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Hello Everyone, A Pinch of Love has moved a new domain with new look…Continue to give all the love support and encouragement you have given here. The new A PINCH OF LOVE

Inheritance - Chicken Dum Biryani

noreply@blogger.com (Ananda) — Thu, 31 Oct 2013 16:32:00 +0000

There are many thing that we inherit from our parents and grandparents. Dum biryani is one such...it runs in our family. Starting from my late grandfather who was a pro in making them. Usually at home mutton dum biryani is made. Be it family get together, wedding and or Diwali it has always been biryani, grandpa has led the kitchen during those times. Let me tell you, almost a decade before these biryani were always made in bronze cooking pot on wooden fire. The whole process of making this is no less than a festival at home, with whole big bunch of family around. Usually the briyani is accompanied with chicken masala, raita and double ka meeta (bread halwa) is must! We kids we were aw struck with the whole making process, all mom's in the kitchen taking care of pre-preparation step, men at backyard cutting the woods, setting the fire and getting the heating right.By the time we get to eat biryani is late after noon, we end by eating a sweet pan made by grandma. But elders always looking forward to eat biryani the next day. I have admit, now I realise that biryani taste best after its one day old.....With time cooking of biryani move to gas top, the taste did diminish a bit but the essence still remains....so this Diwali I'm here to give you chicken biryani from our family recipe. Here's wishing you a very happy Diwali, may this Diwali brighten all your lives, do have a safe one ...also try to say NO to crackers!

Serving - Serves 3

Ingredients

Marinade

Chicken with bones - 800 gram

Yoghurt - 250 gram

Ginger garlic paste - 1 1/2 tspn

Chopped coriander - 1 1/2 tbspn

Chopped mint - 1 1/2 tbspn

1 Medium size onion sliced

3 medium size green chilli slit

Garam masala - 2 1/2 tspn

Salt as per taste

Method

1. Clean and tower dry the chicken pieces.

2. Mix onion, yoghurt, ginger garlic paste, coriander, mint, green chillies, gram masala and salt.

(TIP : Check salt at this stage before adding chicken)

3. Add chicken to yoghurt marinade.

4. Minimum of four hours of marination is necessary, but overnight marination in refrigerator brings great taste.

(Note : I do usually a overnight in the refrigerator, this tenderises the meat beautifully)

Fried Onions

2 Large onions onions sliced

Vegetable oil for frying

Method

1. In a deep frying pan, fill half of the pan with oil.

2. Don't wait for oil to warm up, add immediately the sliced onions

3. Keep the heat on medium

4. Let the onions fry slowly till they are golden brown

For Biryani

Basmathi Rice - 400 gram

Ghee (clarified butter) - 2 tbspn

Oil - 3 tbspn

Cinnamon stick - 1

Cloves - 5 buds

Bay leaves - 4

Cardamon - 3

1 small size onion sliced

Ginger garlic paste - 1 1/2 tspn

Chopped coriander - 1 1/2 tbspn
Chopped mint - 1 1/2 tbspn
Turmeric powder - 1/2 tspn
Red chilly powder - 1 tspn
Garam masala - 1 tspn
Green chilli - 1 (optional)
Salt to tate

Method

1. Wash the rice and soak them for 30 mins

2. Warm oil and ghee in a heavy bottom pan or pressure cooker

3. When oil is warm add, cinnamon, cloves, cardamon and bay leaves

4. When spices starts to splutter add in onions and one slit green chilli, fry until they are transparent

5. Add in ginger garlic paste fry for 30 sec to one minute until raw flavour diminishes

6. Next add in chicken marinade and other dry spice powder(turmeric, chilly and garam masala powder)

7. Now cook on the medium heat until the chicken is cooked and yoghurt thickness. check for salt add more if necessary.

8. The stage when yoghurt thickness, it starts to leave oil on the sides. take the chicken and leave it aside.

9. In a deep pot, add about 750 ml to one litre of water and bring it oil.

10. when water starts to boil add soaked rice and let the rice cook till the grains are long and rice is 75% cooked

11. Drain the water from the pot.

Layering of the briyani for dum (slow steaming over heat)

1. In the chicken pan take one half of the chicken mixture out.

2. Spread one half of the 75% cooked rice, 1/3 portion of fried onions and one half of chopped coriander and mint.

3. Next spread rest of the chicken mixture

4. Layer again with rest of rice rice, 1/3 of onions and coriander and mint.

5. Now seal the heavy bottom pan well or close the pressure cooker and let the pressure regular on

6. Keep the pan or cooker on medium heat for about 25 to 30 minutes. (take care if the heat is not even or hight you will burn your biryani inside)

NOTE : Important

1. For good sealing, make a dough out of flour and seal along the corners of the pan

2. For better and good steaming, place the cooker or pot on a larger pan filled with water (similar to double boiling) this will result in good steaming and prevent from burning. also this will allow for longer and safe steaming which will yield better flavour.

Serving

Before serving gently mix the layering and spread rest of 1/3 of friend onions...and serve hot along with chicken masala and raita.

Quiescent - Baked Pumpkin Soup

noreply@blogger.com (Ananda) — Wed, 16 Oct 2013 21:38:00 +0000

Last whole month I was totally on move, up and down between Belgium, Spain, Switzerland and Paris. It was exciting and wonderful trips but.....not that I'm going to complain about travelling, I thought I should have schedule at least 3 week breaks between each trip. Well, after the storm, I curled up into my den for couple of weeks recovering (much needed I say!).

During the days of recovery only thing I was eyeing, on the way to work through fields, was pumpkins. Belgium autumn so far has been bit nice, moist, humid and foggy. Every day the density of fog amazes me, wish there were some lakes here it would have been picturesque.....anyhow last weekend I walked to Saturday market, my most favourite activity during weekend to hunt for some fresh treasure. I did come back with last few honey melon, in season corn, pumpkin, peanut and fresh fresh walnut (This is delicious!) and lots more. Nothing makes my happier when my see my refrigerator filled with happy looking fruits and vegetable saying "eat me". Very obediently pumpkin was transformed in to this delicious pumpkin soup. It did get some good grade from fellow colleagues. I'm totally in love with pumpkin soups, if you have any other version do drop a note would love to try!

Happy spooky autumn!

Ingredients

1 small pumpkin (1.75 kg)

5 springs of fresh thyme

5-6 pods of garlic

2 stick celery

1 medium size carrot

1 medium size onion

1/2 tspn smoked hot (or sweet) paprika

Generous amount of extra virgin olive oil

Sea salt to taste

water according to desired soup consistency

Method

Preheat the oven to 220 degree centigrade

Slice the pumpkin to 8 wedges. Arrange the wedges in a baking tray, splash in generous amount of olive oil. Pumpkin will soak up oil. Bake the pumpkin for 15 minutes.

After 15 minutes, spread fresh thyme spring and garlic pod with skin and bake for another 15 minutes.

While the pumpkin is baking. Cube the pealed carrots, celery and onions. In a hot pan, add one table spoon of olive oil and sauté the vegetable along with salt and smoked paprika till they are soft but not mushy.

After pumpkin is cooled, peal the skin and collect the pulp. Blend together cooked vegetables, pumpkin pulp, baked de-skined garlic. Add water while blending and more salt if required.

Serve warm with splash of olive oil and roasted pumpkin seeds.

Note:

1. I used 6 pods of garlic while roasting and used only 5 pod for blending

2. To roast the pumpkin seeds, collect the seed from pumpkin towel dry the seeds and let them roast in wide bottom pan on low-medium heat. Peal the skin and serve along with soup.....or you could easily go with store brought pumpkin seeds.

Dream - Honey Lavender cupcake with cream cheese frosting

noreply@blogger.com (Ananda) — Sun, 01 Sep 2013 16:11:00 +0000

Dream is my favourite word in dictionary. Every planned recipes, considering the fact that my unplanned recipes for blogging purpose are very rare, I dream about the prop, background, colour combinations and many more ways to make it presentable. This lavender cupcake was outcome of my long dreaming days. Wish my understanding of lighting was better few years before these pictures would have turned out more alluring. It was challenge to use flowing white and purple chiffon materials as background, which were hanged from lamp post…totally a fun photo-shoot.

