tag:blogger.com,1999:blog-58064849725599143822024-03-18T21:50:37.751-07:00Vasavi's RecipesEveryday Simple Vegetarian Cuisine at your DesktopVasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.comBlogger150125tag:blogger.com,1999:blog-5806484972559914382.post-23885814306506092212012-10-01T12:01:00.000-07:002012-10-01T12:01:19.017-07:00September Contest Winner Announcement<div dir="ltr" style="text-align: left;" trbidi="on">
Here is the winner for this beautiful pair of Jhumki Style earrings for the month of September 2012:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADZCZgbN_Dw3wvcBLInFvzQx7uQlFaELExljcIyw20oa7XnJWbVkCph_VLvLDY3iJUTD6juvBxZ4p1elNVj-sB_OrWvk-wM7MJp2jyWCv3943tU0f3FqLhzwv-RtvgdI4L0SWWbItX4g/s1600/399144_534280026587788_1825981888_n%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhADZCZgbN_Dw3wvcBLInFvzQx7uQlFaELExljcIyw20oa7XnJWbVkCph_VLvLDY3iJUTD6juvBxZ4p1elNVj-sB_OrWvk-wM7MJp2jyWCv3943tU0f3FqLhzwv-RtvgdI4L0SWWbItX4g/s320/399144_534280026587788_1825981888_n%5B1%5D.jpg" width="320" /></a></div>
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<b>PARIMALA KOTHAPALLI</b></div>
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<b>Congratulations!!!!!</b></div>
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You can check out how I have selected the winner below:</div>
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List of Participants (In the order which Facebook has shown me the list):</div>
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<b>1 Suruchi Khamesra, </b><br />
<b>2 Rohini Krishna, </b><br />
<b>3 Anitha Sathyanarayanan, </b><br />
<b>4 Shanmuga Kavitha, </b><br />
<b>5 Swathi Madhavapeddi, </b><br />
<b>6 Deep 'Globetrotter' Patel, </b><br />
<b>7 Swarna Kaveti, </b><br />
<b>8 Amaravathi Surender, </b><br />
<b>9 Anita Bob, </b><br />
<b>10 Haritha Ram, </b><br />
<b>11 Sasiadi Rajkumar, </b><br />
<b>12 Aruna Siva, </b><br />
<b>13 Subha Raman, </b><br />
<b>14 Sabitha Thangaraj, </b><br />
<b>15 Pinakin M Patel, </b><br />
<b>16 Praveena Gangenamoni, </b><br />
<b>17 Ramana Kumari, </b><br />
<b>18 Suman Bapu, </b><br />
<b>19 Pragna Patel, </b><br />
<b>20 Poornima Sashikanth, </b><br />
<b>21 Nirali Patel, </b><br />
<b>22 Radha Patel, </b><br />
<b>23 Sirisha Movva, </b><br />
<b>24 Sireesha Kandula, </b><br />
<b>25 Sridevi Anand, </b><br />
<b>26 Rupa Raju, </b><br />
<b>27 Swetha Bhathe, </b><br />
<b>28 Sharada Boyanpally, </b><br />
<b>29 Rashmi Sinha, </b><br />
<b>30 Gauri Trivedi, </b><br />
<b>31 Parimala Kothapalli, </b><br />
<b>32 Ashrita Simhadri, </b><br />
<b>33 Bharat Patel, </b><br />
<b>34 Shobana Senthilkumar, </b><br />
<b>35 Nagashalini Munugeti, </b><br />
<b>36 Rashmi Sangamesh, </b><br />
<b>37 Deepa Patel </b><br />
<b>38 Sravanthi Raj</b><br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8G7bNCFwFJh_Wp7D67P0_D13ZrGeipxq6tVGpruTyY82UXj6wgTZxuhKTTn7dJJXnQkl3TrPSD21hirwfAwfOvvNqkcNF2pIRbj6TCI9wt52MJxWdwKby2M3BUwJPk5dSVWOBnjaf2uM/s1600/september2012.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="355" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8G7bNCFwFJh_Wp7D67P0_D13ZrGeipxq6tVGpruTyY82UXj6wgTZxuhKTTn7dJJXnQkl3TrPSD21hirwfAwfOvvNqkcNF2pIRbj6TCI9wt52MJxWdwKby2M3BUwJPk5dSVWOBnjaf2uM/s640/september2012.png" width="640" /></a></b></div>
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Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com0tag:blogger.com,1999:blog-5806484972559914382.post-12207182090449887432012-07-16T23:26:00.001-07:002012-07-17T11:09:24.198-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-size: x-large;">My First Giveaway </span></b></h2>
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<span style="font-size: large; font-weight: normal;">(Now thru 31 July, 2012)</span></h4>
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I'm very happy to say that I'm hosting my first Giveaway thru Facebook. One winner would be chosen randomly and would receive this Fantabulous Pendant Set. To enter, head on over to my <a href="https://www.facebook.com/pages/Jewelry-by-Nikhar-The-Elegance/200742893274838">Facebook Page</a>, like it and tag yourselves or / and comment on my Giveaway Post! Its as simple as that.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PKsN5o07ZNP1NJo5lvPIliRzaihiZTPGGR9GrB6lz8ysfIVGD9z5gtamvQqI5l14AeUTZ-Z4PyvTvb1UOI6zyecjz3mqsFmkiQ56FjOVZe7LQ42vT_BvB3BeP4HzbhEs9v_-gSOMpAQ/s1600/557751_291847227568512_589435048_n%5B1%5D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-PKsN5o07ZNP1NJo5lvPIliRzaihiZTPGGR9GrB6lz8ysfIVGD9z5gtamvQqI5l14AeUTZ-Z4PyvTvb1UOI6zyecjz3mqsFmkiQ56FjOVZe7LQ42vT_BvB3BeP4HzbhEs9v_-gSOMpAQ/s320/557751_291847227568512_589435048_n%5B1%5D.jpg" width="320" /></a></div>
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Here are few rules for the Giveaway:</div>
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Like my<a href="https://www.facebook.com/pages/Jewelry-by-Nikhar-The-Elegance/200742893274838"> Facebook page</a> AND</div>
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1. Tag yourselves in the Giveaway post picture on Facebook <a href="https://www.facebook.com/photo.php?fbid=510828288932962&set=a.510828282266296.134389.200742893274838&type=1&theater">here</a> (This will be your 1st entry for the Giveaway)</div>
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OR / AND </div>
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2. Comment on the Giveaway post on Facebook <a href="https://www.facebook.com/photo.php?fbid=510828288932962&set=a.510828282266296.134389.200742893274838&type=1&theater">here</a>. (This will be your 2nd entry for the Giveaway)</div>
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Giveaway is open only for US Residents. Ends on July 31st, 2012 and winner will be announced on August 1st, 2012. Winner will be notified via email and also published on my Facebook Page. Then they have to approach me with their mailing address. The item is also shipped for free. If I didn't receive any response from the winner within 1 week, I would choose another winner.</div>
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Wishing you all the very best.</div>
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</div>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com1tag:blogger.com,1999:blog-5806484972559914382.post-43388895220992026082011-03-03T15:12:00.000-08:002011-03-04T13:41:53.700-08:00Chocolate Banana Pops<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1XDCzRRx48riS1Xc2JR33K77v_dinUr1i2rdwXomVK32r6j218R5ET13hqZyydW7zo5YTHmif0LatKIZ1o0rqdOJUU8HLE4Gc8oX2HLI_67pZBE_bWKpCfpOoBwbft_8Ion2Xl3r3rI/s1600/DSC00407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEii1XDCzRRx48riS1Xc2JR33K77v_dinUr1i2rdwXomVK32r6j218R5ET13hqZyydW7zo5YTHmif0LatKIZ1o0rqdOJUU8HLE4Gc8oX2HLI_67pZBE_bWKpCfpOoBwbft_8Ion2Xl3r3rI/s400/DSC00407.JPG" width="460" /></a></div><br />
What I used:<br />
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Medium sized ripe bananas : 4<br />
Semisweet chocolate chips : 1 cup<br />
Wooden skewers or popsicle sticks : 8 nos<br />
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How I did:<br />
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<ul style="text-align: left;"><li>Peel bananas and cut them in half crosswise. </li>
<li>Insert a wooden skewer or popsicle stick into each banana half and place them on a plate lined with parchment paper and freeze for about 15 to 20 minutes.</li>
<li>To melt the chocolate chips, place them in a bowl and put that bowl over another bowl of simmering water. </li>
<li>Stir until all the chocolate chips are completely melted. </li>
