tag:blogger.com,1999:blog-50927339172557295882023-11-16T05:31:55.959-08:00DelishunDelishun is delicious in my preschoolers worldVeena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5092733917255729588.post-90683695085668700832010-12-12T21:13:00.000-08:002010-12-18T06:49:35.299-08:00Nosh on Nan Khatai - Indian Eggless Cookies<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNWRWsu_SHUAgqzjGMKefqyvnEezAMXHfvPcQBjTnyZwTZpEVcFC5lVpYQq0o44Y1sLMWB3ziAJW1nJYBoGJT_3-4tb2tVIlMjPxxuxhbYkdu9FMu8h2eB_ygnM_R2U_NRA_Fj388dEc/s1600/3_text.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLNWRWsu_SHUAgqzjGMKefqyvnEezAMXHfvPcQBjTnyZwTZpEVcFC5lVpYQq0o44Y1sLMWB3ziAJW1nJYBoGJT_3-4tb2tVIlMjPxxuxhbYkdu9FMu8h2eB_ygnM_R2U_NRA_Fj388dEc/s400/3_text.jpg" width="266" /></a></div><div style="font-family: Verdana,sans-serif;"><br />
</div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Can you hear me?.......I am whispering in a low pitched voice since the kids are napping. I want them to continue to nap for another hour as I have gathered the ingredients to bake this melt in the mouth Indian cookie - nan khatai. It is a quite Sunday afternoon in my house since the kids have gone down for a nap. Oh guess what? their dad nodded off while patting them to sleep. The ingredients on the kitchen counter are ready to take a leap into the mixing bowl, rest in the refrigerator and bake up in the oven. Oh boy, I should admit I enjoy occasional solitude when I can measure and mix with composure.</span> </div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">I was introduced to this cookie by my friend whom we meet regularly for play dates. I saw my little girl gorge quite a few cookies in her house that evening. With so much excitement being shown towards this sweet treat by my little girl I obtained the recipe from my friend, but never attempted to bake it until today. I prefer to stay away from the oven when my little darlings are around knowing them for their mischievous moves. Today I am baking nan khatai for the first time with a few tweaks of my own. The Sunday evening tea will be accompanied with mouth watering nan khatai and jubilant faces. I cannot wait for my little girl to taste these cookies and say "Um mm Um mm Um mm deeeeeelishun".</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: small;">Nan khatai is a popular tea time snack originally from Surat, Gujarat. It is an egg less cookie using ghee (clarified butter) instead of butter to give a rich texture and flavor. It gets a big thumbs up from lacto vegetarians since they consume diary products but refrain from eggs. This cookie is very versatile as it accommodates any nuts and toppings. In this recipe I have used cocoa powder to make chocolate nan khatai and it is taking an entry into <a href="http://www.kitchencorners.com/2010/12/december-cook-off-recipes.html">Kitchen Corners December cook off - Giving Cookie.</a> A few of these cookies are boxed for a sweet friend while the rest are to be relished by my family.</span></div><br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><b>Ingredients:</b></span></div><ul style="font-family: Verdana,sans-serif;"><li>1 cup all purpose flour/maida</li>
<li>1/2 cup fine sugar</li>
<li>1/4 cup melted ghee (clarified butter)</li>
<li>1/2 teaspoon baking powder </li>
<li>1/4 teaspoon baking soda</li>
<li>1/4 cup milk</li>
<li>Pinch of salt</li>
<li>1 teaspoon cocoa powder</li>
</ul><br />
<div style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><b>Method:</b></span></div><ul style="font-family: Verdana,sans-serif;"><li>Sieve all purpose flour/maida, baking power, baking soda and salt into the mixing bowl.</li>
<li>Add sugar and milk.</li>
<li>While adding the ghee little at a time, start kneading the ingredients into a smooth pliable dough without any cracks.</li>
<li>Remove 1/4 portion of the dough and knead in cocoa powder. </li>
<li>Cover both the doughs with plastic wrap and refrigerate for 15-20 minutes.</li>
<li>Preheat the oven to 350 degree F and line a cookie sheet with parchment paper.</li>
<li>Divide both the doughs into 10 equal portions.</li>
<li>Roll each portion into tubes with 1:3 proportion (chocolate to unflavored) of same lengths.The chocolate tube will be thinner than the unflavored tube. </li>
<li>Roughly braid the tubes and roll the dough in your hands until the doughs swirl. Flatten them between palms, the center being slightly thicker than the edges.</li>
<li>Bake them in the preheated oven for about 13 to 15 minutes. </li>
<li>When they are out of the oven, arrange them on a cooling rack to bring it to room temperature.</li>
<li>Store it in an air tight container for several days.</li>
</ul><br />
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<b><span style="font-size: large;">Denouement: </span></b><br />
<div style="font-family: Verdana,sans-serif;">As soon as the kids and their dad woke up, the aroma of freshly baked cookies brought them straight to the kitchen. We all devoured the cookies right from the cooling rack. Just a few leftover cookies to box for a weekday evening snack while the already boxed ones are reaching my friend in a day or two.</div><br />
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Linking this post to <a href="http://riascollection.blogspot.com/2010/12/chocolate-extravaganza-come-on-in-lets.html" style="color: red;">Chocolate Extravaganza - Ria's Collection</a><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com24tag:blogger.com,1999:blog-5092733917255729588.post-85067055934665679432010-12-07T12:40:00.000-08:002010-12-10T08:31:40.624-08:00Atte Mane Avalakki(Poha) Bisi Bele Bath<div class="separator" style="clear: both; text-align: center;"></div><div align="center"><div class="separator" style="clear: both; text-align: center;"></div><br />
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<div class="separator" style="clear: both; text-align: center;"></div>Marriages are made in heaven!!!<br />
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<span style="font-family: inherit; font-size: small;">A wedding anniversary is a time to celebrate the joys of now, the memories of yesterday, and the hopes of tomorrow.</span> </div><div style="text-align: left;"></div><div style="text-align: left;"><br />
It was the summer of 2001, when a phone call on a quite Sunday afternoon brought this wedding proposal my way. This is the scenario of an arranged marriage, where the wedding alliance is brought forward by the elders of the house. It is customary for the elders to introduce their son or daughter to a potential spouse. Since the families are new to each other, they meet with the bride and groom present. From there on, it is up to the future bride and groom to exchange their views to give consent for future relationship. Similarly the groom's family visited us over evening tea with the photo of the groom since he lived overseas. After about a month I made my first conversation with the future groom over the phone. His voice was exquisite and full toned. He added humor to every topic of discussion keeping the conversation enchanting. This man whom I had not met made me feel jubilant in the first talk. The phone call swept me off my feet and I knew this is the man I wanted to spend rest of my life.</div><br />
