tag:blogger.com,1999:blog-82792506061860796732024-03-18T13:10:34.147+05:30The Flavor CarouselThe Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-8279250606186079673.post-49224536565364808002017-01-27T09:21:00.002+05:302017-01-27T09:21:55.412+05:30Goan Vegetable Curry with Coconut and Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">This is one of my all time favorite dishes. It can be eaten as a complete meal by itself - we often make it for Sunday lunches at home! The aroma of rice cooking in coconut milk with cloves and cinnamon is heavenly and the part I look forward to the most whilst making this. </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">My mom would make this on special occasions and we kids would love it. One of the few occasions where we would eat all the vegetables without a fuss, and trust me, this has a lot of veggies! </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">It may seem a little time consuming at first but only because you need to assemble the ingredients together. By the second or third time, you become familiar and it only gets easier!</span><br />
<span style="font-family: inherit;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tAyIBmeKg70TIgkALccsdxyiGe3svwhdGhKz2h2vCd_HF6Yxm3qJrJCD573HtRZyzfbsxA1-Cu4_zRPLYSngnXd6O4mHBKGVXqspofhsGdB6RUrsaLO1EOQ1GtJ3E7N8R_BDq9PsIoBE/s1600/IMG_2022%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4tAyIBmeKg70TIgkALccsdxyiGe3svwhdGhKz2h2vCd_HF6Yxm3qJrJCD573HtRZyzfbsxA1-Cu4_zRPLYSngnXd6O4mHBKGVXqspofhsGdB6RUrsaLO1EOQ1GtJ3E7N8R_BDq9PsIoBE/s400/IMG_2022%255B1%255D.JPG" width="400" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I take a shortcut with this dish at times and don't make it completely from scratch. For example, I may use coconut milk out of a can instead of squeezing it out of coconut flesh or I may use packaged tomato puree or frozen vegetables. You can also use brown rice instead of white to make it healthier. Instead of oil, you can also use ghee which adds to the flavor and "good fat" content of the ingredients. I have edited this recipe a bit to include all the shortcuts a busy woman would take! </span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">My vegan friends can also enjoy this - simply omit the cream. You can use ghee as it does not contain any lactose, however, coconut oil will also make a good substitute.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">You can change the vegetables if you want and also increase or decrease the spice levels of the dish. The original recipe asked for 6 -12 dried red chillies but I used only three and it was perfect for me. Enjoy it with a glass of port wine to balance out the heat!</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijC-7w2GL8PjvAYTAI9VadfaR-WtG1w7vK7fFDIJF2dLIlTNBvzRvPWvi14c8a6CxvOethMycbzDPG59ilV8Jr2qg0Nl9tNU_MdgAc5d3s3DlexgckGqBKOgcR4Fv2aSf1RE2kEfsUbUXx/s1600/IMG_2023%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijC-7w2GL8PjvAYTAI9VadfaR-WtG1w7vK7fFDIJF2dLIlTNBvzRvPWvi14c8a6CxvOethMycbzDPG59ilV8Jr2qg0Nl9tNU_MdgAc5d3s3DlexgckGqBKOgcR4Fv2aSf1RE2kEfsUbUXx/s400/IMG_2023%255B1%255D.JPG" width="300" /></a></div>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Recipe Source: Tarla Dalal (edited)</span><br />
<span style="font-family: inherit;">Serves: 2 - 3 people as the main meal</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">Ingredients:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For the rice:</span><br />
<span style="font-family: inherit;">1 teacup white/brown rice, soaked for 20 minutes</span><br />
<span style="font-family: inherit;">1 can coconut milk</span><br />
<span style="font-family: inherit;">2 small sticks cinnamon</span><br />
<span style="font-family: inherit;">2 cloves</span><br />
<span style="font-family: inherit;">1 large onion, chopped</span><br />
<span style="font-family: inherit;">1 tablespoon ghee</span><br />
<span style="font-family: inherit;">salt to taste</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">For the paste:</span><br />
<span style="font-family: inherit;">1 large onion, chopped</span><br />
<span style="font-family: inherit;">1/2 grated coconut</span><br />
<span style="font-family: inherit;">1 tablespoon coriander seeds</span><br />
<span style="font-family: inherit;">1 1/2 teaspoon cumin seeds</span><br />
<span style="font-family: inherit;">2 small sticks cinnamon</span><br />
<span style="font-family: inherit;">3 cloves</span><br />
<span style="font-family: inherit;">3 peppercorns</span><br />
<span style="font-family: inherit;">5 cloves garlic</span><br />
<span style="font-family: inherit;">3 - 4 dried red Kashmiri chillies (depending on how spicy you want it, you can use upto 10)</span><br />
<span style="font-family: inherit;">1 tablespoon khus-khus (optional)</span><br />
<span style="font-family: inherit;">1 teaspoon oil</span><br />
<span style="font-family: inherit;"><br /></span>
For the curry:<br />
3 teacups mixed boiled vegetables (if you use frozen vegetables, they will thaw while cooking. No need to boil). Vegetables can include peas, corn, carrots, french beans, cauliflower, potatoes etc)\<br />
Puree from 2 large tomatoes<br />
1 tablespoon fresh cream (optional)<br />
1/2 teaspoon sugar<br />
1 tablespoon ghee<br />
<br />
Garnish:<br />
Coriander leaves<br />
Fried cashewnuts<br />
Fried onions, thinly slices<br />
<br />
Preparation:<br />
<br />
For the rice:<br />
1. Heat the ghee and fry the onions until golden brown. Add the spices and fry again for a few seconds. Add the soaked rice and fry for 1 minute.<br />
2. Add the coconut milk and some water. Cover the pot and cook the rice until it is tender. The time will differ depending on the rice you use. Add some more water if required. The rice will become gooey and stick to each other. This is normal.<br />
<br />
For the paste:<br />
1. Heat the oil and fry all the ingredients for 2 minutes.<br />
2. Grind it into a paste with some water.<br />
<br />
For the curry:<br />
1. Make a pulp with the tomatoes or keep the puree aside.<br />
2. Heat the ghee and fry the paste for 1 minute.<br />
3. Add the vegetables, tomato pulp/ puree and about 1/4th cup water and boil for 3 - 4 minutes.<br />
4. Add the cream, sugar and salt.<br />
<br />
Serving:<br />
1. Spread the rice in a small baking tray and cover with all the curry. You may want to keep some of the rice aside if you find the quantity too much.<br />
2. Cover with aluminium foil and bake in a hot oven at 450 F for 25 minutes.<br />
3. Garnish with coriander leaves, cashewnuts and onions. Serve.<br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><br /></span></div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com3tag:blogger.com,1999:blog-8279250606186079673.post-83440769119990828212016-08-10T09:58:00.000+05:302017-01-27T08:45:03.726+05:30(Real Adults Eat Dessert First) Or A Recipe for Panna Cotta<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span style="font-family: inherit;">I still
cannot believe that panna cotta can be <i>this
</i>easy to make. Seriously, someone pinch me. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="font-family: "Verdana",sans-serif;">R loves panna
cotta and orders it whenever he can. Of late, after a few disappointments where
we were served more of a custard pudding rather than actual creamy panna cotta,
he had been pestering me to make it – accompanied by the usual flatteries of
how I am the best baker/ cook he knows etc. </span><span style="font-family: Wingdings; mso-ascii-font-family: Verdana; mso-char-type: symbol; mso-hansi-font-family: Verdana; mso-symbol-font-family: Wingdings;">J</span><span style="font-family: "Verdana",sans-serif;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><span style="font-family: inherit;">Somehow,
without ever looking up the recipe, I always thought that the recipe (not
taste) would be more like a custard and involve tedious amounts of time over
the stove while cooking eggs with sugar. Note to self: do not assume and check
facts first. </span><span style="font-family: verdana, sans-serif; font-size: x-small;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkZ9lgslLo86rRQZU-PuoM4JOY_IUG-fUmVNbcJZy9m6d5CgKNGQ2c1TJH7m6Z-H6Ry4nbNsKTMVUe0V-pet0njCEkVc1pzYC3SSbdK66XAtVtHbGjSPcMpe-wNB_vOzSLaUzGpwCX_aX/s1600/panna+cotta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkZ9lgslLo86rRQZU-PuoM4JOY_IUG-fUmVNbcJZy9m6d5CgKNGQ2c1TJH7m6Z-H6Ry4nbNsKTMVUe0V-pet0njCEkVc1pzYC3SSbdK66XAtVtHbGjSPcMpe-wNB_vOzSLaUzGpwCX_aX/s320/panna+cotta.jpg" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: inherit;">I don’t think
this took me more than 5 minutes to make, setting aside the time for the gelatine
of course. It super easy (did I mention
that already) and I made a healthier version by swapping half the full cream
with whole milk. I also infused the cream and milk with lavender flowers (make
sure you buy the edible version else it may taste like soap!). I added a few
drops of honey on top after it had set but realized that it did not need the
additional sweetness. I grated some lemon zest on top and added a few toasted
almonds. I liked it but R said it made the panna cotta too busy. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: inherit;">This was not
the perfect panna cotta by any means and my search is still on. However, let’s see if the
following changes yield up better results the next time:<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-family: "Verdana",sans-serif; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">1.<span style="font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Verdana",sans-serif;">Use full cream instead of half cream
and half milk<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-family: "Verdana",sans-serif; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">2.<span style="font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Verdana",sans-serif;">Less sugar and more honey<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-family: "Verdana",sans-serif; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">3.<span style="font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Verdana",sans-serif;">Berry compote instead of lavender<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-family: "Verdana",sans-serif; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">4.<span style="font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Verdana",sans-serif;">Strain out the lavender flowers after
infusing<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-family: "Verdana",sans-serif; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">5.<span style="font-stretch: normal;"> </span></span><!--[endif]--><span style="font-family: "Verdana",sans-serif;">Chocolate panna cotta?<o:p></o:p></span></span></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="font-family: inherit;"><span style="font-family: "Verdana",sans-serif; mso-bidi-font-family: Verdana; mso-fareast-font-family: Verdana;">6.<span style="font-stretch: normal;"> </span></span><!--[endif]--></span><span style="font-family: "Verdana",sans-serif;"><span style="font-family: inherit;">Make plain panna cotta with more
vanilla </span><span style="font-family: verdana, sans-serif;"><o:p></o:p></span></span></span></div>
<div class="MsoListParagraphCxSpMiddle">
<span style="font-family: inherit;"><br /></span></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: inherit;"> Panna Cotta (inspired by<a href="http://www.davidlebovitz.com/perfect-panna-cotta/" target="_blank"> David Lebovitz</a>)</span></div>
<div class="MsoListParagraphCxSpLast">
<span style="font-family: inherit;">Makes 8 - 12 servings depending on the size of your cups</span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<!--[if !supportLists]--><span style="color: #333333; font-family: inherit; font-size: 10.0pt;">·<span style="font-stretch: normal; line-height: normal;"> </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-indent: -18pt;">
<span style="font-family: inherit;"><span style="text-indent: -18pt;"><span style="font-size: xx-small;"> </span></span><span style="line-height: 16.8pt; text-indent: -18pt;">Ingredients</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 0.0001pt; text-indent: -18pt;">
</div>
<ul style="text-align: left;">
<li style="line-height: 16.8pt;"><span style="font-family: inherit; line-height: 16.8pt; text-indent: -18pt;"> 4 cups (1l) heavy cream or
half-and-half</span></li>
<li style="line-height: 16.8pt;"><span style="font-family: inherit;"><span style="line-height: 16.8pt; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 16.8pt; text-indent: -18pt;">1/2 cup (100g) sugar</span></span></li>
<li style="line-height: 16.8pt;"><span style="font-family: inherit;"><span style="line-height: 16.8pt; text-indent: -18pt;"><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 16.8pt; text-indent: -18pt;">2 teaspoons of vanilla extract, or 1
vanilla bean, split lengthwise</span></span></li>
<li style="line-height: 16.8pt;"><span style="font-family: inherit; line-height: 16.8pt; text-indent: -18pt;"> 1 teaspoon lavender flowers</span></li>
<li><span style="font-family: inherit;"><span style="text-indent: -18pt;"><span style="font-stretch: normal; line-height: 22.4px;"><span style="font-family: Verdana, sans-serif;"> </span></span><span style="font-stretch: normal; line-height: normal;"> </span></span><span style="line-height: 16.8pt; text-indent: -18pt;">2 packets powdered unflavored gelatin
(about 4 1/2 teaspoons</span></span></li>
<li><span style="font-family: inherit; line-height: 16.8pt; text-indent: -18pt;"> 6 tablespoons (90ml) cold water</span></li>
</ul>
<span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span>
</span><br />
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: .0001pt; margin: 0cm; mso-list: l1 level1 lfo2; tab-stops: list 36.0pt; text-indent: -18.0pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;"><br /></span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: 19.2pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">1.
Heat the heavy cream or <a href="http://www.davidlebovitz.com/2011/11/what-is-half-and-half/"><b><span style="text-decoration: none;">half-and-half </span></b></a>and
sugar in a saucepan . Once the sugar is dissolved, remove from heat and stir in
the vanilla extract.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: 19.2pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">(If
using a vanilla bean, scrape the seeds from the bean into the cream and add the
bean pod. Add lavender flowers. Cover, and let infuse for 30 minutes. Remove the bean and flowers, then rewarm the
mixture before continuing.)<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: 19.2pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">2.
Lightly oil eight custard cups with a neutral-tasting oil (I used silicone muffin cups - it makes it easier to unmold).<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: 19.2pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">3.
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5
to 10 minutes.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: 19.2pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">4.
Pour the very warm Panna Cotta mixture over the gelatin and stir until the
gelatin is completely dissolved.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: 19.2pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">5.
Divide the Panna Cotta mixture into the prepared cups, then chill them until
firm, which will take at least two hours but I let them stand at least four
hours.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: 19.2pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">If
you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you
can serve them in the glasses, without unmolding.<o:p></o:p></span></div>
<div class="MsoNormal" style="line-height: 16.8pt; margin-bottom: 19.2pt;">
<span style="color: #333333; font-family: inherit; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman"; mso-fareast-language: EN-SG;">6.