<li>Take the melted chocolate in a small cup. Deep each frozen banana pop into the chocolate few times until it is well coated with chocolate. Chocolate will become firm right away.</li>
<li>Serve immediately or wrap each banana in foil and store in freezer for future use.</li>
</ul><div>Sending this to Rumana Rawat's event <a href="http://rumanarawat.blogspot.com/">Treat to Eyes - Series 1</a></div></div>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com12tag:blogger.com,1999:blog-5806484972559914382.post-79734532320503104102011-02-10T17:43:00.000-08:002011-02-10T17:43:22.093-08:00Khari Biscuit<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1AvXC-J-xyKWUzzW859WCvCFNRXCYnRZGoPlwDMx2YESUQ99fUHG6hUGbDsIa8NNBCnkbGLZ6FS922q_2hSoOlUen6HAUs9BaTD3LgQH_5N63fCO0zUp9WJOcopZiaw6WN8lEprc1GY/s1600/DSC00459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP1AvXC-J-xyKWUzzW859WCvCFNRXCYnRZGoPlwDMx2YESUQ99fUHG6hUGbDsIa8NNBCnkbGLZ6FS922q_2hSoOlUen6HAUs9BaTD3LgQH_5N63fCO0zUp9WJOcopZiaw6WN8lEprc1GY/s400/DSC00459.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
Puff Pastry Sheets : 1 package<br />
Ajwain seeds : 2 tbsp<br />
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How I did:<br />
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<ul style="text-align: left;"><li>Defrost the puff pastry sheet for 40 minutes.</li>
<li>Preheat oven to 375 deg F.</li>
<li>Unfold the pastry sheet on a lightly floured surface.</li>
<li>With a pizza cutter, cut the pastry sheet into small rectangles.</li>
<li>Give a twist to each rectangle in the middle and arrange them on a baking sheet leaving enough (atleast an inch) space between them. </li>
<li>Sprinkle the ajwain seeds over them.</li>
<li>Bake for 15 to 20 minutes or until golden brown. </li>
<li>Serve with a hot cup of tea or coffee.</li>
</ul></div>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com11tag:blogger.com,1999:blog-5806484972559914382.post-80759925889948870002011-02-06T19:55:00.000-08:002011-02-06T19:55:08.125-08:00Chickpea and Spinach Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07UYQIjfbFCnt7f1HzFR4toZutg-BIKtWWR817eDLt7kcSOHoLrb-KdHTG6YIlgoROqDTHjWKWY_WiJz081RGBT4nsszXzDY_OEnrzU88IY6XbV6wtHyLMK0IF2LKWRG7tdQv1Ah4Jtg/s1600/DSC09871.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg07UYQIjfbFCnt7f1HzFR4toZutg-BIKtWWR817eDLt7kcSOHoLrb-KdHTG6YIlgoROqDTHjWKWY_WiJz081RGBT4nsszXzDY_OEnrzU88IY6XbV6wtHyLMK0IF2LKWRG7tdQv1Ah4Jtg/s400/DSC09871.JPG" width="480" /></a></div><br />
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What I used:<br />
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Chickpeas : 1 can<br />
Boiled green peas : 1/4 cup<br />
Boiled corn : 1/4 cup<br />
Spinach : 2 handfuls<br />
Chopped fresh Mint : 2 to 3 tbsp<br />
Chopped Cilantro : 2 to 3 tbsp<br />
Jalapeno : 1 (finely chopped)<br />
Fresh grated coconut : 2 to 3 tbsp<br />
Lemon juice : 1 tbsp or as required<br />
Chat masala : 1 tsp<br />
Salt and pepper : as required<br />
Seasoned Croutons : as required<br />
Olive oil : 1 tbsp<br />
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How I did:<br />
<ul style="text-align: left;"><li>Drain water from the canned chickpeas and transfer into a mixing bowl.</li>
<li>Add the rest of the ingredients and combine thoroughly and serve.</li>
</ul></div>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com9tag:blogger.com,1999:blog-5806484972559914382.post-47233655098167793552011-01-20T23:34:00.000-08:002011-01-20T23:34:44.479-08:00Cut Mirchi (Cut Bajji)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmYG3iv-J5xRYG-JA9snBnTHezrfiOnEht_HVvA7ZcwtUVmYyQ7yrYdcw7dAMfXlwP7kkgcls8dgcl2PJ-VlrT8Q8435hkC_B47r5HlgRG66wDj0SIyOBeGiXQVWZ5104JQBiI_8mmuU/s1600/DSC09843.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="367" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifmYG3iv-J5xRYG-JA9snBnTHezrfiOnEht_HVvA7ZcwtUVmYyQ7yrYdcw7dAMfXlwP7kkgcls8dgcl2PJ-VlrT8Q8435hkC_B47r5HlgRG66wDj0SIyOBeGiXQVWZ5104JQBiI_8mmuU/s400/DSC09843.JPG" width="480" /></a></div><br />
What I used:<br />
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<a href="http://vasavisrecipes.blogspot.com/2010/07/mirapakaya-bajji-with-mirapakaya.html">Prepared Bajjis</a> : 10<br />
Onion : 1/2 (finely chopped)<br />
Lemon juice : 1 to 2 tbsp or as required<br />
Rock salt : 1/4 tsp<br />
Coriander powder : 1/4 tsp<br />
Chopped coriander : 1 tbsp<br />
Oil : for deep frying<br />
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How I did:<br />
<ul><li>Cut the bajjis into 1" pieces horizontally. We may get 3 to 4 pieces out of each bajji.</li>
<li>Heat oil in a wok on medium heat till sizzling, add 10 to 12 pieces of bajji and fry for about 2 minutes till they are crisp and the green chillies inside are well fried. </li>
<li>Transfer them to a paper towel to absorb excess oil and then to a serving bowl.</li>
<li>Sprinkle rock salt, coriander powder, chopped coriander and onions.</li>
<li>Drizzle some lemon juice on top and serve.</li>
<li>Additionally could serve few thin onion slices and lemon wedges aside.</li>
</ul><div>Note: If you are making cut mirchi with the leftover bajjis then its fine. But if you've planned to make them before even making bajjis, then while frying the bajjis, take them off from the oil as soon as they are just cooked. Bajjis doesn't have to be cooked completely from inside as you'll be frying them for second time any way.</div></div>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com8tag:blogger.com,1999:blog-5806484972559914382.post-79980417506029507122011-01-05T10:40:00.000-08:002011-01-05T10:40:39.391-08:00Vegetable Pasta Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlpIiJoQ0Us2N4ctyfkmcHEc1gHDGtqwQEttPviJpKirm14IPVa2_txktbXDP8RbikuHNlSJoycKl8b7I4oQtvaarRLjpkkADNHznOLSSnUdd7JSbhmYVPSUKwcLSDj3Hr3OBqybcJIQ/s1600/DSC09784.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIlpIiJoQ0Us2N4ctyfkmcHEc1gHDGtqwQEttPviJpKirm14IPVa2_txktbXDP8RbikuHNlSJoycKl8b7I4oQtvaarRLjpkkADNHznOLSSnUdd7JSbhmYVPSUKwcLSDj3Hr3OBqybcJIQ/s400/DSC09784.JPG" width="480" /></a></div><br />
What I used:<br />
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Small sized pasta : 1/2 cup<br />
Vegetable juice : 2 cups (I used V8 vegetable juice)<br />
Water : 1 cup<br />
Onion : 1/2 (finely chopped)<br />
Green chilli : 1 (chopped)<br />
Garlic : 2 cloves (finely chopped)<br />
Salt and pepper : as required<br />
Oil : 1 tbsp<br />
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How I did:<br />
<ul><li>Heat oil in a stock pot on medium flame, add chopped onion, chopped green chilli and chopped garlic and saute for few minutes until onions are translucent.</li>
<li>Add vegetable juice and water and bring to boil.</li>
<li>Add pasta and simmer over low heat for 10 or more minutes until the pasta is soft and tender.</li>
<li>Switch of the stove, add salt and pepper as per taste and serve hot.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com10tag:blogger.com,1999:blog-5806484972559914382.post-75325079523906178702011-01-03T22:06:00.000-08:002011-01-03T22:06:13.118-08:00Beerakaya Palu posi Koora (Ridge-gourd in Milk)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7xWz4mcfUIs9ym0hv19DIgw_9StYqt0lbYNlHrsXWeIQGUyZsBNQH0-UrjAkjd8Bc7Vei0PYU7RYaYNsj-lHtoA8Ql0_eaEYcdFKZ3LA0b3vAmCv8wOstMDxji3qhAC-0Tk8VOFTR1c/s1600/DSC09755.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB7xWz4mcfUIs9ym0hv19DIgw_9StYqt0lbYNlHrsXWeIQGUyZsBNQH0-UrjAkjd8Bc7Vei0PYU7RYaYNsj-lHtoA8Ql0_eaEYcdFKZ3LA0b3vAmCv8wOstMDxji3qhAC-0Tk8VOFTR1c/s400/DSC09755.JPG" width="480" /></a></div><br />
What I used:<br />
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Ridge-gourd : 1<br />
