tag:blogger.com,1999:blog-83153120773121447162024-03-13T10:22:45.896+08:00Chomp, Chomp, Gulp!Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-8315312077312144716.post-12479969435947811022013-11-09T11:57:00.000+08:002013-11-09T11:57:32.741+08:00Roast Corn & Black Bean Salad with Avocado<div dir="ltr" style="text-align: left;" trbidi="on">
Salads are one of my most favourite things to make. They're healthy, packed with flavour and come together so quickly! I made this roast-corn salad to go alongside a simple grilled chicken breast for dinner a couple of weeks ago. Strongly recommend this festive looking salad for your next potluck party / BBQ party! :) Bon appetit!<div>
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-18169969120469217682013-11-09T11:41:00.002+08:002013-11-09T11:44:00.785+08:00Baked Fish with Pesto and Olive Tapenade<div dir="ltr" style="text-align: left;" trbidi="on">
Like most of us at the end of a tiring day I simply want to zip in and out of the kitchen and instantly have something fabulous to eat. Although regular weeknight dinners in our home are usually an Indian vegetarian affair, there are times when we just need a good change. I was keen to attempt a baked fish recipe inspired from a restaurant I ate at recently that baked a fillet of Dory with some Mediterranean herbs. I had some home-made pesto in the freezer so decided to use that along with some marinated kalamata olives to flavour the fish. Basil Pesto+ Olives = a combination that can NEVER fail. Feel free to use store bought basil pesto if you do not have access to fresh basil to make your own at home. You can season the pesto- olive mixture with some red chili flakes - I left those out as Keya would be eating this too.<br />
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This is only the second recipe I am posting in the new easy-to-download format. Do let me know how it's working for you! :) Bon appetit!</div>
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-14978624521699675082013-09-03T19:53:00.001+08:002013-09-03T20:04:28.406+08:00Black rice salad with Mango & Avocado<div dir="ltr" style="text-align: left;" trbidi="on">
<i>Hello all! I have been meaning to revamp the format for CCG for a little while now. Have worked out a simple format that will allow you guys to download future recipes as a jpg/ jpegs. As a regular user of food apps on my iPhone, I am very conscious of the fact that most of us use our phones to replace recipe books in the kitchen and as I am not particularly impressed with the mobile view that blogger offers, I thought it was worth trying this format out. Do let me know what you think and if this format of recipe presentation made your life infinitely better :) hehe! </i><br />
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Ok, now on to the recipe.<br />
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A couple of years ago, a friend of mine from work introduced me to a nice little salad &sandwich place at Takashimaya (Ngee Ann City) called Marmalade Toast. It has a delightful selection of salads, wraps , sandwiches and stone fired pizzas at fairly (and surprisingly) reasonable prices, considering their location. I simply LOVE their wild rice salad with apple and raisins and have been itching to recreate it at home ever since. Somewhere down the line, I forgot all about it till recently when I came across an asian-style rice salad.<br />
As usual I set about researching how to cook/store wild rice. Unfortunately, the grocery store near where we live doesn't sell any, so I decided to replace it with Black rice instead.<br />
Black rice has always been a bit of a mystery to me. All I knew about it (besides its fab flavour) was that it used to be served only to royalty in imperial China. So I bought a bag of it (as I consider us nothing less than royalty!) and read up on its uses and cooking instructions while in the check out line.<br />
To my delight it was easy-peasy to cook and not at all as sticky as I thought it would be!<br />
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I love salads that have an interesting mix of ingredients that keep your taste buds and eyes interested. I used fresh mango and avocado along with a lime-olive oil- honey dressing with plenty of fresh cilantro (coriander) for this salad. It was a vibrant and delicious side to the grilled fish main that we enjoyed on Saturday night (after the baby was tucked into bed for the night) ;)<br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-47041145626975227892013-08-18T12:19:00.001+08:002013-08-18T12:19:41.011+08:00Stuffed Baby Potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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I have been away far too long from CCG...and for good reason too! For starters, I am now writing a second cooking blog alongside this one. This new blog (<a href="http://cookingforkeya.wordpress.com/">http://cookingforkeya.wordpress.com/</a>) features easy to make recipes for babies, toddlers and young children. For those of you who did not know that... check it out! Do leave me your comments and pass on the link to your friends & families if you think it's any good! :-)<br />
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I also switched jobs last month. That, coupled with managing Keya's growing demands on our time and energy when we are home on weekends... leaves us with little time to do much else. Oh well... Since she is now happily engaged and playing with her stuffed dragon in her cot (thank you Nalanda & Suchet for the awesome toy!), here I am grabbing my chance to write!<br />
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Now about this recipe- When I am having a mixed gang of people over, I have found that it is often a little tricky to create appetizers for vegetarians, that can stand up to their non-vegetarian counterparts. I mean, there is only so many times that you can get away with chips and dip or cheese-pineapple sticks when the meat-eaters are happily gorging on their kebabs and tikkas! So vegetarians... roll up your sleeves and dig into this one! It involves a wee bit of effort and packs a ton of flavour! A great choice to serve up at your next dinner party!<br />
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<i><b><u>Ingredients:</u></b></i><br />
- 12 to 15 Baby potatoes, washed (skins on)<br />
- 2 tbsp Olive oil<br />
- 1 small onion, very finely chopped<br />
- 3 tbsp Cream cheese<br />
- 3 tbsp plain Yoghurt<br />
- 1-1/2 tsp Dijon mustard<br />
- 1 tsp dried (or 2 tsp fresh chopped) Mint<br />
- Small bunch Coriander or Parsely, chopped<br />
- Salt & Pepper, to taste<br />
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<b><i><u>Method:</u></i></b><br />
<b>1.) </b>Preheat your oven to 200 deg C. If you do not own an oven - a thick bottomed non-stick skillet will do.<br />
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<b>2.) </b>Wash the baby potatoes and drop them into a pot of simmering, lightly salted water. Steam/ boil till fork tender. Drain the water and cover the cooked potatoes with a clean towel for a few minutes and let them rest till cool enough to handle.<br />
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<b>3.) </b>Slice off a little bit of the potatoes on two sides, such that one flat side helps the potato 'sit' on the plate and the second flat side is on top. Using a teaspoon or a melon baller scoop out some of the insides of the cooked potato such that you now have a bit of a hole inside.<br />
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<b>4.) </b>In a seperate bowl, whisk the cream cheese, yoghurt, dijon mustard, and mint. Check for taste and season with salt and pepper as per your preference. Chill till its time to use.<br />
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<b>5.) </b>In a bowl, toss the scooped potatoes along with the olive oil and some salt and pepper. Place on a foil-lined baking tray and bake till the skins are golden and a bit wrinkly (about 7-8mins). Alternatively, heat your non-stick skillet or pan and toss the scooped, oiled potatoes till the skins take on some colour. You will NOT need to add any additional oil to the pan.<br />
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<b>6.) </b>Scoop the chilled filling into the baked potatoes and garnish with some freshly chopped coriander and/ or mint. Serve immediately!<br />
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Steps 1-4 can be done in advance if you are making this for a party. Steps 5 & 6 could be done right before its time to serve. The chilled filling inside the hot potato is a delicious contrast that your guests will love!<br />
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Bon appetit! :)</div>
Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-34868102663027977842013-06-28T22:09:00.000+08:002013-06-28T22:09:42.173+08:00Pesto Spaghetti with Garlic Prawns & Oven-roasted Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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Phew! Its been a marathon blogging session today. I've been a bit slow with these posts and had them lying around in my drafts for the past couple of weeks. Therefore, today I am on a mission. To bring all you folks up to speed with all the gorgeous stuff that has been cooking in my kitchen these past few weeks!<br />
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A little while ago an item on the menu of this restaurant I eat at occasionally caught my eye. They were serving a Pesto penne with sun dried tomatoes, pine nuts and grilled chicken.<br />
Vineet and I loooove fresh basil pesto, so I whipped some up and decided to make my version of Pesto pasta for dinner last Friday.<br />
Long golden strands of Spaghetti, coated in a fresh, flavorful basil-pecan pesto, with some divine sauteed garlic prawns and roasted cherry tomatoes... just SO good!<br />
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<u style="font-style: italic; font-weight: bold;">Ingredients for Pesto:</u><span style="font-weight: bold;"> </span><i>(Makes about 1 cup)</i><br />
- 1 large bunch of Basil leaves, rinsed and drained and roughly torn<br />
- 2-3 cloves of Garlic, peeled<br />
- 1/2 cup Pecans (or Walnuts), lightly toasted and roughly chopped<br />
- 2 tbsp Sunflower seeds, lightly toasted (optional)<br />
- 1/2 cup good Parmesan cheese, grated<br />
- Salt, to taste<br />
- Extra Virgin Olive Oil (EVOO)about 1/2 cup<br />
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<i><u style="font-weight: bold;">Ingredients for Pasta:</u> (Serves 2)</i><br />
- 2-3 handfuls of Spaghetti<br />
- 10-12 large Prawns, de-veined <i>(tail-on prawns just make for a better presentation!)</i><br />
- 2-3 cloves of Garlic, finely minced<br />
- 1 cup cherry tomatoes<br />
- EVOO, a couple of table spoons<br />
- 1/2 cup good Parmesan cheese, grated<br />