The summer had passed by, with exchange of emails and phone calls with this person. On a casual September day there came a magnificent proposal from the groom with a bouquet of flowers and lovely words asking me to marry him. With my heart pounding, a little anxiety but lots of joy I received the package. Was there a chance of rejection from my side?......No way. I had long decided he was the one for me, the man who was convivial and companionable in our first talk. We agreed to tie the nuptial knot two months later when my fiance would fly down for the ceremony. I often visited his parents and at the very first visit my mother-in-law made this ambrosial bisi bele bath with avalakki(Poha). Since it is a tradition for the bride not to eat rice before the wedding in her in-laws house she used avalakki(Poha) instead of rice. Atte Mane in my regional language means mother-in-laws house, from which this dish gets its name in my blog. It was so delectable, I still reminisce the bisi bele bath and the time spent with my in-laws. I put together this gratifying dish in my kitchen on our anniversary to educe the memories from my past.<br />
<br />
This is a wholesome one pot meal. It has protein from the lentils, carbohydrates from the avalakki(Poha), vitamins and minerals from the vegetables. It will grace the taste buds to the last spoonful. <br />
<br />
<span style="font-size: large;"><b>Ingredients:</b></span><br />
<span style="font-size: large;"><span style="font-size: small;">1 cup thick avalakki(poha) available at Indian supermarkets</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">1/2 cup Toovar dal available at Indian supermarkets</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">Small lemon size tamarind</span></span><br />
<span style="font-size: large;"><span style="font-size: small;">3 cups mixed vegetables cut lengthwise(carrots, beans, potato, peas, lima beans)</span><b><br />
</b></span><br />
4 tablespoons bisi bele bath powder (Recipe follows)<br />
2 teaspoons salt<br />
2 cups water to boil vegetables <br />
<br />
<span style="font-size: large;"><b>For Bisi Bele Bath Powder: </b></span><br />
The powder can be made ahead and stored in an air tight container.<br />
The powder is also readily available at Indian supermarkets by popular brand names like MTR.<br />
<br />
2 tablespoons urad dal<br />
2 tablespoons chana dal<br />
1/4 cup coriander seeds<br />
1/4 cup dried red chillies<br />
1/2 teaspoon methi(fenugreek) seeds<br />
1/4 teaspoon hing(asafetodia) <br />
1 inch piece cinnamon<br />
2 cloves<br />
2 cardamoms<br />
1/2 teaspoon turmeric powder<br />
1/2 cup dry coconut powder<br />
1 teaspoon oil<br />
<br />
Fry all the above ingredients in oil except coconut powder. When the dals are golden brown turn off the stove and add dry coconut powder. Mix well and allow it to cool completely and powder in a mixer or spice mill.<br />
<br />
<span style="font-size: large;"><b>For Seasoning:</b></span><br />
1 tablespoon ghee(clarified butter)<br />
1 teaspoon mustard seeds<br />
1/4 teaspoon hing(asafetodia)<br />
2 tablespoons peanuts <br />
1 tablespoon cashew nuts<br />
1 sprig curry leaves<br />
<br />
<br />
<span style="font-size: large;"><b>Method:</b></span><br />
Pressure cook toovar dal in 1 1/2 cups of water with a pinch of turmeric.. <br />
Soak tamarind in 1/4 cup water for 15 minutes. Squeeze out the juice and set aside. If using ready tamarind paste measure 1/2 tablespoon.<br />
Soak thick avalakki(poha) for about 15 minutes in water. Water should just cover the avalakki(poha). Drain the water and set it aside. <br />
In a pan bring 2 cups of water to boil and add the mixed vegetables with a pinch of salt.<br />
Cover the lid and cook until they are 3/4th done. Add cooked toovar dal and squeezed tamarind juice or ready tamarind paste.<br />
Mix the bisi bele bath powder in little water and pour it into the vegetable dal mixture. This will avoid lumps of the powder in the hot mixture.<br />
Let it simmer for about 5 minutes with the lid open. If there is excess water let it simmer for a few more minutes.<br />
Add avalakki(poha) and mix it together. The avalakki(poha) will be done in about 8 minutes.<br />
Stir in frequent intervals to make sure the vegetable, dal and avalakki(poha) are not stuck to the bottom of the pan.<br />
Add salt to taste.<br />
In a small kadai heat ghee(clarified butter).<br />
Add mustard seeds and hing. When they splutter add cashew nuts, peanuts and curry leaves.<br />
When the cashew nuts are golden brown and peanuts open up, pour the seasoning over the bisi bele bath.<br />
Remove it off the heat and keep it covered for 5 minutes. Let the flavors blend into each other.<br />
Now have a ball serving a ladle of bisi bele<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXh56qzn7e9i1T4H42FIc-y7BNk7LdDV0ZOU-Hjwqiur4-J_KBTEe3yro0ZRu4z5hJZjH9WGShg-YCjmM64DSXuXhrPLVhdaV5NI5ncz3W0y_nmvPu7hA-FFYYKutxjS_YvmZGPwg5mj4/s1600/IMG_6517.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXh56qzn7e9i1T4H42FIc-y7BNk7LdDV0ZOU-Hjwqiur4-J_KBTEe3yro0ZRu4z5hJZjH9WGShg-YCjmM64DSXuXhrPLVhdaV5NI5ncz3W0y_nmvPu7hA-FFYYKutxjS_YvmZGPwg5mj4/s400/IMG_6517.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><span style="font-size: large;"><b>Denouement:</b></span><br />
A toast to our coming together and living together with love and joy. Today, with two adorable kids, who are the apple of our eyes "Marriages are made in heaven" has given a true meaning to our lives.<br />
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Linking this post to <a href="http://chitra-ammas-kitchen.blogspot.com/2010/12/kadalaekai-parishe-groundnut-festival.html">Chitra Amma's Kitchen-KADALAEKAI PARISHE</a><br />
Linking this post to <a href="http://www.breastfeedingmomsunite.com/">Vegetarian Foodie Friday</a><br />
Linking this post to <a href="http://www.designsbygollum.blogspot.com/">Foodie Friday</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRy6AscqcoYs3mK1dlBaCsMXQ9ydoUtIYNvRrZiMMPdwnJMvQQKk6ZtizqnOTbOlZGrGCgRkG1hmaeW4mFykUOPUaekUsNxe4aQdwhkhgyNu-jIsprLZqYCNf8_yimtFLzJNARe6GE9Rs/s1600/Hearth+and+Soul.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRy6AscqcoYs3mK1dlBaCsMXQ9ydoUtIYNvRrZiMMPdwnJMvQQKk6ZtizqnOTbOlZGrGCgRkG1hmaeW4mFykUOPUaekUsNxe4aQdwhkhgyNu-jIsprLZqYCNf8_yimtFLzJNARe6GE9Rs/s200/Hearth+and+Soul.jpg" width="200" /></a></div><br />
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Linking this post to <a href="http://amoderatelife.com/2010/12/hearth-and-soul-hop-volume-26/">Hearth-and-soul-hop-volume-26</a><br />
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Linking this post to <a href="http://fudgeripple.blogspot.com/2010/12/tuesday-night-supper-club-link-up-no-18.html">Tuesday Night Supper Club</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJaFU-ygbusoVbPNepAO6rX9Ug7wuqyfo5ryc12JeSKiSHS0s2ESmTx6mOij2XyMhirL93DR7fZj5ULcHzzuQcHjK5Uaty1KuBry2meEIone3o7lOf3M-v32VCNoF2t4nImhvlt741fU/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJaFU-ygbusoVbPNepAO6rX9Ug7wuqyfo5ryc12JeSKiSHS0s2ESmTx6mOij2XyMhirL93DR7fZj5ULcHzzuQcHjK5Uaty1KuBry2meEIone3o7lOf3M-v32VCNoF2t4nImhvlt741fU/s200/Bookmarked+Recipes+-+Every+Tuesday.png" width="200" /></a></div><br />
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Linking this post to <a href="http://mharorajasthanrecipes.blogspot.com/2010/12/bookmarked-recipes-every-tuesday-event.html">http://mharorajasthanrecipes.blogspot.com/2010/12/bookmarked-recipes-every-tuesday-event.html</a><br />