Milk : 1/2 cup (Preferably whole milk)<br />
Chopped Onion : 1/2 cup<br />
Chana dal : 2 tbsp<br />
Green chillies : 6 to 7 (slit lengthwise) <br />
<div>Mustard seeds : 1/2 tsp</div>Cumin seeds : 1/2 tsp<br />
Urad dal : 1/2 tsp<br />
Salt : as required<br />
Curry leaves : a few<br />
Red chillies : 1 or 2 (broken into pieces)<br />
Oil : 2 tsp<br />
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<div>How I did:</div><ul><li>Wash, peel and cut ridge-gourd into small cubes. </li>
<li>Heat 2 tsp of oil in a skillet, add mustard seeds, cumin seeds, urad dal, chana dal and red chillies.</li>
<li>When the seeds start crackling, add curry leaves and green chillies. </li>
<li>Saute for a while and add onion cubes.</li>
<li>Cook uncovered till the onions are half done and add ridge-gourd cubes.</li>
<li>Cover and cook for several minutes till the ridge-gourd is completely cooked.</li>
<li>Pour in the milk and cook for 5 minutes or more till the milk thickens. Switch off the stove and add salt. </li>
<li>Serve with plain rice.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com11tag:blogger.com,1999:blog-5806484972559914382.post-39566585621052344132011-01-01T16:11:00.000-08:002011-01-01T16:11:29.805-08:00Welcoming the Year of Rabbit with Coconut Ice Cream<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GHFMQsMOMfRuCA9sxwE2ZDaw313n7P-FA5D1Uj6pZ7t164Nd4mnwqBb_aJm7mS7saZk0mL7qZA8REOcYtDwa3pBP19DIg8dAL1SgWCKhNsLvXRz3knDJSYQhryOtL8VBCJ3zZPUq4JU/s1600/DSC09769.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6GHFMQsMOMfRuCA9sxwE2ZDaw313n7P-FA5D1Uj6pZ7t164Nd4mnwqBb_aJm7mS7saZk0mL7qZA8REOcYtDwa3pBP19DIg8dAL1SgWCKhNsLvXRz3knDJSYQhryOtL8VBCJ3zZPUq4JU/s400/DSC09769.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
Heavy whipping cream : 2 cups<br />
Condensed milk : 1 tin<br />
Coconut Cream Powder : 1 package (available at any grocery store)<br />
Desiccated coconut : 2 to 3 tbsp<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDnRHxkx72TJganOQFz3gqdeL4sHZ1buRzpWbG05H4eMORI4fOO_wG9HgC25d6-Okg0nRKASVflsmh2e3Btg59WabDvvW80hwc97GD8Nhe1ooFUl48j53QapUcNf6a5fqwsogeh1U7No/s1600/DSC09720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimDnRHxkx72TJganOQFz3gqdeL4sHZ1buRzpWbG05H4eMORI4fOO_wG9HgC25d6-Okg0nRKASVflsmh2e3Btg59WabDvvW80hwc97GD8Nhe1ooFUl48j53QapUcNf6a5fqwsogeh1U7No/s400/DSC09720.JPG" width="323" /></a></div><br />
How I did:<br />
<ul><li>Blend heavy whipping cream, condensed milk and coconut cream powder together in a blender.</li>
<li>Transfer the contents to a a freezer storage container, cover with a layer of cling wrap and close the lid.</li>
<li>Freeze for a minimum of 24 hrs before serving.</li>
<li>On the day of serving, saute desiccated coconut in a pan on medium heat until golden brown and let cool. </li>
<li>Scoop the ice cream into a serving bowl, sprinkle the desiccated coconut and serve.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com11tag:blogger.com,1999:blog-5806484972559914382.post-87141576854794610722010-12-30T10:36:00.000-08:002010-12-30T10:36:04.191-08:00Papadam Curry (Papad ki Sabzi)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fyzaZapMSC1U_OCGz7Y30opm4uG-petX4SGjVsVpBa3ke_dPd-rz74GoBQHEWfX452wXV2lE7tQ1I6hRzM4eMlN7tkv2qpV8akNn3RmCB-qB9VzGlVN2PITQB5hbQ0xKvJ4lFfCI0PA/s1600/DSC09711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="330" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_fyzaZapMSC1U_OCGz7Y30opm4uG-petX4SGjVsVpBa3ke_dPd-rz74GoBQHEWfX452wXV2lE7tQ1I6hRzM4eMlN7tkv2qpV8akNn3RmCB-qB9VzGlVN2PITQB5hbQ0xKvJ4lFfCI0PA/s400/DSC09711.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
Large papads : 3 (Masala papads taste best, but could use any type of papads)<br />
Plain yogurt : 1 tbsp<br />
Green chillies : 2 (slit lengthwise)<br />
Red chilli powder : 1/2 tsp<br />
Chopped coriander : 1 to 2 tbsp (chopped)<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cumin seeds : 1/4 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mustard seeds : 1/4 tsp</div><div>Fennel seeds : 1 tbsp</div><div>Fenugreek seeds : 1 tsp</div>Turmeric : one big pinch<br />
Aesofoetida : one big pinch<br />
Coriander powder : 1/4 tsp<br />
Garam Masala : 1/4 tsp<br />
Ghee : 1 tbsp<br />
Salt : as required<br />
Water : 1 cup<br />
<br />
How I did:<br />
<ul><li>Break the papads into approximately 1" pieces and keep the aside.</li>
<li>Heat ghee in a sauce pan on medium heat, add aesofoetida, cumin seeds, mustard seeds, turmeric powder, green chillies, fennel seeds and fenugreek seeds.</li>
<li>When the seeds splutter, add red chilli powder, coriander powder, garam masala and yogurt.</li>
<li>When the yogurt is well mixed with other ingredients and nicely browned, add a cup of water and salt.</li>
<li>Bring it a boil and add the papad pieces.</li>
<li>Cook for 2 minutes or until the papads are soft and all the water is almost evaporated.</li>
<li>Garnish with chopped coriander and serve hot with any roti.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com6tag:blogger.com,1999:blog-5806484972559914382.post-66661809112999394172010-12-29T09:00:00.000-08:002010-12-29T09:00:02.986-08:00Masala Chai<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVYKaO2ushSaRd9RkBZhBiHPFrQvuvxLXPe2TB_onbl_-HZFBOHlYXpswlLhxdgWteZG0pt3ebalm8wLZtWLFcE3X3Ug5yQJ8zV1BklC5l6IKQPWA8-RQHRn49iMdQ21Z6eAnsXLLqNs/s1600/DSC09191.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZVYKaO2ushSaRd9RkBZhBiHPFrQvuvxLXPe2TB_onbl_-HZFBOHlYXpswlLhxdgWteZG0pt3ebalm8wLZtWLFcE3X3Ug5yQJ8zV1BklC5l6IKQPWA8-RQHRn49iMdQ21Z6eAnsXLLqNs/s640/DSC09191.JPG" width="430" /></a></div><br />
What I used:<br />
<br />
Tea Leaves : 2 tsp<br />
Cinnamon Stick : 1" piece<br />
Cloves : 4 nos.<br />
Cardamom : 4 nos.<br />
Ground ginger : 1/2 tsp (or can use fresh grated ginger)<br />
Fennel seeds : 1 to 2 tsp<br />
Water : 1/2 cup<br />
Milk : 1 1/2 cup<br />
Sugar : as required<br />
<br />
How I did:<br />
<ul class="instructions"><li>Using a mixer grinder, grind all the spices except tea leaves to a coarse powder. This powder can be made in large quantities and stored for future use.</li>
<li>Bring water to boil in a saucepan, add the spice powder, tea leaves and sugar to taste and lower the flame. Allow it to simmer for about 2 minutes and strain.</li>
<li>Serve hot. </li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com4tag:blogger.com,1999:blog-5806484972559914382.post-56541694115730020782010-12-28T09:00:00.000-08:002010-12-28T09:00:04.338-08:00Kattu Pongali (Rice Pongal)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvhz0SjJxIR6p_jZ5_ft3zvZDOO2PKLyFrmeeyi22Y1ItgSacgHPh5SgQsjf4CvsNlxbn3Ly9H6S8JqLUthxw-38LNvrh3NtAgRRkFeYxBciW7wBxLsEzDvrnGtTmRdaYLhlYTPidMX8/s1600/DSC09658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUvhz0SjJxIR6p_jZ5_ft3zvZDOO2PKLyFrmeeyi22Y1ItgSacgHPh5SgQsjf4CvsNlxbn3Ly9H6S8JqLUthxw-38LNvrh3NtAgRRkFeYxBciW7wBxLsEzDvrnGtTmRdaYLhlYTPidMX8/s400/DSC09658.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigGljjLMB_IuZYdd0sbJvskuY6vCgXjjljalZ2191_bESpw2T6V-ly0LOzzhZ-1o_AV-pb-geD_bn_CukeyXAhvOxAOMHrueSZO1BrxqIyoW-WJNVxV_a1gixUxOOf-eFqQMvKt2pnWZM/s1600/DSC09656.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div>What I used:<br />
<br />
Rice : 1 cup<br />
Split green gram dal : 1/2 cup<br />
Cashews : 2 to 3 tbsp <br />
Ginger : 1/2 inch (finely chopped)<br />
Pepper corns : 1 tsp<br />
Cumin seeds : 1/2 tsp <br />
Mustard Seeds: 1/2 tsp<br />
Ground pepper : 1/4 tsp<br />
Curry leaves : a few (I didn't put them, 'cause I didn't have them) <br />
Salt : as required<br />
Ghee : 2 tbsp<br />
<br />
How I did:<br />
<ul><li>Wash rice and dal together and keep aside. </li>
