tag:blogger.com,1999:blog-10060564299968944282024-03-18T15:18:24.665+05:30Kitchen and KiGastronomic delights from my kitchenRavneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.comBlogger169125tag:blogger.com,1999:blog-1006056429996894428.post-73659481775695582932017-05-15T04:24:00.000+05:302017-05-16T06:39:02.339+05:30Cheesy Herb Garlic Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Have you ever heard this story: Take a piece of day old crusty bread, smear it with some butter, grate some cheese, add some more to it, and some more, some dried herbs and bake. Take the bread out of the oven, slice it up and take a bite. And you live happily ever after. The end! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Now life really could be this simple if you're anything like me and want to live happily ever after. Just one requirement- make this Cheesy Garlic Herb Bread. Ta da! </span></div>
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<span style="font-family: "verdana" , sans-serif;">And don't worry, I got you. I'm your friend afterall. I care for your needs. I have the solution to all your troubles, atleast when they are food related. I've been playing agony aunt to one of my closest gfs for these past few days and if it were upto me, I'd be feeding her this just so she could forget her troubles and savour this cheesy crusty golden perfection. Ahhh...the comfort of comfort food- like a warm cosy snuggle with your stuffed teddy bear on a rainy day. Incidentally I made this Cheese Garlic Bread on a rainy day and it brightened up my mood instantly. </span></div>
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<span style="font-family: "verdana" , sans-serif;">The bread is ready made, but making it this great with grated cheese- all in your hands my peeps! The best part is, you can add a different combination of cheeses. I had monterey jack and marble cheddar so I used that. You can very well use some parmesan too. Damn I wish I had some parmesan at home at the time. Same goes for combination of herbs you want to use. Feel free to add in some chili powder or some paprika, maybe mix in some pesto or you can even add some cream cheese instead of the mayo...just have fun with it and make it your own. So lets get cookin' then, shall we?! </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Serves</i></b>: 4</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Time taken</i></b>: 20 mins</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Complexity</i></b>: *</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">3 tbsp salted butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large clove of garlic, minced</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 oz asiago/ monterey jack cheese/ mozzarella </span></div>
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<span style="font-family: "verdana" , sans-serif;">2 oz marble cheddar/ sharp cheddar</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp dried basil</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp dried parsley</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 heaping tbsps of mayonnaise</span></div>
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<span style="font-family: "verdana" , sans-serif;">Italian bread or baguette whatever you have on hand</span><br />
<span style="font-family: "verdana" , sans-serif;">Pinch of love</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Method</b></span><br />
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<span style="font-family: "verdana" , sans-serif;">Slice the bread horizontally in half. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Preheat your oven to 320F or 150C </span><br />
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<span style="font-family: "verdana" , sans-serif;">Line a baking tray with foil so that it makes for an easier cleanup later</span><br />
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<span style="font-family: "verdana" , sans-serif;">Now that you have your prep all done, take the butter and minced garlic in a bowl. Now you see my garlic is far from minced, I just gave it a chop. you can use a garlic press if you have one or even grate the cloves for that matter. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Pop this in the microwave for about 10-15 seconds till your butter has melted. The warm butter will help the garlic release its flavours as well... mmmmm buttery garlic...sooooooo goood!! </span><br />
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<span style="font-family: "verdana" , sans-serif;">In the same bowl, add the grated cheeses you have. In goes the monterey jack</span><br />
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<a href="https://2.bp.blogspot.com/-eZezC0XPsh0/WRjaQqEM3sI/AAAAAAAAJ44/rEHmTzvqY1QpZ3NzbOb_f6-2etvWuBYAwCLcB/s1600/DSC_0018-207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-eZezC0XPsh0/WRjaQqEM3sI/AAAAAAAAJ44/rEHmTzvqY1QpZ3NzbOb_f6-2etvWuBYAwCLcB/s640/DSC_0018-207.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">and the marble cheddar...mmmmm all this cheesy goodness is what makes this garlic cheese bread so amazing</span><br />
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<a href="https://2.bp.blogspot.com/-6aameuPY7UY/WRjav7yuk9I/AAAAAAAAJ48/_qVojgOQ4lADyaVvSbuI9sF7vXvCOdEGACLcB/s1600/DSC_0021-205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-6aameuPY7UY/WRjav7yuk9I/AAAAAAAAJ48/_qVojgOQ4lADyaVvSbuI9sF7vXvCOdEGACLcB/s640/DSC_0021-205.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Next add in the dried spices to this. I went with a mix of basil and parsley. You can add oregano or some smoked paprika to the mix. I reckon some freshly cracked black pepper would also be amazing on this. I have made a slightly different version of this with some pesto too. It all works goooooood my friend! </span><br />
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<a href="https://2.bp.blogspot.com/-y6o9u7R8w4c/WRjbA1hxwMI/AAAAAAAAJ5A/iMbMOc_lbOgeHYAK2Qb-d1IInxuVVu7JQCLcB/s1600/DSC_0024-193.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-y6o9u7R8w4c/WRjbA1hxwMI/AAAAAAAAJ5A/iMbMOc_lbOgeHYAK2Qb-d1IInxuVVu7JQCLcB/s640/DSC_0024-193.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Give it all a mix to see the consistency of what is necessarily a Cheesy herbed butter. </span><br />
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<a href="https://1.bp.blogspot.com/-kFmWHre7ygg/WRjbUDMZfkI/AAAAAAAAJ5E/SFUaBul5C1opU_-inFwgIoV2gLZOt_QJACLcB/s1600/DSC_0028-196.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-kFmWHre7ygg/WRjbUDMZfkI/AAAAAAAAJ5E/SFUaBul5C1opU_-inFwgIoV2gLZOt_QJACLcB/s640/DSC_0028-196.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Go ahead and add in the mayo next. Mayo is what gives sinks deep into the bread and makes it oh so creamy. Its my secret ingredient for this cheese garlic bread. Give it a mix again. Your schmear is ready to be smeared. </span><br />
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<a href="https://2.bp.blogspot.com/-tbvHcd55gCc/WRjb3iLJVEI/AAAAAAAAJ5M/s03IcI1cNUIVsNA4u0na14qSLbg6fj9YQCLcB/s1600/DSC_0044-165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-tbvHcd55gCc/WRjb3iLJVEI/AAAAAAAAJ5M/s03IcI1cNUIVsNA4u0na14qSLbg6fj9YQCLcB/s640/DSC_0044-165.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Place the garlic bread on the foil lined tray. </span><br />
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<a href="https://1.bp.blogspot.com/-9QfBW8Zmwro/WRjcOGjzWTI/AAAAAAAAJ5Q/qIF6fRixgMw94hv19s6frlOTJ_Hl-iT_ACLcB/s1600/DSC_0046-163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-9QfBW8Zmwro/WRjcOGjzWTI/AAAAAAAAJ5Q/qIF6fRixgMw94hv19s6frlOTJ_Hl-iT_ACLcB/s640/DSC_0046-163.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Take a heaping spoonful and plop it on the bread, and with the back of your spoon, spread it around. Now if you're really as enthusiastic as I am and want a really LOADED Cheese garlic herb bread, divide the cheese mix in two parts and spread it all on that single piece of bread. </span><br />
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<span style="font-family: "verdana" , sans-serif;">I thought it wasn't going to be enough and I wanted a reeeaallllly good layer of cheese. I mean can we really have too much of a good thing?! Apparently we can, keep reading. </span><span style="font-family: "verdana" , sans-serif;">Pop this tray in the pre heated oven for about 10-12 mins till the cheese has melted and is bubbling. </span><br />
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<span style="font-family: "verdana" , sans-serif;">So remember how I over enthusiastically divided that huge portion of cheese on just 2 slices of bread, I should have probably gone for a larger piece of bread. Because while that cheese was melting away in the oven, it melted all over the sides of the bread and on the foil- thank God we had lined it with foil. So I had a sea of that delicious cheese on the sides of the bread. I'd probably store half the cheese mix for a later time the next time I make this cheese herb garlic bread. </span><br />
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<span style="font-family: "verdana" , sans-serif;">Now you can very well take it out of the oven at this point, I mean doesn't this look absolutely gorgeous!! </span><br />
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<span style="font-family: "verdana" , sans-serif;">But again if you're like me, you'll like the taste of that crusty slightly over baked cheese much more. I love it when the cheese gets a little brown all over so I placed it back in the oven for 2 minutes under the broiler. </span><span style="font-family: "verdana" , sans-serif;">My oh my!! Just look at how fantastically amazing it looks!! </span><br />
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<span style="font-family: "verdana" , sans-serif;">The crunch on the top with that beautiful golden brown cheese with a soft, garlicky bread underneath- sheer perfection! </span><span style="font-family: "verdana" , sans-serif;">I served it with some cold leftover home made marinara sauce. Cut the bread into inch thick slices, dunk the warm bread into the cold marinara sauce- mmmmm mmmm mmmmm my perfect fairytale right here.</span><br />
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<span style="font-family: "verdana" , sans-serif;">Indulge! </span><br />
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com3tag:blogger.com,1999:blog-1006056429996894428.post-45281115246023994122017-04-25T06:31:00.000+05:302017-04-25T06:31:31.221+05:30Chocolate Fudge Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Toronto is so pretty this time of the year. The cloudless skies, the blooming trees, the crisp fresh air and the longer days. So invigorating. Seeing those tiny little buds sprouting out of the trees after the long stark winters is cathartic in so many ways. It has made me mindful of the resilience of nature all around us. My mom always says that since we are all made of the same earth, we carry similar elements to all the living beings on this planet within us in a larger sense. Seeing the little leaves and flowers blossoming all around me has been such a revelation. No matter how hard life gets, no matter how tough times are, no matter how exhausted you feel standing out bare in the cold, never forget, the summer will always be around the corner to bring you warmth, to bring you comfort and to bring you sunny hope. Most important of it all is, the strength lies within us. </span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">Now only if I had the resilience to resist these Fudge cookies. Think of a gorgeous fudge brownie and think of a beautiful chewy cookie with a crackly top. Now combine them both together and you get these ridonculous Chocolate Fudge Cookies! The flavour of chocolate in these is so intense because they use over 1 whole pound of chocolate. You can totally skimp out on the flour and baking powder to make them gluten free flourless chocolate cookies or just stick to the recipe!</span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">I made a whole batch of these which was 18-19 cookies and had planned to distribute it to friends. And I didn't want all these cookies finding a place for themselves on my butt! But you know how man proposes and cookie disposes or was that 'God' Disposes? I forget. I ate almost the entire batch! Thankfully not all of them, but almost! You know half a leftover cookie in the jar still means that I didn't eat them all! </span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">I just couldn't help it! These Chocolate Fudge Cookies are worthy of being crowned the king of all cookies everywhere and forever. Now I obviously did not come up with the recipe but I really would like to bow down to whoever did and kiss their hands for making these so that millions of the people on this planet could benefit from them. </span></div>
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<span style="font-family: Verdana, sans-serif; text-align: left;">They will add a spring in your step in spring, add sunshine to your life in summers, bring you the whiff of the crisp autumn air in the fall and make your days cosier in winters. They now and forever have a permanent place on my kitchen shelf. I used to say these <a href="http://kitchenandki.blogspot.ca/2015/09/orgasmic-chocolate-chunk-cookies.html" target="_blank">Brown Butter Chocolate Chunk cookies</a> are the best but these chocolate cookies surpass even them. </span></div>
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<span style="font-family: Verdana, sans-serif;">Lets get cookin' then shall we?! </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Makes</i></b>: 18-20 cookies</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 45 mins</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1 pound/ 440 gms of semi sweet dark chocolate</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tbsp salted butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup of all purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gms of chocolate</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup granulated white sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup packed brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1 heaping tbsp instant espresso powder</span></div>
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<span style="font-family: Verdana, sans-serif;">4 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp of vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl take the 440 gms of chocolate, add the butter to it and melt in the microwave for 20 seconds at a time till the chocolate has all melted. Keep stirring so that the chocolate gets melted evenly and doesn't seize up. </span></div>
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<span style="font-family: Verdana, sans-serif;">Look how gorgeous and glossy. I could dive straight in! </span></div>
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<span style="font-family: Verdana, sans-serif;">In another big bowl take your eggs, sugars, vanilla extract and coffee powder. With an electric whisk, keep whisking till the eggs turn pale and fluffy for about 5 minutes. They will more than double up in volume and run in a single thick ribbon. Thats when you know the eggs are whisked properly and the sugar has melted. </span></div>
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<span style="font-family: Verdana, sans-serif;">See those air bubbles- perfect. </span><span style="font-family: Verdana, sans-serif;">Doing this ensures that the sugar and eggs rise to the top in the baking process making the surface of the cookies shiny and gives them this special crackly top. </span></div>
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<span style="font-family: Verdana, sans-serif;">By this time the chocolate would have also cooled down slightly and you can now transfer this to the whisked eggs. </span></div>
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<span style="font-family: Verdana, sans-serif;">Mix thoroughly but be careful not to beat the air out of the whisked eggs. Try and be gentle.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dump in the flour and the baking powder to this mix and fold gently until just combined. Add in the chopped 100 gms of chocolate as well. You can use chocolate chips too but adding chocolate chunks works better for me somehow. Don't overmix the batter otherwise the cookies might turn out tough and not light. </span></div>
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<span style="font-family: Verdana, sans-serif;">This is going to be quite a wet batter and you'll think how can you ever shape cookies out of this! But don't you worry, I got you. Cover the batter and put in the fridge for 20 mins or so. </span></div>
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<span style="font-family: Verdana, sans-serif;">When you take it out of the fridge, the batter will look something like this. See how the shininess on the top has become more matte finished? </span></div>
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<span style="font-family: Verdana, sans-serif;">And when you poke it with the finger, it doesn't feel liquid anymore. just soft batter. And you can already see a crackly top even on the batter. You did good! </span></div>
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<span style="font-family: Verdana, sans-serif;">Next, preheat your oven to 175C or 350F. Line a baking sheet with some parchment paper. </span></div>
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<span style="font-family: Verdana, sans-serif;">Use a medium ice-cream scoop or 2 tbsps to scoop out the cookie dough on the parchment paper. Now these cookies are going to spread and become about 3.5 inches big, so try and do max 8 cookies on a single cookie sheet. Just to be safe I did only 7 scoops at a time. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now this is totally optional but I saved some chocolate chunks from the 100 gms of chocolate I added earlier and topped the cookies with them. Bake for 13-14 mins just till the bottom of the cookies turns slightly brown. </span></div>
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<span style="font-family: Verdana, sans-serif;">When you take the cookies out of the oven, don't even bring them off the rack for atleast 10 mins. They are going to be extremely fragile and they need to set a little. After 10 mins you can transfer these on a wire rack. Or if you're impatient like me, bite into that soft intense fudge cookies. </span></div>
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<span style="font-family: Verdana, sans-serif;">Look at the centres of these... so fudgy. Am I right or am I right?! You can also see that chocolate chunk melted in the cookie</span></div>
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<span style="font-family: Verdana, sans-serif;">Their shiny crackly top is so flaky and the bottoms are just a touch crisp. </span></div>
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<span style="font-family: Verdana, sans-serif;">So soft and chewy, these chocolate Fudge cookies are something that you NEED to make in your life and experience them at least once. </span></div>
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<span style="font-family: Verdana, sans-serif;">Grab one from the stack if you will </span></div>
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<span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com2tag:blogger.com,1999:blog-1006056429996894428.post-53070453414285882632017-03-11T07:18:00.000+05:302017-03-11T07:18:19.950+05:30Fun Fun Funfetti Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">So January is the month of resolutions, February is the month of love and March is the month of colours! </span></div>
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<span style="font-family: Verdana, sans-serif;">Its the month of spring, the flowers are almost about to bloom everywhere making this planet a more beautiful place to live in. Then comes in the Indian festival of Holi with splashes of colour everywhere. Soon enough there's Easter with kids going on a hunt for pastel coloured eggs. And lets not forget the Irish festival of St Patrick's day when people chase rainbows and pots of gold.</span></div>
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<span style="font-family: Verdana, sans-serif;">You get the picture- colour, colour and more colour. The vibrance, the joy, the energy, the love, the vitality, the zest and the flavours that these beautiful colours represent come alive in the month of March and so my second colourful indulgence for this month was A FUN FUN FUNFETTI CAKE. </span></div>
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<span style="font-family: Verdana, sans-serif;">Do you see the splash of colours in and on the cake! I was instantly in love with this! This funfetti loaf cake is so easy to make, is moist with a dense tender crumb and tons of sprinkles with a glaze of white chocolate ganache. Simple but its a sight to behold, isn't it?! Lets get making it then, shall we! Just one glitch though, I seemed to have lost some pics from the making of the batter but hopefully you'll be able to follow my instructions clearly. In case of queries, you know what to do. Leave me a comment or email me and I'll get back to you asap </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 2 hours (including cake cooling time)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: (I'd be happy eating it alone!)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/2 cups of all purpose flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp of baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup white sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/3 cup + 2 tbsp brown sugar </span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup of yogurt/ sour cream</span></div>
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<span style="font-family: Verdana, sans-serif;">3 eggs at room temperature</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tbsp sprinkles (more if you like) </span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>For the glaze</i></span></div>
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<span style="font-family: Verdana, sans-serif;">2 cup white chocolate </span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cups cream</span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 tbsp butter (to make it glossy)</span></div>
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<span style="font-family: Verdana, sans-serif;">Food colouring (preferably gel in purple, blue, green, yellow, orange, pink)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Preheat your oven to 350F or 180C </span></div>
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<span style="font-family: Verdana, sans-serif;">Grease your loaf pan and I like to line the bottom with parchment paper to prevent cake from sticking</span></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl, cream the butter and sugar till the sugar is all melted and butter turns fluffy</span></div>
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<span style="font-family: Verdana, sans-serif;">Then add the sour cream or yogurt whichever you choose and whisk again till the mixture is light and frothy (No pic, use your imagination!!)</span></div>
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<span style="font-family: Verdana, sans-serif;">In a separate bowl, mix the flour and the baking powder thoroughly. Bring the combined mix to the wet ingredients and gradually add it while mixing everything together. </span></div>
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<span style="font-family: Verdana, sans-serif;">Lastly when the mixture is all combined, then add the funfetti sprinkles to the cake batter. </span></div>
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<a href="https://3.bp.blogspot.com/-szRJE4c2V3k/WMNMfT3A12I/AAAAAAAAJxY/zD3EKCH6cjss3eBTftG_Kf05c11s-_RlgCLcB/s1600/DSC_0264-009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-szRJE4c2V3k/WMNMfT3A12I/AAAAAAAAJxY/zD3EKCH6cjss3eBTftG_Kf05c11s-_RlgCLcB/s640/DSC_0264-009.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Transfer the batter from the bowl to the loaf pan and bake for 45-55 mins or till the time a toothpick inserted comes out clean. Cooking time varies from oven to oven. If you feel like your cake is browning too much on the top, then you can use a foil to cover the top and let the cake bake. </span></div>
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<span style="font-family: Verdana, sans-serif;">Remove the cake from the oven and let it cool for 10 mins before removing the cake from the pan. Let the cake cool on a wire rack for about 30-40 mins. The cake is ready for the glaze after that </span></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile lets make the ganache. In a glass bowl, add bite sized pieces of white chocolate and the cream. I always heat this on a double boiler on the gas to heat the chocolate properly. Microwaving it has sometimes caused the chocolate to seize so I tend to avoid that. </span></div>
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<span style="font-family: Verdana, sans-serif;">When the chocolate has melted, remove the ganache from the gas and add in the butter. Stir it in so the butter melts and makes the ganache shiny. The consistency of the ganache should be relatively thin so its easy to drizzle on the cake. Divide the ganache in 6 equal portions and add the different colours to the ganache. I used liquid colours but you can use gel too. </span></div>
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<span style="font-family: Verdana, sans-serif;">How pretty do these colours look! Don't they just invigorate your life!! </span></div>
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<span style="font-family: Verdana, sans-serif;">Now for the fun part! Drizzle the ganache on the cake. Make it like a rainbow. Make it pretty!! You can swirl the colours, you can do the tie dye effect, you can stripe it horizontally or vertically or diagonally, you can dot the cake....do anything that catches your fancy and see how happy it makes you </span></div>
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<a href="https://3.bp.blogspot.com/-zQFouCH8sjc/WMNU_R5c2hI/AAAAAAAAJyw/L693AfW7pkokdLytvu-A1ZXMsee781vmQCLcB/s1600/DSC_0411-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://3.bp.blogspot.com/-zQFouCH8sjc/WMNU_R5c2hI/AAAAAAAAJyw/L693AfW7pkokdLytvu-A1ZXMsee781vmQCLcB/s640/DSC_0411-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Tell me you won't love this colourful little thing right here!! That drizzle- I just want to run my finger through the side of the cake and taste all the colours at once (ofcourse its all white chocolate but you never know. This cake's magical!)</span></div>
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<span style="font-family: Verdana, sans-serif;">Lets take a peek inside. That crumb!! Moist and tender and those sprinkles!! </span></div>
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<span style="font-family: Verdana, sans-serif;">Fun fun fun!!! </span></div>
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<span style="font-family: Verdana, sans-serif;">Indulge! And have a Hap hap happy March my dear peeps! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com6tag:blogger.com,1999:blog-1006056429996894428.post-21046709464020704672017-03-07T12:37:00.000+05:302017-03-08T04:04:20.581+05:30Malpua/ Fried Indian Pancake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Vivid cloud of colours</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pink, green, blue and purple</span></div>
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<span style="font-family: "verdana" , sans-serif;">Smeared on the skin of all nigh</span></div>
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<span style="font-family: "verdana" , sans-serif;">Mirroring all the hearts of joy</span></div>
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<span style="font-family: "verdana" , sans-serif;">India's festival of holi is such a beautifully vibrant festival, no less vibrant than any other festival but unique in its own celebrations. This is the time when you get together with your friends and neighbours and play with colours- dry and wet both. There's so much of fun and frolic. </span></div>
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<span style="font-family: "verdana" , sans-serif;">As a kid, I remember, we weren't permitted to play holi in the school for safety and hygiene reasons but you know how kids are. We used to sneak in colours in school, hide them in our lunch boxes and then after the lunch break was over, we'd hide them in small pits around the school to be dug out later after school just so we could play holi with our school mates. What a thrill it all was! I just hope my teacher's are not reading this! It might mar my image of the perfect student ;) </span></div>
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<span style="font-family: "verdana" , sans-serif;">My parents were never in favour of us playing holi just because the colours can sometimes be harmful to the skin. Thankfully now though there are organic colours made with vegetables and turmeric and flowers. That makes playing holi tons more fun. Invariably, the day of holi was celebrated with my grandmom passing over these Malpuas or fried pancakes to us. Indian festivals all come with their own speciality of sweets and malpua is most often associated with Holi. There are a lot of other delicacies like ghevar, gujiya, puran poli depending on your own family traditions and personal taste. But for me, Holi is synonymous with Malpuas. </span></div>
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<span style="font-family: "verdana" , sans-serif;">You might be wondering what Malpuas actually are. They are fried pancakes sweetened with jaggery/ cane sugar or sometimes just sugar, flavoured with fennel seeds, cardamom powder, rose water or kewra essence or sometimes even saffron and then dunked in a saffron or rose infused syrup where they become oh so deliciously juicy and so indulgent. They are usually swerved with 'Rabri' or thickened condensed milk which is made by boiling and reducing milk for hours and hours so much so that the milk becomes almost creamy in texture and changes colour from white to yellow. The Rabri too is flavoured with almonds, pistachios, raisins and cashews and saffron or rose flavours. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Do you see a theme here? Basically Holi is 'get fat day' after playing out for a few hours with friends. Can life get any better?!</span></div>
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<span style="font-family: "verdana" , sans-serif;">So lets make Malpuas today then, shall we! </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Complexity</i></b>: ***</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Time taken</i></b>: 1 hour (includes batter resting time)</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Serves</i></b>: 8-10 malpuas</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 3/4 cups of all purpose flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/3 cup of jaggery (shaved for convenience) </span></div>
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<span style="font-family: "verdana" , sans-serif;">5-6 cardamom pods coarsely powdered</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tbsp fennel seeds</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/3 cup of unsweetened condensed milk</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 tbsp rose water</span></div>
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<span style="font-family: "verdana" , sans-serif;">water as required to make pouring consistency of batter </span></div>
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<span style="font-family: "verdana" , sans-serif;">Flavourless oil for frying</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pinch of love</span></div>
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<span style="font-family: "verdana" , sans-serif;">For sugar syrup</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 1/2 cups of sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup water</span></div>
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<span style="font-family: "verdana" , sans-serif;">10-12 strands of saffron</span></div>
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<span style="font-family: "verdana" , sans-serif;">In a bowl, take the all purpose flour, jaggery, cardamom powder and fennel seeds. You see that I have a lump of jaggery here and I needed much more elbow grease to melt it all properly and blend it with the batter. Its would be better if you grate or shave the jaggery instead. Optionally, you could also take the jaggery in a separate bowl, add a couple tbsp of water and let it melt in the bowl and then add it to the flour. Makes life a lot easier. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Next goes in the rose water. Oh how I love this combination of flavours. Takes me straight down the memory lane and the flavour palate is so quintessentially Indian. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Now pour in about a cup of water gradually and slowly while whisking in the batter. We want a shampoo like consistency- you know its not too flowy nor too thick. Now cover the batter and let it rest for atleast 30 minutes before we are ready to fry them.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Meanwhile, we'll make the sugar syrup. In a pot over medium high heat, add the sugar, water and bring it to a boil. We want to bring this syrup to a 'one- thread' consistency. That is when you stretch the syrup between your forefinger and thumb, you'll see it forming a single thread which is perfect. Turn down the heat to the lowest when you reach that consistency and add the saffron strands to the syrup to infuse it with the aromatic goodness. </span></div>
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<span style="font-family: "verdana" , sans-serif;">To fry the malpuas, heat oil in a frying pan or you can shallow fry it too if you want things less greasy. I prefer frying them properly because then they have these amazingly crispy edges that don't really go soft even after being dunked in the sugar syrup. Thats my favorite part of the malpua.</span></div>
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<span style="font-family: "verdana" , sans-serif;">As the oil heats up, take a whisk and whisk the batter for around 5 whole minutes. This aerates the batter making the malpuas light and they puff up while frying. Ready to fry now! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Take a ladle and pour some batter in the oil very carefully. The batter will first submerge in oil </span></div>
