tag:blogger.com,1999:blog-67467043245514818392024-02-19T05:08:02.283-08:00Kitchen SurprisesAre you wondering what to cook today? Are you looking for quick and easy ways to make your cooking enjoyable? Here are some nice ideas that I have tried and found amazing. Join me on this journey to discover those hidden surprises in your kitchen.Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.comBlogger141125tag:blogger.com,1999:blog-6746704324551481839.post-46682021353511763172015-11-07T05:39:00.000-08:002015-11-07T05:39:26.282-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Christmas in Canada is incomplete without Kuswar ‘ Traditional Indian Christmas goodies’.</div>
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As is my yearly tradition, I’ll be preparing roce cookies, nevris, chaklis and many more mouth watering delicacies.</div>
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If you would like to enjoy these treats with your loved ones on Christmas day, you can place an order with me. Please see the attached flyer for details.</div>
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So Come All Ye Faithful and spread some Christmas cheer.</div>
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Share this with your friends and family as Christmas season is near.</div>
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Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-71830919322251916942013-04-25T17:28:00.000-07:002015-11-07T05:42:38.561-08:00Mango Raspberry Mousse<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Mango Raspberry Mousse<o:p></o:p></span></b></div>
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<span style="font-family: "calibri";">It was my hubby’s <span style="mso-spacerun: yes;"> </span>birthday. I wanted to throw him a nice surprise party and I decided to make all the desserts for the party. This was one of the desserts I made and it turned out really well. After all the heavy Indian food, this dessert was perfect to wash it all down. Very refreshing taste to welcome the spring season. An all time favorite among kids. You must give this dessert a try especially when it is so effortless to make it.<o:p></o:p></span><br />
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Ingredients:<o:p></o:p></span></b></div>
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<span style="font-family: "calibri";">1 tin Mango Puree<o:p></o:p></span></div>
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<span style="font-family: "calibri";">1 packet of Peach Jello<o:p></o:p></span></div>
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<span style="font-family: "calibri";">1 packet of Raspberry Jello<o:p></o:p></span></div>
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<span style="font-family: "calibri";">½ cup water<o:p></o:p></span></div>
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<span style="font-family: "calibri";">¼ cup sugar<o:p></o:p></span></div>
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<span style="font-family: "calibri";">500 ml whipping cream<o:p></o:p></span></div>
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<span style="font-family: "calibri";">15 strawberries<o:p></o:p></span></div>
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<span style="font-family: "calibri";">15 maraschino cherries or fresh cherries<o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><span style="font-family: "calibri";">Method:<o:p></o:p></span></b></div>
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<span style="font-family: "calibri";">Heat Mango Puree with half cup water on slow flame. When it is slightly hot, add the peach jello and raspberry jello powder to the mango mixture and stir well. Also add in the sugar and stir till everything is dissolved well and no lumps are formed. Let this cool down to room temperature.<o:p></o:p></span></div>
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<span style="font-family: "calibri";">In the meanwhile, take 500 ml of whipping cream and whip it well with a beater or hand whip till it forms soft peaks. Fold the whipping cream in to the mango mixture. Use cut and fold method until everything is well incorporated. <o:p></o:p></span></div>
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<span style="font-family: "calibri";">Now, take a trifle bowl. At the bottom of the bowl, add freshly cut strawberries. On top of it pour the mango mousse mixture. Let this set in the refrigerator overnight. Just before serving, garnish it with fresh cherries or maraschino cherries. Serve chilled.<o:p></o:p></span></div>
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Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-24952680177919492622012-10-16T19:09:00.002-07:002012-10-16T19:20:49.303-07:00Pumpkin Pie Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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This Thanksgiving I was looking for new ideas for a dessert. I didn't want to make the pumpkin pie as I made it last year. So, decided to browse through some sites online. I came across this recipe of Pumpkin Pie Cheesecake on the internet and liked it a lot. When I read it, I thought it would be a lot of work, but the effort was worth trying it out. So, decided to share it with all of you. I tweaked a few ingredients to my liking.<br />
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INGREDIENTS<br />
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CRUST<br />
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<li>1 cup pecans</li>
<li>1/2 cup all-purpose flour</li>
<li>1/2 cup brown sugar</li>
<li>1/2 cup Graham Cracker Crumbs</li>
<li>2 tbsp unsalted butter, softened</li>
<li>1 egg yolk</li>
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Filling:</div>
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<li>4-8 ounce packages cream cheese, room temperature</li>
<li>2 cups brown sugar</li>
<li>5 large eggs</li>
<li>3 tbsp all purpose flour</li>
<li>2 tsp pumpkin spice powder</li>
<li>1/4 tsp salt</li>
<li>2 tbsp vanilla extract</li>
<li>2 tins of Ed Smith Pumpkin Pie filling</li>
<li>2 tbsp Jamaican Spiced Rum</li>
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Pan:</div>
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<li>1 9-inch diameter, 3 inch tall spring form pan</li>
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METHOD:</div>
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<li style="line-height: 13.5pt;"><span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 13.5pt;">Pulse
pecans, flour, sugar, and crumbs in a food processor. Add butter and egg yolk.
Pulse until mixture is combined together. Press into bottom of 9” spring form pan and
bake for 10 minutes at 375°F. Remove from oven and let cool.</span></li>
<li style="line-height: 13.5pt;"><span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 13.5pt;">Drain
or strain any liquid from pumpkin pie filling. Take pumpkin purée and strain all the liquid using a muslin cloth. Two cans of puréed pumpkin should yield a little more than 2
cups of purée, with the excess moisture removed. You want exactly 2 cups of the
purée.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 13.5pt;">Whisk
together the flour, pumpkin spice powder in a
medium bowl. With a wooden spoon (no need for a mixer for this step), mix in
the salt, pumpkin purée, vanilla, and spiced rum. Beat in the eggs.</span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 13.5pt;">In
a large bowl with the help of a mixer combine the cream cheese and
the brown sugar until fully creamed and smooth (no lumps). Gradually add the
pumpkin mixture until fully incorporated. Bring a kettle of water to a boil.</span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt; line-height: 13.5pt;">Place
crust-baked spring form pan in the middle of two layers of large sheets of </span><span style="font-size: 12px; line-height: 18px;">aluminium</span><span style="font-size: 9pt; line-height: 13.5pt;"> foil (to help prevent water-bath moisture from leaking into the pan).
Fold the </span><span style="font-size: 12px; line-height: 18px;">aluminium</span><span style="font-size: 9pt; line-height: 13.5pt;"> foil up the sides of the pan and trim. Place the </span><span style="font-size: 12px; line-height: 18px;">aluminium</span><span style="font-size: 9pt; line-height: 13.5pt;"> wrapped pan in a large roasting pan (large enough so that there is room on all
sides). Pour the pumpkin cream cheese mixture into the spring form pan.</span></span></li>
<li><span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt; line-height: 13.5pt;"><span style="font-size: 9pt; line-height: 115%;">Place the roasting pan
containing the spring form pan in a 325°F oven on the middle rack. Pour boiling
water into the pan so that it comes halfway up the side of the spring form pan.