<li>Heat two tbsp of ghee in a pressure cooker, add cashews, pepper corns, cumin seeds, mustard seeds, chopped ginger and curry leaves.</li>
<li>Saute till the seeds splutter and cashews are nicely browned.</li>
<li>Pour 4 cups of water and add salt and ground pepper.</li>
<li>When the water comes to boil, add rice and dal and put the lid on with the whistle.</li>
<li>Cook for upto three whistles and switch off the stove. </li>
<li>Wait for ten minutes, open the lid and mix thoroughly.</li>
<li>Serve hot with Sambar or Split yellow dal chutney.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com7tag:blogger.com,1999:blog-5806484972559914382.post-2115383117808960822010-12-27T09:55:00.000-08:002010-12-27T09:55:00.576-08:00Ravva Palakura Garelu (Sooji and Spinach Fritters)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77gLYLeweszJdYOuc6tGYLjo6EwfOODBld8nDDf3C9kcTKlSZoJRagfPkTrRrW5KO-Q-L20fVb3i_s-uYE91pQYiSGdbOh3NRHeo8Du5gOeCJz2WWutvA-H3c0qOWCqWNRAXlRPMnSLg/s1600/DSC09640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj77gLYLeweszJdYOuc6tGYLjo6EwfOODBld8nDDf3C9kcTKlSZoJRagfPkTrRrW5KO-Q-L20fVb3i_s-uYE91pQYiSGdbOh3NRHeo8Du5gOeCJz2WWutvA-H3c0qOWCqWNRAXlRPMnSLg/s400/DSC09640.JPG" width="500" /></a></div><br />
What I used:<br />
<br />
Bombai Ravva (Sooji) : 1 cup<br />
Urad dal : 1/2 cup<br />
Spinach leaves : a handful (chopped)<br />
Baking soda : 1/4 tsp<br />
Salt : as required<br />
Oil : for deep frying<br />
<br />
How I did:<br />
<ul><li>Soak urad dal for 2 hours or more and grind into a smooth paste. This doesn't have to be tight as we do for normal garelu, so add little water while grinding, </li>
<li>Mix ravva to urad dal batter and let rest for half-hour. Add salt, baking soda and chopped spinach and mix thoroughly.</li>
<li>Apply little water to your palms, take a big lemon sized batter, shape it in the form of donut, make a hole in the center and deep fry.</li>
<li>When they turn golden brown on both sides transfer them to paper napkin which absorbs excess oil. </li>
<li>Serve hot with any chutney.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com3tag:blogger.com,1999:blog-5806484972559914382.post-41943699559666664182010-12-26T09:30:00.000-08:002010-12-26T09:30:50.589-08:00Egg Chettinad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBT6PfNAHbWWq92xguezSLFn5QJ2YdJnS3LG4JX46g1c6YeB0dGqRrY8wdm5j97q-gQUdnrMbseG_zKLtlC_5LgB65kzSnvfGmADvJPwEIr2hLOCx1Pl-kh1zILW0QxX-b68AiIyMCgo/s1600/DSC09645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoBT6PfNAHbWWq92xguezSLFn5QJ2YdJnS3LG4JX46g1c6YeB0dGqRrY8wdm5j97q-gQUdnrMbseG_zKLtlC_5LgB65kzSnvfGmADvJPwEIr2hLOCx1Pl-kh1zILW0QxX-b68AiIyMCgo/s400/DSC09645.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
Hard boiled eggs : 4<br />
Plain yogurt : 1/4 cup<br />
Tomato : 1 (chopped)<br />
Pepper corns : 1/4 tsp<br />
Garlic cloves : 2 to 3 (chopped)<br />
Pepper powder : 1/4 tsp<br />
Turmeric powder : 1 pinch<br />
Salt : as required<br />
Chopped coriander : 1 tsp<br />
Oil : 1 tbsp<br />
<br />
How I did:<br />
<br />
<ul><li>Cut the boiled eggs into 6 to 8 pieces each.</li>
<li>Heat a tablespoon of oil in a pan, add chopped garlic cloves and pepper corns.</li>
<li>Saute till garlic is nicely browned and add egg pieces and chopped tomatoes.</li>
<li>Stir fry till tomatoes are cooked and add yogurt, salt, turmeric powder and pepper powder.</li>
<li>Cook till the mixture comes together and egg pieces are coated well with yogurt and spices.</li>
<li>Garnish with coriander and serve hot with rice or roti.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com5tag:blogger.com,1999:blog-5806484972559914382.post-51683474121825526742010-12-25T10:17:00.000-08:002010-12-25T10:17:47.106-08:00Gingerbread House and Merry Christmas<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbXWO5cAmvA_kdLTwAP2r4E4Uk_SqjJ8cXduwZRbboYIqoHFFTYh5joxG0MqRjapTUYwvChgJZ6NCHuw6KiiAZrAmn3u5-NOW4z5oKGWfZKwN1SMWank6C7_MKOcUpT-1Zm9Q9uMyULM/s1600/DSC09598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="75" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnbXWO5cAmvA_kdLTwAP2r4E4Uk_SqjJ8cXduwZRbboYIqoHFFTYh5joxG0MqRjapTUYwvChgJZ6NCHuw6KiiAZrAmn3u5-NOW4z5oKGWfZKwN1SMWank6C7_MKOcUpT-1Zm9Q9uMyULM/s400/DSC09598.JPG" width="500" /></a></div><br />
We had a play date for kids and I've planned Gingerbread house activity for them. Everybody had fun assembling their own houses and decorating them. I got a gingerbread mix from Michaels but I could make only three houses out of that mix. I had to bake a total of 7 houses and so again I made the cookies from scratch. I found this recipe in <a href="http://www.joyofbaking.com/GingerbreadMen.html">Joy of Baking</a> but substituted molasses with honey and completely omitted nutmeg 'cause I didn't have it. When I mixed the dough I felt it is too liquidy to roll out immediately, so mixed a little flour and refrigerated for an hour. I made paper cuttings of walls and roof proportionately for a house and used those as stencils for the cookies. After I've finished with the houses, I made a few Snowmen and Gingerbread Men with the remaining dough.<br />
<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uLjmOQMFbV0JNMvMdhSV-YDSXx9pYVMqNXyI5U_9XvTYqS50TrZqkW42B1LQzGlp6d5tVabznH1fePl6ZFfw-0pkqpL79sX6MIjXdgyUOxDHxLKmiXFOxWVXGyuzhZLxS3aUfDP6q2c/s1600/DSC09614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2uLjmOQMFbV0JNMvMdhSV-YDSXx9pYVMqNXyI5U_9XvTYqS50TrZqkW42B1LQzGlp6d5tVabznH1fePl6ZFfw-0pkqpL79sX6MIjXdgyUOxDHxLKmiXFOxWVXGyuzhZLxS3aUfDP6q2c/s400/DSC09614.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
<u>For the Gingerbread House:</u><br />
<br />
All purpose flour : 3 cups (an extra 2 tbs if its too loose)<br />
White granulated sugar : 1/2 cup<br />
Butter : 1/2 cup<br />
Honey : 2/3 cup<br />
Egg : 1<br />
Ground ginger : 2 tsp<br />
Ground cinnamon : 1 tsp<br />
Ground cloves : 1/4 tsp<br />
Salt : 1/4 tsp<br />
Baking soda : 3/4 tsp<br />
<br />
<u>For the Frosting:</u><br />
<br />
Powdered sugar : 2 1/4 cups<br />
Egg whites : 3 eggs<br />
Cream of Tarter : 1 tsp<br />
<br />
<u>For the Decoration:</u><br />
<br />
M & Ms<br />
Sprinkles<br />
Candy canes<br />
Jelly Beans<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnc5KMlgu7UMhA950P9_0aMmJ19WFbOEX-kYdkc_ai_y-C0Hxd3LlQcGmHIIqJxDd2Dx-R6BHYIBrhKNTjSr8lOe8_G3eJ1blWV_G2q-HncSoPcPD3EK3Jg91rmX_uBRchQ6uq1nOvAE0/s1600/Dec10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnc5KMlgu7UMhA950P9_0aMmJ19WFbOEX-kYdkc_ai_y-C0Hxd3LlQcGmHIIqJxDd2Dx-R6BHYIBrhKNTjSr8lOe8_G3eJ1blWV_G2q-HncSoPcPD3EK3Jg91rmX_uBRchQ6uq1nOvAE0/s400/Dec10.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>How I did:<br />
<br />
<u>Gingerbread House:</u><br />
<ul><li>Sift together the flour, spices, salt and baking soda and keep it aside.</li>
<li>Cream butter and sugar till light and fluffy with an hand mixer or electric mixer.</li>
<li>Add honey and egg and beat until blended. </li>
<li>Add the flour mixture gradually and beat until the dough comes together. Wrap the dough in a plastic wrap and refrigerate for a minimum of one hour.</li>
<li>Preheat oven to 400 deg F. </li>
<li>Directly roll out the dough on the back of the cookies sheet, which makes it easier. Use a damp towel underneath the cookie sheet which holds the sheet in place while rolling. Lightly flour a cookie sheet from the bottom, unwrap the dough from the wrap, take a big ball sized dough and roll out on the floured cookie sheet to 1/8 inch thickness.</li>
<li>Place the paper templates on the rolled dough and cut the shapes with a pizza cutter or you could even use a knife.</li>
<li>Carefully remove all the extra dough from the cookie sheet. This can be used again.</li>
