tag:blogger.com,1999:blog-61668479367450647962024-03-14T20:30:56.601-07:00Eat Read & CookMy love affair with foods & bookspoulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.comBlogger729125tag:blogger.com,1999:blog-6166847936745064796.post-76114106944202406652024-01-14T13:33:00.000-08:002024-01-14T13:33:14.538-08:00Soft Sandwich Bread<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier; font-size: medium;">Making breads from scratch is tedious process. Though it takes only 30-40 minutes in total to prepare but it does take a lot of attention throughout the day. So making 2-3 loaves at one time saves a lot of time and effort and you can easily store them inside the deep freezer and eat at your convenience. Homemade breads are way tastier than the store bought and they have no preservatives. Also they are fully customisable as per your choice. So if you are able to spare that time and attention in a day or you are just curious how a homemade bread tastes like, give this recipe a try. This soft sandwich bread recipe is full of butter which lends to it a lot of flavour and taste. Use it for grilled cheese or just jam, this sandwich bread recipe will sure make you want to have homemade breads everyday.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbR4WqkZ6icakCjEqIRSCiIw1c6QeTLNcUgz6U_cO05jNUkP0K8Mu4qxs6mNpnP8WTrKuPM1cSPEm8VONLYiIPzOq4eD4vypbG6uPXK4NhE21eQNgOfsWb2UF3-ZDF_uCP7xLbtTYSDDsXG3SoEtQaiXt-S4VP4URLhBu-pVSMuzJwBVEqbVzNfIXWh4/s5184/IMG_0646%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="easy sandwich bread recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCbR4WqkZ6icakCjEqIRSCiIw1c6QeTLNcUgz6U_cO05jNUkP0K8Mu4qxs6mNpnP8WTrKuPM1cSPEm8VONLYiIPzOq4eD4vypbG6uPXK4NhE21eQNgOfsWb2UF3-ZDF_uCP7xLbtTYSDDsXG3SoEtQaiXt-S4VP4URLhBu-pVSMuzJwBVEqbVzNfIXWh4/s16000/IMG_0646%20(1).jpg" title="how to make bread at home" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllHFdyZF50ibpMHxGTR4Nq-H6q7vq2F3MxdB1uAbdD38vexu7GcX8rNM37ajoFT85jBgP1k3ASI2VcAuzc2-_2Pyx-JB9rS98C_ECZcvayknaOF3MBRw3ZDDQYlfYxKTV9K9ZlSXq8J4-lPLi7G_aNBO7Vi3iPN-mUYkxtp9vwxhM74LKYUuqzrTHFy0/s5184/IMG_0654%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="how to make soft sandwich bread at home" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgllHFdyZF50ibpMHxGTR4Nq-H6q7vq2F3MxdB1uAbdD38vexu7GcX8rNM37ajoFT85jBgP1k3ASI2VcAuzc2-_2Pyx-JB9rS98C_ECZcvayknaOF3MBRw3ZDDQYlfYxKTV9K9ZlSXq8J4-lPLi7G_aNBO7Vi3iPN-mUYkxtp9vwxhM74LKYUuqzrTHFy0/s16000/IMG_0654%20(1).jpg" title="soft sandwich bread easy recipe from scratch" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBJqKBUqNzUJs-j8y77RnyHtywEUzH64Tc54ji31vW8rbHp_1rDwqgRVQURCAkKJfUh86xGY4HcwRQnO1rVoB3uqn-ct6-Z-U7jdzhu-fUqJhWYbX853AOOewwOyQMZZ7rsDNoSMOc7Vf5AcLnf-v0hJKPlL2uVKwBt3E0SdNvgm6XRoor8QgIYHqHXQ/s5184/IMG_0653%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="easy homemade sandwich bread recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwBJqKBUqNzUJs-j8y77RnyHtywEUzH64Tc54ji31vW8rbHp_1rDwqgRVQURCAkKJfUh86xGY4HcwRQnO1rVoB3uqn-ct6-Z-U7jdzhu-fUqJhWYbX853AOOewwOyQMZZ7rsDNoSMOc7Vf5AcLnf-v0hJKPlL2uVKwBt3E0SdNvgm6XRoor8QgIYHqHXQ/s16000/IMG_0653%20(1).jpg" title="soft buttery sandwich bread recipe with all purpose flour recipe" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: left;">Soft Sandwich Bread Recipe</div><div style="text-align: left;">Makes 2 big loaves</div><div style="text-align: left;"><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGrRKfY-YpAPFvDD7E1w_9l42-ymbRTXJvj6JPSxvxZepEfBrRQb-HfNks0S0fJtNhD3bxojnpfhbqB2lYA91MIwzCxA8MRSC3dnQ7ttVR3nW21FDqJqg2tK4k3RG1BdhkLLLoF8_6C6SFYvI0dyHHpNWtqdAzap6LKWmz1ScJZBDsCno0CSUH-ihkQo/s5184/IMG_0656%20(1).jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="soft sandwich bread with butter recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGrRKfY-YpAPFvDD7E1w_9l42-ymbRTXJvj6JPSxvxZepEfBrRQb-HfNks0S0fJtNhD3bxojnpfhbqB2lYA91MIwzCxA8MRSC3dnQ7ttVR3nW21FDqJqg2tK4k3RG1BdhkLLLoF8_6C6SFYvI0dyHHpNWtqdAzap6LKWmz1ScJZBDsCno0CSUH-ihkQo/s16000/IMG_0656%20(1).jpg" title="sandwich bread homemade recipe" /></a></div><br /> <span style="font-family: courier; font-size: medium;">Ingredients:</span><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">For the sponge:</span></div><div><ul style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">125gm all purpose flour</span></li><li><span style="font-family: courier; font-size: medium;">1 sachet / 2 and 1/4 tsp active dry yeast</span></li><li><span style="font-family: courier; font-size: medium;">1/2 cup lukewarm milk</span></li><li><span style="font-family: courier; font-size: medium;">1 tsp honey</span></li></ul></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">For the dough:</span></div><div><ul style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">390gm all purpose flour</span></li><li><span style="font-family: courier; font-size: medium;">6 large room temperature eggs for the bread, 1 egg for the eggwash</span></li><li><span style="font-family: courier; font-size: medium;">55 gm granulated sugar</span></li><li><span style="font-family: courier; font-size: medium;">2 tsp kosher salt</span></li><li><span style="font-family: courier; font-size: medium;">200gm soft room temperature flour</span></li></ul></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">Method:</span></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">Make the sponge :</span></div><div><ul style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a big bowl mix in the yeast with milk and honey.</span></li><li><span style="font-family: courier; font-size: medium;">Mix them and let it rest for 15 minutes, until the mixture becomes frothy.</span></li><li><span style="font-family: courier; font-size: medium;">Add the flour to the yeast mixture and mix until they form a nice and smooth paste free of any lumps.</span></li><li><span style="font-family: courier; font-size: medium;">Cover them with a plastic wrap and let it sit in a warm place for 30-45 minutes.</span></li></ul><div><span style="font-family: courier; font-size: medium;">Make the dough:</span></div></div><div><ul style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">Once the flour and yeast mixture has become bubbly, add the eggs, remaining flour, sugar and salt.</span></li><li><span style="font-family: courier; font-size: medium;">Mix them until they become well combined and then transfer them to a clean, flat and smooth surface. Knead with the back of your palms for straight 15 minutes until the dough starts to pull out from the surface and the hands and starts to have a smoother and shinier texture. </span></li><li><span style="font-family: courier; font-size: medium;">When the dough is ready, take around 2 tbsp of the soft butter and knead it into the dough until it is well absorbed. Repeat the process until you have finished all the butter.</span></li><li><span style="font-family: courier; font-size: medium;">At this stage you should be able to stretch the dough without any tear and it should pass the window pane test.</span></li><li><span style="font-family: courier; font-size: medium;">Transfer the dough to a clean bowl and wrap it with a cling film.</span></li><li><span style="font-family: courier; font-size: medium;">Wait until the dough has doubled in size and then punch down the dough.</span></li><li><span style="font-family: courier; font-size: medium;">Reshape it into a round smooth ball again.</span></li><li><span style="font-family: courier; font-size: medium;">Put the bowl in the fridge overnight or for around 6-8 hours.</span></li><li><span style="font-family: courier; font-size: medium;">When you are ready to bake, take the dough out of the fridge and let it come to room temperature for around 45 minutes.</span></li><li><span style="font-family: courier; font-size: medium;">Punch the dough down and transfer the dough to a floured surface. Divide the dough with a knife and cut each dough into six equal pieces. With the help of your palm give the pieces a smooth round shape.</span></li><li><span style="font-family: courier; font-size: medium;">Line the 8 *5 loaf pans with butter papers and arrange the balls side by side dividing equally between two loaf pans.</span></li><li><span style="font-family: courier; font-size: medium;">Cover with a damp cotton kitchen towel and let the dough proof until they become puffy and double in size. If you try to push a finger the dough should bounce back slowly again. If it does not do that the dough needs to proof more.</span></li><li><span style="font-family: courier; font-size: medium;">While the dough is still proofing preheat the oven to 375 F.</span></li><li><span style="font-family: courier; font-size: medium;">Give the loaves a good egg wash before going inside the oven.</span></li><li><span style="font-family: courier; font-size: medium;">Bake until deeply golden brown on top for around 25-30 minutes.</span></li><li><span style="font-family: courier; font-size: medium;">Once they are fully baked, take them out of the oven and let it cool for 5 minutes before taking them out of the pans. Let them cool down completely on a wire rack before cutting.</span></li></ul></div><div><br /></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-11024294083005401812023-12-31T17:35:00.000-08:002023-12-31T17:35:20.229-08:00Chilli Chutney<p> A perfect chilli chutney. Without the addition of garlic or any kind of sweetness to it. This is just the chillies in work here. So using a good quality chillie which is hot and flavourful at the same time is essential for the recipe. Again you can also add garlic to it but then the use of the chilli chutney becomes very restricted. I use it all the time for everything. For sandwiches, wraps, noodles, parathas, curries. The possibilities are endless. To use it in a curry I fry the paste in a little oil for a few seconds and then add the curry to it. It completely lifts up any dish to a whole spicier lever. If you like hot food like me then you will definitely love it. The chutney comes in a thick consistency and I add oil in the end to make it more fluid. Use as much oil as you want to give it the consistency you desire. The recipe of this chilli chutney is super easy and can be made in a jiffy whenever you like. Besides the ingredients for the chilli chutney is also restricted to a good amount of chillies so no fuss is required there too. </p><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEity93gMO-p5Jl3yKV2yr6MJv_K1ah_nwlAMrl8Tlh7fJh4mX-0Z8OjDfy4aoGnGNyl4eCfKCbHn_t6CL3TRhAmF4aTIA5gQGl9SnxHdUJJuuMY9yCk9r2okib2r0sH1cACR5GwhCy7BT_UGSb2TiEXIVnxrK2lehXgozGBRwjNeK_NgJdYrJ3SJoUJT3Y/s5184/IMG_0590.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy and simple chilli chutney recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEity93gMO-p5Jl3yKV2yr6MJv_K1ah_nwlAMrl8Tlh7fJh4mX-0Z8OjDfy4aoGnGNyl4eCfKCbHn_t6CL3TRhAmF4aTIA5gQGl9SnxHdUJJuuMY9yCk9r2okib2r0sH1cACR5GwhCy7BT_UGSb2TiEXIVnxrK2lehXgozGBRwjNeK_NgJdYrJ3SJoUJT3Y/s16000/IMG_0590.jpg" title="Spicy indian chilli chutney recipe" /></a></div><br /><p></p><div>Chilli Chutney</div><div><br /></div><div>Ingredients:</div><div><ol style="text-align: left;"><li>250gm fresh chillies</li><li>1/2 cup mustard oil</li><li>Salt to taste</li></ol><div>Method:</div></div><div><ol style="text-align: left;"><li>Grind the chillies in a blended with very minimum water until you get a fine and smooth paste.</li><li>Pour half of the oil in a kadai on low to medium flame.</li><li>Add the chilli paste to it and turn the flame to low.</li><li>Stir and cook until the chilli paste develops a deep reddish colour and the oil starts to leave from its edges.</li><li>Add salt to taste and turn the flame off.</li><li>Cover the kadai with a cloth to prevent any water to gather on it and let it cool down to the room temperature.</li><li>Transfer the cooked paste to a clean glass jar container and pour the rest of the oil on top of it.</li><li>Store in the fridge for unto 1 month.</li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-42430747080053042792023-12-26T13:17:00.000-08:002023-12-26T13:17:12.295-08:00Chicken Broccoli Pasta<p>Broccoli and Chicken pasta is one of my go to recipe for my son's lunchbox. It's simple, nutritious and since I use frozen broccoli it takes almost zero prepping time. This simple broccoli pasta recipe comes under 15 minutes and the bonus is I make a big batch for our breakfast as well. </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnX04tgP02CG_FY822XjcpYvXiX78IRntgVhAzsspfQjwZjLuqviWK3ckwyFeDykI3KS1dWsrmSXtZ9-dKsFZK52SRZ3w-DfoDCN1HJBOJtBeqWv_VnlBSPTLcOul2jWRtp6S-P-MWwhyqQcTsjc7UmEREzSMrrbjRmEzr9d4bh21U4ah8_mvnR0KS6M/s5184/IMG_0752.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="simple and easy broccoli pasta with chicken" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEnX04tgP02CG_FY822XjcpYvXiX78IRntgVhAzsspfQjwZjLuqviWK3ckwyFeDykI3KS1dWsrmSXtZ9-dKsFZK52SRZ3w-DfoDCN1HJBOJtBeqWv_VnlBSPTLcOul2jWRtp6S-P-MWwhyqQcTsjc7UmEREzSMrrbjRmEzr9d4bh21U4ah8_mvnR0KS6M/s16000/IMG_0752.jpg" title="easy creamy chicken and broccoli pasta recipe and preparation" /></a></div><div><br /></div>Chicken and Broccoli Creamy Pasta<div>Serves 2</div><div><br /></div><div>Ingredients :</div><div><ol style="text-align: left;"><li>Penne Paste of 2 servings</li><li>6 cloves of garlic - finely minced</li><li>1/2 onion - finely chopped</li><li>1 tsp heaped crushed black pepper corns </li><li>1/2 cup heavy cream</li><li>2 cups of chopped broccoli </li><li>2 tbsp butter</li><li>2 tbsp extra virgin olive oil</li><li>1/4 cup of grated parmiggiano reggiano</li></ol></div><div><br /></div><div>Method:</div><div><ol style="text-align: left;"><li>Cut the chicken into small bite size pieces.</li><li>In a saucepan pour enough water the submerge the pasta and let it come to a rolling boil. Add some salt and the pasta to it. Cook according to the package instruction leaving only 1-2 minutes from it, because it will keep cooking with the sauce later.</li><li>In a frying pan heat the butter and the olive oil.</li><li>Add the garlic to the oil and cook until it starts to become golden.</li><li>Add the chopped onion to them and cook until they become translucent. </li><li>Add the chicken pieces and season them with salt.</li><li>Cook until all the water from the chicken has dried and then add the chopped broccoli. I have used frozen broccoli so it did not require any prepping. But if you are using raw broccoli do steam them for 5-7 minutes before chopping.</li><li>Stir and cook the broccoli on low flame covered for 10 more minutes.</li><li>After 10 minutes open the lid and add the cooked pasta to it. Add 1 cup of the pasta water and let it come to a boil.</li><li>Add the cream and the grated parmiggiano. Stir and cook on low until you have the desired consistency. A</li><li>Add the black pepper. Adjust the salt.</li><li>Add some more parmiggiano and switch off the flame.</li><li>Serve immediately. </li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-25163230840608070242023-12-23T06:09:00.000-08:002023-12-23T06:09:21.562-08:00Homemade Strawberry Jam<p> In this age of abundant information there is almost every tutorial available in the internet. So if someone thinks of becoming self sufficient in terms of food and wants to give up processed food all they has to do is just decide. Last year before leaving for India I had around 2 kgs of frozen fruits in my freezer. It was a mix of blueberries, raspberries, cherries and strawberries. Just a day before leaving the only way I could think which did not include not throwing them away, was to make a jam of them. So I just simmered them with whatever sugar I had left and I got a beautiful mixed jam to carry with me. It was a bonus as my son loved it.