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<span style="font-family: "verdana" , sans-serif;">and within 5 seconds it will start floating up. If it doesn't float up, the oil wasn't at the right temperature. See how its puffing up! Flip the malpua over after frying it for 10 seconds or till its golden brown on one side. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Fish it out of the frying pan once both sides are evenly golden and immediately dunk it in the warm sugar syrup for atleast 15-20 seconds so it absorbs the sugar-y saffron-y goodness. I forgot to click this step. La di da! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Repeat the process for the rest till all your batter is gone. To serve the malpuas, I garnished them with rose petals, spooned over some leftover syrup and scattered some slivered almonds and pistachios over it. How pretty do they look and soooooo yumm!! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Wish you all a very Happy Holi!!! May your lives be as colourful and bright! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com1tag:blogger.com,1999:blog-1006056429996894428.post-31111045790924660902017-02-09T08:08:00.000+05:302017-02-09T08:08:33.723+05:30Blood Orange Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: verdana, sans-serif;">So its February and Toronto is cold, grey and gloomy. Brrrrr....</span><span style="font-family: verdana, sans-serif;">It snows here maybe 2-3 times a week, not heavily but mostly flurries. Oh how much I love those cute little flurries. Tiny floating pieces of cotton like snow that softly settles on my head and shoulders while I'm out and about. The feather-y snowflake cluster quickly settles on my skin and then melts into tiny drop of water. I love that moment. And when you wake up in the morning while its been snowing outside, there's a sheet of white on the ground. Everything blanketed under the snow. There's something so calming and peaceful about the snow clad mornings. I love that moment too! </span></div>
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<span style="font-family: verdana, sans-serif;">But its mostly grey and gloomy and I am really looking forward to the summers. That being said, I'm making the most of the winter produce here. The one thing I'm most smitten by is Blood Oranges. Oranges that are bloody red colour on the inside and taste like a blend between oranges and raspberries. Tart but sweet berrylicious orange-y goodness! </span></div>
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<span style="font-family: verdana, sans-serif;">On this valentine's day, I decided I am going a different route than the really over done chocolate-something-dessert and in comes the Blood Orange cake. Its pink afterall and feb is the month of pink, isn't it?! </span></div>
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<span style="font-family: verdana, sans-serif;">So about this cake, it is soooo moist, the crumb is light yet dense, it has this gorgeous fresh citrusy flavour running through it and the icing is completely a natural pink colour. Oh and I got a new bundt pan to make it and boy was I glad I did! I was first going to bake a loaf cake but the bundt make it sooo much better! If you don't have a bundt pan, use a round pan instead. Lets get on to making it then, shall we?! </span></div>
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<span style="font-family: verdana, sans-serif;"><b><i>Serves</i>:</b> 10-12 slices</span></div>
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<span style="font-family: verdana, sans-serif;"><b><i>Complexity</i>: </b>***</span></div>
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<span style="font-family: verdana, sans-serif;"><b><i>Time taken</i>:</b> 1 hour</span></div>
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<span style="font-family: verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: verdana, sans-serif;">3 blood oranges</span></div>
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<span style="font-family: verdana, sans-serif;">2 sticks or 1 cup of butter </span></div>
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<span style="font-family: verdana, sans-serif;">3 eggs</span></div>
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<span style="font-family: verdana, sans-serif;">2 cups flour</span></div>
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<span style="font-family: verdana, sans-serif;">1 pinch of baking soda</span></div>
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<span style="font-family: verdana, sans-serif;">1 1/2 tsp baking powder</span></div>
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<span style="font-family: verdana, sans-serif;">1 cup yogurt</span></div>
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<span style="font-family: verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: verdana, sans-serif;">2 cups of confectioner's sugar</span></div>
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<span style="font-family: verdana, sans-serif;">a pinch of love</span></div>
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<span style="font-family: verdana, sans-serif;">Preheat your oven to 150C. Have your butter softened and eggs at room temperature. Zest 2 blood oranges and save the zest. Squeeze the juice of one blood orange and save it. Grease your bundt pan extremely well so that the cake does not get stuck in any crevices. I first buttered my pan and then coated the butter with flour. Worked like a charm.</span></div>
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<span style="font-family: verdana, sans-serif;">Like all other cakes, this cake also starts with creaming the butter and sugar together. In a bowl whisk the butter and sugar till the butter becomes pale and fluffy. </span></div>
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<span style="font-family: verdana, sans-serif;">Add in the eggs one by one and the vanilla along with it and keep whisking till the mixture becomes frothy. Whisk for atleast 4 minutes. Add the juice of one orange that you saved earlier along with the yogurt and whisk again.</span></div>
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<span style="font-family: verdana, sans-serif;">In another bowl, mix together the flour, baking powder and baking soda. </span></div>
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<span style="font-family: verdana, sans-serif;">Combine the wet and dry ingredients together and fold them till the batter comes together. </span></div>
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<span style="font-family: verdana, sans-serif;">Lastly add in the zest of the blood orange and give it all a last mix. Do you smell that gorgeous flavour yet?! See the red speckled orange zest? </span></div>
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<span style="font-family: verdana, sans-serif;">Pour the batter in the pan and level it properly so the cake comes out even. </span></div>
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<span style="font-family: verdana, sans-serif;">Let it bake in the oven for 40-50 minutes or till the toothpick inserted comes out clean. Look at this beauty! Golden perfection and the aroma- my whole house was smelling like heaven!! </span></div>
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<a href="https://2.bp.blogspot.com/-_Xei_137S-E/WJvPlntaf5I/AAAAAAAAJuE/KPJiofszLgQf4_TjjurPdkY3Ipf_emjoACLcB/s1600/DSC_0013-185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="636" src="https://2.bp.blogspot.com/-_Xei_137S-E/WJvPlntaf5I/AAAAAAAAJuE/KPJiofszLgQf4_TjjurPdkY3Ipf_emjoACLcB/s640/DSC_0013-185.JPG" width="640" /></a></div>
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<span style="font-family: verdana, sans-serif;">I let the cake cool on a wire rack overnight but you can let it cool for atleast an hour before you glaze it.</span></div>
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<a href="https://1.bp.blogspot.com/-99b-OWK4Fu8/WJvQEkvLm0I/AAAAAAAAJuM/r4UlPznQDx03z0qncX00lePTWhWNc0PNwCLcB/s1600/DSC_0072-116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-99b-OWK4Fu8/WJvQEkvLm0I/AAAAAAAAJuM/r4UlPznQDx03z0qncX00lePTWhWNc0PNwCLcB/s640/DSC_0072-116.JPG" width="624" /></a></div>
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<span style="font-family: verdana, sans-serif;">For the glaze, sift 2 cups of confectioner's sugar or powdered sugar in a bowl. Little by little keep adding the juice of the remaining two blood oranges. I used the juice of about 1 1/2 blood oranges to reach my desired consistency. </span></div>
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<a href="https://1.bp.blogspot.com/-kLdhMQYf3l4/WJvQ-QR6hiI/AAAAAAAAJuc/k2tn86jRZxkrTLGKG7DmjcTtArfTQ8UBgCLcB/s1600/DSC_0156-054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://1.bp.blogspot.com/-kLdhMQYf3l4/WJvQ-QR6hiI/AAAAAAAAJuc/k2tn86jRZxkrTLGKG7DmjcTtArfTQ8UBgCLcB/s640/DSC_0156-054.JPG" width="640" /></a></div>
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<span style="font-family: verdana, sans-serif;">No artificial colour and look at this blushing pink!! The colour will depend on the blood oranges too. Some can be darker or lighter than others. No matter what the shade, the cake will look stunning and taste even better. </span></div>
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<a href="https://1.bp.blogspot.com/-PSgs0olPGy4/WJvQZowgA8I/AAAAAAAAJuU/hIZD5VedS20pglQ3E2Y8Ooi0qFFCj6s9wCLcB/s1600/DSC_0082-105.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-PSgs0olPGy4/WJvQZowgA8I/AAAAAAAAJuU/hIZD5VedS20pglQ3E2Y8Ooi0qFFCj6s9wCLcB/s640/DSC_0082-105.JPG" width="626" /></a></div>
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<span style="font-family: verdana, sans-serif;">Just tip the bowl of glaze over the cake </span></div>
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<a href="https://3.bp.blogspot.com/-y4hcksS6VE0/WJvRpGiVuTI/AAAAAAAAJuk/tGaQrFOil7Q8yZuYa-kfuwUEWDFw9x4FQCLcB/s1600/DSC_0255-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-y4hcksS6VE0/WJvRpGiVuTI/AAAAAAAAJuk/tGaQrFOil7Q8yZuYa-kfuwUEWDFw9x4FQCLcB/s640/DSC_0255-008.JPG" width="612" /></a></div>
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<span style="font-family: verdana, sans-serif;">Let the drizzle do its own thing. </span></div>
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<a href="https://2.bp.blogspot.com/-EEP8-9cVKi4/WJvR90elXYI/AAAAAAAAJus/NdYLzVYjI68OJcr8dXnSYd9FmTGuY5A9QCLcB/s1600/DSC_0265-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://2.bp.blogspot.com/-EEP8-9cVKi4/WJvR90elXYI/AAAAAAAAJus/NdYLzVYjI68OJcr8dXnSYd9FmTGuY5A9QCLcB/s640/DSC_0265-008.JPG" width="640" /></a></div>
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<span style="font-family: verdana, sans-serif;">After about 30 minutes the glaze will set and you can now slice in and relish the delectable cake. </span></div>
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<a href="https://3.bp.blogspot.com/-FBDEQCEX_UQ/WJvSu1YxycI/AAAAAAAAJu0/mTjTRygAo-kB6ifLu9XKm4cwxFT6-wdAQCLcB/s1600/DSC_0310-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://3.bp.blogspot.com/-FBDEQCEX_UQ/WJvSu1YxycI/AAAAAAAAJu0/mTjTRygAo-kB6ifLu9XKm4cwxFT6-wdAQCLcB/s640/DSC_0310-006.JPG" width="640" /></a></div>
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<span style="font-family: verdana, sans-serif;">How purrdddyyyy!!! </span></div>
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<a href="https://3.bp.blogspot.com/-K8WgQTIM4Zo/WJvTYps1ALI/AAAAAAAAJvA/mh7BG-og4aQwDR2oRaYPsIANjK_fEHcbACLcB/s1600/DSC_0014-180.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://3.bp.blogspot.com/-K8WgQTIM4Zo/WJvTYps1ALI/AAAAAAAAJvA/mh7BG-og4aQwDR2oRaYPsIANjK_fEHcbACLcB/s640/DSC_0014-180.JPG" width="640" /></a></div>
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<span style="font-family: verdana, sans-serif;">The gorgeous crumb... and oh so moist! Wish you a very Happy Valentine's Day my loves!! Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com1tag:blogger.com,1999:blog-1006056429996894428.post-75727700356441837572017-01-27T09:40:00.000+05:302017-01-27T09:40:19.310+05:30Doing a Houdini<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Its been more than 9 months now that I have written on my blog. And it was as frustrating as one can imagine. Staying away from something I love so much and staying away from all of you- oh how I've missed this haven! </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>So where did I disappear? </b></span></div>
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<span style="font-family: Verdana, sans-serif;">I received so many messages and emails from you guys asking me why I wasn't blogging anymore. Thank you for that first of all. Thank you for missing me. Made me feel like I was a part of your life. </span></div>
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<span style="font-family: Verdana, sans-serif;">In April 2016, I made the biggest change of my life yet. I moved. I moved from India to Toronto. A long overdue change that I needed in my life. The biggest adventure, gamble or risk if you will. I moved here on my own, alone. My first time moving out of the comforting shell of my parental home where I was spoilt like a princess. Moving to a new land where I had no family, no friends, hell I didn't even have a job or a house! Daunting, huh?! Exciting, most definitely!! </span></div>
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<span style="font-family: Verdana, sans-serif;">I needed to take a break to adjust to the new life here. Finding myself. Trying to break the old and form the new. Trying to build myself from scratch. Trying to lay down a foundation. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>My journey so far</b>: </span></div>
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<span style="font-family: Verdana, sans-serif;">I left India on the 1st of April no less. Most of my friends and acquaintances thought I was playing a April fool's prank on them. But I did land in TO on the 2nd of April! And TO welcomed me with open arms. The first day I landed here, I got a proper Canadian welcome cause it was snowing that day. Actually it started snowing just when I walked out of the airport. And it was magical! </span></div>
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<a href="https://2.bp.blogspot.com/-2iq3Gock9V8/WIq47exkULI/AAAAAAAAJrQ/ymlmRiCRsPkeUA0_A-RmonMSoYcIOV4FACLcB/s1600/DSC_0073-050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="442" src="https://2.bp.blogspot.com/-2iq3Gock9V8/WIq47exkULI/AAAAAAAAJrQ/ymlmRiCRsPkeUA0_A-RmonMSoYcIOV4FACLcB/s640/DSC_0073-050.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">By the way, Canadians really ARE the nicest, most polite people ever! And if you must know, I moved here cause I wanted to be closer to Justin Trudeau. If you can, please let him know! Oh and people hold doors open for each other here- chivalry is still alive! </span></div>
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<span style="font-family: Verdana, sans-serif;">Time just flew by as I looked for a home, a job... you know... the works. And before I knew it, it was the year 2017. There was not a single day when I didn't want to write but finding the time was tricky. Thankfully I was never away from the kitchen. Food was my constant solace and Instagram was my ally. Btw, are you there on my <a href="https://www.instagram.com/ravz_corner/">instagram</a>?! </span></div>
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<span style="font-family: Verdana, sans-serif;">But being on my own and doing a regular job meant I didn't really have the time and luxury to take step by step pictures of what I cooked. You know I love documenting and sharing the whole process with you guys so its more convenient for you and makes things easier for you. Secondly I didn't really have good lighting in my kitchen but I have that issue sorted now. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>I am back</b>!</span></div>
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<span style="font-family: Verdana, sans-serif;">In all earnestness I am going to try to post here now. With or without step by step pictures. Please bear with me. I know you're my friends, you'd understand! I have a lot more exciting recipes to share with you, recipe you'd love, some old n comforting recipes, some new and fun recipes with one common ingredient- (say it with me) A PINCH OF LOVE. So keep coming back, keep checking out the blog and to all my people, thank you for sticking around! Oh and since its still January, wish you all a very memorable, happy, love filled NEW YEAR!! </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>A special shoutout</b></span></div>
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<span style="font-family: Verdana, sans-serif;">To my parents who have been there beside me, supporting me, encouraging me and being there for me through all my craziness in this big shift. I love you from the bottom of my heart and all I can do is try to make you happy and proud.</span></div>
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<span style="font-family: Verdana, sans-serif;">I am attaching some pictures here that are significant to me, hope you enjoy them! </span><br />
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<span style="font-family: Verdana, sans-serif;">My first breakfast </span><br />
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<a href="https://3.bp.blogspot.com/-G3sQtAZHwQ8/WIq5qfm-yWI/AAAAAAAAJrc/XdQPrsgFkn8HSIHnAUozXhHuIc-tchBUgCLcB/s1600/DSC_0154-024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-G3sQtAZHwQ8/WIq5qfm-yWI/AAAAAAAAJrc/XdQPrsgFkn8HSIHnAUozXhHuIc-tchBUgCLcB/s640/DSC_0154-024.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Mother's day breakfast </span><br />
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<a href="https://3.bp.blogspot.com/-oRYp7C-rHc8/WIq7O7iBDmI/AAAAAAAAJrs/o0xHs52eLzAW0O9aqkTKxgaeuMzNlThHwCLcB/s1600/DSC_0106-045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-oRYp7C-rHc8/WIq7O7iBDmI/AAAAAAAAJrs/o0xHs52eLzAW0O9aqkTKxgaeuMzNlThHwCLcB/s640/DSC_0106-045.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When it was the Cherry Blossom Season</span><br />
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<a href="https://3.bp.blogspot.com/-gyez9qKYRc0/WIq7sr5TgBI/AAAAAAAAJrw/2nWia5mgG_wMonDAYKwudS5gkCxhk-0RwCLcB/s1600/DSC_0071-067.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-gyez9qKYRc0/WIq7sr5TgBI/AAAAAAAAJrw/2nWia5mgG_wMonDAYKwudS5gkCxhk-0RwCLcB/s640/DSC_0071-067.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When summer was in full bloom and Peonies were everywhere</span><br />
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<a href="https://1.bp.blogspot.com/-5sEWUSN-uIY/WIq9ElMrlnI/AAAAAAAAJsA/hoT3oLnJSrIT-5TCsDM2y8QZn3EVnMu_wCLcB/s1600/DSC_0005-093.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://1.bp.blogspot.com/-5sEWUSN-uIY/WIq9ElMrlnI/AAAAAAAAJsA/hoT3oLnJSrIT-5TCsDM2y8QZn3EVnMu_wCLcB/s640/DSC_0005-093.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When I made this batch of decadent triple chocolate and caramel brownies ( I really missed you guys when I made this and I have the recipe coming up!) </span><br />
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<a href="https://1.bp.blogspot.com/-QDVdW-I9WeI/WIq-XzqWMoI/AAAAAAAAJsM/hURw02g72_Asox64kDcNkft64cvFUNjxACLcB/s1600/DSC_0176-038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-QDVdW-I9WeI/WIq-XzqWMoI/AAAAAAAAJsM/hURw02g72_Asox64kDcNkft64cvFUNjxACLcB/s640/DSC_0176-038.JPG" width="606" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When I was a witness to this wonder of the world</span><br />
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<a href="https://4.bp.blogspot.com/-s2qhDrMihXI/WIq_ZoEkKgI/AAAAAAAAJsU/gfAf2x5Avuod5Ap7aKzT0DZYs_tfSIn8ACLcB/s1600/DSC_0072-097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://4.bp.blogspot.com/-s2qhDrMihXI/WIq_ZoEkKgI/AAAAAAAAJsU/gfAf2x5Avuod5Ap7aKzT0DZYs_tfSIn8ACLcB/s640/DSC_0072-097.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When my handsome dad visited me!! Oh how much I miss not seeing his face or getting his warm hugs every single day ever since I moved. </span><br />
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<a href="https://2.bp.blogspot.com/-Uk5NUZh_kLw/WIrAt07FQDI/AAAAAAAAJsk/iXziyw-zpRweGe1-51oZe5t5zdEHNJkGgCLcB/s1600/DSC_0072-095.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Uk5NUZh_kLw/WIrAt07FQDI/AAAAAAAAJsk/iXziyw-zpRweGe1-51oZe5t5zdEHNJkGgCLcB/s640/DSC_0072-095.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When I celebrated this beautiful's birthday with her favourite Lemon cupcakes made by yours truly ofcourse! :) </span><br />
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<a href="https://2.bp.blogspot.com/-Ymi905voijg/WIq_-R24nfI/AAAAAAAAJsc/hCZzUOL4GiYkuKMLnCYxzEvCirBPUv9agCLcB/s1600/DSC_0170-044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Ymi905voijg/WIq_-R24nfI/AAAAAAAAJsc/hCZzUOL4GiYkuKMLnCYxzEvCirBPUv9agCLcB/s640/DSC_0170-044.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When I sneaked in a couple of Sangrias</span><br />
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<a href="https://4.bp.blogspot.com/-YCgcGCHmfB8/WIrBRoUKmLI/AAAAAAAAJso/VwNmPV6qggUvb2WBv47te7IkgETQA1v5gCLcB/s1600/DSC_0154-048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-YCgcGCHmfB8/WIrBRoUKmLI/AAAAAAAAJso/VwNmPV6qggUvb2WBv47te7IkgETQA1v5gCLcB/s640/DSC_0154-048.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When I celebrated Diwali with this homemade Daal ka Halwa </span><br />
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<a href="https://4.bp.blogspot.com/-hbNv8tL0hYM/WIrCM6A_X_I/AAAAAAAAJs0/1HZuDaA3Kewkln052moxDLW2EXSKy5HcACLcB/s1600/DSC_0082-088.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://4.bp.blogspot.com/-hbNv8tL0hYM/WIrCM6A_X_I/AAAAAAAAJs0/1HZuDaA3Kewkln052moxDLW2EXSKy5HcACLcB/s640/DSC_0082-088.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And homemade Kaju Katli</span><br />
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<a href="https://1.bp.blogspot.com/-Uo5Is2lrUeU/WIrCnqaz6KI/AAAAAAAAJs4/vHZRCiB3ZbozBUhoLhfGOxCvCZl7diQiwCLcB/s1600/DSC_0134-056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-Uo5Is2lrUeU/WIrCnqaz6KI/AAAAAAAAJs4/vHZRCiB3ZbozBUhoLhfGOxCvCZl7diQiwCLcB/s640/DSC_0134-056.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When autumn came and brought these beautiful colours</span><br />
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<a href="https://4.bp.blogspot.com/-_gOD7xpyGDQ/WIrDU6rhQdI/AAAAAAAAJtA/1UyWWfrDChMyyETorVhOJ5OmfDi08L_NwCLcB/s1600/DSC_0069-102.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-_gOD7xpyGDQ/WIrDU6rhQdI/AAAAAAAAJtA/1UyWWfrDChMyyETorVhOJ5OmfDi08L_NwCLcB/s640/DSC_0069-102.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And when it was the first official Winter snow</span><br />
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<a href="https://1.bp.blogspot.com/-znJgOYK_y2M/WIrEccjrXnI/AAAAAAAAJtQ/-ac2rz9bVsIp92kqNt6CaFf6zxWtu9eiQCLcB/s1600/DSC_0056-091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-znJgOYK_y2M/WIrEccjrXnI/AAAAAAAAJtQ/-ac2rz9bVsIp92kqNt6CaFf6zxWtu9eiQCLcB/s640/DSC_0056-091.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When Christmas came in and brought magic to my heart and life</span><br />
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<a href="https://1.bp.blogspot.com/-s6sBYsnk0SI/WIrDtKNF7lI/AAAAAAAAJtI/Uy1FoGxnog8aq9ETwj6hOhKg0w4ALlxNACLcB/s1600/DSC_0192-041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-s6sBYsnk0SI/WIrDtKNF7lI/AAAAAAAAJtI/Uy1FoGxnog8aq9ETwj6hOhKg0w4ALlxNACLcB/s640/DSC_0192-041.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ofcourse I made my yearly red velvet Crinkle cookies</span><br />
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<a href="https://3.bp.blogspot.com/-mpJ0odNLv0I/WIrE-G_wPzI/AAAAAAAAJtY/tcZLYXHMfas4893l2niHUFZZj89Sc9ZCgCLcB/s1600/DSC_0026-140.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-mpJ0odNLv0I/WIrE-G_wPzI/AAAAAAAAJtY/tcZLYXHMfas4893l2niHUFZZj89Sc9ZCgCLcB/s640/DSC_0026-140.JPG" width="636" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And then came New Years </span><br />
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<a href="https://2.bp.blogspot.com/-9zYVy35SGDo/WIrFhReocHI/AAAAAAAAJtg/qTpo6Yz456UQDRBPAms38M2rb5LHc_6VQCLcB/s1600/DSC_0044-133.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-9zYVy35SGDo/WIrFhReocHI/AAAAAAAAJtg/qTpo6Yz456UQDRBPAms38M2rb5LHc_6VQCLcB/s640/DSC_0044-133.JPG" width="578" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And Uttarayan was celebrated too! </span><br />
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<a href="https://2.bp.blogspot.com/-U6hprgAyYlQ/WIrGQ-q98GI/AAAAAAAAJto/fYfKDO_7iLM7_3LvKMPKuqreoxDnn8xuQCLcB/s1600/DSC_0082-103.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-U6hprgAyYlQ/WIrGQ-q98GI/AAAAAAAAJto/fYfKDO_7iLM7_3LvKMPKuqreoxDnn8xuQCLcB/s640/DSC_0082-103.JPG" width="620" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Thats it for now, see you soon! </span><br />
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<span style="font-family: Verdana, sans-serif;">Xoxo,</span><br />
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com1tag:blogger.com,1999:blog-1006056429996894428.post-49808942057669823932016-03-22T04:31:00.000+05:302016-03-22T04:32:03.431+05:30Rainbow Smoothie <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Its only March and look at whats happened to new year resolutions. I had resolved this year that I'm going to be very regular with my posts. One recipe share/ tete- a- tete with you every week. And here I am, more than a month later, feeling guilty for being away from you all for so long. *sigh*</span></div>
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<span style="font-family: "verdana" , sans-serif;">There's big news coming up!! Time for some big changes. All will be revealed in good time, just stand by me meanwhile, my dear friends. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I have been super super busy these last couple of months owing to the aforementioned changes. And being busy means one thing for me- ignoring my food and sleep. Is that two things?! And not to mention anything about working out. You know me, I don't work out unless I'm motivated a 1000% which ofcourse is once in a blue moon. (All the fitness lovers, this is changing soon as well) </span></div>
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<span style="font-family: "verdana" , sans-serif;">So the other day I was browsing through the home section of one of the stores here and I landed upon the cutest mason jars ever! You know the glass ones with a cutsie lid that has a straw going through it. They're also known as smoothie jars because well, they have a straw going through the lid so you can drink on the go! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Given my busy schedule, I thought why not try having smoothies as a regular feature in my day. I mean they are healthy and I really need to discover what this smoothie craze is all about. I know I know, I've tried them earlier too. There's this one that I really enjoy! But I don't get to have it much often. </span></div>
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<a href="https://1.bp.blogspot.com/-XqiRp68r7rU/VvB2F23jHnI/AAAAAAAAJoM/ntvXTO4KHPAm-uf6uVus6zYJ-mAqNxOKA/s1600/DSC_0025-053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-XqiRp68r7rU/VvB2F23jHnI/AAAAAAAAJoM/ntvXTO4KHPAm-uf6uVus6zYJ-mAqNxOKA/s640/DSC_0025-053.JPG" width="618" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">This time I thought why not make the mother of all fruit smoothies which is how I 'came' up with this yummm "rainbow" smoothie. Now you can totally just make one smoothie at a time. Play around with almond milk, soy milk, add nuts if you want to go nuts, add cereal, oats, chia seeds, I mean the works. I totally encourage you to make your own. I personally enjoy only the fruity ones and here they are! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Btw, total bonus, no cooking! Just get your blender ready and get zappin! </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Serves</i></b>: 1</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Complexity</i></b>: *</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Time taken</i></b>: 5 mins per smoothie layer</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>You'll need</b></span></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Purple Smoothie</span></i></b></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup black grapes/ blueberries/ blackberries (Freeze them for 15-20 mins before blending if possible)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 beetroot, washed, peeled, cut into cubes</span></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Pink smoothie</span></i></b><span style="font-family: "verdana" , sans-serif;"> (This one I absolutely adore)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup greek yogurt</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup strawberries</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2 cup pomegranate/ raspberries/ dragon fruit </span></div>
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<span style="font-family: "verdana" , sans-serif;">1 banana, preferably frozen for that luscious thickness</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b><i>For Green Smoothie</i></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">3 kiwis, peeled and cubed (freeze for 15-20 mins if possible before adding to blender)</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 large cucumber, peeled and sliced</span></div>
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<span style="font-family: "verdana" , sans-serif;">handful mint leaves</span></div>
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<span style="font-family: "verdana" , sans-serif;">Green apple </span></div>
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<b><i><span style="font-family: "georgia" , "times new roman" , serif;">Yellow Smoothie</span></i></b></div>
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<span style="font-family: "verdana" , sans-serif;">1 cup mango pulp</span></div>
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<span style="font-family: "verdana" , sans-serif;">2 oranges, pitted</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Method</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">Once you have your favourite fruits and other things in place, you can start by adding the fruits to the blender. I pulsed it a few times so there was still some texture to the smoothie. You can choose to have it completely smooth. Also, freezing your fruit for 15-20 mins prior to smoothie- fying gives it a naturally thick luscious richness. I have ignored this step quite a lot of times and my smoothies are just a tad more liquid. Thats it. Thats the only difference. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Here's the purple one in making</span></div>
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<a href="https://2.bp.blogspot.com/-8AITroq0zJU/VvB3OqlJpXI/AAAAAAAAJoc/1PYvU2_LsFc3lW9gvWGwFkJlbesEURS8A/s1600/DSC_0003-049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="606" src="https://2.bp.blogspot.com/-8AITroq0zJU/VvB3OqlJpXI/AAAAAAAAJoc/1PYvU2_LsFc3lW9gvWGwFkJlbesEURS8A/s640/DSC_0003-049.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">The pink one</span></div>
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<a href="https://2.bp.blogspot.com/-fZPitvZbk-s/VvB3nngxyUI/AAAAAAAAJog/lc7sICTevBwoK8hsF_BFyhB7UJiq6hhmw/s1600/DSC_0007-052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://2.bp.blogspot.com/-fZPitvZbk-s/VvB3nngxyUI/AAAAAAAAJog/lc7sICTevBwoK8hsF_BFyhB7UJiq6hhmw/s640/DSC_0007-052.JPG" width="640" /></a></div>
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<a href="https://4.bp.blogspot.com/-LRAR-PQ400k/VvB396gd17I/AAAAAAAAJoo/qnQ3mJ52Uy8ivmRThYR5_Lpju8xeFK-xQ/s1600/DSC_0012-052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-LRAR-PQ400k/VvB396gd17I/AAAAAAAAJoo/qnQ3mJ52Uy8ivmRThYR5_Lpju8xeFK-xQ/s640/DSC_0012-052.JPG" width="636" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Sorry, totally forgot to click the yellow one. After blending each one separately, I transferred them to different bowls so I could layer them in those cute jars.</span></div>
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<a href="https://2.bp.blogspot.com/-BV5bZ4VyyxY/VvB4efCpRJI/AAAAAAAAJow/8fRFLuEr0SEOqWyFItF-_fYHqlSQku8BQ/s1600/DSC_0016-054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://2.bp.blogspot.com/-BV5bZ4VyyxY/VvB4efCpRJI/AAAAAAAAJow/8fRFLuEr0SEOqWyFItF-_fYHqlSQku8BQ/s640/DSC_0016-054.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">All you need to do is, ladle the smoothies and layer them in the order that you like. You can clearly see I wasn't precise with the ladling. My ladle was a tad bigger than the mouth of the jar and well there was splashing of smoothies inside the jar and honestly who cares! The real fun is to layer the smoothies and then swirl your straw in it so they get all psychedelic and mixed up and the flavours merge and you sip it and omg!! </span></div>
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<a href="https://2.bp.blogspot.com/-RW5dCgC8udE/VvB5gXSnXMI/AAAAAAAAJpA/jfDgzjSgcakw0qyAyTOf5oxO0wSThy9lg/s1600/DSC_0036-045.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-RW5dCgC8udE/VvB5gXSnXMI/AAAAAAAAJpA/jfDgzjSgcakw0qyAyTOf5oxO0wSThy9lg/s640/DSC_0036-045.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Much deliciousness, so much wow! No, seriously! I haven't forgotten my english, but they are ridiculously healthy and good and perfect for the coming summers! The best part is I'm not craving any icre-creams anymore. Well its damn hot here already, which is why I'm enjoying these so much. </span></div>
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<a href="https://2.bp.blogspot.com/-9bqx1TGjj8I/VvB6f4v7X2I/AAAAAAAAJpI/j4iCVDWbseUBom0CnDACQxGZSlfpsRQcg/s1600/DSC_0028-050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://2.bp.blogspot.com/-9bqx1TGjj8I/VvB6f4v7X2I/AAAAAAAAJpI/j4iCVDWbseUBom0CnDACQxGZSlfpsRQcg/s640/DSC_0028-050.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Here's one I made and kept the layers separate</span></div>
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<a href="https://2.bp.blogspot.com/-WhssxMJHonI/VvB7DPVz_HI/AAAAAAAAJpM/DrwxQg6NP1o3szWaL51P1dt91vt1Ko7qg/s1600/DSC_0085-033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="https://2.bp.blogspot.com/-WhssxMJHonI/VvB7DPVz_HI/AAAAAAAAJpM/DrwxQg6NP1o3szWaL51P1dt91vt1Ko7qg/s640/DSC_0085-033.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Then there was another day when I swirled a couple layers for that 'artsy' feel. </span></div>