<li>Put the cookie sheet in the oven and bake for 8 to 10 minutes or until the edges turn to brown.</li>
<li>Remove from the oven and let the cookies rest for about 10 minutes and then transfer to another surface to cool completely.</li>
</ul><div></div><u>Frosting:</u><br />
<ul><li>Combine the powdered sugar, egg whites and cream of tartar in a large mixing bowl and beat on medium speed for about 4 to 5 minutes till stiff peaks form.</li>
</ul><div>Use the frosting as the glue and assemble the house and decorate it.</div>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com3tag:blogger.com,1999:blog-5806484972559914382.post-56607618030412174592010-12-20T18:12:00.000-08:002010-12-20T18:12:41.412-08:00Coffee Fizzle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXtTXfNAAPxMpJajJBr9-hfd5UgJYbWpSHn0ToqJsMTUl8mbBuHtpoN23d7s5bQ1tHn8Ox3bhusEFlYZD-6j406jaxUMpz_DMcutSra6MM5FuD0X7ZBeZvRUZBGfL9U-FaGyKpueFljY/s1600/DSC09132.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSXtTXfNAAPxMpJajJBr9-hfd5UgJYbWpSHn0ToqJsMTUl8mbBuHtpoN23d7s5bQ1tHn8Ox3bhusEFlYZD-6j406jaxUMpz_DMcutSra6MM5FuD0X7ZBeZvRUZBGfL9U-FaGyKpueFljY/s640/DSC09132.JPG" width="420" /></a></div><br />
What I used :<br />
<br />
Vanilla Ice cream : 2 scoops<br />
Black coffee : 1/4 cup (Mix some instant coffee powder in warm water and add sugar if desired)<br />
Sprite or plain soda : 1/2 cup<br />
Chocolate syrup : 1 tbsp<br />
<br />
How I did:<br />
<ul><li>Blend vanilla ice cream, black coffee and chocolate syrup together.</li>
<li>Transfer to a serving glass or cup and pour chilled soda or sprite.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com7tag:blogger.com,1999:blog-5806484972559914382.post-34734468047092411742010-12-20T17:55:00.000-08:002010-12-25T13:06:42.457-08:00Crispy Sesame Cookies<div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCn2x6KkAZrV2oWw8SJaOnFsgk535naAeVJTyuNSyAYu3aZ8eGc1oOvJ-VKdzcWWqOY4qVz2aqrW71wdsR05zq45qA5ibsXA1GWaSuieZw0MyIAsPseBUg7TXjp8fa75aioGPSsmWyWc/s1600/DSC09531-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicCn2x6KkAZrV2oWw8SJaOnFsgk535naAeVJTyuNSyAYu3aZ8eGc1oOvJ-VKdzcWWqOY4qVz2aqrW71wdsR05zq45qA5ibsXA1GWaSuieZw0MyIAsPseBUg7TXjp8fa75aioGPSsmWyWc/s400/DSC09531-2.JPG" width="480" /></a></div><br />
</div><div style="text-align: justify;">What I used:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">All purpose flour : 1 1/4 cups </div><div style="text-align: justify;">Egg : 1</div><div style="text-align: justify;">Butter : 1 stick (1/2 cup)</div><div style="text-align: justify;">White granulated sugar : 1/2 cup</div><div style="text-align: justify;">Brown sugar : 1/2 cup</div><div style="text-align: justify;">Sesame seeds : 1 cup</div><div style="text-align: justify;">Vanilla extract : 1 tsp</div><div style="text-align: justify;">Salt : 1/4 tsp</div><div style="text-align: justify;">Baking powder : 1/2 tsp</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">How I did:</div><br />
<ul><li style="text-align: justify;">Heat a pan on medium heat and roast the sesame seeds until lightly brown. Keep them aside to cool.</li>
<li style="text-align: justify;">Heat the oven to 350 deg F. </li>
<li style="text-align: justify;">Sift all purpose flour, baking powder and salt and keep aside.</li>
<li style="text-align: justify;">Take butter, white sugar and brown sugar in a mixing bowl and cream them together for about 2 minutes.</li>
<li style="text-align: justify;">Add egg and vanilla extract and beat till combined. </li>
<li style="text-align: justify;">Add the flour mixture and mix thoroughly.</li>
<li style="text-align: justify;">Fold in 1/3 cup of roasted sesame seeds.</li>
<li style="text-align: justify;">Take a tea spoon sized dough, shape into a ball and roll in the sesame seeds to coat. Similarly make the remaining cookies and place them on a greased cookie sheet leaving 1 inch space between each cookie. Slightly press the balls with a spatula to flatten.</li>
<li style="text-align: justify;">Bake for about 8 to 10 minutes or edges turn golden brown.</li>
<li style="text-align: justify;">Remove from the oven and let cool for 5 minutes before transferring from the cookie sheet.</li>
<li style="text-align: justify;">Let cool completely before storage.</li>
<li style="text-align: justify;">Makes about 80 cookies.</li>
</ul>Sending this to Dr. Sameena's <a href="http://myeasytocookrecipes.blogspot.com/2010/12/cookies-and-cakes-for-xmas.html">Cookies and Cakes for X-Mas Event</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://myeasytocookrecipes.blogspot.com/2010/12/cookies-and-cakes-for-xmas.html"><img border="0" src="http://3.bp.blogspot.com/_RpIfnnfmZeo/TQHNWu1xwjI/AAAAAAAACXI/YIRaEwV5WSs/s320/cookiebadge.jpg" /><span id="goog_210251110"></span></a><span id="goog_210251111"></span></div><br />
<ul></ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com3tag:blogger.com,1999:blog-5806484972559914382.post-48364988882914090502010-12-15T12:05:00.000-08:002010-12-19T00:03:12.634-08:00Challa Pindi<div style="text-align: justify;">This is a type of upma made with rice flour and sour curds. Mom prepares this for breakfast whenever curd is leftover at home. Challa Pindi doesn't taste good if the curds are not sour enough. Here in US usually the curds won't turn that sour because we keep it in the refrigerator . Even if we leave it outside, it won't turn sour because of the cool weather. As usual I add little lemon juice to fill up that sourness.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YRS-B-7RZ_sQiHNGhisCR4u5LF23dhmGP_36gzLXjYVDnpg98NdcuDTI9zSCt4sUNRRpQlXoJ1tiBiqKnlf10YFW9XriWHiCyjsuuDyiBmOdcHLmvz6F8VAXlkBTwPiOSX8AJgeugjw/s1600/DSC09519.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8YRS-B-7RZ_sQiHNGhisCR4u5LF23dhmGP_36gzLXjYVDnpg98NdcuDTI9zSCt4sUNRRpQlXoJ1tiBiqKnlf10YFW9XriWHiCyjsuuDyiBmOdcHLmvz6F8VAXlkBTwPiOSX8AJgeugjw/s400/DSC09519.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
Rice flour : 1 cup<br />
Sour curd : 1 cups (well whisked)<br />
Water : 1 cup <br />
Green chillies : 4 to 5 (slit lengthwise)<br />
<span id="intelliTxt">Onions : 1/2 (chopped)</span><br />
<span id="intelliTxt"> Mustard seeds : 1/ 2 tsp </span><br />
<span id="intelliTxt">Bengal gram : 1 tbsp</span><br />
<span id="intelliTxt">Urad dal : 1/2 tsp </span><br />
<span id="intelliTxt">Cumin : 1/2 tsp </span><span id="intelliTxt"> </span><br />
<span id="intelliTxt">Turmeric : a big pinch </span><br />
<span id="intelliTxt">Curry leaves : a few</span><br />
<span id="intelliTxt">Red Chilli : 1 (broken) </span><span id="intelliTxt"> </span><br />
<span id="intelliTxt">Lemon juice : 1 tsp or as required (optional)</span><br />
<span id="intelliTxt">Salt : as required</span><br />
<span id="intelliTxt">Cooking Oil : 1 tbsp </span><br />
<span id="intelliTxt"><br />
</span><br />
<span id="intelliTxt">How I did:</span><br />
<ul><li><span id="intelliTxt">To 1 cup of curd add 1 cup of water and whisk well. To this mix rice flour, salt and turmeric powder and keep it aside.</span></li>
<li><span id="intelliTxt">Heat 1 tbsp of oil in a kadai and add mustard seeds, bengal gram, urad dal, cumin and red chilli pieces.</span></li>
<li><span id="intelliTxt">When the seeds start spluttering, add slit green chillies and curry leaves.</span></li>
<li><span id="intelliTxt">Saute for a while and add chopped onions. Cook till they turn translucent.</span></li>
<li><span id="intelliTxt">While stirring, add the rice flour mixture slowly and keep stirring till it starts bubbling. Adjust the salt if any and switch off the stove when the rice flour is cooked. Add lemon juice and mix.</span></li>
