Drain the water. cool. peel and mash. If you mash while it is hot, it will be easier. Add to meat and mix well. Correct salt. Make into cutlet shapes. Dip in beaten eggs , (beaten with salt and little pepper powder or chilli powder). Roll in breadcrumbs and deep fry till brown.<br />
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I am sending this to <a href="http://thekeralakitchen.blogspot.com/">The Kerala Kitchen</a> hosted by <a href="http://magpiesrecipes.blogspot.com/">Magpie</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com14tag:blogger.com,1999:blog-154674170582318193.post-46281774355791264052011-04-01T19:20:00.000-07:002011-04-01T19:20:48.816-07:00Peanut Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on"><br />
I am on a baking marathon for the last two days. I was eagerly searching for recipes from all sites and blogs which I follow. I had to make few baked goodies for a <a href="http://ciaosamin.blogspot.com/2011/03/bakesale-for-japan-april-2-2011.html"><span class="Apple-style-span" style="color: lime;">sale</span></a>. After a lot of blog hopping I finally decided to bake something from my favorite site <span class="Apple-style-span" style="color: lime;"><a href="http://www.joyofbaking.com/">joy of baking</a>.</span> I am hooked on to it. All the baked goodies in my blog are from that site. I have endless other recipes but I always end up trying something from this site. They give precise details and each recipes mentioned in it are always a hit at my home. This time I opted for a sweet and salty flavor. As a kid I enjoyed having peanut butter with bread during breakfast or for tea time. Peanut butter was not available at my hometown . Mamma (Maternal grandmother) always send it across through people who visits my home. She knows all her grand kids likes it. It was available in three flavors. Creamy, crunchy and chocolate and as always chocolate was my favorite.<br />
<br />
Peanut butter cookies are instantly recognized by their criss cross marks made by using the tines of the fork. But I decided to bake it in my moulded pan. While baking the cookies you have to keep one thing in mind. Don't overbake it. Perfect cookies should be chewy inside and should have crispy edges. I added chocolate chips to the batter, so that with every bite you will get the richness of chocolate along with the sweet and salty flavor of peanut butter. These are perfect to have with a cup of coffee !!!<br />
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<b>Recipe source : <a href="http://www.joyofbaking.com/">www.joyofbaking.com</a></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xuD0h2o70zE/TZaF_UBCo0I/AAAAAAAACSg/JX4LxIqCf0M/s1600/DSC06630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-xuD0h2o70zE/TZaF_UBCo0I/AAAAAAAACSg/JX4LxIqCf0M/s320/DSC06630.JPG" width="320" /></a></div><br />
<br />
<b>Ingredients :</b><br />
<br />
3/4 cup (170 grams) unsalted butter, room temperature<br />
<br />
1/2 cup (105 grams) light brown sugar<br />
<br />
1/2 cup (100 grams) granulated white sugar<br />
<br />
1 large egg<br />
<br />
1 teaspoon pure vanilla extract<br />
<br />
3/4 cup (185 grams) peanut butter (smooth or crunchy)<br />
<br />
2 cups (260 grams) all purpose flour<br />
<br />
1/2 teaspoon baking soda<br />
<br />
1/4 teaspoon salt<br />
<br />
1/2 cup chopped peanuts or 1/2 cup chocolate chips (optional)<br />
<br />
<b>Method :</b><br />
<br />
Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.<br />
<br />
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. Fold in the chopped peanuts, if using. (If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.)<br />
<br />
Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage.<br />
<br />
<b>Notes :</b> I prefer crunchy peanut butter than smooth type. I added semi - sweet choclate chips instead of peanuts for getting some richness to the cookie. Baking time mentioned in the recipe is 10 to 12 minutes. I baked my first batch of cookies for 10 minutes and all the other batches for around 8 minutes. If you want to get the criss -cross patterns then roll the batter into 1 inch (2.5 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.<br />
<div><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com14tag:blogger.com,1999:blog-154674170582318193.post-27551823451180508932011-03-31T20:19:00.000-07:002011-03-31T20:39:55.335-07:00Snickerdoodles<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Snickerdoodles !!! Don't break your head by thinking so hard...These are wonderful cinnamon - sugar cookies. They may have an unusual name but it is best for snacking any time. It has got crispy edges and chewy centres. I love it's buttery flavor. They are so easy to whip up. Hardly takes any time. This requires only basic ingredients like flour, butter, sugar and eggs. I am sure these will be there in everybody's pantry. I have bookmarked this recipe long back but taken a back by seeing it's simple look and the chocolate craver inside me is always partial to choclat-ey recipes. This time I wanted to try something which does not have chocolate in it but which gives you a good taste and trust me people you can't stop munching at one. These cookies should be baked only until the edges begin to brown. This will keep the outside crisp with a soft and chewy interior. Baking them longer will make them more crisp and not as soft inside. They will keep very well so they make an ideal cookie for gift giving. I had to make it in batches as I am going to contribute it for Bake sale for japan.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">My fellow bloggers informed me about the "San Jose Bake Sale for Japan" . All the sale proceeds will go to the Japanese Earthquake relief. I am so happy that two of my blogger friends <a href="http://spicesnaroma.blogspot.com/"><span class="Apple-style-span" style="color: lime;">Vijitha</span></a> and <a href="http://magpiesrecipes.blogspot.com/"><span class="Apple-style-span" style="color: lime;">Rose</span></a> informed me on time and we are gearing up for the event. I will recommend everyone to do whatever we can to promote the event. If you cannot bake, please support this by spreading the word via twitter, FB and other mediums. You can get the full details about this event by clicking <span class="Apple-style-span" style="color: lime;"><a href="http://ciaosamin.blogspot.com/2011/03/bakesale-for-japan-april-2-2011.html"><span class="Apple-style-span" style="color: lime;">here</span></a>.</span><br />
