tag:blogger.com,1999:blog-48101736786551931972024-03-13T23:56:22.448+05:30Mmm. Food.Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.comBlogger117125tag:blogger.com,1999:blog-4810173678655193197.post-75354931708322888862012-12-15T23:42:00.000+05:302012-12-16T00:13:00.562+05:30"Mmm. Food." turns two and other random chit-chat.<div dir="ltr" style="text-align: left;" trbidi="on">
So. Two years back (as in, two exact years), I was preparing for the misery that goes by the name of Post Graduate Medical Entrance Examinations.<br />
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My days consisted of waking up,<i> by-hearting </i>every last line of <b>The Hindu, Deccan Chronicle </b>and my neighbour's <b>Times of India</b>, and lazily sipping a cup of mum's coffee. (Bonus point: On bad days, I read the gossip section of the Tamil ones, to boot. Shame on me) I even read <b>Party Whirl</b>, even though I'm easily one of the most uncool people I know (<i>knew</i>, before I ended up in Coimbatore. Spoiler alert).<br />
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The days passed in a whirl of <i>Castle </i>marathons on Star World/fights with mum over my much-younger cousins getting married/reading a little Forensic Medicine because that I was all I could bring myself to read/<i>Pretty Little Liars</i>/downing tubs of <b>Nutella </b>in pity parties I hosted for myself/fighting with my two-year-old nephew over the TV; he wanted to watch<i> Mickey Mouse Clubhouse</i> and not the Chuck-and-Blair saga/another friend getting married and/or getting a post-graduate seat/reading five-hundred fictional books from the library/panic over the exams/hour-long phone-crib-sessions with fellow similarly-pitiable doctors and so-boringly-on.<br />
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My then-fiance-and-now-husband (thank me for the spoiler alerts later), tired of emotional-blackmailing me into studying, asked me what made me happy. I joked that the highlight of my day was looking at food blogs and recreating clumsy versions of deliciousness for family/friends. It made me feel... useful.<br />
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And the blog was born.<br />
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It was a medical miracle.<br />
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The next year was undoubtedly one of the happiest of my life. So annoyingly cliche even to my eyes. Doesn't change the truth though.<br />
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I got a non-demanding-but-still-fulfilling job at a nearby hospital, spent quality time with fiance/friends/family (something that was impossible during MBBS), joined the gym(ditto), cooked and photographed plate after plate of food and studied for the dreaded PG entrance exam once again. I blogged every spare minute, choosing it over the heaps of Newspaper supplements.<br />
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Once the entire set of exams were over, blogging took over just about everything else.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-zoGHVgl-XHY/UMy5Vz5hAJI/AAAAAAAAC4E/GJ9HL4_NAR8/s1600/IMG_7155.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-zoGHVgl-XHY/UMy5Vz5hAJI/AAAAAAAAC4E/GJ9HL4_NAR8/s640/IMG_7155.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tropical Lime Cheesecake with a Gingernut crust and Mango coulis.</td></tr>
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That was one of the desserts I developed that never got posted (Can I please add "Dear Reader", as if I were L.M. Montgomery or similar? The nerve of me!)<br />
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One fateful day in May, also known as the Day the All-India counselling Results Came Out, I saw my name (yay!) published against Goa Medical College (nononoNONONONOOOOOO!!). Yes. GOA. I wailed and wailed. My well-established uncoolness would guarantee three years of friendlessness #badgrammarcringe. This was before I realized that you don't have time for friends while doing your post-graduation/residency. Also, I'd miss mum's coffee.<br />
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Still. Doctors and beggars can't be choosers. My dad, fiance and I were en route to the Airport, when I got an e-mail from the post-graduate community threads about some flash Tamil Nadu counselling that was about to start in ten minutes. We rushed to Kilpauk Medical College, calling in favours for cheques and documents and whatnot. I remember pausing only to laugh at the funny looks my fiance got. Moral of the story: do not wear drawstring linen pants and tweed Van's shoes to a congregation of doctors who have just come out of two years of hibernating in the library.<br />
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That's the story of how I landed in Coimbatore to do my post-graduation in Pathology. Yes, I did wail a little bit, because I thought, in a cruel twist of fate, Coimbatore was too uncool even for me. I was right.<br />
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<tr><td class="tr-caption" style="text-align: center;">Choco Smacks (ugh) and No-heat milk.</td></tr>
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That was my first meal alone at the hostel. That's the floor in my minuscule room. I kid you not.<br />
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You know how I kept ranting about textures and layers and depth in food? The texture now comes from eggshells in my sandwiches, tiny stones in freakishly-oily fried rice and unruly, black hair in watery chutney that the canteen-<i>anna </i>vehemently claims is "<i>thenga-naaru-madam</i>". He clearly thinks I have no idea about unruly black hair. I also keep smelling sambar-and-formalin on myself. I sincerely hope those are Olfactory hallucinations.<br />
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I won't crib too much, however. My <strike>fiance</strike> husband and family take me out to Coimbatore's best for French chocolate cake and Choc-amour and so on, on the weekends they visit.<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-b5AMg3yXhzI/UMy8FmHVLXI/AAAAAAAAC4k/Sh_GJMTrv1c/s1600/IMG_7673.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-b5AMg3yXhzI/UMy8FmHVLXI/AAAAAAAAC4k/Sh_GJMTrv1c/s640/IMG_7673.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flourless chocolate cake with Vanilla ice cream.</td></tr>
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<a href="http://1.bp.blogspot.com/-7fdWgQ9LO24/UMy6eFRquGI/AAAAAAAAC4U/W85L3HH0HPE/s1600/IMG_7320.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://1.bp.blogspot.com/-7fdWgQ9LO24/UMy6eFRquGI/AAAAAAAAC4U/W85L3HH0HPE/s640/IMG_7320.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption">Zaad at KFC, Avinashi Road.</td></tr>
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Mum plies me with fancy olive oil and salted almonds and Milk chocolate M & Ms. Pathology has grown on me; two years of <i>chiffonading </i>herbs and <i>julienning </i>peppers and infusing soups with garlic oil prepared me better for dissection in Surgical/Anatomical Pathology and lab-work in Haematology than did years of medical college.<br />
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Ooh. I also married my food-partner-in-crime/support system. We went on a honeymoon and ate obscene amounts of food, because everybody knows calories don't count on a honeymoon. They also do not count during Post-graduation, at post-wedding feasts, on Call-duty days, on weekends and most weekdays.<br />
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I'm currently in the process of convincing my husband to move to Coimbatore (by lying to him about its greatness and the collective kindness of its residents. BS). I'm also trying to convince my professors that my entrance results were not a fluke. I might succeed in one of those two things.<br />
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I logged in at long last, because I couldn't not post today... God knows I'm a stickler for anniversaries and dates. I do not want to pull the plug on the blog that, along with its readers and commenters, did SO utterly much for my psyche... even though it isn't humanly possible to keep it running. On the other hand. Who knows what's in store?<br />
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I still believe in medical miracles.</div>
Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-24697112554144972492012-05-07T00:35:00.000+05:302012-05-07T00:41:34.332+05:30Strawberries And Cream "Anime" cake.<div dir="ltr" style="text-align: left;" trbidi="on">
Summers in Madras lie in the spectrum that ranges between Harsh and Brutal. Right now, I'd say that the pointer was teetering at the Cruel gradation. In cooking terms, an evening out on Purasaiwalkam High Road is the equivalent of getting confited in your fat. Gross, but not entirely untrue.<br />
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Your hoarded chocolate melt into puddles that stubbornly cling to the foil; please do not suggest refrigeration, I'd never do that to chocolate. Nutella bottles lie untouched. Yogurt and watermelon and Air-Conditioning seem (and are) heaven-sent. It's a little unnatural.<br />
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So when I had to make a cake for the brother to be, I didn't even consider the <a href="http://mmmfood13.blogspot.com/2011/06/snickers-cakemmm-food-turns-six-months.html">Caramel Peanut Brownie Cake</a> I made him last year. Not only do I frown on repetition, but the heat wouldn't permit more than a forkful. Unless you shovel heaps of Vanilla Bean Ice Cream into the salty caramel. Mmm. There's an idea.<br />
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Designing the cake around a person's favourite memory, malt-drink and tastes is the best part about making a birthday cake, in itself. BTB wrote a couple of poetic verses on <strong>White Forest Cake</strong>, and I knew my options.<br />
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Harassed the fruit vendor for two boxes of his best strawberries (last of the season! Depressing.) at 10 percent off. <br />
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Bought a couple of vanilla beans from Spice Route (at Express Avenue). They cost up to 150 bucks, but you can stash the deseeded beans in a canister of sugar and Reuse/Recycle.<br />
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<strong>Strawberries and Cream cake, Strawberry Cake with Cheesecake Frosting, Strawberry Shortcake</strong> (Misnomer alert!). Call it any thing you want and get away with it.<br />
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You get away with a lot of things when you layer stunningly-vanilla scented sponge cake with a coulis of ripe, red strawberries and the lightest, fluffiest whipped cream. You can even drizzle a little while chocolate ganache over the strawberries, to fancypants it up a little bit. Even if you have an intense <strike>revulsion</strike> (Mum would knock me on the head if I used that word for food) dislike for "white chocolate". You do it, because your nerdface Brother-to-be likes it.<br />
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I'm ready for that Best Sister award any time soon. And I can be paid in Nutella. Once this heatwave/kathiri goes from scorching to muggy.<br />
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The sponge cake is your classic sponge: the type with no butter in it, the fluffiness achieved by whipping the egg whites into a frenzy. I folded in 1/3 cup of melted butter towards the end, because I panic in a world where there's no fat in a birthday cake.<br />
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The frosting can be made without cream cheese. Whipping cream with sugar is an excellent substitute. However, I wanted a stiff, Japanese-style frosting (the ones stabilised with gelatin) without mucking around with melted gelatin. Read the ingredients list completely before you start shopping... the same things will pop up annoyingly!<br />
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<strong><span style="font-size: large;">Strawberries and Cream "Anime" Cake:</span></strong><br />
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<span style="font-size: x-small;">(Sponge cake recipe adapted from Williams Sonoma Magazine)</span><br />
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<strong>For the Sponge Cake:</strong><br />
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1 ¼ Cups All-Purpose Flour (maida)<br />
2 ½ tsp Baking Powder<br />
1/8 tsp Salt<br />
5 Large Eggs, separated<br />
1 ¼ Cups White Granulated Sugar<br />
5 Tbsp Boiling Water<br />
1 ½ tsp Vanilla Extract<br />
Pods from 1/2 a vanilla bean (optional)<br />
Grated zest of 2 Lemons<br />
1/3 cup melted butter (optional)<br />
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<strong>For the coulis:</strong><br />
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2 cups strawberries, hulled and halved<br />
2 tsps lemon juice/balsamic vinegar/rosewater<br />
5-6 tbsps white granulated sugar<br />
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<strong>For the frosting:</strong><br />
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1 ½ cups fresh cream (whipping cream)<br />
60 grams cream cheese, softened.<br />
1/2 cup powdered sugar, more as required.<br />
1 tsp vanilla essence or pods from 1/2 a vanilla bean<br />
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<strong>For the ganache:</strong><br />
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1/3 cup white chocolate, chopped<br />
2 tbsps fresh cream<br />
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10 extra strawberries, for decorating.<br />
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<strong><u>Method:</u></strong><br />
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<strong>For the Sponge Cake:</strong><br />
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Preheat the oven to 350 F/180 C. Grease and flour a 9" round pan.<br />
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In a bowl, sift together the flour, baking powder and salt. Keep aside.<br />
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In another big bowl, whip together the egg yolks and sugar on Medium Speed until thick yellow ribbons form when you lift the beater. The mixture will be grainy.<br />
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Pour in the boiling water. Turn off the mixer and scrape down the sides and bottom of the bowl. Increase the speed to high and whip again until thick. Stir in the vanilla extract/pods and lemon zest. Fold in the flour mixture until just combined. <br />
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In a separate, CLEAN, DRY BOWL, whip together the egg whites on Medium-High, with CLEAN, DRY beaters. Whip until thick, but not entirely dry.<br />
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Fold in half the egg whites into the batter, then the other. Do NOT overfold. You can now stir in 1/3 cup of melted butter, if using.<br />
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Gently spread the batter in the prepared pan. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 30 minutes. Let the cake cool in the pan for 10 minutes.<br />
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Turn it out onto a wire rack, and let it cool for a couple of hours (throw in the freezer for 20 minutes if pressed for time). Take it out and cut into two layers, horizontally, using a serrated knife or thread. You can attempt more layers, but I didn't want to risk it.<br />
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<strong>For the coulis.</strong><br />
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Marinate the strawberries in the lemon juice and sugar for around one hour. Blitz half the strawberries in a mixie/food processor. Heat the pureed strawberries and juice over low heat for 5 minutes until you get a nice syrup. <br />
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Reserve the remaining marinated strawberries.<br />
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<strong>For the cream:</strong><br />
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Beat the whipping cream until soft peaks form. Make sure the cream is cold when you beat it. Keep aside.<br />
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Beat the cream cheese (at room temperature) until it forms soft peaks. Add in the sugar and beat until incorporated. Beat in the whipping cream and vanilla until combined. Taste to see if you require more sugar.<br />
Keep in the refrigerator until use.<br />
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<strong>For the white chocolate ganache:</strong><br />
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Melt together the fresh cream and white chocolate in a microwave safe bowl until smooth. Set aside to cool.<br />
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<strong>Assembling the cake:</strong></div>
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On one layer of the sliced cake, spread the strawberry coulis. The reserved whole macerated strawberries should be arranged along the circumference/perimetre of the cake.</div>
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Spoon over half the whipped frosting on the cake.</div>
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<a href="http://4.bp.blogspot.com/-KrZ2yHUVv14/T6Vr4rAywuI/AAAAAAAACe0/fZv9v099tF4/s1600/consistency+of+fluffy+frosting.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" mea="true" src="http://4.bp.blogspot.com/-KrZ2yHUVv14/T6Vr4rAywuI/AAAAAAAACe0/fZv9v099tF4/s640/consistency+of+fluffy+frosting.JPG" width="640" /></a></div>
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Make sure some of it overflows, so it looks appetizing from the outside.</div>
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Close with the other layer of cake. Spoon over the remaining frosting. Decorate with the ten strawberry halves.</div>
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You can do some piping with the ganache that you've made, but this is strongly optional.</div>
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Refrigerate assembled cake for up to 4 hours. Take the chilled cake and place it out for around 20 minutes before serving, so it's all moist. If you live in a hot/humid/cruel/harsh/brutal place, three minutes should do the job.</div>
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Enough cribbing. You now have an <strong>Anime Cake</strong>, named wistfully after the type of pastry that keeps on coming up on various manga. You can practically hear the "tih-din-tih-din" Animax break-tune. Ultra Maniac is probably on next. School vacations were just about the only tolerable thing about Summer. Apart from Mangoes. Sigh.</div>
</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com4tag:blogger.com,1999:blog-4810173678655193197.post-85927191974780644012012-04-30T22:33:00.001+05:302012-04-30T22:33:11.369+05:30Boring Disclaimer. Marbled Chocolate-Banana Bread with Peanut Butter Frosting.<div dir="ltr" style="text-align: left;" trbidi="on">
After almost a decade of their existence, I've realised the purpose of blogs. To be foist-fully heard.<br />
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No, I'm serious. I can text it, Status Update it and yell it along with the best of them, but I won't be heard as much as if I post it along with pictures of "deelishus!" food.<br />
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I'm so thoroughly grateful and happy to have people in my life who offer to send me cookies from across the seas and soup from across the streets. And to the people who make curious/concerned phone calls at the increasingly skyrocketing Bangalore-to-Madras rates. You're all very cool. Very occasionally.<br />
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Disclaimers aren't as cool, though. They are pesky, annoying and I almost always check "Agree to all terms and conditions" without reading them. You might want to read this bit.. You can doze off and pretend you have. I almost always do. Here goes.<br />
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Kindly take everything I say with a pinch of salt (make it <em>Fleur de Sel</em>, if you can lay your hands on some). I never, ever speak as a medical practitioner in this site. Butter and dark chocolate <strong>do not cancel each other</strong> out. My 8-year-old sister can tell you that. As a doctor who sees hoards of people with a plethora of lifestyle diseases, whose origins are almost always in the refrigerator, I know I have a responsibility. Which I hope I fulfill within the confines of my Outpatient Department and the people who call me for the purpose of medical advice.<br />
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On this blog? I'm your average twenty-four-year-old. I care equally about shockingly-blue skinny jeans and the fibrofatty plaques on arterial walls. I blissfully lie to myself that Frozen-Yogurt is healthy. I touch the petri-dishes that handle-bars on the local trains are, without the fact even registering in. I regularly extol the virtues of raw cookie dough (the kind with eggs in it). <br />
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Sometimes I do not know if I'm typing out on a sordid Blogger text box or performing theatrics at The Globe. That's just me. I'm sorry. It's nearly impossible for me to completely cut the medicine out of it. I might tell you to add in flax seeds or talk about how crucial Calcium is. <br />
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But, please, please take caricature-ish verses on Butter with a <strike>pinch</strike> handful of salt. Call me during working hours, and I'll ask you to stay off both.<br />
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Not here. Of course, if it falls under the ambiguous umbrella of Healthy, I'll tag it. <br />
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I've spoken enough for my generation and the next. We'll head on to the Recipe of the Day. <br />
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Banana Bread. You can <strong>never</strong> have <a href="http://mmmfood13.blogspot.com/2011/01/buttering-up-with-banana-bread.html">enough recipes</a> <a href="http://mmmfood13.blogspot.com/2011/06/cherry-mango-smoothie-banana.html">for it</a>. <br />
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This loaf has less calories than your average nut-studded, brown-butter-filled loaf. It has chocolate in it, though. Taste (and calorie count) is heightened by the addition of creamy, slightly salty Peanut Butter Frosting. That's all I'm saying.<br />
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<tr><td class="tr-caption" style="text-align: center;">Latha (tamil-muslim-word for big sister)'s little helper enjoys the cake of our labour!</td></tr>
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<strong><span style="font-size: large;">Marbled Banana Bread:</span></strong><br />
(recipe source for bread: <a href="http://www.theppk.com/2011/11/marbled-banana-bread/">Post Punk Kitchen</a>)<br />
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<strong>Ingredients:</strong><br />
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1 cup mashed over-ripe banana<br />
1/2 cup white sugar<br />
1/4 cup brown sugar<br />
1 teaspoon vanilla essence<br />
2 tablespoons neutral vegetable oil (canola, sunflower)<br />
1/3 cup milk (make it almond to go Vegan!)<br />
1 1/2 cups all purpose flour<br />
3/4 teaspoon baking soda<br />
3/4 teaspoon salt<br />
3 tablespoons unsweetened cocoa powder<br />
6 tablespoons boiling water, divided<br />
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<strong>Peanut Butter Frosting:</strong><br />
1/4 cup peanut butter (Creamy/crunchy are both fine)<br />
2 tbsps milk<br />
1 tbsp butter, at room temperature<br />
1/2 cup powdered sugar<br />
1/4 tsp vanilla<br />
a pinch of salt.<br />
<strong>Method:</strong><br />
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Preheat oven to 350 F.<br />
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Mash bananas (3 or so), until you get a cup's worth. <br />
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Beat in the sugar, oil, vanilla and milk until you get a smooth mix.<br />
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In another bowl, mix together the flour, baking soda and salt until combined. Fold it into your banana-egg mix gently. It's OK if there are tiny streaks of flour. Do NOT overmix. <br />
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Measure out one cup's worth of batter in a separate bowl and keep both portions aside.<br />
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In a small cup, mix together 3 tbsps cocoa powder and 3 tbsps boiling water until it forms a homogeneous mix. Add this cocoa to the cup's worth of banana bread batter and fold with a fork until it's combined.<br />
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To the remaining plain banana bread batter, add 3 tbsps of boiling water and mix with fork until combined.<br />
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You now have your batter duo. <br />
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Layer one batter over one corner of the greased loaf tin.<br />
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Add the chocolate-filled batter to the other half.</div>
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Swirl it around carefully with a blunt bread knife. Over mixing defeats the purpose of a marbled bread!</div>
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Bake for around 50 minutes, until a toothpick inserted into the centre comes out clean.</div>
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Slice and frost with the Peanut Butter frosting while still warm. </div>
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Peanut butter frosting comprises of all the ingredients blitzed together in a blender. Thin out with more milk or sweeten/thicken it with more powdered sugar. It really is that simple!</div>
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Enjoy with a cup of tea/coffee.</div>
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<a href="http://3.bp.blogspot.com/-kml7rRn7KYQ/T56-wbsaKEI/AAAAAAAACeI/8NI1uJvdo48/s1600/road+to+health.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" oda="true" src="http://3.bp.blogspot.com/-kml7rRn7KYQ/T56-wbsaKEI/AAAAAAAACeI/8NI1uJvdo48/s640/road+to+health.JPG" width="640" /></a></div>
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Or just attack the frosting, then the bittersweet chocolate portion and then the scented banana portion.</div>
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<br /><em>Laatha's</em> little helper is always right. When it comes to food.</div>
</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-41509035178735118402012-04-25T20:03:00.002+05:302012-04-30T01:29:34.143+05:30<div dir="ltr" style="text-align: left;" trbidi="on">
For probably the first time in Forever, I do not feel like cooking, eating or blogging.<br />
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It started off with a foot injury. Which was strapped in an adhesive cast and advised nothing more than rest.<br />
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I sprayed an OTC painkiller all over my foot. Something Big Pharma promotes a lot, and nothing Tripati/CIMS warns you explicitly against. However, given my lifelong battle with allergies, I broke out in huge hives/blebs/eczema and host of other things that have no business being mentioned on a food blog.<br />
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So I'm on a month-long course of icky medication that seems to have cut off interest in <strike>life</strike> food. Fear not. It won't last more than a week, at the most.<br />
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Please make a batch of <a href="http://mmmfood13.blogspot.com/2011/07/cocoa-brownies-with-browned-butter-and.html">brownies</a>. Send me some. <br />
