tag:blogger.com,1999:blog-40011606968149773172024-03-17T02:23:11.076-07:00Sugar'N SpiceMy recipes with a twist - experiments with food and cooking from world over.Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.comBlogger438125tag:blogger.com,1999:blog-4001160696814977317.post-74347306523101425552016-04-12T15:51:00.000-07:002016-04-12T15:51:02.206-07:00Carrot Pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is another recipe that I always make when I make a sadya. Pachadi is one of Aishwarya's favorite sadya dishes. It is also very easy to make, which is another reason I love it.<br />
Ingredients:<br />
Carrots – 2<br />
Yogurt – 3/4 cup<br />
Oil – 1 tsp<br />
Mustard seeds – 1 tsp<br />
Shallots- 1 to 2<br />
Ginger- 1/4 tsp chopped<br />
Green chilies – 2<br />
Curry leaves – few<br />
Method :<br />
Clean the carrots and shred them. Add salt, ginger, and finely sliced shallots, mix well with your hands.<br />
Whisk yogurt and add the shredded carrot mix. Mix well and check for salt. If it’s thick, add some more yogurt. In a pan, heat oil and add mustard seeds, add green chilies and curry leaves, and give it a stir and remove from heat. Add it to the carrot yogurt mixture and mix well.<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com10tag:blogger.com,1999:blog-4001160696814977317.post-14935379398052380402016-04-11T11:29:00.000-07:002016-04-11T11:29:13.751-07:00Olan<div dir="ltr" style="text-align: left;" trbidi="on">
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Vishu is almost here and I thought of sharing an Olan recipe. Olan is one of the easiest sadya dishes. I have made this the way we make it in Thrissur. Do try and let me know<br />
Ingredients:<br />
Kumbalanga(Ash Gourd)-2 cups(small pieces)<br />
Thick Coconut Milk-1 cup<br />
Thin coconut milk-1 cup<br />
Green chilli-2<br />
Ginger sliced-1tbs<br />
Curry leaves-2 sprig<br />
Salt – to taste<br />
Coconut Oil -1 tbsp<br />
Method:<br />
Cook Ash gourd in half a cup of water and half a cup coconut milk(thin coconut milk) along with green chilli,ginger,a few curry leaves and a salt. By 10 minutes it would be done cooking,add the thick milk and when the milk is heated through add coconut oil and remaining curry leaves.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-65901974108754144382016-02-14T12:13:00.001-08:002016-02-14T14:03:40.455-08:00Cheesecake brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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I had been so busy with things that I had no time to sit and write a blog post for a long time. But today being my blog anniversary I felt the need to update it and to thank my readers for keeping visiting the site even when I had been MIA. This dessert was a treat Aishwarya made for her Mom and Dad who couldn't decide on a single dessert. She asked us our choice of dessert she would like to make for us and I said I wanted a cheese cake and Jai wanted a brownie. So our sweet little girl as she didn't want to disappoint either one of us found this and made this. It is sweet and wonderful as our little darling!<br />
Happy Valentine's Day and Happy Blogaversary Sugar 'N Spice!<br />
And once again a big THANKS to all my wonderful readers!</div>
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Cheese cake part:<br />
<br />
Ingredients<br />
<br />
1 packages (8oz) cream cheese (I recommend Philadelphia 1/3 less fat cream cheese) <br />
1/2 cup sugar<br />
2 tsp vanilla<br />
1 large egg<br />
Method:<br />
Beat all filling ingredients together until well mixed and set aside.<br />
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Brownie part:<br />
<br />
Ingredients<br />
<br />
1 box of Ghirardelli brownie mix <br />
1/3 cup oil<br />
1/4 cup water<br />
1 egg<br />
<br />
Method:<br />
Mix ingredients until well blended. Pour into a 9"x13" greased pan.<br />
<br />
After you have poured the brownie batter into your greased pan, start adding spoonfuls of the cream cheese layer to about 6 points spread out on the brownie layer. Then use a knife or spoon and drag it length-wise across the pan at about four points. Next, go cross-wise in the pan about 4 times. You should start seeing the marbled pattern of brownie and cream cheese combining. Do this a few more times. Repeat till you finish all the cream cheese.<br />
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Bake at 325 degrees for 50 to 55 minutes or until a toothpick comes out mostly dry (keeping in mind that the cream cheese layer may stick a little more to the toothpick than batter).<br />
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Enjoy!<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-61726828571725309012015-11-10T23:04:00.002-08:002015-11-10T23:05:06.593-08:00Wheat Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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Wishing all my friends a Happy Diwali. Here is a delicious wheat halwa to sweeten your day! </div>
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Recipe source:<a href="http://www.rakskitchen.net/2014/10/godhumai-halwa-recipe-wheat-halwa.html" target="_blank">Rakskitchen</a><br />
Ingredients:<br />
Whole wheat (Wheat berries) - 1/2 cup<br />
Sugar - 1 & 1/2 cup<br />
Cashew nut - 8<br />
Ghee - 3/4 cup<br />
Cardamom- few<br />
<br />
Method<br />
Wash and soak the wheat berries overnight(or 8 hrs). Drain the water, grind it with 1/2 cup water till smooth. Strain it using a large metal strainer. Grind the remaining unground with another 1/2 cup water. Strain through a metal strainer.<br />
Keep the collected milk from the ground wheat aside for 30 minutes undisturbed. Drain the excess water. Heat a heavy bottom nonstick pan, add 1 tbsp of ghee and fry broken cashew nuts until golden brown and set aside. Add 1/2 cup sugar and 1 tbsp of water to it. Continue heating in medium flame, keep stirring. Sugar will melt, and turn golden. At this point you should put the flame to low. Make sure you stir all the time when the sugar syrup turns golden in color. Then add 1 cup water (it may splutter at this point so be careful). Stir well so that the caramelized sugar gets dissolved, it will take a few minutes.<br />
Now add the remaining sugar and mix until it dissolves. Continue boiling until you get one string consistency. Be careful not to miss the consistency, make sure you do it in medium flame otherwise you will get burfi instead of halwa. Add the drained wheat milk.<br />