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<a href="https://3.bp.blogspot.com/-UmWMpXaN6HY/VvB7mkZ8ArI/AAAAAAAAJpU/flthqHfDPyENDxCAhi-cgDvsnWpSdtG-Q/s1600/DSC_0022-054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-UmWMpXaN6HY/VvB7mkZ8ArI/AAAAAAAAJpU/flthqHfDPyENDxCAhi-cgDvsnWpSdtG-Q/s640/DSC_0022-054.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">And I also think these make for an excellent healthy Holi celebration! A great splash of vivid natural colours to nourish your mind and body! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Sip away! Indulge! </span></div>
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<a href="https://3.bp.blogspot.com/-9bqx1TGjj8I/VvB6f4v7X2I/AAAAAAAAJpQ/aZn9Bnp8ZT0u-T7-wWHWqIGbcsmMOoLdQ/s1600/DSC_0028-050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-9bqx1TGjj8I/VvB6f4v7X2I/AAAAAAAAJpQ/aZn9Bnp8ZT0u-T7-wWHWqIGbcsmMOoLdQ/s640/DSC_0028-050.JPG" width="640" /></a></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com3tag:blogger.com,1999:blog-1006056429996894428.post-65946652392107873922016-02-10T05:53:00.000+05:302016-02-10T05:53:23.400+05:30Banana Cupcakes and Oreo Frosting <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">I think bananas were made to put in desserts. Same goes for Oreos. Combine the two together and you get a bomb cupcake. It has it all- textures, flavours, little moist, dense piece of heaven right there! </span></div>
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<span style="font-family: Verdana, sans-serif;">So the other day we had a few extra bananas in the house. They were ripe and wouldn't have survived the day. I hate wasting food and I thought why not whisk up some cupcakes using the bananas. How very convenient, right?! So long story short, 10 mins later, I had these cupcakes baking and about 30 minutes later I was eating a cupcake and then I realised I could make them better. Admittedly I'm a little late to join this bandwagon but I thought why not use some Oreo frosting. And the rest as they say is history. </span></div>
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<span style="font-family: Verdana, sans-serif;">The cupcake recipe is exactly like <a href="http://kitchenandki.blogspot.in/2011/10/gorgeous-banana-cake.html">my Banana Cake</a>. You can add 2 heaping tbsps of cocoa powder or 2/3 cup of chocolate chips to make it chocolatier. I prefer plain banana cupcakes paired with Oreo frosting. Lets the oreo flavour shine through. But hey, you're the boss of your cupcakes. You do you! </span></div>
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<a href="https://4.bp.blogspot.com/-dlX_27TG6b0/VrqAxv6yqFI/AAAAAAAAJnM/garPnI2B5jA/s1600/DSC_0205-017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="570" src="https://4.bp.blogspot.com/-dlX_27TG6b0/VrqAxv6yqFI/AAAAAAAAJnM/garPnI2B5jA/s640/DSC_0205-017.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The oreo frosting was a first time for me and ohhhh myyyy Gaawwddd.... it blew my socks off! The light airy whipped cream frosting speckled with the chocolate-y oreos provided a textural contrast was divine. Just trust me on this one if you haven't tried them yet, 'You've gotta make them!' </span></div>
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<span style="font-family: Verdana, sans-serif;">Lets get cookin'</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 6</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 30 mins baking + 15 mins frosting + cooling time</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: ** </span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Banana Cake batter (recipe <a href="http://kitchenandki.blogspot.in/2011/10/gorgeous-banana-cake.html">here</a>) </span></div>
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<span style="font-family: Verdana, sans-serif;">6-8 classic Oreo cookies, ground finely in a food processor</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup whipping cream (35% fat content minimum)</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup sugar (I don't like my frosting overly sweet)</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Before you begin, make sure the cream is completely chilled. I prefer using whipped cream instead of butter cream. Makes me feel less guilty somehow. </span></div>
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<span style="font-family: Verdana, sans-serif;">I whip my cream in a ice bath since I don't have a standing mixer yet. So begin by adding the cream to the bowl. Remove any whey if there is. </span></div>
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<span style="font-family: Verdana, sans-serif;">Add in the sugar. </span></div>
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<span style="font-family: Verdana, sans-serif;">Start whisking and in about 3-4 minutes, you should start to see the cream aerating, the volume of the cream increasing, and soft peaks forming. </span></div>
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<span style="font-family: Verdana, sans-serif;">I stopped around the 5-6 minute mark. There were peaks forming but they were not completely stiff. That was just perfect for a decadent frosting on my cupcake! </span></div>
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<a href="https://3.bp.blogspot.com/-1dL4k-2-iRg/Vrp8G37iw4I/AAAAAAAAJmE/rfsPsPcMD5I/s1600/DSC_0119-025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-1dL4k-2-iRg/Vrp8G37iw4I/AAAAAAAAJmE/rfsPsPcMD5I/s640/DSC_0119-025.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Dump in the crushed oreos in the cream and very gently fold it in the cream with a spatula. Be careful not to knock out the air of the cream. Its now ready to pipe. To keep things simple, take a zip lock bag, spoon the cream in the bag, cut off the tip of the bag and pipe the Oreo cream on the cupcake. </span></div>
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<span style="font-family: Verdana, sans-serif;">These cupcakes look a little lonely</span></div>
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<span style="font-family: Verdana, sans-serif;">Ta da! Much better!! </span></div>
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<span style="font-family: Verdana, sans-serif;">Look at that beautiful speckled gorgeousness. Banana cupcakes with Oreo frosting. </span></div>
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<span style="font-family: Verdana, sans-serif;">Couldn't get enough of these! </span></div>
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<span style="font-family: Verdana, sans-serif;">What made these even better is that I dressed the cupcakes with oreo cookies. Ohhh myyyy Gaaawwwd.... Just make these already! Asap!! </span></div>
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<span style="font-family: Verdana, sans-serif;">And hey, if you're lazy like me and don't want to pipe the cream, just spoon some over directly on the cupcake. I love how rustic it looks. Rustic and just right. I want to bake these again right now! Too bad I'm out of bananas at the moment and will have to wait till tomorrow. Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com2tag:blogger.com,1999:blog-1006056429996894428.post-491243482369631762016-01-29T17:51:00.002+05:302016-02-06T22:46:31.704+05:30Valentine's Cupid's Heart Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">So we've been friends for a loooooong time! You know me. I'm all about love. Sometimes I think I am a big, 5'5 tall, walking talking heart. </span></div>
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<a href="https://2.bp.blogspot.com/-AvMd0x80Vw8/VrYqD2k5PAI/AAAAAAAAJlg/uLDyMzwjmwo/s1600/12695181_10153857421990505_1774363447_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="524" src="https://2.bp.blogspot.com/-AvMd0x80Vw8/VrYqD2k5PAI/AAAAAAAAJlg/uLDyMzwjmwo/s640/12695181_10153857421990505_1774363447_o.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I also sometimes wish that it wasn't the case. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Almost everyone around me tells me that I should be more practical, less naive, less emotional, less sensitive. </span></div>
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<span style="font-family: "verdana" , sans-serif;">And I tell them why?! Life is all about feeling. Feeling happy, sad, ecstatic, excited, all the ups and downs. And if you can't feel life with your heart, don't surround yourself with love, life's not worth it. </span></div>
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<span style="font-family: "verdana" , sans-serif;">That's just my plain opinion.Anyone out there like me?! </span><br />
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<span style="font-family: "verdana" , sans-serif;">One day a year though, everyone thinks like me! Thats 14th of Feb!! Love is celebrated as it ought to be every single minute of a person's life. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Pinks and reds rule and iconography of hearts is seen everywhere. Ofcourse how could I be any further away. Afterall even the key ingredient in all my food n recipes is 'A Pinch of Love' </span></div>
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<a href="http://3.bp.blogspot.com/-PPlff3GQxbE/VqtYzQkVgZI/AAAAAAAAJk4/Ufvs-D8KdaU/s1600/DSC_0033-054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-PPlff3GQxbE/VqtYzQkVgZI/AAAAAAAAJk4/Ufvs-D8KdaU/s640/DSC_0033-054.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">So to keep things simple, I baked my very popular Browned butter Cut-out cookies aka Cupid's Heart Cookies. I have made these before and have had such a positive response that I thought they would be absolutely perfect for the day of love. Check out the detailed step by step recipe <a href="http://kitchenandki.blogspot.in/2015/12/christmas-sugar-cookies.html">here</a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Don't forget to add an extra dash of your Pinch of Love in this recipe. Oh n please feel free to elaborately decorate the cookies. I love the minimalistic look of them and I stuck with it. </span><br />
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<span style="font-family: "verdana" , sans-serif;">And last but not the least, my sugar icing doesn't use any egg whites, meringue powder or corn syrup. Its only sugar, lemon juice and milk. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Here they are! My Cupid's Heart Cookies </span></div>
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<span style="font-family: "verdana" , sans-serif;">Ready to be baked</span></div>
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<a href="http://2.bp.blogspot.com/-7X2KSpoi-FU/VqtVgh4xafI/AAAAAAAAJkI/MSkfTEaDtlE/s1600/DSC_0005-052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "verdana" , sans-serif;"><img border="0" height="466" src="https://2.bp.blogspot.com/-7X2KSpoi-FU/VqtVgh4xafI/AAAAAAAAJkI/MSkfTEaDtlE/s640/DSC_0005-052.JPG" width="640" /></span></a></div>
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<span style="font-family: "verdana" , sans-serif;">Out of the oven and cooling</span></div>
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<span style="font-family: "verdana" , sans-serif;">The icing ready to make my cookies pretty! </span></div>
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<span style="font-family: "verdana" , sans-serif;">How cute do these look! </span></div>
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<span style="font-family: Verdana, sans-serif;">In the words of Keats- "A thing of beauty is a joy forever"</span><br />
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<span style="color: #e06666; font-family: "georgia" , "times new roman" , serif; font-size: large;"><i>Happy Valentine's Day to all my lovely friends, readers and fellow bloggers! Find love, make love and be love....Indulge! </i></span><br />
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<a href="http://2.bp.blogspot.com/-qEd4K0yWqGQ/VqtX7UVvGBI/AAAAAAAAJkw/A_mdhPl74FE/s1600/DSC_0052-046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="626" src="https://2.bp.blogspot.com/-qEd4K0yWqGQ/VqtX7UVvGBI/AAAAAAAAJkw/A_mdhPl74FE/s640/DSC_0052-046.JPG" width="640" /></a></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com1tag:blogger.com,1999:blog-1006056429996894428.post-75165427694368689552016-01-03T10:00:00.001+05:302016-01-04T01:21:15.272+05:30Masala Omelette <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">So first things first!!! </span></div>
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<span style="color: #ea9999; font-family: Georgia, Times New Roman, serif; font-size: large;"><i>A Sweet Sparkling 2016 to you!! </i></span></div>
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<span style="font-family: Verdana, sans-serif;">May this year bring you abundant joy, unbound glory, infinite moments of cherishable memories and delectable food to grace your plate! </span></div>
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<span style="font-family: Verdana, sans-serif;">To begin this year, on my breakfast plate was the every popular, evergreen, no-brainer, every day brekkie i.e. Masala Omelette. </span></div>
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<span style="font-family: Verdana, sans-serif;">Omelette we all know is a favourite brekkie in most homes. This recipe though is an Indian twist on the french recipe. Addition of spices and herbs in plenty, gives your morning a spicy kickstart. I could think of no better way to start my new year with. In my kitchen, I make this omelette 4 days out of 7. Doesn't hurt that its a favourite of everyone in the family too! Inspired by the desi street food side omelette recipes, here is my Masala Omelette. </span></div>
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<span style="font-family: Verdana, sans-serif;">I make variants of this by adding veggies of my choice. This is the basic version that I cook when there's nothing else in the fridge. Personally, I prefer this over the veggie laden ones. But you can feel free to add bell peppers, mushrooms, tomatoes or even potatoes, spinach, cheese, corn, whatever floats your boat. Lets get cookin'! </span></div>
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<a href="http://3.bp.blogspot.com/-xSVWZ_Beww4/VoiicekAFlI/AAAAAAAAJi8/1mCZPC2rW2U/s1600/DSC_0149-010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-xSVWZ_Beww4/VoiicekAFlI/AAAAAAAAJi8/1mCZPC2rW2U/s640/DSC_0149-010.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 2</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 15 mins</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">3 large eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 medium onion, finely chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">1 green chili, thinly sliced</span></div>
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<span style="font-family: Verdana, sans-serif;">Handful of fresh green cilantro leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">1" pc of ginger, grated</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp of cumin seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp red chili powder</span></div>
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<span style="font-family: Verdana, sans-serif;">pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp butter</span></div>
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<span style="font-family: Verdana, sans-serif;">couple drops of oil</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl, throw in the chopped onion. You can choose to slice your onions thinly if you find that easier. </span></div>
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<a href="http://1.bp.blogspot.com/-SFHbbFs1Qq8/VoiWL-neYjI/AAAAAAAAJg8/gU98sfUJmHQ/s1600/DSC_0044-031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-SFHbbFs1Qq8/VoiWL-neYjI/AAAAAAAAJg8/gU98sfUJmHQ/s640/DSC_0044-031.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Next goes in the thinly sliced green chili. I didn't deseed the chili, but you can. I like the heat from the chilies. Its a good boost to the metabolism in the morning. </span></div>
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<a href="http://3.bp.blogspot.com/-wgbkgQQko9A/VoiWathS07I/AAAAAAAAJhE/hQkTK9-ch_g/s1600/DSC_0051-031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wgbkgQQko9A/VoiWathS07I/AAAAAAAAJhE/hQkTK9-ch_g/s640/DSC_0051-031.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;">Add in the coriander leaves. If you do substitute coriander with parsley or basil, the flavour combination won't work unfortunately. </span></div>
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<a href="http://1.bp.blogspot.com/-KUWud_i4oxY/VoiZ8ytcEII/AAAAAAAAJhQ/KrE53jnzDzc/s1600/DSC_0056-031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-KUWud_i4oxY/VoiZ8ytcEII/AAAAAAAAJhQ/KrE53jnzDzc/s640/DSC_0056-031.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next grate in the ginger.</span></div>
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<a href="http://2.bp.blogspot.com/-iEnzvymrdiQ/VoianVVJB-I/AAAAAAAAJhY/yX-5seVOjoo/s1600/DSC_0058-031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-iEnzvymrdiQ/VoianVVJB-I/AAAAAAAAJhY/yX-5seVOjoo/s640/DSC_0058-031.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In go the cumin seeds</span></div>
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<a href="http://1.bp.blogspot.com/-ICS6JvoKg58/VoibCsLQE1I/AAAAAAAAJhg/VcVpMfzPHN8/s1600/DSC_0060-031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-ICS6JvoKg58/VoibCsLQE1I/AAAAAAAAJhg/VcVpMfzPHN8/s640/DSC_0060-031.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The salt</span></div>
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<a href="http://4.bp.blogspot.com/-GXUKHRY8tu8/VoibQPquEzI/AAAAAAAAJho/2WHmH3Uffpk/s1600/DSC_0065-031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="450" src="http://4.bp.blogspot.com/-GXUKHRY8tu8/VoibQPquEzI/AAAAAAAAJho/2WHmH3Uffpk/s640/DSC_0065-031.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The red chili powder</span></div>
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<a href="http://2.bp.blogspot.com/-okMOzNwzjMU/VoibvJrO1kI/AAAAAAAAJhw/AR5KjySe3Zc/s1600/DSC_0070-031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-okMOzNwzjMU/VoibvJrO1kI/AAAAAAAAJhw/AR5KjySe3Zc/s640/DSC_0070-031.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Crack open the eggs, one by one. I love the vibrant colours of everything in the bowl. This itself makes my morning happy and bright! </span></div>
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<a href="http://1.bp.blogspot.com/-dv_SmEeFVLQ/VoicGA3HKKI/AAAAAAAAJh4/CLe90yJd2o4/s1600/DSC_0075-028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-dv_SmEeFVLQ/VoicGA3HKKI/AAAAAAAAJh4/CLe90yJd2o4/s640/DSC_0075-028.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next whisk everything manually for a couple minutes till everything is evenly combined and you've incorporated air in the mix</span></div>
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<a href="http://2.bp.blogspot.com/-zcNkBi3eSNM/Voicfd76Q2I/AAAAAAAAJiA/_ieI4UMhJSo/s1600/DSC_0085-027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-zcNkBi3eSNM/Voicfd76Q2I/AAAAAAAAJiA/_ieI4UMhJSo/s640/DSC_0085-027.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">See the bubbles on the surface, this helps make your omelette light n fluffy. </span></div>
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<a href="http://4.bp.blogspot.com/-h4euAmLw0IE/VoicsotNQdI/AAAAAAAAJiI/gJ2kf7l6pTw/s1600/DSC_0087-026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-h4euAmLw0IE/VoicsotNQdI/AAAAAAAAJiI/gJ2kf7l6pTw/s640/DSC_0087-026.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a pan, over medium heat, add in the butter and couple drops of oil so the butter doesn't burn. </span></div>
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<a href="http://1.bp.blogspot.com/-muJ6Hz-Ssso/VoieOkAeNLI/AAAAAAAAJiU/jODzrVPcz94/s1600/DSC_0091-024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-muJ6Hz-Ssso/VoieOkAeNLI/AAAAAAAAJiU/jODzrVPcz94/s640/DSC_0091-024.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When the butter is melted, ladle the omelette mix in the pan. </span></div>
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<a href="http://3.bp.blogspot.com/-GyjeVOkvuks/VoieipHE60I/AAAAAAAAJic/wuMEQKqfGoA/s1600/DSC_0094-023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-GyjeVOkvuks/VoieipHE60I/AAAAAAAAJic/wuMEQKqfGoA/s640/DSC_0094-023.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Spread it around so its nice and even like so</span></div>
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<a href="http://3.bp.blogspot.com/-ROrm28Eaj88/Voiew7240fI/AAAAAAAAJik/SrTDF2vRgpc/s1600/DSC_0098-024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-ROrm28Eaj88/Voiew7240fI/AAAAAAAAJik/SrTDF2vRgpc/s640/DSC_0098-024.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Allow to cook on one side for 3-4 minutes on medium heat till its golden brown. Carefully flip it over with a spatula and allow to cook for another 2 minutes. Your omelette is ready!! </span></div>
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<a href="http://4.bp.blogspot.com/-RO0feIM6S0Y/VoifDJcDCOI/AAAAAAAAJis/jf9mzr77C6w/s1600/DSC_0106-019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-RO0feIM6S0Y/VoifDJcDCOI/AAAAAAAAJis/jf9mzr77C6w/s640/DSC_0106-019.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I cut the omelette with a round cutter and stacked it up. Topped it up with some cheese and ta-da! Served it up with sliced tomatoes with freshly cracked pepper and lightly grilled bread that I cut in hearts. Was so difficult for me to be patient for the pictures before digging in! </span></div>
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<a href="http://4.bp.blogspot.com/-xSVWZ_Beww4/VoiicekAFlI/AAAAAAAAJi4/qGEkWgYz0t4/s1600/DSC_0149-010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-xSVWZ_Beww4/VoiicekAFlI/AAAAAAAAJi4/qGEkWgYz0t4/s640/DSC_0149-010.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Hearty, spicy, delicious as can be! Indulge! </span></div>
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<a href="http://1.bp.blogspot.com/-RK0qLG9ZqLY/VoijGvgv4II/AAAAAAAAJjA/7V4c9JZ_sDw/s1600/DSC_0156-009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-RK0qLG9ZqLY/VoijGvgv4II/AAAAAAAAJjA/7V4c9JZ_sDw/s640/DSC_0156-009.JPG" width="640" /></a></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com0tag:blogger.com,1999:blog-1006056429996894428.post-18323772155529684262015-12-22T06:59:00.000+05:302015-12-25T09:16:53.295+05:30Rich Christmas Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">"</span><span style="font-family: Georgia, Times New Roman, serif;"><i><b>I'm dreaming of a White Christmas</b></i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i><b> Just like the ones I used to know..</b></i></span><span style="font-family: Verdana, sans-serif;">"</span></div>
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<span style="font-family: Verdana, sans-serif;">To have witnessed a white Christmas where the thick blanket of snow covers everything, makes everything look so pure is a dream of mine ever since I was a kid and I used to read or see it in movies. That happy ending when the whole family gathers in the room with crackling fire in a real fireplace with a decorated mantle and all, a beautiful decorated and lit up real christmas tree with tons of gifts wrapped under it and they all have smiling faces and the background music plays a joyful rendition of a classic song and then suddenly the snow starts to fall and they all stare out the window- glad to be together, glad to experience the magic.</span></div>
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<span style="font-family: Verdana, sans-serif;">Ahhh Hallmark Christmas movies has made me such a sucker for all things corny but I love it! </span></div>
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<span style="font-family: Verdana, sans-serif;">So when I saw a version of this cake on Pinterest, I just HAD to make it to have some semblance of a White Christmas in the tropical city that I live in. </span></div>
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<span style="font-family: Verdana, sans-serif;">I am not sure about the original version of the cake, but I used my trusted <a href="http://kitchenandki.blogspot.in/2015/04/heavenly-devils-food-cake.html">Devil's Food Cake</a> recipe to make a moist, dense chocolate Cake and then worked around it. Since I have already demonstrated on how to make the chocolate cake step by step, I'll just talk here about the frosting part. So lets get cookin'. </span></div>
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<a href="http://4.bp.blogspot.com/-RE61ixHn0-Y/VnimDHlH7pI/AAAAAAAAJgw/yQir8tbs_mU/s1600/DSC_0031-034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-RE61ixHn0-Y/VnimDHlH7pI/AAAAAAAAJgw/yQir8tbs_mU/s640/DSC_0031-034.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Side note: Don't judge my christmas trees, trees in all shapes and sizes are beautiful! </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 6-8 slices</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 50 mins + icing</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: ***</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b> </span></div>
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<span style="font-family: Verdana, sans-serif;">2, 6" round <a href="http://kitchenandki.blogspot.in/2015/04/heavenly-devils-food-cake.html">Chocolate cakes</a>, about 1.5" thick</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gms of whipping cream (atleast 35% fat)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cups of powdered sugar, sifted</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla extract</span></div>
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<span style="font-family: Verdana, sans-serif;">100 gms of dark semi sweet chocolate compound/ chips</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of Love</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Firstly, make sure the whipping cream has been chilled overnight, so it is easier to whip it up. </span></div>
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<span style="font-family: Verdana, sans-serif;">Before making the whipped cream frosting, allow the cakes to cool down completely, give it about 2 hours atleast. </span></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile, take your chocolate compound or chocolate chips and melt them in a microwave or over a double boiler to make it smooth and glossy. </span></div>
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<span style="font-family: Verdana, sans-serif;">Once it is melted, pour that chocolate in a piping bag. As you can see here, I went with a ziplock bag. Have your trays lined with a silicone mat or parchment papers so the chocolate doesn't stick. </span></div>
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<a href="http://3.bp.blogspot.com/-ftbSCLj5qP0/VnifYKAm3yI/AAAAAAAAJfQ/z_MbxUe1H2E/s1600/DSC_0003-035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://3.bp.blogspot.com/-ftbSCLj5qP0/VnifYKAm3yI/AAAAAAAAJfQ/z_MbxUe1H2E/s640/DSC_0003-035.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next make a small little hole in the piping bag and start piping christmas trees. I did take a video of this but i deleted it by mistake. I know, I'm such a genius! </span></div>
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<span style="font-family: Verdana, sans-serif;">Anyway, you get the idea, just begin by drawing the tree trunk and move to drawing the sides. Also make sure the branches are a little thick so it helps in keeping the tree sturdy. Allow the chocolate trees to cool down in the fridge for 30 minutes before you use them to decorate the cake</span></div>
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<a href="http://3.bp.blogspot.com/-bkMk3-Cna6Q/VnifvqU7TXI/AAAAAAAAJfY/4F67HhmJkmg/s1600/DSC_0006-038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-bkMk3-Cna6Q/VnifvqU7TXI/AAAAAAAAJfY/4F67HhmJkmg/s640/DSC_0006-038.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now make an ice bath before you begin your whipping, especially if you live in a hotter climate like India. In the summers, I infact chill my whipping blades as well along with the bowl so that everything is super chilled. </span></div>
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<span style="font-family: Verdana, sans-serif;">Pour the cream in a large bowl and start whisking it. </span></div>
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<a href="http://2.bp.blogspot.com/-QqbX12E8ERs/VnigXQcKQoI/AAAAAAAAJfg/7P-RtKSyVdc/s1600/DSC_0008-039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-QqbX12E8ERs/VnigXQcKQoI/AAAAAAAAJfg/7P-RtKSyVdc/s640/DSC_0008-039.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In about 3-4 minutes of whisking, you should see soft peaks form. To that, add in the sifted sugar and vanilla and whisk again. Now if you want to add in a drop of blue colour or some other flavour, you can do it at this time. </span></div>
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<span style="font-family: Verdana, sans-serif;">Once again start whipping for another 3-4 minutes till the cream reaches the desired consistency. Which means that if you remove the whisk from the cream, the peaks that it forms will almost hold their shape. It is now ready to frost the cake. I stopped just before it started to form stiff peaks becuase I wanted to keep the look of the cake quite soft.</span></div>
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<a href="http://2.bp.blogspot.com/-Y7hmZN8-VuM/VnigkrBVGjI/AAAAAAAAJfo/UMdl4JSv1Ms/s1600/DSC_0021-039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-Y7hmZN8-VuM/VnigkrBVGjI/AAAAAAAAJfo/UMdl4JSv1Ms/s640/DSC_0021-039.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">On the serving platter, take 1 cake and place it bottom side down. Try and do a neater job of levelling the cake. I was just intent on getting maximum height with my 2 layers so i skimped out on levelling it properly. </span></div>
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<a href="http://1.bp.blogspot.com/-zyO0EzHn0HU/VnihJFRdk6I/AAAAAAAAJfw/fCOFwYYiYDE/s1600/DSC_0024-037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-zyO0EzHn0HU/VnihJFRdk6I/AAAAAAAAJfw/fCOFwYYiYDE/s640/DSC_0024-037.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next top off that cake with about 1/3rd of that freshly whipped, vanilla flavoured, light as a cloud cream. </span></div>
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<span style="font-family: Verdana, sans-serif;">Smear it around lightly with a spatula and leave out about 1/2" edge on each side. </span></div>
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<a href="http://3.bp.blogspot.com/-2RZXS7UIyaw/VnihdJMqtvI/AAAAAAAAJf4/owPW8NcoG84/s1600/DSC_0027-035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-2RZXS7UIyaw/VnihdJMqtvI/AAAAAAAAJf4/owPW8NcoG84/s640/DSC_0027-035.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next place the other cake, bottom side up, so it gives us a flat top, on the cream. No levelling, very precarious. I like living dangerously but I don't necessarily endorse it especially when it comes to cakes! But the texture on that cake though- oh man!! </span></div>
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<a href="http://4.bp.blogspot.com/-2frRJjCId64/Vnih050eCjI/AAAAAAAAJgA/Z4xljyAyxAc/s1600/DSC_0030-033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-2frRJjCId64/Vnih050eCjI/AAAAAAAAJgA/Z4xljyAyxAc/s640/DSC_0030-033.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Take the whipped cream frosting and cover the entire cake. Now you can keep the cream as thick or as light as you want. I wanted to give the cake a naked cake kind of a look so I thinned out the cream on the sides. But for the top I went with a generous amount and give it a little texture with the spatula itself. How pretty does that look! </span></div>
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<span style="font-family: Verdana, sans-serif;">Once you're done with that, take your Chocolate Christmas Trees and line them around the border of the cake. </span></div>
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<a href="http://1.bp.blogspot.com/-GcqXpRwOBs8/VnijGJ1rmnI/AAAAAAAAJgQ/AulN9YJz5TU/s1600/DSC_0048-027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-GcqXpRwOBs8/VnijGJ1rmnI/AAAAAAAAJgQ/AulN9YJz5TU/s640/DSC_0048-027.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Ta-da!! </span></div>
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<a href="http://2.bp.blogspot.com/-31ZvU6SCNME/VniiZPDQa2I/AAAAAAAAJgI/PRCzsDeKpPg/s1600/DSC_0036-030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-31ZvU6SCNME/VniiZPDQa2I/AAAAAAAAJgI/PRCzsDeKpPg/s640/DSC_0036-030.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Happy White Christmas to all you beautiful folks!! May the festival bring you immense cheer and generosity of spirit and may we all be blessed with kindness every step of the way. </span></div>
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<span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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<a href="http://2.bp.blogspot.com/-PDO5D0S9sgE/VnilgcKVogI/AAAAAAAAJgk/dEyolpu_QRM/s1600/DSC_0083-021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-PDO5D0S9sgE/VnilgcKVogI/AAAAAAAAJgk/dEyolpu_QRM/s640/DSC_0083-021.JPG" width="638" /></a></div>
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P.s: Have you noticed the Snowfall on the blog?! I Love that feature sooooooo much!! Let me know what you think of it<br />
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com2tag:blogger.com,1999:blog-1006056429996894428.post-64232474630691543222015-12-09T02:31:00.001+05:302016-01-29T17:14:04.262+05:30Cutout Sugar Cookies <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">I'm on a sugar high!!! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Why, you'd ask?! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Well, didn't you read the blog title?!! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Sugar cookies, thats why!!! </span></div>
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<span style="font-family: "verdana" , sans-serif;">And not just any sugar cookies, but Browned Butter Sugar cookies! </span></div>
