tag:blogger.com,1999:blog-29914436380746676412024-03-14T07:39:41.746+00:00Faiza Ali's KitchenFaiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.comBlogger132125tag:blogger.com,1999:blog-2991443638074667641.post-27168483422345124432012-06-15T11:41:00.007+01:002012-06-16T01:16:49.393+01:00Eggless Date Cake (Butterless too)<a href="http://www.flickr.com/photos/faizaali/7376023108/" title="DSC_0837 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7101/7376023108_3dc57b43a2_z.jpg" alt="DSC_0837" height="428" width="640" /></a><br /><br />Surprised by the title? You read it right...This cake has NO EGG AND NO BUTTER ( not even a drop) And the taste? It was soo soft, spongy and absolutely delicious that I couldn't believe that it was eggless.<br /><br />This is my first post for <a href="http://ticklingpalates.blogspot.com/2011/12/announcing-blog-hop-wednesdays-version.html">Blog-Hop Wednesdays</a> started by Radhika of <a href="http://ticklingpalates.blogspot.com/">Tickling Palates</a>. And I was paired with Nagashree of <a href="http://sattvaa.blogspot.co.uk/">Sattvaa</a>. Actually this post was supposed to be posted on Wednesday, but sadly I couldn't. I got too busy past few days with my 5 month old baby being unwell with flu, guests visiting us and with packing and what not...Moving is always a big hassle (specially moving countries) and what with a naughty toddler and a24/7 attention seeking baby at home....things get even messier. We have just 2 more weeks left in UK :( I am sad because we are leaving Oxford and also because I have so much packing to do yet.<br /><br />Anyways coming to today's post I was going through Nagashree's blog and found so many regional dishes and was wondering what to cook, and then our neighbor from Saudi Arabia gave us huge box of dates. And I knew I had to finish those dates within few weeks, before we leave and as I am too much in baking mood these days I decided to bake this <a href="http://sattvaa.blogspot.co.uk/2012/05/dates-cake-very-successful-date-with.html">Date Cake</a> from her space, which she had followed from <a href="http://www.bongcookbook.com/2011/01/eggless-date-cake-goodness-does-not.html">here</a>. And I am really glad I baked this cake. My family just loved it. I will definitely bake it again and I am planning to bake in a loaf pan next time like this <a href="http://faizaali.blogspot.co.uk/2012/05/banana-bread.html">banana bread</a>.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7376078738/" title="DSC_0845 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7077/7376078738_682e9a67e2_z.jpg" alt="DSC_0845" height="640" width="491" /></a><br /><br /><br style="font-weight: bold;"><span style="font-weight: bold;"> EGGLESS DATE CAKE</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />20-25 pitted Dates<br />1 cup milk<br />3/4 cup sugar<br />1/2 cup vegetable oil<br />1 cup All purpose flour/Maida<br />1 tsp baking soda and<br />1/2 cup coarsely chopped walnuts<br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br /><br />Soak the pitted Dates in 1 cup of milk overnight or if you don't have time soak them in warm milk for 3-4 hours. <span class="fullpost">Preheat oven to<span style="font-weight: bold;"> </span></span>350 F / 176 C<span class="fullpost"><span style="font-weight: bold;"> . </span></span>Grease and line the bottom of a cake pan and set aside<span class="fullpost"><span style="font-weight: bold;">.<br /><br /></span></span>In a blender blend together the dates, milk and sugar to a smooth paste.Sift the dry ingredients- Flour and baking soda and set aside. <span class="fullpost">In a wide mouthed bowl add the </span>smooth paste <span class="fullpost">from the blender</span> and now add the cooking oil/vegetable oil. Slowly add the dry ingredients to this and mix with a spatula/spoon until well incorporated or use a hand mixer for 1-2 minutes to mix everything well. Stir in the chopped nuts.<br /><br />Pour into the prepared pan and bake for 25-30 minutes or until a toothpick inserted comes out clean. Once out of the oven, cool completely on a wire rack before slicing. Serve it just plain with tea or you can serve it with a scoop of vanilla ice-cream for dessert.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7376018858/" title="DSC_0880 by Faiza Ali, on Flickr"><img src="http://farm9.staticflickr.com/8022/7376018858_7dcfc45594_z.jpg" alt="DSC_0880" height="398" width="640" /></a><br /><br />Sending this to <a href="http://ticklingpalates.blogspot.com/2012/06/blog-hop-wednesdays-week-18.html">Blog- Hop 18</a>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com25tag:blogger.com,1999:blog-2991443638074667641.post-68445476719364360872012-06-08T22:55:00.008+01:002012-06-10T01:00:43.695+01:00Classic Victoria sandwich<a href="http://www.flickr.com/photos/faizaali/7167499663/" title="DSC_0653 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7244/7167499663_bd439265bf_z.jpg" alt="DSC_0653" height="640" width="548" /></a><br /><br />After living in UK from last 4 years, I have seen the love and respect people have for the royal family. And I was have witnessed the celebrations among locals here and have seen how everyone is very enthusiastic about the royal celebrations of the country. Last summer, it was the royal wedding of prince William and Kate and very shop here sold souvenirs of many kinds. Every shop had something special for the celebrations and even at schools the kids got to celebrate it by having a royal wedding tea party. My toddler stills recalls those celebration because he adores the prince and his wife and what more..he was lucky enough to even meet the Duchess of Cambridge at his school :)<br /><br /><a href="http://www.flickr.com/photos/faizaali/7355903076/" title="429200_10150590252771593_1259591831_n by Faiza Ali, on Flickr"><img src="http://farm9.staticflickr.com/8151/7355903076_5fd80d3b0e_z.jpg" alt="429200_10150590252771593_1259591831_n" height="424" width="634" /></a><br /> <span style="font-style: italic;"> There he is lifting his hand and waving(second from left) </span><span style="font-style: italic;">Pic courtesy :</span><a style="font-style: italic;" href="http://www.bbc.co.uk/news/uk-england-oxfordshire-17113113">BBC news </a><br style="font-style: italic;"><br />This Summer marked Queen Elizabeth II Diamond jubilee celebrations. The Diamond jubilee marked Queen Elizabeth's 60 years as queen and she is the second longest reigning monarch of United Kingdom after Queen Victoria. And it was so exciting to see people wear clothes that had red , blue and white, the street parties and the food with union jacks and crowns on it. It was a memorable event for everyone here and more for us because we will be leaving UK in couple of weeks. We will definitely miss this country and the lovely people we met here.<br /><br />Coming to the recipe, I decided to bake the most iconic cake in Britain the 'Victoria sandwich' or 'Victoria sponge' which is named after Queen Victoria, which she loved having it with her afternoon tea. A classic Victoria sponge consists of jam and whipped cream or vanilla buttercream sandwiched between two sponges. Whenever I have bought this cake, I have found it containing the butter cream. Maybe because it will have a longer shelf life. But I opted for whipped cream filling as my son loved it. But I have also written the recipe for the vanilla cream.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7352709120/" title="DSC_0697 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7236/7352709120_17a2f66f4c_z.jpg" alt="DSC_0697" height="519" width="640" /></a><br /><br /><span style="font-weight: bold;">CLASSIC VICTORIA SANDWICH CAKE</span><br /><span style="font-style: italic;">Recipe source: </span><a style="font-style: italic;" href="http://www.bbcgoodfood.com/">BBC Good Food</a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br /><span style="font-weight: bold; font-style: italic;">For the cake:</span><br />200 grams /1 1/2 cup self raising flour<br />200 grams /1 cup caster sugar<br />200 grams softened butter- at room temperature<br />4 eggs- beaten<br />2 tbsp milk<br />1 tsp baking powder<br /><br style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;">For filling:</span><br />200 ml double cream<br />300 grams strawberry jam<br />icing sugar for dusting.<br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br /><br />Pre-heat oven to 190 C / 375 F. Butter 2 sandwich tins and line it with a nonstick baking paper. In a large bowl, beat the butter and sugar until light and fluffy. Now add the remaining ingredients and and beat till well incorporated and you get a smooth batter.<br /><br /><span>Divide the mixture equally between the prepared tins, smooth the surface with a spatula or the back of a spoon, then bake for about 20 minutes until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely. </span><br /><br />For the filling, whip the cream till soft peaks and spread it <span>over the bottom of one of the sponges, top it with strawberry jam and sandwich the second sponge on top. Dust with a little icing sugar before serving</span>.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7352712342/" title="DSC_0745 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7073/7352712342_540211f770_z.jpg" alt="DSC_0745" height="640" width="606" /></a><br /><br /><span style="font-style: italic; font-weight: bold;">Notes:</span><br /><br />If you don't have sandwich tin, you can bake it in any round cake tin and slice it into layers to add the filling.<br /><br />There are many other options for the filling like you can replace the whipped cream with buttercream or lemon curd. And also you can replace the strawberry jam with raspberry jam. Below is the recipe for the buttercream filling.<br /><br style="font-weight: bold;"><span style="font-weight: bold;">For the butter cream filling :</span><br /><br style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />100g butter - softened<br />140g icing sugar - sifted <br />1 tsp vanilla extract<br /><br style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;">Method:</span><br /><span> Beat the butter until smooth and creamy, then gradually beat in icing sugar</span> and vanilla extract until you get a smooth cream.<br /><br />Sending this celebration cake to Jagruti's event- <a href="http://www.jagrutidhanecha.com/2012/05/announcing-event-celebrate-diamond.html">Celebrate Diamond Jubilee</a>.Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com17tag:blogger.com,1999:blog-2991443638074667641.post-61403590838469633502012-06-02T14:01:00.005+01:002012-06-02T18:40:14.792+01:00Peanut Butter Cookies<a href="http://www.flickr.com/photos/faizaali/7310952272/" title="DSC_0186 by Faiza Ali, on Flickr"><img src="http://farm9.staticflickr.com/8021/7310952272_3b1dbf8353_z.jpg" alt="DSC_0186" height="458" width="640" /></a><br /><br />While growing up in India, I had never heard or tasted peanut butter. But I am sure many people back home know about it now.The first time I saw it was in America. And I guess Americans love peanut butter..I used to see people rave about it and PBJ (Peanut Butter and Jelly) is a favorite sandwich among most children in USA. And even my son (and me too) love PBJ sandwich now. And if you are wondering how it is made, then let me tell explain -Its just a Layer of peanut butter on one slice topped with another slice and you spread a layer of strawberry jam on that second slice and lastly cover with another slice of bread. Doesn't it sound easy ? and Its Yummy too..when you bite a slice of this sandwich, you can taste the sweet jam and the nutty and salty peanut butter and all you will say is yummmm.<br /><br />And also peanut butter cookies are very famous there. Like I said, people there love anything and everything with peanut butter in it. It had been a long time since I baked them, so baked these and also made some chocolate fudge few weeks back to take along while visiting our cousins here. And I was so glad to know that they loved it. If you are a peanut butter lover like me, then this is a must try recipe for you .<br /><br /><a href="http://www.flickr.com/photos/faizaali/7310938742/" title="DSC_0205 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7077/7310938742_8da509c4dc_z.jpg" alt="DSC_0205" height="539" width="640" /></a><br /><br /><br style="font-weight: bold;"><span style="font-weight: bold;">PEANUT BUTTER COOKIES</span><br /><span style="font-style: italic;">source - </span><a style="font-style: italic;" href="http://www.joyofbaking.com/">Joy of Baking</a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />3/4 cup(170 grams) unsalted butter at room temperature,<br />1/2 cup granulated white sugar,<br />1/2 cup light brown sugar,<br />1 large egg,<br />1 tsp vanilla extract,<br />3/4 cup smooth peanut butter,<br />2 cups all purpose flour,<br />1/2 tsp baking soda and<br />1/4 tsp salt.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7310945718/" title="DSC_0212 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7077/7310945718_70db6d9435_z.jpg" alt="DSC_0212" height="404" width="640" /></a><br /><br /><br style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;">Method:</span><br /><br />Using a hand mixer, beat the butter in a bowl until smooth and fluffy. To this add the granulated sugar and light brown sugar and beat for around 2-3 minutes. Now, add the smooth peanut butter to this and beat until incorporated. Add the egg and vanilla extract and beat again to mix.<br /><br />In a separate bowl, sieve together the dry ingredients - flour, salt and baking soda and add this to the above mixture and beat on low speed until everything in mixed well and forms into a dough. Cover and refrigerate for an hour.<br /><br />Pre-heat the oven to 350 F / 177 C and line 2 baking sheets with parchment paper. Roll the dough into small balls (around 1 inch) and place them on the baking sheet. Now dip the tines of a fork in granulated sugar or flour and make the criss-cross patterns on them.<br /><br />Bake for 10- 12 minutes or until you see the cookies turning light brown on the edges. Once out of the oven, cool on an oven rack and store in an air tight container.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7310941906/" title="DSC_0175 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7213/7310941906_6fa474c2a4_z.jpg" alt="DSC_0175" height="423" width="640" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Notes:</span><br /><br />Keeping in refrigerator is not needed if you want crispy cookies. Because keeping the dough in the refrigerator will give you soft and chewy cookies. And by not refrigerating it, the dough will spread more and will yield you flat and crispy cookies.<br /><br />If you want you can add finely chopped peanuts or chocolate chip cookies to the dough after adding the dry ingredients. Or you can use crunchy peanut butter instead of smooth.<br /><br />And when you place them on the baking sheet place them 1-2 inches apart because they spread while baking.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7310948086/" title="DSC_0204 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7223/7310948086_4140a6da5d_z.jpg" alt="DSC_0204" height="640" width="613" /></a>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com11tag:blogger.com,1999:blog-2991443638074667641.post-79923975469808144632012-05-23T13:04:00.001+01:002012-06-05T00:39:42.080+01:00Eggless brownies<a href="http://www.flickr.com/photos/faizaali/7234896008/" title="DSC_0035-001 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7073/7234896008_724fb7b41b_z.jpg" alt="DSC_0035-001" height="640" width="550" /></a><br /><br />The first time I ever tasted a brownie was almost 5 years ago in USA and I had immediately fallen in love with its chocolaty goodness. But in those days, I was a newbie to baking and always hesitated to make it from scratch and thus bought Betty crocker brownie mix and baked them whenever I craved for it. But after moving to UK, when I started baking more frequently and learned more about baking, I had always wanted to bake brownies and it was on my 'to bake list' for a long time. Finally I managed to bake these eggless brownies which I found on <span style="display: block;" id="formatbar_Buttons"><span onmouseover="ButtonHoverOn(this);" onmouseout="ButtonHoverOff(this);" onmouseup="" onmousedown="CheckFormatting(event);FormatbarButton('richeditorframe', this, 8);ButtonMouseDown(this);" class=" down" style="display: block;" id="formatbar_CreateLink" title="Link"><img src="http://www.blogger.com/img/blank.gif" alt="Link" class="gl_link" border="0" /></span></span><a href="http://www.korasoi.com/blog/">K.O Rasoi</a> to send to India with MIL along with <a href="http://faizaali.blogspot.co.uk/2012/05/banana-bread.html"> banana bread</a> and some <a href="http://faizaali.blogspot.co.uk/2009/12/walima-cooking-club-moroccan-tour.html">Moroccan cookies</a> .