Similarly I never dreamt about the power of food blogging. The first person with whom I got connected outside work was Finla from Kitchen treasures. Even before my arrival, she checked about my arrival and all the practical help that I would be in need of. After my arrival we met in Brussels with few other food blogger. Sooner I landed at her home along with her wonderful family. Probably I was one of those few lucky people who got all the chance to eat her delicious food, and learn how to make macron from her, she is pro' in making macron. We did some good shopping together for props and kitchen; totally it was wonderful feel at home weekend. Thanks to this world of food blogging that I get to meet most beautiful people in the world, soon we are heading to Paris to meet another food blogger friend Nisha from My Kitchen antics, doesn't food blogging sound all wonderful?

Cupcake

Ingredients

3 Eggs

1 tspn Vanilla extract

50 ml Oil

50 ml Honey

100 gram Flour

1 tspn baking powder

1 tspn Lavender buds + 30 gram caster sugar

Method

Preheat the oven to 175 degree

Grind lavender buds with caster sugar and sieve the powder rose bud.

Mix flour, baking powder and powdered lavender rose bud.

Whip the egg until frothy and single peaks starts to form. Pour in oil, honey and vanilla extract to egg., Whip them for 2 to 3 minutes till uniformly mixed. Gradually fold in dry powder to egg mixture in three batches and mix evenly.

Spoon in cupcake batter to cup cake tin till each one is half filled. Bake the cupcake for aout 15 to 18 mins until toothpick inserted comes out clean.

Cream Cheese frosting

200ml of cream cheese

70 gram of powder sugar

1 tspn vanilla extract

1/4 tspn powdered lavender sugar ( follow the above mention method)

few drop of lavender food colour

Gently fold in sugar, vanilla extract and food colour to cream cheese. Once they are well incorporated spoon the cream cheese are pipe them.

Baby shower - Carrot cake and button cookies

noreply@blogger.com (Ananda) — Wed, 31 Jul 2013 22:08:00 +0000

I have been happily busy since end of June with bbq, baby shower, meeting food blogger friends, friends from Finland and Austria....we have been enjoying Belgium summer with great chocolates and beers. I have never been a beer person, but there is something about Belgian beers, its slowly growing on me, especially the fruit and light ones!

Ok folks, until I keep enjoying with my 3rd batch of good friends who will landing this Saturday in Belgium. I will let you stroll thro' the pictures from baby shower party, which I organised (Oh it was fantastic to play with blue and white). I loved playing with fondant again after a big failure from my first trial. I'm quite happy with the results this time, though I still need to work more on the fondants. Those butterflies were made using the fondant print and I left them to dry between the chopstick to give it a feeling of flying. For some butterflies I used single colour fondant and some I mixed few colours. (Be a baby and play!) The menu for the evening was carrot cake with orange flavoured cream cheese frosting, vanilla cupcake with mascarpone frosting, button cookies, Indian home made biscuits and lemon pineapple punch. Note, how to turn normal use and throw cups to pretty ones, wrap a fancy tape around the cup and top with some stickers, they were adorable...Also meet my old hobby crochet.

If you still on the sunny side of the world....happy summer and happy baking!

Recipes

Carrot Cake - Joy of baking (tweaked by cutting down the sugar)

Frosting - Joy of baking (Tweaked by adding orange zest and a splash of cointreau)

Button cookies - Give reipce

Pineapple and lemon punch - Froggy and the mouse

I didn't note down the proportion while cooking, its recipe from mom so will update here soon :)

Crochet baby blanket with hood - Here

Simplicity! Green tea cake/pastries

noreply@blogger.com (Ananda) — Wed, 19 Jun 2013 17:49:00 +0000

The first time I made the green tea cake was with butter cream frosting, though I enjoyed the cake, butter cream frosting was totally out of place, it didn't gel well with the cake (wrt my taste). After that series of time I tried with fresh cream, simpler but a killer combo! Few weeks before while I was in Netherlands along with a friend, we binged on most delicious sushi, chicken wings and finished it off with a scoop of green tea ice and black sesame seed ice. Black sesame seed ice cream was interesting not something I long or look forward to eat again….but green tea ice cream I always long for. Since making ice cream wasn't in agenda, I had to opt for green tea cake. Made them as sheets and layered them as little pastries along with fresh whipped cream. Everyone at the work place enjoyed it Tada!. Though this recipe was not intended for the blog purpose (no fancy pictures), I have to record them here since cake was super light and spongy! Happy baking!

Tweaked this recipe from here.

Actual recipe calls for 8 gram of matcha powder I added only 5 gram, due to the availability of matcha in my pantry., only difference was flavour and colour was subtle. Next time I would go by 8 gram.

Green Tea cake

Ingredients

3 yolk

50 gram Sugar

45 gram Oil

5 Egg white

35 gram Water

85 gram Flour

1 tspn Baking powder

8 gram Matcha powder

1/2 tspn Vanilla essence

Pinch of salt

Method

Preheat the oven at 170 degree C.

Whip egg whites to stiff white peaks. Cream egg yolk along with sugar until ribbon like texture is formed. Add oil and vanilla essence and whip for about 2 -3 minutes until well combined. Next fold in egg white, water and flour to egg mixture in three batches along with pinch of salt. Pour the cake batter to prepared (greased and dusted with flour) rectangular baking tray. Bake the cake in preheated oven for about 12 to 15 minutes, until the toothpick inserted comes out clean.

Let the cake cool to room temperature, using cookie cutter cut the cake sheet to individual round pieces.

Fresh cream filling

300 ml Fresh cream

80 gram Sugar

1 tspn Vanilla essence

1/2 tspn Matcha powder

Combine sugar, fresh cream and vanilla essence and whip until soft peaks are formed. Separate one cup of whipped cream for pipping and combine match powder in it.

Layering and frosting

Layer two individual round cake pieces along with fresh cream. Use the same fresh cream for frosting. Pipe little flowers with fresh cream mixed with matcha powder and garnish with raspberries and mint leaves. (fell free to show your own frosting talent :))

Basics - Sambar Powder and Brinjal, Okra Sambar

noreply@blogger.com (Ananda) — Mon, 03 Jun 2013 21:13:00 +0000

I typed, retyped and deleted already 5 times now, will not keep this post waiting for another day...all I have to say is I'm enjoying doing basic recipe's. Fortunately or unfortunately I don't get all required spice powder's here, which has kicked the basic instinct in me to start everything from scratch. Thanks to coffee powder maker, it grounded my sambar powder beautifully. This post is heavly loaded with pictures...I did the shoot on a bright sunny day with good light diffusor (2 white curtains) and also made proper use of camera stand. Took the pictures in raw format and did minimal editing. Totally it was enjoyable recipe to make and to shoot!

Sambar powder recipe is from mom and aunt, it does't taste like commercial or something from restaurants, but i can say it has simple, beautiful and fresh flavour. I'm proud of making sambar powder by myself, considering my limitations of vegetarian cooking ability!

Though there are so many varieties of sambar and every house has a unique way to prepare it, this is how its made at home. I prefer thicker consistency for rice and more runny for idly and vada.

Geek note: using camera stand brought great clarity and sharpness to pictures. Will stick to it from now on, can't trust my wobbly hands anymore. Also thumbs up for pictures in raw formant, you can play a lot with it. Happy cooking peeps!

Preparation Method

Sambar Powder (Powder was medium spicy, if you need more spicy included two more dry red chilies)

Ingredients

4 Tbspn Coriander seeds

2 Tbspn Channa dal

1/4 Tbspn Fenugreek seeds

1/2 Tbspn Cumin seeds

4 Dry Red chilies

1/4 Tbspn Whole black pepper

1 Spring of curry leaves

1/4 Tbspn Asafoetida

1/4 Tbspn Turmeric powder

Method

On medium heat in a heavy bottom pan, dry roast all the above ingredients (except Asafoetida and Turmeric powder) individually. Let them cool to room temperature and grind them to fine powder. Fresh sambar powder at your service!

Sambar Recipe

Ingredients

100 gram Toor dhal

15 gram Tamarind

1 tbspn Oil

150 gram vegetables diced (I used okra and eggplant. In principle you can use, pumpkin, zucchini, okra, eggplant, drumstick and/or may be even potato)

1 medium size Tomato finely chopped

6 to 8 Shallots finely chopped (or one medium sized onion)

1 Pod Garlic

1/4 tspn Turmeric powder

2 1/2 Tspn Sambar powder

Salt to taste

Tempering

1 tbspn Oil

1/4 tspn Mustered seeds

1/24 tspn Cumin seeds

1 Green chilly

1 Spring Curry leaves

Pinch of Asafoetida

2 Tbspn of chopped fresh coriander

Method

Cook toor dhal in pressure cooker with 1 pod of garlic, till they are tenderly soft.