<li><span id="intelliTxt">Serve hot as breakfast.</span></li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com13tag:blogger.com,1999:blog-5806484972559914382.post-19033378041330509312010-12-08T10:27:00.000-08:002010-12-17T16:51:03.437-08:00My Son's Birthday Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6NelJs1oWWO2E36G5HgWq4d3G0irtXIDxkC7_tWEii3h_urHTLJkTgt3x6nnTTRYcvXdljTGquAGY9UmcDDoLqHMIIgmoCscHAmqMn0aFLdqmjF64w2VkOtzmgmRFpDPWSPxEeDqLOo/s1600/DSC09428+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjX6NelJs1oWWO2E36G5HgWq4d3G0irtXIDxkC7_tWEii3h_urHTLJkTgt3x6nnTTRYcvXdljTGquAGY9UmcDDoLqHMIIgmoCscHAmqMn0aFLdqmjF64w2VkOtzmgmRFpDPWSPxEeDqLOo/s400/DSC09428+-+Copy.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkS7Da0zi2xLMZevVbmn7b1U1EHuPQwh2IG5NmP9lxnQ_EGbZ70CgmFbXkMm-9BZWKtDR_XJ0erkPCykjhOfOkhFKob52J6-Z6aIeKfseinAVgUOFVlMkyQVCg_OOrQ23favM7DXfYFDM/s1600/DSC09428+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
</div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Recently we've celebrated our little son's 2nd birthday at Chuck E Cheese and I made this two layered cake for the celebration. He's very fond of Barney and from the beginning I've been planning for a Barney cake. I worked out on various options to create figurines of Barney, BJ and Baby Bop and finally sticked to marshmallow fondant (MMF). But never wanted to cover the entire cake with fondant, and planned to use whipped cream as a frosting. And for the cake, I used chocolate cake for one layer and sour cream cake for another. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuFsIXJrjTTK_tCEba-FVTsgrIJczr1SV0xevOcy_0TmGRK-sIf11w1T9RUpMGx-XCQn-wo3ORjBzNSTEOstKLBSgnGcRYv_nhzxJqoeEAmKba-qtc8Gx8NPLBTFpyAs-fJia2s7UdzE/s1600/DSC09427+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAuFsIXJrjTTK_tCEba-FVTsgrIJczr1SV0xevOcy_0TmGRK-sIf11w1T9RUpMGx-XCQn-wo3ORjBzNSTEOstKLBSgnGcRYv_nhzxJqoeEAmKba-qtc8Gx8NPLBTFpyAs-fJia2s7UdzE/s400/DSC09427+-+Copy.JPG" width="480" /></a></div></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><br />
<span style="font-size: small;">But by the time the cake is cut, the fondant circles which I used to decorate the sides of the cake started to slide down slowly. The combination of whipped cream frosting and marshmallow fondant didn't work as I expected (a lesson learnt). Except that, the cake was a hit on the big day.</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><b>Barney and Friends figurines with Marshmallow Fondant:</b></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlXjG7AEBsWOC6lvrX0mqsA0tWRFB2kJL0IuLaNOwq3GF1Nnik6yD6-BWtvUl41g7yMOd_PHqcY94doLh66qhErVlPnrSSjj8MI49q_-F-rMqG007y6E9OW3MyLtiy6XJQ2-h78kSq10/s1600/DSC09383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHlXjG7AEBsWOC6lvrX0mqsA0tWRFB2kJL0IuLaNOwq3GF1Nnik6yD6-BWtvUl41g7yMOd_PHqcY94doLh66qhErVlPnrSSjj8MI49q_-F-rMqG007y6E9OW3MyLtiy6XJQ2-h78kSq10/s400/DSC09383.JPG" width="480" /></a></div><span style="font-size: small;"><br />
</span><br />
<span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">16 oz packate of Mini Marshmallows </span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">2 lbs Confectioner's Sugar </span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Vegetable Shortening as required</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">Purple (Red + Blue), Yellow and Green colors (of course edible)<br />
</span></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><li><span style="font-size: small;">First step is to melt marshmallows in a microwave. Grease a microwave safe bowl well with generous amount of vegetable shortening, place the marshmallows in the bowl and microwave for 30 seconds. Take the bowl out and stir once and microwave for another 30 seconds more, continue doing this until all the marshmallows are melted. You should even grease the spoon you are using to stir the marshmallows.</span></li>
<li><span style="font-size: small;">Sprinkle 3/4 of the powdered sugar into the melted marshmallows and mix with spoon. </span></li>
<li><span style="font-size: small;">Now grease your hands then heavily grease the counter you will be using to knead the fondant. Transfer the fondant mixture to the greased counter and start kneading it. </span></li>
<li><span style="font-size: small;">At this stage it would be real sticky. Keep kneading by adding confectioner's sugar until you feel it won't accept any more sugar into it. </span></li>
<li><span style="font-size: small;">As I've used this fondant to make figurines and not to cover the cake, I wanted this to be much stiffer than normal fondant. Because when I made figurines with regular fondant recipe, the figures fell flat.</span></li>
<li><span style="font-size: small;">For that, when you think it won't accept any more sugar, microwave the dough for about 10 to 15 secs. It will melt the dough and more sugar can be added to it. Apply shortening in between to you palms and knead into a smooth dough.</span></li>
<li><span style="font-size: small;">Double wrap the entire fondant in cling wrap, and let rest overnight.</span></li>
<li><span style="font-size: small;">The next day, divide the dough into portions you like for each color. Take an individual portion, melt in microwave for 10 seconds and knead the color into it. Dark colors darken when the fondant sits for a night. I knew this by experience. I kneaded red and blue colors to get exact purple color of barney, but by the next day the fondant turned to much darker shade.</span></li>
<li><span style="font-size: small;">If you have any excess fondant, double wrap it, put in a ziploc and refrigerate. Stays good for almost a month.</span></li>
</ul><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsfbFxYQX9fJChLcXPhr3GXHB5o5AdTdXQYbtSFjFJyD-h8GppN21mXfmlFTlN1YOZQkBMNN27tdmBqtPYJ-EVliI1tgBkdSjRWi-fi2mgseZe9HlI0TERZUp6DojaL5jJahCLoL_aAU/s1600/Search+results+for+Nikki+2+Bday.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqsfbFxYQX9fJChLcXPhr3GXHB5o5AdTdXQYbtSFjFJyD-h8GppN21mXfmlFTlN1YOZQkBMNN27tdmBqtPYJ-EVliI1tgBkdSjRWi-fi2mgseZe9HlI0TERZUp6DojaL5jJahCLoL_aAU/s400/Search+results+for+Nikki+2+Bday.jpg" width="480" /></a></div><br />
<span style="font-size: small;">One advantage with this marshmallow fondant is that this can be made ahead almost a month earlier. I made the figures four days before the party and this way there is enough time for them to dry. I shaped all the parts of the figures separately and glued them with betty crocker decorating gel. I mixed all the colors except black, as I didn't have it handy. I have these ready to stick eyes which are generally used on dolls and I used them instead of running to the store to buy black food coloring.<br />
</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"> </span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;"><br />
</span></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><b>Chocolate Cake:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><b><br />
</b></span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><span style="font-size: small;">This recipe is from my friend Sridevi who always bakes yummy cakes.</span><span class="Apple-style-span" style="border-collapse: collapse;"> </span><br />
<br />