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<span style="font-family: "verdana" , sans-serif;">If your home isn't smelling like 'Holidays' by now, then baking these cookies will put you right in that festive mood. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Let me admit it, I have never made these sugar cookies ever before in my life. I've made cookies, but not this kind. And to be honest, I was quite skeptical about how these might turn out. When I baked them, I breathed a sigh of relief cause they turned out even better than I had expected. And that aroma of browned butter- that makes me weak in my knees. Have you seen my brown butter chocolate chip cookies or as I like to call them- <a href="http://kitchenandki.blogspot.in/2015/09/orgasmic-chocolate-chunk-cookies.html">Orgasmic Chocolate Chunk Cookies</a>? Its one of my all time popular posts ever and deservedly so. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I'm so obsessed with browned butter that I can't have my cookies any other way. The rich nutty caramel-y aroma and flavour that it infuses in my desserts is a new level of awesomeness! Try it and you'll never go back to your old recipes. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I was a little let down by the icing though. Oh well!! I had elaborate designs (pun intended) on my mind, but I had a terrible headache and shortage of time, which is why I had to go ahead and make do. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Honestly though, who cares!!! These cookies were gobbled up in no time. I'll have to practice to get it right some other time. The icing was entirely eggless, not even meringue powder or corn syrup or anything else. Just sugar, lemon, milk and vanilla. I think adding egg whites gives it a smoother texture and makes it easier to pipe. How we live and learn. The cookies, in itself though, are sheer perfection!!! Lets get cookin' then, shall we?! </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Makes</i></b>: 24 cookies</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Time taken</i></b>: 30 minutes + chilling time</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Complexity</i></b>: ***</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">100 gms/ 1 stick butter</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/2/ cup brown sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">1/3 cup sugar</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 egg</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp baking powder</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 1/4 cup flour</span></div>
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<span style="font-family: "verdana" , sans-serif;">1 tsp vanilla</span><br />
<span style="font-family: "verdana" , sans-serif;">Pinch of love</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>Method</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">We first need to brown the butter. <a href="http://kitchenandki.blogspot.in/2015/09/orgasmic-chocolate-chunk-cookies.html">Here's the in detail step by step on how to do that. </a></span></div>
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<span style="font-family: "verdana" , sans-serif;">Once we have the butter ready, in a food processor, take the butter</span></div>
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<a href="http://1.bp.blogspot.com/-egSaWgb8qWQ/Vmc5ROfpjRI/AAAAAAAAJbk/xacRNxy2HNc/s1600/DSC_0050-022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="http://1.bp.blogspot.com/-egSaWgb8qWQ/Vmc5ROfpjRI/AAAAAAAAJbk/xacRNxy2HNc/s640/DSC_0050-022.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Add the combined sugars to it. </span></div>
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<a href="http://1.bp.blogspot.com/-eRyrnBHKQtI/Vmc5kLy9e0I/AAAAAAAAJbs/GmpSYzTHprw/s1600/DSC_0055-025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-eRyrnBHKQtI/Vmc5kLy9e0I/AAAAAAAAJbs/GmpSYzTHprw/s640/DSC_0055-025.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Add in the egg to the mix along with the vanilla extract</span></div>
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<a href="http://2.bp.blogspot.com/-plvA0NW_UtM/Vmc58VUDWwI/AAAAAAAAJb0/1bzmSGUHYVE/s1600/DSC_0061-021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-plvA0NW_UtM/Vmc58VUDWwI/AAAAAAAAJb0/1bzmSGUHYVE/s640/DSC_0061-021.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Give it a whizz till you see a few bubbles form on the surface</span></div>
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<a href="http://1.bp.blogspot.com/-R4MBfc-FMtg/Vmc6eP64KyI/AAAAAAAAJb8/tXmAm_TwI78/s1600/DSC_0065-023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-R4MBfc-FMtg/Vmc6eP64KyI/AAAAAAAAJb8/tXmAm_TwI78/s640/DSC_0065-023.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Whisk in the flour and the baking powder together and add it to the wet ingredients and pulse the processor </span></div>
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<a href="http://4.bp.blogspot.com/-PsyW1WRxs7c/Vmc7DiXnG4I/AAAAAAAAJcE/ScEBkU5T87k/s1600/DSC_0068-025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-PsyW1WRxs7c/Vmc7DiXnG4I/AAAAAAAAJcE/ScEBkU5T87k/s640/DSC_0068-025.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">till it all comes together and becomes lumpy. Make sure you scrape down the sides. </span></div>
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<a href="http://3.bp.blogspot.com/-hKFG4p0g-Js/Vmc7hvAavwI/AAAAAAAAJcM/_DOnCWSLjGc/s1600/DSC_0071-021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-hKFG4p0g-Js/Vmc7hvAavwI/AAAAAAAAJcM/_DOnCWSLjGc/s640/DSC_0071-021.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Transfer the dough directly on a plastic wrap and shape it in a round disc as best as you can. It just makes for easier rolling out later. </span></div>
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<a href="http://3.bp.blogspot.com/-gyRAHMwVGLU/Vmc7zE4vg7I/AAAAAAAAJcU/H4SekJq76rA/s1600/DSC_0079-017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-gyRAHMwVGLU/Vmc7zE4vg7I/AAAAAAAAJcU/H4SekJq76rA/s640/DSC_0079-017.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I flattened out mine in a disc of about 6" diameter and about an inch thick. </span></div>
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<a href="http://4.bp.blogspot.com/-HnbCRCKfuNg/Vmc8J9SfQAI/AAAAAAAAJcc/NaAgMfSnEUA/s1600/DSC_0082-016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-HnbCRCKfuNg/Vmc8J9SfQAI/AAAAAAAAJcc/NaAgMfSnEUA/s640/DSC_0082-016.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Cover it up nice and tight and then chill it in the fridge for about 30 minutes. If you live in a colder climate than India, then you probably could skip this step. I needed the dough to firm up a little before I could roll it out, so in the fridge it went. </span></div>
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<span style="font-family: "verdana" , sans-serif;">After 30 minutes, take it out of the fridge and start rolling it out. Now I cut the disc into half and then rolled it out, but you can do whatever you like. Just remember that it needs to be rolled out till it is 1/2 cm or 1/8th of an inch thick. </span></div>
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<a href="http://3.bp.blogspot.com/-h2VTa0NLQjk/Vmc9AqWokgI/AAAAAAAAJco/Fhxuj6a0sfM/s1600/DSC_0006-032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-h2VTa0NLQjk/Vmc9AqWokgI/AAAAAAAAJco/Fhxuj6a0sfM/s640/DSC_0006-032.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Also take care to roll it out as evenly as possible. If the cookies are slightly thinner in some parts, they will brown quickly in the oven than the rest of the cookies. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Take your festive christmas cookie cutters and go to town with it! Of you can even use a simple round for the cookies. You do you! The cookies will be beautiful in all shapes and sizes! You can gather the scraps and roll them out again. But keep the chilling procedure in mind. </span></div>
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<a href="http://1.bp.blogspot.com/-sf9PVkVwmV0/Vmc-qFnHtII/AAAAAAAAJc0/Ltk5NlkQgkc/s1600/experimenting11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="512" src="http://1.bp.blogspot.com/-sf9PVkVwmV0/Vmc-qFnHtII/AAAAAAAAJc0/Ltk5NlkQgkc/s640/experimenting11.jpg" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Place the cut out cookies on a lined baking tray. Cover with plastic wrap and chill in the fridge for about 30 mins to an hour. This will ensure that the cookies don't lose their shape when baked. </span></div>
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<a href="http://4.bp.blogspot.com/-M7p2jkumwn0/Vmc_Amck_jI/AAAAAAAAJc8/lF5wGDUhvXk/s1600/DSC_0004-028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-M7p2jkumwn0/Vmc_Amck_jI/AAAAAAAAJc8/lF5wGDUhvXk/s640/DSC_0004-028.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">When you are ready to bake, pre-heat your oven for 5-7 minutes on 150C or 300F. Place the baking tray in the oven and bake cookies for 7-8 minutes. Keep an eye on them because oven times can vary and you don't want your cookies to turn brown. Oh and if they do, its quite alright, Santa won't mind. </span></div>
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<a href="http://2.bp.blogspot.com/-I_kbWAYhr8Y/Vmc_qGbfYbI/AAAAAAAAJdE/esRg1NFJj7o/s1600/DSC_0009-034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-I_kbWAYhr8Y/Vmc_qGbfYbI/AAAAAAAAJdE/esRg1NFJj7o/s640/DSC_0009-034.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">After they are baked, take the tray out of the oven and allow them to cool for a couple of minutes before very carefully transferring them onto a wire rack to cool completely. The best is if you let them cool overnight before icing. </span></div>
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<a href="http://4.bp.blogspot.com/-x1aP_djpZNw/VmdAI9iXRWI/AAAAAAAAJdM/kPRYC3Dqe6I/s1600/DSC_0017-037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-x1aP_djpZNw/VmdAI9iXRWI/AAAAAAAAJdM/kPRYC3Dqe6I/s640/DSC_0017-037.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">For the icing, I am not going into detail as I am not completely satisfied with the end result. But there are tons of sugar icing recipes out there which you can use. If you still want to know how I iced mine, here it is. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Take 2 cups sugar and powder it. Sift it to ensure there are no lumps. </span></div>
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<a href="http://2.bp.blogspot.com/-534_hqbrhDY/VmdA6r_WzFI/AAAAAAAAJdc/XF569ZrQX9U/s1600/DSC_0016-035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-534_hqbrhDY/VmdA6r_WzFI/AAAAAAAAJdc/XF569ZrQX9U/s640/DSC_0016-035.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">To that, add in 1 tbsp lemon juice </span></div>
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<a href="http://2.bp.blogspot.com/-QifdzVs1B3g/VmdBS9w5RuI/AAAAAAAAJdk/kd-ptJDDln8/s1600/DSC_0024-032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-QifdzVs1B3g/VmdBS9w5RuI/AAAAAAAAJdk/kd-ptJDDln8/s640/DSC_0024-032.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">and 3-4 tbsp milk. I think I added less quantity of milk which is why my sugar didn't completely melt and the texture was a little rough (lesson learnt) </span></div>
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<a href="http://2.bp.blogspot.com/-t0jimJhE2_0/VmdBenZTN4I/AAAAAAAAJds/u1TSv6yLPog/s1600/DSC_0028-029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-t0jimJhE2_0/VmdBenZTN4I/AAAAAAAAJds/u1TSv6yLPog/s640/DSC_0028-029.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Add in a few drops of vanilla for flavour. You can add any flavour you like here. </span></div>
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<a href="http://1.bp.blogspot.com/-WoglAHZCma8/VmdCEYHwqRI/AAAAAAAAJd0/EsXpL048lfo/s1600/DSC_0031-027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-WoglAHZCma8/VmdCEYHwqRI/AAAAAAAAJd0/EsXpL048lfo/s640/DSC_0031-027.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Mix well till it reaches a smoother consistency than this. The icing ribbon should take 10 second before fully getting merged with the icing in the bowl. Then your icing is perfect. </span></div>
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<a href="http://4.bp.blogspot.com/-hEXDZqGqq-I/VmdCeQMdnBI/AAAAAAAAJd8/_ZyoqKhHLBo/s1600/DSC_0033-024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-hEXDZqGqq-I/VmdCeQMdnBI/AAAAAAAAJd8/_ZyoqKhHLBo/s640/DSC_0033-024.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Take your favourite nozzles and get piping! I piped mine with just zip lock bags and no nozzles. How professional am I?! </span></div>
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<a href="http://2.bp.blogspot.com/-rUALwSnxi54/VmdC1d0WeBI/AAAAAAAAJeE/ddA1WbaqY_A/s1600/DSC_0045-024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-rUALwSnxi54/VmdC1d0WeBI/AAAAAAAAJeE/ddA1WbaqY_A/s640/DSC_0045-024.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Thats it! Cookies are done!! They sure look festive, don't they?! </span></div>
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<a href="http://2.bp.blogspot.com/-8AlAhdiEbxc/VmdDPU07jbI/AAAAAAAAJeM/CyWFJQzcZ5E/s1600/DSC_0067-022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-8AlAhdiEbxc/VmdDPU07jbI/AAAAAAAAJeM/CyWFJQzcZ5E/s640/DSC_0067-022.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Now that I see them here again, they are not that bad looking as I made them out to be. Infact, I think I'm quite proud of my first attempt!! </span></div>
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<a href="http://4.bp.blogspot.com/-EGVuyl9o8gI/VmdDwJ6DiEI/AAAAAAAAJeU/ve1kYtLoBYk/s1600/DSC_0071-023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-EGVuyl9o8gI/VmdDwJ6DiEI/AAAAAAAAJeU/ve1kYtLoBYk/s640/DSC_0071-023.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Don't know what it is about these cookies that whenever I see them, this song pops up in my head- '</span><i><span style="font-family: "georgia" , "times new roman" , serif;"><b>you better watch out, you better not cry, better not pout, I'm telling you why- Santa Claus is commmiiingg to town</b></span></i><span style="font-family: "verdana" , sans-serif;">'..... Indulge! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Have a </span><span style="color: #ea9999; font-family: "georgia" , "times new roman" , serif; font-size: large;"><b>Merry Christmas</b></span><span style="font-family: "verdana" , sans-serif;"> y'all!! <3 </span></div>
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<a href="http://www.mylivesignature.com/" target="_blank"><img src="http://signatures.mylivesignature.com/54489/298/BF8EDE47CD7A2A3D7536C90C806AB864.png" style="background: transparent; border: 0 !important;" /></a></div>
Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com0tag:blogger.com,1999:blog-1006056429996894428.post-8834411755497663152015-12-03T16:35:00.001+05:302016-01-29T18:38:23.179+05:30No Fuss Chocolate Tarts<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Aaaannnnd its here!! Its here!! My favourite month of the year is here!!! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Make that second favourite- my birthday month- June is my 1st favourite. </span></div>
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<span style="font-family: "verdana" , sans-serif;">But even as I write this I am debating if that is entirely true. I mean Christmas!!! What else compares to glorious glorious Christmas!!! The fairy lights, the blanket of snow, the spirit of joy, the aroma of spice, the warm and cosy nights, the friends and family coming together, the celebrations and most of all the generosity of spirit.</span></div>
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<span style="font-family: "verdana" , sans-serif;">Did I mention fairy lights?! I am so obsessed with them. Every single day all I want to do is capture some form of fairy lights in or out of the house. My parents think I'm a goner. But fairy lights!!! They make everything magical. Especially around this time of the year. </span></div>
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<span style="font-family: "verdana" , sans-serif;">To kick off the Christmassy Season, I made something really fuss free and mind bogglingly delicious! I mean if you're not a puddle after eating this truly decadent dessert, then you probably need to reassess your life! </span></div>
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<span style="font-family: "verdana" , sans-serif;">In all sincerity though, the way this luscious, silky tart melts on your tongue, and then that butter-y chocolate-y crumbly crust lingers on for a bit longer while you savour the chocolate, so sensual, so sexy! This recipe is perfect for a special date night during the festive season, or can be easily doubled to make a larger serving. </span></div>
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<a href="http://4.bp.blogspot.com/-4qDRo0COz8k/VmAUy9xXVfI/AAAAAAAAJYs/uBDBOxHNLdU/s1600/DSC_0057-021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-4qDRo0COz8k/VmAUy9xXVfI/AAAAAAAAJYs/uBDBOxHNLdU/s640/DSC_0057-021.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Lets get cookin' then, shall we?! </span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Serves</i></b>: 2</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Time Taken</i></b>: 20 mins + chilling time</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<span style="font-family: "verdana" , sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: "verdana" , sans-serif;">4-5 Oreo cookies (cream or chocolate filled)</span></div>
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<span style="font-family: "verdana" , sans-serif;">30 gms butter, softened at room temperature</span></div>
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<span style="font-family: "verdana" , sans-serif;">2/3 cup dark, semi sweet chocolate (atleast 50% cocoa)</span></div>
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<span style="font-family: "verdana" , sans-serif;">3-4 tbsp heavy cream</span></div>
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<span style="font-family: "verdana" , sans-serif;">Pinch of love</span></div>
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<span style="font-family: "verdana" , sans-serif;">We need to first make n chill our crust for a couple of hours. For the crust, in a food processor, take the oreo cookies. For a really chocolate-y flavour, I used chocolate cream oreos. Feel free to use the plain cream ones if you choose to. I made 2, 5" tartlets with these cookies. If you're making just one, use 4-5 cookies. </span></div>
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<a href="http://2.bp.blogspot.com/-Pu0-jFdVSBo/VmAVNzImGFI/AAAAAAAAJY0/XgppGiRf6cI/s1600/DSC_0056-020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="538" src="http://2.bp.blogspot.com/-Pu0-jFdVSBo/VmAVNzImGFI/AAAAAAAAJY0/XgppGiRf6cI/s640/DSC_0056-020.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Pulse the cookies till they turn crumbly, like coarse sea salt. This should take about 2-3 minutes. </span></div>
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<a href="http://4.bp.blogspot.com/-baVXi9viuOE/VmAVo9H8U4I/AAAAAAAAJY8/6MHvUup1uFw/s1600/DSC_0059-018.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="582" src="http://4.bp.blogspot.com/-baVXi9viuOE/VmAVo9H8U4I/AAAAAAAAJY8/6MHvUup1uFw/s640/DSC_0059-018.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I took the butter and chopped it in smaller cubes and then heated it in a microwave for 20 seconds</span></div>
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<a href="http://1.bp.blogspot.com/-oBySVBtKge0/VmAWFPk08-I/AAAAAAAAJZE/s0ja5Kt6sQA/s1600/DSC_0025-025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-oBySVBtKge0/VmAWFPk08-I/AAAAAAAAJZE/s0ja5Kt6sQA/s640/DSC_0025-025.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Till it melted like this</span></div>
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<a href="http://4.bp.blogspot.com/-u1P00tPqSrQ/VmAWQc4x08I/AAAAAAAAJZM/eY_8i-PlkuA/s1600/DSC_0050-020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-u1P00tPqSrQ/VmAWQc4x08I/AAAAAAAAJZM/eY_8i-PlkuA/s640/DSC_0050-020.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Now add the butter to the oreo crumble in the food processor and give it a whizz. </span></div>
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<a href="http://1.bp.blogspot.com/-kejeoK2ttbw/VmAWv-F6QCI/AAAAAAAAJZU/y5o2-he_HEk/s1600/DSC_0060-020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-kejeoK2ttbw/VmAWv-F6QCI/AAAAAAAAJZU/y5o2-he_HEk/s640/DSC_0060-020.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">The mix should come together to form a lump like this. Don't worry right now if its too wet or dry. </span></div>
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<a href="http://4.bp.blogspot.com/-2Eta0utlnZk/VmAXMQZW1aI/AAAAAAAAJZc/xZ0hWG1HXxI/s1600/DSC_0064-019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="566" src="http://4.bp.blogspot.com/-2Eta0utlnZk/VmAXMQZW1aI/AAAAAAAAJZc/xZ0hWG1HXxI/s640/DSC_0064-019.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Transfer the mix onto a greased removable tartlet pan. Greasing ensures that the tart shell will come out easily. And the removable bottom makes it easier to handle. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Press down the gravelly, oreo butter mix with the back of the spoon so it is evenly spread on and around the tartlet mould. Now we need to chill this for about 10 minutes till the crust solidifies a little. </span></div>
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<a href="http://4.bp.blogspot.com/-kLBj45hLKsg/VmAXzTkZsaI/AAAAAAAAJZs/Eek6mdvQOdE/s1600/DSC_0083-014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="420" src="http://4.bp.blogspot.com/-kLBj45hLKsg/VmAXzTkZsaI/AAAAAAAAJZs/Eek6mdvQOdE/s640/DSC_0083-014.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">For the filling, we need to make a chocolate ganache. For that, cut your chocolate in small chunks. It is easier to do so if the chocolate is at room temperature. </span></div>
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<a href="http://3.bp.blogspot.com/-S292SQtjSks/VmAYTjm57jI/AAAAAAAAJZ0/EJPCqui3UWU/s1600/DSC_0011-032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-S292SQtjSks/VmAYTjm57jI/AAAAAAAAJZ0/EJPCqui3UWU/s640/DSC_0011-032.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">In a separate bowl, simmer the cream for about a minute till it starts to bubble around the edges. </span><span style="font-family: "verdana" , sans-serif;">Pour the cream on to the chocolate and allow it to rest while the tart crust is chilling. </span></div>
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<span style="font-family: "verdana" , sans-serif;">After a couple of minutes, take a spatula and mix the cream and the chocolate. The heat from the cream will melt the chocolate and they come together to make a rich, creamy, chocolatey, glossy, silken ganache. </span></div>
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<a href="http://2.bp.blogspot.com/-Dkh4jWdoo5g/VmAZNyuawpI/AAAAAAAAJaE/kw3sN8_tPqQ/s1600/DSC_0037-021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="638" src="http://2.bp.blogspot.com/-Dkh4jWdoo5g/VmAZNyuawpI/AAAAAAAAJaE/kw3sN8_tPqQ/s640/DSC_0037-021.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Now take the chilled crust from the fridge and start pouring the ganache into it </span></div>
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<span style="font-family: "verdana" , sans-serif;">Tell me this is not sexy!! </span><span style="font-family: "verdana" , sans-serif;"> </span></div>
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<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dygNJw5vJk41OtK5zfgYmgCX0WDU2_Rmxm248ML21JT63HB1-RoaUQVCF7YlieWf1eszvTb-5tmPuNA7nMLsw' class='b-hbp-video b-uploaded' frameborder='0'></iframe></div>
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<span style="font-family: "verdana" , sans-serif;">Also, guess who licked the bowl of ganache clean?! </span></div>
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<span style="font-family: "verdana" , sans-serif;">When the tartlet is filled with the ganache, tap it gentle on the table top to make sure there are no bubbles and you get a smooth shiny top. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Now comes the most difficult part- the wait! You have to wait for atleast a couple of hours for the ganache to set completely. Otherwise if you cut the tart too soon, the ganache will flow down the sides. On second thoughts, it doesn't seem like a bad idea.... but for the sake of this recipe, chill the tart. I chilled mine overnight. Cover it with a plastic wrap so it stays safe from any other smells. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Once chilled, remove the tart from the mould. </span></div>
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<a href="http://4.bp.blogspot.com/-VfWg678SiBE/VmAa1BjMKcI/AAAAAAAAJag/sPA_mFmWZYk/s1600/DSC_0016-031.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-VfWg678SiBE/VmAa1BjMKcI/AAAAAAAAJag/sPA_mFmWZYk/s640/DSC_0016-031.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Garnish it with some strawberries, cherries, whipped cream, mint, chocolate sauce, caramel sauce, nuts, praline, crumbled oreos, chocolate flakes, whatever floats your boat. I just went ahead with the classic chocolate strawberry combo and I realised once again why this is The best combination ever! </span></div>
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<a href="http://4.bp.blogspot.com/-o0cqI85NWXg/VmAbfNADZRI/AAAAAAAAJao/7BVZneQfkSg/s1600/DSC_0032-023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-o0cqI85NWXg/VmAbfNADZRI/AAAAAAAAJao/7BVZneQfkSg/s640/DSC_0032-023.JPG" width="640" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Now you could very well infuse the chocolate ganache with orange zest or some Kahlua for a variation of flavours. I just enjoyed mine as a beautiful classic. </span></div>
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<a href="http://1.bp.blogspot.com/-N2mF6An_es8/VmAcTowCs-I/AAAAAAAAJaw/7sP_OT_K5e0/s1600/DSC_0068-024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-N2mF6An_es8/VmAcTowCs-I/AAAAAAAAJaw/7sP_OT_K5e0/s640/DSC_0068-024.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">I so wanted to dig right in but I had to wait to click the photos!! Okay, no, as much as I liked you to think I made a big sacrifice to take pics, I have to confess, I had a whole other tart ready and I was eating it while I took pics of this! Sneaky, huh?! Can't blame me though!! Blame this chocolatey gorgeousness</span></div>
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<a href="http://4.bp.blogspot.com/--WJdiYJhnXc/VmAdCb_WSQI/AAAAAAAAJa4/jdDC-8aTDRw/s1600/DSC_0094-015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/--WJdiYJhnXc/VmAdCb_WSQI/AAAAAAAAJa4/jdDC-8aTDRw/s640/DSC_0094-015.JPG" width="638" /></a></div>
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<span style="font-family: "verdana" , sans-serif;">Look at the middle of this, soooooooo gooooooddd!! </span></div>
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<span style="font-family: "verdana" , sans-serif;">Irresistible?! Indeed!! Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com3tag:blogger.com,1999:blog-1006056429996894428.post-66908134696955613562015-11-24T06:49:00.000+05:302015-11-24T06:49:11.718+05:30Poha/ Spiced Flattened Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Somehow I always thought that I had the recipe of '<b><i>Poha</i></b>' on here. Afterall it is a staple in my kitchen. Made almost every alternate day for breakfast or as a light evening snack, this very popular Indian street food has kept me company for as long as I remember. </span></div>
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<span style="font-family: Verdana, sans-serif;">Poha or flattened rice is commonly available in India but if you can't get it, I've also used left-over rice to make the same recipe for the same delicious results! </span></div>
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<span style="font-family: Verdana, sans-serif;">There was a time I remember very clearly, I was in my 5th grade, I used to ask mom to make it everyday for school lunch. She used to make it a little differently then. Added in veggies or sauteed potatoes in the mix to make it healthier. I mean imagine! Trying to trick her kids into eating something healthy. Little did she know that I used to separate all the veggies and share that with my friends and eat away all the fluffy light yumm poha. But shhh... don't tell her this! </span></div>
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<span style="font-family: Verdana, sans-serif;">Anyway, this is my favourite way of making poha. Perfectly spiced and well balanced with a little bit of sweet and tangy flavours. This is exactly how they serve it on the roadside. Infact many of my grey cold winter mornings begin with a steaming hot cup of tea and a bowlful of this brightly hued poha. Lets see how its done then, shall we?! </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 2</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 15 mins</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups of poha (rinsed and kept in colander to allow excess water to drain)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp black mustard seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp fennel seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">5-6 curry leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">5-7 peanuts</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp asafoetida</span></div>
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<span style="font-family: Verdana, sans-serif;">1 green chili, thinly sliced</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp turmeric powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp dry coriander powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp red chili powder</span></div>
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<span style="font-family: Verdana, sans-serif;">salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp powdered sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp lemon juice</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp peanut oil</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;">To garnish</span></div>
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<span style="font-family: Verdana, sans-serif;">fresh coriander leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">pomegranate seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">sev (fried spicy chickpea noodles)</span></div>
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<span style="font-family: Verdana, sans-serif;">finely chopped onion</span></div>
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<span style="font-family: Verdana, sans-serif;">finely diced tomatoes</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Begin by rinsing the poha. The poha is dry in texture and needs to be rehydrated. I just place it in the colander and place it under running water for a minute till all the flakes are a little wet. Allow the poha to be in the colander till the end so the excess water drains out</span></div>
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<span style="font-family: Verdana, sans-serif;">Now in a deep skillet, I took some peanut oil on medium high heat. </span><span style="font-family: Verdana, sans-serif;">I then added the black mustard seeds till they began to splutter</span></div>
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<a href="http://2.bp.blogspot.com/-ygJuyBsyOJ4/VlOyVWlbWnI/AAAAAAAAJWw/TyLCPa5ZkFA/s1600/DSC_0007-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-ygJuyBsyOJ4/VlOyVWlbWnI/AAAAAAAAJWw/TyLCPa5ZkFA/s640/DSC_0007-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">As soon as they start to splutter, I added in the peanuts. You can either coarsely grind them or add them whole. </span></div>
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<span style="font-family: Verdana, sans-serif;">Next goes the fennel seeds</span></div>
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<a href="http://4.bp.blogspot.com/-neV05GEyKQ8/VlOykaNtYrI/AAAAAAAAJW4/lXpK1cmqBg8/s1600/DSC_0010-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-neV05GEyKQ8/VlOykaNtYrI/AAAAAAAAJW4/lXpK1cmqBg8/s640/DSC_0010-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And the asafoetida</span></div>
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<a href="http://4.bp.blogspot.com/-mpcCeOjRXOA/VlOy0yKey3I/AAAAAAAAJXA/AxfTjiUiEXY/s1600/DSC_0012-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://4.bp.blogspot.com/-mpcCeOjRXOA/VlOy0yKey3I/AAAAAAAAJXA/AxfTjiUiEXY/s640/DSC_0012-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And the curry leaves. Ohhh my... do you smell all the delicious flavours in there?! There's more to come. </span></div>
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<span style="font-family: Verdana, sans-serif;">Add in the thinly sliced green chili</span></div>
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<span style="font-family: Verdana, sans-serif;">In goes the salt</span></div>
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<span style="font-family: Verdana, sans-serif;">The turmeric, coriander powder and the red chili powder. Mix it all well so the spices don't burn. If required, you can reduce the heat to medium low</span></div>
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<a href="http://1.bp.blogspot.com/-uUFf0IOx74U/VlO0Iwfu7gI/AAAAAAAAJXg/EYELX7BenmA/s1600/DSC_0030-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-uUFf0IOx74U/VlO0Iwfu7gI/AAAAAAAAJXg/EYELX7BenmA/s640/DSC_0030-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next add in the powdered sugar. Mix and then add the hydrated poha that's been resting. Then give everything a good toss so the poha is mixed well with all the spices. </span></div>
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<span style="font-family: Verdana, sans-serif;">Squeeze the lemon juice over the poha and toss it again carefully. Now give it a taste test to adjust the seasoning. If you find that your poha hasn't entirely softened, you can add a couple tbsp of water and cover the pan with a lid to cook for a couple of minutes. The steam will soften the poha and its done!! </span></div>
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<span style="font-family: Verdana, sans-serif;">How easy was that! Now to garnish in the typical street food style, Spoon some poha in your bowl. Top it up with the suggested garnishes. You can also grate some carrot or beetroot over it to make it notch healthier. </span><span style="font-family: Verdana, sans-serif;">Pretty, healthy and light! My beautiful bowl of sunshine! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com1tag:blogger.com,1999:blog-1006056429996894428.post-61656873466439276292015-11-15T20:54:00.001+05:302016-01-20T02:51:27.383+05:30Diwali 2015<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "verdana" , sans-serif;">Wishing all you lovely people, my dear readers, my friends and family </span><span style="font-family: "georgia" , "times new roman" , serif;"><b><i>A Very Happy Diwali and a Happy New Year. </i></b></span></div>