In the side soak, tamarind in about 100 ml of water. After tamarind becomes soft in water, extract the tamarind juice, add in more water and extract the tamarind juice well.

(If not in pressure cooker, dhal can be pot boiled along with garlic, it might take long time for the dhal to cook. Tip for quick cooking soak dhal in water for 1 to 2 hours, it will speed up the cooking process )

In a medium sized pot, add 1 tbspn of oil. When oil warms up, add in chopped shallots and cook till they become soft and transparent. Now add in okra first and fry till the sliminess goes for about 3 - 4 mins. Next add in egg plant, along with it add in some salt, turmeric powder and let vegetable cook for another 3 to 4 mins. Next add 1 1/2 tspn of sambar powder give it a gentle mix, pour in tamarind juice. Check for salt if required add more salt. Let the vegetables cook. Once the vegetable becomes soft, pour cooked dhal in to boiling vegetable mixture, now let the dhal come to boil.

Tempering : In a small pan, add 1 Tbspn of oil, when oil warms up add 1/4 tspn Mustered seeds,

1/24 tspn Cumin seeds. Let them splutter then quickly 1 Green chilly, 1 Spring Curry leaves, Pinch of Asafoetida. Give it a gentle mix and add to the boiling sambar.

Finally add remaining one 1 tspn of sambar powder and fresh coriander.

Serve with steaming rice and roasted potato

Roasted potato

In a heavy bottom pan, add 1 tbspn of oil, as oil warms up add in diced potato (say 150 grams), salt and turmeric. Give it a gentle mix and cover the pan and let the potato cook, occasionally give them a mix, once the potato is cooked, add 1/2 tspn of chilly owner 1/2 tspn coriander powder and 1/4 tspn cumin powder. Toss them and garnish with finely chopped coriander.

Simple things! - Apple, orange in honey orange juice - Breakfast

noreply@blogger.com (Ananda) — Thu, 16 May 2013 05:11:00 +0000

Good morning world!! One of my most favourite breakfast is fruits, soaked almonds, milk and yoghurt! This is staple during my week days. On special days, where sanity prevails by not storming through the kitchen, neither alarmed by reminders nor there is confusion of accessories and shoe (morning blues) these fruits gets treated with generous squeeze of tangy orange juice and glossy viscous honey.

This simple breakfast brightens my day, if it charms you as well, slice apple and orange (add in any fruit you want) squeeze one full orange, add one table spoon of honey and finally sprinkle the nuts and/or few tender leaves of mint. Thats the little heaven in your plate!

Spring time! Aviyal - Mixed Vegetable in Creamy Coconut Sauce

noreply@blogger.com (Ananda) — Fri, 26 Apr 2013 18:35:00 +0000

"People are like stained windows, they sparkle and shine when sun is out" - Elisabeth Kubler-Rose

Happy, spirited up are the day when vitamin D is activated. Yes much awaited Sun is finally here in my part of the world. Warmth, colourful blossoms and green "the" colour is just wonderful. And all of sudden there was big shift, slipping to few 10's of degree, rain and grey sky....I was said welcome to Belgium! But flowers are still smiling, dancing along with rain and green is getting intense! The weather and nature are like artist and poems quite unpredictable yet beautiful!

Spring time reminds me about fresh vegetable in India and this recipe is loaded with many vegetables in coconut sauce. This is very popular recipe from south India Kerala - God's own country, which is usually is made with coconut paste, mum makes them with fresh thick coconut milk, more rich and creamy. When mum visited me in Finland in 2011, she ~~smuggled~~ brought all veggies and our home grown coconut and we prepared this recipe, yes two years back...I did tell you my hard drive cries most of the time for some fresh air!

Till I enjoy the sun, rain and weekend.....you enjoy the aviyal (Mom's version, not an authentic version) and glimpse of spring from my part of my world!!

Airy light papads ...or call it as flying breads

My mint plant is growing very happily at home!

Ingredients

Vegetables (All together you need 300 grams)
White pumpkin
Beans
Carrot
Yam
Raw Banana
Potato
Brinjal / Eggplant
Drumstick

100 ml Yoghurt
200 ml Thick Coconut milk (or coconut cream)
1/4 tspn Turmeric powder
1 spring of Curry leaves
4 to 5 Green chillies (ground to paste)
Salt according to taste

For Tempering
2 tbspn Coconut oil
3/4 tspn Mustered seeds
A pinch Asafoetida
2 spring of Curry leaves

Method
Steam all vegetable along with some water, till it is half cooked, along with green chilli paste, turmeric, salt and one spring of curry leaves.
(You can steam all the vegetable in pressure cooker without weight, or pot boil till it is half cooked.)

After vegetable is half cooked, add coconut milk along with water from vegetables and slowly bring it a boil till it thickens, then add yoghurt and give it a boil for just two minutes. (Don't over boil them, else the yoghurt will curdle)

Next do the tempering. Warm coconut oil, add muster seeds, let it splutter then add Asafoetida and curry leaves let it splutter. Then add to the vegetable mixture

Rich, flavourful aviyal is ready to serve with rice and crispy papad!

Easter holidays! - Pan fried fish fillet

noreply@blogger.com (Ananda) — Wed, 03 Apr 2013 20:01:00 +0000

Lots of cooking, photography and shopping was my agenda during easter break. Rarely I'm focused during weekends to completely the agendas, but this holiday was exception. So there was heavy shopping, good amount of photography and mild storm in the kitchen. Pan fried fish fillet with caramelised onions was simple yet flavourful. Great thing is that it hardly takes anytime to cook. Palak dhal with ginger & pepper eggplant fry was for soul. Chicken breast in spicy tomato sauce for a cold evening. Mushroom briyani with greek yogurt enough to miss home. Wanted to end with red wine chocolate cake, not sure what went wrong it had excess moisture, which made the cake very gooey. Have to retry this cake, because the cake had great taste and flavour of wine was tantalising!

Wish I could share mushroom briyani recipe as well, i have great recipe from my sister but every time I jazz up the recipe according to my own mood, that I don't end up documenting here. I'm still optimising the basmathi rice I get in Belgium, I don't get aged rice so most of my food is getting mushy! Sigh! Anyhow people here is pan fried fish with caramelised onions! And hope you all had a eventful and colourful easter!

Oh btw...Do you guys by any chance have any idea to shoo away the winter? Or may should I bribe The Summer by saying "Honey how about Tres Leches cupcake with mascarpone frosting?"....Lets see if this work, if at all weather God/Goddess reads this!!!

Fish fry

Ingredients

Two fish fillet (I used roodbaars meaning red fish) All white fish would be great!

Half lime

1/4 tspn lemon/lime zest

Sea salt

3 fresh spring of thyme

1 tspn finely chopped fresh dill

1- 2 pod of garlic grated

Pepper according to your taste

Dash of chilly flakes (I insist touch if spiciness is heaven with caramelised onions!)

2 tbspn of extra virgin olive oil

Method

Mix all this ingredients with fish fillet and let them marinate in refrigerator for about 1 to 2 hours.

Pan fry them on medium heat till fish gets cooked for 3 to 4 mins and then turn the heat to high to get them roasted for about 3 to 4 mins.

Caramelised onions

Ingredients

1 large onion - thinly sliced

4 table spoon of olive oil (add butter if you wish)

Salt

Good pinch of sugar

Method

In a wide thick bottom pan on medium heat, pour oil. When oil warms, add sliced onions, salt and fry till onions become and soft transparent. Add sugar and let them fry till they are golden brown. In case if onions are getting dry add few table spoon of water when necessary!

Serve warm fish with caramelised onions along with rice cooked with peas and beam or mashed potatoes!

Enjoy!!