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Or soup. Make some<a href="http://mmmfood13.blogspot.com/2011/02/minestronean-italian-wedding-soup-for.html"> Minestrone</a>. And send me some. <br />
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I've truly hit rock bottom when I crave soup more than cookies. Cannot wait to be un-sick.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com0tag:blogger.com,1999:blog-4810173678655193197.post-58450475377937112172012-04-17T03:54:00.000+05:302012-04-30T22:35:14.868+05:30Chocolate Chip Cookie 101, 201, so on and so forth.<div dir="ltr" style="text-align: left;" trbidi="on">
If you've ever seen the "<a href="http://mmmfood13.blogspot.in/p/about-mmm-food.html">About Me" page</a>, you would've read the bit about being "The Girl Who Makes Chocolate Chip Cookies."<br />
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After all that build up and a year-and-a-half's worth of frantic food blogging, I realised that there isn't ONE honest-to-God Chocolate Chip Cookie recipe on the blog. Shame on me. <br />
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My excuse is that I make these little babies so often that I don't pause to take photos of the process. I've been making the TollHouse cookies since Time Immemorial (actually, 2002). They've almost never gone wrong on me and I don't believe in fixing things if they aren't (can't bring myself to say ain't) broken. Then the food-blog lifestyle happened. <br />
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And thus began my search for the <strong>Best Chocolate Chip Cookie in the Whole Wide World.</strong><br />
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After much experimentation, the thing I've inferred is that term "Best" is purely subjective. I love my cookies to be cakey and chewy, with a high chocolate:cookie dough ratio. I don't do crisp, biscuit-type cookies. I'll scarf down packet after packet of Walkers' shortbread, of course. But if there was a plate of biscotti versus a plate of cookies, I'd be pigging out on the cookies. <br />
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As would my trusted merry band of guinea pigs.<br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-usZS_yxSd_A/T4lJg6JhG2I/AAAAAAAACZE/9yGiocy2EK0/s1600/IMG_6831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nda="true" src="http://4.bp.blogspot.com/-usZS_yxSd_A/T4lJg6JhG2I/AAAAAAAACZE/9yGiocy2EK0/s640/IMG_6831.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">"B****, please. Don't be up in my space when I'm watching ToyStory3 for the 1000th time."<br />
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P.S.: We eat rice by the sack-and-drum full. However, we do not let our kids swear. I swear.</td></tr>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-V8_ZZiKyJ3Y/T4lJ4b8QN1I/AAAAAAAACZM/Dl39takx6YM/s1600/IMG_6822.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nda="true" src="http://2.bp.blogspot.com/-V8_ZZiKyJ3Y/T4lJ4b8QN1I/AAAAAAAACZM/Dl39takx6YM/s640/IMG_6822.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nigbe's "B****, please, I'm eating" poker face. The expert judges don't give anything away.</td></tr>
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It's an easy recipe... that automatically means it's easy enough to screw up. I'll show you pictorially (and spare you the thousand words), on what you should and shouldn't do.<br />
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The butter has to be softened and at room temperature, as per Nestle Tollhouse's original CCC recipe. I heat my butter until it's just about melted; this helps to melt down the dark brown sugar and imparts a robust flavour to the cookies. It's boring to wait around for the butter to soften... even at Madras, where it takes about two minutes.<br />
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The recipe originally calls for an egg and a egg yolk. Since our Indian eggs have very little albumin, I dump two full eggs in. I suck at separating whites and yolks, anyway.</div>
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Use the darkest demerara sugar you can find. Light brown sugar works, not as good as dark though. Not only does it stay a little granulated, giving your cookies some crunch, it melts into a delicious, chewy caramel goodness. As for the white sugar, use granulated, not powdered!</div>
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For cakey cookies, use All-Purpose flour (<em>maida</em>). Alton Brown recommends Bread Flour only, the <em>NY Times</em> recommends a blend of Bread flour and Cake flour, but this is a moot point at Madras. For authentic cookies, use AP flour. You can experiment with wholewheat once you master basic CCCs.</div>
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Oooh. The most important part. The chocolate chips. Could you buy a log of disgusting cooking chocolate and chop it into chunks? No.</div>
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Could you throw in whatever chocolate you have on hand? The pre-made chocolate chips you find at Nilgris and other supermarkets? HELL, no.</div>
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No. No. No. No. And no.</div>
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Use only chocolate that you love eating. It doesn't work otherwise. And make sure you chop big fat chunks out of it. Since I found Galaxy Smooth chocolate bars on sale, I bought eight bars of it, ate four, and used the remaining for these cookies. How I wish I were lying.</div>
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<a href="http://2.bp.blogspot.com/-9sYQ5JIdFQg/T4rwXRfKmmI/AAAAAAAACbE/8989bx4jJYw/s1600/galaxy+smooth.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://2.bp.blogspot.com/-9sYQ5JIdFQg/T4rwXRfKmmI/AAAAAAAACbE/8989bx4jJYw/s640/galaxy+smooth.JPG" width="640" /></a></div>
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I've used milk and dark chocolate chips in the ratio of 2:1. It gets too sickeningly sweet, otherwise.</div>
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<a href="http://1.bp.blogspot.com/-cAnX4Sij_Rw/T4qgQSmgC-I/AAAAAAAACaU/nfsS_WRvefY/s1600/choc+chips.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://1.bp.blogspot.com/-cAnX4Sij_Rw/T4qgQSmgC-I/AAAAAAAACaU/nfsS_WRvefY/s640/choc+chips.JPG" width="640" /></a></div>
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Beat the eggs, sugar and butter as much as you want. After you add in the flour, chocolate chips and other random mix-ins, get a hold of yourself. </div>
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<a href="http://1.bp.blogspot.com/-mQCar2zdV0g/T4rx8ep7DII/AAAAAAAACbw/K20at6AtlPE/s1600/whip+the+cookie+dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nda="true" src="http://1.bp.blogspot.com/-mQCar2zdV0g/T4rx8ep7DII/AAAAAAAACbw/K20at6AtlPE/s640/whip+the+cookie+dough.JPG" width="480" /></a><br />
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Always, always, <em>always</em> add salt. Eat the cookie dough, if you don't feel very strongly about Salmonella. Even if you don't have the time to refrigerate it for 24 to 36 hours, stow it in the fridge for at least half an hour. It is a whole lot less messy and has a deeper flavour that way.</div>
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<a href="http://3.bp.blogspot.com/-j_3cZry1Gl4/T4qgCLDyKmI/AAAAAAAACaM/UKYaWSi4kJo/s1600/choc+chip+cookie+dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://3.bp.blogspot.com/-j_3cZry1Gl4/T4qgCLDyKmI/AAAAAAAACaM/UKYaWSi4kJo/s640/choc+chip+cookie+dough.JPG" width="640" /></a></div>
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That texture, that grittiness, that colour, that's what you want.</div>
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<a href="http://4.bp.blogspot.com/-dDWEO-VY9YI/T4qfupeJ7QI/AAAAAAAACaE/C2DLyaYSjmM/s1600/choc+chip+cookie+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://4.bp.blogspot.com/-dDWEO-VY9YI/T4qfupeJ7QI/AAAAAAAACaE/C2DLyaYSjmM/s640/choc+chip+cookie+cake.JPG" width="640" /></a></div>
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Browned edges, pale-ish centre. That's the cookie cooked. Let it cool for a couple of minutes before you take it off the pan/sheet.</div>
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<a href="http://3.bp.blogspot.com/-soN7nbrfFPs/T4qfZrGrirI/AAAAAAAACZ8/n9gJuUIA2-s/s1600/broken+apart+cookies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" nda="true" src="http://3.bp.blogspot.com/-soN7nbrfFPs/T4qfZrGrirI/AAAAAAAACZ8/n9gJuUIA2-s/s640/broken+apart+cookies.JPG" width="480" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">Ooooh. Yes.</td></tr>
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Cool completely on a wire rack before you throw it in an air-tight box. Remember, baked cookies keep up to three days. If you freeze the dough in the form of balls, in a Ziploc bag, it lasts for a couple of months. Refrigerating cookie dough is permissible for up to 5 days.</div>
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<a href="http://2.bp.blogspot.com/-q5JOP0czowA/T4rxAXJ7p_I/AAAAAAAACbU/jK7UfiGJNNk/s1600/misshapen+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://2.bp.blogspot.com/-q5JOP0czowA/T4rxAXJ7p_I/AAAAAAAACbU/jK7UfiGJNNk/s640/misshapen+cookies.JPG" width="640" /></a></div>
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Nothing like a plate full of freshly baked cookies, though. That's Love, that is.<br />
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<a href="http://4.bp.blogspot.com/-UWKcuo37BH0/T4wK-cLTcGI/AAAAAAAACcM/JzrVaiD1y0o/s1600/final+cookie+shot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" nda="true" src="http://4.bp.blogspot.com/-UWKcuo37BH0/T4wK-cLTcGI/AAAAAAAACcM/JzrVaiD1y0o/s640/final+cookie+shot.JPG" width="640" /></a></div>
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<strong><span style="font-size: large;">Thick and Chewy Chocolate Chip Cookie recipe:</span></strong><br />
(Adapted from Baking Illustrated)<br />
<br />
<strong>Ingredients:</strong><br />
<br />
2 cups plus 2 tablespoons all-purpose flour<br />
1/2 teaspoon baking soda<br />
1/4 teaspoon salt<br />
3/4 cup unsalted butter, melted and cooled until warm<br />
1 cup packed dark brown sugar<br />
1/2 cup granulated white sugar<br />
2 eggs, at room temperature<br />
2 teaspoons vanilla essence<br />
1.5 cups milk and dark chocolate chunks.<br />
1/2 cup walnuts, chopped. (optional)<br />
<br />
<strong>Method:</strong><br />
<br />
Preheat the oven to 325 F or 160 C. Line a baking tin with aluminium foil. You don't have to grease it.<br />
<br />
In a medium-sized bowl, stir together the flour, baking soda and salt. Mix well and keep aside.<br />
<br />
In another bowl, melt the butter and let it turn lukewarm. Add in the sugars and beat for around 2 minutes. Blend in the eggs and vanilla essence until combined.<br />
<br />
Now add in the flour mix. It's better to fold in by hand, but if you must use the beater, do it at the lowest speed and STOP when it's moderately combined.<br />
<br />
Stir in the nuts (if using) and chocolate chips.<br />
<br />
At this point, refrigerate the cookie dough (after eating several spoonfuls raw, of course) for at least half an hour. Using a ice-cream scoop or a soup spoon/ladle type thing, form balls out of the cookie dough.<br />
<br />
You can Saran/cling-film wrap the bowl with the dough in it, so that it doesn't absorb any of the refrigerator smells.<br />
<br />
Place about 1/4 cup worth of cookie dough on the sheet. Space the cookies, as they tend to spread and bake.<br />
<br />
Bake for 15 minutes and check if the edges are mildly brown and hard. The centres have to be puffy, soft and tan. Rotate the sheet once during the baking process so that all of the cookies get equal heat.<br />
<br />
Take it out and cool it on the sheet for 2 minutes. Let it completely cool on the wire rack. <br />
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<a href="http://2.bp.blogspot.com/-VuvoIHLkQE0/T4yRhjvLUTI/AAAAAAAACcc/QBqlSctXDNA/s1600/chocolate+chip+cookie+plate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://2.bp.blogspot.com/-VuvoIHLkQE0/T4yRhjvLUTI/AAAAAAAACcc/QBqlSctXDNA/s640/chocolate+chip+cookie+plate.JPG" width="640" /></a></div>
Enjoy!<br />
<br />
<strong>Variation:</strong><br />
<br />
This is fun variation I found at Kevin and Amanda's <a href="http://www.kevinandamanda.com/recipes/dessert/chocolate-chip-lava-cookies.html">site</a> when I had a hankering for Red Lobster's Chocolate Chip Cookie Lava Cake.<br />
<br />
It's supremely simple.<br />
<br />
You can do this in a muffin tin or biscuit tin. Press down about quarter cup of cookie dough. Add a square or two of chocolate. <br />
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<a href="http://4.bp.blogspot.com/-g6i-hznl3a0/T4rxUNXuIoI/AAAAAAAACbc/VMePr-vH6r4/s1600/stuff+cookie+dough+with+choc.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://4.bp.blogspot.com/-g6i-hznl3a0/T4rxUNXuIoI/AAAAAAAACbc/VMePr-vH6r4/s640/stuff+cookie+dough+with+choc.JPG" width="640" /></a></div>
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Stuff back with more cookie dough. </div>
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<a href="http://3.bp.blogspot.com/-hG8RDGoJGBg/T4yW2tyED8I/AAAAAAAACck/r5H8h9ruQG0/s1600/stuff+more+back+on.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" nda="true" src="http://3.bp.blogspot.com/-hG8RDGoJGBg/T4yW2tyED8I/AAAAAAAACck/r5H8h9ruQG0/s640/stuff+more+back+on.JPG" width="480" /></a></div>
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Bake away until the edges are golden brown! After a minute or two, turn out the cookie/cake monstrosity (in a GREAT way).</div>
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Serve with vanilla ice cream and fudgy sauce of your choice.</div>
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<a href="http://4.bp.blogspot.com/-iT4U0nWkXrQ/T4yRKUGUSdI/AAAAAAAACcU/8v0Eapx_4IM/s1600/choc+chip+lava+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://4.bp.blogspot.com/-iT4U0nWkXrQ/T4yRKUGUSdI/AAAAAAAACcU/8v0Eapx_4IM/s640/choc+chip+lava+cookie.JPG" width="640" /></a></div>
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<em>This</em> is Lust. This is.</div>
</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com1tag:blogger.com,1999:blog-4810173678655193197.post-21969772324152064582012-04-08T03:47:00.000+05:302012-04-08T03:47:53.250+05:30French Toast: Middle Eastern or Mediterranean?<div dir="ltr" style="text-align: left;" trbidi="on">
I've been baking cookies. You know, trying out the bazillion "Best Choc-Chip Cookies Ever!" recipes floating around the food blogosphere. I've succumbed to all the tricks and tactics of the trade: adding an extra egg yolk, using cake flour, stuffing it with chunks of chocolate, refrigerating cookie dough for 36 hours, resisting eating raw cookie dough for the 24+ hours. The whole nine and a freaking half yards.<br />
<br />
So you know what my post is going to be. Not Chocolate chip cookies. Had enough of them for a while.<br />
<br />
<strong>Middle-Eastern French toast.</strong><br />
<br />
I'm sorry for the build-up. Please go do some cardio+crunches(20 reps, 3 sets), and I'll have about six batches of Chocolate Chip Cookies prettily ready for you in a couple of days!<br />
<br />
Middle-Eastern French Toast was the result of a happy accident. By that, I mean I overheard my 8-year-old sister instructing mum on how she wanted her french toast. It could also mean that I stole a slice of her French toast (and swooned) as I'd rather my metabolism went for a toss than eat <em>Ragi Kazhi</em> for breakfast. P.S.: It isn't a frou-frou thing. I like <em>Kazhi</em>, just not the ones made with Calcium-enriched Diabetic food.<br />
<br />
Sumi had this brilliant idea of adding pinches and pinches of saffron strands to the French toast egg mix... she probably thought it'd make it taste like <em>kheer</em> or <em>sheer korma.</em> <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-9z8cUVSgiXo/T4C3CI5t12I/AAAAAAAACXg/a-AAxxJvKmQ/s1600/saffron.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nda="true" src="http://4.bp.blogspot.com/-9z8cUVSgiXo/T4C3CI5t12I/AAAAAAAACXg/a-AAxxJvKmQ/s640/saffron.JPG" width="640" /></a></td></tr>
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She isn't at the age where she understands how much each milligram costs... and if I tell her that mind-altering drugs cost less, I'd be killed by mum for a) "spoiling your sister and making her <em>exactly</em> like you" b) even if it's been two years since I graduated Medical school, Mum chooses to believe that her 24-year-old daughter has no clue about the existence of "drugs" or where babies come from; simply because unmarried girls mustn't know/speak of "these things". <br />
I'll spare you the lengthy diatribe this post is evolving into... and teach you how to make Middle-Eastern french toast. <br />
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<a href="http://1.bp.blogspot.com/-j4Hj5VvDdJE/T4C4W5vC7YI/AAAAAAAACYU/O93YljM1on4/s1600/final+meal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://1.bp.blogspot.com/-j4Hj5VvDdJE/T4C4W5vC7YI/AAAAAAAACYU/O93YljM1on4/s640/final+meal.JPG" width="640" /></a></div>
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It's easy, you'll know how to make it already (I use the base recipe from <a href="http://iambaker.net/the-best-french-toast-ever">i am baker</a>). To go along with it, I suggest a simple, luxurious dry-fruit milk we make only (justifiably) in the month of Ramadan.<br />
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<a href="http://1.bp.blogspot.com/-SXVhD0ffTeU/T4C4hNi3seI/AAAAAAAACYc/iBP9MD1sAWA/s1600/final+shot+dates+milk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://1.bp.blogspot.com/-SXVhD0ffTeU/T4C4hNi3seI/AAAAAAAACYc/iBP9MD1sAWA/s640/final+shot+dates+milk.JPG" width="640" /></a></div>
<br />
<strong><span style="font-size: large;">Middle-Eastern French Toast:</span></strong><br />
<br />
<strong>Ingredients:</strong><br />
<br />
2 eggs<br />
1/2 cup + 2 tbsps milk<br />
2 tbsp sugar<br />
a pinch of salt<br />
3/4 tsp rosewater<br />
7-8 strands of Saffron<br />
5-6 slices bread<br />
<br />
<br />
<strong>Method:</strong><br />
<br />
Heat the 2 tbsp milk until it's boiling. Add the saffron strands to it and squeeze the extract out of it. Keep aside the saffron to infuse in the milk until cool.<br />
<br />
In a large bowl, beat together the eggs, milk (both the plain and saffron-soaked), sugar, salt and rosewater.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Gb8kDlOCDww/T4C38RA-5yI/AAAAAAAACYM/4UrxB1j88KY/s1600/eggs+milk+saffron.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nda="true" src="http://2.bp.blogspot.com/-Gb8kDlOCDww/T4C38RA-5yI/AAAAAAAACYM/4UrxB1j88KY/s640/eggs+milk+saffron.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Silly me forgot to do the saffron-infusion before hand. You must, though!</td></tr>
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<br />
Heat an non-stick pan or griddle. Add a pat of butter or ghee.<br />
<br />
Dip a slice of bread into the milk mix. Do not let it soak too much, as there won't be enough egg-milk mix for the rest of the bread.<br />
<br />
Cook the dipped bread on medium-low, about 2 minutes on each side.<br />
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<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-inHZUH7ewnk/T4C3coNZ3oI/AAAAAAAACXw/jgMazLjdNi0/s1600/bread+on+griddle.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nda="true" src="http://3.bp.blogspot.com/-inHZUH7ewnk/T4C3coNZ3oI/AAAAAAAACXw/jgMazLjdNi0/s640/bread+on+griddle.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Do NOT use skim milk and wholewheat bread. Please.</td></tr>
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<br />
Take it out and serve hot with Saffron honey and butter!<br />
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<a href="http://2.bp.blogspot.com/-TnlFYKzddXw/T4C4rnXaZQI/AAAAAAAACYk/Vce7OdMWauw/s1600/french+toast+with+pistachio.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://2.bp.blogspot.com/-TnlFYKzddXw/T4C4rnXaZQI/AAAAAAAACYk/Vce7OdMWauw/s640/french+toast+with+pistachio.JPG" width="640" /></a></div>
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A dusting of confectioners' sugar is pretty handy when you're out of honey. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-xnzYQ33j6mU/T4C5Ag-0W2I/AAAAAAAACYw/PfbKIEucSpc/s1600/half+eaten+french+toast.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nda="true" src="http://2.bp.blogspot.com/-xnzYQ33j6mU/T4C5Ag-0W2I/AAAAAAAACYw/PfbKIEucSpc/s640/half+eaten+french+toast.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Could not resist a couple of bites fresh off the griddle, pre-photo session!</td></tr>
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<br /><br />
<strong><span style="font-size: large;">Dry-fruit milk:</span></strong><br />
<br />
<strong>Ingredients:</strong><br />
1 cup whole milk.<br />
5-6 walnuts<br />
4-5 almonds<br />
4-5 unsalted pistachios<br />
5 raisins or a couple of chopped up dates<br />
a pinch of saffron<br />
1 tbsp sugar (or more, per your liking. Remember, dates are sweet!)<br />
<br />
<strong>Method:</strong><br />
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<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-5QTAD1ykN8o/T4C3pbrMv2I/AAAAAAAACX4/290t8i5FUTw/s1600/dates+milk.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nda="true" src="http://4.bp.blogspot.com/-5QTAD1ykN8o/T4C3pbrMv2I/AAAAAAAACX4/290t8i5FUTw/s640/dates+milk.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Feel free to use and hold off on the dry fruits of your choice!</td></tr>
</tbody></table>
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Combine all the ingredients in a bowl. Cover it with plastic wrap/lid, and refrigerate overnight (minimum7 hours).<br />
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<a href="http://1.bp.blogspot.com/-BpHBnKcC8KM/T4C3zYgq1JI/AAAAAAAACYE/QBi8PmctjKM/s1600/dry+fruit+milk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://1.bp.blogspot.com/-BpHBnKcC8KM/T4C3zYgq1JI/AAAAAAAACYE/QBi8PmctjKM/s640/dry+fruit+milk.JPG" width="640" /></a></div>
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You can eat it by itself or with the french toast!<br />
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<a href="http://3.bp.blogspot.com/-fxWfVZcxz38/T4C3M3SMSUI/AAAAAAAACXo/JbCR9sEKGIE/s1600/both+dry+fruit+milk+and+french+toast.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="http://3.bp.blogspot.com/-fxWfVZcxz38/T4C3M3SMSUI/AAAAAAAACXo/JbCR9sEKGIE/s640/both+dry+fruit+milk+and+french+toast.JPG" width="640" /></a></div>
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Suddenly can't wait for Ramadan. For more reasons than one.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com3tag:blogger.com,1999:blog-4810173678655193197.post-27640790312893713272012-04-03T00:34:00.003+05:302012-04-03T01:01:17.579+05:30Amadora Gourmet Ice Cream & Sorbet and Other Delicious Stories.<div dir="ltr" style="text-align: left;" trbidi="on">
Have you noticed the dwindling frequency of reviews on the blog? <br />
<br />
I'm naturally suspicious of all things new. I debate for <strike>hours</strike> days over a new brand of cocoa powder or hair conditioner. I double-glove up for every patient. Safe-and-boring trumps sorry-and-impulsive in my profession.<br />
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Which is why, on the rare nights that I do get to dine out, I'd rather go to a place where I know I'll love the food and ambiance instead of taking a chance. <br />
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I've been told that it's very narrow-minded, unadventurous, blah and the like. So with a few daring people in tow, I headed over to <strong>Amadora </strong>off Khader Nawaz Khan Road, a couple of days back. You should know that we fueled up on <strong>Falooda</strong> and <strong>Lime Mint coolers</strong> at <strong>Fruitshop</strong> beforehand, because one should always be prepared for disappointment/the worst.<br />
<br />
Turns out my fears were unfounded. If there was disappointment, it was probably because the <strong>Salted Buttercream flavour</strong> (Fleur de Sel, how I love thee) had run out by the time we got there. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-C1SgHhndII4/T3nxIW-9exI/AAAAAAAACW0/IHijs3hUas8/s1600/flavours+over+all.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dea="true" height="480" src="http://3.bp.blogspot.com/-C1SgHhndII4/T3nxIW-9exI/AAAAAAAACW0/IHijs3hUas8/s640/flavours+over+all.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><u>Top row</u> L-R: Sweet cream, Earl Grey, Strawberry (YUM!), Chocolate<br />
<u>Bottom Row</u> L-R: Lime Sorbet, Trifle Pudding, Stracciatella and other assorted Deliciousness.</td></tr>
</tbody></table>
In a cacao-pod-shell, I found a place I'll be going back to. Possibly (hopefully) in the near future. How often do you hear me say that? <br />
<br />
If there was a "Custom-made food in small quantities" fan club, I'd be the Admin/Moderator. Sorry to go all Bourdain on you, but if there is one food I'd never pay money to buy/eat, it'd be a close tie between mass-produced Chicken McNuggets or McDonald's creation for the Indian market: the Pizza Puff (please don't exist). If there was one cause I'd rally over, it would be to take those two things off the menu. If there's, if there's, if there's. <br />
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But. You don't even have to be that snooty to enjoy Amadora's ice cream. There's a <strong>Mami's Kapi</strong> flavour.</div>
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<a href="http://2.bp.blogspot.com/-43UN8OJRf4k/T3ny9Z6Yy0I/AAAAAAAACW8/CeH2z3ZozI8/s1600/saf+ice+cream+coffee.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="310" src="http://2.bp.blogspot.com/-43UN8OJRf4k/T3ny9Z6Yy0I/AAAAAAAACW8/CeH2z3ZozI8/s640/saf+ice+cream+coffee.JPG" width="640" /></a></div>
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Made from <strong>Kaaveri </strong>coffee (Sarbs gets on a Tamilian kick each time she comes to Madras. Breakfast at <strong>Sangeetha</strong>, sandwiches at <strong>Alsa Mall</strong>, that type of thing). The ice cream is brilliant, rivalling the Espresso-bean ice cream you get at Escape. <br />
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<a href="http://1.bp.blogspot.com/-q7CsCfYZWhs/T3nzL_vuakI/AAAAAAAACXE/BuxLqft5Bas/s1600/saf+ice+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="640" src="http://1.bp.blogspot.com/-q7CsCfYZWhs/T3nzL_vuakI/AAAAAAAACXE/BuxLqft5Bas/s640/saf+ice+cream.JPG" width="480" /></a></div>
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As History has dictated, I had the <strong>Chocolate</strong> flavour. Which annoyed the cousins and W a little bit, because how much more safe-boring-generic can one get? </div>
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<a href="http://4.bp.blogspot.com/-By2ldVw8Cws/T3n0jPRGTyI/AAAAAAAACXU/KsAUxdl9ThI/s1600/my+ice+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://4.bp.blogspot.com/-By2ldVw8Cws/T3n0jPRGTyI/AAAAAAAACXU/KsAUxdl9ThI/s640/my+ice+cream.JPG" width="640" /></a><br />
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I had the last laugh and the best flavour. The texture was a revelation! The mixture of milk and dark chocolate left me with the right amount of the chocolate high (<a href="http://mmmfood13.blogspot.com/2011/03/chocolate-cupcakes-with-peanut-butter.html">Hi</a>, <a href="http://mmmfood13.blogspot.com/2011/07/cocoa-brownies-with-browned-butter-and.html">I'm</a> <a href="http://mmmfood13.blogspot.com/2011/08/double-chocolate-oatmeal-almond.html">Rabia</a>, <a href="http://mmmfood13.blogspot.com/2012/02/valentines-day-special-1-no-bake-fudgey.html">and</a> <a href="http://mmmfood13.blogspot.com/2011/06/snickers-cakemmm-food-turns-six-months.html">I'm</a> <a href="http://mmmfood13.blogspot.com/2011/02/cookies-and-cream-cakeoperation-best.html">a</a> <a href="http://mmmfood13.blogspot.in/2012/03/mmm-food-tries-vegan.html">choco-holic</a>). It was worth every last paisa of the 170 bucks I paid for a scoop. In saying that, I must add that half a scoop satiates even the most addicted of chocoholics (except hopeless cases. eg: me). I'll go so far as to say that I might cheat on <a href="http://mmmfood13.blogspot.com/2011/03/when-going-gets-tough-not-so-tough-eat.html">Nutella</a> with it. </div>
