tag:blogger.com,1999:blog-76033677892005746712024-02-07T17:40:50.921-08:00happybowlA BOWL OF HAPPINESS THAT FLOWS OVERhappybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-7603367789200574671.post-59113974231993071152012-07-06T18:33:00.000-07:002012-07-06T18:33:31.751-07:00MICKEY MOUSE CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdNmZuJVf6UNeTeIxNiBpNWZKbHF4cotLh5lcDnmM1ZbvCgM2kZqCMT8-pC7MGLTs0HUoZ3y8UWVzRN2t_EEiUnPTs6C50zF6tmIEzqqhwo7EnQDWJ65Qf8jnIRj2i1JOPQk0biDoUn78/s1600/DSCN1846.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" sca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdNmZuJVf6UNeTeIxNiBpNWZKbHF4cotLh5lcDnmM1ZbvCgM2kZqCMT8-pC7MGLTs0HUoZ3y8UWVzRN2t_EEiUnPTs6C50zF6tmIEzqqhwo7EnQDWJ65Qf8jnIRj2i1JOPQk0biDoUn78/s640/DSCN1846.JPG" width="640" /></a></div>
<div align="justify">
<br /></div>
<div align="justify">
<br /></div>
<div align="justify">
<span style="font-family: "Courier New", Courier, monospace;">I am keeping my fingers crossed as i am writing this post. This is the first cartoon character based cake that i have ever baked. It was for a cute angel M.Baked and frosted it in a limited time; We decided on the flavour and look and feel and i had no idea of how to make it. Somehow i managed to deliver it on time. Still waiting for the feed back. If you are a regular reader of my blog; this is the same eggless chocolate cake recipe, only that i converted it into a butterscotch cake by replacing the cocoa powder with flour. </span></div>
<div align="justify">
<br /></div>
<div align="justify">
<span style="font-family: "Courier New", Courier, monospace;">I didn't have any chance to taste the cake, but the frosting was yum...It tasted like butterscotch icecream. Still to hear from my friend on how the cake turned out. Will keep ya posted</span></div>
</div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-42674470549728195312012-06-01T18:59:00.000-07:002012-06-01T18:59:17.686-07:00CARAMEL CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftEI8sBInBDxXQzcgdsNtbAjHgn6_N_KWnhCvp7HoXoEny5lXOhnR8pn0OYxNqtwGnO2yQTVWPGb0IghaGmuqvA-AwHUm_LBjABxd_CXSim3S9Bt4OMDolQHXt9RVU3x2OHhQcbOMgKV3/s1600/005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rba="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgftEI8sBInBDxXQzcgdsNtbAjHgn6_N_KWnhCvp7HoXoEny5lXOhnR8pn0OYxNqtwGnO2yQTVWPGb0IghaGmuqvA-AwHUm_LBjABxd_CXSim3S9Bt4OMDolQHXt9RVU3x2OHhQcbOMgKV3/s640/005.JPG" width="640" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;">I am back. Sound's like Arnie isn't it. Just kidding. Was busy for so long, couldn't try anything bloggable. ha ha. So just to refresh my already "not so good" skills in baking, i managed to bake this cake. This will be a really treat for any caramel lover. Though there are many recipes for a caramel cake, i stuck to an old fashioned rustic grandmother style cake that is so popular in the southern region of America,</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><br /></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;">I love caramel, i could have the whole frosting just by itself. About the cake, there is nothing special, except, it is an ordinary yellow cake with a glorious caramel frosting. I loved this cake. By the way, this was made for my amma, who was craving for a cream cake. She was, of course disappointed, as she had expected a luscious creamy white frosting, being presented with gooey clay instead. Nonetheless, the taste was fantastic, still i promised to make her a frosted cake some day. Though i hate iced cakes, sometimes i do indulge in these rare ones. Verdict: A great cake for family reunions, when you want something special or unique.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;">Before signing off, i forgot to mention my "Tweaks". As the frosting is going to be a glorious caramel, i omitted vanilla extract from the cake, replaced with butterscotch essence instead. Worth the try, the cake smelt wonderful Secondly, the frosting was of spreadable consistency, a bit dripping, i would say. Reason could also be the heat, it is a scorching 109 here.</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><br /></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;">Recipe</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Flour 200gms</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Butter 200gms</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Sugar 200gms</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Eggs 4</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Baking Pdr 2 Tsp</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Butterscotch essence 2 Tsp</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;">Frosting</span></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Sugar 50gms</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Cream 100ml</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Icing Sugar 200gms</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Butter 20gms</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;"><em>Caramelisze the sugar untill amber colour.Remove from heat. Add cream and butter. Allow the foam to settle. Mix thoroughly. While it is tepid, add the icing sugar and mix well. Store in a glass container. This will keep for two weeks.</em></span></div>
<div class="separator" style="clear: both; text-align: justify;">
<br /></div>
<div class="separator" style="clear: both; text-align: justify;">
<span style="font-family: "Courier New", Courier, monospace;">P.S. I had a cup of frosting left after icing the cake. Thinking of making cinnamon rolls and use this as a topping</span></div>
<div class="separator" style="clear: both; text-align: left;">
<br /></div>
</div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-85800687835418436682012-03-18T22:51:00.001-07:002012-03-18T22:54:08.679-07:00BANANA MILK SHAKE<div dir="ltr" style="text-align: left;" trbidi="on"><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="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJBGSI-G5jAD5OphDBMPFskQOcqOrOmp7DMzyqHFFY_-lN8dvBkjIfyHJpq8kYWk7Mc2ZPuy3OvpSK67A1iE8dHVfAVUu1FxJG_SSl5F1JM-Kw-ydGfX31R88_qqoMoy4rcVOzdrqvB-r/s1600/bananamilkshake.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img aea="true" border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsJBGSI-G5jAD5OphDBMPFskQOcqOrOmp7DMzyqHFFY_-lN8dvBkjIfyHJpq8kYWk7Mc2ZPuy3OvpSK67A1iE8dHVfAVUu1FxJG_SSl5F1JM-Kw-ydGfX31R88_qqoMoy4rcVOzdrqvB-r/s640/bananamilkshake.jpg" width="640" /></a></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;">Summer is soaring. Hardly March and it is already 36. Shudder to think what is waiting in May. As like most chennai - ites, i am used to this. So, thought of dishing out a few coolers to drink up the summer. There were lots of banans, lots of milk and lots of almond icecream. Just mish mashed everything to make this beauty. I didn't add any extra sugar. The icecream and bananas were sweet enough. The twist was, i added some roasted bananas on top of the shake, then covered it with crunchy almond icecream. This added texture to the otherwise "BORING" milk shake. I loved it. Since i am a 'fruity' type of person, i would savour anything with fruits with full zeal and glee. For those who like bananas, this is an excuse to "GO BANANAS"</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;">recipe:</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Bananas - 2</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Almond Icecream - 2 generous scoops</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Cold milk - 1 cup</em></span></div><div align="justify"><em><br />
</em></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Whip up the cold milk and bananas in a blender (save 1/2 or a few pieces for garnish). Roast a few banana pieces with a teaspoon of sugar till they are coated with caramel. Pour the shake into a glass, add the roasted banana on top and finish it off with some almond icecream. HEAVEN</em></span></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-19773003507016843382012-02-26T17:26:00.003-08:002012-02-26T17:31:15.368-08:00MAIDA HALWA<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbU-KnvI3RP0ABPdjoFixavqcaJBcppq7455mTPDp92ckwLZY0_ZuAYDMZJVVl3QcCU87BgrlHglLhJZLww_ZOmCgiYSXvpNMW8FeV9Dgrf1KQNKq1fLz5IMMX_YlrKL0VaWDaizQZKtk/s1600/maida+halwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipbU-KnvI3RP0ABPdjoFixavqcaJBcppq7455mTPDp92ckwLZY0_ZuAYDMZJVVl3QcCU87BgrlHglLhJZLww_ZOmCgiYSXvpNMW8FeV9Dgrf1KQNKq1fLz5IMMX_YlrKL0VaWDaizQZKtk/s640/maida+halwa.jpg" width="640" yda="true" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I am still on cloud nine, yet to get over from the award hangover, this was time to celebrate my maiden award. I might sound like a maiden academy award winner, LOL, still...it makes me happy enough. I made this in 15 mts, so easy, just make it and gulp it down, so silky and slippery. But i would prefer the wheat Halwa over this because, it has more body and texture than this. This halwa, though good enough was like a step sister who was not as beautiful as Cinderella. Anyways, comes in handy for instant sweet cravings. Hope you enjoy. The one mistake was the garnishing. I didn't add any nuts to the halwa itself, but messed up with shaved almonds. Appa thought it was coconut scrapings till he tasted it, next time, keep it simple and keep it the right way, happy-bowl.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Recipe</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Maida - 100gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Corn flour - 15gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Sugar - 300gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Gum Powder - a pinch</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Ghee - 150gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Food color - a pinch</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Courier New;"><em>Nutmeg - 1 tsp </em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Make a runny paste with maida, cornflour, gum powder, food color and water.