<br /><br />Brownies are of 2 kinds - 'Fudgy' and 'cakey'. Everyone has their own favorite choice and I personally like fudgy, chewy brownies. And my lil boy loved these cakey ones. And yup :) baking a fudgy brownie is on my list next .<br /><br /><a href="http://www.flickr.com/photos/faizaali/7234901962/" title="DSC_0038-001 by Faiza Ali, on Flickr"><img src="http://farm6.staticflickr.com/5312/7234901962_540a5114d2_z.jpg" alt="DSC_0038-001" height="640" width="550" /></a><br /><br /><br style="font-weight: bold;"><span style="font-weight: bold;">EGGLESS BROWNIES</span><br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients:</span><br /><br />1 cup plain flour<br />1/2 cup cocoa powder<br />3/4 cup powdered sugar<br />1 teaspoon baking soda<br />1/4 teaspoon salt<br />5 tbsp cooking oil<br />1 cup buttermilk<br />2 tsp instant coffee<br />1 tbsp hot water<br />1/2 cup walnuts<br /><br /><a href="http://www.flickr.com/photos/faizaali/7234910658/" title="DSC_0062-001 by Faiza Ali, on Flickr"><img src="http://farm6.staticflickr.com/5441/7234910658_d4e2830c01_z.jpg" alt="DSC_0062-001" height="581" width="640" /></a><br /><br /><span style="font-style: italic; font-weight: bold;">Method:</span><br /><br />In a pan, toast the walnuts on low heat for 5-10 minutes and chop them. Dissolve the instant coffee powder in the water and set aside to cool.<br /><br /><span style="color: rgb(0, 0, 0);">Preheat the oven to 350°F /180°C. </span><span style="color: rgb(0, 0, 0);">Grease and flour a square baking pan.</span><br /><br />Sift all the dry ingredients- Flour, baking soda, cocoa powder, sugar and salt. To this, add the wet ingredients - Cooking oil, the diluted coffee and the buttermilk . Mix thoroughly until well combined, add the roughly chopped walnuts and pour into the prepared tin.<br /><br />Bake for 20-25 minutes or until a toothpick inserted comes out clean. Allow to cool for 10 minutes in the pan and then turn onto a wire rack and let cool completely before slicing into squares. Serve warm or at room temperature with yummy ice cream. YUMMMMM....<br /><br /><a href="http://www.flickr.com/photos/faizaali/7234906080/" title="DSC_0051-001 by Faiza Ali, on Flickr"><img src="http://farm9.staticflickr.com/8158/7234906080_df896a29f1_z.jpg" alt="DSC_0051-001" height="454" width="640" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Notes:</span><br /><br />Toasting walnuts is optional. I prefer it toasted because it makes it crunchy.<br /><br />Also you can use any nuts instead of walnuts, like almonds or pecans .And you can use melted unsalted butter instead of cooking oil.<br /><br />If you don't have buttermilk, you can substitute it with 2 tsp yogurt dissolved in 1 cup water with 1 tbsp lemon juice mixed into it. Also for vegan recipe use 1 cup soy milk with 1 tbsp lemon juice.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7234912926/" title="IMG_1093 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7104/7234912926_77ea0e0b3c_z.jpg" alt="IMG_1093" height="640" width="579" /></a><br /><br />Sending these to Jagruti's event <a href="http://www.jagrutidhanecha.com/2012/05/announcing-event-celebrate-diamond.html">celebrate- Diamond jubilee .<br /></a>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com3tag:blogger.com,1999:blog-2991443638074667641.post-21299134361543248052012-05-09T18:15:00.006+01:002012-05-16T23:25:06.285+01:00Creamy Raspberry dessert (No cook / no bake)Who doesn't love easy-peasy recipes..I absolutely love such recipe, which have less ingredients, is ready in a jiffy and tastes yummm. This is one such recipe, which needs just 3 ingredients and is a no bake/no cook recipe.And it will definitely flatter your guests. Had seen this recipe in one of baby magazines a long time back and just fell in love with this delicious dessert. So, let me keep it short and sweet just like this recipe and move on to the recipe.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7166652748/" title="DSC_0010 by Faiza Ali, on Flickr"><img src="http://farm6.staticflickr.com/5160/7166652748_80edd96098_z.jpg" alt="<span class=" id="SPELLING_ERROR_0" /></a><br /><br /><br /><span style="font-weight: bold;">CREAMY RASPBERRY DESSERT</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />80 grams of Cadbury's crunchie bar,<br />200 ml fresh double cream and<br />200 grams fresh raspberries<br /><br /><a href="http://www.flickr.com/photos/faizaali/7166657644/" title="DSC_0029 by Faiza Ali, on Flickr"><img src="http://farm6.staticflickr.com/5447/7166657644_f0f7aea151_z.jpg" alt="<span class=" id="SPELLING_ERROR_6" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br /><br />With a rolling pin, bash the Crunchie chocolate bars into pieces with the wrappers still on. In a bowl, whip the cream with a hand whisk or with an electric beater until you have soft peaks. Open the crunchie packs and add to the whipped cream and stir to combine well.<br /><br />Spoon into the serving glass or bowl and leave overnight in the fridge to allow the honeycomb in the chocolate to mix with the cream or atleast let rest in the refrigerator for 5-6 hours. And lastly, just before serving, top it with fresh Raspberry and serve. YUMMMMY !!<br /><br /><a href="http://www.flickr.com/photos/faizaali/7166662052/" title="DSC_0063 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7232/7166662052_d6384f3e25_z.jpg" alt="<span class=" id="SPELLING_ERROR_12" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Notes:</span><br /><br />The crunchie chocolate bar is the main ingredient which blends withe the cream and gives a creamy, chocolaty taste. And as far as I know, its available in almost many countries. If you can't find it, you can replace it with any other chocolate bar containing honeycomb.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7166641428/" title="DSC_0072 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7221/7166641428_f96a728504_z.jpg" alt="<span class=" id="SPELLING_ERROR_13" /></a><br /><br />Sending this over to Radhika's event '<a href="http://ticklingpalates.blogspot.in/2012/05/announcing-lets-cook-15-with-fruits.html">Fruit recipes</a>'.<br /><br />More similar desserts:<br /><br /><a href="http://faizaali.blogspot.co.uk/2011/10/strawberry-panna-cotta.html">Strawberry Pannacotta</a><br /><br /><a href="http://faizaali.blogspot.co.uk/2011/04/blueberry-trifle.html">Blueberry Trifle</a><br /><a href="http://faizaali.blogspot.co.uk/2010/11/instant-eggless-chocolate-mousse.html"><br />Instant Eggless Chocolate Mousse</a>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com5tag:blogger.com,1999:blog-2991443638074667641.post-3826337260753006002012-05-04T13:22:00.006+01:002012-05-16T23:48:00.761+01:00Banana Bread<a href="http://www.flickr.com/photos/faizaali/7122221687/" title="bread 4 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7189/7122221687_3775f44145_z.jpg" alt="bread 4" height="640" width="438" /></a><br /><br />I was so much looking forward to spring this year after the dark cold winters and also because this will be our last spring in UK but except for just a few days of sunshine and a few daffodils and tulips here and there the spring has has vanished. Its so grey, gloomy and cold again, the temperature is still in single digits and the winter jackets are still being used :(<br /><br />On such boring and gloomy days, whenever I need to boost up my mood and my day I love to bake something sweet or I love to indulge myself with some hot fried Indian snack. And banana bread is one such thing which I bake again and again during these days, because I love to eat it warm and I feel it tastes best when its warm. And also because whenever I bake this bread my whole house is filled with the aroma of freshly baked bread and the heavenly aroma of cinnamon.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7122213217/" title="bread 1 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7273/7122213217_e99fb85b8a_z.jpg" alt="bread 1" height="428" width="640" /></a><br /><br />Though I always have a hard time hiding bananas for baking this .Yes ! I have to hide them you know, because everyone in my house including me are banana lovers.So, they vanish in no time. So, I hide a few till they ripen and wait eagerly to bake this Bread.<br /><br />I found this recipe at <a href="http://www.joyofbaking.com/">Joy of Baking</a> and have baked this many times and believe me it just turns out perfect everytime I bake it and my whole family loves it. So, go ahead and see (taste) for yourselves :)<br /><br /><a href="http://www.flickr.com/photos/faizaali/7122224473/" title="bread 5 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7134/7122224473_25b3113c52_z.jpg" alt="bread 5" height="428" width="640" /></a><br /><br /><br style="font-weight: bold;"><span style="font-weight: bold;">BANANA BREAD</span><br /><span style="font-style: italic;">Recipe source: </span><a style="font-style: italic;" href="http://www.joyofbaking.com/">Joy Of Baking</a><br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients:</span><br /><br />1 3/4 cup(230 grams) All purpose flour,<br />3/4 cup (150 grams) granulated sugar,<br />1 tsp baking powder,<br />1/4 tsp baking soda,<br />1 tsp cinnamon powder,<br />1/4 tsp salt,<br />1/2 cup (113 grams) unsalted butter,<br />2 large eggs,<br />3 large ripe bananas (1 1/2 cups)-mashed,<br />1 cup coarsely chopped Walnuts and<br />1 tsp vanilla extract.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7122218815/" title="bread 3 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7070/7122218815_716c833bda_z.jpg" alt="bread 3" height="513" width="640" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br /><br />Lightly toast the walnuts in a non stick pan on low flame for 10 minutes. Remove from pan and set aside to cool. Pre-heat the oven to 350 F (180 C) and butter and flour the bottom and sides of a loaf pan. Melt the unsalted butter and let it cool.<br /><br />In a large bowl mix all the dry ingredients - Flour, sugar, baking powder, baking soda, salt and cinnamon powder and add the toasted walnuts and keep aside. In another bowl beat two egg lightly with a whisk, add vanilla extract, mashed banana and lastly the melted and cooled butter. With a spatula, lightly fold the wet ingredients into the dry ingredients and mix just until combined. Pour this batter into the prepared loaf pan and bake for about 50- 60 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.Place on a wire rack to cool for around 15 minutes and then remove the bread from the pan. Serve warm or at room temperature.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7122216303/" title="bread 2 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7234/7122216303_48eed025c4_z.jpg" alt="bread 2" height="428" width="640" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Notes:</span><br /><br />Use big yellow bananas which should be ripe. Their skin should be black and they should be soft and sweet inside.<br /><br />Don't over mix the batter as it will make the bread tough and rubbery. Just lightly fold the wet ingredients with the dry ingredients until you see a thoroughly moist batter.<br /><br />Sending this over to Radhika's event '<a href="http://ticklingpalates.blogspot.in/2012/05/announcing-lets-cook-15-with-fruits.html">Fruit recipes</a>'.Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com8tag:blogger.com,1999:blog-2991443638074667641.post-11416598024224775812012-04-23T13:31:00.004+01:002012-04-23T14:33:36.092+01:00Green Apple Pickle/ Chutney<a href="http://www.flickr.com/photos/faizaali/7105774545/" title="DSC_0343 by Faiza Ali, on Flickr"><img src="http://farm9.staticflickr.com/8157/7105774545_6d15eb48a4_z.jpg" alt="&<span class=" id="SPELLING_ERROR_0" /></a><br /><br />Its peak summer in India and I am missing my homeland so much. <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Nooo</span>....Not the sun and scorching heat, but I miss all those yummy juicy mangoes and also those tangy and sour green ones. Whenever my mom bought green mangoes for pickle, I used to eat sliced raw mangoes with a dash of salt and red <span class="blsp-spelling-error" id="SPELLING_ERROR_2">chilli</span> powder...<span class="blsp-spelling-error" id="SPELLING_ERROR_3">YUMMMM</span>.<br /><br />Summer was the time for mango pickles.And I am sure many of you love pickles like I do. My love for yummy, spicy pickles started right from my childhood when mom used to make different kinds of pickles throughout the year. Among them my most favourite ones were mango pickle,carrot pickle and <span class="blsp-spelling-error" id="SPELLING_ERROR_4">nellika</span> (gooseberry) pickle. and now its like 'Like mommy, like Son' . My 5 year old loves pickles.Though he doesn't eat very spicy food, he won't let go of any opportunity to eat pickles.<br /><br /><a href="http://www.flickr.com/photos/faizaali/7105777063/" title="DSC_0222 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7072/7105777063_0ba59964db_z.jpg" alt="&<span class=" id="SPELLING_ERROR_5" /></a><br /><br />And after getting married, I used to see my mother in law making grated mango chutney and I just fell in love with the taste, . And then, when we moved to USA I started missing that yummy pickle. But finally found a substitute to it while living here in UK thanks to mom in law who while visiting us one summer, saw the Green Apple tree on our premises and after tasting those sour apples, suggested about trying a grated pickle with them. And it turned out so yummy and tasted exactly(well... almost) like the mango chutney. And there has been no looking back from that day, every year I wait for summer to pluck those Apples and turn them into pickle. And when its not summer what do I do? I go ahead and buy some Granny smith apples from the supermarket to satisfy my craving :) So, here goes the recipe for it.this same recipe can be used for both -Green mangoes or Green apples.<br /><br /><br /><a href="http://www.flickr.com/photos/faizaali/6959709266/" title="IMG_5999 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7192/6959709266_e724cfa8a5_z.jpg" alt="&<span class=" id="SPELLING_ERROR_7" /></a><br /><br /><br /><br style="font-weight: bold;"><span style="font-weight: bold;">GREEN APPLE PICKLE/ CHUTNEY</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />4 granny smith apples-grated,<br />1/2 cup vegetable oil,<br />1 pod of Garlic-crushed,<br />1 tbsp black peppercorns-crushed,<br />1 sprig of fresh curry leaves,<br />5-6 dried whole red chillies,<br />1/2 tsp mustard seeds,<br />1 1/2 tbsp red <span class="blsp-spelling-error" id="SPELLING_ERROR_9">chilli</span> powder,<br />1 tsp turmeric powder,<br />1 tsp mustard powder- dry roasted and powdered,<br />1 1/2 tsp <span class="blsp-spelling-error" id="SPELLING_ERROR_10">methi</span>(<span class="blsp-spelling-error" id="SPELLING_ERROR_11">fenugreek</span>) powder- dry roasted and powdered,<br />1 tbsp salt or per taste.<br /><br /><br /><a href="http://www.flickr.com/photos/faizaali/7105776189/" title="DSC_0348 by Faiza Ali, on Flickr"><img src="http://farm9.staticflickr.com/8011/7105776189_9f40d56039_z.jpg" alt="&<span class=" id="SPELLING_ERROR_12" /></a><span style="text-decoration: underline;"><br /><br /></span><span style="font-weight: bold; font-style: italic;">Method:</span><br />Heat oil in a <span class="blsp-spelling-error" id="SPELLING_ERROR_14">kadai</span>/wok. Add mustard seeds, when they splutter, add curry leaves, dry red <span class="blsp-spelling-error" id="SPELLING_ERROR_15">chilles</span>, crushed or coarsely chopped garlic, crushed peppercorns and saute for 1-2 minutes.