Cook for 1 1/2 hours. Turn off the oven heat and prop the oven door open. Let
the cheesecake sit in the oven, cooling for another hour. Then remove from oven
and let come to room temperature. Once it has cooled down, chill for several
hours in the refrigerator, preferably overnight.</span></span></span></li>
<li><span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 13.5pt;">When
ready to serve, gently remove the cake from the spring form pan.</span><span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 13.5pt;">Serve
cheesecake with caramel sauce</span><span style="font-family: Verdana, sans-serif; font-size: 9pt; line-height: 13.5pt;"> and whipped cream.</span></li>
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Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-81770700865384322352011-04-03T08:58:00.001-07:002011-04-04T11:20:46.532-07:00Banana Walnut Muffins<div style="text-align: center;"><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQGqBBb24Fu7eQArpDc9v_HM6cXSQezyQLrA5S3taGsuhL8M3QXY3ZqCCdqvfasXLF05ELASMMULU_mvj53OOOMyQogyOaVBxSOuvqNosTBN8jp7VMsGk1_qO9Xl6bkDx1p45YadfDSxxv/s320/IMG_0330.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5591794066866395170" /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguscXaKjIdJw5wRN7b2UZF3-15mTl3Kz7Xup5dpfeKpWARAoO4ivalhjdZ_8e0UOkRIgptndqDkj44ChiSis6t4PhcgDqvu41CH6EaeRcQBgGh2HNPtSA4rHyZPRg8RUuYW5myNI8sSnRc/s320/IMG_0344.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5591794068603145458" /><div style="text-align: center;"><br /></div><div>Last month, one of my friends gifted me with a Wilton Baking Set. I was waiting to experiment with it. So, decided to start by using the muffin tray. Emily loves bananas and hence, I decided to make banana walnut muffins for her. We made the muffins together and had so much fun doing it. </div><div><br /></div><div><br /></div><div><i><b>Preparation Time : 15 minutes</b></i></div><div><i><b>Baking time : 20 - 25 minutes</b></i></div><div><i><b>Makes : 14 muffins</b></i></div><div><i><b><br /></b></i></div><div><b>Ingredients:</b></div><div><ul><li>4 ripe bananas</li><li>1/3 cup melted butter</li><li>1 beaten egg</li><li>3/4 cup sugar</li><li>1 tsp vanilla essence</li><li>1 tbsp cinnamon powder (optional)</li><li>1 tsp baking soda</li><li>pinch of salt</li><li>11/2 cup of all purpose flour</li><li>1 cup chopped walnuts</li></ul><div><b>Method:</b></div></div><div><ul><li>First put the bananas in a big bowl and smash it using a potato smasher or a fork. Ensure that all the bananas are smashed well are there are no lumps left.</li><li>Now, mix the melted butter into the mashed bananas.</li><li>To this, add the sugar, beaten egg, cinnamon powder and vanilla essence and mix well.</li><li>Sprinkle the baking soda and salt over the mixture and mix it well.</li><li>Finally, fold in the flour gently in to the mixture with a spatula. Add chopped walnuts and gently fold it again.</li><li>Preheat the oven to 350 degree F.</li><li>Grease the muffin tray and gently pour the mixture into a prepared muffin tray. Bake for 20 minutes. To ensure that the muffins are ready, slowly insert a knife in the center of a muffin. If it comes out clean, that means the muffin is ready and done.</li><li>Cool on a rack and then serve it warm or at room temperature.</li></ul></div><div><b><br /></b></div><div><b><br /></b></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com2tag:blogger.com,1999:blog-6746704324551481839.post-82761965157036034112011-03-27T18:02:00.000-07:002011-03-27T18:28:26.888-07:00Tiramisu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYGwx47zPpN2EcKxPABRaWa5D6LQshU_jGsIuHb4q8l5ysAtyNllzawlRfx5bpY1OujerNYVGIRkEUYMNFXy56aUnNoqB4NfqBCtXoaY9g5n6FmgFm3eKcH-h-bYik-UqmM3oobcbodIF/s1600/IMG_0039.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKYGwx47zPpN2EcKxPABRaWa5D6LQshU_jGsIuHb4q8l5ysAtyNllzawlRfx5bpY1OujerNYVGIRkEUYMNFXy56aUnNoqB4NfqBCtXoaY9g5n6FmgFm3eKcH-h-bYik-UqmM3oobcbodIF/s320/IMG_0039.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588936526763690002" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN62iPd5vMgW122dN9cTPsaeMRBbrkd2KxwvDc5hpAgnB1gs0m_Lr3UmsSLLOkeg5mkKUlxGKtIso2cX-JhQat53O8pgdo-LiliMsv15dim0tJ4PNCrCbXwqjKdpIoYTQeFMyETRBm-DJd/s1600/IMG_0028.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN62iPd5vMgW122dN9cTPsaeMRBbrkd2KxwvDc5hpAgnB1gs0m_Lr3UmsSLLOkeg5mkKUlxGKtIso2cX-JhQat53O8pgdo-LiliMsv15dim0tJ4PNCrCbXwqjKdpIoYTQeFMyETRBm-DJd/s320/IMG_0028.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5588936518932196610" /></a><br />My all time favorite Italian dessert. I always thought this particular dessert was extremely difficult to make. But, I was wrong. One day I was watching this show on TV called Kitchen Boss and the host of this show who is a renowned pastry Chef was showing how to make Tiramisu. It looked so simple and easy that I had to give it a try. <div><br /></div><div>Last month, I had organized a party for about 30 people where I cooked everything at home right from starters to dessert. I decided to make this particular dessert for the first then. It was a big challenge for me because, I never made it before and I decided to try it out for the first time and that too make 2 trays of the dessert. But, the end result was phenomenal. I was extremely happy and both the trays were swiped clean. Everyone simply enjoyed this dessert, more so because I put a lot of booze in it :) I have used Buddy's recipe and added a little of my own personal touch to it.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><b><i>Preparation Time : 1 hour +</i></b></div><div><b><i>Serves : 12 - 15</i></b></div><div><b><i>Makes : One (9x13) tray</i></b></div><div><b><i><br /></i></b></div><div><b>Ingredients:</b></div><div><br /></div><div>2 1/4 cups american strong coffee / espresso</div><div>11/4 cup sugar</div><div>6 tbsp plus 1 tbsp coffee liqueur (Kahlua)</div><div>4 extra large egg yolks</div><div>1 pound marscarpone cheese</div><div>2 tbsp sweet marsala</div><div>1 cup heavy cream</div><div>48 store bought saviordari biscuits </div><div>1/2 cup cocoa powder</div><div>1 slab of milk chocolate</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Put the espresso / american coffee, 3/4 cup of the sugar, and 1/4 cup of the coffee liqueur into a heavy saucepan, and bring to a simmer over medium high heat. Whisk until the sugar dissolves, 3 to 4 minutes. Remove the pan from the heat and let the syrup cool.</li><li>Put the yolks, marscapone, marsala, remaining 1/2 cup sugar, and remaining 1 tbsp of coffee liqueur in the bowl of a stand mixer fitted with the whip attachment and whip on medium speed until light and airy, approximately 7 minutes. You can also do this using a hand mixer. Transfer the mixture to another bowl and clean and dry the stand mixer bowl and the whip attachment, returning them both to the mixer.</li><li>Put the cream in the bowl of the stand mixer and whip until stiff peaks form. Gently fold the cream mixture into the marsala mixture.</li><li>First spread some cream mixture at the bottom of the 13 inch x 9 inch pan.</li><li>Then one by one, dip the saviordari biscuits in the espresso syrup / american coffee syrup and arrange a layer in a the bottom of a 13-inch x 9-inch pan. Spoon a layer of cream over biscuits. Sprinkle some cocoa powder over top of cream. Dip and arrange another layer of biscuits over the cream, with the second layer perpendicular to the first. Spoon the remaining cream over the top.</li><li>Dust the tiramisu with cocoa powder. Finally, grate some milk chocolate all over the cocoa powder. Cover loosely with plastic wrap and refrigerate overnight or upto 2 days. </li><li>To serve, use a kitchen spoon to scoop out portions into small bowls or glass dishes.</li></ul></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com2tag:blogger.com,1999:blog-6746704324551481839.post-1824150606672645392011-03-23T07:29:00.000-07:002011-03-23T07:57:02.638-07:00Mango and Pepper Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6cX54vM2I5LuvXrdrbYYjc_hUTtn1qx0KfHPjPs8-4dFia5wQuThi4iO403b4m0JFvIx34tNhF7sy6Dej9Za9l7PgYbPslRuo_oL1PwUbOpdk9jkxUaA9c7_O7KccOD4mBcRknP3P1Y4/s1600/DSC08219.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv6cX54vM2I5LuvXrdrbYYjc_hUTtn1qx0KfHPjPs8-4dFia5wQuThi4iO403b4m0JFvIx34tNhF7sy6Dej9Za9l7PgYbPslRuo_oL1PwUbOpdk9jkxUaA9c7_O7KccOD4mBcRknP3P1Y4/s320/DSC08219.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5587288768069917666" /></a><br />It is summer season in India and it is time for my favorite fruit which is "Mangoes". In Canada, we don't really get nice mangoes but I found the Ataulfo mangoes pretty good for this recipe. This is a Mexican variety and I found this particular variety of mangoes simply perfect for this recipe. But, you could really use any ripe mango. This recipe was passed down to me by a close friend of mine and I really liked it and hence decided to share it with you all.