</p><p>Since then I have stopped buying jams and I make my own jam from frozen fruits. The frozen fruits are way cheaper than the fresh ones and no one will know. Besides they come fully trimmed and hulled so it is also less work for me. As I make tea or breakfast I start simmering them and by the time I finish the jam also gets ready. Make your own jam in home is that easy. </p><p>So follow this very simple and easy homemade strawberry jam recipe and I am sure you will fall in love with homemade jams just like that.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKGZ6OTJv9iDfHbj5vxeKyGPIVmile0sT6r4fClogj2FT4McYB378hkdnmTtujp6W6wkYrIMErWuMbZRaDVa-mEVOcDxNRZfTlAWudB_rHcnASTebUSrLcAQS92U4LtcZwb34x1G4SqzV9MDx341GOA6E_G09EJ3S3J6fsWJWnqfgTr8vgc8gXAfaOHw/s5184/IMG_0655.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Homemade Simple Strawberry jam recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQKGZ6OTJv9iDfHbj5vxeKyGPIVmile0sT6r4fClogj2FT4McYB378hkdnmTtujp6W6wkYrIMErWuMbZRaDVa-mEVOcDxNRZfTlAWudB_rHcnASTebUSrLcAQS92U4LtcZwb34x1G4SqzV9MDx341GOA6E_G09EJ3S3J6fsWJWnqfgTr8vgc8gXAfaOHw/s16000/IMG_0655.jpg" title="How to make strawberry jam recipe in home" /></a></div><div><br /></div>Homemade Strawberry Jam<div><br /></div><div>Ingredients:</div><div><ol style="text-align: left;"><li>1 kg strawberries (frozen or fresh)</li><li>500gm white sugar</li><li>Juice of 1 lemon / 2 lime</li><li>1 tsp salt</li></ol></div><div><br /></div><div>Method: </div><div>In a saucepan throw in the strawberries with sugar.</div><div>Cover and gently simmer on low until they soften and look syrupy.</div><div>Simmer for around 15-20 minutes or until the syrup starts to become thick and sticky.</div><div>Add the lemon / lime juice and salt.</div><div>Stir and mix for about 2-3 minutes more.</div><div>Switch off the flame and wait for the jam to cool down.</div><div>Transfer to a clean glass jar and keep in the fridge when it has come to room temperature.</div><div>Keep in the fridge for a month and enjoy. </div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-6617152401351615842023-12-22T10:25:00.000-08:002023-12-22T10:25:29.948-08:00Eggs with Minced Mutton and Spinach Breakfast Bowl<p></p><div class="separator" style="clear: both; text-align: left;">Eggs are my staples in breakfast. So I have a variety of recipes to include eggs in simple and easy breakfast recipes which can keep me fuller for a longer period of time. This simple recipe of breakfast bowl has minced mutton, spinach and eggs and will go perfectly with a crusty slice of bread. This easy and simple breakfast bowl takes only 10 minutes to prep and I am all in for it.</div><div class="separator" style="clear: both; text-align: left;">I do add a homemade chilli paste to get the taste buds sizzling but if you are not a fan of chillies, just ommit it and add some spice of your choice. </div><div class="separator" style="clear: both; text-align: left;">You can say it is just another way of making sakshuka and yes I did take the idea from there, because in breakfast I prefer one single bowl and mixing the minced mutton with the gravy only add volume to my super easy and simple breakfast but also makes it tasty. So if you have some minced mutton or minced chicken lying in the freezer just throw it it in and watch the magic happen.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEAmaHIofAPooZgpwKrlTFV5kIhZIdU7CLQZPOOXTpwDAoz6sF68u65tAQsRr3a8mFFZSRtSqnen2j3GVtlP_ySdXg3DailAPxjz6s7m4ucUBOXnjSliPKI468Be_F2G5kwD5u-ims6ZqenvmAw2BVOQHgSk_WTAG_u8bfBCbD-j4OxicA9sHVDSX7z-Y/s5184/IMG_0570.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggs with minced mutton recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXEAmaHIofAPooZgpwKrlTFV5kIhZIdU7CLQZPOOXTpwDAoz6sF68u65tAQsRr3a8mFFZSRtSqnen2j3GVtlP_ySdXg3DailAPxjz6s7m4ucUBOXnjSliPKI468Be_F2G5kwD5u-ims6ZqenvmAw2BVOQHgSk_WTAG_u8bfBCbD-j4OxicA9sHVDSX7z-Y/s16000/IMG_0570.jpg" title="Shakshuka with minced mutton recipe easy breakfast recipe" /></a></div><br /> Eggs and Minced Mutton And Spinach Breakfast Bowl<div>Serves 1</div><div><br /></div><div>Ingredients:</div><div>2 tbsp olive oil</div><div>2 tbsp chopped onion</div><div>1/2 tomato - chopped</div><div>1/2 tsp garlic paste</div><div>1/4 tsp red chilli paste</div><div>100 gm minced mutton</div><div>1 egg</div><div>A handful of baby spinach</div><div>Salt & pepper - as per taste</div><div><br /></div><div>Method:</div><div><ol style="text-align: left;"><li>In a frying pan heat the oil and add the chopped onions to them. </li><li>Add salt and sweat the onions.</li><li>Add the garlic paste and chilli paste along with the chopped tomatoes.</li><li>Stir and cook until the oil starts to separate.</li><li>Add the minced mutton and cook until they become dry and oil starts to release from them.</li><li>Crack open an egg on top and cover the pan. Cook covered for two minutes.</li><li>Take the baby spinach in a bowl and pour all the cooked mutton and eggs on top. </li><li>Sprinkle some salt and pepper on top of the eggs.</li><li>Serve with crusty breads.</li></ol></div>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-26821958489182986872023-12-16T15:36:00.000-08:002023-12-16T15:36:06.817-08:00Spicy Coriander and Mint Chutney / Green Chutney<p><span style="font-family: courier; font-size: medium;">Coriander mint chutney is essential for any snack or kebabs or chaat. The green chutney comes extremely handy if stored properly in the fridge because not everything goes with the ketchup. This recipe of green chutney is very easy and simple and comes together in just a few minutes if all the all ingredients are available. Increase or decrease the number of chillies to adjust this simple recipe of dhaniye ki chutney as per your spice tolerance. I like my green chutney to be on the spicier side and I pair it almost with anything and everything you can think of, kebabs, chaats, any kind of pakora, boiled eggs and also salads. Sometimes I drizzle olive oil in it and the emulsification gives the chutney a very smooth dressing like consistency and then it goes very well with the salads. </span></p><p><span style="font-family: courier; font-size: medium;">In my opinions condiments like this simple coriander and mint chutney is an essential part of the pantry. So I always keep some available and this green chutney frequents my kitchen more than it should be. Do try this easy and simple recipe of the green coriander chutney and I am sure you will like it too.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwpqX9sXmYjjqWp0XD0At7sCeS36BpgZF2SZOBklBLYIt5WyUNYv43I3p9IVaLn5_H8CCMgRa-xt5jWB3H_EXAiVySapx-c6YvyvLDueeb2n9gowllXEjJvUOTI3wUGZbvXI6cXhq7EMevsXZuICPhAkqDXL-MUyznteuss2CnDaMJ94mB_Xj9SrpNC8/s4337/IMG_0537.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make green chutney" border="0" data-original-height="4337" data-original-width="2784" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbwpqX9sXmYjjqWp0XD0At7sCeS36BpgZF2SZOBklBLYIt5WyUNYv43I3p9IVaLn5_H8CCMgRa-xt5jWB3H_EXAiVySapx-c6YvyvLDueeb2n9gowllXEjJvUOTI3wUGZbvXI6cXhq7EMevsXZuICPhAkqDXL-MUyznteuss2CnDaMJ94mB_Xj9SrpNC8/s16000/IMG_0537.jpg" title="How to make coriander chutney indian style" /></a></div><br /><p></p><div><br /></div><div><span style="font-family: courier; font-size: medium;">Green Chutney / Coriander and Mint Chutney</span></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">Ingredients:</span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">A bunch of coriander leaves</span></li><li><span style="font-family: courier; font-size: medium;">A handful of mint leaves</span></li><li><span style="font-family: courier; font-size: medium;">10-12 green chillies (add according to your spice tolerance)</span></li><li><span style="font-family: courier; font-size: medium;">1 tsp whole black peppercorns</span></li><li><span style="font-family: courier; font-size: medium;">2 tbsp roasted peanuts</span></li><li><span style="font-family: courier; font-size: medium;">1/4 tsp salt</span></li><li><span style="font-family: courier; font-size: medium;">A pinch of black salt</span></li><li><span style="font-family: courier; font-size: medium;">1/4 cup greek yoghurt</span></li><li><span style="font-family: courier; font-size: medium;">Juice of 1 lime</span></li></ol></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">Method:</span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a blender put together all the above ingredients and blend into a smooth paste.</span></li><li><span style="font-family: courier; font-size: medium;">Pulse the blender giving short breaks in between so as to not to heat the blades and take away the much rewarding flavour of the chutney.</span></li><li><span style="font-family: courier; font-size: medium;">Taste and adjust the seasoning accordingly.</span></li><li><span style="font-family: courier; font-size: medium;">Add water if the chutney turns out very thick.</span></li><li><span style="font-family: courier; font-size: medium;">Store in a clean and air tight container and keep in the fridge for a week.</span></li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-13181169565232175582023-12-07T06:47:00.000-08:002023-12-07T06:47:29.642-08:00Prawn Penne Pasta<p> <span style="font-family: courier; font-size: medium;">Prawn pasta is one of my absolute favourite dish. Besides I always love to add prawns in place of chicken to the pastas. They add so much more flavour to a simple recipe and completely alleviates the joy of eating. This simple prawn penne pasta recipe is incredibly simple and takes a mere 15 minutes to make, which also includes the prep time. I love to eat it, my son loves it and given certain circumstances my husband also likes it, so basically with time, this one has become a family favourite. This is such a simple recipe and at times fancy too with the cheese and the high quality extra virgin olive oil. And I am a sucker of such recipes which keeps me inside the kitchen for the bare minimum time but does not compromise with the taste. So if you are someone who likes a fuss free meal, which also is big on taste this recipe of penne prawn paste is sure for you.</span></p><p><span style="font-family: courier; font-size: medium;">Ingredients used :</span></p><p><span style="font-family: courier; font-size: medium;">Pasta : I have used penne as penne has a good structure to hold the sauce and is quite simple to eat. But feel free to replace it with any kind of shape you like.</span></p><p><span style="font-family: courier; font-size: medium;">Olive oil : I have used a good quality extra virgin olive oil for the recipe.</span></p><p><span style="font-family: courier; font-size: medium;">Butter : I have used unsalted butter.</span></p><p><span style="font-family: courier; font-size: medium;">Prawns : Medium size prawns are great for this recipe of Prawns penne pasta which has the advantage of being a bitesize portion.</span></p><p><span style="font-family: courier; font-size: medium;">Black pepper : I crush my black peppers in the kitchen just before using which preserves the fresh flavour.</span></p><p><span style="font-family: courier; font-size: medium;">Dry red chilli flakes : This is completely optional as not everyone likes their pasta on the spicier side.</span></p><p><span style="font-family: courier; font-size: medium;">Garlic : I mince my garlic as finely as possible which prevents the chance of biting into a big chunk of garlic in the middle of the meal.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RYQ681ZjddxxclDMOIOXmtqGxkqMGmDp5sEMA8fmlhoQL4mHT-DQMDuIZy4Hi77FTzHiVndQsjEwAXz9ePhFXgZZjH-97E5gOm4WtQ1kesuASJrfwOVbTAo9-tzCv9bsCLhEZL0B2v7HVtxhk78QLP2w0uAOT8ufMJrZrY6df3KU7uxhbmRg_JwMzYI/s5043/IMG_0519.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy pasta in a simple tomayo sauce recipe" border="0" data-original-height="5043" data-original-width="3362" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0RYQ681ZjddxxclDMOIOXmtqGxkqMGmDp5sEMA8fmlhoQL4mHT-DQMDuIZy4Hi77FTzHiVndQsjEwAXz9ePhFXgZZjH-97E5gOm4WtQ1kesuASJrfwOVbTAo9-tzCv9bsCLhEZL0B2v7HVtxhk78QLP2w0uAOT8ufMJrZrY6df3KU7uxhbmRg_JwMzYI/s16000/IMG_0519.jpg" title="Prawn penne pasta easy recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpwGzuJBDobCDqSfs_DtT-UW-Eg9SkdE6MMhOM81YEcuMYvztKJ6G4xo5k3-DfJOPqO1ld781gQfJuPlFvWF7uRfkWJNmAmryJF6Ltm7nC6Xl-KGptLniczHHZhFIZ34zwJVMVd_Ft-beTwD3ZZDckqUK5CA4gTCC06Uunx7tsdrTQL_jrr4yzkQMkQw/s4914/IMG_0517.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make a simple red sauce pasta recipe" border="0" data-original-height="4914" data-original-width="3276" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdpwGzuJBDobCDqSfs_DtT-UW-Eg9SkdE6MMhOM81YEcuMYvztKJ6G4xo5k3-DfJOPqO1ld781gQfJuPlFvWF7uRfkWJNmAmryJF6Ltm7nC6Xl-KGptLniczHHZhFIZ34zwJVMVd_Ft-beTwD3ZZDckqUK5CA4gTCC06Uunx7tsdrTQL_jrr4yzkQMkQw/s16000/IMG_0517.jpg" title="Simple and easy pasta recipe with prawns" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKF2snOa1_6tMZhzGtQwXmJ-Et-CGfeTxMk4q0F7U35KeSe9VX3nFA3c7tBB2ilXfG7TfObTXGZmUwOmokyBw4x3KlnBPF0hFrOP1YA543g8YnXVpOLLClis7-K_DJuuOCPJSlAmmtKYtuAq795AoupRRsz1tu6rnyVQB-15uF1KdMrKQLWJrHahAcB0/s5184/IMG_0512.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy and simple penne in a tomato sauce recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSKF2snOa1_6tMZhzGtQwXmJ-Et-CGfeTxMk4q0F7U35KeSe9VX3nFA3c7tBB2ilXfG7TfObTXGZmUwOmokyBw4x3KlnBPF0hFrOP1YA543g8YnXVpOLLClis7-K_DJuuOCPJSlAmmtKYtuAq795AoupRRsz1tu6rnyVQB-15uF1KdMrKQLWJrHahAcB0/s16000/IMG_0512.jpg" title="Simple red sauce pasta recipe" /></a></div><br /><p></p><div><span style="font-family: courier; font-size: medium;">Prawn Penne Pasta</span></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">Ingredients:</span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">4 tomatoes - blend into a smooth puree </span></li><li><span style="font-family: courier; font-size: medium;">6 cloves of garlic - finely minced</span></li><li><span style="font-family: courier; font-size: medium;">2 servings of penne or any pasta of your choice</span></li><li><span style="font-family: courier; font-size: medium;">2 tbsp butter</span></li><li><span style="font-family: courier; font-size: medium;">1/4 cup of extra virgin olive oil</span></li><li><span style="font-family: courier; font-size: medium;">250gm of prawns - de-shelled and de-veined</span></li><li><span style="font-family: courier; font-size: medium;">1 tsp coarsely ground black pepper</span></li><li><span style="font-family: courier; font-size: medium;">1 tsp dry chilli flakes (optional)</span></li><li><span style="font-family: courier; font-size: medium;">Grated parmiggiano reggiano to finish</span></li></ol><span style="font-family: courier; font-size: medium;"></span></div><div><span style="font-family: courier; font-size: medium;"></span></div><div><span style="font-family: courier; font-size: medium;"></span></div><div><span style="font-family: courier; font-size: medium;"></span></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">Method:</span></div><div style="text-align: left;"><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a pan on medium flame melt the butter with the olive oil.</span></li><li><span style="font-family: courier; font-size: medium;">Add the minced garlic and saute until flavourful.</span></li><li><span style="font-family: courier; font-size: medium;">Add the tomato puree to the pan and slowly cook until the oil starts to separate.</span></li><li><span style="font-family: courier; font-size: medium;">Add salt to it.