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Make a thin syrup with the sugar, when it comes to a boil add, maida and cornflour slurry.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>When it comes to a boil and starts getting thicker add the ghee little by little.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>When the mixture start coming together and leaves the pan,add nutmeg powder and transfer into a tray. Allow it to cool and cut into pieces.</em></span></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-6594293462753318462012-02-21T17:26:00.001-08:002012-02-21T17:27:42.517-08:00THANKYOU HHB<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyvTZiFVvN8NSwVV6mfcNm9u1YNnbf6oSnKZoa01fzs3uLUqsXJATX-_ebYl5g2snRPCW3QhSffw-O6hYqDLBD3rtX20h-hAVFxnMtcmLBomFkXsCUD7RD4ytZ0eye2m-i9MkVcctOY0o/s1600/versatileblogger.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" lda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtyvTZiFVvN8NSwVV6mfcNm9u1YNnbf6oSnKZoa01fzs3uLUqsXJATX-_ebYl5g2snRPCW3QhSffw-O6hYqDLBD3rtX20h-hAVFxnMtcmLBomFkXsCUD7RD4ytZ0eye2m-i9MkVcctOY0o/s1600/versatileblogger.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">This is an emotional moment for me. It came unexpected. It's been nearly a year since i started blogging. I was just an avid blogger who would scour through pictures of mouth watering desserts and wondered "how the heck they make it at home...?". When i became a regular reader of </span><a href="http://www.happyhomebaking.blogspot.in/" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">HHB</span></a><span style="font-family: "Courier New", Courier, monospace;">, i gained some confidence in baking, first, then, starting my own blog; Now, when i am awarded by someone who was a great deal of inspiration to me, is so gratifying. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="http://www.happyhomebaking.blogspot.in/" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">HHB</span></a><span style="font-family: "Courier New", Courier, monospace;">, thank you so very much to recognize my blog. This means a lot to me. I dedicate this award to all newbies like me, who are avid bakers and aspire to conquer the baking battle with flying colours. One may wonder why my blog has only desserts, though i don't post all of what i cook, i have an incredibly strong sweet tooth. For health reasons, i tend to share all of what i cook, tasting a very small portion of it. Sometimes i restrict it to three or four desserts a month. That is why, there are fewer posts in my blog each month.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Truly touched and boosted with greater confidence, i am moving forward with this award as a stepping stone in my baking journey. </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">As to pass on the award to 10 other bloggers of my choice, i am no authority to judge other blogs, as i follow very few of them. All of them are stalwarts in their own rights. So, i request them to accept this award as a token of my admiration towards their diligence in their work. There are a few rules to accept the award. See </span><a href="http://happyhomebaking.blogspot.in/2012/02/happiness-comes-from.html" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">here</span></a><span style="font-family: "Courier New", Courier, monospace;"> for details</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I would like to pass on the awards to </span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: justify;"><a href="http://www.rakskitchen.net/" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">Rak's Kitchen</span></a></div><div class="separator" style="clear: both; text-align: justify;"><a href="http://www.sharmispassions.com/" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">Sharmi's Passions</span></a></div><div class="separator" style="clear: both; text-align: justify;"><a href="http://usmasala.blogspot.in/" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">US Masala</span></a></div><div class="separator" style="clear: both; text-align: justify;"><a href="http://solaiachiskitchen.blogspot.in/" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">Solai Kitchen</span></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com3tag:blogger.com,1999:blog-7603367789200574671.post-35941568806251648032012-02-17T17:46:00.000-08:002012-02-19T17:32:21.663-08:00MILK HALWA<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zWJOh2j7iAMegkZOVGdiuY8bLOUJ4RLFuJVnSe_v5RRdNnsDXqeuswOweQRSU89t6YGEmbk6-6t6l1udcTU5yfPiaXF6uQ3onRsqfyORew02wNZmqqF-23KZDzRXpfVwU8rVAdJrsUdq/s1600/milkcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zWJOh2j7iAMegkZOVGdiuY8bLOUJ4RLFuJVnSe_v5RRdNnsDXqeuswOweQRSU89t6YGEmbk6-6t6l1udcTU5yfPiaXF6uQ3onRsqfyORew02wNZmqqF-23KZDzRXpfVwU8rVAdJrsUdq/s640/milkcake.jpg" width="640" yda="true" /></a></div><br />
<br />
<div align="justify"><span style="font-family: "Courier New", Courier, monospace;">If you had been reading my blog for a while, you must know that i don't give up easily on getting thing right. So, i am second time lucky...(touchwood). I made this the traditional way that my grandmother used to make. On FIREWOOD. Yes, i took the challenge and handled it, well .. with much gusto, No one to help me around, i managed to lit the fire in my garden and had to toil around to keep away from the smoke that was swaying from the fire. It was like a merry go round, to venture away from the direction of the smoke. Otherwise i enjoyed it very much. Folks, if anybody can, please try to cook this way at least once in a lifetime, it is fun.</span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;">Recipe:</span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Milk - 2.5 ltr</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Sugar - 400gms</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Cream of Tartar - 1 tsp</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Liquid Glucos - 1 tbsp</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><br />
<em></em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Boil the milk in a big vessel. The milk tends to boil over, since the heat from a firewood stove is much higher than a normal gas stove. When the milk boils for five minutes, add cream of tartar and wait till it curdles. Cook it with the water. When all the moisture is absorbed, add sugar and allow it to caramelize a bit. When it becomes a nice brown color. remove from heat and add the liquid glucose. One must wonder that i didn't add any flavouring. There was a subtle smoky flavour that i liked very much. That is the reason for no extra flavouring..Try it, you won't regret making it. </em></span></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-74648104284730960952012-01-30T17:38:00.000-08:002012-01-30T17:42:46.740-08:00HORLICKS MYSURPA<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxI_i2MxGiheyk4qFc5-HlJlTKyDxYOTFCm9my7DNobA4pL37BDoc4VUgyUkkxEhEFe-sla8E0pE40iYbZMBBP0ygHMx8NRWmJLc8SpPb_gmHSmkOF958q-isPUk895h8oxxmYQrsGgmuq/s1600/hmysurpa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxI_i2MxGiheyk4qFc5-HlJlTKyDxYOTFCm9my7DNobA4pL37BDoc4VUgyUkkxEhEFe-sla8E0pE40iYbZMBBP0ygHMx8NRWmJLc8SpPb_gmHSmkOF958q-isPUk895h8oxxmYQrsGgmuq/s640/hmysurpa.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Fore warning: This has a zillion calories.True. You have to toil in the tread mill for a whole week for just one serving of it. This was a rage when introduced by SKC. But, now ,it is available at any corner store. Nothing like home made. I couldn't get the lighting right; that is why this blue tint. One thing i tweaked is, the recipe actually calls for full cream milk powder, i didn't have them handy, so i substituted with horlicks...:-).This has a melt in mouth texture, asking for more and more. I, with great restraint, had to pull myself out of the cupboard where this is stored.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I am going to limit this to festive delicacies from now. Too good for ordinary occasions. Now for the recipe.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">Besan flour - 250 gms</span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">Sugar - 500 gms</span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">Ghee - 1 Kg (a whooping amount. Yes, but do not reduce) </span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">Horlicks - 125 gms </span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">Roast the flour in ghee for about 10mts.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">Make sugar syrup of 1/2 string consistency.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">Mix both together and put on the flame. Once the mixture comes together, add the horlicks and keep stirring untill it forms a big mass.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">The edges should start spluttering when your ladle passes through it.</span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;">Pour over in a greased plate and slice them. </span></em></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: "Courier New", Courier, monospace;"></span></em></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-23461575408886192872012-01-07T17:51:00.000-08:002012-01-07T17:51:30.039-08:00MOLASSES COOKIES<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDOx8bfmKe6Yc-Fa-gSV3BitSKCAR6MsNklJUN_WcT6t8hJNDmXr_dRH343nBkZWB4aA7y-HThonKFYgkLA_0ExmAUEcGSlbc9fGaO20QgAvQXTyjXBVTs5fRC-SgSsYeXb8PRccsED2p/s1600/browncookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdDOx8bfmKe6Yc-Fa-gSV3BitSKCAR6MsNklJUN_WcT6t8hJNDmXr_dRH343nBkZWB4aA7y-HThonKFYgkLA_0ExmAUEcGSlbc9fGaO20QgAvQXTyjXBVTs5fRC-SgSsYeXb8PRccsED2p/s640/browncookies.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I have to confess, folks, this post is for participation purpose only. I have no idea of what is made on CNY, but would be very happy if this finds a place in the new year bakes. This is a regular cookie that we make, but with a small twist. Molasses. Add a generous table spoon of molasses to get an earthy flavour that is very appetising for me. This makes a very small batch and was gifted to a little girl who enjoyed it very much. She gave me a double thumbs up.