- Salt & Pepper, to taste.<br />
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<b><i><u>Method:</u></i></b><br />
<b>1.) </b>To make the pesto, place all the ingredients except the salt and EVOO in a food processor. Pulse till the basil and other ingredients are well minced. Add the Olive oil little by little and buzz after each addition till the whole pesto comes together to a smooth (or chunky if you like it that way) consistency. Lightly season with salt. Set aside.<br />
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<b>2.) </b>Preheat the oven to 200 deg C. Line a baking sheet with some aluminum foil. Scatter the cherry tomatoes and drizzle with some olive oil. Season with salt and pepper. Roast in the oven for 25-30 mins or till their skins are wrinkled and they are slightly charred in parts. Keep warm.<br />
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<b>3.) </b>While the tomatoes roast, place the prawns in a bowl. Drizzle a tablespoon of olive oil and lightly season with some salt and pepper. Add the minced garlic and allow the prawns in soak in all the flavours.<br />
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<b>4.) </b>Cook the spaghetti in a pot of boiling, lightly salted water till al dente. Drain and place in a large bowl.<br />
Pour the prepared pesto and gently toss to coat the pasta evenly. Cover and keep warm.<br />
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<b>5.) </b>Right before its time to serve, heat a non-stick pan until very hot. Lower the heat a little and add the prawns along with the oil and garlic that they have been marinating in. Saute the prawns until nice and golden on both sides.<br />
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<b>6.) </b>Plate the pesto-coated Spaghetti as elegantly as you possibly can. Arrange the garlicky prawns on top and dot the pasta with the roasted cherry tomatoes. Grate some Parmesan cheese and garnish with some fresh basil.<br />
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<i>Oh this stuff is so good! The mild yet prominent flavors of the pesto with the prawns and the charred acidity of the tomatoes.... that is magic right there! Buon appetito! :)</i><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com1tag:blogger.com,1999:blog-8315312077312144716.post-59236937364421393542013-06-28T19:34:00.001+08:002013-06-28T19:34:04.727+08:00Brinda's Bengali Style Mustard Prawns<div dir="ltr" style="text-align: left;" trbidi="on">
My dear Brinda,<br />
I owe you the biggest apology. I have made this recipe a gazillion times after the first time I had this at that lunch party you hosted oh-so-many Sundays ago and it is only now that I am getting around to posting it.<br />
I'm sad that you are moving back home to India, but thrilled because you can now mail me cartons of Kasundi :) So, this one is dedicated to you my friend. Burrrrp!<br />
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OK, given the delayed-ness of this post, I will give you guys quick description about this gorgeous Bengali style prawn curry made with mustard oil, fresh coconut and green chiles.<br />
The star ingredient of this curry however, is the humble "Kasundi" - a tangy, pungent mustard sauce made with fresh mustard, vinegar and chiles and a host of other stuff that we don't need to worry about because we buy this ready-made in a bottle.<br />
For folks in Singapore, <i>Kasundi </i>is sold at Mustafa centre (big surprise! right? LOL). For folks in Pune, I stocked up on my supply at Dorabjees during a recent trip back home, and for those in Delhi, make your way to the nearest Bengali market.<br />
For those in other locations, please beg (or threaten) your Bengali friends for some or ask where you can get your hands on this... its worth the effort. Trust me!<br />
Brinda, like the true blue Bengali she is, makes this using ONLY fresh prawns, but when I'm craving this, I've taken the easier route and used frozen ones.<br />
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I've recently learnt an interesting trick to cheating and making frozen prawns taste as good as fresh ones -- marinate thawed prawns in plain salt for abt 10 mins. Then rinse. The salt helps 'plump' up the frozen prawns and lends them that fresh seawater flavour ;) Hooray for short cuts!<br />
OH and BTW, this whole thing comes together in less than 15 mins from start to finish because its a microwave recipe, which makes cleaning up a breeze!<br />
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<u style="font-style: italic; font-weight: bold;">Ingredients:</u> <i>(Serves 2)</i><br />
- 15-20 large frozen Prawns, thawed & de-veined<br />
- 2-3 cloves of Garlic, crushed<br />
- 2 tbsp Mustard Oil<br />
- 1/2 cup Kasundi sauce<br />
- 1 green Chile (2 if you like it spicy!)<br />
- 3/4 cup fresh grated Coconut<br />
- 1 small Tomato, finely chopped<br />
- Salt, as per preferance<br />
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<b><i><u>Method:</u></i></b><br />
<b>1.)</b> In a microwave safe bowl, whisk the mustard oil and crushed garlic together. Tip the cleaned prawns in and toss gently to ensure each prawn is coated in the marinade. Set aside.<br />
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<b>2.) </b> While the prawns marinate, blend the Kasundi sauce and green chile in a food processor till the chile is nicely minced. Scrape down the sides of the bowl and add the grated coconut. Pulse till the whole mixture comes together nicely.<br />
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<b>3.) </b>Pour the mustard-chile-coconut paste over the marinated prawns. Add the chopped tomato and mix well. Season with salt.<br />
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This curry isn't very runny, so if you like it on the thinner side like Vineet and I do, then add a few tablespoons of water to the mix.<br />
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<b>4.) </b>Now, cover the bowl allowing a little gap for the steam to escape and microwave on high for 5 minutes.<br />
Uncover, gently mix and microwave for another 5 minutes...and... Done!<br />
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Enjoy this with some steamed rice. YUM! </div>
Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-39215235964696863052013-06-28T17:02:00.004+08:002013-06-28T21:06:31.634+08:00Moroccan Beef Keftas in Tomato-Date Sauce <div dir="ltr" style="text-align: left;" trbidi="on">
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A couple of weekends ago I was watching this new show on the Food Network called "Jenny Morris Cooks Morocco". Minutes into the show I found myself drooooling over the Beef Kefta Kebabs that she was cooking up, complete with a Tomato-Date Sauce served over a bed of fluffy Couscous... sigh! Food heaven! I'm guessing that the fact that I had skipped lunch that afternoon fueled my imagination and I actually pictured myself weightless and floating through the air toward the TV, much like a Tom & Jerry cartoon!!<br />
But ofcourse, I had to read up on what these gorgeous Kefta's were all about and cook them that very weekend!<br />
Kefta, one of Morocco's most popular streetfoods, are seasoned, spicy meatballs that may be cooked on a grill or also in a pan. I was surprised when I saw that the list of ingredients that went into this dish, aside from the ground meat and tinned tomatoes were very standard pantry staples in my Indian kitchen! <br />
This recipe was so simple and the ingredients so easy to source that it hardly needed any substitution or reinventing from Jenny's original. My only intervention was adjusting (increasing) the amount of powdered spices as I felt the original quantities did little for my Indian taste buds, as well as including chopped mint in the kebabs. In cases like this where there are so many spices going in, I'd encourage you to follow your gut and adjust them to your liking and to use the numbers that I've put down as just a guideline.<br />
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Also, I made a big batch of Kebabs (about 30) and froze half to use for later. The sauce on the other hand is quantified for one time use for about 2-3 persons.<br />
Serve these up along with some <i>Couscous </i> or some steamed brown rice for your next exotic dinner party, or a nice romantic meal for two... and I guarantee you wont care who's looking when you're licking the plates clean! :)<br />
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<i><u style="font-weight: bold;">Ingredients - for the Kefta Kebabs:</u><span style="font-weight: bold;"> </span></i><br />
<i>(Makes about 30 kebabs)</i><br />
- 500g ground/minced Beef or Lamb<br />
- 2 medium Onions, finely chopped<br />
- 3-4 cloves of Garlic, crushed<br />
- 1-1/2 tsp ground Fennel seeds <i>(saunf powder)</i><br />
- 1 tsp Nutmeg powder<br />
- 1 tsp (more if you want it hot!) Red chili powder<br />
- 1 tsp Cumin powder<br />
- 1 tsp Cinnamon powder<br />
- Small bunch coriander or parsley finely chopped<br />
- Small handful of mint leaves, finely chopped (or 1 tsp dried mint will also do)<br />
- Salt & Pepper, as per taste<br />
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<b><i><u>Ingredients - for Tomato-Date Sauce:</u></i></b><br />
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- 2 tbsp Olive oil<br />
- 1 med. Onion, chopped<br />
- 3-4 cloves of Garlic, crushed<br />
- 1 tin chopped Tomatos<br />
- 1 tin whole peeled Tomatoes<br />
- 1 handful seedless Dates<br />
- 2 long Brinjals (aka Eggplants), thinly sliced along the length<br />
- 1 tsp Fennel powder<br />
- 1 tsp Cumin powder<br />
- Salt, pepper & dried red chili flakes, as per taste<br />
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<b><i><u>Method:</u></i></b><br />
<b>1.) </b>To make the keftas, combine all the ingredients in a large mixing bowl. Mix well using your hands to ensure even distribution of all the seasonings and shape small scoops of meat into bullet shaped kebabs (see photo above).<br />
<i>If you're making the big batch of 30 like I did, arrange half on a grease proof paper and freeze. Once they harden, you can transfer the kebabs into a ziplock bag and stash them in the freezer.</i><br />
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<b>2.) </b>Heat some olive oil in a non-stick pan and shallow fry the keftas till they're nice and golden and almost cooked through. Drain on a paper towel and allow them to cool down a little bit.<br />
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<b>3.) </b>Meanwhile, get started on the Sauce. Heat the olive oil in a thick bottomed pan. Add the crushed garlic and the Onions and saute for a couple of mins till they take on a slight golden colour. Add both the tins of tomatoes and the seedless Dates, followed by the Fennel and Cumin powders.<br />