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<span style="font-family: "verdana" , sans-serif;">No no, don't worry, its not January '16 yet. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I haven't been time travelling (as much as I wish to) nor have I lost track of time. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Let me explain. In Gujarat, India, the people follow the old traditional calendar known as the Vikram Samvat. According to the calendar we just started with our 2072 year. So there are 3 primary new years that I get to celebrate each year - the Baisakhi or the Sikh New year, the Gujarati New year and the good ol' 31st Dec new year. Plus there are others as well which I won't get into details as of now.</span></div>
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<span style="font-family: "verdana" , sans-serif;">More chances of fresh beginnings, more chances for making new resolutions, more chances for me to decide going to the gym (and dropping it the next day ofcourse) and last but not the least, more celebrations! </span></div>
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<span style="font-family: "verdana" , sans-serif;">A week prior to Diwali was crazy hectic like I presume it must be during Christmas time outside India. Lady luck was kind to me around this time. I was featured in a national magazine as the </span><b><i><span style="font-family: "georgia" , "times new roman" , serif;">Top Food Blogger</span></i></b><span style="font-family: "verdana" , sans-serif;"> of the state. They were kind enough to publish my Diwali Special recipe too. Check out the <a href="http://kitchenandki.blogspot.in/2015/10/rose-coconut-fudge-nariyal-ladoo.html">recipe here</a>! Here's a glimpse of the article </span></div>
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<span style="font-family: "verdana" , sans-serif;">Following that I had a couple of radio interviews where I shared some of my recipes. </span></div>
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<span style="font-family: "verdana" , sans-serif;">And then I was invited as a judge for a Rangoli competition at the biggest clubs in the city. (Does this sound like I'm tooting my own horn? Cause I totally am!) </span></div>
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<span style="font-family: "verdana" , sans-serif;">Diwali is a time that I like to follow indulging in my own little traditions. I like to be involved in DIY projects that make each Diwali special. Everyone is in the holiday mood. Work takes a back seat and so does going in the kitchen and cooking. Quite reasonably so since majority of the time is spent out shopping and chilling out with family and friends and dining out. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Which brings me to notify you that this post is not going to be food related. I wanted to share the joyous occasion of Diwali with all of you. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I took tons of pics, one of my aunt's was visiting us after a gap of over 3 years so it made our diwali all the more special. I don't prefer bursting crackers on Diwali but after about a gap of 13-15 years, we lit a few crackers. So it was a proper diwali with family, loads of good food, tons of sweets, oodles of weight gain, fun and traditions. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I did sorely miss my grandpa who left us all in 2013. I thought of him and I could almost hear his voice during the paath(prayers). </span></div>
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<span style="font-family: "verdana" , sans-serif;">If you're wondering what I did as my DIY, here's a glimpse. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I painted my own Diyas or earthen lamps. I do this every year. </span></div>
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<span style="font-family: "verdana" , sans-serif;">I then went on to make my own lanterns by recycling old glass jars- this took me some time since the drying process takes pretty long. </span></div>
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<span style="font-family: "verdana" , sans-serif;">They sure look pretty, don't they?! I couldn't take my eyes off of them! </span></div>
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<span style="font-family: "verdana" , sans-serif;">I couldn't get my eyes off of them when I was done and they were lit. </span></div>
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<span style="font-family: "verdana" , sans-serif;">The day before Diwali, I put mehendi on my hand. Its a tradition I follow since I was a kid. This was the only time mom would allow me to put mehendi/ henna since it was festival time. </span></div>
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<span style="font-family: "verdana" , sans-serif;">On the day of Diwali, after waking up at 5 in the morning- which a mean task especially if you've slept at 3 the previous night, I made this Rangoli. A rangoli is a design made with coloured sand. It beautifies the entrance of a house and it is believed to invite good luck. As always I favoured a peacock themed rangoli. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Then was the Puja ki thaali, </span></div>
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<span style="font-family: "verdana" , sans-serif;">More diyas </span></div>
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<span style="font-family: "verdana" , sans-serif;">And some more, cause one can't brighten up the house enough! The little flickering lights and the decorative flower pots transport me to an era forgotten when everything was so simple, when a festival would be grand if you had the light of a lamp illuminating the house and a few flowers strewn around to make the air fragrant. </span></div>
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<span style="font-family: "verdana" , sans-serif;">Then there were a few bright sparkling crackers</span><br />
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<span style="font-family: "verdana" , sans-serif;">And some more</span></div>
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<span style="font-family: "verdana" , sans-serif;">As I oscillate between consumerism during the festivities and the old traditions, the only words echoing in my head on this festival are, if you light the path for others, you light up the path for yourself too. Shine bright my Happy people! Wishing you a splendid holiday season and loads of love and luck. Keep spreading the joy! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com1tag:blogger.com,1999:blog-1006056429996894428.post-39620143561307307642015-10-29T12:27:00.000+05:302015-10-29T12:27:40.788+05:30Lehsuni Pudina Lachha Paratha/ Minty Garlic Layered flatbread <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">First things first</span></div>
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<span style="font-family: Verdana, sans-serif;">I have been absent for far too long. I've missed you all so much! </span></div>
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<span style="font-family: Verdana, sans-serif;">*TMI alert*</span></div>
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<span style="font-family: Verdana, sans-serif;">Being sickly didn't exactly put me in a cooking/ sharing mood. I was down with bronchitis and am happy on the recovery high now. No medicines!! Just some good ole steaming and some tea tree oil and cups n cups of hot soup and tea. The process was slow but at least my body was relatively chemical free. </span></div>
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<span style="font-family: Verdana, sans-serif;">I did lapse in between, had some fried chips once, had a grilled cheese once with soup... well, we're all human and then who can resist a good grill cheese! Not me for sure! </span></div>
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<span style="font-family: Verdana, sans-serif;">I did stay away from cooking something that I could share here with you unfortunately. But I'm back baby and have a whole lot to share too! Been craving comfort food so badly, and well here is the epitome of comfort food for moi.</span></div>
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<span style="font-family: Verdana, sans-serif;">If you've been following my posts, you'll know how much I love having me some good ole Parathas when the weather starts to get cooler and the leaves turn brown. Parathas are unleavened flatbreads that are roasted on a griddle with oil or clarified butter (ghee). Being a punjabi and all, Parathas are my lifeline. We have them for breakfasts usually almost everyday. And we love sprucing them up with all sorts of variations. Check out my versions of different parathas if you're craving for some variety and want to make your meals more nutritious and warm and delicious. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://kitchenandki.blogspot.in/2011/09/aloo-paratha-potato-stuffed-flat-bread.html">Aloo Paratha</a> (Potato stuffed Paratha) </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://kitchenandki.blogspot.in/2015/08/aloo-pyaaz-paratha-flatbread-stuffed.html">Aloo Pyaaz Paratha</a> (onion and potato Paratha) </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://kitchenandki.blogspot.in/2014/12/methi-paneer-ke-parathe-fenugreek-n.html">Methi Paneer Paratha</a> (Fenugreek leaves and cottage cheese stuffed Paratha) </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://kitchenandki.blogspot.in/2011/09/laccha-parantha-flaky-flatbread.html">Lachha Paratha</a> (Layered Flatbread) </span></div>
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<span style="font-family: Verdana, sans-serif;">Now coming to today's speciality, one of my TOP favourite parathas is this *drumroll please* - Lehsuni Pudina Paratha. I always order this whenever I am eating out Indian food. </span></div>
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<span style="font-family: Verdana, sans-serif;">The flavours of garlic infused ghee and fresh mint leaves makes one of the tastiest breads that will ever accompany your Indian veggies and meat curries. There is something about the extra punch of flavour that brings out the best in any and all the dishes accompanying the paratha. The crispy layers and the melt in the mouth interiors make this for an unbelievably rich dining experiences. </span></div>
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<span style="font-family: Verdana, sans-serif;">Mind you, this is not an everyday food. Parathas that we have everyday are roasted in just about a few drops of oil. These on the other hand are rich and well, its wise to indulge in them once in awhile. </span></div>
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<span style="font-family: Verdana, sans-serif;">Lets get cookin' then shall we! </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Makes</i></b>: 3 Parathas</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 45 mins (including resting time) </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: ***</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cup wheat flour + extra for dusting</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4th cup water </span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup ghee or clarified butter (used at different stages) </span></div>
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<span style="font-family: Verdana, sans-serif;">salt (optional) </span></div>
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<span style="font-family: Verdana, sans-serif;">3-4 garlic cloves (grated)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup of chopped mint leaves </span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;"><i>*Learn how to make ghee from butter, scroll to the end of recipe </i></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">Meet the stars of today's recipes! </span></div>
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<span style="font-family: Verdana, sans-serif;">We'll first knead the dough. For that, take the wheat flour and add 2 tbsp of ghee to it. If you want to add salt, go ahead. I didn't. </span></div>
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<a href="http://2.bp.blogspot.com/-osS8aMxAYPc/VjG7sVd2tpI/AAAAAAAAJRM/Bkoqi3cYcas/s1600/DSC_0111-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-osS8aMxAYPc/VjG7sVd2tpI/AAAAAAAAJRM/Bkoqi3cYcas/s640/DSC_0111-005.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Rub the flour with the ghee, like you would for a shortcrust pastry. This just ensures the fat is evenly distributed all over and makes the end product flakier.</span></div>
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<span style="font-family: Verdana, sans-serif;">Gradually add water to the flour and start kneading. Knead for about 5-7 minutes till the dough becomes smooth-ish. Cover with a damp cloth for about 20 mins to allow the gluten to develop and for the dough to become stretchy. </span></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile, grate your garlic cloves. Heat about 4 tbsp of ghee in a skillet on the lowest possible heat </span></div>
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<span style="font-family: Verdana, sans-serif;">Add in that grated garlic to it. We want to infuse that ghee with the beautiful fragrant garlic. So let it fry till the edges of the garlic turn golden in colour. </span></div>
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<span style="font-family: Verdana, sans-serif;">Take it off the heat and allow to cool. My house was smelling heavenly right about now. One of my favourite smells ever! Set it aside. </span></div>
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<span style="font-family: Verdana, sans-serif;">Time to make the parathas! Divide the rested dough into 3 portions. Now you can easily double up the proportions to get more parathas. </span></div>
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<span style="font-family: Verdana, sans-serif;">On a flat surface, have some extra flour for dusting handy. Start rolling out one dough ball at a time. We need to roll it out nice and thin. Its going to be pretty wide, more than 12" wide. </span></div>
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<span style="font-family: Verdana, sans-serif;">Around 2mm in thickness. When you pick it up, it should be translucent. Keep dusting that extra flour so the paratha doesn't stick. </span></div>
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<a href="http://3.bp.blogspot.com/-nqpqMwm1nBQ/VjG98syhDfI/AAAAAAAAJSU/af98s2MFTNw/s1600/DSC_0187-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-nqpqMwm1nBQ/VjG98syhDfI/AAAAAAAAJSU/af98s2MFTNw/s640/DSC_0187-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now comes the time to add those gorgeous flavours. Begin by brushing over some of that aromatic garlic ghee with those bits of grated garlic. Ohhh yumm!!! </span></div>
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<a href="http://1.bp.blogspot.com/-qMkYxAz8Q9g/VjG-XdJZwRI/AAAAAAAAJSc/dIPjqQLTqCI/s1600/DSC_0191-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-qMkYxAz8Q9g/VjG-XdJZwRI/AAAAAAAAJSc/dIPjqQLTqCI/s640/DSC_0191-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next sprinkle on those chopped mint leaves. You can even use dried mint for this. I just happened to have fresh leaves on hand. Spread them out evenly as possible. </span></div>
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<a href="http://2.bp.blogspot.com/-qRle8RuISE0/VjG-iP54maI/AAAAAAAAJSk/a7JV_BgtABc/s1600/DSC_0193-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-qRle8RuISE0/VjG-iP54maI/AAAAAAAAJSk/a7JV_BgtABc/s640/DSC_0193-003.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">To shape those parathas, begin by dusting some flour over the open side. </span></div>
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<a href="http://3.bp.blogspot.com/-oNErCPy29CE/VjG-7yDwxvI/AAAAAAAAJS0/BkOd4MUVYgc/s1600/DSC_0197-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-oNErCPy29CE/VjG-7yDwxvI/AAAAAAAAJS0/BkOd4MUVYgc/s640/DSC_0197-004.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Start folding in from the edge in a fan shape like this. </span></div>
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<a href="http://1.bp.blogspot.com/-Qpu8t-8U4PQ/VjG_PYaptEI/AAAAAAAAJS8/4ag8rtAivLc/s1600/DSC_0201-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-Qpu8t-8U4PQ/VjG_PYaptEI/AAAAAAAAJS8/4ag8rtAivLc/s640/DSC_0201-006.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Press those pleats down to thin them out and then roll them up like so. </span></div>
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<a href="http://2.bp.blogspot.com/-Cuaj6TMo6rA/VjG_dM4w8OI/AAAAAAAAJTE/q50RRVQHVhY/s1600/DSC_0203-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Cuaj6TMo6rA/VjG_dM4w8OI/AAAAAAAAJTE/q50RRVQHVhY/s640/DSC_0203-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">There you have it! All rolled up. This is what is going to give us all the layers. </span></div>
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<a href="http://3.bp.blogspot.com/-CCOm3RhVKGg/VjG_-aZ4M7I/AAAAAAAAJTM/MkQWPeEnPPo/s1600/DSC_0223-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-CCOm3RhVKGg/VjG_-aZ4M7I/AAAAAAAAJTM/MkQWPeEnPPo/s640/DSC_0223-004.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Flatten the ball and roll it out till it is about 6"-7" wide. The rolled out paratha will be thicker than when we rolled it out the first time. </span></div>
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<a href="http://3.bp.blogspot.com/-91A0359XaU8/VjHAZAcMIZI/AAAAAAAAJTU/IY4t8UWfyQo/s1600/DSC_0229-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-91A0359XaU8/VjHAZAcMIZI/AAAAAAAAJTU/IY4t8UWfyQo/s640/DSC_0229-005.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">While cooking it on a griddle, add about half a tbsp of ghee on each side and cook till the outer layers become crispy and have brown spots all over them. Roast them on a medium flame for 3-4 minutes so the layers inside also get evenly cooked. As soon as you take the parathas off the griddle, crush them with your hands from the sides. This helps the layers to separate. </span></div>
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<span style="font-family: Verdana, sans-serif;">I paired them with Paneer Masala (Cottage cheese Masala)- recipe coming up</span></div>
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<a href="http://2.bp.blogspot.com/-bqVJHVlPl1o/VjHA2hmVBWI/AAAAAAAAJTc/9sCUTJ3btlw/s1600/DSC_0248-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-bqVJHVlPl1o/VjHA2hmVBWI/AAAAAAAAJTc/9sCUTJ3btlw/s640/DSC_0248-003.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">and also with Murgh kali mirch (black pepper chicken curry)- coming up</span></div>
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<a href="http://4.bp.blogspot.com/-hO1qLJR8pro/VjHBD84F7VI/AAAAAAAAJTk/t5KAPoR4U5Q/s1600/DSC_0230-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-hO1qLJR8pro/VjHBD84F7VI/AAAAAAAAJTk/t5KAPoR4U5Q/s640/DSC_0230-002.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Just look at those layers!</span></div>
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<a href="http://3.bp.blogspot.com/-UIZa6TC14tw/VjHCe0m-iEI/AAAAAAAAJT0/omFvn_YaJoE/s1600/DSC_0067-010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-UIZa6TC14tw/VjHCe0m-iEI/AAAAAAAAJT0/omFvn_YaJoE/s640/DSC_0067-010.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Crispy on the outside and melt in the mouth in the middle</span><br />
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<a href="http://4.bp.blogspot.com/-SDcPbnS7beo/VjHC9EQFbgI/AAAAAAAAJT8/HsRMWqZUHyU/s1600/DSC_0070-010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-SDcPbnS7beo/VjHC9EQFbgI/AAAAAAAAJT8/HsRMWqZUHyU/s640/DSC_0070-010.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And several other times and it tastes phenomenal!! </span><span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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<a href="http://3.bp.blogspot.com/-O5ygiU_YJeg/VjHBkqpQ5OI/AAAAAAAAJTs/o594iySPjPc/s1600/DSC_0061-010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-O5ygiU_YJeg/VjHBkqpQ5OI/AAAAAAAAJTs/o594iySPjPc/s640/DSC_0061-010.JPG" width="640" /></a></div>
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<i>*To make ghee out of butter, in a skillet, melt 100 gms or 1 stick of butter and keep it on medium low heat till the butter starts to brown. The milk solids will start turning golden and settling down at the bottom of the skillet. The fats floating on the top is called ghee or clarified butter aka Elixir of Punjab aka All the goodness in the world </i></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com3tag:blogger.com,1999:blog-1006056429996894428.post-64238051429765263422015-10-13T21:19:00.001+05:302015-10-13T21:30:53.473+05:30Rose Coconut Fudge/ Nariyal Ladoo<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">The festive season finally begins in India. The revelry makes people giddy with joy. Navratri or the nine nights of dancing started today and Diwali is right around the corner. Funtastic!!! </span></div>
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<span style="font-family: Verdana, sans-serif;">Festive season means a lot of holidays from school and also a lot of socializing. Offering home made snacks to your guests and also your perennially hungry growing children was the norm and continues to be so. That means mom used to spend a couple of days making nashtas- snacks. </span><span style="font-family: Verdana, sans-serif;">I remember as kids, how my brother and I used to sneak into the kitchen while my mom was preparing the delicious snacks every year for the festive season.</span><span style="font-family: Verdana, sans-serif;"> As we grew a little older, mom used to enlist our help for making mathris or shakarpaare or seviyan or chakris and whatnot. Rolling out coconut ladoos was my brother's area of expertise. He used to make perfectly round ones and I could never master that skill. </span></div>
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<span style="font-family: Verdana, sans-serif;">So today I thought since its the first Navratra, I would try and recreate those delicious ladoos or coconut fudge that take only two ingredients and are ready in about 15 minutes from start to finish. </span></div>
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<span style="font-family: Verdana, sans-serif;">I gave it a special touch by placing the fudge ladoos in </span><a href="http://kitchenandki.blogspot.in/2015/07/decadent-tartlets.html" style="font-family: Verdana, sans-serif;">mini shortcrust tarts</a><span style="font-family: Verdana, sans-serif;"> filled with chocolate ganache. This was inspired by the very popular neapolitan cake since it looks so pretty, I tried to inculcate the colours and make a delicious fusion dish. You can find my recipe for the </span><a href="http://kitchenandki.blogspot.in/2015/07/decadent-tartlets.html" style="font-family: Verdana, sans-serif;">tartlets here</a><span style="font-family: Verdana, sans-serif;">. They turn out to be utterly buttery, flaky and barely take any time. On to the recipe then! </span></div>
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<b style="font-family: Verdana, sans-serif;"><i>Makes</i></b><span style="font-family: Verdana, sans-serif;">: 12-14 ladoos</span></div>
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<b style="font-family: Verdana, sans-serif;"><i>Time taken</i></b><span style="font-family: Verdana, sans-serif;">: 15 mins</span></div>
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<b style="font-family: Verdana, sans-serif;"><i>Complexity</i></b><span style="font-family: Verdana, sans-serif;">: **</span></div>
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<b style="font-family: Verdana, sans-serif;">You'll need</b></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cup desiccated coconut + 1/2 cup coconut extra</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4th cup condensed milk</span></div>
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<span style="font-family: Verdana, sans-serif;">2 drops red food colouring</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp rose essence</span></div>
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<span style="font-family: Verdana, sans-serif;">3-4 tbsp coarsely ground pistachios (optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of love </span></div>
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<b style="font-family: Verdana, sans-serif;">Method</b></div>
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<span style="font-family: Verdana, sans-serif;">Have all your ingredients ready. I had made the tartlets a day in advance and you can do the same since the tartlets stay good for upto 10 days approx. I even had the ganache ready. Just take about a cup of semi sweet dark chocolate and melt it in a microwave with 3/4th cup of cream and 1 tbsp butter till everything is smooth and luscious. Set it aside for the time being. </span></div>
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<span style="font-family: Verdana, sans-serif;">For the fudge, in a biggish skillet, take your desiccated coconut </span></div>
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<span style="font-family: Verdana, sans-serif;">And slow roast it for a minute on medium low heat just to warm up the coconut</span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<a href="http://2.bp.blogspot.com/-3QJmg12qIM8/Vh0j7H7iGCI/AAAAAAAAJOQ/67gVc9c7xfg/s1600/DSC_0048-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-3QJmg12qIM8/Vh0j7H7iGCI/AAAAAAAAJOQ/67gVc9c7xfg/s640/DSC_0048-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Pour in the the condensed milk gradually </span></div>
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<a href="http://2.bp.blogspot.com/-A0NevLBbYqw/Vh0kJaxIEQI/AAAAAAAAJOY/yLsoRzTu8ss/s1600/DSC_0050-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="552" src="http://2.bp.blogspot.com/-A0NevLBbYqw/Vh0kJaxIEQI/AAAAAAAAJOY/yLsoRzTu8ss/s640/DSC_0050-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And very quickly mix it up with the coconut till everything is well combined. The longer the condensed milk cooks, the harder your ladoos will be. I took just around 30 seconds to mix it all up and remove it from the heat. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now this is an optional step but I wanted my fudge ladoos to be rose flavoured and pink in colour. So I added in a couple drops rose essence. </span></div>
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<span style="font-family: Verdana, sans-serif;">and red food colouring</span></div>
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<span style="font-family: Verdana, sans-serif;">Mix well and allow to cool for 5-7 minutes. </span></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile coarsely grind the pistachios. Have the now cooled fudge mix and the extra coconut ready. </span></div>
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<span style="font-family: Verdana, sans-serif;">To assemble the ladoos, take a heaped tbsp of the fudge mix in your clean hands. </span></div>
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<span style="font-family: Verdana, sans-serif;">Shape it into a round and stuff the pistachios in the centre like this. </span></div>
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<span style="font-family: Verdana, sans-serif;">Bring up the edges to make a perfect round, well as perfect as you can get. </span><span style="font-family: Verdana, sans-serif;">Roll the fudge in the extra desiccated</span><span style="font-family: Verdana, sans-serif;"> coconut and repeat the procedure for the rest of the material. </span></div>
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<span style="font-family: Verdana, sans-serif;">Your coconut fudge or nariyal ke ladoo are done! </span></div>
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<span style="font-family: Verdana, sans-serif;">How pretty do they look! </span></div>
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<span style="font-family: Verdana, sans-serif;">All ready for the festivities</span></div>
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<span style="font-family: Verdana, sans-serif;">To make it extra extra special and add the chocolatey goodness, spoon over some of that chocolate ganache into the tartlets and place the ladoo over it. </span></div>
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<span style="font-family: Verdana, sans-serif;">Looks decadent, isn't it?! </span></div>
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<span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com3tag:blogger.com,1999:blog-1006056429996894428.post-14046485305371709912015-09-27T07:09:00.000+05:302015-10-09T13:03:35.847+05:30Bamaniya Bataka/ Potato curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">If you didn't know this about me already, then let me tell you again- I LOVE Gujarati Food!</span></div>
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<span style="font-family: Verdana, sans-serif;">Have you ever had a chance of checking out a Gujarati Thali?</span></div>
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<span style="font-family: Verdana, sans-serif;">A gujarati thali is a lunch or dinner plate that serves a big variety of vegetarian dishes in one meal. All the recipes are traditional recipes influenced by the Gujarati flavours that have been passed down since generations. The 'Thali' combines 4-5 types of vegetables and curries, 2-3 types of rotis and breads, sweet and spicy, hot and cold, snacks, rice, lentils and sprouts and desserts, and some sides like chutneys, salads, pickles, poppadums all in one. Whew! Slightly out of breath there! Its like a buffet they bring to your plate and one of my favourite meals of all times. Now if you have ever had a chance to eat this food, this potato curry is an integral part of the assemble. Infact a Gujarati Thaal is incomplete without the Bamaniya bataka. Bataka means potato btw.</span></div>
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<span style="font-family: Verdana, sans-serif;">These potatoes are a staple at my home. They just happen to be my dad's favourite food ever! Every weekend whenever I ask him if I should make something special, he almost always tells me he wants to eat what he likes to call -gujarati aloo. Since we have truckloads of recipes in India for potato curry, the moment he says gujarati Aloo, I know what he wants me to make. The other times it is his other favourite- <a href="http://kitchenandki.blogspot.in/2011/10/punjabi-rendezvous-with-chole-bhature.html">Chhole Bhature or Punjabi chickpea curry.</a></span></div>
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<span style="font-family: Verdana, sans-serif;">For the uninitiated, the taste of this potato curry is a balance of spicy, tangy and slightly sweet aka ridiculously good! Even as I write, the thought of these is making me salivate. Traditionally it is supposed to be eaten with puri/ fried flatbread but for sake of our health we eat it with Roti. </span></div>
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<span style="font-family: Verdana, sans-serif;">A shoutout to all the gujju food lovers out there, you know what I mean when I say - once in awhile though, puri + bataka + aam ras= Happy Us! Am I right or am I Right?! </span></div>
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<span style="font-family: Verdana, sans-serif;">Lets get cookin' then shall we?! </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 6</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 30-40 mins</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<b><span style="font-family: Verdana, sans-serif;">You'll need</span></b></div>
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<span style="font-family: Verdana, sans-serif;">2-3 tbsp Peanut oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 tbsp black mustard seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 tbsp cumin seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">8-10 Curry leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp minced ginger</span></div>
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<span style="font-family: Verdana, sans-serif;">1 whole green chili, thinly sliced</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4 tsp asafoetida</span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 dried red chilies</span></div>
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<span style="font-family: Verdana, sans-serif;">2 bay leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp ground coriander powder</span></div>
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<span style="font-family: Verdana, sans-serif;">4 Potatoes, peeled, cut into 1" cubes</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tomato, diced</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp red chili powder (add more if you like it hot)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp turmeric powder </span></div>
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<span style="font-family: Verdana, sans-serif;">3-4 cups water</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp tamarind paste</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp Jaggery</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander to garnish</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of love</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Method</span></b></div>
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<span style="font-family: Verdana, sans-serif;">The cast of ingredients sans the tamarind paste and jaggery </span></div>
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<span style="font-family: Verdana, sans-serif;">First, scrub the potatoes clean, peel the potatoes to cube them in 1" pieces and set them aside. In a deep pan, add in the peanut oil on medium heat. </span></div>
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<a href="http://3.bp.blogspot.com/-yeiDVrIGV64/VgdBj3a6W1I/AAAAAAAAJJM/sC557xqTJFk/s1600/DSC_1238-009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://3.bp.blogspot.com/-yeiDVrIGV64/VgdBj3a6W1I/AAAAAAAAJJM/sC557xqTJFk/s640/DSC_1238-009.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When the oil starts to shimmer, add in the mustard seeds and allow them to splutter for a second</span></div>
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<a href="http://2.bp.blogspot.com/-v0S48b7QDk8/VgdBtGG3QkI/AAAAAAAAJJU/2o7TWni1j3I/s1600/DSC_1245-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-v0S48b7QDk8/VgdBtGG3QkI/AAAAAAAAJJU/2o7TWni1j3I/s640/DSC_1245-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Then add in the cumin seeds and let them turn golden</span></div>