<span class="Apple-style-span" style="color: lime;"><br />
</span><br />
<b>Recipe Source : <a href="http://www.joyofbaking.com/">http://www.joyofbaking.com/</a></b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nX6fb3zIevQ/TZU_4ebUn-I/AAAAAAAACSY/9o_ownr5m2s/s1600/DSC06622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-nX6fb3zIevQ/TZU_4ebUn-I/AAAAAAAACSY/9o_ownr5m2s/s320/DSC06622.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 3/4 cups (360 grams) all purpose flour</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/2 teaspoon salt</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 teaspoons baking powder</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 cup (227 grams) unsalted butter, room temperature</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 1/2 cups (300 grams) granulated white sugar</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 large eggs</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 teaspoon pure vanilla</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Coating:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/3 cup (66 grams) granulated white sugar</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2 teaspoons ground cinnamon</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a large bowl whisk together the flour, salt, and baking powder. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm (about one to two hours).</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Shape the dough into 1 inch (2.5 cm) round balls.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Coating: In a large shallow bowl mix together the sugar and cinnamon.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bake the cookies for about 8 - 10 minutes, or until they are light golden brown and firm around the edges. The centers of the cookies will still be a little soft. Remove from oven and place on a wire rack to cool.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Can store in an airtight container, at room temperature, for about 10 - 14 days.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Makes about 48 Cookies</b></div><div style="text-align: justify;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://bakesaleforjapan.com/"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZn4i3IvOJGKsP10FBSgPUzJ4Jnb1-bmYmk-4RLi0VwloDYKYhJxwH75m59VcRHmyrGZwbctidV4YJiXA8Ibe-9J_jOsyAWLd8tqtTPdBjeup_iO9INraFoRMexcLy3B4AyfsHf1w1PhE/s320/bakesale.jpg" style="margin-left: auto; margin-right: auto;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table><div style="text-align: justify;"> </div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com18tag:blogger.com,1999:blog-154674170582318193.post-67458408163553557222011-03-29T19:10:00.000-07:002011-03-31T16:04:27.901-07:00Prawn / Shrimp / Chemeen Biriyani<div dir="ltr" style="text-align: left;" trbidi="on"><br />
I am a sea food fan. Prawns always tops the list. Whenever I Visit home my mom preapares prawns curry. But I was not in the mood of having a curry. I wanted to make biryani. Biriyani is used to denote a dish where the rice is cooked separately from the (curry of meat or vegetables). The curry and the rice are then brought together and layered, resulting in a dish of the contrasting flavors of unflavored rice and intensely flavored sauce and meat or vegetables. At my home everybody prefers using chicken for biriyani, So hopes of having prawn biriyani was never materialized. I was searching for a good recipe for a long time. I got this recipe from <a href="http://www.mariasmenu.com/spicy/prawns-biriyani-2"><span class="Apple-style-span" style="color: lime;">maria</span></a><span class="Apple-style-span" style="color: magenta;">. </span>I prefer more masala in the biriyani. Her recipe was perfect for us. You should visit her lovely <a href="http://www.mariasmenu.com/"><span class="Apple-style-span" style="color: lime;">space</span></a>. I have followed her recipe with very few variations here and there. While making biriyani or pulao I always avoid the garnishing layer. I don't prefer corriander leaves in my food. So my readers please feel free to add corriander leaves, fried onions, raisins and toasted cashew nuts and garnish the biriyani. You can serve this along with raita , pappad and <a href="http://inspirationalartofcooking.blogspot.com/2011/03/date-pickle.html"><span class="Apple-style-span" style="color: lime;">pickle</span></a><span class="Apple-style-span" style="color: #6fa8dc;">.</span><br />
<br />
<b>Recipe Source:</b><br />
<br />
<b>Slightly adapted from www.mariasmenu.com</b><br />
<b><br />
</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1Gi8pv6p6kE/TZKP0tzxpJI/AAAAAAAACSM/-fqMFhfNx4c/s1600/DSC06507.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1Gi8pv6p6kE/TZKP0tzxpJI/AAAAAAAACSM/-fqMFhfNx4c/s320/DSC06507.JPG" width="320" /></a></div><b><br />
</b><br />
<br />
<b>For the rice:</b><br />
<br />
Basmati rice – 3 cups<br />
Water – 6 cups<br />
Cardamom & clove – 3 each<br />
Cinnamon – 1 medium size stick<br />
Butter – 3 tbsp (Unsalted)<br />
Salt - To Taste<br />
<br />
<b>For the masala :</b><br />
<br />
Prawns – 1/2 kg (cleaned & deviened)<br />
Ginger garlic paste – 2 tbsp<br />
Chilli powder – 1/2 tbsp<br />
Pepper powder – 1/2 tsp<br />
Onions – 3, chopped finely<br />
Green chilli -5-6<br />
Tomato – 2-3, chopped finely<br />
Coconut – 1 handful<br />
Curd – 1/2 cup<br />
Cashews – 6-8 (soaked in 2 tbsp water)<br />
Garam masala – 1 tsp<br />
<br />
<br />
<b>Rice preparation :</b><br />
<br />
Wash and soak the rice in water for 25 minutes. Drain the water completely. Boil 6 cups water with half the quantity of whole masala & keep it aside. Heat butter in a vessel/pan, splutter the remaining whole masala and add the rice. Fry the rice for around 5-7 minutes or until the rice starts cracking. Add the boiled water, & salt. Cook till the rice is done and water is completely dried. Spread the rice in a tray & keep aside.<br />
<br />
<b>Masala preparation :</b><br />
<br />
Marinate the prawns with 1 tbsp of ginger garlic paste, red chilli powder, pepper powder and salt and keep it for 2-3 hours in the fridge. Meanwhile grind a handful of coconut with a little water & keep it aside. Also grind the soaked cashews into a smooth paste.<br />
<br />