</span></li><li><span style="font-family: courier; font-size: medium;">In a separate saucepan bring enough water to a rolling boil.</span></li><li><span style="font-family: courier; font-size: medium;">Add 1 tbsp salt and the penne to it.</span></li><li><span style="font-family: courier; font-size: medium;">Cook 1-2 minute less that what is suggested in the package instruction.</span></li><li><span style="font-family: courier; font-size: medium;">Meanwhile when the tomatoes are cooked add the clean prawns to it and cook covered.</span></li><li><span style="font-family: courier; font-size: medium;">When the penne is cooked add the penne along with 1/4 cup of pasta water to the tomato sauce.</span></li><li><span style="font-family: courier; font-size: medium;">Add some grated parmiggiano reggiano and cook until the sauce becomes thick and creamy and coats the pasta shells nicely.</span></li><li><span style="font-family: courier; font-size: medium;">Add black pepper and dry red chilli flakes.</span></li><li><span style="font-family: courier; font-size: medium;">Drizzle some more olive oil and parmiggiano reggiano on top and serve piping hot.</span></li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-46079801557960834052023-11-29T02:37:00.000-08:002023-11-29T02:37:44.290-08:00Garlic Focaccia<p> <span style="font-family: courier; font-size: medium;">The main object that kind of became an obstacle in my bread baking was the kneading process. Not being a big fan of short cuts and therefore not liking the no knead technique for bread baking I wanted always to properly knead the bread. And since I don't have a kitchen aid, and buying one is an expensive decision since I am not a pro baker, made this journey all the more difficult. My elbow will start to pain and sometimes it would take more than 40 minutes to knead a bread. But as an wise person once said, practise makes one perfect, I got the hang of it. Yes, kneading for 20-30 minutes continuously was bothersome in the beginning and that too in this tropical weather, but that did not stop me from making breads.</span></p><p><span style="font-family: courier; font-size: medium;">Focaccia though easy is in comparison from other breads is no different when it comes to kneading. So I keep the hydration below 70% always to keep matters in control. Focaccia has a very puffy bread like structure but in taste it is closer to a pizza base. So mostly a focaccia comes with the option of a lot of toppings. You can top it with almost anything and the focaccia bread freezes quite nicely and stays good for over a month. And since focaccia is puffy slicing them from the middle makes it a topnotch sandwich bread. The only thing that can trigger you is the amount of olive oil that is used in baking a foccaccia. Needless to say it is a lot and that is where mostly the flavour comes from. So don't be a miser and be generous. </span></p><p><span style="font-family: courier; font-size: medium;">This easy recipe of the Italian Focaccia bread is made in a way so that it can be easily handled on the kitchen counter without the help of the kitchen aid. The chilli garlic topping definitely adds an extra layer or flavour and I would recommend not to miss it. The chilli garlic olive oil and the roasted garlic on top makes this easy focaccia bread one of the best. Do give it a try and I hope you will like it too.</span></p><p><span style="font-family: courier; font-size: medium;">Ingredients used:</span></p><p></p><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">Flour : I have used all purpose flour. I always use all purpose flour for making breads as they are easily available. Since they lack gluten compared to the bread flour, it is one of the reason to knead them as that will give the bread their structure and stability.</span></li><li><span style="font-family: courier; font-size: medium;">Yeast : I have used active dry yeast for this recipe of focaccia.</span></li><li><span style="font-family: courier; font-size: medium;">Honey : Honey is used to bloom the yeast.</span></li><li><span style="font-family: courier; font-size: medium;">Extra virgin olive oil : Use the best quality of extra virgin olive oil that you can find, as that is the sole supplier of flavour for your focaccia bread.</span></li><li><span style="font-family: courier; font-size: medium;">Chilli garlic oil : This oil can be easily made days ahead.</span></li></ol><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHaHyYn01pn40x9rhRkvgZ8J3cNvSYDVtOi38yolvnD92FYBszLspUlzcwqlR7-HEPN69LoqxmmAMoDB8rrHeMQPq-31mj34zeFChnnFel5wH4eUg7JC2CnOvUgEGGNIFcu0HFwXWnLPOvL5mWf-iNhyLb1tI_t1-dJymZkXnVFUDeqPDPQ9-D90HrgM/s5184/IMG_0351_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy simple focaccia recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHaHyYn01pn40x9rhRkvgZ8J3cNvSYDVtOi38yolvnD92FYBszLspUlzcwqlR7-HEPN69LoqxmmAMoDB8rrHeMQPq-31mj34zeFChnnFel5wH4eUg7JC2CnOvUgEGGNIFcu0HFwXWnLPOvL5mWf-iNhyLb1tI_t1-dJymZkXnVFUDeqPDPQ9-D90HrgM/s16000/IMG_0351_1.jpg" title="Italian easy bread focaccia recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCTYuEc7KIBHIoGrAUryo_L1c8PE7sKpB1H82vHtEieZSW17c9kBqee1x715Fk7Vd4M981z2mjo4PNnNhkpWg3tMn5ipRhswHTGGvt4a657972OKeN2_YNWNRTVqS4cbBqbX9CFnEYbjQnNYKwSQOn7Tz7ezBP0UGkzGKpPWGBymotLSE-mTSfsTbO8M/s5184/IMG_0349_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make a focaccia by hand" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLCTYuEc7KIBHIoGrAUryo_L1c8PE7sKpB1H82vHtEieZSW17c9kBqee1x715Fk7Vd4M981z2mjo4PNnNhkpWg3tMn5ipRhswHTGGvt4a657972OKeN2_YNWNRTVqS4cbBqbX9CFnEYbjQnNYKwSQOn7Tz7ezBP0UGkzGKpPWGBymotLSE-mTSfsTbO8M/s16000/IMG_0349_1.jpg" title="Easy and dimple garlic focaccia recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC49zIQo2gvrBt1_EAFljcsbk_zFW3MFs77BQx_mmUJQJGaz96UZQ5hWtXDyLMRUiSuZcaFY6Yk_LOkM4tVIWa0GV06E9zPj0-7BJoYZSJrpMH5XNp0mC_lsDBxewb5PPocQdRMWt70QJz-Jly1IarZKtvUQvWxOGFpalc0GL9mHKU9BxtVaRIA4D2Z0/s5184/IMG_0346_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make a focaccia with garlic toppings" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifC49zIQo2gvrBt1_EAFljcsbk_zFW3MFs77BQx_mmUJQJGaz96UZQ5hWtXDyLMRUiSuZcaFY6Yk_LOkM4tVIWa0GV06E9zPj0-7BJoYZSJrpMH5XNp0mC_lsDBxewb5PPocQdRMWt70QJz-Jly1IarZKtvUQvWxOGFpalc0GL9mHKU9BxtVaRIA4D2Z0/s16000/IMG_0346_1.jpg" title="Easy garlic focaccia no knead recipe" /></a></div><br /><p></p><div><span style="font-family: courier; font-size: medium;">Ingredients:</span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">3 and 3/4 cup of all purpose flour</span></li><li><span style="font-family: courier; font-size: medium;">1 and 1/2 cup of luke warm water</span></li><li><span style="font-family: courier; font-size: medium;">1 tsp honey</span></li><li><span style="font-family: courier; font-size: medium;">1 packet of active dry yeast</span></li><li><span style="font-family: courier; font-size: medium;">1 and 1/2 tsp salt</span></li><li><span style="font-family: courier; font-size: medium;">1/4 cup of extra virgin olive oil for the dough</span></li><li><span style="font-family: courier; font-size: medium;">1/4 cup extra virgin olive oil to grease the pan and later brush the just baked bread</span></li><li><span style="font-family: courier; font-size: medium;">1 head of garlic - peeled </span></li><li><span style="font-family: courier; font-size: medium;">2 dry red chillies</span></li></ol><div><span style="font-family: courier; font-size: medium;">Method:</span></div></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">Pour the lukewarm water in a bowl and add the honey and yeast. Mix them with a spoon and leave then at the kitchen counter for 15 minutes or until it is bloomed.</span></li><li><span style="font-family: courier; font-size: medium;">In a large bowl take the flour and mix in the flour.</span></li><li><span style="font-family: courier; font-size: medium;">Pour the yeast mixture and the olive oil.</span></li><li><span style="font-family: courier; font-size: medium;">Mix with hand until well incorporated and then trasnfer to a flat surface to knead.</span></li><li><span style="font-family: courier; font-size: medium;">Stretch and flap the dough on the surface with the help of the back of the palm for around 15-20 minutes or until the dough starts to pull off from the hand and the surface and starts to show a shining smooth texture. And when you pull it does not tear immediately and if kneaded properly it will pass the window pane test too.</span></li><li><span style="font-family: courier; font-size: medium;">Transfer the dough to a greased bowl and cover the bowl with a cling film. Put the dough inside the refriegerator overnight to proof.</span></li><li><span style="font-family: courier; font-size: medium;">In the meantime in a saucepan add the oil with the peeled garlic and the chillies. Put the flame on very low and simmer until the garlics are golden brown and soft enough to squish with the press of a thumb.</span></li><li><span style="font-family: courier; font-size: medium;">Let the oil and the garlic cool down.</span></li><li><span style="font-family: courier; font-size: medium;">In the morning take out the dough from the fridge and let it come to room temperature first.</span></li><li><span style="font-family: courier; font-size: medium;">Take a 9*13 baking pan and pour half of the oil on it.</span></li><li><span style="font-family: courier; font-size: medium;">Transfer the dough on the pan and stretch to cover the entire surface. If the dough resists, cover them and let it rest for 15 minutes more and then work on it again.</span></li><li><span style="font-family: courier; font-size: medium;">When the dough is stretched properly, cover the pan with a moist kitchen towel and let it rest for an hour or until the dough has become puffy and has doubled in size.</span></li><li><span style="font-family: courier; font-size: medium;">Start to pre heat the oven at 450F after 30 minutes of proofing.</span></li><li><span style="font-family: courier; font-size: medium;">When you are ready to pop the dough inside the oven make the dimples. Dip your fingers in water and pinch the dough to create dimples. </span></li><li><span style="font-family: courier; font-size: medium;">Squish some of the roasted garlic and slather them on top of the dough.</span></li><li><span style="font-family: courier; font-size: medium;">Bake them at 450F for 20-25 minutes or until the outside is golden and crisp.</span></li><li><span style="font-family: courier; font-size: medium;">Take it out of the oven immediately and pour the rest of the olive oil on them. </span></li><li><span style="font-family: courier; font-size: medium;">Let itv rest for 15 minutes and then take it out of the pan and let it cool down on a wire rack before slicing into squares.</span></li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-4000431726410038772023-11-25T02:44:00.000-08:002023-11-25T02:44:24.432-08:00Cheese Bread<p></p><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><span style="font-family: courier; font-size: medium;">There is one popular bread recipe that everyone should try and that is the cheese bread. In this recipe you have to add shredded cheese into the dough and bake it. The most popular choice of cheese that I have seen so far is the yellow cheddar, but I have used Gouda in my bread and that came out wonderful. Adding cheese to the bread dough gives the bread a beautiful sharp tang which can only be compared with a cheese toast. This cheese bread is perfect for a grilled cheese sandwich and also can be eaten as a simple toast with butter slathered on it. </span></span></div><div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;">The cheese bread is a cross between the brioche and the milk bun. It is soft and mildly rich from the butter, but not sweet like the milk bun that we usually eat. A very close comparison with this cheese bread is a very soft and rich sandwich bread. I can't praise this cheese bread enough as this is such a hit in my family and I make it so often. If your everyday bread is simple and little bit on the lesser sweet side, then this cheese bread will become your absolute favourite like mine.</span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;">Notes on the ingredients used:</span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><b>Flour:</b> I have used all purpose flour with a little addition of whole wheat flour to increase the gluten. The addition of the whole wheat flour to the recipe of the cheese bread gives the cheese bread a deeper flavour and a stable build.</span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><b>Yeast:</b> I generally prefer using active dry Yeast over instant yeast for all my bread recipes.</span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><b>Cheese :</b> I used Gouda for making the cheese bread, as it a little milder than the cheddar cheese and has a strong and stable structure and texture compared to the other softer cheeses. I buy a 200gm block of the cheese and then grate it before using. I find the pre grated cheese a little on the drier side and there prefer block cheeses over them.</span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><br /></span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;"><b>Butter :</b> I have used unsalted butter for the recipe of the cheese bread. If you use salted butter then reduce the additional salt afterwards.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOMLMdfvv0-XIJDe8RpZlfSsARNT5UyvvaBfG_QZGf38DO8DnnBsJ-YeNaS9K6kW_1jnloz5oGosxMMdt8ukCsBQUj7Wj7J7dKExUaW5IPAabn1_V1AAg96nx_BT5Qit_W8y4HnPB-N9ubaxOedOgzGqFxbfx0lOn08yxzGoWOsSwAi2s_QUmbzc14TE/s5184/IMG_0270_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOMLMdfvv0-XIJDe8RpZlfSsARNT5UyvvaBfG_QZGf38DO8DnnBsJ-YeNaS9K6kW_1jnloz5oGosxMMdt8ukCsBQUj7Wj7J7dKExUaW5IPAabn1_V1AAg96nx_BT5Qit_W8y4HnPB-N9ubaxOedOgzGqFxbfx0lOn08yxzGoWOsSwAi2s_QUmbzc14TE/s16000/IMG_0270_1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqbdfnnyxju2uUI3arz9ctDy6u8PxCpVwfhFN7adGj06NGmatBPS7wwRw7MkmxG-ohK2XxE9n03l0QVu3AaOfBFMx1kcG9NYs1TJTrr5YwC0yBP4JUk9EWDPailq80ciEBfNLcrmtuXpV1cpfKwDk2Flla_7pGMHHcLNR9OO8efw3rE-Pedsv_lZDaAY/s5184/IMG_0272_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTqbdfnnyxju2uUI3arz9ctDy6u8PxCpVwfhFN7adGj06NGmatBPS7wwRw7MkmxG-ohK2XxE9n03l0QVu3AaOfBFMx1kcG9NYs1TJTrr5YwC0yBP4JUk9EWDPailq80ciEBfNLcrmtuXpV1cpfKwDk2Flla_7pGMHHcLNR9OO8efw3rE-Pedsv_lZDaAY/s16000/IMG_0272_1.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjms8Za4AHYdWgbD73MLvAJp6lSWQn8enjytvbE3VlKBvxVmeGZ1ga3UFT76hYtRdXfoUJfzqV6ZY3iHocBmLlhhAwSRwB-yY4mNwYw5KKE7u3XLxd7GDALLNTLC0w06StlpJJbl5oEZ2wJz_xtwKXGeivX2Uu_tcisKiEth6nYaAjzP1jKk-3uGDdtT1w/s5184/IMG_0274.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjms8Za4AHYdWgbD73MLvAJp6lSWQn8enjytvbE3VlKBvxVmeGZ1ga3UFT76hYtRdXfoUJfzqV6ZY3iHocBmLlhhAwSRwB-yY4mNwYw5KKE7u3XLxd7GDALLNTLC0w06StlpJJbl5oEZ2wJz_xtwKXGeivX2Uu_tcisKiEth6nYaAjzP1jKk-3uGDdtT1w/s16000/IMG_0274.jpg" /></a></div><br /> Ingredients:</div><div><ol style="text-align: left;"><li>120 ml full fat milk</li><li>80 ml lukewarm water</li><li>300gm all purpose flour</li><li>100gm whole wheat flour</li><li>2 tsp of active dry yeast</li><li>2 tbsp white granulated sugar</li><li>2 tsp salt</li><li>1/4 cup of unsalted butter</li><li>1 large egg</li><li>200gm of shredded Gouda cheese</li></ol><div>Method:</div></div><div><ol style="text-align: left;"><li>In a saucepan bring together the milk, butter, sugar and water.</li><li>Place it on a low flame and wait until the butter and sugar has melted.</li><li>Stir to bring everything together and let it come to a lukewarm temperature or until it is cold enough to dip your finger in it.