<div><br /></div><div><b><i>Preparation Time : 15 minutes</i></b></div><div><b><i>Serves: 3- 4</i></b></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div><br /></div><div>1 medium yellow bell pepper</div><div>1 medium red bell pepper</div><div>2 medium sized mangoes</div><div>3 small shallots sliced or you could use 1/2 red onion </div><div>3 tbsp of Jufran hot banana sauce (easily available in No frills)</div><div>2 tbsp of roasted salted peanuts chopped</div><div>1 green chilli chopped</div><div>a few coriander leaves finely chopped </div><div><br /></div><div><b>Method:</b></div><div><b><br /></b></div><div><ul><li>First cut the peppers lengthwise into thin strips and after you have finished cutting them, try to pat them dry using a kitchen towel. Make sure you remove all the excess water from the peppers.</li><li>Once you have done that, combine the rest of the ingredients with the peppers and garnish with some peanuts on top.</li><li>Serve it chilled.</li></ul></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com3tag:blogger.com,1999:blog-6746704324551481839.post-90715081519972138052011-02-09T06:34:00.000-08:002011-02-23T20:03:46.032-08:00Sprouted Moong Dal Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimZwC9gE-PYBid9BKTC3Y8MOkAsy-QVEU-SlUZjLs_3wcW-WDvbLitfEOzhP8FfKlk_OJprYP1FRjCvVXgEIL8iJK7lXvB52JFw4X0OCDAQxsX5nIBM2Iy3Y_WuNrjEWy7wSHPQK15qAp/s1600/DSC08076.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgimZwC9gE-PYBid9BKTC3Y8MOkAsy-QVEU-SlUZjLs_3wcW-WDvbLitfEOzhP8FfKlk_OJprYP1FRjCvVXgEIL8iJK7lXvB52JFw4X0OCDAQxsX5nIBM2Iy3Y_WuNrjEWy7wSHPQK15qAp/s320/DSC08076.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576532563381693986" /></a><div style="text-align: left;"><br /></div>Recently, my husband has decided to go on a complete protein diet in order to lose weight. He is completely off carbohydrates, and that keeps me thinking which protein to cook every day for him. I came across this particular dish at a friend's place and found it to be very healthy, nutritious and also delicious. So decided to give it a try.<div><br /></div><div><b>Preparation time: 10 minutes</b></div><div><b>Cooking time: 30 minutes</b></div><div><b>Serves: 6</b></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div><b><br /></b></div><div>2 cups sprouted whole green moong dal</div><div>1 tsp garam masala powder</div><div>1/2 tsp red chilli powder</div><div>1/2 tsp turmeric powder</div><div>1/2 tsp mustard seeds</div><div>1 tsp cumin seeds</div><div>pinch of asafoetida (hing)</div><div>1/2 can of coconut milk</div><div>juice of 1/2 a lemon</div><div>salt and pepper to taste</div><div><br /></div><div><b>Method:</b></div><div><ul><li>In a vessel, add sprouted moong dal and enough water (around 4 cups) and bring to a boil on medium heat. Cover and reduce the heat to a gentle simmer, cook for about 30 minutes till the dal is tender.</li><li>Now, add the red chilli powder, garam masala powder, salt and pepper. Stir to combine and add the coconut milk and lemon juice. Simmer for about 5 minutes, then taste to adjust seasoning.</li><li>In a pan, roast some cumin seeds, hing and mustard seeds on medium heat and add this to the dal.</li><li>Serve hot with rice or chapattis.</li></ul></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com1tag:blogger.com,1999:blog-6746704324551481839.post-74070987155412638572011-01-06T08:33:00.000-08:002011-02-22T07:17:12.363-08:00Baingan Bartha<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8Kld8YayTCLOcy4JZt_xbS8eZ1a-KqEOfCTPxntIGVrBQuvkkE5IMj8-zlPS2IUTRaBvVx3-X1-eZF9i17vRA7Gmmg4Z2In8_oMprnyVe5k-PJRhPWh6X_huPmswkGQrdrZ5QgIB934a/s1600/DSC07969.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ8Kld8YayTCLOcy4JZt_xbS8eZ1a-KqEOfCTPxntIGVrBQuvkkE5IMj8-zlPS2IUTRaBvVx3-X1-eZF9i17vRA7Gmmg4Z2In8_oMprnyVe5k-PJRhPWh6X_huPmswkGQrdrZ5QgIB934a/s320/DSC07969.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5576533234918152498" /></a><br />Today I am going to share with you all an interesting recipe. This is very easy to make. It can be made in a lot of different ways but the real flavor comes from roasting the brinjal. Although, some of you might not like the look of it, believe me, it is really delicious and goes very well with phulkas or chapatis.<div><br /></div><div><b>Preparation Time: 15 minutes</b></div><div><b>Cooking Time : 20 minutes</b></div><div><b>Serves : 2 - 3</b></div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>1 medium sized long eggplant / brinjal / baingan</div><div>1 cup onion finely chopped</div><div>1 cup tomatoes finely chopped</div><div>2 tbsp of crushed garlic</div><div>1 tsp ginger</div><div>1 tsp coriander powder</div><div>1 tsp cumin seeds</div><div>1/2 tsp cumin powder</div><div>1 green chilli finely chopped</div><div>1/4 tsp turmeric powder</div><div>1/2 tsp chilli powder</div><div>1/2 tsp garam masala powder</div><div>1 tbsp chopped coriander leaves</div><div>salt to taste</div><div>oil</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Rub a little oil all over the brinjal and roast it in the oven at the highest temperature for 20 minutes. You can also do this over a flame. (By rubbing oil over the brinjal, the skin comes out easily)</li><li>Heat some oil in a pan. Add some cumin seeds and garlic and saute for a minute or two.</li><li>Then add the onions and green chillies and saute for a while. You need not brown them.</li><li>Then add the coriander powder, cumin powder, turmeric powder, garam masala powder, chilli powder and mix it well. Add salt to taste.</li><li>Add tomatoes and chopped coriander and allow it to cook on slow flame for about 3-5 minutes.</li><li>Then slowly separate the brinjal pulp from the skin, chop it and add it to the tomato onion mixture and mix it well.</li><li>Check the seasoning and serve hot with phukas or chapatis.</li></ul></div><div><b><br /></b></div><div><b>Note: Some people also like to add boiled peas to it but it tastes good as it is.</b></div><div><br /></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-32802292225880657642010-12-21T13:56:00.000-08:002010-12-29T19:09:49.161-08:00Rich Rum Fruit Cake<div>I wanted to try a different fruit cake this Christmas and hence was looking for the perfect recipe. Finally, while browsing through various interesting blogs on the internet, I came across this particular recipe which really caught my attention. I wanted to give it a try. I must say that I have found the perfect Christmas fruit cake which is so moist and delicious.<div><br /></div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgO4EP7j3AB0rYLhoVY8LDzIAD0FfoU10vIks1txV-Y1OTJIbUXvqfv9JLRYBl5yPnFNXhZLK056QtjW81OBEvzQppsz2G2VKsVhtHiQh7cv-FBSvULW_CBcAIHGuigHlGDGJTtl7DQdt/s1600/DSC07702.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMgO4EP7j3AB0rYLhoVY8LDzIAD0FfoU10vIks1txV-Y1OTJIbUXvqfv9JLRYBl5yPnFNXhZLK056QtjW81OBEvzQppsz2G2VKsVhtHiQh7cv-FBSvULW_CBcAIHGuigHlGDGJTtl7DQdt/s320/DSC07702.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5556307049214982114" /></a><br /><div>Here is the link to this recipe <a href="http://www.ecurry.com/blog/desserts/rich-rum-fruit-cake-for-a-very-merry-christmas/">http://www.ecurry.com/blog/desserts/rich-rum-fruit-cake-for-a-very-merry-christmas/</a></div><div><br /></div><div>I am sure you all are going to enjoy this Rich Rum Fruit Cake as much as I do.</div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com2tag:blogger.com,1999:blog-6746704324551481839.post-50556467103144138822010-12-20T10:01:00.001-08:002010-12-20T10:21:53.230-08:00Sweet Corn Chicken Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsj6ijKzkOS2V4GPP9nvri8V1bbaCjnx4JrZqMeq9K8azToUed3UVMme2Lld2QgqrFvpekGXtFf09dlPo46Nk3IXRFEgD3_urCYeH0zmRaj5iBN-rBtr4urV9Cu77tZqcVhsWJ-gd7LSPz/s1600/DSC07510.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsj6ijKzkOS2V4GPP9nvri8V1bbaCjnx4JrZqMeq9K8azToUed3UVMme2Lld2QgqrFvpekGXtFf09dlPo46Nk3IXRFEgD3_urCYeH0zmRaj5iBN-rBtr4urV9Cu77tZqcVhsWJ-gd7LSPz/s320/DSC07510.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552831134555873106" /></a><br />This is one of my favorite Indo Chinese soup. I order it all the time at restaurants. This soup hardly takes any time to make if you have ready chicken stock with you. But, I wanted to make the stock at home. The homemade stock gives the soup a nice taste.