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Recipe</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Flour 200 gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Butter 175 gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Icing sugar 175 gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Molasses 1 Tablespoon</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Salt 1/2 tsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Baking soda 1/2 tsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Mix everything together.No creaming of ingredients is required.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Scoop into cookies in a baking sheet and bake for 20 mts at 170.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>They will be soft when hot but will eventually harden as it cools.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"> I am submitting your post to Aspiring Bakers #15: Auspicious Dishes for CNY (January 2012) hosted by <strong>Wen</strong> of <strong><a href="http://wensdelight.blogspot.com/2012/01/aspiring-bakers-15-auspicious-dishes.html" target="_blank"><span style="color: #2a448c;">Wen's Delight</span></a></strong> </span></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-42844231291098234032012-01-04T05:20:00.000-08:002012-01-05T17:15:48.290-08:00BASUNDHI<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmNEI1W4GFPsdq7SXUuQGR_8ydr6ZK7XGJNIVVvqeQL2ioJA2f0OtjKLUeusdJ2CcrdmKCHYs70tjpZP9SajSZXdqz07rBLIqALK34vdIfwNclIILoAuaY-mYi-UQYaWqNEdOpJKwya7f/s1600/basundhi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicmNEI1W4GFPsdq7SXUuQGR_8ydr6ZK7XGJNIVVvqeQL2ioJA2f0OtjKLUeusdJ2CcrdmKCHYs70tjpZP9SajSZXdqz07rBLIqALK34vdIfwNclIILoAuaY-mYi-UQYaWqNEdOpJKwya7f/s640/basundhi.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">HAPPY NEW YEAR EVERYBODY. Let this year be a one filled with happiness and wishes fulfilled with good health and prosperity. Since my sister A had come over from Singapore, we had a bash on New Year. She is not a patron of sweets and so i tried to impress her with a heritage dish. Thus Basundi. Creamy and decadent, loaded with calories, we made sure that all of us had a small serving so as to control the calories. Reserve the extra calories for the rest of the year. </span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Recipe</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Milk 1 liter</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Sugar 50 gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Pistachios 10 nos</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Almonds ` 10 nos</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><span style="font-family: Courier New;">Kalonji 2 Tbsp </span></em></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Heat the milk in a wide heavy bottomed vessel and skim of the malai as it accumulated to the corner of the vessel.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Once the mixture becomes thick with lots of malai, add the sugar and stir till it dissolves.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Allow the mixture to cool and garnish with nuts.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>I didn't add cardamom or any other flavourings, the aroma of quartered milk was enough.</em></span></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-86496286053713036342011-12-28T17:06:00.000-08:002011-12-28T23:15:55.742-08:00MILK BURFI<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLoV6KizzfvJdcEbULGonB7PqZ5-2GRyYq6mVxArylEUbHTxglWIEfxRUx81XRKWevEUAdA32Y8zneqtpgcGksb8jxvtsvzW4035bTlUIthl53t9ySEBVXbqk-6Wv5ifWNut9GohUB5lO/s1600/milk+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDLoV6KizzfvJdcEbULGonB7PqZ5-2GRyYq6mVxArylEUbHTxglWIEfxRUx81XRKWevEUAdA32Y8zneqtpgcGksb8jxvtsvzW4035bTlUIthl53t9ySEBVXbqk-6Wv5ifWNut9GohUB5lO/s640/milk+cake.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I decided to make this for the New Year treat, but curiousity got the better of me. Saw the recipe on a television show and had long been wondering how this was made in sweet shops. At last i came to know how simple it was. Really simple; doesn't need any attention till the last minute. Yes.. you can leave it alone and attend to it for a mere few minutes and this will be beautifully done. The next time i do this am going to take it away from the flame five minutes before so that it stays much softer which is often called "paal halwa". I intentionally made it into a burfi because it is easier to serve. Next thing about this sweet is that it does not have any butter or ghee in it. Though i am not a milk sweet person except rosgollas, this was a winner.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Recipe</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Milk 1 litre</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Sugar 100 gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Curd 2 Tbsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Liquid glucose 1 Tbsp (omit if you cant get it, this just makes the burfi soft and prevents hardening)</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Maida 1 Tbsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Mix maida with all of the milk before boiling.Make sure it is well blended and there are no lumps.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Bring the milk to a boil and simmer it for 10 mts until it gets a nice color and aroma.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Add the curd and allow it to curdle.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Do not drain (as we do for paneer). Allow it to cook with the whey until all of the water evaporates.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>When the mixture is thick and comes together halwa like, add the sugar and leave to simmer again for another 15mts.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>By now it should reach a nice brown color. </em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>When the water from the sugar has evaporated, increase the flame and keep swirling the pan. </em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>DO NOT STIR, JUST KEEP SWIRLING UNTIL THE BOTTOM IS BROWNED.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>When the bottom is crystallized,transfer this into a tray. Allow it to cool and cut into pieces.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Garnish with almonds or pistachios. (i didn't). Neither did i add liquid glucose. Googled it to find that it prevents the dish from hardening and keeps it soft. Doesn't matter. It tasted good even without.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><em><br />
</em></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Mmm...should think about New Year Dessert</span>.</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-59542408516539691962011-12-22T16:38:00.000-08:002011-12-22T17:02:39.889-08:00FRUIT CAKE<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4jcLOwWTS0XcrDBE1SikDqb8WWw94uPJ0x9SipJz7WUws9MEqfEvJDNWpHPwKVlf5wvpfPfaSANYVo6afoT5KyaNM0Uxzd7NKHxAQ-g7M4PtJWfLQJmBfZb_9Sz7DBPPmACgLk208zOf/s1600/fruit+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4jcLOwWTS0XcrDBE1SikDqb8WWw94uPJ0x9SipJz7WUws9MEqfEvJDNWpHPwKVlf5wvpfPfaSANYVo6afoT5KyaNM0Uxzd7NKHxAQ-g7M4PtJWfLQJmBfZb_9Sz7DBPPmACgLk208zOf/s640/fruit+cake.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;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">What is Christmas without a fruit cake..?. Though we do now celebrate Christmas, i enjoy the fervour and spirit it spreads in this time of the year. I enjoy all the goodies that my friends pass on during Christmas, and as a return gift, i pack them a slice of this cake. </span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">This is, again, a few of my original recipes that i have developed myself with some innovations each year. The first time i made this was with plain sugar and treacle. Next year it was demerera sugar with home made caramel. The fruits of course, we are spoilt with choice, but, i stay to almonds,walnuts, dates, dried black raisins and dried cranberries. Once you get to taste home made fruit cake, you would never go for a store bought one. I do not restrict this bake to Christmas alone. This family favourite will find a place in the table during any special occasion that needs a cake.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">One could play with this recipe (as i did); say you could change the proportion of fruits added or the flavourings or the soaking syrup. We are strict non alcoholics, thus a mix of apple and orange juice. The traditional rum soaking method is always there. Another thing that is amiss in this recipe will be candied peel. That does not work for me. If you want a very strong flavoured cake you can add a dash of it too. </span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">An important tip in this cake is, use the soaking syrup according to the days you will make the cake in advance. I make this cake two weeks in advance , so 200ml. By the time it is 4 days before Christmas(that is when i start distributing), the cake would be packed in flavour and Punch.