tag:blogger.com,1999:blog-66697618924024457482024-02-28T09:08:34.405+04:00A Portion to ShareIn the depth of winter, I finally learnt that there was in me an invincible summer.Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.comBlogger119125tag:blogger.com,1999:blog-6669761892402445748.post-32104046366027967942018-12-02T15:39:00.000+04:002018-12-02T15:41:43.416+04:00Happy Birthday Aditeya<div dir="ltr" style="text-align: left;" trbidi="on">
2nd Dec 2000 at 12 Noon - My baby boy was born, a handful handsome baby boy full of wonder in his eyes. Of all the things my hands have ever held, the best is you. You came and gave me a new sense of being.<br />
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I have never explained my parenting choices to anyone. I have repeated my words with increased rage and volume and many a times I have been hard and harsh as well.Nothing in these years were easy for you or for me, but we made it one step at a time.We had a good life, we now have a collection of good memories. I am immensely proud of the way you have made it through school with flying colors of course and emerged as a person with a strong sense of character.<br />
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Then comes a day when I had to let you go to pursue higher education. Though you are an hour away by distance and a swipe away for a call, the vacuum that I experience every time you walk out of my door ...can't be explained in words. Such is life!<br />
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Today as you turn 18,wherever the journey of life takes you, uphold the values you were raised with and most of all stay safe. Enjoy the ride, savour the moments.<br />
Experiences could be good or bad or ugly, learn something out of it anyway.<br />
Count your blessings & be grateful.Gratitude is an attitude I believe. We do not know how abundantly blessed we are.<br />
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As you move forward, stay humble & focus on your purpose of life.No matter how far you may go remember your way back home. There is a family and a loving home waiting for you, always and forever.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHRvalH51AtAsaESsPZp-qsZVGEd3XVcM-hQZKC6dNxYeJjGqq4Wkhbs9OhwOoy5K_1AUxznrPCoG7ja0l2rAmY8_bxMb0BPQEllGLsZwJJD-FYWkws9jAafuKi71Txj2_HCxpyvkKBc1/s1600/Adis+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1370" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHRvalH51AtAsaESsPZp-qsZVGEd3XVcM-hQZKC6dNxYeJjGqq4Wkhbs9OhwOoy5K_1AUxznrPCoG7ja0l2rAmY8_bxMb0BPQEllGLsZwJJD-FYWkws9jAafuKi71Txj2_HCxpyvkKBc1/s320/Adis+cake.jpg" width="274" /></a></div>
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Happy birthday Aditeya :)<br />
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Love...Amma</div>
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Vidhya Rkhttp://www.blogger.com/profile/17185800796779638553noreply@blogger.com0tag:blogger.com,1999:blog-6669761892402445748.post-14896939213267703942015-01-27T12:52:00.001+04:002015-01-27T13:04:05.369+04:00Exotic Sugar FlowersFirst post for the new year - 2015. There is much happening around us, lets hope for peace all over the world. I have made a few resolutions to myself and am working on them. However, 2014 ended with a short vacation,fun time with folks and luck by chance I got myself enrolled for a 3 day EXOTIC SUGAR FLOWERS WORKSHOP. And then I learnt to make all of these.....and can't stop feeling proud every time I look at it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4MYjaWiVLS470R6ZWwsagBtBMtciJO9ZVV1t5xogoBh-rVuOyA8jG5SbhqkGzf356n1s4_C-okjhw9AD2p8xFrtjtMvM8vxrI_u_qj7fb-AlcF4sLfMq9EEo_m3R96oEFT5MuJLgkec4/s1600/Exotic+sugar+flowers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV4MYjaWiVLS470R6ZWwsagBtBMtciJO9ZVV1t5xogoBh-rVuOyA8jG5SbhqkGzf356n1s4_C-okjhw9AD2p8xFrtjtMvM8vxrI_u_qj7fb-AlcF4sLfMq9EEo_m3R96oEFT5MuJLgkec4/s1600/Exotic+sugar+flowers.jpg" height="640" width="638" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSurj5XoG7QcWr3GLLrxatGNBNAMOX2XhZf3AToRnm5xDTYt2fe2SI72YD1J84_w0S4fBTtYCgpIk4HYKKla0I-qZsc5GxjlFR40q3QYXNOPVKx7kQ6Ad7sOniOmPCxHZwSV7BYEqM0kO2/s1600/sugar+flowers.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSurj5XoG7QcWr3GLLrxatGNBNAMOX2XhZf3AToRnm5xDTYt2fe2SI72YD1J84_w0S4fBTtYCgpIk4HYKKla0I-qZsc5GxjlFR40q3QYXNOPVKx7kQ6Ad7sOniOmPCxHZwSV7BYEqM0kO2/s1600/sugar+flowers.jpg" height="640" width="638" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pic courtesy - FONDBITES<br />
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Ms.Subashini Ramsingh who owns <a href="http://www.fondbites.com/">Fondbites</a> is my teacher and guide who patiently took me through all three days . There were some equally enthusiastic learners and hence the class was a place to look forward too.<br />
We made gum paste, rolled it.cut petals and shaped them right , wired them and let it dry before we took to the petal dusts to give the flowers the desired colors. In that sequence we never realised how three high energy days just zipped by .<br />
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Its my turn now to try each one these beautiful creations...........it's not enough to feel proud about myself - I need to do it best to blow my own trumpet ..lol </div>
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<br />Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com0tag:blogger.com,1999:blog-6669761892402445748.post-77483314897607168652014-05-15T18:51:00.000+04:002014-05-15T18:51:11.339+04:00Chocolate and Walnut Bars<br />
It's been a real long while that I have blogged.....some commitments take away all your attention sadly.However, it is always delightful to write a new post when in reality the drafts are full of posts that need to see the light of the day. Here, I present Chocolate and Walnut Bars....every bite is yumm..... as seen in the picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfcahe0g8r0mPT31ggeFjSRxH5y4uM6Uy3wmj7lnF4E2sH91eA82aCi77JSjVJSi-bHO_F1kyUVsJVof9MWUgtzqNyDBIp18Jxdj7FqDMpkOAsD1U0wxB03yFpnBia2DYKuSOXHoqHV2e/s1600/20140515_184012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSfcahe0g8r0mPT31ggeFjSRxH5y4uM6Uy3wmj7lnF4E2sH91eA82aCi77JSjVJSi-bHO_F1kyUVsJVof9MWUgtzqNyDBIp18Jxdj7FqDMpkOAsD1U0wxB03yFpnBia2DYKuSOXHoqHV2e/s1600/20140515_184012.jpg" height="360" width="640" /></a></div>
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It is rich in taste though and wholesome with nuts and butter & a lovely crumble as the topper ...........a simple and quick bars , a must try ......<br />
<span style="font-family: inherit; font-weight: bold; line-height: 1.15; white-space: pre-wrap;">Walnut cookie dough</span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Walnuts- 1 cup </span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Egg yolks-3</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Sugar- 1/2 cup</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Salt- 1/4 tsp</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Vanilla extract-2 tsp</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Grated lemon zest- 2 tsp</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Chilled Unsalted butter- 1 cup ( 8 oz.)</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">All purpose flour- 1 3/4 cups</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"><b>Chocolate Raspberry filling</b></span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Raspberry preserve- 1/2 cup</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Semi sweet chocolate cut into chunks- 6 oz.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Nutty crumble topping</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Sugar- 2 tbs</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">All purpose flour- 1/4 cup</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Walnuts- 1/4 cup</span></span></div>
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<span style="white-space: pre-wrap;"><b>Method:</b></span></div>
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<li><span style="font-family: inherit; white-space: pre-wrap;">Finely process nuts in a food processor and set aside.</span></li>
<li><span style="font-family: inherit; white-space: pre-wrap;">Combine egg yolks, sugar,salt,vanilla,lemon zest and butter in the food processor .</span></li>
<li><span style="font-family: inherit; white-space: pre-wrap;">Start with 10-12 pulses and the continuously pulse for 5 seconds until combined</span></li>
<li><span style="font-family: inherit; white-space: pre-wrap;">Add flour and walnuts and process for five seconds </span></li>
<li><span style="font-family: inherit; white-space: pre-wrap;">Scrape down and continue processing till the dough begins to form sticky crumbs but does not come together as a ball.</span></li>
<li><span style="font-family: inherit; white-space: pre-wrap;"> Put dough in a plastic bag or a wrap and press together to form a ball. Chill for one hour.</span></li>
<li><span style="font-family: inherit; white-space: pre-wrap;">Preheat oven at 175-180C - I kept it at 180C as that is the safest temperature in my oven.</span></li>
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<span style="white-space: pre-wrap;"><b>To Layer:</b></span><br />
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<li><span style="white-space: pre-wrap;">Remove a small portion of the dough and put it aside in the refrigerator.</span></li>
<li><span style="white-space: pre-wrap;">Pat the remaining dough evenly on a square tin..let it reach it corners.</span></li>
<li><span style="white-space: pre-wrap;">Spread the preserve evenly with a spatula.</span></li>
<li><span style="white-space: pre-wrap;">Toss the chopped semi sweet chocolate all over the preserve.</span></li>
<li>In a food processor - pulse sugar, flour, walnuts and the saved dough to a crumble.</li>
<li>Sprinkle the crumble all over the chocolate bits.</li>
<li>Bake for 30 - 35 minutes. The top may be a little sticky to touch but that should set while the bars cool.</li>
<li>Cut into squares and serve.</li>
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Recipe source: </b></i><br />
<i>From the book -Faye Levy's Chocolate Sensations as suggested by our Baking Partner<b> Suja Manoj of </b><a href="http://kichencorner.blogspot.ae/" style="font-weight: bold;">Kitchen Corner - Try it</a><b> . </b>Thank you Suja and Swathi for this wonderful challenge for Baking Partners May 2014</i><br />
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<br />Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com4tag:blogger.com,1999:blog-6669761892402445748.post-58228934808419121662014-02-24T11:47:00.002+04:002014-02-24T11:47:34.494+04:00Linzer Cookies<div class="separator" style="clear: both; text-align: center;">
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February - The Valentine month as the world normally looks forward too... my daughter and me are feb born and we do have our days to celebrate. Anyways - to spread love and cheer Baking Partners picked these Linzer cookies for the month's challenge, they don't just look good ,they taste super yumm too.</div>
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Linzer cookies are two almond flavored cookies sandwiched together with a tiny blob of jam...........</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEBUlxQbHTk-IHTi_9U4SwFLQM86fZp3HgUqNoaJCRl57pv4rSb9sRA8hxfpMeExHwwp4DwSt2elI8lNl0ECtb3JCZtvvV3FoYPSBZS52rn58f4xTMcBxa4XULPKAR-YC3SQlqJ9L1lakZ/s1600/20140212_112711.jpg" height="360" width="640" /></div>
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Recipe Source :<span style="font-family: inherit;"><a href="http://www.amazon.com/gp/product/1579653979?ie=UTF8&tag=projfood-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1579653979" style="text-decoration: none;"><span style="background-color: transparent; color: #1155cc; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">Adapted from Alice Medrich,</span><span style="background-color: transparent; color: #1155cc; font-size: 15px; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;"> Chewy, Gooey, Crispy, Crunchy </span></a></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Ingredients:</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1 cup + 2 tablespoon /145g unbleached all-purpose flour</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/2 cup/ 63g ground almonds </span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/4 cup /50g granulated sugar</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/8 teaspoon salt</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 1/4 teaspoons ground cinnamon</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/8 teaspoon ground cloves</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">8 tablespoon of unsalted butter</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1/8 teaspoon almond extract</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon grated lemon zest or 1/4 teaspoon lemon extract</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 teaspoon grated orange zest or 1/4 teaspoon orange extract</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Strained or pureed good quality preserves or fruit spread</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> 1 teaspoon + extra Powdered sugar for dusting</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Method:</span></span></span></div>
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Mix all the dry ingredients in a bowl of a stand mixer with the dough hook attached. A quick stir and add the butter and extracts to it. Let them all combine to come together into a dough. Remove the dough , wrap it in a cling film and let it rest in the refrigerator for 2 hours or time permitting allow it rest overnight.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">When it is ready to roll out the cookies - first ensure the dough is out of the refrigerator and is supple enough to roll but firm enough to hold the shape. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat oven to 325F. Roll out the dough in between 2 sheets of wax paper to even thickness. Gently peel away the top sheet and cut out the desired shape and gently place it on the prepared baking tray.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">I have used 2 trays here- first tray had the shape intact. The second one also had the shapes placed. Here, use a small heart cutter and make an impression in the center. </span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Place the cutter at the center of the cookie and with a knife gently remove the inner dough - leaving the shape of the cookie and the center cut out intact. Continue to do so for the rest of the cookies on the second tray. Set to bake for 15 to 25 minutes or use the time which is safe on your oven. Check out if the sides of the cookies are browning - just turn the tray around to ensure even baking. Once done remove from the oven and place it on a wired rack for cooling.</span></span></span><br />
<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></span></span><br />
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<span style="font-size: small;"><span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span></span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-1S_3oQptOuanu-OFF-rjgyMWtYbxKobKJyaxwjCG4yvNOmMyLocn8QaOcgRz0Cd2Ymz9KVasURi5HPj52BYHrzgH4ICVg5IyEDaydSObZSKAHauoKBts3A2HIh768DuxAzHvxXxvP9l/s1600/20140219_120754-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju-1S_3oQptOuanu-OFF-rjgyMWtYbxKobKJyaxwjCG4yvNOmMyLocn8QaOcgRz0Cd2Ymz9KVasURi5HPj52BYHrzgH4ICVg5IyEDaydSObZSKAHauoKBts3A2HIh768DuxAzHvxXxvP9l/s1600/20140219_120754-1.jpg" height="482" width="640" /></a></div>
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Now place the second tray cookies on a wax paper and dust them with icing sugar.<br />
Take the cookie from the first tray and place a small blob of jam - I have used mixed fruit jam here.<br />
Now take the sugar dusted cookie and place it in the jam so that the jam spreads out in the small heart - press gently to sandwich the cookies together.<br />
The cookies are brittle when cooled - so remember to handle them with care so that they don't crack up.<br />