Hallo from Belgium! - Nigella's Chocolate Cookies

noreply@blogger.com (Ananda) — Sat, 16 Mar 2013 22:37:00 +0000

Hello folks! I'm back to Europe, more precisely in the country of chocolate, waffles, french fries - Belgium as post doctoral researcher, after a wonderful long break in India. Under extreme threats and social pressure I'm doing this blog post (read happiness included). Hopefully soon I will regain my enthusiasm for doing regular post, which I honestly want to. Belgium so far has been good, great chocolates, french fries with mayannoise (as a meal along with meat or veggies? hello excuse me? that's what i felt for the first time), now I'm getting accustomed to it, rather liking it. But still would prefer on the rainy day with salt and pepper to nibble away! Very good dairy products straight from farm, fantastic oranges, I'm totally in love these fresh bright little ones......and I'm yet to explore others. Though I know we get pretty good beer's here.... its never my territory! Aah and thanks to institutes I work, for being situated away from the city it gives me a chance to be in picturesque cities. Will promise to post some pictures!

Anyhow people, this is a very basic post to say we are alive. Made this cookies to give me some energy during tea time at work, this is third time i'm doing this cookies, totally chocolatey! Go for it, trust me it can be addictive!! To all those people who kept this space alive and running, a huge thanks. I have something very special for all my blog readers from India, so tune in for more in the coming weeks! First food pictures from Belgium, with no proper prop and setting, excuse the harsh lightings and deep shadows.

For Recipe Jump to

here

Happy Diwali

noreply@blogger.com (Ananda) — Tue, 13 Nov 2012 04:06:00 +0000

Though this space has been sleeping for a while, due to some technical difficulties but we are here to wish you all a very happy Diwali with most famous motichoor ladoo (store brought) from Coimbatore and water rangoli. May the twinkling lamps illuminate your lives with endless joy, eat loads of sweet, delicious food and if possible say no to crackers.

Guest post for Sohini's Cassia Bark - Dark Rosy Kisses

noreply@blogger.com (Ananda) — Wed, 01 Aug 2012 09:33:00 +0000

Rare are those recipes when an unexpected combination turns out surprising well. This dark rosy kisses is an outcome after spending hours in flea market and organic shop looting alluring brown tableware and some organic rose buds. After a series of imagination all I dreamt was the combination of brown and pink. Cherry on top was when my colleague gave me organic honey, creative instincts worked magic thus these dark rosy kisses were created.

The recipe is the combination of dark chocolate, honey, rosewater and dry rose buds. Honey gives these kisses a dense and moist feel. Rosewater in the desserts and sweets are more of an acquired taste for those tasting it for the first time; let me warn you since you might feel them like a scented dessert! Give it an elegant touch by serving the individual pieces on rose petals with a little ribbon tied, an eye appealing treat!

Ok! Now this post is my first guest post for Sohini's blog Cassia Bark, dancing feet. I have known Sohini from our initial days of blogging; her sweet and encouraging comments drove me to her blog where I felt warmth through her words. Very soon we befriended each other through facebook and now no looking back. I’m a great admirer of her sugar art for cakes and cupcakes, different versions of beautiful princess cake and her eastern food makes me drool. Not forgetting to mention the pictures of her little adorable edible princess, which wants me to her a big bite, but I go aww! So people do hop over to Cassia Bark for interesting recipe and for the recipe of dark rosy kisses!!

For Recipe Kindly head to Cassia Bark

New Lessons - Peach Lemon Cake

noreply@blogger.com (Ananda) — Wed, 18 Jul 2012 15:30:00 +0000

Occasionally downcast days, breezy evenings, lots of jasmine flowers, endless amount of mangoes and tender coconuts, doesn't my days sounds relaxing? It is such a pleasurable time in Coimbatore. I have just started my car driving lessons, traffic, clutch, break, gear and accelerator everything is new but still exciting. I wish there were automatic cars in India it would have been easy, but my master says its better to learn from manual car. Ladies who is already driving any interesting stories on driving lessons? Mine is yet to come as of now, i'm still working on gear and clutch.

This is totally a fruity cake topped with fresh mascarpone cream cheese, truly a winner. Girls in south India do we get mascarpone cream cheese here? or is there any alternatives, feedback please? I'm back to business of cake baking, hopefully i will be regular here as well :))

Ingredients

Recipe adapted from here (Thank you Sue for the wonderful recipe)

100 ml Vegetable oil

3/4 cup Castor sugar

3 Eggs

1/2 tspn of Vanilla extract

3 tspn Lemon zest

2 tbspn Yogurt

1 Cup All purpose flour

1 tspn Baking powder

3 Peaches diced to small cubes

Procedure

Preheat the oven to 160 degree.

Butter, flour and line the bottoms of three 9cm round cake pan.

Combine flour and baking power, sifted.

In a separate bowl, beat sugar and egg yolk until creamy, next add in vegetable oil.

In another separate bowl beat in white egg to soft peaks.

To sugar, yolk and oil mixture add in lemon zest and yogurt.

Next very gently fold in flour and egg whites alternatively to yolk mixture until well combined.

After well combined add in diced fruit to the cake batter.

Pour the cake batter to prepared cake pans and bake for about 20 - 25 mins till the toothpick inserted comes out clean.

Cool the cake to room temperature before creaming the cake.

Mascarpone Whipped Cream

250 gram Mascarpone cream cheese

300 ml Whipping cream

1tspn Vanilla extract

100 grams of sugar

Pulp of 2 Fresh Peaches
Few drops of peach food colour

Method

Combine sugar and cream and beat until single stiff peaks are formed. Very carefully whip the mascarpone cheese till they are smooth on low speed. Gently fold in mascarpone and fruit pulp into the cream till well smoothly combined.

Another method is combine cream cheese, whipping cream and sugar beat on low till soft peaks are formed, be careful not to over beat them!

Assembly

On a cake stand, first layer of the cake, spread good amount of cream cheese filling. Follow this for next two layers. Frost the last layer with remaining cream cheese filling and pipe cream as flowers uniformly. The cake is ready to serve!

Namaste from India - Whipped Lingonberry porridge (Vispipuuro)

noreply@blogger.com (Ananda) — Sun, 20 May 2012 20:40:00 +0000

I'm at home enjoying my most awaited holiday. I had been missing blog world, but somehow work trips, paper works had kept me occupied before i started from Finland. The day i arrived to home land, my mum and sis gave a super warm welcome, that i felt like a celebrity. When i saw my one year old nephew for the first time and my niece all grown tall, almost reaching my height, happiness new no bounds. We are creating havoc at home playing day in day out, that roof is about fall. Sometime to my niece i'm a beautician, event manger if she feels like its dolls birthday, or a watchman for water guns and indeed a photographer too! All we play is with her kitchen set where she cooks endlessly and i have to eat endlessly, hitting each other with water guns, papers drawings and colors, and to watch whole lot cartoon channels. Little one is a happy boy, never complains and growing fast. He has just started to walk by trying hard to lift his little bum, diapers are heavy i say, poor lil ones. He like to eat anything on floor and bits everything available at home. Its a beautiful phase, we are making the best use of their summer holidays, soon we are flying to our native place to meet our extended family. Before I get drown with family and endless parties waiting for me, here is simple and very special porridge from Finland. I can say Finland has spoiled me so much that India's sun isn't treating me well and i'm trying my best to hide from him.

Lingonberries are very typical Finnish berries which are handpicked during Autumn. My friend took me to pick mushroom and these berries, i came back home with one bucket of these berries. Not knowing what to do, she taught me how to make this porridge and jam (hope to post the recipe sometime). This serves as light breakfast or meal with cold or warm milk, i prefer warm milk. Marjut thank you so much for this recipe, can't tell how much i miss you all and your food. My niece is obsessed with pink as me, soon we will trying with strawberries. So people if you don't get lingonberries, you could very well try with strawberries or cranberries! Shall try to update during my trip if not shall catch soon after my travels, till then happy summer time, though i'm not happy with sun i'm making the best of summer fruits naam naam!

Ingredients

Recipe source here, I halved the recipe

500 ml water

150 gram fresh or frozen lingonberries

Pinch of salt

75 gram sugar

100 gram semolina

Methods

In a heavy bottom sauce pan, warm the water, add lingonberries, sugar and salt and mash the half of the berries with ladle as water starts to boil. ( I don't mash all berries as lingonberries are bit bitter).

Let them boil for 10 mintues. Stain the juice. Pour the juice back to saucepan. On low heat very slowly add semolina, take care else they will form lumps. Let them cook for about 15 mins.

Let the porridge cool and whisk with electric beater, till it is light and fluffy. Serve with warm or cold milk.