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Now for the recipe</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Flour 200gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Demerera Sugar 200gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Butter 200gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Eggs 4</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Salt 1/4 tsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Caramel 4 Tbsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Cinnamon 1/4 ts</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>(i don't enjoy it thus such meagre amt, add 1 tsp if you are a fan of cinnamon)</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Nutmeg 1tsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Dryginger powder 1/2 tsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Vanilla 1 tsp</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Dates 100gms (soaked in hotwater for 15mts)</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Dried black raisins 100gms (soaked in hotwater for 15mts)</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Dried cranberries 100gms (soaked in hotwater for 15mts)</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Walnuts 100gms toasted</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Almonds 100gms toasted</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Apple Juice 100 ml</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Orange juice 100ml</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Cream butter and sugar till light and creamy.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Add eggs one at a time untill well blended.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Add all the flavourings and mix well</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>First add the caramel and soaked fruits and make sure they are mixed well</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Then add the nuts (cooled).</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Now add flour and mix untill well incorporated.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Give it a quick mix (do not worry about over beating) and fill in a 12 inch bundt pan and bake for 35 mts at 180c.</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Wait unitll completely cooled. The next day, mix both the juices in a nozzled bottle and spray liberally over the cake. You will find the cake very wet, but have faith, the refrigerator will do the magic. Pack it in a airtight box and leave it in for two weeks. When you open it after two weeks you will never regret the labour of this cake.</em> </span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><span style="color: black; font-size: large;"><strong>MERRY CHRISTMAS.</strong></span></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Courier New;">I am submitting this to Aspiring Bakers #14: Creative Christmas Bakes (December 2011) hosted by <a href="http://hankerie.blogspot.com/2011/12/aspiring-bakers-14-creative-christmas.html" target="_blank">Hankerie</a></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-40653192014314677212011-12-07T17:26:00.000-08:002011-12-22T17:03:55.951-08:00CONDENSED MILK POUND CAKE<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Mn5r8G3wH3HMCZXxqPOIVU29cVZHgKaTmtzzhYEfGFpxSEggTW4h9AdkvxfLlN5dJcMkz9Lxvz4ER_UL7MM1yZgeEZkeMjK83dQuX5WcNUMxRyWbmxvucMT4HvnVp0hkURooqFkBGzB8/s1600/condensed+milk+pound+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5Mn5r8G3wH3HMCZXxqPOIVU29cVZHgKaTmtzzhYEfGFpxSEggTW4h9AdkvxfLlN5dJcMkz9Lxvz4ER_UL7MM1yZgeEZkeMjK83dQuX5WcNUMxRyWbmxvucMT4HvnVp0hkURooqFkBGzB8/s640/condensed+milk+pound+cake.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">This is not a pound cake in the strictest sense. I have learnt that a pound of each butter, sugar, eggs and flour contribute to a good pound cake. To make this extra special, we add condensed milk, i suppose. When i saw the post </span><a href="http://bakingfiend.blogspot.com/2009/04/condense-milk-pound-cake.html" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">here</span></a><span style="font-family: "Courier New", Courier, monospace;">, it looked so good. But alas, i ran out of stock of two things, cake flour and vanilla extract. The forever adventure seeker that i am, i went ahead with the recipe with some.....tweaks..yeah you guessed it right. There was AP flour and nutmeg. </span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">The cake was good, i had to steam it for a few seconds the next day to make it extra moist. The flavour of nutmeg was something different to me. Since i prefer nutmeg over cinnamon on any given day, i enjoyed it very much. One thing i missed was the tight crumb that baking fiend had. Must have something to do with the cake flour. </span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">So, this month awaits another variation of pound cake, the "ELVIS PRESLEY FAVOURITE POUND CAKE". Waiting for the right occasion to make it. </span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Here is the recipe for the cake:</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">120gm good quality butter</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">45gm sugar</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">1/4 tsp salt</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">1/2 cup (152gm) condensed milk</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">1 1/2 tsp vanilla paste</span> (replaced with 1 teaspoon of nutmeg)</span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: verdana;">120gm cake flour</span> (replaced with AP flour)</span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: verdana;">3/4 tsp baking powder</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: verdana;">2 large eggs</span> </span></em></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">Sift cake flour and baking powder tog. Set aside.</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">Cream butter and sugar tog till light and fluffy.</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">Add in salt and vanilla paste and cream well.</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">Pour in condensed milk and cream till well combined.</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">Using the mixer on low speed, add in flour in 3 additions. Mix till batter is smooth.</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">Add in eggs one at a time. Make sure it's well mixed and smooth.</span> </span></em></div><div style="text-align: left;"><em><span style="font-family: "Courier New", Courier, monospace;"><span style="font-family: Verdana;">Bake at 175 degrees for 1 hour.</span> (mine was done in 45 mts)</span></em></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-51566490413097041582011-11-14T17:38:00.000-08:002011-12-22T17:04:18.266-08:00HOKKAIDO MILK CUPCAKE<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomJR7Ht2cFQaGmvnWpWO8dL2NEDIZvXComogi5nx3Nbk3b5DQerp-ameBuVnDOBUeCgZgFBsdb56Zye37SysDjdi4WHSZbR0TWRyeHTdDUxfcrpJIf9ROmYijcliQ2pSi2G3MxVH3pKOM/s1600/hokkaido+milk+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhomJR7Ht2cFQaGmvnWpWO8dL2NEDIZvXComogi5nx3Nbk3b5DQerp-ameBuVnDOBUeCgZgFBsdb56Zye37SysDjdi4WHSZbR0TWRyeHTdDUxfcrpJIf9ROmYijcliQ2pSi2G3MxVH3pKOM/s640/hokkaido+milk+cupcake.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I was waiting for a long time to try this cake. It looked soooo.. good and the reviews were great. When SSB announced this month's </span><a href="http://sze-min.blogspot.com/2011/11/aspiring-bakers-13-enjoy-cupcakes.html" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">theme</span></a><span style="font-family: "Courier New", Courier, monospace;">, the first thing that came to my mind was this cake. It yielded a whole dozen of cupcakes. The cake was soft, moist and tasty, but....the eggy smell was overriding everything else. Though i added two sachets of sucre vanille, it still was there, Otherwise the cake was a superhit. Very healthy and tasty for evening tea. The next time i am thinking of adding lemon zest or orange zest to suppress the eggy smell or does anybody know anyother means to get rid of it ...?</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Here is the original </span><a href="http://illuminatian.wordpress.com/2009/07/12/cupcake/" target="_blank"><span style="font-family: "Courier New", Courier, monospace;">recipe</span></a><span style="font-family: "Courier New", Courier, monospace;">. I gave my tweaking fingers some rest and followed the original recipe to a T.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><b><span style="font-family: "Courier New", Courier, monospace;">Chiffon CupCakes:</span></b><br />
<span style="font-family: "Courier New", Courier, monospace;">yields 8 large cupcakes (I got 12 medium ones)</span><br />
<br />
<span style="font-family: "Courier New", Courier, monospace;"><i>Yolk mixture:</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>40 grams milk</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>50 grams oil</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>70 grams egg yolk (about 4 large)</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>30 grams sugar</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>70 grams flour</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>10 grams cornstarch</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>1/4 tsp baking powder</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>pinch of salt</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>1/2 tsp vanilla extract</i></span><br />
<br />
<span style="font-family: "Courier New", Courier, monospace;"><i>Egg White mixture:</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>160 grams egg whites (about 5 large)</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>1/2 tsp cream of tartar (i used lime juice)</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>80 grams sugar</i></span><br />
<br />
<span style="font-family: "Courier New", Courier, monospace;"><i>1. beat egg whites with cream of tartar until it forms soft peaks. Add sugar gradually and peak to stiff peaks</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>2. Combine all yolk ingredients and mix until smooth</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>3. add 1/3 of egg whites to yolk mixture, and whisk to combine. Dump and yolk mixture back into the rest of the egg whites and fold gently until smooth and there are no more white streaks.</i></span><br />
<span style="font-family: "Courier New", Courier, monospace;"><i>4. bake at 340F for 20 minutes.</i></span><br />
<br />