Run a sharp knife around the edge of each Panna Cotta and unmold each onto a
serving plate, and garnish as desired.</span></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com5tag:blogger.com,1999:blog-8279250606186079673.post-22186828588940047302014-10-21T21:49:00.001+05:302014-10-21T21:49:33.771+05:30Eating Out in New York<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
I don’t know what to call NYC in foodie terms. Do I call it
the city of the gourmand (because I eat way beyond what is normally considered
to be healthy), a foodie’s paradise (utterly inadequate), Sin City (eating that
much dessert <i>must</i> be a sin in some part
of the world) or what? If the world is not my oyster, the food of the world is
definitely my oyster in New York City.</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
The first month I was here, I decided that since every block
is choc a bloc full of eating joints and food from literally everywhere (sticky
Turkish ice cream or Filipino ice anyone?), I would never have to repeat a
restaurant <i>ever.</i> Why on earth didn’t
I take into account the fact that I would come to love some food so much that I
would need to make weekly visits to the same place? Or bug certain food vendors
for that particular flavor of ice cream sandwich I enjoy?<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismt-PEmMjs8J4HGkYJMRKFcHuEqAws754zoblTfLX2bOLh0HzyJ8iPeLa1ZyGxsrkT2QBHpRswBvfYmxCGGaDj2HTla-FJ4O1WnGYCZj5gWQ7LfqwJx_b0-1kw2S_UJ54vReNSAGuP-Xo/s1600/article-1079775-02378A09000005DC-515_468x478.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEismt-PEmMjs8J4HGkYJMRKFcHuEqAws754zoblTfLX2bOLh0HzyJ8iPeLa1ZyGxsrkT2QBHpRswBvfYmxCGGaDj2HTla-FJ4O1WnGYCZj5gWQ7LfqwJx_b0-1kw2S_UJ54vReNSAGuP-Xo/s1600/article-1079775-02378A09000005DC-515_468x478.jpg" height="400" width="391" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
If I do end up going
to other restaurants, I will put up another list. Until then, here goes a list
of my favorite eating spots/joints/things in NYC in no particular order.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]--><a href="http://www.massawanyc.com/">Masssawa</a>: A cozy Ethiopian joint a block away
from the house. This is my go-to place when friends visit the city and reminds
me of Indian food. Soft candles sit on the tables and make the experience of
communal eating (from the same plate and with fingers, no less) even more intimate. I have been known to get drunk on the
Ethiopian honey wine called Tej that they serve as dessert but I like to order
as soon as I get there. The injera reminds me of dosas and the ful hits the
right spot. Oh, and they always refill your supply of injera or pita. <o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt; font-stretch: normal;"> <a href="http://www.eileenscheesecake.com/">
</a></span><!--[endif]--><a href="http://www.eileenscheesecake.com/">Eileen’s Cheesecake</a>: I think R had a foodgasm
the day he ate one of Eileen’s cheesecakes. He loves most cheesecakes and would
eat it anywhere but refuses to touch any but Eileen’s now. Rumor has it that
she uses ricotta cheese which is what makes it melt in your mouth. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt; font-stretch: normal;"> <a href="http://www.baldies.co/#home">
</a></span><!--[endif]--><a href="http://www.baldies.co/#home">Baldies</a>: A Hester Street Fair vendor. Baldies
serves a Chaco Taco which is 2 scoops of ice cream held in a taco shaped waffle
and drizzled with chocolate sauce and sea salt. I make it a point to eat one
whenever I can. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]--><a href="http://www.maxsoha.com/">Max Café</a>: On the Columbia University campus, Max
Café is warm and welcoming. The crostini’s are fantastic with the figs,
sundried tomatoes and goat cheese crostini being my favorite.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]-->New York pizza by the slice: Thousands of tiny
shops all over NYC. These remind me of chai wallahs or the paan shops in India
– a little bit dingy, tucked away and full of customers. I can eat a full meal
for $2 - $3. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt; font-stretch: normal;"> <a href="http://dominiqueansel.com/">
</a></span><!--[endif]--><a href="http://dominiqueansel.com/">Dominique Ansel’s Bakery</a>: People line up for the
cronuts as early as 8 am but I like the kouign amman a lot more. The flaky
buttery and tender dough with a sugar crust is what he should be known for. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt; font-stretch: normal;"> <a href="http://www.robertaspizza.com/">
</a></span><!--[endif]--><a href="http://www.robertaspizza.com/">Roberta’s Pizza</a>: I found these people at the
Smorgasburg Festival in Brooklyn and then ate some more pizza at the Grub
Street Food Festival as well. They make the original wood fire pizza (if they
weren’t so amazing, I would be worried about the environment) with a slightly
charred crust and you do not need anything more complicated than a margherita. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt; font-stretch: normal;"> <a href="http://saravanabhavan.com/index.php">
</a></span><!--[endif]--><a href="http://saravanabhavan.com/index.php">Saravana Bhavan</a>: This is our go to place on
Sunday afternoons when we want to pig out and take a cab back home only to fall
flat on the bed and sleep. Idli, dosa, vada, chhaas – typical South Indian
cuisine that may even be better than food in South India. Just do not, under
any circumstances try the kaima idli. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttl9_aZIn-feXzQMYLY4l3BI8daCE7g2r1xxiFzZeQgurxuK-2Xw9fAWdc-1GxrrL_c1MknU-RXlKMqkkwhKFnhWbuKpToY-2SabryQp3QaDcYvIICSFK-INYlISlODEXQ1Guu6ResCur/s1600/Cartoon+C3+sudoku+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttl9_aZIn-feXzQMYLY4l3BI8daCE7g2r1xxiFzZeQgurxuK-2Xw9fAWdc-1GxrrL_c1MknU-RXlKMqkkwhKFnhWbuKpToY-2SabryQp3QaDcYvIICSFK-INYlISlODEXQ1Guu6ResCur/s1600/Cartoon+C3+sudoku+copy.jpg" height="368" width="400" /></a></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<br /></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->9.<span style="font-size: 7pt; font-stretch: normal;">
</span><!--[endif]--><a href="http://www.hangawirestaurant.com/">Hangawi</a>: Hangawi feels like a safe haven. We
usually eat here to celebrate special occasions and technically, it deserves
its own post. It is a Korean vegetarian restaurant which also has lots of vegan
and some gluten free options. Since I don’t have any pictures, however (since
the food they serve is usually over by the time I realize that I have to take
pictures), that intention will remain a thought. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle">
We usually stick to the sesame leaf tofu patties
and the vermicelli noodles in stone bowl rice. The bitter almond ice cream is a
treat as well.</div>
<div class="MsoListParagraphCxSpMiddle">
<br /></div>
<br />
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->10.<a href="http://www.yelp.com/biz/luannes-wild-ginger-all-asian-vegan-new-york"> LuAnne’s Wild Ginger All-Asian Vegetarian</a>: This
is my go to place (again, vegetarian) when I need to eat some take out for
lunch. This is one of the few places where I can wildly experiment with the
menu and order without wondering if I will get some sort of meat on my plate. Courtesy
these two vegetarian restaurants, I’m learning to appreciate Asian cuisine like
never before!<o:p></o:p></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com5tag:blogger.com,1999:blog-8279250606186079673.post-55619011833375988962014-09-02T16:56:00.000+05:302014-09-02T22:15:06.809+05:30Recent Favorites <div dir="ltr" style="text-align: left;" trbidi="on">
Nowadays, I spend 10 times the amount of time I spent in the kitchen one year ago, as living on my own has compelled me to cook at least once a day. I make a myriad of dishes - mostly savory and try to keep it as healthy as possible. We eat out so much and there is such a variety of dessert to be had in NYC, that I have *almost* stopped making my own. However, once in a while I make things that remind me of home. Take for instance these chocolate balls - I use crushed graham crackers (any kind of digestive biscuit will do, really), a half can of condensed milk, a dollop of butter, a few tablespoons of chocolate powder and mixed it all up. Voila, childhood!<br />
<div>
We have been planning to go to South America but being lazy as we are, have not managed to plan a trip. So the next time I made the chocolate balls, I took it up a notch - a bit of the vanilla pod, a teeny pinch of chilli powder and sea salt, a sprinkling of cinnamon and dulce de leche instead of condensed milk. Who needs to go to South America when you have it's flavors (at least that's how we console ourselves!)?!</div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WHihG6ERssk_1xGJn66DcbKcNSW-O43573LLoiP7Wd0Q98x0dcnSD7yxaG-E3xtO-xUAULqsxEpZKhyir0V8GPFeWS7JNBWnDi5aFUaMQX-nAGBARnJirzjXYFd5XTOskNyCFNfmwlhC/s1600/DSCN0536.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9WHihG6ERssk_1xGJn66DcbKcNSW-O43573LLoiP7Wd0Q98x0dcnSD7yxaG-E3xtO-xUAULqsxEpZKhyir0V8GPFeWS7JNBWnDi5aFUaMQX-nAGBARnJirzjXYFd5XTOskNyCFNfmwlhC/s1600/DSCN0536.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
---------</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div>
<u>To Read</u>: <a href="http://www.amazon.com/Medium-Raw-Bloody-Valentine-People/dp/0061718955/ref=sr_1_1?ie=UTF8&qid=1409656074&sr=8-1&keywords=medium+raw">Medium Raw</a> by Anthony Bourdain is a page turner - honest, vicious and funny! He writes about life after Kitchen Confidential as well as well-known restaurants and chefs. </div>
<div>
I also loved reading <a href="http://www.amazon.com/The-Last-Chinese-Chef-Novel/dp/0547053738/ref=sr_1_1?ie=UTF8&qid=1409656113&sr=8-1&keywords=the+last+chinese+chef">The Last Chinese Chef</a> by Nicole Mones. Its fiction about a young chef cooking traditional Chinese in modern China but interweaves a lot of food history, a few cooking techniques and knowledge of flavors and textures in Chinese food. I had to watch <a href="http://www.imdb.com/title/tt0111797/reviews">Eat Drink Man Woman</a> all over again after reading this!</div>
<div>
<br /></div>
<div>
To Buy: Definitely, definitely get a subscription to <a href="https://www.oysterbooks.com/?p=NMMN901">Oyster</a>, the Netflix of books! </div>
<div>
<a href="http://www.ghirardelli.com/store/shop-products/collections/hot-cocoa-beverages/chocolate-mocha-hot-cocoa-pouch.html">Ghirardelli Hot Chocolate Mocha</a> - drink it hot or cold.</div>
<div>
<br /></div>
<div>
To Watch: The movie <a href="http://www.imdb.com/title/tt2883512/">Chef</a>: Jon Favreau is a delight!</div>
<div>
This <a href="https://www.youtube.com/watch?v=iAp8pEaWB1Y&feature=youtu.be">video </a>about separating eggs. </div>
<div>
<br /></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com3tag:blogger.com,1999:blog-8279250606186079673.post-11363591705955310822014-06-19T04:14:00.001+05:302014-06-19T04:15:13.772+05:30Melt Bakery, NYC<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Imagine walking down the streets of Chinatown on a hot New
York summer day. The heat is blistering and the sun (the same one you wished
for during the long winter) is harsh. You would love a cold drink or perhaps
even some frozen treat. There doesn’t seem to be much here except clothing
retailers on Orchard Street though. You swivel your head from side to side in
the vain hope that you might find<i>
something </i>interesting to eat or drink when suddenly you chance upon a small
bakery / shop tucked away between two big establishments. It is <a href="http://www.meltbakery.com/">Melt Bakery</a>.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ39GD_qY2HNVKNXu5j7KF3qhpaJZheOVIToGoTAGPtEhq4jQQkjcy12Ffat7tk3_pLZNSQ1RdqVmikIZdix0YpOKZnheDxC5dYM0x_4aCofltVBXWAxkikTcj-30xDYEdX4OYQND7DUhK/s1600/2014-06-12+13.30.11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ39GD_qY2HNVKNXu5j7KF3qhpaJZheOVIToGoTAGPtEhq4jQQkjcy12Ffat7tk3_pLZNSQ1RdqVmikIZdix0YpOKZnheDxC5dYM0x_4aCofltVBXWAxkikTcj-30xDYEdX4OYQND7DUhK/s1600/2014-06-12+13.30.11.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Jackson and The Morticia</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Be careful though. You might just miss it and you definitely
do not want to do that. It has bright colorful round signs of all sizes with
mysterious sounding words like “The Classic,” “The Morticia,” “The Lovelet,”
and the “The Elvis.” The signs themselves look so appealing that they pull you
into this small shop that is also a bakery and has big freezers everywhere. You
are greeted with a cheerful hello by the girl who is perched atop a high stool
and you look at the models of these beautiful ice cream sandwiches sitting on
the counter. Should I get the red cookie one or the chocolate one with the
sparkly sugar on top? You finally decipher the mysterious words. The Lovelet,
it turns out, is cream cheese ice cream sandwiched between two red velvet
cookies and The Elvis is a peanut butter cookie sandwich with banana ice cream.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVn2HsMbP-wFHTcfeF08GDhM2gQqqsjpUrAlAmWhepXjAUhYa9krTRuPi8OjPWoBLlgM00qB4j6xO-BZkmiqPEl2adeyCpzIpDDmXz1SNImE7BPNXzw8j-JzhkS5Z8eisg7dhrPYwrGFjC/s1600/2014-06-12+10.23.42.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVn2HsMbP-wFHTcfeF08GDhM2gQqqsjpUrAlAmWhepXjAUhYa9krTRuPi8OjPWoBLlgM00qB4j6xO-BZkmiqPEl2adeyCpzIpDDmXz1SNImE7BPNXzw8j-JzhkS5Z8eisg7dhrPYwrGFjC/s1600/2014-06-12+10.23.42.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">cinnamon cookies for The Cinnamax</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
My favorite is The Jackson though. You won’t read the name
on any of the signs but ask the shop girl and she will dig deep into the
freezer and pull out a mini sandwich for you. It is a mango lassi flavored ice
cream with pistachio cookies and the flavors just burst in your mouth. They are
authentic Indian flavors and ones my grandmother will be proud of. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsZbSoaouwpvLb9Iyt8N6YUoY9tFy3Ax7YUkpPZipeGCrEXK-THOZ92evpit5c0Fxw-zw-hOgBgl49nwOGG70mWZZydRcSwoKLQL9TCu6DezSiLWCvLuLwJfYeFe67j55YS9aPVMLdzQN/s1600/2014-06-14+11.59.37.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinsZbSoaouwpvLb9Iyt8N6YUoY9tFy3Ax7YUkpPZipeGCrEXK-THOZ92evpit5c0Fxw-zw-hOgBgl49nwOGG70mWZZydRcSwoKLQL9TCu6DezSiLWCvLuLwJfYeFe67j55YS9aPVMLdzQN/s1600/2014-06-14+11.59.37.jpg" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Lovelet</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Julian Plyter is the creative head and chef behind this