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Yeah. I said it, and I'm not taking it back.</div>
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If you're feeling particularly adventurous, you could have the <strong>Earl Grey Tea with Dark Chocolate Chunks</strong>. I stole a couple of chunks (<em>sweet</em> heaven) from Nigbe, but the ice-cream, <em>per se</em>, didn't make my tastebuds sing, you know? Reminded me too much of Jasmine rice/tea. <br />
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<a href="http://2.bp.blogspot.com/-sZ7ok_FkfLs/T3nw6CyfuOI/AAAAAAAACWs/7wmQstx42K0/s1600/earl+grey+with+dark+chocolate+chunks.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://2.bp.blogspot.com/-sZ7ok_FkfLs/T3nw6CyfuOI/AAAAAAAACWs/7wmQstx42K0/s640/earl+grey+with+dark+chocolate+chunks.JPG" width="640" /></a></div>
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Nigbe loved it though... don't know if it's because I treated her to it and she felt obligated to say that she did. She finished it in five minutes flat and kept saying she wanted more at five-second intervals, so I'll leave you to infer.<br />
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W tasted every flavour, making all the right critic-y faces. He was torn between the <strong>Vanilla</strong> (specks-of-Vanilla alert!) and the <strong>Trifle-pudding flavour</strong>. He finally settled on the Trifle Pudding, because "he's Urdu Muslim and very proud of it." Or he knows those are the only flavours I wouldn't steal too much of. He firmly thinks he had the best and even turned down the routine half-cup flavour-swap.<br />
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<a href="http://3.bp.blogspot.com/-sRfAD5m0eSA/T3nzXHoLPVI/AAAAAAAACXM/QWlotiNjkDE/s1600/trifle+pudding+flavour.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://3.bp.blogspot.com/-sRfAD5m0eSA/T3nzXHoLPVI/AAAAAAAACXM/QWlotiNjkDE/s640/trifle+pudding+flavour.JPG" width="640" /></a></div>
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Oh, and the place is pretty nice! Loved the jigsaw-shaped tabletops and the high bar/salon stools. Not sure if Mum and her 40+ posse would find it comfortable. Actually, not sure I'd find it comfortable 6 months from now if I continue eating at this dedicated momentum.<br />
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I must also mention that as soon as we entered, there was a waft of eggy-waffle-scented conditioned air... And due to bad experiences in the past, I chose to skip the cone. I'm an idiot. That was the smell of Summer (in an ideal world where powdery gloves, coconut oil, Local trains and spirit-cotton do not exist).<br />
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It was eggy-<em>delicious</em>; the cone had some body to it, instead of being a sad, flaky cone-ice cone. I really am an idiot. I'm glad that there aren't any toppings, because these aren't the type of ice-cream to drown under a blanket of hot fudge. Wouldn't complain if there's a Salted Caramel topping though!<br />
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If there's one <em>teeny</em> grouse, it would be to slightly increase the quantity or slightly reduce the price. But since I work with expensive ingredients a lot, I can understand and I've paid way more for way worse.<br />
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The whole thing left me feeling good, despite the hefty bill. This is my brand of food. <em>Like it</em>-Like it, respect it and feed it to those you love, hoping they'll love it (and you, back).<br />
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I'm crossing my fingers that it stays this way and that they come out with more brilliant flavours. You can easily see that every one of those flavours have been created and churned by people who know and are passionate about their food. Who treat their customers well and let you try as many fancy flavours as you want (but also are genuine enough to request you jokingly (?) to spare them the 25-paise each barely-used discarded spoon costs!)<br />
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Madras needs people like that, stat.<br />
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Almost as much as I <em>need</em> the chocolate ice-cream. STAT.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com1tag:blogger.com,1999:blog-4810173678655193197.post-60600179627791038242012-03-27T18:29:00.001+05:302012-03-29T00:05:56.237+05:30Thai Chicken Pizza.<div dir="ltr" style="text-align: left;" trbidi="on">It seems like any dinner-type recipe I post is of the pasta/pizza variety. <br />
<br />
Not necessarily a bad thing, but since I've found my go-to recipe for tomato sauce and pesto, I'm looking beyond classic Italian flavours to incorporate into my pasta/pizza. Variety being the spice of Life and all.<br />
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Think Taco-style Mac-and-Cheese, Thai Chicken Pizza, Nutella Pizza and their tasty kind. <br />
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Making pizza dough seems like a daunting, Herculean task as a newbie but I humbly ask you to try it. Homemade pizza crust CANNOT be beat, not even by the likes of French Loaf. With some yeast and flour, you'll create something that belongs in the hallowed wood-fired ovens of gourmet pizzerias.<br />
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You can get Dry Yeast at any semi-decent supermarket. When you do, check the previous chatty post I've done on the perfect pizza crust. One recipe makes four LARGE thin crust pizzas, so I make pizzas out of half the dough and freeze the other bit for a rainy (really, any) day.<br />
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Thai food was an obsession of sort with me four to five years back. This petered out due to frequent unavailability of<em> kaffir lime/lemon grass/curry pastes</em>... and the prohibitive prices of <strong>Benjarong/Lotus/HipAsia</strong>. I still love my Satays with peanut sauce, phad thai and this amazing Tom Yum soup that Masterchef Machi makes. <br />
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However, my parents took us to Bangkok at an age when we were too young to appreciate local food/culture (wasn't precocious like Today's ten-year-olds). At Pattaya, I was allowed precious little. No Parasailing for Rabia! I could draw on the sands, roasting away in thick jeans (no butterfly applique on my jeans! Mum shopped at the same Ruff'N'Tuff counter for the brother and I... girls' wear largely consisted of butt-ugly frothy frocks back in the nineties). <br />
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As for the food, I could slurp down oysters, <em>wasn't-that-fun</em>?! There was also the added pressure of not looking at the other beach-revellers strip down to their bikinis and sip on their <strong>Heinekin</strong>s (my mum warned us that our eyes would rot like oozing spoilt grapes if we <em>looked</em> at Alcohol or scantily dressed women. I believed her for the longest time).<br />
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So I survived the trip on <strong>Kinder Eggs</strong> (nothing like the piece of plastic crap that's sold for 30 bucks at India), prawn crackers and coconut cake. <br />
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The coconut cake and the floating markets of Bangkok are what I still vividly remember. Both were insane and incredible. A dense-moist-yet-spongy cake sold by a lovely Thai lady on the Bangkok version of a "platform" (Challenge to self: replicate cake or better yet, go back and try it again before I hit *gasp* thirty).<br />
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The floating markets were loud, bustling, chaotic and beautiful rolled into one.<br />
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Which brings me to the Dish of the Day (That meant something else before the blog was born!)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dt1OeXYGgLI/T3Gv7QIW3AI/AAAAAAAACVQ/mw5Nxi462X4/s1600/final+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="604" src="http://2.bp.blogspot.com/-dt1OeXYGgLI/T3Gv7QIW3AI/AAAAAAAACVQ/mw5Nxi462X4/s640/final+pizza.JPG" width="640" /></a></div><br />
Thai Chicken Pizza. A copycat version of <strong>California Pizza Kitchen's</strong> Thai pizza with a little help from Ms <a href="http://www.foodnetwork.com/recipes/rachael-ray/thai-chicken-pizza-recipe/index.html">Rachel Ray</a>. A mish-mash of flavours and textures, all loud-bustling-chaotic and most importantly, beautiful.<br />
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(Note: You can use any Asian Sweet Chilli sauce, including <strong>Maggi's Hot'N'Sweet</strong> sauce, but if you can't track some down, make your own. Have added the recipe for a not terribly authentic, but a easy and tasty Sweet Chili sauce!)<br />
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<strong><span style="font-size: large;">Thai Chicken Pizza:</span></strong><br />
(Makes two large pizzas)<br />
<br />
1 batch <a href="http://mmmfood13.blogspot.in/2011/04/homemade-pizza-doughget-your-fingers-in.html">pizza dough</a><br />
or 6-8 small premade pizza bases<br />
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<strong>For the chicken:</strong><br />
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<em>For the marinade:</em><br />
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1 tablespoon <span style="color: black;">vegetable oil </span><br />
<div class="ingredient">2 tablespoons soy sauce </div><div class="ingredient">1 rounded tablespoonful peanut butter </div><div class="ingredient">2 teaspoons red chilli sauce </div><div class="ingredient">2 teaspoons grill seasoning (which has salt)</div><div class="ingredient">300 grams boneless chicken, cut into 2" cubes </div><div class="ingredient"><br />
</div><div class="ingredient"><strong>For the sweet chilli sauce</strong></div><div class="ingredient"><br />
</div><div class="ingredient">1/4 cup tomato ketchup</div><div class="ingredient">2 tbsps honey or brown sugar</div><div class="ingredient">2 tbsp vinegar</div><div class="ingredient">2 tbsp red chilli sauce</div><div class="ingredient">2 tbsp water</div><div class="ingredient">1 or 2 dried bird's-eye chilli, whole</div><div class="ingredient"><br />
</div><div class="ingredient"><strong>Toppings</strong></div><div class="ingredient"><br />
</div><div class="ingredient">1/2 <span style="color: black;">red bell pepper</span>, thinly sliced </div><div class="ingredient">1/2 orange or yellow bell pepper, thinly sliced</div><div class="ingredient">a bunch of coriander/cilantro leaves, chopped</div><div class="ingredient">a few Thai basil leaves, chopped</div><div class="ingredient">3/4 cup roasted peanuts, chopped.</div><div class="ingredient">1 cup bean sprouts</div><div class="ingredient">1/2 cup of scallions/green onion, chopped <em>(can use sliced red onion)</em></div><div class="ingredient">2/3 cup mozzarella cheese, shredded</div><div class="ingredient">dried chilli flakes</div><div class="ingredient"><br />
</div><div class="ingredient"><strong>Method:</strong></div><div class="ingredient"><br />
</div><div class="ingredient">Preheat the oven to 250 C or 500 F for not less than 30 minutes. Make sure you preheat the baking tray in which you plan to bake the pizza, as well.</div><div class="ingredient"><br />
</div><div class="ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For the chicken:</strong></div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-rexswRBw04o/T3GxuuDWoMI/AAAAAAAACVs/d1lrrQYAUhs/s1600/peanut+marinade.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dea="true" height="480" src="http://2.bp.blogspot.com/-rexswRBw04o/T3GxuuDWoMI/AAAAAAAACVs/d1lrrQYAUhs/s640/peanut+marinade.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">If you have only crunchy peanut butter, you might have to pick out the big bits and throw them on along with the roasted peanuts at the end.</td></tr>
</tbody></table><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="ingredient">Marinate the chicken in the all of the ingredients mentioned for about 15 minutes. Grill the chicken until done, and slice it after it's been rested. You can also cook in a saucepan with all of the juices on medium heat. Do not overcook. Break up the chicken as it cooks.</div><div class="ingredient"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-v1E270yxrNk/T3Gyk0ajNfI/AAAAAAAACWg/Rn7oO5v5jwI/s1600/thai+peanut+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://1.bp.blogspot.com/-v1E270yxrNk/T3Gyk0ajNfI/AAAAAAAACWg/Rn7oO5v5jwI/s640/thai+peanut+chicken.JPG" width="640" /></a></div><br />
</div><div class="ingredient"><strong>For the sauce:</strong><br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9s6CxQKzpwY/T3GyLmCL7lI/AAAAAAAACWI/BQu8uTO3PsA/s1600/sauce+ingredients.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dea="true" height="480" src="http://3.bp.blogspot.com/-9s6CxQKzpwY/T3GyLmCL7lI/AAAAAAAACWI/BQu8uTO3PsA/s640/sauce+ingredients.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Use deep dark sugar or honey for a more caramel-ly taste.</td></tr>
</tbody></table> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JbMzKlGLiK4/T3GyQj36F0I/AAAAAAAACWQ/p89C1B8oUjo/s1600/sauce+on+boil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://2.bp.blogspot.com/-JbMzKlGLiK4/T3GyQj36F0I/AAAAAAAACWQ/p89C1B8oUjo/s640/sauce+on+boil.JPG" width="640" /></a></div><br />
</div><div class="ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Combine all over the ingredients in a saucepan over medium heat. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yBPOU8mKauw/T3Gvl6FKbxI/AAAAAAAACU4/6s8SaUerm7c/s1600/boiling+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="640" src="http://3.bp.blogspot.com/-yBPOU8mKauw/T3Gvl6FKbxI/AAAAAAAACU4/6s8SaUerm7c/s640/boiling+sauce.JPG" width="480" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">De-seed the chilli if you don't like very spicy food. Stir, as the sauce thickens, for about 7 minutes. Taste to see if it needs more chilli sauce or sugar, as per your liking. Add more water if you're using very pungent vinegar.</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M_PEmZbpVL0/T3GvMgBxH7I/AAAAAAAACUc/3Y81cuP1izs/s1600/asian+sweet+chili+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="640" src="http://1.bp.blogspot.com/-M_PEmZbpVL0/T3GvMgBxH7I/AAAAAAAACUc/3Y81cuP1izs/s640/asian+sweet+chili+sauce.JPG" width="480" /></a></div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<strong>For the pizza:</strong></div><div class="ingredient"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a1I1jsuV8pM/T3Gv0G6jUPI/AAAAAAAACVI/eY4AoNIn3zs/s1600/dough+ball.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://3.bp.blogspot.com/-a1I1jsuV8pM/T3Gv0G6jUPI/AAAAAAAACVI/eY4AoNIn3zs/s640/dough+ball.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Roll out the thawed pizza dough on a well-floured surface. Transfer it to a baking sheet/aluminium foil sheet that has been greased with oiled and sprinkled on with cornmeal or semolina/rawa/sooji. This prevents the pizza from sticking.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-j6BCMxurOwY/T3GyA3lZpII/AAAAAAAACV8/mhqQQZXC6uU/s1600/rolled+out+pizza+base.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" dea="true" height="480" src="http://1.bp.blogspot.com/-j6BCMxurOwY/T3GyA3lZpII/AAAAAAAACV8/mhqQQZXC6uU/s640/rolled+out+pizza+base.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kindly excuse my ugly-ass baking sheet. I tell myself that it's the mark of a true baker to have a burnt, overused sheet.</td></tr>
</tbody></table><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Keep all your toppings in one place so you won't forget to add one or the other.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-X-9cp8Ihbb8/T3Gx5Bc77YI/AAAAAAAACV0/MXrM6_G9TV4/s1600/pizza+toppings.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://2.bp.blogspot.com/-X-9cp8Ihbb8/T3Gx5Bc77YI/AAAAAAAACV0/MXrM6_G9TV4/s640/pizza+toppings.JPG" width="640" /></a></div></div><div class="ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">On top of the rolled out dough, spread some of that sweet chilli sauce. Strew on the onions, peppers, bean sprouts and mozzarella cheese. I tend to not add the chicken, as it dries out and becomes stringy/rubbery in the oven. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hqDra48ij8s/T3GvgWgDOEI/AAAAAAAACUw/Bfzsjtmfzqg/s1600/before+baking.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://3.bp.blogspot.com/-hqDra48ij8s/T3GvgWgDOEI/AAAAAAAACUw/Bfzsjtmfzqg/s640/before+baking.JPG" width="640" /></a></div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Brush the edges with some Olive oil, some extra sauce on top and pop it in.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xQBndWYNgpE/T3Gyate3iwI/AAAAAAAACWY/6I_SemuowJQ/s1600/strewing+on+ingredients+on+pizza+base.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://2.bp.blogspot.com/-xQBndWYNgpE/T3Gyate3iwI/AAAAAAAACWY/6I_SemuowJQ/s640/strewing+on+ingredients+on+pizza+base.JPG" width="640" /></a></div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake for 10 minutes, until the edges are golden and the cheese has melted/is bubbly.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-toYgPXUbX6I/T3GvVrMlt2I/AAAAAAAACUk/NkSyB3Aox_U/s1600/baked+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://3.bp.blogspot.com/-toYgPXUbX6I/T3GvVrMlt2I/AAAAAAAACUk/NkSyB3Aox_U/s640/baked+pizza.JPG" width="640" /></a></div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Take it out. Strew on cooked, shredded chicken, crushed dried chilli flakes, coriander, basil and peanuts. Add a few random drizzles of the sweet chilli sauce and you're done!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-q77f6m4BSSM/T3Gxm80USQI/AAAAAAAACVk/-QitXn9oHLg/s1600/loads+of+coriander.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://2.bp.blogspot.com/-q77f6m4BSSM/T3Gxm80USQI/AAAAAAAACVk/-QitXn9oHLg/s640/loads+of+coriander.JPG" width="640" /></a></div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Absolutely delicious, was the unanimous verdict. Each bite was a revelation: you get the cheese, then the hit of the chilli flakes, the nuttiness of the roasted peanuts, the herbiness of the cilantro, the crunch of the onion. Even the pickiest of eaters wolfed it down with no complaint. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OJVuRgFLB0g/T3GwCIO0Z8I/AAAAAAAACVY/c057JKCYzYE/s1600/final+slice+of+thai+chicken+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dea="true" height="480" src="http://2.bp.blogspot.com/-OJVuRgFLB0g/T3GwCIO0Z8I/AAAAAAAACVY/c057JKCYzYE/s640/final+slice+of+thai+chicken+pizza.JPG" width="640" /></a></div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="ingredient">My brother did not notice that I had thrown regular sprouts instead of their traditional, infinitely tastier, crunchier white bean sprout counterparts. That, in my book, is a flaunt-worthy success.</div></div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-5247339907765438272012-03-23T23:56:00.002+05:302012-03-24T23:48:09.171+05:30No-bake Cheesecake with Strawberry Coulis and Chocolate Ganache-covered Strawberries.<div dir="ltr" style="text-align: left;" trbidi="on">I believe in hard work.<br />
<br />
I do! If a certain something is too easy or inexpensive to attain, there has to be an obvious catch. I deviate towards elaborate recipes; the ones that call for refrigerating cookie dough for 2 days, roasting tomatoes for 2 hours and <a href="http://mmmfood13.blogspot.com/2011/08/dulce-de-leche-cheesecakechallenge.html">boiling cans of condensed milk for an eternity and a half</a>. <br />
<br />
I'm wired to believe that anything made the old-fashioned way is better. For example. Brewing homemade stock, shelling prawn, steeping porcini mushrooms in hot water, shaving Parmesan cheese and asparagus, zesting lime: all this and an hour's worth of intensive stirring and tasting to make an Entree-sized portion of <a href="http://mmmfood13.blogspot.com/2011/08/risotto-with-porcini-mushrooms-lemon.html">Risotto</a>.<br />
<br />
At the end of this labour-intensive exercise, if somebody dares complain along the lines of "this was what all that noise and dirty dishes were about?", I would throw the mother of all hissy fits. And then some.<br />
<br />
So when it comes to cheesecake, I'd believe the demanding-neonate-like recipe. The one that the asks for a waterbath, hours of cooling down with the oven switched off, then chilling in the refrigerator overnight, health insurance and pension. Only 5% of the above sentence is grossly exaggerated.<br />
<br />
And then there's the no-bake cheesecake. With just a handful of ingredients (albeit pricey-pricey ones at that). No Masterchef skills, no hours of babying. Which, I've been told, tastes better than the baked version. <br />
<br />
Don't let this put you off from trying the baked version (recipe coming soon)! I love my <a href="http://mmmfood13.blogspot.com/2011/11/creme-caramel-puddingeid-mubarak.html">Creme Caramel</a> to be dense (hello! Flan exists for a reason) and almost overcooked, so I prefer the heavier baked cheesecake. But more than half my testers loved the creamy, fluffy no-bake cheesecake, with the strawberry coulis, digestive biscuits and ganache-covered strawberries.<br />
<br />
And even though Cheesecake has New York stamped all over it, this dish is more British to me. Don't run away now, there's no lard-filled pastry crust or eggy lemon curds involved. <br />
<br />
I know Philadelphia cream cheese belongs to <strong>Kraft</strong>, as does <strong>Toblerone</strong>. But Toblerone was originally made only in Switzerland and England. It's one of those things people coming back from London bring in their suitcases (along with McVities' Dark Chocolate Digestives, KitKats and Cadbury's Milk Tray/Quality Street chocolates. And a truckload of Tesco/M &S products, depending on their budget).<br />
<br />
Enid Blyton has instilled the belief of strawberries being quintessentially British, in me. McVities is also spelt B-R-I-T-I-S-H. So I'll let Kraft and Nabisco do their mergers and buyouts and takeovers. And live in my strawberry-flavoured bubble. Big believer in blissful oblivion.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-FQ5XnvUzY2U/T2yEUIvRquI/AAAAAAAACSU/hQCY7UjeR_M/s1600/final+cheesecake+shot.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-FQ5XnvUzY2U/T2yEUIvRquI/AAAAAAAACSU/hQCY7UjeR_M/s640/final+cheesecake+shot.JPG" width="640" /></a></div><br />
<strong><span style="font-size: large;">No-Bake Cheesecake with Strawberry Topping:</span></strong><br />
<br />
<strong>Ingredients:</strong><br />
<br />
<strong>For the base:</strong><br />
<br />
3/4 cup Digestive biscuit crumbs (can use Graham crackers)<br />
1 teaspoon powdered sugar<br />
2 tablespoons melted butter<br />
<br />
<strong>For the cheesecake</strong>:<br />
<br />
180 g Cream Cheese<br />
3/4 cup heavy cream (I used Amul)<br />
1/2 cup condensed milk or 1 cup sifted/powdered sugar*<br />
2 tablespoons lemon juice<br />
1/2 tsp vanilla<br />
<br />
*Since I used only 25% fat cream, I used the condensed milk for a richer cheesecake.<br />
<br />
<strong>For the strawberry topping</strong><br />
<br />
1 cup strawberries, hulled and halved<br />
2 teaspoons sugar (alter according to sweetness/tartness of strawberries)<br />
1 teaspoon lemon juice/balsamic vinegar<br />
<br />
<strong>For the ganache-covered strawberries:</strong><br />
<br />
10 large strawberries<br />
1/4 cup heavy cream<br />
1/4 cup chopped dark chocolate<br />
1 tsp unsalted butter<br />
<br />
<strong>Method:</strong><br />
<br />
<strong>For the base:</strong><br />
<br />
Bash/Pulverise the Digestive biscuits until you have fine, beach sand-like crumbs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-23sf341FFuU/T2yDlcLECDI/AAAAAAAACSA/pdEBOpuWwW8/s1600/graham+cracker+crumbs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-23sf341FFuU/T2yDlcLECDI/AAAAAAAACSA/pdEBOpuWwW8/s640/graham+cracker+crumbs.JPG" width="640" /></a></div><br />
Add in the melted butter and powdered sugar.<br />
<br />
Fill 5 cups (quantity around 200 ml) with the base mix. Press them well with your fingertips so you have a compressed base.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-BTAa2FYjnTc/T2yEuyl9c9I/AAAAAAAACSc/_MLJ9lyiVb0/s1600/digestive+base.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-BTAa2FYjnTc/T2yEuyl9c9I/AAAAAAAACSc/_MLJ9lyiVb0/s640/digestive+base.JPG" width="640" /></a></div><br />
Chill these in the refrigerator for at least an hour. Make sure they are covered with either cling film/foil/random lids.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-9C1y8BxYmpI/T2yOiXr8YcI/AAAAAAAACTo/6lGReUhXAEU/s1600/thickness+of+cracker+crust.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-9C1y8BxYmpI/T2yOiXr8YcI/AAAAAAAACTo/6lGReUhXAEU/s640/thickness+of+cracker+crust.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I go for up to 5 cm depth with the crust.</td></tr>
</tbody></table><br />
<strong>For the cheesecake:</strong><br />
<br />
Bring the cream cheese to room temperature before using.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Cgh1v6J9SNo/T2y3XWfXtVI/AAAAAAAACUU/57AQjTztxVM/s1600/whipping+cream.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-Cgh1v6J9SNo/T2y3XWfXtVI/AAAAAAAACUU/57AQjTztxVM/s640/whipping+cream.JPG" width="640" /></a></div><br />
In a chilled, clean bowl, whip the heavy cream until you get soft peaks. I chill the beaters, bowl and cream in the freezer for about 10 minutes before I do the whipping.<br />
<br />
If you're using the icing/castor sugar, add in around 1/2 cup of the icing sugar and whip until combined. Do not overwhip. Keep this in the refrigerator until needed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EeGuYEcFOuY/T2yGX5vmLII/AAAAAAAACSk/T-R7c4M2_Gk/s1600/cream+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-EeGuYEcFOuY/T2yGX5vmLII/AAAAAAAACSk/T-R7c4M2_Gk/s640/cream+cheese.JPG" width="640" /></a></div><br />
In a mixing bowl, beat the softened cream cheese on Medium for about 2 minutes until you get a fluffy texture. Add in the lemon juice and vanilla essence and beat for 30 seconds. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_hgjXTRyi5k/T2yHXDM565I/AAAAAAAACTE/vJ4gKtr6m5A/s1600/cheesecake+batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-_hgjXTRyi5k/T2yHXDM565I/AAAAAAAACTE/vJ4gKtr6m5A/s640/cheesecake+batter.JPG" width="640" /></a></div><br />
Add in the condensed milk and whip until combined. If you're using icing sugar, add the remaining half-cup and beat it in until combined. Fold in the whipped cream. <br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Taste the mix to see if it needs more icing sugar/condensed milk. If you've run out of condensed milk, you can add in powdered/sifted sugar and the cheesecake will be fine.</div><br />
Divide the mix into the prepared chilled bases. Smooth the tops, cover with cling film and stow it away into the refrigerator for another couple of hours until firm.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RqSv2QFN-8Y/T2yOK1Srd2I/AAAAAAAACTc/4J52Q_7vcXU/s1600/spooned+out+cheesecakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-RqSv2QFN-8Y/T2yOK1Srd2I/AAAAAAAACTc/4J52Q_7vcXU/s640/spooned+out+cheesecakes.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><strong>For the strawberry coulis:</strong><br />
<br />
In a saucepan, add the strawberries, sugar and balsamic vinegar and bring it over medium heat. <br />
<br />
Once it comes to a boil, reduce the heat to low and let it cook for another 2-3 minutes until thickened. You can squish down a couple of strawberries and leave the others whole.<br />
<br />
Take it off the heat and let it cool in the refrigerator until needed.<br />