</li><li>Mix in your yeast and wait for 15 minutes allowing it to bloom.</li><li>Take all the flour in a large bowl and mix the salt.</li><li>Pour the yeast mixture in it.</li><li>Add the egg.</li><li>Mix them until it becomes a rather wet dough and then place it on a flat smooth surface to knead. In the beginning the dough should be very wet and sticky. But as you knead you will see the dough coming together slowly and having a smooth finish. Knead with the back of your palm, stretching it and flapping it repeatedly until the dough starts to pull out from the surface and has turned into a smooth ball of dough. This might take anywhere between 15-20 minutes of kneading, but this kneading is worth it, because it will give the dough the much needed structure and stability.</li><li>Place the dough in a greased bowl and cover with a cling film. Leave the bowl in the warmest corner of the room and let it rise for an hour or until the dough has doubled in size.</li><li>Punch down the dough and transfer it to a lightly dusted flat surface to roll.</li><li>With the help of a rolling pin spread the dough into a square shape, where the length and width or the square should be similar to the length of your loaf pan.</li><li>Sprinkle all the grated cheese on the dough and then gently roll it pinching the end edges of the dough to give it a smooth finish.</li><li>Gently lift the dough and transfer to your lined loaf pan.</li><li>Cover the dough again with a moist kitchen towel and leave it again to rise for another hour or until the loaf has become puffy and has doubles in size.</li><li>Preheat your oven 350F.</li><li>Bake in a preheated oven for about 40-45 minutes or until the loaf has become golden and crispy on the outside.</li><li>Once done take the pan out of the oven and let it sit at the kitchen counter for 10 minutes.</li><li>Then gently take the bread out of the pan and let it cool down on a wired rack until it has come to room temperature.</li><li>Cool it completely before slicing.</li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-85802335626082532812023-11-19T19:30:00.000-08:002023-11-19T19:30:18.812-08:00Brownie with Walnuts and Oreo<p><span style="font-family: courier; font-size: medium;"> If fudgy brownie is your favourite dessert then this oreo and walnut brownie will definitely make you happier. Brownies are the ultimate chocolate cakes to cheer anyone up. Dense and loaded with chocolate flavour, brownies are hard to resist and impossible to put down.</span></p><p><span style="font-family: courier; font-size: medium;">I like the simple brownie but giving it a last minute decor is one of my favourite thing to do while baking a brownie. This time I had some chopped walnuts and oreos in the kitchen counter which I put to good use. The brownies came out perfect with a cracked top and chewy and crunchy edges. This brownie with oreos and walnuts are definitely going to have a rerun in my house for a few more weeks to come or until I think of other interesting topping for my recipe of an easy fudgy brownie.</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsg1RXYCpkYmQhF_hJOTyOHzU3wY7SldMT8VHlO_BRXUyaAqAtyN7bbGUy5GTtQ1uAX_6LoRNIYJock03g9JEzASlzPz0g80EwYUydiRwnOWefTCmGxa2avXtj3WToUFeowvfEAVXathv6BCubiS_b7ekgpOwgzpXX64xQjPXco5ixx-BAsMcSderVnWI/s5184/IMG_0416.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make easy fudgy brownie recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsg1RXYCpkYmQhF_hJOTyOHzU3wY7SldMT8VHlO_BRXUyaAqAtyN7bbGUy5GTtQ1uAX_6LoRNIYJock03g9JEzASlzPz0g80EwYUydiRwnOWefTCmGxa2avXtj3WToUFeowvfEAVXathv6BCubiS_b7ekgpOwgzpXX64xQjPXco5ixx-BAsMcSderVnWI/s16000/IMG_0416.jpg" title="Easy chocolate brownie recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1A9EQlNSBsBYuN5hkJ0CaF90IYGh7HfO7fEqkQ9i34BvXY7SFKCbhYjCRyt-S9ScvCY_x8ybN2hiLRFaz8oummE5ixIppSmPmAaHR80n8yMCpTgOWCtyy0WiaVOyYQAG0f9IyruWUoeDafCzvT_4pcV4H8dXFcUlti7XbgSFr3AU6wIVAY91T-CoX-A/s5184/IMG_0413_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy walnut brownie recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA1A9EQlNSBsBYuN5hkJ0CaF90IYGh7HfO7fEqkQ9i34BvXY7SFKCbhYjCRyt-S9ScvCY_x8ybN2hiLRFaz8oummE5ixIppSmPmAaHR80n8yMCpTgOWCtyy0WiaVOyYQAG0f9IyruWUoeDafCzvT_4pcV4H8dXFcUlti7XbgSFr3AU6wIVAY91T-CoX-A/s16000/IMG_0413_1.jpg" title="How to make easy moist chocolate fudgy brownie recipe" /></a></div><span style="font-family: courier; font-size: medium;">Ingredients:</span><p></p><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">200gm soft room temperature unsalted butter</span></li><li><span style="font-family: courier; font-size: medium;">200gm dark chocolate minimum 60% cocoa content - melted</span></li><li><span style="font-family: courier; font-size: medium;">250gm of white granulated sugar</span></li><li><span style="font-family: courier; font-size: medium;">A pinch of salt</span></li><li><span style="font-family: courier; font-size: medium;">2 tbsp of coffee</span></li><li><span style="font-family: courier; font-size: medium;">1 tsp vanilla extract</span></li><li><span style="font-family: courier; font-size: medium;">2 large eggs </span></li><li><span style="font-family: courier; font-size: medium;">2/3 cup of all purpose flour</span></li><li><span style="font-family: courier; font-size: medium;">1/2 cup of walnuts - chopped into small bite size pieces</span></li><li><span style="font-family: courier; font-size: medium;">4-6 oreos cut into small pieces</span></li></ol><div><span style="font-family: courier; font-size: medium;">Method:</span></div></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a large bowl whisk together butter and sugar until it becomes pale and fluffy. </span></li><li><span style="font-family: courier; font-size: medium;">Add the melted chocolate, vanilla extract and salt to it and give it a proper mix.</span></li><li><span style="font-family: courier; font-size: medium;">Add the eggs, one after another, giving each enough time to be properly whisked and mixed with the batter.</span></li><li><span style="font-family: courier; font-size: medium;">Add the sifted flour and fold in gently with a spatula.</span></li><li><span style="font-family: courier; font-size: medium;">Pour the batter in your lined and greased 8*8 baking pan and bake in a preheated oven at 350F for 20 minutes.</span></li><li><span style="font-family: courier; font-size: medium;">After 20 minutes take the pan outside of the oven and push in the chopped walnuts and oreos on top.</span></li><li><span style="font-family: courier; font-size: medium;">Bake for another 20-25 minutes or until a skewered inserted comes out almost clean without any wet cake batter.</span></li><li><span style="font-family: courier; font-size: medium;">Take it out of the oven immediately and let it cool down inside the pan for a few minutes.</span></li><li><span style="font-family: courier; font-size: medium;">When it is cold enough to handle take it out of the pan and let it cool down completely on a cooling rack before cutting into squares.</span></li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-90528695506712578402023-11-15T16:03:00.000-08:002023-11-15T16:03:16.161-08:00Whole Wheat Sandwich Bread<p></p><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier; font-size: medium;">There is nothing like a fresh homemade bread. But baking bread is a tedious task of repetition. The more you make the better you will get. Breads are easy as the recipe looks but it takes years of practice to make a perfect loaf of bread. My suggestion will be not get disheartened by failures and keep making breads and one day the entire process of making bread will be easy as a pie.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier; font-size: medium;">Lots of people these days choose whole wheat breads. Choosing a whole wheat bread is definitely a smart choice as it has more fibre, whole grains and has a better insulin response. While I do like white breads and they are the ones I choose more on a daily basis, sometimes the earthy deeper flavours of the whole wheat atta bread also steals the show. The recipe of this whole wheat atta bread has 100% whole wheat in it and has a very easy process. The yeast I have used in making this bread is active dry which I prefer than the instant yeast. Also if you choose the timing of the day wisely by the end of the day you will have a fresh and warm loaf of bread to eat in your dinner. I have used olive oil for the recipe but any kind of vegetable oil will do. </span></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: courier; font-size: medium;">Happy Baking!!</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62CdUtA9cDTrcpEB8SFg1alF_t9hIqjwuR5vKR7bOy0v9-mHNFx_-KeXzh_FB7YELcjusmbzV9FkaA857IvbQcKSfJJo4jRChyphenhypheno8rOn_PbRcu5d7AEeJl5wx9H0Op7zL9522YWdBdaeFO_KgMr0yYmwe7PvHcnHMIG7gueXKn2GqvkpFl_cehx_u4Crw/s5184/IMG_0289_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="whole wheat flour bread recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg62CdUtA9cDTrcpEB8SFg1alF_t9hIqjwuR5vKR7bOy0v9-mHNFx_-KeXzh_FB7YELcjusmbzV9FkaA857IvbQcKSfJJo4jRChyphenhypheno8rOn_PbRcu5d7AEeJl5wx9H0Op7zL9522YWdBdaeFO_KgMr0yYmwe7PvHcnHMIG7gueXKn2GqvkpFl_cehx_u4Crw/s16000/IMG_0289_1.jpg" title="how to make a 100% whole wheat bread recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zw57-Pgnn6gubb4UcXatPRb-FZ6uw1FAod-8d0dYV23cGI01OWrkO9fWEmsHQchBC-illilzgwy4lie2bpXs63FYslKmlSh4DBsBwM_FE_4xntH5WUsRZ78oyls0nUytiniFI1tIOAJtYpa9JJsEMINUaxpwaGWW7q8Ln-3P23f04hLgQ1dffULZhDI/s5184/IMG_0294_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="simple 100% atta bread recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2Zw57-Pgnn6gubb4UcXatPRb-FZ6uw1FAod-8d0dYV23cGI01OWrkO9fWEmsHQchBC-illilzgwy4lie2bpXs63FYslKmlSh4DBsBwM_FE_4xntH5WUsRZ78oyls0nUytiniFI1tIOAJtYpa9JJsEMINUaxpwaGWW7q8Ln-3P23f04hLgQ1dffULZhDI/s16000/IMG_0294_1.jpg" title="how to make a atta bread" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvcbKkvizTP7iBlBT2HsSl7d7-7fiYUanmZB6RxxfJK67HdygdYZYMMMKd6z46fJfJ2flRv-dLYkMyXRjcuXmoVt8k6lnF9cqth-3ei_CkpK8CqkGiPBb61fmEUS49rCH76C3_ic1r7cfMKIuXSG7W-s3_gCnEal6dW8FEr5ZGxfJ6sE4m-4UFWC8_h0/s5184/IMG_0296_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="whole wheat flour sandwich bread recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihvcbKkvizTP7iBlBT2HsSl7d7-7fiYUanmZB6RxxfJK67HdygdYZYMMMKd6z46fJfJ2flRv-dLYkMyXRjcuXmoVt8k6lnF9cqth-3ei_CkpK8CqkGiPBb61fmEUS49rCH76C3_ic1r7cfMKIuXSG7W-s3_gCnEal6dW8FEr5ZGxfJ6sE4m-4UFWC8_h0/s16000/IMG_0296_1.jpg" title="how to make a bread with whole wheat flour" /></a></div><br /> <span style="font-family: courier; font-size: medium;"><b><u>Ingredients:</u></b></span><p></p><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">250ml lukewarm water</span></li><li><span style="font-family: courier; font-size: medium;">50ml olive oil</span></li><li><span style="font-family: courier; font-size: medium;">1/4 cup honey</span></li><li><span style="font-family: courier; font-size: medium;">400gm whole wheat flour</span></li><li><span style="font-family: courier; font-size: medium;">2 and 1/2 tsp active dry yeast</span></li><li><span style="font-family: courier; font-size: medium;">1/4 cup full fat milk</span></li><li><span style="font-family: courier; font-size: medium;">2 tsp salt</span></li></ol><div><span style="font-family: courier; font-size: medium;"><b><u>Method:</u></b></span></div></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a large bowl add to the warm water, yeast honey and olive oil. Let it bloom for 15 minutes.</span></li><li><span style="font-family: courier; font-size: medium;">Add the sifted whole wheat flour and salt and mix until well combined.</span></li><li><span style="font-family: courier; font-size: medium;">Transfer the dough to a wide flat surface and knead until the dough becomes stretchy and forms a smooth ball.</span></li><li><span style="font-family: courier; font-size: medium;">Transfer the dough to a greased bowl and cover the bowl with a cling film. Let it rise for 1-2 hours or until it has doubled in size of it's original quantity.</span></li><li><span style="font-family: courier; font-size: medium;">Punch the dough to deflate and knead for a few more minutes.</span></li><li><span style="font-family: courier; font-size: medium;">Give it the shape of a log and transfer to a lined loaf pan.</span></li><li><span style="font-family: courier; font-size: medium;">Cover with a cling film or a damp towel and let it rise for another 1 hour or until it is puffy and has doubled in size again.</span></li><li><span style="font-family: courier; font-size: medium;">Bake in a preheated oven at 350F or 180C for about 30-40 minutes.</span></li><li><span style="font-family: courier; font-size: medium;">Remove the bread from the oven and transfer to a wired rack. Cool completely before slicing.</span></li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-37117538941426378132023-11-10T12:31:00.000-08:002023-11-10T12:31:20.398-08:00Strawberry Ice Cream<p><span style="font-family: courier; font-size: medium;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><div style="text-align: left;"><span style="font-family: courier; font-size: medium;">I prefer making ice cream bases with custard. It gives the ice cream a richer texture and added creaminess. But the ice cream at the same time ends up being dense and very heavy. With chocolate though custard base of the ice cream works wonderfully. The same I do not feel about the ice creams where I have to add fruits. Be it frozen or fresh fruit based ice creams turn out much better with an eggless base. In my blog there is another recipe of a custard based strawberry ice cream. Now I am adding this eggless version of the ice cream too, because it is much lighter and has a better strawberry taste. </span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;">Sadly this is not a no churn ice cream recipe. Since I have acquired myself an ice cream machine I much prefer making ice cream in it, rather than just whipping the cream and freezing it. </span></div><div style="text-align: left;"><span style="font-family: courier; font-size: medium;">For making this strawberry ice cream I have use 35% french heavy cream and good quantity of strawberry. I prefer using frozen strawberries as they are cheap and available throughout the year. A good quality vanilla extract is mandatory for getting that unique strawberry ice cream flavour. And serve it always with fresh strawberries on side which cuts through the sweetness of the ice cream and makes it a very pleasant experience.