<br /><br />Now add all the dry powders - red <span class="blsp-spelling-error" id="SPELLING_ERROR_16">chilli</span> powder, turmeric powder, mustard powder and <span class="blsp-spelling-error" id="SPELLING_ERROR_17">fenugreek</span> powder and salt and switch off the stove. Now add the grated apple to this and mix well. Add more salt if needed.<br /><br />And after it cools store in a sterilized, clean air tight bottle in refrigerator.<br /><br /><a href="http://www.flickr.com/photos/faizaali/6959709072/" title="IMG_0572 by Faiza Ali, on Flickr"><img src="http://farm9.staticflickr.com/8156/6959709072_194bb335e6_z.jpg" alt="&<span class=" id="SPELLING_ERROR_18" /></a><br /><span style="font-weight: bold; font-style: italic;"><br />Notes:</span><br /><br />Make sure to remove all the excess moisture from the grated Apples. Also make sure you don't grate and leave the apples for a long time, as it will <span class="blsp-spelling-corrected" id="SPELLING_ERROR_20">oxidise</span> and changes to brown colour. Grate just before adding it to the spices.<br /><br />This pickle stays in the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_21">refrigerator</span> for <span class="blsp-spelling-corrected" id="SPELLING_ERROR_22">at least</span> 2 months.Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com7tag:blogger.com,1999:blog-2991443638074667641.post-1540552030762733962012-02-12T18:02:00.006+00:002012-02-12T18:27:07.781+00:00Hi !<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjss8ujO1qhyphenhyphenuX96jX1crC83VY5vt6mq1JI6-ipvhDNg5STxJWtvUhFhDLs907TYWJnngcVER3-yrs1RLwFjxnY8AhaE81y3GIq9tmqa5AxTvl94W8-4IXN_7HqIIXRndWO3kIqXAKBUkg/s1600/blog+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 304px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjss8ujO1qhyphenhyphenuX96jX1crC83VY5vt6mq1JI6-ipvhDNg5STxJWtvUhFhDLs907TYWJnngcVER3-yrs1RLwFjxnY8AhaE81y3GIq9tmqa5AxTvl94W8-4IXN_7HqIIXRndWO3kIqXAKBUkg/s400/blog+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5708314221880423602" border="0" /></a><br />Hello Everyone,<br /><br />I am back again ! I know..I have been saying this on every other post of mine. But this time, I am very keen on getting back to by blog and post regularly (please wish me good luck) as I have missed blogging and have missed all my friends and readers out here, who visit my blog regularly and leave wonderful and encouraging comments. But I had a reason for being away from my blog- A Wonderful reason. The birth of our baby boy. I had been busy with him, but as he has turned 1 month old today things are settling down slowly and I am getting back to my old routine. Hopefully I will try to be regular in my blog posts and will catchup will all the yummy posts on your blogs . Will be back soon with another post (with a recipe). :)Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com7tag:blogger.com,1999:blog-2991443638074667641.post-89930671006747441212011-12-05T18:10:00.006+00:002011-12-06T21:14:20.773+00:00Matar Paneer<a href="http://www.flickr.com/photos/faizaali/6449854565/" title="paneer 2 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7029/6449854565_1a098748fb_z.jpg" alt="paneer 2" width="640" height="480" /></a><br /><br />Matar paneer is a famous south Indian curry made with green peas and Indian cheese-Paneer. I have mentioned even in my earlier paneer posts that my family loves paneer dishes....if there is anything my family loves after non-veg it has to be paneer. And thus I keep trying various dishes to see those happy smiles.<br /><br />And after I learned making this curry, it has become our favourite paneer dish . Specially my 4 year old son loves this curry and I still remember that day when I cooked this for the first time and my son came to me after dinner, hugged me and said ''I love you sooo much mommy and I love your cooking. Thank you for cooking this yummy paneer for me.'' Now, that was the best ever compliment I had got from my little boy. At first I thought it was because of the conversation he had with his friend that evening, which I overheard from the kitchen :)<br />My son : '' what did you eat for dinner today?''<br />His friend: ''I had soup''.<br />Son: ''Soup? Again? ''<br />Friend: ''Yes..why ?''<br />Son: ''Every time I ask you, you always say soup or bread and chocolate spread. You know...my mommy cooks yummy dinner everyday.''<br /><br />But then, I was wrong. He really liked this even the next time and keeps asking for this dish ever time he sees paneer in our refrigerator.<br /><br />And now coming to the recipe, this is a very easy recipe which will give you the same restaurant taste at home. I have made this countless times and it has never failed to impress my family and my guests. So go ahead and give it a try.<br /><br /><a href="http://www.flickr.com/photos/faizaali/6449854583/" title="paneer 3 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7015/6449854583_464b802460_z.jpg" alt="paneer 3" width="640" height="617" /></a><br /><br /><span style="font-weight: bold;">MATAR PANEER</span><br /><span style="font-style: italic;">Recipe source</span> : <a href="http://www.vahrehvah.com/">vahrevah.com</a><br />Serves-5<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />250 grams Paneer -cut into cubes,<br />1 1/2 cup Green peas,<br />6-7 cashew nuts,<br />2 medium Onions- finely chopped,<br />4-5 large Tomatoes,<br />1 tbsp ginger paste,<br />1 tbsp garlic paste,<br />1/2 cup of cooking oil,<br />1 tbsp of red chilli powder,<br />1 tsp coriander powder,<br />1/4 tsp turmeric powder,<br />1 tsp cumin powder,<br />1 tsp kasuri methi/dry fenugreek seeds,<br />2 cloves,<br />1 bay leaf,<br />2-3 cardamom pods,<br />1 cinnamon stick,<br />1/2 tsp cumin seeds,<br />salt to taste,<br />fresh coriander leaves and<br />cream for garnishing (optional)<br /><br /><a href="http://www.flickr.com/photos/faizaali/6449854547/" title="paneer 1 by Faiza Ali, on Flickr"><img src="http://farm8.staticflickr.com/7161/6449854547_f67d0dc480_z.jpg" alt="paneer 1" width="640" height="480" /></a><br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br />Heat 1/4 cup of oil in a wok/ kadai, add the cashew nuts and saute till light brown, add finely chopped onions and around 1 tsp of salt. Cook till the onions turn light brown in colour, now add the turmeric powder, ginger paste and garlic paste and saute for 1-2 minutes and add finely chopped tomatoes. Cover and cook till the Tomatoes become soft -around 10-15 minutes. Blend this whole mixture to a smooth paste and keep aside.<br /><br />Now heat the remaining 1/4 cup of oil in the same kadai add cumin seeds, when they splutter, add the whole garam masala - bay leaf, cloves, cardamom and cinnamon and saute for 1 minute. Add the grinded smooth paste back to the kadai and add chilli powder, coriander powder, cumin powder and mix well. Add 1/2 cup of water and bring to a boil and cook on medium flame for 10-15 minutes - until the sauce thickens a little bit. Now add kasuri methi (dry fenugreek seeds), Paneer cubes and green peas and cook on low flame for further 10 minutes and switch off. Serve hot garnished with coriander leaves and cream with hot and fresh rotis or naan.<br /><br /><span style="font-weight: bold; font-style: italic;">Notes:</span><br />One can use either fresh shelled green peas or frozen green peas for this recipe. If using fresh add them before adding paneer and cook for 5 minutes because thay need more time to cook. I used frozen peas for this recipe.<br />If you don't like whole garam masala in you curry, you can skip it and add 1/2 tsp of garam masala powder instead to the gravy.<br /><br />Sending this to Priya's event <a href="http://priyaeasyntastyrecipes.blogspot.com/2011/12/announcing-cooking-with-seeds-peas.html">CWS- Peas</a> .Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com18tag:blogger.com,1999:blog-2991443638074667641.post-13968897498231837082011-10-04T13:44:00.004+01:002011-10-05T16:16:42.058+01:00Strawberry Panna CottaHi all,<br /><br /><div dir="ltr" style="text-align: left;" trbidi="on">Phew !!! Finally I managed to come back to my blog after a looooong gap of 4 months. The past few months had been very very hectic and busy with summer holidays and BBQ parties many friends and relatives visiting us and not to forget my Lil boy keeping me busy througout the day and as many bloggers out there must be aware of how hard it becomes to get back on to blogging if you stay away from it for a long period of time. I really really meant to get back to my blog every day but somehow kept procrastinating it day by day and week by week and I can't tell how much I missed blogging and all my blog friends here. But I am soo happy that I FINALLY managed to sit down and write a post today :)<br /><br /><a href="http://www.flickr.com/photos/faizaali/6166514195/" title="pannacotta 1 by Faiza Ali, on Flickr"><img src="http://farm7.static.flickr.com/6155/6166514195_4398f799fc_z.jpg" alt="pannacotta 1" height="640" width="480" /></a><br /><br />Today I bring to you the famous Italian dessert Panna Cotta. Its a very creamy, yummy and a very easy dessert. I am sure most of you know about panna cotta. but if you have not heard of it before hre is a little intro about it. Panna cotta is an Italian dessert made by simmering together cream, milk and sugar, mixing this with gelatin, and letting it cool until set. So, if you have never tried this elegant and creamy dessert go ahead and try it NOW and believe me you will be very pleased by yourselves for whipping up this easy dessert which requires only few ingredients.<br /><br /><a href="http://www.flickr.com/photos/faizaali/6166514731/" title="pannacotta 2 by Faiza Ali, on Flickr"><img src="http://farm7.static.flickr.com/6156/6166514731_42396dbd58_z.jpg" alt="pannacotta 2" height="480" width="640" /></a><br /><br /><span style="font-weight: bold;">STRAWBERRY PANNA COTTA</span><br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients :</span><br />250 grams fresh strawberries-pureed<br />300 ml fresh cream,<br />1/2 cup sugar and<br />2-3 tbsp of agar agar flakes / powder.<br /><br /><span style="font-style: italic; font-weight: bold;">Method:</span><br />Strain the pureed strawberries and in a saucepan mix together the cream, sugar and the pureed strawberries. Cook this on low heat for 8-10 minutes and remove off the heat. Let it cool slightly. Meanwhile in another saucepan, cook the agar-agar in 2-3 tbsp of water until it dissolves completely. Add this to the cooked cream stirring constantly and mix well. Pour into cups or ramekins and refrigerate for 4-6 hours or overnight.<br /><br />This can be eaten straight from the bowl in which it has been set or it can be inverted onto a plate and served topped with strawberry coulis.<br /><br /><a href="http://www.flickr.com/photos/faizaali/6167052490/" title="pannacotta 3 by Faiza Ali, on Flickr"><img src="http://farm7.static.flickr.com/6169/6167052490_850b86b14a_z.jpg" alt="pannacotta 3" height="480" width="640" /></a><br /><br /><span style="font-weight: bold;">STRAWBERRY COULIS</span><br /><br /><span style="font-style: italic; font-weight: bold;">Ingredients:</span><br />200 grams of fresh strawberries,<br />3-4 tbsp of sugar and<br />1/2 tsp of lemon juice.<br /><br /><span style="font-style: italic; font-weight: bold;">Method:</span><br />Blend starwberries in a blender(without adding any water). Add to a pan with the sugar and the lemon juice, bring to a boil and simmer for 4-5 minutes. Strain and let it cool completely. Spoon it on top of the Panna Cotta just before serving or you can top this sauce on the panna Cotta and let it set in the refrigerator till ready to serve.<br /><br /><span style="font-style: italic; font-weight: bold;">Notes:</span><br />Gelatine is 'THE' ingredients that sets this dessert but as I don't use gelatine, I substituted it with agar agar(a seaweed), which is a vegetarian alternative to gelatine.<br />You can subtitute the strawberries with any other fruit of your choice like raspberries, black berries or mangoes. Or you can just make plain vanilla pannacotta by adding few drops of vanilla essence to the cream while cooking.<br /><br /><br /></div>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com15tag:blogger.com,1999:blog-2991443638074667641.post-19024747806074436192011-05-06T13:47:00.007+01:002011-05-09T11:41:29.777+01:00Fruit and Nut RaitaRaitas are always served to cool the effect of hot curries or spicy Biryani. And as we all know that the cucumber and mint raita or raita with nicely cubed raw vegetable are best combinatins and and the most common raitas.But have you ever had a fruit and nut version of it? If no...then you should try this one.It has a distinctive flavour with a little bit of sweetness and and with nice flavour from the roasted cumins.<br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEVZmFPUzhtsjxiOXXstzhBJfZBSLzf9kruGtRgVH-agn2RAk3vtp9WDUadSbOX4I01Fla5iEhMh0b4SArjffFEJC95H4p_uBNYEQ3qzcBZsicDFZBGe8GpnJsMoBwT-A58K1Ru__FFQ/s1600/raita+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEVZmFPUzhtsjxiOXXstzhBJfZBSLzf9kruGtRgVH-agn2RAk3vtp9WDUadSbOX4I01Fla5iEhMh0b4SArjffFEJC95H4p_uBNYEQ3qzcBZsicDFZBGe8GpnJsMoBwT-A58K1Ru__FFQ/s400/raita+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5604663699084899042" border="0" /></a>FRUIT AND NUT RAITA</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />2 cups plain yougurt,<br />100 grams green seedless grapes,<br />2 firm bananas,<br />1/2 cup shelled walnuts,<br />1 tsp granulated sugar,<br />salt to taste,<br />1 tsp freshly ground cumin seeds and<br />1/4 tsp red chilli powder to garninsh.<br /><br /><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JmRi7CF7v89gROuzNpOjJCH6bJEXShxsfeH1ptZyr5jVmhyphenhyphentD1uF00yrs5BU6ALjNhhxmD_kUPTQtzyh0CQIaN7teatUINcgkBJawbWyCCx4HgjMQmh7Ew384QoEowFYYi0EyIzz8qI/s1600/raita+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 402px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8JmRi7CF7v89gROuzNpOjJCH6bJEXShxsfeH1ptZyr5jVmhyphenhyphentD1uF00yrs5BU6ALjNhhxmD_kUPTQtzyh0CQIaN7teatUINcgkBJawbWyCCx4HgjMQmh7Ew384QoEowFYYi0EyIzz8qI/s400/raita+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5604664007156452210" border="0" /></a>Method:</span><br />Place the yogurt/curd in a bowl and add the grapes and wlnuts. Slice bananas directly into the bowl and fold in gently before the bananas turn brown.<br /><br />Add the sugar, salt, ground cumin and gently mix together. Chill and just before serving , sprinkle the chilli powder and garnish with few extra grapes and walnuts.Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com15tag:blogger.com,1999:blog-2991443638074667641.post-44548548334878978982011-05-06T10:47:00.008+01:002011-05-06T13:38:18.020+01:00Beef Vindaloo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfwCKgYPowIxEdEwjJFphPav50kr_r6LU_O2ev7hnaE-5eqropD_dJb-erMbERkkGrpLBoE8BJUAq5n1Ko6nnVX7gmb2qAOB6c_WxJX3dhpSIGt4Iese8yOxkMZglcWQzUWZGqohLrds/s1600/beef+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJfwCKgYPowIxEdEwjJFphPav50kr_r6LU_O2ev7hnaE-5eqropD_dJb-erMbERkkGrpLBoE8BJUAq5n1Ko6nnVX7gmb2qAOB6c_WxJX3dhpSIGt4Iese8yOxkMZglcWQzUWZGqohLrds/s400/beef+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5603580754839472194" border="0" /></a><br />Vindaloo - yummm...just the name 'vindaloo' makes me hungry anytime. The first time I ever tasted it was when I made this <a href="http://faizaali.blogspot.com/2010/04/goan-lamb-vindaloo.html">Lamb Vindaloo</a> and I can still remember the taste and the effect it left on my tastebuds :) And this beef version is equally awesome and tasty. Actually the <a href="http://faizaali.blogspot.com/2010/04/goan-lamb-vindaloo.html">lamb vindaloo</a> I had posted earlier has more gravy and this is more like a dry version and also the spices used in this recipe are different. Do try it and believe me you will be craving for more.<br /><br />Tradionally this fiery Goan dish is made with wine. But still substituting the wine with vinegar and blending the vinegar with aromatic spices gives this recipe a distinctive flavour.