Shallow fry the marinated prawns after the specified time. Once the prawns are fried, keep it aside and use the same oil to cook onions, remaining ginger garlic paste (1 tbsp) and green chilli. Once onions are fried well, add chopped tomatoes. Once the tomatoes are cooked, add curd, coconut, paste. Once it boils add fried prawns and cook in low flame for 5-6 minutes. Add the cashew paste & 1 tsp of garam masala. Mix well. Cook for 2 more minutes & remove from fire.<br />
<br />
<b>Layering the Biriyani :</b><br />
<br />
Preheat the oven to 180 degree 10 minutes before baking the biriyani. Apply some ghee to a baking dish. Put one layer of masala in the dish. On top of that spread some rice and make another layer. Again spread another layer of masala on top of the rice. Repeat the process until the masala and rice is finished. The top layer should be of rice. You can drizzle ghee in between the layers. Bake in the preheated oven for 25-30 minutes.<br />
<br />
<b>Verdict : Strongly reccommended for any sea food lovers.</b><br />
<b><br />
</b><br />
<b>PS: Maria has suggested to put a wet cloth and cover the biriyani while baking. </b><br />
<b><br />
</b><br />
I am sending this to <a href="http://thekeralakitchen.blogspot.com/">The Kerala Kitchen</a> hosted by <a href="http://magpiesrecipes.blogspot.com/2011/03/kerala-kitchen-for-month-of-march-is.html">Magpie</a><br />
<br />
<br />
</div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com14tag:blogger.com,1999:blog-154674170582318193.post-9997215335292212682011-03-27T22:56:00.000-07:002011-03-27T22:56:13.985-07:00Fried Rice<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Fried Rice is a popular chineese food. It's mainly made of eggs, vegetables and some kind of meat. You can take it to next level by adding sauces and garnish it with parsely and spring onions. It can be eaten along with an accompaniment, or as a course by itself. Everyone have their own version of preparing fried rice. Each time I prepare the dish I make alterations. It mainly depends upon the stuffs available in my pantry. So when I was running low in my pantry shelf I made this in a jiffy and had a quick fix for my meal. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe Source : My Own</b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DIdgo8Z0dEs/TZAiy5XKr1I/AAAAAAAACR0/fjqlZ9Qkq_E/s1600/DSC06051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-DIdgo8Z0dEs/TZAiy5XKr1I/AAAAAAAACR0/fjqlZ9Qkq_E/s320/DSC06051.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Rice - 2 cups</div><div style="text-align: justify;">Butter - 2 Tbs (I prefer unsalted butter)</div><div style="text-align: justify;">Maggi Chicken stock cubes - 4</div><div style="text-align: justify;">Water - 4 cups</div><div style="text-align: justify;">Carrot - 1/4 cup</div><div style="text-align: justify;">Peas - 1/4 cup</div><div style="text-align: justify;">Eggs - 4</div><div style="text-align: justify;">Salt - To Taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">wash the rice and drain it for 15 minutes. Heat the butter and fry the rice in low flame. When it starts to crack, switch of the flame and keep it aside. Boil the water and put all the ingredients except eggs. Should be careful with salt. Cover it and cook well in low flame. When it becomes void of moisture content, remove the rice and keep it aside. Allow it to cool. Mean while beat the eggs with a dash of chilli powder and pepper powder and scramble it. Mix the eggs with the rice and serve it hot.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>PS: </b>I am not mentioning the amount of powders used in eggs. It's based on your spice levels. I always prefer a level higher spice in all my food.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com18tag:blogger.com,1999:blog-154674170582318193.post-23145445110471605572011-03-26T23:47:00.000-07:002011-03-28T10:50:32.505-07:00Chocolate Cheese Cake<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Chocolate cheese cake tops as my favorite in the list of deserts. I would call a chocolate cheese cake as triple dose of chocolate. Chocolate is used in the crust , filling and over the top. The crust is made of chocolate wafers and melted butter. The middle layer is the main attraction. The sinful combination of chocolate, cream cheese and sour cream gave it a creamy texture. The final chocolate layer is made of cream and chocolate. Now you know Why I call it as a triple dose chocolate. I had a cousin who is coming by and I thought the cheese cake would be the perfect way to finish our weekend dinner. The best cheese cake I had was from a restaurant in vegas. Nothing can beat the taste of it. From then on the baker inside me was not giving me piece of mind. I was waiting for a reason to bake it. The chocolate cheese cake is a real showstopper. It hits you at the right spot.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Let me share a few tips in the baking of a cheese cake:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It is very important that the oven be at 350 deg F when you put the cake in it. I also recommend that you do not open the oven for the first 30 minutes at least! You bake essentially till the entire top of the cake has a dull finish, and the top just jiggles slightly when you tap the side of the pan. It should not move in waves as if it were liquid. To help prevent cracks, turn off the oven and let the cheesecake sit inside for an hour. To cut the cleanest slices, use a knife dipped in warm water. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe Source : joyofbaking.com</b></div><div style="text-align: justify;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9luR76GXwn0/TY7bXIN9VcI/AAAAAAAACRM/rj8gIOwqoUs/s1600/DSC06587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-9luR76GXwn0/TY7bXIN9VcI/AAAAAAAACRM/rj8gIOwqoUs/s320/DSC06587.JPG" width="320" /></a></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Chocolate Cheesecake Crust:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 1/2 cups (150 grams) chocolate wafer crumbs</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/3 cup (75 grams) unsalted butter, melted</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Filling:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">12 ounces (340 grams) semi-sweet chopped</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">24 ounces (680 grams) (3 - 8 ounces packages) full fat cream cheese, room temperature</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 cup (200 grams) granulated white sugar</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3 large eggs, room temperature</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 1/2 teaspoons pure vanilla extract</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 cup (240 ml) full fat or light sour cream, room temperature</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ganache:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">4 ounces (115 grams) semi-sweet chopped</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/3 cup (80 ml) heavy whipping cream</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 teaspoon unsalted butter, room temperature</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gEUWGBtBNYI/TY7bmYblI6I/AAAAAAAACRQ/sP96kLyC3U8/s1600/DSC06594.