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<a href="http://2.bp.blogspot.com/-o6u9uvaANsI/VgdB0bpOrcI/AAAAAAAAJJc/R_8oVZ5gOYg/s1600/DSC_1248-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-o6u9uvaANsI/VgdB0bpOrcI/AAAAAAAAJJc/R_8oVZ5gOYg/s640/DSC_1248-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next add in the curry leaves</span></div>
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<a href="http://3.bp.blogspot.com/-QPviomAPQKY/VgdB-xvtfbI/AAAAAAAAJJk/tIyJbXLzWks/s1600/DSC_1251-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-QPviomAPQKY/VgdB-xvtfbI/AAAAAAAAJJk/tIyJbXLzWks/s640/DSC_1251-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In quick succession add in the minced ginger and thinly sliced green chilies. Inhale deeply to experience the fragrance of these tempering spices/ herbs. </span></div>
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<a href="http://3.bp.blogspot.com/-g_M5t_tcyaI/VgdCNAWMhyI/AAAAAAAAJJs/bjJ-Iz6B7x4/s1600/DSC_1253-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-g_M5t_tcyaI/VgdCNAWMhyI/AAAAAAAAJJs/bjJ-Iz6B7x4/s640/DSC_1253-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add in the asafoetida</span></div>
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<a href="http://2.bp.blogspot.com/-1LgLIYDvS4A/VgdCbaSu6xI/AAAAAAAAJJ0/AdDjGVtaiXY/s1600/DSC_1257-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-1LgLIYDvS4A/VgdCbaSu6xI/AAAAAAAAJJ0/AdDjGVtaiXY/s640/DSC_1257-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And break in a couple of red chilies, seeds and all</span></div>
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<a href="http://1.bp.blogspot.com/-WEZ3nJYNYag/VgdCp_jfajI/AAAAAAAAJJ8/QPF6gQ0BEUk/s1600/DSC_1263-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-WEZ3nJYNYag/VgdCp_jfajI/AAAAAAAAJJ8/QPF6gQ0BEUk/s640/DSC_1263-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I then placed in the bay leaves. </span></div>
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<a href="http://3.bp.blogspot.com/-gHuWfj0Nv6U/VgdC4emnFBI/AAAAAAAAJKE/bx9hqkO2sqg/s1600/DSC_1267-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-gHuWfj0Nv6U/VgdC4emnFBI/AAAAAAAAJKE/bx9hqkO2sqg/s640/DSC_1267-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add in ground coriander powder and mix it all together. If required turn the heat to a medium low so nothing burns or sticks to the pan. </span></div>
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<a href="http://1.bp.blogspot.com/-QH8SM-MvSg0/VgdDOrswpbI/AAAAAAAAJKM/_8RPLvoKezQ/s1600/DSC_1270-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="454" src="http://1.bp.blogspot.com/-QH8SM-MvSg0/VgdDOrswpbI/AAAAAAAAJKM/_8RPLvoKezQ/s640/DSC_1270-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Bring in the hero of your dish- the potatoes and add them to the tempering. </span></div>
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<a href="http://3.bp.blogspot.com/-Kr3bxLY_YRQ/VgdDjbYOHtI/AAAAAAAAJKU/kt3NVxNQKKs/s1600/DSC_1279-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Kr3bxLY_YRQ/VgdDjbYOHtI/AAAAAAAAJKU/kt3NVxNQKKs/s640/DSC_1279-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Mix everything so the potatoes are well coated with all those delicious flavours. Saute this for about 3-4 minutes. </span></div>
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<a href="http://1.bp.blogspot.com/-fyBn6gd5q0Q/VgdD0yV-VyI/AAAAAAAAJKc/v9mhJAN0uCU/s1600/DSC_1280-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://1.bp.blogspot.com/-fyBn6gd5q0Q/VgdD0yV-VyI/AAAAAAAAJKc/v9mhJAN0uCU/s640/DSC_1280-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next add in a diced tomato. </span></div>
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<a href="http://1.bp.blogspot.com/-5w7KtpPklyc/VgdEMYopkxI/AAAAAAAAJKk/QM006baz11M/s1600/DSC_1284-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-5w7KtpPklyc/VgdEMYopkxI/AAAAAAAAJKk/QM006baz11M/s640/DSC_1284-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Mix that in as well for a couple of minutes</span></div>
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<a href="http://1.bp.blogspot.com/-QGmmIMx3XQY/VgdEdcIvzPI/AAAAAAAAJKs/qyDn0N9w-qQ/s1600/DSC_1285-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="http://1.bp.blogspot.com/-QGmmIMx3XQY/VgdEdcIvzPI/AAAAAAAAJKs/qyDn0N9w-qQ/s640/DSC_1285-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add in the red chili powder and the turmeric powder</span></div>
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<a href="http://4.bp.blogspot.com/-HNOlqEr9Dxo/VgdEpKu56lI/AAAAAAAAJK0/bXwVav8IkYU/s1600/DSC_1289-010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-HNOlqEr9Dxo/VgdEpKu56lI/AAAAAAAAJK0/bXwVav8IkYU/s640/DSC_1289-010.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I then added 3 1/2 cups of water to this. The amount of water will depend on the size of your potatoes and the consistency of the gravy that you want. Also when the potatoes cook, the water level comes down and the gravy thickens because of the starch in the potatoes. So keep that in mind. We can always add some water later, so don't fret about it too much. </span></div>
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<a href="http://4.bp.blogspot.com/-bDW7Y4MEIjY/VgdE2p6nDyI/AAAAAAAAJK8/24U8GFHtSaQ/s1600/DSC_1298-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-bDW7Y4MEIjY/VgdE2p6nDyI/AAAAAAAAJK8/24U8GFHtSaQ/s640/DSC_1298-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cover this with a lid to allow the potatoes to soften and cook for about 15-20 minutes. </span></div>
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<a href="http://2.bp.blogspot.com/-mROhMZS5Ez4/VgdFCDAFBvI/AAAAAAAAJLE/kKx8FynSl5o/s1600/DSC_1302-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="http://2.bp.blogspot.com/-mROhMZS5Ez4/VgdFCDAFBvI/AAAAAAAAJLE/kKx8FynSl5o/s640/DSC_1302-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In 20 minutes, the take off the lid. See how the water level has reduced. The oil has come up. I always poke the potatoes with a fork or the back of my spoon. They should fall apart. Mash a couple of those potato cubes in the curry. It adds a good texture to the curry and thickens it up. </span></div>
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<a href="http://2.bp.blogspot.com/-IIn3U7_voNc/VgdFjJF_0WI/AAAAAAAAJLU/qk9FEfnB-4A/s1600/DSC_1311-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-IIn3U7_voNc/VgdFjJF_0WI/AAAAAAAAJLU/qk9FEfnB-4A/s640/DSC_1311-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now is the time to add in the salt. I added in a couple of teaspoons of table salt. Remember, potatoes need salt. </span></div>
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<a href="http://1.bp.blogspot.com/-GILNGb2qaus/VgdFNtbbNXI/AAAAAAAAJLM/lKdiEFJo54U/s1600/DSC_1307-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-GILNGb2qaus/VgdFNtbbNXI/AAAAAAAAJLM/lKdiEFJo54U/s640/DSC_1307-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I also strained in my tamarind paste. If we'd have added this earlier, the potatoes would have taken infinitely longer to cook. For the paste, I took tamarind and soaked it in half a cup of water. If you get a ready paste, that would be awesome. Or if you don't have tamarind by any chance, you can add raw mango powder or even 2-3 tbsp of lemon juice to get your curry nice and tangy. The tamarind though adds an authentic as well as a deep earthy sourness that can't be exactly replicated. </span></div>
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<a href="http://2.bp.blogspot.com/-ShsG9owHm8o/VgdF97Gdu8I/AAAAAAAAJLc/g9dvRxU_Q10/s1600/DSC_1322-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="542" src="http://2.bp.blogspot.com/-ShsG9owHm8o/VgdF97Gdu8I/AAAAAAAAJLc/g9dvRxU_Q10/s640/DSC_1322-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add in the jaggery too. The jaggery comes in a big lump and we have to break it into pieces to be able to use it. I added in about 2 tbsp of jaggery to balance out the flavours. Let the curry simmer for about 5 more minutes to let all the flavours come together. Taste and adjust for seasoning after 5 mins. </span></div>
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<a href="http://1.bp.blogspot.com/-iep-9jhb0nA/VgdGGyQvSqI/AAAAAAAAJLk/BLxiBt3lqSk/s1600/DSC_1330-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="http://1.bp.blogspot.com/-iep-9jhb0nA/VgdGGyQvSqI/AAAAAAAAJLk/BLxiBt3lqSk/s640/DSC_1330-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Throw in a few coriander leaves and stir it in. </span><span style="font-family: Verdana, sans-serif;">And the Bamaniya Bataka are done! </span></div>
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<a href="http://1.bp.blogspot.com/-uhwxVLnsXzc/VgdHTKZaClI/AAAAAAAAJL4/cQsCEduZSrs/s1600/DSC_1338-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-uhwxVLnsXzc/VgdHTKZaClI/AAAAAAAAJL4/cQsCEduZSrs/s640/DSC_1338-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Those gorgeous potatoes floating in that perfectly balanced curry... with the puri, its a dance of flavours on my tongue! </span></div>
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<a href="http://3.bp.blogspot.com/-2zdx12xB2yw/VgdHfhn33iI/AAAAAAAAJMA/Qw_qvaT8XZE/s1600/DSC_1341-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2zdx12xB2yw/VgdHfhn33iI/AAAAAAAAJMA/Qw_qvaT8XZE/s640/DSC_1341-005.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Did I tell you it makes for a perfect weekend brunch?! Weekend, because after I eat it, I always want to nap. </span></div>
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<span style="font-family: Verdana, sans-serif;">Lip smacking indeed! </span></div>
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<span style="font-family: Verdana, sans-serif;">Take in the flavours of the wonderful Gujarati cuisine my friends, Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com1tag:blogger.com,1999:blog-1006056429996894428.post-41156202225825136182015-09-26T02:12:00.000+05:302015-10-09T13:09:49.267+05:30Upma/ Semolina Porridge<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Let me start by sharing my first memory of eating Upma. Before I do, I'll ask you to step into the shoes of a child who is 10-11 years old cause that is how old I think I was at the time. I was at someone's house and was quite 'hangry' as they now call it. It was evening time and my mom had forcibly taken me to this aunty's place instead of allowing me to play with friends. And well, instead of luring me with cakes or chocolates or pastries, this aunty had the audacity to keep something healthy as a snack! I mean come on! Where did she come from? Didn't she know children like chips and colas and all that junk food!! I was almost screaming in my head and grumbling inaudibly. And then the worst part came, I was given a bowlful of this porridge with vegetables. Ugh! What a gloopy mess it was and I was expected to clean it off to show my respect for the food served and to the hosts as well. </span></div>
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<span style="font-family: Verdana, sans-serif;">So after that day, I could never stand the sight of Upma. Quite understandably, wouldn't you agree?! </span></div>
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<span style="font-family: Verdana, sans-serif;">Incidentally, Upma just happens to be my mom's favourite breakfast dish/ daytime snack. She says that because it is quick and easy to make, light on the stomach and very healthy she prefers the homey comfort it provides. So fast forwarding to the present, about a fortnight back, mom had a flu and a fever along with it. Ofcourse I wanted her to have something comforting and quick and something that would nourish her when she was feeling ill. I first made her <a href="http://kitchenandki.blogspot.in/2015/01/tamatar-dhaniya-ka-shorba-tomato-soup.html">Tamatar ka Shorba</a> (Indian style Tomato soup) which is one of her most favourite soups of all times cause it gave her warmth and the ginger in the soup helped open up her sinuses and relieved her cough for a bit. Along with the soup she asked me to make this Upma for her. Despite of not liking it one bit, I marched to the kitchen to make it and cutting the story short, mom loved it, ate it, got well. While Ma was relishing the upma while she was unwell, it made me want to give it another try too. Don't know what it was about it. I just wanted to. Maybe I was too tired to fix anything for myself so I just grabbed a bowl of it for me too and within 5 minutes, gobbled it all up. </span></div>
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<span style="font-family: Verdana, sans-serif;">Man it was yummm!!! I don't know what happened. I can't explain why or how, but I just fell in love with it. And since that day, I have made and eaten it 3 more times within the fortnight. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now that you know how my love for Upma came to being, lets get cookin', shall we?! </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 4</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 30 mins</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<b><span style="font-family: Verdana, sans-serif;">You'll need </span></b></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cup roasted sooji (semolina)</span></div>
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<span style="font-family: Verdana, sans-serif;">2-3 tbsp flavourless oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp chana dal (split bengal gram- soaked overnight and drained)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp urad dal (skinned black gram- soaked overnight and drained)</span></div>
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<span style="font-family: Verdana, sans-serif;">8-10 peanuts, coarsely ground</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp black mustard seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">8-10 curry leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp Cumin seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">1 whole green chili, thinly sliced</span></div>
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<span style="font-family: Verdana, sans-serif;">1" pc of ginger, finely minced</span></div>
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<span style="font-family: Verdana, sans-serif;">2 whole red chilies (remove seeds, optional)</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup red onion, finely diced</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 cup carrots, diced finely</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup peas</span></div>
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<span style="font-family: Verdana, sans-serif;">salt to taste </span></div>
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<span style="font-family: Verdana, sans-serif;">3 cups of water + 1/2 cup more if required</span></div>
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<span style="font-family: Verdana, sans-serif;">Coriander leaves to garnish</span><br />
<span style="font-family: Verdana, sans-serif;">Pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">If you don't have roasted suji on hand, just take the suji and dry roast it in a pan for atleast 10 minutes while stirring constantly on a medium low heat. The suji should emit a nutty aroma when cooked and should turn almost beige in colour. Set this aside for the time being. </span></div>
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<span style="font-family: Verdana, sans-serif;">Gather your tempering ingredients. Having them mis-en-place which is french for ready to cook ensures that you don't forget to add anything. </span></div>
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<a href="http://4.bp.blogspot.com/-3EwxcVb3pog/VgWku68FEdI/AAAAAAAAJFI/yv6XUQwEmXc/s1600/DSC_1416-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="522" src="http://4.bp.blogspot.com/-3EwxcVb3pog/VgWku68FEdI/AAAAAAAAJFI/yv6XUQwEmXc/s640/DSC_1416-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next, in a medium sized pan, add the oil. Traditionally people use ghee in Upma but I skimped out as I wanted to keep it lighter. </span></div>
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<a href="http://1.bp.blogspot.com/--Fx9BN7z2zY/VgWk8FI-zaI/AAAAAAAAJFQ/AJ5XV0H8ZDA/s1600/DSC_1288-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/--Fx9BN7z2zY/VgWk8FI-zaI/AAAAAAAAJFQ/AJ5XV0H8ZDA/s640/DSC_1288-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">To begin tempering, I began by adding both the dals to the oil along with the peanuts. I don't bother skinning the peanuts. Don't worry, they won't harm you. </span></div>
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<span style="font-family: Verdana, sans-serif;">Roast this in the oil for about 3-4 minutes till you get a whiff of that oil getting nutty and everything turning slightly golden. </span></div>
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<a href="http://2.bp.blogspot.com/-83Zw5pzNRqg/VgWmKO1bb7I/AAAAAAAAJFs/JtN17uPR-00/s1600/DSC_1295-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-83Zw5pzNRqg/VgWmKO1bb7I/AAAAAAAAJFs/JtN17uPR-00/s640/DSC_1295-008.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now turn the heat to a medium and add in the black mustard seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">The Curry leaves</span></div>
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<a href="http://3.bp.blogspot.com/-CfQe46dTlhc/VgWnLb6dnzI/AAAAAAAAJF8/DpLfwID29Q8/s1600/DSC_1301-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-CfQe46dTlhc/VgWnLb6dnzI/AAAAAAAAJF8/DpLfwID29Q8/s640/DSC_1301-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">the cumin seeds,</span></div>
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<a href="http://3.bp.blogspot.com/-dld-5dBieZ4/VgWnYxm_qVI/AAAAAAAAJGE/2OGrFj8ZnXw/s1600/DSC_1302-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-dld-5dBieZ4/VgWnYxm_qVI/AAAAAAAAJGE/2OGrFj8ZnXw/s640/DSC_1302-008.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">the thinly sliced green chili, a</span><span style="font-family: Verdana, sans-serif;">nd the minced ginger. </span></div>
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<span style="font-family: Verdana, sans-serif;">Stir them all together and allow the mustard and cumin to crackle and splutter. Add the red chilies at this time too. </span></div>
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<a href="http://3.bp.blogspot.com/-oNBY4k6Ivqo/VgWocicNp0I/AAAAAAAAJGY/ntXbwlFGXw4/s1600/DSC_1309-009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-oNBY4k6Ivqo/VgWocicNp0I/AAAAAAAAJGY/ntXbwlFGXw4/s640/DSC_1309-009.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">After about 30 seconds, add in the chopped red onion and saute till the onion turns translucent. </span></div>
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<a href="http://1.bp.blogspot.com/-7LkgunpvKrQ/VgWo3SEWYNI/AAAAAAAAJGg/mCvoG2y1A7A/s1600/DSC_1311-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-7LkgunpvKrQ/VgWo3SEWYNI/AAAAAAAAJGg/mCvoG2y1A7A/s640/DSC_1311-008.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">This should take a couple of minutes. Just keep moving them around in the pan. </span></div>
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<span style="font-family: Verdana, sans-serif;">Next throw in the diced carrot. </span></div>
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<span style="font-family: Verdana, sans-serif;">And the peas. Let the veggies cook for about 3-4 minutes till they soften a little but not all the way through. </span></div>
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<span style="font-family: Verdana, sans-serif;">At this point, dump in the roasted suji. </span></div>
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<span style="font-family: Verdana, sans-serif;">Add the salt and mix it all together. </span></div>
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<a href="http://1.bp.blogspot.com/-NP5SlUAqUgw/VgWsQgZyBxI/AAAAAAAAJHY/xDuHyAgItY4/s1600/DSC_1329-009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="488" src="http://1.bp.blogspot.com/-NP5SlUAqUgw/VgWsQgZyBxI/AAAAAAAAJHY/xDuHyAgItY4/s640/DSC_1329-009.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add the water in a slow stream while stirring constantly. </span></div>
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<span style="font-family: Verdana, sans-serif;">Don't worry if it looks all watery right now. Its going to be fine, I promise. </span></div>
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<a href="http://2.bp.blogspot.com/-4QDg7gswZoA/VgWtCvInhWI/AAAAAAAAJHw/i7JPWtUTxs8/s1600/DSC_1333-009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-4QDg7gswZoA/VgWtCvInhWI/AAAAAAAAJHw/i7JPWtUTxs8/s640/DSC_1333-009.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a minute or so, as you keep stirring, you'll notice the suji soaking up all the water. Its in a semi solid state now. </span><span style="font-family: Verdana, sans-serif;">I then added in the fresh herbalicious green coriander leaves and within a minute the upma was the exact consistency I wanted. </span></div>
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<a href="http://2.bp.blogspot.com/-iJuTs9ihwOk/VgWthGql4iI/AAAAAAAAJH8/xcfx_EfQYBY/s1600/DSC_1334-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-iJuTs9ihwOk/VgWthGql4iI/AAAAAAAAJH8/xcfx_EfQYBY/s640/DSC_1334-008.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">If you now think it looks dry, you can choose to add some more water. I didn't need to do any of that. </span></div>
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<span style="font-family: Verdana, sans-serif;">Turned out perfect! Ready to serve. </span></div>
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<span style="font-family: Verdana, sans-serif;">The texture takes a little time to get used to, but its a porridge afterall. And it tastes amazingly delicious. That slight hint of heat with that earthy ginger-y flavour and that fresh coriander, the veggies running through it- simplicity at its best I'd say! </span></div>
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<span style="font-family: Verdana, sans-serif;">Give it a go. Its going to change your life. Did mine! Brought me closer to my Ma- one spoonful at a time. Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com2tag:blogger.com,1999:blog-1006056429996894428.post-13451081954872643052015-09-19T08:40:00.001+05:302015-09-20T12:53:24.789+05:30Mexican Pasta Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Yeah, I know, Mexican Pasta Salad doesn't even sound right. </span></div>
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<span style="font-family: Verdana, sans-serif;">Purists would have a field day with this one! </span></div>
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<span style="font-family: Verdana, sans-serif;">Okay, how about we call it Mexican <b>Style</b> Pasta Salad? Will that sit better with you? Will that make you sleep okay? Will that make the flowers bloom and the sun shine? Will that bring World Peace?! </span></div>
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<span style="font-family: Verdana, sans-serif;">Oh I just remembered, I haven't taken my daily dose of xanax or valium or whatever those tranqs are. Which is why I'm up at 5 in the morning, hyper, typing away to glory, no filters. </span></div>
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<span style="font-family: Verdana, sans-serif;">#ForReal</span></div>
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<span style="font-family: Verdana, sans-serif;">Yeah, sometimes the crazy takes over. Anyhooo, so it was raining here yesterday of all days, the entire day and the entire night. Admittedly, I love rains, everything to do with rains actually. The only thing I don't like about rains though is that dark gloomy clouds are no picnic for when you are about to take food pictures. They all come out looking like, well, you'll see. But I made it work. Plus, I don't have an artificial light set up. Aaaand I have no technical proficiency whatsoever when it comes to editing the pics after, so you've gotta make do today. Work with me my peeps! (Also I'm wondering when did I start to talk like a millennial). But you get my drift, don't ya?! </span></div>
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<span style="font-family: Verdana, sans-serif;">Mexican Pasta Salad. Right! Thats what I was supposed to talk to you about right now. So this salad, is my version of what would be an amazing mexican caserole dish or something. I just added pasta to it instead of chicken and we had some guests over for dinner and well, they raved about how good it was and gorged on it and well in the end it just made me so proud that everything I put together- albeit in an instinctive manner, came to be so incredibly good. </span></div>
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<span style="font-family: Verdana, sans-serif;">I used farfalle in this salad, you can choose whatever pasta strikes your fancy or whatever's lying in that pantry. I won't judge and neither should you. Just use something with ridges, so it can hold the dressing and the little bits of salad can hide in the nooks and crannies of the pasta so you get surprised with extra flavour in your mouth. You get the idea. You're smart. I trust you. </span></div>
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<b style="font-family: Georgia, 'Times New Roman', serif; font-style: italic;">Word to the wise</b><i style="font-family: Georgia, 'Times New Roman', serif;">: Now you can totally follow the recipe as is, but I would absolutely encourage you to swap the mayo with the sour cream or even some thick yogurt. Add in a small dollop of ranch, throw in some hot salsa or some sriracha and the salad will still be as fine! Just make it your own, give it your signature touch and well, </i><span style="font-family: Verdana, sans-serif;">lets get cookin'!</span><i style="font-family: Georgia, 'Times New Roman', serif;"> </i></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 8-10</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 30-35 mins (depending on your chopping skills) </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<b><span style="font-family: Verdana, sans-serif;">You'll need</span></b></div>
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<span style="font-family: Verdana, sans-serif;">2 cups wheat pasta, I used farfalle</span></div>
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<span style="font-family: Verdana, sans-serif;">Veggies of your choice</span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup corn kernels</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup of red beans</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup of black beans</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp butter</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp oregano</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp cumin</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp paprika</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3 cup mayo</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp hot sauce</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 tbsp mexican seasoning (cumin, oregano, paprika, garlic powder, onion powder, salt)</span></div>
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<span style="font-family: Verdana, sans-serif;">coriander or cilantro for garnish</span></div>
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<span style="font-family: Verdana, sans-serif;">salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of love</span></div>
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<b><span style="font-family: Verdana, sans-serif;">Method</span></b></div>
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<span style="font-family: Verdana, sans-serif;">So if you're like me, first start chopping the veggies. I don't have a chef's hand when it comes to knife skills and I take time with it especially because all those veggies are going to be visible in the salad. BUT, if you have knife skills, then by all means start by making your pasta first. I'll just show you how I went about the whole thing. </span></div>
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<span style="font-family: Verdana, sans-serif;">I placed a pot of water on heat to get the water boiling. We want the water to come to a rolling boil before we add in the pasta. </span></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile I began by chopping 1 big tomato</span></div>
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<a href="http://1.bp.blogspot.com/-p2PRrNuU_9I/VfzGX6ovunI/AAAAAAAAI_Y/u2DwIYumkJQ/s1600/DSC_1382-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-p2PRrNuU_9I/VfzGX6ovunI/AAAAAAAAI_Y/u2DwIYumkJQ/s640/DSC_1382-006.JPG" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-HvlaKb8RgEM/VfzHEWbOb_I/AAAAAAAAI_w/6RfGaeUEImc/s1600/DSC_1389-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-HvlaKb8RgEM/VfzHEWbOb_I/AAAAAAAAI_w/6RfGaeUEImc/s640/DSC_1389-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">1 green bell pepper. Now avocados in this would be great, so would be olives. </span></div>
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<span style="font-family: Verdana, sans-serif;">And then set them all aside. </span></div>
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<a href="http://3.bp.blogspot.com/-8k0tN_b7DDU/VfzIwxT2kPI/AAAAAAAAJAU/p9yRixmFtOQ/s1600/DSC_1402-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-8k0tN_b7DDU/VfzIwxT2kPI/AAAAAAAAJAU/p9yRixmFtOQ/s640/DSC_1402-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The pasta water was on a rolling boil now. </span></div>
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<span style="font-family: Verdana, sans-serif;">Added in the 2 cups of pasta to it. I used up a whole packet of pasta and saved some for later. </span></div>
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<a href="http://1.bp.blogspot.com/--m00tcaHsrM/VfzJQEoKoxI/AAAAAAAAJAc/JV-RHeV4-Kg/s1600/DSC_1450-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://1.bp.blogspot.com/--m00tcaHsrM/VfzJQEoKoxI/AAAAAAAAJAc/JV-RHeV4-Kg/s640/DSC_1450-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Don't forget to add in 1 tbsp salt in your pasta. Seasoning it at this time is the most important. We won't be adding salt to the pasta later on. Let the pasta cook <b><i>al dente.</i></b></span></div>
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<span style="font-family: Verdana, sans-serif;">The salt not only seasons the pasta, but do you see that as soon as I added in the pasta, the boil of the water turned into a simmer. The salt also helps bring back the temperature of the water so the pasta can cook evenly. Towards the last bit of adding the salt, you can see the water is starting to bubble up again. Mission accomplished! </span><br />
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<span style="font-family: Verdana, sans-serif;">While the pasta's cooking, I made my dressing. Added the mayo in a bowl. </span><span style="font-family: Verdana, sans-serif;">Threw in the mexican seasoning or taco seasoning whatever you like to call it. I prefer making my own seasoning with the blend of ingredients mentioned above so I can control the amount of salt in my food. Also, it tastes much better than the store bought ones. Maybe it has something to do with the freshness. </span></div>
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<span style="font-family: Verdana, sans-serif;">Dash by dash I added some tobasco sauce in. There's a whole lot of salad and about 2 tbsp of tobasco would keep things good n spicy (pun intended) </span></div>
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<span style="font-family: Verdana, sans-serif;">Mix this up and set aside. If it looks too thick and gloopy right now, don't worry, we'll take care of it later. </span></div>
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<a href="http://4.bp.blogspot.com/-uXv5bmnUzvk/VfzK2tsb6HI/AAAAAAAAJBI/jEYvcdf_PWA/s1600/DSC_1464-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-uXv5bmnUzvk/VfzK2tsb6HI/AAAAAAAAJBI/jEYvcdf_PWA/s640/DSC_1464-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a separate skillet, and now you can totally omit this step and add the corn kernels as it is but I like the extra hint of flavour that this adds. So what I did was, added a tbsp of butter in the skillet on medium heat. </span></div>
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<a href="http://2.bp.blogspot.com/-7b_SM-mKOws/VfzLDoaVdPI/AAAAAAAAJBQ/EbKDqk1vY8I/s1600/DSC_1409-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-7b_SM-mKOws/VfzLDoaVdPI/AAAAAAAAJBQ/EbKDqk1vY8I/s640/DSC_1409-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Added in paprika, oregano, cumin and salt and a few drops of olive oil to keep the butter from browning. </span></div>
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<a href="http://2.bp.blogspot.com/-cahn1C2n9vE/VfzLP98F17I/AAAAAAAAJBY/F6ZZhXV5Oig/s1600/DSC_1415-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-cahn1C2n9vE/VfzLP98F17I/AAAAAAAAJBY/F6ZZhXV5Oig/s640/DSC_1415-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When the butter has melted, add in corn kernels and let them saute for a couple of minutes till they begin to develop some colour and take on those delicious flavours. </span></div>
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<a href="http://1.bp.blogspot.com/-vxuVHFJRBGA/VfzLgOBj-iI/AAAAAAAAJBg/oxldKcNNmZc/s1600/DSC_1425-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-vxuVHFJRBGA/VfzLgOBj-iI/AAAAAAAAJBg/oxldKcNNmZc/s640/DSC_1425-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">How gorgeous do these babies look! Golden perfection.</span></div>
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<a href="http://1.bp.blogspot.com/-TlceZcafzbg/VfzL7aTUf_I/AAAAAAAAJBo/xNEradlGvSo/s1600/DSC_1436-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-TlceZcafzbg/VfzL7aTUf_I/AAAAAAAAJBo/xNEradlGvSo/s640/DSC_1436-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Then I strained half a can of red beans and half a can of black beans. You can just add the one type if you like. I just like a little bit o'everything. Washed them and strained them to let the excess water drain. Also try and use the ones with no salt added to them.</span></div>
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<span style="font-family: Verdana, sans-serif;">Your pasta should be ready right about now. Now comes the most important thing, save a cup of pasta water on the side. That starchy water helps bring everything together. Strain the pasta</span></div>