<br />
<strong>For the ganache:</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bring the 1/4 cup of cream to a simmer. Pour it over the chopped chocolate chunks.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ueYq2X9Urxo/T2y27t3O7BI/AAAAAAAACUM/0Faf0-bBL2s/s1600/toblerone+ganache.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="http://4.bp.blogspot.com/-ueYq2X9Urxo/T2y27t3O7BI/AAAAAAAACUM/0Faf0-bBL2s/s640/toblerone+ganache.JPG" width="480" /></a></div> Add in the butter into the hot mix. Whisk with the fork until well combined. Make sure that neither the fork nor the bowl has any grease/water in it. Let the ganache cool down to room temperature.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GPslh5U9TGI/T2yD6TTICkI/AAAAAAAACSI/VlrtBJZTkdw/s1600/ganache.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="http://2.bp.blogspot.com/-GPslh5U9TGI/T2yD6TTICkI/AAAAAAAACSI/VlrtBJZTkdw/s640/ganache.JPG" width="480" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Dip the whole strawberries in it. Lay them out on baking/foil paper. Refrigerate until set. You can also just cover these with melted chocolate, but I made ganache as I had 1/4 cup of cream left over from the Amul packet that I used.<br />
<br />
<strong>Assembling the cheesecake:</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JjPAKaWiJ4E/T2yHCmoOy7I/AAAAAAAACS8/_01Dx3XMEWY/s1600/cheesecake+close+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-JjPAKaWiJ4E/T2yHCmoOy7I/AAAAAAAACS8/_01Dx3XMEWY/s640/cheesecake+close+up.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Pour the coulis over the chilled cheesecake.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jyF86iO-Qfs/T2yGxsMrS-I/AAAAAAAACSw/V_FdEMTdPkc/s1600/cheesecake+with+strawberry+topping.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-jyF86iO-Qfs/T2yGxsMrS-I/AAAAAAAACSw/V_FdEMTdPkc/s640/cheesecake+with+strawberry+topping.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Serve with the ganache covered strawberries.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
That's the cheesecake, all creamy and fresh out of the refrigerator. You can clearly see that I haven't smoothed the peaks down. I'm a free-form girl, I am.<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ERkO7jJuCH4/T2yN1VWsSlI/AAAAAAAACTU/jNlT7ZKYLEI/s1600/strawberry+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="http://4.bp.blogspot.com/-ERkO7jJuCH4/T2yN1VWsSlI/AAAAAAAACTU/jNlT7ZKYLEI/s640/strawberry+cheesecake.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This is easily one of the best desserts you can whip up in minutes. It amounts to about 50 bucks per serving, but any half-decent place with plasticky cheesecake would charge four times as much. Make it.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rK2NyUnaIYA/T2y2oKSyUfI/AAAAAAAACUA/ElRyj8FDOqg/s1600/bite+of+valentine+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-rK2NyUnaIYA/T2y2oKSyUfI/AAAAAAAACUA/ElRyj8FDOqg/s640/bite+of+valentine+cheesecake.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">And I'm thinking that the photo above has to be rated at least PG-13. Sort of <strong>Dexter</strong> meets <strong>Valentine's Day</strong>. Colour me happy, happy Red!</div></div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com0tag:blogger.com,1999:blog-4810173678655193197.post-66183456969674677382012-03-22T15:15:00.001+05:302012-03-22T15:17:53.045+05:30Let Me Take You Down, 'Cause I'm Going To...<div dir="ltr" style="text-align: left;" trbidi="on">Strawberries!<br />
<br />
<em>How</em> I love thee.<br />
<br />
I've made so many crazy things with strawberries this month, I don't know which one to post! Help.<br />
<br />
We started off with those <a href="http://mmmfood13.blogspot.com/2012/03/crepesbreakfast-in-bed.html">crepes</a>. Baby steps into Strawberry Fields Forever.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vNLJoEppgoM/T2XsquISs1I/AAAAAAAACQM/MvALbwBRQJo/s1600/crepes+and+fruit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="http://2.bp.blogspot.com/-vNLJoEppgoM/T2XsquISs1I/AAAAAAAACQM/MvALbwBRQJo/s640/crepes+and+fruit.JPG" width="480" /></a></div><br />
The Strawberry Swirled Cheesecake with a Dark Chocolate Brownie Base? With a Strawberry Sauce to add fire to the whole thing.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-kewUV65t7TA/T2ryBhwypII/AAAAAAAACRA/X6sKtU922kg/s1600/baked+cheesecake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img aea="true" border="0" height="462" src="http://2.bp.blogspot.com/-kewUV65t7TA/T2ryBhwypII/AAAAAAAACRA/X6sKtU922kg/s640/baked+cheesecake.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">W loves his Warhol-esque photowork!</td></tr>
</tbody></table><br />
Roasted strawberry-balsamic jam goes into it. So does <strong>brown butter</strong> and <strong>Milkmaid</strong> and a lot of fattening things that can only churn out Deliciousness on a plate.<br />
<br />
Maybe the Strawberry Yogurt cake is a better place to start. It's easy, quick and one-bowl. And also the adaptation of the <a href="http://mmmfood13.blogspot.com/2012/02/spanish-saffron-orange-cakethe-sunshine.html">Spanish Orange Cake</a>, which is one of the most popular recipes on the blog.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9afttz412Co/T2ryqR-O1ZI/AAAAAAAACRk/U6JFOFq2284/s1600/strawberry+yogurt+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://1.bp.blogspot.com/-9afttz412Co/T2ryqR-O1ZI/AAAAAAAACRk/U6JFOFq2284/s640/strawberry+yogurt+cake.JPG" width="640" /></a></div><br />
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<br />
You know what's better than a rich, dense New York-style Cheesecake?<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-BnmBp5De900/T2ryac-hK2I/AAAAAAAACRU/vm-YXKPpSJ4/s1600/strawberry+cheesecake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="http://1.bp.blogspot.com/-BnmBp5De900/T2ryac-hK2I/AAAAAAAACRU/vm-YXKPpSJ4/s640/strawberry+cheesecake.JPG" width="480" /></a></div><br />
A <em>cloud</em>-like concoction of cream cheese, whipped cream and condensed milk. Very easy and disproportionately delicious <strong>NoBake Cheesecake</strong>. With a homemade strawberry topping, buttery graham cracker crust and chocolate-ganache covered strawberries.<br />
<br />
They taste like bliss.<br />
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As do <strong>Strawberry Cheesecake Truffles. </strong>Dipped in Chocolate Ganache made with Toblerone.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-vfox76JBYr0/T2ryRp9tv8I/AAAAAAAACRM/aHxUlwAnwuw/s1600/strawberry+cheesecake+truffle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://1.bp.blogspot.com/-vfox76JBYr0/T2ryRp9tv8I/AAAAAAAACRM/aHxUlwAnwuw/s640/strawberry+cheesecake+truffle.jpg" width="640" /></a></div><br />
And you know how I'm always mouthing off about brownies being akin to bread?<br />
<br />
You know: putting <a href="http://mmmfood13.blogspot.com/2011/09/pimp-my-pastry-back-to-back-episodes.html">Dulce de Leche</a> into them, <a href="http://mmmfood13.blogspot.com/2011/07/cocoa-brownies-with-browned-butter-and.html">browning butter</a>, <a href="http://mmmfood13.blogspot.com/2011/06/snickers-cakemmm-food-turns-six-months.html">drenching them with caramel</a>?<br />
<br />
Turns out that if you bake them with a Strawberry swirl, your olfactory mechanism might have the best party of their lives. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-v33nHrLKvYE/T2ryiyyFPXI/AAAAAAAACRc/I57UP8W7ZsA/s1600/strawberry+swirled+brownie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="434" src="http://2.bp.blogspot.com/-v33nHrLKvYE/T2ryiyyFPXI/AAAAAAAACRc/I57UP8W7ZsA/s640/strawberry+swirled+brownie.JPG" width="640" /></a></div><br />
The smell of chocolate brownie baking, strawberry juices reducing and a tiny waft of brown butter?<br />
<br />
You can't be an atheist if you've smelt this stuff. It is heavenly. Standing in front of the oven, with preprandial glee and a jackass-smile? One of the best five minutes of my culinary life.<br />
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And if you think all these calorific treats should remain rare treats, I'd suggest you make them all and often and Phone A Friend!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qVHPgpv7vVE/T2ryy9JDP_I/AAAAAAAACRw/54ndHRGeAeo/s1600/sumi+feeding+sana.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-qVHPgpv7vVE/T2ryy9JDP_I/AAAAAAAACRw/54ndHRGeAeo/s640/sumi+feeding+sana.JPG" width="640" /></a></div><br />
<br />
I'm properly confused. Time for a <strong>Strawberry-Cucumber juice</strong>. Let's hope my luck with the berries continue.<br />
Stock your freezer with washed/dried/hulled strawberries in airtight freezer-safe boxes... the berry season is drawing to a close. This way, You Can Be Taken Down...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-4C1VSunjtN0/T2rzkF2C5WI/AAAAAAAACR4/BcHc1-KB7BQ/s1600/IMG_6422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-4C1VSunjtN0/T2rzkF2C5WI/AAAAAAAACR4/BcHc1-KB7BQ/s640/IMG_6422.JPG" width="640" /></a></div><br />
Strawberry Fields Forever.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-9648208821234697472012-03-18T20:31:00.002+05:302012-03-19T15:08:25.858+05:30Crepes/Breakfast in bed.<div dir="ltr" style="text-align: left;" trbidi="on">Even if you've been reading the blog for only a couple of weeks now, or if you have the pleasure of knowing me in real life (modesty, begone!), you know I'm a big fan of <strike>food</strike> Breakfast. <br />
<br />
However, on weekdays, even managing to throw down a <strong>Nature Valley</strong> bar (um, no) and a glass of milk (plain milk=<em>hell</em>, NO) is a luxury and a half. And nobody wakes up in time for breakfast on weekends. So what is the point of all these breakfast recipes, you might ask.<br />
<br />
I'll tell you.<br />
If you've ever been stone-broke, and you're obligated/bullied/coerced into giving someone a surprise, nothing beats <strong>Breakfast in Bed</strong>^(Trademarked). There's something decadent about waking up to a steaming mug of <strong>English Breakfast</strong>, Spanish omelettes and a stack of pancakes drenched in syrup. With a random roadside flower to top it all off.<br />
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Whether it's for the cousin who begs you for "fancy breakfast" in exchange for unlimited access to her Body Shop's Coconut Lip Butter. Or for the mum who gets off kitchen duty for just one day in the week. Especially if you're a guy, cooking for a girl (note: even if you can't cook very well, throw in some chocolate and it'll go from unedible to amazing).<br />
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Today, you can see how I made traditional French crepes. You will need a crepe pan for this, but you can totally make it in a saucepan/dosa tawa that isn't totally flat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-rH8UjmMKCDo/T2XiiT-pIrI/AAAAAAAACPI/17md8NnfoKU/s1600/final+shot+of+crepe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-rH8UjmMKCDo/T2XiiT-pIrI/AAAAAAAACPI/17md8NnfoKU/s640/final+shot+of+crepe.JPG" width="640" /></a></div><br />
Use these crepes as blank templates, like you would with bread or brownies. Spread them with Nutella, serve with whipping cream, honey, whatever suits the pampered-person-of-the-day's fancy. You can even use them as savoury crepes, filling them with cheddar, sausages or even for Asian seafood rolls!<br />
<br />
But. They taste pretty great the French way, hot off the griddle with a squirt of lemon juice and a dusting of powdered sugar. Yum.<br />
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Believe in breakfast. Eat it. I do, since it's the closest I get to being a champion of any sort.<br />
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<strong><span style="font-size: large;">French Crepes:</span></strong><br />
<br />
<strong>Ingredients:</strong><br />
<br />
1/2 cup flour<br />
1 egg<br />
3/4 cup milk<br />
1/8 teaspoon salt<br />
zest of half a lemon/orange<br />
1 tablespoon butter (melted)<br />
<strong>Method:</strong><br />
<br />
Mix everything in a bowl. <br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-463z7w17GhI/T2XuRgM0EmI/AAAAAAAACQo/cEo0rvMi8oo/s1600/crepe+batter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-463z7w17GhI/T2XuRgM0EmI/AAAAAAAACQo/cEo0rvMi8oo/s640/crepe+batter.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chubby two-year-old hands are best for mixing.</td></tr>
</tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Do not overbeat, as you'll get gluggy crepes.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8P8MBNenow0/T2XuABNJ1mI/AAAAAAAACQg/7Yn2wHKK8aQ/s1600/crepe+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-8P8MBNenow0/T2XuABNJ1mI/AAAAAAAACQg/7Yn2wHKK8aQ/s640/crepe+mix.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div>Heat a crepe/non-stick pan over medium. Add a pat of butter.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5j8cDteW2fA/T2XiO4lMAKI/AAAAAAAACO8/TYeWpz-czus/s1600/butter+in+crepe+pan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-5j8cDteW2fA/T2XiO4lMAKI/AAAAAAAACO8/TYeWpz-czus/s640/butter+in+crepe+pan.JPG" width="640" /></a></div><br />
Spread it around with a tissue.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-bePTQkIsk0M/T2XmHLkzLVI/AAAAAAAACPQ/odAsGaby68w/s1600/ladle+out+crepe+batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-bePTQkIsk0M/T2XmHLkzLVI/AAAAAAAACPQ/odAsGaby68w/s640/ladle+out+crepe+batter.JPG" width="640" /></a></div><br />
<br />
Pour in 1/4 cup of the crepe batter.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-IkMvBSCsnBs/T2XmiEGn64I/AAAAAAAACPY/DSDn_3lBi7c/s1600/twirl+1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="338" src="http://3.bp.blogspot.com/-IkMvBSCsnBs/T2XmiEGn64I/AAAAAAAACPY/DSDn_3lBi7c/s640/twirl+1.JPG" width="640" /></a></div>Immediately swirl so that the batter spreads over the entire circumference of the pan. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lnOiYW8hpng/T2Xm23w7sEI/AAAAAAAACPg/by2LbUc-KcM/s1600/twirl+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-lnOiYW8hpng/T2Xm23w7sEI/AAAAAAAACPg/by2LbUc-KcM/s640/twirl+2.JPG" width="640" /></a></div>Cook for around 2 minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-V0bgkaInbQk/T2XnMpkLpVI/AAAAAAAACPo/nt8pAM7DJj4/s1600/twirled.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-V0bgkaInbQk/T2XnMpkLpVI/AAAAAAAACPo/nt8pAM7DJj4/s640/twirled.JPG" width="640" /></a></div>Add some butter along the edges so it'll be easy to flip it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-mBUYt_k39lk/T2X16u6jAlI/AAAAAAAACQ4/w8u1GIH1tZs/s1600/crepe+in+pan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-mBUYt_k39lk/T2X16u6jAlI/AAAAAAAACQ4/w8u1GIH1tZs/s640/crepe+in+pan.JPG" width="640" /></a></div>Flip it over (I used a spatula). Cook for another minute.<br />
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Tip it onto the serving plate.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hpLydcH3pIE/T2Xtjqb6ApI/AAAAAAAACQU/IX92euEjdrY/s1600/freshly+made+crepe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-hpLydcH3pIE/T2Xtjqb6ApI/AAAAAAAACQU/IX92euEjdrY/s640/freshly+made+crepe.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If you're adding any type of filling, don't flip it. </div>Instead add in the filling on the uncooked side and fold the cooked sides over the filling.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-27Ae1fdgsQ4/T2XsW3q2jFI/AAAAAAAACQE/Tae9UxKSmEw/s1600/strawberry+and+banana+on+crepe.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-27Ae1fdgsQ4/T2XsW3q2jFI/AAAAAAAACQE/Tae9UxKSmEw/s640/strawberry+and+banana+on+crepe.JPG" width="640" /></a></div>Use whatever is fresh and in season.<br />
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<strong>Mahableshwar strawberries</strong> and <strong>Malta oranges</strong> are yummy. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-U4oOer1x1ZY/T2XoeXZ4E5I/AAAAAAAACP0/vFCEPTEABKw/s1600/strawberries+in+orange+juice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-U4oOer1x1ZY/T2XoeXZ4E5I/AAAAAAAACP0/vFCEPTEABKw/s640/strawberries+in+orange+juice.JPG" width="640" /></a></div>Simply chop up a cup of strawberries and soak them in 2 tbsps orange juice and 1 tbsp white sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vNLJoEppgoM/T2XsquISs1I/AAAAAAAACQM/MvALbwBRQJo/s1600/crepes+and+fruit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="640" src="http://2.bp.blogspot.com/-vNLJoEppgoM/T2XsquISs1I/AAAAAAAACQM/MvALbwBRQJo/s640/crepes+and+fruit.JPG" width="480" /></a></div>Serve with greek yogurt, cream cheese or whipped cream. Sweetened, of course.<br />
<br />
Add bananas, peanut butter, honey, whatever your tastebuds adore.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-HHn7ORDVhD4/T2XhzP5f0YI/AAAAAAAACO0/Q4VnBEmRcAs/s1600/bananas+and+peanut+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-HHn7ORDVhD4/T2XhzP5f0YI/AAAAAAAACO0/Q4VnBEmRcAs/s640/bananas+and+peanut+butter.JPG" width="640" /></a></div>Maintain a minute of mournful silence (for the absence of Nutella. Goshdarnit) and dig in!<br />
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Bon appetit, mes amours!</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-85027693189762192302012-03-16T00:13:00.001+05:302012-03-16T00:16:11.359+05:30Minced Meat Pizza/Breakfast-AND-Dinner of Champions.<div dir="ltr" style="text-align: left;" trbidi="on">I love pizza. I love breakfast.<br />
<br />
Scratch that. I love <em>good</em> pizza and <em>great</em> breakfast.<br />
<br />
<strong>Idli</strong> and <strong>filter coffee</strong>, <strong>frittatta</strong> and <strong>fruit</strong>, <strong>pancakes</strong> and <strong>espresso</strong>. <em>Great</em> breakfast.<br />
<br />
Homemade pizza dough, bursting with three types of cheese, a rich tomato sauce and chunks of meat. <em>Goooood</em> pizza.<br />
<br />
So, today, after all the dessert, <a href="http://mmmfood13.blogspot.com/2012/03/mmm-food-tries-vegan.html">Vegan</a> and miscellaneous <a href="http://mmmfood13.blogspot.com/2012/02/valentines-day-special-1-no-bake-fudgey.html">girlie food</a>, I thought I'd post a recipe for minced-meat (kheema) pizza. You can use any ground meat, but the cooking time will vary depending on whether it's chicken, lamb or beef.<br />
<br />
This recipe also does not require you to make a separate sauce or break the bank (non-existent in my case) on an expensive bottle of <strong>Ragu/pizza sauce</strong>. It's a stew on its own, which can be eaten with <strong>naan</strong> or <strong>Pav</strong> bread or over some <strong>Penne</strong> tossed with olive oil. It's versatile, one pot and man-approved. Win-win-win situation for us all.<br />
<br />
And whether you want to top it with an egg is completely up to you. Some would love the yolk oozing over the beef and creating a hearty breakfast pizza (does the intro make sense now?) But make sure the people you're cooking for can take eggs, meat, cheese and bread in one go.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bFL0R52j_YI/T2IrilM50FI/AAAAAAAACNY/y7mp5DnoAro/s1600/stock.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-bFL0R52j_YI/T2IrilM50FI/AAAAAAAACNY/y7mp5DnoAro/s640/stock.jpg" width="640" /></a></div><br />
For a flavour boost, I'd suggest you used either stock cubes or packaged stock or if you can lay your hands on some, rehydrate porcini mushrooms in the hot stock. Yum.<br />
<br />
<br />
<strong><span style="font-size: large;">Minced Meat "Breakfast" Pizza</span></strong>:<br />
<br />
<strong>Ingredients</strong>:<br />
<br />
Ground/minced meat - 400 grams (I used beef)<br />
1 tbsp olive oil<br />
2 onions, chopped<br />
8 cloves garlic, minced<br />
400 grams tomatoes, pureed*<br />
4 tbsp tomato ketchup<br />
1 teaspoon red chilli powder<br />
1 tbsp red chilli sauce<br />
1 teaspoon ground black pepper<br />
1 vegetable/beef bouillon cube<br />
1/4 cup water<br />
Dried oregano and basil-1 tbsp each.<br />
Salt-to taste<br />
<br />
<strong>To assemble:</strong><br />
<br />
1 onion, cut into thin slices<br />
1 orange/red pepper, cut into thin slices<br />
Tomato ketchup, mustard- to spread<br />
Olive oil, for greasing<br />
Egg-1 per pizza<br />
<br />
*<em>Tomato puree to be made in the mixie after boiling the tomatoes for around a minute, skinning them, deseeding them and removing excess water.</em><br />
<br />
<strong>Method:</strong><br />
<br />
In a big pan, heat the olive oil on medium-high<br />
.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add in the minced meat after the pan has completely heated up. The meat should sizzle when it hits the pan.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ta2IsPqVbw4/T2Iw9nLGDMI/AAAAAAAACNw/fQvk9fwHbKw/s1600/meat+in+olive+oil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-Ta2IsPqVbw4/T2Iw9nLGDMI/AAAAAAAACNw/fQvk9fwHbKw/s640/meat+in+olive+oil.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Saute the meat for around 2 minutes, after which you can drain the excess fat. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-U_pReWvpM1s/T2Ix5ygW2vI/AAAAAAAACN8/vrc9aaqaQt0/s1600/onion+and+garlic+for+saute.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-U_pReWvpM1s/T2Ix5ygW2vI/AAAAAAAACN8/vrc9aaqaQt0/s640/onion+and+garlic+for+saute.JPG" width="640" /></a></div><br />
Add in the onion and garlic. Saute over medium heat until the meat has browned and the onions have lightly browned.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-S2JMOB95iQY/T2I02_lBZwI/AAAAAAAACOg/qrmKlZxg1mU/s1600/stock+being+added.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-S2JMOB95iQY/T2I02_lBZwI/AAAAAAAACOg/qrmKlZxg1mU/s640/stock+being+added.JPG" width="640" /></a></div><br />
Reconstitute the stock cube in 1/4 cup boiling water. Add it into the meat mix and cook until the water evaporates.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-N4Qk4VEDt1Q/T2IytAZe0gI/AAAAAAAACOE/qAlvUAzvWQw/s1600/tomato+puree+being+added.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-N4Qk4VEDt1Q/T2IytAZe0gI/AAAAAAAACOE/qAlvUAzvWQw/s640/tomato+puree+being+added.JPG" width="640" /></a></div><br />
Add in the tomato puree, salt, ketchup, red chilli powder, pepper and sauce. Give it a good mix. Let it cook down on low heat. At this point, you can taste and see if your meat needs any extra seasoning.<br />
<br />
Sprinkle in the dried herbs after the mixture has cooked downed.<br />
<br />
<strong>To assemble:</strong><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-kv4bBDFStcc/T2IzmqAYVaI/AAAAAAAACOM/JwmsaRLCq8A/s1600/spread+with+olive+oil.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-kv4bBDFStcc/T2IzmqAYVaI/AAAAAAAACOM/JwmsaRLCq8A/s640/spread+with+olive+oil.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I do not approve and wouldn't ever use this type of a pastry-ish white pizza base if I had my way.</td></tr>
</tbody></table> <br />
Spread the pizza base with olive oil. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bd3QaAb5WFo/T2I0JjjakYI/AAAAAAAACOU/eL7CkhqcvJ8/s1600/sauce+for+spreading.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-bd3QaAb5WFo/T2I0JjjakYI/AAAAAAAACOU/eL7CkhqcvJ8/s640/sauce+for+spreading.JPG" width="640" /></a></div><br />
<br />
Coat it with 1 tsp tomato ketchup + 1/2 tsp mustard.<br />
<br />
Add a portion of the meat.<br />
<br />
Strew on the onion, bell pepper and cheese.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RhecFzBc8vw/T2IqwkyXSyI/AAAAAAAACNE/OAn7MTUqWtc/s1600/adding+on+the+onion%252C+mozzarella.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://2.bp.blogspot.com/-RhecFzBc8vw/T2IqwkyXSyI/AAAAAAAACNE/OAn7MTUqWtc/s640/adding+on+the+onion%252C+mozzarella.JPG" width="640" /></a></div><br />
Bake in a preheated oven at 225 C for around 8 minutes. <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-O7lOrK6_fLI/T2I1NCFNtaI/AAAAAAAACOo/jZgBop-qPQI/s1600/raw+egg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://4.bp.blogspot.com/-O7lOrK6_fLI/T2I1NCFNtaI/AAAAAAAACOo/jZgBop-qPQI/s640/raw+egg.JPG" width="640" /></a></div>Take it out, break an egg over the pizza (if desired) and bake for another 5 minutes. If you're not adding the egg, just bake until your cheese is gooey and the edges are browned.<br />
<br />
Sprinkle on extra chilli flakes, hot sauce and oregano.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jkxLbro2t-Q/T2IrEsxC1II/AAAAAAAACNM/la3Z33Y4Tog/s1600/final+serve.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="http://3.bp.blogspot.com/-jkxLbro2t-Q/T2IrEsxC1II/AAAAAAAACNM/la3Z33Y4Tog/s640/final+serve.JPG" width="640" /></a></div><br />
Dig in! And I mean it literally.<br />
<br />
P.S. To the good people of <strong>Blogger</strong>. It's chi<strong>LL</strong>i, not chili, where I live. Annoyance.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com4tag:blogger.com,1999:blog-4810173678655193197.post-8080800229557156802012-03-13T04:31:00.001+05:302012-03-13T04:34:06.053+05:30"Mmm. Food." tries Vegan!<div dir="ltr" style="text-align: left;" trbidi="on">I'm a big believer in chocolate and butter and sugar. That's how the world goes around.<br />
<br />
But my favourite type of thing to eat? Grilled chicken breast on top of a hearty <em>fattoush</em> salad. Broiled teppanyaki-type fish with wilted greens and rice. Nutella.<br />
<br />
I absolutely <em>love</em> light, healthy food, cooked with the freshest of ingredients and minimal cooking techniques. I abstain from posting these from the blog, because my Stats-meter always shows heavy leanings toward <a href="http://mmmfood13.blogspot.com/2011/02/faloodasummers-here.html">Falooda</a> and <a href="http://mmmfood13.blogspot.com/2011/05/prince-williams-groom-cake.html">Chocolate Biscuit Cake</a>.<br />
<br />
Even then, if the dish is good enough, I will break my own rules and post it for the world to see. Case in point: <a href="http://mmmfood13.blogspot.com/2011/02/oven-roasted-chickpeashow-to-soothe.html">Oven Roasted Chickpeas</a>, <a href="http://mmmfood13.blogspot.com/2011/04/muhammaraan-arabian-romanesco.html">Muhammara</a> and <a href="http://mmmfood13.blogspot.com/2011/09/garden-pasta-salad-hold-guilt-hey-pesto.html">Garden Pesto Pasta</a>.<br />
<br />
My family is another whole story... they don't go a day without eating poultry, meat, fish or worst-case scenario, eggs. And I go rogue. I make Vegan food.<br />
<br />
You heard me. Vegan. No meat. No eggs. No dairy. No honey, even! <br />
<br />
The sister-in-law said even "poor" people didn't eat this way... and that she wasn't brought up eating "this type of food". The brother said he was 99.99% sure that it was unlawful to shun all that God made rightful (Muslim men love bringing up religion when it suits them). On a side note, annoyingly-ignorant match made in heaven. I told them that I wouldn't be offended if they didn't taste, and that I'd make enough only for me and my health-freak of a mother.<br />
<br />
So for today, I give you a savoury dish and a dessert... the tiniest steps you can take into Vegan-dom. There are plenty of amazing, exclusively Vegan food blogs like <a href="http://chocolatecoveredkatie.com/">Chocolate-Covered Katie</a> (from where both recipes du jour have been adapted from) and <strong>Oh She Glows</strong>. However, if you're hesitant about starting with Chia seeds and Virgin coconut oil, these two dishes could be your happy crutches into the land of all things Vegan.<br />
<br />
The first is my excuse for Nutella. <a href="http://mmmfood13.blogspot.com/2011/03/when-going-gets-tough-not-so-tough-eat.html">I'm a Nutella-holic</a>. I <a href="http://mmmfood13.blogspot.com/2011/05/peanuts-two-yu-mmm-y-ways.html">make my own from peanuts</a>. I buy bottles of the stuff from a whole-sale retailer. No lie.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WF3_t_z6UG8/T15L2vuYbAI/AAAAAAAACLA/ha-d93HpEJs/s1600/final+fudge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-WF3_t_z6UG8/T15L2vuYbAI/AAAAAAAACLA/ha-d93HpEJs/s640/final+fudge.JPG" width="640" yda="true" /></a></div><br />