</span></div><div style="text-align: left;"><br /></div><span style="font-family: courier; font-size: medium;"><b><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhunAdR2cMLoQ_w6TX34s9wm6CazwHGpWj042vyB8TDdSTJpFcU8nSjkjsd0H1TQxvv0Vom-wccSrmbSOqC8zwix5uo-W-vLzhZYV4HZIc_Jo8UNiXcw98l6pzB9vqRItheV27gevjVlv8oOGzqYHHgPQMsGJsQesuTIgAVeKUfhePu1vFJI3qPViKobs/s5184/IMG_0249_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Simple eggless strawberry icecream recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhunAdR2cMLoQ_w6TX34s9wm6CazwHGpWj042vyB8TDdSTJpFcU8nSjkjsd0H1TQxvv0Vom-wccSrmbSOqC8zwix5uo-W-vLzhZYV4HZIc_Jo8UNiXcw98l6pzB9vqRItheV27gevjVlv8oOGzqYHHgPQMsGJsQesuTIgAVeKUfhePu1vFJI3qPViKobs/s16000/IMG_0249_1.jpg" title="Creamy strawberry icecream recipe" /></a></div><br /></b></span></div><span style="font-family: courier; font-size: medium;"><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxuhBo5MnIsDc3bOCxA5eFgBy05AQKKKeev8P4qvYQYSB_Z3zuzOulo6cDXrW30P0H3n_SpbiF-PWXZLILmQGl3PHEC4oFQApTjsLp4QXV2zu-5qUtK_VzEzHpdVjqlgirMidxdUMXkvbq7A6WwXBIxdtvcjHADQKfUnOW4fiRC5ePO8Q1aZ4tsVh19Q/s5184/IMG_0235_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Easy eggless strawberry icecream recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxxuhBo5MnIsDc3bOCxA5eFgBy05AQKKKeev8P4qvYQYSB_Z3zuzOulo6cDXrW30P0H3n_SpbiF-PWXZLILmQGl3PHEC4oFQApTjsLp4QXV2zu-5qUtK_VzEzHpdVjqlgirMidxdUMXkvbq7A6WwXBIxdtvcjHADQKfUnOW4fiRC5ePO8Q1aZ4tsVh19Q/s16000/IMG_0235_1.jpg" title="How to make eggless strawberry ice cream with frozen strawberries" /></a></div><br /><u><br /></u></b></span><p></p><p><span style="font-family: courier; font-size: medium;"><b><u>Ingredients:</u></b></span></p><p></p><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">2 cups of heavy cream 35% fat content</span></li><li><span style="font-family: courier; font-size: medium;">2 cups of strawberry - fresh or frozen</span></li><li><span style="font-family: courier; font-size: medium;">1/2 cup of sweetened condensed milk</span></li><li><span style="font-family: courier; font-size: medium;">2 tsp vanilla extract</span></li></ol><div><span style="font-family: courier; font-size: medium;"><b><u>Method:</u></b></span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">If using frozen strawberry let them thaw and then mash them using a masher to a coarse pulp. If using fresh strawberries chop them into small pieces.</span></li><li><span style="font-family: courier; font-size: medium;">Prepare your ice cream machine according to its instruction manual.</span></li><li><span style="font-family: courier; font-size: medium;">Chill the heavy cream and condensed milk in the fridge for at least 6 hours.</span></li><li><span style="font-family: courier; font-size: medium;">Start the ice cream machine and pour the heavy cream and condensed milk. </span></li><li><span style="font-family: courier; font-size: medium;">Wait until they start firming up and then add the strawberry pulp.</span></li><li><span style="font-family: courier; font-size: medium;">Continue until they reach the soft serve consistency.</span></li><li><span style="font-family: courier; font-size: medium;">Then pour the ice cream base to a box and cover with a cling film before covering it with a lid.</span></li><li><span style="font-family: courier; font-size: medium;">Chill inside the freezer for at least 6 hours.</span></li><li><span style="font-family: courier; font-size: medium;">Serve with some more strawberries on side and some crushed pistachios on top.</span></li></ol><div><br /></div></div><p></p>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-33940911696073825402023-11-08T04:00:00.000-08:002023-11-08T04:00:32.030-08:00Salted Caramel and Nutella Brownie<p></p><div class="separator" style="clear: both; text-align: left;">If there is anything that is better than a chocolate cake it is Brownie. The decadent soft moist and a perfect cracked top is every foodie's dream dessert. What can be better than a piece of warm soft and fudgy chocolate brownie with a scoop of vanilla ice cream on top of it?? I can eat that piece of brownie almost everyday. </div><div class="separator" style="clear: both; text-align: left;">This brownie recipe is super simple and I keep it essentially simple so that anyone can make it anytime they want. To make this brownie extra special I have drizzled salted caramel and nutella on top of it, which definitely makes it a lot better than a regular brownie.</div><div class="separator" style="clear: both; text-align: left;">I have a recipe of salted caramel sauce that you can look for in the blog. And always use good quality dark chocolate, preferably which has more than 60% cacao content which makes a lot of difference for the final result. As for the sugar always grind the sugar after measuring it which makes the texture of the brownie smooth and buttery. </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JV3Ha-mLPQZ0Rc9VCdWa3HXvnh2CrKVFYLlnFVxkUiPshk-OlrV3nxAhAnr2k1FY9OaQ10BSxHz3vEgmqF2z4BNtMXQjOxVxGgyVvIAnOiVNtsnfZ0h4ffPspChaCE0OZE4ipuQuWIasnPA4fqY1wLbztOThZXovAfkRtzUksbsgySsqS6TTCEyaYFE/s5184/IMG_0219.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Salted caramel and nutella brownie" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3JV3Ha-mLPQZ0Rc9VCdWa3HXvnh2CrKVFYLlnFVxkUiPshk-OlrV3nxAhAnr2k1FY9OaQ10BSxHz3vEgmqF2z4BNtMXQjOxVxGgyVvIAnOiVNtsnfZ0h4ffPspChaCE0OZE4ipuQuWIasnPA4fqY1wLbztOThZXovAfkRtzUksbsgySsqS6TTCEyaYFE/s16000/IMG_0219.jpg" title="Fudgy brownie with caramel and nutella recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlwuwax5JTVZd6YfCf27-oYxrxlXSnKZSaFUkT4EJR_NSQRf_Cka3utQ8VsWJTN731DtURgXR1bMysUXi1Si1-1ZC4l2_iZMRANQHlwyDJIZk0F3npX3EBgCgnte0CrCayA0Q9KleBpgbm4Bo0wM15Sc-_KK6HsG7vj6GjtelGqzJQzeqk1s2-c-_YX8/s5184/IMG_0215_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make brownie recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvlwuwax5JTVZd6YfCf27-oYxrxlXSnKZSaFUkT4EJR_NSQRf_Cka3utQ8VsWJTN731DtURgXR1bMysUXi1Si1-1ZC4l2_iZMRANQHlwyDJIZk0F3npX3EBgCgnte0CrCayA0Q9KleBpgbm4Bo0wM15Sc-_KK6HsG7vj6GjtelGqzJQzeqk1s2-c-_YX8/s16000/IMG_0215_1.jpg" title="Soft moist and fudgy brownie recipe with carsmel and nutella" /></a></div><br /> <span style="font-family: courier; font-size: large;"><b><u>Ingredients:</u></b></span><p></p><p></p><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">200gm unsalted butter, more for lining the pan</span></li><li><span style="font-family: courier; font-size: medium;">100gm plain white all purpose flour</span></li><li><span style="font-family: courier; font-size: medium;">150gm dark chocolate</span></li><li><span style="font-family: courier; font-size: medium;">3 room temperature, large eggs</span></li><li><span style="font-family: courier; font-size: medium;">100gm milk chocolate, cut into small bite size pieces</span></li><li><span style="font-family: courier; font-size: medium;">30gm dutch processed cocoa powder</span></li><li><span style="font-family: courier; font-size: medium;">225gm white granulated sugar</span></li><li><span style="font-family: courier; font-size: medium;">100gm salted caramel sauce</span></li><li><span style="font-family: courier; font-size: medium;">200gm nutella</span></li><li><span style="font-family: courier; font-size: medium;">A pinch of salt</span></li></ol><div><span style="font-family: georgia; font-size: medium;"><b><u>Method:</u></b></span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">Preheat oven at 180F and line a 8*8 baking pan with butter and then covering it with butter paper and butter it again.</span></li><li><span style="font-family: courier; font-size: medium;">In a saucepan melt the butter, sugar and chocolate.</span></li><li><span style="font-family: courier; font-size: medium;">Let it cool down and whisk the eggs, adding one after another, giving the previous one enough time to be incorporated properly with the batter.</span></li><li><span style="font-family: courier; font-size: medium;">Next sift the flour and salt and mix with a spatula.</span></li><li><span style="font-family: courier; font-size: medium;">Finally add the chopped up milk chocolate.</span></li><li><span style="font-family: courier; font-size: medium;">Pour the batter evenly inside the line baking pan and drizzle with caramel sauce and nutella. After drizzling with the help of a tooth pick mix the sauce and the nutella with the batter. Do not overmix. Just a few swirl will do the trick.</span></li><li><span style="font-family: courier; font-size: medium;">Bake at 180F for 25-30 minutes or until a skewer inserted comes out clean with a little moist chocolate batter.</span></li><li><span style="font-family: courier; font-size: medium;">Serve warm or cold according to your personal preference. </span></li></ol></div><p></p>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-56663570523221470532023-11-05T13:24:00.004-08:002023-11-05T13:24:50.592-08:00Sujir Laddu / Semoline Laddu / Rava Laddu<p><span style="font-family: courier; font-size: medium;"> I became familiar with Rava Laddu / Semolina Laddu after coming in Abidjan. In Bengal we are more familiar with only the coconut laddu made with jaggery, but coming face to face with people from other states of India made me realize that there can be laddus made with almost every other edible thing in the kitchen. There are many more verities of laddus that I would like to try my hands on, but for now I am just as happy with the Rava Laddu.</span></p><p><span style="font-family: courier; font-size: medium;">Rava Laddu has a little course brittle like texture owing to the original course texture of the semolina / rava and the perfect moistness that comes from the addition of grated fresh coconut. Fried cashews and raisins are also added for more texture and taste. I always keep the rava laddu in the fridge which extends their shelf life and they are also great sweet addition in my kids lunchboxes. </span></p><p><span style="font-family: courier; font-size: medium;">I have made these rava / semolina laddus a few times before finally deciding on sharing the recipe, and in my kitchen it is always fail proof. While making the laddus I always use low flame while roasting the semolina which ensures the white colour of the laddus. I also don't fry the cashews too long as they loose their sweetness if they are fried for too long. And also, I always always use pure ghee for making the laddus which enhances the taste and flavour almost by ten fold. So I highly recommend doing that too. Making the sugar syrup also requires apt attention as you can easily make the syrup too thick which will make the rava laddu very hard once they cool down. </span></p><p><span style="font-family: courier; font-size: medium;">Here in Abidjan I get the Italian variety of semolina which is a little wheatish in colour to begin with so my laddus came out a little beige in colour too. If you are using the Indian variety of white semolina roast them on low flame with ghee and stir continuously to prevent them from browning. Once you start getting the nutty flavour from roasting the semolina you should stop the gas and transfer them immediately to a plate to stop them from cooking further and to cool down quickly.</span></p><p><span style="font-family: courier; font-size: large;"><b></b></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: courier; font-size: large;"><b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrV_i7smtn0LJPe4oNS_ON7nnTkSXx7aR0WyTH23mMni_uuB0z3V6k9MKdeRzKr0KqYaiGdAaTkxpcsTnZOGQKM3C5cz4PL-6aA12L1mTu8zS3aUsHJJuI33koV9Fut0ryD9lZzu7E3Qwrp3BXup5N75RTypo1GOFQAm2ngqu1HS5ndrTmHWXtszV48lI/s5184/IMG_0181_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrV_i7smtn0LJPe4oNS_ON7nnTkSXx7aR0WyTH23mMni_uuB0z3V6k9MKdeRzKr0KqYaiGdAaTkxpcsTnZOGQKM3C5cz4PL-6aA12L1mTu8zS3aUsHJJuI33koV9Fut0ryD9lZzu7E3Qwrp3BXup5N75RTypo1GOFQAm2ngqu1HS5ndrTmHWXtszV48lI/s16000/IMG_0181_1.jpg" /></a></b></span></div><span style="font-family: courier; font-size: large;"><b><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cgWvBVLXXd0k9AfhDhP7AP9dgrzbrZ1EdrWZCRiy3IUbNVOOSubD6Tjr1waTC5DJd-1UWuUIpUPidwUxFRlVOKYEeb65THpQfzUgsJYHiNxmisDm8yFsqjheBLw1RBjdzrADVMSnA1Yt6IDPBRqvM1-sCSb3bjAcf9YqFkeo97zdgYIdqdGsI9hVNsw/s5184/IMG_0183_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0cgWvBVLXXd0k9AfhDhP7AP9dgrzbrZ1EdrWZCRiy3IUbNVOOSubD6Tjr1waTC5DJd-1UWuUIpUPidwUxFRlVOKYEeb65THpQfzUgsJYHiNxmisDm8yFsqjheBLw1RBjdzrADVMSnA1Yt6IDPBRqvM1-sCSb3bjAcf9YqFkeo97zdgYIdqdGsI9hVNsw/s16000/IMG_0183_1.jpg" /></a></div><br /><u><br /></u></b></span><p></p><p><span style="font-family: courier; font-size: large;"><b><u>Ingredients:</u></b></span></p><p></p><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">1 and 1/2 cup of fine semolina</span></li><li><span style="font-family: courier; font-size: medium;">1/2 cup of ghee</span></li><li><span style="font-family: courier; font-size: medium;">1/2 cup grated fresh coconut</span></li><li><span style="font-family: courier; font-size: medium;">1 and 1/2 cup white granulated sugar</span></li><li><span style="font-family: courier; font-size: medium;">1/2 cup of room temperature water</span></li><li><span style="font-family: courier; font-size: medium;">3 green cardamoms - pound in a mortar and pestle to make fine powder</span></li><li><span style="font-family: courier; font-size: medium;">A handful of cashews</span></li><li><span style="font-family: courier; font-size: medium;">A handful of raisins</span></li></ol><div><span style="font-family: courier; font-size: large;"><b><u>Method:</u></b></span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a kadai heat 2 tbsp ghee and fry the cashews and raisins separately until the cashews turn light golden and the raisins puff up. Take them out of the kadai and keep aside in a plate.</span></li><li><span style="font-family: courier; font-size: medium;">In the same kadai add the remaining ghee and keep the flame on low.</span></li><li><span style="font-family: courier; font-size: medium;">Add the semolina to it and fry until they start imparting a nutty flavour, keeping the flame on low throughout the roasting so that the semolina can not turn brown.</span></li><li><span style="font-family: courier; font-size: medium;">When the semolina is perfectly roasted add the grated coconut to it and keep roasting for 2 minutes.</span></li><li><span style="font-family: courier; font-size: medium;">Turn off the flame.</span></li><li><span style="font-family: courier; font-size: medium;">In a pot boil the sugar and water together until they reach 1 string consistency.</span></li><li><span style="font-family: courier; font-size: medium;">Turn the flame off and add the roasted semolina and coconut to it.</span></li><li><span style="font-family: courier; font-size: medium;">Stir and mix the roasted semolina with the syrup until the sugar syrup is perfectly absorbed.</span></li><li><span style="font-family: courier; font-size: medium;">Add the roasted cashew, raisins and green cardamom powder.</span></li><li><span style="font-family: courier; font-size: medium;">Wait until the mixture is just cold enough to touch and start making small balls from them with a greased palm.</span></li></ol></div><p></p>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-19976289368632326482023-11-02T08:33:00.002-07:002023-11-02T08:33:17.466-07:00Sobji Diye Bhaja Moog er Daal / Bengali Style Roasted Yellow Mung Daal with Mixed Vegetables<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7JT9SaH0HGmCv6FqJ_7LojpOc5Zpp1z5uSjvs0A1l89_wn4P0TAdJee-RWu10yofBqRcFVKREIzKHWqw3LcqgatNqqW9748bsKyVTaM8LmBIHuQ8uQOHzKpLseAmdmJkt0Ovx3EJ-meR8airMyjAn_jqx0ofj8t0KeIXxBweMwMY6GfWMGtIBTx8ZU4/s5184/IMG_0224_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bengali roasted mung daal recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC7JT9SaH0HGmCv6FqJ_7LojpOc5Zpp1z5uSjvs0A1l89_wn4P0TAdJee-RWu10yofBqRcFVKREIzKHWqw3LcqgatNqqW9748bsKyVTaM8LmBIHuQ8uQOHzKpLseAmdmJkt0Ovx3EJ-meR8airMyjAn_jqx0ofj8t0KeIXxBweMwMY6GfWMGtIBTx8ZU4/s16000/IMG_0224_1.jpg" title="Indian easy mixed vegetable daal recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNCyZYqrdMNV9dIJo5aTPidY8XhRTFngRpNuL3w2L2h_VPpShoX_nKYQBSYmTa993_1aKGMThGV6_s2-XLHdcKtXBSbLU2oTd9Vd3LMIv0H1dWlbaeGVqMDEEM6tSmr1N5Iv8f_bV7SqnoTXzYXsseksRIu7lXco_jPIqPUYNKQCliy0UG1XgyDzduL0/s5184/IMG_0233.