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<b>4.) </b>Lower the heat and allow everything to bubble away for a few minutes while you slice the Brinjals length wise. This admittedly was the most tricky part... so if you are'nt feeling up to the effort, just dice the brinjals into 1 inch cubes and toss it into the sauce. But if you are in the mood, slice them thin enough so you are able to wrap the kebabs in 1 slice.<br />
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<b>5.)</b> Once you have all the brinjal "ribbons", wrap a kefta in each and secure if necessary with a small toothpick.<br />
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<b>6.) </b>Gently add the wrapped kefta's to the sauce and simmer for another 6-8 minutes till the keftas are cooked through and piping hot. Season with Salt, pepper and red chili flakes.<br />
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<i>Serve over a bed of fluffy couscous or steamed brown rice and garnish with some chopped corainder and mint.</i><br />
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<i>As for the remaining kefta's, my stash came in handy when I had my cousins over for dinner a few days ago. I grilled them up and served them along side some Harissa spiked Greek yoghurt (as a dipping sauce) to make for a delicious appetizer!</i></div>
Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-16324194140590051082013-05-26T15:14:00.001+08:002013-05-26T15:14:53.895+08:00BBQ Party Potato Salad<div dir="ltr" style="text-align: left;" trbidi="on">
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Poolside BBQ's are a popular choice among folks here in Singapore. The warm sunny weather all-year round, and the fact that our poolside is dotted with family sized BBQ pits, makes impromptu parties a fun, welcome way to spend a Saturday evening.<br />
This modest chilled Potato Salad uses very standard pantry ingredients and comes together in barely 10 mins (not counting the time needed to boil the potatoes of course!). It works as a refreshing, tangy contrast to the smoky flavours of BBQ'd meat and veggies. I'd recommend making this a couple of hours in advance and then covering it and allowing it to chill before serving.<br />
I plan to experiment a little more with this recipe the next time I make it by roasting the potatoes instead of steaming them... but if any of you readers beat me to it, let me know how it turns out! :)<br />
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<a href="http://1.bp.blogspot.com/-Ij0GNpBmNbo/UaGv1hlq2aI/AAAAAAAABAw/WSsGaq6L6wc/s1600/photo+3.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-Ij0GNpBmNbo/UaGv1hlq2aI/AAAAAAAABAw/WSsGaq6L6wc/s320/photo+3.JPG" width="240" /></a><b><i><u>Ingredients: </u></i></b><i>(Serves 4-5 persons)</i></div>
- 1kg baby potatoes, steamed till tender<br />
- 1 large red Onion, halved and thinly sliced<br />
- 3/4 cup regular or eggless Mayonnaise<br />
- 1/4 cup Dijon mustard<br />
- 2 cloves Garlic, grated<br />
- 1-1/2 tsp Lime juice<br />
- 1-1/2 tsp cracked black Pepper<br />
- 1 tbsp dried Chilli flakes<br />
- 2 tbsp fresh /OR/ 1/2 tbsp dried Mint leaves<br />
- 1 small handful of Coriander, roughly chopped<br />
- Salt, to taste<br />
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<b><i><u>Method:</u></i></b><br />
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<b>1.) </b>Slice the cooled baby potatoes into rounds, not too thin, but thick enough to pick up with a fork. Set aside. Peel the potatoes if you must before you slice, but I left the skins on.<br />
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<b>2.) </b>In a bowl, whisk together the mayo, dijon mustard, grated garlic and lime juice to make the salad dressing. Add the cracked black pepper, chili flakes and mint. Mix well.<br />
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<b>3.) </b>Pour the dressing over the potato followed by the sliced red onion and mix gently to coat the potatoes evenly. Do a quick taste- test and season the salad with some salt.<br />
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Cover the salad with some plastic wrap and chill in the refrigerator for atleast 30mins. Garnish with a handful of chopped coriander right before you serve. Enjoy! :)<br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-38073803228602785752013-04-07T23:29:00.004+08:002013-04-07T23:29:55.871+08:00Cinnamon Grilled Peach with Ginger-Brandy Whipped Cream<div dir="ltr" style="text-align: left;" trbidi="on">
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Dessert unarguably is the high point of any party. It's rare to find someone who doesn't enjoy indulging in a light, sweet treat to conclude a scrumptious meal. Since Keya is now old enough for solids, I excitedly bought a huge box of super yummy and juicy Yellow Peaches for her only to realize, that they'd go all squishy at the rate she would consume them. </div>
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So when we invited our friends Tuhin & Anushree over for Sunday lunch, I decided to use the Peaches to whip up a simple yet decadent dessert. </div>
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My first thought was to make a Peach cobbler. I then recalled an episode from one of Bobby Flay's shows where he grilled peaches marinated in Cinnamon sugar. I also recalled falling head-over-heels in love with the gorgeous grill marks on the fruit when he served them up with mint leaves. The decision was made and out came my stove-top grill pan.</div>
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I wanted to dress these up a little more, so I created a whipped cream topping, spiked with Ginger and Brandy. As I went along, I also felt it could also use something extra in terms of the textures one would get in a single bite... so in went some toasted digestive biscuits and ginger snaps. The result, was a delicately sweet, delish dessert that is now one of my proudest creations :)</div>
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<i><u style="font-weight: bold;">Ingredients:</u> (Serves 6)</i></div>
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- 6 Peaches, ripe but firm, washed</div>
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- 2 tsp Olive oil</div>
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- 3-4 tsp super-fine Sugar</div>
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- 1 tsp powdered Cinnamon</div>
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- 1+1 tsp Ginger powder ( only 1tsp if using Ginger biscuits)</div>
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- 2 to 3 tbsp Brandy</div>
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- 1 cup double Cream</div>
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- 6 to 8 Ginger biscuits OR Digestive biscuits</div>
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- Mint leaves, to garnish</div>
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<i>You will also need-</i></div>
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- A pastry brush</div>
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- 6 clear serving glasses (could use juice glasses) </div>
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- An electric beater or balloon whisk to whip the cream.</div>
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<b><i><u>Method:</u></i></b></div>
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<b><i><u><br /></u></i></b></div>
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<b>1.) </b>Bring a large pot of water to a rolling boil. Turn down the heat and let the water simmer. Cut an X-mark on the Peach as shown in the photo. Drop the Peaches into the water. Ensure that the fruit is completely submerged in the water. Blanch the Peaches for about 45-50 seconds, till the skin wrinkles and appears to loosen.</div>
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Using a slotted spoon gently rescue the Peaches from the hot water and drop them into a bowl of cool water (this stops them from cooking). Drain the peaches and pat dry. Peel the cooled Peaches.</div>
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<b>2.) </b>Slice the Peaches in half and remove the stone/ seed. Then cut into thick-ish wedges. Set the wedges onto a plate. Using a pastry brush, coat the slices slightly with the Olive oil. </div>
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<b>3.) </b>Heat the grill pan. Using a pair of tongs, gently arrange the Peach wedges and grill till the peaches take on a golden brown colour and dark brown grill marks. Carefully flip the wedges to form grill marks on the opposite side. Turn off the heat and transfer the grilled peaches to a chopping board and allow them to cool. Dice into smaller cubes. Sprinkle the powdered Cinnamon and gently toss to coat the Peaches evenly. Chill in the refrigerator till its time to use.</div>
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<b>4.) </b>In a bowl, whip the double cream along with the super-fine Sugar, 1 tsp Ginger powder and the Brandy. Allow the whipped cream to chill in the refrigerator for a few minutes.</div>
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<b>5.) </b>Using your fingers break the Ginger biscuits into chunks. If using Digestive biscuits, break into chunks and sprinkle with the remaining 1 tsp of Ginger powder. Toss to mix.</div>
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<b>6.) </b>Arrange the serving glasses. Place a couple of spoonfuls of diced Cinnamon-marinated Peaches in each. Add a dollop of the Ginger-Brandy Whipped cream, followed by the crumbled biscuits. Repeat the layers till desired portion sizes are achieved, allowing the topping layer to be that of diced peach and crumbled biscuit. </div>
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Place the glasses in the refrigerator for atleast an hour or two to chill.</div>
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<b>7.) </b>Garnish with fresh mint right before you serve.</div>
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-63751828488976435372013-02-03T23:07:00.001+08:002013-05-26T07:45:00.025+08:00Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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All of us at some point in time, have had a bunch of bananas lying around the kitchen, going brown. You keep telling yourself, I better finish those, before they go smushy... then, another day goes by...and now they just plain gross... not only are they an unappetizing brown to look at, but they are also simply PERFECT to bake with! Adapted from the original Martha Stewart Banana bread recipe, this cake-like bread, is great as a weekend (or mid week!) breakfast treat, and works great when paired with a steaming cup of tea or coffee.<br />
So, stop feeling bad about letting the bananas go brown, and bake with them instead! :)<br />
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<i><u style="font-weight: bold;">Ingredients:</u> (Makes 1, 9"x4" loaf)</i><br />