<span class="Apple-style-span" style="border-collapse: collapse;">2 cups all purpose flour</span></div><div style="font-family: Georgia,"Times New Roman",serif; text-align: justify;"><div><div class="gmail_quote"><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">2 cups sugar</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">2 sticks butter</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">8 eggs</span></span></span></div><div class="gmail_quote"><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">2/3 cup chocolate syrup - Hershey or anything (if you don't have chocolate syrup you can use same amt of milk with cocoa powder of 12 table spoons)</span></span></span></div></div><div class="gmail_quote"><div><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">2/3 cup cocoa powder </span></span></span></div><div><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">4 tsp baking powder</span></span></span><br />
<ul><li><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">Sift all purpose flour and baking powder together.</span></span></span></li>
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">
<li>Beat butter and sugar till fluffy.</li>
<li>Add an egg at a time and keep mixing till frothy and well mixed.</li>
<li>Add chocolate syrup and cocoa and mix for another 2 minutes.</li>
<li>Then fold in the dry ingredients.</li>
<li>Grease and dust a 13x9 inch baking pan </li>
<li>Pour the batter and bake at 350 deg F for around 45 to 50 mins or until tooth pic inserted comes out clean.</li>
</span></span></span></ul></div></div><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span></span><br />
<div class="gmail_quote"><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><b>Sour Cream Cake:</b></span></span></span><span class="Apple-style-span" style="border-collapse: collapse;"> </span><br />
<br />
<span class="Apple-style-span" style="border-collapse: collapse;">I found this recipe on Cake Central which calls for almond extract. But I've added vanilla extract instead of almond in my cake.</span><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"> </span></span></span><br />
<br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">1 box white cake mix (Betty crocker or pillsbury)</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">1 cups all-purpose flour</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">1 cups granulated sugar</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">3/4 tsp salt</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">4 egg whites</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">1 1/3 cups water</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">2 Tbls. vegetable oil</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">1 cup sour cream</span></span></span><br />
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">2 tsp vanilla extract<span class="instructions"></span></span></span></span><br />
<ul><li><span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">This recipes makes a 13x9 " cake.</span></span></span></li>
<span style="font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">
<li><span class="instructions"></span>Grease the cake pan and preheat oven to 325 deg F. </li>
<li><span class="instructions">Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining wet ingredients and beat on medium speed for 2 minutes. </span></li>
<li>Pour into greased pan a little over half full. Tap the pan on the counter to level and to remove any air bubbles.</li>
<li>Bake in the oven for about 45 to 50 minutes or till a tooth pic inserted comes out clean.</li>
</span></span></span></ul></div></div><div style="text-align: justify;"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span></span><br />
<div class="gmail_quote"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="instructions"><b>Stabilized Whipped Cream Frosting:</b></span></span></span></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="instructions"><br />
</span></span></span></span></div><div class="gmail_quote"></div><div class="gmail_quote"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="instructions">6 cups Heavy whipping cream </span></span></span></span></div><div class="gmail_quote"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="instructions">4 tsps Unflavored Gelatin </span></span></span></span></div><div class="gmail_quote"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="instructions">1 cup of water </span></span></span></span></div><div class="gmail_quote"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="instructions">1 1/2 cups confectioners' sugar</span></span></span></span></div><div class="gmail_quote"><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="instructions">3 tsps vanilla extract</span></span></span></span><br />
<ul><li><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"><span class="instructions">Chill the mixing bowl and the whisk atleast for half an hour before you start whipping. The cake should be chilled too. </span></span></span></span></li>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;">
<li><span class="instructions">Take a cup of water and sprinkle the gelatin on the top. Let it rest and dissolve for 5 minutes. Put it in the microwave to warm just or 10 secs. Stir and microwave again or 10 more secs. Let the gelatin cool down at room temperature or 10 minutes.</span></li>
<li><span class="instructions">Take the heavy whipping cream, sugar and vanilla in the mixing bowl and start whisking at low speed for 5 minutes or until soft peak forms. Pour in the cooled gelatin and whisk until firm peaks are formed. </span></li>
<li><span class="instructions">Use immediately to frost the cake as desired but refrigerate until used. </span></li>
</span></span></span></ul></div><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span></span><br />
<div class="gmail_quote"></div><span style="font-family: Georgia, 'Times New Roman', serif; font-size: small;"><span class="Apple-style-span" style="border-collapse: separate; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: 2; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;"><span class="Apple-style-span" style="border-collapse: collapse;"></span></span></span></div>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com14tag:blogger.com,1999:blog-5806484972559914382.post-5191815103924578732010-12-02T11:40:00.000-08:002010-12-19T00:18:02.048-08:00Ridge gourd Dip<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnTKHp7R0ZiuEU-xBG5sDlnOdIH6yfROCDb-jc8eND2vnFdXKjwwdxegwxMbnhMNic0YdWJNfBrkAKjHVaJbeE_n3h9nOWC28P202ZjbEbMDXYdrdU_Gy5nBkaLMctB6Eqp29w1kLBXw/s1600/DSC09249.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpnTKHp7R0ZiuEU-xBG5sDlnOdIH6yfROCDb-jc8eND2vnFdXKjwwdxegwxMbnhMNic0YdWJNfBrkAKjHVaJbeE_n3h9nOWC28P202ZjbEbMDXYdrdU_Gy5nBkaLMctB6Eqp29w1kLBXw/s400/DSC09249.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
1/2 cup chopped Ridge gourd with skin<br />
1 chopped Tomato<br />
2 cloves Garlic<br />
3 tbsp Sesame seeds<br />
1 to 1 1/2 cups Sour Cream<br />
Salt to taste<br />
4 to 5 chopped Green chillies<br />
1 tbsp Cumin seeds<br />
1 tbsp Coriander seeds<br />
1 tbsp Cooking Oil<br />
<br />
How I did:<br />
<br />
<ul><li>On a medium flame, heat oil in a pan, add cumin seeds, coriander seeds and sesame seeds to it.</li>
<li>When sesame seeds start spluttering, puff up and lightly browned, add chopped ridge gourd and cook uncovered for about 2 minutes.</li>
<li>Add chopped tomato, little salt and cook it covered till the vegetables are completely cooked.</li>
<li>When cooled grind all the cooked mixture along with garlic pods into a smooth paste adding required amount of salt. Finally add sour cream and run on pulse till combined.</li>