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mixed vegetables lentils soup" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdNCyZYqrdMNV9dIJo5aTPidY8XhRTFngRpNuL3w2L2h_VPpShoX_nKYQBSYmTa993_1aKGMThGV6_s2-XLHdcKtXBSbLU2oTd9Vd3LMIv0H1dWlbaeGVqMDEEM6tSmr1N5Iv8f_bV7SqnoTXzYXsseksRIu7lXco_jPIqPUYNKQCliy0UG1XgyDzduL0/s16000/IMG_0233.jpg" title="How to cook sobji die moog er daal" /></a></div><p> <span style="font-family: courier; font-size: large;"><b><u>Ingredients:</u></b></span></p><p></p><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">1/2 cup of yellow moong daal</span></li><li><span style="font-family: courier; font-size: medium;">2 ripe red tomatoes</span></li><li><span style="font-family: courier; font-size: medium;">1 cup of cauliflower florets</span></li><li><span style="font-family: courier; font-size: medium;">1 cup of peeled and chopped courgette / ridge gourd</span></li><li><span style="font-family: courier; font-size: medium;">2 cups of cubed pumpkin</span></li><li><span style="font-family: courier; font-size: medium;">1/2 cup of medium size diced carrot</span></li><li><span style="font-family: courier; font-size: medium;">1/3 cup of chopped french beans </span></li><li><span style="font-family: courier; font-size: medium;">2 inch ginger root - paste</span></li><li><span style="font-family: courier; font-size: medium;">1/2 cup mustard oil</span></li><li><span style="font-family: courier; font-size: medium;">A pinch of hing / asafaetida</span></li><li><span style="font-family: courier; font-size: medium;">1 tbsp white sugar</span></li><li><span style="font-family: courier; font-size: medium;">2 tbsp butter</span></li><li><span style="font-family: courier; font-size: medium;">1/8 tsp nigella seeds / onion seeds</span></li><li><span style="font-family: courier; font-size: medium;">2 bay leaves</span></li><li><span style="font-family: courier; font-size: medium;">2 dry red chillies</span></li><li><span style="font-family: courier; font-size: medium;">1/2 tsp bhaja moshla</span></li><li><span style="font-family: courier; font-size: medium;">1/4 tsp turmeric powder</span></li></ol><div><span style="font-family: courier; font-size: large;"><b><u>Method:</u></b></span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">Dry roast the lentils in a kadai on low flame until a subtle nutty flavour develops. Immediately stop before turning the bright yellow lentils in beige.</span></li><li><span style="font-family: courier; font-size: medium;">Wash the lentils under cold water, until the water runs clear. Soak the lentils in water for at least half an hour.</span></li><li><span style="font-family: courier; font-size: medium;">Cook the lentils until the they are fully cooked and turn into complete mush. You can use either a pressure cooker which will cut short the cooking time into half or in a saucepan covered partially with a lid, which will take around 45 minutes to fully cook the lentils. Once cooked, use a wired whisk to make a mush of the lentils. Keep the cooked lentils on a side and start with the vegetables.</span></li><li><span style="font-family: courier; font-size: medium;">In a kadai heat the mustard oil and fry the cauliflower florets with salt sprinkled over them until they turn a little brown here and there. Take them out of the kadai and keep aside in a bowl or plate.</span></li><li><span style="font-family: courier; font-size: medium;">To the remaining oil add the nigella seeds, bay leaves and dry red chillies.</span></li><li><span style="font-family: courier; font-size: medium;">Now add the carrots and beans to it. Add salt and cook the carrots and beans for 3-4 minutes on low to medium flame. </span></li><li><span style="font-family: courier; font-size: medium;">Next add the tomatoes and ginger paste and cook until the tomatoes turn pulpy.</span></li><li><span style="font-family: courier; font-size: medium;">Cover and cook until the carrots are soft.</span></li><li><span style="font-family: courier; font-size: medium;">Add turmeric powder and hing / asafoetida and cook for one more minute.</span></li><li><span style="font-family: courier; font-size: medium;">Pour the cooked daal to the vegetables and and then add the fried cauliflower, pumpkin and courgette / ridge gourd.</span></li><li><span style="font-family: courier; font-size: medium;">Add enough water to make the consistency thin. Cover and simmer on low flame for 15 more minutes.</span></li><li><span style="font-family: courier; font-size: medium;">When all the vegetables are cooked add the butter, sugar and bhaja moshla to it.</span></li><li><span style="font-family: courier; font-size: medium;">Keep it covered for another 10 minutes and then it is ready to serve with plain steamed rice and some mashed potatoes or pakodas.</span></li></ol></div><p></p>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-55345888354322002792023-10-31T16:22:00.003-07:002023-10-31T16:59:55.145-07:00Mishti Doi / Bengali Sweet Yoghurt <p><span style="font-family: courier; font-size: medium;">If there is any sweet that comes to my mind after rosogolla, it is the mishti doi. The sweet yoghurt that has originated in Bengal and has cast spell over everyone who had a spoonful of it at point of their life. Mishti Doi is not just sweet yoghurt, where you mix some sugar with the milk and then let it set. Making mishti doi requires as much effort and patience as required in making any sweets. What sets apart the Bengali Mishti Doi from just a regular sweet yogurt is its caramel taste and smell. And one needs to be as precise as they will be in making a caramel sauce while making mishti doi, because the if you don't stop cooking the sugar at the right time, the yoghurt just looses all the taste in it. An overcooked caramel is the end of mishti doi and there is no coming back from it. </span></p><p><span style="font-family: courier; font-size: medium;">In the shops the bright caramel colour of the yoghurt comes from long cooking hours of the milk with sugar. The reason they achieve this colour is also because they boil large quantities of milk and sugar and they boil them on large gas or wood fire. Since in home we wont be able to have any of that advantage we caramelise the sugar to get that colour and taste that comes from long hours of cooking. But none the less, the yoghurt turns out exactly the same every time. Because of the addition of a large amount of sugar in it, the fermentation process sometimes gets very complicated and the yoghurt does not set. To prevent that uncertain outcome I use my oven to keep them in a steady warm temperature which will help in the fermenting process but at the same time it will not bake the yoghurt. In this case it is very important to see when to stop the oven because keeping them exposed to that warm temperature for a long time makes the yogurt very hard and creaminess of mishti doi gets lost. So the oven needs to stop once the yogurt reaches a semi set consistency, i.e. if you shake the bowl the yoghurt will appear set around the edge but the middle section will jiggle. It is also necessary to use very good quality full fat cow milk because that will ensure the collection of the cream on top which will harden once they get inside the fridge and give the mishti the much desired creamy top that everyone covets. </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5yKm5f3BVaJckUkPCSYNE3qEJCObJUBq2AeBlASX6_lbFEaGPEmV71ylt1xVtK-Nh9GHCPKlbTh4W-CgZ5GL8QrzeIwYKdUWzkCMTQIHWY1Jd8yTZ6ALVQxjFc90zuU7xBkubH2hxW_36sbQmY7FCHSHu1brUPSx4gNAIXZ6mQf2ENm1sRcuiyMnmW0/s5184/IMG_0318_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make authentic bengali mishti doi" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq5yKm5f3BVaJckUkPCSYNE3qEJCObJUBq2AeBlASX6_lbFEaGPEmV71ylt1xVtK-Nh9GHCPKlbTh4W-CgZ5GL8QrzeIwYKdUWzkCMTQIHWY1Jd8yTZ6ALVQxjFc90zuU7xBkubH2hxW_36sbQmY7FCHSHu1brUPSx4gNAIXZ6mQf2ENm1sRcuiyMnmW0/s16000/IMG_0318_1.jpg" title="Bengali sweet yoghurt recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9R2JC3LglCUQjc-JdytUYhpML1GBB1qsOIkG_NwaUZn-vgU8dIz8kl-48bpOOVqITvCTIMhv-44kWAkTwple03VAqw8-MSGqNcMNbyJaRkm8i2egv8e_0ig9xK_mirB3RAIPKIRvlLs2VbmeLkC1GS7CLxd6RMPFHd6wuAsZIsGbwmi5yqCXSzFRj_A/s4499/IMG_0304_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Bengali sweet yoghurt recipe brown yoghurt recipe" border="0" data-original-height="4499" data-original-width="2928" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH9R2JC3LglCUQjc-JdytUYhpML1GBB1qsOIkG_NwaUZn-vgU8dIz8kl-48bpOOVqITvCTIMhv-44kWAkTwple03VAqw8-MSGqNcMNbyJaRkm8i2egv8e_0ig9xK_mirB3RAIPKIRvlLs2VbmeLkC1GS7CLxd6RMPFHd6wuAsZIsGbwmi5yqCXSzFRj_A/s16000/IMG_0304_1.jpg" title="Bengali sweetened yoghurt caramel yoghurt recipe" /></a></div><br /><p></p><div><span style="font-family: courier; font-size: large;"><b><u>Ingredients:</u></b></span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">3 litres of full fat cow milk</span></li><li><span style="font-family: courier; font-size: medium;">500 gm white granulated sugar</span></li><li><span style="font-family: courier; font-size: medium;">1/4 cup sour yoghurt </span></li></ol><span style="font-family: courier; font-size: medium;"></span></div><div><span style="font-family: courier; font-size: medium;"></span></div><div><span style="font-family: courier; font-size: medium;"></span></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: large;"><u><b>Method:</b></u></span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a heavy bottomed large pot pour the milk and let it come to a rolling boil.</span></li><li><span style="font-family: courier; font-size: medium;">Once they start boiling, turn the gas to low and simmer on a low heat, scraping the bottom frequently, for around 2 hours or until the milk reaches to half of its original quantity.</span></li><li><span style="font-family: courier; font-size: medium;">In a separate saucepan pour the sugar with 1/2 cup of water and let it melt on a very low flame.</span></li><li><span style="font-family: courier; font-size: medium;">Stir and mix until the sugar reaches a dark amber colour. Pour one ladle of milk and keep stirring. Keep pouring milk to the melted sugar until the wild frizz stops. Now pour this sugar and milk mixture back to the pot and simmer again for 15 minutes on a medium flame.</span></li><li><span style="font-family: courier; font-size: medium;">In the end the milk should have a thick and sticky texture and a dark caramel colour.</span></li><li><span style="font-family: courier; font-size: medium;">Cover the pot and let it become cold enough to dip your finger.</span></li><li><span style="font-family: courier; font-size: medium;">In a strainer pour the yoghurt and let the excess whey drain.</span></li><li><span style="font-family: courier; font-size: medium;">When the milk is cool enough to dip a finger in it, take a cup of milk in a cup and mix all the strained yoghurt in it. Whisk vigorously so that no white lump stays visible.</span></li><li><span style="font-family: courier; font-size: medium;">Pour this mix into the milk and whisk again to have an even mix.</span></li><li><span style="font-family: courier; font-size: medium;">Pour the milk in small cups or bowls of your choice or in a big bowl.</span></li><li><span style="font-family: courier; font-size: medium;">Cover them with aluminium foil and leave inside the oven at 100F for around 2-3 hours.</span></li><li><span style="font-family: courier; font-size: medium;">After 3 hours leave them inside the oven overnight.</span></li><li><span style="font-family: courier; font-size: medium;">The next day take out the aluminium foil and keep them inside the fridge for at least 4 hours before serving.</span></li></ol></div><div></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-220913402379194772023-10-25T02:45:00.000-07:002023-10-25T02:45:15.040-07:00Chennar Payesh - Bengali Cottage Cheese Kheer<p style="text-align: left;"><span style="font-size: medium;"><span style="font-family: courier;"> Making Indian sweets are tedious tasks. They require time, effort and long hours of patience. Making sweets also require good quality unadulterated full fat cow milk. So making sweets in my little kitchen is a labour of love. When all the little pieces fall together in their right places and fit like a well arranged jig saw puzzle I take the day off from my daily chores and make sweets. My 5 year old son pulls out his small tool to reach the kitchen counter and helps me in making small cottage cheese balls or crumbling the cottage cheese or sometimes in mixing the nuts or sugar. And we spend hours in the process without speaking to each other, communicating just with our hands and gestures. The end result is not always as expected but they sure turn delicious every single time. <br /></span><span style="font-family: courier;">There are two different versions of chennar payesh. In one the small cottage cheese balls are boiled in a sweetened thickened milk and in the other crumbled cottage cheese is added to the thickened sweetened milk with a lot of nuts. I prefer to make the second one as it has a much favourable probability of being ruined in the process. After staying in the fridge they reach a pudding like structure and the contrasting texture of creamy rabdi, soft crumbled cottage cheese and hard nuts make it a dessert like no other. </span></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6N4_153yvqi8L1q6N4RlDk1hU7ZzKRk9NmPwCcv1fkPD5O5opnQJiitlmaDGFXn2ldWOlclSRmLeyUKDuuXgwvZgUWtzDITqQ_sDC5NyIJeIYkGbiidAQlwxZAi7A_-9CFOMLAbOLKFWW8QTL3LC96GNNB7Srxj8MMcfwUJxhhGlcdGQ8vrfSVJ_9IF8/s5184/IMG_0204_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="how to chennar payesh" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6N4_153yvqi8L1q6N4RlDk1hU7ZzKRk9NmPwCcv1fkPD5O5opnQJiitlmaDGFXn2ldWOlclSRmLeyUKDuuXgwvZgUWtzDITqQ_sDC5NyIJeIYkGbiidAQlwxZAi7A_-9CFOMLAbOLKFWW8QTL3LC96GNNB7Srxj8MMcfwUJxhhGlcdGQ8vrfSVJ_9IF8/s16000/IMG_0204_1.jpg" title="bengali chennar payesh recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmZmbbbasF-FgD_xPdGMC3Ow0VvTOVkAdlPdErOqvd6iHwngQfOw8mxxHFoYPZ3T0_ZIAOu76dGpW0RlAQ_3fO0vq6w0A8OVKEyY86B0WiKn5tD_iekcOEUy6Pl6eTpmIz6eCOKXA9_TEyiIHDpnM3w9IPYtTPS6V9TF4DtLv_t2j5dzkxbIr3IwN0hg/s4753/IMG_0195.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="easy chennar payesh recipe" border="0" data-original-height="4753" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEmZmbbbasF-FgD_xPdGMC3Ow0VvTOVkAdlPdErOqvd6iHwngQfOw8mxxHFoYPZ3T0_ZIAOu76dGpW0RlAQ_3fO0vq6w0A8OVKEyY86B0WiKn5tD_iekcOEUy6Pl6eTpmIz6eCOKXA9_TEyiIHDpnM3w9IPYtTPS6V9TF4DtLv_t2j5dzkxbIr3IwN0hg/s16000/IMG_0195.jpg" title="bengali cottage cheese kheer recipe" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGP9kRYg10Hxt5Xa0BSWdHIZ2b-awbW7zMyU_uN9V2A2TrgtRhSM26rs8ytvHJrupaxS2CBOGkYNABsPqWbYzh6AqFX7Uocd9WvVaV66hrAf4lGJuWseebVUPic8Vx9M-dMcp150PgzVJgqiPNFL-cvlI5GH5WKNo4CC7JES8IJi1BiQBpeoKd-9qaJMo/s5184/IMG_0200_1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="chennar payesh chennar kheer recipe original" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGP9kRYg10Hxt5Xa0BSWdHIZ2b-awbW7zMyU_uN9V2A2TrgtRhSM26rs8ytvHJrupaxS2CBOGkYNABsPqWbYzh6AqFX7Uocd9WvVaV66hrAf4lGJuWseebVUPic8Vx9M-dMcp150PgzVJgqiPNFL-cvlI5GH5WKNo4CC7JES8IJi1BiQBpeoKd-9qaJMo/s16000/IMG_0200_1.jpg" title="easy chennar payesh recipe bengali cottage cheese kheer recipe" /></a></div><br /><p></p><div><span style="font-family: courier; font-size: large;"><b><u>Chennar Payesh / Bengali Cottage Cheese Kheer</u></b></span></div><div><span style="font-family: courier; font-size: large;"><b><u>Makes enough for 10 person</u></b></span></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: large;"><u>Ingredients:</u></span></div><div><span style="font-family: courier; font-size: medium;">3 litres of milk</span></div><div><span style="font-family: courier; font-size: medium;">1/2 cup of cashew</span></div><div><span style="font-family: courier; font-size: medium;">1/4 cup of almonds</span></div><div><span style="font-family: courier; font-size: medium;">1/4 cup of pistachios</span></div><div><span style="font-family: courier; font-size: medium;">1/2 cup of khoya</span></div><div><span style="font-family: courier; font-size: medium;">1 tsp saffron</span></div><div><span style="font-family: courier; font-size: medium;">250gm of white sugar</span></div><div><span style="font-family: courier; font-size: medium;">4 green cardamoms</span></div><div><span style="font-family: courier; font-size: medium;">1 tbsp white vinegar</span></div><div><span style="font-family: courier; font-size: medium;">250 ml of warm water</span></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: large;"><u>Method:</u></span></div><div><span style="font-family: courier; font-size: medium;"><br /></span></div><div><span style="font-family: courier; font-size: medium;">Step 1:</span></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a pot bring 1.5 litres of milk to a gentle boil.