Dry mix:<br />
- 1 cup All-Purpose Flour<br />
- 1 tsp Soda Bicarb<br />
- 1/2 tsp Salt<br />
- 1/2 tsp ground Nutmeg<br />
- 1/2 tsp ground Cinnamon<br />
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Wet mix:<br />
- 1/2 cup Butter, softened @ room temperature<br />
- 1/2 cup Sugar<br />
- 2 Eggs @ room temp<br />
- 1/4 cup plain Yoghurt+ 1/4 cup Water (buttermilk)<br />
- 1 cup mashed Bananas + 1 tsp Vanilla<br />
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Optional additions: Chopped or slivered Almonds & Golden raisins<br />
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<b><i><u>Method:</u></i></b><br />
<b>1.) </b>Preheat the oven to 180 deg C. Grease and dust a 9x5" loaf pan. Sift the ingredients of the dry mix together and set aside.<br />
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<b>2.) </b>Cream the butter and sugar in a bowl till light and fluffy. Add the eggs one at a time and beat lightly after each addition.<br />
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<b>3.) </b> Add the mashed Bananas+ Vanilla extract. Add the Buttermilk and dry mix to the bowl, alternating each addition.... i.e. little of the dry mix, followed by some of the buttermilk... repeat.<br />
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<b>4.) </b>Pour the batter into the loaf pan and bake for about 55-60 mins or till a cake tester comes out clean.<br />
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<b>5.) </b>Allow the Banana bread to cool in the pan. Run a butter knife along the edges and loosen. Turn out onto a wire rack and let it cool completely. Best stored in an airtight container in the refrigerator, in case the weather is warm.<br />
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<i>Slice up and enjoy with a generous slather of Cream cheese & a cup of coffee! </i><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-53284605005973722982013-02-03T21:04:00.001+08:002013-02-03T21:04:14.327+08:00Roast Garlic, Broccoli & Pea Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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Been meaning to upload this recipe for the past couple of days, but something or the other got in the way - but tonight, on the eve of my return to work after 5 months of maternity leave, here I am, finally writing!<br />
Whipped this up with some left over Broccoli for a healthy lunch. Broccoli by itself is rich in Vitamin C and an excellent source of fiber. I love plain steamed Broccoli with just a dash of butter, but felt that the soup needed a little more. So in went the frozen peas, pushing the health quotient of this soup a notch higher. I love the flavour of roasted garlic, as it tastes fabulous and not as garlicky as you would expect, but also the caramalisation while roasting, makes it deliciously sweet, so in went a bulb (yes, a whole bulb!). If you are too lazy to use the oven to roast the garlic, you could try wrapping it in a foil and using a thick bottomed pan to do the trick. But if you do decide to skip the roasting and simply saute the garlic, then I suggest using half the quantity indicated below.<br />
Make this and enjoy with some toasted bread, steamed corn, and you have a light, simple & healthy meal in no time at all!<br />
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<i><u style="font-weight: bold;">Ingredients:</u> (Makes about 4 servings)</i><br />
- 1 medium head of Broccoli, cut into florets<br />
- 1 cup of fresh/ frozen Green Peas<br />
- 1 bulb of Garlic, with peel<br />
- 1 large Onion, sliced thickly<br />
- 1.5 Chicken OR Vegetable stock cube<br />
- 1/2 cup low fat Milk<br />
- 3-4 tbsp Olive Oil,<br />
- Salt & Pepper, to taste<br />
- 1 cup Feta cheese, roughly crumbled<br />
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<b><i><u>Method:</u></i></b><br />
<b>1.) </b>Preheat oven to 200 deg C. Place whole bulb of garlic (with peel) and the onion slices on a baking tray lined with aluminum foil. Drizzle with some Olive oil, and season with salt and pepper. Roast for about 12-15 mins on a low rack (not too close to the heating coil), or till the garlic and onion are golden brown.<br />
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<b>2.) </b>Bring a pot of water (lightly salted) to a rolling boil. Reduce to a simmer and cook the Broccoli florets and Peas till soft. Drain the veggies, but retain 2 cups of the water used to boil (you don't want to lose any nutrients!). Dissolve the chicken / vegetable stock cubes in this water. Transfer the stock to a saucepan/ pot in which you want to ultimately cook the entire soup. Save a few of the boiled broccoli florets, to use as a garnish for later.<br />
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<b>3.) </b>Puree the - boiled Broccoli, Peas, Roasted (cooled & peeled) Garlic and Onion - till smooth. Add some of the stock water to thin out the veggies to help the process.<br />
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<b>4.) </b>Add the pureed veggie mix in to the saucepan with the stock water. Add the milk and bring to a full boil before turning off. Check seasonings and add salt/ pepper to suit your palette.<br />
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<b>5.) </b>Ladle into soup bowls. Garnish with the crumbled Feta cheese and reserved boiled Broccoli florets & Enjoy right away! </div>
Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-31989611623218282012012-12-13T20:11:00.001+08:002012-12-13T20:11:31.589+08:00Roast Pumpkin Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Put simply, 2012 has been great... It started off with a bang, with us finding out we were expecting a baby just days before our 3rd wedding anniversary. I surprised myself with how much I was cooking in spite of the fatigue and hormonal see-saw, but by the time I was done plating the food and it was ready to be photographed, I'd have eaten most of it... and when it was time to sit and write, I'd be far far away in dreamland... (allegedly also snoring in contentment, as per my dear husband!)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">A whole 11 months later, the baby is down for her afternoon nap, the chores are done and the weather is fantastic - ok the last bit has nothing to do with writing this blog, but it helps to be in a good mood! </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Although I am not really "eating for two" any more, the 9 months of being pregnant made me extremely conscious of what was going into my belly (and on to my butt), and that streak is continuing as I have now graduated into a nursing mom.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">I became addicted to Pumpkin soup during the initial months of my pregnancy...something about its mild flavour was comforting and put me in my happy place. Paired with hearty salad this is what I have been turning to quite regularly for weekday lunches when I have to cook for myself while Vineet is away at work ... Its packed with Vitamins A, B, C, E, Calcium and Potassium, and is low in Fat ... Good for me and therefore excellent for little Keya.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i><b><u>Ingredients:</u> </b>(for 2 large servings)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 2.5 cups Pumpkin, peeled and cubed</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 1 largish Onion, peeled and cut into chunks</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 1 medium Carrot, peeled, cut into cubes</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 2 cloves Garlic (un-peeled)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 1 or 2 Bacon rashers (Optional)</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 1 Vegetable / Chicken stock cube, crushed</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 1 cup low fat Milk, slightly warmed</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 2-3 tbsp Olive Oil</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- 1 tbsp dried Oregano</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>- Salt & cracked Black Pepper, to taste</i></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b><i><u>Method:</u></i></b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Before you begin, set your oven to pre heat to 220 deg C. Then,</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold;">1.) </i>In a mixing bowl, combine the peeled, cubed Pumpkin, Carrot, Onion & unpeeled Garlic cloves. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Drizzle with Olive oil and season the veggies with a sprinkling of salt and cracked black pepper & the dried Oregano.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold;">2.) </i>Tumble the seasoned, oiled veggies onto a aluminum foil- lined baking tray and pop it into the oven for about 40-45 minutes or until soft and slightly golden brown around the edges.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold;">3.) </i>Saute the bacon in a non-stick frying pan until its browned but still not crisp. Drain on a paper towel and set aside. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b style="font-style: italic;">4.) </b>Allow the roasted veggies to cool down a little. Transfer into a food processor after discarding the peels of the garlic. Add the cooked bacon (if using) and then pour a little luke warm water over the veggies and blitz on "pulse"mode till the softened veggies are mashed, and then puree everything till its creamy and lump-free.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold;">5.) </i>Bring 1/2 a cup of water to a simmer and dissolve the Veg/ Chicken stock cube. Mix in the pureed pumpkin mixture and stir gently to combine. Add the milk and bring the soup up to a full boil. Turn down the heat and allow it to simmer for a couple of minutes. Turn off the heat. Season once again with Salt/ Pepper/ Oregano to your liking. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><i style="font-weight: bold;">6.) </i>Done! </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><i>The soup puree can be made in bulk and refrigerated for 3-4 days or then frozen for atleast a couple of weeks if you want to use it later. </i></span></div>
Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-30474262552613311822012-12-13T20:11:00.000+08:002012-12-13T20:11:23.743+08:00Green Bean Salad with Olives & Feta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">I love green beans but had somehow never eaten them in salad form... Vineet who will eat beans <i>only if </i>they are cooked a certain way, was skeptical about trying this out, so I made myself this salad for lunch yesterday, just to take the recipe out for a spin... and man! o man! </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">I'm more than certain Vineet is going to gobble this up on Friday night when I make it for him along side some Buttermilk roast chicken <a href="http://chomp-chomp-gulp.blogspot.sg/2010/10/chefs-salad-buttermilk-roast-chicken.html"><i><span style="font-size: x-small;">(found here)</span></i></a></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Green beans are rich in Vitamins A, C & K, are high in fiber and are also a source of Potassium & Iron. In short, they are extremely good for mom... and dad...and grandma...and grand pa ... well, you get the point. The Olives and Feta bring the unassuming Green beans to life and the Sundried tomato dressing is just soooo good that I promise you will be licking it straight out of the food processor!</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">As more and more of our friends join us on the ''other side'' and are becoming parents, I plan to develop this new section with recipes for new moms, easy, breezy, healthy and delicious that will ensure that the new parents, especially mothers are well nourished... taking care of a small, precious yet surprisingly loud and shockingly opinionated baby isn't for the faint-hearted after all!</span><br />
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<u style="font-style: italic; font-weight: bold;">Ingredients:</u> <i>(Serves 2 as an appetizer)</i><br />
- 2.5 cups Green/ French beans, halved<br />
- 1 medium Onion, sliced<br />
- 1/2 cup pitted Kalamata Olives,halved<br />
- 1/4 cup Feta cheese, roughly crumbled<br />
- 1/2 tsp cracked Black pepper<br />
<i><u>For Salad dressing:</u></i><br />
- 1/4 cup Sundried Tomatoes in Oil, roughly chopped<br />
- 1 large clove Garlic, peeled<br />
- 2 tsp Balsamic Vinegar<br />
- 2 tsp Extra virgin Olive oil (EVOO)<br />
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<b><i><u>Method:</u></i></b><br />
<b>1.) </b>Bring a pot of salted water to a rolling boil. Cook the beans for just 2 mins and quickly transfer into a bowl with chilled iced water to keep them from over cooking. Drain the beans in a colander and set aside.<br />
<b>2.) </b>To make the salad dressing, place all the ingredients except the EVOO in a food processor and roughly chop. Open the lid, scrape down the sides of the mixer and now add the EVOO and blitz again to form a chunky paste.<br />
<b>3.) </b>Transfer the beans into a salad bowl. Add the sliced Onion and Olives. Add the sundried tomato dressing and toss gently to coat all the veggies. Season the salad with some cracked black pepper and add the crumbled Feta cheese to the party!<br />
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<i>Chill in the refrigerator till it is time to eat. This salad will work as a beautiful side- dish to grilled chicken or lamb... mmm... Eat up!</i><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-61576250834353362412012-01-08T23:48:00.001+08:002012-01-08T23:48:26.777+08:00Chettinad Mutton & Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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Mahrooh, or MoneyPenny as I like to call her, a good pal from of mine from India, moved to Singapore earlier this week for her Post- grad education. She spent her first weekend in Singapore with us, and we had a super fun time doing what we know best... giggle, eat, laugh, repeat :)<br />
I wanted to treat her to something special before she moved to campus, where she will have to deal with her recently discovered 'favourite' .... fishball noodles :) lol<br />
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This <i>Chettinad</i> mutton is pressure cooked, and therefore relatively quick (and energy efficient) to make .<i>Chettinad </i>cuisine is among the most popular South Indian preparations since it is intensely aromatic, and spicy owing to the whole spices that go into it along with my personal favourite... curry leaves <i>(kadipatta)</i>. It is Super delicious when served with freshly made crispy <i>Dosas</i> or steamed rice.... Bon appetit! <br />
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<i><u><b>Ingredients:</b></u></i><br />
- 600 g boneless Mutton, cut into curry sized pieces<br />
- 2-3 tbsp Oil (Olive or refined vegetable)<br />
- <u><i>Whole spices:</i></u><br />
2 sticks Cinnamon + 3 Star Anise + 1 tsp black Peppercorns +<br />
4-5 Cloves + 3 pods green Cardamom + 1 pod Black Cardamom +<br />
1-1/2 tsp Fennel seeds + 1-1/2 tsp Cumin seeds + 3 Bay leaves <br />
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- 2 medium Onions, thinly sliced<br />
- 1-1/2 tbsp Ginger-Garlic paste (preferably fresh)<br />
- 3 medium Tomatoes, 2 pureed and 1 grated<br />
- 15-20 Curry leaves<br />
- 2 tbsp Cumin powder<br />
- 2 tbsp Coriander powder<br />
- 1 tsp Turmeric powder<br />
- 1-1/2 tsp Red Chilli powder<br />
- 2 tsp freshly cracked Black peppercorns <br />
- Salt, to taste <br />
- Coriander leaves, to garnish<br />
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<i><u><b>Method:</b></u></i><br />
<b>1.)</b> Heat the oil in a pressure cooker. Saute all of the whole spices till they sizzle and are fragrant. Add the sliced onions and saute till nicely browned. Add the ginger-garlic paste and saute for a few more minutes.<br />
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<b>2.)</b> Add the grated tomato along with half of the curry leaves. Add the washed, cleaned Mutton pieces. Stir till the pieces begin to form. Add Turmeric powder, Chilli powder followed by Coriander & Cumin powders. <br />
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<b>3.)</b> Add the remaining Tomato puree, freshly cracked black pepper and Salt. Add another 2 cups of water. And pressure cook the curry for 7-8 whistles till the mutton is tender. Switch off heat.<br />
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<b>4.) </b>Allow the pressure to drop. Open the lid of the cooker and boil the curry till it reduces and thickens to your desired consistency. Garnish with coriander and serve immediately.<br />
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<br /></div>Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com1tag:blogger.com,1999:blog-8315312077312144716.post-89679775092855280182012-01-02T21:42:00.000+08:002012-01-08T23:01:07.526+08:00Wicked Apple-Cherry-Whiskey Pie with whipped cream & Berries<div dir="ltr" style="text-align: left;" trbidi="on">
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While the last year decided to zip by all of us in the blink of an eye, 2012 made a quiet yet fun entry into our lives. Much like last year, I was in the mood to try out some exciting food to treat ourselves to as we celebrated the last evening of 2011 with friends over drinks, great food and all night poker...<br />
For the past few months now, I've been wanting to bake a pie from scratch... crust and filling. So when I came across beautifully crisp Granny Smiths (what green apples call themselves when they want to be fanciful) I knew it had to be an Apple Pie. I used a very simple, very basic pie crust recipe, which came from reading a LOT of pie recipes with a deliciously wicked sweet-sour-cinnamon-y filling with a serious whiskey kick... I cannot insist enough, that you go try this one this coming weekend ! <br />
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<u><i><b>Ingredients: For Crust</b></i></u><br />
- 2 cups All-purpose flour<br />
- 3/4 cup powdered Sugar<br />
- 1-1/2 tsp Baking powder<br />
- 1/2 tsp Salt<br />
- 3/4 cup chilled unsalted Butter<br />
- 1/4 cup iced Water + more<br />
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<b><i>I<u>ngredients: For Filling</u></i></b><br />
- 6 medium sized Granny Smith apples<br />
- 1 cup dried Cherries (pitted)<br />
- 1/2 cup Scotch whiskey<br />
- 1/2 cup golden brown sugar<br />
- 2 heaped tsp, ground cinnamon<br />
- 1/2 Lime<br />
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<i>Whipped cream & blueberries & raspberries to serve.</i><br />
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<i><u><b>Special Equipment:</b></u></i><br />
<i>- Food processor / Mixer</i><i></i><br />
<i>- 1 x 9" Glass / Teflon coated / Aluminum foil Pie dish</i><br />
<i>- Aluminum foil , to protect edges of the pie while baking</i><br />
<i>- Plastic wrap </i><br />
<i><br /></i><br />
<b><u><i>Method: For Crust</i></u></b><br />
<b>1.)</b> Place the first four ingredients in the food processor and pulse 3-4 times till well combined. Add the butter and pulse again till a coarse bread-crumb like texture. Start adding the iced/ chilled water little-by-little till moist clumps are formed. Add a couple of more teaspoons of the water till a dough is formed.<br />
<b>2.) </b>Turn out the slightly sticky dough onto a floured surface. Dust your hands with some plain flour and knead the dough into a smooth ball. Dont over-knead, or the heat from your hands will begin to soften the butter. Divide the dough in half. Wrap in plastic wrap and flatten between your palms into a disk. Chill in the refrigerator for about 40-50 minutes.<br />
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<u><i><b>Method: For Filling</b></i></u><br />
<b>1.)</b> While the dough chills, marinate the dried cherries in the Scotch. Set aside for about 30 mins.<br />
<b>2.) </b>Peel and core the apples. Cut in half and make thin slices. Squirt some lime juice over them to keep them from oxidizing. Stir in the golden-brown sugar and ground cinnamon.<br />
<b>3.)</b> Stir in the marinated cherries along with the whiskey . Toss the apples and cherries together.<br />
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<i><u><b>To assemble pie:</b></u></i><br />
<i><u><b></b></u></i><br />
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<b>1.) </b>Roll out one of the chilled dough disks on a lightly floured surface till its about 13" in diameter.... should be large enough to fill the pie dish base and sides with about 1/2" extra all around to help "crimp" the crust.<br />
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<b>2.)</b> Gently lift the rolled out dough and lay into the pie dish. Press down super gently with your fingers to make sure that the crust is even. <br />
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At this point, preheat your oven to 190 deg C (375 deg F).<br />
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<b>3.) </b>Arrange the sliced apples in a spiral fashion and distribute the cherries evenly through out the filling. Retain the whiskey-cinnamon juice - I used this to make the glaze.<br />
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<i>For glaze, heat these remaining juices in a saucepan. Let it bubble away till it begins to get sticky and thicken. Switch off heat and let it cool slightly.</i><br />
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<b>4.)</b> Pull out the second dough disk. Roll out to make the top crust. Dust hands lightly with flour. Pick up the rolled out dough gently and lay it over the filled pie. Using your fingers pinch the edges of the pie to seal in the filling.<br />