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-gEUWGBtBNYI/TY7bmYblI6I/AAAAAAAACRQ/sP96kLyC3U8/s320/DSC06594.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Chocolate Cheesecake: </b>Butter or spray with a non stick vegetable spray, a 10 inch (25 cm) spring form pan. Preheat oven to 350 degrees F (180 degrees C) with rack in center of oven.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Crust:</b> In a medium sized bowl combine the chocolate wafer crumbs and melted butter. Press the crumbs evenly over the bottom of the spring form pan. Cover and refrigerate while you make the filling.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>For Filling:</b> Melt the chopped chocolate in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth. Remove from heat and set aside to cool.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Meanwhile, in the bowl of your electric mixer (or with a hand mixer) beat the cream cheese, on medium low speed, until smooth. Gradually beat in the sugar. Add the melted chocolate and beat until fully incorporated. Add the eggs one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and sour cream and beat until thoroughly incorporated. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bake for about 50 - 55 minutes or until firm yet the center of the cheesecake will still look a little wet and wobbly. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools). Let cool and then cover with plastic wrap and refrigerate for a few hours before covering with the ganache.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ganache:</b> Place the chopped chocolate in a stainless steel bowl. Heat the cream and butter in a small saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes. Stir until smooth. Cool slightly and then pour over cheesecake. With an offset spatula or back of a spoon evenly spread the ganache over the top of the cheesecake. Cover and return to the refrigerator for several hours or overnight. This cheesecake tastes best after being refrigerated for at least a day. Serve in small slices.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>To freeze: </b> Place the cooled cheesecake on a baking pan and freeze, uncovered, until firm. Remove the cheesecake from the freezer, wrap it in heavy duty aluminum foil and place in a freezer bag. Seal and return to freezer. Can be frozen for several months. Thaw uncovered cheesecake in the refrigerator overnight.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4DfSTc9cAes/TY7b80zyq4I/AAAAAAAACRU/_wum9G-roL4/s1600/DSC06611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-4DfSTc9cAes/TY7b80zyq4I/AAAAAAAACRU/_wum9G-roL4/s320/DSC06611.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am sending this across to <a href="http://priyasnowserving.blogspot.com/2011/02/announcing-second-guest-event.html">Crazy for Cakes</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><img src="http://farm6.static.flickr.com/5056/5486748254_4215ebc91a.jpg" /></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am also sending this over to <a href="http://sweet-as-sugar-cookies.blogspot.com/2011/03/sweets-for-saturday-10.html">Sweets for a Saturday, hosted by Sweet As Sugar Cookies</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6n-jkysy5WEQ_XeQu4uHtvKZ5EjUNG145YxHPhjXtfq9I8pCShfg-xK8vXJC2KEUuHxz-stpMckImCDo2HT4_20M1mKKuw_ok6vm81oERewo3XwDp_LP6Skr-rvlKRyV7XAu73l2ZjV4/s1600/Plumpy+%25282%2529+button.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6n-jkysy5WEQ_XeQu4uHtvKZ5EjUNG145YxHPhjXtfq9I8pCShfg-xK8vXJC2KEUuHxz-stpMckImCDo2HT4_20M1mKKuw_ok6vm81oERewo3XwDp_LP6Skr-rvlKRyV7XAu73l2ZjV4/s1600/Plumpy+%25282%2529+button.jpg" /></a></div><br />
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</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com15tag:blogger.com,1999:blog-154674170582318193.post-64348131940650324822011-03-23T23:46:00.000-07:002011-03-28T10:50:47.665-07:00Poori Masala<div dir="ltr" style="text-align: left;" trbidi="on"><br />
I am sure all my readers are aware of my love for cereals. I can eat cereals for any meal of the day. Sometimes if I don't have any leftovers in the fridge I used to have cereals for lunch. I know it's weird !!! But eating it any time of the day is fine with me. We usually take cereals for breakfast everyday. But only during weekends I cook something else. Once 'A' got so bored of cereals and asked me whether I can make his favorite poori masala. As usual I couldn't deny his request and started myself preparing it.<br />
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<b>Recipe Source : My Mom</b><br />
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</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-i2Dqowewe0g/TYrmLv6svTI/AAAAAAAACRA/GZ85dksL9lU/s1600/DSC05998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-i2Dqowewe0g/TYrmLv6svTI/AAAAAAAACRA/GZ85dksL9lU/s320/DSC05998.JPG" width="320" /></a></div><br />
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<b>Ingredients:</b><br />
<br />
For poori<br />
<br />
Wheat Flour - 1 cup<br />
All purpose Flour - 1 cup<br />
Oil - 1 Tbs<br />
Salt - 1/2 tsp<br />
Water - 1/2 cup<br />
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For Masala<br />
<br />
Potatoes - 1/2 kg<br />
Mustard seeds - 1 tsp<br />
Onions - 2<br />
Green chillies - 4<br />
Ginger - 1 small piece<br />
Dry red chilli bits - Few<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-n-cd6keR_9I/TYrmQefAiAI/AAAAAAAACRE/ejWNA8W7twY/s1600/DSC06001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-n-cd6keR_9I/TYrmQefAiAI/AAAAAAAACRE/ejWNA8W7twY/s320/DSC06001.JPG" width="320" /></a></div><br />
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<b>Method :</b><br />
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To make poori: Add the water and mix the dough. Make small balls. Then roll in flour and roll out into thin rounds and deep fry in oil ( preferably coconut oil ).<br />