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I made them twice hence 2 different shapes here. Linking these yummy cookies to Baking Partners hosted by <a href="http://zestysouthindiankitchen.com/2014/02/heart-shaped-crunchy-seed-cookies.html">Swathi Iyer </a><br />
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<br />Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com3tag:blogger.com,1999:blog-6669761892402445748.post-22671216638023371342014-01-15T15:04:00.002+04:002014-01-15T15:04:39.478+04:00 Dutch Coffee Buns............Kofieebroodje2014 is here already ...........Hope this year brings us all lots of joy, peace and prosperity......<br />
Back to baking too .........and look forward to bake some interesting challenges here. So, I start the year with Baking Partners challenge - <b> Dutch Coffee Buns...Kofieebroodje</b>. Nothing complicated about this .....yet a soft and sweet bun straight out of the oven in few hours.....<a href="http://palakkadcooking.blogspot.ae/"></a><br />
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<a name='more'></a>This is how I made it..........<br />
<b>For the dough </b><br />
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">All Purpose Flour – 3 cups</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Instant Yeast – 7gms </span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Milk </span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">(lukewarm)</span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> – 1 ¼ cup </span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Butter – 3 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sugar – 4 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Vanilla Essence – 1 tsp</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Salt – 1 tsp</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Raisins – 1/3 cup</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"><b>Pastry Cream - </b>made my own</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">For the glaze</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Apricot Jam – 2 tbsp ( I used Strawberry Jam)</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Warm Water – 1 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Method</span></div>
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<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Soak the raisins in warm water and set aside for 15 to 20 minutes. Then drain. </span></li>
<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">In a bowl, add the flour, salt, sugar and yeast. Whisk well to mix.Add the butter and vanilla. Mix well.In a stand mixer, add the milk a little at a time and knead into a smooth dough.</span></li>
<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cover and let it proof until double in size - this should take an hour roughly.</span></li>
<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">For the pastry cream - In a double boiler heat up 2 cups of milk, half a cup + of cornflour, 2 egg yolks. a tablespoon of vanilla essence ,3/4+ cup of sugar ( adjust to taste) and a pinch of salt. Cornflour should be increased to adjust the thickness. And increase the sugar to the level of sweetness you need.Whisk the mixture to a creamy consistency. This is a standard measure I use to make the pastry cream/custard which stores well in the refrigerator. The rest could be used with fresh fruits.</span></li>
<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">When the dough has proofed ,punch it down and knead once again and cut it into 3 portions.</span></li>
<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span> On a lightly floured surface, roll out the dough into a square shape, 12x12 inches approximate.</li>
<li>Spread the vanilla pudding, leaving an inch on all sides. Sprinkle the soaked raisins over the pudding.</li>
<li>Now roll the dough to form a cylindrical shape. Place the seam down and cut the roll into equal slices of about an inch or inch and half. Place the slices on a lined baking Sheet.</li>
<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Cover and proof for another 20 to 30 minutes.</span> <span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pre heat the oven to 350 F.</span></li>
<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> Brush the rolls with butter and bake them until golden brown, around 25 minutes.</span></li>
<li><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> </span><span style="background-color: transparent; color: black; font-family: 'Times New Roman'; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">For the glaze, Mix the jam with warm water and brush the rolls after taking them out of the oven.</span> Brush them again, when they’ve slightly cooled. Serve with Coffee...</li>
</ol>
<a href="http://zestysouthindiankitchen.com/"></a><br />
<b><i>Recipe Source</i></b> :<a href="http://www.thedutchtable.com/2011/11/koffiebroodjes.html">The Dutch Table</a> suggested by <a href="http://palakkadcooking.blogspot.ae/">Kaveri Venkatesh</a>. I'm linking this post to the Baking Partners Challenge hosted by <a href="http://zestysouthindiankitchen.com/">Swathi Iyer</a><br />
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com5tag:blogger.com,1999:blog-6669761892402445748.post-31178920838595785342013-11-02T12:09:00.000+04:002013-11-02T12:09:45.895+04:00Marshmallow Nut BrowniesA good break from the cakes and breads I bake...here's brownies. They are so easy to put together when you have all the ingredients in hand and tastes heavenly too. I made this previously to celebrate two of my aunts who became grandmas...so brownies have an emotional story to it .. and this is how I made it..<br />
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<b>Ingredients:</b><br />
100 gms unsalted butter<br />
1 Cup Semi sweet chocolate chips<br />
Half cup Granulated sugar<br />
Half cup light brown sugar<br />
Half teaspoon salt( omit if using salted butter)<br />
1 tablespoon Instant coffee powder or Bailey's Irish cream<br />
2 eggs large<br />
1 cup all purpose flour ( levelled)<br />
Chopped nuts of your choice - almonds, walnuts or cashewnuts<br />
Mini white marshmallows about 3/4 cup<br />
<br />
<b>Method:</b><br />
<ol>
<li>Pre heat oven at 180 degrees. Prepare a square pan lined with wax paper.</li>
<li>Melt the butter and chocolate chips in a bowl in a microwave or on a double boiler until its clear of all lumps and is smooth and creamy.</li>
<li>Add white sugar and the brown sugar with the Bailey's Irish Cream and salt and combine well.</li>
<li>when the mixture is just warm to touch add the eggs and stir well.......never add eggs when the mixture is hot else they would get cooked.</li>
<li>Add the sieved flour to the mixture and fold well - do not over mix - ensure it is all well combined.</li>
<li>Mix in the nuts - I have used chopped cashews here.</li>
<li>Bake for about 20 - 30 minutes. Insert a skewer to check and as for all brownies make sure there are crumbs sticking to the skewer - unlike what we do for cakes where the skewer must come out clean.</li>
<li>Remove from heat - spread the marshmallows all over do not pack them tight - and put it right back into the oven for 2 minutes. The marshmallows would all swell up and likely to have a tinge of brown. Remove from the oven and set it aside to cool. Cut into squares to serve:)</li>
</ol>
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<br />Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com5tag:blogger.com,1999:blog-6669761892402445748.post-16498138631886599852013-10-21T11:31:00.001+04:002013-10-21T11:31:50.545+04:00Pumpkin Yeast Bread<div class="separator" style="clear: both; text-align: left;">
I have been baking a lot of breads lately and the experience has been truly amazing. When you look at the baked beauties, its overwhelming. So here comes October, the Halloween month proposing a challenge from the Baking Partners and here is the lovely bread baked with a star ingredient - Pumpkin.</div>
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<a name='more'></a>Therefore, the Pumpkin yeast bread recipe adapted from <a href="http://www.kingarthurflour.com/recipes/pumpkin-yeast-bread-recipe">King Arthur Flour</a>.<br />
Ingredients:<br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cup warm water</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2 tablespoons active dry yeast</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2/3 cup warm milk</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2 large eggs, beaten</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1 1/2 cups fresh puréed pumpkin</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2 tablespoons vegetable oil</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">6 1/2 cups (approximately) All-Purpose Flour</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 cup brown sugar</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">2 teaspoons salt</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 teaspoon ground ginger</span></span></div>
<span id="docs-internal-guid-383d265c-d9ce-712b-a410-2e88f90a60ba"><span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">1/2 teaspoon ground cardamom</span></span></span><br />
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<span style="vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">Method:</span></span><br />
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">• Stir yeast into water to soften.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;"> Add milk, eggs, pumpkin puree, oil, 4 cups flour, brown sugar,salt, ginger and cardamom to yeast mixture. Beat for 2 minutes.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">•Gradually add remaining flour, a little at a time, until you have dough stiff enough to knead. Turn dough out onto a floured surface. Knead, adding flour as necessary, until you have a smooth, elastic dough.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">•Put dough into an oiled bowl. Turn once to coat entire ball of dough with oil. Cover with a towel and let it rise until doubled, that would take about an hour.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">•Turn dough out onto a lightly oiled work surface. Divide dough in half. Shape dough into a loaf and place in a well-greased pan. Cover with a towel and let rise until almost doubled, about 45 minutes.</span></span></div>
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<span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><span style="font-family: inherit;">•Bake in a preheated 375°F oven. Loaves bake about 30 minutes. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">•Immediately remove bread from pans and cool on a wire rack to prevent crust from becoming soggy. For a shiny crust, brush tops of bread or rolls lightly with vegetable oil. </span></span></div>
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<span style="font-family: inherit;"><span style="background-color: transparent; color: black; font-style: italic; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Makes 2 large loaves, or 1 </span></span><span style="font-family: inherit; font-style: italic; line-height: 1.15; white-space: pre-wrap;">large loaf and 12 dinner rolls.Thank you <a href="http://threesidesofcrazy.com/">Tamy</a> & <a href="http://zestysouthindiankitchen.com/">Swathi</a> for this lovely challenge. Linking this post to <a href="http://zestysouthindiankitchen.com/2013/10/multigrain-pumpkin-cranberry-bread-baking-partners-challenge.html">The Baking Partners Challenge</a>.</span></div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com2tag:blogger.com,1999:blog-6669761892402445748.post-27270454163508305042013-09-30T10:23:00.000+04:002013-09-30T10:26:54.658+04:00 Honeycomb Buns or Bee’s Hive Buns - Khaliat NahalFrom the desert summer to the rains back home, a 2 month get away has made me home sick like never before. Back to base and nose deep into routines,I kept myself away from baking. And,here I rise up to the<br />
We knead to bake Challenge no.9 - Honey comb buns.<br />
A Middle eastern delicacy,usually sweet and can be made savory too. Khaliat Nahal literally translates to Bee hive in Arabic.The name takes after the way the buns are baked so close to each other forming a honey comb pattern.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYGU-GAc3ZAqZ4OLzyYO888BjVCh-mVttOEmhztFRGRvLJvKvSoskRexc2DptgcwgZvNwJHtd0IAuo3oY2kRn_dhINOCpCmJHiScbE-QbTugLNZ71DITnNWSKPmT5My2pQIC7OdzlS1xO/s1600/20130922_130110-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeYGU-GAc3ZAqZ4OLzyYO888BjVCh-mVttOEmhztFRGRvLJvKvSoskRexc2DptgcwgZvNwJHtd0IAuo3oY2kRn_dhINOCpCmJHiScbE-QbTugLNZ71DITnNWSKPmT5My2pQIC7OdzlS1xO/s640/20130922_130110-1.jpg" width="640" /></a></div>
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<a name='more'></a>To make the dough:<br />
<br />
<ul>
<li>Take 1cup of lukewarm milk, add a teaspoon of sugar & stir in 1.5 tsps of instant yeast and set aside.wait till it foams up.</li>
<li>In a bowl take 2.5 cups of all purpose flour, 1 tsp salt, 40 gms unsalted butter melted and mix well with a dough hook on medium speed.</li>
<li>Add the milk yeast mixture slowly and once its all incorporated increase the speed to the next level.</li>
<li>keep going till the dough comes together as a soft ball clinging onto the hook. Ensure the dough is elastic but not sticky to touch.</li>
<li>Make a ball of the dough, smear some oil, cover the bowl and let it rise for an hour.</li>
</ul>
To make the filling:<br />
<div>
In a bowl mix together 100 gms of Feta cheese, sundried tomato paste, dry basil, one garlic pod crushed to bits, and fresh coriander leaves finely chopped.</div>
<div>
<br /></div>
<div>
After an hour the dough doubles up in size, punch down and divide into equal sized balls. Grease a 9'' cake tin and set aside.</div>
<div>
Flatten each ball to about 2 inches and place the filling in the centre. Fold the sides together to form a ball and seal the ends too. Roll in your palm and place the sealed ends downwards in the tin. Similarly space the placement of the balls, they will rise again while proofing and will seal together forming the honeycomb pattern.</div>
<div>
Brush the balls lightly with milk and set aside for proofing for about 40 minutes. Meanwhile, pre heat the oven at 180 degrees.</div>
<div>
After proofing for about 40 minutes, brush milk again and sprinkle white sesame seeds all over.</div>
<div>
Bake for about 20 - 25 minutes till the top appears golden brown. Let it cool on a wire rack and that makes a lovely tea time snack.<br />
Linking this post to :<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKCka7G9AquLojNzCFUu1QxomQvuzoaRODFN8PNNKVZgHKh46vE9HQWkjk_nZ6AjBmdXdVX2t0oxxIpxbesycfEOwfgI2VkInhi1IKuKddTEGz9vsnDFm4bdfg6HiwOE7_-0kGU84WmY/s400/We+Knead+To+Bake+Logo+September.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKCka7G9AquLojNzCFUu1QxomQvuzoaRODFN8PNNKVZgHKh46vE9HQWkjk_nZ6AjBmdXdVX2t0oxxIpxbesycfEOwfgI2VkInhi1IKuKddTEGz9vsnDFm4bdfg6HiwOE7_-0kGU84WmY/s320/We+Knead+To+Bake+Logo+September.jpg" width="320" /></a></div>
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Thank you <a href="http://www.mydiversekitchen.com/2013/09/we-knead-to-bake-9-khaliat-nahal_24.html">Aparna Balasubramanian</a> - for this lovely challenge!</div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com4tag:blogger.com,1999:blog-6669761892402445748.post-25493555441172882492013-06-18T09:17:00.000+04:002013-06-18T09:17:02.210+04:00Flaming Fruit PuddingThis is a simple and awesome dessert........A delightful variety of fruit bites tossed into a bed of vanilla custard covered with whipped cream and top it with thick broken bits of strawberry flavored jelly.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNK__sNV24QUbXPOmyGvmXQnskeQZ-GSX3UIGokd05pIoMpexXIAIS2BrfjcO5UnvWt7S9ZYyA0wtDtR3GqD8-6OFdPhTm5bfkriuDqNcWAC8zbsmi7yMI11x3LpYMdieUZmK26LojtpV/s1600/20130605_174817.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqNK__sNV24QUbXPOmyGvmXQnskeQZ-GSX3UIGokd05pIoMpexXIAIS2BrfjcO5UnvWt7S9ZYyA0wtDtR3GqD8-6OFdPhTm5bfkriuDqNcWAC8zbsmi7yMI11x3LpYMdieUZmK26LojtpV/s640/20130605_174817.jpg" width="640" /></a></div>
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<a name='more'></a><br />
<ol>