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<i>Using a sharp knife, make small cuts all over the pie shell. These will help the steam from the fruit escape, and prevent a apple explosion in your kitchen ;) </i><br />
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<b>5.)</b> Brush the cooled glaze all over the pie - EXCEPT on the crust.<br />
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<b>6.)</b> Bake at 190 deg C for about 10 minutes. Remove from oven and cover the edges of the pie with aluminium foil. Pop the pie back in the oven and bake for another 50 minutes, till apples are tender and crust is golden.<br />
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<b>7.)</b> Allow the pie to cool till warm / or room temperature - whichever you prefer.<br />
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<i>I like it slightly warm because I love the contrast of the warm pie against the cool whipped cream and berries.</i><br />
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<i>Eat up greedily, licking off every crumb off the plate.... (probably don't need to tell you that! )</i><br />
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</div>Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-89016806652461067522011-11-27T17:06:00.001+08:002012-01-08T23:48:42.213+08:00Sukha Chicken - A Vineet Special !<div dir="ltr" style="text-align: left;" trbidi="on">
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Yes! I know... it's been forever since I posted anything ( 5 weeks to be precise!)... but in my defence.... my maid disappeared overnight!<br />
She was there one day... helping clean the house, chop the veggies and take care of inhuman piles of ironing... and gone the next! <br />
Little do most people truly understand the role a good maid plays in the life of a woman.... and if you're Indian, married and have grown to depend on the one person who is actually more <i>useful</i> than your husband around the house on weekends ... you're world gets literally turned upside down when they're gone.... <br />
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So anyway, now that things have finally gotten under control... Vineet cooks and I clean... (hehe... )... on the weekends that is. His stints in the kitchen are becoming more successful with every passing weekend, and one of Vineets recent master pieces... and believe me I'm not exaggerating when I say 'master piece'.... has been an out-out <i>desi </i>chicken... marinated in spiced yoghurt and stir fried with sliced onions, curry leaves and green chillies... alongside some steamed rice and dal.... its pure perfection! :)<br />
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<b><u><i>I</i></u></b><u><i><b>ngredients: For marinade (For 2 delicious portions) </b></i></u><br />
- 300 g Boneless Chicken breasts <br />
- 3-4 tbsp plain Yoghurt<br />
- 1-1/2 tsp Ginger-garlic paste (fresh!!)<br />
- 1 tsp Red chili powder<br />
- 1/2 tsp Turmeric powder<br />
- 1/2 tsp freshly cracked Black pepper<br />
- 1 tsp Garam masala<br />
- 1 tsp Coriander powder <br />
- Salt, to taste<br />
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<u><i><b>For the stir fry:</b></i></u><br />
- 2 tbsp Olive (or vegetable) Oil<br />
- 1 large onion, finely sliced
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- 1 tsp Cumin seeds<br />
- 1 dried Red chili <br />
- 1 green chili, slit<br />
- 5-6 Curry leaves<br />
- 1 small bunch Coriander, chopped<br />
- Lime wedges<br />
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<u><i><b>Method:</b></i></u><br />
<b>1.)</b> Wash and pat dry the chicken breasts. Cut into bite sized pieces and place in a bowl.<br />
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<b>2.)</b> Whisk the yoghurt along with the rest of the marinade ingredients. Pour over the chicken. This marinade is very thick, so dont worry if it seems sticky-ish when mixed with the chicken. Cover and set aside for atleast an hour... two hours is ideal.<br />
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<b>3.)</b> Heat the oil in a non-stick pan. Add the cumin seeds, dried red chili and curry leaves. Stir fry for a few seconds. Add the marinated chicken pieces. Stir to mix and cover till almost cooked - about 12-15 minutes.<br />
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<b>4.)</b> Uncover the pan and add the sliced onions and slit green chili. Stir fry with the chicken for a minute or two till the onions are cooked through.<br />
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<b>5.) </b>Garnish with the chopped coriander and squirt a wedge of lime. Serve immediately along with some plain steamed rice and dal, or with roti's and raita. Yum! :)<br />
<br /></div>Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-60007632667787186712011-10-24T23:24:00.000+08:002011-10-24T23:24:51.243+08:00KP's Asian style Baked Salmon with Mushroom fried Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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This post marks the official inauguration of the new VIP recipe section that I'm introducing to my blog!<br />
Krithika, or KP as she is known to friends, is like me, a major food and cooking enthusiast.<br />
It was about 7 years ago... in a dingy hostel corridor that we got to know each other, and bonded over our mutual love for watermelon, mango and fish... As days, weeks, months went by we explored and discovered some gems of street food in Pune... I'm sure "our" anda-bhurji man still misses his most loyal fans.... (sigh!) Good times!<br />
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So, recently KP made a baked Salmon preparation, that involved marinating the salmon in some Ginger, Soya sauce & Vinegar and baking it. Served alongside a flavorful fried rice made with Mushrooms and Red Capsicum, this light and preparation is easy to put together and perfect for those of you who appreciate delicate Asian flavours.<br />
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<i><u><b>Ingredients for Marinade:</b></u></i><br />
<br />
- 2 tsp finely grated Ginger<br />
- 5-6 tbsp Soya sauce<br />
- 1 tsp Sugar<br />
- 3-4 tbsp Rice wine Vinegar<br />
- 3-4 tsp Sesame oil<br />
- 2 boneless Salmon fillets, 150 g each <br />
- 2 tsp Sesame seeds, lightly toasted on a pan<br />
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Whisk all the ingredients of the marinade together. Pour onto the Salmon fillets. Rub the marinade all over the fish using your fingers. Set aside to marinate for the atleast 2 hours.<br />
Preheat your oven to 180 deg C. Line a baking tray with aluminum foil. Pat the marinade onto the fish and gently lay onto the baking tray. Reserve the marinade to use in the rice.<br />
Bake the Salmon for about 12-15 minutes till cooked and slightly browned. Sprinkle the fish with the toasted Sesame seeds. Serve immediately! <br />
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<i><u><b>Ingredients for Fried rice:</b></u></i><br />
- 2 cups pre-cooked long- grain Rice, refrigerated ( I used good ol' Basmati)<br />
- 1 cup finely chopped Mushrooms<br />
- 1 cup finely chopped Red Capsicum<br />
- 1 medium bunch Spring onions, finely chopped<br />
- 2 tsp Vegetable oil<br />
- 1 egg <br />
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<u><i><b></b></i></u><br />
<u><i><b>Method to make the Fried rice:</b></i></u><br />
Heat the oil in a thick bottomed pan.<br />
Saute the chopped spring onions and capsicum. Add the mushrooms and saute.<br />
Add the reserved marinade from the Salmon. Crack the egg into the pan and swirl it around quickly. Using a wooden spoon, scramble the egg before it sets. Add the cooked refrigerated rice and toss.<br />
Taste to check for salt and splash a few drops of Soya sauce if necessary.<br />
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Garnish with a sprig of Coriander. Serve immediately with the baked Salmon.<br />
Eat up!<br />
<br />
<br /></div>Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-5441655839408410632011-10-02T13:19:00.000+08:002011-10-02T13:19:11.408+08:00Home-made Whole-Wheat, Thin crust Veggie Pizza with Roast-Garlic & Onion Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Vineet and I were in a mood to celebrate my blogs first birthday. Pimm's & Lemonade was on the menu, but we were wondering what one-dish meal it could be paired with, that would allow us to enjoy some much needed downtime at the end of a long week.<br />
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It's been a while since I had done any Bread-related baking, and I have been itching to make thin-crust Pizza at home, since there are few places (all very expensive) that make this just like I like it.... crisp crust, smokey flavours and not drowning in a pool of melted cheese... So the decision was made...<br />
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Home made Pizza sure might sound like a lot of work... But if I told you, that my <u>active</u> time in the Kitchen was about 40 mins TOTAL - which included making the pizza base and sauce - you will probably find that hard to believe. <br />
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Before I get on with the actual recipe... the total time for this pizza is about 2-1/2 hours... of which 1 hour 20 mins is spent watching TV or playing Poker... I promise :) Here's how;<br />
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<u><i><b></b></i></u><br />
<a href="http://3.bp.blogspot.com/-lxZ92MXOZ1Q/TofmexEo1lI/AAAAAAAAAwY/Rk5OC21QH-8/s1600/00.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-lxZ92MXOZ1Q/TofmexEo1lI/AAAAAAAAAwY/Rk5OC21QH-8/s320/00.JPG" width="238" /></a><i><b>Ingredients | Pizza Base:</b></i><br />
- 1/2 cup Whole Wheat flour <i>(atta)</i><br />
- 1/3 cup All-purpose flour <i>(maida)</i><br />
- 1/4 tsp Salt<br />
- 1/3 cup + 2 tbsp Warm water <i>(not hot!)</i><br />
- 1/4 tsp white Sugar<br />
- 1 tsp Active Dried Yeast <br />
- 1 tsp Olive Oil<br />
<i><b> </b></i><br />
<i><b>Ingredients | Pizza Sauce: </b></i><br />
- 5-6 large large cloves, Garlic (with peel)<br />
- 2 medium Onions, cut in half and thickly sliced<br />
- 2 tsp extra-virgin Olive oil <br />
- 1/2 cup Sundried Tomatoes in oil<br />
- Salt, if needed, as per taste<br />
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<i><b>Ingredients | Pizza Toppings:</b></i><br />
- 1 medium Red Capsicum, <i>sliced </i><br />
- 1 medium Yellow Capsicum, <i>sliced </i><br />
- 1 cup pitted Kalamata Olives, <i>sliced into rounds</i><br />
- 10-12 Basil leaves,<i> chopped </i><br />
- 1 cup Mozzarella cheese, grated<br />
- 1/2 cup Feta Cheese, crumbled<br />
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<div style="text-align: center;">
<i><b>STEP-BY-STEP INSTRUCTIONS TO MAKE THE PIZZA</b></i></div>