Keep mixing as you are pouring. The color will change as the milk gets cooked.<br />
Now start adding ghee little by little, say one tbsp at a time and mix until the ghee gets mixed with the halwa It will absorb (incorporate the ghee) as you mix and stir for a minute and repeat the process.<br />
At one stage, the ghee will not be absorbed anymore, it will remain as such. All this process should be done in medium heat stirring all the while. When the whole halwa sticks to your laddle you are stirring with and rotates freely, add cashew nuts. Do not switch off now.The texture will be too soft like porridge. Keep stirring until you see whitish spots appear in the halwa. The whole halwa will start turning slightly pale and the ghee will start to ooze out. Mix in the cardamom powder.<br />
Spread the halwa over a greased plate and let it cool down. Optionally you can cut it into pieces or spoon it as such to serving bowls. </div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-54305262172940538572015-09-16T22:28:00.000-07:002015-09-16T22:28:40.443-07:00Triple -Layer White Cake With Orange Curd Filling And Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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This delicious cake is what I baked to celebrate our 15th wedding anniversary. This cake is refreshing and delicious. If you are an orange lover you are gonna love this.<br />
Ingredients:<br />
Frosting<br />
3 cups Heavy whipping cream<br />
1 tsp Orange extract<br />
3/4 cup Powdered sugar<br />
2 1/2 cups Orange curd I used store bought<br />
Method:<br />
Using both a chilled bowl and chilled beaters, beat the cream until frothy.<br />
Add the icing sugar and extract gradually while beating.<br />
Whip until light and a thick enough consistency to spread as an icing. Mix in 1/4 cup of orange curd to the whipped cream. <a href="http://www.food.com/recipe/wilton-stabilized-whipped-cream-79506" target="_blank">If you want to stabilize the cream add 1 tsp of bloomed gelatin to it </a><br />
Use immediately.<br />
Cake<br />
2 3/4 cups cake flour<br />
1 1/4 cups plus 2/3 cup sugar<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon salt<br />
3/4 cup vegetable oil<br />
4 large egg yolks<br />
6 tablespoons sour cream<br />
1/2 cup plus 1 tablespoon whole milk<br />
2 teaspoons grated orange peel<br />
1 1/2 teaspoons vanilla extract<br />
6 large egg whites<br />
<br />
Method:<br />
For cake:<br />
Preheat oven to 350°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Sift flour, 1 1/4 cups sugar, baking powder, and salt into medium bowl. Whisk oil and egg yolks in large bowl until well blended. Whisk in sour cream, then milk, orange peel, and vanilla. Whisk in dry ingredients in 3 additions. Using electric mixer, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 2/3 cup sugar, beating until whites are stiff but not dry; fold into batter in 4 additions. Divide batter among prepared pans.<br />
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Bake cakes until tester inserted into center comes out clean, about 20 minutes. Cool cakes in pans 5 minutes. Cut around pan sides. Turn cakes out onto racks and cool completely. Place 1 cake layer, flat side up, on 8-inch tart pan bottom or platter. Spread 1 cup curd over. Top with second cake layer, flat side down. Spread 1 cup curd over. Top with third cake layer, flat side down. Cover; refrigerate assembled cake.<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-23881541631194542652015-08-24T21:03:00.001-07:002015-08-24T21:03:15.957-07:00Rustic Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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Recipe Adapted from: <a href="http://www.foodnetwork.com/recipes/ina-garten/beattys-chocolate-cake-recipe.html" target="_blank">Food Network</a><br />
This chocolate cake is sinfully moist and favorable and is easy to put together. Aishwarya turned 14 today and she wanted a chocolate cake. As I was pretty busy today I made this chocolate cake which required very little effort. Don't be put off by its rustic look. <br />
Ingredients<br />
Butter, for greasing the pans<br />
1 3/4 cups all-purpose flour, plus more for pans<br />
2 cups sugar<br />
3/4 cups good cocoa powder<br />
2 teaspoons baking soda<br />
1 teaspoon baking powder<br />
1 teaspoon kosher salt<br />
1 cup buttermilk, shaken<br />
1/2 cup vegetable oil<br />
2 extra-large eggs, at room temperature<br />
1 teaspoon pure vanilla extract<br />
1 cup freshly brewed hot coffee<br />
Chocolate Buttercream, recipe follows<br />
Chocolate Frosting:<br />
6 ounces good semisweet chocolate<br />
1/2 pound (2 sticks) unsalted butter, at room temperature<br />
2 tablespoon heavy cream, at room temperature<br />
1 teaspoon pure vanilla extract<br />
1 1/4 cups sifted confectioners' sugar<br />
1 tablespoon instant coffee powder<br />
Method:<br />
<br />
Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.<br />
<br />
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.<br />
<br />
Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. I decorated the cake with some m&m's and dripped on some melted chocolate<br />
<br />
Chocolate Frosting:<br />
Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.<br />
<br />
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the cream dissolved with coffee powder after slightly warming the cream and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy.On low speed, add the chocolate to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-80748026539665211692015-07-11T21:05:00.001-07:002015-07-12T11:15:38.916-07:00Cracked Wheat (Daliya) Khichdi<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is a hearty and filling quick fix meal. This is a good alternative to the traditional rice <a href="http://vidhyas-goodeats.blogspot.com/2010/10/kichadi.html" target="_blank">Khichdi</a>, if you are looking for a way to reduce the amount of rice and have more fiber in your diet. My family love this dish and this is my go to meal when I am pressed for time. Try this and I am sure this would be your go to meal in no time on busy days.<br />
Ingredients:<br />
1 cup Broken wheat /Dalia<br />
1/2 cup Red lentils (Masoor dhal) and 1/2 cup split moong dhal<br />
2-3 green chillies, chopped<br />
1 Onion ,chopped<br />
1 Carrot , finely chopped<br />
1/2 beans,finely chopped<br />
1 cup Green peas<br />
1 teaspoon cumin seeds<br />
1/2teaspoon Asafoetida<br />