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To make Masala: Wash the potatoes well. Put in pressure cooker with level water and cook with weight for 10 minutes. Peel and mash coarsely. Heat Oil. Add onions. When the onions are transluscent, add little water and salt and boil. Add the potatoes and mix well.<br />
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Ps: For any measure you use, remember equal quantities of wheat flour and All purpose flour.<br />
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I am sending this over to <a href="http://thekeralakitchen.blogspot.com/">The Kerala Kitchen</a> hosted by <a href="http://magpiesrecipes.blogspot.com/2011/03/kerala-kitchen-for-month-of-march-is.html">Magpie</a><br />
<div><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com14tag:blogger.com,1999:blog-154674170582318193.post-55920473438049245752011-03-21T23:27:00.000-07:002011-03-28T10:51:01.268-07:00Madeleines<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Madeleine's are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions. Aside from the traditional moulded pan, commonly found in stores specialising in kitchen equipment no special tools are required to make madeleines.The flavour is similar to, but somewhat lighter than, sponge cake. I have never heard about Madeleines while I was in India. When I first came to U.S I came across the shell shaped beauties. After that I got addicted to these yummilicious treat. From then, the thought of making it at home started haunting me. During one of my regular visit to the baking store with my friend I was able to get the pan. I was very much excited to get the pan and from then I am searching for a reason to bake it.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I was planning to make it this weekend but was so tied up with several other things. I had a nice get together with my fellow bloggers on saturday. It was so nice of 'A' to drop me and wait for me while I hang out with my blogger friends. And ofcourse after reaching home he started fishing for compliments. Now let's get back to the recipe.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe Source : joyofbaking.com</b></div><div style="text-align: justify;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-PgHdqLq6Qec/TYhABCHUvMI/AAAAAAAACQs/hvc3Tz85tfo/s1600/DSC06532.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-PgHdqLq6Qec/TYhABCHUvMI/AAAAAAAACQs/hvc3Tz85tfo/s320/DSC06532.JPG" width="320" /></a></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><b>Ingredients :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/2 cup (113 grams) unsalted butter</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 cup (130 grams) all-purpose flour</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/2 teaspoon baking powder</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1/8 teaspoon salt</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">3 large eggs, at room temperature</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">2/3 cup (133 grams) granulated white sugar</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1 teaspoon pure vanilla extract</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">First, melt the butter and allow it to cool while you make the batter. In a small bowl place the flour, baking powder and salt and whisk until well blended.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to overmix or the batter will deflate. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the Madeleine will stick and be hard to remove.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the madeleines.)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bake the Madeleine for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not overbake these cookies or they will be dry.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Remove the pans from the oven. Transfer the madeleines, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am sending this across to <a href="http://priyasnowserving.blogspot.com/2011/02/announcing-second-guest-event.html">Crazy for Cakes</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: center;"><img src="http://farm6.static.flickr.com/5056/5486748254_4215ebc91a.jpg" /></div><div style="text-align: center;"><br />
</div><div style="text-align: left;">Have a look at my Madeleine pan</div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-skVw7RTUCF4/TYhAWYV4WYI/AAAAAAAACQw/qG2GtQpYv4M/s1600/DSC06577.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh6.googleusercontent.com/-skVw7RTUCF4/TYhAWYV4WYI/AAAAAAAACQw/qG2GtQpYv4M/s320/DSC06577.JPG" width="320" /></a></div><div style="text-align: left;"><br />
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</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com15tag:blogger.com,1999:blog-154674170582318193.post-4212625547714493652011-03-21T00:35:00.000-07:002011-03-28T10:49:36.082-07:00Egg Roast<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Egg roast/ Mutta roast is one among the favorite accompaniments for breakfast dishes in Kerala. This dish is very popular in thattukada's (street shops) as well. I love to have it along with bread. This dish is super easy to prepare and you will be out in couple of minutes from the kitchen. Each households in Kerala have their </div><div style="text-align: justify;">own recipes for egg roast. This is one dish which can be prepared in many ways. By adding coconut milk you will get a thick gravy . I have seen some people shallow fry the hard boiled eggs. Like I said each one has their own way of making it. I am penning down my way of doing it.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe Source : My Own</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://lh4.googleusercontent.com/-JYxEkYxjYCw/TYb_-l63o2I/AAAAAAAACQk/Ezfa0Gpa6OY/s1600/DSC05959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh4.googleusercontent.com/-JYxEkYxjYCw/TYb_-l63o2I/AAAAAAAACQk/Ezfa0Gpa6OY/s320/DSC05959.JPG" width="320" /></a></div><b><br />