</span></li><li><span style="font-family: courier; font-size: medium;">In a jug mix the vinegar with the warm water.</span></li><li><span style="font-family: courier; font-size: medium;">Switch off the gas and slowly pour the vinegar water into the milk. Stir gently with a ladle until the mild curdles and separates from the whey.</span></li><li><span style="font-family: courier; font-size: medium;">Pour the milk through a cheesecloth lined strainer and gently drizzle enough room temperature water to bring the temperature of the cheese down.</span></li><li><span style="font-family: courier; font-size: medium;">Squeeze hard to get the water out and then place it under something heavy so that the excess moisture can trickle down quickly. </span></li><li><span style="font-family: courier; font-size: medium;">After 15 minutes, take the cheese out in a bowl and crumble with fingers into small bite size pieces. Leave it at the kitchen counter covered.</span></li></ol><div><span style="font-family: courier; font-size: medium;">Step 2</span></div></div><div><ol style="text-align: left;"><li><span style="font-family: courier; font-size: medium;">In a big pot bring the other 1.5 litres of milk to a rolling boil.</span></li><li><span style="font-family: courier; font-size: medium;">Switch the flame to low and simmer for 1 hour, scraping the sides and the bottom of the pan every few minutes, until the milk has reduced to its 1/3rd of the original quantity.</span></li><li><span style="font-family: courier; font-size: medium;">Add the khoya and the crumbles cheese to it. </span></li><li><span style="font-family: courier; font-size: medium;">Gently stir and mix on low heat.</span></li><li><span style="font-family: courier; font-size: medium;">When the cheese is nicely mixed, add the sugar to it. Simmer and stir until the mixture becomes thick again. The mixture should be thick enough to have a scoopable texture.</span></li><li><span style="font-family: courier; font-size: medium;">Switch off the flame and add the saffron, green cardamom and half of the nuts.</span></li><li><span style="font-family: courier; font-size: medium;">Give it another mix and pour into a big bowl or smaller bowls of your choice. Let them come to room temperature and then pop them inside the fridge to chill for at least 4 hours before serving. Serve with more chopped nuts sprinkles on top.</span></li></ol></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-36984589841150674162023-10-12T09:07:00.003-07:002023-10-12T09:07:31.517-07:00Mishti Doi Ice Cream<p></p><blockquote style="border: none; margin: 0 0 0 40px; padding: 0px;"><div class="separator" style="clear: both; text-align: left;">I made mishti doi with 3 litres of full fat cow milk. Since mishti doi requires caramelisation of the milk by simmering on low heat for around 2-3 hours until it becomes brown and nutty in taste and flavour I had to use a big batch of milk so that in the end I will have around 1.5 kg yogurt. But that is too much for a family of 3 of us and the sweet yogurt needs to be finished in 3 days or else it starts to taste very sour. So by the end of the second day I decided to throw it inside the ice cream machine. The thick, rich, creamy and fatty caramelised sweet yogurt was perfect as an ice cream base. I just wondered why I did not think about it earlier.</div></blockquote><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7KWh-upq83sbg8ePzDUav3sLhLWv6sPV7Uq6XZF_xxFQZruknRV_pKgUOpiucVFmu4LFiEqQW-rIyebPgu6deVJypaymd0hkiherjXz_qrke9FKY9JFpUcN0rBt5w_Lm3ZAq9r00XisYhuE2N8uwnH9r70O83BEUKGb4Y5qLn19x8znchG0EbS3VPUI/s5184/IMG_0323.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade frozen yogurt" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx7KWh-upq83sbg8ePzDUav3sLhLWv6sPV7Uq6XZF_xxFQZruknRV_pKgUOpiucVFmu4LFiEqQW-rIyebPgu6deVJypaymd0hkiherjXz_qrke9FKY9JFpUcN0rBt5w_Lm3ZAq9r00XisYhuE2N8uwnH9r70O83BEUKGb4Y5qLn19x8znchG0EbS3VPUI/s16000/IMG_0323.jpg" title="how to make homemade frozen yogurt" /></a></div><br /> <p></p><div>Mishti Doi Ice Cream</div><div><br /></div><div>Ingredients:</div><div>3 litres of full fat cow milk</div><div>500gm white granulated sugar</div><div>125gm yogurt</div><div><br /></div><div>Method:</div><div><ol style="text-align: left;"><li>In a saucepan simmer the milk on low to medium flame for 2-3 hours or until the milk is reduced into half of its original quantity, scraping the bottom of the pan every 10 minutes to prevent the milk from burning.</li><li>In another pan start caramelizing the sugar on a very low flame. Once the sugar is all melted and reaches a light amber colour, pour some milk to it. The milk will make a wild fuzz so be careful and keep on adding more milk until the fuzz settles down. Simmer the milk with the caramel until all the hard caramel is melted. Now add this caraemelised milk to to the pot of milk and simmer for 15 more minutes. In the end the milk should have a light brown colour and a sticky light toffy like consistency. </li><li>Once done leave the milk to cool down to lukewarm temperature. The temperature should warm enough to dip your finger inside the milk and keep it there for a minute.</li><li>Take the plain yogurt in a big bowl and whisk it until there are no lump left. </li><li>Slowly pour some of the reduced milk to it and whisk until perfectly mixed. Repeat the same process for 3-4 more ladles and then pour the mixture into the milk and whisk vigorously to mix everything.</li><li>Pour the mixture in a oven safe bowl and bake at 100F for 3 hours or until the yogurt is set and if shaken has a slight jiggle in the middle.</li><li>Leave it inside the oven for 5 more hours, doors closed and then transfer it to the fridge without any cover. This process will give the cream at the surface of the yoghurt enough lack of moisture to harden which in turn will add a beautiful texture to the overall yogurt.</li><li>Pour the mishti doi in your ice cream machine and follow its instruction.</li><li>Once the yogurt is thick and semi frozen transfer to a container and chill for 4 more hours. You can add caramel swirl on top if you like.</li></ol></div><div><br /></div>Poulamihttp://www.blogger.com/profile/16763284852233931034noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-69428183533984425072023-09-26T11:02:00.002-07:002023-09-26T11:02:46.594-07:00Being Alone<p> <span style="font-family: courier; font-size: large;">Growing up in my teenage years I had this sudden urge to stay alone. I preferred silence over conversation, loneliness over a small chit-chat and complete isolation over any kind of socialisation. I preferred my own company to anyone else. I liked doing nothing but to stare in the ceiling than sitting with my own sister. I ate meals alone in my room. I made excuses to avoid going to any social gathering. Even Bhaiphota or Saraswati Puja started to feel like a nuisance. I started telling myself that I don't like the crowd. But it was just a false assurance to relieve myself from the worries about all these sudden changes happening inside me.</span></p><p><span style="font-family: courier; font-size: large;">I had no friends. And to survive I surrounded myself with books and movies. I barely spoke with anyone and was somewhat content with my own company. I had a complicated relationship with my home and isolation seemed like the only viable solution to stay sane. I forgot my problems my submerging myself in literature and mindless scrolling for years. During this time I developed anxiety and insomnia. But back then I did not know the term. I just knew my heart gets really fast sometimes leaving me in sweat and I have difficulty in falling asleep.</span></p><p><span style="font-family: courier; font-size: large;">This is where I loose my words. All those years passed in a haze. Not knowing what really happened with me or what I wanted. Till now, I tend to turn my face from them. I crave for a normal life, without knowing what normal actually feels like. How will you explain to someone what it feels like to see with a clear glass, when all their life their glasses were cracked into a thousand pieces.</span></p><p><span style="font-family: courier; font-size: large;">This continued for several years. Ghosting my own family and friends, I became so lonely in life that everyone, including me, started thinking that this is what I prefer to be. Eventually there was no one left to turn to or anyone who will call to check up on me. For a short time I even liked it. I did not have to think for excuses anymore. I did not have to go to any unwanted conversation anymore. I could just stay in my room and procrastinate and overthink about every aspect of my life. The wall that I once started to build to protect myself, I became its prisoner. Now the silence did not give me the pleasure as earlier. I hated the silence. I hated the absence of noise. I even started to hate my own sound of breathing. Now the circle was complete. There is silence everywhere now. Like an island there is a sea of silence all around me. And nothing else for miles and miles from me. Finally I am alone. I feel lonely. And being lonely does not make me happy. Loneliness has taught me that being alone does not mean that you have to be lonely. You can be alone and still happy. You can be alone and still have friends who care for you.</span></p>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-82072337762873189922023-09-25T09:33:00.002-07:002023-09-25T09:33:19.763-07:00Whole Wheat Focaccia<p style="color: #343434; font-stretch: normal; line-height: normal; margin: 0px 0px 4px;"><span style="font-family: courier; font-size: large;">I sit in our sitting space and I look outside through the window. There is a giant tree standing in front of it. It is huge and probably more than 50 years old. It was here when I first came to Abidjan. It is still here growing more everyday since then. The first thing that I see every morning is this tree. Standing like a giant person spreading its branches creating a canopy above our building and shielding us from the sun everyday. It is also the home for many birds. Crows, local swans and also go away birds. With luck sometimes I can also see woodpeckers, parrots and even other colourful birds. There is a large beehive in it. Much higher than the human reach and it too had been there for many many years. From below the tree looks very much like other smaller trees. Only when we look above it strikes us with its giant humongous size. Last year in a storm one part of the tree crashed to the building behind it, and created a crack on the wall. Even after loosing a huge part of it, the tree still looks big. </span></p><p style="color: #343434; font-stretch: normal; line-height: normal; margin: 0px 0px 4px;"><span style="font-family: courier; font-size: large;">I watch the tree moving in the wind everyday from the window. It asks me how my day was. What I had been doing. He asks me if I am sad. If I am happy. He smiles and nods. He says he understands. That it’s going to be alright in the end. I ask him if it is cold out there in this rain, and he smiles. I wonder how it feels to stay in the same place and not move an inch. How it feels to greet the sun every morning in the first hour of the day. How it feels to survive so long in silence?? How it feels when the birds sit on the branches and chirps along all day. The tree just moves, smiles and nods and moves again. </span></p><p style="color: #343434; font-stretch: normal; line-height: normal; margin: 0px 0px 4px;"><span style="font-family: courier; font-size: large;">There are no flowers on the trees. No fruits. So I still don’t know its name. But it’s a huge tree, spreading its branches in all directions and giving shelter to so many birds. Everyday I just sit in front of the window. Watch the tree move and feel better in a few minute. And the tree stays there, moving with the wind, with its vibrant green small leaves, numerous branches and birds nests, free…but still rooted to the earth to spend an eternity again.</span></p><p> <span style="font-family: courier; font-size: large;">Whole Wheat Focaccia</span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiPKv5-obbHgjXnO24nuPoEWmvtfxwdsMItH-PezTF2F8dRX4-4VEwJlcveZNRwFOBn71iMbd2E9-GMAf9B85R2JxgsgdGv5MYZxoWcb2WWxwbpqf22cS_gImsHzWtA5pUsCZNILfu4VZx0IwoSUXfd7NsMTT7gPiN7u5fVYHBifgTscjGECUHjpePAhg=s4747" style="margin-left: 1em; margin-right: 1em;"><img alt="homemade whole wheat focaccia recipe" border="0" data-original-height="4747" data-original-width="3077" src="https://blogger.googleusercontent.com/img/a/AVvXsEiPKv5-obbHgjXnO24nuPoEWmvtfxwdsMItH-PezTF2F8dRX4-4VEwJlcveZNRwFOBn71iMbd2E9-GMAf9B85R2JxgsgdGv5MYZxoWcb2WWxwbpqf22cS_gImsHzWtA5pUsCZNILfu4VZx0IwoSUXfd7NsMTT7gPiN7u5fVYHBifgTscjGECUHjpePAhg=s16000" title="how to make focaccia with whole wheat flour" /></a></div><br /><p></p><div><br /></div><div><span style="font-family: courier; font-size: large;">Whole Wheat Focaccia</span></div><div><span style="font-family: courier; font-size: large;"><br /></span></div><div><span style="font-family: courier; font-size: large;">Ingredients:</span></div><div><span style="font-family: courier; font-size: large;">350gm of whole wheat flour</span></div><div><span style="font-family: courier; font-size: large;">200gm all purpose flour</span></div><div><span style="font-family: courier; font-size: large;">280ml room temperature water</span></div><div><span style="font-family: courier; font-size: large;">2 tsp active dry yeast</span></div><div><span style="font-family: courier; font-size: large;">1 tsp salt</span></div><div><span style="font-family: courier; font-size: large;">1 tsp sugar</span></div><div><span style="font-family: courier; font-size: large;">1/2 cup of extra virgin olive oil, more for drizzling</span></div><div><span style="font-family: courier; font-size: large;"><br /></span></div><div><span style="font-family: courier; font-size: large;">Method:</span></div><div><span style="font-family: courier; font-size: large;">1. In a bowl mix the yeast and sugar. Let it bloom for 15 minutes and then add the olive oil, salt, whole wheat flour and all purpose flour. Mix the flour until it turns into a lump of dough. Transfer it to a flat surface and knead for 10-15 minutes or until it becomes soft and smooth. Give it a round shape.</span></div><div><span style="font-family: courier; font-size: large;">2. Grease a big bowl with olive oil. Place the dough in it. Wrap it with a cling film. Let it rise inside the refrigerator for 8 hours or until doubled in size.</span></div><div><span style="font-family: courier; font-size: large;">3. After 8 hours take it out of the refrigerator and punch it down. Let it stay covered and rest for 15 minutes.