4-5 curry leaves<br />
2 tablespoon Tamarind pulp/1 big tomato<br />
1/2 teaspoon Turmeric powder<br />
Salt to taste<br />
4 tablespoon clarified butter +1 tablespoon more<br />
4 and 1/2 cups water or as required<br />
<br />
Method:<br />
<br />
Heat clarified butter in a pressure cooker , add Asafoetida and cumin seeds. Add curry leaves and onion sauté for a minute.<br />
Add carrots,beans and green peas and sauté for another five minutes.<br />
Add broken wheat and both dhals , mix well. Add water and bring it to boil. Add turmeric powder, tamarind pulp/tomato and salt.<br />
Cover the lid and cook till four whistles , open when all the steam is realesed by itself.<br />
Drizzle with a tablespoon of clarified butter .Serve hot with curd /yogurt and pickle.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-30645636458300059862015-07-04T13:31:00.000-07:002015-07-04T13:31:26.009-07:00Croissant Bread Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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I've been MIA since my last post. Wish I could say I had reasons and had been so busy, but the truth is, I am enjoying the summer lazing around! Yesterday I was reminding Aishwarya of the consequences of not blogging regularly. She too is a blogger and has two blogs to her credit. I noticed she has not paid much attention to one of them since she started a new one almost a year ago. As I was giving her my two cents, she asked me when my last post was and how frequently I updated. Kids these days! I am still in the process of teaching her not to question her wise mom when I am trying to tell her a thing or two! But I am sure this concept is not going to work with my know- it-all daughter in a million years. So I thought I'd better practice what I preach, so I got up from my deep slumber and here I go with my new post! If you are curious to see what Aishwarya is blogging about, hop over<a href="http://the-book-wall.blogspot.com/" target="_blank"> here</a>.<br />
This croissant bread pudding is a wonderful make-ahead breakfast or a delicious make-ahead dessert. I tried it first when I had a lot of left-over croissants I had to use up. Now I buy croissants at times to just make this. <br />
Recipe Source:<a href="http://www.foodnetwork.com/recipes/ina-garten/croissant-bread-pudding-recipe.html" target="_blank">Ina Garten</a><br />
Ingredients<br />
7 extra-large whole eggs<br />
5 cups half-and-half/whole milk<br />
1 1/2 cups sugar<br />
1 1/2 teaspoons pure vanilla extract<br />
6 croissants, preferably stale<br />
1 cup raisins<br />
Method:<br />
Preheat the oven to 350 degrees F.<br />
<br />
In a medium bowl, whisk together the whole eggs, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.<br />
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Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-53048718468258311012015-05-25T22:51:00.001-07:002015-05-25T22:51:54.159-07:00Strawberry Cheesecake Bites<div dir="ltr" style="text-align: left;" trbidi="on">
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If you are looking to satisfy your cheese cake yearnings with fewer calories this is the end of your search. This yummy delight was made for me by Aishwarya and Jai for Mother's Day.<br />
Recipe source:<a href="http://www.thecomfortofcooking.com/2013/04/cheesecake-stuffed-strawberries.html" target="_blank">The comfort of cooking</a><br />
Ingredients:<br />
1 lb. fresh strawberries, rinsed and pat dry<br />
8 oz. cream cheese, softened<br />
1/2 cup powdered sugar<br />
1 teaspoon vanilla extract<br />
Graham cracker crumbs, optional<br />
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Method:<br />
Cut off the strawberry stems. Hollow out the strawberry and create a well for the cheese filling<br />
(You can also do this with a small melon baller). Cut off a small portion of the pointy strawberry tip, so that each strawberry can stand.<br />
Whip cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Place mixture in a pastry bag and pipe into each strawberry, adding a little extra to the top. Refrigerate until thoroughly chilled.<br />
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When ready to serve sprinkle graham cracker crumbs on top of each stuffed strawberry.<br />
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TIP: Don’t make more than 5 hours in advance, or your strawberries will sweat and may become a bit soggy.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-88517181206160325132015-05-17T21:29:00.001-07:002015-05-17T21:29:29.501-07:00Whole Wheat Banana Bread Waffles<div dir="ltr" style="text-align: left;" trbidi="on">
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This is the breakfast I woke up to on this Mothers' day courtesy to my very loving daughter and husband. Aishwarya even made a custom card for her Van Gogh loving mom. It was wonderful being pampered.<br />
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Recipe Source: <a href="http://www.laurenslatest.com/whole-wheat-banana-bread-waffles/" target="_blank">Lauren's Latest</a><br />
Ingredients:<br />
1 cup skim milk<br />
1 egg, separated<br />
1/2 teaspoon vanilla<br />
3 tablespoons canola oil or melted butter<br />
1 very ripe banana, mashed<br />
1 1/4 cups white whole wheat flour<br />
2 tablespoons granulated sugar<br />
2 teaspoons baking powder<br />
1/4 teaspoon salt<br />
1/2 teaspoon cinnamon<br />
1/4 teaspoon nutmeg<br />
1/4 cup chopped walnuts<br />
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walnuts, bananas and maple syrup (optional)<br />
<br />
Method:<br />
In large bowl, whisk together all dry ingredients. Make a well in the center and pour in milk, egg yolk, vanilla, oil and mashed banana. Stir together until just combined. Whip egg white until stiff peaks form. Gently fold whites into batter. Stir in walnuts. Pour a heaping 1/3 cup into hot, greased waffle maker and cook to your preference. Serve with fresh banana slices and maple syrup.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-52050197350803979342015-04-26T21:23:00.001-07:002015-04-26T21:23:32.993-07:00Cashew Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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Cashew masala is one of my favorite summer time curry. This is usually made with fresh raw cashew, since I can't get fresh raw cashew here this is the alternate method I use to get the same taste here in US<br />
Ingredients:<br />