enterprise. He and his partner Kareem started vending these sandwiches at the
Hester Street Fair in 2010 when they felt that the market needed some ice cream
in between cookies! Local sustainable and honest food is their goal and Julian
has been known to pick his own peaches and figs for the ice creams straight from
his parent’s farm in upstate New York. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTT8Plwze2UiZSAlL6EMAaIo7w3Dg8zGmh6hZ_Sz1Lf-0xniLsDPYCRSVQZR6SmJ4Wn7AJoeLYf8qZAbgX1Q3m1mtglG5GARhUQ8B1uCnborewmtK4sLNeLtYiZrEEe2vUGkiTKTrqtuP/s1600/2014-06-12+10.37.00.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTT8Plwze2UiZSAlL6EMAaIo7w3Dg8zGmh6hZ_Sz1Lf-0xniLsDPYCRSVQZR6SmJ4Wn7AJoeLYf8qZAbgX1Q3m1mtglG5GARhUQ8B1uCnborewmtK4sLNeLtYiZrEEe2vUGkiTKTrqtuP/s1600/2014-06-12+10.37.00.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
They are currently vending from their store on Orchard
Street as well as every weekend at the<a href="http://www.hesterstreetfair.com/#!home/mainPage"> Hester Street Fair</a>. <o:p></o:p></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com2132 Orchard Street, New York, NY 10002, USA40.719689 -73.98916099999996715.197654500000002 -115.29775499999997 66.2417235 -32.680566999999968tag:blogger.com,1999:blog-8279250606186079673.post-18470562434713444842014-05-21T05:14:00.000+05:302014-05-21T05:14:48.971+05:30New Orleans, USA: beautiful porches, balconies and beignets!<div dir="ltr" style="text-align: left;" trbidi="on">
New Orleans, located in the southern state of Louisiana, is a major port in the States and had been established by the French. I went there ostensibly to see the NOLA jazz festival but found myself wandering the city taking pictures of the beautiful balconies and porches.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelaGhbGkNlSw-cODoXxFyASCDB_wErrIVTbUdk6gpzN-MBAPboPNZM2UaM7Jb2PavILWxtrmy7UDFZY5XiZC1vXUZPfdSq7Brnr81KBecvaqLmB1-fNEoi6SMzqdHPLmgr1iKC00ZDB9Z/s1600/DSCN0418%5B1%5D.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjelaGhbGkNlSw-cODoXxFyASCDB_wErrIVTbUdk6gpzN-MBAPboPNZM2UaM7Jb2PavILWxtrmy7UDFZY5XiZC1vXUZPfdSq7Brnr81KBecvaqLmB1-fNEoi6SMzqdHPLmgr1iKC00ZDB9Z/s1600/DSCN0418%5B1%5D.JPG" height="300" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Just outside the festival</td></tr>
</tbody></table>
<br />
The architecture there has been strongly influenced by the French and Spanish and the houses certainly reminded me of Europe. Each balcony, however ramshackle, is pretty, with wrought iron railings and the porches usually have delicate wooden latticework. The houses are sometimes surrounded by painted wooden fences and always have beautiful windows that may be solid or pastel in color with wispy lace curtains.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2NQ4ajzT1TTxTX9YhWmkE9NprFa91MXaDPUT9A6eGPeeR-2VD95Hy_MdDg1dzhFznWHHgqBqKN9qFAzXCXQJLREdR5vyk-I11hZLcwg625JbVSKoszg2YlX1qicE_AhFewDCGBIM5Lfp/s1600/DSCN0444%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk2NQ4ajzT1TTxTX9YhWmkE9NprFa91MXaDPUT9A6eGPeeR-2VD95Hy_MdDg1dzhFznWHHgqBqKN9qFAzXCXQJLREdR5vyk-I11hZLcwg625JbVSKoszg2YlX1qicE_AhFewDCGBIM5Lfp/s1600/DSCN0444%5B1%5D.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6DwHywQ_eNwLTfDjrlyT4SVi_CDLn3CajKUMYj1GNQydW1Uvdi6p_yMrfrzHwKNPFMVQG0Se8fgLFxRDZoEfYWfxYANGhv9kTymzqc34JAs5i849ForKUJTiUoRL9BYEobIgWEnhIhcB/s1600/DSCN0482%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo6DwHywQ_eNwLTfDjrlyT4SVi_CDLn3CajKUMYj1GNQydW1Uvdi6p_yMrfrzHwKNPFMVQG0Se8fgLFxRDZoEfYWfxYANGhv9kTymzqc34JAs5i849ForKUJTiUoRL9BYEobIgWEnhIhcB/s1600/DSCN0482%5B1%5D.JPG" height="300" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYeVNS0xNuU2iPIrbL1D1j_9WIV6FjTFIqOuZKWhJzzzx8dle2OHsWeRHVfG9bVdjSgurXUlGvpBHNB8sc8KxufiZQX3lrQPG71S4FEMhEKA0Lljn5tIaDT9TPDR74LFMRQkToLh9ZWdo/s1600/DSCN0480%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEYeVNS0xNuU2iPIrbL1D1j_9WIV6FjTFIqOuZKWhJzzzx8dle2OHsWeRHVfG9bVdjSgurXUlGvpBHNB8sc8KxufiZQX3lrQPG71S4FEMhEKA0Lljn5tIaDT9TPDR74LFMRQkToLh9ZWdo/s1600/DSCN0480%255B1%255D.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjE0umCwzhRCJJx7AwhLC5HnsCGez7pepp3Og8h178GhkVgnP67-sQn9CgQa0HbInkrqqzpDuivgckOzUuw7ae5ejxgf2BzDqtkeZm4UdVnU-ud35f6AHBynYU_IMgcgNjx5nAhgHzJWV/s1600/DSCN0509%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMjE0umCwzhRCJJx7AwhLC5HnsCGez7pepp3Og8h178GhkVgnP67-sQn9CgQa0HbInkrqqzpDuivgckOzUuw7ae5ejxgf2BzDqtkeZm4UdVnU-ud35f6AHBynYU_IMgcgNjx5nAhgHzJWV/s1600/DSCN0509%5B1%5D.JPG" height="300" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoS5KfCXd1ynFS19DFPYVSGhcNHQkvQbb03hMULSOLge9MLy6k_9Z5WCZQ0DSbZBB5bgLIxT8vqF9KxBPpQ0LznFn-sULpQu8C6cmP-G3bDbK1ZnVypipbZOcgttvGEXjjE9wPeW8jKTx_/s1600/DSCN0510%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoS5KfCXd1ynFS19DFPYVSGhcNHQkvQbb03hMULSOLge9MLy6k_9Z5WCZQ0DSbZBB5bgLIxT8vqF9KxBPpQ0LznFn-sULpQu8C6cmP-G3bDbK1ZnVypipbZOcgttvGEXjjE9wPeW8jKTx_/s1600/DSCN0510%5B1%5D.JPG" height="300" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b>Cafe Du Monde, New Orleans (open 24 hours)</b><br />
800 Decatur Street,<br />
New Orleans 70116<br />
<br />
This is where we had the famous beignets of New Orleans. It is the place every tourist visits and is right in the middle of the French Market (a wonderful street market serving octopus and alligators with a free walking tour every Monday at 10.00 am).<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlQ-rPCTjCFBSkFY1Lvrn8kTuxzjae3uBLAIRvh4IfiVptl0TsPAXNKh_0zG39Y_F4r-iLMRttuMraMUPtrx-uGjNUnnZnPcTy704aNjp8yJuASex5lCAkoBn2FL0bqWp3Yl8YxK_GcuD/s1600/DSCN0524%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnlQ-rPCTjCFBSkFY1Lvrn8kTuxzjae3uBLAIRvh4IfiVptl0TsPAXNKh_0zG39Y_F4r-iLMRttuMraMUPtrx-uGjNUnnZnPcTy704aNjp8yJuASex5lCAkoBn2FL0bqWp3Yl8YxK_GcuD/s1600/DSCN0524%5B1%5D.JPG" height="300" width="400" /></a></div>
<br />
We went there every afternoon for some of the world's best beignets, coffee and hot chocolate.<br />
<br />
A beignet (be - ne) is a fried pastry served with powdered sugar. It was brought to Louisiana by the French and traditionally had pieces of fruit or meat in it. To me, it looks like a soft fluffy pillow that tastes somewhat like a doughnut and leaves puffs of powdered sugar all over the table. In short, delicious.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9BcvGydNsCmCeIAJrga-XNq9zdk4rVBv4uyZX21PnhlBTAiy6T7ui0pgq3DoMbK0CL88gaVPmEP6NaxqsrAIGzgs91I2OtrVn23Ccjuq2l_A5hwZSOQp8xdKA-ypSRLcVID0Q8o2fPw8/s1600/DSCN0496%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS9BcvGydNsCmCeIAJrga-XNq9zdk4rVBv4uyZX21PnhlBTAiy6T7ui0pgq3DoMbK0CL88gaVPmEP6NaxqsrAIGzgs91I2OtrVn23Ccjuq2l_A5hwZSOQp8xdKA-ypSRLcVID0Q8o2fPw8/s1600/DSCN0496%5B1%5D.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsry0UlnyUL6uxtXNQFzrEZZBJ0FXF9mIY9LSXwBSOWldVxGsELNr83NC54002CLuXThAqA0KhXgKY4Q3bjbCpOUXywG1uBQFg7jsZ6Qbdaky5eZNbt-G5l63cZ3-hMjpOIRgRuKKGlAN6/s1600/DSCN0497%5B1%5D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsry0UlnyUL6uxtXNQFzrEZZBJ0FXF9mIY9LSXwBSOWldVxGsELNr83NC54002CLuXThAqA0KhXgKY4Q3bjbCpOUXywG1uBQFg7jsZ6Qbdaky5eZNbt-G5l63cZ3-hMjpOIRgRuKKGlAN6/s1600/DSCN0497%5B1%5D.JPG" height="300" width="400" /></a></div>
<br /></div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com5tag:blogger.com,1999:blog-8279250606186079673.post-31554175070578439602014-04-10T06:55:00.000+05:302014-04-22T22:13:42.201+05:30Chelsea Market, NYC<div dir="ltr" style="text-align: left;" trbidi="on">
Some days, I just like to head out by myself, hit a random Google search to see what the city has to offer in terms of food and discover new things. A few weekends ago I ended up at <a href="http://www.chelseamarket.com/">Chelsea Market</a>, a nondescript building in downtown Manhattan that you wouldn't dream had so many foodie joints tucked inside.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjso8k_Yktkr6vy4xRNgIv82IkevOYaC7BLq6cOliilBrzjpphPipfKPXT8Damq2a31NlP3kawrWOqROfkYSAOUGb-PZ4S9zvGBZF6QHNbU5B9_7qAeoU9Ghtt8v1lMMJvKD0qsorVJMDrb/s1600/DSCN0280.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjso8k_Yktkr6vy4xRNgIv82IkevOYaC7BLq6cOliilBrzjpphPipfKPXT8Damq2a31NlP3kawrWOqROfkYSAOUGb-PZ4S9zvGBZF6QHNbU5B9_7qAeoU9Ghtt8v1lMMJvKD0qsorVJMDrb/s1600/DSCN0280.JPG" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<a href="http://www.anthropologie.com/anthro/index.jsp">Anthropologie</a>, a fancy-ish shop sold so much quirky cutlery! Anyone in for tomato scented jam, beautiful cookbooks and displays you absolutely drool over?<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcCRzZF5qcjAHgg3CwuDgcZBNkVb34M424tWaD4hpOdJWe1Z7qMsNBKldBNmIkPBBcYJnWcxGauFIoAW9jq0yi9zBaEQfI0azyyqZ9ed689izjitc0332ljDQ08VHIUuDp5_Y1VoD6hZh/s1600/Fotor032093623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcCRzZF5qcjAHgg3CwuDgcZBNkVb34M424tWaD4hpOdJWe1Z7qMsNBKldBNmIkPBBcYJnWcxGauFIoAW9jq0yi9zBaEQfI0azyyqZ9ed689izjitc0332ljDQ08VHIUuDp5_Y1VoD6hZh/s1600/Fotor032093623.jpg" height="300" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkxE0_P58ethJUuX3fiMldIH4fFBS9NyT2tm2mVpD_67c9-xN8uf0at5JhLxHbrOk42TErCwtwYgipMtu4H1xRycF9B72QsRb_k6ZWlopLAIrG-dAY_cq_mcjAyl7jfWvkPxTVuTkzUrC/s1600/Fotor032092555.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpkxE0_P58ethJUuX3fiMldIH4fFBS9NyT2tm2mVpD_67c9-xN8uf0at5JhLxHbrOk42TErCwtwYgipMtu4H1xRycF9B72QsRb_k6ZWlopLAIrG-dAY_cq_mcjAyl7jfWvkPxTVuTkzUrC/s1600/Fotor032092555.jpg" height="300" width="400" /></a></div>
<br />
My next stop was<a href="http://elenis.com/"> Eleni's</a> where I was utterly spoilt for choice with the selection of creatively decorated cupcakes, paint it yourself and conversation cookies and cake n candy houses!<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqGHJA3Z7gITacB7n-5W2tm7lUCGoHb8EyrM5v2-F1UrIhte3qSjx55tFto8NZr6pCZYNSlQ0RFDoKpzzFJV1H6vr_jREeswc_9yv03YGPeJ-wgHakj81vCRgK26pKBxmdIVhOPu-G7VC/s1600/Fotor0409204125.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvqGHJA3Z7gITacB7n-5W2tm7lUCGoHb8EyrM5v2-F1UrIhte3qSjx55tFto8NZr6pCZYNSlQ0RFDoKpzzFJV1H6vr_jREeswc_9yv03YGPeJ-wgHakj81vCRgK26pKBxmdIVhOPu-G7VC/s1600/Fotor0409204125.jpg" height="300" width="400" /></a></div>
<br />
I went into the <a href="http://www.fatwitch.com/">Fat Witch</a> because....who wouldn't?? Look at their logo and name! I sampled some delicious butterscotch brownies here.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQvFw2-uNarNHv0DX6it6yAe5bvHNVMxvGeWR9rNoGl9-BD60sAh2LxhO03Fq7IKKxjKolwtZ_l2SQAEDNjmL-jxJ1uVgW8B8s8v3pWQl1F_kARxjJUy9MJ3zJFoZQElSpj34S9omBttD/s1600/DSCN0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNQvFw2-uNarNHv0DX6it6yAe5bvHNVMxvGeWR9rNoGl9-BD60sAh2LxhO03Fq7IKKxjKolwtZ_l2SQAEDNjmL-jxJ1uVgW8B8s8v3pWQl1F_kARxjJUy9MJ3zJFoZQElSpj34S9omBttD/s1600/DSCN0328.JPG" height="400" width="300" /></a></div>
<br />
<a href="http://www.amysbread.com/">Amy's Bread</a> was definitely the best find of the day! Their semolina and fennel bread is out of this world.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj60G7f0E1uJyb5vd-rB_pxLwsO23DH7M43c5Yj-72wzZiLaekB5KWXorRVVYCg1ajQPcVGVTLq0Ep2fzqwqonMHuuoYN_0rftvOSZW76JiW7kUtbEpLxiMM_T7wtORYiTNYFX5TubxLVF/s1600/DSCN0334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj60G7f0E1uJyb5vd-rB_pxLwsO23DH7M43c5Yj-72wzZiLaekB5KWXorRVVYCg1ajQPcVGVTLq0Ep2fzqwqonMHuuoYN_0rftvOSZW76JiW7kUtbEpLxiMM_T7wtORYiTNYFX5TubxLVF/s1600/DSCN0334.JPG" height="300" width="400" /></a></div>
<br />
I picked up a Cheddar and Fig Jam panini from <a href="http://www.lucyswhey.com/">Lucy's Whey</a> and ate it by the window at a communal table.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiFod422zcXvJzGS7bE-wpnlMNZN-KwvlDU47a11v5o6fWVl9joHLd1d62la3MHkq34fEupQiTZoj3vh_zRHElrQnxjGudANlNQQ7Lon_SFBOmT1PxmV38zIwpYLDaOfePUaHWf76mlJ3/s1600/DSCN0339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguiFod422zcXvJzGS7bE-wpnlMNZN-KwvlDU47a11v5o6fWVl9joHLd1d62la3MHkq34fEupQiTZoj3vh_zRHElrQnxjGudANlNQQ7Lon_SFBOmT1PxmV38zIwpYLDaOfePUaHWf76mlJ3/s1600/DSCN0339.JPG" height="400" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbxpkYaW6qL97SSpbf3hOmaCq9vkCRW5SDEH1JY4SIrVebalq6-NJVVQ6CIiQvlJluyqn9Xsc2bFX5klCbIST_CwsH9c7oxJQURN8H0cApfyS3usFElJHRvTq0CHFwSqulLAwEgiPq26G/s1600/DSCN0343.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIbxpkYaW6qL97SSpbf3hOmaCq9vkCRW5SDEH1JY4SIrVebalq6-NJVVQ6CIiQvlJluyqn9Xsc2bFX5klCbIST_CwsH9c7oxJQURN8H0cApfyS3usFElJHRvTq0CHFwSqulLAwEgiPq26G/s1600/DSCN0343.JPG" height="300" width="400" /></a></div>
<br />
There was <a href="https://www.buonitalia.com/">Buono Italia</a>, an Italian supermarket with at least 30 different kinds of pastas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dJcs7SCCUCKp_u3CQyYVJSSeNP6kamEJ4S8zTmpCsQiI4I6jAZCBbLBOmbE2xjyydTm1RR5pZgQaX-rmvny3DKBvEF6kv933C0nJa6J5HD1ai6VN1JZXHiNYU4c2sonAYsA_aVRNC7Ag/s1600/DSCN0363.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6dJcs7SCCUCKp_u3CQyYVJSSeNP6kamEJ4S8zTmpCsQiI4I6jAZCBbLBOmbE2xjyydTm1RR5pZgQaX-rmvny3DKBvEF6kv933C0nJa6J5HD1ai6VN1JZXHiNYU4c2sonAYsA_aVRNC7Ag/s1600/DSCN0363.JPG" height="300" width="400" /></a></div>
<br />
I stood by and observed a man making doughnuts.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9QeJUlnbDGfRoPhaIRrL5fWXt16bseViYR3sLO67jNjsVL7-otxgRD_FPtbNRIEhZGgSXu-oQPrspIsKakwncmhBOhW1ZDY46YbfrHFQSGYLLnr2qDxjq64n64b4UpvH7a75fcTaCCZG/s1600/Fotor0409211451.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp9QeJUlnbDGfRoPhaIRrL5fWXt16bseViYR3sLO67jNjsVL7-otxgRD_FPtbNRIEhZGgSXu-oQPrspIsKakwncmhBOhW1ZDY46YbfrHFQSGYLLnr2qDxjq64n64b4UpvH7a75fcTaCCZG/s1600/Fotor0409211451.jpg" height="300" width="400" /></a></div>
<br />
I tried the famous creamy tomato soup at <a href="http://www.sarabeth.com/Restaurants_ep_40.html">Sarabeth's</a>.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxEKRRML0t5hcCKnx_nPZI1n6H74JIiXflfmng9sGwI2LBFnq7jIIPpBAYe-oU0dRJvXs_3WfufqqtqDASbgPrZMF22Y9Ln2A8LocRUFr2sBUArHB3D__Qak0O7VXozNoo-bLKRmSbdL0/s1600/DSCN0367.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZxEKRRML0t5hcCKnx_nPZI1n6H74JIiXflfmng9sGwI2LBFnq7jIIPpBAYe-oU0dRJvXs_3WfufqqtqDASbgPrZMF22Y9Ln2A8LocRUFr2sBUArHB3D__Qak0O7VXozNoo-bLKRmSbdL0/s1600/DSCN0367.JPG" height="300" width="400" /></a></div>
<br />
I bought the funniest card at a bookstore.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjSdUJiErNnnRTPKoAeClmjioq9jUqEqbLOYE6pmDygqSjhVlekAwSWqsWaTtGR-s6lTfLlsR_TfCPkILizOpPBuYrHLui1Dkl04_OMkpzPzk4am6RADmOx31f2fzwQjYd4l8ZGOUAcsu/s1600/DSCN0376.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifjSdUJiErNnnRTPKoAeClmjioq9jUqEqbLOYE6pmDygqSjhVlekAwSWqsWaTtGR-s6lTfLlsR_TfCPkILizOpPBuYrHLui1Dkl04_OMkpzPzk4am6RADmOx31f2fzwQjYd4l8ZGOUAcsu/s1600/DSCN0376.JPG" height="400" width="300" /></a></div>