</span></div><div><span style="font-family: courier; font-size: large;">4. Take a square baking tin and drizzle some olive oil in it. Place the dough in it and spread it all over the pan. If the dough does not stretch let it rest for 15 minutes again and the spread.</span></div><div><span style="font-family: courier; font-size: large;">5. Cover the dough with a damp towel and let it rest for 30 minutes. Preheat the oven at 425F and just before putting the dough inside the oven make dimples on your focaccia and drizzle one or two tablespoon of the olive oil on top of it again.</span></div><div><span style="font-family: courier; font-size: large;">6. Bake for 20-25 minutes or until deep golden brown from the outside. Allow it to cool completely before slicing.</span></div><div><span style="font-family: courier; font-size: large;"><br /></span></div><div><span style="font-family: courier; font-size: large;"><br /></span></div><div><br /></div>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-9133045191885778532022-09-28T08:06:00.002-07:002022-09-28T08:06:51.542-07:00Mutton Kofta Curry<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjeFRA1JwFSKfAhwA8y2ZY2o2Bo4aT1MHpHNkEg8VrrhAEWeTAT79yj9AP4-Y51TjOn_QQiZN3ofu6kguAOCyqvGl-I-lssqWn4SQV7mN5RnmM-0BqbsV0rXP_CCG80TC2O_aesZcVxdmAZ4NRY2QlFc63V1Zh6Vk45zJl-MJJl1dPP-EsUxADjLPMb5g=s5017" style="margin-left: 1em; margin-right: 1em;"><img alt="Simple mutton kofta curry recipe" border="0" data-original-height="5017" data-original-width="3226" src="https://blogger.googleusercontent.com/img/a/AVvXsEjeFRA1JwFSKfAhwA8y2ZY2o2Bo4aT1MHpHNkEg8VrrhAEWeTAT79yj9AP4-Y51TjOn_QQiZN3ofu6kguAOCyqvGl-I-lssqWn4SQV7mN5RnmM-0BqbsV0rXP_CCG80TC2O_aesZcVxdmAZ4NRY2QlFc63V1Zh6Vk45zJl-MJJl1dPP-EsUxADjLPMb5g=s16000" title="how to make a simple kofta curry recipe" /></a></div><br /> Mutton Kofta Curry<p></p><div>Serves 4</div><div><br /></div><div>Ingredients:</div><div>400gm minced mutton</div><div>2 medium onion - chopped</div><div>8 cloves of garlic - finely chopped</div><div>1 tbsp ginger paste</div><div>2 tomatoes - finely chopped</div><div>10 whole cashew nuts</div><div>2 tsp poppy seeds</div><div>1/2 tsp cumin seeds powder</div><div>1/2 tsp coriander seeds powder</div><div>1 tsp homemade garam masala powder</div><div>1 tsp cumin seeds</div><div>3 green cardamoms</div><div>3 cloves</div><div>1 inch piece of cinnamon stick</div><div>salt</div><div>1/4 cup of heavy cream</div><div>1 tsp turmeric powder</div><div>1 tsp red chilli powder</div><div>1 bay leaf</div><div>2 dry red chillies</div><div>2 tbsp green / hung yogurt - whisked until smooth</div><div>1 cup of ghee / preferred cooking oil</div><div>A handful of chopped coriander leaves</div><div><br /></div><div>Method:</div><div>Prepare the koftas:</div><div>In a frying pan heat 3 tbsp ghee and fry a handful of chopped onion until they turn golden brown.</div><div>Now add 1 tsp chopped garlic and fry until the raw garlic smell has gone.</div><div>In a bowl scrape all the fried onion and garlic. Add in the minced mutton. Add 1/2 tsp ginger paste, 1/2 tsp garam masala powder, salt and a few chopped coriander leaves.</div><div>Add 1 tbsp ghee and gently mix all the ingredients until nicely incorporated.</div><div>Cover the bowl with a cling film and leave it inside the refrigerator for at least 4 hours.</div><div>After 4 hours, make small balls with the spiced minced mutton with the help of your palm. Make them as smooth as possible, leaving no visible cracks. Keep them aside. </div><div>Make a smooth paste of the poppy seeds and cashew nuts with as little water as you can use. </div><div>In a sauce pan heat the rest of the ghee and add in the rest of the onions. Throw in the whole spices with bay leaf and dry red chilli. </div><div>Sprinkle some salt and fry them until golden brown. </div><div>Add the rest of the chopped garlic and ginger paste and cook for another minute.</div><div>Add the chopped tomatoes and cook until the tomatoes become all pulpy and the oil has started to ooze out from them.</div><div>Add the turmeric powder, red chilli powder, cumin seeds and coriander seeds powder.</div><div>Sauté for a minute to cook the spices and then add 2-3 cups of water. </div><div>Add the whisked yogurt. Mix with a spatula and simmer covering the saucepan for 5 minutes.</div><div>After 5 minutes, open the lid and gently place the meatballs inside, not overlapping one another.</div><div>Cover again and cook for another 10-12 minutes on low flame. </div><div>Now add the cashew nuts and poppy seeds paste and cook for another 10-12 minutes.</div><div>Taste and adjust the seasoning.</div><div>Simmer until the gravy reaches your desired consistency. </div><div>Stir and add the rest of the coriander leaves.</div><div>Serve warm with naan or chapati or pilau.</div><div><br /></div><div><br /></div>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-77577493457474541012022-09-12T10:21:00.001-07:002022-09-12T10:21:05.073-07:00Ginger and Turmeric Tea<p> Ginger & Turmeric Tea</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiMWn-Un6o86gs_t-C9CXlk0TyGsF6XlbjoV9Ti4K5SccG-UeuelPeVU5WQo7Ywl5H8FaLjtz_eZ2ffsWaT2-bQ6Ha9NpeBC04rXEEldt0ajXNsu-qhq93EwdM5GqUGy_5GwyjYmi8l9Q_v8P3_TJHsihuOWAa3jNSojsSCA6OVpNx2VR5naIlZUBb_4A=s4726" style="margin-left: 1em; margin-right: 1em;"><img alt="how to make ginger and tulsi herbal tea" border="0" data-original-height="4726" data-original-width="3334" src="https://blogger.googleusercontent.com/img/a/AVvXsEiMWn-Un6o86gs_t-C9CXlk0TyGsF6XlbjoV9Ti4K5SccG-UeuelPeVU5WQo7Ywl5H8FaLjtz_eZ2ffsWaT2-bQ6Ha9NpeBC04rXEEldt0ajXNsu-qhq93EwdM5GqUGy_5GwyjYmi8l9Q_v8P3_TJHsihuOWAa3jNSojsSCA6OVpNx2VR5naIlZUBb_4A=s16000" title="turmeric basil tulsi ginger herbal tea drink recipe" /></a></div><br /><p></p><div><br /></div><div>Ingredients:</div><div>(for 4 persons)</div><div><br /></div><div>1/2 inch raw turmeric root</div><div>1 inch ginger root</div><div>A handful of Tulsi / Holy Basil leaves</div><div>A handful of mint leaves</div><div>Juice of 1/2 lime</div><div>1 tsp honey</div><div>250 ml water</div><div><br /></div><div>Method:</div><div>In a saucepan pour the water.</div><div>While the water is warming up pound the ginger and turmeric in a mortar and pestle.</div><div>When the water starts to boil switch off the gas and add add the tulsi / Holy Basil leaves, crushed ginger and turmeric root in it.</div><div>Steep for 2 minutes maximum and then strain the water. Mix in the lime juice and honey.</div><div>Pour in glasses and serve immediately.</div><div><br /></div>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-24116882063499226102022-09-07T09:14:00.002-07:002022-09-07T09:14:39.579-07:00Salmon Avocado Salad<p></p><div class="separator" style="clear: both; text-align: left;">Salmon Avocado Salad</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEihHTkddK3Ik1I6ykLkRBjg74cI6741pCMw9zQOmeefXxy_GETxWpFfJ1v3cSgrIN35D18AkDrRkioaZEWZ8YW4r9QJ6dEvrILPgmuuxQEIfuE514OOcsQrFpa8umNsOJNB_YRgz474tiuSLmIr2EIYX33gFZerRQgfPh6-PmxzWc3P1JesKo8LqMsTxA=s5184" style="margin-left: 1em; margin-right: 1em;"><img alt="simple salmon avocado salad" border="0" data-original-height="5184" data-original-width="3332" src="https://blogger.googleusercontent.com/img/a/AVvXsEihHTkddK3Ik1I6ykLkRBjg74cI6741pCMw9zQOmeefXxy_GETxWpFfJ1v3cSgrIN35D18AkDrRkioaZEWZ8YW4r9QJ6dEvrILPgmuuxQEIfuE514OOcsQrFpa8umNsOJNB_YRgz474tiuSLmIr2EIYX33gFZerRQgfPh6-PmxzWc3P1JesKo8LqMsTxA=s16000" title="how to make avocado salad with salmon recipe" /></a></div><br /> <p></p><div>Ingredients:</div><div>1 large fillet of Salmon (200gm)</div><div>1/2 of a ripe avocado</div><div>1/2 of a small onion - chopped </div><div>A handful of chopped tomato</div><div>1/2 of a small cucumber chopped</div><div>A handful of coriander leaves - chopped</div><div>1 soft boiled egg</div><div>A handful of toasted cashew nuts</div><div>1/4 cup of couscous</div><div><br /></div><div>For the dressing:</div><div>2 tbsp olive oil</div><div>Juice of 1 lime</div><div>Salt & pepper</div><div>1 tsp honey</div><div>1 tsp dijon mustard</div><div>1 clove of girlic</div><div>1/4 tsp dry red chilli pepper flakes</div><div>1 tbsp mayonnaise</div><div><br /></div><div>For the fish marinade:</div><div>1/4 tsp turmeric powder</div><div>1/4 tsp red chilli powder</div><div>1 tsp tandoori chicken masala / or any spice mix of your preference</div><div><br /></div><div>Method:</div><div>In a bowl take the couscous and mix in some salt.</div><div>Boil 1/2 cup of warm and pour it in the bowl right away.</div><div>Cover and leave it at the kitchen counter for 15 minutes.</div><div><br /></div><div>Prepare the fish:</div><div>In a bowl take the fish and sprinkle the turmeric powder, red chilli powder and the tandoori chicken masala.</div><div>Gently rub the spice mix all over the fish and leave it for 15 minutes.</div><div>After 15 minutes, fry the fish in a pan with olive oil, cooking each side for 5 minutes.</div><div>Once done, take it out of the pan and spread it with the help of a fork.</div><div><br /></div><div>Prepare the salad dressing:</div><div>In a jar take all the ingredients for the dressing and shake well.</div><div><br /></div><div>Prepare the salad:</div><div>In a bowl take the avocado, onion, cucumber, tomatoes and coriander leaves.</div><div>Pour the salad dressing over the avocado and mix well.</div><div>Finally add the couscous, cashew nuts and shredded salmon in it and give a final toss.</div><div>Serve the salad on a bed of greens.</div><div><br /></div><div><br /></div>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-15998554616688825172022-09-01T08:52:00.001-07:002022-09-01T08:52:46.226-07:00Focaccia <p></p><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8H_jX29MlOysKh8UUSsuwgXg-7_GD95HfroU0bdVms88faVrEqo234aW5p0wchLKDZR3gSzxbsIvD_EoOsOeSAslVuuJXuQT5gIK29D7l0DaJ-vfi-SZ1mr9xQE1DoSw7BZYtwikrOkO0Awjybe0kw8yUL8_lQkpazs1yIihS7BPGkXpRROgtSCuog/s5184/IMG_0086.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="easy focaccia recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw8H_jX29MlOysKh8UUSsuwgXg-7_GD95HfroU0bdVms88faVrEqo234aW5p0wchLKDZR3gSzxbsIvD_EoOsOeSAslVuuJXuQT5gIK29D7l0DaJ-vfi-SZ1mr9xQE1DoSw7BZYtwikrOkO0Awjybe0kw8yUL8_lQkpazs1yIihS7BPGkXpRROgtSCuog/s16000/IMG_0086.jpg" title="how to make no knead focaccia in home" /></a></div><br /> Focaccia (No Knead)<div><br /></div><div><span> Ingredients:</span></div><div>250gm all purpose flour</div><div>210gm luke warm water</div><div>2gm active dry yeast</div><div>20gm olive oil</div><div>1 tsp salt</div><div><br /></div><div>Method:<br /><div><ul style="text-align: left;"><li>In a large bowl mix the flour, water, yeast and olive oil, until no lumps remain.</li><li>Once a sticky dough has been formulated, no need to knead it more. Scrap all the flour from your palm and cover the bowl with a cling film or wet kitchen towel.</li><li>Leave it at a warm place for 30 minutes.</li><li>After 30 minutes, take a bowl of room temperature and dip your palm in it. Using your wet palm stretch one corner of the sticky dough up until you feel it will tear and fold it on to the dough again. Do this stretch and fold from the 3 sides. Flip the dough. Cover the bowl again and leave it for another 30 minutes.</li><li>Repeat this stretch and fold technique 3 more times at every 30 minutes interval. With each stretch and fold you will see visible change in the dough. The dough should go from sticky and wobbly to a dough which can hold it's shape with enough gluten formed in it.</li><li>After the 3rd stretch and fold, grease the dough with a little olive oil and cover the bowl with a cling film. Leave the bowl inside the fridge overnight or for 8-9 hours.</li><li>After that long proof, take the bowl out of the fridge and transfer the dough to a generously oiled baking tray and push the sides to spread it evenly all over the tray. If the dough does not stretch and resist, leave the dough covered for 15 minutes and then try again.</li><li>Cover the tray with a wet towel and leave it to double in size, which will take around an hour.</li><li>After it has doubled in size, poke the dough with an wet finger and let it rest again for another 1 hour.</li><li>Now add your desired toppings, and bake at 22F for about 25 minutes or until golden and crusty from the outside.</li><li>As soon as the bread comes out of the oven, douse it with more olive oil and let it sit and soak all the olive oil goodness and come to room temperature before trying to slice it up.</li></ul></div><div><br /></div></div>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0tag:blogger.com,1999:blog-6166847936745064796.post-63586149805203767382022-08-30T07:08:00.002-07:002022-08-30T07:08:52.231-07:00Banana Bread Brownie<p> Banana Bread Brownie</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-RZ_RrsTM6RTTQO_dHrJMvhjaBLd7wyTHtiliowXJYTPksnCTvjK1WBO4iuXOi5eCVDLee5xdPI_gXnz1oIRksURGpFmR1s_6-VS8Bqf2rtPv-sOhG5TjJwGj93IO4bSr7eKmvglkIcRHk52IoUGgNVrwUMaV6-8VGjRuyF-LJ7KBjpkGPtTH12l_Q/s3720/banana-bread-brownie.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread brownie" border="0" data-original-height="3720" data-original-width="2578" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig-RZ_RrsTM6RTTQO_dHrJMvhjaBLd7wyTHtiliowXJYTPksnCTvjK1WBO4iuXOi5eCVDLee5xdPI_gXnz1oIRksURGpFmR1s_6-VS8Bqf2rtPv-sOhG5TjJwGj93IO4bSr7eKmvglkIcRHk52IoUGgNVrwUMaV6-8VGjRuyF-LJ7KBjpkGPtTH12l_Q/s16000/banana-bread-brownie.jpg" title="how to make banana bread with chocolate" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmbsKdx2HjuCDhmehenKBgBBLATaGNyC0CTWZ0Mv9wUGEp9TRo5t--qMki-pBfVIZrlg7dNZehJRHFrNEFsB_EqBXQF8VL1C1fhoLtw_o5NWVG2DYN5R2mqkNxlIEFR89myZnT67RayV3JqUKmDxAzmGEAu2GWKqrxA4wjH1GKSIl-O3t4GfJcHjxWw/s5184/banana-bread-brownie1.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="banana bread brownie recipe" border="0" data-original-height="5184" data-original-width="3456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZmbsKdx2HjuCDhmehenKBgBBLATaGNyC0CTWZ0Mv9wUGEp9TRo5t--qMki-pBfVIZrlg7dNZehJRHFrNEFsB_EqBXQF8VL1C1fhoLtw_o5NWVG2DYN5R2mqkNxlIEFR89myZnT67RayV3JqUKmDxAzmGEAu2GWKqrxA4wjH1GKSIl-O3t4GfJcHjxWw/s16000/banana-bread-brownie1.jpg" title="simple and easy moist banana bread brownie recipe" /></a></div><br /><p></p><div>Ingredients:</div><div>270gm plain all purpose flour</div><div>200gm granulated sugar</div><div>1 tsp baking soda</div><div>1/2 tsp salt</div><div>2 large bananas</div><div>1 large egg</div><div>1 egg yolk</div><div>60gm plain yogurt</div><div>110gm melted unsalted butter</div><div>100gm chocolated chips (use chocolate chip of your choice. Personally I feel, milk Chocolate or 50% dark chocolate chips work very well with this recipe.)</div><div>80gm chopped walnuts</div><div><br /></div><div>Method:</div><div><ul style="text-align: left;"><li>In a large bowl mix flour, baking soda and salt in a bowl.</li><li>In another bowl mash the bananas and add melted butter, yogurt, eggs and sugar to it. Using a wired whisk, mix them until all the ingredients are perfectly incorporated.</li><li>Add the mixture of dry ingredients to them in small batches, using a spatula to mix the dry and wet ingredients.</li><li>Mix completely with a spatula.</li><li>Take half of the batter in another bowl and add the cocoa powder to it. When it's all mixed, pour the normal batter to it and do not mix again.</li><li>Pour in 2, 8inch square baking tin.</li><li>Sprinkle the chopped walnuts and chocolate chips on them. </li><li>Bake for 60 minutes at 350F.</li></ul></div>poulamihttp://www.blogger.com/profile/13348126403466323276noreply@blogger.com0