<div class="separator" style="clear: both; text-align: center;"></div>Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com19tag:blogger.com,1999:blog-5092733917255729588.post-10122925910988939972010-12-02T22:26:00.000-08:002010-12-03T22:01:05.932-08:00Noble Napoleon<div align="center" style="font-family: Verdana,sans-serif;"><div class="separator" style="clear: both; text-align: center;"><img border="0" height="301" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgda2UrRY-qY_8LtfZUhvabzN5KpOXKwBSIzfK-P4HR8B0KIdwxuQXODTYpap33Njh6jvK5G2uMA0JUOG1peHZRePoieOFUm_7BjdhWL0djjBb7mgSDF3ts3OpnQqV2vlYPFUaVhiwAsAU/s400/IMG_5836_white_border_black.jpg" width="400" /></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"></span></div></div><div style="font-family: Verdana,sans-serif;"><span style="font-size: large;"><br />
</span></div><div style="font-family: Verdana,sans-serif; text-align: center;"><span style="font-family: Arial,Helvetica,sans-serif;">Happy Birthday to a fine man<br />
I am lucky you are my man!!!</span></div><div style="font-family: Verdana,sans-serif;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">It is the dawn of another beautiful day. As I opened my eyes to the rays of the morning sun peeking through my bedroom window, the warm and tender sunlight felt surreal and filled my heart with joy. "Good morning" to a day packed with celebrations. I softly whispered in his ears "happy birthday dear" . With his eyes still shut but a smile on his lips as radiant as the sun, he whispered back "thank you and happy deepavali to you". A lot of boiling, baking, steaming and simmering to be done yet the morning feels mystical. </span></div><div style="font-family: Verdana,sans-serif;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">After a cup of freshly brewed coffee, I am taking a plunge to put together a delectable deepavali meal. Along with an authentic festive menu I am whipping up a dessert exclusively for my hubby's birthday. I am taking him on a quick dash to the french land for dessert. No, he does not have to beat the traffic to get to the airport nor experience jet lag. He will savor the classic french dessert "Mille feuille" from the comfort of our dinning room. I am making caramelized pear and walnut Napoleon. A noble dessert for my noble man.</span></div><div style="font-family: Verdana,sans-serif;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Mille-feuille is the french name for a Napoleon dessert meaning "a thousand leaves" accurately describing the layers of puff pastry sheets. Traditionally, a Mille-feuille is made up of three layers of puff pastry, alternating with two layers of cream patisserie or whipped cream. The top is glazed with icing in alternating white and brown stripes and combed. But it is also made with a lot of variations to suit the palate. It can have a fruit filling, jam, preserves, whipped cream or custard mixed with nuts. </span></div><div style="font-family: Verdana,sans-serif;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Puff pastry:</b><br />
1 puff pastry sheet thawed(I used Pepperidge Farm)</span></div><div style="font-family: Verdana,sans-serif;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Roll out the puff pastry on a floured surface.<br />
Cut the puff pastry sheet into 3 strips along the folded marks. Cut each strip into 2 rectangles.<br />
Lay them on a baking sheet and pierce the sheet with a fork at one inch intervals to keep the dough from puffing too much.<br />
Bake at 400 degrees F for 10 to 12 minutes, until puffed and golden brown. <br />
Remove from the oven and set aside to cool. </span></div><div style="font-family: Verdana,sans-serif;"><br />
<span style="font-family: Arial,Helvetica,sans-serif;"><b>Walnuts:</b><br />
1/2 cup walnuts<br />
1 tablespoon melted butter <br />
1 tablespoon granulated sugar <br />
1 tablespoon brown sugar <br />
1/2 teaspoon ground cinnamon<br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Chop the walnuts to the consistency of rough crumbs. <br />
Place them in a bowl. <br />
Melt butter on low heat and pour over the walnuts. <br />
Sprinkle both sugar and cinnamon over the walnuts. <br />
Spread the mixture onto a baking sheet and cook in the oven at 400 degrees F for 5 to 7 minutes, until darkened and lightly caramelized. <br />
Set aside to cool.<br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Pears:</b><br />
3 tablespoons unsalted butter<br />
2 tablespoons granulated sugar <br />
2 tablespoons brown sugar<br />
1 1/2 pounds Bosc pears, cut into 1/2-inch slices (about 6 large or 8 small) <br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Melt the butter with both the sugars in a skillet over medium heat. Add the sliced pears. <br />
Cook until pears are just tender and juices thicken to a syrup consistency, about 6 to 8 minutes. <br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Whipped cream:</b><br />
1 cup heavy cream<br />
2 tablespoons granulated sugar<br />
1 1/2 teaspoons pure vanilla extract<br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;">Place the whipping bowl and beater in the fridge for about 15 minutes to chill.<br />
Begin whipping the heavy cream in the chilled bowl using the electric hand mixer on a slow speed. <br />
Add sugar, vanilla extract and gradually increase the speed to medium. <br />
When soft peaks have formed stop whipping.<br />
Over whipping will turn the cream into butter.<br />
A wire whisk can be used instead of the electric mixer to get the same results. <br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Serving:</b><br />
Place a puff pastry rectangle in the center of a serving plate. <br />
Top with a few pears, whipped cream and walnut pieces. <br />
On top of the filling place another pastry rectangle.<br />
Top with pears, whipped cream and walnut pieces.<br />
End the assembly with a pastry rectangle.<br />
Sprinkle with confectioners sugar and chocolate shavings.<br />
</span></div><div style="font-family: Verdana,sans-serif;"><span style="font-family: Arial,Helvetica,sans-serif;"><b>Denouement:</b></span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">After devouring this Napoleon it was hard for us to distinguish which was the best part of the dessert. The flaky puff pastry, the sweet caramelized pear, the crunchy walnuts and the light and fluffy whipped cream all worked together for our taste buds to feel ecstatic.</span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;">Linking this post to <a href="http://priyaeasyntastyrecipes.blogspot.com/2010/11/announcing-awed-french.html">A.W.E.D French</a> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayRVjAyeOp0Ym8v7zoaqgagl7qXvpEWl_MvdefeC3Ci8aO9POnKvz9nh7ihbx5beg91mA_10VotyytexNwmZ1QfImZUbomXrJOqO4YDVGP5BsN9x0dthj3Eyeb7ZwzUNyNe02GAdXMSY/s1600/AWED-French+Priya%2527s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="188" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjayRVjAyeOp0Ym8v7zoaqgagl7qXvpEWl_MvdefeC3Ci8aO9POnKvz9nh7ihbx5beg91mA_10VotyytexNwmZ1QfImZUbomXrJOqO4YDVGP5BsN9x0dthj3Eyeb7ZwzUNyNe02GAdXMSY/s200/AWED-French+Priya%2527s.jpg" width="200" /> </a></div><div class="separator" style="clear: both; text-align: left;">Linking this post to <a href="http://chefinyou.com/2008/05/awed-menu/">A.W.E.D Chef In You</a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div></div>Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com15tag:blogger.com,1999:blog-5092733917255729588.post-28918237100826471822010-11-16T14:19:00.000-08:002010-11-30T06:10:49.906-08:00Tempting Tomato Rice<div style="font-family: Georgia,'Times New Roman',serif;"><div class="separator" style="clear: both; text-align: center;"><img border="0" height="278" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0FRxUVTBWPPuwGACMSM3Gz8BuYLxLp8w3V6MwIN-98tt4psZdiOrfJRHvhN_UQzSu2sk2sVT-MNS2IE0g1nF1RznYetINM0JNz2v87eYna7CmBqneLhAlH6Wn1GOsRZw2DYRH05DDJpc/s400/IMG_6051_Final.jpg" width="400" /></div><br />