The second is an Italian spin on Hummus.<strong> Pizza hummus</strong>! I had to add Parmesan cheese and de-Veganise it, but that's just me. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kSNtLU-8WLk/T158XrRCEwI/AAAAAAAACM8/wgn_dcTNu2I/s1600/with+crackers.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-kSNtLU-8WLk/T158XrRCEwI/AAAAAAAACM8/wgn_dcTNu2I/s640/with+crackers.JPG" width="640" yda="true" /></a></div><br />
<br />
<strong><span style="font-size: large;">Chocolate-Banana-Peanut butter fudge:</span></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
<br />
2 tbsp peanut butter<br />
2 tbsp cocoa powder<br />
2 tbsp coconut butter (can substitute with extra peanut butter)<br />
80 g over-ripe banana<br />
a pinch of salt<br />
<br />
<strong><u>Method:</u></strong><br />
<br />
If you want to make your own coconut butter, just whiz around 3 tbsp of freshly grated coconut in the mixie/food processor until it forms a smooth buttery/chutney-like mix.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3D4g1CXotOg/T15LuUBpEjI/AAAAAAAACK4/RzWOGEhpqCs/s1600/coconut+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-3D4g1CXotOg/T15LuUBpEjI/AAAAAAAACK4/RzWOGEhpqCs/s640/coconut+butter.JPG" width="640" yda="true" /></a></div>Add the peanut butter, salt and cocoa powder, and blend some more.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wfrlwW0h6zQ/T15MB7zdvdI/AAAAAAAACLI/C5HcjT2Sq4I/s1600/fudge+banana.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-wfrlwW0h6zQ/T15MB7zdvdI/AAAAAAAACLI/C5HcjT2Sq4I/s640/fudge+banana.JPG" width="640" yda="true" /></a></div>Add in the overripe banana, and give it a final blitz. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lhnucCM1OZo/T15Lhir_XHI/AAAAAAAACKs/RVv7WTyPA1s/s1600/adding+extra+sugar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-lhnucCM1OZo/T15Lhir_XHI/AAAAAAAACKs/RVv7WTyPA1s/s640/adding+extra+sugar.JPG" width="640" yda="true" /></a></div>Taste the mix, to see if you'd like a teensy bit of brown or white sugar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-NGWhamV3BnY/T15MRlKxV2I/AAAAAAAACLQ/58ND6OY8QrU/s1600/pouring+out+the+fudge.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-NGWhamV3BnY/T15MRlKxV2I/AAAAAAAACLQ/58ND6OY8QrU/s640/pouring+out+the+fudge.JPG" width="640" yda="true" /></a></div>Pour it out into a bowl and freeze until firm. You can also refrigerate and eat it like frosting/Nutella.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-f-SaqD_RQ-I/T15Me3wPz5I/AAAAAAAACLY/ju-scFYgLYI/s1600/swirled+with+peanut+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-f-SaqD_RQ-I/T15Me3wPz5I/AAAAAAAACLY/ju-scFYgLYI/s640/swirled+with+peanut+butter.JPG" width="480" yda="true" /></a></div><br />
<br />
<strong><span style="font-size: large;"><u>Pizza Hummus:</u></span></strong><br />
<br />
<strong><u>Ingredients:</u></strong><br />
1/2 cup garbanzo beans, drained (chickpeas that have been soaked and pressure-cooked)<br />
1 tablespoon olive oil<br />
1/4 cup grated Parmesan cheese (sub with nutritional yeast to keep it Vegan)<br />
1 cup cherry tomatoes (or regular)<br />
2 cloves of garlic<br />
1/2 an onion (un-chopped)<br />
1/4 tsp dried basil<br />
2 tsps tomato paste/ketchup<br />
salt and pepper to taste<br />
<br />
<strong><u>Method:</u></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QT_kIS_rXAk/T156bW3UKtI/AAAAAAAACLk/OMQyymle4yA/s1600/cherry+tomatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-QT_kIS_rXAk/T156bW3UKtI/AAAAAAAACLk/OMQyymle4yA/s640/cherry+tomatoes.JPG" width="640" yda="true" /></a></div><br />
Microwave or boil the tomatoes until the skin bursts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ezXWA7FurBw/T157NDBsU5I/AAAAAAAACMI/5OFZVq53o7w/s1600/microwaved+cherry+tomatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-ezXWA7FurBw/T157NDBsU5I/AAAAAAAACMI/5OFZVq53o7w/s640/microwaved+cherry+tomatoes.JPG" width="640" yda="true" /></a></div> If you're microwaving, poking all over with a fork prevents them from splattering out.<br />
<br />
In a medium sauce, heat the olive oil. Add the peeled, deseeded tomatoes, half an onion (unchopped) and the garlic with some fresh basil (if available).<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0MnZ-Kuc298/T156-djeY3I/AAAAAAAACL8/kHoaQEUGKhI/s1600/ingredients+for+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-0MnZ-Kuc298/T156-djeY3I/AAAAAAAACL8/kHoaQEUGKhI/s640/ingredients+for+sauce.JPG" width="480" yda="true" /></a></div><br />
Let it stew on medium heat for around 15 minutes. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-teHPrHMoScQ/T1571ttrucI/AAAAAAAACMg/NLaVS81kpSw/s1600/saucy+tomato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-teHPrHMoScQ/T1571ttrucI/AAAAAAAACMg/NLaVS81kpSw/s640/saucy+tomato.JPG" width="640" yda="true" /></a></div><br />
Once this has cooled down, remove the onion. Blitz the rest of it in a mixie/food processor, along with the ketchup. Add in the chickpeas/garbanzo and blend will until no chunks remain.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3zstigJLSRM/T156qktsZAI/AAAAAAAACLs/DOJeJoam34g/s1600/chickpeas+with+pizza+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-3zstigJLSRM/T156qktsZAI/AAAAAAAACLs/DOJeJoam34g/s640/chickpeas+with+pizza+sauce.JPG" width="640" yda="true" /></a></div><br />
Add in the dried basil and the cheese and give one final whirl. Taste it.<br />
<br />
Add more olive oil for richness, extra salt, pepper and ketchup to taste. You might need more of the "pizza sauce" if the consistency isn't that of hummus.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-dBp0ZCSuBPk/T158CBLRHGI/AAAAAAAACMs/Ub6qXCsx5l8/s1600/pizza+hummus.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-dBp0ZCSuBPk/T158CBLRHGI/AAAAAAAACMs/Ub6qXCsx5l8/s640/pizza+hummus.JPG" width="640" yda="true" /></a></div><br />
Serve with crackers or veggie sticks.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-OiWkR2pQ9aU/T157m8Sj4-I/AAAAAAAACMY/MsyMJuckYWw/s1600/pizza+hummus+with+cracker+served.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-OiWkR2pQ9aU/T157m8Sj4-I/AAAAAAAACMY/MsyMJuckYWw/s640/pizza+hummus+with+cracker+served.JPG" width="640" yda="true" /></a></div><br />
My sister-in-law, the veggie-hater, ate the whole bowl, albeit with plenty of extra shaved parmesan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qFgVkXLIFDA/T158MZ9Ql-I/AAAAAAAACM0/KDoZvkpfnpE/s1600/spread+out+on+a+cracker.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-qFgVkXLIFDA/T158MZ9Ql-I/AAAAAAAACM0/KDoZvkpfnpE/s640/spread+out+on+a+cracker.JPG" width="640" yda="true" /></a></div><br />
My brother nearly cut his hands trying to get the last bits of the Chocolate-PB fudge out of the <em>mixie</em> cup.<br />
<br />
I'd be more smug about the whole thing if they had bothered to save me some.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-5098735046116162042012-03-09T16:12:00.001+05:302012-03-09T16:13:10.859+05:30Carrot Cake for Mum.<div dir="ltr" style="text-align: left;" trbidi="on">You know how we detest certain food as kids but cannot dream of living without now?<br />
<br />
Case in point: tea. I never liked the cups of milky chai, spiced with dried ginger (sukku) and elaichi that my mum would plonk in front of me. With a plate full of Britannia Marie that smelt vaguely of <em>michar</em> (mixture). Why couldn't I have fun after school snacks like "Ice <strong>Milo</strong>" and the last bits of <strong>Chips Ahoy!</strong> she hid in her dresser? Like all normal kids have?<br />
<br />
Not with my mum. No chicken nuggets, no french fries, no pricey <strong>Squeezy Kissan Jams</strong>. My mum has no use for precious people. No hiding shaved carrots in idli batter, no happy faces drawn on roti with Milkmaid. She (rightly) knew that was just watering the fussy little gourmand in me. <br />
<br />
Guess how I turned out anyway?<br />
<br />
Yes, I can be finicky and a half. However, when I'm on duty (especially on nights, ICU, ER and double shifts), I drink plastic cup after plastic cup of <em>bad</em> hospital tea. I can recognise the sound of the tea trolley from just about anywhere. After all the childhood drama/trauma.<br />
<br />
Back in the days of <strong>Fullhouse</strong> and <strong>Sweet Valley Twins & Friends</strong>, I'd come across various food I hadn't an inkling about. Never had a problem with Enid Blyton: fried tomatoes and hard-boiled eggs and jam tarts were easy enough to imagine. With the American books, I had these road blocks. What was Eggplant Parmigiana? Mallomars? And yes, carrot cake.<br />
<br />
Who made anything other than beans-carrot poriyal with carrots? It's bad enough that they offered carrot juice (and tomato juice) on Air France. Carrot <em>cake</em>?<br />
<br />
My doubts were put to rest when I sampled a slice of carrot cake with cream cheese frosting at a Malaysian food court. Don't ask me why I was having carrot cake instead of miscellaneous native food. I was fourteen, and that is my excuse. I was a convert.<br />
<br />
I still have trouble trying to convince the younger ones to try carrot cake, but this recipe could change their minds and your life. This could be our basic go-to carrot cake recipe. Yes, I said <em>ours</em>. No big deal.<br />
<br />
You can play around with it, adding in <strong>cardamom</strong> and <strong><em>medjool</em> dates</strong> for a more Middle-eastern flavour, or stick with <strong>Vanilla</strong> for the old-fashioned bakery flavour. And no, it isn't low-fat in any way, shape or form, but I can guarantee that the other nutrients edge out the calorie-counter. <br />
<br />
I like the tropical flavours in this cake... you could make this with tinned pineapple, dessicated coconut and the like, but India wins in the Ingredients department for a change. You get these ingredients all year around at Madras. Fresh. Yes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-J1srJx7QElQ/T1nZfmaZTRI/AAAAAAAACKk/Q-u0ICOPEiE/s1600/tropical+carrot+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-J1srJx7QElQ/T1nZfmaZTRI/AAAAAAAACKk/Q-u0ICOPEiE/s640/tropical+carrot+cake.JPG" width="640" yda="true" /></a></div><br />
<strong><span style="font-size: large;"><u>Sam's Famous Carrot Cake:</u></span></strong><br />
(Recipe adapted from: <a href="http://allrecipes.com/recipe/sams-famous-carrot-cake/detail.aspx">Allrecipes.com</a>)<br />
<br />
<strong>Ingredients</strong>:<br />
<br />
3 eggs<br />
<div class="plaincharacterwrap ingredient">3/4 cup buttermilk (or 3/4 cup milk + 1 tbsp vinegar)</div><div class="plaincharacterwrap ingredient">3/4 cup vegetable oil</div><div class="plaincharacterwrap ingredient">1 1/2 cups white sugar</div><div class="plaincharacterwrap ingredient">2 teaspoons vanilla essence</div><div class="plaincharacterwrap ingredient">2 teaspoons ground cinnamon</div><div class="plaincharacterwrap ingredient">1/4 teaspoon salt</div><div class="plaincharacterwrap ingredient">2 cups all-purpose flour</div><div class="plaincharacterwrap ingredient">2 teaspoons baking soda</div><div class="plaincharacterwrap ingredient">2 cups shredded carrots</div><div class="plaincharacterwrap ingredient">1 cup shredded coconut</div><div class="plaincharacterwrap ingredient">1 cup chopped walnuts</div><div class="plaincharacterwrap ingredient">2/3 cup pineapple, chopped</div><div class="plaincharacterwrap ingredient">1/3 cup fresh pineapple juice</div><div class="plaincharacterwrap ingredient">1 cup raisins</div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><strong>Method</strong>:</div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break">Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-liAOxn5NXy8/T1nXzuE3viI/AAAAAAAACKI/1EDwSfMeq8k/s1600/raisins+in+juice.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-liAOxn5NXy8/T1nXzuE3viI/AAAAAAAACKI/1EDwSfMeq8k/s640/raisins+in+juice.JPG" width="640" yda="true" /></a></div><div class="plaincharacterwrap ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="plaincharacterwrap ingredient"><span class="plaincharacterwrap break">Soak the raisins in the fresh pineapple juice for about an hour. Or you can boil the raisins in the juice for a couple of minutes. I used Real Activ Fiber Plus's Mixed Fruit juice, so there would be robust pineapple and carrot flavours.</span></div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">In a medium-sized bowl, stir together flour, baking soda, salt and cinnamon. Set aside. </span></span></div></div><div class="plaincharacterwrap ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="plaincharacterwrap ingredient"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EbTNbfyfbAM/T1nV9cU4P1I/AAAAAAAACI4/FDps3w9JPCs/s1600/abstract+egg.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-EbTNbfyfbAM/T1nV9cU4P1I/AAAAAAAACI4/FDps3w9JPCs/s640/abstract+egg.JPG" width="640" yda="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">In another large bowl, combine eggs, buttermilk (or milk with vinegar), oil, sugar and vanilla. Beat on low speed for 1 minute. Add flour mixture and only FOLD it in, with a spatula. </span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LhcEFoyFrj8/T1nXc8gv-sI/AAAAAAAACJ4/upMwLaNbPOk/s1600/mixing+up+carrot+coco+nut.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-LhcEFoyFrj8/T1nXc8gv-sI/AAAAAAAACJ4/upMwLaNbPOk/s640/mixing+up+carrot+coco+nut.JPG" width="640" yda="true" /></a></div><div class="plaincharacterwrap ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="plaincharacterwrap ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple and raisins with all the juice.</span></span></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6XGFxz8pIe4/T1nWYW843DI/AAAAAAAACJM/BHGGCq61XC8/s1600/carrot+cake+batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-6XGFxz8pIe4/T1nWYW843DI/AAAAAAAACJM/BHGGCq61XC8/s640/carrot+cake+batter.JPG" width="640" yda="true" /></a></div><div class="plaincharacterwrap ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="plaincharacterwrap ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Add the carrot mix to the batter. The batter will be very heavy, so use a proper spatula and all your arm power.</span></span></span></span><br />
</div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-EDOnP-Ne4Zg/T1nXoGWp-3I/AAAAAAAACKA/g5dRlwKJ5lY/s1600/pour+it+out.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-EDOnP-Ne4Zg/T1nXoGWp-3I/AAAAAAAACKA/g5dRlwKJ5lY/s640/pour+it+out.JPG" width="640" yda="true" /></a></div><div class="plaincharacterwrap ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="plaincharacterwrap ingredient"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Pour the mix into the prepared baking tin. Bake for around one hour, or until a skewer/toothpick inserted in the centre comes out clean.</span></span></span></span></div><div class="plaincharacterwrap ingredient"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YgniAnVS9ps/T1nXOiWCBVI/AAAAAAAACJw/cXGcnsMhLxU/s1600/flip+it+out.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-YgniAnVS9ps/T1nXOiWCBVI/AAAAAAAACJw/cXGcnsMhLxU/s640/flip+it+out.JPG" width="640" yda="true" /></a></div><br />
</div><div class="plaincharacterwrap ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Take it out, let it cool for around 10 minutes. Loosen the sides of the cake from with the tin, with a knife. </span></span></span></span></div></div><div class="plaincharacterwrap ingredient"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Turn it out onto the serving plate. Let it cool for another 15 minutes before serving.</span></span></span></span></div></div><div class="plaincharacterwrap ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="plaincharacterwrap ingredient"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cODjME6RfOQ/T1nWtgKmipI/AAAAAAAACJc/6EXmfD00nxs/s1600/carrot+cake+loaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-cODjME6RfOQ/T1nWtgKmipI/AAAAAAAACJc/6EXmfD00nxs/s640/carrot+cake+loaf.JPG" width="640" yda="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">I served this plain, as a snack cake. You can added a dusting of icing sugar or go all out with a cream cheese frosting. </span></span></span></span></div></div><div class="plaincharacterwrap ingredient"><br />
</div><div class="plaincharacterwrap ingredient"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4HKjjHXTfsY/T1nYCqJ7wgI/AAAAAAAACKU/kEUW_Ear0uo/s1600/wedge+carrot+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-4HKjjHXTfsY/T1nYCqJ7wgI/AAAAAAAACKU/kEUW_Ear0uo/s640/wedge+carrot+cake.JPG" width="640" yda="true" /></a></div><br />
<span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">Or serve this to your mum, embellished flowers plucked by your sister from God-knows-where (neighbours' weed garden).</span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DTedKIgvZqw/T1nWknlwEgI/AAAAAAAACJU/c1ow5REiIGs/s1600/carrot+cake+for+mum.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-DTedKIgvZqw/T1nWknlwEgI/AAAAAAAACJU/c1ow5REiIGs/s640/carrot+cake+for+mum.JPG" width="640" yda="true" /></a></div><br />
<span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break"><span class="plaincharacterwrap break">For all those cups of tea.</span></span></span></span></div></div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-3491604563214239322012-03-06T03:42:00.002+05:302012-03-20T21:54:43.580+05:30Wholewheat Orange Ricotta Scones/Dessert for Breakfast!<div dir="ltr" style="text-align: left;" trbidi="on">I'm a dessert snob. Dessert has to be <em>dessert</em>. Seriously. <br />
<br />
I'm not saying that I need a pint of expensive gelato with visible vanilla bean flecks. A sliver of cheesecake, a spoonful (or ten) of <strong>Nutella</strong>, honey-swirled Greek yogurt: qualifies for dessert. Half an apple isn't. Not even if you sprinkle cinnamon on it.<br />
<br />
For the longest time, the only healthy component in any of my desserts happened to be Oats. In <a href="http://mmmfood13.blogspot.com/2011/12/blogoversary-part-twosalted-peanut.html">cookies</a>, <a href="http://mmmfood13.blogspot.com/2011/04/apple-and-plum-crumblethe-way-crumble.html">crumble</a>, <a href="http://mmmfood13.blogspot.com/2012/02/valentines-day-special-1-no-bake-fudgey.html">fudge</a>... the other components being only butter, sugar and maida (AP flour). And chocolate.<br />
The sad part being, this wasn't the best scenario in a household where the prime eaters are a diabetic-with-a-sweet-tooth-and-no-self-control (Dad) and the-girl-who-had-a-root-canal-at-the-age-of-five (Sums). <br />
<br />
Dad has his own definition of dessert as well. Cinnamon rolls made with wholewheat flour, Phirni made with Splenda and Slim milk, he does not deign to eat. Trust me, I've tried. As for Sumi, she adds extra butter when I'm not looking. Who are these people?<br />
<br />
So when I came across another one of those "healthy dessert" recipes, I didn't ever think it'd make the cut/blog. I made it from milk that had curdled in the cruel Madras heat! How can a recipe from odds-and-ends taste remotely good, right?<br />
<br />
Wrong.<br />
<br />
These Orange Ricotta scones are fantastic. Crisp like a biscuit on the outside and light-fluffy-airy on the inside. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Lzem2aWD1Is/T1UzjdwpblI/AAAAAAAACH0/8Pf_ZY7UTLo/s1600/flaky+scone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Lzem2aWD1Is/T1UzjdwpblI/AAAAAAAACH0/8Pf_ZY7UTLo/s640/flaky+scone.JPG" uda="true" width="640" /></a></div><br />
They can be manipulated with whole-wheat flour and sugar-substitutes; nobody would know the difference. I'd suggest that the sugar that you use for sprinkling over the scones, pre-baking, is either raw/demerara/turbinado or the coarse/granulated sugar that is given out by the Tamilnadu Government's Ration-kadai. It'll add a nice bit of crunch and luxurious sweetness to a simple breakfast pastry.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-smDdgkWMEEg/T1U2V9lUyWI/AAAAAAAACIg/QxxCct5NBBk/s1600/sugar+crystals.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-smDdgkWMEEg/T1U2V9lUyWI/AAAAAAAACIg/QxxCct5NBBk/s640/sugar+crystals.JPG" uda="true" width="640" /></a></div><br />
Everybody (including Dad, whose version was a leetle bit toned down) enjoyed it. Even Sumi ate a couple... she recommends you dunk it in condensed milk or honey or both.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-uqy2cgJqRnk/T1UzbDiGhZI/AAAAAAAACHs/PQI907T9uzA/s1600/final+serve+scone+with+milkmaid.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-uqy2cgJqRnk/T1UzbDiGhZI/AAAAAAAACHs/PQI907T9uzA/s640/final+serve+scone+with+milkmaid.JPG" uda="true" width="480" /></a></div><br />
One more thing I'd have to insist on is you make them and eat them <em>instantly</em>. These do not keep (keep well, at least). I always freeze my shaped scone dough in Ziploc bags, so I can take out and bake it at my wish and whimsy. It's almost a party trick, when you make a smashing smoothie out of frozen, over-ripe bananas and a plateful of freshly baked Chocolate-chip cookies and present it to a guest within five minutes of their unexpected arrival. So don't let anybody tell you it's weird to stock your deep freezer. <br />
<br />
We'll get to making these scones now? I've liberally adapted the recipe from <a href="http://www.ccrecipe.com/2482/breakfast/orange-ricotta-scones.html">this site</a>, subbing out all the "fancy" ingredients for healthier options and methods suited to the Indian kitchen. They're easy-peasy, but also equally easy-peasy to go wrong. After many attempts, I'm leaking out the secret on these babies. Pay attention, my lovelies.<br />
<br />
<strong><span style="font-size: large;">Wholewheat Orange Ricotta scones:</span></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients:</strong><br />
<br />
1 cup wholewheat flour<br />
3/4 cup all purpose flour<br />
1/4 cup sugar<br />
1 1/4 tsp baking powder<br />
1/4 tsp baking soda<br />
1/4 tsp salt<br />
zest of half an orange<br />
3/4 cup fresh chenna (paneer) or whole ricotta cheese<br />
1/4 cup butter (cold)<br />
1/2 cup milk + 1 tbsp vinegar<br />
1 tbsp orange juice<br />
1/4 tsp vanilla essence<br />
<br />
<strong>For sprinkling</strong><br />
1 egg, lightly beaten (I skipped this)<br />
1 tbsp raw/demerara/turbinado sugar<br />
<br />
<strong>Method:</strong><br />
<br />
Preheat the oven to 200 degrees Centigrade, 400 degrees Farenheit. Line a baking tray with greased foil or baking paper.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Np7RvoAh0-8/T1UzD18hGoI/AAAAAAAACHY/2bbj_9MrxOQ/s1600/citrus+sugar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-Np7RvoAh0-8/T1UzD18hGoI/AAAAAAAACHY/2bbj_9MrxOQ/s640/citrus+sugar.JPG" uda="true" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
In a bowl, rub the orange zest into the sugar, releasing all the flavour and colour into it. Add into it the white flour, wholewheat flour, sugar, baking powder, baking powder and salt. Give it a stir and set aside.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QUzeRDHYc9g/T1Uzt15apCI/AAAAAAAACH8/lqjIyu-8KRI/s1600/grated+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-QUzeRDHYc9g/T1Uzt15apCI/AAAAAAAACH8/lqjIyu-8KRI/s640/grated+butter.JPG" uda="true" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Use a grater/microplaner to grate the cold butter into the flour mix. Combine the flour and the butter (use your sterilised thumb and fingers!) until the mixture resembles coarse sand. There should be a few clumps.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-i34FCbfXjNA/T1UzO_nHUtI/AAAAAAAACHg/4-T8gryLfIk/s1600/crumbly+sand.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-i34FCbfXjNA/T1UzO_nHUtI/AAAAAAAACHg/4-T8gryLfIk/s640/crumbly+sand.JPG" uda="true" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Combine the milk and paneer(curdled milk)/ricotta.</div><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-pdAPbSklhwU/T1U1GLmRHLI/AAAAAAAACIE/fXehtAj1dJQ/s1600/ingredients.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-pdAPbSklhwU/T1U1GLmRHLI/AAAAAAAACIE/fXehtAj1dJQ/s640/ingredients.JPG" uda="true" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">For a richer scone, use whole milk or half-and-half!</td></tr>
</tbody></table><br />
Add the milk mix to the scone dough and combine with fingers until it is a granular mix.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gx8sqs-pUfQ/T1U1RuIjH0I/AAAAAAAACIM/iBKak5oLrhA/s1600/orange,+ricotta.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-gx8sqs-pUfQ/T1U1RuIjH0I/AAAAAAAACIM/iBKak5oLrhA/s640/orange,+ricotta.JPG" uda="true" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Add in the vanilla and orange juice and stir gently.<br />
<br />
Turn the dough out onto a clean workspace that has already been dusted with flour. Pat the dough into a circle.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KpYUdO-SiFc/T1U4R1Xhl7I/AAAAAAAACIo/pMp_H2TTPaM/s1600/scone+dough.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-KpYUdO-SiFc/T1U4R1Xhl7I/AAAAAAAACIo/pMp_H2TTPaM/s640/scone+dough.JPG" uda="true" width="640" /></a></div><br />
Don't pummel it too much, or the pastry will be gummy.<br />
<br />
Cut it into 8 triangles. You can flash-freeze and store these in an airtight freezer bag/box for a few weeks.<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If you're making them right away:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Brush the tops of the individual scones with the beaten egg or milk (I used milk). Sprinkle the sugar over it.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Bake for around 15-20 minutes, until the craggy exterior is all golden brown. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Eat hot! And you know what else is better than Dessert? Dessert for breakfast!</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-lDJYWCvWu5k/T1U4pWSA0NI/AAAAAAAACIw/j7kDlSigl0U/s1600/scone+and+latte.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-lDJYWCvWu5k/T1U4pWSA0NI/AAAAAAAACIw/j7kDlSigl0U/s640/scone+and+latte.JPG" uda="true" width="640" /></a></div><br />
With a mug of <strong>Cafe au Lait </strong>and the Sunday tabloids. It's my version of living the high life.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com0tag:blogger.com,1999:blog-4810173678655193197.post-82836811273374468922012-02-29T09:51:00.000+05:302012-02-29T09:51:58.353+05:30I'll be back. ASA(humanly)P.<div dir="ltr" style="text-align: left;" trbidi="on">You know that annoying day job of mine? It's gotten in the way of the blog... but not for long. Will be back this Sunday!<br />
<br />
In the meantime, I suggest you take advantage of the Strawberry/Apple season and make yourself a <a href="http://www.blogger.com/goog_1581078903">scones</a> or <a href="http://mmmfood13.blogspot.com/2011/04/apple-and-plum-crumblethe-way-crumble.html">crumble</a>! Ice-cream isn't optional.<br />
<br />
You can also eat healthy things like chickpeas, either in the form of <a href="http://mmmfood13.blogspot.com/2011/02/oven-roasted-chickpeashow-to-soothe.html">Roasted Chickpea poppers</a> or Classic <a href="http://mmmfood13.blogspot.com/2011/02/hummus-bi-tahine-terrifyingly-good.html">Hummus</a>. This could be a good move, considering I'm coming up with some calorie bombs parading around as (delicious) food.<br />
<br />
Or. <a href="http://mmmfood13.blogspot.com/2011/03/chocolate-cupcakes-with-peanut-butter.html">Make</a> <a href="http://mmmfood13.blogspot.com/2011/11/this-post-has-been-long-overdue.html">things</a> <a href="http://mmmfood13.blogspot.com/2011/07/cocoa-brownies-with-browned-butter-and.html">with</a> <a href="http://mmmfood13.blogspot.com/2011/01/how-to-almost-destroy-sacher-torte-and.html">chocolate</a> <a href="http://mmmfood13.blogspot.com/2011/06/chocolate-cake-with-mango-mousse-and.html">in</a> <a href="http://mmmfood13.blogspot.com/2011/01/zaads-favourite-cook-ay-baals.html">them</a>. Always, always and always a good move.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-9413120551160412102012-02-21T01:38:00.000+05:302012-02-21T01:38:03.251+05:30The Doner Kebab/Chicken Shawarma Experiment Turned Lovechild.<div dir="ltr" style="text-align: left;" trbidi="on">How did I survive before <strong>Chicken Shawarma</strong> finally made it to Chennai?<br />
<br />
Incidentally, how did I survive before Sub of The Day existed? Or <strong>Subway</strong>? I know they've pulled the offer; and it's thoroughly depressing.<br />
<br />