<li>First dilute 2 packs of strawberry jelly into 1.5 cups of hot water and allow it to cool. Once cooled ..place it in the refrigerator to set well.</li>
<li>For the Custard - In a sauce pan - take 2 cups of milk, 1/4 sugar , a pinch of salt, 2 egg yolks and 1/4 cup corn starch, a teaspoon of vanilla essence. Mix all of these until they are free of lumps. Heat on a double boiler, keep stirring until it comes together in a creamy custard. This could also be done on direct fire on low heat - keep stirring to avoid lumps - if ever there has been a goof up - add a tablespoon of milk - loosen the custard ad sieve it .......... Cover with cling to avoid skin formation - allow to cool.</li>
<li>For the filling - use fresh seasonal fruits of your choice - I have used mangoes, peaches,bananas and pineapple - chopped into bite sized pieces.</li>
<li>Whip up chilled 250 ml cream along with 2 tbsps of sugar - for a creamy layer in between.</li>
</ol>
<br />
<b>To assemble the pudding -</b><br />
Take a wide bowl - lay the bottom layer with custard evenly<br />
Spread the fruit bites all over the custard and slightly press it down.<br />
Spread the chilled whipped cream and cover the fruits totally.<br />
Roughly break up the tightly set jelly - and spread them all over , even if it means to top the bits one over the other . The idea is for it to look like flaming coal.<br />
Set in the refrigerator for full 2 hours - they sure can be scooped out well into serving bowls.<br />
<br />
Please adjust sugar if you like it sweeter - I have kept it low sugar in all the layers - bec the fruits have their own sugars, jelly comes sweet anyways.Therefore when they are all eaten together - there should be a balance.<br />
So sorry I missed the pics - this is one I managed to capture..... it was all over too soon :)<br />
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<br />Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com7tag:blogger.com,1999:blog-6669761892402445748.post-54498367276410330512013-06-17T09:22:00.000+04:002013-06-18T13:48:52.330+04:00Chocolate Chiffon Cake<div class="separator" style="clear: both; text-align: left;">
I made this cake a month ago - did not post it here. Love it so so much that I kept it for the 100th follower of A Portion to Share. And this goes out to Anita of <a href="http://recipewithpictures.blogspot.ae/">Recipe with pictures</a>......an interesting space filled with tested and tried recipes.</div>
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This is a very light and spongy cake from <a href="http://www.joyofbaking.com/cakes/ChocolateChiffonCake.html">Joy of Baking</a>............. so well described in the video and the post as well. I'm not repeating the recipe here ,because I have followed the JOB recipe word to word. Great cake...must try !<br />
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<br />Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com8tag:blogger.com,1999:blog-6669761892402445748.post-11135785164406469962013-06-03T18:09:00.000+04:002013-06-03T18:09:04.062+04:00Bialy<div style="text-align: left;">
A bialy is often described as a bread flatter than a bagel with an indentation - not a hole - on the top, that is generally filled with onions and any other filling of your choice.It is crisper and denser than a bagel and when toasted, is crunchy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvzkiosggKIVqwIVcGaqoUZezWLpQt3y3G3uAeaOT3be5TYWs679M9XShCbZgbS5hjJeZ8gijkmjm-e_cm4-OzEzJMFV8mVG8HG8hgCBP_IxaxgMr3gFCDazo_QCkSdhEkXhWvObkPCSu/s1600/DSCN0672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmvzkiosggKIVqwIVcGaqoUZezWLpQt3y3G3uAeaOT3be5TYWs679M9XShCbZgbS5hjJeZ8gijkmjm-e_cm4-OzEzJMFV8mVG8HG8hgCBP_IxaxgMr3gFCDazo_QCkSdhEkXhWvObkPCSu/s640/DSCN0672.JPG" width="640" /></a></div>
<a name='more'></a><strong>Ingredients:</strong><br />
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For the dough: <br />
1 teaspoon instant yeast <br />
1 tbsp sugar <br />
1 1/4 cup water <br />
3 cups all-purpose flour <br />
1 tsp salt <br />
Milk for brushing the dough <br />
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<strong>For the Onion Filling:</strong> <br />
1 tbsp oil <br />
3 medium onions, finely chopped <br />
1 1/2 tsp cumin seeds <br />
3/4 tsp garam masala <br />
Salt to taste <br />
100gm paneer, crumbled (optional) <br />
<br />
Heat oil - add the cumin seeds and while they crackle add the onions. saute them until golden ,season with salt and garam masala . take off the heat and add the crumbled paneer.<br />
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<strong>Method:</strong> <br />
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Add the yeast, sugar, salt and flour in the food processor bowl. Pulse a couple of times to mix and then add the warm water in a steady stream. Knead until the dough comes together as a mass and then let the dough rest for 10 minutes. This helps the dough absorb water. <br />
Knead again, until your dough is smooth and elastic but not sticky. Add flour or water to achieve the right consistency.<br />
Shape it into a ball and place it in a well oiled bowl and let it rise in a cool place. The dough should rise double its size. At this point it is ideal to leave the dough in the refrigerator and use it the next day to make the bialys chewy . Thus considering the fact that they will be used the next day - leave the dough out for about 30 mins prior to shaping them.<br />
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Divide the dough into equal sized balls ( I made about 12) Make a smooth ball by pinching the ends to the bottom & place it on a baking tray.place them distant from each other. keep them covered and let it rise for about an hour or two.....until they pass the test of leaving a dent to a touch.<br />
I have used a round ladle to press down on each ball to leave a well . Prick the centre with a fork so that they do not rise. Fill in with the onion paneer mix. Coat the outer ring with milk.<br />
Set to bake in a pre heated oven - at abt 400F for about 15 - 20 minutes.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigYXN0E9gMxjo1kiAPMTpzydUiOKvK5FyBcFlMrUmvAgVUb4B-uwt_21fatbxbmA2L473px6ullhpV6QQD9nMb3JajcJDrYiy2VJkw3_LS-c2-tVBnffu5QMSxtGmVydLj-mcatnWrgqk/s1600/DSCN0671.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhigYXN0E9gMxjo1kiAPMTpzydUiOKvK5FyBcFlMrUmvAgVUb4B-uwt_21fatbxbmA2L473px6ullhpV6QQD9nMb3JajcJDrYiy2VJkw3_LS-c2-tVBnffu5QMSxtGmVydLj-mcatnWrgqk/s640/DSCN0671.JPG" width="480" /></a></div>
Recipe adapted from <a href="http://www.kingarthurflour.com/recipes/bialys-recipe">King Arthur Flour</a>. I link this post to <a href="http://www.mydiversekitchen.com/2013/05/we-knead-to-bake-5-bialys-chewy-rolls.html">My Diverse Kitchen</a>. Thank You Aparna - her narrative on Bialy is worth reading. I link this post to<br />
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com4tag:blogger.com,1999:blog-6669761892402445748.post-27509557083824317772013-04-24T18:55:00.001+04:002013-04-24T18:55:49.792+04:00Torcettini di Saint Vincent (Sugar Crusted Twisted Cookies from the Valle d’Aosta)We Knead to Bake,of course we need to :) I have never tried cookies with yeast and this challenge taught me how to.One can get a lil skeptical when you see this cookie recipe where yeast is used unlike baking powder which is the norm......make to it believe it- it is simple and sweet.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xDcoo91DJ9mIjXCY29dNGIbMTSnHfwovwggquKJraKnkpuP6Scrwk6Xoz35XiDI30t-Dj81WQ-MXP1IjIWprMopYfmTnDuQlSz1ED52DGnU_TrgfYXP6UhtHX-Z4E6xHVbnNGGmnmzXQ/s1600/2013-04-24+09.29.44.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xDcoo91DJ9mIjXCY29dNGIbMTSnHfwovwggquKJraKnkpuP6Scrwk6Xoz35XiDI30t-Dj81WQ-MXP1IjIWprMopYfmTnDuQlSz1ED52DGnU_TrgfYXP6UhtHX-Z4E6xHVbnNGGmnmzXQ/s640/2013-04-24+09.29.44.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small; text-align: start;">Adapated from A Baker’s Tour by Nick Malgieri</span></td></tr>
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<b>Ingredients:</b></div>
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<o:p></o:p></div>
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1/2 cup warm water,
about <o:p></o:p></div>
<div class="MsoNormal">
1 1/4 tsp active dry
yeast (or 1 tsp instant yeast)<o:p></o:p></div>
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1 1/2 cups
all-purpose flour<o:p></o:p></div>
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2 tbsp cocoa powder (if making chocolate torcettini)<o:p></o:p></div>
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1/4 tsp salt<o:p></o:p></div>
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1 tsp lime/ lemon zest (replace with orange zest for the
chocolate version)<o:p></o:p></div>
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40gm unsalted butter,
cold and cut into small pieces<o:p></o:p></div>
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about 1/3 cup sugar
for rolling the cookies<o:p></o:p></div>
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<b>Method:</b></div>
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</div>
<ol>
<li><b> </b>Dissolve the yeast in a bowl of warm water,set aside until it foams up.</li>
<li>In a food processor- add the flour,salt and give it a quick pulse.Add cold butter cut in cubes one by one and let it all blend well to a bread crumb structure.</li>
<li>Now add lemon zest and the yeast mixture.Do not over beat....just stop while the mixture comes together into a ball of dough.</li>
<li>Remove the dough, do not knead instead wrap it up in cling film and let it rise in the refrigerator for an hour.The dough does not double in size ,would puff up slightly instead.</li>
<li>Roll out the dough into a square shape in a even thickness. Cut them into squares. Take each square, and roll it within your palms into a rope like strip,thickness could be roughly finger like.</li>
<li>Twist the dough rope forming a loop overlapping one end over the other.</li>
<li>Dip it in sugar and place it on the baking tray.</li>
<li>Bake in a preheated oven at 160C for about 20 - 25 minutes.Let it cool and munch away.</li>
</ol>
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There is a short<a href="http://www.mydiversekitchen.com/2013/04/we-knead-to-bake-4-torcettini-di-saint.html"> information</a> about these cookies and how the name came along.Thank you Aparna for this wonderful challenge .Linking this post to................</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4CLs06eF6iABd2OvalLxcj3PAm6IkR3v1PU_crVVyrynLzidXtqmi_L9tKHYujgrfUpcwu3Kxh_XAfhx01XAizT4R_rjPIgiDH40bYfGk_W3NfZCYINM5MqOw4S3IaZIPTacxvZMozw/s400/We+Knead+To+Bake+Logo+April.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4CLs06eF6iABd2OvalLxcj3PAm6IkR3v1PU_crVVyrynLzidXtqmi_L9tKHYujgrfUpcwu3Kxh_XAfhx01XAizT4R_rjPIgiDH40bYfGk_W3NfZCYINM5MqOw4S3IaZIPTacxvZMozw/s320/We+Knead+To+Bake+Logo+April.jpg" width="320" /></a></div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com14tag:blogger.com,1999:blog-6669761892402445748.post-962998190331981002013-04-15T21:33:00.001+04:002013-04-15T21:52:47.033+04:00Eggless Cheesecake - StrawberryI have been cooking and baking for a while now ,Cheesecake is something I never bothered to try at home. It is definitely a comfort food and I took comfort in buying a slice to please my taste buds. However, the Baking Partners challenge #9 changed all that and here's the result..................................<br />
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<a name='more'></a>This recipe is adapted from <a href="http://www.divinetaste.com/archives/mango-cheesecake/">www.divinetaste.com</a> the Mango Cheesecake suggested by<a href="http://tastycurryleaf.blogspot.ae/"> Sweatha</a> who has a beautiful space - Experiments, Emotions , Experiences with Food.<br />
The original recipe calls for mango, it is not in season and tinned mangoes was not an option I prefer.Therefore,I picked strawberries and fresh ones for now.No changes in the recipe,just replacement of fruit and made a different glaze.<br />
<b>Ingredients:</b><i><b>For Crust:</b></i><br />
160 gm (1 1/2 cups) digestive biscuits or any other fairly plain sweet biscuits, crushed<br />
100 gm (1/2 cup) butter (preferably salted butter), chopped<br />
<br />
<i><b>Prepare the crust:</b></i><br />
Place all the biscuits in a sealed plastic bag (Zip loc) and with a rolling pin beat until the biscuits are powdered.Once this is done put the biscuits in a large mixing bowl. Add in the butter and with the help of a pastry blender or with your hands rub the butter into the biscuits until the mixture is well mixed. Alternatively, process the biscuits in a food processor until fine, drop in the butter and process again until the mixture is properly blended.<br />
Remove the mixture and press it evenly into the base of an 8” deep round springform pan or any pan with a removable bottom or a 9” regular round pan. Chill in the freezer for 15 minutes or in the refrigerator for half an hour.<br />
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<i><b>For Filling:</b></i><br />
160 gm (1 cup) fine sugar ( Increase the sugar if you want it sweeter)<br />
800 gm (3 cups) thick full cream yogurt<br />
400 gm (2 cups) paneer or cottage cheese<br />
375 ml (1 1/2 cups) water<br />
10 gm (10 tbsp) Chinagrass (use 15 gm if you want a cheesecake that won’t crumble at all.China grass or Agar Agar or Kanten is a sea weed and completely vegetarian. It gives a smooth, glossy finish and many chefs prefer to use it over gelatin. China grass, if used properly sets easily at room temperature..)<br />
1 cup - Pureed strawberry<br />
1 tsp pure vanilla extract<br />
<b>Method:</b><br />
Place the yogurt in a cheesecloth lined colander over a container and allow to drain overnight to get half the quantity ( 400 gm or 1 1/2 cups) thick yogurt.<br />
<i><b>Prepare the filling:</b></i><br />
Break the china grass into small pieces and soak in 1 1/2 cups water for about 10 minutes until it becomes soft.<br />
<br />
In a food processor fitted with the metal blade or blender place the strained yogurt and paneer/cottage cheese and process until smooth and creamy. Transfer this to a mixing bowl.<br />
<br />
In a sauce pan, heat the strawberry puree over a medium flame. Do not allow this to boil.<br />
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In another saucepan place the chinagrass and water mixture and stir on low heat until it melts completely, about 5 to 6 minutes. Do not allow this to boil.After the chinagrass melts completely, pour the hot china grass solution into the hot fruit puree, stirring all the while.Take off the heat.<br />
<br />
Slowly add the fruit mixture into the yogurt and cheese mixture, stir in the sugar and vanilla extract and beat well with a wire whisk until well blended.<br />
Pour this mixture over the prepared crust, level with a spoon and chill in the refrigerator for 3 to 4 hours.<br />
<i><b>For the Glaze:</b></i><br />
<br />
2 packs of Strawberry flavored jelly & 1 cup of hot water<br />
Melt the contents of the jelly pack in one cup of hot water and let it cool.<br />
Pour half the mixture on the cheesecake and place fresh strawberry slices along the side of the pan.Put it back in the refrigerator to set well. this may take about 20 minutes. Pour the remaining liquid jelly over gently and allow it to set completely.<br />
The cheesecake has a very mild shade of pink, and I used this Jelly just to give it a deep red color.<br />
To demould, run a blunt knife through the sides of the pan. and carefully remove the ring of the springform pan. Slice and serve...:)<br />
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Thank you <a href="http://www.zestysouthindiankitchen.com/">Swathi Iyer</a> - Your choice of recipes for the Baking Partners has brushed my baking skills in many ways that I could have imagined.Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com24tag:blogger.com,1999:blog-6669761892402445748.post-20846944998453201812013-03-26T14:47:00.000+04:002013-03-26T19:07:39.274+04:00 Liebster Award #2This is my second Liebster Award. I humbly receive this award from Nayana who blogs at <a href="http://nayanas-kitchen-kreations.blogspot.ae/">Nayanas Kitchen Kreations</a> and has duly done her share of nominating me <a href="http://nayanas-kitchen-kreations.blogspot.ae/2013/03/another-liebster-award-for-me-i-am-very.html">here</a>. Thank You Nayana - happy you shared this with me.<br />