<br /><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa7yHrQdlDKHPO4xnmP13XHehyphenhypheni0tmMrnKrKN5GO8Habqg47aDNduDQH-km06SM2QhBHrBSTv__hQONLzr2TCCYS5xi6C_LefLe48R06LjG1u4suLfyH7IZz4fI8KtUEsmyCnfkLAcZ0/s1600/beef+3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 401px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVa7yHrQdlDKHPO4xnmP13XHehyphenhypheni0tmMrnKrKN5GO8Habqg47aDNduDQH-km06SM2QhBHrBSTv__hQONLzr2TCCYS5xi6C_LefLe48R06LjG1u4suLfyH7IZz4fI8KtUEsmyCnfkLAcZ0/s400/beef+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5603576215229784114" border="0" /></a><br />BEEF VINDALOO</span><br /><span style="font-style: italic;">Recipe source- </span><a style="font-style: italic;" href="http://www.whsmith.co.uk/CatalogAndSearch/ProductDetails.aspx?productID=9780754817871">Best Ever Indian cookbook</a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />1 kg lean beef-cut into cubes,<br />1 tbsp cumin seeds,<br />4 dried red chillies,<br />1 sp black peppercorns,<br />cardamom seeds-from 5 pods,<br />1 tsp fenugreek seeds,<br />1 tsp mustard seeds,<br />1/2 tsp salt,<br />1/2 tsp demerara sugar,<br />4 tbsp white vinegar,<br />2 tbsp of cooking oil,<br />1 large onion-finely chopped,<br />1 tbsp ginger paste,<br />1 tbsp garlic paste,<br />1 tsp coriander powder and<br />1/2 tsp turmeric powder.<br /><br /><span style="font-weight: bold; font-style: italic;">Method:</span><br />Put the cumin seeds,red chillies, peppercorns, cardamom seed, fenugreek seeds and mustard seeds into a spice grinder and grind to a fine powder. Spoon into a bowl and add the salt, sugarand vinegarand mix to a thin paste. Heat 1 tbsp of oil in a heavy pan and fry the onion for 10 minutes. Put the fried onions and the spice mixture into a food processor or a blender and make a coarse paste.<br /><br />Now heat the remaining oil in the pan and fry the meat cubes for about 10-15 minutesuntil lightly browned. Remove with a slotted spoon and keep aside.In the same remaining oil add the ginger -garlic paste and fry for 2-3 minutes, add coriander powder and turmeric powder and stir for another minute. Add the spice and onion paste to this and fry for 5 minutes.Now return the beef cubes to the pan with 1 1/2 cup of water. Cover and simmer for around 1 hour or until the meat is tender. Serve hot with plain and yellow rice or with naan/chapathi.<br /><br /><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjVwwq8G4H2fQ7Wi0uUITItO4qPxjncjOztJi2BgN-bkXcqeYYMUQky55iG0ha2uQ_Inv0n2u2EhAF7MZNRPbxo_mI6fBlTqxK4TYvWe3l4kJjtuRTO-gNHeXSweJHKJM231LXfJt3z4/s1600/beef+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisjVwwq8G4H2fQ7Wi0uUITItO4qPxjncjOztJi2BgN-bkXcqeYYMUQky55iG0ha2uQ_Inv0n2u2EhAF7MZNRPbxo_mI6fBlTqxK4TYvWe3l4kJjtuRTO-gNHeXSweJHKJM231LXfJt3z4/s400/beef+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5603576068497004530" border="0" /></a><br /></span>Note: </span><br />You can just serve this with plain rice or if you want to serve as in the picture above. Infuse a pinch of saffron strands or dissolve little turmeric in a tbsp of hot water. And stir into half of the cooked plain rice and mix the yellow rice into the plain rice.Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com10tag:blogger.com,1999:blog-2991443638074667641.post-48725657861811809962011-04-12T13:02:00.006+01:002011-04-13T02:26:00.398+01:00Blueberry Trifle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_YtCBFHo-6jBuAjYceySpebWFsysQxq7u9Zx70onurFW468sKNG8T4wLPM-XS5g7bkFWJU2EkBPYCEnWA2I3CN0piW9RjsfGrFmrPlYu4erK7rkvtmo9fFnljquxzuC10PdvMUwezp0/s1600/trifle+3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 546px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_YtCBFHo-6jBuAjYceySpebWFsysQxq7u9Zx70onurFW468sKNG8T4wLPM-XS5g7bkFWJU2EkBPYCEnWA2I3CN0piW9RjsfGrFmrPlYu4erK7rkvtmo9fFnljquxzuC10PdvMUwezp0/s400/trifle+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5594868921696613202" border="0" /></a><br />I am sure everyone is enjoying the beautiful and bright days of spring after the long grey winters. Spring is my favourite season of the year and I am sure its yours too. Thats because its a season of changes and it brings freshness to our lives and we see so many changes happening around us like the birds chirping happily, new leaves growing on the dry branches, beautiful beds of daffodils growing everywhere and also for me the most exciting part about this season is hosting parties and inviting friends for BBQ parties. We just had a BBQ day last weekend and I can't wait for the weather to get better so we can have more fun . And I love to end these parties with yummy and easy-peasy desserts. And this Blueberry trifle is one of my favourite spring/summer desserts. If you prepare the sauce ahead, its just a matter of assembling this.<br /><br />Trifles are usually served in tranparant bowls/glasses to show the different layers in it. So make sure you are either using a big serving bowl or individual glasses for this. Traditionally alcohol is sprinkled on the layers of pound cake. But because we don't consume alcoholic drink, I have replaced it by making a vanilla syrup. So, go ahead and try this easy dessert and believe me you would be very pleased to see the pleasant smiles on your guest's face.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPgxAqDaqXwpP61MtQWRUkB8EucqK-eepLIttt-LhlkSP1TGUPQFCjur9Y2xjjSIjJx_Fm59P6nHFlH9wo5kWGuEADzaXf3Mr28QR98eNJjZ7gPmUM-EjMoF8ES4w91qTuyEZJFwHpUM/s1600/trifle+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 523px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXPgxAqDaqXwpP61MtQWRUkB8EucqK-eepLIttt-LhlkSP1TGUPQFCjur9Y2xjjSIjJx_Fm59P6nHFlH9wo5kWGuEADzaXf3Mr28QR98eNJjZ7gPmUM-EjMoF8ES4w91qTuyEZJFwHpUM/s400/trifle+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5594868031598943986" border="0" /></a><br /><span style="font-weight: bold;">BLUEBERRY TRIFLE</span><br /><span style="font-style: italic;">Adapt</span><span style="font-style: italic;">ed from </span><a style="font-style: italic;" href="http://www.joyofbaking.com/">Joy of Baking</a><br />-<span style="font-style: italic;">serves 4</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />8 slices of sponge cake/ pound cake,<br />3-4 tbsp vanilla syrup,<br />1 cup fresh Blueberries,<br />1 cup Blueberry sauce,<br />1 cup heavy whipping cream,<br />1/2 cup Mascarpone cheese,<br />1/2 tsp vanilla essence,<br />3 tbsp granulated sugar and<br />3-4 digestive cookies/ gingersnap cookies.<br /><br /><span style="font-weight: bold; font-style: italic;">For Bleueberry sauce:</span><br />1-2 cups fresh Blueberries,<br />1/2 cup of sugar,<br />1 tbsp of cornstarch and<br />juice of half lemon.<br /><br /><span style="font-weight: bold;">For vanilla syrup:</span><br />1/2 cup of water,<br />2 tbsp of sugar and<br />1 tbsp of vanilla essence.<br /><br /><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5g9PHBwlp83G3IkDWSQ0oSPiOcb3VaSBzwdUszlJFE3mvf2PVzaf1C_ttUqs1vpfa2sxW3guBqXMoKdm-jTeCMLsMJV-jeODPtVx8aLQIsl8mleS1muyAyJq7IDD_yPaSwXic0ulGLE/s1600/trifle+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 450px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS5g9PHBwlp83G3IkDWSQ0oSPiOcb3VaSBzwdUszlJFE3mvf2PVzaf1C_ttUqs1vpfa2sxW3guBqXMoKdm-jTeCMLsMJV-jeODPtVx8aLQIsl8mleS1muyAyJq7IDD_yPaSwXic0ulGLE/s400/trifle+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5594866821532789074" border="0" /></a><br />Method:</span><br />Using a cookie cutter cut the pound cake slices into 8 rounds according to the diameter of the glasses you are serving the trifle in. Now in a bowl, place the whipping cream, mascarpone cheese, sugar and vanilla essence and whip till soft peaks.<br /><br /><span style="font-weight: bold; font-style: italic;">To make the blueberry sauce:</span><br />Combine all the ingredients listed above in a non stick saucepan and cook over a medium heat until the sugar melts, the blueberries break and cook till it reaches the consistency of a sauce. Cool in the refrigerator until ready to use.<br /><br /><span style="font-weight: bold; font-style: italic;">To make the syrup:</span><br />Put all the ingredients- water, sugar and vanilla in a bowl and mix till well blended and keep aside.<br /><br /><span style="font-weight: bold; font-style: italic;">To assemble:</span><br />Place 1 round slice of the pound cake at the bottom of the glass, sprinkle with 1 tsp of the vanilla syrup, And spread around 1 tbsp of the prepared blueberry sauce on the pound cake. Place some fresh Blueberries and place a dollop of whipped cream-mascarpone mixture. Now repeat another layer and refrigerate for 4-6 hours or till ready to serve. Just before serving sprinkle with some crushed cookies and top it with few fresh blueberries.<br /><br /><span style="font-weight: bold; font-style: italic;">Note:</span><br />Refrigerating the Trifle will allow all the flavours to mingle and makes it more tasty. So its always better to prepare this dish in advance and store it in the refrigerator until ready to serve.<br /><br />You can replace the blueberry sauce with any jam or fruit preserve. And also if you don't have whipped cream-mascarpone mixture, you can just use whipped cream or just plain old custard between the layers.Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com25tag:blogger.com,1999:blog-2991443638074667641.post-71581284036431587302011-03-22T12:40:00.010+00:002011-03-26T23:05:44.034+00:00Curried Carrot Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYrNWsqW7E6KcK7BX_dPxZmLF-vMMNrm0_pqF6DyHjmIMUf_ooifMavvSyFqtsXC2s7r4lsFZjw_gpGTaHQ4RtoDEprTCyEsAWBDDQ-A40EGaoVhnpdOJ6WhtdVwJPxjYOAjWDDulCO4/s1600/carrot+soup++1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 460px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDYrNWsqW7E6KcK7BX_dPxZmLF-vMMNrm0_pqF6DyHjmIMUf_ooifMavvSyFqtsXC2s7r4lsFZjw_gpGTaHQ4RtoDEprTCyEsAWBDDQ-A40EGaoVhnpdOJ6WhtdVwJPxjYOAjWDDulCO4/s400/carrot+soup++1.jpg" alt="" id="BLOGGER_PHOTO_ID_5587243526360788370" border="0" /></a>Hi All,<br /><br />I am back again with a new post after a long gap of almost 4 months and believe me it was not easy for me to stay away from my blog..but I had to because of many personal reasons. And I am sure all my blogger friends out there know how hard it gets to come out of this non-blogging habbit(specially after such a long gap). I am trying so hard to get back on the track and to post regularly like before. So, here I am with my new post or should I say my first post of this year.<br /><br />Here is how I make my carrot soup.. being someone who loves spicy food, I love to have curried carrot soup instead of the bland(yet easy peasy) version , where you just boil the carrots with the stock and puree it and top it with some seasoning . So here goes the recipe for the soup...lets enjoy this hot soup one last time, before we say goodbye to cold winters and warm clothes.<br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6OytEWAXIcFTMcjp2f1CKlpqoqAxSYlbqMWnaNeMIYmm1iDgKBYzrE21VKan9bX08EPyq7yuwdVcjL-POhhew9LZdG5O_NqCx4DFV48VYpInB5-kn8diezq18eGkQZqetxB7WrL_vl4/s1600/soup+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 474px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv6OytEWAXIcFTMcjp2f1CKlpqoqAxSYlbqMWnaNeMIYmm1iDgKBYzrE21VKan9bX08EPyq7yuwdVcjL-POhhew9LZdG5O_NqCx4DFV48VYpInB5-kn8diezq18eGkQZqetxB7WrL_vl4/s400/soup+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5587251416094389170" border="0" /></a>CURRIED CARROT SOUP</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />500 grams Carrots- chopped,<br />1 Onion-chopped,<br />2-3 cloves of fresh garlic -chopped,<br />3-4 cups Chicken stock/ vegetable stock,<br />1-2 tbsp butter / vegetable oil,<br />1 tsp red chilli powder,<br />1/4 tsp coriander powder,<br />1/2 tsp pepper powder,<br />a pinch of garam masala,<br />1/2 cup sour cream(optional)<br />1 tbsp fresh lemon juice and<br />salt to taste.<br /><br /><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAJR2iNy4waKBomegeN8dy_uXRKT7XAtVyGwMjEMYmNTaBSaOpCPgUazQeT8mMiOdQ7bb1pgkIlJlwsxQe1O6X-YMbjvpy8RPxtDeYa7E9_zLngnsNHMcGpmy96Sa9V1_FAC626oF8aM/s1600/soup+3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 600px; height: 460px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXAJR2iNy4waKBomegeN8dy_uXRKT7XAtVyGwMjEMYmNTaBSaOpCPgUazQeT8mMiOdQ7bb1pgkIlJlwsxQe1O6X-YMbjvpy8RPxtDeYa7E9_zLngnsNHMcGpmy96Sa9V1_FAC626oF8aM/s400/soup+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5587251548987880306" border="0" /></a></span>Method:</span><br />Heat the butter/ oil in a large saucepan. Add the garlic and saute for 15 -30 seconds over medium heat. Add the onions and the carrots and saute for 2-3 minutes. Add all the spices- chilli powder, pepper powder, corinader powder, garam masala and mix well and add salt to taste. Now add the stock and bring to a boil. Simmer and cook till the carrots become tender.<br />Puree this in a blender, in small batches until smooth . Bring back to a boil on simmer and add salt if needed. Add the lemon juice and serve hot with sour cream or Crème fraiche or freshly chopped coriander leaves.<br /><br /><span style="font-weight: bold; font-style: italic;">Note:</span><br />If using store bought stock, make sure you add very liitle salt, because the stock already contain salt in it. Or check and add the salt after you puree the carrots.<br /><br />I am sending this to Ramana's event - <a href="http://rumanarawat.blogspot.com/2011/03/treat-to-eyes-series-2.html">Treat to eyes:Series-2</a>.Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com16tag:blogger.com,1999:blog-2991443638074667641.post-6139791411740159912010-12-31T22:54:00.005+00:002011-01-01T00:04:25.410+00:00Best of 2010Wishing all my friends and readers a very Happy and Prosperous NEW YEAR. I finally managed to come here and do a last post of 2010 :) This year has been like a roller coaster ride for me...I took too many breaks from my blogging and could post only few recipes compared to last year. But I am happy to say that I learned and explored many new and different cuisines this year. And I promise to back next year with many more recipes and try my best to be active every month in posting on my blog and visiting other food blogs. For now...here are the best recipes and most liked recipes of 2010 on my blog.<br /><br />1. <a href="http://faizaali.blogspot.com/2010/05/box-of-chocolate-cake-my-100th-post.html">Box of Chocolate Cake</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2VGCc_hIGaCr-QUM1ho6hlhn7gWaZvtF7t66WkCDWsYeFOZywlnxYyQM5b495Q__CXwh-UznYUcRHOI1yDgHdP7T2ORx-am0E0MsatEZ0Q4yorQgR_6TrybyZYMVXOgdVWNMpFzvsY8/s400/cake+5_with_border.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2VGCc_hIGaCr-QUM1ho6hlhn7gWaZvtF7t66WkCDWsYeFOZywlnxYyQM5b495Q__CXwh-UznYUcRHOI1yDgHdP7T2ORx-am0E0MsatEZ0Q4yorQgR_6TrybyZYMVXOgdVWNMpFzvsY8/s400/cake+5_with_border.jpg" alt="" border="0" /></a><a href="http://faizaali.blogspot.com/2010/05/box-of-chocolate-cake-my-100th-post.html"><br /></a><br />2. <a href="http://faizaali.blogspot.com/2010/02/classic-carrot-cake-my-blog-turns-1.html">Classic Carrot Cake </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIXirJQIsKo2bcHAArVShKZEGhHq7sI_X7t6ELJPN143FeFEF5afYGfTUuCWt05p3DjiZjIVwu_C0fC7aAVRhJzuDb9c0GUcMzWI0osfPru1Q_kK83O67FEh-Oi1aTlHgdbPlTaYbQR8/s400/cake+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 305px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQIXirJQIsKo2bcHAArVShKZEGhHq7sI_X7t6ELJPN143FeFEF5afYGfTUuCWt05p3DjiZjIVwu_C0fC7aAVRhJzuDb9c0GUcMzWI0osfPru1Q_kK83O67FEh-Oi1aTlHgdbPlTaYbQR8/s400/cake+2.jpg" alt="" border="0" /></a><br /><br />3. <a href="http://faizaali.blogspot.com/2010/01/black-forest-gateau-black-forest-cake.html">Black Forest Cake</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3MYDKEZHRMgHjsSot31CR0VdeBpHORlrUSF6tSOve3-vHqAhy_Q4_kRi8kVM23PxGTx0_QE5zGgCcj1cwoejgGgL4urE004PCab_QDWgqjSDyeaAqqSzbvNOzThDO5Tjf_SrwXpvSpQ/s400/cake+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 393px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL3MYDKEZHRMgHjsSot31CR0VdeBpHORlrUSF6tSOve3-vHqAhy_Q4_kRi8kVM23PxGTx0_QE5zGgCcj1cwoejgGgL4urE004PCab_QDWgqjSDyeaAqqSzbvNOzThDO5Tjf_SrwXpvSpQ/s400/cake+1.jpg" alt="" border="0" /></a><br /><br />4. <a href="http://faizaali.blogspot.com/2010/02/sesame-naans.html">Sesame Naans</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkS5sfatcF9cxC_4Xl8l0N_k9IWIyqmvkgYInfR6mLJFXG72mPliwYlMpLIn7m6br7xuJHOdVs0yQjvzBAnih5iwRN8tWJNEzWwEgn9YKPsGyQt5vEqj6kJMrQG-ekJOSVXtEzYeY45Iw/s400/naan1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 395px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkS5sfatcF9cxC_4Xl8l0N_k9IWIyqmvkgYInfR6mLJFXG72mPliwYlMpLIn7m6br7xuJHOdVs0yQjvzBAnih5iwRN8tWJNEzWwEgn9YKPsGyQt5vEqj6kJMrQG-ekJOSVXtEzYeY45Iw/s400/naan1.jpg" alt="" border="0" /></a><br /><br />5. <a href="http://faizaali.blogspot.com/2010/01/pasteis-de-nata-portuguese-custard.html">Portuguese custard tarts</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoievOIpuGm8gLNg7IKjSOnZxh0LsaFg74sbFfK9siUTL797bGTDLHFleDyM6SnFgVGPL1a56BdCEjEHmt-heHoZIDyEgJ6Nm1pRutgRgiP2ZaogPcEcruLD9avVSsCFAUyrQ9eQUHO40/s400/custard+2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 381px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoievOIpuGm8gLNg7IKjSOnZxh0LsaFg74sbFfK9siUTL797bGTDLHFleDyM6SnFgVGPL1a56BdCEjEHmt-heHoZIDyEgJ6Nm1pRutgRgiP2ZaogPcEcruLD9avVSsCFAUyrQ9eQUHO40/s400/custard+2.jpg" alt="" border="0" /></a><br /><span style="font-size:130%;"><br />And here are few of my personal favourites...