<div><br /></div><div><br /></div><div><b><i>Preparation time: 20-30 minutes</i></b></div><div><b><i>Serves: 4</i></b></div><div><b><i><br /></i></b></div><div><b>Ingredients:</b></div><div><u><b>Chicken Stock:</b></u></div><div>1 small packet of chicken drumsticks (about 12 small pieces)</div><div>1 cup celery chopped</div><div>1 tsp finely chopped ginger</div><div>1 tsp finely chopped garlic</div><div>2 carrots diced</div><div>1 onion diced</div><div>salt to taste</div><div>4 cups of water</div><div><br /></div><div>1 can of cream style sweet corn</div><div>1/2 cup of cooked shredded chicken</div><div>1 egg beaten</div><div>2 tbsp soy sauce</div><div>2 tbsp of green chilli sauce</div><div>2 tbsp of hot and sweet chilli sauce</div><div>2 stalk of green onion diced </div><div>3 tbsp of corn starch dissolved i a little water</div><div>1 tsp sesame oil</div><div>1 tsp pepper powder</div><div>1 tsp chilli flakes</div><div>salt to taste</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Put all the ingredients for the chicken stock in a pressure cooker and close the lid and cook on medium heat for 2-3 whistles or until the chicken is cooked.</li><li>Strain the liquid from the cooker in a large bowl</li><li>Keep the cooked chicken pieces and separate the chicken from the bone, shred it nicely and discard the veggies.</li><li>In a big bowl, combine the stock with the cream style sweet corn.</li><li>To this add, salt, pepper, chilli flakes, all the sauces and bring it to a boil</li><li>When you see it boiling, add the shredded cooked chicken to it.</li><li>Then add the beaten egg slowly and keep stirring until the eggs form fine threads in the soup. </li><li>Finally, add the cornstarch and you will see the soup thickening.</li><li>Let it cook for 2 minutes and then you can take it out and garnish it with some sesame oil, green chillies soaked in vinegar and diced green onions.</li></ul><div><b>Note: You can make the vegetarian version by using vegetable stock and using cooked vegetables instead of shredded chicken.</b></div></div><div><br /></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com2tag:blogger.com,1999:blog-6746704324551481839.post-38563683515781494712010-12-07T14:24:00.000-08:002010-12-20T09:56:54.642-08:00Rose Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JfeyZ7QuTWeloDVzBQiBohmKImKoOvr3eP-t9UfDqRCfDWO_nG2z0B_qcEInJvfJ6qwE0gHgNf-LRQ-movs7h3qdU07ehdc0BsB7_A15O_oYyURvtyw6cYhkA274wb4yUQqvp16QzyxG/s1600/DSC07504.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JfeyZ7QuTWeloDVzBQiBohmKImKoOvr3eP-t9UfDqRCfDWO_nG2z0B_qcEInJvfJ6qwE0gHgNf-LRQ-movs7h3qdU07ehdc0BsB7_A15O_oYyURvtyw6cYhkA274wb4yUQqvp16QzyxG/s320/DSC07504.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5552824838678989842" /></a><br />The holiday season is on and soon it is going to be Christmas. Love this season, especially here in Canada. It is so beautiful to see the houses and malls decorated and also the experience of a white Christmas. Simply amazing!!! This year I decided to start my Christmas sweets by making rose cookies first. This is something that I have tried for the first time. I remember my mom making this for us every Christmas and they were so delicious and crispy that most of it was over the minute she made it :)<div><br /></div><div><i><b>Preparation Time: 20 minutes</b></i></div><div><i><b>Makes: Approx. 50-60 rose cookies</b></i></div><div><b><i><br /></i></b></div><div><b></b><b>Ingredients:</b></div><div><br /></div><div>1/2 kg all purpose flour (sieve and keep it aside)</div><div>1 tin of coconut milk</div><div>3 eggs (beaten well)</div><div>350 gms of finely powdered sugar</div><div>1 tsp vanilla essence</div><div>1/2 tsp cardamom powder</div><div>1/2 tsp nutmeg powder</div><div>a pinch of salt</div><div>oil for deep frying</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Mix the coconut milk and the sugar together in a bowl. Make sure that the sugar has dissolved well in the coconut milk.</li><li>To this add the beaten eggs and mix well.</li><li>Then, add the salt, vanilla essence, cardamom powder and nutmeg powder</li><li>Finally, add the all purpose flour little by little, thereby mixing the batter well with the spoon in order to ensure that no lumps are formed</li><li>The consistency of the batter should be neither too thick or too thin. If you find it too thick, you can adjust the batter by adding a little water to it.</li><li>Heat oil in a deep bottomed pan and while doing that, insert the rose cookie form (easily available in the specialty stores) in the oil and let it heat simultaneously.</li><li>When the oil and the form is hot enough, take the form out from the oil and dip 3/4th of the form in the batter and quickly dip it in the hot oil moving it slightly. You will see the batter leaving the form.</li><li>Repeat the procedure again quickly and fry them for 3-4 seconds on either side and take them out and drain the oil from the rose cookies.</li><li>Always make sure that the form is hot enough before dipping it into the batter, else it won't hold the batter.</li><li>Crispy rose cookies are ready to eat.</li><li>Store them in an airtight container.</li></ul><div><div><br /></div></div></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-55884422040837134032010-11-23T17:11:00.000-08:002010-11-23T17:22:51.956-08:00Corn Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4d85tIap7FGPjIu1k_2vMGGWPkGXdgon1ulecahDi3RXEnjUImMDTEP7YSyBkc79L_EJG5RYzjjuDS2RTfQFZO8hgUIc_zF-73kFN3chmaPfZfySYZ10s9D14KaEfZ7N67lUSswogg8I/s1600/DSC07272.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEic4d85tIap7FGPjIu1k_2vMGGWPkGXdgon1ulecahDi3RXEnjUImMDTEP7YSyBkc79L_EJG5RYzjjuDS2RTfQFZO8hgUIc_zF-73kFN3chmaPfZfySYZ10s9D14KaEfZ7N67lUSswogg8I/s320/DSC07272.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542920537949814386" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfx9h2GkBOUeo276W3uY-q_uko1h0pXqf5FJQxJZzN6ac65ewmGXGf1GzFTNDy0i0nubqV5G9tAzp-hc2MazVaW2KFd6eClWbX1-RP_b3N6uTlGblVrgEXzePpaJ2kBEdRlDYJxRMiFdY/s1600/DSC07262.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNfx9h2GkBOUeo276W3uY-q_uko1h0pXqf5FJQxJZzN6ac65ewmGXGf1GzFTNDy0i0nubqV5G9tAzp-hc2MazVaW2KFd6eClWbX1-RP_b3N6uTlGblVrgEXzePpaJ2kBEdRlDYJxRMiFdY/s320/DSC07262.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542920532654337634" /></a><br />This is my sister's recipe. She gave it to me last Thanksgiving and it turned out really good so thought of sharing it with you all. Corn bread is one of the popular American thanksgiving dishes.<div><br /></div><div><b><i>Preparation Time: 15 minutes</i></b></div><div><b><i>Baking Time : 30-40 minutes</i></b></div><div><b><i>Serves: 8-10</i></b></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div><br /></div><div>11/3 cup sugar</div><div>8 oz melted butter</div><div>4 eggs</div><div>1 tsp baking soda</div><div>2 cups butter milk</div><div>2 cups cornmeal</div><div>2 cup all purpose flour</div><div>1 tsp salt</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Mix sugar and melted butter in a bowl. </li><li>Beat the eggs and add it to the sugar butter mixture and fold it well.</li><li>Add baking soda to the buttermilk and mix it with the above mixture</li><li>Finally, add the cornmeal and the flour and mix well till you see no lumps. It should be a smooth batter.</li><li>Grease the parchment paper and pour the batter in the tin.</li><li>Bake it 375 degree F for 30 -40 minutes</li><li>Let it cool and then cut it into pieces and serve.</li></ul></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com2tag:blogger.com,1999:blog-6746704324551481839.post-78383684469098245042010-11-23T16:34:00.001-08:002010-11-23T17:10:57.897-08:00Pumpkin Pie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PzCxNSLuZL_hjYCjLm2_LsSAy82v5Pmz1LTtNs2vPdBnFrC9l-h8tdScVJuKwwLXgqDIZO8ZQnDQIyALsg8O2A7Jy9f2J26kOqM-usKk2mWdz7WCKkhjTJv9g-V4O9rgXp1Vvszm-OiV/s1600/DSC07266.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3PzCxNSLuZL_hjYCjLm2_LsSAy82v5Pmz1LTtNs2vPdBnFrC9l-h8tdScVJuKwwLXgqDIZO8ZQnDQIyALsg8O2A7Jy9f2J26kOqM-usKk2mWdz7WCKkhjTJv9g-V4O9rgXp1Vvszm-OiV/s320/DSC07266.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5542911732718834482" /></a><br />We had our thanksgiving in Canada on 11th October but, I could not put up any recipes then as I was busy studying for a short term HR course. So, I thought of putting it now, as my American friends are celebrating their thanksgiving tomorrow.<div><br /></div><div>This recipe is not my original. It was written on the E.D. Smith pumpkin pie tin. But, for all those who can't find this particular brand of pumpkin pie mix, you can simple use this recipe with any other brand.</div><div><br /></div><div>I made this recipe for the first time and it came<span class="Apple-style-span" style="white-space: pre;"> </span>out really good. My friends enjoyed it and my<span class="Apple-style-span" style="white-space: pre;"> </span>daughter simply loved it.