<span style="font-family: "Courier New", Courier, monospace;">I am submitting this post to <b>Aspiring Bakers #13: </b><span style="background-color: white; line-height: 19px;"><span style="border-collapse: collapse; line-height: 15px; outline-style: none;"><span style="border-collapse: collapse; line-height: 15px; outline-style: none;"><span style="border-collapse: separate; line-height: normal; outline-style: none;"><span style="border-collapse: collapse; outline-style: none;"><span style="line-height: 1.2em; outline-style: none;"><span style="line-height: 1.2em; outline-style: none;"><span style="line-height: 1.2em; outline-style: none;"><b style="line-height: 1.2em; outline-style: none;"><span style="line-height: 16px; outline-style: none;">Enjoy Cupcakes!</span></b></span></span></span></span></span></span></span></span><b> (November 2011)</b> hosted by Min of <a href="http://sze-min.blogspot.com/2011/11/aspiring-bakers-13-enjoy-cupcakes.html" target="_blank">Min's Blog</a>.</span><br />
<div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-52547191960250676522011-11-05T17:46:00.000-07:002011-12-22T17:04:38.074-08:00CHOCOLATE FUDGE CAKE<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIf9ycLyg7JBANztKqsRpY7vEj6MzPKmPzuerSARBjeONBUT8f5F1zg8XkePkaVOpL3n4FqgpUilfEuqji_qoYIayLzV6FBtLBY8pWt0KryTjxA7JFofKLBgK625jLP8CHq12coTx-0amR/s1600/manasacake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIf9ycLyg7JBANztKqsRpY7vEj6MzPKmPzuerSARBjeONBUT8f5F1zg8XkePkaVOpL3n4FqgpUilfEuqji_qoYIayLzV6FBtLBY8pWt0KryTjxA7JFofKLBgK625jLP8CHq12coTx-0amR/s640/manasacake.jpg" width="640" /></a></div><br />
<div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">This is the same cake as <a href="http://happy-bowl.blogspot.com/2011/09/eggless-chocolate-cake.html" target="_blank">this</a>. Only difference is, i substituted lindt 99% dark chocolate with cocoa powder in the original recipe. Everything looked so well done (or so i thought).When i placed the cake in the fridge to set, fate grinned at me. Power played spoil sport; the refridgerator started to defrost thereby water droplets started to drip on the cake. That is why one end of the cake is so untidy. The frosting was vanilla buttercream covered with chocolate gananche and the borders were malt flavoured buttercream.</span></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Now that i have gained some confidence in frosting a cake, the next time, i should try something with freshcream. Baking fairy...are you listening.....?</span></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-70832329433847733242011-11-01T01:00:00.000-07:002011-12-22T17:04:55.290-08:00BOONDI LADOO<div dir="ltr" style="text-align: left;" trbidi="on"><div align="justify" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64J8u7eZFdhd_-VCWfBd1hqa4GeJ9BnHL9QtyChzdUXQOAp98Yyh2aSKVF6OKWQP2Ky7v5cleAQepqD9eTHr-XnQpQldIDRxNsNNKfEU89RpxKkhluwJ6GaEPcSiRsAeFFxx2BmppfPdW/s1600/17030991393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg64J8u7eZFdhd_-VCWfBd1hqa4GeJ9BnHL9QtyChzdUXQOAp98Yyh2aSKVF6OKWQP2Ky7v5cleAQepqD9eTHr-XnQpQldIDRxNsNNKfEU89RpxKkhluwJ6GaEPcSiRsAeFFxx2BmppfPdW/s640/17030991393.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Ladoo... This is what i call my nephew G in bombay. He is such a cute boy that this sweet reminds me of him. The staple of any south indian weddings, this is as versatile as the badusha and the mysorepak. This is another of my own recipe. Handed down from my grandmother, i made some changes. My gm makes the traditional south indian ladoos which are yellow in color and has a sugar basted look and feel in it. I always make this north indian version ladoo which has tiny boondis and is much softer and tastes great, but i have my own doubts about the shelf life (The SI ladoo stays fresh for 10 days in the fridge) .</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"> OK, now for the verdict, the ladoo tasted great, had the same texture and look, but......, i went wrong with the color and aroma. Out of curiosity, i added a bit more of the orange color (that is why the ladoo has a deeeeeeeeeeeeep color); i should have added pure saffron, i went for the essence instead; The usual elaichi and nutmeg combo gave this dish a nice aroma but the "shree mithai" aroma was lacking. Should do some research to acquire that aroma. Nevertheless the dish was superhit.</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Recipe</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Besan Flour - 500 gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>water - 3 cups</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>orange color - a pinch</em></span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>Sugar - 1000 gms</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>oil - to deep fry</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>ghee - to deep fry</em></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;"><em>cucumber seeds - to garnish</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>elaichi, nutmeg - 1 tsp</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>saffrom essence - 1 tsp</em></span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Make a runny batter with the besan flour, water and color. Leave it for 10 mts. Heat a kadai with oil and ghee in equal proportions. Seive the batter through a fine boondi strainer. Make boondis with all the batter.</em></span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>Prepare sugar syrup of less than one strand (1/2 string) consistency. Put in all the boondis. Simmer the mixture with the lid closed for 10 mts. The boondis should absorb all the syrup and they should not be sticking to each other. Let them cool down until they are warm.Mix in the elaichi/nutmeg powder/essence/ cucumber seeds and shape into ladoos. Enjoy</em></span></div><div align="justify"><br />
</div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-91407648347545464362011-10-10T18:09:00.000-07:002011-12-22T17:05:12.618-08:00HEALTHY APPLE BANANA MUFFINS<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDG8IJn6Y3uMrMHqBY4akvK0OIeZ8C6UeVSQ8poxzWpCFXhL8S7lthJfu1OY-ThEMdKqbCC7oPm_xhi-AedyGnffKsHsAtlCnK-4AVoSFGuo7vcxqNAv5AuIos1V23uETktmnvq0VRAkp/s1600/applemuffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnDG8IJn6Y3uMrMHqBY4akvK0OIeZ8C6UeVSQ8poxzWpCFXhL8S7lthJfu1OY-ThEMdKqbCC7oPm_xhi-AedyGnffKsHsAtlCnK-4AVoSFGuo7vcxqNAv5AuIos1V23uETktmnvq0VRAkp/s640/applemuffins.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">This is a sort of inspired post from </span><a href="http://www.rakskitchen.net/2011/04/eggless-banana-walnut-muffin.html"><span style="font-family: "Courier New", Courier, monospace;">here</span></a><span style="font-family: "Courier New", Courier, monospace;">. I wouldn't do any justice if i said i tweaked it. I took the measurements as it is and changed some ingredients (well, many..). Firstly i substituted half of the mashed bananas with apple puree. Secondly i replaced AP flour with Whole wheat flour. As for the third tweak, i replaced white sugar with demerera. The resulting texture and aroma was good the next day with the sweet strong smell of demerera and nutmeg (i prefer nutmeg over cinnamon, too pungent).</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">I am not preaching austerity or health benefits folks, Diwali is round the corner, so i am saving the calories for the gastronomic gushes and the overload my stomach is going to take over the month end. :-)</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Courier New", Courier, monospace;">Here is the original + inspired recipe</span></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><h2><span style="font-family: "Courier New", Courier, monospace;">INGREDIENTS:</span></h2><div class="separator" style="clear: both; text-align: justify;"></div><table border="1" cellpadding="1" cellspacing="1" style="width: 400px;"><tbody>
<tr><td valign="top" width="168"><span style="font-family: "Courier New", Courier, monospace;">Banana(she used dole, long variety) </span></td><td valign="top" width="232"><span style="font-family: "Courier New", Courier, monospace;">2 <span style="color: #ea9999;">(i used one banana and one apple</span>)</span></td></tr>
<tr><td valign="top" width="168"><span style="font-family: "Courier New", Courier, monospace;">Flour</span></td><td valign="top" width="232"><span style="font-family: "Courier New", Courier, monospace;">3/4 cup (<span style="color: #ea9999;">replaced with whole wheat flour</span>)</span></td></tr>
<tr><td valign="top" width="168"><span style="font-family: "Courier New", Courier, monospace;">Walnut,chopped</span></td><td valign="top" width="232"><span style="font-family: "Courier New", Courier, monospace;">1/4 cup</span></td></tr>
<tr><td valign="top" width="168"><span style="font-family: "Courier New", Courier, monospace;">Sugar</span></td><td valign="top" width="232"><span style="font-family: "Courier New", Courier, monospace;">1/2 of a 3/4 cup (<span style="color: #ea9999;">less than half cup of demerera</span>)</span></td></tr>
<tr><td valign="top" width="168"><span style="font-family: "Courier New", Courier, monospace;">Oil</span></td><td valign="top" width="232"><span style="font-family: "Courier New", Courier, monospace;">1/4 cup</span></td></tr>
<tr><td valign="top" width="168"><span style="font-family: "Courier New", Courier, monospace;">Baking powder</span></td><td valign="top" width="232"><span style="font-family: "Courier New", Courier, monospace;">1/2 tsp</span></td></tr>
<tr><td valign="top" width="168"><span style="font-family: "Courier New", Courier, monospace;">Baking soda</span></td><td valign="top" width="232"><span style="font-family: "Courier New", Courier, monospace;">1/2 tsp</span></td></tr>
<tr><td valign="top" width="168"><span style="font-family: "Courier New", Courier, monospace;">Vanilla essence</span></td><td valign="top" width="232"><span style="font-family: "Courier New", Courier, monospace;">1/2 tsp (<span style="color: #ea9999;">replaced with 1/2 tsp of nutmeg</span>)</span></td></tr>
</tbody></table><br />