</span><br /><br />1.<a href="http://faizaali.blogspot.com/2010/04/shakshouka.html">Shakshouka </a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKFnxRLrxXdamvzVgVY4ZbUmKI1RKykNQGta74cmgV-EDa_yVOElX_8vSTaPbURjW_6K0V4tmMzi9HELOLshWI6z9Z4VFAFmm9TVhfRml5ZD4aJjk7yXCl5hhnzQyHW59Y01_KKBCwyA/s400/eggs+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGKFnxRLrxXdamvzVgVY4ZbUmKI1RKykNQGta74cmgV-EDa_yVOElX_8vSTaPbURjW_6K0V4tmMzi9HELOLshWI6z9Z4VFAFmm9TVhfRml5ZD4aJjk7yXCl5hhnzQyHW59Y01_KKBCwyA/s400/eggs+1.jpg" alt="" border="0" /></a><br /><br />2 <a href="http://faizaali.blogspot.com/2010/06/tiramisu-cake.html"><span style="font-weight: bold;"><span style="font-size:100%;">Tiramisu</span> </span>cake</a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uIY2TjVCdbiJ_1MzJ-zdioiGxTdkDMQ7X96JYWZSDcyeU7Oi0iYfhcbeCpoT2tF7uqCUL9wVz2eDz58DVK4h0T7kgLQjms1VsXI8wxtnelWJlymB8_Idf1SBcVHcO8USUe51WaT4Zz4/s400/cake+1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6uIY2TjVCdbiJ_1MzJ-zdioiGxTdkDMQ7X96JYWZSDcyeU7Oi0iYfhcbeCpoT2tF7uqCUL9wVz2eDz58DVK4h0T7kgLQjms1VsXI8wxtnelWJlymB8_Idf1SBcVHcO8USUe51WaT4Zz4/s400/cake+1.jpg" alt="" border="0" /></a><br />3.<a href="http://faizaali.blogspot.com/2010/06/baked-blueberry-cheesecake-with.html">Baked blueberry cheesecake</a> <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxCGRV5bPyVTFn78ljyHyP78GJkWGmJhIN6KsPmyfBU2Skz8EqIUhSamZDLXQMV8ueM7YNGZP9BcH66QMb434tONScURCxf812dyxXayiZNMRt653xMGY55IRsBm29tvwwm5E0WC0IY0/s400/cake+3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxCGRV5bPyVTFn78ljyHyP78GJkWGmJhIN6KsPmyfBU2Skz8EqIUhSamZDLXQMV8ueM7YNGZP9BcH66QMb434tONScURCxf812dyxXayiZNMRt653xMGY55IRsBm29tvwwm5E0WC0IY0/s400/cake+3.jpg" alt="" border="0" /></a><br />4. <a href="http://faizaali.blogspot.com/2010/05/bread-chaat.html">Bread Chaat</a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylNgfMWL-QvuTVx-nF4ZJoQYSu9WnwM1rffIuhJ0JIX2AWeeorKCfpdlI6xghChYVSzWO_ykuMxGMgm27HTwBJDPVoUbw6aZS5QbAqtwimorzRnwxijnEODL2v4yhOvfBqvVpSUZHQuE/s400/chaat+2_with_border.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjylNgfMWL-QvuTVx-nF4ZJoQYSu9WnwM1rffIuhJ0JIX2AWeeorKCfpdlI6xghChYVSzWO_ykuMxGMgm27HTwBJDPVoUbw6aZS5QbAqtwimorzRnwxijnEODL2v4yhOvfBqvVpSUZHQuE/s400/chaat+2_with_border.jpg" alt="" border="0" /></a>5.<a href="http://faizaali.blogspot.com/2010/02/achari-gosht.html"> <span style="font-weight: bold;">Achari gosht</span></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjKKZ8XI7uAUmAJVtEMswmepV73WDDTsBynlwjt6U7fi8OHPTOPyXbnhPJGmLe8FuvWUL8c-AzPTPs4dpB5KGtkDWmj6YCWMupSrdql9D7Cs0BliGtdhAOf6SXmCxojkoko908sbvGCM/s400/my+cooking.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFjKKZ8XI7uAUmAJVtEMswmepV73WDDTsBynlwjt6U7fi8OHPTOPyXbnhPJGmLe8FuvWUL8c-AzPTPs4dpB5KGtkDWmj6YCWMupSrdql9D7Cs0BliGtdhAOf6SXmCxojkoko908sbvGCM/s400/my+cooking.jpg" alt="" border="0" /></a>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com11tag:blogger.com,1999:blog-2991443638074667641.post-75010621782558887332010-11-25T19:14:00.003+00:002010-11-25T19:47:28.221+00:00Cherry and Blueberry Clafoutis<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6vRy9Kn7SzE9S3WLay8IfaPOHt1Dyp5ftRPQr9gJtOr69rNHhsYrguJTI86c0BrrAu5d6cw04AtIuwCdDOGi8P5WcHBk02m4Dvua8CUO7Nj4xGmoA68ZBso-3UqYCCPWZaJwj-j-VMc/s1600/cherry+3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK6vRy9Kn7SzE9S3WLay8IfaPOHt1Dyp5ftRPQr9gJtOr69rNHhsYrguJTI86c0BrrAu5d6cw04AtIuwCdDOGi8P5WcHBk02m4Dvua8CUO7Nj4xGmoA68ZBso-3UqYCCPWZaJwj-j-VMc/s400/cherry+3.jpg" border="0" /></a><br /><br /></div>Have you ever noticed the difference in taste when you buy fruits from the supermarket and the ones that you buy from the Local farmer's market. If not.. than let me tell you that the local farmer's markets always sell fresh fruits grown locally .and organically and thus the taste is always much much better than the store bought fruits. Though they have short shelf life, I love the fresh taste of their fruits.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OXmK5c1fXJUFiET499dt5gPaAqjIoqCIyv18dmrMb78320T_C9kE7PNL5n6UwzMVoX9jr3ztRRdXyIDd54bZz4HRmvRqKBoiKuGj0TlihsrPDwGs3X4Rowmsln810LAavZ1KS9tSc3c/s1600/cherry+4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 450px; height: 382px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7OXmK5c1fXJUFiET499dt5gPaAqjIoqCIyv18dmrMb78320T_C9kE7PNL5n6UwzMVoX9jr3ztRRdXyIDd54bZz4HRmvRqKBoiKuGj0TlihsrPDwGs3X4Rowmsln810LAavZ1KS9tSc3c/s400/cherry+4.jpg" border="0" /></a></div>So, for me farmer's market is my favourite place for buying our fruits and veggies. We always make it a point to go there once in a week to buy fresh produce. And during one of my visits to the local farmer's market, I grabbed these juicy and fresh cherries.They were so sweet and tasty and not to forget about their freshness. And I had bought too many cherries that week, so I decided to make Clafoutis with them. Actually this post was looong due (more than 2 months) in summer ..but as I was not very active in my blog, I am posting this now.Anyways, its better now than never..right?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2guqbDNxcewWhPJImxUBcP0kJamF0xxh1aXBPomg9xUf-I8gzrwhKcOszk0ka4BOBzCMFeYymX5L_7VM6bEdmDb_pU9lNf0rZ6p26FOJpyYsIYb6noQ3UUPZyjYsWAE5i-utdIcLxL8E/s1600/cherry+5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 450px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2guqbDNxcewWhPJImxUBcP0kJamF0xxh1aXBPomg9xUf-I8gzrwhKcOszk0ka4BOBzCMFeYymX5L_7VM6bEdmDb_pU9lNf0rZ6p26FOJpyYsIYb6noQ3UUPZyjYsWAE5i-utdIcLxL8E/s400/cherry+5.jpg" border="0" /></a></div>Clafoutis or clafouti pronounced kla-foo-TEE is a very famous baked French dessert made commonly with fresh cherries layered in a dish and covered by a thin batter. And served with generously dusted icing sugar.It is traditional to use the cherries with their pits as it is believed that the pits release a nice aroma to this delicious dessert.And here in this recipe, I have used the cherries with their pits. But, I know that many people out there would not like biting into the pit in their dessert. If you are among those, you can pit the cherries before baking.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMMwmmZnMXAT8plAcKoXeeVAllnok6Ac8VIyCRlmNeIb6HiRSoFDWLhl3KFU5OvcAx24IOsRFuBNgvpTuWFGwLGnG5FsY4XTMb7h4qeDamUcDVyWuPvNpn7vgvlfNpG-5VQJKB4WPdFw/s1600/cherry+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsMMwmmZnMXAT8plAcKoXeeVAllnok6Ac8VIyCRlmNeIb6HiRSoFDWLhl3KFU5OvcAx24IOsRFuBNgvpTuWFGwLGnG5FsY4XTMb7h4qeDamUcDVyWuPvNpn7vgvlfNpG-5VQJKB4WPdFw/s400/cherry+2.jpg" border="0" /></a></div><br /><b>CHERRY AND BLUEBERRY CLAFOUTIS</b><br /><br /><i><b>Ingredients:</b></i><br />400 grams of cherries<br />100 grams of Blueberries<br />1/2 cup all purpose flour<br />2 large eggs-lightly beaten<br />4-5 tbsp fine sugar<br />250 ml milk<br />50 grams unsalted butter-melted<br />1/2 tsp of vanilla extract and<br />Icing sugar for dusting<br /><br /><i><b>Method:</b></i><br />Pre-heat the oven to 180 C/350 F. Butter a shallow oven proof dish . Place the cherries and berries in the dish. In a bowl, mix the flour, milk, sugar, eggs , melted butter and vanilla extract until smooth and creamy. pour over the fruits and bake in the pre heated oven for 30-35 minutes or until a skewer inserted in the middle comes out clean. When warm, dust with icing sugar and serve warm with a scoop of vanilla ice cream or whipped cream or crème frâiche.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw05mppPu51XleNP984oe1WX2Ub9E6lfnoEAVAMIp7uxxv7Sjlp0k_f4hN1zh4cA0PpKlGv_g03PT8KGCj2USr7Gog07WTvlSvcjZB_-ALqSGx3pZ7_ghj1_2rHUaaHjXCf-tY6VZVC4Q/s1600/cherry+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img style="width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw05mppPu51XleNP984oe1WX2Ub9E6lfnoEAVAMIp7uxxv7Sjlp0k_f4hN1zh4cA0PpKlGv_g03PT8KGCj2USr7Gog07WTvlSvcjZB_-ALqSGx3pZ7_ghj1_2rHUaaHjXCf-tY6VZVC4Q/s400/cherry+1.jpg" border="0" /></a></div><i><b>Notes:</b></i><br />Don't over beat the mixture. Just mix very lightly until well blended and smooth.<br />Like I said earlier, I have used the cherries with the pits. But one can pit them, before using for clafaoutis with a cherry pitter.<br />I had blueberries, so I just added them to this clafoutis. But you can entirely use cherries or with any other favourite fruit of yours.<br /><br />This yummy French dessert is off to DK's event <a href="http://chefinyou.com/2008/05/awed-menu/">AWED</a> hosted this month by Priya of <a href="http://priyaeasyntastyrecipes.blogspot.com/2010/11/announcing-awed-french.html">Priya's easy N tasty Recipes</a> and AWED is celebrating French cusine this month.<br /><span class="bod"><span style=";font-family:Arial;font-size:x-small;" ></span></span>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com15tag:blogger.com,1999:blog-2991443638074667641.post-17102759271661657972010-11-19T21:44:00.006+00:002010-11-19T23:36:00.019+00:00Bhindi do Pyaza /Stir-fried Okra<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2_uaFmG8f8lLrUWjU_yABq75xA-y1He_I5xL9go2A-jsymUSpLysqmQJfWSud2kqLb8UOx_KK43zDuhQmBnd7lkWk_utu1zNzHlUDE0Uf23BVlOfEHL7mS40_gZNcoiUkoTV83tCzWo/s1600/bhindi+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ2_uaFmG8f8lLrUWjU_yABq75xA-y1He_I5xL9go2A-jsymUSpLysqmQJfWSud2kqLb8UOx_KK43zDuhQmBnd7lkWk_utu1zNzHlUDE0Uf23BVlOfEHL7mS40_gZNcoiUkoTV83tCzWo/s400/bhindi+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5541402345296177762" border="0" /></a>As I had written in <a href="http://faizaali.blogspot.com/2010/11/tawa-pulao.html">this</a> post that,how the other I was having a good time cooking all vegetarian food when my hubby was not in town. And also was soo happy to cook food specially for myself, which I never bother to do otherwise. So...when I cooked <a href="http://faizaali.blogspot.com/2010/11/tawa-pulao.html">Tawa Pulao</a> I wanted a vegetarian side dish instead of the usual non-veg ones. And I decided on this Bhindi do Pyaza , which I had learned from one of my friend. And loved it to the core.<br /><br />Bhindi known as 'Okra' in English or 'Ladies finger' as we had always known it in India has always been my fav fav vegetable of all. I just love any and every dish with Okra. And whenever I go to an Indian store for grocery, I never fail to pick some fresh Okras (ladies finger). My favourite sabzi (side-dish) with roti has always been Bhindi. And this easy Stir-fried dish goes well with roti or rice.<br /><br />This dish is called 'Do Pyaza' because of the double quantity of onions used <span id="ctl00_cntrightpanel_lblDesc">than that found in any other style of preparation. there are many variations to this famous dish.Some use tomatoes and others even use yogurt in its preparation. But I always love to cook this with just lots of onions and some simple spices. But let me assure you that it still tastes awesome and very tasty.<br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_7_aMBtLFDasB1IrK3WfglkbhiT4joSm8_CI8OvTrpEP98jAIqc2l_j5rEPvSt6A9ldjQlkzaHzfkVaa_vhNkOPPYYoL5XLfUbNNtHEYXL7HkmFRO-JT15vo4izL972l0wLKbLc7nVY/s1600/bhindi+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 295px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik_7_aMBtLFDasB1IrK3WfglkbhiT4joSm8_CI8OvTrpEP98jAIqc2l_j5rEPvSt6A9ldjQlkzaHzfkVaa_vhNkOPPYYoL5XLfUbNNtHEYXL7HkmFRO-JT15vo4izL972l0wLKbLc7nVY/s400/bhindi+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5541402608930332386" border="0" /></a>BHINDI DO PYAZA</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />400-500 grams of fresh Okra /ladies finger,<br />3 onion- thinly sliced,<br />1-2 green chillies,<br />1/2 tsp cumin seeds,<br />1/2 tsp kalonji (nigella) seeds,<br />1/4 tsp turmeric powder,<br />1/2 tsp chilli power(optional),<br />juice of 1/2 lemon,<br />2 tbsp of cooking oil and<br />salt to taste.<br /><br /><span style="font-weight: bold; font-style: italic;"><span id="ctl00_cntrightpanel_lblDesc"><span id="ctl00_cntrightpanel_lblDesc"><span id="ctl00_cntrightpanel_lblDesc"><span style="font-weight: bold;"><span id="ctl00_cntrightpanel_lblDesc"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxh10KueKpEnBvjxVIofcCgaq9Bawi6AB32yO0ao_38fLp1v-kgMQ9bfy_iInLyyYxROvHPL-jTWTZ7L3-vSJ0n1ZN8NG_1kPLrGfe2hUjs4Cq5QiqJBAgyns9054MTyIzOw15ywkjWE/s1600/bhindi+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXxh10KueKpEnBvjxVIofcCgaq9Bawi6AB32yO0ao_38fLp1v-kgMQ9bfy_iInLyyYxROvHPL-jTWTZ7L3-vSJ0n1ZN8NG_1kPLrGfe2hUjs4Cq5QiqJBAgyns9054MTyIzOw15ywkjWE/s400/bhindi+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5541402256359975298" border="0" /></a></span></span></span></span></span>Method:</span><br />Wash the okra and dry it thoroughly by wiping it with a kitchen towel. Cut them vertically into slices. Heat the oil in a wok/ kadai and add the the sliced okra to it and stir fry for few minuted until, they are half cooked. remove them from the oil and keep aside. In the same oil add the cumin seeds and nigella see</span><span id="ctl00_cntrightpanel_lblDesc">ds. When they splutter, add the finely sliced onions and slit green chillies and cook, till the onion turns very light brown in colour. Now add turmeric powder, chilli powder(if using) and salt to taste, immediately add the stir fried okras, lemon juice to the wok and cook for further 5-8 minutes or until the okra is cooked. Serve hot with Roti or as a side dish with rice and curry.<br /><br /><span style="font-weight: bold; font-style: italic;"><span id="ctl00_cntrightpanel_lblDesc"><span style="font-weight: bold; font-style: italic;"><span id="ctl00_cntrightpanel_lblDesc"><span id="ctl00_cntrightpanel_lblDesc"><span style="font-weight: bold; font-style: italic;"><span id="ctl00_cntrightpanel_lblDesc"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TCe46-vzbUn1dXMbqEamYLQkwWM0iwrwOtdnfoChHXExFR8e7V9ph8tOKtt4NH0m5y5lZGWO89BMZCJbbs9L4Xb29DvrIAaBmqshMRb95bceHi_e385h_gNv9bqVWJjsu6j9TvaRLTE/s1600/Bhindi+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1TCe46-vzbUn1dXMbqEamYLQkwWM0iwrwOtdnfoChHXExFR8e7V9ph8tOKtt4NH0m5y5lZGWO89BMZCJbbs9L4Xb29DvrIAaBmqshMRb95bceHi_e385h_gNv9bqVWJjsu6j9TvaRLTE/s400/Bhindi+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5541402124287372482" border="0" /></a></span></span></span></span></span></span>Notes:</span><br />The first step of stir frying the Okras, is to avoid them from getting slimy and mushy, but one can skip that step completely but cook it for more time after adding the Okras. just make sure you don't cover the wok and cook for a long time, because it will end up as a slimy okra dish.<br /><br />Also make sure that there is no moisture on the Bhindi/ Okra before you slice them. Even little moisture can make them slimy.<br /><br /><br /><br /></span>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com11tag:blogger.com,1999:blog-2991443638074667641.post-17547360885150071382010-11-15T16:50:00.015+00:002010-11-19T13:19:34.353+00:00Tomato Souffle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-qF4wEXTu_cysPwkVJ53QlIkA9GQeg4WpJh2n_2zWalnMlRqFHFFaxvvV4fyAu4XFGAzlBlxHWW8fVoepNnVJYHDJr21izyctFVNRtGKkBIOTlO0oFIPJbQvVrp_MTt6tkrBMi5Ttyo/s1600/tomato+souffle+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 337px; height: 446px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm-qF4wEXTu_cysPwkVJ53QlIkA9GQeg4WpJh2n_2zWalnMlRqFHFFaxvvV4fyAu4XFGAzlBlxHWW8fVoepNnVJYHDJr21izyctFVNRtGKkBIOTlO0oFIPJbQvVrp_MTt6tkrBMi5Ttyo/s400/tomato+souffle+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5539853569945449698" border="0" /></a>Happy Eid-ul Adha to all my friends !! And Phew !!!After much procrastination, I finally managed to write this post, which was for sweetpunch-November as I had mentioned in my previous post.... I had made 2 dishes for this month and I was supposed to post this last week..but never got time to do so. But I finally managed to post it today :)<br /><br />A souffle is a light and fluffy baked cake made with egg yolks and beaten egg whites combined with other ingredients and served as a savoury main dish or sweetened as a dessert. But I had always seen and tasted souffle as a dessert. So, When I saw this recipe from <a href="http://www.mariasmenu.com/vegetarian/tomato-souffle">Maria's Menu</a>, I really wanted to give it a try and I must say it was a very tasty savoury Souffle. And I would definitely make this again and again. so, without further ado, goes the recipe for this tasty Tomato Souffle.