<li>Serve chilled with any chips.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com8tag:blogger.com,1999:blog-5806484972559914382.post-35932671832084762872010-12-02T11:35:00.000-08:002010-12-02T11:35:40.247-08:00Semiya Payasam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzupdS-qtweQJ_WfjVRR0rR6irtw-VdUiggGO0sk3HsBTlOpucauY1z011yNmgrXsgf1ocFkt4iX4SUWBybU7jDwDO-Q7dEdVPydRpEj9OArwth638Vs2ahPTg5SPsornQpA386IOzcHY/s1600/DSC09277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzupdS-qtweQJ_WfjVRR0rR6irtw-VdUiggGO0sk3HsBTlOpucauY1z011yNmgrXsgf1ocFkt4iX4SUWBybU7jDwDO-Q7dEdVPydRpEj9OArwth638Vs2ahPTg5SPsornQpA386IOzcHY/s400/DSC09277.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
Vermicelli : 1 1/2 cup<br />
Milk : 3 cups<br />
Water : 2 cups<br />
Condensed Milk : 1/2 can<br />
Sugar : 1/3 cup or as required<br />
Nuts : as you wish (I used cashews, almonds, raisins)<br />
Ghee : 1 tbsp<br />
<br />
How I did:<br />
<ul><li>Take a sauce pan and boil 2 cups of water in it on medium high flame.</li>
<li>Reduce the flame to medium and add vermicelli to it. You can also use roasted vermicelli if you wish.</li>
<li>Cook for about two minutes and pour 3 cups of milk.</li>
<li>Once the milk comes to boil add condensed milk and sugar.</li>
<li>Switch off the stove once it comes to boil and leave it on the same stove for 10 minutes.</li>
<li>Heat ghee in another pan, add all the nuts and fry till nicely browned.</li>
<li>Pour into the payasam.</li>
<li>Serve warm as a dessert.</li>
</ul>Note: When the stove is switched off, the payasam will be in liquid consistency and thickens after 10 to 15 minutes.Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com2tag:blogger.com,1999:blog-5806484972559914382.post-26017531769889221192010-11-21T11:00:00.000-08:002010-12-19T00:17:16.753-08:00Tomato Celery Soup<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoFxvuQzR2Wp_teECJduUrQfcayHdrAaRGGf5233XuRfHK60nYp7m2MspF1sFxaG177E5nwsg7m4NrGgH2dp0BZFP_ygVU4bwdPzKwUgMGLg5zgXEDlxyJEyt7Z3qiZWAuv3ZIZwLPoI/s1600/DSC08816.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCoFxvuQzR2Wp_teECJduUrQfcayHdrAaRGGf5233XuRfHK60nYp7m2MspF1sFxaG177E5nwsg7m4NrGgH2dp0BZFP_ygVU4bwdPzKwUgMGLg5zgXEDlxyJEyt7Z3qiZWAuv3ZIZwLPoI/s400/DSC08816.JPG" width="480" /></a></div><br />
<br />
What I used:<br />
<br />
Tomatoes : 3<br />
Celery Stick : 1 (chopped into cubes)<br />
Onion : 1/4 (chopped)<br />
Cumin seeds : 1/4 tsp<br />
Garlic cloves : 3<br />
Ginger piece : 1/2" piece<br />
Salt : as required<br />
Sugar : 1 tsp <br />
Pepper Powder : 1/4 tsp or as per your spice level<br />
Green Chillies : 1<br />
Bay leaf : 1<br />
Sour cream : 3 to 4 tbsp<br />
Olive oil : 1 tbsp<br />
<br />
How I did:<br />
<br />
<ul><li>Blanch the tomatoes and peel off the skin. </li>
<li>In a saucepan, heat a tablespoon of olive oil and add cumin, chopped onion and chopped celery and cook till the onions are done.</li>
<li>When cooled take all the cooked ingredients, peeled tomatoes, garlic, ginger and green chilli in a blender and blend until smooth.</li>
<li>Strain the puree through a strainer into a saucepan. Add water as required to make it thinner.</li>
<li>Add bay leaf and boil the soup on low to medium heat. Add salt, sugar, pepper powder and sour cream. Let it boil for 5 to 7 minutes. Check the consistency in between.</li>
<li>Serve hot.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com9tag:blogger.com,1999:blog-5806484972559914382.post-70679234019203563452010-11-19T21:37:00.000-08:002010-11-19T23:47:37.310-08:00Phool Makhana Laddoo<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0_iK-7ILRDAYqzlIGtYDp1LHaJi_hihvcKRd137zuR76gnMCP88GGEQO-qdl5dq2yQdeMOszmJhMxFDrGk28wWrXpvS10UIqQomuOaTY0CfjT6UZMPX4H6D_i6xn7p29bfiq0Bi_dvo/s1600/DSC08993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx0_iK-7ILRDAYqzlIGtYDp1LHaJi_hihvcKRd137zuR76gnMCP88GGEQO-qdl5dq2yQdeMOszmJhMxFDrGk28wWrXpvS10UIqQomuOaTY0CfjT6UZMPX4H6D_i6xn7p29bfiq0Bi_dvo/s400/DSC08993.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
Phool Makhana : 1 cup<br />
Whole wheat flour : 1 cup<br />
Powdered sugar : 3/4 cup or as u need<br />
Ghee : 6 to 7 tbsp<br />
<br />
How I did:<br />
<ul><li>Roast the phool makhana on low to medium flame for about 5 minutes which will make them crisp. Transfer them to a mixing bowl.</li>
<li>In the same pan, roast whole wheat flour for 5 minutes. Pour into the phool makhana. </li>
<li>Add powdered sugar and combine well.</li>
<li>Add melted ghee and shape them into laddoos.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com8tag:blogger.com,1999:blog-5806484972559914382.post-62767081381098529202010-11-10T10:21:00.000-08:002010-11-10T10:21:23.899-08:00Spinach Garelu (Spinach and Urad dal fritters)<div style="margin: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImfzTQKdAmXw2zZzUm7oXr4rbVBRd3c0Zk5NJhUMvEyAquZyc7Ubj_6RUDHqaIeuPHipje6AbufJ-lDEyzPuVeUnDrY_x4aWtZgDb4iiVHjpbPsiocikHYUg8fuUWCXWrBp3clEyJREI/s1600/DSC09113.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgImfzTQKdAmXw2zZzUm7oXr4rbVBRd3c0Zk5NJhUMvEyAquZyc7Ubj_6RUDHqaIeuPHipje6AbufJ-lDEyzPuVeUnDrY_x4aWtZgDb4iiVHjpbPsiocikHYUg8fuUWCXWrBp3clEyJREI/s400/DSC09113.JPG" width="480" /></a></div><br />
<b>What I used</b>:</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;">Urad dal : 2 cups</div><div style="margin: 0px;">Spinach : 3 fistfuls or more (chopped finely)</div><div style="margin: 0px;">green chillies : 5 (very finely chopped)</div><div style="margin: 0px;">Onion : 1/2 (finely chopped)</div><div style="margin: 0px;">Salt : as required</div><div style="margin: 0px;">ginger : one inch piece (very finely chopped)</div><div style="margin: 0px;">Oil : for frying</div><div style="margin: 0px;"><br />
</div><div style="margin: 0px;"><b>How to:</b></div><ul><li>Grind urad dal and salt to a thick paste without adding water. (Can sprinkle some water in between but try to avoid that.)</li>
<li>Mix chopped onion, chopped spinach, chopped chillies and chopped ginger to the batter.</li>
<li>Using oil/water shape the thick paste in the form of donut, make a hole in the center and deep fry.</li>
<li>When they turn golden brown on both sides transfer them to paper napkin which absorbs excess oil. </li>
<li>Serve hot with allam chutney or any other chutney.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com11tag:blogger.com,1999:blog-5806484972559914382.post-38939996540277536342010-11-08T08:41:00.000-08:002010-12-21T10:12:39.220-08:00Idli Manchurian<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_KfOIVaRBmJi7k5G0fncON1na1QEYnb3-WDZtUzoGV46K423eOqGf19YGqtAxFhFtG9BxSZIFQmN79a0iHg9FRL8I4RsRwNY4zRjgsOb9iX34msTS-FvtglXzsFZo9JkjSJTn-76Uiw/s1600/DSC09010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi_KfOIVaRBmJi7k5G0fncON1na1QEYnb3-WDZtUzoGV46K423eOqGf19YGqtAxFhFtG9BxSZIFQmN79a0iHg9FRL8I4RsRwNY4zRjgsOb9iX34msTS-FvtglXzsFZo9JkjSJTn-76Uiw/s320/DSC09010.JPG" width="480" /></a></div><br />
What I used:<br />
<br />
Cooked Idlis : 8<br />
Onion : 1/2 (chopped)<br />
Green Chillies : 1 or 2 (finely chopped)<br />
Ginger garlic paste : 1/4 tsp<br />
Garlic pods : 3 to 4 (finely diced)<br />
Tomato ketchup : 3 to 4 tbsp<br />
Sri Racha hot sauce : as needed <br />
Soy sauce : 1 tsp<br />
Salt : as required<br />
Chopped coriander : 2 tbsp<br />
<br />
How I did:<br />
<ul><li>Cut each idli into 4 pieces. Take a tbsp of oil in a pan and roast the idli pieces until light brown on all sides and transfer to a plate.</li>
<li>Take 1 more tbsp of oil add onions and fry till golden brown. </li>
<li>Add ginger garlic paste, chopped garlic and green chillies and saute for few seconds. </li>
<li>Add soy sauce, tomato ketchup, sri racha sauce and salt. Mix well. </li>
<li>Bring to a boil and add the idlis and mix so as to coat them well with the sauce. </li>
<li>Serve hot garnished with coriander.</li>
</ul>Vasavi Sureshhttp://www.blogger.com/profile/15523098492565445773noreply@blogger.com12