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Formalities first - here are the rules of the Award :</div>
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1. Write 11 facts about yourself.</div>
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2. Answer 11 questions posed to me by Nayana.</div>
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3. Prepare 11 questions to the bloggers you choose to pass on this award</div>
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4. Choose 11 bloggers with less than 200 followers & mention them in the post</div>
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5. Inform the bloggers nominated by you not to miss out the person who nominated you in the first place.</div>
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<span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><b>Rule 1:- Write 11 facts about yourself.</b></span><br />
<ol>
<li><span style="font-family: Georgia Serif;"><i>Strong exterior, but soft from within</i></span></li>
<li><span style="font-family: Georgia Serif;"><i>Friendly, lovable & Just</i></span></li>
<li><span style="font-family: Georgia Serif;"><i>Love to cook - baking & cake decoration came along the way. It's now its a passion.</i></span></li>
<li><i>Able administrator & a Perfectionist</i></li>
<li><i>I value my "ME" time and I simply love it.</i></li>
<li><i>Values friendships and Cherish relations</i></li>
<li><i>Open hearted and helpful</i></li>
<li><i>Straight forward but blunt at times :( </i></li>
<li><i>Love Shoes</i></li>
<li><i>I love to read and though it's hard to find time for it I manage</i></li>
<li><i>I am a food blogger but eat quite little :))</i></li>
</ol>
<b>Rule 2:-Answer 11 questions posed to me by Nayana.</b><br />
<span style="background-color: white; font-family: inherit; line-height: 21px;"><br /></span>
<span style="background-color: white; font-family: inherit; line-height: 21px;">1. What is your idea of relaxation ?</span><br />
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<span style="color: blue; font-family: inherit;"><i>My ME time , with a cup of coffee and a quiet corner at home.</i></span></div>
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<span style="font-family: inherit; line-height: 20.99431800842285px;">2. </span><span style="font-family: inherit; line-height: 1.4;">What type of movies do you like ?</span></div>
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<span style="font-family: inherit; line-height: 1.4;"><i><span style="color: blue;">Soft romantic :)</span></i></span></div>
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<span style="font-family: inherit; line-height: 1.4;">3.Where would you like to go for the vacations ?</span></div>
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<span style="font-family: inherit; line-height: 1.4;"><i><span style="color: blue;">Coorg anyday ...but now no matter where we go, we ensure that kids enjoy it as much.</span></i></span></div>
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<span style="font-family: inherit; line-height: 1.4;">4.Which is the dish you like to eat the most ?</span></div>
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<span style="line-height: 20px;"><span style="color: blue;"><i>My Mom's Biriyani - there is magic in it :)</i></span></span></div>
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<span style="line-height: 1.4;"><span style="font-family: inherit;">5.What quality of yours do you think is admired by your near and dear ones ?</span></span></div>
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<span style="line-height: 1.4;"><span style="color: blue; font-family: inherit;"><i>Endurance ,I think .......lol </i></span></span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="line-height: 1.4;"><span style="font-family: inherit;">6.Since when did you start cooking ?</span></span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="line-height: 1.4;"><span style="color: blue; font-family: inherit;"><i>After college, though I would collect recipes much before that.</i></span></span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="font-family: inherit;">7.What are your other passions ?</span><br />
<span style="color: blue; font-family: inherit;"><i>Reading, crafting, Footwear :)</i></span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="font-family: inherit; line-height: 21px;">8.What TV programmes do you like to watch?</span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="color: blue; font-family: inherit;"><i>Talk shows, Cookery shows,quiz programs, daily soaps( sometimes)</i></span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="font-family: inherit;">9.Is there any wish that is still unfulfilled and if yes what is it ?</span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="color: blue; font-family: inherit;"><i>Yes, to own a house in my name..</i></span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="font-family: inherit;">10.What quality of yours do you like and what quality of yours you dislike ?</span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="color: blue;"><i>Am a open hearted n loveable person - and I hate my lousy temper..:(</i></span></div>
<div dir="ltr" style="background-color: white; line-height: 21px;" trbidi="on">
<span style="font-family: inherit;">11.What type of dishes are easiest for you and which are the hardest to prepare ?</span><br />
<span style="color: blue; font-family: inherit;"><i>I always choose a shortcut way to my cooking, hardest ones are a challenge and no hassles doing both. It all depends how prepared I am to give it a shot.</i></span></div>
<div>
<span style="color: red;"><span style="font-family: inherit;"><br /></span></span></div>
<b>Rule 3:- Prepare 11 questions to the bloggers you choose to pass on this award </b><br />
<br />
<ol>
<li><span style="color: blue;"><i>Why do you blog?</i></span></li>
<li><span style="color: blue;"><i>You love to cook and have people over or do you prefer to buy food to entertain guests?</i></span></li>
<li><span style="color: blue;"><i>What is that one magic ingredient you love when it comes to cooking?</i></span></li>
<li><span style="color: blue;"><i>Who do you hold close to heart at all times?</i></span></li>
<li><span style="color: blue;"><i>If you had one day to do all that you ever wanted to do , what would they be? </i></span></li>
<li><span style="color: blue;"><i>Which is your all time favorite- book? movie? tv show?</i></span></li>
<li><span style="color: blue;"><i>What do you do when you are all alone ?</i></span></li>
<li><span style="color: blue;"><i>what would you like to receive as gifts irrespective of the occasion?</i></span></li>
<li><span style="color: blue;"><i>One effective tested and tried kitchen tip you would like to share with the world.</i></span></li>
<li><span style="color: blue;"><i>What is your favorite childhood memory?</i></span></li>
<li><span style="color: blue;"><i>Do you wish you could turn back the clock? If so , why?</i></span></li>
</ol>
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<b>Rule 4 :- Choose 11 bloggers with less than 200 followers & mention them in the post</b><br />
<div class="separator" style="clear: both; text-align: left;">
<i>When I started blogging in May 2011 I was not sure I could do it ever. It used to be a lonely world and I always wondered if anyone read it all. Slowly day by day - comments started coming in, then made friends,the facebook groups happened - made some more friends and we are all today linked by a common factor which is <b>" we are all foodies"</b>. And I have picked each one of them here because they have visited my page and dropped a comment - girls ! I can't tell you how encouraging every comment from you means to me..thank you with all my heart.</i></div>
<div class="separator" style="clear: both; text-align: left;">
<i>Liebster award I beleive is to encourage fellow bloggers - so keep going,You are and will always be the captain of the ship.</i></div>
1. Chitra - <a href="http://amateurscookingdiary.blogspot.ae/"><b>Indulge</b></a><br />
2. Vidya - <a href="http://akshaypatrerecipes.blogspot.ae/"><b>Akshaypatre Recipes</b></a><br />
3. Rafeeda - <a href="http://sweettoothraf.blogspot.ae/"><b>The Big Sweet Tooth</b></a><br />
4. Anusha - <a href="http://www.tomatoblues.com/"><b>Tomato Blues</b></a><br />
5. Pinky - <a href="http://pinksrecipediary.wordpress.com/about/"><b>Pinks Recipe Diary</b></a><br />
6. Sebeena - <a href="http://momandchefshat.blogspot.ae/"><b>Mom and Chefs Hat</b></a><br />
7. Linsy - <a href="http://realhomecookedfood.blogspot.ae/"><b>Home Cook Food</b></a><br />
8. Nisha - <a href="http://spusht.blogspot.ae/p/about.html">Spusht</a> -{ Nisha says that she would like me pass this award to someone else as she does not add award logos or award related posts on her blog..look up her space, I like her precise writing.} So, I pass this on to :<br />
Ruxana Gafoor - <b> <a href="http://frommyownkitchen.blogspot.ae/p/about-my-blog.html">From My Own Kitchen</a>.</b><br />
9. Amrita - <a href="http://amritavishal127.blogspot.ae/"><b>Sweet 'n' Savory</b></a><br />
10. Humi - <a href="http://gheza-e-shiriin.blogspot.ae/2011/12/gheza-is-meaning-and-shiriin-is-meaning.html"><b>Gheza-e-shiriin</b></a><br />
11.Jeya - <a href="http://mystylerecipes.blogspot.ae/"><b>My Style of Recipes</b></a><br />
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<b>Rule 5:-Inform the bloggers nominated by you not to miss out the person who nominated you in the first place.</b><br />
Here I go , will drop a comment on each of these 11 bloggers space. Nayana, your space too...<br />
Do drop by the others spaces, have a look and offer a word of encouragement. It does make a difference ,trust me:)<br />
I have a small request, just drop a line at my comment space - just to be sure all 11 of you got it , thanks!<br />
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<b><br /></b>Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com14tag:blogger.com,1999:blog-6669761892402445748.post-19284632224916530252013-03-25T12:54:00.000+04:002013-03-25T13:36:22.703+04:00Liebster Award #1I received this Liebster Award in complete surprise from a fellow blogger Archana who blogs at <a href="http://tangymind.blogspot.ae/p/about-me.html">Tangy Minds</a>!!!<br />
We met through the Baking Partners Group and we do share a chat sometime or the other....an amazing person and is ever willing to answer any doubts I have in baking or going about a recipe. Thank you Acchu ,Hugs !!<br />
<br />
<img height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRjQptwu6MzDuCddFuAjRGpNuo87pFTGGOfOo7OPx74xa4dzjyhqgO7RI7RzGydx-68t-ZL0OZrKpwUgJOnxNVBRoj_RVNfpnlP1EYVBwOmgVgjhI_p49UE8PmQ0TrvHfcLPX0qdZD-274/s320/liebster-award.png" width="320" /><br />
<br />
<a name='more'></a>Rules for the Award:<br />
<div style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;">
<ol>
<li><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;"> Post 11 things about yourself</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;"> Answer the tagger's questions</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;"> Tag and pass the awards to 11 other bloggers</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;"> Create 11 questions for the bloggers to answer</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;"> Go to bloggers page and inform them about the awards</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;"> No tagging back </span></li>
</ol>
</div>
<span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><b>Rule 1:- Post 11 things about yourself.</b></span><br />
<ol>
<li><span style="font-family: Georgia Serif;"><i>Strong exterior, but soft from within</i></span></li>
<li><span style="font-family: Georgia Serif;"><i>Friendly, lovable & Just</i></span></li>
<li><span style="font-family: Georgia Serif;"><i>Love to cook - baking & cake decorating came along the way.It's now a passion.</i></span></li>
<li><i>Able administrator & a Perfectionist</i></li>
<li><i>I value my "ME" time and I simply love it.</i></li>
<li><i>Values friendships and Cherish relations</i></li>
<li><i>Open hearted and helpful</i></li>
<li><i>Straight forward but blunt at times :( </i></li>
<li><i>Love Shoes</i></li>
<li><i>I love to read and though it's hard to find time for it I manage</i></li>
<li><i>I am a food blogger but eat quite little :))</i></li>
</ol>
<span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><b>Rule 2 :- Answer the tagger's questions.</b></span><br />
<ol>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">What was the inspiration behind your blog?</span><span style="font-family: Georgia, 'Times New Roman', serif;"> <i><span style="color: blue;">My blogger friend Karishma J Anand who blogs at <a href="http://www.cookwithkary.blogspot.ae/">http://www.cookwithkary.blogspot.ae/</a> She convinced me that I could actually blog.</span></i> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Which one do you prefer: A vacation trip to mountains or islands? <i style="color: blue;">Mountains - trekking is fun when in right company. </i> <span style="color: blue;"> </span> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Craziest thing you've ever done - <i><span style="color: blue;">My friend and me went out and met some crazy people ..phew...we laughed so much that day!</span></i> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">What is your idea for a perfect breakfast?<i style="background-color: white;"><span style="color: blue;">Appam and stew.</span></i> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Who is your favorite blogger?<i><span style="color: blue;"><a href="http://www.bakerella.com/">Bakerella</a>- very inspiring!</span></i> <i> </i></span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">What kind of music do you enjoy? <i><span style="color: blue;">Melodies both english and hindi </span></i> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">What is your idea of a perfect vacation?</span><span style="font-family: Georgia, 'Times New Roman', serif;"><i><span style="color: blue;">An unknown place with hubby and kids - less sight seeing more relaxing. </span></i> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">What is your favorite past time? <i><span style="color: blue;">Reading & meeting friends</span></i> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Which is your favorite place to shop in this world? Why? <i><span style="color: blue;">I live in UAE, shopping is a major pastime here - I forcefully make a choice between " I want / I need". If the answer is I want - I put it right back no matter what the temptation. If it is I need - I pick it up and find a place and use for it.</span></i> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Are you active or quite or calm person? <i><span style="color: blue;">Am an active person.......cannot call myself calm ..lol !!</span></i> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">What quality do you most like in yourself and why? <i><span style="color: blue;">I can talk to anyone and everyone with ease. Because that's me :)</span></i> </span></li>
</ol>
<span style="margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><b>Rule 3:- Tag and pass the award to 11 other bloggers. </b></span></span><br />
<span style="margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><b>Visit their space when time permits.....</b></span></span><br />
<ol>
<li><span style="font-family: Georgia Serif;"><i>Karishma - <a href="http://cookwithkary.blogspot.ae/p/welcome-to-my-little-kitchen-on-web.html"><b>Effortless cooking.Easy Baking</b></a> -</i></span><i style="font-family: 'Georgia Serif';"> She thought I should blog and it is her push that got me here.</i></li>
<li><span style="font-family: Georgia Serif;"><i>Sangeetha - <a href="http://www.nithaskitchen.com/p/about-me_25.html"><b>Nitha's Kitchen</b></a> - I love her innovative posts.... immensely creative great space :)</i></span></li>