Present - Tamarind rice / Puli sadam / Pulihora

noreply@blogger.com (Ananda) — Fri, 24 Feb 2012 22:50:00 +0000

“I don’t live in either my past or my future. I’m interested only in the present. If you can concentrate always on the present, you’ll be a happy man. Life will be a party for you, a grand festival, because life is the moment we’re living now.” Paulo Coelho, The Alchemist

That's exactly how i see life now. Flooded with all love, attention, care from loved ones. Living to fullest in the present is the most beautiful thing. All I do is reach dear ones, talk endlessly over cup of tea, food and cakes. Past few weeks has been so much full of food, specially when most treasured friends cook everything special, it can't get any better. One of the best experience from last week was when i went with my God mother to meet her friends (most of them were senior citizens) and did henna tattoo for them all (just for fun) their motherly affection, warm hugs, i came back home teared eye feeling human connection is the best in world.

My study days used to start with things to do and end with seeing how far i reached. Now i wake up seeing glowing snow, tad bit of sunshine, decent hours of work, loads of giggle and end with yoga lessons. No wish list, no to do list, feed people, spread happiness and be merry. I'm very often asked so whats next? i say "let future be a surprise, i'm enjoying the present". Though i know, what needs and have to be done for which i'm giving my efforts. I wouldn't take it seriously but rather leave life to unfold itself. Efforts would never go vain. This attitude brings rays of thoughts then i see myself in the mirror and say not sure what is tomorrow, live now you deserve it! I know this a transition phase, i'm sure there are some challenges and reality check waiting for me, till they arrive i'm brave enough to live the way i want.

Yet again this post is from winter 2010, mum cooked this rice. It is my most fav since childhood. Sometime i can't believe how picky eater i have been since kid, this used to be one of those food (among very few) when i ate without any drama. This tamarind mix can be made well in advance and preserved. It stays for few months (say two months). You could also freeze it so it stay even more longer. It used to be one of goodies things that mum packed for me every time i flew from India or when she was here. On a busy/lazy days this mix can be mixed with warm fresh rice. It goes every well with potato chips, papads or scrambled eggs. For those who are wondering what those colored little things are? it is called vathal (Indian rice fryums, experts correct me if i'm wrong, which has to be fried before it is served) i adore them only to eat and not to fry. So people another recipe from mum. Do enjoy and live happily since you deserve the best "ting" :)

Ingredients

200 gram Tamarind

1 1/2 glass of water

1 tspn Fenugreek seeds

4 tbspn Sesame seeds

100 ml oil

1/2 tspn Mustered seeds
1/2 tspn Cumin seeds
2 Spring of curry leaves
1 tbspn Split yellow chickpeas 6 tbspn un-roasted ground nut
6 Green chilies slit
6 Red chilies
1/4 tspn Turmeric powder
Good pinch of Asafoetida powder
salt to taste

Method
Soak tamarind in water for about 20 - 30 minutes. Pulp tamarind to thick juice, if required add more water to extract tamarind juice and set them aside.

Dry roast fenugreek, sesame seeds separately till you get good flavors and grind them together into fine powder then set ground powder aside

In heavy bottom pan, add 100 ml of oil, once oil warms up, tip in mustered seed. Be careful since mustered will start to splutter. Once they stop to splutter add in cumin seeds.

Then add in split chickpeas and un-roasted ground nut. Fry for three minutes till raw flavors vanishes. Next added in curry leaves, green chilies and red chilies ( again green chilies can splutter).

Tip in turmeric powder and pour tamarind pulp. Add salt.
Now let them boil on medium heat till oil comes out, almost to a paste consistency.
Next add ground powder and pinch of asafoetida powder, give it a good mix.

Tamarind mix is now ready.

Slowly add in tamarind mix to warm rice till it reaches desired taste, if required add more salt. After it is mixed let them sit for about three hours for flavors to set in. Goes well with papads or simple potato chips!

Doll House - Zucchini chocolate cake

noreply@blogger.com (Ananda) — Tue, 07 Feb 2012 20:35:00 +0000

I finally started to go through my hard drive. These pictures are from summer 2010 (couldn't skip though it is old) when I visited a friend's baby girl's first birthday party. A doll house was exclusively built for her, in their garden beside the lake. The doll house was extremely adorable, with little bed, dinning table, kitchen utensils, toys and chairs. Party was filled candies, chocolate, desserts and kids high on sugar. Those were the days when I was learning portraits, still learning, it is tough with kids, so it was a fun evening. The b'day girl was center of attraction, a social baby and she enjoyed her day completely. I had this cake at the party, I couldn't come out without asking for the recipe simply because it was delicious, later I paid back her mum with party pictures. Today is writers block day for me, it took more than one hour to write this (in state of shock to see pic untouched from 2009). I tweaked this recipe to my own choice, but unfortunately didn't note down the changes. So i'm giving you the original recipe, this makes a large portion, coffee table at work saved me, feel free to half it or just go by this! Happy baking!

she wasn't happy when so many were entering her territory

She had great fun seeing what everyone gave her

Ingredients

(It is according to finnish conversion in a day or two will give the measurement in gram)

6 dl wheat flour
4 dl sugar
1.5 dl cocoa powder
2 dl oil
5 dl grated zucchini
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons vanilla sugar
2 eggs

70 gram chopped walnuts
dash of cream

Preheat the oven to 175 C

Mix everything together, pour the mixture in a prepared large rectangular cake pan or any cake pan. Bake for 45 min till the knife inserted comes out clean. Could be served with whipped cream or vanilla sauce.

I need cheese - Passion fruit cheese cake

noreply@blogger.com (Ananda) — Tue, 31 Jan 2012 18:38:00 +0000

Its beautiful time here in my city, thought it is freezing cold (will be reaching - 30 C this week), no complaints, i'm enjoying the scenic beauty with thin layer of ice on trees, which makes the place look gorgeous, just like star studded trees when few rays of sunlight falls on them. Wish I could take few pictures, but I don't dare to do it, after one experience of burning my fingers. Anyways, as always winter time is always high calorie food for me. Bowl of soup I'm never happy, there should always be something to bite or cheesy that could make me feel warm.

We had a wonderful Asian fusion dinner party during weekend, yet again I was doing the dessert my fav! Sometime back I was in Porvoo a beautiful old city in Helsinki, my friend had passion fruit cheese cake, the cake looked extremely gorgeous that I some wanted to redo it at some point, couldn't find any better day. Though that cake was baked version, I went for unbaked version. I didn't intend this recipe for blog post, unexpectedly it turned out be fantastic that I dare to post with a bad picture. Passion fruit gives beautiful freshness and flavor I'm falling in love with it! One year old baby couldn't stop eating she was jumping on the table to eat more. Please ignore the pic and go head with it, butter, biscuit, cheese, cream, crunchy passion fruit seeds and winter.... with some margarita may be? ...perfectly cozy!

Ingredients

180 gram digestive biscuit
50 gram butter
200 ml fresh cream (full fat)
400 gram cream cheese ( philadelphia cream cheese full fat)
100 gram sugar
4 passion fruit.
1 tspn of vanilla essence

For jelly glaze
100 ml water
1 tbspn sugar
Pulp of 1 passion fruit
1 1/2 tspn gelatin powder soaked in 1 tbpn of cold water

Method
Pulp 4 passion fruit and strain the juice out (give more pressure to strain all the juice).
Grind biscuit and butter together. Line the bottom of 18 cm cake pan with butter biscuit crumbs, gently press them uniformly so that they are firm. Refrigerate it for about 30 mins.
In the mean time combine, sugar fresh cream and vanilla essence and beat them until stiff single peaks are formed. Next soften cream cheese in a separate bowl, very gently, better use hard mixer. If you over do them the cream cheese will become runny.
Now gently fold in fresh cream, cream cheese and passion fruit juice together until they are uniformly mixed.
Spoon the cream cheese mixture and spread evenly on the cake crust.
let the cake rest in the refrigerator

For gelatin glaze
In a heavy bottom pan, add water and sugar let them simmer on medium heat. Occasionally stir them till sugar dissolves, next add in passion fruit pulp and gelatin soaked in water. Bring it to simmer till the gelatin dissolves.
Let the glaze to cool in ice water bath till it becomes syrupy, them immediately pour it on top of the cake. Cover with fresh wrappers and refrigerate it. Serve the cake cold with warm tea or a cock tail!