<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbC6jSrA9z3GS06LxSdq1uiGKK2k5cOJBYJnb5mDCunpyi8g_WS-tPCTWMqsV7K4XhuNXrX_e3IdeDtgOI1dV4AYtx3Gflw8qEmIiJuwEpIh53PF6oU85t9HGg62BXgl48XaXYPe2Lng/s1600/tomato+souffle+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBbC6jSrA9z3GS06LxSdq1uiGKK2k5cOJBYJnb5mDCunpyi8g_WS-tPCTWMqsV7K4XhuNXrX_e3IdeDtgOI1dV4AYtx3Gflw8qEmIiJuwEpIh53PF6oU85t9HGg62BXgl48XaXYPe2Lng/s400/tomato+souffle+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5539852775471092594" border="0" /></a></span>TOMATO SOUFFLE</span><br /><span style="font-style: italic;">(Recipe source : Australian Woman's Weekly via </span><a style="font-style: italic;" href="http://www.mariasmenu.com/vegetarian/tomato-souffle">Maria's Menu</a><span style="font-style: italic;">)</span><br /><span style="font-weight: bold; font-style: italic;"><br />Ingredients:</span><br /><br />1/2 cup bread crumbs – firmly packed<br />45 gm Butter<br />1 medium Onion –finely chopped<br />2 tbsp Plain flour (maida)<br />1 cup milk<br />3 tbsp tomato paste<br />1 tbsp fresh Basil –finely chopped (optional)<br />3 Eggs –separated<br />1/4 tsp pepper powder<br />Grated Cheese (mozzarella)– a handful<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fU6jU_eGisReOOTlI-eYsCkfrCJcJo9-srOMqDEEcyFwAug45-cthwQ4epobLMAuBhmDnqktzsNzoWkzs28AR5N1wBHcKJ2pOzbu_-EXpdo1VAMDvwyMhcRsBTki1yDUWco4sEu7omI/s1600/tomato+souffle+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 449px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0fU6jU_eGisReOOTlI-eYsCkfrCJcJo9-srOMqDEEcyFwAug45-cthwQ4epobLMAuBhmDnqktzsNzoWkzs28AR5N1wBHcKJ2pOzbu_-EXpdo1VAMDvwyMhcRsBTki1yDUWco4sEu7omI/s400/tomato+souffle+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5539853325451989666" border="0" /></a></span></span>Method:</span><br /><br />Grease 4 souffle dishes (1/2 cup capacity), sprinkle with breadcrumbs. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins ( or MW on HIGH for about 2 mins). Cook until onion is soft, it doesn’t have to become brown.<br />Stir in flour and stir over medium heat for a minute. (or MW on HIGH for a min). Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. (or MW on HIGH for about 3 mins).<div><div style="overflow: hidden; color: rgb(0, 0, 0); background-color: transparent; text-align: left; text-decoration: none; border: medium none;"> <p>Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & mix well. Fold the egg whites into the mixture in 2 batches. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven at 350 F/175C for 20- 25 mins or until lightly browned. Serve hot with garlic bread or soup.</p> <p><span style="font-weight: bold;"><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMe9IUCM90SDSKcKq_k9sYThwni55OJWRNc_8kTboduDjw2jWeWyrYkUrwjw8de-KbpSmPzoM-EpcE8Vba3Eia8wgvC3frPYogchWMqMpD4C-CirzB5OK7eVcxC1u-0SWc-R2ggUKpMhQ/s1600/tomato+souffle+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMe9IUCM90SDSKcKq_k9sYThwni55OJWRNc_8kTboduDjw2jWeWyrYkUrwjw8de-KbpSmPzoM-EpcE8Vba3Eia8wgvC3frPYogchWMqMpD4C-CirzB5OK7eVcxC1u-0SWc-R2ggUKpMhQ/s400/tomato+souffle+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5539854813739179186" border="0" /></a></span></span><strong style="font-weight: bold;">Healthier version:</strong><br /></p><p>Use brown bread crumbs & low fat milk. Also use yolks of only 2 eggs & white of 3 eggs. Use only lesser qty of butter, I used only 20 grams of butter.</p> <p style="font-style: italic;"><strong>Notes:</strong></p><p><strong> </strong>The above qty serves 2 adults (main course) served with garlic bread or soup. Souffles can be baked in any oven proof dish or for individual serving, use ramekins. I baked them in small ramekins and some in an oval oven-proof dish.</p><p>The Souffle looks very puffed up wen comes out of the oven and it falls rather very quickly.So, its better to serve it hot ..just right out of the oven with some warm soup.<br /></p><p style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Shw-b_FN2SvsPPjIJTRe6l-pTYjF7OANxWnV3W2brT-1o-anLSuEPOAMowLFdizHWgC2lkr3ohGXAHaIibBndJMlAv5R0pevvb1SNY5kaRcWJeeNHUSZCbM7B7a5rlZBkFzieVAd1cM/s1600/IMG_5135.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 449px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7Shw-b_FN2SvsPPjIJTRe6l-pTYjF7OANxWnV3W2brT-1o-anLSuEPOAMowLFdizHWgC2lkr3ohGXAHaIibBndJMlAv5R0pevvb1SNY5kaRcWJeeNHUSZCbM7B7a5rlZBkFzieVAd1cM/s400/IMG_5135.JPG" alt="" id="BLOGGER_PHOTO_ID_5539855253446947698" border="0" /></a></span></span>Verdict:</p><p>My Family just loved this to the core...specially my kid loved this. coz from past few weeks(after starting school) he has stopped eating spicy food and is always asking me to cook something less spicier than our usual India food. He was soo happy after eating this that I heard him telling his dad that night '' Dad.. I want to grow as tall as you (that would be 6.3'') so that I can beat some eggs and make tomato foushlle( for Souffle) with mommy in the kitchen :)<br /></p><span></span></div></div>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com14tag:blogger.com,1999:blog-2991443638074667641.post-36427107745208056782010-11-08T11:55:00.010+00:002010-11-08T14:03:04.209+00:00Instant Eggless Chocolate Mousse<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMREnGwZzGUQxA-skuPD3PepqMxFz-RveVG-UuZ_C_OjAYcldpDhYRf9yFFMguJR_Wrsx0qDGsTCGIcD3rnpCQj4vzC6wsFEs4tiOrveCSnewBkKUxrPRicKMj-piW5dQk8SZPwbIgrLY/s1600/mousse+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 445px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMREnGwZzGUQxA-skuPD3PepqMxFz-RveVG-UuZ_C_OjAYcldpDhYRf9yFFMguJR_Wrsx0qDGsTCGIcD3rnpCQj4vzC6wsFEs4tiOrveCSnewBkKUxrPRicKMj-piW5dQk8SZPwbIgrLY/s400/mousse+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5537173363727069538" border="0" /></a>Back with yet another punch, seems like just few days back I posted <a href="http://faizaali.blogspot.com/2010/10/molten-lava-cake.html">Molten Lava Cake</a> and here comes another choclatey post - an instant and eggless Chocolate Mousse.Yes !! Instant Chocolate Mousse... coz it tastes only 1 hour to set unlike the version with eggs , whick takes atleast 7-8 hours to set.<br /><br />This month we were given 3 recipes to choose from..One of them was this easy peasy Eggless mousse and there other options were <a href="http://simplyrecipes.com/recipes/chocolate_mousse/">Chocolate mousse</a>(with Eggs) and a Savoury <a href="http://www.mariasmenu.com/vegetarian/tomato-souffle">Tomato Souffle.</a> I chose to make this recipe and also tried my hands at Tomato Souffle (wil post it next).<br /><br />Now this recipe need only 5 ingredients and the main ingredient that helps this mousse set is Marshmallows. As marshmallows contain gelatin, I had a hard time searching for Halal Marshmallows...but finally found them in an asian store and was soo happy to try this eggless version of mousse which I had bookmarked loooong back from Nigella Lawson's <a href="http://www.nigella.com/">website</a>.<br /><br /><span style="font-weight: bold;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZRbvOTIsJp4ON9ZcdOiEGWxC7ogixdVrlvXYgU3F0PXcR9-UELD9FqBFHOoEiasDy91G5jhDyP5_c_tKQ24FbXAQIkUzCkcAqIu1OXmYzAxMqvkNPSRRAUu_P-ERnJx-0OAl_OZ1Umg/s1600/Mousse+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQZRbvOTIsJp4ON9ZcdOiEGWxC7ogixdVrlvXYgU3F0PXcR9-UELD9FqBFHOoEiasDy91G5jhDyP5_c_tKQ24FbXAQIkUzCkcAqIu1OXmYzAxMqvkNPSRRAUu_P-ERnJx-0OAl_OZ1Umg/s400/Mousse+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5537173746892671954" border="0" /></a></span></span></span></span></span></span>EGGLESS INSTANT CHOCOLATE MOUSSE</span><br /><span style="font-style: italic;">Recipe Souce</span> :<a href="http://www.foodnetwork.com/recipes/nigella-lawson/instant-chocolate-mousse-recipe/index.html">Nigella Lawson </a><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />150 gms Mini marshamallows (you can use regular marshmallows too)<br />50 gms Butter- softened<br />250 gms Chocolate( preferably dark Chocolate)-chopped into small pieces<br />60 ml Hot water<br />284 ml Cream and<br />1 tsp Vanilla extract<br /><br /><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtnYt3pyyj-KNtDX9GRTfyN5ZJyVF_VS2VaGTY4Y5qmyz2NcTI2GVvoiXFYn-m6qSUUHO1hvsZ6hLouKkn_c9WJXhrbmQGm4Xm8-aqz1RoDkTyFn_iZp5OWcTPB_E2iaxb6vFkbxYUGI/s1600/Mousse+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEtnYt3pyyj-KNtDX9GRTfyN5ZJyVF_VS2VaGTY4Y5qmyz2NcTI2GVvoiXFYn-m6qSUUHO1hvsZ6hLouKkn_c9WJXhrbmQGm4Xm8-aqz1RoDkTyFn_iZp5OWcTPB_E2iaxb6vFkbxYUGI/s400/Mousse+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5537175114866726338" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span>Method:</span><br /><br />In a heavy-bottom saucepan, melt the marshmallows,butter,chocolate and water together, stirring every now and then, till evrything melts to form a smooth sauce. Let the Chocolate cool while you are whipping the cream. Meanwhile, whip the cream with vanilla until thick (firm peaks).<br /><br />Fold the whipped cream into the cooling chocolate mixture until you have a smooth mixture. Pour or pipe into individual ramekins or glasses and let it set in the fridge for about 1 hour. Serve with whipped cream and or with strawberry / raspberry. Or just sprinkle some grated white chocolate :)<br /><br /><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOrDn0uMT9rF4pxhryN5RsYWkkmc-vXyMyZCxiUcezJV9SeLpkbsqJs3d0sxdB2I0KLInBQLrKD9eALw57PPCS90nRarlxpYKJHLt7x3vE8CYGWENgYH-EFIU8ZWzGF_OxCFQfOMpWqQw/s1600/Mousse+5.jpg"><br /></a><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCK4ktoUxiQBsssGriIyFZDnOgAZUbgC6OsRd8xJ4bVo7vKW_V95D1K4bC6_Jh0byRMHd7ha81SHBedlSAxRZR5RLGbKT3mPCi3CmV8GnLu1UfYpZ6kPiKMjR8cK86ZcHHXmye72QX40/s1600/Mousse+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 374px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfCK4ktoUxiQBsssGriIyFZDnOgAZUbgC6OsRd8xJ4bVo7vKW_V95D1K4bC6_Jh0byRMHd7ha81SHBedlSAxRZR5RLGbKT3mPCi3CmV8GnLu1UfYpZ6kPiKMjR8cK86ZcHHXmye72QX40/s400/Mousse+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5537173623008156770" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>Verdict: </span><br />A smooth and divine Mousse which you will definitely fall in love with. We just loved indulging ourselves in this dessert . And this is a very easy and eye-catching dessert for any party. So do try it and see for yourselves :)<br /><br /><div><span style="font-size:10px;"><span style="margin: 0px; padding: 0px; border-width: 0px; outline-width: 0px; font-weight: inherit; font-style: inherit; vertical-align: baseline;font-size:10px;" ><span style="color: rgb(21, 34, 43); line-height: 20px;font-family:Georgia,Times,serif;font-size:13px;" ><ul style="border-style: none; margin: 0px; padding: 0px;"><li style="border-style: none; margin: 0px; padding: 0px;"><span style="font-family:'comic sans ms',sans-serif;"><span style="font-size:small;"><span style="color: rgb(0, 0, 0);"></span></span></span><br /></li></ul></span></span></span></div>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com17tag:blogger.com,1999:blog-2991443638074667641.post-29704068618042731362010-11-05T11:44:00.014+00:002010-11-06T09:45:55.140+00:00Tawa Pulao<span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5X5NSwN6lmvWdg4VckEyrMPe2c7VkGjyEqpG-QJcJ5N5QsRfse49OkB4Njc4J71pN9f3E-JOsKyVPG5JMRCQlHwK8c-o1DDUuZyfnz4VNNMwAfTqXJYYEz6F7g0-DfabkKgCGn4eVng/s1600/tawa+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_5X5NSwN6lmvWdg4VckEyrMPe2c7VkGjyEqpG-QJcJ5N5QsRfse49OkB4Njc4J71pN9f3E-JOsKyVPG5JMRCQlHwK8c-o1DDUuZyfnz4VNNMwAfTqXJYYEz6F7g0-DfabkKgCGn4eVng/s400/tawa+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5536248394285171282" border="0" /></a> First of all A very happy Diwali to all the readers !! Coming to today's recipe...its a very easy and yummy rice , which can be ready in few mins if you have cooked rice or left-over rice at home..There days when I crave for pure vegetarian food for my lunch..and thats possible only when hubby dear is out of town, because even if I cook vegetarian main dish, there has to be atleast 1 non-veg side dish with it for him. So, on one such occasion, when my better half was out of town for few days, I decided to make Tawa pulao which I had bookmarked from DK's<a href="http://chefinyou.com/"> Chef In You</a>. Though I had </span><span style="font-size:130%;">tried this recipe from her blog almost 2 months back, never got a chance to post it her</span><span style="font-size:130%;">e (as you all know how busy or rather lazy I have been past 2-3 months)</span><br /><br /><span style="font-size:130%;">And fortunately when Priya of <a href="http://priyaeasyntastyrecipes.blogspot.com/">Priya's easy n Tasty Recipes</a> announced that she has chosen <a href="http://chefinyou.com/">Chef In You</a> as the blog for th</span><span style="font-size:130%;">is months <a href="http://priyaeasyntastyrecipes.blogspot.com/2010/10/announcing-tried-tasted-chef-in-you.html">Tried and Tasted</a>-an event started by Zlamuksha and taken over now by Lakshmi of <a href="http://delightsofcooking.blogspot.com/2010/05/may-2010-tried-tasted-event-zlamushkas.html">Kitchen Chronicles</a> , it gave a a perfect opportunity to post this recipe.<br /><br />I must<span style="font-weight: bold; font-style: italic;"> </span>admit that this pulao was soo yummy and flavourful that I have sooo fallen in love with its taste and have cooked this many times after that day. I sincerely thank DK for sharing with us this tasty recipe.<br /><br />I have followed her recipe except for some changes here and there..like I added some own spices because I didn't have Pav Bhaji masala at home and instead of using both butter and vegetable oil, I </span><span style="font-size:130%;">used only vegetable oil. For original recipe hop over to her lovely space <a href="http://chefinyou.com/2010/05/tawa-pulao-recipe/">here</a> .<br /><br /><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilInhkve4N9kxEp5XLSifo8jDnkHrM-Cs0EuTqavcxEXGmy1EvIZ6HTE1Cf8ItKHPFmOuP55ja8UL_JWgbbEr7V5UVurFL1yWiOwE8F7kCGKhrT2rIlfFVXMGhqYKo0Lwt49YRV5L0Oqw/s1600/tawa+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilInhkve4N9kxEp5XLSifo8jDnkHrM-Cs0EuTqavcxEXGmy1EvIZ6HTE1Cf8ItKHPFmOuP55ja8UL_JWgbbEr7V5UVurFL1yWiOwE8F7kCGKhrT2rIlfFVXMGhqYKo0Lwt49YRV5L0Oqw/s400/tawa+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5536248565095355122" border="0" /></a></span></span>TAWA PULAO</span><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br />2-1/2 cups of cooked rice<br />1 1/2 tbsp of vegetable oil,<br />1 large onion-chopped,<br />2-3 tomatoes- finely chopped,<br />1/2 red bell pepper(capsicum)-chopped,<br />1/2 green bell pepper- finely chopped,<br />1/2 cup frozen green peas,<br />2-3 green chillies,<br />1 tsp ginger paste,<br />1 tsp garlic paste,<br />1 tsp cumin seeds,<br />1/2 tsp fennel seeds,<br />1/4 tsp turmeric powder,<br />1/4 tsp garam masala powder,<br />1/4 tsp amchoor(dry mango) powder,<br />1/4 tsp of red chilli powder,<br />1/4 tsp black pepper powder,<br />Cilantro for garnishing and<br />Salt to taste</span><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;"><br /><br /></span></span><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;">M</span></span><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;">ethod:<br /><br /></span>Heat the oil in pan or kadai and add cumin seed and fennel seed. When they splutter, add the chopped onions, salt and gree</span><span style="font-size:130%;">n chillies. Saute for few minutes and add ginger- garlic paste and saute for 5 more minutes . Now add the chopped tomatoes and the capsicum and cook till all the tomatoes are cooked and the oil separates from the pan. Add all the dry spices and stir well</span><span style="font-size:130%;"> and </span><span style="font-size:130%;">lastly add the green peas, cooked rice and chopped cilantr</span><span style="font-size:130%;">o. Toss it to coat the rice completely with the spices and cook for further 2-3 minutes on low flame. Serve hot with raita or any vegetarian side dish. I had made Bhindi D</span><span style="font-size:130%;">o pyaza (recipe to coom soon).