Raw Cashewnut (Split)-1 cup<br />
Green Chilli-2<br />
Turmeric powder-1/4 tsp<br />
Chilli powder-1/4 tsp<br />
Corriender powder-1/2 tsp<br />
Shallots-4<br />
Curry leaves-few<br />
Coconut oil- 2 to 3 tbs<br />
Coconut milk ( thick cream)-1/2 cup<br />
Salt to taste<br />
Method;<br />
Pressure cook cashewnut with the first 4 ingredients along with 2 cups water, a sprig of curry leaves and salt. Open the the cooker once pressure is released. Now remove the lid and cook till the gravy thickens. Add the coconut milk and cook till the gravy comes to a boil. We love the gravy to be thick so I let it thicken a bit more by letting it come to a rolling boil. Mean while in a non stick pan fry the sliced shallots and remaining curry leaves with the coconut oil. Once the shallots are brown add this along with the oil to the cashew masala and mix thoroughly. The Cashew masala can be had with rice, Chapathi, Appam or even with some bread.<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-81324171094339891372015-04-19T21:41:00.002-07:002015-04-19T21:44:48.843-07:00Flourless Peanut Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is a delicious and easy peanut butter cookie. This is so delicious no one would believe that its so easy to put together.<br />
Recipe Source:<a href="http://www.foodnetwork.com/recipes/claire-robinson/flourless-peanut-butter-cookies-recipe.html" target="_blank"> Foodnetwork.com</a><br />
Ingredients<br />
1 cup peanut butter(with no added sugar)<br />
1 cup sugar<br />
1 teaspoon pure vanilla extract<br />
1 large egg, lightly beaten<br />
1/8 to 1/4 tsp salt<br />
<br />
Method:<br />
Preheat the oven to 350 degrees F and place the racks in the upper and lower third of the oven.<br />
In a medium bowl, mix the peanut butter, sugar, vanilla,salt and egg until well combined. Spoon 1 tablespoon of the mixture about 1 inch apart onto ungreased baking sheets. Flatten the mounds with the tines of a fork, making a crosshatch pattern on the cookies. Sprinkle coarse salt on top of the cookies.<br />
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Bake until golden around the edges, about 10 to 12 minutes, switching the position of the sheets halfway through baking. Transfer the cookies once cool.<br />
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In case you love cookies not so sweet reduce the sugar and replace it with some crushed roasted peanuts.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-5166082135237538632015-04-13T20:41:00.003-07:002015-04-13T20:41:57.504-07:00Unniyappam<div dir="ltr" style="text-align: left;" trbidi="on">
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It is Vishu in Kerala tomorrow. It is the celebration of New Year and it marks the Sun entering the Aries in the Zodiac. There are a lot of regional variations of how it is celebrated in different parts of Kerala. Thrissur area where I come from, we typically have <a href="http://vidhyas-goodeats.blogspot.com/2011/04/vishu-katta.html" target="_blank">Vishukatta</a> for breakfast, a sadya including payasam for lunch. The other highlights of the day, especially for kids is the <a href="http://en.wikipedia.org/wiki/Vishu" target="_blank">Vishukani</a> and kayneettam in the morning. In my place we typically have the elders giving the younger ones money as kayneettam, wishing for a prosperous year. But what I have heard from some of my friends from Southern Kerala is that along with the kayneettam, the kids are also given unniappam, which is also part of their Vishukkani. Hence an unniyappam recipe form me for this Vishu.<br />
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I had previously blogged another recipe for<a href="http://vidhyas-goodeats.blogspot.com/2011/07/unniyappam.html" target="_blank"> Unniyappam</a>, but the ingredients of this are slightly different and the preparation time is a bit longer. <br />
May this Vishu bring happiness your way.<br />
Have a great Vishu.<br />
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Ingredients:<br />
Sona masoori rice-1 cup<br />
All purpose flour-1/2 cup<br />
Jaggery/Brown sugar -1/2 to 3/4 cup<br />
Banana-1 ripe or 2 if its small in size<br />
Coconut-1/2 cup grated<br />
Sesame-1 tsp<br />
Baking soda- 1/2tsp<br />
Salt-a pinch<br />
Ghee- for frying<br />
Cardamom and dried ginger powder-1/2 to 3/4 tsp<br />
Method:<br />
Soak rice for 3 hours,grind to a fine paste with as little water, powdered jaggery(use good quality jaggery or brown sugar) and banana.Mix in the all purpose flour, the batter should be thick as an Idlli batter or cake batter.Keep this overnight or 6 to 8 hours for fermenting. After the fermenting add rest of the ingredients except ghee and mix well. Heat an unniyappam pan and add ghee to the indention ( you can add a few drops of sesame oil first and top it with ghee if using a nonstick pan this will prevent sticking) fill it with ghee only half way.Now pour the batter and cook at medium heat, at about 2 minutes turn the appam and cook the for another 2 minutes till unniyappam turns golden brown all over. Remove them and have them to your hearts content.<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-89578725276555472152015-04-07T22:31:00.001-07:002015-04-07T22:31:44.897-07:00 Aviyal<div dir="ltr" style="text-align: left;" trbidi="on">
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Of all the Kerala sadya dishes if you ask me to pick my favorite dish I need not think twice. It had been, it would be and it is Aviyal. This is the Thrissur version of the Aviyal recipe. If you haven't tried this version try this for this Vishu and I am sure you will love it.<br />
Ingredients:<br />
Carrot-1<br />
Green plantain-1<br />
Beans-4<br />
Drumstick-8 pieces<br />
Long Beans-4<br />
Cucumber( Vellarikka)-1/2 cup<br />
Yam(chena)-1/2 cup<br />
Snake gourd( Padavalanga)-1/4 cup<br />
Turmeric Powder-1/2tsp<br />
Chilli powder-1/2 tsp<br />
Green chilly -4<br />
Ginger-1"<br />
Shallot-2 crushed<br />
Curry Leaves-3 sprigs<br />
Coconut Oil-4 tbsp<br />
Curd/ GreekYogurt (sour)-1/4 cup<br />
Salt-to taste<br />
Cumin seeds(jeera)-1/2tsp (optional)<br />
Grated Coconut -1 and 1/2 cups<br />
Method:<br />