<li><i>Latha Madhusudan - <a href="http://forknfolks.blogspot.ae/"><b>Fork n folks</b></a> She has a great page - we live just an hour away,yet to meet but we always speak as if we've known each other for years.</i></li>
<li><i><b> </b>Nayana <b>- <a href="http://nayanas-kitchen-kreations.blogspot.ae/">Nayanas Kitchen Kreations</a></b>Cute Lil space with some unique recipes esp. snacks</i></li>
<li><i>Ramya - <b><a href="http://ramyasrecipe.blogspot.ae/p/about-me.html">Ramya's Recipes</a> </b>She guides you step by step through every recipe - A great page for beginners because be assured you shall never go wrong.</i></li>
<li><i>Rinku - <a href="http://kitchentreats.blogspot.ae/p/about-me.html"><b>Rinku's Kitchen Treats</b></a> - The space to visit for Authentic Kerala dishes...cooked ,photograhed and blogged with perfection :)</i></li>
<li><i>Shailaja - <a href="http://sahasravantalu.blogspot.ae/"><b>Sahasra Recipes</b></a> She keeps her recipes simple - has an inviting range of recipes.</i></li>
<li><i>Priya - <b><a href="http://priyasmenu.blogspot.ae/p/about-me.html">Food Lovers</a> </b>An innovative and quite an interactive blog...love it.</i></li>
<li><i>Sherin -<b> <a href="http://kukskitchen.blogspot.ae/">Kuk's Kitchen</a> </b>A pretty good collection of tested and tried recipes beautifully documented on her page....</i></li>
<li><i>Priya -<b> <a href="http://cooklikepriya.blogspot.co.uk/p/about.html">Cook like Priya</a> </b>- She's like a baby sis - who's always supportive.....more than anything she cheerfully encourages me.</i></li>
<li><i>Manju - <a href="http://manjuseatingdelights.blogspot.ae/p/about-cooking-and-me.html"><b>Manju's Eating Delights</b></a> She brings life to her recipes - great page :)</i></li>
</ol>
<div>
<b>Rule 4 :- Create 11 questions for Bloggers to answer.</b></div>
This is a game and here is how it goes. Divya of <a href="http://youtoocancookindianfood.blogspot.in/2012/08/my-7th-and-8th-award-and-interesting.html">You too can cook Indian Food</a> has started this game.Answer these questions below - just as I have and you must inform Divya after you have answered them and duly posted them on your blog. This will say a lot about you. Please girls, be sportive....this is just a fun experiment from her side ,if you do not wish to participate its just fine, you may just create 11 questions of your own.<br />
Divya will give out the answers only after you have updated her. So here I shoot my answers :))<br />
<ol>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">So now you are entering into a jungle and you like someone to accompany you..Who would that be? <i><span style="color: blue;">My Husband</span></i></span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">As you move further into the jungle which are the two animals that you'd love to meet? <i><span style="color: blue;">A Deer & a Peacock</span></i></span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">Now you are walking further in and you find a big palace (not haunted), the door is opened and you want to go in, will you knock the door or will you just walk in without knocking. <i><span style="color: blue;">I shall knock and wait.</span></i></span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">So after you enter the palace you find a square and a round table and wish to select one for yourself, which one will you chose, the round one or the flat one? <i><span style="color: blue;">Square one.</span></i> </span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">Then you find three jars, Gold, Silver and Bronze on the palace shelf and wish to chose one, which one will you chose? <i style="background-color: white;"><span style="color: blue;">Gold </span></i> </span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">Now you have come out of the palace and you find yourself a nice place to settle, so you build a home there..How big will you construct your home? Compact or like a palace.<i style="background-color: white;"><span style="color: blue;">Compact</span></i></span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">Will you put a fence for your home?<span style="background-color: white;"><span style="color: blue;"><i>Yes</i> </span></span></span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">You find a cup on the backyard of your home..Now which cup do you wish it to be? A porcelain cup or a paper cup or a silver cup? <i><span style="color: blue;">A Porcelain cup</span></i> </span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif;">Now there is a water source behind your home, which one would you like it to be? A lake or a sea?</span><i style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: blue;">A Lake</span></i></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">You find some ducks there and you'd like to pet them how many would you like to pet? <i style="background-color: white;"><span style="color: blue;">A pair ( 2 Ducks) </span></i></span></li>
<li style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, 'Times New Roman', serif; margin: 0px; outline: 0px; padding: 0px;">Finally you find a way to go back home and there are two ways, either you must cross the risky river or go around the river, its a very long way but less risky, which one will you opt for?<i><span style="color: blue;">Around the river </span></i></span></li>
</ol>
<span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><b>Rule 5 - Inform Bloggers on their page.</b></span><br />
<span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><b>Rule 6 - No tagging back </b>- </span><br />
<span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;">Sorry Achhu - very much love to give one to you. You gave me this last August and it just slipped off my mind as I got busy with a load of stuff. Thank you for considering me. Hope to meet you some day, truly happy to have you as my friend:)Mwah!</span><br />
<span style="font-family: 'Georgia Serif'; margin: 0px; outline: 0px; padding: 0px;"><b><br /></b></span>Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com8tag:blogger.com,1999:blog-6669761892402445748.post-61209422600839647782013-03-24T11:36:00.001+04:002013-03-24T17:18:09.364+04:00Hokkaido Milk Bread with TangzhongIt's been a fun experience making these soft & spongy bread, not just fun, it has just changed my views about store bought bread.Enjoyed this method though an entirely new concept to me - I loved making the rolls,braids,knots and plain bread too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyDjK15S9nGC6sEtY1gbq6U2uEFU15Ii0UK79TlcW040acnqqIKvcWRyGNc2xAITt7O5bjCzrrzJHMu4Tr2n-u6KknSeG2ujDIt5rNuWjzKXQbEGErZpDLzIIyhcJDypb28_cnxbmy32s/s1600/PhotoGrid_1364093652766.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyDjK15S9nGC6sEtY1gbq6U2uEFU15Ii0UK79TlcW040acnqqIKvcWRyGNc2xAITt7O5bjCzrrzJHMu4Tr2n-u6KknSeG2ujDIt5rNuWjzKXQbEGErZpDLzIIyhcJDypb28_cnxbmy32s/s640/PhotoGrid_1364093652766.jpg" width="640" /></a></div>
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<a name='more'></a>This is part of the We Knead to Bake Challenge - March 2013 hosted by <a href="http://www.mydiversekitchen.com/">Aparna</a> & I have used her adaptation of this bread -<span style="font-family: "Georgia","serif";">(Original Recipe
from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from <a href="http://kirbiecravings.com/">http://kirbiecravings.com/</a>)</span><span style="font-family: Georgia, serif;"> </span><span style="font-family: Georgia, serif;">Over to the Ingredients:</span><span style="font-family: Georgia, serif;"> </span><br />
<div class="MsoNormal">
<b><span style="font-family: "Georgia","serif";">For The Tangzhong (Flour-Water Roux)</span></b></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">1/3 cup
all-purpose flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"> 1/2 cup water<o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">1/2 cup milk<o:p></o:p></span></div>
<div class="MsoNormal">
<br />
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";">Whisk together
lightly the flour, water and milk in a saucepan until smooth and there are no
lumps. Place the saucepan on the stove, and over medium heat, let the roux cook
till it starts thickening. Keep stirring/ whisking constantly so no lumps form
and the roux is smooth.Take off the heat. Cover with a cling film & let it cool.Use half the tangzhong, store the rest in an airtight container in the fridge for later use ( not more than a day ideally). <o:p></o:p></span></div>
</div>
<div class="MsoNormal">
<b><span style="font-family: "Georgia","serif";">For The Dough:<o:p></o:p></span></b></div>
<div class="MsoNormal">
<span style="font-family: "Georgia","serif";"> 2 1/2 cups all-purpose flour<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";"> 3 tbsp sugar<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";"> 1 tsp salt <o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">2 tbsp powdered
milk<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">2 tsp instant
dried yeast<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">1/2 cup milk
(and a little more if needed)<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";">1/8 cup cream
(25% fat)<o:p></o:p></span></div>
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<span style="font-family: "Georgia","serif";"> 1/3 cup tangzhong (use HALF of the tangzhong
from above)<o:p></o:p></span></div>
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<span style="font-family: Georgia, serif;">25gm unsalted butter
(cut into small pieces, softened at room temperature)</span></div>
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Whisk together the dry ingredients 1 to 5 in a bowl of a stand mixer. Run the mixer on slow with the paddle attachment gradually adding the milk,cream & tangzhong.Continue beating till the mixture comes together into a sticky elastic dough. Add butter and let it blend into the dough.Switch over to the dough hook.<br />
Run the mixer at medium till the mixture forms into a smooth ball of dough. It should be soft and elastic not sticky. Remove and knead it into a smooth ball. Grease your palm with a few drops of oil..smear it over the dough and let it to rest in a cool place for an hour or till it rises twice in its size.<br />
Remove the dough and punch it down. Divide into 3 parts. Scale them to make sure they are of the same weight. Roll them on a surface - there is no need to use flour - in case it's absolutely necessary - keep it minimal.Grease a loaf pan and set aside. Roll out one part of the dough length wise even sized in thickness. Roll them tight ensure no gaps in between while rolling. and place them in the pan. Roll the other 2 parts the same way as it caters to one loaf.<br />
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Let the dough rest - keep it covered while it is resting. I have learnt that the second rise needs to be close to 15 - 30 minutes. A well risen loaf will not be stretchy while baking. Keep this tip in mind especially when making knots, braids and the rolls. Once risen a quick brush of egg wash on the loaf , add sprinkles of your choice like sesame seeds, flax seeds,sunflower seeds,oats not to miss dry herbs like oregano - the list is endless.<br />
I link this post to We knead to Bake #3 ..Thank you Aparna - You taught me how to make bread.<br />
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com10tag:blogger.com,1999:blog-6669761892402445748.post-87079235976870648742013-03-15T14:54:00.001+04:002013-03-16T13:34:33.644+04:00Bread : White Bread,Tangzhong Way<span style="font-family: 'Times New Roman', serif;">I could never imagine making a loaf of bread. Never gave it a thought until Baking Partners challenge came along. When my first attempt turned success - the family now concludes that bread should be made not bought.....</span><br />
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<b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span></b></div>
<a name='more'></a>Swathi has adapted this recipe from <a href="http://en.christinesrecipes.com/2012/10/tangzhong-wholemeal-loaf.html#.UULUYhxgeSp">Christine's Recipes</a> who has used this Asian method of bread making with tangzhong on her blog and must admit the results are just amazing.<br />
<span style="text-align: center;">The tangzhong can be used straight away once it cools down to room temperature. Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, discard and make fresh. The chilled tangzhong should return to room temperature before adding into other ingredients.</span><br />
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<b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients of tangzhong - {<o:p></o:p></span></b> Formula of 1 parts of flour with 5 parts of water heat at 65C/ 150F}<span style="font-size: 7pt; text-indent: -18pt;"> </span></div>
<ul type="disc">
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">250ml/ 1cup water (could be replaced by milk, or 50/50
water and milk)</span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: Symbol; font-size: 12.0pt; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">50gm/ 1/3 cup bread flour</span></li>
</ul>
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<br />
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<b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Method of making tangzhong:</span></b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
<ol start="1" type="1">
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Mix flour in water/milk well & make free of lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">The mixture gets thick and as it gets thicker you notice some “lines” in the mixture while stirring. That's when it’s done. The temperature of tangzhong usually is 65 C/149 F.Remove from heat.<o:p></o:p></span></li>
<li class="MsoNormal" style="text-align: justify;"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. </span></li>
</ol>
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</div>
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<b>Fillings: </b>I have used almond flakes instead of cashews and candied fruit ...tastes good as well !</div>
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<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 1 1/2 Cup freshly grated coconut<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> ½ cup crushed cashew nut<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">½ cup candied fruit<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">¼ cup sugar ( increase sugar if you want more)<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"> 1 egg white or ¼ cup milk<o:p></o:p></span></li>
</ul>
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<b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Ingredients of bread:</span></b></div>
</div>
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<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">350gm/ 2½ cups bread flour ( I used the all purpose flour here)<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">55gm/3tbsp+2tsp caster sugar<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5gm/1tsp salt<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">56gm egg (equals to 1 large
egg) <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">7gm/1tbsp+1tsp milk powder (to
increase fragrance, optional)<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">125ml/ ½cup milk<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">120gm tangzhong (use half of
the tangzhong from above)<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">5 to 6gm/2 tsp instant yeast<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">30gm/3tbsp butter (cut into
small pieces, softened at room temperature)</span></li>
</ul>
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"></span><br />
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<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Method of making bread:</span></b><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></span></div>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
</span><br />
<ol start="1" type="1"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Combine all dry ingredients:
flour, salt, sugar and instant yeast in a bowl. Make a well in the center.