<br /><br /></span><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;"><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;"><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-weight: bold; font-style: italic;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-weight: bold;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEies_5dw6cXuUoMI5N_ojvRDcH4lyNuqX9AQxBxJjN6K4VdC8Tdn09NPz2FZRz2pzjtbilfszeDvfEQuy3yvKh4zlw3cHZc2kU9qRiQdYGa2_X-8ziJpUS9GvXMZoopBpvIZyEYSh3aXfE/s1600/tawa+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEies_5dw6cXuUoMI5N_ojvRDcH4lyNuqX9AQxBxJjN6K4VdC8Tdn09NPz2FZRz2pzjtbilfszeDvfEQuy3yvKh4zlw3cHZc2kU9qRiQdYGa2_X-8ziJpUS9GvXMZoopBpvIZyEYSh3aXfE/s400/tawa+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5536370086007316898" border="0" /></a></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span></span>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com10tag:blogger.com,1999:blog-2991443638074667641.post-53751631816815749452010-10-30T23:44:00.004+01:002010-11-06T09:47:04.474+00:00Paneer Jalfrezi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBctK06CcqilR-v1nfVUOIRlC-XROUk7roGrKPFGGCHK0Jq430UluyNyaF-fzTBQ-tNBwDPJj15c0mgobXPMvqi_Rdz6toMldxuGd3EJw50odWUoALiw0fHIlyfS0r7UmBUapCybxOyU/s1600/paneer+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 480px; height: 346px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglBctK06CcqilR-v1nfVUOIRlC-XROUk7roGrKPFGGCHK0Jq430UluyNyaF-fzTBQ-tNBwDPJj15c0mgobXPMvqi_Rdz6toMldxuGd3EJw50odWUoALiw0fHIlyfS0r7UmBUapCybxOyU/s400/paneer+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5534552938500612706" border="0" /></a> <span style="font-size:130%;">If there is anything that can replace the chicken thats Paneer (Indian cottage cheese) for me. I fell in love with this cheese just 1-2 years ago and it has never failed to make me happy since then :) These days I just love to try anything that has paneer in it. The other day I spotted this recipe in one of Sanjeev kapoor's book and loved how simple it sounded..and trust me this recipe was more simple than I had thought. And the verdict was a very very tasty paneer dish. Till now <a href="http://faizaali.blogspot.com/2009/04/chilli-paneer.html">Chilli paneer</a> and <a href="http://faizaali.blogspot.com/2010/06/paneer-tikka.html">Paneer Tikka</a> was my favourite ...but now this tops them all.</span><br /><br /><span style="font-size:130%;">Paneer Jalfrezi -a very appealing vegetarian dish. With all the colourful veggies in it.... this paneer dish is sure an eye catching food and guaranteed to tickle your tastebuds. like i said earlier its very easy to cook and tastes awesome.<br />In this recipe, I have used store bought Paneer. But if you want to make Paneer(Indian cheese) from scratch you see <a href="http://jugalbandi.info/2007/07/how-to-make-paneer-cottage-cheese/">here</a> .</span><br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6rb2HSnsgnmbrNE91O5hP_L2Hasmk0np6GuFFLxDK-_SeR_yguX7777eg4zJsFcxkBSy4C0OsikULhHUEP0VudpCVeR3qQ_9O2dLYI-VnbVZ0T6E0Qo95fZ-H5A0j-1lsjtuRcfHXlo/s1600/paneer+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 480px; height: 359px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ6rb2HSnsgnmbrNE91O5hP_L2Hasmk0np6GuFFLxDK-_SeR_yguX7777eg4zJsFcxkBSy4C0OsikULhHUEP0VudpCVeR3qQ_9O2dLYI-VnbVZ0T6E0Qo95fZ-H5A0j-1lsjtuRcfHXlo/s400/paneer+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5534558321471795394" border="0" /></a><span style="font-size:130%;">PANEER JALFREZI</span></span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-size:130%;" >Recipe source- Sanjeev kapoor's book 'Recipes for Indian Kitchen'</span><span style="font-size:130%;"><br /><br /></span><span style="font-weight: bold; font-style: italic;font-size:130%;" >Ingredients:</span><span style="font-size:130%;"><br />250-300 grams of Paneer,<br />2 onions-thickly sliced,<br />2 tomatoes-de seeded,<br />2 Green bell peppers(Capsicum),<br />1-2 green chillies-chopped,<br />2''piece of ginger-julienned,<br />3-4 whole red chillies,<br />1 tsp of cumin seeds,<br />1 tsp of red chilli powder,<br />a pinch of turmeric powder,<br />1/2 tsp of garam masala powder,<br />a few sprigs of coriander leaves(optional),<br />1 1/2 tbsp of vinegar,<br />2 tbsp of oil and<br />salt to taste.<br /><br /></span><span style="font-style: italic; font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjZtPe4XehPBubIXu3rS8QKFYYfKSs7aF7MCiqelH55QDq0fxSD7WUFf2p5oxtGkJOy7VPFNxCzHgnm8c03kSAQKWOJzG7XnrRhlaMip3JVCd-lxr0X-Vww9WP5aTC0U0npysEObWGrnU/s1600/paneer+1.jpg"><br /></a></span></span><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWDLW4ajbYL0Y2ymnHjd5IBJy0eXHFh3YqKvSoLBI4XMJv5xFCZVk2MYfYCE7jLVqgpdN4ohEEoXyMvkgyi_IpC3yATHRPfbmBPbANZuPEMIZlK-1o-cyRfTLxPededLy9D6oCbNNQj8/s1600/paneer+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 480px; height: 364px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJWDLW4ajbYL0Y2ymnHjd5IBJy0eXHFh3YqKvSoLBI4XMJv5xFCZVk2MYfYCE7jLVqgpdN4ohEEoXyMvkgyi_IpC3yATHRPfbmBPbANZuPEMIZlK-1o-cyRfTLxPededLy9D6oCbNNQj8/s400/paneer+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5534550525482129330" border="0" /></a></span><span style="font-size:130%;">Method:</span></span><span style="font-size:130%;"><br />Cut the paneer into 2 inch long pieces. De-seed and cut the Tomatoes and Bell peppers into 2 inch long slices.<br />Heat oil in a kadai/ wok and add the cumin seeds and halved whole red chillies and saute for a minute. Now add the julienned ginger and onions and saute for few minutes.Make sure you don't saute it for long, which will turn the onions very soft. Add turmeric powder, red chilli powder and stir well. Add the bell peppers(capsicum) and cook for few minutes(2-3 minutes). Now add the Paneer and toss well-to coat it completely with the spices. Add vinegar and salt and cook for 5 minutes.Finally add the tomato slices , garam masala powder and finely chopped coriander leaves and toss well. Serve hot garnished with some julienned ginger/ chopped coriander leaves.</span><br /><br /><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoypNERNadQ_C3exg0L0da0DuuuCX8EG4ablmtyi9ZFqKeY7FcBfds-Ta-3Ue06WeYSIAbLxTmraQcgLoB_YU50hpcMDOPyzDZwFocCwV8URuey9oBf-65KXAy6aO9RyeimLvJnjD18U/s1600/paneer+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 480px; height: 359px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxoypNERNadQ_C3exg0L0da0DuuuCX8EG4ablmtyi9ZFqKeY7FcBfds-Ta-3Ue06WeYSIAbLxTmraQcgLoB_YU50hpcMDOPyzDZwFocCwV8URuey9oBf-65KXAy6aO9RyeimLvJnjD18U/s400/paneer+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5534550716984305426" border="0" /></a></span></span><span style="font-size:130%;">Note:</span></span><span style="font-size:130%;"><br />The tomatoes should be added lastly.Adding it earlier will over cook them and make them soft. So..add them in the last.<br />Cooking this in a non-stick wok needs very less oil. I used less than 2 tbsp. One can use more (3 tbsp) if needed.</span>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com14tag:blogger.com,1999:blog-2991443638074667641.post-82148115321417973512010-10-07T10:41:00.015+01:002010-11-06T09:48:09.095+00:00Molten Lava Cake<span style="font-size:130%;">FINALLY !! Finally, I managed to come back to blogging after exactly 3 months of break. Its been exactly 3 months, since I last posted on my blog. And my last post was something Chocolatey and here I am back with yet another irresistible choccolate cake recipe. This cake was baked for Sweetpunch-October, chosen by Divya Kudua.<br /><br />The cake was sooo yummy with the gooey chocolate sauce flowing out from the soft chocolate cake. And I must say this is the easiest cake I have ever made, preparing the bater takes just few mintes and baking this delicious cake takes only 10 -11 minutes. And Voila !! your Molten Lava cake is ready in less than 30 minutes. And make sure you eat these, when they are still hot or atleast warm to enjoy the hot chcolate sauce oozing from the cake like lava :)</span><br /><span style="font-weight: bold;"><br /><br /></span><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeV-N1sVmu8coy3qZCEzmAabDho36Xvm6XB5Wd7nGqzCr9lJvzKcnxLKF3UGO3QZSRleJf4DcPRWLdp6A0ZXCWvemb3dv34HF0axRwuC6Aif6GoTZeIl3ZlBTLGow2eWwY3r7662q8Jy4/s1600/cake+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeV-N1sVmu8coy3qZCEzmAabDho36Xvm6XB5Wd7nGqzCr9lJvzKcnxLKF3UGO3QZSRleJf4DcPRWLdp6A0ZXCWvemb3dv34HF0axRwuC6Aif6GoTZeIl3ZlBTLGow2eWwY3r7662q8Jy4/s800/cake+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5525267443103632018" border="0" /></a><span style="font-size:130%;">MOLTEN LAVA CAKE</span></span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-size:130%;" >-serves 4</span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-size:130%;" >Recipe source</span><span style="font-size:130%;"> - <a href="http://showmethecurry.com/desserts/molten-lava-cake.html">showmethecurry.com</a><br /><br /></span><span style="font-weight: bold; font-style: italic;font-size:130%;" >Ingredients:</span><span style="font-size:130%;"><br />4 oz (113g) Semi-Sweet Baking Chocolate,<br />4 oz (113g) Butter,<br />2 Eggs,<br />1/3 cup (75 g) Sugar,<br />1/4 cup (40g) All purpose Flour,<br />Butter – for greasing ramekins</span><br /><br /><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXPOEE80-YzeKng6UFnd4hQBqxQm8nMiIBfslT4ljI2xLx8j-dpRJtyT_ZvVYRIxLj2GtwsOArdxUdUxbM48pkOH3rzFVcOjmKMNGYyb6WioFdHrxz_joY9wybMsYD-Rn6seVtF5i6T0/s1600/cake+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcXPOEE80-YzeKng6UFnd4hQBqxQm8nMiIBfslT4ljI2xLx8j-dpRJtyT_ZvVYRIxLj2GtwsOArdxUdUxbM48pkOH3rzFVcOjmKMNGYyb6WioFdHrxz_joY9wybMsYD-Rn6seVtF5i6T0/s800/cake+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5525267646554589026" border="0" /></a></span></span><span style="font-size:130%;">Method:</span></span><span style="font-size:130%;"><br />1. In a double boiler, melt chocolate.<br />2. In a medium mixing bowl, beat Eggs and Sugar until light and fluffy.<br />3. Once chocolate is melted, remove pan from heat and add in butter. Mix until the butter melts fully.<br />4. Add chocolate/butter mixture into the eggs, add all-purpose flour and mix until well incorporated.<br />5. Butter bottom and sides of ramekins (small glass/porcelain bowls) and pour in mixture about 3/4 way full.<br />6. Place ramekins on a baking tray and bake at 350 degrees Fahrenheit (180 C) for 10 – 15 minutes. Shorter for gooey (molten) inside, longer for stiff inside.<br />7. Serve hot with vanilla ice cream or with a dusting of powdered sugar.</span><br /><p style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;"><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHJL6Qgr9uIHzQ7v-aSaVwRU3chB3UPvzYZZkm7ya7PAmF5xIibkx5ltxxJqb_6ZRNMVbFiMlfr8qsnLwPzC6o0JhmF_VrehG8CPS4kdY9NnbSyRyYTTbp9XT3Ilg3UzTXTropKPRimM/s1600/cake+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLHJL6Qgr9uIHzQ7v-aSaVwRU3chB3UPvzYZZkm7ya7PAmF5xIibkx5ltxxJqb_6ZRNMVbFiMlfr8qsnLwPzC6o0JhmF_VrehG8CPS4kdY9NnbSyRyYTTbp9XT3Ilg3UzTXTropKPRimM/s800/cake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5525272793058214226" border="0" /></a></span></span></span></span></span><span style="font-size:130%;">Notes:</span></p><p><span style="font-size:130%;">The above recipe makes 4 medium sized ramekins.The cake is done, when the sides of the cake looks cooked, but the centre is still wobbly. Baking it longer(cooking comple</span>tely) will make the inside stiff. So, keep a close eye to make sure you don't over-cook them.<br /></p>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com27tag:blogger.com,1999:blog-2991443638074667641.post-90557379524892442012010-07-07T01:39:00.015+01:002010-11-06T09:49:55.882+00:00Devil's Food Cupcakes with Vanilla Cream filling<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLs69a_9qcmie3IcQWU-ggfHDT09hR6nGfp6yL1EEv4j2NOodj9UThKeFOXW6vWYrw0Hz1_DENdHlmjPWVX2OptW8-CEg-3NN5GoSuxXVkfMFIOmszVYOtjFkv8rtsLB2VKS6aYLqBVg/s1600/cupcakes+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHLs69a_9qcmie3IcQWU-ggfHDT09hR6nGfp6yL1EEv4j2NOodj9UThKeFOXW6vWYrw0Hz1_DENdHlmjPWVX2OptW8-CEg-3NN5GoSuxXVkfMFIOmszVYOtjFkv8rtsLB2VKS6aYLqBVg/s400/cupcakes+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5491214476968296690" border="0" /></a><span style="font-size:130%;">The second recipe from' A Sweet Punch' was these Cupcakes. And these are the first ever cupcakes I have baked...the only time I had used my cupcake pan was to bake these <a href="http://faizaali.blogspot.com/2010/01/pasteis-de-nata-portuguese-custard.html">Portuguese Custard tarts</a>. Never had I thought that I would be using it to make cupcakes , but here I am with the cupcakes and I thank Divya of <a href="http://divyascookbook.blogspot.com/">Easycooking</a> for this months Challenge through which I had a very new baking experience.<br /><br />I enjoyed making these cuppie cakes and when I bake this next time, the only change I want to make is to not use the wrappers for them, coz I think they will look more cute without the wrappers as these are filled cupcakes. And I didn't use the Chocolate butter cream frosting. Instead I just used my family favourite Nutella as frosting. The recipe given below yields 24 cupcakes and if you want you can halve the recipe for 12 cupcakes...but As there were some lil guests at my House I knew they would all be gone in a day. So, made 24 of these and the verdict was that they all vanished the same day coz they were so moist and yummy.</span><br /><br /><b><i><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdxnneCms918N4YCH9Xn42beibDSAhX3fm2KRsQeBUC2h7nqU1mnyyXLEqXLkm1sPf4-NfrfROgy3hN_9YHjqBdsqnXvU9S6AYSjS9kVBD_mKSX8UTxL2MixubkjR9cO-4dl_LBykZSQ/s1600/cupcakes+5.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdxnneCms918N4YCH9Xn42beibDSAhX3fm2KRsQeBUC2h7nqU1mnyyXLEqXLkm1sPf4-NfrfROgy3hN_9YHjqBdsqnXvU9S6AYSjS9kVBD_mKSX8UTxL2MixubkjR9cO-4dl_LBykZSQ/s400/cupcakes+5.jpg" alt="" id="BLOGGER_PHOTO_ID_5491219321961227154" border="0" /></a></i></b><span style="font-weight: bold;font-size:130%;" >DEVIL'S FOOD CUPCAKES WITH VANILLA CREAM FILLING</span><span style="font-size:130%;"><br /></span><span style="font-style: italic;font-size:130%;" >Recipe source - </span><span style="font-size:130%;"><a style="font-style: italic;" href="http://bakingbites.com/2007/09/devils-food-cupcakes-with-vanilla-cream-filling/">Baking bites</a><br /><br /><b>Ingredients<br /></b>1/2 cup butter- room temperature<br />2 cups sugar<br />3 large eggs<br />3/4 cup sour cream (low fat or full) -<i>can be substituted with yogurt</i> <i>or cream mixed with a tsp of yogurt</i><br />1 tsp vanilla extract<br />2 cups all purpose flour<br />2 tsp baking soda<br />1/2 tsp salt<br />1/4 cup cocoa powder<br />2-oz dark chocolate<br />1 cup water, boiling</span><br /><br /><span style="font-size:130%;"><b><span style="font-weight: bold; font-style: italic;">Method</span><span style="font-style: italic;"> </span></b> :<br />Preheat the oven to 350F and lightly grease two 12-cup muffin tins.<br />In a large bowl, cream together butter and sugar until light.Beat in eggs one at a time, followed by sour cream and vanilla extract.<br />In a small bowl, whisk together flour, baking soda and salt.<br />Add half of flour mixture to the butter mixture, followed by the sour cream and vanilla extract, followed by the addition of the rest of the flour mix.<br />Stir well between each addition and mix until no streaks of flour remain.Stir the cocoa powder and the dark chocolate into the boiling water in a large measuring cup.<br />Pour chocolate water into the rest of the batter and stir until uniform.Evenly distribute batter into prepared baking cups. Bake for 13-15 minutes, until a tester comes out clean and the cakes spring back when lightly pressed. (It’s fine if you can’t fit both trays into the oven at the same time, just wait until one batch finishes before putting in the second pan)<br />Turn cupcakes out onto a wire rack to cool completely before frosting and filling.