Addition to the family
Big time bonding with the little one
Missing in action for a few months
I did not know how time flew.I royally ignored my blog.But now, am wanting ( hoping) to be back and be regular at it.Its just that I did not blog, but I did visit your blogs and lurked there..Is there anyone to check on me? Please register your attendance.Till then,
Posted in General | 8 Comments »
I know its not the season of kulfi..but hey, why would I miss out on a chilled dessert just cos its cold outside?So I made it
Whole milk- 4cups
Cardamom- 2 seeds, punded
Sugar-2 table spoon
Corn flour-2 tea spoon
Water-2 tea spoon
Almonds- 15 nos, blanched and chopped
Kesar/pista/almond/rose essence- a few drops
1.Bring the milk to a boil on fire.Stir in cardamom and continue to reduce the milk to one third of its quantity by cooking on a low flame.
2.Be sure to stir it often and scrape the sides
3.Mix cornflour with water and make it into a paste.
4.Once the milk is reduced to the desired quantity, add sugar and the corn flour paste and almonds.
5.Cook for 2minutes and switch off stove. Let it stand by for a couple of minutes.
6.Stir in your choice of essence and transfer the mixture into the kulfi moulds and freeze.
7.Thaw for a few minutes at room temperature before serving.
Posted in Desserts, Munch&crunch, Street chaat, Sweet tooth | 11 Comments »
Rice flour-1 cup
All purpose flour-1/4 to 1/2 cup
Oil-1 table spoon
Crushed peanuts-a handful
Curry leaves- a few
Cumin seeds-1 tea spoon
Green chillies-5-6 numbers
Sesame seeds-2 tea spoon
Oil- for deep frying
1.In a large mixing bowl, mix all the ingredients except the oil for deep frying.
2.DONOT add any water as the water from chopped onion would be sufficient.
3.Make a dough out of it.
4.Heat oil in a kadai, meanwhile make little balls out of the prepared dough and flatten them like small discs.
5.Fry them in hot oil and drain excess oil in a paper towel.
6.Serve hot with chutney and tea/coffee.
Posted in Instant, Munch&crunch, Tiffin, Vegan | 13 Comments »
Cream-as much as you like
Water- as much as you like
Butter-2 table spoon
1.Peel the skin and dice the zucchini.Finely chop the onion.
2.Melt butter in a pan and fry the onion until pink and then add the diced zucchini.Fry for a couple of minutes.
3.Add some water and cook covered. Also, throw in 2 cloves.
4.Once cooked, switch of stove, cool and blend the zucchini .
5.Heat a pan and pour the blended puree , add water little by little, as desired.
6.Sprinkle salt, add the desired quantity of cream and give it a light boil before removing from fire.
7.Serve warm with bread/ salad
Ps:To make a vegan version, substitue butter with oil and donot cream.It tastes equally awesome.
Posted in Instant, Soup, Vegetables | 14 Comments »
popped out on 2nd October 2010.She is charming us, mesmerising us and needless to say keeping us on our toes.We have already kissed goodbye to wholesome sleep.
Posted in General, Moments | 17 Comments »
I have always drooled at blueberry scones- basically anything made with blueberries.It was only a matter of time for me to try it out ..and try, I did and the scones came out fabulous.What made it more special was that it is vegan- thanks to this vegan bicyclinguist
All purpose flour-2 1/2 cup
Baking powder- 3 tea spoon
Salt-1/4 tea spoon
Vegan margarine-1/2 cup
Zest and juice of 1 lemon
1.Preheat oven to 425 degree F
2.Mix the dry ingredients along with lemon zest.
3.In a seperate bowl, miss water and lemon juice.
4.Cut the margarine into small pieces and roughly mix it into the dry mixture until pea sized pieces are left. He gently warns not to overwork the dough.
5.Chill the water and lemon juice mixture and the dry ingredient mix in the freezer for about 15 minutes and remove.
6.Now is the time to mix the blueberries into the mixture.
7.Adding the lemon juice and water to the mixture,keep mixing until the dough holds together-again just enough for the dough to hold together.
8.Transfer the dough onto a lightly floured surface and roll it into a ball.
9.Flatten the ball to the desired thickness and cut into 8 wedges.
10.Place these cut scones in a greased cooking tray, sprinkle some sugar on top of each scone.
11.Bake @ 425 degree F for 15 minutes.You get the most tastiest, warmest blueberry scones.
Posted in Bake, Desserts, From the partners inc rime, Fruits, Munch&crunch, Something novel, Sweet tooth, Vegan | 5 Comments »
I am participating in a cookery contest organised by my community and it requires me to upload a video in youtube and for people to like the video by giving a thumbs up.I have my video here and all you need to do is log in to your you tube account and give my video a thumbs up , this will help me in winning some cash prize. I will be much obliged.Pliss to do this favour for me folks.
Posted in General | 8 Comments »