Whisk and combine all wet ingredients: milk, egg and tangzhong, then add it to the dry ingredients. In a stand mixer first use the paddle attachment and run the mixer on a slow speed to combine the ingredients. Remove and attach the dough hook.First run on slow gradually increase the speed to medium until you get a dough shape
and gluten has developed, add butter. Mind you, it’d be
quite messy at this stage Keep
kneading until the dough is smooth, not sticky and elastic. To test if the
dough is ready, you might stretch the dough. If it forms a thin “membrane”/
window pan test, it’s done. The time of kneading all depends on how hard
and fast you knead. <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Knead the dough into a ball
shape. Place in a greased bowl and cover with a wet towel or cling wrap.
Let it proof till it's doubled in size, about 40 minutes (Note: the time
will vary and depends on the weather. The best temperature for proofing is
28C/ 80 F.)<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Transfer to a clean floured
surface. Deflate and divide the dough into four equal portions. Knead into
ball shapes. Cover with cling wrap, let rest for 15 minutes.<o:p></o:p></span></li>
</span></ol>
<span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">
<div>
<span style="font-family: Times New Roman, serif;">I have divided the dough into two parts - one part into the loaf pan as instructed. The other I have used for the coconut filling.</span></div>
<ol start="1" type="1">
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">To make a filling
then divide dough into two half, one is slightly higher amount than the
other, with one half with more dough
make a 9 inch round and thick of ½ inch and place it in your cake
tin, evenly spread your filling on the top. Then make the second half
which is less than the first. Make another 9 inch round and cover the
filling and seal the sides so that it won’t, stretch out while baking <o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Leave it for the 2nd round of
proofing, about 40 minutes, or until the dough rises up to 3/4 of the
height of the tin inside.<o:p></o:p></span></li>
<li class="MsoNormal"><span lang="EN-US" style="font-family: "Times New Roman","serif"; font-size: 12.0pt; mso-fareast-font-family: "Times New Roman";">Brush whisked egg on surface.
Bake in a pre-heated 180C (350F) oven for 35 to 40 minutes. Remove from
the oven and tin. Transfer onto a wire rack and let cool completely. Slice
to serve or place in an airtight plastic bag or container once it's
thoroughly cooled.</span></li>
</ol>
<div>
<span style="font-family: Times New Roman, serif;">On one of my visits to the supermarket I came across a pack of multigrain bread flour and I made the same recipe using it ...the result has only increased my faith in making bread at home.</span></div>
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I hereby link this post to <a href="http://www.zestysouthindiankitchen.com/2013/03/rye-bread-with-tangzhong-method-for.html">Baking Partners Challenge No.8</a></div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com21tag:blogger.com,1999:blog-6669761892402445748.post-90884826841540355892013-03-03T17:17:00.002+04:002013-03-04T09:55:51.585+04:00Honey Glazed Spicy Chicken Wings Chicken and spice kinda go hand in hand ..........usually churning up a lovely dish in the end. This dish has gravy in it but it coats the wings pretty well and the honey garnish adds a glaze and cuts through the spice....How much spice and how much honey is a personal choice.....keep it subtle i shall say :)<br />
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<a name='more'></a><b>Ingredients:</b><br />
350 gms of chicken wings<br />
2 large onions finely sliced<br />
2 medium tomatoes finely chopped<br />
a tsp of ginger garlic paste<br />
2 tsps of Chicken masala ( I have used the brand Eastern)<br />
A tsp of dark soy<br />
1/4 t0 1/2 tsp of honey<br />
salt as appropriate<br />
oil for cooking<br />
Crushed pepper & chopped spring onion for garnish<br />
<b>For the Marinade:</b><br />
6-8 Kashmiri chilly whole<br />
2-3 Dry red chilly whole<br />
6 pods of garlic<br />
salt to taste<br />
2 tsps of Lime Juice<br />
2 tablespoons of sesame oil.<br />
<br />
<b>Step 1: </b>Soak the dry chilly in warm water for about 15-20 minutes.Drain out and make a fine paste of it with garlic, salt,lime juice and sesame oil.Marinate the washed and towel dried wings in the paste for about 15 minutes. Pan fry the wings on very low heat...the juices would seep out of the chicken,let it simmer and turn the wings to coat the marinade around it. Turn off the heat.<br />
<b>Step 2: </b>heat oil in a wok, fry the onions along with the ginger garlic paste until pale brown and add the chopped tomatoes. Adjust salt and stir occasionally till the tomatoes cook and melts down to a gravy.Add chicken masala ,pour in the soya sauce and stir well till it all comes together to a thick gravy.<br />
<b>Step 3: </b>Remove the pan fried wings onto a plate....and pour out all the juices & oil into the masala...stir for a minute ....and now add the chicken wings..let it simmer in the gravy on low heat. keep it covered. Stir in between to ensure the gravy does not stick to the bottom of the pan.Once the juices have all been absorbed and the pieces get a tinge of brown... add the honey...Ideally keep it at 1/4 tsp...all it needs is a glaze , we do not want it sweet :)<br />
garnish with crushed pepper ( if u really like spice) and chopped sping onions...Serve hot!<br />
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<br />Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com7tag:blogger.com,1999:blog-6669761892402445748.post-12963541567993232352013-03-02T19:37:00.001+04:002013-03-02T19:52:20.558+04:00Malabar Prawn Roast - Mom's styleI love signature dishes.The whole intrigue of the recipe is the person who has made it or makes it and the love and effort they put in it to make the family meal delightful and memorable.A simple no fuss prawn roast ,I call it Mom's style because it comes from a very loveable person Geetha aunty whose son Vijesh shared this recipe with me.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJMPdMPJBA9UaB7yqSbqXMs1GcrZZWrdLZc1fc36N4F8mynp5KgiyudLfcO-cZh-JapzGxq0xBkd0xAZUiWrZ6NGp7T16h-lo0Rd8WvJJqUVXB0sctEq1fe9rb4eEzNyTkeO1EC-9tVWy/s1600/prawn+roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVJMPdMPJBA9UaB7yqSbqXMs1GcrZZWrdLZc1fc36N4F8mynp5KgiyudLfcO-cZh-JapzGxq0xBkd0xAZUiWrZ6NGp7T16h-lo0Rd8WvJJqUVXB0sctEq1fe9rb4eEzNyTkeO1EC-9tVWy/s640/prawn+roast.jpg" width="640" /></a></div>
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<i><span style="font-family: inherit;">Ingredients</span></i><br />
<i><span style="font-family: inherit;">• <span class="il" style="background-color: #ffffcc;">Prawns</span> 1 Kg (Cleaned & de veined)</span></i><br />
<i><span style="font-family: inherit;">• Onion 2 Medium (chopped fine)</span></i><br />
<i><span style="font-family: inherit;">• Curry leaves 3 – 4 sprigs</span></i><br />
<i><span style="font-family: inherit;">• Ginger paste 3 teaspoons</span></i><br />
<i><span style="font-family: inherit;">• Chilli powder 3 – 4 teaspoons</span></i><br />
<i><span style="font-family: inherit;">• Turmeric powder ½ - ¾ teaspoon</span></i><br />
<i><span style="font-family: inherit;">• Salt to taste</span></i><br />
<i><span style="font-family: inherit;">• Coconut Oil 4 table spoons</span></i><br />
<i><span style="font-family: inherit;">Method</span></i><br />
<i><span style="font-family: inherit;">1. Marinate the <span class="il" style="background-color: #ffffcc;">prawns</span> with chilli powder, turmeric, salt & ginger paste and keep aside for half an hour.</span></i><br />
<i><span style="font-family: inherit;">2. Heat oil in a Meen Chatti (earthern wok) and then add the curry leaves. Sauté for a few seconds</span></i><br />
<i><span style="font-family: inherit;">3. Add the chopped onions, 1 teaspoon of ginger paste and sauté till golden brown</span></i><br />
<i><span style="font-family: inherit;">4. Then add the marinated <span class="il" style="background-color: #ffffcc;">prawns</span> and cook on medium flame for 15 – 20 minutes sauting in between till the <span class="il" style="background-color: #ffffcc;">prawns</span> are cooked and the desired consistency is reached.</span></i><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6JH2BCwFACkLBFqyReXmX5KMdF9dk4qfVt0-qLaCN4kS9blLnIaEA048eRnDulIPNznSX2v2mHBXwSZLO61gNMnhZf6fG3A3ERKLjLmC4D4W4qdhLa_bRv3Vs9dy2EOoFnOvzUQRZdT0/s1600/IMG-20130302-WA0001-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu6JH2BCwFACkLBFqyReXmX5KMdF9dk4qfVt0-qLaCN4kS9blLnIaEA048eRnDulIPNznSX2v2mHBXwSZLO61gNMnhZf6fG3A3ERKLjLmC4D4W4qdhLa_bRv3Vs9dy2EOoFnOvzUQRZdT0/s640/IMG-20130302-WA0001-1.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prawn Roast @ Vijesh's kitchen </td></tr>
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<i><span style="font-family: inherit;"> </span></i><i><span style="font-family: inherit;">Tip : take care not to overcook the <span class="il" style="background-color: #ffffcc;">prawns</span> else they may get rubbery.</span></i><br />
<i style="font-size: 13.333333969116211px;"><span style="font-family: inherit;"><br /></span></i>
I have made no changes to the recipe,just a wee bit of garnish with a teaspoon of powdered cumin,pepper and fennel...I will update a better pic when I make it next time.</div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com4tag:blogger.com,1999:blog-6669761892402445748.post-53691751670929414762013-02-24T21:08:00.000+04:002013-02-24T21:14:03.927+04:00Classic Croissants<div class="separator" style="clear: both; text-align: left;">
Crisp flaky croissants are always a delight and when it is baked at home its double delight. I have picked this off the shelf at stores many a times over the years, and never thought of making it on my own until, the "We knead to bake " challenge came along. Here it is ......</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7T9H6Lfq0PZ42BaG_QFXD_YZ3JuhZGVL7abg8jss-AJAG0GHcZotZ45yrhjtH-GLg0AoOh105cdbZN9b_tMr3SngZpLX-jpQghhL6yYsSCpH1Kk5z6VJMWC13ReSIAeE1RD2w6AqH1Re/s1600/20130221_193346-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7T9H6Lfq0PZ42BaG_QFXD_YZ3JuhZGVL7abg8jss-AJAG0GHcZotZ45yrhjtH-GLg0AoOh105cdbZN9b_tMr3SngZpLX-jpQghhL6yYsSCpH1Kk5z6VJMWC13ReSIAeE1RD2w6AqH1Re/s640/20130221_193346-1.jpg" /> </a> </div>
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<a href="http://www.mydiversekitchen.com/2013/02/we-knead-to-bake-2-classic-croissants.html">Aparna Balasubramanian</a> gave us this challenge for the month,who has adapted this recipe from <a href="http://www.finecooking.com/recipes/classic-croissants.aspx">Fine Cooking</a>.</div>
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However, I have followed every instruction and paid attention to every detail given by Aparna.....and I got it right..therefore I repeat it here :) & linking this to<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_Mq3U9pl_jDKKIlR0Vnnpdho8HdJzFKN6gQdv_bnSlShWAT0QHhx5WFy9Sg25NkBP8NlV3WM_JBDZYV0pF2UpsRfrZmw-rYNHlwI3infLKuSP24FTQrW6wBUNzlCdQAcGbcF1WdGObOJ/s1600/550194_542014952488761_1105702997_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhr_Mq3U9pl_jDKKIlR0Vnnpdho8HdJzFKN6gQdv_bnSlShWAT0QHhx5WFy9Sg25NkBP8NlV3WM_JBDZYV0pF2UpsRfrZmw-rYNHlwI3infLKuSP24FTQrW6wBUNzlCdQAcGbcF1WdGObOJ/s320/550194_542014952488761_1105702997_n.jpg" width="320" /></a></div>
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<b><i>Ingredients:<o:p></o:p></i></b></div>
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<br /></div>
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<b><i>For the dough:<o:p></o:p></i></b></div>
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<i>4 cups all-purpose flour, and a little more for dusting/
rolling out dough<o:p></o:p></i></div>
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<i>1/2 cup plus 2 tbsp cold water<o:p></o:p></i></div>
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<i>1/2 cup plus 2 tbsp cold milk (I used 2%)<o:p></o:p></i></div>
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<i>1/4 cup granulated sugar<o:p></o:p></i></div>
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<i>40gm soft unsalted butter<o:p></o:p></i></div>
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<i>1 tbsp plus scant 1/2 tsp instant yeast<o:p></o:p></i></div>
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<i>2 tsp salt<o:p></o:p></i></div>
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<br /></div>
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<b><i>For the butter layer:<o:p></o:p></i></b></div>
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<i>250 gm cold unsalted butter<o:p></o:p></i></div>
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<br /></div>
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<i>1/4 cup of cold milk (or 1/8 cup of cream + 1/8 cup cream) to
brush the dough<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Or 1 egg for egg wash<o:p></o:p></i></div>
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<br /></div>
<div class="MsoNormal">
<b><i>Method:<o:p></o:p></i></b></div>
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<br /></div>
<div class="MsoNormal">
<b><i>Day 1:<o:p></o:p></i></b></div>
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<b><i>Make the dough (and
refrigerate overnight)<o:p></o:p></i></b></div>
<div class="MsoNormal">
<i>Combine all the ingredients for the dough in the bowl of a
stand mixer fitted with the dough hook. You can also use a food processor with the
plastic blade, or do this by hand. <o:p></o:p></i></div>
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<i>Mix everything on low speed for 3 minutes, scraping the
sides of the mixing bowl once if necessary. Then mix further on medium speed
for 3 minutes. Lightly flour a 10-inch pie pan or a dinner plate. And place the ball of dough on this. <span style="font-family: "Arial","sans-serif";"><o:p></o:p></span></i></div>
<div class="MsoNormal">
<i>Gently shape the dough into a flat ball by pressing it down
before storing it in the fridge, this makes rolling out next morning easier.