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<b>1.)</b> Measure out the Flours in a clean dry Glass bowl/ non-metallic bowl. Stir in the Salt and set aside...<i style="color: #999999;">(Yeast reacts badly with metal surfaces...so, no metal spoons for measuring either!) </i><br />
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<b>2.) </b>Dissolve the sugar in the warm water. Add the yeast into the water and set aside for 10 minutes. At the end of 10 mins, the yeast will have expanded and look frothy... at this point. Add the olive oil into the yeasted water. *PREHEAT OVEN TO 180 deg C at this point*. <i style="color: #666666;"><span style="color: #999999;">( BTW.. If the water is too hot it will 'kill' the yeast.. so make sure its temperature is something you can easily dip a finger into)</span></i><br />
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<b>3.)</b> Make a well in the flour, and slowly pour the yeast-water-oil mixture into it. Start mixing gently using your hands. The dough begins to pull-away from the sides of the bowl. Transfer to a lightly floured, non-metallic surface and knead for about 8-10 mins till a soft pliable dough forms.<br />
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<b>4.)</b> Place the kneaded dough back in the bowl and cover with a clean cotton cloth. Set aside in a warm place for the next 45 mins. Get on with the prep for the Sauce.<br />
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<b>5.)</b> Chop off the ends of the garlic, leave on the peels. Arrange the garlic cloves and sliced onions on a baking sheet. Drizzle with the olive oil. Put baking sheet in the pre-heated Oven, and bake for 45 minutes, till nicely charred --- as shown in the photo :)<br />
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<i><b>Now go watch TV for the next 45 mins :) </b></i><br />
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<b>6.) </b>Uncover the rested dough. By this time, it will appear to have doubled in size as it is filled with air. Do not deflate it, but gently divide the dough into 2 parts. Cover and rest again for about <i>30 mins.</i><br />
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<b>7.)</b> While "dough-rising" Stage-2 is on - Peel the roasted garlic and place in a mixer/food processor along with the roasted onions. Add the sun-dried tomatoes along with their oil and pulse in short bursts till a thick paste is formed. Set aside.<br />
<i><b>Take a break for the next 25 minutes, till the dough finishes its 30 mins.</b></i><br />
<i>(See! I told you this needs very little <u>active</u> kitchen time!)</i><br />
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<b>8.)</b> Once again, Pre-heat the Oven to 180 deg C. While the oven heats, gently pick up one of the 2 dough balls, and roll lightly in your hands. Place on a floured surface and Roll out into a 1/4" thick circle. <i style="color: #999999;">(This dough is sticky, so keep dusting it with flour as you roll it out)</i><br />
<span style="color: #999999;"><span style="color: black;">Place on a baking tray and bake in pre-heated oven for about 7 mins.</span></span><br />
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<div style="color: #990000;">
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<i>While the base is baking, slice up the veggies for your toppings. Baking the base prior to toppings ensures that it cooks evenly and prevents it from becoming soggy with the toppings. </i></div>
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<span style="color: #999999;"><span style="color: black;"><b>9.)</b> Cool the pre-baked pizza base slightly. Spread half of the pizza sauce <i style="color: #999999;">(this is a thick paste-like sauce)</i> on the base. Arrange half the quantity of the sliced red and Yellow capsicums, radially, to cover the entire pizza. Dot the pizza with half of the chopped olives and sprinkle chopped Basil leaves.</span></span><br />
<span style="color: #999999;"><span style="color: black;">Cover the entire pizza with the grated mozzarella and crumble half of the Feta cheese over the pizza.</span></span><br />
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<span style="color: #999999;"><span style="color: black;">Bake @ 180 deg C for 12-15 minutes. Remove from oven on baking and repeat steps 8 & 9 for second pizza.</span></span><br />
<span style="color: #999999;"><span style="color: black;"><br /></span></span><br />
<span style="color: #999999;"><i style="color: #990000;">Rest the fully baked pizza on a wire rack for a few minutes after removing it from the oven to cool slightly... One shall exercise patience and keep oneself from pouncing on the hot pizza, else one shall experience a stinging mouth burn from melted mozzarella if one is being greedy :(</i></span><br />
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<span style="color: #999999;"><span style="color: #990000;"><span style="color: black;">Cut up into slices and Eat up! :)</span></span></span><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com1tag:blogger.com,1999:blog-8315312077312144716.post-83991867431068268022011-10-02T11:51:00.000+08:002011-10-02T11:51:12.952+08:00"Pimms" and Lemonade<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Pimms No.1</i>, is a British Gin based liqueur that is served over ice or in cocktails. Pimms and Lemonade used to be the drink of choice on an English summer's day while watching Wimbledon, Cricket or simply
lazing in the back garden... <i>(so much fun to say this in my fake Brit accent!) :)</i><br />
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I tried this for the first time at a restaurant called <i>"The Queen & Mangosteen"</i>, here in Singapore...served alongside a <i>Ploughman's platter</i> consisting of: Stilton Cheese, Grapes, sliced Ham, Salad leaves and fruit Chutney. Yum!<br />
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So anyway, since I didn't have much luck finding a bottle of <i>Pimms No.1</i> at the Singapore Duty free, I asked Richard, a friend from work, to bring back a bottle for me from Ireland...and his timing couldn't have been more perfect... It was the perfect drink to celebrate my blogs 1st birthday :) God bless you Mr.Richard :)<br />
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<i><u><b>Ingredients:</b></u></i> <i>(Serves 2)</i><br />
- 90 ml Pimms No.1<br />
- 330 ml (1 small can) Sparkling water/ Soda<br />
- 1 large Lemon<br />
- 5 tbsp finely chopped Apple<br />
- 5 tbsp finely chopped Cucumber<br />
- 3-4 Orange segments, peeled and roughly chopped<br />
- 2 tsp finely chopped Orange peel<br />
- 3 tbsp finely chopped Strawberries ( I skipped this since I could'nt find any)<br />
- 8-10 Mint leaves, roughly torn<br />
- 3-4 tsp White Sugar, powdered <br />
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<i><u><b>Method:</b></u></i><br />
<b>1.)</b> In a pitcher, make lemonade using the juice from the lemon, sparkling water and sugar. <br />
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<b>2.)</b> Stir in the chopped fruit and mint and add the Pimms No.1 to the mix. Stir using a long spoon.<br />
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<b>3.) </b>Chill for atleast 30 mins before serving. Serve over ice in a tall glass, garnished with a sliced orange :)<br />
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<br /><i>Vineet and I seriously recommend investing in a bottle of Pimms... pick one up yourself, or ask someone traveling abroad to get one for you, incase it is not available in your city... Trust me... it is a decision you will never regret! :)</i><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-46994695136171808982011-10-02T10:48:00.000+08:002011-10-02T10:48:54.857+08:00Blueberry & Yoghurt Breakfast Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
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Another super yummy, super healthy, super quick breakfast in a glass.. using all of 3 ingredients - fresh Blueberries, Yoghurt and Honey. Can't possibly write a longer introduction for something that is made in just a few minutes :) But yes, I have to tell you that Blueberries are excellent fat busters, are high in anti-oxidants and maintain healthy urinary tract and visual health. See this link for more information: <a href="http://www.sciencedaily.com/releases/2009/04/090419170112.htm">http://www.sciencedaily.com/releases/2009/04/090419170112.htm</a><br />
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<i><u><b>Ingredients:</b></u></i> <i>(Makes 2 glasses)</i><i><u><b></b></u></i><br />
- 1 cup fresh Blueberries, washed & drained<br />
- 1-1/2 cups plain Yoghurt<br />
- 2 or 3 tbsp Honey<br />
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<i><u><b>Method:</b></u></i><br />
Stick everything in a blender and whirrrrrrrrr away. Add a couple of teaspoons of water to thin out the smoothie if its too thick. Garnish with a couple of blueberries, and <i>Drink up!</i><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-26778637495724626112011-09-26T23:03:00.000+08:002011-09-26T23:03:42.316+08:00Home-made Yoghurt Dip & Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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Ok, this super easy party appetizer is something that my aunt ( mum's sister) makes very often, and its always the thing that disappears the fastest each time she makes it. It has the creami-ness of cream cheese, minus all the high fat ... the natural tang of the yoghurt and the crunch of the onions and green capsicum... its seriously finger lickin' good, and the only hard part is... is watching it swiftly disappear, while you're left wishing you had made more, so you'd have left overs to greedily eat after the party is over ;)<br />
<u><i><b><br /></b></i></u><br />
<u><i><b>Ingredients:</b></i></u><br />
- 4 cups Yoghurt ( makes 2 cups of dip)<br />
- 1 medium Onion, very finely chopped<br />
- 1 small Green Capsicum, very finely chopped<br />
- 1 small bunch fresh Coriander, very finely chopped<br />
- Salt & cracked Black Pepper, to taste<br />
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<u><i><b>Method:</b></i></u><br />
<b>1.) </b>Line a deep bowl with a clean, dry fine muslin/cotton cloth. Scoop the yoghurt into the cloth and tie the fabric in a knot to create a pouch. Hang over the sink, or place a bowl underneath to collect the water from the yoghurt as it drains. Let it hang for atleast 4-5 hours ( or more, depending on the quantity of yoghurt)<br />
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<b>2.)</b> Transfer the thick, hung-yoghurt into a mixing bowl. Whisk together along with all of the other ingredients. Garnish with a little sprinkling of chopped capsicum and/ or coriander...and Voila! You're Done! :)<br />