<br />
What are your favorite food joints in New York City?</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com1tag:blogger.com,1999:blog-8279250606186079673.post-202786617780915112014-02-28T21:25:00.001+05:302014-02-28T21:25:43.870+05:30A Beginner’s Guide to Setting up a Kitchen (in New York!!)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
Setting up home…in New York! Wow – I cannot help adding the “in
New York” bit just about everywhere. I was never a big fan of living in the
States and when coming to New York was finalized, I earned a whole lot of flak from
my sister and cousins about my blasé attitude. NOW though…quite a different
story.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I got my first taste of New York when I got out of the
subway straight from the airport. It started snowing that very moment - and I fell in love. I find that there is something so magical about
viewing a city through swirling snow; it feels straight out of a storybook. I now live with my husband in an apartment in
Manhattan and as my mother-in-law keeps saying, it is very “Friends“like. I
quite feel like Monica Gellar, being the boss of my own kitchen! <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAd0k_b8zoet38Etd5pg9gfqper4paqpYi8KL2qxlPLj3FHKlBTLCCV3JNYO30dRmyCdw5mP3aMuzs6KC_qhFHbOwRLTDLVylyityVtOeulrqD3gR1UYbuN9bnzoDityCcWWMeyXhlW-g/s1600/snowfall_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeAd0k_b8zoet38Etd5pg9gfqper4paqpYi8KL2qxlPLj3FHKlBTLCCV3JNYO30dRmyCdw5mP3aMuzs6KC_qhFHbOwRLTDLVylyityVtOeulrqD3gR1UYbuN9bnzoDityCcWWMeyXhlW-g/s1600/snowfall_1.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
Though I have lived away from home in the past, I was never
in a situation where I had to look after a house or be responsible for
preparing my own meals. So, when I arrived from India to an apartment whose
kitchen needed setting up from scratch, I was really intimidated. The Kitchen
came with a four burner stove, an oven and a fridge but not much else. It took
me a few weeks of using my kitchen to understand what exactly I was going to
need. I wanted to be frugal in buying kitchenware as we are going to be here
for just a year and I did not want to accumulate a whole lot of things. I did
not find Google to be of much service when it came to starting up an Indian
vegetarian kitchen (what?!) and was really confused for a while. Hence, I decided
to put together this post of simple multipurpose kitchen tools to help out those 20 something people
out there who are just establishing their first homes. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSQx_lncFSlty6HlQURosyKwzHoDvRuT5COWjM5qf2KhYuFd58XdeuA0zoyyj8swdSI3dkYSXqt7G2OGGdKyjscT4j1ebVDZdyEExHYE7_s_BisJ8GHAOApzIQpoWSRC5-__xKzwgxFsv/s1600/5168558-a-collection-of-kitchen-essentials.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQSQx_lncFSlty6HlQURosyKwzHoDvRuT5COWjM5qf2KhYuFd58XdeuA0zoyyj8swdSI3dkYSXqt7G2OGGdKyjscT4j1ebVDZdyEExHYE7_s_BisJ8GHAOApzIQpoWSRC5-__xKzwgxFsv/s1600/5168558-a-collection-of-kitchen-essentials.jpg" height="400" width="287" /></a></div>
<div class="MsoNormal">
<b><u>Kitchen Essentials</u></b>
(in no particular order)<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]--><b>Pressure
Cooker</b> – this I bought in India and brought here. It is a long term
investment for those who cook Indian food – the Royal Bengal tiger of the
kitchen. It’s perfect for boiling vegetables, making rice and dal, cooking any
kind of beans, and cooking meat. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]--><b>Karahi</b>
– this also, I bought in India. It is like a <b>wok</b> but Indian style made of steel and with steeper sides. I use it
to cook all kinds of sabzis or vegetables and also for frying. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]--><b>Tava</b> –
a flat griddle used to make roti or flatbreads, and omelets or pancakes. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]--><b>Small
saucepan</b> – I use this to make tea, boil milk, melt butter or heat soup. It has
two spouts which makes it easier to pour liquids.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>5.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Medium and large saucepans –</b> I use
these for everything! Cooking, steaming
and making soups and sauces. Buy ones with tight fitting lids.<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>6.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--> <b>Frying
pan – </b>for stir fries or sautéing<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]--> <b>Food processor – </b>I purchased a simple
one. Though you need to make sure that you buy one that has a normal big as
well as a small cup. I was about to buy a processor that had only a 48 ounce /
6 cup jar but soon enough realized that I would need a small jar as well as I
was going to be cooking only for 2 people. The small jar chops small amounts of
vegetables, and purees and minces them perfectly. I use the large jar to make
shakes or when I need to cook in large quantities. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>8.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Jhariya – </b>this is a round steel <b>spatula with holes</b> and again something that
I got from India. I use this for frying as it drains out the oil well. <b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>9.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Rolling pin –</b> from India as well. I use
this for rolling out chapatis or flatbreads. Someday when I am in the mood to
bake, I will roll out some pie dough. <b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>10.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Chimta –</b> or quite simply, <b>tongs</b>. This is made of steel and flat
rather than curved at the ends. I use this to turn over chapatis on the gas and
griddle. <b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>11.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Pot holder – </b>for utensils, when they become
really hot or when they have no handles<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>12.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Turning Spatula - </b>can be used to flip,
turn and stir<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>13.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>A good knife –</b> I do not think I need to
elaborate on this<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>14.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Peeler<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>15.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Chopping board<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>16.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Pair of scissors –</b> for when you do not
manage to tear that packet with your hands. Also useful for cutting herbs and
leaves. <b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>17.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Oven mittens<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>18.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Oven safe dish (es) – </b>two (one medium
and one large) should be enough.<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>19.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Grater – </b>a box grater is so much
handier though tougher to clean<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>20.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Can opener<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>21.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Colander – </b>I bought a metal one as it
can go on the stove to steam vegetables. It can be used to drain rice, pasta, and
boiled vegetables.<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>22.<span style="font-size: 7pt; font-weight: normal;"> </span></b><b>Strainer –</b> mainly for tea<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>23.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Whisk <o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>24.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Measuring cups and spoons<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>25.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Microplane zester – </b>a pure indulgence<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>26.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Cutlery – </b>a basic set of knives, forks
and spoons.<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>27.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Plates, glasses and bowls<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>28.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>A Mug – </b>when you want tea/ coffee/ hot
chocolate. Hot drinks in a glass just feels wrong.<b> <o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>29.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Serving bowls and spoons- </b>however I do
not find this necessary unless you have guests over. We generally serve ourselves
straight from the pan as it means less cleaning up.<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>30.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Storage containers (plastic, steel, stone,
ceramic or whatever you like) – </b>I recommend you buy these in a variety of
sizes<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>31.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Zip lock bags –</b> multipurpose! I use
these to carry lunch and store things in the freezer.<b><o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>32.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Dishwashing liquid, and sponges<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><b>33.<span style="font-size: 7pt; font-weight: normal;"> </span></b><!--[endif]--><b>Kitchen paper towels<o:p></o:p></b></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->34.<span style="font-size: 7pt;">
</span><!--[endif]--><b>Dustbin
and trash bags</b> – remember to separate the garbage and the plastic! <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
*A list of pantry essentials
coming up. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com4tag:blogger.com,1999:blog-8279250606186079673.post-38534107461176197652013-05-23T09:29:00.002+05:302013-05-23T09:29:47.811+05:30Chocolate Fondant Cupcakes <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
I make so many chocolate cakes and cupcakes for personal
orders that I rarely end up cooking with it for my blog. Somehow I seem to try
out only fruity flavors with lemon being my favourite. This time however, my
family insisted that I find a “good recipe for chocolate from your numerous
cookbooks” and feed them an “old-fashioned chocolate cake.” <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF9KhKETqkrBsihLIRzhyphenhyphen5uIIIv3KflE59K6otcKlurcvkso3lYpbri8aS-WfUKZFyFvrrsBuWgNoIp_KF7JPEvq1U9EC4eLiBAplKdAwb2rXHyJvOvDYQChumXIlV0r7LxtLSwXaqsDC/s1600/IMG_0667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkF9KhKETqkrBsihLIRzhyphenhyphen5uIIIv3KflE59K6otcKlurcvkso3lYpbri8aS-WfUKZFyFvrrsBuWgNoIp_KF7JPEvq1U9EC4eLiBAplKdAwb2rXHyJvOvDYQChumXIlV0r7LxtLSwXaqsDC/s400/IMG_0667.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I usually make these Cocoa Fudge Cupcakes with Buttercream
Frosting and they really satisfy all my sweet tooth cravings. But, since they
are really heavy (all that frosting!!), I tried out the Chocolate Fondant
Cupcakes from my go-to cupcake recipe book – The Hummingbird Bakery Cake Days. <o:p></o:p></div>
<div class="MsoNormal">
The cupcakes have just the right amount of sweetness and are
<i>so</i> light. The frosting is creamy and
almost dainty, the way it simply floats and melts in your mouth. I was greedy
and ate about four of them at one go – I just did not realize that I had eaten
so many!<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0DxuNHpnXpBMMKWrLdRF7M8fiDB3uVDndl7gwdzXPP6buGiccsOJqqKglNpjGto0esLCj4yd3movCAvv22dNbQ1Q-3NBhmGGsjl173MBB1jeaFtTZO10wAdoLRma5oxYOX1UXe8EqJwQ/s1600/IMG_0670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0DxuNHpnXpBMMKWrLdRF7M8fiDB3uVDndl7gwdzXPP6buGiccsOJqqKglNpjGto0esLCj4yd3movCAvv22dNbQ1Q-3NBhmGGsjl173MBB1jeaFtTZO10wAdoLRma5oxYOX1UXe8EqJwQ/s400/IMG_0670.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The Hummingbird recipes are perfect – the cupcakes always
turn out to be light and fresh like the <a href="http://theflavorcarousel.blogspot.in/2012/08/one-year-and-chocolate-and-salted.html">Dulce de Leche</a> ones I made for my
blog’s anniversary. I am always squeamish about adding so much milk to the bowl
as it makes the batter runny and thin but I think this is the secret behind the
lightness of the cupcakes. I also make half the amount of frosting mentioned in
the recipe as I find that the quantity is way above what I usually require. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BFMy_qUbpANkQsMJ7E-LTJuFN8Y5_NWisyT3cB07fsZoKJ-5QADf6r9bjxNnZ-BU92vRQpHtdFPZA0P-eqtKUbT_HaG1Tq-tXiTQ6hSujRuF8ELoG2Sd2ceFpl7vFrW0ybAL1BFn3Vv4/s1600/IMG_0672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_BFMy_qUbpANkQsMJ7E-LTJuFN8Y5_NWisyT3cB07fsZoKJ-5QADf6r9bjxNnZ-BU92vRQpHtdFPZA0P-eqtKUbT_HaG1Tq-tXiTQ6hSujRuF8ELoG2Sd2ceFpl7vFrW0ybAL1BFn3Vv4/s400/IMG_0672.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Using my precious vanilla sugar and pure vanilla extract
also made these cupcakes super special (learn how to make this through this <a href="http://purplefoodie.com/vanilla-sugar-and-vanilla-extract/">blog</a>)!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chocolate Fondant Cupcakes<o:p></o:p></div>
<div class="MsoNormal">
Cake Days (<a href="http://www.amazon.com/The-Hummingbird-Bakery-Cake-Days/dp/0007374798/ref=sr_1_1?ie=UTF8&qid=1345901236&sr=8-1&keywords=cake+days">USA</a> / <a href="http://www.amazon.co.uk/The-Hummingbird-Bakery-Cake-Days/dp/0007374798/ref=sr_1_1?ie=UTF8&qid=1345901257&sr=8-1">UK</a> / <a href="http://www.flipkart.com/hummingbird-bakery-cake-days-recipes-make-every-day-special/p/itmczymbthgtp6gv?pid=9780007374793&ref=ae500bf8-b316-4fdd-9f4e-394bd58cb687">India</a>)</div>
<div class="MsoNormal">
Makes 12 – 16 cupcakes<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
For the Sponge<o:p></o:p></div>
<div class="MsoNormal">
80 gms unsalted butter (I used salted butter)<o:p></o:p></div>
<div class="MsoNormal">
280 gms caster sugar (I used ground vanilla sugar)<o:p></o:p></div>