</div><div><br /></div><div><i><b>Preparation Time : 10 minutes</b></i></div><div><i><b>Baking time: 50 minutes</b></i></div><div><i><b>Serves : 8</b></i></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div><b><br /></b></div><div><b>To make 1 pie:</b></div><div><br /></div><div>3 eggs</div><div>398 ml (1/2 can of 796 ml) of E.D. Smith Pure Pumpkin (you can use any other brand too)</div><div>1 cup packed brown sugar</div><div>1 tsp ground cinnamon</div><div>1/2 tsp ground nutmeg</div><div>1/4 tsp ground ginger</div><div>1/4 tsp salt</div><div>3/4 cup(175 ml) evaporated milk</div><div>1 (9 in/23cm) unbaked home-made or frozen deep dish pie shell</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Beat the eggs lightly in a medium bowl.</li><li>Add pumpkin, sugar, cinnamon, nutmeg, ginger and salt; stir until well combined.</li><li>Blend in milk. Pour filling in a pie shell.</li><li>Bake at 425 degree F (220 degree C) for 15 minutes.</li><li>Reduce oven temperature to 350 degree F (180 degree C) and continue baking for 30 to 35 minutes, longer or until knife inserted in center comes out clean. </li><li>Cool and serve.</li></ul></div><div><br /></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-6176308877827384042010-08-26T09:02:00.000-07:002010-08-26T20:02:04.098-07:00Nutty Couscous Salad<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FMYbpelke8HyHgbYNMne1_b58aYhouxNbIu7oCdZABXTq6CiCmDMji5X_BUJjXD_cJyx8mdqvzIeonx0c2H9uCkDARKvTKmRBFHpC2AhLkbA6zI630jahyphenhyphenRBgquRyJu-3K4EEpSuIfa_/s1600/DSC06958.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FMYbpelke8HyHgbYNMne1_b58aYhouxNbIu7oCdZABXTq6CiCmDMji5X_BUJjXD_cJyx8mdqvzIeonx0c2H9uCkDARKvTKmRBFHpC2AhLkbA6zI630jahyphenhyphenRBgquRyJu-3K4EEpSuIfa_/s320/DSC06958.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5509919522340189746" /></a><br />Couscous is basically a Mediterranean dish. In general, I am not too fond of couscous and have never prepared it at home. But, one of my friend taught me this recipe. It was very easy to prepare and I liked this recipe of couscous, as a salad. I found it very nutritious and tasty. This recipe serves as a good side dish with fish, chicken or lamb or also a salad.<div><br /></div><div><b><i>Preparation time : 20 minutes</i></b></div><div><b><i>Serves : 4</i></b></div><div><br /></div><div><b>Ingredients:</b></div><div><ul><li>1 cup fine couscous</li><li>11/2 cup water</li><li>1 red bell pepper cut into small cubes</li><li>1 tbsp parsley or coriander finely chopped</li><li>1 small can of mixed beans </li><li>2 tbsp of roughly chopped pecans or walnuts</li><li>2 tbsp dried blueberry</li><li>2 tbsp dried cranberry</li><li>salt to tast</li></ul><div><b>Method:</b></div></div><div><ul><li>Bring 11/2 cup water to a boil.</li><li>Pour this hot water over the couscous and cover and keep it for about 15 minutes</li><li>Then with the help of fork, gently flake it like the way you would handle cooked rice.</li><li>Drain the water from the canned mixed beans and rinse it nicely under the tap and mix these beans with the couscous. </li><li>Add all the remaining ingredients to the couscous and gently mix it together with a fork.</li><li>Chill it for about 1/2 hour in the refrigerator and serve it as a side or a salad.</li></ul></div><div><b>Note:</b> You can customize this salad and put in any ingredients of your choice. You can add grilled chicken breast to it if you like or some smoked sausages. Also serves as a great snack idea.</div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com8tag:blogger.com,1999:blog-6746704324551481839.post-32910090142182755612010-08-26T08:44:00.000-07:002010-08-26T20:03:34.982-07:00Baked Salmon with an Indian twist<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7MTGP3TsH3SrrWPqKwPOfHXrhsVu8ydM9hBFwNiW8OakSXRdvzIZZPnWHl6DEos6YZQEBr5b7nzcwD1lyfniA-wCcVdAN86OJ_oFr1-ecqhiu_idTwyJu9YH7OAYfpxzl7yWzetIn1J7/s1600/DSC06969.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ7MTGP3TsH3SrrWPqKwPOfHXrhsVu8ydM9hBFwNiW8OakSXRdvzIZZPnWHl6DEos6YZQEBr5b7nzcwD1lyfniA-wCcVdAN86OJ_oFr1-ecqhiu_idTwyJu9YH7OAYfpxzl7yWzetIn1J7/s320/DSC06969.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5509909029408935442" /></a><br />Salmon is considered to be a health food by many because of its omega-3 fatty acids. A lot of health benefits are associated with its consumption. This is one of my favorite fish, here in Canada. However, I don't buy it often because it is too expensive. Whenever, I did buy salmon, I generally prepared it in a Continental style but was very surprised to know that our Indian spices also go very well with this fish. I had this dish at my friend's place and really liked the preparation. So, decided to share it with you all.<div><br /></div><div><b><i>Preparation Time : 40 minutes + marination time</i></b></div><div><b><i>Serves : 4</i></b></div><div><b><br /></b></div><div><b>Ingredients :</b></div><div><br /></div><div>4 medium sized salmon steaks</div><div>3 tbsp of fish fry masala</div><div>salt to taste</div><div>1 tbsp lime juice</div><div>1 tsp of mixed Italian herbs</div><div>2 tbsp of fresh chives finely chopped</div><div>1 tbsp olive oil</div><div><br /></div><div><b>Method:</b></div><div><ul><li>In a bowl, combine fish fry masala, salt, lime juice, Italian herbs and chives together. </li><li>Pour in 1 tbsp of olive oil to form a thick paste</li><li>Apply this paste or marinade on both sides of the salmon steaks.</li><li>Let this rest in the refrigerator for about 2 hours.</li><li>Grease a baking tray lightly with olive oil </li><li>Preheat the oven to about 400 degree F and bake the fish for about 15 minutes on either side.</li><li>Serve hot with some <a href="http://preethiskitchensurprises.blogspot.com/2010/08/nutty-couscous-salad.html">nutty couscous salad.</a></li></ul><div><b>Note:</b> If you don't have fish fry masala, you need to combine 2 tbsp of red chilli powder, 1/2 tsp of turmeric powder, 1 tsp of cumin powder, 1 tsp coriander powder, 1 tsp garlic powder together. Combine this with the rest of the ingredients mentioned above and make a marinade for the fish.</div></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-57385024044098818602010-07-30T13:45:00.000-07:002010-07-30T16:26:41.845-07:00Crab Cakes with Pickled Garlic & Cucumber Relish<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2nDwHUjQ9E7UmT5aiwthsff6QcKoKNKExlqAMpKk6n_LAfHh5-OF_IiWIpF7Nl_juukjjpfpkHyRlHv5U7EQ7yEvNYSkzJKEU6JzXJ_hQc2rl42J7IHNundqsdL-C9rFUjYA4xO4xhst/s1600/DSC06475.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU2nDwHUjQ9E7UmT5aiwthsff6QcKoKNKExlqAMpKk6n_LAfHh5-OF_IiWIpF7Nl_juukjjpfpkHyRlHv5U7EQ7yEvNYSkzJKEU6JzXJ_hQc2rl42J7IHNundqsdL-C9rFUjYA4xO4xhst/s320/DSC06475.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5499810413153187666" /></a><br />One of my dear friend is suffering from Cancer. I have been accompanying her to the hospital for her chemo treatment. It is so sad to see some young kids going through this sickness. I have come across so many young and old people with different kinds of cancer and it is so sad to see them suffer. But, I must say that this experience has helped me appreciate life better rather than simply taking it for granted. <div><br /></div><div>While waiting at the hospital for her turn, I was whiling my time reading a few magazines. Suddenly, I saw this interesting recipe of Crab cakes with Pickled garlic and cucumber relish. The picture looked so appetizing that it simply caught my attention. I immediately grabbed a paper and pen from the receptionist and wrote it down. Last week, I tried it out at home and it came out really good. So, thought of sharing it with all of you...</div><div><br /></div><div><b>Preparation Time: 30 minutes + refrigerating time</b></div><div><b>Makes :12 crab cakes</b></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div><br /></div><div>2 tbsp butter</div><div>2 green onions finely chopped</div><div>2 tbsp finely chopped celery</div><div>2 tbsp finely chopped red bell pepper</div><div>250 gms crab meat drained</div><div>2 eggs</div><div>juice of 1 lemon</div><div>2 tbsp mayonnaise</div><div>1 tbsp cilantro finely chopped</div><div>1/2 tsp sea salt</div><div>1/2 tsp black pepper</div><div>1/2 tsp cumin powder</div><div>1/4 tsp chilli powder</div><div>11/2 cups panko breadcrumbs - divided into 2 portions (I used regular breadcrumbs)</div><div>1 tbsp olive oil</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Melt<b> </b>the butter in a pan. Cook onions, celery and red bell pepper for about 5 minutes and then transfer it into a bowl.</li><li>To this, add the crab meat, 1 egg, lime juice, mayonnaise, cilantro, salt, pepper, cumin, chilli powder, 3/4 cup panko breadcrumbs. Stir till it well combined.</li><li>Make 12 crab cakes and freeze it for about 2 hours or overnight.