Everything comes late to Madras, thanks to honcho-types firmly believing in the penny-pinching cliche of Tamilians. Cliche is not uncalled for, since Mum nearly goes into <em>Kussmaul's</em> breathing when she finds out how much fancy things like <strong>Callebaut</strong> gelato or a pint of <strong>Haagen-Dazs</strong> costs; and I always tell her only half of what it actually did. <br />
<br />
What I meant by things coming late: KFC, Mocha, Costa, Starbucks and the like. Extremely annoying, except maybe when I have to pour/squeeze/pull/push/shimmy/wriggle into skinny jeans.<br />
<br />
Along the way, I've learned to make most of the things these places have to offer. Breaded Chicken (way better than KFC's), <strong>Momofuku's</strong> Crack Pie (I've no clue about the original, but it'll be interesting to find out) and <strong>Magnolia Bakery's</strong> Cupcakes (Ditto).<br />
Chicken Shawarma, I learnt to make quite recently. I'm sure you think there is no reason for you to attempt these, when there's a stall within 200 metres of your home. <br />
<br />
I'd like to insist (very politely) that you try. You can control the spice mix, the moistness of the chicken, the crispness of the potato wedges, the fluffiness of the pita and instead of a gloopy mayonnaise, you can make your own garlic-scented tahini and yogurt sauce. Instead of a garden variety chicken-and-mayo roll (which at Rs. 50, is still ah-mazing). And it's <em>supremely</em> easy and takes up only one bowl (each).<br />
<br />
This is one of the dishes that redeemed my savoury-cooking skills at home. I had to search high and low for the recipes of each of the components, and I am in love with all of them. The chicken part is from a Dubai-based site, so that comes with a Bonafide attestation. I added some garlicky fries, some tahini and shawarma pickles, because I'm a big believer of foodgasms.<br />
<br />
I'm also going to try something new. I'll put up all the pictures and basic recipe details first, and a detailed and uninterrupted recipe below. Let me know if you like it!<br />
<br />
Start off with the best spices you can find.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-9A7CLD1dPrM/T0KQDflN_5I/AAAAAAAACFM/HL9ufU_6XWA/s1600/dry+spices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-9A7CLD1dPrM/T0KQDflN_5I/AAAAAAAACFM/HL9ufU_6XWA/s640/dry+spices.JPG" width="640" yda="true" /></a></div><br />
Pound the <em>elaichi</em>/cardamom pods, grind the cinnamon sticks, make your <em>garam masala</em>, whatever it takes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Cqqaiij5TzM/T0KQxcmPTTI/AAAAAAAACFU/MPb815tiHTY/s1600/cardamom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Cqqaiij5TzM/T0KQxcmPTTI/AAAAAAAACFU/MPb815tiHTY/s640/cardamom.JPG" width="640" yda="true" /></a></div><br />
Taste the marinade before the meat goes in and adjust, if necessary!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zzUlNNONRR0/T0KTWXJOC2I/AAAAAAAACFc/7T0nk3ulAnA/s1600/chicken+shawarma+marinade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-zzUlNNONRR0/T0KTWXJOC2I/AAAAAAAACFc/7T0nk3ulAnA/s640/chicken+shawarma+marinade.JPG" width="640" yda="true" /></a></div><br />
Marinate the chicken for at least an hour. Cover with cling film or some random lid and pop it into the refrigerator, if you live in a hot place like Madras!<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V0pAFEX0ESM/T0KT0EWPg2I/AAAAAAAACFw/Hvil7ahgt6s/s1600/chicken+in+a+saucepan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-V0pAFEX0ESM/T0KT0EWPg2I/AAAAAAAACFw/Hvil7ahgt6s/s640/chicken+in+a+saucepan.JPG" width="640" yda="true" /></a></div><br />
Cook the chicken in all of the marinade over low heat, breaking it up as you go.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V34OXrMJbTY/T0KTjpN8t2I/AAAAAAAACFo/Yg7ntSUqUYY/s1600/breaking+up+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-V34OXrMJbTY/T0KTjpN8t2I/AAAAAAAACFo/Yg7ntSUqUYY/s640/breaking+up+chicken.JPG" width="640" yda="true" /></a></div><br />
<strong><u>For the fries:</u></strong><br />
<br />
<a href="http://mmmfood13.blogspot.com/2012/01/garlicky-crispy-baked-potato-wedges.html">Refer to this post</a>. And try parboiling, instead of microwaving... it makes a world of difference.<br />
<br />
<strong><u>For the tahini-yogurt sauce:</u></strong><br />
<br />
Make a not pretty (but deelishus) batch of tahini.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-_OIGeyV0OiY/T0KY88AbAYI/AAAAAAAACGI/nZSp5sBDtFY/s1600/tahini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-_OIGeyV0OiY/T0KY88AbAYI/AAAAAAAACGI/nZSp5sBDtFY/s640/tahini.JPG" width="480" yda="true" /></a></div><br />
Add lemon juice, salt and yogurt, playing by tongue and eye.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rPuose2Sm1Y/T0KZFfno-TI/AAAAAAAACGU/URkpmsOXNW4/s1600/yogurt+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-rPuose2Sm1Y/T0KZFfno-TI/AAAAAAAACGU/URkpmsOXNW4/s640/yogurt+sauce.JPG" width="640" yda="true" /></a></div><br />
Use thick, preferably hung or Greek yogurt, for this sauce. You can make a regular yogurt sauce. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EqRsd-8b5Gs/T0KY1P57YaI/AAAAAAAACGA/GoRZEEePh4s/s1600/tahini+paste.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-EqRsd-8b5Gs/T0KY1P57YaI/AAAAAAAACGA/GoRZEEePh4s/s640/tahini+paste.JPG" width="480" yda="true" /></a></div><br />
<strong><u>For the pita:</u></strong><br />
<br />
<a href="http://mmmfood13.blogspot.com/2011/03/qubooswhole-wheat-pita-fullstop.html">Make wholewheat pitas</a> or buy the fluffiest, grainiest piece of pita bread in your city. <br />
<br />
<strong><u>For the shawarma pickles: </u></strong><br />
<br />
Recipe coming soon! I don't give everything away on the first date. You can skip this step and add a couple of more drops of Tabasco, to spice it up.<br />
<br />
<strong><u>Assembling these babies:</u></strong><br />
<br />
Get all of you stuff on one table and gather the people around it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AQ65EhUyajw/T0KdaTqaJ7I/AAAAAAAACG0/yCIQ9KSmdHk/s1600/spread+on+the+table.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-AQ65EhUyajw/T0KdaTqaJ7I/AAAAAAAACG0/yCIQ9KSmdHk/s640/spread+on+the+table.JPG" width="640" yda="true" /></a></div><br />
Slick the tahina-sauce on the pita.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Hy963u7sxME/T0KdDe0ESaI/AAAAAAAACGk/jO6MOlHWpMA/s1600/spread+the+tahina+paste.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Hy963u7sxME/T0KdDe0ESaI/AAAAAAAACGk/jO6MOlHWpMA/s640/spread+the+tahina+paste.JPG" width="640" yda="true" /></a></div>Add chunks of cooked chicken.<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8R1iNZQ0FpA/T0Kc3n48d4I/AAAAAAAACGc/VMUAP3rJtyk/s1600/assembling+kebabs.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-8R1iNZQ0FpA/T0Kc3n48d4I/AAAAAAAACGc/VMUAP3rJtyk/s640/assembling+kebabs.JPG" width="640" yda="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
Add the lettuce, pomegranate seeds, onions, tomatoes, shawama pickles and fries.<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-V0OALSthqhA/T0KdOjryGJI/AAAAAAAACGs/D-_luFK7cQA/s1600/strew+on+with+lettuce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-V0OALSthqhA/T0KdOjryGJI/AAAAAAAACGs/D-_luFK7cQA/s640/strew+on+with+lettuce.JPG" width="640" yda="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Splash on some tabasco, wrap it up and CHARGE!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-hoIUjobJsok/T0KT_8fNlcI/AAAAAAAACF4/wHWcDuQusJM/s1600/chicken+shots.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-hoIUjobJsok/T0KT_8fNlcI/AAAAAAAACF4/wHWcDuQusJM/s640/chicken+shots.JPG" width="640" yda="true" /></a></div><br />
<span style="font-size: large;"><strong><u>Doner kebab/Chicken Shawarma Lovechild</u>:</strong></span><br />
<br />
<span style="font-size: x-small;">(marinade recipe from </span><a href="http://sipsandspoonfuls.com/2011/12/arabic-shawarma.html#more"><span style="font-size: x-small;">Sips and Spoonfuls</span></a><span style="font-size: x-small;">)</span><strong>Ingredients:</strong><br />
<br />
<strong>For the chicken shawarma marinade:</strong><br />
<div align="justify">500 gms boneless chicken, cut into 1 inch cubes</div><div align="justify">2 tbsp vegetable oil</div><div align="justify">½ cup thick yogurt</div><div align="justify">Juice of 1 lemon</div><div align="justify">1 tsp ground black pepper</div><div align="justify">1 tsp cardamom pod powder</div><div align="justify">1 tsp cinnamon powder</div><div align="justify">Salt to taste</div><div align="justify">½ tsp red chilli powder</div><div align="justify">½ tsp garam masala</div><div align="justify">3 tsps ginger-garlic paste<br />
<br />
<strong>For the tahini-yogurt sauce:</strong><br />
<br />
1/2 cup white sesame seeds<br />
3 tbsps Extra virgin olive oil<br />
1 cup Greek/hung/full-fat yogurt <br />
2 plump cloves of garlic<br />
Juice and zest of 1 lemon<br />
Salt and pepper, to taste<br />
<br />
<strong>To serve:</strong><br />
<br />
1 batch of <a href="http://mmmfood13.blogspot.com/2012/01/garlicky-crispy-baked-potato-wedges.html">Garlicky baked fries</a><br />
8 wholewheat pita bread (<a href="http://mmmfood13.blogspot.com/2011/03/qubooswhole-wheat-pita-fullstop.html">1 batch of this recipe</a>)<br />
1 cup iceberg lettuce, chopped<br />
1 cup onion, chopped<br />
1 cup cucumber, chopped<br />
1 cup tomato, chopped<br />
Pomegranate seeds.<br />
Shawarma pickles.<br />
Chopped coriander and mint leaves-plenty.<br />
Tabasco, as needed.<br />
<br />
<strong>Method:</strong><br />
<br />
<strong>For the chicken:</strong><br />
<br />
Marinate the chicken pieces in the marinade ingredients for at least an hour. <br />
<br />
In a non-stick pan (no need to grease), over medium-low heat, cook the chicken for about 10 minutes. The marinade should have dried and the chicken should be moist and tender. Break up the chicken as it cooks.<br />
<br />
Keep aside.<br />
<br />
<strong>For the tahina sauce:</strong><br />
<br />
Roast the sesame seeds over low heat until it turns a pale shade of brown and pops. Take it off the pan in which it is heated, or it will continue to cook in the residual heat and burn.<br />
<br />
Once cooled, grind the seeds to paste in a mixie/food processor. Add in the garlic, salt, olive oil, lemon juice and blitz until a nice paste is formed.<br />
<br />
Add in the yogurt, and adjust the salt as per taste. <br />
<br />
<strong>To assemble:</strong><br />
<br />
Heat the pita over a non-greased tawa for around 10 seconds on both sides, on medium heat.<br />
<br />
Spread the tahina sauce on it.<br />
<br />
Add the chicken, fries, pickles, lettuce, onions, tomatoes, pomegranate, herbs, tabasco as per each diner's choice. <br />
<br />
Serve immediately.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Tb_VNSOaEQA/T0KjMFdhdEI/AAAAAAAACHI/k5bXPMvWYbs/s1600/donner+kebab.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Tb_VNSOaEQA/T0KjMFdhdEI/AAAAAAAACHI/k5bXPMvWYbs/s640/donner+kebab.JPG" width="640" yda="true" /></a></div><br />
Store each of the components separately, closed in the refrigerator. <br />
<br />
I didn't bother with that, because there was enough left over for one tiny roll.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xBD1HAdVC10/T0Kj8L0ywlI/AAAAAAAACHQ/s86-050k7hI/s1600/leftover.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-xBD1HAdVC10/T0Kj8L0ywlI/AAAAAAAACHQ/s86-050k7hI/s640/leftover.jpg" width="640" yda="true" /></a></div><br />
A midnight-snack-portion roll. As my own personal toast to the amazing Nigella Lawson. Cheers!</div></div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com1tag:blogger.com,1999:blog-4810173678655193197.post-32556625400240363172012-02-16T13:20:00.006+05:302012-02-18T12:28:00.552+05:30Mmm. Food. 100.<div dir="ltr" style="text-align: left;" trbidi="on">What started as a shameless display of gluttony, has spiralled way out of control. <br />
<br />
There are now ONE hundred posts on this nano-to-the-nano-fraction (femto/pico or way more negative powers of ten whose nomenclature has long escaped my sieve-like memory) of web space. <br />
<br />
Honestly, I ought to have been stopped 98 posts back. But there was so much ego-inflating love that I could not, in all conscience, stop posting badly-composed/lit photos of edible deliciousness.<br />
<br />
And I do mean it. Unless it's been declared delicious by three unrelated parties on two different occasions, I wouldn't deign to feature it on the blog. Along this journey, I've learned to make my own <strong>ricotta</strong> and <strong>mascarpone</strong> successfully and <strong>cream-cheese</strong> not very successfully.<br />
<br />
I've baked a few cakes. I've pretended to be healthy. I've tried developing substitutes. I've around 100 synonyms for "delicious" in my vocabulary. <br />
<br />
It is NOT easy. In retrospect, I wouldn't have attempted this if had I known how much time and effort it would take. Medicine is an excessively demanding profession (blood, sweat, tears and happiness. Oh, and time). I've had to forgo an extra hour of sleep or reruns of <strong>The Simpsons</strong>, in order to make this work. <br />
<br />
So why do I do it, right?<br />
<br />
I look forward to it, almost as much as I do for the 31st of 31-days-containing months. If I look forward to something as much as I do for <strong>Mint-chocolate-chip ice cream </strong>at 31% off, then something must be working out, no?<br />
<br />
For the hundredth post, I couldn't decide which recipe to actually post.. did not have any spectacular triple-layer cakes or ten-hour pasta sauce recipes to post.<br />
<br />
Instead, you get to see the making of the blog; a few photographs taken over the last year and a half. <br />
<br />
One of the first "fancy" photographs ever taken for the blog: a decidedly unfancy midnight snack. <strong>Dark chocolate yogurt with granola. </strong>All homemade.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-JX-iXVGWST0/TzvoBsqbDJI/AAAAAAAACDA/tQ4nKEl9NJA/s1600/pinkgranola.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-JX-iXVGWST0/TzvoBsqbDJI/AAAAAAAACDA/tQ4nKEl9NJA/s640/pinkgranola.jpg" width="640" yda="true" /></a></div><br />
Quite possibly the best thing I've eaten this <strike>year</strike> decade. The mother of all birthday cakes. <strong>Dark chocolate hazelnut ganache heaven. <em>MMM.</em></strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SXA1rOs2y2g/Tzvm2ZiE5PI/AAAAAAAACC4/nlW_qWqdhX4/s1600/birthday+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-SXA1rOs2y2g/Tzvm2ZiE5PI/AAAAAAAACC4/nlW_qWqdhX4/s640/birthday+cake.jpg" width="640" yda="true" /></a></div><br />
<br />
In all honesty, this is what my meals usually are like. If I'm craving Nutella crepes, but feel too lazy to invest all the time and labour: <strong>Panini press</strong> to the rescue! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vCA2xpdzNro/TzvmIEPThOI/AAAAAAAACCs/5oQcD5BNpHQ/s1600/bananastrawberry+panini.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-vCA2xpdzNro/TzvmIEPThOI/AAAAAAAACCs/5oQcD5BNpHQ/s640/bananastrawberry+panini.JPG" width="640" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Very rarely, food is just the background score for the bigger picture.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-kaHowh4ootQ/TzyfNIi87hI/AAAAAAAACDU/FcyoCq4_pfI/s1600/cupofcoffee.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-kaHowh4ootQ/TzyfNIi87hI/AAAAAAAACDU/FcyoCq4_pfI/s640/cupofcoffee.jpg" width="640" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">You know you're a food blogger/<a href="http://mmmfood13.blogspot.com/2011/07/malted-chocolate-soft-servesmug.html">vegan</a>/<a href="http://mmmfood13.blogspot.com/2011/01/buttering-up-with-banana-bread.html">banana</a> <a href="http://mmmfood13.blogspot.com/2011/06/cherry-mango-smoothie-banana.html">bread</a> addict when you specifically ask the fruit-vendor for "overripe" bananas. You also draw glares when you photograph an Idli twenty times at <strong>Ratna cafe</strong>.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CF2mFiwFfn4/Tz9L0OyaEII/AAAAAAAACFA/msaXe1hN6F8/s1600/overripe+banana.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-CF2mFiwFfn4/Tz9L0OyaEII/AAAAAAAACFA/msaXe1hN6F8/s640/overripe+banana.JPG" width="480" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">To the CFO of the blog. You've known him in local blog parlance as the W. Who is responsible for this blog's existence and now orders better food than I do. Thanks for never batting an eyelash when I order a dish that costs 800 bucks and thanks for pretending to enjoy the soggy sandwiches I brought to college.</div><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">This blog reminds me of my nephew, <strong>Zaad</strong>, who has grown up being the guinea pig for the dishes you've seen... he's very honest, even if not quite vocal yet. If he spits it out: BAD food. If he asks for more: GOOD food. It's that simple.</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KqNJbTGv0oQ/Tzyh3byceLI/AAAAAAAACDs/Tf25tVlHGqk/s1600/zaad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-KqNJbTGv0oQ/Tzyh3byceLI/AAAAAAAACDs/Tf25tVlHGqk/s640/zaad.jpg" width="640" yda="true" /></a></div><br />
There are many recipes which did not make it past the chopping block. These <strong>Mocha pops</strong>, for example. Freezing coffee does <em>not</em> make ice cream. Your brain will believe the lie only if you look at a photo of yourself in your "shrinking" skinny jeans whilst you eat.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VreR5zY8aKs/TzyiYH6UuhI/AAAAAAAACD4/p2Hcw9bcr7w/s1600/mocha+pops.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-VreR5zY8aKs/TzyiYH6UuhI/AAAAAAAACD4/p2Hcw9bcr7w/s640/mocha+pops.JPG" width="640" yda="true" /></a></div><div align="left"></div><div align="left">Not that all healthy recipes suck. My search for diabetic desserts (Dad has a major sweet tooth, funny little thing called genetics passed it down) sometimes proves fruitful... in the form of <strong>Wholewheat Orange Ricotta Scones.</strong> YUM.</div><div align="left"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ec3iDHMOrME/Tzyi5M7ddII/AAAAAAAACEA/4Jwkqie69fc/s1600/diabetic+scone.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-ec3iDHMOrME/Tzyi5M7ddII/AAAAAAAACEA/4Jwkqie69fc/s640/diabetic+scone.JPG" width="480" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">The main reason for the borderline obssession with cooking. I <em>love</em> feeding people; the purpose of my life is six-parts feeder, two-parts healer and two parts eater. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-cThk_in5Dt0/Tzyj1IEmFpI/AAAAAAAACEI/YPjr2bo2Rd8/s1600/mealfortwo.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="http://3.bp.blogspot.com/-cThk_in5Dt0/Tzyj1IEmFpI/AAAAAAAACEI/YPjr2bo2Rd8/s640/mealfortwo.jpg" width="640" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Nigbe and Mum.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;">I especially love feeding people when paid in bundt-cake tins, Chex Mix and Papaya Body scrubs.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SL-cyPRgK7g/Tzylkly0e6I/AAAAAAAACEQ/AkTlkub7y_M/s1600/safcheese.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://4.bp.blogspot.com/-SL-cyPRgK7g/Tzylkly0e6I/AAAAAAAACEQ/AkTlkub7y_M/s640/safcheese.jpg" width="480" yda="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sarbs/Dumbasssaf and Masterchef Machi.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Sumi's first S'more, thanks to one of <strong>Spica's</strong> food-parcels! </div><div align="left" class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Z3vJzcPurpU/TzymcN8Gl9I/AAAAAAAACEc/R66tLlbeE5c/s1600/sumifirstsmore.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-Z3vJzcPurpU/TzymcN8Gl9I/AAAAAAAACEc/R66tLlbeE5c/s640/sumifirstsmore.jpg" width="640" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This blog has also emboldened me to eat butter (after a long stint with pre-anorexia), <a href="http://mmmfood13.blogspot.com/2012/01/chocolate-mousse-with-orange.html">make mousse</a> and attempt food at a <a href="http://mmmfood13.blogspot.com/2011/06/kashmir-love-at-first-bite.html">Dhaba midway between Srinagar and Gulmarg</a>. Best cup of <strong>kahwa</strong> and <strong>Pakora</strong> this side of the Milky way.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-EPM-DpsErxY/TzynnuGx-bI/AAAAAAAACEk/Ukk8yyUwPrI/s1600/kahwapakoda.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-EPM-DpsErxY/TzynnuGx-bI/AAAAAAAACEk/Ukk8yyUwPrI/s640/kahwapakoda.jpg" width="640" yda="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Another one of the main reasons I'd never stop blogging. The publicity! Confirmed narcissist, I am.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4F9R9_9f7pk/Tzyo7qfGzXI/AAAAAAAACEs/izU0jfDjc2Y/s1600/Untitled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="550" src="http://1.bp.blogspot.com/-4F9R9_9f7pk/Tzyo7qfGzXI/AAAAAAAACEs/izU0jfDjc2Y/s640/Untitled.jpg" width="640" yda="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">For all my relatives who now show me up by making my own signature recipes better than me. Thank you. For all my friends who've publicised the blog more than a paid PR person; thank you. For all the lab animals, who lie blatantly that whatever I make is delicious(even the Vegan desserts). Thank you.</div><div align="left" class="separator" style="clear: both; text-align: left;"></div><div align="left" class="separator" style="clear: both; text-align: left;">While I'm on this thanking spree; Thanks to all the lovely blogs out there, who have inspired me. Thanks for those who have shamelessly plugged the blog. Thanks for visiting from Latvia/UAE/Texas (thanks, <strong>A</strong>!)/Azerbaijan, when there a bazillion other better food-blogs in the food-blogosphere. And especially, thanks to the people, who thought I was a Masterchef even when I was 12, had no clue about brown butter (!) and could only make <a href="http://mmmfood13.blogspot.com/2011/07/cocoa-brownies-with-browned-butter-and.html">brownies</a> from a box (I have no photos of you posing with baked goods taken this past year).</div><div align="left" class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-9j2yKjWd-AI/TzytdXluLcI/AAAAAAAACE0/HLADtiyy6To/s1600/brownie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-9j2yKjWd-AI/TzytdXluLcI/AAAAAAAACE0/HLADtiyy6To/s640/brownie.jpg" width="640" yda="true" /></a></div><div align="left" class="separator" style="clear: both; text-align: left;"><br />
</div><div align="left" class="separator" style="clear: both; text-align: left;">This one is for you.</div></div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-14927878472051956372012-02-07T22:52:00.005+05:302012-02-08T17:43:08.400+05:30Valentine's Day Special #1 / No-bake fudgey Chocolate Peanut-butter cookies.<div dir="ltr" style="text-align: left;" trbidi="on">There are sometimes in life when Chocolate becomes a <em>necessity</em>. So much of a necessity that you consider getting a Continuous Ryle's Tube feeding of molten chocolate. <br />
<br />
It could be post-breakup, especially when Valentine's Day and celebrity couples of amalgamated nomenclature and your late-teenaged neighbour flaunt their Two-Hearts-One-<strike>S***hole</strike>Soul status. It could be post-midnight, when all the shops selling candy (of the chocolate, not the substance-abuse variety) are closed. It could be post weddings of grandeur and younger cousins popping out babies; seats of higher-education or topnotch jobs gained. You're truly happy for them, but this gives you a fat nasty dose of Reality. <br />
<br />
There's also another females-only situation.<br />
<br />
Science recognizes this as the big M. Men may know this as a time in life where you've been forced to lie "<em>you</em>? Fat?! You're <em>painfully</em> skinny!" As for the women, I feel for you. I really do.<br />
<br />
Apart from throwing back a couple of Meftal-Spas 500 and drinking black tea and doing your version of <em>pranayamas</em>, this is the only solution I have for you. <br />
<br />
Load up on the carbohydrates, banish the bloat-inducing salt.<br />
<br />
And by carbohydrates, I mean Sugar. Quite a bit of it. But there's also heaps of oats, peanut butter and milk, so it should cancel out, by the laws of Denial.<br />
<br />
These No bake cookies require no oven. They require no eggs. They require no patience. And they taste bloody good. This is the closest I've got to Z's <strong>Fantastic Chocolate-Peanut Butter fudge</strong>, the ones I used to beg her to make (so good!) and not make (fattening). Of course, she would be outraged at the addition of oats. <br />
<br />
This recipe is made out of pantry staples.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ioMPj1uBNVM/Ty4pqdlPDDI/AAAAAAAAB_w/om4EwfZ3Kek/s1600/ingredients+for+nobake+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-ioMPj1uBNVM/Ty4pqdlPDDI/AAAAAAAAB_w/om4EwfZ3Kek/s640/ingredients+for+nobake+cookie.JPG" width="640" /></a></div><br />
And if you close your eyes and add a little more salt, you can pretend these are <strong>Reese's Peanut Butter Cups</strong>. Yum!<br />
<br />
<strong><span style="font-size: large;">No-Bake Fudgey Chocolate Peanut Butter Cookies:</span></strong><br />
<br />
<span style="font-size: x-small;">(Adapted from </span><a href="http://www.foodnetwork.com/recipes/cooking-live/chocolate-peanut-butter-no-bake-cookies-recipe/reviews/index.html?pn=5"><span style="font-size: x-small;">Food Network</span></a><span style="font-size: x-small;">)</span><br />
<br />
<strong>Ingredients:</strong><br />
<br />
1-3/4 cups white, granulated sugar<br />
4 tablespoons cocoa powder<br />
1/2 cup butter<br />
1/2 cup milk<br />
1 cup peanut butter (smooth is preferred, I used chunky)<br />
<div class="ingredient">1 tablespoon vanilla essence</div><div class="ingredient">3 cups oatmeal (instant oats)</div><div class="ingredient">1/4 tsp salt <em>(optional)</em></div><div class="ingredient"><br />
</div><div class="ingredient"><strong>Method:</strong></div><div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FQGQroY57SM/Ty4pTYJ4uzI/AAAAAAAAB_g/l1HdDLStC8Q/s1600/first+ingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-FQGQroY57SM/Ty4pTYJ4uzI/AAAAAAAAB_g/l1HdDLStC8Q/s640/first+ingredients.jpg" width="640" /></a></div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a heavy bottomed saucepan, whisk together the sugar, butter, cocoa and milk. Place the pan over high heat.</div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rOIngk79g-Y/Ty4q0RO_U6I/AAAAAAAACAk/m6472902Xf0/s1600/whisking+together.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-rOIngk79g-Y/Ty4q0RO_U6I/AAAAAAAACAk/m6472902Xf0/s640/whisking+together.JPG" width="640" /></a></div><div class="ingredient">Bring it to a foamy boil, and let it boil for exactly one minute.</div><div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-G_Cz3fSZbAU/Ty4qHAY58OI/AAAAAAAACAE/5jtbrpc87eU/s1600/rolling+boil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-G_Cz3fSZbAU/Ty4qHAY58OI/AAAAAAAACAE/5jtbrpc87eU/s640/rolling+boil.JPG" width="640" /></a></div><div class="ingredient"><br />
</div><div class="ingredient">If it isn't nicely reduced and fudgey, boil for 30 seconds more.</div><div class="ingredient"><br />
</div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Whisk in the peanut butter, vanilla essence, salt (if using) first. </div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TJH1TCLfVaw/Ty4p4H_xpBI/AAAAAAAAB_4/AFhRgEfchQY/s1600/oats+and+peanut+butter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-TJH1TCLfVaw/Ty4p4H_xpBI/AAAAAAAAB_4/AFhRgEfchQY/s640/oats+and+peanut+butter.JPG" width="640" /></a></div><div class="ingredient" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="ingredient">Add in the oats. </div><div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0EEEuwwYoRg/Ty4xQ_OYjVI/AAAAAAAACBA/pspVUC0sz-o/s1600/fudgey+mix.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-0EEEuwwYoRg/Ty4xQ_OYjVI/AAAAAAAACBA/pspVUC0sz-o/s640/fudgey+mix.JPG" width="640" /></a></div><div class="ingredient"><br />