<div class="MsoNormal">
200 gms plain flour<o:p></o:p></div>
<div class="MsoNormal">
40 gms cocoa powder<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp salt (I skipped this)<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp baking powder<o:p></o:p></div>
<div class="MsoNormal">
2 large eggs<o:p></o:p></div>
<div class="MsoNormal">
240 ml whole milk<o:p></o:p></div>
<div class="MsoNormal">
1 tsp pure vanilla extract<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the Filling and Frosting (I halved this quantity)<o:p></o:p></div>
<div class="MsoNormal">
400 gms dark chocolate finely chopped<o:p></o:p></div>
<div class="MsoNormal">
400 ml double cream<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat the oven to 190 C (375 F) and line a
muffin tin with muffin cases.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Using a hand held electric whisk, mix together
the butter, sugar, flour, cocoa powder, salt and baking powder. Mix until the
ingredients are sandy in consistency and no large lumps of butter remain. I find
it useful to cut up the pieces of butter before mixing. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Place the eggs in a jug, then pour in the milk and
vanilla extract and mix together by hand. With the whisk on low speed, pour ¾ of
the milk and eggs into the dry ingredients. When all the liquid has been incorporated,
add the remaining milk mixture and mix again, now on a medium speed, until you
have a smooth and even batter.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Spoon the batter into the paper cases, filling
them 2/3 full. Place them in the oven and bake for 18 – 20 minutes or well
risen and springy to touch. With the Hummingbird cupcakes, I have found that
the springiness in the cupcakes is a better indicator of the cakes being baked
than a skewer coming out clean. In this case, the skewer will always have some
crumbs in it, no matter how long you bake. Leave to cool.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Place the finely chopped chocolate in a bowl. Pour
the cream into a saucepan and heat just to the boiling point. Pour the hot
cream over the chocolate, give it a stir and then leave until all the chocolate
has been melted. Stir again until smooth and put aside to cool. <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Place the cooled cupcakes on a board and hollow
out the centre of each cake using a sharp knife. Fill this hollow with the
chocolate cream. Then top each cupcake with some of the cream and swirl it. <o:p></o:p></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com1tag:blogger.com,1999:blog-8279250606186079673.post-7115837040258483882012-12-22T13:58:00.002+05:302012-12-22T14:05:26.142+05:30Candied Orange Peels<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
Hello, December. <o:p></o:p></div>
<div class="MsoNormal">
‘Tis the season to be merry, to sing carols and eat copious
amounts of candy. It’s the season when friends from all over world come home
and the season when a blanket and a cup of <a href="http://theflavorcarousel.blogspot.in/2011/08/mexican-hot-cocoa.html">hot chocolate</a> can become your best
friend. If I could, I would hug December. Its my favorite time of the year.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6McCEH2-YosJqbzgr1SdsG7zqLC8OvB2rOPkXxf5kbPeUaHvTFuhmrRYYjjV6MaYVbs3cXs2e-TvR6aDV7vl3AeMnjA915hHphSBQDmr4UhFc7tWKb73YaDH7t5c-pex5qN2n5TB4YD0o/s1600/IMG_0517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6McCEH2-YosJqbzgr1SdsG7zqLC8OvB2rOPkXxf5kbPeUaHvTFuhmrRYYjjV6MaYVbs3cXs2e-TvR6aDV7vl3AeMnjA915hHphSBQDmr4UhFc7tWKb73YaDH7t5c-pex5qN2n5TB4YD0o/s400/IMG_0517.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Christmas
time calls for candy and this time I made some candied orange peels. I can
imagine filling stockings with it, it is so Christmassy.</span></div>
<div class="MsoNormal">
<span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; line-height: 115%; mso-ansi-language: EN-IN; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenbM-2BZEoyNKn6Gx6h26rHkBsRt8WXxFnx18xXa-cNCu-8OwkczsGQcv_70e2Kfi8GepgBuV_yNpIsYA1Y2c-RXc5t1vKjUaF3f04HWyvyoCHSendEuBttDRL1chtHiw79pnT2Dq6yH5/s1600/IMG_0521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhyphenhyphenbM-2BZEoyNKn6Gx6h26rHkBsRt8WXxFnx18xXa-cNCu-8OwkczsGQcv_70e2Kfi8GepgBuV_yNpIsYA1Y2c-RXc5t1vKjUaF3f04HWyvyoCHSendEuBttDRL1chtHiw79pnT2Dq6yH5/s400/IMG_0521.JPG" width="400" /></a></div>
<br />
<br />
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;"> </span><!--[endif]-->First, cut 5 oranges into 4 segments each and
carefully turn the pulp out. <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Next, cut each segment into 4 -5 strips
depending on how large the segments are. Don’t worry about the pith – there
will be no bitterness left after blanching the peel.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvc4j3tc4f_Yg5vC7QNXXVhL0bOR99LUaLGWsk0iPoj3gujKTzOcL6ldcFm-S2ytqKzRSN3XEhUVRwG14Z74w6M4ULeFTv4rlf_qiwvvxGC_piMvfghEaegXmixxF_MhfF6MmViNFvra-/s1600/IMG_0515.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFvc4j3tc4f_Yg5vC7QNXXVhL0bOR99LUaLGWsk0iPoj3gujKTzOcL6ldcFm-S2ytqKzRSN3XEhUVRwG14Z74w6M4ULeFTv4rlf_qiwvvxGC_piMvfghEaegXmixxF_MhfF6MmViNFvra-/s400/IMG_0515.JPG" width="400" /></a></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<br /></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Then, drop the peel into a pot of boiling water
and blanch it for 2 minutes. Drain the water and rinse the peel with cold
water. Repeat this process twice more. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Boil 4 cups of water along with 2 cups of sugar
and 1/4<sup>th</sup> cup lemon juice.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Return the peel to the pot and simmer. Stir every
now and then so that the peel doesn’t stick to the bottom of the pot. Cook the
peel for 1 ½ hours until soft and translucent. <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Once cooked, lay out the strips of peel on a
cooling rack and leave them overnight. It will be very sticky.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<br /></div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHM3A0iYEeJW3gmGRsyRBxdGUGBGjiFvZYc87c0aplWj_ZrlYIT74jFWGIzqK22I4yLShGoXb2nLgjiWD-Zc8pCoF2fHXmY7EEFAh3Ve-ZFeQYyBJ7ts5-cKvfo72mPq9jZJNTzOZAVMP/s1600/IMG_0516.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOHM3A0iYEeJW3gmGRsyRBxdGUGBGjiFvZYc87c0aplWj_ZrlYIT74jFWGIzqK22I4yLShGoXb2nLgjiWD-Zc8pCoF2fHXmY7EEFAh3Ve-ZFeQYyBJ7ts5-cKvfo72mPq9jZJNTzOZAVMP/s400/IMG_0516.JPG" width="400" /></a></div>
<br />
<div class="MsoNormal">
</div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->The next day, toss the peels in some castor
sugar until well coated.<o:p></o:p></div>
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJx-FJqcPtXV-zJ-M1xoz0hv6At97l55nSrZl0CCfotQ3JH61g71dYNnt29z3M2x3it9glSj0C-HszJlneHWyuiPeykFvRP3bkts9XMyLR04VCwuTZfVDwXZrXhL0_OeDlVsKYHdp0YVu/s1600/IMG_0526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIJx-FJqcPtXV-zJ-M1xoz0hv6At97l55nSrZl0CCfotQ3JH61g71dYNnt29z3M2x3it9glSj0C-HszJlneHWyuiPeykFvRP3bkts9XMyLR04VCwuTZfVDwXZrXhL0_OeDlVsKYHdp0YVu/s400/IMG_0526.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoListParagraph">
Tip: instead of coating the peels in castor sugar, you
can melt some chocolate and coat the cooked peels in it to make orangettes.<o:p></o:p></div>
<br />
<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
Recipe from Baking: From my home to yours.</div>
<br /></div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com1tag:blogger.com,1999:blog-8279250606186079673.post-52110042625180153652012-11-11T08:27:00.000+05:302012-11-11T08:28:29.731+05:30Chocolate and Pear Cake<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
Sunday has become my bake-a-cake day. The planning for the
Sunday cake starts a few days before when I scan my cookbooks and favorite
blogs for a recipe that I might want to try out. Early on Sunday morning, my
dad and I go to the market to shop for eggs, butter and whatever fruit I want
to use in the cake that day. For some reason, some kind of fruit cake has
become traditional on Sundays – I would never make a plain chocolate cake for
example. Then, after breakfast, I get down to baking and by lunch time the cake
is made. I photograph it when everyone is having a quick snooze in the
afternoon and finally, by tea time we all sit down for a scrumptious feast. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWs6wdZwp7ip10asAGByZE0xzEPjB7zlekeibjSQIZEK7nHvTmtkXpOFz5Ua1EkPR5stJ8JzugXUOWMfXpjIapLXPCcRs_9ll_eOLfq4jqvGbNe53TW2AUc4VXyf0pyyCP0mjipR4PUO8e/s1600/BeFunky_flavorcarousel+076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="271" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWs6wdZwp7ip10asAGByZE0xzEPjB7zlekeibjSQIZEK7nHvTmtkXpOFz5Ua1EkPR5stJ8JzugXUOWMfXpjIapLXPCcRs_9ll_eOLfq4jqvGbNe53TW2AUc4VXyf0pyyCP0mjipR4PUO8e/s400/BeFunky_flavorcarousel+076.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The reason this cake appealed to me was because of all the
brown butter that the recipe calls for. It was the first time I had to use this
technique and was really surprised at the wonderful nutty smell that the brown
butter gives off. Be careful with it – the butter foams a lot and you have to
be careful to take it off the stove as soon as the butter has turned brown. It doesn’t
become brown for a while and then quite suddenly a point is reached when the butter
at the bottom of the saucepan starts scorching and all of it turns brown. </div>
<div class="MsoNormal">
The eggs are whipped beyond fluffy. In fact you need a hand
held mixer for this at the very least and beat it for at least 9 minutes until
it becomes thick, increases in volume and becomes custard like. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1GxyUt1Yb0qHNcvVZoil3AHSVyCDPjdWdUUcE2iXjFc5hPOq3hwnsftLib7gbDFPuTJ4w3RtrqSN5Lf7J-ys6lvjqXQJsXJBY1uef8uHbyCpNFAOggPB8Rni0z2Gif_hZO9x6TvzRIw0/s1600/BeFunky_flavorcarousel+080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO1GxyUt1Yb0qHNcvVZoil3AHSVyCDPjdWdUUcE2iXjFc5hPOq3hwnsftLib7gbDFPuTJ4w3RtrqSN5Lf7J-ys6lvjqXQJsXJBY1uef8uHbyCpNFAOggPB8Rni0z2Gif_hZO9x6TvzRIw0/s400/BeFunky_flavorcarousel+080.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The cake is so delicious – soft and airy, moist and light. You
whip up the eggs and sugar, brown the butter, mix in the flour and pour it into
the pan. Then you scatter the pears and chocolate pieces. I couldn’t wait for
it to finish baking. I wanted the batter to enfold the fruit and chocolate and
have it spread evenly throughout the cake and I wonder why it all sank to the
bottom. It was fruity and delicate still, and as you can guess, didn’t last
very long. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chocolate and Pear Cake</div>
<div class="MsoNormal">
From <a href="http://smittenkitchen.com/blog/2009/01/bittersweet-chocolate-and-pear-cake/">Smitten Kitchen</a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
<span style="background: white; letter-spacing: .75pt; mso-bidi-font-family: Tahoma;">1 cup all-purpose flour</span><span style="letter-spacing: .75pt; mso-bidi-font-family: Tahoma;"><br />
<span style="background: white;">1 tablespoon baking
powder</span><br />
<span style="background: white;">1/4 teaspoon salt</span><br />
<span style="background: white;">3 eggs, at
room-temperature</span><br />
<span style="background: white;">4 ounces (1 stick)
unsalted butter</span><br />
<span style="background: white;">3/4 cup sugar</span><br />
<span style="background: white;">3 pears, peeled, in
a small dice <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="background: white; letter-spacing: .75pt; mso-bidi-font-family: Tahoma;">3/4 cup chocolate chunks</span><o:p></o:p></div>
<div class="MsoNormal">
<span style="background: white; letter-spacing: .75pt; mso-bidi-font-family: Tahoma;"><br /></span></div>
<div class="MsoNormal">
<span style="background: white; letter-spacing: .75pt; mso-bidi-font-family: Tahoma;">Method:<o:p></o:p></span></div>
<div style="background: white; margin-left: .5in; mso-line-height-alt: 10.9pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: minor-latin;">Preheat the oven to 350°F. Butter a 9-inch springform pan
and dust with breadcrumbs (I used flour), set aside.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: minor-latin;">Sift the flour, baking powder and salt together, set
aside.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: minor-latin;">Using a mixer fitted with the whisk attachment, whip the
eggs on high speed until pale and very thick. (on a home machine, it will take
nine minutes to get sufficient volume)<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: minor-latin;">Brown the butter. Melt the butter in a medium saucepan
(because it will foam a lot) and cook it until the butter browns and smells
nutty (about 6 to 8 minutes). It helps to frequently scrape the solids off the
bottom of the pan in the last couple minutes to ensure even browning. Remove
from the flame but keep in a warm spot.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: minor-latin;">Add the sugar to the eggs and whip a few minutes more.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">6.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: minor-latin;">Just as the egg-sugar mixture is starting to lose volume,
turn the mixture down to stir, and add the flour mixture and brown butter. Add
one third of the flour mixture, then half of the butter, a third of the flour,
the remaining butter, and the rest of flour. Whisk until just barely combined —
no more than a minute from when the flour is first added — and then use a
spatula to gently fold the batter until the ingredients are combined. It is very
important not to over-whisk or fold the batter or it will lose volume.<o:p></o:p></span></div>
<div style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">7.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: minor-latin;">Pour into prepared pan. Sprinkle the pear and chocolate
chunks over the top, and bake until the cake is golden brown and springs back
to the touch, about 40 to 50 minutes, or a tester comes out clean.<o:p></o:p></span></div>