Take a thick bottom kadai and add 2 tsp of coconut oil,curry leaves and all the vegetables along with salt,turmeric,crushed ginger, shallots and chilli powder.Mix every thing well ( or you can mix all the veggies along with salt chilli ,ginger,shallots and turmeric before adding to the kadai) ,now cook this closed till half done.In a food processor add grated coconut and cumin seeds,pulse this 2 to 3 times so that you get the coconut crushed , add green chilli and yogurt and pulse one more time ( See that coconut mix is not fine we need it to be coarse. Add this to the half done vegetables you should cook without covering the kadai from this point on wards. Once vegetables are 3/4th done and dry add more coconut oil and curry leaves.Give a quick stir and transfer to serving bowl.<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-63952165573103695512015-03-30T20:37:00.001-07:002015-03-30T20:37:41.185-07:00Pana Cotta<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is an easy peasy Pana Cotta recipe to sweeten your sweet cravings. As the days are getting warmer this is a perfect dessert for all the busy-bees who doesn't want to compromise on taste.<br />
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Ingredients:<br />
1 (3 oz) package strawberry jello( or you can use plain gelatin and instead of water mix it with fruit juice of your choice<br />
1/3 cup heavy cream<br />
2/3 cup plain yogurt<br />
3 tablespoons sugar<br />
1 teaspoon unflavored gelatin<br />
1/4 teaspoon clear vanilla extract<br />
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Method:<br />
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Make a strawberry jello according to package directions. we used only half a package. Instead of 2 cups, I made 1 cup jello. (Add 1/2 cup boiling water to 1/2 package gelatin mix. Stir 2 minutes or until dissolved, stir in 1/2 cup cold water.) Fill champagne glasses 1/2 full with jello. Refrigerate for 2 hours or until jello is set.<br />
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To make Panna cotta <br />
Dissolve 1/2 teaspoon unflavored gelatin in 3 teaspoons water, for 2 minutes and heat in microwave 2 to 5 seconds.Heat heavy cream and sugar on low heat do not boil. Add warm gelatin mixture to heavy cream, stir.<br />
Stir in 2/3 cup yogurt and vanilla extract, mix well and strain through a fine sieve. let cool.<br />
Carefully spoon the panna cotta over strawberry jello in each glass. Refrigerate glasses until panna cotta is set, for about 1 hour or more.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-9237221283946455472015-03-19T20:56:00.006-07:002015-03-19T20:56:58.063-07:00Basundi<div dir="ltr" style="text-align: left;" trbidi="on">
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I had been so busy lately that I didn't find time to update the blog for the past few weeks. Here is sweet dish from my drafts, which is an ideal one for you if you have some excess milk that needs to be used up.<br />
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Ingredients:<br />
Whole Milk-4 cup<br />
Sugar- 1/3 cup<br />
Cashew nut-3 tbs<br />
Cashew nut powder- 1 tbs<br />
Almond Sliced-3tbs<br />
Nutmeg powder-1/4 tsp<br />
Cardamom-5 powdered<br />
Saffron-1/2 tsp<br />
Method:<br />
Boil milk and when it starts to boil reduce the heat to low and add chopped or sliced cashew nuts and almonds along with saffron and nutmeg. Cook this at low heat stirring every other minute till the milk is reduced to one third. Once its reduced to one third of the original quantity add the powdered cashew along with sugar and cardamom. Stir well till well combined and cook for 3 more minutes. Refrigerate and have it cold.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com3tag:blogger.com,1999:blog-4001160696814977317.post-54286386352838252222015-02-14T20:17:00.000-08:002015-02-14T20:17:22.129-08:00Dulce De Leche Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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Today being the Valentine's Day and the fifth blog anniversary of Sugar'N Spice, I present to you a special treat - the Dulce De Leche Cheesecake.<br />
Dulce De Leche Cheesecake combines three delicious flavors - the saltiness and sourness of creamcheese and the sweetness of Dulce De Leche. Dulce De Leche is condensed milk made almost to a jam consistency. Dulce De Leche is commercially available under different brand names, but if you prefer to make your own from scratch, <a href="http://www.foodnetwork.com/recipes/alton-brown/dulce-de-leche-recipe.html" target="_blank">here </a>is a recipe for that. In my recipe, I used a store bought can of Dulce De Leche.<br />
<br />
Ingredients:<br />
Crust:<br />
2 1/4 cups finely crushed graham crackers<br />
2 tablespoons granulated sugar<br />
1/4 teaspoon ground cinnamon<br />
10 tablespoons unsalted, melted butter<br />
Filling:<br />
3 (8 ounce) packages of cream cheese, room temperature<br />
1 cup sugar<br />
3 large eggs<br />
1/2 cup dulce de leche<br />
2 teaspoons vanilla extract<br />
Glaze:<br />
2/3 cup dulce de leche<br />
Method:<br />
Crust:<br />
Preheat the oven to 350 degrees. Grease the bottom of a 9x13 inch metal baking dish. Mix graham crackers crumbs, butter, sugar and cinnamon in a medium bowl. Pour crumb mixture into the baking pan and press evenly onto the bottom of the pan. Bake for about 10 minutes, until crust is golden. Cool completely on a rack.<br />
Filling:<br />
Blend cream cheese and sugar until smooth and creamy with a mixer or food processor. Add eggs, one at a time, blending well between additions. Add dulce de leche and vanilla and blend well. Spread the batter evenly over the cooled crust. Bake until the center is slightly jiggly and the edges are puffed and slightly cracked. Bake about 30 to 35 minutes. Mine were done in 32 minutes, so start checking your pan at about 30 minutes to be safe. Cool completely on a wire rack.<br />
Glaze:<br />
Heat duce de leche in a microwave safe bowl. Heat at about 10 second intervals until melted. Stir well, Pour it or drizzle it over the cooled cheesecake Refrigerate until chilled, about 1 hour.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-86816355308690814692015-01-11T21:29:00.000-08:002015-01-11T21:29:16.071-08:00Kalkandu Sadam/ Pongal /Rock Crystal Sugar Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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I am always on the lookout for an excuse for make something sweet and this weekend as I was looking for one I realized Pongal/ Sankranti is this week. Having found a reason I went ahead and started this dish. Jai was in the shower when I started with the cooking and I wanted to finish the cooking before he was out of the shower as Jai always discourages me cooking desserts, the reason being it is not good for health. So as I was in a hurry to finish the dish and accidentally put rock salt instead of rock sugar silly me :)<br />