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<span style="font-family: Verdana, sans-serif;">In a large bowl add in the salad. All of it. Just mix it in. </span></div>
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<a href="http://3.bp.blogspot.com/-4gTSjIQ6YCI/VfzMop5LAVI/AAAAAAAAJCA/JeQsueZ5gFE/s1600/DSC_1499-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-4gTSjIQ6YCI/VfzMop5LAVI/AAAAAAAAJCA/JeQsueZ5gFE/s640/DSC_1499-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Throw in the pasta. I even tried aiming a rogue pasta in the bowl, it escaped, and didn't make it in the salad. I feel sorry for that amigo. </span></div>
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<span style="font-family: Verdana, sans-serif;">Spoon in 3/4th of the dressing right now just so you don't overdo the dressing bit. </span></div>
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<a href="http://4.bp.blogspot.com/-J67jAmPn8IM/VfzNEt8MzWI/AAAAAAAAJCQ/6XG4GmBly_Y/s1600/DSC_1505-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-J67jAmPn8IM/VfzNEt8MzWI/AAAAAAAAJCQ/6XG4GmBly_Y/s640/DSC_1505-001.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Some cilantro for good measure and for that earthy whiff of freshness. Mix it all. Now check if the dressing is less, you can add a little more. Toss it again. By this time, the pasta was looking a tad gloopy and the dressing didn't seem to coat everything well. And that's where the starchy pasta water comes in. Add in 3-4 tbsp of that water, toss, add in some more as required till the pasta looks beautifully rich and perfectly dressed. Don't worry if you've missed out on that pasta water, you can add a good glug of olive oil too. I prefer the water over the oil though. </span><br />
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<span style="font-family: Verdana, sans-serif;">Cover the bowl with plastic wrap to place in the fridge for atleast 2 hours before serving. Thats where the flavours all meld together and make magic. I usually make this a day prior to eating so the salad gets a chance to chill in the fridge overnight. The pasta and the salad and the dressing hang out and become bffs and taste magnificent later. </span></div>
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<span style="font-family: Verdana, sans-serif;">Time to dig in. That medley of flavours and the vibrancy of colours makes this simple salad a great one! It's like watching the colours of Mexico come alive </span></div>
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<span style="font-family: Verdana, sans-serif;">I dressed up the pasta with some tortilla chips. I mean, what's mexican style pasta without the chips! </span></div>
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<span style="font-family: Verdana, sans-serif;">You can even grate some cheese over, like I did in a <a href="http://kitchenandki.blogspot.in/2015/07/chicken-taco-salad.html">Taco salad</a> I'd made earlier. Tastes super yummmm</span></div>
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<span style="font-family: Verdana, sans-serif;">This salad is good for upto 2-3 days in the fridge. Works well for picnics, office lunch, brunches, the options are endless. </span></div>
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<span style="font-family: Verdana, sans-serif;">Those colours, those flavours!! <i>Ay caramba muchacho</i>!! Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com0tag:blogger.com,1999:blog-1006056429996894428.post-82143950373070461152015-09-15T23:55:00.001+05:302015-09-23T23:32:06.509+05:30Mint Coriander Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">This is by far one of THE most popular Indian condiments that ever was. If you go to any Indian restaurant, the first thing that comes on your table is this Mint chutney with some onion rings. And surprisingly, I hadn't paid a proper tribute to this yet. Sure, I have the recipe on the blog here but this mint chutney is something that can take your food and add that <i>je ne sais quoi</i> to make it brighter, spicier, tangier and yummier. </span></div>
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<span style="font-family: Verdana, sans-serif;">Every household will have a different version of this chutney and I have learnt mine from my mom and she from her mom. So you can safely say it is much loved in our home and has a permanent place in our fridge. We use this chutney to zing up our <a href="http://kitchenandki.blogspot.in/2015/07/sabudana-vada-tapioca-fritters.html">fritters</a>, add flavour to our <a href="http://kitchenandki.blogspot.in/2011/09/fresh-picnic-sandwiches.html">sandwiches</a>, to enhance our kebabs, with our <a href="http://kitchenandki.blogspot.in/2012/01/pride-of-punjab-samosas.html">samosas</a> and <a href="http://kitchenandki.blogspot.in/2011/09/raj-kachori.html">kachoris</a>, with our <a href="http://kitchenandki.blogspot.in/2012/05/chatpati-chaat-spicy-indian-starter.html">chaats</a>, with <a href="http://kitchenandki.blogspot.in/2015/08/aloo-pyaaz-paratha-flatbread-stuffed.html">stuffed parathas</a> the list goes on. The fresh, herbalicious chutney can be toned down with some yogurt and drizzled on salads and is a classic pairing with the <a href="http://kitchenandki.blogspot.in/2011/09/murgh-tikka-skewered-chicken.html">Chicken and lamb tikkas</a>. I sometimes even toss a couple of spoonfuls of this with rice and I have instant <a href="http://kitchenandki.blogspot.in/2011/09/minty-lemon-rice.html">mint rice</a> on hand. Its goes awesome even with <a href="http://kitchenandki.blogspot.in/2013/03/indian-veggie-tikka-burgers.html">Veggie Indian Style burgers</a></span></div>
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<span style="font-family: Verdana, sans-serif;">Herbs like mint and coriander actually aid the digestion of everything you eat. Also this Indian equivalent of pesto adds a dimension of freshness to the otherwise spicy Indian food. Well, I could keep going with the advantages of this chutney but that won't solve anything unless you make this and taste it. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b> There are tons of variations of the chutney. People sometimes temper spices and add to the chutney, sometimes they add curry leaves in the mix, sometimes they leave out the coriander leaves, sometimes they add nuts, sometimes they add bread crumbs to get the texture right. I mean you do what suits you, but here's the most common version of them all. </span></div>
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<span style="font-family: Verdana, sans-serif;">On to the recipe then. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Makes</i></b>: 1 cup</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 15 mins</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/2 cups or 1 large bunch of fresh mint leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">2 1/2 cups or 1 large bunch of fresh coriander leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">1 medium onion, diced roughly</span></div>
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<span style="font-family: Verdana, sans-serif;">3-4 cloves of garlic</span></div>
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<span style="font-family: Verdana, sans-serif;">2" pc of ginger root, chopped roughly</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 tsp of black salt or rock salt</span></div>
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<span style="font-family: Verdana, sans-serif;">2 green chilies, roughly chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">4 tbsp lemon juice</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp cumin powder</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;">Have your ingredients assembled. The ingredients missing here are cumin and sugar. I'm an airhead and I forgot placing them here. On another note, I absolutely love the garden fresh herby aroma in the air. Even a whiff of this makes me feel like I'm eating healthy. </span></div>
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<span style="font-family: Verdana, sans-serif;">Get your mint and pluck off the leaves from the stem unless your stems are really fresh and green. Mine are clearly not so I got on to the mundane task of de-leafing (and making up new words) </span><br />
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<span style="font-family: Verdana, sans-serif;">With the coriander, I just like to chop the leaves along with 70% of the stem because the stem of coriander is always so flavourful, even more so than just the leaves</span><br />
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<span style="font-family: Verdana, sans-serif;">And the star of the dish- Garlic. The thing with garlic is there are a lot of mint chutneys that don't use garlic. Those mint chutneys never make it into my plate. I cannot not have garlic in the chutney I make... it makes all the difference. trust me. Skin the garlic cloves and set aside. </span><br />
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<span style="font-family: Verdana, sans-serif;">In a food processor/ blender, add in the onion, mint leaves, the coriander leaves, green chilies, ginger and garlic. Top that off with black or rock salt and cumin. You can use plain salt here but the rock salt increases the flavour exponentially. As for why the cumin is missing here in the pics again, I'll admit I forgot adding it till the very end. Don't be like me. Add the cumin now. Same for the sugar. Please don't be like me.</span></div>
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<span style="font-family: Verdana, sans-serif;">Squeeze in the lemon juice. I squeezed two small-ish lemons which gave me about 4 tbsp juice which was perfect! </span></div>
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<span style="font-family: Verdana, sans-serif;">Give it all a whizz, till it all comes together like a chutney. It will be a little coarse but thats completely fine. Now if you wanted a smoother texture, you could add in 2-3 tbsp of bread crumbs or some nuts or even a drizzle of yogurt but I wanted to keep it real. Ofcourse if you add any of the additional ingredients, your chutney colour will change and you might have to adjust the seasoning too. So make sure you keep tasting as you go. </span></div>
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<span style="font-family: Verdana, sans-serif;">Ta da! Chutney is ready! How quick was that?!?! I love the fact that this comes together in no time at all. Majority of my time was spent on plucking the mint leaves. If your mint leaves are fresh, chop off their leafy bits with stems and let it all go in the food processor. </span></div>
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<span style="font-family: Verdana, sans-serif;">Spicy, tangy, fresh all in one! Are you green with envy yet?! </span></div>
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<span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com2tag:blogger.com,1999:blog-1006056429996894428.post-16473141221614974582015-09-12T02:48:00.000+05:302015-09-22T18:06:58.870+05:30Orgasmic Chocolate Chunk Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><b>If Don Draper was designing a campaign, the advertisement for these would have read something like this</b></span><span style="font-family: Verdana, sans-serif;">- *</span><span style="font-family: Georgia, Times New Roman, serif;"><i>Cookie seduction. Bake these cookies and serve them warm to the person you love, you will have them hooked for eternity</i></span><span style="font-family: Verdana, sans-serif;">* </span></div>
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<span style="font-family: Verdana, sans-serif;">Maybe he would have been more suave than this. What do I know about ads, I just bake cookies! </span></div>
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<span style="font-family: Verdana, sans-serif;">When I am cooking in the kitchen, the sights, the smells are quite erotic to me. No wonder food and sex have so much in common. They both work towards satiating our cravings and fulfilling our desires. And sexy food like this, yes I'm talking about your good old Chocolate chunk Cookies, has the power to buckle my knees in just a matter of one bite. Who'd have thunk it?! </span></div>
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<span style="font-family: Verdana, sans-serif;">Prepping for the time I bake these cookies in my kitchen is almost akin to foreplay. When you go through the recipe, you'll know what I'm talking about. These cookies are not your average cookies. They are so much more and then some. These cookies are sinful, I tell you. Once in a while treat definitely, cause they are pretty rich. The aroma of them baking was driving me insane while I waited patiently to click the pictures. Confession: I had 2 of these while taking pics and nothing has ever felt so right in my life. </span></div>
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<span style="font-family: Verdana, sans-serif;">Every picture I took, almost every step of the way, the only words that came to my mind were, 'this is so darn sexy', 'sexiness overload', 'I so want to bite into it'..... you get the drift, right? </span></div>
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<span style="font-family: Verdana, sans-serif;">These are the best cookies I have ever tasted in my entire life. I should know, I am cookie obsessed! Don't believe me, check <a href="http://www.kitchenandki.blogspot.in/2014/07/cookie-dough-cupcakes.html">this</a> out, and <a href="http://kitchenandki.blogspot.in/2014/06/chocochip-sundae-aka-pizookie-bday-post.html">this</a> and <a href="http://kitchenandki.blogspot.in/2015/06/choco-chip-cookie-cakes-in-cup.html">this</a> and <a href="http://kitchenandki.blogspot.in/2015/08/cookie-dough-bowl.html">this</a>! </span></div>
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<span style="font-family: Verdana, sans-serif;">So what makes these cookies special you might ask. I've</span><span style="font-family: Verdana, sans-serif;"> used melted brown butter in them. Have you ever browned butter in your kitchen? IF not for these cookies, just for the experience of it, try browning some butter. If you don't fall in love with everything in this world right then and there, then you're probably from another galaxy far far away. Brown butter has this intense, nutty, buttery and rich fragrance that I think they should start using in perfumes. Its definitely an olfactic pleasure. Come, let me tempt you to the path of baking phenomenal orgasmic chocolate chunk cookies</span></div>
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<a href="http://3.bp.blogspot.com/-Rcm5h5fpkpg/VfMz0IqNECI/AAAAAAAAI5A/S8zkVewDDCY/s1600/DSC_1322-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-Rcm5h5fpkpg/VfMz0IqNECI/AAAAAAAAI5A/S8zkVewDDCY/s640/DSC_1322-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Makes</i></b>: 32 cookies </span><span style="font-family: Verdana, sans-serif;"> </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 30 mins + overnight cooling</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: ***</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">100 gms + 100 gms butter (softened at room temperature. I used salted, and keep both butters separate) </span></div>
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<span style="font-family: Verdana, sans-serif;">1 cup brown sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">1/4th cup plain sugar</span></div>
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<span style="font-family: Verdana, sans-serif;">2 eggs</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/2 cup chocolate chunks or chips (dark, semi sweet)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp instant coffee granules</span></div>
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<span style="font-family: Verdana, sans-serif;">2 cups flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp baking soda</span></div>
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<span style="font-family: Verdana, sans-serif;">pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">We'll begin this process by first browning the butter- the second sexiest thing of all. The sexiest being biting into these cookies. In a skillet/ pan, take 1 portion of the butter. </span><span style="font-family: Verdana, sans-serif;">And place it on lowest heat. </span></div>
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<a href="http://2.bp.blogspot.com/-e1F4aO4ccSQ/VfNEiNDmHMI/AAAAAAAAI94/VTUpTUpZeaI/s1600/DSC_1289-009.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-e1F4aO4ccSQ/VfNEiNDmHMI/AAAAAAAAI94/VTUpTUpZeaI/s640/DSC_1289-009.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The butter will start melting in a matter of seconds. Do not stir the butter at any time. Just swirl the pan gently.</span></div>
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<a href="http://2.bp.blogspot.com/-fFyQsj5jIFI/VfM0wyn9vXI/AAAAAAAAI5Q/cF-V5VnNI8g/s1600/DSC_1297-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-fFyQsj5jIFI/VfM0wyn9vXI/AAAAAAAAI5Q/cF-V5VnNI8g/s640/DSC_1297-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a minute or so, the butter will start to foaming </span></div>
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<a href="http://1.bp.blogspot.com/-6L0eUqVix10/VfM1D2kipFI/AAAAAAAAI5Y/gKA9FOUsvQk/s1600/DSC_1303-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-6L0eUqVix10/VfM1D2kipFI/AAAAAAAAI5Y/gKA9FOUsvQk/s640/DSC_1303-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And bubble. Let it keep going, no stirring.</span></div>
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<a href="http://2.bp.blogspot.com/-3Z_JHGJmZAc/VfM1bzDBpyI/AAAAAAAAI5g/srTjka1uLG4/s1600/DSC_1310-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-3Z_JHGJmZAc/VfM1bzDBpyI/AAAAAAAAI5g/srTjka1uLG4/s640/DSC_1310-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In about 30 seconds, the butter will start to darken in colour and the foam will begin to settle. Now take a spatula and stir it around gently. Once the butter is a dark golden, turn off the heat. </span></div>
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<a href="http://2.bp.blogspot.com/-g7W2eodgFuA/VfM1l5g9e8I/AAAAAAAAI5o/wY4q8cuDLAE/s1600/DSC_1311-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-g7W2eodgFuA/VfM1l5g9e8I/AAAAAAAAI5o/wY4q8cuDLAE/s640/DSC_1311-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">We want the butter to be a rich amber colour, slightly darker than honey- take a look at this. By this time, the aroma of the butter was driving me insane and my mind was trying to conjure recipes where I could use this brown butter all the time. </span></div>
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<a href="http://1.bp.blogspot.com/-oiOD5YvwgvU/VfM2FJZrBQI/AAAAAAAAI5w/vHiYJ9U8lrQ/s1600/DSC_1316-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-oiOD5YvwgvU/VfM2FJZrBQI/AAAAAAAAI5w/vHiYJ9U8lrQ/s640/DSC_1316-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Transfer the butter in a separate bowl otherwise it will continue to darken from the heat of the pan. </span></div>
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<a href="http://1.bp.blogspot.com/-IlgoTo7LxWY/VfM2bbfcsQI/AAAAAAAAI54/1EqaH_XkcoE/s1600/DSC_1319-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-IlgoTo7LxWY/VfM2bbfcsQI/AAAAAAAAI54/1EqaH_XkcoE/s640/DSC_1319-005.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Allow it to cool for atleast 15 mins or so. We don't want to add hot melted butter to the cookie dough otherwise the dough will not come together and the Cookie Gods will be displeased. Also be extra careful, the butter is quite hot. Don't burn your hands. </span></div>
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<a href="http://1.bp.blogspot.com/-bjWvY_EUKDw/VfM3F3wW93I/AAAAAAAAI6A/2te-cHLX-kM/s1600/DSC_1339-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-bjWvY_EUKDw/VfM3F3wW93I/AAAAAAAAI6A/2te-cHLX-kM/s640/DSC_1339-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Meanwhile, take your bars of chocolate to cut out chunks. Or you can use chocolate chips. Chips are too mainstream for me. I prefer chocolate strewn through all the nooks and crannies of my cookie. So I took a chocolate bar, and with a sharp knife, cut it into sticks like this. </span></div>
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<a href="http://2.bp.blogspot.com/-1_P65wzVClc/VfM3cPVRa3I/AAAAAAAAI6I/JPTfv9sreTw/s1600/DSC_1347-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-1_P65wzVClc/VfM3cPVRa3I/AAAAAAAAI6I/JPTfv9sreTw/s640/DSC_1347-006.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And cut them across into chunks like this. These chunks were about 1 cm in size for easy scooping out later. A cutting board full of chocolate chunks! Its like I died and went to heaven! </span></div>
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<a href="http://2.bp.blogspot.com/-kCS7BSaEM8U/VfM4N-CijqI/AAAAAAAAI6Q/kx4Noyqt8JU/s1600/DSC_1361-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-kCS7BSaEM8U/VfM4N-CijqI/AAAAAAAAI6Q/kx4Noyqt8JU/s640/DSC_1361-006.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Once the butter is cooled enough- almost close to room temperature, we can start to mix our cookie dough. I used my food processor for this. You can do this manually or with a standing mix with a paddle attachment. Add in the other butter thats softened. Mine was softened slightly more cause of the heat here but its all good. </span></div>
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<a href="http://1.bp.blogspot.com/-jcBTo7tj21g/VfM4gbuoZ0I/AAAAAAAAI6Y/nMy64C2iMrA/s1600/DSC_1378-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-jcBTo7tj21g/VfM4gbuoZ0I/AAAAAAAAI6Y/nMy64C2iMrA/s640/DSC_1378-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next add in your mix of brown and white sugars.</span></div>
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<a href="http://1.bp.blogspot.com/-YzpwKKE4py4/VfM42MvLZzI/AAAAAAAAI6g/5oCRW09m0zo/s1600/DSC_1383-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-YzpwKKE4py4/VfM42MvLZzI/AAAAAAAAI6g/5oCRW09m0zo/s640/DSC_1383-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Carefully, pour in the browned cooled butter. Look at that gorgeous liquid gold. Make sure you include all the milk solids that have settled down in the bowl. Thats where the richness comes in from. </span></div>
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<a href="http://4.bp.blogspot.com/-LGXxyBORIwE/VfM5SMeZ4GI/AAAAAAAAI6o/e_vtufMnY7o/s1600/DSC_1386-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="http://4.bp.blogspot.com/-LGXxyBORIwE/VfM5SMeZ4GI/AAAAAAAAI6o/e_vtufMnY7o/s640/DSC_1386-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Mix the butter and sugar till the sugar is completely dissolved in the butter. This incorporates a little bit of air as well in the batter. Make sure you scrape down the sides before and after every step. </span></div>
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<a href="http://1.bp.blogspot.com/-TYYf9iAQ9Os/VfM5doA8qRI/AAAAAAAAI6w/C3FXfJgaJRM/s1600/DSC_1390-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-TYYf9iAQ9Os/VfM5doA8qRI/AAAAAAAAI6w/C3FXfJgaJRM/s640/DSC_1390-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next, crack in 2 eggs and add in the vanilla. Make sure there are no shells in the batter. </span></div>
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<a href="http://4.bp.blogspot.com/-wuKAnjBKWk8/VfM6IrQ9fRI/AAAAAAAAI64/4yshdBQoaTA/s1600/DSC_1398-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-wuKAnjBKWk8/VfM6IrQ9fRI/AAAAAAAAI64/4yshdBQoaTA/s640/DSC_1398-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Whisk this for a minute. Look at the teeny tiny air bubbles, this indicates we have incorporated a good amount of air in the dough. </span></div>
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<a href="http://1.bp.blogspot.com/-LsLF1Ke7LpU/VfM6qGEpyVI/AAAAAAAAI7A/iyTzdWecvf8/s1600/DSC_1407-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-LsLF1Ke7LpU/VfM6qGEpyVI/AAAAAAAAI7A/iyTzdWecvf8/s640/DSC_1407-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a separate bowl, to the flour, add in the baking soda </span></div>
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<span style="font-family: Verdana, sans-serif;">and the instant coffee granules. If you don't like coffee, don't worry, you wont taste it in the cookies. The coffee just intensifies the chocolate-y flavour. And if you do like coffee like God intended you to, feel free to add in 2 spoons to get that rich coffee flavour. </span></div>
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<span style="font-family: Verdana, sans-serif;">Whisk this all together so the baking soda and coffee are well incorporated with the flour. </span></div>
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<a href="http://2.bp.blogspot.com/-B5np_lkfuvY/VfM703XuF8I/AAAAAAAAI7k/iK9cblDDntE/s1600/DSC_1428-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-B5np_lkfuvY/VfM703XuF8I/AAAAAAAAI7k/iK9cblDDntE/s640/DSC_1428-002.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Dump this mix onto the wet ingredients in two batches. </span></div>
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<a href="http://1.bp.blogspot.com/-eKwkfH9_oec/VfM9oNVKhLI/AAAAAAAAI7w/xtwZdGxaBVE/s1600/DSC_1431-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-eKwkfH9_oec/VfM9oNVKhLI/AAAAAAAAI7w/xtwZdGxaBVE/s640/DSC_1431-002.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When the first batch is partially mixed, add in the second batch as well. This way there won't be any lumps of flour in the dough. </span></div>
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<a href="http://3.bp.blogspot.com/-P5ULYa_Zxic/VfM93EIqmOI/AAAAAAAAI74/DjKpa4STA1U/s1600/DSC_1438-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-P5ULYa_Zxic/VfM93EIqmOI/AAAAAAAAI74/DjKpa4STA1U/s640/DSC_1438-002.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The dough all comes together in about 30 seconds or so. More mixing results in activating the gluten in the flour mess up the texture of the cookies. </span></div>
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<a href="http://4.bp.blogspot.com/-zztxcI2jgiw/VfM-asbwRdI/AAAAAAAAI8A/NSi78Yn6UXY/s1600/DSC_1440-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-zztxcI2jgiw/VfM-asbwRdI/AAAAAAAAI8A/NSi78Yn6UXY/s640/DSC_1440-003.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now add the chocolate chunks to the dough and fold them in with a spatula or a wooden spoon. Do not whisk at this point of time. </span></div>
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<a href="http://2.bp.blogspot.com/-_rcrYAMW7-4/VfM_DbqbslI/AAAAAAAAI8M/9JMsdjlKFUo/s1600/DSC_1451-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="http://2.bp.blogspot.com/-_rcrYAMW7-4/VfM_DbqbslI/AAAAAAAAI8M/9JMsdjlKFUo/s640/DSC_1451-001.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Transfer the cookie dough in a bowl and cover it with a wrap. Chill overnight or atleast 1 hour before baking. </span></div>
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<span style="font-family: Verdana, sans-serif;">The next day, after dreaming of baking and chomping down the cookies, I was more than ready to bake them. To bake, preheat your oven at 150C or 300F. Take the dough out of the fridge and with an icecream scoop, scoop out the dough and place it on a lined baking tray. I couldn't find my scoop today of all days and ended up having to use a rounded spoon. Worked fine for me, except there was a slightest variation in the thickness of the cookies. No one's complaining though! </span></div>
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<a href="http://1.bp.blogspot.com/-kMp5WzVzbM4/VfM__r-vFFI/AAAAAAAAI8k/lqPtglY9axw/s1600/DSC_1303-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-kMp5WzVzbM4/VfM__r-vFFI/AAAAAAAAI8k/lqPtglY9axw/s640/DSC_1303-007.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Place the scoops atleast 2" apart. </span><span style="font-family: Verdana, sans-serif;">Cookie lining all done and they are ready to bake. Finally!! </span></div>
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<a href="http://3.bp.blogspot.com/-xg842EnoC4Q/VfNAWzMdB1I/AAAAAAAAI8s/sy2k65A_S1s/s1600/DSC_1310-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-xg842EnoC4Q/VfNAWzMdB1I/AAAAAAAAI8s/sy2k65A_S1s/s640/DSC_1310-008.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Place them in the oven for 10-12 mins till the edges are golden brown. Very carefully, transfer the cookies from the baking tray to a wire rack to allow them to cool. </span></div>
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<a href="http://1.bp.blogspot.com/-t8R-9KsJml4/VfNAzwvTlKI/AAAAAAAAI80/y-vW9VyL9-c/s1600/DSC_1362-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-t8R-9KsJml4/VfNAzwvTlKI/AAAAAAAAI80/y-vW9VyL9-c/s640/DSC_1362-006.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The cookies come out soft but within a couple of minutes, they turn crisp on the edges. If this is not perfection, I don't know what is. </span></div>
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<a href="http://2.bp.blogspot.com/-AkDjopyZfuE/VfNDHQ1YFVI/AAAAAAAAI9o/lhFG_ojppoc/s1600/DSC_1353-007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-AkDjopyZfuE/VfNDHQ1YFVI/AAAAAAAAI9o/lhFG_ojppoc/s640/DSC_1353-007.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The first cookie I bit into, ate more than half of it before I realised I was still to click pictures! The texture was stunning! That intense butter-y aroma was incredible. Soft and chewy in the centre and crispy edges with those chocolate shards/ chunks all over and the slight hint of coffee. </span></div>
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<a href="http://4.bp.blogspot.com/-dJFYltXH2R4/VfNBfSdl8hI/AAAAAAAAI9E/BDoK5q6OAVw/s1600/DSC_1413-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-dJFYltXH2R4/VfNBfSdl8hI/AAAAAAAAI9E/BDoK5q6OAVw/s640/DSC_1413-005.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I had to pack some to share with a friend. "Joey doesn't share food!" and I really didn't want to share these! And I don't care if this sounded mean. </span></div>
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<span style="font-family: Verdana, sans-serif;">I just wanna keep eating these. To damn with fat hips. These really are the best cookies of them all! </span></div>
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<span style="font-family: Verdana, sans-serif;">Here's me eating a second one, which is when I realised I should just stop taking pics and relish the goodness of these. Afterall, its not everyday that you have orgasmic Chocolate Chunk Cookies. </span><span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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*This is an inspired recipe<br />
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com2tag:blogger.com,1999:blog-1006056429996894428.post-59746919612068970662015-09-10T01:38:00.000+05:302015-09-10T01:38:59.229+05:30Lemon Garlic Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">So the other day, we had my grandparents join house for a lunch. Whenever they come to our home, they already have their tiny little list as to what they want to taste. You see, they are ardent readers of my this sweet li'l blog. And my grandma especially loves to try new things. She herself is quite an accomplished home-cook. Long story short, I planned to make for them grilled chicken wraps. That way, they get to taste new flavours, and also have that familiar comfort in the form of the wrap/roti and salad. </span></div>
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<span style="font-family: Verdana, sans-serif;">And thats how this simplistic lemon garlic chicken came into being. I know I know, its not a new recipe and there are a lot of versions of this chicken out there, and here's my take on it. This is by far one of the easiest chicken recipes ever. And one of the quickest. And one of the healthiest.</span></div>
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<span style="font-family: Verdana, sans-serif;">The cooking process renders the most flavourful, moist and tender chicken. The minimalistic marination gives the chicken a bold and abundant taste. You can ofcourse tweak the recipe as you please. Add in the herbs of your choice, or seasonings. But try this version first, pretty please! </span></div>
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<span style="font-family: Verdana, sans-serif;">The other things I made for the lunch that day were this <a href="http://kitchenandki.blogspot.in/2015/07/citrusy-pomegranate-mojito.html">Blushing Mojito</a> and the <a href="http://kitchenandki.blogspot.in/2015/08/pineapple-upside-down-cake.html">Pineapple Upside- Down Cake</a> for dessert. Check them out, I'm sure you'll love them as much as they did! Onto the chicken then! </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 4</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 30 mins + marination time</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">4 Chicken legs with skin</span></div>
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<span style="font-family: Verdana, sans-serif;">7-8 garlic cloves</span></div>
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<span style="font-family: Verdana, sans-serif;">1 lemon, thinly sliced</span></div>
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<span style="font-family: Verdana, sans-serif;">Juice of 1 lemon</span></div>
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<span style="font-family: Verdana, sans-serif;">freshly cracked black pepper (1/2 tsp)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp paprika (I mixed cayenne and paprika for the heat)</span></div>
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<span style="font-family: Verdana, sans-serif;">drizzle of olive oil</span></div>
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<span style="font-family: Verdana, sans-serif;">salt to taste</span></div>
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<span style="font-family: Verdana, sans-serif;">Pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">I am used to marinating the chicken the previous night so that the chicken has a chance to absorb all those flavours. Even if time is short, you should marinate the chicken for atleast 15 mins before cooking to maximise the taste factor. First things first, wash and clean your chicken. Pat it dry and place into a bowl. </span></div>
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<span style="font-family: Verdana, sans-serif;">Peel off the garlic cloves. </span></div>