</div><div class="ingredient">If the mix is too runny, you can add a couple of tablespoons of oats. If it's too stiff, thin it out with a teaspoon of milk or peanut butter. </div><div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b4dyK1tp8Ps/Ty4qe-0jurI/AAAAAAAACAU/aIJZXhYvjC0/s1600/setting+the+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://3.bp.blogspot.com/-b4dyK1tp8Ps/Ty4qe-0jurI/AAAAAAAACAU/aIJZXhYvjC0/s640/setting+the+cookie.JPG" width="640" /></a></div><div class="ingredient">Place scoops of cookie dough onto a sheet of waxed paper or aluminium foil.</div><div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kQbkbTRFqZA/Ty4oyjvvaeI/AAAAAAAAB_E/_nhuAsKUrVc/s1600/cookies+in+all+their+glory.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-kQbkbTRFqZA/Ty4oyjvvaeI/AAAAAAAAB_E/_nhuAsKUrVc/s640/cookies+in+all+their+glory.JPG" width="640" /></a></div><div class="ingredient">It will ideally set in its shape at room temperature, but if you live in Madras, refrigerate!</div><div class="ingredient"><br />
</div><div class="ingredient"><strong><u>Things to do with the cookies:</u></strong></div><div class="ingredient"><br />
</div><div class="ingredient">Eat with milk for breakfast.</div><div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qmGZa2ARVUo/Ty4pIMM61qI/AAAAAAAAB_Y/CZ38mH_GRrU/s1600/final+serve+of+cookie+and+milk.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://4.bp.blogspot.com/-qmGZa2ARVUo/Ty4pIMM61qI/AAAAAAAAB_Y/CZ38mH_GRrU/s640/final+serve+of+cookie+and+milk.JPG" width="480" /></a></div><div class="ingredient"><br />
</div><div class="ingredient">Eat by yourself in pajamas while watching one of Woody Allen's movies.</div><div class="ingredient"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8E2zUknMlqE/Ty4o8SR5Q-I/AAAAAAAAB_M/VWeBvyi4PDQ/s1600/final+nobake+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-8E2zUknMlqE/Ty4o8SR5Q-I/AAAAAAAAB_M/VWeBvyi4PDQ/s640/final+nobake+cookie.JPG" width="640" /></a></div><br />
Pack them and give to your loved ones.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-89pRjZkzbaw/Ty4pbxeHMAI/AAAAAAAAB_o/IBSaJZ1E7bE/s1600/gifting+cookie.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-89pRjZkzbaw/Ty4pbxeHMAI/AAAAAAAAB_o/IBSaJZ1E7bE/s640/gifting+cookie.JPG" width="640" /></a></div><br />
Invite a friend over and gossip/b**ch/<em>polambify </em>for hours over these.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-WXjAbMeOqV4/Ty4qRc5-eeI/AAAAAAAACAM/xdvtuULk4Zg/s1600/serving+for+friends.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-WXjAbMeOqV4/Ty4qRc5-eeI/AAAAAAAACAM/xdvtuULk4Zg/s640/serving+for+friends.JPG" width="640" /></a></div><br />
Or if you have a boring life, you can chase random brats who steal your cookies and run out when you aren't looking.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-7jSy6pwx4XA/Ty4qm_b2JTI/AAAAAAAACAc/hRRuvptcorM/s1600/sumi.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-7jSy6pwx4XA/Ty4qm_b2JTI/AAAAAAAACAc/hRRuvptcorM/s640/sumi.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">This is Zaad's happy/hungry face. People say he takes after me. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-mVD5iMhVR-Y/Ty4w_-MlJoI/AAAAAAAACA4/WVG1ETlYBHY/s1600/zaad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-mVD5iMhVR-Y/Ty4w_-MlJoI/AAAAAAAACA4/WVG1ETlYBHY/s640/zaad.JPG" width="640" /></a></div><div class="ingredient"><br />
</div><div class="ingredient">You can easily halve the recipe and still get at least a dozen large cookies. Which will keep, wrapped in foil, for around a week in the refrigerator in a normal household and three hours in mine. There's just one niggling thought.</div><div class="ingredient"><br />
</div><div class="ingredient"><em>Please</em> make it with <strong>Nutella</strong> and tell me how if it matches up to all my daydreams/fantasies.<br />
<br />
<u>P.S</u>.: This post is dedicated to some skinny-yet-strong women:<br />
<br />
<strong><span style="color: #0b5394;">Rad</span></strong> (who asked for egg-less); for <strong><span style="color: orange;"><u>Spica</u></span></strong> (who asked for more non-NEWT-y recipes); for<span style="color: #351c75;"> <strong>Anisha L</strong></span> (cupcake liners and making me mildly famous!); for <span style="color: #bf9000;"><u>A</u></span>, who would have eaten it with no regard to "calories-and-crap"; for <span style="color: #351c75;"><strong>Z</strong></span>, who made me fudge for the first time and for funding my two-Reese-cups-per day habit (for a whole week); for <strong><span style="color: magenta;">Sarbee</span></strong> (who likes her chocolate-laden cookies, but has no oven) and for <strong><span style="color: red;">Nigbe</span></strong> (who pretends to hate Valentine's Day, but is a closet romantic and the happiest when true-love stories do work out).</div></div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com5tag:blogger.com,1999:blog-4810173678655193197.post-3730633366529585292012-02-06T00:00:00.002+05:302012-02-06T01:36:39.148+05:3013 things in the Pantry.<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;">There is some version of a pantry in every Indian kitchen. You could be a Paying Guest, and your pantry would be a shelf in your closet that houses a half-eaten box of <strong>Chocos</strong> and a jar of<strong> Kissan Jam</strong>. You could be a finicky gourmet, whose refrigerator plays host to blue cheese salad dressing and <strong>Madagascar-<em>not</em>-<em>Tahitian</em> Vanilla</strong>. Or you could be my sensible mum, who makes sure we don't run low on <strong>Maggi 2-minute noodles</strong> and <strong>Marie biscuits.</strong></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What I'd wager was just enough to permit decent cooking would be the following. This list has been prepared in mind, assuming you'd already have vegetable oil, salt, pepper, sugar, rice and flour. Even TopChef never counts them as ingredients in their "Five-Ingredients-Only!" Challenges.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Note: The ones in <span style="color: #38761d;"><strong>Green</strong></span> have to be fresh. The ones in<span style="color: #741b47;"> <strong>Purple</strong></span><span style="color: #4c1130;"> </span>keep well for a while.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">1) <span style="color: #4c1130;"><strong><span style="color: purple;">Olive Oil</span></strong>.</span> Preferably extra-virgin. You know what those words do to a person of Indian origin.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-us_nhIpcMjE/Ty7IN8eo5tI/AAAAAAAACB8/1Ub7J0-P-r4/s1600/extra+virgin+olive+oil.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" sda="true" src="http://1.bp.blogspot.com/-us_nhIpcMjE/Ty7IN8eo5tI/AAAAAAAACB8/1Ub7J0-P-r4/s640/extra+virgin+olive+oil.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Buy in small quantities... you'll have to finish it up in 6-8 months for best flavour<br />
and health benefits!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">2)<span style="color: #38761d;"> </span><span style="color: #351c75;"><strong><span style="color: purple;">Herbs</span></strong>.</span> Dried herbs are a boon to those of us who nag the people at Pazhamudir Chozhai and the like in vain for fresh parsley and basil. And <strong><span style="color: #741b47;">spices</span></strong>. Saffron, fresh black peppercorns, dried chilli, so on.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-R4bU1CDbH6w/Ty7In04vn_I/AAAAAAAACCc/tan5dMKPvDM/s1600/spices.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-R4bU1CDbH6w/Ty7In04vn_I/AAAAAAAACCc/tan5dMKPvDM/s640/spices.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3)<span style="color: #38761d;"> <strong>Dairy</strong></span>. <strong>Cheese, butter, milk, yogurt, cream cheese</strong>. Anything except Amul Processed cubes gets through. Mozzerella, Feta, Cheddar, even decent Paneer costs way less than those foil-wrapper plastic blocks. As for butter, any decent unsalted butter (Note to self:<em> Uthukuli</em> butter CANNOT be used in baking).</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-63L4h-47bhQ/Ty7IDL0VbpI/AAAAAAAACBw/ExAlqTS6X6Q/s1600/dairy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-63L4h-47bhQ/Ty7IDL0VbpI/AAAAAAAACBw/ExAlqTS6X6Q/s640/dairy.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Any one of the following, at any given time, should suffice for a fantastic dessert!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4)<strong><span style="color: #741b47;">Cocoa powder</span></strong>/Chocolate syrup/Bars of Chocolate. Enough said.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GI2f4lDqnKg/Ty7HoqVMctI/AAAAAAAACBg/xAXIc_JjGn0/s1600/cadbury+cocoa.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-GI2f4lDqnKg/Ty7HoqVMctI/AAAAAAAACBg/xAXIc_JjGn0/s640/cadbury+cocoa.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baking and dessert supplies!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">5)<strong><span style="color: #741b47;">Condiments</span>:</strong> Mustard/Mayo/Ketchup/Jalapenos/Capers/Olives/Green Chilli Sauce: You can stash them for a long time and dress up any recipe! Just remember to call it <strong>Aioli</strong> or <strong>Spiked Honey Mustard dressing</strong> or<strong> Thai-style Maggi</strong> or something.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-alBLWu4tTJ8/Ty7H3R-BXmI/AAAAAAAACBo/DxSYLazwf94/s1600/condiments.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-alBLWu4tTJ8/Ty7H3R-BXmI/AAAAAAAACBo/DxSYLazwf94/s640/condiments.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">A panini machine/hot plate and you'll be the celebrity of your dorm.</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">6)<span style="color: #38761d;"><strong>Bread</strong>.</span> <u>Atkins diet = Fatkins diet</u>. The founder died of a heart attack; or so says my Spam. If I had to live without bread, pasta, potatoes and bananas... I'd choose being Vegan or Early-less-painful-Death.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-zICGIW3ASkc/Ty7HawlL8jI/AAAAAAAACBY/GhsJ0GzUPTc/s1600/bread.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-zICGIW3ASkc/Ty7HawlL8jI/AAAAAAAACBY/GhsJ0GzUPTc/s640/bread.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Oatmeal = Awesomeness. Clubbed it with bread, because both are big breakfast items for me!</td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Textured bread like Rye, Multi-Grain for the posh recipes. <strong>Nilgris/French Loaf</strong> make the best bread. Never, ever store bread in the refrigerator unless it's for Microbio lab, it makes a good culture media for a plethora of fungi. Invest in a bread box, and keep it out of the refrigerator.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">7)<strong><span style="color: #741b47;">Pasta</span></strong>-good quality fettucine, spaghetti, penne for simple, classy recipes. If you're going to be making Mac-and-cheese or lasagne that gets hidden in an avalanche of cheese and <em>bechamel</em> (the classic French white sauce that goes in <em>gratins</em>), <strong>Bambino macaroni</strong> should do.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">8)<strong><span style="color: #38761d;">Fresh produce</span></strong>: Do not buy fancy ingredients such as zucchini (unless it was grown in a sustainable farm) or spinach or red cabbage or anything that looks like it spent its long afterlife in a plastic packet. Read tired, wilted, spoilt. You could do great things with local produce as long as its fresh. Buy only the amount you require, from a sustainable greengrocer.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5G3_-Z8-4hg/Ty7KKwFcXTI/AAAAAAAACCk/qHbGi6D0PcU/s1600/vegetables.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-5G3_-Z8-4hg/Ty7KKwFcXTI/AAAAAAAACCk/qHbGi6D0PcU/s640/vegetables.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If your veggies turn on you by wilting, turn <em>them</em> into <a href="http://mmmfood13.blogspot.in/2011/02/minestronean-italian-wedding-soup-for.html">delicious soup</a>!</div><br />
9) <span style="color: #741b47;"><strong>Measuring cups</strong></span>! Those red plastic cups/spoons are crucial to the novice cook. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-4nQxZpGj3yE/Ty7IOqsvZkI/AAAAAAAACCA/UnNtw_Ckn-8/s1600/measuring+cups.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://1.bp.blogspot.com/-4nQxZpGj3yE/Ty7IOqsvZkI/AAAAAAAACCA/UnNtw_Ckn-8/s640/measuring+cups.jpg" width="640" /></a></div><br />
10)<strong> </strong><span style="color: #741b47;"><strong>Burnol</strong>:</span> Unless you have your own X-Men Origins movie, Burnol is a must. And keep it somewhere close to your oven. I've burnt myself enough times. Also, a nicely padded (again, person of Indian Origin) glove is a big boon to the Clumsily-Abled.<br />
<br />
11)<span style="color: #741b47;"><strong>Beans</strong>:</span> You can make everything from <strong><a href="http://mmmfood13.blogspot.com/2011/02/hummus-bi-tahine-terrifyingly-good.html">hummus</a></strong> to <strong>chili</strong> to <strong>cookie dough </strong>to <strong>rajma-chawal</strong>. Yes, YOU CAN.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-02YhJswCPi8/Ty7HPZ1NfaI/AAAAAAAACBM/4BtO3S_pLs4/s1600/beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-02YhJswCPi8/Ty7HPZ1NfaI/AAAAAAAACBM/4BtO3S_pLs4/s640/beans.JPG" width="640" /></a></div><br />
12)<strong><span style="color: #38761d;">Pro</span><span style="color: #741b47;">tein</span></strong>: Since electricity isn't predictable in India, I'm wary of freezing meat. But if your electricity is your friend and not foe, or if you have a back-up power generator, you can make breaded chicken nuggets, chicken parmesan, fish fingers and stash for a while in the freezer. Buy flavoured sausages (<strong>N</strong> recommends <strong>Jalapeno and Cheese sausages</strong>) and eggs and you have fancy brunch.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2P8L2-GQYnA/Ty7IZ5RBh9I/AAAAAAAACCU/QoGsq3oQaaY/s1600/sausage.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://3.bp.blogspot.com/-2P8L2-GQYnA/Ty7IZ5RBh9I/AAAAAAAACCU/QoGsq3oQaaY/s640/sausage.JPG" width="640" /></a></div><br />
13)<a href="http://mmmfood13.blogspot.com/2011/03/when-going-gets-tough-not-so-tough-eat.html"><span style="color: #741b47;"><strong>Nutella</strong></span>.</a> Duh. Although for me, it's <span style="color: #38761d;"><strong>Nutella</strong></span>, not <span style="color: #741b47;"><strong>Nutella</strong></span>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-g4lGTs88FXE/Ty7IPRHCQgI/AAAAAAAACCM/81AMMB7LZ9M/s1600/real_way_to_eat_nutella.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-g4lGTs88FXE/Ty7IPRHCQgI/AAAAAAAACCM/81AMMB7LZ9M/s640/real_way_to_eat_nutella.JPG" width="640" /></a></div><br />
This post has been in the works for six months. Kept postponing it due to the unavailability of the featured ingredients for the photography, and because it was near-impossible to narrow down to 13 categories. It might seem pricey, but investing in ingredients is better for your wallet and health/tastebuds in the long run.<br />
<br />
Except for Nutella. Don't compromise on Nutella. It's the stuff of which dreams are made of.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com0tag:blogger.com,1999:blog-4810173678655193197.post-70140363322218918332012-02-03T21:19:00.003+05:302012-02-04T02:21:01.448+05:30Of Non-Halal Pizza and Liquor-filled Dessert/Papa John's and 5enses!<div dir="ltr" style="text-align: left;" trbidi="on">It's been a while since I did a review. Most restaurants tend to let me down by serving substandard food (<span style="color: red;"><strong>arty-farty </strong>alert</span>) and take all of my money. True story. And I <em>really</em> don't like trashing people who work with food and health care.<br />
<br />
The fact that all of the photos and reviews of the places I've been to are from a few months back is another matter. What if they've gone downhill or decided to clean up their act (the latter is highly unlikely) since then?<br />
<br />
So, I'm doing a quick review of a couple of places The W and I went to, less than 48 hours back. <br />
<br />
The W is one of your typical born-and-brought-up-in-Saudi kids. He can wax eloquent on the cheesiness of <strong>Burger King's</strong> double-patty burgers and the crispiness of <strong>Al-Baik's</strong> chicken nuggets. But what he really, really misses are the pizzas. <br />
<br />
I don't mean the fancy wood-fired thin crust pizzas you get at <strong><a href="http://mmmfood13.blogspot.com/2011/12/blogoversary-part-onewalk-in-park.html">The Park</a></strong> or <strong>Tuscana</strong>. I'm referring to the American-origin chain-restaurants' DeepDish/Pan Pizza concoctions. The ones where you have to search for the toppings with Sherlock Holmes' hand-lens. Not in Saudi, though (according to W, everything is big in Saudi).<br />
<br />
Speaking of chain restaurants, <strong>Pizza Hut</strong> in India is <strong>NOT HALAL</strong>. I didn't know of this for the longest time. Post-discovery, we had to submit to the rules of Pizza once a month at home and the very occasional <strong>Tuscana</strong> run.<br />
<br />
So when we spotted <strong>Papa John's Pizzeria</strong> on Nungambakkam High Road (erstwhile Marks & Spencer building), we made a beeline for it. Nobody would expect a non-Halal outlet on an a densely-Kilakarai populated offshoot of Khader Nawaz Khan/Shafee Mohammed/Wallace Garden Road to be lucrative, right?<br />
<br />
We weren't sure if it was open, having seen no full-blown advertisements in the papers or the Internet. I pore over the supplements for over an hour each day, savant-style. I'd be one of those people who answers Duggu correctly in <strong>The Hindu</strong> adverts, except that I'd know about the UPA and Baichung Bhutia as well, because we get three newspapers and I read them like they're going to help me save lives... there's such joy in procrastinating course-material work in favour of knowing what is happening in every body's life.<br />
<br />
Back to <strong>Papa John's</strong>. It looked functional and festive, so we assumed it was open for business. We were told, however, that today was the By-invite-only opening (spotted a couple of Page 3 celebs!) and that they would start in a couple of days. The surprising part was that they invited us to join them anyway, and give our honest opinion.<br />
<br />
We gave them our honest opinion then, and I'm giving it now.<br />
<br />
We decided to order the Meal for Two, motivated by the photo of the drool-inducing Chicken Sausage Pizza. <br />
<br />
Sadly, <strong>Papa John's is NOT Halal</strong>. The staff told us just in the nick of time. The meat is machine-cut, so there's no assurance. They do not serve Pork, so it was easy to assume that the place is Halal, but, the moral of the story is that it isn't. <br />
<br />
Sigh. Is there any point in continuing the review/meal, we wondered. I mean,<em> I</em>'m strong enough. I was practically Vegetarian throughout school, as all but two of my friends were (are) Vegetarian. And by that I mean they haven't ever tried a carrot or mushroom in their lifetimes. I could totally eat corn and cheese in ten different isomeric forms. I can, and I have.<br />
<br />
The W? Whose Pathani blood forbids the eating of cattle-feed? Well. Surgical residency has eliminated any last vestige of picky-ness.<br />
<br />
We ordered basic things:<br />
<br />
The Meal for Two consisted of a medium-sized pizza, potato wedges/chicken wings and two sodas.<br />
<br />
We asked for Pepsi. Guess what it tasted like? Pepsi!! When was the last time you've had "fountain" Pepsi that wasn't 75% water and 15% ice? +1.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oc-nrR4qOyw/Tyv_MyIEtUI/AAAAAAAAB-g/0CfZXxYo0_Y/s1600/wedges.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-oc-nrR4qOyw/Tyv_MyIEtUI/AAAAAAAAB-g/0CfZXxYo0_Y/s640/wedges.JPG" width="640" /></a></div><br />
The wedges were fluffy inside and crisp outside, with a dusting of salt and herbs. I tentatively asked if they were baked. What do you know? Turns out that they <em>are baked</em>! +100. This little snippet of information ensured that I did not share any of it with the W.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Xi5nZoF4ZDs/Tyv-gvUBOaI/AAAAAAAAB98/GOmBXvuzQRo/s1600/dipping+sauces.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-Xi5nZoF4ZDs/Tyv-gvUBOaI/AAAAAAAAB98/GOmBXvuzQRo/s640/dipping+sauces.JPG" width="640" /></a></div><br />
You get a jalapeno and a mustard-butter to dip them into. And the ketchup, obviously.<br />
<br />
And then came the piece de resistance. The <strong>Barbecue Corn Pizza</strong>. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-p1ii8d7JVAU/Tyv-XBGCYpI/AAAAAAAAB90/0svFMavucCo/s1600/another+pizza+close+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://3.bp.blogspot.com/-p1ii8d7JVAU/Tyv-XBGCYpI/AAAAAAAAB90/0svFMavucCo/s640/another+pizza+close+up.JPG" width="640" /></a></div><br />
Corn, I take back every sarcastic thing I said about you. Can we be friends again?<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-x6uA0MmyQ24/Tyv-3Dik2qI/AAAAAAAAB-Q/mR3kXDMTOe4/s1600/gooey+cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-x6uA0MmyQ24/Tyv-3Dik2qI/AAAAAAAAB-Q/mR3kXDMTOe4/s640/gooey+cheese.JPG" width="640" /></a></div><br />
When baked under a blanket of melty, gooey mozzarella and smothered with a killer Barbecue sauce, you taste pretty <em>fine</em>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-vOVEUDkIIK0/Tyv_DKBCSPI/AAAAAAAAB-Y/3WO2piNKP2E/s1600/pizza+close+up.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-vOVEUDkIIK0/Tyv_DKBCSPI/AAAAAAAAB-Y/3WO2piNKP2E/s640/pizza+close+up.JPG" width="640" /></a></div><br />
The pizza base was fantastic. I don't know if it's because it was the first base ever baked for a customer in that outlet. It was spongy, doughy, yummy and most importantly, fresh.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SysJ-hK6-5A/Tyv-r4FLS9I/AAAAAAAAB-I/0zEJ9oYim_M/s1600/gooey+cheese+pizza.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-SysJ-hK6-5A/Tyv-r4FLS9I/AAAAAAAAB-I/0zEJ9oYim_M/s640/gooey+cheese+pizza.JPG" width="640" /></a></div><br />
The entire meal reminded me of dining out in the '90s. <strong>Pizza Hut</strong> was the coolest thing to have happened to Madras. Standing in the queue for hours; pitchers of coke, baskets of cheesy garlic bread and pizza doused with oregano and chilli flakes crowding the tiny tables; everybody fighting for the last slice of pizza left over. Some of the best memories I have of family. <br />
<br />
I'll repeat: this isn't olive and feta-topped pizza with a herb-infused dough. It's a fresh, delicious version of Chain-Restaurant Pizza with fantastic sauce and generous cheese. All under four-hundred bucks. <br />
<br />
Not that they'd take any money from us. The meal was on the house, since we were the first customers (and I mentioned I was a food blogger).<br />
<br />
You should take a bunch of teenage boys who've won the Under-16 Basketball tournament there. They'd win more. You should take your little sister and her posse. So they'd have memories like you do. You should take your Madras-bred, non-high maintenance date: a little bit of the late nineties/early noughties environment will ensure you have loads to talk about.<br />
<br />
As for us, since we technically didn't spend any money, we decided to splurge on dessert and headed over to <strong>5enses</strong>. <br />
<br />
The place had a live band playing. The lighting was dim, the setting cozy and possibly, romantic. As for the food:<br />
<br />
Really glad we ate quite a bit beforehand, because while the portions of food are very elegant and pretty, they are <em>tiny</em>. Maybe if a whole of bunch of people went, for the sole purpose of having a nice night out and wear their best duds, YES. Not for a hungry person who just returned three back-to-back surgeries or The Girl with Four Stomachs and/or an ?Insulinoma.<br />
<br />
Dessert there was a bit of a bust. Most of the dessert had liquor/liqueur in it. The <strong>tiramisu</strong> had <strong>Kahlua</strong>. The <strong>Cheesecake</strong> had <strong>Amaretto</strong>, and so on. Exasperating after the whole no-meat thing. <br />
<br />
Could not leave without any dessert, though. So out of the limited options, W had the <strong>Dark Chocolate (Callebaut) Gelato with Callats.</strong><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dzw3kTrzRr8/Tyv_jSZWxDI/AAAAAAAAB-o/8-pvYgIGgkE/s1600/callebaut+dark+chocolate+gelato.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-dzw3kTrzRr8/Tyv_jSZWxDI/AAAAAAAAB-o/8-pvYgIGgkE/s640/callebaut+dark+chocolate+gelato.JPG" width="640" /></a></div><br />
It was GOOD. Costs Rs. 190 for a scoop. With a butterscotch tuille and all.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LQaeQvfEbsw/Tyv_3WS-aSI/AAAAAAAAB-0/7S5eAly-J2s/s1600/dark+chocolate+gelato+with+callats.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-LQaeQvfEbsw/Tyv_3WS-aSI/AAAAAAAAB-0/7S5eAly-J2s/s640/dark+chocolate+gelato+with+callats.JPG" width="640" /></a></div><br />
Only excusable because it had real <strong>Callebaut</strong> in it.<br />
<br />
I had the <strong>Dark Chocolate-Hot Chocolate with butterscotch bits</strong>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-AVlPrm9OtnI/TywAH1lwgZI/AAAAAAAAB-8/9dsGM2uRr2s/s1600/hot+chocolate.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://1.bp.blogspot.com/-AVlPrm9OtnI/TywAH1lwgZI/AAAAAAAAB-8/9dsGM2uRr2s/s640/hot+chocolate.JPG" width="480" /></a></div><br />
It was really, really bad, especially since each millilitre costs 2 bucks (the tiny cup will set you back by Rs. 190). The chocolate hadn't dissolved completely, it was not at ALL dark, the milk wasn't creamy or frothy... it was, quite simply, <strong><u>bad</u></strong>. In retrospect, I should've marched over to the kitchen and taught them how to brew an actual mug of Hot Chocolate (<strong>Mocha</strong>, I miss you).<br />
<br />
However, the place was lovely, the company was lovely (and by that I mean me, of course. Kidding!) and there was free food and chocolate and All's-Well-Ends-<em>Fantastique</em>.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-260325243657756412012-02-01T01:20:00.003+05:302012-02-01T21:46:41.916+05:30Spanish Saffron Orange Cake/The Sunshine Cake.<div dir="ltr" style="text-align: left;" trbidi="on">Since the last post on the blog (technically) wasn't dessert, I'm morally obliged to post one. Stat.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-nkC9FekCHoY/TyhDANAvjqI/AAAAAAAAB9k/wfpmoAODHXY/s1600/spanish+orange+cake+with+custard.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" sda="true" src="http://3.bp.blogspot.com/-nkC9FekCHoY/TyhDANAvjqI/AAAAAAAAB9k/wfpmoAODHXY/s640/spanish+orange+cake+with+custard.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"></td></tr>
</tbody></table>This dessert has neither butter nor chocolate in it. Before you go X-ing any Windows, hear me out. It's pretty darned good, and I have it on self-proclaimed excellent authority. <br />
<br />
My love for the Mediterranean/Middle-East has grown exponentially over the years. Even though the closest I've got to either place are childhood trips to Paris and shopping/religious visits to the UAE/Saudi Arabia. The fear of sounding like a person who wants to go to "Swiss" for their honeymoon or whatever, keeps me from raving too much about Marrakesh and Mykonos. Discovery Travel & Living has completely done an Inception on my limited brain-space.<br />
<br />
It's not just for the food (food is just 90% of the reason). The language, culture, people, smells and overall beauty beckons. And I'm fairly certain MSF (Doctors-Without-Borders) does not post you there, thanks to the lack of Multi Drug Resistant-TB cases and the like.. So I'll have to put these plans on hold until I turn 50 (average age at which a doctor pays off her med-school loans) or when my HLA-typing matches that of an uraemic millionaire (on a serious note, dodgy organ donations for profit is a cruel, unethical act).<br />
<br />
So until the day I get to Greece or Turkey, I'll just cook up things with olive oil and chickpeas and plonk myself in front of a foreign film. "<em>A Separation</em>" was a movie I watched recently (yes, I succumb to Oscar buzz) and absolutely loved.<br />