Wish list - Kashmiri pulao

noreply@blogger.com (Ananda) — Tue, 17 Jan 2012 21:34:00 +0000

Hola gente! I had tank list of dreams to chase soon after PhD, like very student have, to do this to do that, my list is still growing. One on the priority is to travel to Spain, Iceland, Athens and once again to Rome to eat all over again and again! let me see how far i can go. When mum was here we planned but couldn't get them working, winter was too rough on her. But we had gala time with heavy baking and shopping. She flew to India and i'm back to work as post doctorate researcher for short term, not doing much of research work i seriously mean it! You know dissertation hang over, i need full solid holiday to get out of it, which i hardly see any near! There are more than 15 recipes, many trip photos to edit and post, which should be one among the wish list....so better get active and stop ranting (note to self).

Lets go to Kashmiri pulao which mum made last year, for my Finnish God parents they thoroughly enjoyed it. Since combination of fruits, nuts and salty rice is something special. Not many may like and i can't handle pineapple there. The very tiny tinky pineapple in photo was used just for the photoshoot. The use of fruit can be according to ones own choice, make sure to mix the fruit with lukewarm rice just before you serve, to prevent cooking of fruit, if done well in advance pulao may become slushy.

Ingredients

150 gram basmathi rice

1 tbspn ghee

1 tbspn oil

1 large onion sliced

2-3 green chilies slit

3 bay leaves

1 star anies

2 mace of nutmeg

good pinch of black cumin seeds/shajeera

5 cloves

2 inch cinnamon

1/4 tspn ginger garlic paste

Salt to taste

Water required according to rice variety ( I used 1 and half glass of water)

Cut fruits 100 gram or more depending on your taste (we used apple, orange, grapes, mango, pomegranate and pear)

Almonds 10 numbers skinned and fried to golden brown (to skin soak almonds in water and peal the skin)

Cashews 10 numbers fried to golden brown

1 tbspn of finely chopped coriander

Method

Soak basmathi rice for 30 minutes. In a big pot (heat medium high), add oil and ghee. When oil warms up, add in cinnamon, cloves, star anies wait for 30 seconds for them to warm, then quickly add in bay leaves, mace of nutmeg, green chilies. Next onion goes in soon after the spices starts to splutter, fry the onions till they turn transparent or pale pink, don't fry for too long or colour of rice will change (manage heat accordingly). Followed by quick frying of ginger garlic paste till raw flavor subsides. Drain the rice and and add in and fry for about 2 minutes. Add required amount of water, salt and cook for 2 minutes on high heat, then turn it to medium heat for about 12 - 15 minutes. Check after 10 minutes if the rice is 75 % cooked and turn the heat to low. (If you are using hot plate turn off the heat) and let them rest for another 10 minutes. After which give it a very gentle stir. Mix cut fruit, chopped coriander and fried nuts with lukwarm rice and serve immediately!

To prevent oxidation of fruits squeeze few drops of lemon juice.

Happy New Year - Chocolate Kiwi - Mousse Cake

noreply@blogger.com (Ananda) — Fri, 30 Dec 2011 17:19:00 +0000

Another year is coming to an end, and it has a been a glorious end, with me designated as Dr.Ananda Rajashekar. I'm yet to come back from state of elation. It was a beautiful experience, hard to describe in few words with a nervous start in the morning, then gradually getting engrossed in conveying my 6 yrs of research followed by hours of thoughtful discussion.... The day ended with great party with most dear people, cherished speech, gifts and their love.....A day I enjoyed the most and a day I would remember for life! Will write more in detail with pictures soon!

Thought i'm still enjoying my ~~holiday~~ break feels fantastic to be back into delicious world of blogging. This cake was baked for my dear friends birthday. Since Kiwi is her fav fruit, the creation of this cake happened. I tried my hands on kiwi mousse, but kiwi didn't allow the mousse to set, so ended up with simple mascarpone, fresh cream and kiwi, it worked wonders....birthday girl was happy!

Here is glossy cake and me wishing you all a joyful and wish fulfilling New Year. Big shout thank you all you lovely people, for all your support and wishes for past months!

Picture straight from birthday party!

Ingredients

Chocolate Cake

4 eggs

150 gram sugar

110 gram all purpose flour

50 ml of oil

1/4 tspn salt

1 1/4 tspn baking powder

1/4 tspn baking soda

2 1/2 tbspn cocoa powder

1 1/2 tspn vanilla extract

Method

Preheat oven to 175 degree C. Butter, flour and line the bottoms 18 cm round cake pan.
Combine flour, cocoa powder, salt, baking powder, and baking soda and sieve to mix.
In a separate bowl, beat sugar and egg yolk until creamy, next add in vegetable oil. In a another separate bowl beat in white egg to soft peak. Very gently incorporate white egg and dry ingredients in parts to the sugar yolk mixture till well combined. After the cake batter is mixed well. Pour the batter into the cake pan and bake it for about 35-40 minutes. The cake is done when a toothpick inserted into the center of the cake comes out clean.

Kiwi Mascarpone whipped cream:

250 gram mascarpone cheese

200 ml whipping cream

80 gram sugar (Depending on the sweetness)

1 tspn vanilla extra

3 ripen kiwi fruit, (de skin and dice the fruit to small piece )

Combine sugar and cream and beat until single stiff peaks are formed. Soften mascarpone cheese and combine with whipped cream, whipping cream on low speed till soft peaks are formed, be careful not to over beat them. Mix diced fruit to whipped cream.

Chocolate Ganache

250ml Fresh cream

250gram Dark chocolate chopped (But I used milk chocolate)

30gram Butter

Bring the cream to boil in a sauce pan. Remove from heat and throw in the chocolate and let them rest for 2 minutes then add butter and let aside for about 5 to 10 minutes and very gently mix the chocolate till they become glossy and has good pouring consisting. If it too runny let them rest for a while for them to thicken.

Assembly

Start assembling the cake while waiting for the ganache

Slice the cake into three layers,

Divide the cream in two portions

Place top layer of the cake at the bottom and spread one portion of the cream uniformly, try not to take cream to corners. Now place the middle layer of the cake give a very gentle press next spread the other portion of the cream. Now place top layer of the cake. Place the cake on the wire rack, pour the ganache on the cake and tap them a bit till it spread uniformly. Top it fresh fruit or anything you desire!

D-Day coming up!!

noreply@blogger.com (Ananda) — Sun, 11 Dec 2011 16:39:00 +0000

The date I will be defending my thesis is on Dec 16th. Join me and send me all your wishes. You all have been a part of my PhD journey. Without all your good wishes the day wouldn't be complete. Thesis is ready, this is the copy of pre-print version (today i'm correcting printing errors). Presentation is ready, wardrobe is ready, venue, menu all set and organised. I'm excited equally nervous.... Sigh!!....all I dream of is my opponent whipping and baking me as a cake!

Here goes my invitation and copy of my thesis to you all :) will get back pretty soon!

A guest post by Devaki Das from Weave Thousand Flavors - Cantina Carnitas, Soft Tacos and Pico De Gallo.

noreply@blogger.com (Ananda) — Sat, 19 Nov 2011 22:18:00 +0000

Oh I miss being here, its been a month i logged in to see what is happening so many new comments and appreciation, sorry lovely people, last four week has been hysterical. I hardly slept but now i'm bit on the relaxed side. Yesterday I submitted my articles and thesis for pre-examination. Officially my dissertation date is also marked, its 16th of Dec, my opponent is from IBM, USA: I'm pretty excited, getting ready for open war haha...have less than a month to get prepared, fingers crossed, will put my best foot forward to work harder....shall soon post in my invitation for dissertation and party ...get prepared to join me :)

Devaki Das from Weave Thousand Flavors is here to energies latent APL. Devaki isn't new here, most of you know she was the winner of zucchini competition. A lady who I adore, for all the scrumptious food she makes and the way she pens. I'm a person who lack when it comes to vocabulary, her blog is a dictionary for me to learn new words and note down in my own notebook of words, since until unless i write them down, it can never reach brain. All her prawn recipe brings me on my knees, one of which i have baked atleast 3-5 time so far is spanish style baked prawns and don't miss to read this post, me and mum so much enjoyed reading it, will related to every blogger family, few other favorites are rassavala chicken and tres leches cake. Devaki a bag full of thanks for accepting and do this post, bearing with me for delays, request and for the hug.... you are a sweetheart. So people here is Devaki from Weave Thousand Flavors which will take to the sunny lanes of soulful wide range of deliciousness and vivacious thoughts!