</li><li>Preheat the oven to 375 degree F.</li><li>Brush the baking sheet with olive oil</li><li>Beat one egg in the bowl and put the remaining panko breadcrumbs in another bowl.</li><li>Dip the crab cakes first into the egg and then sprinkle it with panko breadcrumbs and transfer them to the baking sheet.</li><li>Bake for about 10 minutes on one side and then flip it and bake again for another 10 minutes or until golden brown.</li><li>Serve hot with Pickled Garlic & Cucumber Relish on top.</li></ul></div><div><br /></div><div><b>Pickled Garlic & Cucumber Relish</b></div><div><b><br /></b></div><div><b>Preparation Time: 15 minutes</b></div><div><b>Makes: 1/2 cup</b></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div><b><br /></b></div><div>3 tbsp mayonnaise</div><div>2 tbsp cucumber finely chopped</div><div>1 tbsp red bell pepper finely chopped</div><div>2 tbsp mango finely chopped</div><div>1 tsp red onion finely chopped</div><div>1 tsp cilantro finely chopped</div><div>1/2 tsp Indian pickled garlic (you can find this in the Indian Grocery stores)</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Mix everything together and serve it on top of the crab cakes. </li></ul></div><div><br /></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-23648202516241844632010-07-17T08:42:00.000-07:002010-07-21T20:54:07.326-07:00Strawberry Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDVlHGLrdTviSRfFn1xhtT5bYjZIUTO3qvy6dqqPlw1PcEDE_kiMXl-8J-5nYtUCGzNBZ7tZGGzfjhgo3kbzf7HqTubogkJa9Twp9Mf0YGpTwxaHE8UhyphenhyphenWl9KLQGCRtlr-3XGtZe4wXQZ/s1600/DSC06379.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUDVlHGLrdTviSRfFn1xhtT5bYjZIUTO3qvy6dqqPlw1PcEDE_kiMXl-8J-5nYtUCGzNBZ7tZGGzfjhgo3kbzf7HqTubogkJa9Twp9Mf0YGpTwxaHE8UhyphenhyphenWl9KLQGCRtlr-3XGtZe4wXQZ/s320/DSC06379.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5496573801803585682" /></a><br />Who doesn't love strawberries??? This delicious recipe is a perfect drink to beat the summer heat. You can make this with fresh or frozen strawberries and it tastes simply refreshing. Enjoy!!!<div><br /></div><div><br /></div><div><b>Preparation Time : 5 minutes</b></div><div><b>Serves : 1</b></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div><br /></div><div>100 gm fresh or frozen strawberries cut into halves</div><div>1 tbsp sugar</div><div>1 tbsp lemon juice</div><div>1 cup low fat yoghurt beaten</div><div>a pinch of nutmeg powder</div><div>a sprig of mint leaf</div><div><br /></div><div><b>Method :</b></div><div><ul><li>Sprinkle the sugar on the strawberries and put everything together in the blender except for the mint leaves and blend it till it is smooth and creamy.</li><li>Garnish with mint leaf and a slice of strawberry.</li></ul></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com2tag:blogger.com,1999:blog-6746704324551481839.post-65409484807025171442010-07-15T20:19:00.000-07:002011-01-08T07:46:50.219-08:00Beef Roast Sandwiches / Beef Chilly<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPdb-WrunR0GJLlXf8WWZjbgMFLJlssrVGQUWD9BqM55qha2XIIkvnmMEfLFoOyDHbAV4TxnhmsoNsiKyvvzpBAGSG3hiVefbhAwvMyvVA-rDI5OqrcPRD4yZnZjJTqHzj6rkl89hAYez/s1600/DSC06310.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbPdb-WrunR0GJLlXf8WWZjbgMFLJlssrVGQUWD9BqM55qha2XIIkvnmMEfLFoOyDHbAV4TxnhmsoNsiKyvvzpBAGSG3hiVefbhAwvMyvVA-rDI5OqrcPRD4yZnZjJTqHzj6rkl89hAYez/s320/DSC06310.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494874540769847330" /></a><br />I generally cook a lot of chicken. I am not too fond of beef or any other meat. But, one day this friend of mine taught me to make this delicious beef roast. I am not exaggerating, it is simply amazing. The best part of this recipe is that, you can make the beef roast and then have different variations of it. You can either make chilly beef out of the roast or beef roast sandwiches or simply have beef roast with some vegetables and mashed potatoes. So, just one simple recipe can help you prepare 3 days dinner. Isn't that so convenient? <div><br /></div><div>So, here goes the recipe :</div><div><br /></div><div><b><i>Preparation Time : 30 minutes</i></b></div><div><b><i>Cooking Time : 2-3 hours</i></b></div><div><b><i>Serves : 6 people</i></b></div><div><b><br /></b></div><div><b>Ingredients:</b></div><div><br /></div><div><b>for the Beef Roast:</b></div><div>11/2 lb beef eye of round</div><div>3 big onion chopped fine</div><div>3 big tomatoes chopped fine</div><div>2 tbsp ginger paste</div><div>2 tbsp garlic paste</div><div>4-5 kashmiri whole red chillies</div><div>1 tbsp clvoes</div><div>5-6 cinnamon sticks</div><div>2 tbsp cane or rice vinegar (if you don't have this, even regular vinegar would do)</div><div>salt & pepper to taste</div><div>Oil</div><div><br /></div><div><b>Method:</b></div><div><ul><li>First prick the eye of round with a fork on all sides. Then, apply salt all over the eye of round. Then, rub the ginger-garlic paste nicely on all sides. Finally rub the pepper and pour the vinegar on it and keep it aside for about 1/2 hour. (You could also marinate this the previous night and keep it in the refrigerator)</li><li>Heat 3 tbsp oil in a pressure cooker. When the oil is hot, throw in the cloves and cinnamon sticks, whole red chillies and fry for a minute or two.</li><li>Then, add the onions and fry till they turn translucent.</li><li>Then, add the tomatoes and salt and fry for about 10 minutes.</li><li>On top of this gravy, place the marinated beef and pour in 1/4 cup water and cover the cooker and wait for the pressure cooker to release 3 whistles.</li><li>After the 3 whistles, lower the heat and without opening the cooker, let it cook on slow flame for about 25-30 minutes.</li><li>After 30 minutes, remove the meat from the gravy and let it rest for about 5-10 minutes.</li><li>Increase the heat and thicken the gravy. This will take about 30 minutes to thicken the gravy.</li><li>After the meat has rested, cut it into thin long strips and mix it with the gravy.</li><li>Delicious beef roast is ready.</li></ul><div><b>For Beef Chilly:</b></div></div><div><b>Ingredients:</b></div><div><b><br /></b></div><div>2 big onions cut into thick round circles</div><div>2 big tomatoes cut into thick round circles</div><div>3-4 green chillies slit (depending on your spice intake)</div><div>1/2 fresh lemon squeezed to get juice.</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Place the cooked roasted beef with the gravy in a pan. </li><li>On top of it, place the onions and tomatoes and the slit green chillies.</li><li>Adjust the seasoning and pour in the lemon juice.</li><li>On slow flame, keep mixing the onions & tomatoes into the beef till you see the tomatoes getting mushed and the onions turning slightly translucent.</li><li>Remove from heat and serve it with some roasted potatoes or grilled vegetables</li></ul><div><b>For Beef Roast Sandwiches:</b></div></div><div><b>Serves : 1</b></div><div><b>Ingredients:</b></div><div><b><br /></b></div><div>1 hot dog bread</div><div>1 tbsp mayonnaise</div><div>3 tbsp beef chilly</div><div>some shredded ice-berg lettuce</div><div>some shredded cheese (any cheese of your choice)</div><div><br /></div><div><b>Method :</b></div><div><ul><li>Cut the hot dog bread into half and apply mayonnaise on both sides. </li><li>On top of it, place about 3 tbsp of beef chilly</li><li>Sprinkle with some shredded cheese of your choice and grill it in the oven for about 5 minutes till the cheese is melted.</li><li>On top of the cheese, put some shredded ice-berg lettuce and serve immediately.</li></ul></div><div><br /></div><div><br /></div><div><b><br /></b></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-73800065339245440512010-07-14T20:15:00.000-07:002010-07-15T20:18:26.891-07:00Sweet & Spicy Brinjal Pickle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgjWeU5bkKr0lbkvQvI0dNiz5IJtoYfZyDhn5v8pOpYhdSlyMXMxNh6VuUMGZTH9melo655ztPs8kcQixxrfSu31SUNKO3MTj-bW-IhccoAxRhMwBppY93dLdkWUDjjOv61eWHCo5lA2w/s1600/DSC06318.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSgjWeU5bkKr0lbkvQvI0dNiz5IJtoYfZyDhn5v8pOpYhdSlyMXMxNh6VuUMGZTH9melo655ztPs8kcQixxrfSu31SUNKO3MTj-bW-IhccoAxRhMwBppY93dLdkWUDjjOv61eWHCo5lA2w/s320/DSC06318.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5494337189631892834" /></a><br />One day at a friend's place, I tasted brinjal pickle. I liked the sweet and spicy taste of the pickle. I went about hunting for it in every Indian store, but I just could not find it on the counter. So, I decided to make it myself. My friend told me that it is quite a simple procedure to make this pickle and so I decided to give it a try. This is my first attempt at pickle making. The output was really good. I am definitely going to try making different types of pickles now.