<span style="font-size: small;">A few weeks ago I saw bones, skulls, cob webs everywhere, but the onset of November has brought colorful lights, glittering ornaments and sweet scented candles to sight. The holiday season has set in and so has the cold weather. I have sent all my Capri's, tanks and flip flops for hibernation and the warm jackets, sweaters and boots that were in aestivation are brimming my wardrobe.</span></div><div style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">The skies have been gray with a heavy downpour. The cold weather gives me cuddle time with my little ones on my couch, watching their favorite shows "Handy Manny" and "Jungle Junction", which makes me fall in love with this weather. I would ideally have them run and play outdoors but mother nature does not permit this year round. I guess it is her plan to give this mother more time for couch cuddling. So I let their brains play with some educational cartoons during this time. The tools </span><span style="font-size: small;">in Handy Manny </span><span style="font-size: small;">ate all their vegetables and with my inquiry for their dinner choice, pop came the answer "Tomato". I browsed through my brain to search for recipes with tomato for dinner. As my taste buds were also craving for something spicy and tangy "Tomato Rice" was the search result of brain browsing. </span></div><div style="font-family: Georgia,'Times New Roman',serif;">The source of this recipe is Mallika Badrinath's "100 Rice Delights", however I make it with my own tweaks.</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><b><span style="font-size: large;">Ingredients: </span></b></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 cup basmati rice</span></span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1 cup chopped onions</span></span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">3 cups tomatoes </span></span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">2 tablespoons oil</span></span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1/2 green bell pepper sliced</span></span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">1/2 red bell pepper sliced</span></span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;"><span style="font-size: large;"><span style="font-size: small;">Salt to taste</span></span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><b>For Seasoning:</b></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 teaspoon mustard seeds</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 teaspoon urad Dal</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 teaspoon chana Dal</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1 tablespoon broken cashew nuts </span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><b><span style="font-size: small;"><span style="font-size: large;">For Grinding:</span> </span></b></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 cup grated fresh coconut</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">3/4 cup chopped onions</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1/4 teaspoon turmeric</span></span><span style="font-size: large;"><span style="font-size: small;"> </span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1/2 teaspoon minced ginger</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1 teaspoon minced garlic </span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">1/4 inch cinnamon piece</span></span><span style="font-size: large;"><span style="font-size: small;"> </span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">2 cardamoms </span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">2 cloves</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">3 green chilies</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><b>Method:</b></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">Pressure cook 1 cup basmati rice with 1 1/2 cups of water.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">Allow it to cool completely.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">In a large pan heat 2 tablespoons of oil.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">Add mustard seeds, urad dal, chana dal and cashew nut pieces.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">When the mustard seeds have spluttered, the dals and cashew nut pieces have turned golden add finely chopped onions.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-family: Calibri; font-size: small;"><span style="font-family: Georgia,"Times New Roman",serif;">Sauté</span></span><span style="font-size: large;"><span style="font-size: small;"> the onions until transparent, then add finely chopped tomatoes. Close the lid and allow the tomatoes to become soft and pulpy.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">Load the blender with grated coconut, onions, turmeric, ginger, garlic, cinnamon piece, cardamoms, cloves and green chillies.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">Add very little water and turn the blender on. Keep adding water as necessary to make a smooth paste.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">Now add the ground paste to the pulpy tomatoes and keep the lid open. </span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">The water evaporates and the mixture reduces to a thick consistency.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
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<tr><td class="tr-caption" style="text-align: center;"><b>When the ground masala is added</b></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xuua9GIRj095BAK0DEP52TKG21GEQIiorfrBVXovVNouDtBXPsbZbigAkq7b9Q3lLQLpWa1JI-30U-bUEkCI77R7hIiyyk7tMOy9yG61mga5exQ2YRF-xbQipugEUTaAvDynqig6p4o/s1600/IMG_6017.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2xuua9GIRj095BAK0DEP52TKG21GEQIiorfrBVXovVNouDtBXPsbZbigAkq7b9Q3lLQLpWa1JI-30U-bUEkCI77R7hIiyyk7tMOy9yG61mga5exQ2YRF-xbQipugEUTaAvDynqig6p4o/s320/IMG_6017.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>After about 30 minutes</b></td></tr>