<br />
Between the ages of 12 and 17, I baked nothing but chocolate cake. I didn't even like <em>eating</em> anything other than chocolate cake. Until my aunt requested I make something other than "<em>karuppu kokka cake</em>". I made her an <strong>Irish Tea Cake</strong> she still remembers and mentions at many (and there are many) family gatherings. Since then, I've gone on to bake with everything from carrots to coconut to pumpkin.<br />
<br />
The one I'm putting up today is a healthy, light cake you'd love with your morning cuppa.<br />
<br />
Make it and one of the following scenarios will happen to you:-<br />
<br />
Your mum would proudly send some over to the neighbours (instead of saying "cake again? Cook 'real' food"). Your aunt will request the recipe, thrice. Your cousins/friends would ask for thirds (especially if it's smothered with enough cream and jello). Your grandmother would reminisce about the good old days and since it's not horribly-unhealthy, you make two halfhearted attempts to remind her of glycemic control and stop. The New Family will call you at midnight and thank you whilst you pretend you just rustled it up in your sleep. It's a winner.<br />
<br />
Or you can just drink the orange and saffron-scented batter and live <strike>fattily</strike> happily ever after. It's the blessed truth.<br />
<br />
<strong><span style="font-size: large;">Spanish Saffron Orange Cake:</span></strong><br />
<span style="font-size: x-small;">(Recipe Source:</span><a href="http://www.amazon.com/gp/product/159486621X?ie=UTF8&tag=joythebak-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=159486621X"><span style="font-size: x-small;"> The Greystone Bakery Cookbook</span></a><span style="font-size: x-small;">)</span><br />
<br />
<strong>Ingredients:</strong><br />
<br />
4 cups all-purpose flour<br />
2 Tablespoon baking powder<br />
1/2 teaspoon salt<br />
4 eggs<br />
1-1/2 cups granulated white sugar<br />
2 cups plain whole milk yogurt<br />
2/3 cup vegetable oil (I used 1/3 olive oil, 1/3 cup vegetable oil)<br />
Juice and zest of 2 oranges<br />
2 teaspoons vanilla extract/essence<br />
5 Tablespoons powdered sugar or honey<br />
a pinch of saffron<br />
1 tsp powdered cardamom (from 6-7 elaichi pods)<br />
1 tbsp hot milk<br />
<br />
<strong>Method:</strong><br />
<br />
Grease and flour a 12-cup bundt pan. Preheat oven to 180 degrees Celsius, 375 degrees F.<br />
If you're using a smaller pan, halve the recipe or bake in two batches.<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a medium sized bowl, whisk together flour, baking powder, salt and ground cardamom.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-69lh5uXJxl0/TyhBLpyw1mI/AAAAAAAAB84/lyBP2TL6tJ4/s1600/flour+with+cardamom.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://3.bp.blogspot.com/-69lh5uXJxl0/TyhBLpyw1mI/AAAAAAAAB84/lyBP2TL6tJ4/s640/flour+with+cardamom.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Add half the saffron to it to the milk in a small cup and keep aside, letting the saffron infuse into it.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-g4wjx1v-COY/TyhCtCaP1qI/AAAAAAAAB9U/2oEONuj13EI/s1600/saffron-infused+milk.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" sda="true" src="http://2.bp.blogspot.com/-g4wjx1v-COY/TyhCtCaP1qI/AAAAAAAAB9U/2oEONuj13EI/s640/saffron-infused+milk.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Horrendously expensive Spanish Saffron. You can use much lesser and get away with it.</td></tr>
</tbody></table><br />
In a big bowl, mix together the orange zest and granulated sugar. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-nEc5vq8zGnE/TyhDIf0HJEI/AAAAAAAAB9s/MNdAytWD6uU/s1600/zesting+an+orange.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-nEc5vq8zGnE/TyhDIf0HJEI/AAAAAAAAB9s/MNdAytWD6uU/s640/zesting+an+orange.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Rub it all in, until the sugar is tinted orange and the essential oils of the zest flavour the sugar.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ijZ0Sbcl6dU/TyhATiFY_lI/AAAAAAAAB8k/XAPF64Y3kTM/s1600/citrus+sugar.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-ijZ0Sbcl6dU/TyhATiFY_lI/AAAAAAAAB8k/XAPF64Y3kTM/s640/citrus+sugar.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Add the eggs to the bowl with the sugar and beat until the mix is thick and pale yellow. Add the yogurt, oil, 2 Tablespoon of orange juice, saffron milk and vanilla essence. Stir well to combine. Fold in the flour mixture.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xIsXePrMY_I/Tyg__85hVII/AAAAAAAAB8U/36fk5VXw9tQ/s1600/beating+orange+cake+batter.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" sda="true" src="http://1.bp.blogspot.com/-xIsXePrMY_I/Tyg__85hVII/AAAAAAAAB8U/36fk5VXw9tQ/s640/beating+orange+cake+batter.JPG" width="480" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Pour the batter into the prepared pan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-QG9khXbOkQo/Tyg9TjKJfDI/AAAAAAAAB8E/_gQNJvyLDLI/s1600/batter+in+bundt.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://3.bp.blogspot.com/-QG9khXbOkQo/Tyg9TjKJfDI/AAAAAAAAB8E/_gQNJvyLDLI/s640/batter+in+bundt.JPG" width="640" /></a></div>Bake for 45 to 50 minutes (much lesser baking time if you halve the recipe), or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xi-aYeW40xk/Tyg9J2NjvII/AAAAAAAAB74/fZDOj4vnveI/s1600/baked+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://3.bp.blogspot.com/-xi-aYeW40xk/Tyg9J2NjvII/AAAAAAAAB74/fZDOj4vnveI/s640/baked+cake.JPG" width="640" /></a></div>Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edges of the cake, separating it from the pan. Turn it out and cool completely.<br />
<br />
<strong><u>To make the glaze:</u></strong><br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-82fWVz8bXno/TyhCkA4eZRI/AAAAAAAAB9I/Pw5kyJ-1SIE/s1600/saffron+glaze.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-82fWVz8bXno/TyhCkA4eZRI/AAAAAAAAB9I/Pw5kyJ-1SIE/s640/saffron+glaze.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sorry for the horrid picture. My spatial orientation gets out of whack around hot sugar.</td></tr>
</tbody></table>In a heatproof bowl, combine the remaining orange juice, remaining saffron and honey/sugar. Heat over medium until it comes to a boil and then turn the heat to Low/Sim. Once it forms a syrup (around 10 minutes), take it off the heat. Poke holes all over the cake with a toothpick. Pour the warm glaze over the cool cake.<br />
<br />
This cake apparently keeps well, when wrapped well, for around 2 days. I can't promise that in Madras (heat) or in my household (gluttony).<br />
<br />
If you're giving away the cake to someone, always bake a small portion in a cupcake liner, just so you know it does not taste horrendous. You can use pretty cupcake liners, if you have kickass friends like Anisha L!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gl-X292xP6U/TyhBVfC4lpI/AAAAAAAAB9A/lUCQwLH3ku4/s1600/orange+cupcake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://3.bp.blogspot.com/-gl-X292xP6U/TyhBVfC4lpI/AAAAAAAAB9A/lUCQwLH3ku4/s640/orange+cupcake.JPG" width="640" /></a></div><br />
Serve the way your heart chooses. Especially if you're like me and can't plate food beautifully.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3zE7wPflmBo/TyhAIsUWXVI/AAAAAAAAB8c/p-JGXRI63vg/s1600/cake+with+custard.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://4.bp.blogspot.com/-3zE7wPflmBo/TyhAIsUWXVI/AAAAAAAAB8c/p-JGXRI63vg/s640/cake+with+custard.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sprinkle some more powdered sugar on top, if you like to keep it simple.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"> I made a "creme Anglaise" with <strong>Foster-Clark's</strong> custard powder and added a pinch of saffron and half a cup of blanched and chopped pistachios and almonds to it. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-M2e0ll4FAvE/TyhC4BFn3dI/AAAAAAAAB9c/vwbMD4UkDa0/s1600/serve+cake+with.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://2.bp.blogspot.com/-M2e0ll4FAvE/TyhC4BFn3dI/AAAAAAAAB9c/vwbMD4UkDa0/s640/serve+cake+with.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can elevate it with a few fresh orange segments or raspberry/strawberry flavoured jelly/Jell-O. MMM.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Nt72n2f8WiM/TyhBBIsupBI/AAAAAAAAB8w/oD4TjWoUwAA/s1600/final+serve%252C+orange+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sda="true" src="http://1.bp.blogspot.com/-Nt72n2f8WiM/TyhBBIsupBI/AAAAAAAAB8w/oD4TjWoUwAA/s640/final+serve%252C+orange+cake.JPG" width="640" /></a></div><br />
I'm going to call this <strong>The Sunshine Cake</strong> because the actual name is a little long and snobby (it can get away with the pishposh 'tude, mind you). This might even wipe out all negative connotations Sunshine has, thanks to the Merciless May Madras Heat.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com2tag:blogger.com,1999:blog-4810173678655193197.post-75490170640955594482012-01-29T19:50:00.001+05:302012-01-30T23:46:10.566+05:30To Eat or To Eat. Always the Question.<div dir="ltr" style="text-align: left;" trbidi="on">I'm in a dilemma over which recipe I should post.<br />
<br />
For a change, I've got more than enough photos to plaster over the page. I've got solid recipes that would rock your world. They did mine.<br />
<br />
Maybe I should talk about my experiments with the humble Chicken Shawarma. Instead of walking down the roading and popping by Citi Square to buy a shawarma (and Diet Coke, duh), I decided to make them for dinner. So instead of spending 70 bucks and ten minutes in toto, I spent 6 hours and significantly more money on crafting out Donner kebabs.<br />
<br />
Imagine a chicken shawarma on steroids (which, post-medical education, doesn't make sense because there are steroids other than your garden-variety performance-enhancing [ew] anabolic steroids). <br />
<br />
Either way, you get Donner kebabs.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-UMB_gxYNE0w/TyVTtZdS4GI/AAAAAAAAB7g/b9kuxB9CmMg/s1600/donner+kebab.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://4.bp.blogspot.com/-UMB_gxYNE0w/TyVTtZdS4GI/AAAAAAAAB7g/b9kuxB9CmMg/s640/donner+kebab.jpg" width="640" /></a></div><br />
Fluffy homemade pita. Creamy homemade tahini-yogurt sauce. Homemade shawarma pickles. Pomegranate seeds, coriander leaves, crunchy lettuce strewn over. And some homemade garlic french fries thrown into the mix. It's worth every second of those six hours. Did I mention almost all of it was made at home? <br />
<br />
Seems like a winner, right?<br />
<br />
Until this cake entered my life. Moist orange cake (almost pound-cake like, but still light and fluffy), studded with orange zest and saffron.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-r0Gvn6Cyy5c/TyVUCNa6-qI/AAAAAAAAB7o/lKdybfZtwXk/s1600/spanish+saffron+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://4.bp.blogspot.com/-r0Gvn6Cyy5c/TyVUCNa6-qI/AAAAAAAAB7o/lKdybfZtwXk/s640/spanish+saffron+cake.jpg" width="640" /></a></div><br />
It's freakishly healthy, if you skip the glaze and the custard. The glaze is, sadly, to die for. Orange juice, honey and more saffron are heated to a yummy syrup and used to drench the cake.<br />
<br />
Topping this cake is a Creme-Anglaise type custard. With some more saffron. Mum is going to kill me when she sees the saffron-box.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-NyNjGC9P0ZE/TyVUOlTBQKI/AAAAAAAAB7w/GuTDISsttyw/s1600/creme+anglaise.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://2.bp.blogspot.com/-NyNjGC9P0ZE/TyVUOlTBQKI/AAAAAAAAB7w/GuTDISsttyw/s640/creme+anglaise.jpg" width="640" /></a></div><br />
Some ruby-red sparkly Jelly/Jell-O bits (from a box, don't judge) and flecks of orange stud it. Made this cake for family, both old and new. I'm good at Buttering people up (bad at puns, though). You should, too, what with Valentine's Day around the corner and everything. When I put the recipes up. Soon. Pinky swear.<br />
<br />
Right now, I'm going to go <strike>play</strike> work with <strong>Instagram</strong>. And solve <strong>The Mysterious Case of The Missing Nutella Jar.</strong> So little time, so much to do.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com0tag:blogger.com,1999:blog-4810173678655193197.post-63444017917345719062012-01-24T23:19:00.001+05:302012-01-24T23:26:32.936+05:30Garlicky Crispy Baked Potato Wedges!<div dir="ltr" style="text-align: left;" trbidi="on">Forbidden food.<br />
<br />
I <em>hate</em> those words. <br />
<br />
See, it's one thing for food to be forbidden by law or medicine. For example, pork isn't halal or kosher. Gluten and lactose are off-limits to the intolerant. Puffer fish can be lethal and caffeine isn't recommended for the pregnant and those prone to migraines. All of that makes sense.<br />
<br />
What doesn't make sense? Things like Mayonnaise being<em> </em>explicitly <em>forbidden</em> for being sky-high in calories (57 calories in one tablespoon, for the sake of <strong>G</strong>eneral <strong>K</strong>nowledge). Having to feel guilty for having had a pizza dinner. Sneaking in cookie dough in when no one is looking. Feeling like a social pariah for being the only one who asks for chocolate-chips on Frozen Yogurt (nothing beats <strong>Kiwi Kiss</strong>'s strawberry Fro-Yo with heaps of dark chocolate-chips. On a <strong>half-waffle</strong>. With <strong><a href="http://mmmfood13.blogspot.com/2011/03/when-going-gets-tough-not-so-tough-eat.html">Nutella</a></strong>. And teeny bit of <strong>Maple Syrup</strong>).<br />
Forbidden food (or men, for that matter) have an unnecessary allure to them.<br />
<br />
OK. Enough of my chatter. Let's just do you all a favour and get to the recipe of the <strike>day</strike> week. <br />
<br />
<strong>Guilt-free French Fries</strong>! That was what I was building up to. French fries have been implicated in everything. America's Obesity Epidemic (Pandemic now, thanks to Globalisation) have McD's skinny fries written all over them. "<em>Intha Peeja-Pargar-Finger chips avoid pannunga</em>" (Picked it up from the hospital).<br />
<br />
Should you write them off forever? Probably not. An occasional chunky potato wedge, crispy with salt, should be eaten along with fish fingers/tartar sauce/ketchup. You use those golden fries to pick up the last bits of the breaded chicken, hot sauce and the lettuce that escapes out of the <strong>Zinger</strong>. But these should be far, far and very few, in between. <br />
<br />
However. Old habits die hard (the number of times I've blitzed cocoa powder, bananas and Splenda to make "<a href="http://mmmfood13.blogspot.com/2011/03/when-going-gets-tough-not-so-tough-eat.html">Nutella</a>". Right). So when I came across <a href="http://purplefoodie.com/garlicky-baked-fries/">this kickass recipe</a> for Baked Garlic French Fries, I did an impromptu fatchild jig and proceeded to modify it for the Madras kitchen. Make it. You will be shocked and satiated and happy. I was.<br />
<br />
<span style="font-size: large;"><strong>Garlicky Baked Wedges:</strong></span><br />
<br />
<span style="font-size: x-small;"><em>(adapted from Purple Foodie, who adapted it from Lottie+Doof)</em></span><br />
<br />
<strong>Ingredients:</strong><br />
<br />
12 garlic cloves, minced<br />
6 tbsp extra virgin olive oil<br />
240 grams potato, cut into chunky wedges, skin on<br />
3 tbsp cornstarch/cornflour<br />
1 1/2 tsp coarse sea salt (or 1 tsp regular salt)<br />
1 1/2 tsp freshly ground black pepper<br />
½ tsp garlic powder<br />
1/4 tsp cayenne pepper (I used red chilli powder)<br />
<br />
<strong>Method:</strong><br />
<br />
Preheat oven to 225 degrees Celsius.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--SMyHIVL_rg/Tx7qzBQaPLI/AAAAAAAAB6M/43wL1uFHHGU/s1600/raw+potato+wedges.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://2.bp.blogspot.com/--SMyHIVL_rg/Tx7qzBQaPLI/AAAAAAAAB6M/43wL1uFHHGU/s640/raw+potato+wedges.JPG" width="640" /></a></div><br />
Cut the potato into medium-sized wedges, leaving the skin on.<br />
In a large, microwave-safe bowl, heat the olive oil and minced garlic for around one minute on Med-High. The garlic should be fragrant.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Xrbb2uKJj4Y/Tx7rRFBlDmI/AAAAAAAAB6k/zJMDUFXpdbM/s1600/warming+garlic+in+olive+oil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://3.bp.blogspot.com/-Xrbb2uKJj4Y/Tx7rRFBlDmI/AAAAAAAAB6k/zJMDUFXpdbM/s640/warming+garlic+in+olive+oil.JPG" width="640" /></a></div><br />
Transfer most of the oil (save one tbsp) to a baking dish and grease it well. Leave the garlic in the microwave safe bowl.<br />
<br />
Add the potatoes to the garlic-oil mix. Toss around well. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wKvOUli5pGo/Tx7q8tQSOSI/AAAAAAAAB6U/B1hBYRuGGp4/s1600/tossing+potato+in+olive+oil.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://2.bp.blogspot.com/-wKvOUli5pGo/Tx7q8tQSOSI/AAAAAAAAB6U/B1hBYRuGGp4/s640/tossing+potato+in+olive+oil.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Cover with a microwave-safe tight lid or saran/plastic wrap. Cook on Med to Medium High for at least 3 to 6 minutes. Don't forget to toss the bowl once or twice, midway, so the cooking is even.<br />
<br />
It should be translucent around the edges.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-C2F6RzhBstw/Tx7rHL6BVEI/AAAAAAAAB6c/OjFoxtho6m4/s1600/translucent+edges.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://1.bp.blogspot.com/-C2F6RzhBstw/Tx7rHL6BVEI/AAAAAAAAB6c/OjFoxtho6m4/s640/translucent+edges.JPG" width="640" /></a></div><br />
In another bowl, combine cornflour, salt, pepper, garlic powder and cayenne and mix well. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PKrKMb0c3Cg/Tx7qSG-ARTI/AAAAAAAAB5w/PZ9c2XDv4mc/s1600/cornstarch+coating.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://4.bp.blogspot.com/-PKrKMb0c3Cg/Tx7qSG-ARTI/AAAAAAAAB5w/PZ9c2XDv4mc/s640/cornstarch+coating.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Sprinkle it over the hot potatoes. Toss well, so the powder coats most of the potato. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Jivz6JEv10o/Tx7qH1IoLFI/AAAAAAAAB5o/V4KMO4gWQMc/s1600/coating+with+cornflour.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="640" src="http://3.bp.blogspot.com/-Jivz6JEv10o/Tx7qH1IoLFI/AAAAAAAAB5o/V4KMO4gWQMc/s640/coating+with+cornflour.JPG" width="480" /></a></div><br />
Arrange the potato on the prepared baking dish. Make sure it's all out in one line, not one on top of the other. Bake for around 35-40 minutes, until golden and crisp. Turn over the fries midway during the baking process. Taste one, after it's been slightly cooled; see if it's crisp enough for you. Toss with some salt if you like grainy salt on your fries.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-8uKs_XxAJkU/Tx7qorvhfnI/AAAAAAAAB6E/4gIlIiP53vY/s1600/fries+are+done.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" gda="true" height="480" src="http://4.bp.blogspot.com/-8uKs_XxAJkU/Tx7qorvhfnI/AAAAAAAAB6E/4gIlIiP53vY/s640/fries+are+done.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The little garlic bits? Mindblowing deliciousness.</td></tr>
</tbody></table><br />
If you do not wish to microwave, just<a href="http://www.dailyunadventuresincooking.com/2007/10/how-to-parboil-potatoes.html/"> parboil the potatoes</a>, before you coat them with the cornflour mix. The garlic can be sauteed in the olive oil for 30 seconds, tossed about the cut potato and thrown into the cornflour mix.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Sa87EeayG00/Tx7qcj_81CI/AAAAAAAAB54/YR8gPL4hSvg/s1600/french+fries+with+red+chilli+sauce.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gda="true" height="480" src="http://2.bp.blogspot.com/-Sa87EeayG00/Tx7qcj_81CI/AAAAAAAAB54/YR8gPL4hSvg/s640/french+fries+with+red+chilli+sauce.JPG" width="640" /></a></div><br />
Serve HOT with ketchup, mayo, red chilli sauce, burgers, steak, donner kebabs or even a paneer roll. The world, my lovelies, is your plate.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com0tag:blogger.com,1999:blog-4810173678655193197.post-72652621109310460012012-01-20T19:41:00.000+05:302012-01-20T19:41:24.771+05:30Kiwi-Yogurt-Gingersnaps "Tart"<div dir="ltr" style="text-align: left;" trbidi="on">You know of my love for complex dishes. Hours spent in the kitchen: kneading bread, sauces bubbling away to glory for hours on the stove, shaping out cinnamon rolls. On bad days, baking a crusty loaf of bread or a hearty stew makes me feel like I'm capable of accomplishing things.<br />
<br />
On some days, I don't have that luxury of time and ingredients. Or the winter (yes, winter) sun warms the kitchen up to oven standards. Or I'm packing on the kilos and have to quit making over elaborate desserts (<em>pshaw</em>) and the like. Enter the wonderment that is yogurt and fruit.<br />
<br />
<a href="http://mmmfood13.blogspot.com/2011/07/gryffindor-y-plum-and-mango.html">Parfaits</a>. <a href="http://mmmfood13.blogspot.com/2011/02/omm-lay-du-frrromagebrunch-part-2.html">Smoothies</a>. Overnight oats. All delicious and simple. Along the same lines, I give you a slightly more sophisticated dessert with more... adult flavours. Not to sound dodgy. <br />
<br />
Flavourful honey, Greek yogurt, gingerbread biscuits and kiwis. I'm not singing the line above. Also, feel totally free to use any other fruit or biscuits/cookie/cracker of your choice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GS7ytlxJsp0/TxlucB3dMII/AAAAAAAAB4Y/L55f51cYjEE/s1600/ginger+biscuit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://1.bp.blogspot.com/-GS7ytlxJsp0/TxlucB3dMII/AAAAAAAAB4Y/L55f51cYjEE/s640/ginger+biscuit.JPG" width="640" /></a></div><br />
For example, <strong>True Nice</strong> biscuits for the "Graham cracker crust" and <strong>banana/mangoes</strong> as the fruit topping with a teeny bit of toasted coconut would be delicious. <strong>Bourbon biscuits</strong> for the base, <strong>strawberries </strong>on top, a little yogurt sweetened with honey. Delicious. Sometimes, yogurt tastes way better than heavy whipping cream. Who knows. Maybe it's the South Indian in me.<br />
<br />
I have this gorgeous tart tin that I'm dying to use! No motivation to sit out and roll a buttery pie/pastry crust, so it's total food procrastination. I'll eat a slice of pear tart if you give me one. But do not tell me about the cubes and cubes of cold butter that's been amalgamated in. Sigh.<br />
<br />
The one advantage about January/February is the attack of berries and exotic fruit at the greengrocers. Fresh figs, plums, strawberries, avacados and golden pears jostle for space at the spotlight-y area of the various <em>Pazhamudir Nilayams</em> and<em> Chozais</em>. I bought a couple of overpriced kiwi fruit, and decided to make dessert with it. And most of you (except the brother) will agree it's dessert.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-KepH2H96UZs/Txlunk3eXYI/AAAAAAAAB4g/FV-I2Mpjfkc/s1600/kiwi+fruit.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://4.bp.blogspot.com/-KepH2H96UZs/Txlunk3eXYI/AAAAAAAAB4g/FV-I2Mpjfkc/s640/kiwi+fruit.JPG" width="640" /></a></div><br />
<strong><span style="font-size: large;">Kiwi Yogurt Tart:</span></strong><br />
<br />
<strong>Ingredients:</strong><br />
<em>(the following measurements were for the tart tin, I had You can use these ratios for a smaller/bigger tin)</em><br />
<br />
Ginger biscuits or Gingersnaps- 12<br />
Unsalted butter- 1.5 tbsp<br />
Demerara sugar- 2 tbsp<br />
<br />
Yogurt (greek/thick/strained)- 1 cup<br />
Honey- 1.5 tbsp (or as per taste)<br />
Vanilla essence- 1 tsp<br />
Kiwi fruit- 1 or 2, cut into slices<br />
<br />
<strong>Method:</strong><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pulverize the biscuits with a rolling pin until they form coarse crumbs.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">With very clean fingers, rub the cubes of cold butter into the crumbs until you get a wet-sandy mixture.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Knead in the brown sugar.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Line a tart tin or any other baking dish with the crumb-mixture. Press it in firmly. If you're short of the base, just add a couple more crushed biscuits and a pat of butter.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-4_Aj7Kw74SA/TxlvX0chp3I/AAAAAAAAB5E/dk9csXbtQ5E/s1600/unbaked+ginger+crust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://3.bp.blogspot.com/-4_Aj7Kw74SA/TxlvX0chp3I/AAAAAAAAB5E/dk9csXbtQ5E/s640/unbaked+ginger+crust.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div>Bake the base at 200 degrees celcius in a preheated oven for 6-8 minutes. Take it out and set to cool.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-_nPf0YYmp4A/TxluF7ub4MI/AAAAAAAAB4E/iAkWHDa5mos/s1600/baked+cracker+crust.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://3.bp.blogspot.com/-_nPf0YYmp4A/TxluF7ub4MI/AAAAAAAAB4E/iAkWHDa5mos/s640/baked+cracker+crust.JPG" width="640" /></a></div><br />
<strong>For the filling:</strong><br />
<br />
Whip the yogurt with a fork until smooth and creamy. Add in the honey and vanilla. Taste to see if more honey is necessary.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-GrW-idrdkXA/TxlviqSW1wI/AAAAAAAAB5M/QJyZTKRXj_E/s1600/yogurt+with+honey.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nfa="true" src="http://3.bp.blogspot.com/-GrW-idrdkXA/TxlviqSW1wI/AAAAAAAAB5M/QJyZTKRXj_E/s640/yogurt+with+honey.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> There goes the last of my Kashmiri saffron honey. Sob/sigh.</td></tr>
</tbody></table><br />
If you're serving immediately, you can add the chopped kiwi fruit. If not, add the kiwi at the last minute possible, as they tend to dilute the yogurt with a bittery/soury fluid.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-PnpoGxMiK1k/Txluyuc2aFI/AAAAAAAAB4o/PqsRFKt0PrE/s1600/kiwi+with+yogurt.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" nfa="true" src="http://4.bp.blogspot.com/-PnpoGxMiK1k/Txluyuc2aFI/AAAAAAAAB4o/PqsRFKt0PrE/s640/kiwi+with+yogurt.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">You can hold off on adding the kiwi bits to the yogurt, and instead just place the slices on top.</td></tr>
</tbody></table><br />
Top with sliced kiwi, sprinkle on some more demerara if necessary (I like the crunch-y sugar bits) and some toasted nuts. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WrPnB9L2h8E/TxlvHlBCOoI/AAAAAAAAB48/zSfRZK8BeKA/s1600/top+with+demerara.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://2.bp.blogspot.com/-WrPnB9L2h8E/TxlvHlBCOoI/AAAAAAAAB48/zSfRZK8BeKA/s640/top+with+demerara.JPG" width="640" /></a></div><br />
Nothing more to do than to dig in! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zbhXa8uL1YA/Txlu-ODShnI/AAAAAAAAB4w/9CxFMPCbON8/s1600/soggy+leftover.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://1.bp.blogspot.com/-zbhXa8uL1YA/Txlu-ODShnI/AAAAAAAAB4w/9CxFMPCbON8/s640/soggy+leftover.JPG" width="640" /></a></div><br />
And yes, it isn't a <strong>Tarte Tatin</strong> oozing with apple/cinnamon-scented caramel. It doesn't have tomato and feta frolicking around with balsamic, basil and coarse salt. It is most definitely not a <strong>New York style cheesecake</strong>.<br />
<br />
But it is still a pretty picture, no?<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EjfbEwAsgdM/TxluSeL8ibI/AAAAAAAAB4Q/BTnk9TIqx_g/s1600/final+tart.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nfa="true" src="http://2.bp.blogspot.com/-EjfbEwAsgdM/TxluSeL8ibI/AAAAAAAAB4Q/BTnk9TIqx_g/s640/final+tart.JPG" width="640" /></a></div><br />
Besides, the aforementioned sibling, despite refusing his portion and mumbling "fish food", "dieters delight" (very sarcastically), warily scooped out the last bits of the soppy gingery crust and a stray kiwi piece. Ate it and asked me to make it "properly" for him, again. I'm totally not going to.</div>Rabiahttp://www.blogger.com/profile/05390203346205338847noreply@blogger.com0