<div><br /></div><div><b><i>Preparation Time : 1-2 hours</i></b></div><div><b><i>Makes : 500 gms bottle</i></b></div><div><b><br /></b></div><div><b>Ingredients :</b></div><div><br /></div><div>1/2 kg long purple brinjals / aubergines / eggplants</div><div>4 cloves of garlic</div><div>1 inch piece ginger</div><div>1 cup vinegar</div><div>1 cup vegetable oil or any refined oil</div><div>1 cup sugar</div><div>2 tbsp salt</div><div>3 tbsp red chilli powder</div><div>1 tsp turmeric powder</div><div>1 tsp mustard seeds</div><div><br /></div><div><b>for the paste:</b></div><div>3 cloves of garlic roughly chopped</div><div>1 inch piece ginger rougly chopped</div><div>1 tsp methi seeds</div><div>1/2 tsp mustard seeds</div><div>1 tsp cumin seeds</div><div><br /></div><div><b>Method </b>:</div><div><ul><li>Wash and dry the brinjals. Then cut them into medium size pieces. Marinate them with 1/2 tsp salt and 1 tsp chilli powder and keep aside.</li><li>Roughly cut the ginger and garlic and keep aside.</li><li>Combine all the paste ingredients together and soak it in 1 cup of vinegar for about 1 hour.</li><li>Strain the vinegar and keep aside and make a paste out of the residue with a little of the strained vinegar.</li><li>Heat 1 cup oil in a pan. Throw in the mustard seeds.</li><li>When they start spluttering, add the chopped ginger and garlic and sauté for a minute or two.</li><li>Then add the ground paste and fry it nicely for about 5 mins to take out all the raw smell of the ingredients.</li><li>To this add, the brinjals, salt and chilli powder and cover and cook for about 5 minutes.</li><li>When the brinjals get a little soft, add the sugar and the vinegar and stir nicely till the sugar is dissolved.</li><li>Keep the flame low and continue to cook the brinjal without covering it till the sugar dissolves completely and the brinjal are softened and the mixture has thickened.</li><li>Remove from heat and let it cool completely. This will take atleast 5-6 hours to cool off.</li><li>Then fill it in bottles or any air-tight container. Make sure you have put in sufficient oil from the pickle in the bottle so that it can be preserved for a longer time.</li><li>Chill it in the refrigerator and serve it with chapatis or with rice and dal.</li></ul></div><div><br /></div><div><br /></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-67296440963836111502010-07-09T13:46:00.000-07:002010-07-09T13:55:41.440-07:00Avocado Smoothie<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FCM8WGcMVxnXChJFwado0oHQ131sSqNzR_DZOQAElPh4Tdv7lTFc3RUervhyTKavXfDzl_2W21dLVu450uhkha6UIwYEKkkSZE_H77ZkHGd2i-XPdIuScierYqbjb-9QL0GIxO5oGZ2D/s1600/DSC06223.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_FCM8WGcMVxnXChJFwado0oHQ131sSqNzR_DZOQAElPh4Tdv7lTFc3RUervhyTKavXfDzl_2W21dLVu450uhkha6UIwYEKkkSZE_H77ZkHGd2i-XPdIuScierYqbjb-9QL0GIxO5oGZ2D/s320/DSC06223.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492012747517926018" /></a><br />Saw this recipe on my friend's blog. Always wondered how avocado smoothie would taste. But, the fruit itself is pretty bland. Was a little hesitant to even try it out first, but then finally decided to give it a try. It turned out really good. The texture was so creamy and smooth...just couldn't stop sipping it. <div><br /></div><div>This recipe has taught me not to be afraid of trying out new things because sometimes, until we try, we will never know.<div><br /></div><div><div>For the recipe, click on the link <a href="http://adukalavishesham.blogspot.com/2010/02/avocado-smoothie.html">http://adukalavishesham.blogspot.com/2010/02/avocado-smoothie.html</a></div></div></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com1tag:blogger.com,1999:blog-6746704324551481839.post-90328293407741341652010-07-09T13:37:00.000-07:002010-07-09T13:45:38.420-07:00Grilled garlic pepper prawns<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOzo-sD_7xVBceQz-inyQKIIFaVDodp2wfS8uReFkP73KOlKg9l9Wt7dVKlVdFb0yx9BkaV0Ubk17AvXKKNHyhATFg4vOWxorKFXDAZmrOCFEr7neEouitV7WqcGIQi54omyQifRauG7H/s1600/DSC06238.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOzo-sD_7xVBceQz-inyQKIIFaVDodp2wfS8uReFkP73KOlKg9l9Wt7dVKlVdFb0yx9BkaV0Ubk17AvXKKNHyhATFg4vOWxorKFXDAZmrOCFEr7neEouitV7WqcGIQi54omyQifRauG7H/s320/DSC06238.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5492010414317197986" /></a><br />Some days back, I saw this recipe on Sanjeev Kapoor's site. Simply fell in love looking at it. So, decided to give it a try. It was a superhit. Now, I make this recipe all the time whenever I have friends over. It serves as a great appetizer.<div><br /></div><div><br /></div><div><br /></div><div><b>Preparation Time : 15 minutes</b></div><div><b>Cooking Time : 10 minutes</b></div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>40 medium sized prawns de-veined (tail on)</div><div>4 tbsp garlic minced</div><div>salt and pepper to taste</div><div>4 tbsp lemon juice</div><div>4 tbsp jamaican rum</div><div>2 tbsp butter</div><div>1 tbsp oil</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Heat butter and oil in a pan. When it is hot, throw in the minced garlic and sauté for a minute. </li><li>Then add the prawns and stir-fry on for about a minute or two on either side. Season it with salt and pepper.</li><li>When the prawns are almost ready, add the rum and lemon juice to it and mix it all well.</li><li>Serve immediately.</li></ul></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-65464637419885867732010-06-20T15:41:00.001-07:002010-06-20T16:03:57.896-07:00Chicken 65<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiINYkCW_Qj96b5EUXaNSlr9LiWzGZyjFtRzrXizoe6cOHjrCQtwg5afloxPkvtYWA9gyvk7WQm3F49HJeJD4Wrg5O3fGehD6rt984TKxHgsO1fejc8EGf2NthaJoCpZ6Y2hTz3c49jcr/s1600/DSC06158.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWiINYkCW_Qj96b5EUXaNSlr9LiWzGZyjFtRzrXizoe6cOHjrCQtwg5afloxPkvtYWA9gyvk7WQm3F49HJeJD4Wrg5O3fGehD6rt984TKxHgsO1fejc8EGf2NthaJoCpZ6Y2hTz3c49jcr/s320/DSC06158.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5484995408628096210" /></a><br />I have lots of fond memories about this dish. Growing up, I remember my dad used to take us out for Company picnics and one of his colleague's wife used to make this dish and get it for us to have it our way in the train. She used to make this dish so well. I have been thinking of making this dish for a long time now but always thought that it would take a lot of effort and hence simply kept forgetting about it. But, once I visited a party here in Canada, and one of the guest had made this dish. She told me a very simple way of making it and curious that I am, I immediately wanted to try it out. So, I decided to start by making a small quantity for my family and it was an instant hit. From then on, I have made this dish for several parties and have received a lot of compliments for it. <div><br /></div><div>Chicken 65 is a Hyderabadi dish. It is basically a dry dish which is prepared with lots of curry leaves and lemon juice.</div><div><br /></div><div><br /></div><div><b><i>Preparation Time : 30 minutes + Marination time</i></b></div><div><b><i>Serves : 4</i></b></div><div><b><i><br /></i></b></div><div><b>Ingredients:</b></div><div><b><br /></b></div><div>500 gms. boneless skinless Chicken breasts</div><div>3 green chillies finely cut</div><div>3 tbsp hot and sweet tomato ketchup</div><div>2 tbsp oil</div><div><b><br /></b></div><div><b>For the marination:</b></div><div>3 tbsp freshly squeezed lemon juice </div><div>11/2 tsp salt</div><div>1 tsp red chilly powder</div><div>1 tsp coriander powder</div><div>1/2 tsp turmeric powder</div><div>a few drops of orange food colour</div><div><br /></div><div><b>For tempering:</b></div><div>3 tbsp oil</div><div>1 tsp mustard seeds</div><div>2 dried red chillies</div><div>6-8 curry leaves</div><div><b><br /></b></div><div><b>Method:</b></div><div><ul><li>Cut the chicken into bite sized pieces.</li><li>In a mixing bowl, combine all the marinade ingredients together.</li><li>Coat the chicken with the marinade. There should be plenty of lemon juice to coat all the chicken pieces.</li><li>Mix it well and cover and let this rest for about 4 hours or overnight in the fridge.</li><li>Grease a baking tray with a little oil and transfer the chicken pieces to the baking dish. Put this in the oven at 400 degree F for about 15 minutes in the middle rack.</li><li>Remove it and drain and discard all the fluid - keep only the semi cooked chicken aside.</li><li>For the tempering, in a small frying pan, heat oil.</li><li>When the oil is hot, add mustard seeds and allow it to splutter. </li><li>To this add 2 dried red chillies and fry for a minute. </li><li>Turn the heat to low and add the curry leaves and cover the pan again.