<div style="background: white; margin-left: .5in; mso-line-height-alt: 10.9pt; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: Calibri; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">8.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: "Calibri","sans-serif"; font-size: 11.0pt; letter-spacing: .75pt; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: Tahoma; mso-hansi-theme-font: minor-latin;">Serve it with slightly whipped cream or just by itself. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com2tag:blogger.com,1999:blog-8279250606186079673.post-15943392185661373062012-10-30T07:05:00.000+05:302012-10-30T07:05:06.828+05:30Apple Crumble Bars<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
I found another way to use my favourite flavors! This time
apples and dried fruits combine to make an apple crumble bar, very similar in
flavor to the<a href="http://theflavorcarousel.blogspot.in/2011/09/apple-pear-crisp.html"> apple pear cranberry</a> crisp I had made last year. I found the
recipe in Cake Days (the one I made the <a href="http://theflavorcarousel.blogspot.in/2012/08/one-year-and-chocolate-and-salted.html">salted caramel cupcakes</a> from). This book
is magical – even the colour of the cover (pink and white) transports me to the
land of gorgeous cakes and cupcakes of different shapes and sizes with lip
smacking buttercream and chocolate frosting. The recipes are absolutely fool
proof, provided one reads their basic instructions at the back as well. I had read somewhere that there are no bad
cooks, only bad recipes and this book caters to that belief. The recipes are
easy, not at all intimidating and you couldn’t fail if you tried!</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJAdhx_nxWeUbBcggdUERwNq05dTcMJDlMhyphenhyphen0Q6U1sidQvcQ4msgyhocSFm5u1qL2Igv-8kQB_9KIC7uxe4cLPqNvbeszUca4496NXhcI648icNGajlhm8cas-texF2opbJE4dzjEtbHZ/s1600/IMG_0361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVJAdhx_nxWeUbBcggdUERwNq05dTcMJDlMhyphenhyphen0Q6U1sidQvcQ4msgyhocSFm5u1qL2Igv-8kQB_9KIC7uxe4cLPqNvbeszUca4496NXhcI648icNGajlhm8cas-texF2opbJE4dzjEtbHZ/s400/IMG_0361.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p>This apple crumble bar has been made keeping halloween in
mind. The top and bottom layers are the bar which is absolutely crumbly and
full of buttery goodness and there is a soft layer of cooked apples and plump
moist dried cherries, cranberries and raisins in between. The smell of cooked apples, cinnamon and
nutmeg warmed up the house and brought the feel of autumn along.</div>
<div class="MsoNormal">
<br /><o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuJJpHVBWWhNpiL3l6BX9Fhl3m5qH7PEx1aVxUaCyLaZpNRMpoPju0LPaDVR8zIhE4-5UJ1YCwS1QEHv8uMXq4xu5QaDyzSOZHZZIjAaMfhyphenhyphena_P_I4Jxgn2FP6vVnZHTG4CUaU51glCOK/s1600/IMG_0373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkuJJpHVBWWhNpiL3l6BX9Fhl3m5qH7PEx1aVxUaCyLaZpNRMpoPju0LPaDVR8zIhE4-5UJ1YCwS1QEHv8uMXq4xu5QaDyzSOZHZZIjAaMfhyphenhyphena_P_I4Jxgn2FP6vVnZHTG4CUaU51glCOK/s400/IMG_0373.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
The bar is made by combining all the ingredients for the
crumble in one bowl and tossing together the fruits and spices in another bowl
and then simply assembling the two.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99gXbqp2ZOTQ03A5jSpMYd9UoYemgVS_QQ70hhYsCE_VFrotG3IBuf1cPgmvwW5KVRZsYOIsWi-PdgsnR0lW8LNOCH9D5npdP4OpdHznWSQiQo3C2RCMLLiGzGpLGPKDXNK6EWC4spnHD/s1600/IMG_0377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg99gXbqp2ZOTQ03A5jSpMYd9UoYemgVS_QQ70hhYsCE_VFrotG3IBuf1cPgmvwW5KVRZsYOIsWi-PdgsnR0lW8LNOCH9D5npdP4OpdHznWSQiQo3C2RCMLLiGzGpLGPKDXNK6EWC4spnHD/s400/IMG_0377.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<o:p></o:p>Apple Crumble Bar</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="MsoNormal">
From Cake Days (<a href="http://www.amazon.com/The-Hummingbird-Bakery-Cake-Days/dp/0007374798/ref=sr_1_1?ie=UTF8&qid=1345901236&sr=8-1&keywords=cake+days">USA</a> / <a href="http://www.amazon.co.uk/The-Hummingbird-Bakery-Cake-Days/dp/0007374798/ref=sr_1_1?ie=UTF8&qid=1345901257&sr=8-1">UK</a> / <a href="http://www.flipkart.com/hummingbird-bakery-cake-days-0007374798/p/itmczymbthgtp6gv?pid=9780007374793&ref=ae500bf8-b316-4fdd-9f4e-394bd58cb687">India</a>)</div>
<div class="MsoNormal">
Makes 12 bars<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
200 gms flour<o:p></o:p></div>
<div class="MsoNormal">
1 tsp baking powder<o:p></o:p></div>
<div class="MsoNormal">
¼ tsp salt<o:p></o:p></div>
<div class="MsoNormal">
200 gms unsalted butter, softened (I used salted and skipped
the salt)<o:p></o:p></div>
<div class="MsoNormal">
250 gms light brown sugar<o:p></o:p></div>
<div class="MsoNormal">
120 gms rolled oats<o:p></o:p></div>
<div class="MsoNormal">
300 gms apples<o:p></o:p></div>
<div class="MsoNormal">
4 tbsp cornflour<o:p></o:p></div>
<div class="MsoNormal">
3 tsp ground cinnamon <o:p></o:p></div>
<div class="MsoNormal">
1 tsp ground nutmeg<o:p></o:p></div>
<div class="MsoNormal">
1 tsp ground ginger<o:p></o:p></div>
<div class="MsoNormal">
175 gms mixed dried fruits like cherries, cranberries,
raisins<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->preheat the oven to 170 C (325 F) and line the
tray with baking parchment.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Sift the flour, baking powder and salt into a
large bowl, add the butter and rub together until the consistency of
breadcrumbs, then stir in the sugar and the rolled oats. After mixing, press
half the mixture into the prepared tray, and set aside.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Peel and core the apples, then cut into slices
and mix together with cornflour and ground spices. Place the spice-coated apple
slices in lines on top of the oat mixture in the base of the tray, the sprinkle
over the dried fruits. Spoon the remaining mix over the apples and dried fruits
and press down gently. <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Place in the oven and bake for 30 – 40 mins or
until the mixture is golden brown. Allow to cool completely in the baking tray
before cutting into slices to serve. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0tag:blogger.com,1999:blog-8279250606186079673.post-86344463662627866582012-10-16T19:06:00.000+05:302012-10-24T06:12:07.216+05:30Sweet Corn and Edamame Bean Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
Here is one of my favourite salads this year.<o:p></o:p></div>
<div class="MsoNormal">
Edamame beans taste great and the texture is so velvety. Here is a <a href="http://www.nytimes.com/video/2012/10/01/dining/100000001814132/easy-edamame.html">video</a> by Mark Bittman that teaches you how to cook
edamame beans and another <a href="http://www.nytimes.com/2012/10/03/dining/how-to-cook-everything-edamame-snacks-that-are-simple-to-make.html?_r=0">article</a>. I haven’t
listed any quantity for the salad – use as much or as little of any ingredient
and toss together to serve. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokdUQcmvHGzNDq58nSUpCmFy9iHeKFzvcEw4liD4fJ-j7QFBFQeASVRy6vZvJx5teqOYwuIx-ddIP_YiVqTQi5UN4DwDzwevTy7VL_xbhVBfZtrMcU-3fYWCTNrv2xCxjFpmrkBrOZ09b/s1600/IMG_0348.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgokdUQcmvHGzNDq58nSUpCmFy9iHeKFzvcEw4liD4fJ-j7QFBFQeASVRy6vZvJx5teqOYwuIx-ddIP_YiVqTQi5UN4DwDzwevTy7VL_xbhVBfZtrMcU-3fYWCTNrv2xCxjFpmrkBrOZ09b/s400/IMG_0348.JPG" width="400" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sweet Corn and Edamame Beans Salad<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Edamame beans, steamed<o:p></o:p></div>
<div class="MsoNormal">
Sweet corn kernels<o:p></o:p></div>
<div class="MsoNormal">
Tomatoes, chopped<o:p></o:p></div>
<div class="MsoNormal">
Onions, chopped<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the dressing<o:p></o:p></div>
<div class="MsoNormal">
Olive oil<o:p></o:p></div>
<div class="MsoNormal">
Soya sauce<o:p></o:p></div>
<div class="MsoNormal">
Grated ginger<o:p></o:p></div>
<div class="MsoNormal">
Chopped garlic<o:p></o:p></div>
<div class="MsoNormal">
Chilli pepper flakes<o:p></o:p></div>
<div class="MsoNormal">
Sugar<o:p></o:p></div>
<div class="MsoNormal">
Salt<o:p></o:p></div>
<div class="MsoNormal">
Coriander leaves to garnish<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Toss well together and serve. </div>
<br /></div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com2tag:blogger.com,1999:blog-8279250606186079673.post-59552874161243596012012-09-29T20:09:00.000+05:302012-09-30T07:23:45.587+05:30Scones for Tea<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span lang="EN-US">As I read through some of my earlier blog
posts, I realized that I reminisce about food that reminds me of my childhood
quite often. I also became conscious of the fact that when you really like some
kind of food, it has evoked some kind of special memory in you. You might rave
about a particular dessert because it has hints of your mother’s pound cake in
it, or that pasta tastes just like the one you ate at an anonymous village
restaurant during that unforgettable trip to Italy.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56HxwjNUTDMuBQJePwPhMfqyWra7DwnYEt8zWM1gpY-fHbyYxhfH1r_5PdBmdDNmeZIsPwI2g5uQpF5O2Og3PwGWxigXpDtPO0cxgXX53Gz8lfR0hxVfC5lCFr45xaGOcvE94eTAx-oQA/s1600/IMG_0328.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj56HxwjNUTDMuBQJePwPhMfqyWra7DwnYEt8zWM1gpY-fHbyYxhfH1r_5PdBmdDNmeZIsPwI2g5uQpF5O2Og3PwGWxigXpDtPO0cxgXX53Gz8lfR0hxVfC5lCFr45xaGOcvE94eTAx-oQA/s400/IMG_0328.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">The peach and cinnamon scones that I made
today took me right back to my primary school days when I used to devour Enid
Blyton books like they were Lindt chocolates. Apart from the exciting
adventures that the Famous Five and all the girls at St.Clare’s and Malory
Towers used to have, I would be thrilled to bits reading about their picnics,
start of term suppers, high teas at farms and midnight feasts. The mouth
watering descriptions of homemade jam, ginger cake, scones, treacle tarts, pop
biscuits, Moonface’s Hot and Cold treats, lemonade, cans of peaches, sardines,
and pies to be finished off with a ginger beer was stuff dreams were made of.
Even bread and butter sounded exciting in her books. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBakxR419gPVsSnIfSYZFOdToaHLiqmmXaZlFKoMHVxMCoY34rvGgS3gxFxJZJG_RVbFBTja0zbq050Rx-HngDwJdOkwWTm99cCrCvGhDWLxexT3t05c5XJomW2SV17ykuFmKQImoa3Or/s1600/IMG_0336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIBakxR419gPVsSnIfSYZFOdToaHLiqmmXaZlFKoMHVxMCoY34rvGgS3gxFxJZJG_RVbFBTja0zbq050Rx-HngDwJdOkwWTm99cCrCvGhDWLxexT3t05c5XJomW2SV17ykuFmKQImoa3Or/s400/IMG_0336.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"></span></div>
<div class="MsoNormal">
<span lang="EN-US">Since then it had been my dearest wish to
have scones with clotted cream and treacle pudding for tea. I had never had
scones before and I was quite disappointed when I finally did have some at a
bakery. They were nowhere near what I had imagined them to be. However, seeing
how delicious they looked on Kelly’s blog, I couldn’t resist giving them one
last chance. And I was glad I did. Make these for the days you want to revisit
the adventures of George and the gang and raise a toast to Enid Blyton. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Now, does anyone have a recipe for treacle
tarts?<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyHHJaZAryqVEPTMWyt8qJSlyJx_EnbAKj2gYgW-LztjwmCXooO9EIHcppbySj7Twt1K1XN5HJ6hdFKZrdzKyeBJULNjyBw79MLdHTEvWqjYDZasrkRipWRasXHvxAXyOZifffG_l_RHH/s1600/IMG_0347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTyHHJaZAryqVEPTMWyt8qJSlyJx_EnbAKj2gYgW-LztjwmCXooO9EIHcppbySj7Twt1K1XN5HJ6hdFKZrdzKyeBJULNjyBw79MLdHTEvWqjYDZasrkRipWRasXHvxAXyOZifffG_l_RHH/s400/IMG_0347.JPG" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIV9U2ArKlPfhQ0anykHeXSG9vTaErCamTunRuxdt0ly5oJunVBmIZpA141oauByrZ5wF3-a9rLhjYJlJXaPgemRkEtyhC_UJkyNp78t9NbJv0f3ik-LWOieES-CdqrT84EGdBGkJ9GCO8/s1600/IMG_0318.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIV9U2ArKlPfhQ0anykHeXSG9vTaErCamTunRuxdt0ly5oJunVBmIZpA141oauByrZ5wF3-a9rLhjYJlJXaPgemRkEtyhC_UJkyNp78t9NbJv0f3ik-LWOieES-CdqrT84EGdBGkJ9GCO8/s400/IMG_0318.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cupcakes I made just because they remind me of Silky, from the Magic Faraway Tree.</td></tr>
</tbody></table>
<div class="MsoNormal">
<span lang="EN-US"></span></div>
<div class="MsoNormal">
<span lang="EN-US">Peach and Cinnamon Scones<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Adapted from <a href="http://thebestremedy.co/2012/09/14/plum-cinnamon-scones/comment-page-1/#comment-15039">Eat Make Read</a><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Makes 12<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Ingredients<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2 cups (10 ounces) unbleached all-purpose
flour<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1/2 teaspoon cinnamon<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">5 Tablespoons chilled, unsalted butter, cut
into 1/4-inch cubes<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1 cup heavy cream (whipping cream works as
well)<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2-3 peaches, diced<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">cinnamon sugar<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Whipped cream to serve<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Method: <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">1. Adjust oven rack to middle position and
heat oven to 425 degrees F or 220 C.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">2. Place flour, baking powder, sugar, salt,
and cinnamon in large bowl or work bowl of food processor fitted with steel
blade. Whisk together or pulse six times.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">3. IF MAKING BY HAND<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Use two knives, a pastry blender or your
fingertips and quickly cut in butter until mixture resembles coarse meal, with
a few slightly larger butter lumps.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">IF USING FOOD PROCESSOR:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Remove cover and distribute butter evenly
over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second.
Transfer dough to large bowl.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">4. Stir in heavy cream with a rubber
spatula or fork until dough begins to form, about 30 seconds. Gently fold in
the peaches until fully incorporated into the dough.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">5. Use a 1/3 cup measuring cup to scoop the
dough onto a parchment-lined baking sheet. Dust the scones with a little
cinnamon sugar and bake until scone tops are light brown, 12 to 15 minutes.