Making a tight ball will strengthen the gluten which you do not need. Lightly dust
the top of the dough with flour and wrap well with plastic so it doesn’t dry
out. Refrigerate overnight. <o:p></o:p></i></div>
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<b><i>Day 2:<o:p></o:p></i></b></div>
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<b><i>Make the butter layer<o:p></o:p></i></b></div>
<div class="MsoNormal">
<i>The next day, cut out 2 pieces of parchment or waxed paper
into 10” squares each. Cut the cold
butter into 1/2-inch-thick slabs. Place these pieces on one piece of parchment/
waxed paper so they form a 5- to 6-inch square. Cut the butter further into
pieces as required to fit the square. Top with the other piece of parchment/ waxed
paper. <o:p></o:p></i></div>
<div class="MsoNormal">
<i>Using a rolling pin, pound the butter with light, even
strokes. As the pieces begin to stick together, use more force. Pound the
butter until it flattens out evenly into a square that’s approximately 7-1/2”.
Trim the edges of the butter to make a neat square. Put the trimmings on top of
the square and pound them in lightly with the rolling pin. Refrigerate this while
you roll out the dough.<o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
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<i><v:shape alt="Description: C:\Users\Aparna\Pictures\BLOG\Classic Croissants Dough 10-tilea.jpg" id="Picture_x0020_4" o:spid="_x0000_i1025" style="height: 432.75pt; mso-wrap-style: square; visibility: visible; width: 324pt;" type="#_x0000_t75">
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<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>Laminate the dough<o:p></o:p></i></b></div>
<div class="MsoNormal">
<i>Unwrap and lay the dough on a lightly floured work surface.
Roll it out to a 10-1/2-inch square, and brush off the excess flour. Take the
butter out from the refrigerator —it should be cold but pliable. If it isn’t refrigerate it till it is. This so
that when you roll out the dough with the butter in ti, neither should it be
soft enough to melt, or hard enough to break. Unwrap the butter and place it on
the square of dough in the centre, so that it forms a “diamond” shape on the
dough.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Fold one flap of dough over the butter toward you,
stretching it slightly so that the point just reaches the middle of the butter
square. Bring the opposite flap to the middle, slightly overlapping the
previous one. Similarly repeat with the other two so that the dough forms an
envelope around the butter. Lightly press the edges together to completely seal
the butter inside the dough to ensure the butter doesn’t escape when you roll
out the dough later.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Lightly flour the top and bottom of the dough. With the
rolling pin, firmly press along the dough uniformly to elongate it slightly.
Now begin rolling instead of pressing, focusing on lengthening rather than
widening the dough and keeping the edges straight.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Roll the dough into an 8” by 24” rectangle. If the ends lose
their square shape, gently reshape the corners with your hands. Brush off the
excess flour. Mark the dough lightly equally into three along the long side.
Using this as a guideline, pick up one short end of the dough and fold 1/3<sup>rd</sup>
of it back over the dough, so that 1/3<sup>rd</sup> of the other end of dough is
exposed. Now fold the 1/3<sup>rd</sup> exposed dough over the folded side. Basically,
the dough is folded like 3-fold letter before it goes into an envelope (letter
fold). Put the folded dough on a floured baking sheet, cover with plastic wrap,
and freeze for 15 to 20 minutes to relax and chill the dough.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Repeat the rolling and folding, this time rolling in the
direction of the two open ends (from the shorter sides to lengthen the longer
sides) until the dough is about 8” by 24”. Once again fold the dough in thirds,
brushing off excess flour and turning under any rounded edges or short ends
with exposed or smeared layers. Cover once again with plastic wrap and freeze
for another 15 to 20 minutes.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Roll and fold the dough exactly in the same way for the
third time and put it baking sheet. Cover with plastic wrap, tucking the
plastic under all four sides and refrigerate overnight. <o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>Day 3:<o:p></o:p></i></b></div>
<div class="MsoNormal">
<b><i>Divide the dough<o:p></o:p></i></b></div>
<div class="MsoNormal">
<i>The next day, unwrap and lightly flour the top and bottom of
the dough. Cut the dough along the longer side into halves. Cover one half with
plastic wrap and refrigerate it while working on the other half.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>“Wake up the dough up” by pressing firmly along its length
with the rolling pin. Don’t widen the dough but simply begin to lengthen it
with these first strokes. Slowly roll the dough into a long and narrow strip, approximately
8” by 22”. If the dough sticks as you roll, sprinkle with flour. <o:p></o:p></i></div>
<div class="MsoNormal">
<i>Once the dough is about half to two-thirds of its final
length, it may start to resist rolling and even shrink back. If this happens,
fold the dough in thirds, cover, and refrigerate for about 10 minutes; then
unfold the dough and finish rolling. <o:p></o:p></i></div>
<div class="MsoNormal">
<i>Lift the dough an inch or so off the table at its midpoint
and allow it to shrink from both sides and prevent the dough from shrinking
when it’s cut. Check that there’s enough excess dough on either end so that
when you trim the edges to straighten them, you have a strip of dough that is 20’
inches long. Now trim the edges so they’re straight.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>If you’re good at “eyeballing” and cutting the dough into
triangles, then forget the measuring rule, marking and cutting
instructions. Otherwise, lay a measuring
rule or tape measure lengthwise along the top length of the dough. With a
knife, mark the top of the dough at 5-inch intervals along the length (there
will be 3 marks in all). Now place the rule or tape measure along the bottom
length of the dough. Make a mark 2-1/2 inches in from the end of the dough.
Make marks at 5-inch intervals from this point all along the bottom of the
dough. You’ll have 4 marks that fall halfway between the marks at the top.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Make diagonal cuts by positioning the yardstick at the top
corner and the first bottom mark. Use a pizza wheel/ pie wheel or a bench
scraper and cut the dough along this line which connects each top mark to the
next bottom mark and then back to the next top mark and so on. This way you
will have 7 triangles and a scrap of dough at each end. <o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>Shape the croissants<o:p></o:p></i></b></div>
<div class="MsoNormal">
<i>Now work with one piece of triangular dough at a time. Using
your rolling pin, very lightly roll (do not make it thin but only stretch it
slightly) the triangle to stretch it a little, until it is about 10” long. This
will give your croissants height and layers. You can stretch it by hand too,
but if you don’t have the practise, your stretching could be uneven. <o:p></o:p></i></div>
<div class="MsoNormal">
<i>Using a sharp small knife, make a 1/2- to 3/4-inch-long
notch in the centre of the short side of each triangle. The notch helps the
rolled croissant curl into a crescent. <o:p></o:p></i></div>
<div class="MsoNormal">
<i>Place the triangle on the work surface with the notched side
closest to you. With one hand on each side of the notch, begin to roll the
dough away from you, towards the pointed end.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Flare your hands outward as you roll so that the notched “legs”
become longer. Roll the triangle tight enough but not too tight to compress it,
until you reach the “pointy” end which should be under the croissant.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Now bend the two legs towards you to form a tight crescent
shape and gently press the tips of the legs together (they’ll come apart while
proofing but keep their crescent shape).<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Shape all the triangles like this into croissants and place
them on a greased or parchment lined baking sheet leaving as much space between
them as they will rise quite a bit. <o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>Proof the croissants<o:p></o:p></i></b></div>
<div class="MsoNormal">
<i>Brush the croissants with milk (or a mix of milk and cream).
If you use eggs, make an egg wash by whisking one egg with 1 tsp water in a
small bowl until very smooth. Lightly brush this on each croissant.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Refrigerate the remaining milk/ milk+cream (or egg wash) for
brushing the croissants again later. Place the croissants in a cool and draft-free
place (the butter should not melt) for proofing/ rising for about 1 1/2 to 2
hours. They might need longer than 2
hours to proof, maybe as much as 3 hours, so make sure to let croissants take
the time to proof. The croissants will be distinctly larger but not doubled in
size. They’re ready if you can see the layers of dough from the side, and if
you lightly shake the sheets, the croissants will wiggle. <o:p></o:p></i></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><i>Bake the croissants<o:p></o:p></i></b></div>
<div class="MsoNormal">
<i>Just before the croissants are fully proofed, pre-heat your
oven to 200C (400F) in a convection oven or 220C (425F) in a regular oven.
Brush the croissants with milk/ milk+cream (or egg wash) a second time, and
place your baking sheets on the top and lower thirds of your oven (if regular)
or bake one tray at a time in the convection oven. <o:p></o:p></i></div>
<div class="MsoNormal">
<i>Bake them for about 15 to 20 minutes till they’re done and
golden brown on top and just beginning to brown at the sides. In a regular
oven, remember to turn your baking sheets halfway through. If they seem to be darkening too quickly during
baking, lower the oven temperature by 10C (25F). Cool the croissants on the
baking sheets on racks.<o:p></o:p></i></div>
<div class="MsoNormal">
<i>Serve warm. This recipe makes 15 croissants.<o:p></o:p></i></div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com11tag:blogger.com,1999:blog-6669761892402445748.post-13911869487069099602013-02-24T08:12:00.000+04:002013-03-06T20:35:22.923+04:00Chicken Quesadillas<div class="separator" style="clear: both; text-align: left;">
To be honest here - my knowledge of world cuisines is poor..though its been a fun learning experience when I moved abroad. Hubby dear makes it a point to try everything edible from our regular home food when eating out. So, I have eaten this years ago in a restaurant that caters to Mexican cuisine. This effort is towards my participation in the Mexican cuisine event.......wow!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2mcHC-vwahbZskkt_3e9ZJrMnGMhlSYnKj7zKxkk06MBtNKKjZ12PMQUwBfv0489DvTkJWHj0l1Go6Sj133XY0cyFpmtnKUocucaE_TukN6i3v-jWCFpJG2YuGeUT-817Lj9QCOi-JfZ/s1600/2013-02-20%25252020.35.35.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU2mcHC-vwahbZskkt_3e9ZJrMnGMhlSYnKj7zKxkk06MBtNKKjZ12PMQUwBfv0489DvTkJWHj0l1Go6Sj133XY0cyFpmtnKUocucaE_TukN6i3v-jWCFpJG2YuGeUT-817Lj9QCOi-JfZ/s640/2013-02-20%25252020.35.35.jpg" /> </a> </div>
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<a href="http://www.erivumpuliyumm.com/">Julie</a> started the event " FLAVORS OF CUISINES"-- a fantastic idea to cover cuisines of the world. <a href="http://myfoodtreasures.blogspot.com/2013/01/event-announcement-flavours-of-cuisines.html">Jannet </a> is the first host of the event with Mexican Cuisine and I link this post to </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInBCl0BxODmiN8imRs-6ljdolfHP2qiDmjmX7OxT0UaNMBJrQQMkcT6uygim5d4yTnKMYyhFj-Ny6-iCCiFqPIxdXwzc314AzRZpaX99oiXIjPmowdfoCOdqUzCoIlkgO88eoD8pi9F0/s400/mexican.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhInBCl0BxODmiN8imRs-6ljdolfHP2qiDmjmX7OxT0UaNMBJrQQMkcT6uygim5d4yTnKMYyhFj-Ny6-iCCiFqPIxdXwzc314AzRZpaX99oiXIjPmowdfoCOdqUzCoIlkgO88eoD8pi9F0/s320/mexican.png" width="275" /></a></div>
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The internet is a boon when it comes to finding the right information. I did my fair share of looking up videos on You tube just to be sure that my effort takes a right turn.Thanks to each one who has taken the pains to post those videos which are a learning tool to people like me.</div>
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So, coming to Chicken Quesadillas.....a brief description about Quesadillas as described on <a href="http://en.wikipedia.org/wiki/Quesadilla">wiki</a>..this is how I went about it..</div>
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First,picked up a pack of flour tortillas from the store and a pack of chicken breasts. Slice the chicken breasts and saute the strips of chicken with some salt,crushed pepper and chilli flakes. Do not overcook.</div>
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Warm up the tortillas on a pan. Place/spread on half the tortilla the chicken strips,sliced red onions,bell peppers and tomato. Top it with cheese( I have used Cheddar cheese here) garnish with some oregano & powdered cumin. Fold it over as if a half moon...and heat it up in sandwich maker with the grill plates. The tortillas would get the brown stripes from the grill and the melting cheese enhances the aroma of the cumin and oregano. Serve hot with salsa or gaucamole.</div>
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I went easy on the spice here as kids don't prefer too much of it.The quesadillas just flew out of the kitchen ..leaving just these for the pics......:)<br />
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<b>An Update :</b><br />
Jannet did her <a href="http://myfoodtreasures.blogspot.ae/2013/03/round-up-flavours-of-cuisines-mexican.html">Event round up </a> on 3rd March 2013..and here I pin my participation award.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-BH67qK7UicORib1QaTu0-pKkczo0sLn6u1jOY-uoUdSOOp5YXokwEswOyyPpE7ttj_SnSgcjdgT-PCuXEvL1k4jaINi1S9I77QpTQ-8TS7mGO_o4OfhCU_mlyRCxsDLYk4VVodDSRc/s400/FOC-PA.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit-BH67qK7UicORib1QaTu0-pKkczo0sLn6u1jOY-uoUdSOOp5YXokwEswOyyPpE7ttj_SnSgcjdgT-PCuXEvL1k4jaINi1S9I77QpTQ-8TS7mGO_o4OfhCU_mlyRCxsDLYk4VVodDSRc/s640/FOC-PA.png" width="497" /></a></div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com4tag:blogger.com,1999:blog-6669761892402445748.post-26988279370705344032013-02-21T23:03:00.000+04:002013-02-22T12:19:47.462+04:00Cream Horns<div class="separator" style="clear: both; text-align: left;">