</span><b><br /></b><br /><b><br /></b><span style="font-weight: bold; font-style: italic;"><b><i><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1D_mYygihtIbJBy6RGFMAyctjBr7DOO32rcSdYWq-mt2Pl5R7CuPw4q_ekbuSDmyk5IAEUU5iKwHAh2K5WGH6GzgHm0cy4tdRv54Pup_UFX0hYkLwBLmnHzV5hC3Tux-v9-Qb7eIsX0/s1600/cupcake+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 338px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE1D_mYygihtIbJBy6RGFMAyctjBr7DOO32rcSdYWq-mt2Pl5R7CuPw4q_ekbuSDmyk5IAEUU5iKwHAh2K5WGH6GzgHm0cy4tdRv54Pup_UFX0hYkLwBLmnHzV5hC3Tux-v9-Qb7eIsX0/s400/cupcake+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5491220469133785282" border="0" /></a></i></b><span style="font-size:130%;">Vanilla Cream Filling</span></span><span style="font-size:130%;"><br />3 tbsp all purpose flour<br />1/2 cup milk (low fat is fine)<br />1/2 cup butter (or trans fat-free shortening)<br />1/2 cup granulated sugar<br />1/2 scraped vanilla bean or 1 tsp vanilla extract<br /><br /></span><span style="font-weight: bold; font-style: italic;font-size:130%;" >Method:</span><span style="font-size:130%;"><br />Whisk together the flour and milk and cook in a small saucepan over medium heat until thick. This will only take a few minutes.<br />Stir continuously to prevent the mixture from clumping and do not bring all the way to a boil.<br />When thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature.<br />When the milk mixture is cool, cream the butter (or shortening) and sugar together in a medium bowl until light. Add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy.<br />Scrape into a pastry bag fitted with a plain tip, or a large zip-lock bag with the corner cut off, and set aside until ready to fill your cupcakes.<b><br /><br />Chocolate Buttercream Frosting<br /></b>1/2 cup butter, room temperature<br />1/2 cup unsweetened cocoa powder<br />2-3 cups powdered sugar<br />1/4 cup milk1 tsp vanilla extract<br /><br /></span><span style="font-weight: bold; font-style: italic;font-size:130%;" >Method:</span><span style="font-size:130%;"><br />Combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. Add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. Add additional milk, if necessary, to thin the frosting if it gets too thick.</span><br /><br /><b><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyp3CzP21O9amrdMzWWpPs8rSsRWuQVb8EECSGpCDImQEnyYedcB1sM9p_RW3rgL4TGVrzlovF7TEqTsk3ws1XN9bGi3tzeYn-ALEQczUBGSGfO9IpI-Kz6R6JzQhmSwJgGjJ62Sg_BI/s1600/cupcakes+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoyp3CzP21O9amrdMzWWpPs8rSsRWuQVb8EECSGpCDImQEnyYedcB1sM9p_RW3rgL4TGVrzlovF7TEqTsk3ws1XN9bGi3tzeYn-ALEQczUBGSGfO9IpI-Kz6R6JzQhmSwJgGjJ62Sg_BI/s400/cupcakes+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5491219146097356066" border="0" /></a><span style="font-size:130%;">Assembly</span></b><span style="font-size:130%;"><br />(A photo how-to of the assembly method can be<a href="http://bakingbites.com/2007/09/how-to-make-filled-cupcakes-step-by-step/" target="_blank"> found here</a>.) Take a cooled cupcake and, using a small pairing knife, cut a cone of cake (1-inch across by 1-inch deep) out of the top. Trim off the pointy end of the cone, leaving a flat circle of cake. Set aside and repeat this process for all the cupcakes.Take the cream filling and squeeze a tablespoon or so into each cupcake cavity, filling the hole up to the top with filling. Top off with a flat circle of cake to plug the hole and keep the filling in place.<br />Using a butter knife or a small offset spatula, frost each cupcake with a layer of chocolate butter cream frosting. Place a dollop of icing in the center of the cupcake (on top of the cut out circle of cake) and spread from the center to the sides of the cupcake.If you have leftover filling, transfer it to a fresh Ziploc bag and cut a very small opening in one corner. Pipe a swirly line down the center of each cupcake, like the cupcakes in the pic <a href="http://bakingbites.com/2007/09/devils-food-cupcakes-with-vanilla-cream-filling/">here</a> .<br />Store in an airtight container until ready to serve.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0XWz6e7mE5FoMyUDZBR1AlNIfA5gQbsN_GoYdmOqYd23iiv7iQy3IT0KmS1mXE3EjFFLvnrELQqMDJwAC695st386ml0kvDxftSIPGxujNF26etSzu6pKVUn4ndGc96f6Ef26TRNAp4/s1600/cupcakes+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 450px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd0XWz6e7mE5FoMyUDZBR1AlNIfA5gQbsN_GoYdmOqYd23iiv7iQy3IT0KmS1mXE3EjFFLvnrELQqMDJwAC695st386ml0kvDxftSIPGxujNF26etSzu6pKVUn4ndGc96f6Ef26TRNAp4/s400/cupcakes+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5491214874789458002" border="0" /></a><span style="font-weight: bold; font-style: italic;font-size:130%;" >Note:</span><span style="font-size:130%;"><br />The frosting can be skipped completely and can be served with with some sugar dusted on the top. These soft and most cupcakes taste yummy, even without any frosting. </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZJb78uEmCw1g5Oc8W7U8tGhdY_p0ldTCb34dhV9_nx0z1ktuLv8chXX3ywN6REz_iDq9SYKh3dDu5hEX3A1Dta6b7EMFC_i3wehoSZb_vkDObMAtSf2d4umNJrnzEI99VZQSeTsSd38/s1600/cupcakes+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 440px; height: 360px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRZJb78uEmCw1g5Oc8W7U8tGhdY_p0ldTCb34dhV9_nx0z1ktuLv8chXX3ywN6REz_iDq9SYKh3dDu5hEX3A1Dta6b7EMFC_i3wehoSZb_vkDObMAtSf2d4umNJrnzEI99VZQSeTsSd38/s400/cupcakes+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5491218701190451618" border="0" /></a>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com44tag:blogger.com,1999:blog-2991443638074667641.post-52980959605185436282010-06-26T22:38:00.010+01:002010-11-06T09:51:00.260+00:00Tomato and Basil Bruschetta<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0Xknl1TLGqmoyzS2Dtn8v7c-Oy_J5NtPIuvxd7y9f8o2qd4VApV8v9dswRjVhYX0bLgHIXfPn03dQ1hep0bUv925S1i67GgLQCbP5rMdZXOrYrtaIk91QPDoxt-hPSvZQOJXRoT44nA/s1600/bruschetta+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc0Xknl1TLGqmoyzS2Dtn8v7c-Oy_J5NtPIuvxd7y9f8o2qd4VApV8v9dswRjVhYX0bLgHIXfPn03dQ1hep0bUv925S1i67GgLQCbP5rMdZXOrYrtaIk91QPDoxt-hPSvZQOJXRoT44nA/s400/bruschetta+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5487212496685219506" border="0" /></a><span style="font-size:130%;">The weather here in UK is soo sunny and bright these days and I am loving this lovely weather and enjoying it to the fullest and thus not getting much time to post regularly and also for blog hopping.<br /><br />And today's post was in drafts from more than 2 months ago..finally it got some attention and light today :)<br /><br />Bruschetta pronounced as</span><span title="Pronunciation in IPA" class="IPA" style="font-size:130%;"> </span><span style="font-size:130%;">brusˈketta is an easy an eye-catching appetizer from the country of Italy. There are many variations for the toppings but, I make it this way-which is easy and ready in few minutes, and also need very few ingredients.</span><small><br /></small><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhaGdLhq82TJRiZw-PI5swp8DsNnZtkL2f2kVc7jLd5k0WkvDraOSATKHnXbW8QrIuQVfWmiTU1FnEdwTD0LNNEzQW9VOSO9VBL_sWJelh79ZANr7bge4h1GV77AavRssfCodDSTO4P4/s1600/bruschetta+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 474px; height: 355px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijhaGdLhq82TJRiZw-PI5swp8DsNnZtkL2f2kVc7jLd5k0WkvDraOSATKHnXbW8QrIuQVfWmiTU1FnEdwTD0LNNEzQW9VOSO9VBL_sWJelh79ZANr7bge4h1GV77AavRssfCodDSTO4P4/s400/bruschetta+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5487212602533083922" border="0" /></a><span style="font-size:130%;">TOMATO AND BASIL BRUSCHETTA</span></span><span style="font-size:130%;"><br /><br /></span><span style="font-weight: bold; font-style: italic;font-size:130%;" >Ingredients:</span><span style="font-size:130%;"><br />1 loaf Ciabatta bread or any other hard crust bread,<br />2-3 tbsp of extra virgin olive oil,<br />2-3 cloves of garlic,<br />5-6 ripe plum tomatoes,<br />few basil leaves ,<br />1/4 tsp pepper powder andsalt to taste.<br /><br /></span><span style="font-weight: bold; font-style: italic;font-size:130%;" >Method:</span><span style="font-size:130%;"><br />De-seed and chop the tomatoes into small cube and chop the basil leaves finely. In a bowl, mix the chopped tomatoes and basil leaves with salt and pepper powder and also add 1/2 tbsp of olive oil to it. Mix well and keep aside.<br /><br />Slice the bread into 1"inch in thickness. Rub the slices with garlic clove ad drizzle some olive oil on the slices and toast them in an oven or over a griddle(tawa) until they turn crispy and light brown in colour. Spoon the tomato and basil mixture on the toasted slices and serve as an appetizer or a snack.</span><br /><br /><span style="font-weight: bold; font-style: italic;"><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdOvTbf_aWPUyE65qTda-QKSmSWgTKUKM4W82zJB63_E127r21MHTBgA8FwXGvRz3SbLVDfNg-EEPqIsci8cLcbVSFyGhj3RTagvWY_irhMtwUrylmS907lF8uAtUouENeJwEN9kXZvk/s1600/bruschetta+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijdOvTbf_aWPUyE65qTda-QKSmSWgTKUKM4W82zJB63_E127r21MHTBgA8FwXGvRz3SbLVDfNg-EEPqIsci8cLcbVSFyGhj3RTagvWY_irhMtwUrylmS907lF8uAtUouENeJwEN9kXZvk/s400/bruschetta+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5487212696939489810" border="0" /></a></span><span style="font-size:130%;">Variations:</span></span><span style="font-size:130%;"> If you like your tomato topping to be soft and juicy, add some boiling water to the chopped tomatoes and mash slightly.<br />And if you want to make it more appealing, you can bake the slices after adding the topping and some grated cheese on top.<br /><br /></span><span style="font-weight: bold; font-style: italic;font-size:130%;" >Note:</span><span style="font-size:130%;"><br />Traditionally Ciabatta bread loaf is used for Bruschetta, but one can use any Italian bread or any bread that has a hard crust.<br />Make sure the tomatoes used are ripe and red in colour,</span><br /><small><br /></small>Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com26tag:blogger.com,1999:blog-2991443638074667641.post-55831927404063281452010-06-21T00:17:00.012+01:002011-04-13T00:54:13.493+01:00Baked Blueberry Cheesecake- with blueberry sauce<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnIcAQxa38VkGE8utzDodv5pEyA0xvaAEtEg9ZB7McWzkQwMFCVlQ4NUJ6oDVEoR7117QpzKdxyBaTaKkGNX4-F9br9sdWuNqwgkcUZEakdsAtMR0n6AxH2c-wUkCIsJBe3EbnfZE_Bk/s1600/cake+4.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 455px; height: 326px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQnIcAQxa38VkGE8utzDodv5pEyA0xvaAEtEg9ZB7McWzkQwMFCVlQ4NUJ6oDVEoR7117QpzKdxyBaTaKkGNX4-F9br9sdWuNqwgkcUZEakdsAtMR0n6AxH2c-wUkCIsJBe3EbnfZE_Bk/s400/cake+4.jpg" alt="" id="BLOGGER_PHOTO_ID_5485653750920745682" border="0" /></a>Creamy , yummy and gorgeous looking dessert- Yes !! I am talking about cheesecake. I am sure those have tasted cheesecake can never say 'No' to this tempting dessert. I fell in love with this dessert during my stay in New York State and let me tell you NY cheesecakes are very famous all around the globe. And if you are living in US you should definitely try cheesecakes from 'The Cheesecake Factory' atleast once.<br /><br />My love for cheesecakes urged me to learn making this dessert at home..The first cheesecake I made was <a href="http://faizaali.blogspot.com/2009/08/strawberry-cheesecake-my-50th-post.html">Strawberry cheesecake</a> which I have earlier posted in my blog <a href="http://faizaali.blogspot.com/2009/08/strawberry-cheesecake-my-50th-post.html">here</a>. And this time, I baked a Blueberry cheesecake with home made Blueberry sauce. And I was so happy with the results, I just loved the gorgeous colour of the blueberry sauce on it and I was so happy that it was baked perfectly and didn't crack. And I am definitely going to bake this again and again.<br /><br /><span style="font-weight: bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxCGRV5bPyVTFn78ljyHyP78GJkWGmJhIN6KsPmyfBU2Skz8EqIUhSamZDLXQMV8ueM7YNGZP9BcH66QMb434tONScURCxf812dyxXayiZNMRt653xMGY55IRsBm29tvwwm5E0WC0IY0/s1600/cake+3.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 455px; height: 341px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvxCGRV5bPyVTFn78ljyHyP78GJkWGmJhIN6KsPmyfBU2Skz8EqIUhSamZDLXQMV8ueM7YNGZP9BcH66QMb434tONScURCxf812dyxXayiZNMRt653xMGY55IRsBm29tvwwm5E0WC0IY0/s400/cake+3.jpg" alt="" id="BLOGGER_PHOTO_ID_5485652520503447234" border="0" /></a>BLUEBERRY CHEESECAKE</span><span style="font-weight: bold; font-style: italic;"><br /><br />Ingredients:</span><br />For the base:<br />1 cup digestive biscuits-crumbs,<br />3 tbsp of melted butter,<br />1/4 tsp of cinnamon powder and<br />1/2 cup of sugar.<br /><span style="font-weight: bold; font-style: italic;">For the filling :</span><br />16 oz /approx 500 grams of cream cheese,4 large eggs,<br />16 oz sour cream,<br />1 1/4 cup sugar,<br />3 tbsp all purpose flour,<br />1 tsp vanilla extract and<br />1 tsp lemon zest.<br /><span style="font-weight: bold; font-style: italic;">For the sauce:</span><br />2-3 cups fresh Blueberries,1/2 cup of sugar,<br />1 tbsp of cornstarch and<br />juice of half lemon.<br /><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESgE-Su3nwGfcrOdVAA5EYOYIZ6z1Fj6eDIKqa0q1RwmXcGTYPaFkZ52jHV4H1Bix27z1vynyrWBuuhDe8cIRMb8bppPhPL0EoiAR2Ufobl8kDIaaysQf7hkUxatI75SNevDASqiLb0o/s1600/cake+1.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 457px; height: 337px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjESgE-Su3nwGfcrOdVAA5EYOYIZ6z1Fj6eDIKqa0q1RwmXcGTYPaFkZ52jHV4H1Bix27z1vynyrWBuuhDe8cIRMb8bppPhPL0EoiAR2Ufobl8kDIaaysQf7hkUxatI75SNevDASqiLb0o/s400/cake+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5485651668513321506" border="0" /></a>Method: </span>Preheat the oven to 325° F / 162° C. In a bowl, mix all the ingredients for the crust and And press this mixture firmly into a round spring form baking pan. Press in very firmly using the back of a ladle or with a measuring cu(with flat surface). When, the crust is firmly pressed, refrigerate the pan till the filling is ready.<br /><br />To make the filling- Beat the cream cheese in a bowl with a hand held mixer on medium speed until fluffy.Add the sugar and beat again for 1 minute. Add the eggs 1 at a time and beat on low speed after each addition . Add the sour cream, flour, vanilla essence and the zest and beat on low speed just till all the ingredients are well combined. Pour this mixture into the chilled crust and bake in the middle rack of the oven for 45-60 minutes or until firm, but little wobbly in the center. Remove from the oven and let it cool on a wire rack . Refrigerate for ateast 7-8 hours or overnight and just before serving top it with blueberry sauce or store bought blueberry pie filling.<br /><br /><span style="font-weight: bold; font-style: italic;">For the sauce:</span><br />Combine all the ingredients listed above in a non stick saucepan and cook over a medium heat until the sugar is melted, the blueberries breaks and till it reaches the consistency of a sauce. Cool in the refrigerator until ready to use.<br /><br /><span style="font-weight: bold; font-style: italic;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qcoPxeKq4WhpFg3A4bAW02D9rbhZVEdHTcOgHNF0-WwbbF4X3ha3b4av_DQgD6wz7OWURzlp1Y9bPYzusYxXkr0F9wSg5zr5NwU_CHcvyxaPnbZh4uNBSKhmZYbGfMk5XIRlnLaoeqI/s1600/cake+2.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 475px; height: 356px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-qcoPxeKq4WhpFg3A4bAW02D9rbhZVEdHTcOgHNF0-WwbbF4X3ha3b4av_DQgD6wz7OWURzlp1Y9bPYzusYxXkr0F9wSg5zr5NwU_CHcvyxaPnbZh4uNBSKhmZYbGfMk5XIRlnLaoeqI/s400/cake+2.jpg" alt="" id="BLOGGER_PHOTO_ID_5485651910682464914" border="0" /></a><br />Notes:</span><br />Special care should be taken, to prevent the cheesecake from cracking. And the main reasons for the cheesecake cracks are over beating the ingredients or over baking. So, always make sure not to over-bake the cake.<br />If you like the the crust even on the sides, just double the quantity given above for the crust and press the mixture firmly and evenly on the sides.Faiza Alihttp://www.blogger.com/profile/10446335442033168649noreply@blogger.com31