</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Eggs - 6 (Hard Boil for 10 minutes)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>To Crackle:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mustard Seeds - 1 1/2 tsp</div><div style="text-align: justify;">Jeera - 1/2 tsp</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>To Fry :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Onions - 2</div><div style="text-align: justify;">Green Chillies - 4</div><div style="text-align: justify;">Ginger - Garlic Paste - 1/2 tsp</div><div style="text-align: justify;">Tomatoes - 2</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Powders :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Corriander Powder - 2 Tbs</div><div style="text-align: justify;">Chilli Powder - 1/2 Tbs</div><div style="text-align: justify;">Turmeric Powder - 1/4 tsp</div><div style="text-align: justify;">Salt - To Taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat oil. Crackle the items. Add the onion mix and fry. When light brown add the powders and roast. Then add the ginger garlic paste and roast. Add the tomatoes and fry till oil separates. Add salt and little water and mix well. Add the eggs. Mix gently and set down.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I am sending this to <a href="http://thekeralakitchen.blogspot.com/">The Kerala Kitchen</a> hosted by <a href="http://magpiesrecipes.blogspot.com/2011/03/kerala-kitchen-for-month-of-march-is.html">Magpie</a></div><div style="text-align: justify;"><br />
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</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com6tag:blogger.com,1999:blog-154674170582318193.post-10175187676630685172011-03-18T19:38:00.000-07:002011-03-18T19:38:05.857-07:00Bread Upma<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">An easy peacy breakfast for you and the best way of utilising bread before they stale. I am a huge fan of bread. I have mentioned about it in my earlier posts. I am not saying about it all over again. The Indian store near our apartment have all the basic stuffs. It is a bliss that we get canned coconut milk and shredded coconut over there. Our traditional kerala snacks like achappom, murukku everything is available. But I have found that both bread and milk they provide will be almost close to expiry. During several trips of Indian grocery store this has happened and we have even told the manager about it and of no use. Here you will get milk in one big can and it will take us atleast one week to finish it. Both of us are not active coffee drinkers. The bread craving inside me compelled me to have a sandwich for dinner and not with a second thought I put the bread packet into my shopping cart. When I came home I made the sandwich and next day morning the bread packet is looking at me and saying "you can use me fast or else you can throw me away". Then I got down myself to make one of my favorite breakfast item.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe Source : My Mom</b></div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-hpwAr02qXkM/TYQW2cdzphI/AAAAAAAACQY/d0VqCQNQels/s1600/DSC05542.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-hpwAr02qXkM/TYQW2cdzphI/AAAAAAAACQY/d0VqCQNQels/s320/DSC05542.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><b>Ingredients :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bread - 8 slices</div><div style="text-align: justify;">Onion - 1</div><div style="text-align: justify;">Green Chillies - 4</div><div style="text-align: justify;">Dry chilli Bits - 4</div><div style="text-align: justify;">Carrot Grated - 1</div><div style="text-align: justify;">Salt - To Taste</div><div style="text-align: justify;">Milk - Little (To sprinkle on the bread cubes) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>To Crackle : </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Mustard Seeds - 1/2 tsp</div><div style="text-align: justify;">Urad Dal - 1/2 tsp</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cut the bread into cubes and sprinkle enough milk on the bread cubes. Add a little salt also. Mix gently with hand or toss and keep for 10 minutes. Heat Oil. Crackle the items. Add the onion mix and fry. When the green chillies turn color add the bread pieces and mix. Add little more oil as required and fry the bread pieces. </div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com12tag:blogger.com,1999:blog-154674170582318193.post-71808281723146694972011-03-17T21:18:00.000-07:002011-03-17T21:20:39.049-07:00Margarita Grilled Chicken<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">Grill, Grill, Grill !!!! That's my motto these days. I am putting the grill to maximum use. Oiless cooking. Sounds so great. This can be served as an appetizer. But we ate it as main course along with bread. I have been thinking of grilling chicken mixing with wine or some other alcohol for a long time. Mixing it with alcohol, sounds interesting, right?? Chicken which gives you a kick. Marinate the chicken breasts overnight in margarita mix. This is a delicious and easy recipe. First I tried to grill one chicken piece because I was little skeptical about being the taste so bland without any masala. And boy I was right. It was very bland to my taste. Then, I added our Indian masala's to it. The effect was an alcoholic spicy chicken. It was too good. Remember, no oil in it !!!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Recipe : My Own</b></div><div style="text-align: justify;"><b><br />
</b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-gBeU2_AL5Ac/TYLI8NukLbI/AAAAAAAACQQ/ylBIukJsc7I/s1600/DSC06494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh3.googleusercontent.com/-gBeU2_AL5Ac/TYLI8NukLbI/AAAAAAAACQQ/ylBIukJsc7I/s320/DSC06494.JPG" width="320" /></a></div><div style="text-align: justify;"><b><br />
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</div><div style="text-align: justify;"><b>Ingredients : </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">skinless & Boneless chicken breast - 4 pieces</div><div style="text-align: justify;">1 cup bottled margarita mix</div><div style="text-align: justify;">pepper Powder - 1 tsp</div><div style="text-align: justify;">Chilli Powder - 2 tsp ( Both depend upon your spice levels)<br />