</li><li>Allow the curry leaves to splutter.</li><li>Once the leaves are well fried and almost dry, remove from the heat and keep the tempering aside.</li><li>In a separate pan, heat 2 tbsp of oil and the semi cooked chicken pieces to it. Shallow fry for about 5 minutes.</li><li>When the chicken is almost done, add the finely cut green chillies to the pan and continue frying for about a minute or so.</li><li>Now, add the ketchup to the pan directly over the chicken and allow it to coat all the pieces well.</li><li>Add the tempering from the other pan to the main pan and mix it well</li><li>Do not overcook the chicken.</li><li>Serve hot either as an appetizer or with some vegetable pulao and raita.<br /><br /></li></ul></div><div> </div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com3tag:blogger.com,1999:blog-6746704324551481839.post-11303094576651044842010-06-07T06:38:00.001-07:002010-06-07T07:37:22.594-07:00Chilli Garlic Mushrooms<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmyCGexvDs8g_qvHavYQqfJT8p_YLHqt0oGLSiVp7WJ5NAmL2cVhdKPjHBzDdM_o1tb78g4_KhDxrjijTrJIhyphenhyphenP0GypA3FXHskt4O8i2wmLU41MZUthbJbMZkLA2dKc0wNCK9wdOOY-8D/s1600/DSC06129.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhmyCGexvDs8g_qvHavYQqfJT8p_YLHqt0oGLSiVp7WJ5NAmL2cVhdKPjHBzDdM_o1tb78g4_KhDxrjijTrJIhyphenhyphenP0GypA3FXHskt4O8i2wmLU41MZUthbJbMZkLA2dKc0wNCK9wdOOY-8D/s320/DSC06129.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480040760644664050" /></a><br /><div><br /></div>I had made fried rice one day and had some mushrooms lying in the fridge. I was wondering how to make a Chinese preparation with these mushrooms. So, I started browsing some of my friend's blogs and saw this interesting and quick recipe called Chilli Garlic Mushrooms on Sumi's blog. I had all the ingredients for it at home and hence, decided to give it a try. I must say it turned out really good and my daughter who hates mushrooms simply relished this dish.<div><br /></div><div>For all who are interested, here is the link to <a href="http://sumiskitchen.blogspot.com/2008/07/chilli-garlic-mushrooms.html">Sumi's kitchen: Chilli Garlic Mushrooms</a></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com0tag:blogger.com,1999:blog-6746704324551481839.post-74318924994422275212010-06-06T14:11:00.000-07:002010-06-07T07:33:59.609-07:00Sex in a Pan<div style="text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWcx37F2BgPaLMcA-AAlKwpw_BvtWmkvuY1H24-_yaTBf1aj6oSlVGhV55isdn1rk6p3D1OheEKAn6tYbmBpo-B3rZFHm6o9QyVYnNDD1tG_uE8hzZMK3zV8yKaSWWoUw4qOs0cj0ovVxD/s320/DSC06152.JPG" style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5480038983983310898" /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiVf2WkLDJf_14yHw2jSinMGUsSP5rOC800tWJqS8LPhN9YdQpakfidZQDjh9OkKRuYbGKNgffOolKKOgiO2iPYKMa_GMfke7c2lulZg5MneZNR5gDakmrcii299C8tq6mjc9FidDWdBr/s1600/DSC06138.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxiVf2WkLDJf_14yHw2jSinMGUsSP5rOC800tWJqS8LPhN9YdQpakfidZQDjh9OkKRuYbGKNgffOolKKOgiO2iPYKMa_GMfke7c2lulZg5MneZNR5gDakmrcii299C8tq6mjc9FidDWdBr/s320/DSC06138.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480038970949958610" /></a><br />My friend had invited us to her place for her daughter's first holy communion. And one of the guests there had prepared this interesting dessert called "Sex in a Pan". For a moment, I thought to myself what a funny name for a dessert but when I digged in to it, I just couldn't stop eating and thought to myself that the name rightly suits the dessert. <div><br /></div><div>I went home and was very curious to try it out. I didn't ask her how she prepared it so, I had to Google the web for "Sex in a Pan" dessert and saw a no. of links all showing me the same ingredients for preparing this dish.</div><div><br /></div><div>"Sex in a Pan" is basically a 4 layered dessert with a rich nutty crust at the bottom, topped with cream cheese, 2 different types of pudding and finally a whipped cream layer. It is so smooth, rich and creamy that you simply can't stop eating it.</div><div><br /></div><div>Last week, I was having a small family lunch at my place and prepared this dessert and I must say it turned out to be the icing on the cake. It turned out really well for my first attempt.</div><div><br /></div><div>Although, you guys can Google this recipe up on the net ....I will still write it down for easy reference.</div><div><br /></div><div><b><i>Preparation Time : 30 minutes</i></b></div><div><b><i>Makes 16 servings</i></b></div><div><br /></div><div><b>Ingredients:</b></div><div><br /></div><div>11/2 cup graham cracker crumbs</div><div>1/2 cup butter melted</div><div>1 cup chopped pecans</div><div>1 packet (8 0z.) cream cheese softened</div><div>4 cups of whipped topping, prepared (cool whip, divided)</div><div>3 0z. (1 pkt) of instant chocolate pudding mix</div><div>3 oz. (1 pkt) of instant vanilla pudding mix</div><div>3 cups milk</div><div>1 oz. of unsweetened chocolate (1 square) shavings</div><div>1 cup icing sugar </div><div><br /></div><div><b>Method :</b></div><div><ul><li>Mix the melted butter with the graham cracker crumbs and chopped pecans and pat into a 9x13 inch (22x33 cm) pan. Bake this at 350 degree F (180 degree C) till lightly brown for about 20 minutes. Let this cool off completely.</li><li>In a bowl, beat together, cream cheese and icing sugar to form a smooth texture. Carefully, fold in 1 cup of cool whip. Spoon this out onto the cooled baked layer.</li><li>Mix both the pudding mixes with milk and beat as per the package directions. Let this pudding thicken and then pour it on the second layer.</li><li>Finally, put the remainder of the cool whip on top of the pudding and swirl the melted chocolate throughout the topping.</li><li>Cover this with a cling wrap tightly and refrigerate it overnight.</li><li>Cut into rectangle slices and eat it up.</li></ul></div><div><br /></div><div><b>Note: </b>Instead of graham cracker crumbs, you can also use all purpose flour and instead of pecans, you could use walnuts if you like.</div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com1tag:blogger.com,1999:blog-6746704324551481839.post-72967149239049627162010-06-06T10:10:00.000-07:002010-06-07T07:35:35.830-07:00Butter Chicken Rolls<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj6lSIh_qduQb-2B-4oVGMMEUZNARqkUx3rdNTkBncttPQY1iFEJwqdKRVGJxMf5gEGWPWPeBjoINImXibGc0Ko9eEYgmF7IqREvnNCiJZVP3gfWUR2gjLEniznBFkvCgSCwByKXeyMz4/s1600/DSC06135.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcj6lSIh_qduQb-2B-4oVGMMEUZNARqkUx3rdNTkBncttPQY1iFEJwqdKRVGJxMf5gEGWPWPeBjoINImXibGc0Ko9eEYgmF7IqREvnNCiJZVP3gfWUR2gjLEniznBFkvCgSCwByKXeyMz4/s320/DSC06135.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5480040315554976834" /></a><br />I was having a party at my house last Saturday and one of the dishes I made was butter chicken. While making this dish, I had a lot of chicken which I had grilled and so decided to keep some apart. Then I thought to myself, why not try making butter chicken rolls with them. That's how I got the idea of making butter chicken rolls and I came out with this recipe...<div><br /></div><div><br /></div><div><b>Makes: 4-5 rolls</b></div><div><br /></div><div><span style="font-weight: bold; ">Ingredients:</span><br /><br />200 gms boneless chicken breasts cut into small pieces</div><div>half of ice-berg lettuce sliced</div><div>1 small onion chopped</div><div>salt to taste</div><div>green chilli sauce</div><div>Butter</div><div>4-5 Hot dog bread rolls<br /><br /><span style="font-weight: bold; ">for the chicken marinade:</span><br />1 tbsp lime juice<br />1 tsp chilli powder<br />1 tbsp vegetable oil<br />1/4 cup plain yoghurt beaten well<br />1/2 tsp garam masala powder<br />1 tsp ginger garlic paste<br />1/2 tsp turmeric powder</div><div><br /></div><div><b>Method:</b></div><div><ul><li>Mix all the marinade ingredients together in a bowl and combine it with the chicken pieces. Leave this in the refrigerator overnight or for about 5 hours</li><li>Preheat the oven to 400 degree F and broil the chicken in a baking tray till the chicken is cooked and you see nice charcoal marks on the chicken.</li><li>Let it cool for a while and then shred the chicken pieces. Add a little salt to taste</li><li>Take one hot dog bread and cut it into half. Butter it on both sides.</li><li>Place some lettuce and chopped onions in the centre of the roll and on top of it place some of the grilled shredded chicken. Add a tbsp of green chilli sauce on it.</li><li>Carefully, close it and and warm the roll in the preheated oven for about 3 minutes</li><li>Cut it into half and eat it immediately.</li></ul></div><div><br /></div><div><br /></div>Preethihttp://www.blogger.com/profile/09144141412663006000noreply@blogger.com1