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</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">It takes about 25 to 30 minutes. Stir in between to keep the mixture from sticking to the pan.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: small;">When all the water has evaporated, add cooked and cooled basmati rice</span>.</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;">Add salt to taste. <span style="font-size: large;"><span style="font-size: small;"> </span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">Garnish with bell peppers and tomatoes.</span></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><span style="font-size: small;">This rice has so many flavors in itself, I serve it with plain non fat yogurt.</span></span></div><div class="separator" style="border: medium none; clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div class="separator" style="border: medium none; clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtY68dg_MJVTWquesk4szohu3Fiark55QDyJqOEz7z-Zvn0xoXnep3S7-hU538mDYWZOVDGvZJ8D6lfUZqkAEq-vDHs5JZHBE56aFO7bWD6lH_I57C2_tfpBSVXpBH4on9rZBF6EuhC6A/s1600/IMG_6051.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtY68dg_MJVTWquesk4szohu3Fiark55QDyJqOEz7z-Zvn0xoXnep3S7-hU538mDYWZOVDGvZJ8D6lfUZqkAEq-vDHs5JZHBE56aFO7bWD6lH_I57C2_tfpBSVXpBH4on9rZBF6EuhC6A/s400/IMG_6051.jpg" width="400" /></a></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><span style="font-size: large;"><b>Denouement:</b></span></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;">I cook, serve and savor this rice with mirth every time. The tanginess from the tomatoes and the flavor from the spices do linger for long on the taste buds. This is a satisfying main course for the winter months.</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif; text-align: center;">This recipe is joining <a href="http://usmasala.blogspot.com/"><span style="color: red;">Bookmarked Recipes-Every Tuesday</span></a></div><div class="separator" style="border: medium none; clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyR_nvtVrf1YzyLqXvCNaYGp_rnUQRNhMRhbcv2IrhBUn4wYRW4hP-ewkttFcdQKKeanaX3-YYryxITv2h4XBBp5HobRTWjoOv503YeNj3SbhsDYJ-LOQKucWF98a9ki_nGTVBnK5piqA/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="166" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyR_nvtVrf1YzyLqXvCNaYGp_rnUQRNhMRhbcv2IrhBUn4wYRW4hP-ewkttFcdQKKeanaX3-YYryxITv2h4XBBp5HobRTWjoOv503YeNj3SbhsDYJ-LOQKucWF98a9ki_nGTVBnK5piqA/s200/Bookmarked+Recipes+-+Every+Tuesday.png" width="200" /></a></div><div class="separator" style="border: medium none; clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"><br />
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</div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif; text-align: center;">This recipe is joining <a href="http://frugalcrunchychristy.blogspot.com/"><span style="color: #cc0000;">Hearth and Soul</span></a></div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
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</div><div class="separator" style="border: medium none; clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;">This recipe is joining <a href="http://www.blogger.com/%3Ca%20href=%22http://fudgeripple.blogspot.com/p/tuesday-night-supper-club.html%22"><span style="color: red;">Tuesday night supper club</span></a></div><div class="separator" style="border: medium none; clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"><br />
</div><div class="separator" style="border: medium none; clear: both; font-family: Georgia,'Times New Roman',serif; text-align: center;"><span style="color: red;"><span style="color: black;">Linking this post to</span> <a href="http://www.breastfeedingmomsunite.com/" style="color: red;">Foodie Friday</a></span> </div><div style="border: medium none; font-family: Georgia,'Times New Roman',serif;"><br />
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</span></div>Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com12tag:blogger.com,1999:blog-5092733917255729588.post-21241489851874274352010-10-30T23:47:00.000-07:002010-12-02T22:42:20.249-08:00Piquant Pudina(Mint) Pulav<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwmg75ZKdpFHSUs02xwpEmhRvK_gUM3m-vdPtEclJQSTzS99Dbf1EWLG-VYygDkq1e-uqhpWJXpmgDMQnpxL9u9ul33yrY9V2elHz9qlp8AG2f120eGgjXVZR9BEZmw3ddnpUNfwR8aw/s1600/IMG_5814_Rice_CloseUp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcwmg75ZKdpFHSUs02xwpEmhRvK_gUM3m-vdPtEclJQSTzS99Dbf1EWLG-VYygDkq1e-uqhpWJXpmgDMQnpxL9u9ul33yrY9V2elHz9qlp8AG2f120eGgjXVZR9BEZmw3ddnpUNfwR8aw/s640/IMG_5814_Rice_CloseUp.jpg" width="465" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>The Breeze is cool</i></span></div><div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>The flowers are still in bloom</i></span></div><div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>The leaves are yellow and red</i></span></div><div style="text-align: center;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: large;"><i>Almost ready to shed</i></span><br />
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</div><div style="border: medium none; text-align: left;"><span style="font-size: large;">Fall is that time of the year when nature puts on a brilliant show of colors. It is the transition time from long summer days to cold winter nights. It is the way nature acquaints us to store and save for the winter.</span><br />
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<span style="font-size: large;">Today, the kids are having a blast soaking themselves in water, playing in their water table, as I am soaking myself in the fall season. I am invigorated with the melody of the chirping birds heading home, the sweet scent of the flowers in my garden, the vibrant colors of the leaves and the cool evening breeze caressing me. With this beautiful picture painted in my mind, I am heading towards my kitchen to make a meal as kaleidoscopic as the fall season. I am making pudina(mint) pulav. It is served with raita, a yogurt side dish. The pulav is topped with caramelized onions to add a hint of sweetness in every bite. </span><br />
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<b><span style="font-size: x-large;">Ingredients for Pulav:</span></b><br />
<span style="font-size: large;">Basmati Rice 1 cup</span><br />
<span style="font-size: large;">Water 2 cups</span><br />
<span style="font-size: large;">Oil 2 tablespoons</span><br />
<span style="font-size: large;">Mustard seeds 1 teaspoon</span><br />
<span style="font-size: large;">Bay leaves 4</span><br />
<span style="font-size: large;">Turmeric 1 teaspoon</span><br />
<span style="font-size: large;">Onions chopped 1/2 cup</span><br />
<span style="font-size: large;">Vegetables </span><br />
<span style="font-size: large;">(Carrots, Beans, </span><span style="font-size: large;">Potatoes </span><br />
<span style="font-size: large;">and Peas) 2 cups</span><br />
<span style="font-size: large;">Garlic 2 cloves</span><br />
<span style="font-size: large;">Ginger 1 inch piece</span><br />
<span style="font-size: large;">Pudina(mint) chopped 1/4 cup</span><br />
<span style="font-size: large;">Chopped cilantro 1/4 cup</span><br />
<span style="font-size: large;">Green chillies 3</span><br />
<span style="font-size: large;">Grated coconut 1/2 cup</span><br />
<span style="font-size: large;">Garam Masala 2 teaspoons</span><br />
<span style="font-size: large;">Salt 2 teaspoons</span><br />
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<b><span style="font-size: x-large;">Method:</span></b><br />
<span style="font-size: large;"><b>Pressure cooker</b>:</span><br />
<span style="font-size: large;">In a pressure cooker, steam one cup basmati rice with two cups of water up to 3 whistles.</span><br />
<span style="font-size: large;">Allow it to cool completely.</span><br />
<br />
<b><span style="font-size: large;">Blender:</span></b><br />
<span style="font-size: large;">Put garlic, ginger, pudina(mint), cilantro, green chillies and grated coconut into the blender.</span><br />
<span style="font-size: large;">With minimum water start grinding it to a paste. </span><span style="font-size: large;">Add water as necessary to make it a smooth paste.</span><br />
<br />
<span style="font-size: large;"><b>Pan:</b></span><br />
<span style="font-size: large;">Chop carrots, beans and potatoes lengthwise.</span><br />