I once saw on a TV show a Pastry chef making these Cream Horns........ I watched the show with such wonder...perhaps at the revelation of how its made :) And here it is ...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwr9t_56qbUIe3gFEwDpOSPcVdoE8rWssNEPSSx1Nkfh-iF1Ss_VFjxPg-j_LguOTmTF28ohAFDWUgrZMTB5i3lA0V7NVnbYOE_9ZPLheD8Pe3H1OvTahlQ2EcafcsgkbPnw8lPywgsbb/s1600/2013-02-20%25252021.37.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghwr9t_56qbUIe3gFEwDpOSPcVdoE8rWssNEPSSx1Nkfh-iF1Ss_VFjxPg-j_LguOTmTF28ohAFDWUgrZMTB5i3lA0V7NVnbYOE_9ZPLheD8Pe3H1OvTahlQ2EcafcsgkbPnw8lPywgsbb/s640/2013-02-20%25252021.37.16.jpg" width="480" /> </a> </div>
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Ever since the quest began for the moulds. I remember seeing it but never figured out what it was for. Finally,when I found them .......I had to make it delightfully.It's a boon to get puff pastry dough straight off the shelf.</div>
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Roll the dough in a rectangular shape, cut out in one inch strips. Brush the strip with cold water. Smear the cone with butter and wrap the strip from the tip - overlapping the layers till the end. Set aside and egg wash them.</div>
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I made a batch of 12 rolled in castor sugar after the egg wash. And the rest 12 plain. Set to bake at a temperature that works best for you. I have done it at 180C....</div>
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These cream horns are filled with chocolate cream and topped with chocolate sprinkles for the kids ,though I personally would love to have filled it with whipped cream.</div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com5tag:blogger.com,1999:blog-6669761892402445748.post-43942932565506654292013-02-15T17:05:00.001+04:002013-02-15T23:47:17.584+04:00French Macarons<div class="separator" style="clear: both; text-align: center;">
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French macaron...who doesn't love it? When you make them there are only two ways to it. You either get it right or you don't. There's nothing in between..the pic here is the result of my fifth attempt !! It is a great sense of accomplishment because I have been trying this since Jan 2012..</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFs-cCa9h9HS9oWrkHfQXgOGkMieIgwpZg_Fl6jB8kTr2N52n1BE-KSVLJOpHsHB_AHk8K0ziwUa6wkEDI-Ejk_c96u9mk5vC3DVfOCUKxzdsh5oaGDYbH30g_DjR7bURhd97DkOdPCZQ/s1600/mac.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHFs-cCa9h9HS9oWrkHfQXgOGkMieIgwpZg_Fl6jB8kTr2N52n1BE-KSVLJOpHsHB_AHk8K0ziwUa6wkEDI-Ejk_c96u9mk5vC3DVfOCUKxzdsh5oaGDYbH30g_DjR7bURhd97DkOdPCZQ/s640/mac.jpg" width="640" /></a></div>
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<a href="http://www.zestysouthindiankitchen.com/">Swathi </a> and me decided on the French Macarons for the Baking Partners Challenge 7. The choice of recipe was from <a href="http://www.marthastewart.com/318387/french-macaroons">Martha Stewart</a>. Very simple ingredients and procedures .....the challenge was to get it right. Thanks to every member of the group who duly supported each other with kind words of support , tips and suggestions...even a pat on the back when you get it right. </div>
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I have used the Honey buttercream filling here in one batch and the chocolate ganache in another batch.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjyj-DMSHuydK8Q6oRDOuwy_V4YapVapE_jxhx6tXORM6MZolpUhZpgOhIM_i87zztGRBtZmC7xXk_xJ62y6ZdVujVXEeYXmBgAAJyno9RpBC9Sg-xAWoTHbLIAJRApJ8wc2AuqEK0n8M/s1600/mac_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="483" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGjyj-DMSHuydK8Q6oRDOuwy_V4YapVapE_jxhx6tXORM6MZolpUhZpgOhIM_i87zztGRBtZmC7xXk_xJ62y6ZdVujVXEeYXmBgAAJyno9RpBC9Sg-xAWoTHbLIAJRApJ8wc2AuqEK0n8M/s640/mac_01.jpg" width="640" /></a></div>
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I have learnt a few things in my trials..........................</div>
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1. Get the ingredients right in terms of quality,measurement and at room temperature.</div>
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2. Local temperature matters so does humidity etc.</div>
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3. Mixing the batter........hmmm.....the trick lies there - not to over do it or undermix it.</div>
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4. Every available literature on the internet makes it looks so easy......but reading them helps a great deal. Thanks to each one of them who took pains to document it.</div>
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5. Know your oven...........make a choice of temp that suits best for your baking needs,else an oven thermometer should come to your rescue.</div>
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6. Amazing patience levels helps too.</div>
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7.Invest in a good baking tray..Silpat looks great in every video......I must get one myself. I have learnt two layers of parchment paper stops browning.</div>
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8. The variety of fillings available for choice is amazing.....just have to master the art of blending them well.</div>
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9.Its true that macarons stored in an air tight container in the refrigerator has an amazing taste..so,be patient.</div>
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10.Most of all every time you make macaron its a learning experience.</div>
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So much comes to my mind for the moment, will add on more when I indulge into future trials. I can assure you that no matter what there will no wastages - every macaron shell will get eaten up,it tastes that good! </div>
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Thank you Baking Partners..Happy Macaroning!!</div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com21tag:blogger.com,1999:blog-6669761892402445748.post-83782770931173714962013-01-29T12:12:00.001+04:002013-01-29T12:21:16.430+04:00Pull Apart Bread Loaf - Chicken FilledPull Apart Bread Loaf is kinda cute name and the bread is just as its same suggests. Some pics truly inspires you to cook and couldn't resist myself when I saw one such post from a friend Reshmi Mahesh who blogs at <a href="http://funwidfud.blogspot.com/">Easy Cook</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1kOBkgMPVntTQGF14o0YVAsJ_aSmQooUQ-ssJGMEtC65GPMkz0rS3BCHD6mMAKd6behl1ETTJVtoIg93f4Q9SC1Ew4rUNyIVH3o99G77G1iyCLYJJjEgzsG6FuBVyUt45lgN5044DpyI/s1600/20130127_221117.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR1kOBkgMPVntTQGF14o0YVAsJ_aSmQooUQ-ssJGMEtC65GPMkz0rS3BCHD6mMAKd6behl1ETTJVtoIg93f4Q9SC1Ew4rUNyIVH3o99G77G1iyCLYJJjEgzsG6FuBVyUt45lgN5044DpyI/s640/20130127_221117.jpg" width="640" /></a></div>
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<a name='more'></a>This apparently is a baking initiative pioneered by <a href="http://www.mydiversekitchen.com/"><b>Aparna </b></a> with a group called<b> " We Knead to Bake "</b> How cool is that??? She has discussed it <a href="http://www.mydiversekitchen.com/2013/01/we-knead-to-bake-1-herb-cheese-pull.html">here</a> -<br />
Challenge # 1 HERB & CHEESE PULL -APART BREAD LOAF.<br />
I have followed the recipe from<b> </b><a href="http://funwidfud.blogspot.com/2013/01/we-knead-to-bake-1-baingan-bharta-pull.html"><b> Reshmi </b></a> word to word for the bread and made a chicken filling for the spread loaded with finely chopped garlic.<br />
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<u>For the spread/filling:</u></div>
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On slow heat cook 400 gms chicken mince with salt and pepper until it turns pale. Do not over cook as it will harden. Heat vegetable oil in a seasoning pan - add turmeric,red chilly,coriander and garam masala powders ( according to taste) stir them around and pour over the mince. Allow it to cool and grind it to a fine paste. Add chopped coriander or any herbs of your choice and mix the spread.</div>
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Dust the counter table with flour , punch down the risen dough and roll it into a square shape evenly. Spread the filling with a spatula and ensure it covers the dough completely. Throw in finely chopped garlic & press it down.</div>
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Cut it length wise with a pizza cutter in about 3 to 3.5" width. I managed to cut 6 long pieces of the dough. </div>
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Stack one strip over the other, as in the bottom over the filling. Further cut them into blocks that will leave you a stack of 3" squares.</div>
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Arrange it in the greased loaf tin...Cut side down, not to worry about a perfect arrangement. Leave a little space as the dough will rise further with an hour of resting time. Keep it covered.</div>
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After about an hour , check if the dough has risen and coat it with an egg wash and sprinkle sesame seeds on it.</div>
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Bake it in a preheated oven at 350F for about 30 to 40 minutes. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbxlZHUtNdBcqG8QAkiuOLZX6wxLW3H1rJETWPx5T_yzKyNoy64m096I30spAT8ogx6PZCtzWyY_evzTr_THrW63FBSXoCM4rr3OMg3yLWeCvAJPf8ah7V1pMM9XLvCzSx5w0mHgFnYj8/s1600/Pull+apart+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkbxlZHUtNdBcqG8QAkiuOLZX6wxLW3H1rJETWPx5T_yzKyNoy64m096I30spAT8ogx6PZCtzWyY_evzTr_THrW63FBSXoCM4rr3OMg3yLWeCvAJPf8ah7V1pMM9XLvCzSx5w0mHgFnYj8/s640/Pull+apart+bread.jpg" width="640" /></a></div>
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Remove from oven and allow it cool on a wire rack.With this recipe I could manage 2 loaves ....<br />
Linking this to..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQc3pgKZC47MSRFp1czlNnF3J1zYAuTV-V5y-ITuBCahKQMfnhLDgyTVEinokn8A89gl33xwwHBTrK7gX28fGqSvKW1ouDjXTDUWYiEy0qxNJv222_xJOiSzVLq5SJwlBtkIC1fLDcDJA/s1600/We+Knead+To+Bake+Logo+January+2013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="220" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQc3pgKZC47MSRFp1czlNnF3J1zYAuTV-V5y-ITuBCahKQMfnhLDgyTVEinokn8A89gl33xwwHBTrK7gX28fGqSvKW1ouDjXTDUWYiEy0qxNJv222_xJOiSzVLq5SJwlBtkIC1fLDcDJA/s320/We+Knead+To+Bake+Logo+January+2013.jpg" width="320" /></a></div>
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Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com12tag:blogger.com,1999:blog-6669761892402445748.post-82813681747940384992013-01-23T16:14:00.000+04:002013-01-23T16:14:00.638+04:00Spicy Red Chicken Curry<div class="separator" style="clear: both; text-align: left;">
A busy month kinda coming to an end in a week. Kids finish their exams today and though it is a reason to celebrate, a surprise chicken curry is always adds delight.Hence,the Spicy Red Chicken Curry ...</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysen0kZGUcuz4RxxrTaE-PQEAn270KW-YBaphdsokmwSqWSs70IN50rwrs2K9CuPwjWtKqYWCarBQW84l8olTpemK25vEf1dCL4xJLkQsIkZAen1sQczZleE4m06DinooJX3StSOzEcVw/s1600/20130123_120832.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhysen0kZGUcuz4RxxrTaE-PQEAn270KW-YBaphdsokmwSqWSs70IN50rwrs2K9CuPwjWtKqYWCarBQW84l8olTpemK25vEf1dCL4xJLkQsIkZAen1sQczZleE4m06DinooJX3StSOzEcVw/s640/20130123_120832.jpg" width="640" /></a></div>
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<a name='more'></a><b>Ingredients for the marinade</b><br />
500 gms Chicken medium sized pieces to marinated in a paste of -<br />
1 tsp turmeric<br />
2 tsps red chilly powder<br />
1/2 tsp Black pepper powder.<br />
salt as appropriate<br />
1 tsp vinegar<br />
1 tsp coconut oil<br />
Set aside for minimum 30 minutes or overnight if time available<br />
In a flat bottomed pan - place the chicken pieces in it and let it cook on slow heat. Add water<u> </u><b>only </b>if the pieces are sticking at the base. Keep it covered and the chicken would cook in its own juices. Turn over once and let it stay for another 10 minutes.There would be stock in it ,let it be, take off heat and set aside.<br />
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<b>Ingredients for the gravy</b><br />
Whole garam masalas - clove,cardamom, cinnamon<br />
2 large onions finely sliced<br />
Crush together a small piece of ginger, 4-5 pods of garlic and 2-3 green chilly ( adjust as per the spice)<br />
1 medium sized tomato finely diced or pureed<br />
Oil to fry<br />
1/2 tsp turmeric powder<br />
1/2 tsp chilly powder<br />
2 tsps coriander powder<br />
2 tbsps of Coconut milk powder<br />
About 10 cashew kernels<br />
For the seasoning - 2 tbsps of coconut oil, 1/2 tsp mustard seeds, 2 Red chilly whole, a sprig of curry leaves, a pinch each of Cumin seeds, fennel seeds(saunf) & fenugreek seeds - half a teaspoon heaped red chilly powder.<br />
Method:<br />
<br />
<ul>
<li>Heat oil and let the whole spices splutter. Add onions and fry until they turn pale. Add the crushed ginger garlic and green chilly and fry until the onions turn light brown. Add tomatoes and cook until oil separates.</li>
<li> Now add the spice powders all three of them. Mix well and add a little water if necessary to make sure they are all mixed well. Keep sauteing until oil separates.</li>
<li> The cooked chicken will have some stock in it - pour the stock first and stir it all into a gravy. Once blended well, add the chicken pieces and let it simmer on slow heat.</li>
<li>While the chicken simmers, make a fine paste of cashew and coconut milk powder in a blender and add it to the gravy. Stir well, check salt at this point , adjust salt as appropriate. You may add warm water and to adjust the consistency of the gravy and allow it to simmer for about 5 minutes on very low heat.</li>
<li> Now for the seasoning , heat oil and add mustard seeds. when they sputter add the whole red chilly, as they heat up, reduce heat and add the cumin ,fenugreek and fennel seeds to it. Turn off the heat and add the red chilly powder. Let it stay for a few seconds until they turn deep red. Toss in curry leaves and pour over the gravy.</li>
</ul>
Important: Please adjust spice according to taste. I say this because the cashew coconut powder paste can reduce the spice, therefore balance as what best suits your palette.<br />
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Serve hot with rice or rotis.</div>
Vidhya Viju Govindhttp://www.blogger.com/profile/00173633975652243515noreply@blogger.com6