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<span style="font-family: Verdana, sans-serif;">Take a big knife and place it over the clove. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now with the heel of your palm, smash that pod of bold flavour. This just encourages the juices of the garlic to run into the chicken during marination. In very technical language, this process is known as *smashin' the sucker*</span></div>
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<a href="http://1.bp.blogspot.com/--_ukekTRM4A/VfCJTAaLmvI/AAAAAAAAI3A/tNKlRt-3Gjo/s1600/DSC_1280-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/--_ukekTRM4A/VfCJTAaLmvI/AAAAAAAAI3A/tNKlRt-3Gjo/s640/DSC_1280-002.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Smashed n ready!</span></div>
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<a href="http://1.bp.blogspot.com/-XcjH4yZ1zns/VfCJwoy8ZWI/AAAAAAAAI3I/GSM33uuK5Ao/s1600/DSC_1285-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-XcjH4yZ1zns/VfCJwoy8ZWI/AAAAAAAAI3I/GSM33uuK5Ao/s640/DSC_1285-002.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add those smashed cloves to the chicken. </span></div>
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<a href="http://1.bp.blogspot.com/-GRh5KmY6t8k/VfCKM6Fq7oI/AAAAAAAAI3Q/EUtyHTYZf1w/s1600/DSC_1287-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-GRh5KmY6t8k/VfCKM6Fq7oI/AAAAAAAAI3Q/EUtyHTYZf1w/s640/DSC_1287-002.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next slice in half a lemon thinly and add to the bowl of chicken</span></div>
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<a href="http://3.bp.blogspot.com/-foAam6ORRoM/VfCKiKrIcnI/AAAAAAAAI3Y/tRqRKMyREi0/s1600/DSC_1288-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-foAam6ORRoM/VfCKiKrIcnI/AAAAAAAAI3Y/tRqRKMyREi0/s640/DSC_1288-002.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Squeeze in the lemon juice. Also wave my reflection in the lemon squeezer a quick hello! </span></div>
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<a href="http://4.bp.blogspot.com/-G7dydDlg15M/VfCLCN6NBAI/AAAAAAAAI3g/Lni1-Ch3HLU/s1600/DSC_1293-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-G7dydDlg15M/VfCLCN6NBAI/AAAAAAAAI3g/Lni1-Ch3HLU/s640/DSC_1293-002.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Crack in the black pepper</span></div>
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<a href="http://3.bp.blogspot.com/-aDHAGyRdMtk/VfCLR0LcG1I/AAAAAAAAI3o/pqyFMpYolBc/s1600/DSC_1299-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-aDHAGyRdMtk/VfCLR0LcG1I/AAAAAAAAI3o/pqyFMpYolBc/s640/DSC_1299-001.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next, you guessed it right, paprika and red chili powder. Personally the mix of them both works better for me. A little bit of spice keeps things hot (pun intended) </span></div>
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<span style="font-family: Verdana, sans-serif;">Sprinkle in the salt- about 1 tsp</span></div>
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<a href="http://4.bp.blogspot.com/-XVLH_vuERqs/VfCLw8X8uzI/AAAAAAAAI34/YB110QE6uKE/s1600/DSC_1310-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-XVLH_vuERqs/VfCLw8X8uzI/AAAAAAAAI34/YB110QE6uKE/s640/DSC_1310-001.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Drizzle in some olive oil- around 2-3 tbsp</span></div>
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<a href="http://1.bp.blogspot.com/-LSOPPPXzAbw/VfCL6EYMn0I/AAAAAAAAI4A/Buo8kDi3bic/s1600/DSC_1314-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-LSOPPPXzAbw/VfCL6EYMn0I/AAAAAAAAI4A/Buo8kDi3bic/s640/DSC_1314-001.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">With clean hands, get in there and rub all of this onto the chicken. If you want, you can pierce the chicken with fork to allow the flavours to percolate to the bone. I didn't do that and now I'm wondering why. Massage it all so that the chicken is well coated. Cover and place it in the fridge overnight. </span></div>
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<span style="font-family: Verdana, sans-serif;">Next day, when you're ready to cook, remove the chicken from the fridge about 30 mins before cooking it. Cold chicken on a hot pan/ grill or oven will shock it and make it shrivel and the meat will toughen. We don't want that. So bring the chicken close to room temperature. </span></div>
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<span style="font-family: Verdana, sans-serif;">Now you can very well do this outside on a grill, that would be awesome! I, and don't pity me for this, but I don't have a grill and I didn't want to cook this in the oven. So I used my trusted grill pan and placed it on medium high heat. On that grill, drizzle a little bit of olive oil and add those garlic cloves from the chicken to the pan to infuse that garlicky flavour. </span></div>
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<span style="font-family: Verdana, sans-serif;">After a minute when your kitchen smells like heaven, remove those slightly golden garlic cloves and place in the chicken legs. Make sure you place a couple of those lemon slices as well to the skillet and allow them to caramelize along with the chicken. </span></div>
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<a href="http://2.bp.blogspot.com/-eDgZHY9GQ_s/VfCN96IdttI/AAAAAAAAI4c/dVQdzvf9_Oc/s1600/DSC_1424-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-eDgZHY9GQ_s/VfCN96IdttI/AAAAAAAAI4c/dVQdzvf9_Oc/s640/DSC_1424-001.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cook one side for about 5-6 minutes and then turn it over. Now you can very well do that 10 and 2 position to get those fabulous criss cross pattern, I tried it too but didn't succeed in getting a clear pattern. I'm no expert! Clearly! But just take a look at this beautiful crispy skin! Let it cook again for another 5-7 minutes. To check if the chicken is done, make an incision with a sharp knife at the fattest portion of the leg. If the juices run clear and the meat looks white from inside, the chicken is done. It took me a total of 15 mins to cook my chicken legs. </span></div>
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<a href="http://1.bp.blogspot.com/-A1yeM1zoJ14/VfCOu6u1OwI/AAAAAAAAI4o/piYjF5zfynM/s1600/DSC_1443.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-A1yeM1zoJ14/VfCOu6u1OwI/AAAAAAAAI4o/piYjF5zfynM/s640/DSC_1443.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When you've cooked all the chicken, place those garlic cloves back inside the pan and adjust the heat to the lowest. Saute the garlic in those glorious chicken juices and let them caramelise till they turn a darker golden. Remove the garlic cloves and we are ready to plate up! </span></div>
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<span style="font-family: Verdana, sans-serif;">Arrange the chicken as you please on the serving platter. Place those caramelised lemons and garlic cloves on the chicken. </span><span style="font-family: Verdana, sans-serif;">Garnish with some small diced red bell peppers and some scallions. </span><span style="font-family: Verdana, sans-serif;">Absolutely stunning, isn't it?! </span><span style="font-family: Verdana, sans-serif;">The crispy skin, the moist juicy chicken- I mean look at those juices on the plate. If thats not enough proof! </span></div>
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<a href="http://3.bp.blogspot.com/-r_flRiC3hzg/VfCG5TxrmdI/AAAAAAAAI2U/9olK8P2FZFk/s1600/DSC_1506-002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-r_flRiC3hzg/VfCG5TxrmdI/AAAAAAAAI2U/9olK8P2FZFk/s640/DSC_1506-002.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">That sauteed garlic has now turned slightly sweet and has none of that pungent garlicky flavour. </span></div>
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<a href="http://3.bp.blogspot.com/-Yt1wVWrvwVw/VfCGfVqw3jI/AAAAAAAAI2M/gPGtf_QUG8M/s1600/DSC_1515-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Yt1wVWrvwVw/VfCGfVqw3jI/AAAAAAAAI2M/gPGtf_QUG8M/s640/DSC_1515-001.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I'm salivating as I write this. A side of some vegetables and a potato mash or some salad and wraps, the options are endless! </span></div>
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<span style="font-family: Verdana, sans-serif;">You can even shred this chicken and use it in your salads or sandwiches. Perfection, I tell you, sheer perfection! </span></div>
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<span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com0tag:blogger.com,1999:blog-1006056429996894428.post-55521678021948408572015-09-02T21:21:00.000+05:302015-09-02T21:39:02.972+05:30Cabbage Cucumber Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Healthy Food Alert!! If you're a health food lover, this is THE place to be. </span></div>
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<span style="font-family: Verdana, sans-serif;">If you're a junk food addict, well then, say hello to your new best friend which is going to help you add some numbers to your life which you can then use to eat more junk food or atleast thats what I tell myself whenever I make this. </span></div>
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<span style="font-family: Verdana, sans-serif;">This post is so healthy it doesn't even agree with my Pizza obsessed brains. But, some days, I really don't feel like cooking. That cooking gene just shuts down and I get nothing from it. Zip. Zilch. Nada. So I turn towards this. This is my solution for the days I don't like to cook at all. I call this a 'salad' because I add cucumber to it. Haha... my definition of a salad. Weird, you bet! But you can't deny this being healthy. With lots of greens, a little spiciness, an element of sweetness, a wee bit o' nuttiness and I have my beautiful bowl of food ready to get me going. Its light on the stomach and light on calories as well. </span></div>
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<span style="font-family: Verdana, sans-serif;">I don't dress the salad with any store bought or home made dressing. Rather add some tempered spices to it to make it healthier. I am no doctor, far from it, but eating raw cabbage sometimes can cause acidity. This recipe includes elements that are known in Indian cuisine to negate those side effects. You only benefit from this and TMI alert, it is great for your digestion too- I speak from experience. </span></div>
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<span style="font-family: Verdana, sans-serif;">I'd never thought I'd be posting this recipe here. I have been eating this since ages. But since e</span><span style="font-family: Verdana, sans-serif;">ating raw never felt this good, I thought I REALLY should share it with you all here so you can also reap the benefits. Trust me, try it and you'll love it, I tell you! Whenever I make this, I make a big batch of it and we eat it as a lunch or dinner, the leftovers are kept in an airtight container in the fridge and is eaten as a salad the next day with any of our meals since it stays good for a couple of days easy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>This salad is inspired from the Maharashtrian <b>Kakdi chi Koshimbir</b>. The original uses grated coconut and doesn't use all the tempering ingredients. Here's my take on it! </i></span><br />
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<a href="http://3.bp.blogspot.com/-RSrrEbR0oO0/VecZzk7BfbI/AAAAAAAAI1c/fqwVIYPDSlk/s1600/DSC_1419-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-RSrrEbR0oO0/VecZzk7BfbI/AAAAAAAAI1c/fqwVIYPDSlk/s640/DSC_1419-001.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 4</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 15 mins</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>:**</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">1 head cabbage, 2 cups, chopped</span></div>
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<span style="font-family: Verdana, sans-serif;">1 large cucumber</span></div>
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<span style="font-family: Verdana, sans-serif;">1 pomegranate</span></div>
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<span style="font-family: Verdana, sans-serif;">small bunch of coriander leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">for tempering</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tbsp peanut oil</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tbsp mustard seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp cumin seeds</span></div>
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<span style="font-family: Verdana, sans-serif;">salt to taste or 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">1 green chili</span></div>
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<span style="font-family: Verdana, sans-serif;">3-4 curry leaves</span></div>
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<span style="font-family: Verdana, sans-serif;">1 tsp ground coriander powder</span></div>
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<span style="font-family: Verdana, sans-serif;">pinch of asafoetida</span></div>
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<span style="font-family: Verdana, sans-serif;">pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">I begin with chopping the cabbage. Now you can totally use your food processor, but if you're doing this by hand, here's how you do it. Quarter the cabbage head. With a knife slice the cabbage in thin shreds length wise like this. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>FYI: I have no knife skills whatsoever. This was my way of practicing them.</i></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><i>Also: I took the pics when I was making them at night in fluorescent light, so I could chill it overnight and have it today. Pardon the lighting and my non existent photography skills. </i></span></div>
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<a href="http://1.bp.blogspot.com/-e0IxGRiTzRc/VecQDZdQjVI/AAAAAAAAIxw/nnvfF5juNNk/s1600/DSC_1262-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-e0IxGRiTzRc/VecQDZdQjVI/AAAAAAAAIxw/nnvfF5juNNk/s640/DSC_1262-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next turn the cabbage sideways so you can chop the shreds small like this. You have your chopped cabbage. Do this to the rest of the cabbage. Also, if you have a better way to chop the cabbage manually, let me know. My knife skills would be indebted to you! </span></div>
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<a href="http://1.bp.blogspot.com/-JSUU7aRlab4/VecQqH-cjBI/AAAAAAAAIx4/GX0hadJGjdk/s1600/DSC_1266-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-JSUU7aRlab4/VecQqH-cjBI/AAAAAAAAIx4/GX0hadJGjdk/s640/DSC_1266-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Take your cucumber next. Cut 3-4 pieces of your clean washed cucumber. If you think the skin would be too thick, you can peel it away. Mine was quite alright so I kept it. take one piece at a time and slice it lengthways like this. </span></div>
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<a href="http://4.bp.blogspot.com/-YtXuMVI-uiI/VecRGTwGvwI/AAAAAAAAIyI/pmQohMWjPLI/s1600/DSC_1228-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-YtXuMVI-uiI/VecRGTwGvwI/AAAAAAAAIyI/pmQohMWjPLI/s640/DSC_1228-008.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Now take each slice and cut it again into fingers. </span></div>
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<a href="http://3.bp.blogspot.com/-_LS__aoyKQE/VecRQfRpvSI/AAAAAAAAIyQ/j4KImPKRSKE/s1600/DSC_1231-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-_LS__aoyKQE/VecRQfRpvSI/AAAAAAAAIyQ/j4KImPKRSKE/s640/DSC_1231-008.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Cut those fingers horizontally. </span></div>
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<a href="http://1.bp.blogspot.com/-vg_5FC1qjLk/VecSYnX3YRI/AAAAAAAAIyo/Qq6VkUW2hio/s1600/DSC_1238-008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-vg_5FC1qjLk/VecSYnX3YRI/AAAAAAAAIyo/Qq6VkUW2hio/s640/DSC_1238-008.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">And lo and behold! You have your dice. Maybe I should have just mentioned you need to dice your veggies small instead of these details. How would you have preferred it? Yes to details? Let me know. </span></div>
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<a href="http://4.bp.blogspot.com/-R_Vo3e2vZ4o/VecR89FpIuI/AAAAAAAAIyg/lYUbTebo3A4/s1600/DSC_1246-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-R_Vo3e2vZ4o/VecR89FpIuI/AAAAAAAAIyg/lYUbTebo3A4/s640/DSC_1246-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Take one green chili, and split it lengthwise. </span></div>
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<a href="http://1.bp.blogspot.com/-sS_9Lg8Bc74/VecSmykaeMI/AAAAAAAAIyw/MGnUsVwathM/s1600/DSC_1252-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-sS_9Lg8Bc74/VecSmykaeMI/AAAAAAAAIyw/MGnUsVwathM/s640/DSC_1252-005.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Finely chop the green chilies and set aside till we are ready to temper. You can deseed the chili but I didn't. I like the subtle heat that comes from it. In any case, after being tempered, the chili looses most its heat, all you are left with is a slight tang. </span></div>
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<a href="http://4.bp.blogspot.com/-0sKSRBsKrMk/VecTJ12uTrI/AAAAAAAAIy4/gyaVOp2gCks/s1600/DSC_1255-006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="http://4.bp.blogspot.com/-0sKSRBsKrMk/VecTJ12uTrI/AAAAAAAAIy4/gyaVOp2gCks/s640/DSC_1255-006.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Deseed your pomegranate. I usually halve the pomegranate and hold the side with seeds over my fingers. Take a rolling pin and smack the skin side of the pomegranate. The seeds just fall down. Easy as that. </span></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl, add in the chopped cabbage and the diced cucumber. </span></div>
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<a href="http://2.bp.blogspot.com/-K8dbUVKAAjI/VecTyQpLc8I/AAAAAAAAIzA/9ovJVc99uzI/s1600/DSC_1275-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-K8dbUVKAAjI/VecTyQpLc8I/AAAAAAAAIzA/9ovJVc99uzI/s640/DSC_1275-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">For the tempering, in a small pan, add in the oil on medium high heat. </span></div>
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<a href="http://4.bp.blogspot.com/-2GRJCubP-tM/VecUCIUip7I/AAAAAAAAIzI/uZkGoQgR_Lo/s1600/DSC_1279-004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-2GRJCubP-tM/VecUCIUip7I/AAAAAAAAIzI/uZkGoQgR_Lo/s640/DSC_1279-004.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">When the oil starts to shimmer add in the mustard seeds and allow them to splutter. </span></div>
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<span style="font-family: Verdana, sans-serif;">In quick succession add in the cumin seeds,</span></div>
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<a href="http://3.bp.blogspot.com/-sVpkhciIMu0/VecUcyvGCTI/AAAAAAAAIzY/8eC9W5SV7bg/s1600/DSC_1292-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-sVpkhciIMu0/VecUcyvGCTI/AAAAAAAAIzY/8eC9W5SV7bg/s640/DSC_1292-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">the salt, </span></div>
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<span style="font-family: Verdana, sans-serif;">the curry leaves, </span></div>
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<a href="http://4.bp.blogspot.com/-le_rfjlLiX4/VecU4Hx3SiI/AAAAAAAAIzo/2zD0a2ekQsE/s1600/DSC_1296-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-le_rfjlLiX4/VecU4Hx3SiI/AAAAAAAAIzo/2zD0a2ekQsE/s640/DSC_1296-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">the asafoetida,</span></div>
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<a href="http://4.bp.blogspot.com/-3o7IOiCIInM/VecVB3uZ7kI/AAAAAAAAIzw/aEWmhLFiOHI/s1600/DSC_1298-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-3o7IOiCIInM/VecVB3uZ7kI/AAAAAAAAIzw/aEWmhLFiOHI/s640/DSC_1298-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">the chopped green chili,</span></div>
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<a href="http://1.bp.blogspot.com/-M293_lkEQwA/VecVLHhzB0I/AAAAAAAAIz4/xeChcXHDclU/s1600/DSC_1303-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-M293_lkEQwA/VecVLHhzB0I/AAAAAAAAIz4/xeChcXHDclU/s640/DSC_1303-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">and the ground coriander powder and immediately take the pan off the heat. </span></div>
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<span style="font-family: Verdana, sans-serif;">Mix it all with the spoon </span></div>
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<a href="http://2.bp.blogspot.com/-BeebOD3zg_o/VecVoHWCT6I/AAAAAAAAI0I/YQ_m3rz_fXg/s1600/DSC_1311-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-BeebOD3zg_o/VecVoHWCT6I/AAAAAAAAI0I/YQ_m3rz_fXg/s640/DSC_1311-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">and transfer it to the bowl with cabbage and cucumber. </span></div>
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<a href="http://2.bp.blogspot.com/-2AtIngrhHW8/VecVxVsWbVI/AAAAAAAAI0Q/Xw8WKTiSd6g/s1600/DSC_1316-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-2AtIngrhHW8/VecVxVsWbVI/AAAAAAAAI0Q/Xw8WKTiSd6g/s640/DSC_1316-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Next throw in some roughly chopped coriander. </span></div>
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<a href="http://1.bp.blogspot.com/-wOd0aIuxly4/VecV9X-ZzjI/AAAAAAAAI0Y/D9az4c5Ee5Y/s1600/DSC_1326-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://1.bp.blogspot.com/-wOd0aIuxly4/VecV9X-ZzjI/AAAAAAAAI0Y/D9az4c5Ee5Y/s640/DSC_1326-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Add in those pomegranate seeds. I am so partial to these sweet ruby seeds. I keep using them everywhere from yogurts to drinks. Check out one of my most popular drinks- the <a href="http://kitchenandki.blogspot.in/2015/07/citrusy-pomegranate-mojito.html">Blushing Mojito</a> with these beauties. </span></div>
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<a href="http://3.bp.blogspot.com/-4ZBNLLZyteQ/VecWJIWN4WI/AAAAAAAAI0g/IAdGjWOZl-Q/s1600/DSC_1333-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-4ZBNLLZyteQ/VecWJIWN4WI/AAAAAAAAI0g/IAdGjWOZl-Q/s640/DSC_1333-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Toss it all together and you're set. </span></div>
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<a href="http://3.bp.blogspot.com/-J-v7UHZHxEo/VecW-C-ykRI/AAAAAAAAI0o/bPQ_yXLHADc/s1600/DSC_1337-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-J-v7UHZHxEo/VecW-C-ykRI/AAAAAAAAI0o/bPQ_yXLHADc/s640/DSC_1337-003.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Your salad is done. </span></div>
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<a href="http://2.bp.blogspot.com/-Ber4J-USnrA/VecYLGlVbxI/AAAAAAAAI0w/HQ8hZyAjb74/s1600/DSC_1357-003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-Ber4J-USnrA/VecYLGlVbxI/AAAAAAAAI0w/HQ8hZyAjb74/s640/DSC_1357-003.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">I usually set this aside to chill for about 30 mins or so which allows all the flavours to come together beautifully. </span></div>
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<span style="font-family: Verdana, sans-serif;">Ta da! Raw but not raw, simple but so good! Healthy healthy greens</span></div>
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<a href="http://2.bp.blogspot.com/-0u0AsW21Who/VecY6YEV5xI/AAAAAAAAI1A/yCOhnjkwGoc/s1600/DSC_1404-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-0u0AsW21Who/VecY6YEV5xI/AAAAAAAAI1A/yCOhnjkwGoc/s640/DSC_1404-001.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The greens and that pink, I love the crunchiness of it all. Sometimes I also crush in some peanuts to the salad. </span></div>
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<a href="http://1.bp.blogspot.com/-oRGIctMCIMw/VecZRTDvB-I/AAAAAAAAI1I/gBMpXg9bMDU/s1600/DSC_1408-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="http://1.bp.blogspot.com/-oRGIctMCIMw/VecZRTDvB-I/AAAAAAAAI1I/gBMpXg9bMDU/s640/DSC_1408-001.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Nom nom nom nom. Eating a bowlful of this makes you feel like you've eaten a lot. Btw, even as I write this, mama bear is eating a bowl of it instead of dinner. Told ya! Its really good! </span></div>
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<a href="http://3.bp.blogspot.com/-2Do3XtKHrkc/VecZjZy3rKI/AAAAAAAAI1Q/upqFm4-Mfdw/s1600/DSC_1422-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-2Do3XtKHrkc/VecZjZy3rKI/AAAAAAAAI1Q/upqFm4-Mfdw/s640/DSC_1422-001.JPG" width="638" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com4tag:blogger.com,1999:blog-1006056429996894428.post-41613867430901732592015-08-29T23:14:00.004+05:302015-08-29T23:58:37.528+05:30Banana Choco-chip Pancakes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Pancakes. You know how I love them. I'm sure you remember that from the <a href="http://kitchenandki.blogspot.in/2014/06/cranberry-lemon-pancakes.html">Lemon cranberry pancakes</a> I had made earlier. And I love Banana. Remember my gorgeous <a href="http://kitchenandki.blogspot.in/2011/10/gorgeous-banana-cake.html">Banana Cake</a>?! I wanted to combine them both to make me some pancakes! </span></div>
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<span style="font-family: Verdana, sans-serif;">Its been long since I made those. </span></div>
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<span style="font-family: Verdana, sans-serif;">No, I haven't stayed away from pancakes for that long. I'm human after all. </span></div>
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<span style="font-family: Verdana, sans-serif;">Yes, I keep making them like once a month maybe. I can't stand the buckwheat or bran or whatever healthy stuff they make it up with so I stick to the regular cast of flour and butter and eggs. Which is why I try and have them once in a while. </span></div>
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<span style="font-family: Verdana, sans-serif;">And don't be mislead by me. When I'm not cutting into those syrup laden fluffy pancakes, I indulge in a doughnut or a cake or a cookie. </span></div>
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<span style="font-family: Verdana, sans-serif;">Hold on, this isn't a confession box, is it?! Don't you know me already! I'm one of those people who try and eat healthy and then slip up about twice during the week. The only problem is I merely have to inhale food. Are you one of those too- inhale food and pile on the weight?! Damn metabolism! </span></div>
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<span style="font-family: Verdana, sans-serif;">Anyhooo... I didn't mean to make you feel guilty even before you had a chance to taste these. I mean these pancakes are absolutely ridonkulousy incredibly good. Their texture is what I look for in the pancakes everywhere. Sheer perfection is the only word that comes to mind. Fluffy, soft, spongy and light. And their taste, I mean the classic combination of banana and chocolate chips, makes my heart sing with joy! So worth the calories they come with! You please go ahead and substitute the flour as you will. Use whole wheat if it makes you feel better, use buckwheat if it helps you sleep easy at night, or go flour free if you want to. Even leave out the eggs if you are into eggless pancakes. But IF you are a pancake puritan like me, just give into this recipe and live your life as God intended you to! Trust me. Here we go. </span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Serves</i></b>: 2</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Time taken</i></b>: 20 mins</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><i>Complexity</i></b>: **</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>You'll need</b></span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp butter, softened / melted (preferably salted)</span></div>
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<span style="font-family: Verdana, sans-serif;">2 tbsp light brown sugar (use white is brown is unavailable)</span></div>
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<span style="font-family: Verdana, sans-serif;">1 banana, preferably with a spotty peel</span></div>
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<span style="font-family: Verdana, sans-serif;">1 egg</span></div>
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<span style="font-family: Verdana, sans-serif;">1/2 tsp vanilla</span></div>
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<span style="font-family: Verdana, sans-serif;">1 1/3 cup flour</span></div>
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<span style="font-family: Verdana, sans-serif;">1 heaped tsp of baking powder</span></div>
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<span style="font-family: Verdana, sans-serif;">3/4th cup of milk + couple tbsp</span></div>
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<span style="font-family: Verdana, sans-serif;">2/3rd cup or 4-5 tbsp of dark semi sweet chocolate chips</span></div>
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<span style="font-family: Verdana, sans-serif;">pinch of love</span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method</b></span></div>
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<span style="font-family: Verdana, sans-serif;">In a bowl, add in the butter and sugar together. Use white sugar by all means, I prefer brown sugar for that extra depth of flavour it adds and make everything taste caramel-y. </span></div>
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<a href="http://3.bp.blogspot.com/-4ZsLobom410/VeHpalhS9sI/AAAAAAAAIug/2oSZj4hlWRY/s1600/DSC_1226-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-4ZsLobom410/VeHpalhS9sI/AAAAAAAAIug/2oSZj4hlWRY/s640/DSC_1226-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">In a separate bowl, break your banana into smaller pieces. The ripeness of the banana can be concluded by the spottiness on the banana peel. And the sweeter the banana, the better your pancakes will taste. </span></div>
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<a href="http://3.bp.blogspot.com/-S19H9nbKrns/VeHpxoeZNrI/AAAAAAAAIuo/zIr2vmqCFog/s1600/DSC_1232-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-S19H9nbKrns/VeHpxoeZNrI/AAAAAAAAIuo/zIr2vmqCFog/s640/DSC_1232-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">With a fork, mash them all till they turn into a puree like this. Baby food, blechh. Just add that to the butter and sugar and combine it all together. </span></div>
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<a href="http://3.bp.blogspot.com/-OI7x5CvPaNk/VeHp5DyGw_I/AAAAAAAAIuw/5n3bN8wiwc0/s1600/DSC_1236-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-OI7x5CvPaNk/VeHp5DyGw_I/AAAAAAAAIuw/5n3bN8wiwc0/s640/DSC_1236-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">The butter/ sugar/ banana mix all ready. Make sure that there are no major banana lumps there. </span></div>
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<a href="http://3.bp.blogspot.com/-SXFyfIL-jcc/VeHqQfqEatI/AAAAAAAAIvA/XSbQkr71yfY/s1600/DSC_1240-005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-SXFyfIL-jcc/VeHqQfqEatI/AAAAAAAAIvA/XSbQkr71yfY/s640/DSC_1240-005.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;">Crack open an egg and add some vanilla to the mix. I always use vanilla when I add eggs. I think its a psychological thing because I don't want to smell the eggs in any of my desserts. You can totally give the vanilla a miss but I don't know why you'd want to.</span></div>
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<span style="font-family: Verdana, sans-serif;">Dump in the flour and the baking powder on to the mix. Also add in the chocolate chips to the mix. Just begin to fold this with the wet ingredients in the bowl. </span></div>
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<span style="font-family: Verdana, sans-serif;">When everything starts to clump together, slowly pour the milk in a steady stream as you continue to whisk everything together. Don't add all the milk altogether in the mix. Sometimes you need a little more, sometimes you need a little less for that perfect batter consistency. The batter should not be very thick or thin and if there are tiny lumps in there, its okay. Don't worry about them. And please forgive my air headed-ness. I totally forgot to click a picture till the time I poured the last of my batter and then realised I had no picture of the pancake batter. Yikes! </span></div>
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<span style="font-family: Verdana, sans-serif;">Next have your griddle or pan or skillet heating on a medium heat. I like to make pancakes on the tiniest amount of butter. You can use oil or that non stick spray to prevent the pancakes from sticking in the skillet. Spoon over some pancake mix in the pan. The batter usually gives me 4 pancakes of about 4" in diameter. Pretty sizeable I'd say. </span></div>
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<span style="font-family: Verdana, sans-serif;">When one side is cooked, you'll see bubbles forming on the top surface, flip the pancake over carefully. about 30 seconds more on this one and then flip. </span></div>
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<span style="font-family: Verdana, sans-serif;">Look its perfectly golden on the other side. The chocolate chips have melted into the pancake- just how I like it! And there is a subtle sweet aroma of bananas caramelising in the air. Mmmmmmmmm I know my day's going to be awesome! </span></div>
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<span style="font-family: Verdana, sans-serif;">Pile on the pancakes and chop some bananas over them and scatter some chocolate chips or some butter. I just went with plain ole syrup and my scrumptious breakfast was ready! </span></div>
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<span style="font-family: Verdana, sans-serif;">A tower of unabandonned happiness (is that even a word?!) Who cares?! I was singing with joy. </span><br />
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<span style="font-family: Verdana, sans-serif;">And I slices into the fluffiness .......and those melted chocolate chips</span><br />
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<span style="font-family: Verdana, sans-serif;">"</span><i style="font-family: Verdana, sans-serif;">A thing of beauty is a joy forever</i><span style="font-family: Verdana, sans-serif;">." I didn't mean to quote Keats on you but I couldn't help it. This pancake has made its way in my heart forever and ever n ever. </span></div>
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<span style="font-family: Verdana, sans-serif;">Indulge! </span></div>
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Ravneethttp://www.blogger.com/profile/09584673990540926264noreply@blogger.com0