I had to start over and this time around I used rock sugar. To my surprise Jai when he came out of the shower didn't say anything and as soon as it was done asked me if he can have some and even asked for seconds. I think I have managed to convert him to be a sweet lover ;) <br />
<br />
Ingredients:<br />
1 cup Basmati rice/ raw rice<br />
1 cup Milk<br />
2 cups Water<br />
1 cup Kalkandu/ Rock crystal sugar + 1/8 cup<br />
4 cardamoms<br />
2 cloves<br />
A pinch of piece of nutmeg powder<br />
2 tbsp Ghee for frying nuts and raisins and an additional 2 tsp<br />
1/4 cup Raisins<br />
1/4 cup Cashew nuts<br />
Method:<br />
Cook the washed rice in a pressure cooker along with the milk and water for 5 minutes till the rice is well cooked. Mean while heat the ghee in a kadai and fry the raisins and Cashew nuts,till golden brown and set this aside<br />
Powder one cup Kalkandu with cloves, nutmeg and cardamom,till fine. Add the Powder into the pressure cooker along with 2 tsp ghee and 1/8 cup kalkandu mix well with the rice, till kalkandu crystals are almost dissolved.<br />
Mix the fried Cashew nuts and raisins with rice. Enjoy while still warm.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-17296143610029698992015-01-04T22:34:00.003-08:002015-01-04T22:34:32.076-08:00Easy Roasted Red Pepper Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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As the name suggests this is an easy pasta dish that can be put together in no time. I had a couple of bottles of roasted red peppers that was using up my pantry space I was looking for a way to use them and that is when Jai told me about the delicious pasta with roasted red pepper sauce he had a few days back. In no time I found this recipe and we had this for dinner tonight. I am planning to store more roasted red peppers for when my family have an urge for more of this delicious dish.<br />
Recipe source:<a href="http://thepioneerwoman.com/cooking/2013/05/quick-and-easy-roasted-red-pepper-pasta/" target="_blank">The pioneer woman</a><br />
Ingredients<br />
12 ounces, weight Pasta Of Your Choice<br />
4 Tablespoons Butter<br />
1/2 whole Large Onion, Finely Diced<br />
3 to 5 cloves Garlic, Minced<br />
1 to 2 tsp chilli paste optional<br />
1 jar (15.5 Ounces) Roasted Red Peppers, Drained And Roughly Chopped<br />
1 cup Vegetable Or Chicken Broth<br />
1/2 teaspoon Salt, More To Taste<br />
Freshly Ground Black Pepper<br />
1/2 cup Heavy Cream (more To Taste)<br />
1/2 cup Parmesan Shavings (more For Serving)<br />
Finely Minced Parsley<br />
<br />
Method:<br />
Cook pasta in salted water according to package directions.<br />
Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes or until starting to soften. Add the chopped red peppers and cook for 2 to 3 minutes, until hot.<br />
Remove the skillet from the heat. Carefully transfer the contents of the skillet to a food processor or blender. Place on the lid and puree the pepper mixture until totally blended (there will still be some texture to the peppers.)<br />
Heat the other 2 tablespoon butter back to the skillet over medium heat. Pour the pepper puree back into the skillet. Add the broth, chilli paste, salt, and pepper, and stir until heated. Splash in the cream and stir to combine. Taste and adjust seasonings if you need to.<br />
Drain the pasta and add it to the skillet. Add Parmesan and parsley/basil, then stir it together to coat the pasta.<br />
Serve in bowls with extra Parmesan and a sprinkling of parsley on top.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-52202116326595157602014-12-30T22:43:00.003-08:002014-12-30T22:43:43.911-08:00Brown Sugar Cupcakes with Browned Butter Cardamom Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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If you love Cardamom like I do you would love this cake and frosting. Today my friend visited with her two lovely daughters and I made a batch of this cupcakes for them.This was the only one that was remaining, that too because I saved one for Jai as he was not back from work yet. I think that itself tells you how good they were.<br />
A brand new year is about to begin. Hope you are ready for more great experiences and adventures! Happy New Year to you all!<br />
Ingredients:<br />
1 cup loosely packed brown sugar<br />
1 large egg<br />
1 tablespoon cardamom powder<br />
3/4 cup milk<br />
1/2 cup unsalted butter, melted and cooled<br />
1 1/2 cups all-purpose flour<br />
1 1/2 teaspoons baking soda<br />
1/4 teaspoon salt<br />
Method:<br />
Preheat oven to 350 degrees F. In a bowl, combine all the dry ingredients and mix well Set aside. Line a cupcake tin with liners.<br />
<br />
In a large bowl, whisk brown sugar and egg until smooth. Add in milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt along with cardamom mixing with a large spoon until batter is smooth.<br />
<br />
Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.<br />
<br />
Browned Butter Frosting<br />
<br />
Ingredients:<br />
<br />
1/2 cup butter<br />
2 cups confectioners’ sugar<br />
1 teaspoon cardamom Powder<br />
1 1/2 to 2 tablespoons milk<br />
1/8 tsp of salt<br />
<br />
Method;<br />
<br />
Melt butter in a small saucepan over medium low heat. Continue to cook, watching carefully, until butter becomes an amber color (watch carefully to avoid burning as butter changes from amber to burnt easily). Remove from heat and allow to stand 2 to 3 minutes; do not stir so the solids can sink to the bottom of the pan. Slowly pour the melted butter into a heat proof bowl, leaving the last 1 to 2 tablespoons of melted butter and the solids in the pan to discard later. Allow the amber melted butter to set at room temperature 2 hours or until thickened and softly set.<br />
Beat sugar and cardamom into soft, browned butter. Add 1 tablespoon milk. Gradually add an additional tablespoon of milk, about 1 teaspoon at a time, until of desired spreading consistency. Add the salt and mix well. Frost the cupcakes after they have cooled down completely.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-55983196990981391432014-12-23T22:11:00.001-08:002014-12-23T22:11:26.550-08:00Rolled Baklava<div dir="ltr" style="text-align: left;" trbidi="on">