<span style="font-size: large;">In a large pan heat oil and add mustard seeds.</span><br />
<span style="font-size: large;">Allow it to splutter. Add bay leaves and turmeric.</span><br />
<span style="font-size: large;">Add chopped onions and saute until transparent.</span><br />
<span style="font-size: large;">Now add the vegetables and saute for a minute or two.</span><br />
<span style="font-size: large;">Sprinkle some salt and cover the lid.</span><br />
<span style="font-size: large;">The vegetables will soften from the steam.</span><br />
<span style="font-size: large;">Stir frequently to keep the vegetables from sticking to the pan. </span><br />
<span style="font-size: large;">If it is sticking sprinkle water and close the lid.</span><br />
<span style="font-size: large;">When the vegetables are 3/4 cooked, add the ground paste and keep the lid open.</span><br />
<span style="font-size: large;">The water has to evaporate and the masala needs to stick to the vegetables. </span><br />
<span style="font-size: large;">Once all the water is evaporated add prepared basmati rice. </span><br />
<span style="font-size: large;">Gently mix the rice and vegetables to coat with masala.</span><br />
<span style="font-size: large;">Add salt and garam masala. </span><br />
<span style="font-size: large;">By now the kitchen is filled with the flavorful aroma and your taste buds cannot wait to relish it. </span><br />
<span style="font-size: large;">Do it a favor by tasting the pulav for salt and adjust the taste.</span><br />
<br />
<b><span style="font-size: x-large;">Ingredients for Raita:</span></b><br />
<span style="font-size: large;">Yogurt 1 cup</span><br />
<span style="font-size: large;">Water 1/4 cup</span><br />
<span style="font-size: large;">Onion 2 tablespoons</span><br />
<span style="font-size: large;">Tomato 1/4 cup</span><br />
<span style="font-size: large;">Green chillies 2</span><br />
<span style="font-size: large;">Cilantro 1 tablespoon</span><br />
<span style="font-size: large;">Salt 1 teaspoon</span><br />
<br />
<b><span style="font-size: x-large;">Method:</span></b><br />
<span style="font-size: large;">Whisk the yogurt in a bowl with water. </span><br />
<span style="font-size: large;">Add fine chopped onions, tomatoes and slit green chillies to the yogurt.</span><br />
<span style="font-size: large;">Season with salt and garnish with chopped cilantro.</span><br />
<br />
<b><span style="font-size: x-large;">Ingredients for garnish:</span></b><br />
<span style="font-size: large;">Olive Oil 2 tablespoons</span><br />
<span style="font-size: large;">Sliced onions 1 cup</span><br />
<span style="font-size: large;">Onion ring 1</span><br />
<span style="font-size: large;">Cucumber 3 pieces</span><br />
<span style="font-size: large;">Pudina(mint) 3-4 leaves</span><br />
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<span style="font-size: large;">Heat oil in a wide bottomed pan for maximum contact of the onions with heat.</span><br />
<span style="font-size: large;">Add sliced onions and saute for a minute. </span><br />
<span style="font-size: large;">Turn the heat to medium and let the onions caramelize.</span><br />
<span style="font-size: large;">Onions are naturally sweet, the process of caramelizing pulls out the intense flavor and sweetness from it.</span><br />
<span style="font-size: large;">Stir the onions around every 3-4 minutes to give every slice a chance to brown. </span><br />
<span style="font-size: large;">It takes about 12-15 minutes. </span><br />
<div style="border: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYABzFlgBPKPgcUNbb1HEcVrAijNE8EFWKY-3wRL5linYoYOsNdL-4zOvMcStHY7Iq_drhTInEDuLRqWgX0gQ4vTMPKckCTjKWfNRlAGQ7o90bclfrQw_L9SAWdaEEbl73v2zkxcxBEDo/s1600/IMG_5824.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="306" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYABzFlgBPKPgcUNbb1HEcVrAijNE8EFWKY-3wRL5linYoYOsNdL-4zOvMcStHY7Iq_drhTInEDuLRqWgX0gQ4vTMPKckCTjKWfNRlAGQ7o90bclfrQw_L9SAWdaEEbl73v2zkxcxBEDo/s400/IMG_5824.jpg" width="400" /></a></div><span style="font-size: large;"></span></div><br />
<b><span style="font-size: x-large;"> Serving suggestion:</span></b><br />
<span style="font-size: large;">Lightly brush a ramekin or any small bowl with oil. </span><br />
<span style="font-size: large;">Fill it with pulav till top and level it.</span><br />
<span style="font-size: large;">Invert the ramekin or bowl on to the serving plate.</span><br />
<span style="font-size: large;">The oil with help the pulav slide easily onto the plate holding the shape.</span><br />
<span style="font-size: large;">Place an onion ring on it and fill the ring with caramelized onions and pudina(mint).</span><br />
<span style="font-size: large;">Serve with raita and cucumber slices. </span><br />
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<div class="separator" style="border: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZkdcV03zAIX0KQEw-5YXKGe6nJ0mp1ms2N1nq-kUl7Qrvjks7HxB2RVvRxtCEO_VMuJVGZQADBulIYOm5XBxWu8pWCKcLglvxL_FbW5plhV23Wl62hQ6c1YUUbk5lqzGnt2pYqaJr5Q/s1600/IMG_5796_Presentation_Top.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8ZkdcV03zAIX0KQEw-5YXKGe6nJ0mp1ms2N1nq-kUl7Qrvjks7HxB2RVvRxtCEO_VMuJVGZQADBulIYOm5XBxWu8pWCKcLglvxL_FbW5plhV23Wl62hQ6c1YUUbk5lqzGnt2pYqaJr5Q/s400/IMG_5796_Presentation_Top.jpg" width="400" /></a></div><br />
<div style="border: medium none;"><span style="font-size: large;">This pulav is flavorful, aromatic, colorful and a blithe to the eyes and taste buds. While the pudina(mint) endows to the freshness of the pulav, the garlic and cilantro contribute the sweet aroma. The ginger adds zest and heat along with the chillies. </span></div><br />
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Linking This Post to <a href="http://www.breastfeedingmomsunite.com/">Vegetarian Foodie Fridays #29</a><br />
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</div></div><div class="separator" style="border: medium none; clear: both; text-align: center;"></div>Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com5tag:blogger.com,1999:blog-5092733917255729588.post-85739282248153984882010-10-30T22:58:00.000-07:002010-10-30T23:37:41.742-07:00Cook's Nook<span style="font-size: large;">"Its the cook's nook" october carnival at The Keybunch. What a great opportunity to spectacle my kitchen, the niche where all the delectable dishes make way to my blog. This is my entry to "Its the cook's nook" by </span><a href="http://www.thekeybunch.com/"><span style="font-size: large;">http://www.thekeybunch.com/</span></a><br />
<span style="font-size: large;">.</span><br />