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<i>Chill in the refrigerator till its time to serve alongside chips of your choice! Eat up! ;)</i><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-64083565830499066562011-09-26T22:27:00.000+08:002011-09-26T22:27:31.848+08:00Stuffed Eggs<div dir="ltr" style="text-align: left;" trbidi="on">
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Oooh! Stuffed Eggs! Had made these for a party a loooong time ago... and last weekend, they were the perfect choice for a (big) bite-sized appetizer for our poker party. I came across this recipe a while back in a book called <i>'Simple Cooking for Smart Men'</i> by Karen Anand, something Vineet had 'invested' in during his bachelor days... its the book he has turned to, to impress me with his culinary expertise from time to time... he is very smart after all :) So here is a slightly adapted version of Karen's original recipe:<br />
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<u><i><b>Ingredients:</b></i></u><br />
- 6 Eggs (makes 12 halves)<br />
- 1/4 cup Cream cheese<br />
- 3 tbsp Feta cheese, crumbled <br />
- 1 small Onion, very finely chopped<br />
- 1/2 Green Capsicum, very finely chopped<br />
- 3 tbsp Worcestshire Sauce<br />
- 1 tbsp Soya Sauce<br />
- 1 long Green Chilli, seeds removed & finely minced <br />
- Freshly cracked Black pepper, to taste<br />
- Salt, to taste<br />
- 5-6 Fresh Lettuce leaves<br />
- 5-6 Cherry Tomatoes<br />
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<u><i><b>Method:</b></i></u><br />
<b>1.)</b> Bring a large pot of water to a simmer. Float the eggs gently into the water and boil to cook (about 15-20 minutes). Once boiled, cool under running water slightly and peel and set aside.<br />
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<b>2.)</b> Slice the eggs in half along the longer side, such that you get 2 identical halves. Scoop out the cooked yolks into a bowl. Rise the boiled egg whites under cool running water to clean up. Set aside on a paper towel to drain.<br />
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<b>3.)</b> Take half the quantity of boiled yolks, and mash with a fork till they're soft and creamy. Whisk in the Cream cheese, Feta, chopped Onions & Capsicum, Chillies, Worcestershire & Soya sauces, and black pepper and salt.<br />
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<b>4.)</b> Using a teaspoon, scoop the filling into the hollows of the boiled eggs. Garnish with a little of the chopped Capsicum.<br />
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<i>Serve on a bed of fresh, crisp lettuce along with halved cherry tomatoes scattered on the plate.</i> </div>
Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-18841798737402691172011-09-25T23:51:00.001+08:002011-10-02T10:12:53.425+08:00Grape & Apple Sangria Blanca<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Sangria</i> is a wine-based punch or cocktail, that consists of wine, chopped fruit and a sweetener.<br />
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Although the wine used in a traditional Sangria is a dry Red wine, I wanted to use the bottle of White Wine I already had... So I looked up a couple of websites, and finally settled on a recipe that used fresh Grapes, Apples, Mint and White wine....served chilled over ice, it is - simply put-
absolutely delicious... with freshness of the fruit and the kick from
the wine, it is perfect to enjoy with friends (or just by yourself!) on a
warm summer evening! <br />
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<i><u><b>Ingredients:</b></u></i><br />
- 1 Bottle (750 ml) White Wine (sparkling or still, your choice)<br />
- 250g fresh Green Grapes (seedless)<br />
- 1 bright red Apple, plus 1 for garnish<br />
- 2-3 tbsp finely powdered Sugar<br />
- Juice of 1/2 lime <br />
- 6-7 fresh Mint leaves<br />
- 1 tablet of Vitamin- C ( if you're making this in advance)<br />
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<i><u><b>Method:</b></u></i><br />
<b>1.) </b>Wash the grapes and drain. Peel and core 1 of the apples and chop into cubes. Squirt with some lime juice to keep them from browning.<br />
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<b>2.)</b> Puree the grapes along with the apples, sugar, mint leaves and vitamin C tablet. The Vitamin C tablet has ascorbic acid, which keeps the colour of the Sangria a fresh green for a long time. Add some of the wine to the pureed fruits ( about 1 cup), and puree again till well combined.<br />
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<b>3.)</b> Strain the fruit-wine puree through a sieve. Stir in the remaining wine, and pour into a jug and chill for about an hour or so.<br />
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<i>Serve over ice garnished with some sliced apple.... Cheers! :)</i><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com2tag:blogger.com,1999:blog-8315312077312144716.post-87497149513911190312011-09-25T23:01:00.001+08:002011-09-25T23:01:52.884+08:00Roast Corn, Sour Cream & Feta Crostini<div dir="ltr" style="text-align: left;" trbidi="on">
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Menu planning for dinner parties is a lot of fun! Its a great opportunity to explore new recipes, and having an appreciative and hungry audience, is added motivation. I tried a Corn & Feta Crostini for a dinner party that we hosted for our dear friends Seema & Ganesh, and my cousin, Samar, last night. I wanted to keep appetisers light, and something that would pair well with the Fresh Green Grape Sangria that I planned to serve, to get the evening started off... So well... this is how you make it ... <br />
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<b><u><i>Ingredients:</i></u></b><br />
- Ciabatta bread, 1 leaf <i>(or 1 Baguette)</i><br />
- 1/2 cup Sour Cream ( or hung yoghurt)<br />
- 1/4 cup crumbled Feta cheese<br />
- 1 ear of Corn<br />
- 1/4 cup, Coriander, leaves seperated<br />
- 1 tsp Red Chilli powder<br />
- Lime wedges, enough to squirt lightly<br />
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<i><u><b>Method:</b></u></i><br />
<b>1.)</b> Preheat oven to 180 deg C. Slice the bread loaf into 1/2" thick slices. Toast in hot oven for about 3-4 minutes, till crisp and warmed.<br />
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<b>2.) </b>While the bread toasts, whisk together the Sour Cream and feta together. Roast the corn on the gas flame till sufficiently blackened in parts. Using a sharp knife, slice off the roasted corn kernels into a bowl.<br />
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<b>3.) </b>Smear the Sour cream-feta mixture on the toasted Ciabatta. Top with the roasted corn kernels. Lightly sprinkle some of the Red Chilli powder on top and squirt some lime juice onto the topping.<br />
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Garnish with a leaf of Coriander, and serve asap along with some delicious Grape Sangria and be transported to yumminess-heaven ! :)<br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com0tag:blogger.com,1999:blog-8315312077312144716.post-19105092505974273122011-09-11T21:01:00.001+08:002011-09-11T21:01:32.820+08:00Coconut- Date- Sesame Fudge Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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I recently came across a recipe for Raw Fudge Brownies, that a friend from school, Reshma, made and posted on the blog she writes for healthy eating & living. Her recipe got me all excited about using dates in desserts, since they're not only gooey and deliciously fudge- y but packed with several key nutrients like Vitamins, Calcium, Iron,Potassium and Magnesium. They're an excellent source of fiber and help maintain top-notch digestive and cardiac health.<br />
I had a LOT of dessicated coconut in my freezer from last weeks coconut cupcake, so I decided to experiment a little... and since I was looking to make this healthy, I added some Oat cereal and Cornflakes.<br />
So, well, here it goes, my Date-Coconut-Sesame fudge... sticky, gooey, yummy ... and healthy :)<br />
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<i><b><u>Ingredients:</u></b></i><br />
2 cups seedless Dates <i style="color: #666666;">(khajoor)</i>, roughly chopped<br />
5-6 dried Apricots (optional), roughly chopped <br />
1 cup unsweetened Dessicated coconut<br />
1 cup breakfast Cereal - Cornflakes / Oat cereal (either or both)<br />
1/2 cup Pine nuts / Or / roughly chopped Almonds<br />
1/2 tsp Honey<br />
3-4 tbsp Sesame seeds<br />
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<u><i><b>Method:</b></i></u><br />
<b>1.) </b>Preheat oven to 180 deg C. Toast the Cornflakes and/or Oat cereal for 5-6 mins till they're super crunchy. Alternatively, heat a non-stick pan on medium heat. Toast the cereal stirring occasionally till its crisp. Set aside in a dry bowl to Cool.<br />
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<b>2.)</b> Toast the Pine nuts/ or / chopped almonds. Add to the bowl with the toasted Cereal.<br />
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<b>3.)</b> Now, toast the dessicated coconut till it begins to turn slightly golden. Switch off heat immediately or it will brown too much.<br />
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<b>4.)</b> Transfer the toasted Cereal and Nuts into a mixer / food processor. Pulse till coarsely powdered. Start adding the dates, about 1/4 cup at a time, and pulse till combined after each addition. As you pulse, the stickiness of the dates will begin to bind the mixture together.<br />
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<b>5.)</b> Add the toasted dessicated Coconut to the date mixture 1/4 cup at a time, and pulse again till well combined. Although it binds extremely well, this mixture is surprisingly non-sticky,and pulls away from the sides of the mixer very easily.</div>
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<b>6.)</b> Line a baking tray/ glass casserole with grease-proof paper or aluminum foil. Turn out the mixture into the bowl. Using your fingers , apply pressure on the mixture, and flatten into the bowl to form a layer which is uniformly thick (about 1/2" thick).<br />
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<b>7.)</b> Cover with a lid or foil and chill in the refrigerator for about 30-45 minutes. Meanwhile, toast the Sesame seeds and cool. Brush the honey lightly, over the top of the set fudge. Lightly pat the toasted Sesame seeds onto the fudge using slight pressure from your fingers to stick.<br />
Holding the foil, extract the fudge from the bowl. Using a sharp knife, divide into 2" x 2" squares ( or 1" x 3" rectangles).<br />
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<i>Store in an air-tight container in the refrigerator. Should keep well for about 7-8 days, but that's IF it lasts that long! :)</i><br />
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Tanya Somanhttp://www.blogger.com/profile/05670805697248633705noreply@blogger.com2