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With Christmas around the corner and also to have a treat ready for the unexpected guests who stop by, I made these delicious Baklavas. Instead of making them the traditional way I made them into rolls . I found this easier to serve and even little ones as old as 3 could eat it with out making a mess. So if you are planning a Christmas or New years party this would be a great make ahead ( I find Baklavas to taste better a day later) dessert.<br />
Happy Holidays!<br />
Ingredients:<br />
2 cups raw (and unsalted) nuts( I used a mix of almonds,walnuts,pecans & pistachios)<br />
1/4 cup sugar<br />
1/2 tsp ground cardamom<br />
1/2 tsp ground cinnamon<br />
1/2 tsp ground nutmeg<br />
3 whole cloves ground<br />
1 lb. phyllo dough, thawed<br />
6 oz. unsalted butter, melted<br />
<br />
soaking syrup<br />
1/2 cup sugar<br />
1 cinnamon stick<br />
2 2-inch slices of lemon peel<br />
2 2-inch slices of orange peel<br />
1/4 cup water<br />
3/4 cup honey<br />
<br />
Method:<br />
Place 2 cups of the raw and unsalted shelled nuts in the bowl of a food processor with 1/4 cup of sugar, ground cinnamon, nutmeg, cardamom, and cloves. Pulse until the mixture looks like coarse sand. Unwrap the phyllo dough and unroll so the sheets lie flat. They should be 13×17 inches. Cover with a damp cloth. Butter a 9×13 baking dish. Preheat oven to 350°F.<br />
<br />
Set two sheets of phyllo dough on a large clean work surface and brush the sheet with butter. Stack two more sheets of phyllo dough over the buttered folded sheet (line up the corners). Brush butter over on the stack of phyllo,<br />
<br />
Sprinkle 1/3 cup of nut filling along the long edge of the dough stack leaving a little margin at the ends. From the nut end, tightly roll the dough up like a carpet so the nut filling is in the center of the roll. Using a sharp knife, cut the roll into equal-sized pieces . Arrange the pieces in the baking dish. Repeat until the baking dish is full. Brush butter over the baklava rolls and bake for 30-35 minutes until golden brown.<br />
<br />
Make the syrup: While the baklava is baking, combine the sugar, cinnamon stick, lemon peel, orange peel, and water in a small saucepan over high heat. Stir to dissolve the sugar and bring to a boil. Let boil for about 15 minutes. Stir the honey into the sugar syrup and cook for another minute or two. Remove from heat. Remove the peels and cinnamon stick.<br />
<br />
Finish the baklava: Have the syrup ready when the baklava comes out of the oven. While the baklava is still hot, pour the syrup over the pastries. Let the baklava cool completely (the syrup will pool at first, then the pastries will soak up the syrup). Sprinkle the remaing crushed nuts over the baklava. Makes approximately 35.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-4972472695652446632014-12-14T22:05:00.002-08:002014-12-14T22:05:54.507-08:00Zuccotto<div dir="ltr" style="text-align: left;" trbidi="on">
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Yesterday was the wedding of Jai's one and only niece. She is very dear to Jai and us and we very much wanted to be part of her big day. But unfortunately, we couldn't make it to the wedding. Jai and Aishwarya were so down and disappointed; so to cheer them up I made a special dinner yesterday and to top it off I had made this chocolaty delight.<br />
Zuccotto is an Italian chilled dessert. It can be frozen, then thawed before serving. This dessert is traditionally made in a special pumpkin-shaped mold (Zuccotto means "little pumpkin" in Italian). This is an easy and fun dessert to make and it is good. Especially if you like chocolate this is a dessert for you.<br />
<br />
<br />
Ingredients:<br />
<a href="http://vidhyas-goodeats.blogspot.com/2011/06/outrageous-brownies.html" target="_blank">Brownie</a>-1 qty/ <a href="http://vidhyas-goodeats.blogspot.com/2011/07/perfect-pound-cake.html" target="_blank">Pound cake</a> / sponge cake <br />
Vanilla Ice cream - 2 cups or enough to fill the cup<br />
Kahlua-1/4 cup<br />
Chocolate syrup/ Nutella-4tbs/ Cocoa powder<br />
Method:<br />
Make brownie in a jelly roll pan, or if you want you can use a store bought pound cake or sponge cake. Line a bowl with plastic wrap. Trace the bottom of the bowl and cut it out and use it to line the bottom of the bowl.( If using a pound cake /sponge cake cut crosswise into 1/3-inch-thick slices. Cut each slice diagonally in half, forming 2 triangles and use the triangles and line the bowl with it). Now cut long strips of brownie and line the sides of the prepared bowl. Brush some of the Kahlua over the brownie or cake lining the bowl. Reserve the extra brownie. Fill the brownie lined bowl with ice cream. Brush the remaining brownie/cake slices on one side with kahlua and arrange them, kahlua side down, over the ice cream, covering the filling completely and trimming to fit if necessary. Cover Zuccotto with plastic wrap and refrigerate at least 3 hours and up to 1 day.<br />
Invert the cake onto a platter. Remove the bowl and the plastic wrap.Pour slightly microwaved chocolate syrup/ nutella over or dust with cocoa powder and serve.<br />
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Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com2tag:blogger.com,1999:blog-4001160696814977317.post-9353549946806505782014-12-07T19:46:00.005-08:002014-12-07T19:46:54.289-08:00Vegetable Enchilada Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Winter is here again. And we are getting some much needed rains in California. There is something with the rains and the general cold weather that triggers in me a heightened level of appetite especially for things spicy. But considering the high calories that I would be consuming for Christmas and New Year season, I wanted to have some control on my cravings. Soups being healthy, filling and comforting, I made a big batch of this veggie loaded enchilada soup. This may not be the typical enchilada soup, as I have added orzo also into this. If you want to go with a more authentic version, you can skip the orzo.<br />
<br />
Ingredients:<br />
2 tablespoons vegetable oil<br />
1 cup diced white onion (about 1 small white onion)<br />
6 cloves garlic, minced<br />
1/2 cup soy granules rinsed in hot water and drained<br />
3 cups chicken stock/ vegetable stock<br />
1 1/4 cups (or 1 10-ounce can) red enchilada sauce<br />