<ol><div class="separator" style="clear: both; text-align: justify;"></div><li><span style="font-family: "Courier New", Courier, monospace;">Pre heat oven to 190<sup>o</sup>C</span></li>
<li><span style="font-family: "Courier New", Courier, monospace;">Take the peeled bananas in a bowl and mash it well with hands to make it a paste. Add oil,vanilla sugar to it and mix well. Keep a side. </span></li>
<li><span style="font-family: "Courier New", Courier, monospace;">Mix flour,baking powder,baking soda in another bowl with a whisk. </span></li>
<li><span style="font-family: "Courier New", Courier, monospace;">Fold gently,do not over mix,just mix well so that every thing blends properly and don't beat,with 3/4 th of the walnuts added to it,reserve some for sprinkling on the top. </span></li>
<li><span style="font-family: "Courier New", Courier, monospace;">Line the muffin tray with paper liners and spoon the batter in it up to 3/4 th of it. It will raise so much so make sure you leave room for it.Top with some walnut sprinkled over it. </span></li>
<li><span style="font-family: "Courier New", Courier, monospace;">Bake for 30 minutes or until the toothpick inserted comes out clean and top turns golden brown.Mine got baked at around 28 minutes itself,so keep an eye after 25 minutes.</span></li>
</ol><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Courier New", Courier, monospace;"><br />
</span></div><div align="justify" style="text-align: center;"></div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com2tag:blogger.com,1999:blog-7603367789200574671.post-41168687460017030852011-10-08T17:57:00.000-07:002011-12-22T17:05:30.416-08:00CHOCOLATE COOKIES<div dir="ltr" style="text-align: left;" trbidi="on"><div align="center"><br />
</div><div align="center"><br />
</div><div align="center"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxZ_bGqJ1qiRTHgHAoqAQNa4jHDKeD0UyY5mg4U_84bgXEhyphenhyphenJhBK4c9X4BYv7552DXLyNuHqs7UtlA0eAhU5tBY1g8Vmo62hLB2slHHx9p2SRcxJ6YhLLiZu5XaJdFZZSGzz8isem3KTm/s1600/chocolate+cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkxZ_bGqJ1qiRTHgHAoqAQNa4jHDKeD0UyY5mg4U_84bgXEhyphenhyphenJhBK4c9X4BYv7552DXLyNuHqs7UtlA0eAhU5tBY1g8Vmo62hLB2slHHx9p2SRcxJ6YhLLiZu5XaJdFZZSGzz8isem3KTm/s640/chocolate+cookies.JPG" width="640" /></a></div><div align="center" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="center" class="separator" style="clear: both; text-align: center;"><br />
</div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;">I should have posted this earlier. This is an impulsive recipe. I didn't take this from any website or cookbook. Just a spontaneous thought about what to do with the frosting that went wrong. I am jotting down the recipe (roughly)</span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>recipe</em></span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>milk chocolate (melted) - 200gms</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>butter - 200gms</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>icing sugar - 400gms</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>instant coffee - 1 tsp</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>cocoa powder - 2 tbsp</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>baking soda - 2 tsp</em></span></div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;"><em>flour - 350gms</em></span></div><div align="justify"><br />
</div><div align="justify"><span style="font-family: "Courier New", Courier, monospace;">i sort of eyeballed the flour. Kept on adding it to the frosting until it came together. Mix everything, roll into balls flatten with a fork, bake for 15 mts.This will be soft when warm but hardens as it cools. Tastes chewy the same day, but better and crispy the next day.</span></div><div align="justify"><br />
</div><div align="justify"><br />
</div><div align="justify"><br />
</div><div align="justify"> </div></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-79537867743707388392011-10-01T01:34:00.000-07:002011-12-22T17:06:17.070-08:00BIRTHDAY CAKE<div dir="ltr" style="text-align: left;" trbidi="on"><div align="center"><img height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9Bxg7FUAZ5Uzd6SzteH3V9s9CQr16OsyH4_5QM1raMKvmuybZUQZF1qDQA1zSWavv1vJFsXu51i2AnUs-Fn_VtY8OPLGdNqoUTnlkjOFC4gxaJIcXX4Y0cJTccYRwnJE6SFUvWEV5uAjg/s640/birthday%252520cake.JPG" width="640" /></div><br />
<br />
<br />
<span class="Apple-style-span" style="font-family: "Courier New", Courier, monospace;"><a href="http://happy-bowl.blogspot.com/2011/09/eggless-chocolate-cake.html">If any body cares for day 1, here it is.</a> </span><br />
<span class="Apple-style-span" style="font-family: "Courier New", Courier, monospace;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: "Courier New", Courier, monospace;">day 2). Frost the cake, check for the look and feel and ready the cake.<br />
<br />
I sliced the cake horizontally into two. Good, no problem, that was easy with the new turn table at hand.<br />
<br />
The icing was rock hard when i took it out from the fridge, so i thought of easing it down by whipping it once again. OH MY GOD, THE ICING FELL APART IN CLUMPS, IT HAD A CURDLED LOOK AND GOSH..! MY HEART STOPPED. I had no idea of how to repair this. After racking my brains for a few minutes, i decided to start afresh, this time going with the age old recipe of butter, icing sugar only.<br />
<br />
So made a fresh batch of butter cream with the above ratio omitting the milk chocolate, it was a bit grainy at first, but as i whipped in intervals of 15 <span class="blsp-spelling-error" id="SPELLING_ERROR_0">mts</span> 3 times, the texture was nice and smooth. THANK GOD..face saved.<br />
<br />
But, there is the catch, i had promised her a chocolate frosting. I didn't want to experiment again (putting the inner genius and the genie to sleep; i now understood the look on <span class="blsp-spelling-error" id="SPELLING_ERROR_1">appa's</span> face), i made a chocolate truffle by melting equal portions of dark chocolate and cream till it is of pourable consistency. Whew....let me catch some breath.<br />
<br />
Firstly, (remember i had left the cake as it is once it was slit) i layered the cake with <span class="blsp-spelling-error" id="SPELLING_ERROR_2">buttercream</span>, then crumb coated it and set it in the fridge for 15 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">mts</span>. Once set, i plastered (is it the right word..?) the cake with more <span class="blsp-spelling-error" id="SPELLING_ERROR_4">buttercream</span> and smothered the edges nice and smooth. Set in fridge for another 15 minutes. Now the cake looked half beautiful (or half ugly...!). Gently pour the cooled truffle until it coated all the sides of the cake. That was the only thing i could well in this (<span class="blsp-spelling-error" id="SPELLING_ERROR_5">mis</span>)adventure. There it was a smooth delicious looking chocolate cake.<br />
<br />
Next, what, i let my imagination run wild and piped out designs using the remaining <span class="blsp-spelling-error" id="SPELLING_ERROR_6">buttercream</span> all over the cake. (lousy, lopsided, lethargic). These would be the words going through <span class="blsp-spelling-error" id="SPELLING_ERROR_7">anybody's</span> mind if they caught me in the act of piping. Time to get serious and get good practice. All in all, the cake was done. It looked pretty, not professional. Am waiting with bated breath about the outcome of the cake from my friend.<br />
<br />
<br />
P.S. For people wondering what i did with the chocolate frosting "gone wrong" check out my next post.</span></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-50545777275032361892011-10-01T01:30:00.000-07:002011-12-22T17:06:34.671-08:00EGGLESS CHOCOLATE CAKE<div dir="ltr" style="text-align: left;" trbidi="on"><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCz-8iosttdcQFV0OVEonpsNPGdbTzzj_cgJLpJ0WZ0XomALikc3nftqnrobXDFdgXB6WLjcTLkkUPEYelsExR6db3CBR2-vjHpNX7YXVlCfv3naHvf0O8qS2CbOoLQRei3sPAhawVPYG/s1600/eggless+chocolate+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNCz-8iosttdcQFV0OVEonpsNPGdbTzzj_cgJLpJ0WZ0XomALikc3nftqnrobXDFdgXB6WLjcTLkkUPEYelsExR6db3CBR2-vjHpNX7YXVlCfv3naHvf0O8qS2CbOoLQRei3sPAhawVPYG/s640/eggless+chocolate+cake.JPG" width="640" /></a></div><span class="Apple-style-span"><br />
</span><span class="Apple-style-span"><span courier="" style="font-family: "Courier New", Courier, monospace;"><span class="Apple-style-span">I had a request For a birthday cake. An <span class="blsp-spelling-error" id="SPELLING_ERROR_0">eggless</span> one. Till then i didn't have any chance to try <span class="blsp-spelling-error" id="SPELLING_ERROR_1">eggless</span> ones, but this friend is a strict vegetarian; so, for her little one's birthday, i challenged myself to make a chocolate cake with chocolate frosting.I zeroed in a recipe from a milkmaid collection recipe book of my mother's.I was not sure of how the texture of this cake is going to be or how much this will yield, so i made a trial version a week before. As this was my first cake for somebody else, i had to set out a plan to make the cake and frosting.<br />
<br />
day 1). Make the cake and frosting, set both in fridge.<br />
<br />
Chocolate cake recipe<br />
<br />
<i>milk maid - 400<span class="blsp-spelling-error" id="SPELLING_ERROR_2">gms</span><br />
butter- 150 <span class="blsp-spelling-error" id="SPELLING_ERROR_3">gms</span><br />
<span class="blsp-spelling-error" id="SPELLING_ERROR_4">maida</span> - 200 <span class="blsp-spelling-error" id="SPELLING_ERROR_5">gms</span><br />
cocoa powder - 35 <span class="blsp-spelling-error" id="SPELLING_ERROR_6">gms</span><br />
baking powder - 2 tsp<br />
baking soda - 1 tsp<br />
warm water - 200 ml</i></span><i><br />
</i><span class="Apple-style-span"><i>salt - a pinch<br />
vanilla essence - 1 tsp<br />
<br />
grease a 9 inch baking pan and line it with butter paper. (i always do this, makes cleaning the dishes easy)<br />
<br />