<span style="font-size: large;">Kitchen is the heart of every household. This nook of the house nourishes us and helps us grow. Traditionally, we humans have five senses - they're smell, hearing, vision, touch and taste. But only two of these senses are based on chemicals - smell and taste. Smell and taste let us sample the chemicals around us for information. But smell is different from all the other senses in a very special way. The aroma from the food could unleash a flood of memories from our distant past, that are so intense and striking that they seem real. It creates memories and feelings that we treasure our entire lives. Here are a few pictures of this nook in my house: </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzVFZUZbQXueL2GB8mTKpUqf_5QlqO_Gy_rLJAKZ9UItysDFVX5NapbeSM35X1PRze2AhaGSKRzgbeYZCWJ_FfDDdiq7trKSnoijjQsPvrmAGGTS92w3J9kY-v-mVGH3KzECqO5rkIZQ/s1600/IMG_7077+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHzVFZUZbQXueL2GB8mTKpUqf_5QlqO_Gy_rLJAKZ9UItysDFVX5NapbeSM35X1PRze2AhaGSKRzgbeYZCWJ_FfDDdiq7trKSnoijjQsPvrmAGGTS92w3J9kY-v-mVGH3KzECqO5rkIZQ/s320/IMG_7077+copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Complete look of the nook</span></td></tr>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wO27OZHvh2sgfAi7N0rfBLvtmJvxNvO8Ko6phpZ21anHm-8hygI9A7QsvNAIdD03VyOr8bcBW7b7bMcXDQtvXc4uabtc53lbI1Bcp3Iv52D31TOmnc4yaGdZ3r0Dc5QRzmD_CLjjzA4/s1600/IMG_7090_copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6wO27OZHvh2sgfAi7N0rfBLvtmJvxNvO8Ko6phpZ21anHm-8hygI9A7QsvNAIdD03VyOr8bcBW7b7bMcXDQtvXc4uabtc53lbI1Bcp3Iv52D31TOmnc4yaGdZ3r0Dc5QRzmD_CLjjzA4/s320/IMG_7090_copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Another view of the nook</span></td></tr>
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<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrs_EaDEpVc9eXoUnyiI-gQs7JrTUOX-KST_9YUMbPlTZQWBmXzU-HoeYXpnvw0CozSNmC-4pBJ7Y_LLxn3fh2rZEF3VRGsrhxE04b-8DOMRK9P7fLQLQiqSupl77MiZcT71_bMM49hrw/s1600/IMG_7083+copy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="210" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrs_EaDEpVc9eXoUnyiI-gQs7JrTUOX-KST_9YUMbPlTZQWBmXzU-HoeYXpnvw0CozSNmC-4pBJ7Y_LLxn3fh2rZEF3VRGsrhxE04b-8DOMRK9P7fLQLQiqSupl77MiZcT71_bMM49hrw/s320/IMG_7083+copy.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-size: small;">Chopping and dicing nook</span></td></tr>
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoa86SSAhJ0V4xJ49mCMg1nKr00B8SkqJeH0evZlLX64ZqENMLoWFj5bBDT3Jc7m4GxxnomUPqUUIcfRLQCzm-dPpMKBw9VkKeusr2Mr5y0aZ8pV-XPv8J2M1MySUU9K4UKOk3I1Edt2s/s1600/IMG_7086.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoa86SSAhJ0V4xJ49mCMg1nKr00B8SkqJeH0evZlLX64ZqENMLoWFj5bBDT3Jc7m4GxxnomUPqUUIcfRLQCzm-dPpMKBw9VkKeusr2Mr5y0aZ8pV-XPv8J2M1MySUU9K4UKOk3I1Edt2s/s320/IMG_7086.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><span style="font-size: small;">Nourishing nook</span></td></tr>
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"> </div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPn5wsBFZQryhYEyM2e2ZS_xcczUp7kgynBHZ9XHfLPigLj2uoj5vsuSlr5nDo7A4snBjk6xuElD_rAk9TUhK6NkxGi0BOEGCWuTrUqlJpa1nuFveC3wHHwXwPxfj_ioZ2Nt17_MaFHE8/s1600/IMG_7089.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPn5wsBFZQryhYEyM2e2ZS_xcczUp7kgynBHZ9XHfLPigLj2uoj5vsuSlr5nDo7A4snBjk6xuElD_rAk9TUhK6NkxGi0BOEGCWuTrUqlJpa1nuFveC3wHHwXwPxfj_ioZ2Nt17_MaFHE8/s320/IMG_7089.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cleansing nook</span></td></tr>
</tbody></table>Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com9tag:blogger.com,1999:blog-5092733917255729588.post-47245023437795719252010-10-18T19:19:00.000-07:002010-11-11T06:19:28.699-08:00Green Goddess Salad Dressing on Tomatoes<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiou2yNee7pgqwPZXZeK5LpeA_fBhSOhGxrQhUeo6-BI_tZXzF6cyOuK6XHCOucWV8qstLnteyvaaD5W3FVVkf5IZfQTSOlIkj82LXJ9R-XjEnqiMIgdjucr80ROnhPSdKAAHfN-gO0BBU/s1600/IMG_5732_VJ_Border.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="316" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiou2yNee7pgqwPZXZeK5LpeA_fBhSOhGxrQhUeo6-BI_tZXzF6cyOuK6XHCOucWV8qstLnteyvaaD5W3FVVkf5IZfQTSOlIkj82LXJ9R-XjEnqiMIgdjucr80ROnhPSdKAAHfN-gO0BBU/s400/IMG_5732_VJ_Border.jpg" width="400" /></a></div><br />
<span style="font-size: large;"> <span style="font-family: inherit;">"Cook better to look better" was the theme of the show on "Healthy Appetite". This is one of my favorite shows on cooking channel with Ellie Krieger as the show host. Ellie is a renowned registered dietitian specializing in nutrition and health</span> communications. I am delighted by the way she explains her ingredients and its nutrition. It makes me eat healthy all day. This show airs at 8:30 AM and makes it hard for me to watch with my busy morning schedule. This morning was unusually peaceful with my daughter off to preschool and my son still in bed(yes, we are a family of night owls, very rarely are we early birds) I treated myself with some TV time. The green goddess dressing was an elation to the eye and I wanted my taste buds to feel the same. I decided to make this refreshing salad for dinner. </span><br />
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<span style="font-size: large;">The smooth creamy texture of the dressing is educed by the avocado and buttermilk. Avocado is a lush fruit with more than 25 essential nutrients. Even though it is high in fat it has a number of health benefits. Did you know it can be used as a beauty aid?. Mashed avocado when applied on dry skin moisturizes it with a healthy glow. Why not eat it and enhance the beauty from inside out?</span><br />
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<span style="font-size: large;">The recipe uses tarragon as flavoring for the dressing. The flavor of tarragon is like a middle child, sandwiched between the assertive winter herb rosemary and basil, the darling of summer. Tarragon is called the "King of Herbs" by the French, as it is the main flavoring in many of the sauces that form the foundation of classic French cuisine. It is found in the produce section of the supermarket perched with other fresh herbs.</span><br />
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<b><span style="font-size: large;">Ingredients for the dressing:</span></b><br />
<span style="font-size: large;">Ripe Avocado</span><br />
<span style="font-size: large;">cored and peeled 1/2 </span><br />
<span style="font-size: large;"> </span><span style="font-size: large;">Low fat buttermilk 3/4 cup</span><br />
<span style="font-size: large;">White wine vinegar 3 Table spoons</span><br />
<span style="font-size: large;">Fresh tarragon leaves 2 Table spoons</span><br />
<span style="font-size: large;">Scallion</span><br />
<span style="font-size: large;">(Green and white parts) 1 Sprig</span><br />
<span style="font-size: large;">Salt 1/2 Tea spoon</span><br />
<span style="font-size: large;">Ground black pepper 1/4 Tea spoon</span><br />
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<span style="font-size: large;"><b>Ingredients for the Salad:</b></span><br />
<span style="font-size: large;">Tomato 5 numbers</span></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpdLeHRnTSJ25ObBtJNAW3VQ2W-8YKkFxVhAhg-iH8E5tKIMi37JM1rfoayW-6Ay3EFA23UGgi4oYQ7sIGqKB8RK3_2kz-B-Y5alHsIYHbdOEs6UxGleg-Mbc3TjcJP2XOaCD7_xEsCQ/s1600/IMG_5738_VJ_Border.jpg" imageanchor="1"><img border="0" ex="true" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimpdLeHRnTSJ25ObBtJNAW3VQ2W-8YKkFxVhAhg-iH8E5tKIMi37JM1rfoayW-6Ay3EFA23UGgi4oYQ7sIGqKB8RK3_2kz-B-Y5alHsIYHbdOEs6UxGleg-Mbc3TjcJP2XOaCD7_xEsCQ/s400/IMG_5738_VJ_Border.jpg" width="400" /></a></div> <br />
<b><span style="font-size: large;">For the Dressing:</span></b> <br />
<span style="font-size: large;">Put all the ingredients into a blender and blend until smooth. Leftover dressing can remain in the refrigerator for 2-3 days in air tight container.</span><br />
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<b><span style="font-size: large;">For the Salad:</span></b><br />
<div style="border: medium none;"><span style="font-size: large;"> Dice tomatoes into bite size pieces and put them in a large bowl. Pour dressing over the tomatoes. Toss them together and serve.</span></div><div style="border: medium none;"><span style="font-size: large;"><br />