1 (14-ounce) can black beans, rinsed and drained<br />
1/4 cup Frozen corn<br />
1 (14-ounce) can diced tomatoes, with juices (I prefer fire-roasted)<br />
1 (4-ounce) can chopped green chillies<br />
1/2 to 3/4 tsp teaspoon fresh ground roasted cumin<br />
1/2 cup mixed vegetables<br />
1/2 cup orzo<br />
4 ounces sharp cheddar cheese, freshly grated<br />
1 teaspoon salt, or more/less to taste<br />
Optional toppings: tortilla chips/strips, diced/sliced avocado, grated cheese, sour cream, chopped fresh cilantro<br />
Method:<br />
Heat the oil in a large stock over medium-high heat. Add the onion and saute for 5 minutes, or until cooked and translucent. Add the garilc and saute for an additional minute until fragrant. Stir in the soy granules and cook for an additional minute.<br />
Add enchilada sauce, black beans, tomatoes, green chiles,mixed vegetables, corn,orzo, salt and cumin, along with the stock and stir until combined. Continue stirring occasionally until the mixture reaches a simmer. Reduce heat to medium-low and let it simmer stirring occasionally so that the soup does not stick to the bottom of the pan. Once it reaches the consistency of your liking stir in the cheese, until combined. Taste, and season the soup to taste with salt.<br />
Serve the soup warm with desired toppings.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com0tag:blogger.com,1999:blog-4001160696814977317.post-87399676340140183052014-11-27T22:09:00.000-08:002014-11-27T22:16:23.216-08:00No Bake Apple Butter Pie<div dir="ltr" style="text-align: left;" trbidi="on">
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Hope all of you had a happy and thankful Thanksgiving.<br />
For this Thanksgiving along with with<a href="http://vidhyas-goodeats.blogspot.com/2012/11/pumpkin-pie.html" target="_blank"> pumpkin pie</a> and the <a href="http://vidhyas-goodeats.blogspot.com/2010/11/pecan-pie.html" target="_blank">pecan pie</a>, I thought of making a lighter no-bake pie.<br />
Here is the result of my experiment. We loved this and I am planning to make this next year too or the next time I have craving for a pie. This is an entirely home made version because I think home-made is always better as you can make it to your liking. But if you are pressed for time, you can easily put this together using store bought crust and apple butter of your choice. Apple being a fruit available year-round, this is something you can make any time of the year.<br />
So enjoy!<br />
<br />
For the Pie crust:<br />
Ingredients:<br />
1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers)<br />
1/4 cup packed brown sugar<br />
1/2 teaspoon cinnamon, optional<br />
Pinch of salt<br />
7 tablespoons unsalted butter, melted<br />
Method:<br />
<br />
If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.<br />
Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.<br />
Press mixture into each ramekin or serving dish to form a even layer along the bottom. Set the prepared crusts aside while you prepare the filling. I prefer chilling the pie crust for at least one hour before filling. Cover if chilling longer.<br />
<br />
For the Apple Butter:<br />
Ingredients<br />
2 lbs of good cooking apples (we use Granny Smith or Gravenstein)<br />
1/2 cup apple cider vinegar (or substitute with water)<br />
1/2 cups water<br />
Sugar (about 2 cups, see cooking instructions)<br />
Salt<br />
1 teaspoons cinnamon<br />
1/4 teaspoon ground cloves<br />
1/4 teaspoon allspice<br />
Grated rind and juice of 1/2 lemon<br />
1/4 cup Butter<br />
Method:<br />
Pressure cook cored and peeled apples along with apple cider vinegar and water for 5 minutes. Puree the apples and add rest of the ingredients into a wide thick-bottomed pot(the wider the pan the better, as there is more surface for evaporation) and cook on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth.<br />
<br />
Final assembly:<br />
Spoon in the apple butter to the chilled crust and smooth out the top. Serve along with a dollop of whipped cream with a sprinkle of left over cookie crumb. Or if you are not a fan of whipped cream you can leave that out and serve with just the left over cookie crumbs.</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com1tag:blogger.com,1999:blog-4001160696814977317.post-43743837256285546832014-11-16T16:41:00.001-08:002014-11-16T16:41:45.855-08:00Glazed Pumpkin Spice Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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These are absolutely delicious. It is one of my favorite breads to make in fall. I have made these for the fall season for past 5 years . This spice bread is packed with great flavor and is very moist.<br />
Recipe source:<a href="http://www.tammysrecipes.com/node">Tammy's Recipes</a><br />
Ingredients:<br />
2 cups sugar<br />
1/2 cup oil<br />
3 eggs<br />
1 1/2 cups canned pumpkin puree<br />
1/2 cup freshly-squeezed orange juice<br />
Zest of 1 orange<br />
3 cups all-purpose flour<br />
1 1/2 teaspoons baking powder<br />
1 teaspoon baking soda<br />
1/2 teaspoon ground cloves<br />
1 teaspoon ground cinnamon<br />
1/2 teaspoon ground nutmeg<br />
1 teaspoon salt<br />
Glaze ingredients:<br />
3/4 cup powdered sugar<br />
1 1/2 teaspoons ground cinnamon<br />
1 teaspoon water<br />
Method:<br />
In a medium mixing bowl, beat sugar, oil, eggs, pumpkin, orange juice, and orange zest. Set aside. In a large mixing bowl, whisk together the remaining dry ingredients. Pour mixed wet ingredients into bowl with dry ingredients, and stir until no lumps remain.<br />
Lightly grease and flour loaf pans or muffin pans. (This recipe will fill about 8 mini loaf pans, OR 2 regular loaf pans, OR 24 muffins.) Fill pans or muffin cups 3/4 full.Bake in a pre-heated oven at 375 degrees for about 15 minutes (muffins), 20 minutes (mini loaves), or 35 to 40 minutes (regular loaves). Check with a toothpick or fork (should come out clean).<br />
Remove bread from pans and place on a wire rack to cool, covered with a clean towel. Mix powdered sugar and cinnamon in a small bowl. Add just enough water to make a glaze. Poke tops of bread with a fork or toothpick, and drizzle the glaze over the warm bread.<br />
Slice bread with a thin serrated knife and serve warm, or allow bread to finish cooling, and store in a sealed bag or container.<br />
Yield:<br />
8 mini loaves, 2 regular loaves, or 24 muffins</div>
Vidhyahttp://www.blogger.com/profile/01804013881631330387noreply@blogger.com2