Oh ya as this is dangerously good pork recipe, as Devaki says and first pork recipe in apl!

For those of us who have been following Ananda here for any length of time are wise to a few things :

1. Ananda is the reigning Queen of desserts & cakes

2. There are few who rule the camera like she does

3. And she is in the last throes of her doctoral thesis which makes us fellow bloggers oscillate between moments of awe to moments where we just want to give her a big hug like a mama bear (well maybe that’s just me)

So when Ananda asked me to do a guest post on her blog, not only did I jump on the opportunity with a fair amount of gushing but decided to stay well clear on the subject of desserts and other such sugary delights.

Instead I bring you exciting spicy flavors from yonder - namely Mexico. Now most of you don’t know me from Adam and therefore I think we should kick off our first introductions on a proper footing i.e. complete honesty. You see when it comes to some eats I suffer from a predilection of culinary snobbery.

For those of us who lived or have for any length of time lived it those states of the US that abut the Mexican border, we've had the opportunity to taste some seriously good Mexican grub.

Not the kind that is regularly dished out to the unsuspecting folk in other parts of the world but the kind available in little cantinas, barrios and little abuela-owned hole-in-the-wall places.

So you will forgive me when I don't jump up and down in glee when you suggest we go for 'Mexican' in let's say – Maine or Paris. I mean no offense but I wouldn't dream of getting lobster rolls in Arizona or Paris - so there, we're even!

Now before I offer you the recipe for some of the very best Carintas you will ever chow on, let me be clear - there is no one true and blue recipe for Carnitas - it's a recipe that has evolved naturally with each family adding their own special twist. I know families who marinate theirs in orange juice, many in beer, some load theirs with hot serrano chiles and some who barely spice theirs at all.

My Carnitas have evolved over the time we spent in the Southwestern US. And I won't tweak it, change it or mess with it for all the Dos Equis in the world. The pork is spiced, marinated in beer overnight and then slow cooked for about 6 hours. Once shredded, I add no additional fat and saute it in its own juices till the meat is a rich mahogany brown.

The meat is served over griddle warmed corn tortillas with a touch of ghee (oh yes! clarified butter has been used in traditional Mexican cooking for ages) & double layers of pan fried corn tortillas to soak up the juices of course!

Finally topped with Pico De Gallo. What makes this dangerously good? In addition to the usual ingredients of tomatoes, onions, cilantro and jalapenos, the trio of lime, beer, & sugar work their magic and takes this Pico De Gallo to a whole other level.

Pork butt is the meat of choice which by the way has nothing to do with piggy bottom. It's rather the upper portion of the shoulder.

Enough talk - it's time to put the Carnitas where the mouth is & see for your self!

Gather the ingredients for :

Carnitas :

4-5 lb pork butt, bone-in

1 jalapeno

4 garlic cloves
1 medium yellow onion,

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1 tbs ground cumin

1 tbs New Mexico ground chile (or another chile with dry-heat)

2 cups beer Dos Equis or a South American beer of choice

2 limes

1/2 tbs salt

Pico De Gallo:

9 cocktail, campari or grape tomatoes (to yield 2 cups)

1 small red spanish onion (to yield 1/2 cup chopped)

2 garlic cloves

1 jalapeno chile,

1/2 cup fresh cilantro leaves

1/4 cup beer

1 tsp sugar

1/2 tsp salt

1 lime

~
Corn tortillas, 6-8 per person (2 per soft taco)
Ghee for pan frying

Prepare the ingredients -

Onion - Peel, discard ends and skin and roughly chop.

Garlic cloves - Peel, discard skin and cut into rounds.

Jalapeno - Halve. Do not deseed.

Limes - Halve and juice

In a non-reactive mixing bowl combine all the above ingredients including the ground chiles, cumin and cinnamon. Rub together with clean fingers.

Pork Butt - Cut into big chunks. Leave the fat and bone as-is.

Place the pork butt in a large gallon plastic, zip-loc bag. Add the marinade from the bowl into the bag and rub all over the meat. Wash hands throughly with soap and water. Just before sealing the bag, pour the beer in the bag. Seal bag and refrigerate, overnight.

Next morning - Before you head out to work or for a busy weekend :

Remove the meat from the ziploc bag and place all its contents into the slow cooker. Set to cook for 6-8 hours on high setting.

Remove the meat on a platter or use a cookie sheet if you prefer - with a large slotted spoon. Leave the juices in the slow cooker for the moment. Using kitchen shears cut away and discard all excess fat and the bone. Using two forks shred the meat as best you can.

In a large saute pan add all the shredded meat and meat juices from the slow cooker.

Simmer on high heat till all the excess liquid has evaporated. Continue to saute on medium heat till the meat begins to stick at the bottom of the pan and the meat is a wonderful rich brown hue. This whole process should take about 30-40 minutes.

The meat will cook in its own fat and will be incredibly moist and juicy. Taste and adjust salt if needed.

Meanwhile, begin working on the Pico De Gallo :

Prepare the ingredients -

Tomatoes - If using cocktail or campari tomatoes, was and quarter. if using grape tomatoes, halve.

Onion - Peel, discard ends and skin and finely chop.

Garlic cloves - Peel, discard skin and finely chop.

Jalapeno - Halve. Deseed and finely chop

Cilantro leaves - Discard stalks and finely chop

Limes - Halve and juice

In a serving bowl :

Add the beer, sugar, lime juice and salt to the chopped ingredients. Toss together. Taste and adjust seasonings. Refrigerate for 1 hour before serving for flavors to mature.

To assemble & serve -

Warm the meat on a low-medium heat. Meanwhile prepare the corn tortillas.

Heat a griddle on medium-high heat. Add a 1/4 tsp of ghee when it fumes, place a corn tortilla on the griddle. When bubbles appear, flip over and add another 1/4 tsp ghee. Press down with a spatula to cook for a few seconds. Remove and keep warm on a plate lined with a cloth napkin.

Repeat till desired number of corn tortillas are warmed and ready to serve.

Cook's Note - I needed 8 for each of the grown-ups and 4 each for the kids. That serves 3 carnitas soft tacos per grown-up and 2 for each of the kids.

Best served hot, place two warm corn tortillas on a serving plate, pile high with Carnitas and top with Pico De Gallo

Serve immediately. While you fold over each of the tacos and bite into it, while the juices flow down your chin, I'll be surprised if you don't let out a sound of pleasure only to realize it came from you!

I urge you to treat yourself to culinary 7th heaven and fix these.

Thank You once again to Ananda and A Pinch of Love for having me over and to all of you for taking the time to read this post.

xoxo

Devaki @ Weave A Thousand Flavors

A guest post by Anamika Arun from Taste Junction - Aloo Paneer Kofta in Makhni Gravy

noreply@blogger.com (Ananda) — Tue, 18 Oct 2011 19:33:00 +0000

My fingers are still dancing on key boards non stop! I never thought that writing thesis would need creativity, it not only needs some but a LOT taking away all the oxygen and blood from brain. There is no realization of what day it is or if at all it is morning or night. Though I knew this how it will be, living thro' it is very challenging. Am waiting for my mom to arrive to give me a hug and a bowl of warm food...sometime to get to kitchen for a simple dinner is like moving a mountain!

With this scenario Anamika of Taste Junction wholeheartedly volunteered to write a post for me. Not so long ago Anamika stopped by my blog, I visited hers just few time, sincere apology to her and to many others, since i'm doing no justice, but shall return back to normal mode within two months! Her blog as it says is a junction where cuisines from world meets. I was seriously surprised when she gave me options to pick for a guest post, she sounded like a pro chef! From all her great recipe dahi vada stole my heart, exactly what i would like to enjoy now ...so why wait for here is very talent Anamika from Taste Junction. And thanks bunches Anamika for understanding and coming over you saved my nerves

Just like any home reflects the personality of the resident; so do I feel about the virtual window or the blog. The moment I visit a new blog, I immediately personify the blogger with the cues of the space. And though technical aspects have a huge role to play in that, yet there are some sure sure-shot giveaways, like the choice of color schemes, fonts and writing style.