</span></div><div style="border: medium none;"><span style="font-size: large;"> The rich creamy texture from the dressing and the sweetness from the tomatoes is a feast in the mouth. While the little taste buds relished a few licks of the dressing at the dinner table, older taste buds enjoyed the refreshing salad.</span></div><div style="border: medium none;"><br />
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<div class="separator" style="border: medium none; clear: both; text-align: center;"></div><div class="separator" style="border: medium none; clear: both; text-align: center;"></div>Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com0tag:blogger.com,1999:blog-5092733917255729588.post-53826101564131537512010-10-08T03:45:00.000-07:002010-10-08T06:00:10.156-07:00Welcome<span lang="EN"> On a fall September day as my kids were taking a late afternoon nap and i got to sit on the couch and sip hot tea, I was thinking what to make for dinner?. In no mood to make typical south Indian food, I was trying to recall a self made eggplant recipe that i had made for chapati a few days ago. But ahh.....bad memory. I thought if only i had documented it, my evening would be effortless as I had to fix dinner before the little energized bunnies are up from their nap. I went online to check recipes and then it occurred to me that i should start a blog where i can document my tried recipes. Hence the birth of this blog. <br />
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Wondering what is Delishun?. This is delicious to my preschooler who is a great fan of cooking channel and is often exposed to this word. She sits at the dinner table and charmingly describes the dinner as delishun. </span><br />
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<span lang="EN"> I will post recipes that are quick and easy yet nutritious to our families for busy weekdays and activity filled family weekends. </span><span style="font-family: Calibri;"><span lang=""> </span></span><br />
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Welcome to one and all to my blog <a href="http://www.delishun.blogspot.com/"><span style="color: blue;">www.delishun.blogspot.com</span></a>.Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com6tag:blogger.com,1999:blog-5092733917255729588.post-55685043200609399392010-10-08T03:44:00.000-07:002010-12-10T04:49:43.205-08:00Fondant Fun<span lang=""><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bKJryZdlIk38GjBx6lpSw47oCWTkfqm12g4Nj07ZN4lA9DBD9zB3zwY7CFkay5HE3fNG7XXjwFO8yqmh4wSM0SnIq_9NT7lbYUmcRpRG6dwb8_LNHq_s9SyphIOg-7eIOwWpHYTD4gs/s1600/IMG_5655.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bKJryZdlIk38GjBx6lpSw47oCWTkfqm12g4Nj07ZN4lA9DBD9zB3zwY7CFkay5HE3fNG7XXjwFO8yqmh4wSM0SnIq_9NT7lbYUmcRpRG6dwb8_LNHq_s9SyphIOg-7eIOwWpHYTD4gs/s400/IMG_5655.jpg" width="400" /></a></div><b> <span style="font-size: x-large;">Happy Birthday to my pride and joy</span></b><span style="font-size: x-large;">!!!!!! </span><br />
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I still remember holding him in my arms a year back and its time to celebrate his first birthday. I have decided to try fondant cake for the first time. I could involve the big sister in my venture as she was jumping with enthusiasm to bake a cake for lil brother's first birthday. With two little ones, I am a very busy mom. Baking a cake with them around is going to be a real adventure. With time constraints, I decided that a few ready made items were necessary for this cake but nothing could replace the motherly love that was poured into it. With the boys busy with their iPhones ( yes, the birthday boy was playing with mine and the dad with his!), the girls got to work. Me me me..... said the big sis and thus started fond memories...<br />
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<b><span style="font-size: large;">Fondant Familiarity:</span></b><br />
Originated in Europe in the 18th century Fondant was created to decorate elaborate cakes, usually for royalty. Fondant is a pliable sugar recipe that is used to cover cakes and cup cakes. It gives a smooth finish to the cake. Its a lot of fun to work with because it is like play-doh, and can be moulded into figurines and cut into shapes using cookie cutters. The possibilities are endless. There is white fondant and also fondant in pastel, natural, neon and primary colors. Food color can be added to white fondant to get the desired color or shade. Left over fondant can be stored at room temperature in an air tight container for several days. It is available at craft stores in the cake decorating aisle. I bought mine at Michael's.<br />
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<b><span style="font-size: large;">Cake and Decoration:</span></b><br />
Pillsbury cake mix 1 Box<br />
Heart Shape cake pan 1<br />
Butter cream icing mix 1 Box<br />
Ready to use<br />
rolled white fondant 1 Box (8oz)<br />
Ready to use<br />
pastel multi pack 1 Box<br />
Green food color 1 Tsp<br />
Cookie cutters Shapes of your choice<br />
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For making the cake, I used Pillsbury yellow cake mix. Follow the simple directions on the package to bake the cake. I used a heart shaped cake pan which holds exactly one box of cake mix batter. You may choose a pan with a special ship if you desire. When you buy the moulded cake pan check the quantity of batter it can hold. Most of them hold one box of cake mix batter. Allow the cake to cool in the pan for 15 minutes. Then place it on a wire rack and allow it to cool completely before frosting.<br />
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Butter cream icing is applied on the cake before fondant is laid on it. Butter cream icing mix is readily available at craft stores. Follow package directions to make the icing.<br />
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Dust the working surface with corn flour. Add food color of your choice if using white fondant and knead it. Now roll the fondant like chapati dough using rolling pin big enough to cover your cake. Transfer the rolled fondant to the cake. Smooth it out from top of the cake towards the edges to remove any air pockets. Do the same on the sides and cut the excess fondant hanging on the sides with a knife. Now the cake is ready for your creativity. You can add contrast color borders, add cut shapes or add moulded shapes. Apply water on the back of the fondant to stick it to the surface. Thats it .. a simple but elegant cake. One advantage that I saw was that if you make it a day or two before, it does not need to be refrigerated. An added advantage considering how crowded refrigirators are these days. <br />
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This cake was really a fun project as the big sis could decorate it with her imagination. We made cars and airplanes for the birthday boy and pink flowers and hearts for the big sis. She helpled me with cutting the fondant into shapes with cookie cutters . Look at me Appa...... she proudly exclaimed ! I am sure that a bakery can make a good cake, but baking at home will create memories that will last forever and are priceless. <br />
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Enjoy the eye pleasing and mouth watering fondant cake.Veena Jhanakhttp://www.blogger.com/profile/17706348591859734054noreply@blogger.com6