Cool on wire rack for at least 10 minutes. Serve warm or at room temperature
with some whipped cream. <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<br /></div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0tag:blogger.com,1999:blog-8279250606186079673.post-50482528768422209832012-09-07T08:07:00.000+05:302012-09-09T02:37:06.671+05:3010 Foodie Things to Do When You’re Feeling Blue<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
There are some things that you just need to do to take care of yourself. </div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrMsZpnaM55AlWNNtWLu0GkgRJXRRNW9tUEbiQ9G63Xr7PSuziDvCZZ7qhRuPLt5FMZCkNpDa_mxPmInx2Pj9tscQuYyKJPY7wyfDm6v4j9GiV1jfWJED11ud0SplljYhxVDeoAhTSmay/s1600/IMG_0309.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXrMsZpnaM55AlWNNtWLu0GkgRJXRRNW9tUEbiQ9G63Xr7PSuziDvCZZ7qhRuPLt5FMZCkNpDa_mxPmInx2Pj9tscQuYyKJPY7wyfDm6v4j9GiV1jfWJED11ud0SplljYhxVDeoAhTSmay/s400/IMG_0309.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Banana Coconut Bread with a big dollop of Dulce de Leche</td></tr>
</tbody></table>
<div class="MsoNormal">
10. Bake this Coconut Banana Bread and eat it with <a href="http://theflavorcarousel.blogspot.in/2012/08/dulce-de-leche.html">dulce deleche</a>. Every single piece. Hide it so you don’t have to share it.<o:p></o:p></div>
<div class="MsoNormal">
9. Watch Eat Drink Man Woman and Ratatouille (possibly the
best food movies ever) on an unexpected day off from work (yay me!).<o:p></o:p></div>
<div class="MsoNormal">
8. Buy that new set of measuring spoons and cups you have
had your eye on for a while now.<o:p></o:p></div>
<div class="MsoNormal">
7. Sit by that big window, watch the rain and drink some <a href="http://theflavorcarousel.blogspot.in/2011/08/mexican-hot-cocoa.html">hot cocoa</a>.<o:p></o:p></div>
<div class="MsoNormal">
6. Wear your favourite pink apron, put on some earphones and
dance around the kitchen singing to Phil Collins and Kishore Kumar. If someone
asks you what that awful humming noise is, flatly deny that it was you.<o:p></o:p></div>
<div class="MsoNormal">
5. Go to helenjane.com and read. It feels like breathing in
great gulps of fresh sea air. Read <a href="http://helenjane.com/2012/08/06/on-dance-floors/">this</a> and <a href="http://helenjane.com/2012/05/07/mom-2-0-presentation/">this </a>and <a href="http://helenjane.com/2011/04/13/healing-from-painful-comparison/">this</a>. <o:p></o:p></div>
<div class="MsoNormal">
4. Make a list of
things that you <i>do </i>have. Try
gratitude and count your blessings. Literally. <o:p></o:p></div>
<div class="MsoNormal">
3. Take a walk through your local fruit and vegetable market
and give free rein to your senses. <o:p></o:p></div>
<div class="MsoNormal">
2. Fill in your shopping bag with big bunches of all the
fresh herbs you can find. Just because the smell soothes you. Don’t start
thinking about what you are going to do with all of them when you get home.<o:p></o:p></div>
<div class="MsoNormal">
1. Take comfort from the fact that in this topsy turvy
world, when you put in a batter of flour, sugar, butter, eggs and chocolate in
the oven; it will always always always make you a cake. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Banana Coconut Bread with Cardamom<o:p></o:p></div>
<div class="MsoNormal">
Adapted from<a href="http://www.amazon.com/Home-Baking-Artful-Traditions-Around/dp/1579651747"> HomeBaking: The Artful Mix of Flour and Tradition around theWorld</a> via <a href="http://www.thewednesdaychef.com/the_wednesday_chef/2012/07/jeffrey-alfords-and-naomi-duguids-banana-coconut-bread.html">The Wednesday Chef <o:p></o:p></a></div>
<div class="MsoNormal">
<i><br /></i></div>
<div class="MsoNormal">
<i>Makes 1 loaf<o:p></o:p></i></div>
<div class="MsoNormal">
Note: I have
changed some flavors in the recipe – the original recipe calls for ½ tsp of
nutmeg instead of ½ tsp of freshly ground cardamom and 1 ½ tbsps of dark rum
instead of which I have used Mastica, a liquor I got in Greece that has a
slight cardamom flavor. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients</div>
<div class="MsoNormal">
3 large, very ripe bananas<br />
2 cups all-purpose flour<br />
¾ teaspoon baking soda<br />
½ teaspoon freshly crushed cardamom seeds<br />
Pinch of salt<br />
1 stick (4 ounces) unsalted butter, at room temperature<br />
1 cup granulated sugar<br />
1/8 teaspoon white vinegar<br />
1 ½ tablespoons Mastica<br />
½ cup dried shredded unsweetened coconut<br />
1 tablespoon demerara sugar<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method: </div>
<div class="MsoNormal">
1. Preheat the oven to 350 degrees Fahrenheit. Butter a
standard-size loaf pan.<o:p></o:p></div>
<div class="MsoNormal">
2. Purée the bananas and set aside.<o:p></o:p></div>
<div class="MsoNormal">
3. In a medium bowl, whisk together the flour, baking soda,
nutmeg, and salt. Set aside.<o:p></o:p></div>
<div class="MsoNormal">
4. In a large bowl, beat together the butter and sugar until
light and fluffy. Add the vinegar and rum, and beat to mix well. Add the banana
purée and the flour mixture alternately, about 1 cup at a time, beginning with
the banana and beating to just incorporate. Use a spatula to fold in any flour
that has not been absorbed, and stir in the coconut. Do not overmix.<o:p></o:p></div>
<div class="MsoNormal">
5. Scrape the batter into the prepared pan. Smooth the top,
and sprinkle evenly with the demerara sugar. Bake for 50-60 minutes, or until
the top is nicely browned and a toothpick inserted in the center comes out
clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of
the pan and allow it to cool completely. The loaf will keep, wrapped well, for
at least three or four days.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com5tag:blogger.com,1999:blog-8279250606186079673.post-23176171056512208542012-09-03T09:34:00.001+05:302012-09-03T09:35:20.215+05:30French Yogurt Cake with Gondhoraj Limes<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
When I was in Bangalore, I used to eat out in restaurants
all the time – mainly because the hostel food sucked. By the time the last year
of school rolled around, i used to eat out (by that I mean hog) at least 4 -5
times a week. Though that might not seem like much to people who eat all their
meals at restaurants, for me it was a big deal. I love food. And I love dining
out. I like trying out new things. I really appreciate innovations in a menu. I
am delighted when I see some beautifully presented food. So why was it that I kept
going back to Sethji’s or to the Punjabi Aunty’s restaurant over and over
again? They had the same menu without any season’s specials and even I could do
better presentation with my food. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<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/AVvXsEgB37TuB7ltDrjWf3RUWk4cAl87R6cb3A9EPZF4EPhjjprOBhsYpqInuWnEJcqpiGmn6RdSlnHO3qLU-DLGC4u-a-TObJhdwBfV8pL_3PhaB314DhawDWqhjOKFcWnl1us5iKM2QgxK3IPw/s1600/IMG_0286.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB37TuB7ltDrjWf3RUWk4cAl87R6cb3A9EPZF4EPhjjprOBhsYpqInuWnEJcqpiGmn6RdSlnHO3qLU-DLGC4u-a-TObJhdwBfV8pL_3PhaB314DhawDWqhjOKFcWnl1us5iKM2QgxK3IPw/s400/IMG_0286.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
What was it that made me go back again and again? One, it
was definitely because the Punjabi aunty and uncle (they were always aunty and
uncle to their customers, I don’t know anyone who knows their real name) always
came to greet us and stopped for a chat. Aunty even remembered our favourite dishes.
Two, most importantly, the dishes were simple, home cooked meals. They were
humble yet fully packed with flavor. Each dish was authentic – none of the
frills and extras of a proper restaurant.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_LPBdV4xK3H4zuZptQ-JLn4cd3XgNrNhtHoo_zIpBp21ZqJ6MJl0ZuQIaX0P_CRVuixUHcLruOsTHxUBAH3M6CGwwIPC8RNvMJVtTrmn4msS-kvdG4xLkxRlRkCuORwJne21GxSrSb8X/s1600/BeFunky_IMG_0289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD_LPBdV4xK3H4zuZptQ-JLn4cd3XgNrNhtHoo_zIpBp21ZqJ6MJl0ZuQIaX0P_CRVuixUHcLruOsTHxUBAH3M6CGwwIPC8RNvMJVtTrmn4msS-kvdG4xLkxRlRkCuORwJne21GxSrSb8X/s400/BeFunky_IMG_0289.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For all of the above reasons, Molly Wizenberg’s “A Homemade
Life” really appealed to me. She doesn’t write about fancy recipes but ones she
herself cooks every day. Her French yogurt cake with lemon is what I tried out
and I cannot even pretend to be modest about it. According to Molly, it is a
simple cake made in French homes and is considered to be a humble offering of maybe
a grandmother to a special family occasion. I would however beg to differ. It may
be humble in looks maybe, nay, definitely. But whatever it lacks in the
attractiveness department, it more than makes up in the taste department. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEU32YGMWl6xmHv5tjSSPQBywBF8_ovYUCpOwsnA-o0EO5BqkEFBKm41g6KqiFTTOZLbqFsp7WWDhfHlS2HPjC9dS21cKOkcPo8pV75bZLQkKU4E-9LwlqEDW-D8WaMRHnQ_6ypC1QpXm/s1600/BeFunky_IMG_0293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvEU32YGMWl6xmHv5tjSSPQBywBF8_ovYUCpOwsnA-o0EO5BqkEFBKm41g6KqiFTTOZLbqFsp7WWDhfHlS2HPjC9dS21cKOkcPo8pV75bZLQkKU4E-9LwlqEDW-D8WaMRHnQ_6ypC1QpXm/s400/BeFunky_IMG_0293.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The flavor explodes in your mouth with a bite. I made this
with the zest and some juice of a lime that is indigenous to Bengal – the gondhoraj.
It has a much stronger flavor than just a lime and its name literally means ‘The
King of Limes.” You taste the lime first and then your tongue envelops the fine
crumb, the soft texture and the sweet – sour syrupy icing. The almonds give it
a very delicate flavor and texture. According to my Mom, this cake would not
look out of place in a patisserie and coming from her, it is the highest
compliment anyone can get. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-bEzHkriiCrgbFQU9C3LMjtNdMAUbaTkq-Yb3iA9mZlKl2FGE-sWaOm-SlWFiRBPlwZ6vhkOssqWUo9w8qFjTk0kK0UG6oOqcRgiObi0bYVyiGnAO9P5c0mXeHtFyQ5R4CYHBgp3JN4H/s1600/IMG_0285.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU-bEzHkriiCrgbFQU9C3LMjtNdMAUbaTkq-Yb3iA9mZlKl2FGE-sWaOm-SlWFiRBPlwZ6vhkOssqWUo9w8qFjTk0kK0UG6oOqcRgiObi0bYVyiGnAO9P5c0mXeHtFyQ5R4CYHBgp3JN4H/s400/IMG_0285.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The King of Limes</td></tr>
</tbody></table>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Don’t change anything in the recipe. If you cannot find the
gondhoraj, make it with limes or lemon or even oranges. But make it, and invite
me for tea when you do. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
French Yogurt Cake with Gondhoraj limes<o:p></o:p></div>
<div class="MsoNormal">
From A Homemade Life <a href="http://www.amazon.com/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551069/ref=sr_1_1?ie=UTF8&qid=1346644954&sr=8-1&keywords=a+homemade+life">US</a> / <a href="http://www.amazon.co.uk/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551069/ref=sr_1_1?ie=UTF8&qid=1346644989&sr=8-1">UK</a> / <a href="http://www.flipkart.com/homemade-life-1416551069/p/itmdyfff6yhynr6q?pid=9781416551065&ref=dfc96dc3-26d6-4d1e-947e-ac407fbd5ab7">India </a><o:p></o:p></div>
<div class="MsoNormal">
<i>I cannot say how many
it will serve as I could have eaten the whole cake by myself.<o:p></o:p></i></div>
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
<u>For the cake:<o:p></o:p></u></div>
<div class="MsoNormal">
1 cup sifted flour<o:p></o:p></div>
<div class="MsoNormal">
½ cup very finely ground almonds<o:p></o:p></div>
<div class="MsoNormal">
2 tsp baking powder<o:p></o:p></div>
<div class="MsoNormal">
A pinch of salt<o:p></o:p></div>
<div class="MsoNormal">
2 tsp grated lemon zest (I used gondhoraj)<o:p></o:p></div>
<div class="MsoNormal">
½ cup well stirred plain whole milk yogurt (not low fat)<o:p></o:p></div>
<div class="MsoNormal">
1 cup powdered sugar<o:p></o:p></div>
<div class="MsoNormal">
1/4<sup>th</sup> tsp vanilla essence<o:p></o:p></div>
<div class="MsoNormal">
3 large eggs<o:p></o:p></div>
<div class="MsoNormal">
½ cup olive oil<o:p></o:p></div>
<div class="MsoNormal">
<u>For the syrup:<o:p></o:p></u></div>
<div class="MsoNormal">
1/4<sup>th</sup> cup powdered sugar, sifted<o:p></o:p></div>
<div class="MsoNormal">
1/4 th cup lime juice (not gondhoraj)<o:p></o:p></div>
<div class="MsoNormal">
<u>For the icing:<o:p></o:p></u></div>
<div class="MsoNormal">
1 cup powdered sugar, sifted<o:p></o:p></div>
<div class="MsoNormal">
3 tbsp lime juice (I used gondhoraj limes here)<o:p></o:p></div>
<div class="MsoNormal">
<u>Method:<o:p></o:p></u></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat the oven to 350 F or 175 C. Grease a 9
inch round cake pan with butter. Line the bottom of the pan with a round of parchment
paper, and grease it too. This part is important, butter both the pan and the
parchment.<u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->In a small bowl, take the lime zest and a tbsp. of
sugar and rub it together so that the sugar becomes fragrant and the lime zest
releases all its flavor.<u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->In a medium bowl, whisk together the flour,
baking powder and salt. Add the lime zest and whisk to mix thoroughly. <u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->In a large bowl, combine the yogurt, sugar, eggs
and vanilla essence and stir to mix it well. Add the flour mixture and stir to
just combine. <u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the oil and stir well. At first it will look
like an oily mess but keep stirring. It will combine to form a smooth pale yellow
batter. Pour into the cake pan.<u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Bake for 25 – 30 minutes until a skewer inserted
into the centre comes out clean. It might not look baked – it will still be a
pale yellow color.<u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->7.<span style="font-size: 7pt;">
</span><!--[endif]-->Cool the cake in the pan on a wire rack for 15
minutes. Then invert the pan onto a flat plate. <u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->8.<span style="font-size: 7pt;">
</span><!--[endif]-->In a small bowl, whisk together the syrup
ingredients. I like to prick holes with a fork all over the cake and then spoon
the syrup slowly on the warm cake.<u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->9.<span style="font-size: 7pt;">
</span><!--[endif]-->In a small bowl, whisk together the icing
ingredients. Spoon he icing over the cooled cake.<u><o:p></o:p></u></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->10.<span style="font-size: 7pt;">
</span><!--[endif]-->Serve immediately – the icing will be soft and
juicy. <u><o:p></o:p></u></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0tag:blogger.com,1999:blog-8279250606186079673.post-56657672030298548802012-08-25T19:17:00.003+05:302012-08-28T21:09:47.620+05:30One Year, and Chocolate and Salted Caramel Cupcakes<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
This month I complete one year of blogging! When I started, I
wanted a place where I could document all my recipes and the changes I had made
to them. It was a place where I could keep a record of my little kitchen
experiments. After 12 months of this (yay!), blogging has almost become like a
way of life for me. <o:p></o:p></div>
<div class="MsoNormal">
I find myself thinking about ingredients, food styling and
photography whenever I see a new recipe that excites me. I don’t look at food
as just something to eat now. I make a big effort at creating food that is
visually appealing as well. I shop for cutlery now! When I travel, instead of
clothes, I look for interesting mats/ bowls/ plates/ anything that I can maybe
use to display food. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-PdA3mj4z2CcG81b9NqHtWh1Yz_sZKCn6l00aCdEt5oZUaYUaxSsmw6ApDjObuqc1sukOcl4MDgK27E59YjQBm3JHeyXZ5dtDSV-bC1zKoUu_XIqgExxDQyHheC1ptie6vTMWwEwgCPQ/s1600/image_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR-PdA3mj4z2CcG81b9NqHtWh1Yz_sZKCn6l00aCdEt5oZUaYUaxSsmw6ApDjObuqc1sukOcl4MDgK27E59YjQBm3JHeyXZ5dtDSV-bC1zKoUu_XIqgExxDQyHheC1ptie6vTMWwEwgCPQ/s400/image_2.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I have developed a growing interest in photography. I get
into intellectual discussions with photographers about the best light and
angle! It is like I am discovering a whole new me. <o:p></o:p></div>
<div class="MsoNormal">
I think about twists I can make to everyday food so that it
gets more interesting. The kind of books I read has varied. Instead of fiction, I turn to cookbooks and
chef biographies as a bedtime read. I even research on the history of the different
kinds of food that I cook, and this has taken my knowledge to another level
altogether. <o:p></o:p></div>
<div class="MsoNormal">
I have met so many people through my blog – it has made me,
a recluse, social! So many nice things have occurred; I have been<a href="http://www.deccanchronicle.com/tabloid/bengaluru/cook-first-post-later-176"> featured </a>in
the Deccan Chronicle and gone on to write some<a href="http://www.deccanchronicle.com/search/google?cx=partner-pub-0807768744011217%3Ansp3iv-vyie&cof=FORID%3A11&query=radhika+haralalka&op=Go&form_build_id=form-8ef4560b1bad281cd55a5ed94ca42e09&form_id=google_cse_searchbox_form"> columns</a> for them. I have even
<a href="http://twentieshacker.com/quick-weekday-lunches">written</a> for the <a href="http://twentieshacker.com/lime-watermelon-sorbet">Twenties Hacker</a>! I had the opportunity to meet one of the chefs
I admire most, <a href="http://theflavorcarousel.blogspot.in/2011/12/travelling-diva-by-ritu-dalmia.html">Ritu Dalmia</a>, and even<a href="http://theflavorcarousel.blogspot.in/2012/02/orange-black-olive-salad.html"> cook with her</a>! I have become so much more
confident and sure of myself. <o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fMwBKmpfYWBF6MEgI2MUwljJAOtA1wJ-hYjEH6jNb9ylmS56aN8A-21mvPMiBmdhalaQbl1UQ8dIiKCtxIzwtKg-P8GTS9wHNGIMjMAQBVCCeFkErtiP6jXs7M7oJYgqrcGZPy0ZQnQq/s1600/image_3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fMwBKmpfYWBF6MEgI2MUwljJAOtA1wJ-hYjEH6jNb9ylmS56aN8A-21mvPMiBmdhalaQbl1UQ8dIiKCtxIzwtKg-P8GTS9wHNGIMjMAQBVCCeFkErtiP6jXs7M7oJYgqrcGZPy0ZQnQq/s400/image_3.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
I am so happy that I started blogging. I bought myself ‘Cake
Days’ (the cookbook from the Hummingbird Bakery) as a Blog anniversary present
and made the Caramel Cupcakes from it.<o:p></o:p></div>
<div class="MsoNormal">
The instructions are different from the usual method of cake
making but it all comes together beautifully in the end. Instead of the icing
they suggested, I just used some salted <a href="http://theflavorcarousel.blogspot.in/2012/08/dulce-de-leche.html">dulce de leche</a> as frosting. I cannot
stop gushing about how great these are!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<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/AVvXsEh5otf48lQHJotG_sWfcoVOEZ4IRD71UECegHrJqwH3hfSwq4Cn9CDxG4XD1sUE0NlqLL4ilocqqL43WuEBiun76h5wod9y6jwc-BHVof1jhne8T-z9WXaSbbtXSdZppiS2tvNKuUFF82Um/s1600/image_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5otf48lQHJotG_sWfcoVOEZ4IRD71UECegHrJqwH3hfSwq4Cn9CDxG4XD1sUE0NlqLL4ilocqqL43WuEBiun76h5wod9y6jwc-BHVof1jhne8T-z9WXaSbbtXSdZppiS2tvNKuUFF82Um/s400/image_1.jpg" width="400" /></a></div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Chocolate and Salted Caramel Cupcakes<o:p></o:p></div>
<div class="MsoNormal">
Adapted from Cake Days (<a href="http://www.amazon.com/The-Hummingbird-Bakery-Cake-Days/dp/0007374798/ref=sr_1_1?ie=UTF8&qid=1345901236&sr=8-1&keywords=cake+days">USA</a> / <a href="http://www.amazon.co.uk/The-Hummingbird-Bakery-Cake-Days/dp/0007374798/ref=sr_1_1?ie=UTF8&qid=1345901257&sr=8-1">UK</a> / <a href="http://www.flipkart.com/hummingbird-bakery-cake-days-0007374798/p/itmczymbthgtp6gv?pid=9780007374793&ref=ae500bf8-b316-4fdd-9f4e-394bd58cb687">India</a>)<o:p></o:p></div>
<div class="MsoNormal">
Makes 12 – 16 cupcakes<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Ingredients<o:p></o:p></div>
<div class="MsoNormal">
80 gms unsalted butter (I used salted, and skip the
additional salt in the recipe)<o:p></o:p></div>
<div class="MsoNormal">
280 gms castor sugar (I ran out and used powdered sugar
instead)<o:p></o:p></div>
<div class="MsoNormal">
240 gms all purpose flour<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp baking powder<o:p></o:p></div>
<div class="MsoNormal">
¼ th tsp salt (skip this if using salted butter)<o:p></o:p></div>
<div class="MsoNormal">
240 ml whole milk<o:p></o:p></div>
<div class="MsoNormal">
½ tsp vanilla essence<o:p></o:p></div>
<div class="MsoNormal">
2 large eggs<o:p></o:p></div>
<div class="MsoNormal">
150 gms <a href="http://theflavorcarousel.blogspot.in/2012/08/dulce-de-leche.html">dulce de leche </a><o:p></o:p></div>
<div class="MsoNormal">
Additional dulce de leche for frosting<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Preheat the oven to 190 C or 375 F. Line a
muffin tin with muffin liners.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Sift the flour and baking powder. Keep aside.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->3.<span style="font-size: 7pt;">
</span><!--[endif]-->Whisk together butter and sugar until fluffy. Beat
it until it is really light and fluffy. Add the flour, baking powder and salt. Mix
on low speed until crumb like in consistency. Don’t mix too much at this stage.