Salt - To Taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Directions :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Pour the margarita mix into a large resealable plastic bag. Add the chicken breasts, and press out as much of the air as possible before sealing. Marinate overnight in the refrigerator. Preheat the grill. Lightly oil the grill grate. Remove chicken from marinade, and discard the marinade. Apply all the powders and keep it aside for 2 hours. Grill chicken 4 minutes per side, or until juices run clear.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">PS: I didn't marinate the masala for 2 hours because I decided to put in the masala in the last minute. Marination will add the flavor. I used George Foreman Grill.</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com4tag:blogger.com,1999:blog-154674170582318193.post-15985233253132213942011-03-16T15:38:00.000-07:002011-03-16T23:39:10.181-07:00Award Time<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">Priya of <a href="http://priyasnowserving.blogspot.com/">Now Serving</a> has given this <a href="http://priyasnowserving.blogspot.com/2011/03/western-desserts-winners-and-awards.html">One Fine Desert Award</a> for participating in her event <a href="http://priyasnowserving.blogspot.com/2011/03/western-desserts-winners-and-awards.html">Best Western Desert</a>. Priya, Thanks so much for passing on the award.</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><img src="http://farm6.static.flickr.com/5179/5511633579_f44cc45f6c.jpg" /></span></div><span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">I am also thankful to fellow blogger Ambreen of <a href="http://simplysweetnsavory.blogspot.com/">Simply Sweet 'N Savory</a> passing this wonderful award to me. Thanks for the support and encouragement !!!</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><img src="https://lh6.googleusercontent.com/-YV-Qrc_Xsbw/TX9P_Qn11II/AAAAAAAAAb8/KSPA5VRlGp8/s320/Lovely%252Bblog.jpg" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #362f2f; font-family: inherit; font-size: 15px; line-height: 18px;"></span></div><div><span id="internal-source-marker_0.17147843167185783" style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">The rules of this award are:</span></div><div><span id="internal-source-marker_0.17147843167185783" style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;"> </span><br />
<span id="internal-source-marker_0.17147843167185783" style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; vertical-align: baseline; white-space: pre-wrap;">1. Accept the award. Post it in your blog with the name of the blogger who has given you this award with a link to his/her blog.</span></div><div style="background-color: transparent;"><div style="font-size: medium; white-space: normal;"><span style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">2. Pass it on to 15 other blogger friends…. to keep the ball rolling.</span></div><div><div style="font-size: medium; white-space: normal;"><span style="background-color: transparent; font-family: inherit; font-size: 11pt; font-style: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">3. Let the nominated blogger know about their award [leave a comment in their most recent post].</span></div><span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;"><br />
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<span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;">I am passing this to my fellow bloggers:</span><br />
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<span class="Apple-style-span" style="font-size: 15px; white-space: pre-wrap;">1. Jaisy James of <a href="http://entepachakasala.blogspot.com/">entepachakashala</a></span></div></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">2. Priti of <a href="http://indiankhanna.blogspot.com/">Indian Khana</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">3. Ramya of <a href="http://hotfrommyoven.blogspot.com/">Hot From My Oven</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">4. Hasna Jabeer of <a href="http://hasnasdelights.blogspot.com/">Kachuss Delight</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">5. Divya of <a href="http://divyascookbook.blogspot.com/">Easy Cooking</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">6. Suma Rowjee of <a href="http://sumarowjee.blogspot.com/">Cakes And More</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">7. Tina of <a href="http://kaipunyam.com/">Kaipunyam.com</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">8. Pavithra of <a href="http://www.dishesfrommykitchen.com/">Dishes From My Kitchen</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">9. Nithya of <a href="http://www.4thsensecooking.com/">4th Sense Cooking</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">10. Vidhya of<a href="http://vidhyas-goodeats.blogspot.com/"> Sugar N Spice </a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">11. Rose of <a href="http://magpiesrecipes.blogspot.com/">Magpie Recipes</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">12. Aliena of <a href="http://recipesfortheverydaywoman.blogspot.com/">What's Cooking</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">13. Dhivya Karthik of <a href="http://chefinyou.com/">Chef in you</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">14. Prerna Singh of <a href="http://www.indiansimmer.com/">Indian Simmer</a></span></div><div style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: inherit;">15. Soma Rathore of <a href="http://www.ecurry.com/">eCurry</a></span></div><span class="Apple-style-span" style="font-family: inherit;"><br />
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</div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com12tag:blogger.com,1999:blog-154674170582318193.post-32886461299451068172011-03-15T21:46:00.000-07:002011-03-28T10:49:09.868-07:00Paneer & Sweet Corn Curry<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="text-align: justify;">I am here again with our all time favorite Paneer. I am trying out all posibble combinations with paneer. Whenever I go to a north Indian restaurant i will order paneer butter masala. You can see the recipe<a href="http://inspirationalartofcooking.blogspot.com/2010/12/paneer-butter-masala.html"> here</a>. It is one dish I love to cook often. Anybody tried adding sweet corn to paneer?? Yes, my mom had done it. As usual I was even more happy to try out yet another dish of hers. After I started blogging always I try recipes from internet and other blogs and have kept aside my mom's cook book. Yesterday I thought to prepare one from it. I knew it will never go wrong. After all it's my mom's recipe. When I was in high school, My class teacher used to put my names for elocution and recitation. They will give the subject for elocution so that students can prepare on it. If I am preparing by myself then I won't be having the confidence but if my mom prepares it, then I am sure that I will win. She writes so well. I can't stop counting her talents. She is good at cooking, gardening, writing and what else... Whoever visited my humble home will definitely agree with the gardening part!!! Let's come to the recipe now. Otherwise I will keep on writing about her.