So the very first time I visited Ananda's blog (which unfortunately was not too long ago), I felt a sense of calmness and aesthetics. And after lingering a little more than I needed to, admiring her beautifully captured images and thoughtfully prepared delicacies, I knew it was not going to be a short stay.

So here I'm, pleased to take this appreciation a step further with a guest post, while she dedicated herself to some meaningful research. I'm sure her tired body and mind can get a bit re-engerised after having some home made comfort food.

I'm sharing with you all a popular North Indian curry – Aloo paneer kofta in makhi gravy. You might even be knowing this dish as “Malai kofta”. Difference is that malai kofta is sweeter with cashews/ rasins/sugar and richer with cream, while this is lighter and bit on the spicier side than sweet. But to offset the spicy koftas, I add it to sweet makhni sauce to get a good balance.

Koftas are deep fried dumlings of spiced and mashed vegetables. This one is made with potatoes and cottage cheese. But 'kofta” of spinach, carrots and cauliflowers, lauki are also very popular. If you prefer you can bake the dumplings than frying, but of course the taste and texture will be little different.

Aloo Paneer Kofta in Makhni Gravy Recipe

Ingredients

For the Kofta:

3-4 large potatoes, boiled and mashed

3 tbsp of crumbled paneer

2 tbsp of grated carrots

2 tbsp finely chopped fresh coriander

1- 2 finely chopped green chillies (as per taste)

3/4 tsp coriander powder

1/2 tsp cumin powder

½ tsp chaat masala (optional)

½ tsp red-chilli powder

Salt To Taste

Oil for frying

For the gravy

½ kg tomatoes - chopped

1 tbsp cashews

1 bay leaf

1 tsp cumin

2-3 black peppercorn

1 cinnamon

1 clove

2 tbsp milk

1 tbsp butter

Pinch of sugar

Salt as per taste

1 tsp red chilly powder

1/2 tsp turmeric powder

1/2 tsp garam masala powder

1 tsp dhania powder

1/2 tsp kasturi methi

½ tbsp oil

1 tbsp butter

Method – for kofta:

Heat oil for frying in kadahi/ deep pan. Mix all the ingredients of the kofta in bowl. With a lightly greased palms, make small balls of the mixture.

Check if the oil is hot enough by putting a small drop of mixture. If it immediately comes on top, oil is ready. Now place koftas in it at high (gas mark 6) and then reduce it to medium-high (gas mark 4) to get crispy koftas.

Once well browned on both sides, drain on tissue and keep aside.

Method – for gravy:

Add ½ tbsp oil in a pan. Then add butter to it. Once butter melts, add bay leaf, cumin, peppercorns, clove & cinnamon. Let the cumin splutter

Then add the cashews & fry it for a while till lightly browned

Now add chopped tomatoes along with salt, sugar and all spices, except garam masala & kasturi methi

Add milk & cook tomatoes till all pulpy. Remove from stove & let it cool.

Remove the bay leaf and cinnamon and put in blender and blend it as puree with very little warm water (I like to keep some texture, but depends on you)

Put it back in the pan and bring it to a boil. Add kofta balls and add garam masala and crushed kasturi methi.

You can finish the dish with a tbsp of cream and chopped coriander.

If serving later:

Always add koftas to gravy only 10-15 mins before serving, since once added to gravy, kofta becomes soft and breaks. You can even warm up the kofta and gravy separately before adding it so that they do not beak and are at same temperature.

A guest post by Kankana Saxena from Sunshine & Smile - Cream Puffs filled with Strawberry and Mascarpone

noreply@blogger.com (Ananda) — Sun, 02 Oct 2011 16:05:00 +0000

I'm trying my best to keep up with race of time, it is ridiculously running fast, possibly there is no way I could make it go bit slow.....sigh! Anyways I have started writing my thesis and the D day is not so far...shall keep you all posted as soon as it gets official, there is endless list of things to complete, send me good wishes folks, to reach the red line!

This week guest post is from Kankana of Sunshine & Smile chirpy young lady, exactly as her blog name says, very positive and encouraging! She never fails to impress me with every single post she makes. She is one among my friends with whom I very quickly gelled with, at-least from few emails I felt she is like my childhood friend, she being so organised tolerated my absent-mindedness. Thank you Kankana for coming over and making such a gorgeous dessert. Let me say it was a surprise dessert for me, thought I knew its gonna be a dessert I hardly knew wat it was....and these little darlings made my morning a day before. They took me to the days in Rome where I indulged in Sicilian dessert, as soon my defense is over I'm sure to bake them. So people jump over to Sunshine & Smile not only for her wonderful and indulging recipes but her beautiful pictures....you are sure to get hooked ...few fav of mine are ohh mushrooms, Rosemary in cookies and Baigan bharta pizza

Thanks a lot Ananda for inviting me over to your gorgeous space. It's truly an honor!

I visited Ananda's blog few months back and fell in love with it immediately, the layout, the photography and her baking skill, she is one talented girl. We became friends very quickly and with her busy schedule, we hardly get time to chat much but we stay connected. And when she said ’my heart always beats for sweets, anytime of the day', I wanted to make something sweet for her.

I am not much of a sweet tooth person, but there are few sweet treats to which I will never say 'No' and one of those is Cream Puffs. After some serious thought and hours of internet browsing, I decided to take an attempt and bake it at home.
And thank god I did ... cause they were delicious.

I was surprised and smiling from cheek to cheek as I saw those cream puffs rising tall in the oven. Kept my fingers crossed and hoped that it doesn't fall flat after a while. It didn't and they were still standing firm when I took these out of the oven. I kept staring impatiently for these to cool down and after a while, I held one in my hand.. they were perfect (at least in my world)!

I jumped like a crazy girl, told the whole world about it and did my happy dance for a very long long time :)
I am not much of a baker and that explains why I don't have any piping bag, without which it's tough to give the puffs a neat shape. Therefore, I improvised and used a zip-lock bag as my piping bag and as you can see, the shape weren't that bad either.
After the puffs came out the way I wanted, I had to look for some filling to use and what's better than mascarpone with strawberries, right?

It took me hardly any time to whip up the filling. The best way to enjoy these puffs is to slit these in half, spread your choice of cream filling and let these chill in the refrigerator for a while.
It was all worth the wait!

Every bite was delicious.. buttery.. creamy.. and the berries made it sweet and juicy. A perfect treat with pure indulgence!

This will make about 8 to 9 puffs.
Ingredients:
For the puffs
ñ 6 tbs unsalted butter
ñ 1 cup water
ñ 1-1/2 tsp sugar
ñ a pinch of salt
ñ 3 large eggs
ñ 1 cup all-purpose flour
For the filling
ñ 1 cup mascarpone cheese
ñ 1/2 cup heavy cream
ñ 1 cup powdered sugar (may vary depending of tartness or sweetness of strawberries)
ñ 1/2 tsp vanilla extract
ñ 1 cup strawberry thinly sliced
Directions:
In a deep pan, boil water and drop the butter in the water.
After the butter is melted, add sugar, salt and keep stirring.
Bring the heat to medium, add all the flour at once and using a wooden spoon, keep beating until the mixture forms a dough. This should take about 3 minutes.
Stop the heat and remove the pan from the stove.
The next step is to mix the eggs with the dough which can be done in two different ways :-
1. Beat all the eggs in a bowl. Then, pour the beaten eggs in the dough little bit at a time and keep stirring until all the eggs are mixed nicely with the dough (as shown here).
OR
2. Put the hot dough in the food processor, add the eggs all at once and pulse it for a while till it mixes properly (as shown here).
I used the second method to mix the dough with eggs until it was smooth and thick in texture.
Next, spoon or pipe 8 to 9 mounds of dough onto the baking sheet. Make sure to space them about 1-1/2 inch apart as they will spread while baking.
Wet the tip of your finger and tap the top of the dough slightly just to make sure it's smooth on top.
Bake it at 400 F for 15mins.
Reduce the heat to 350 F and bake for another 30 minutes or until they are all puffed up and get golden brown in color.
Once done, let these cool completely before you start filling.
For the filling, whip together mascarpone cheese with heavy cream and sugar till it's firm. Chop the strawberries and mix it with the cheese mix.
For final plating: Cut the puffs in half , spread the strawberries and cheese mix on the bottom half, place the top half of the puff shells and dust some icing sugar on top. You can serve it immediately, but I feel it tastes best when chilled for about an hour before you serve.
Enjoy!