sift the <span class="blsp-spelling-error" id="SPELLING_ERROR_7">maida</span>, cocoa powder, baking powder, baking soda and salt twice.<br />
melt butter in a bowl and allow it to cool<br />
Add milk maid and mix well<br />
stir in the water and mix again<br />
when everything is a <span class="blsp-spelling-corrected" id="SPELLING_ERROR_8">homogeneous</span> mixture, add the dry mixture and mix lightly <span class="blsp-spelling-corrected" id="SPELLING_ERROR_9">until</span> they all come together.<br />
Do not over mix.<br />
<br />
transfer into the cake pan and bake at 150 for 45 <span class="blsp-spelling-error" id="SPELLING_ERROR_10">mts</span>.</i></span></span></span><br />
<div style="text-align: justify;"><span class="Apple-style-span"><span courier="" style="font-family: "Courier New", Courier, monospace;"><span class="Apple-style-span">You have to make it to believe it. The cake smells heavenly. I had made a lots of cakes before, but his was something special. It tasted so divine the next day. I had set it on the table early in the morning to cut out the wedges, the whole room smelled of milkmaid (i could eat a whole can just like that). The cake, though lacked the spring form effect of an egg based one, was dense and very very tasty, like a pound cake. But the aroma, nothing could be compared to it. So, my <span class="blsp-spelling-error" id="SPELLING_ERROR_12">eggetarian</span> friends, please try this cake <span class="blsp-spelling-error" id="SPELLING_ERROR_13">atleast</span> once in a lifetime, you will never regret it</span></span></span></div><span class="Apple-style-span"><span courier="" style="font-family: "Courier New", Courier, monospace;"><span class="Apple-style-span"><br />
Allow the cake to cool.<br />
<br />
Frosting:<br />
<br />
This was another opportunity to spread the austerity drive that i always practice. There were lots of milk chocolates in the fridge; suddenly an inner voice prompted me to substitute cocoa with milk chocolate (that was the disaster waiting to happen).<br />
<br />
I whistled aloud of what a genius i was; <span class="blsp-spelling-error" id="SPELLING_ERROR_14">Appa</span> just gave a baffled look..!(i didn't know why).<br />
<br />
So meticulously i took 250 <span class="blsp-spelling-error" id="SPELLING_ERROR_15">gms</span> of butter, 500 <span class="blsp-spelling-error" id="SPELLING_ERROR_16">gms</span> of icing sugar, 250 <span class="blsp-spelling-error" id="SPELLING_ERROR_17">gms</span> of melted milk chocolate and mixed everything with a hand held mixer and whipped them until they were soft and fluffy.<br />
<br />
Notwithstanding, the inner genius (i think it should be read as genie) hinted on to add a table spoon of instant coffee powder to make it a mocha frosting.<br />
<br />
Just imagine, a first timer dishing out a chocolate cake with chocolate mocha frosting (sounds so <span class="blsp-spelling-corrected" id="SPELLING_ERROR_19">professional</span> yo..).<br />
<br />
Everything was hunky dory, the cake was good and the frosting was well done. I thanked all my stars and went to bed.</span></span></span></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com2tag:blogger.com,1999:blog-7603367789200574671.post-72318239246369790632011-09-23T03:07:00.000-07:002011-12-22T17:07:00.801-08:00APPLE HALWA<div dir="ltr" style="text-align: left;" trbidi="on"><div align="center"><img height="443" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1KHL-uvU2yyXphjz3lndQQVR7qX2zj2tHPInVCjMd9Tl9G3TM9g-Efgco1Y17OKOkO3foeQtCtqKOvF8w6-ZKH6OwRBrToR6zDfIoxr10aBSYsa7rAQ9T_KEEJ2-1_utCb1qETaPTLLVe/s640/005.JPG" width="640" /></div><br />
<br />
<span style="font-family: courier new;">During the </span><a href="http://happy-bowl.blogspot.com/2011/09/mini-jagiri.html"><span style="font-family: courier new;">Jangiri</span></a><span style="font-family: courier new;"> debacle, i browsed so many sites for help and </span><a href="http://www.rakskitchen.net/2011/08/sweet-potato-buns-rolls.html" style="font-family: courier new;">Rak's</a><span style="font-family: courier new;"><a href="http://www.rakskitchen.net/2011/08/sweet-potato-buns-rolls.html"> Kitchen</a> made my day. She had announced an <a href="http://niveditaskitchen.blogspot.com/2010/09/details-of-event-celebrate-sweets.html">event</a> for the month for sweets made with fruits or veggies.</span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1cZkOpcXfxx3ZWE3DyFXr0HyqIU6zpSdMjffJpMBB7FEtbdbN_8Fhn9mjF5pmtJ56oEMTT3iGw6rhBbLGoU1RSSAY4BPFa5PzisWVNYjpdBX-hJsKsEbVo9RZbST0UgkJHzYexGusAPC/s1600/Celebrate-Sweets-Event---Ra_thumb%255B2%255D.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5655500526120998306" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY1cZkOpcXfxx3ZWE3DyFXr0HyqIU6zpSdMjffJpMBB7FEtbdbN_8Fhn9mjF5pmtJ56oEMTT3iGw6rhBbLGoU1RSSAY4BPFa5PzisWVNYjpdBX-hJsKsEbVo9RZbST0UgkJHzYexGusAPC/s400/Celebrate-Sweets-Event---Ra_thumb%255B2%255D.jpg" style="cursor: pointer; display: block; height: 257px; margin: 0px auto 10px; text-align: center; width: 202px;" /></a><br />
<br />
<span style="font-family: courier new;">I remembered, long long ago, when we were kids, </span><span style="font-family: courier new;">amma</span><span style="font-family: courier new;"> used to make apple </span><span style="font-family: courier new;">halwa</span><span style="font-family: courier new;"> every birthday. I completely forgot about it over the years, she too, i suppose. Nowadays it is more of stylish dishes like '</span><span style="font-family: courier new;">Mysurpa</span><span style="font-family: courier new;">' or 'Ghee </span><span style="font-family: courier new;">ladoo</span><span style="font-family: courier new;">'.</span><br />
<br />
<span style="font-family: courier new;">The moment i read about the event, the recipe that came to my mind was this </span><span style="font-family: courier new;">halwa</span><span style="font-family: courier new;">. It is very easy to prepare and very tasty too. I am submitting this for her event.</span><br />
<br />
<span style="font-family: courier new; font-size: 130%; font-weight: bold;">Recipe:</span><span style="font-size: 130%;"><br />
</span><span style="font-family: courier new; font-style: italic;">Apple - 2 nos</span><br />
<span style="font-family: courier new; font-style: italic;">Sugar - 1/2 cup (reduce it if you like it less sweeter)</span><br />
<span style="font-family: courier new; font-style: italic;">Sugarless </span><span style="font-family: courier new; font-style: italic;">Khoa</span><span style="font-family: courier new; font-style: italic;"> - 5 Tablespoon</span><br />
<span style="font-family: courier new; font-style: italic;">Cardamon - a pinch</span><br />
<span style="font-family: courier new; font-style: italic;">Almonds - for garnish (optional)</span><br />
<br />
<span style="font-family: courier new; font-style: italic;">Cook the apples with the skin (</span><span style="font-family: courier new; font-style: italic;">nutrients</span><span style="font-family: courier new; font-style: italic;">, vitamins... </span><span style="font-family: courier new; font-style: italic;">aaghh</span><span style="font-family: courier new; font-style: italic;">) until tender.<br />
<br />
Then add sugar.The mixture will turn </span><span style="font-family: courier new; font-style: italic;">liquidy</span><span style="font-family: courier new; font-style: italic;"> now.<br />
<br />
Cook till all the moisture is absorbed.<br />
<br />
When it is nice and thick add the </span><span style="font-family: courier new; font-style: italic;">khoa</span><span style="font-family: courier new; font-style: italic;"> and cook for five minutes.<br />
<br />
Remove from fire add the cardamon and garnish with almond flakes. </span><span style="font-family: courier new; font-style: italic;">Tada</span><span style="font-family: courier new; font-style: italic;">... it is done.</span></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com2tag:blogger.com,1999:blog-7603367789200574671.post-32948441704145258022011-09-17T17:42:00.000-07:002011-12-22T17:30:35.574-08:00BUTTER BUNS<div dir="ltr" style="text-align: left;" trbidi="on"><div align="center"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggSerPCQdgiSMuzWuqTyJs5y80h81_FtyBN06k8UQX_Y_Eyc30_ZLnelE4062fPHO-qDSbUjbwOVw8tlxjYPND7Zoo7HE8FcoLkqUBpa8b0ovUEcyC7F3e1EoZrFNpmR5cigl9hTKoOcT/s1600/butter+buns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhggSerPCQdgiSMuzWuqTyJs5y80h81_FtyBN06k8UQX_Y_Eyc30_ZLnelE4062fPHO-qDSbUjbwOVw8tlxjYPND7Zoo7HE8FcoLkqUBpa8b0ovUEcyC7F3e1EoZrFNpmR5cigl9hTKoOcT/s640/butter+buns.JPG" width="640" /></a></div><br />
<span style="font-family: courier new;">I had bookmarked this </span><a href="http://smallsmallbaker.blogspot.com/2011/06/aspiring-bakers-8-mini-butter-buns.html"><span style="font-family: courier new;">recipe</span></a><span style="font-family: courier new;"> a long time ago, but didn't find the right <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">occasion</span> to try it. Suddenly when we <span class="blsp-spelling-error" id="SPELLING_ERROR_1">had</span> an unexpected guest, these buns came to my mind. Moreover i had to test the instant yeast that i am using for the first time. <span class="blsp-spelling-error" id="SPELLING_ERROR_2">SSB's</span> buns were perfectly round. I skipped her stuffing and substituted with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">kaya</span> paste that was nearing its expiry date. So i didn't make them into a round, i rather used the book fold method. The instant yeast was much easier to use, didn't have to proof it <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">separately</span>, you can directly add it to the flour mixture. Should also try croissants with this one day. The buns tasted very good, better than the store bought ones, but weren't looking like store bought ones. Should work on the <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">appearance</span><br />
<br />