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-fdD_pwHcyDA/TYBAJFBgU1I/AAAAAAAACP4/9qNmQ-BYUZM/s1600/DSC05989+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh5.googleusercontent.com/-fdD_pwHcyDA/TYBAJFBgU1I/AAAAAAAACP4/9qNmQ-BYUZM/s320/DSC05989+%25282%2529.JPG" width="320" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Ingredients:</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Paneer - I cup cubed</div><div style="text-align: justify;">Sweet corn kernels - 1 cup (Boil & Drain)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Grind : </b>Half a handful of broken nuts in 2 Tbs warm milk for 20-30 minutes. Then grind along with 3 cloves garlic ans a very small piece ginger.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>To Crackle: </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">cinnamon - 2 pieces</div><div style="text-align: justify;">cardamom - 2 pieces</div><div style="text-align: justify;">Jeera - 1/4 tsp</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>To Fry :</b> Onions 1 ( Here onions are very big, use 2 onions if they are small)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Powders: </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Chilli Powder - 1 1/2 tsp</div><div style="text-align: justify;">Turmeric Powder - 1/4 tsp</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tomatoes - 2</div><div style="text-align: justify;">Curd - 1/4 cup</div><div style="text-align: justify;">Cream - 1 1/2 Tbs</div><div style="text-align: justify;">Sugar - 1/2 tsp</div><div style="text-align: justify;">Garam Masala - 1/4 tsp</div><div style="text-align: justify;">Salt - To taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Method :</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Heat oil. Crackle the items. Add the onions and fry till brown. Add the powders and roast lightly. Add the cashew paste and the tomatoes and fry. Add rest of the ingredients except paneer and corn and simmer till oil seperates. Add the paneer and corn and mix well. Enjoy !!!</div><div style="text-align: justify;"><br />
</div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com8tag:blogger.com,1999:blog-154674170582318193.post-37049723724526331552011-03-13T22:27:00.000-07:002011-03-28T10:50:01.253-07:00Date Pickle<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Anybody in the mood for sweet, tangy, spicy pickle??? Well, both of us are very much in the mood. I have never tried my hands at making pickle. I never knew it's so simple and easy process. I love spicy food and I don't have to mention how much I am fond of pickles. When I was in hostel my roomie and myself used to survive on mom's homemade pickle. It used to get emptied very fast. All of us in my office will also be waiting for the spicy goodness. Whenever I go home I will be getting demands from my colleagues to bring packets of it. I remember stocking up her fish pickle in my hostel room and whenever the food is bad, pickle becomes our </span>Saviour<span class="Apple-style-span" style="font-family: inherit;">.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">I usually don't like to do much of cooking during weekends. Saturdays are resting day for me and I won't be in a mood to cook anything on sunday after church. Lunch will be from church on all sundays and by the time we reach home it will be almost evening. This weekend was little different. 'A' was preparing for a certification course and I was having all the time in the world. Both of us don't like to eat dates in the raw form. But recently when we visited one of our relative they had yummy date pickle and I forgot to ask them about the recipe. I started searching relentlessly on the net. Finally I got some recipe to hang on. Now I am sure this one will top my list of favorite pickles !!!</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-Rb_sBDWqG0Q/TX2mrsJTcWI/AAAAAAAACPM/NvvHRDX0Q0M/s1600/DSC06519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://lh3.googleusercontent.com/-Rb_sBDWqG0Q/TX2mrsJTcWI/AAAAAAAACPM/NvvHRDX0Q0M/s320/DSC06519.JPG" width="320" /></a></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
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</span></div></div><div style="text-align: justify;"><b><span class="Apple-style-span" style="font-family: inherit;">Here goes the recipe:</span></b></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Seedless Dates – 500 gms</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Ginger-garlic paste – 4 tbsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Chilli powder – 5 tbsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Turmeric powder – 1/4 tsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Salt – 5 tsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Sugar – 3 tbsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Vinegar – 1/2 cup</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Water – 1/2 cup</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Oil – 5 tbsp</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><b>Method :</b></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;"><br />
</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family: inherit;">Cut each date into 4 pieces. Heat oil in a pan and add the ginger-garlic paste. Fry on a low flame till the aroma comes out. Add chilli powder and turmeric powder. Stir and add vinegar, water, sugar and salt. When it starts boiling, add the chopped Dates. Simmer till the gravy is thick and it coats well on the Dates. Put off the fire. Cool and transfer it to a glass jar. This pickle can be served immediately. Store in the refrigerator. It has a long shelf life. Enjoy!</span><br />
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<span class="Apple-style-span" style="font-family: inherit;">I am sending this to Kerala Kitchen contest hosted by <a href="http://magpiesrecipes.blogspot.com/2011/03/kerala-kitchen-for-month-of-march-is.html">Magpie Recipes</a> </span><br />
<span class="Apple-style-span" style="font-family: inherit;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: inherit;">The details about the group can be seen <a href="http://magpiesrecipes.blogspot.com/p/keralakitchen.html">here</a>.</span></div></div>Sneha Bennyhttp://www.blogger.com/profile/16546614799798874723noreply@blogger.com10