Verdict : There were two flaws, i could not get a smooth surface on the buns as she had. Number two, the buns were not as soft the next day. Don't know where i went wrong, should clarify with her. </span></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com0tag:blogger.com,1999:blog-7603367789200574671.post-51553173696268360402011-09-01T17:59:00.000-07:002011-12-22T17:28:46.848-08:00MINI JANGIRI<div dir="ltr" style="text-align: left;" trbidi="on"><div align="center"><span style="font-family: courier new;"></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ9OP4_wzeSkC83q2Nyxxbh4vY-3rmxFZHizGq29BrWLAn28eLquCZ3ll3NqtFwcNP1Ry7ukwV1qa7E6BX62ajXA7YJtiepErQ-V7YnHa8a-NKlckRFeqYa2SdReCToa9eZxQSvRsqdMQ/s1600/jangiri.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rea="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIZ9OP4_wzeSkC83q2Nyxxbh4vY-3rmxFZHizGq29BrWLAn28eLquCZ3ll3NqtFwcNP1Ry7ukwV1qa7E6BX62ajXA7YJtiepErQ-V7YnHa8a-NKlckRFeqYa2SdReCToa9eZxQSvRsqdMQ/s640/jangiri.JPG" width="640" /></a></div><br />
<br />
<span style="font-family: courier new;">I had been long waiting for an opportunity to make this sweet. But, i had my own inhibitions.There was one attempt (which i would quickly want to forget) which was a catastrophe. Fortunately mom was not there at home during that (otherwise i would have been worse than that <span class="blsp-spelling-error" id="SPELLING_ERROR_0">jangiri</span> of mine). <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Appa</span> silently took away with the garbage before she sensed any mischief.<br />
<br />
This time i did a lot of R&D. The <span class="blsp-spelling-corrected" id="SPELLING_ERROR_2">occasion</span> too was special. It was my parents' anniversary. Every year i make them <span class="blsp-spelling-error" id="SPELLING_ERROR_3">Paal</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_4">Payasam</span>, but this time i wanted to try something different. It was so selfish of me. Though they both are diabetics, they relish whatever i make except for my sister A, who is a devil of a critic. Even <span class="blsp-spelling-error" id="SPELLING_ERROR_5">Nigella</span> should put some extra effort to please her.<br />
<br />
I am no <span class="blsp-spelling-error" id="SPELLING_ERROR_6">Nigella</span>, so this was a better attempt from my previous one. I played safe with going with mini <span class="blsp-spelling-error" id="SPELLING_ERROR_7">jangiris</span> this time, not the fancier original design. Was pretty easy,need to practice a lot.I made two mistakes with this recipe. I cut the cone which held the <span class="blsp-spelling-error" id="SPELLING_ERROR_8">jangiri</span> batter a little too wide, that is why they are a bit stout. Mistake number two is, the sugar syrup crystallized quickly than i had anticipated. So when the <span class="blsp-spelling-error" id="SPELLING_ERROR_9">jangiris</span> cooled it formed a coating of sugar which i didn't like. Two things to keep in mind in future(should also try the real <span class="blsp-spelling-error" id="SPELLING_ERROR_10">jangiri</span> design next time).<br />
<br />
As usual this is not my recipe, i had taken it from </span><a href="http://www.rakskitchen.net/2009/07/jangri.html"><span style="font-family: courier new;">here</span></a><span style="font-family: courier new;">. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_11">Hers</span> was far far better than mine.</span></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-76772520698037011332011-08-22T06:36:00.000-07:002011-08-22T18:41:27.325-07:00FLAKY PASTRY<p align="center"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiq_PHwzgluEZv-hVC9xRY3FKgC_XofpqgpZkVhpGUxePP3DALw02TFZg_7MJbnpgk2kujQjhqfuLqc8kg8Htf8yy_PpA7ebmxoeavE2fB_cptaAEuauWaQzkv4gvNvzGhPEzzV5MQ5kHR/s1600/flaky%252520pastry.JPG" width="544" height="408" /></p>
<br /><p><span style="font-family:courier new;">This is an impulsive post. Yes i baked this in an impulse. Saw this </span><a href="http://www.bbc.co.uk/food/recipes/flakypastry_1282"><span style="font-family:courier new;">recipe</span></a><span style="font-family:courier new;">, though it didn't have any pictures or anything <span id="SPELLING_ERROR_0" class="blsp-spelling-corrected">eye catching</span>, i had an <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">intuition</span> that this will <span id="SPELLING_ERROR_2" class="blsp-spelling-corrected">turn</span> out great (and it did). We can't have this plain so am planning to make some <span id="SPELLING_ERROR_3" class="blsp-spelling-corrected">minestrone</span> soup "The Soup Spoon" style, which i had in <span id="SPELLING_ERROR_4" class="blsp-spelling-corrected">Singapore</span> last month. The soup was yummy and i hope this will be a good condiment for it.</span></p>
<br /><p><span style="font-family:courier new;">I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of <a href="http://not-thekitchensink.blogspot.com/2011/08/aspiring-bakers-10-easy-as-pie-august.html">Not the Kitchen Sink</a>!
<br /></span><span style="font-family:courier new;"><span style="font-size:180%;"></span></span></p>
<br /><p><span style="font-family:courier new;"><span style="font-size:180%;">Flaky pastry :
<br /></span></span><span style="font-family:courier new;">Ingredients :
<br />225g/8oz plain flour
<br />pinch of salt
<br />80g/3oz lard
<br />80g/3oz butter
<br />
<br />Preparation method :
<br />1.Mix the flour with the salt and rub in half of the lard. Add enough cold water to bring the flour to a soft dough.
<br />
<br />2.Mix together the rest of the lard and the butter.
<br />
<br />3.Roll out the dough to make a rectangle 12.5 x 25cm/5 x 10in.
<br />
<br />4.Dot one third of the butter/lard mixture over two-thirds of the rectangle. Fold the third without any fat on it over the middle third of the pastry. Bring the other third on top. Seal the edges with a rolling pin and turn the dough 90 degrees. Chill for 10 minutes.
<br />
<br />5.Repeat stage 4 with half of the rest of the fat and then repeat one more time with the remaining fat. Chill for 10 minutes after each folding.
<br />
<br />6.Roll and fold one more time without any fat and then chill for 30 minutes.
<br /></p>
<br /><p align="left"></span><span style="font-family:courier new;">The pastry was very flaky and crisp, <span id="SPELLING_ERROR_5" class="blsp-spelling-corrected">Should</span> also go well with tea or coffee as well, but i personally felt it would go well with anything spicy like korma, or i am thinking of adding it to the potato gravy for dinner.
<br /></p></span></span>
<br />
<br /><p></p>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-73647535591452435392011-08-20T04:53:00.000-07:002011-12-22T17:13:04.484-08:00KALAKAND<div dir="ltr" style="text-align: left;" trbidi="on"><div align="center"><a href="https://picasaweb.google.com/lh/photo/M4k5X8KEWuddJ37dLyODLQ?feat=embedwebsite"><img height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvWDo7k6IbwM5lHhiublHujFfSBY84J3_1zAl_pT1HJNL0gsd3ui1889GcW4ItVcGlJjMORoayBrBf2_DxE-3Gb0ELe54e-DmLOPuD6uGgygHDOLEWufNbXZREbZa3TQtp1bNIfP1aVuHs/s640/kalakand.JPG" width="640" /></a></div><br />
<br />
<span style="font-family: courier new;">After much discussion and thinking, we decided this sweet for Krishna <span class="blsp-spelling-error" id="SPELLING_ERROR_0">Jayanthi</span>. Only last week there was an overdose of sugar with <span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gulab</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Jamun</span>, so i wanted a very simple and light sweet for the little one. This was made with <span class="blsp-spelling-error" id="SPELLING_ERROR_3">paneer</span> and milk with some crushed almonds that was left over in the fridge for a long time. I <span class="blsp-spelling-corrected" id="SPELLING_ERROR_4">don't</span> know how they get the pristine white colour in the shops, this was off white in colour. After bringing it down to room temperature, i <span class="blsp-spelling-corrected" id="SPELLING_ERROR_5">refrigerated</span> it for 2 hours before cutting them into pieces. Garnished them with salted pistachios to give a kick. Will keep you posted on how they tasted, later....</span></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1tag:blogger.com,1999:blog-7603367789200574671.post-66916110870370660122011-08-17T18:54:00.000-07:002011-12-22T17:14:18.689-08:00GULAB JAMUN<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><img height="568" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigXHV3B5GclFn8IIBwaetEXWnWnZg49dOY7jZKWXH4kUnmaH_oCa_fMn7724voGkq9PSwrFsglRE9q1Nw-yfKGBGIDRUrBMWq-wPHVHIsd1cAXh0XZ4p0tf3Z0XuTOe33ptqS_NWWQ86JA/s640/gulabjamun.jpg" width="640" /></div><br />
<br />
<span style="font-family: courier new;">I AM BACK. Back with the ever <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">popular</span> "<span class="blsp-spelling-error" id="SPELLING_ERROR_1">Gulab</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Jamun</span>". After the long vacation in <span class="blsp-spelling-error" id="SPELLING_ERROR_3">singapore</span>, back to <span class="blsp-spelling-error" id="SPELLING_ERROR_4">chennai</span> and how lovely it was to see my house and garden. The initial days took my time to set right the mess. When i checked my kitchen pantry, i saw the <span class="blsp-spelling-error" id="SPELLING_ERROR_5">milkpowder</span> nearing its exp date. <br />
<br />
Such a miser that i am, i <span class="blsp-spelling-corrected" id="SPELLING_ERROR_6">don't</span> like to <span class="blsp-spelling-corrected" id="SPELLING_ERROR_7">waste</span> anything, i jumped into the idea of making <span class="blsp-spelling-error" id="SPELLING_ERROR_8">gulab</span> <span class="blsp-spelling-error" id="SPELLING_ERROR_9">jamun</span>. This is my maiden adventure of making <span class="blsp-spelling-error" id="SPELLING_ERROR_10">GJ</span> from milk powder. With my creative juices flowing (flooding rather) this is was an instant way of dishing out this beautiful delicacy (though it tasted best the next day). </span></div>happybowlhttp://www.blogger.com/profile/04804587653030502435noreply@blogger.com1