<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->4.<span style="font-size: 7pt;">
</span><!--[endif]-->Place the milk and vanilla essence in a jug with
the eggs and whisk by hand until combined. Pour 3/4<sup>th</sup> of this mixture
into the dry ingredients and mix together on low speed. Then increase the speed
to medium and keep beating until smooth and thick. Add the remaining milk and the
dulce de leche and continue to mix until all the ingredients are incorporated
and the batter is smooth. The batter might look a little runny but it bakes
perfectly.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->5.<span style="font-size: 7pt;">
</span><!--[endif]-->Divide the batter between muffin cases (2/3<sup>rd</sup>
full) and bake for 18 – 20 minutes or until well risen and springy to the
touch.<o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<!--[if !supportLists]-->6.<span style="font-size: 7pt;">
</span><!--[endif]-->Cool it for ½ an hour on a wire rack and then
frost it with the additional dulce de leche. I used all of the remaining 250 gms. <o:p></o:p></div>
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0tag:blogger.com,1999:blog-8279250606186079673.post-61232059357574949122012-08-15T20:41:00.002+05:302012-08-15T20:41:40.749+05:30The Flavour Thesaurus by Niki Segnit <div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
With this book, I feel like Hermione Granger in the Hogwarts
library, taking down a huge dusty book from the topmost shelf of the loneliest
corner of the library and discovering what a well kept secret it was. I feel like it’s a magical book – that each time
I open its pages, I will come across some new information, something I didn’t
spot the last time I read it. </div>
<div class="MsoNormal">
Ever since I gifted myself this book last year on my
birthday, I have wanted to write a review.
I was really scared to do so as I did not feel that I could ever do
justice to it.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegwtStgvkfFoxXvdPZEt4VXMjfJoanogV__ezHCfQn3vQZqP6nbc0BHjJpR6Kig-BW2gAL1xtwxEwp5cs0C-q6Y3X0YpScenFAYcC3ASbdmGoLASeEluBVk85tB9BRr5oUBZ51G_iBAuh/s1600/Flavour+Thesaurus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiegwtStgvkfFoxXvdPZEt4VXMjfJoanogV__ezHCfQn3vQZqP6nbc0BHjJpR6Kig-BW2gAL1xtwxEwp5cs0C-q6Y3X0YpScenFAYcC3ASbdmGoLASeEluBVk85tB9BRr5oUBZ51G_iBAuh/s400/Flavour+Thesaurus.jpg" width="251" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The ‘Mighty’ Flavor Thesaurus, as I call it, is a compendium
of 99 flavors and their pairings and seeks to give ‘recipes, pairings and ideas
to the creative cook.’ It is divided into 16 categories like roasted, cheesy,
earthy, brine and salt, woodland, citrusy and fresh fruity. Each category has a
number of flavors and their pairings range from the traditional (apple and
cinnamon) and contemporary (chocolate and chilli) to the bizarre (strawberry
and avocado). </div>
<div class="MsoNormal">
Each pairing is also accompanied by a short description
regarding why the pairing works and how to use the flavors together. Apart from
that there are numerous recipes, personal anecdotes, tips from chefs all over
the world, scientific facts, and even
restaurant reviews! At no point of time does the book get boring. It is a heady,
imaginative, creative, inspiring and an extremely informative mix of history
and culture (for example, did you know that in 1993, the Clinton’s pastry chef
made gingerbread White House and no fewer than 21 marzipan likenesses of Socks,
the cat?). </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfIrviTXSHug8WZc_1B1DZ_nOkFgpt5TyARLfx7flw9v2xmxA7qYiPX0QC6Tof7fVF3WoJxw4XGp3FrHYzs5LYXYLAq1hMyjqU6lmqDNzaRPVhWQA3H2dA-UaqZ63Uz2gaxGTLYip_dvl/s1600/Thesaurus.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmfIrviTXSHug8WZc_1B1DZ_nOkFgpt5TyARLfx7flw9v2xmxA7qYiPX0QC6Tof7fVF3WoJxw4XGp3FrHYzs5LYXYLAq1hMyjqU6lmqDNzaRPVhWQA3H2dA-UaqZ63Uz2gaxGTLYip_dvl/s400/Thesaurus.jpg" width="367" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
This book makes you travel the world through its pages. You can
visit Thailand to learn how to mix coconut and bananas, understand chocolate
and chilli in Mexico or even stop over for a meal at El Bulli in Spain. </div>
<div class="MsoNormal">
The anecdotes are hilarious and the observations are particularly
witty. ‘Chocolate and Almond: is that what parental guilt tastes like?’ ‘People
get superstitious about asparagus. Otherwise sane cooks will insist on cooking
it in special pans, or turning the spears three times anti clockwise but never
under the light of a full moon.’ ‘By reputation parsely is the Hail Mary to the
sin of garlic breath.’ Other such gems dot each and every essay. </div>
<div class="MsoNormal">
When I was not awed by the ceaseless imagination of the
author, the food geek in me (or some would say the OCD part of me) thrilled at
the neatness of the index, the alphabetical order, and the fact that I could
find any pairing at any point of time just by referring to the flavor wheel. </div>
<div class="MsoNormal">
This book is a must buy not necessarily only for the
culinary geek but for anyone who enjoys food.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Buy it: <a href="http://www.amazon.com/The-Flavor-Thesaurus-Compendium-Pairings/dp/1596916044">US</a> / <a href="http://www.amazon.co.uk/The-Flavor-Thesaurus-Compendium-Pairings/dp/1596916044">UK</a> / <a href="http://www.flipkart.com/flavor-thesaurus-160819874x/p/itmdykadmzjhuhts?pid=9781608198740&ref=e2a3bcf1-784c-4b9d-a484-d7ebca7edad1">India </a></div>
<br />
</div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0tag:blogger.com,1999:blog-8279250606186079673.post-8932551580850447352012-08-09T13:41:00.000+05:302012-08-25T19:23:57.255+05:30Dulce de Leche<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span lang="EN-US">When I was a kid, it seemed like the entire
human race loved to eat condensed milk straight out of the jar except me. I
just didn’t seem to like to the taste, or even <i>pretend</i> to like it. It felt like there was a whole world out there
of which I was not a part - like that one unpopular person in school whom no
one invites to their condensed milk consuming parties. <o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cut to 2012. And I discovered dulce de
leche (dool say – deh – leh chay). This
is a South American sweet (though different forms may be found all across the
world from Mexico to India) made from condensed milk and you can say it’s a
form of milk jam if you like. Its basically a rich caramel sauce that can be
used as a topping for desserts, in ice creams, a filling in cakes, cookies,
cupcakes, as a spread on a piece of toast or eaten by itself!</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdq-cxQ42wcRxeP-DYzXgWVTlJZBSSOZKP5qcTJXiZDnDwCczYzSTKaYozfTpqIgV07KtPj5nQLxsYqYaasYVT9lS5sCBxikU4CKYZhs8Qz7FKIHs_6EJCMlL6arVvlEoseALGkZ5PP5I/s1600/BeFunky_IMG_0260.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="353" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdq-cxQ42wcRxeP-DYzXgWVTlJZBSSOZKP5qcTJXiZDnDwCczYzSTKaYozfTpqIgV07KtPj5nQLxsYqYaasYVT9lS5sCBxikU4CKYZhs8Qz7FKIHs_6EJCMlL6arVvlEoseALGkZ5PP5I/s400/BeFunky_IMG_0260.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"></span></div>
<div class="MsoNormal">
<span lang="EN-US">The story goes that a woman was heating a
mixture of sugar and milk in an army camp. Rushing to smooth out a discord
between two captains, she forgot about her stove. When she returned, she found
a smooth, rich and creamy jelly like substance in her pot that we now know as
dulce de leche. A fortunate mistake indeed!<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">I had heard so much about this form of
caramel that I decided to give condensed milk another chance. When I was
looking for recipes, I found ones that seemed a little dangerous to me -
recipes that involved immersing a can of condensed milk in boiling water for 3
– 4 hours. Uh – huh. No way, I thought. I do not want to like condensed milk <i>that </i>much. But then as usual, <a href="http://www.davidlebovitz.com/2005/11/dulce-de-lechec/">David Lebovitz</a> came to the rescue. His method of making this is really simple. All
you need to do is empty a can of condensed milk in a large shallow dish ( I
used the one I make lasagnas in). The milk needs to spread out to caramelize well.
It takes about 1 ½ hours in a hot oven. And the best part is that you can add
sea salt, cinnamon, nutmeg or whatever you fancy to take the flavor to another
level.</span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdM0JKi6XfZ_EUwcVQ1x7cZi67Z5jpNn7VDYZ0p9iSHfuw757MrJYaf46Z3a4wK0EBIV8jF2T5wwoaK3Ff0mnizxaEPTXSmEaWhom9NqeF3oF_Fyy_HMuuh_Xqx9JskGRfMf1W8E9lJnz3/s1600/IMG_0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdM0JKi6XfZ_EUwcVQ1x7cZi67Z5jpNn7VDYZ0p9iSHfuw757MrJYaf46Z3a4wK0EBIV8jF2T5wwoaK3Ff0mnizxaEPTXSmEaWhom9NqeF3oF_Fyy_HMuuh_Xqx9JskGRfMf1W8E9lJnz3/s400/IMG_0253.JPG" width="400" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">As of now, having gotten through the entire
jar of dulce de leche, I’m quite content to call myself the queen of condensed
milk. </span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"> <o:p></o:p></span><b><u><span lang="EN-US">Dulce de Leche</span></u></b></div>
<div class="MsoNormal">
Adapted from David Lebovitz</div>
<div class="MsoNormal">
Preheat the oven to
425° F (220° C).<o:p></o:p></div>
<div class="MsoNormal">
Pour one can (400
gms/14 ounces) of sweetened condensed milk (not evaporated milk) into a glass
pie plate or shallow baking dish. Stir in half tsp of sea salt.<o:p></o:p></div>
<div class="MsoNormal">
Set the pie plate
within a larger pan, such as a roasting pan, and add hot water until it reaches
halfway up the side of the pie plate.<o:p></o:p></div>
<div class="MsoNormal">
Cover the pie plate
snugly with aluminum foil and bake for 1 to 1¼ hours. (Check a few times during
baking and add more water to the roasting pan as necessary).<o:p></o:p></div>
<div class="MsoNormal">
Once the Dulce
de Leche is nicely browned and caramelized, remove from the oven and
let cool. Once cool, whisk until smooth.<o:p></o:p></div>
<div class="MsoNormal">
Store in the
refrigerator until ready to serve. Warm gently in a warm water bath or microwave
oven before using.<o:p></o:p></div>
<br /></div>
The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com1tag:blogger.com,1999:blog-8279250606186079673.post-28413790619808027342012-07-15T18:53:00.000+05:302012-07-16T06:51:02.219+05:30Plum and Peach Crisp<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
<div class="MsoNormal">
I find the monsoon weather a little puzzling. The moment I think
that the heat is really oppressing and I need to make a dessert that is served
cold, the weather takes a turn, there is a storm and I find myself wistfully
thinking of something that is warm and comforting. In this season that has its
own twists and turns, I thought of the <a href="http://theflavorcarousel.blogspot.in/2011/09/apple-pear-crisp.html">apple pear crisp</a> I had made a while ago
and how it could be served both hot and cold. It could be eaten warm, out of
the oven or even chilled the next day! Ah! Now that had so many possibilities. I
remembered the lovely stone fruits that we get this season and thought I would
replicate that using my favourite fruits – peaches and plums. Really, there is
nothing in the world that beats a delicious crisp with a crumbly crust, and some
fragrant fruit paired with a dollop of vanilla ice cream. <o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzprpL0ZwUKnF214wPv53DoiEoLXOigVMN84UdbgIG5PHM267YH0t_5XirEMIpro1nnPSHKuD8lcVnDHpL8RjIAPEthE2S41mz5uf8kDI607S0hsV8A-wTqpYCA1r9MdIjVk-jnyrnq4fR/s1600/BeFunky_IMG_0201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzprpL0ZwUKnF214wPv53DoiEoLXOigVMN84UdbgIG5PHM267YH0t_5XirEMIpro1nnPSHKuD8lcVnDHpL8RjIAPEthE2S41mz5uf8kDI607S0hsV8A-wTqpYCA1r9MdIjVk-jnyrnq4fR/s400/BeFunky_IMG_0201.jpg" width="400" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
I do not like my crisps and crumbles to be too sweet so I
drastically cut down on the sugar. As the plums are quite tangy, I used less
sugar and allowed the vanilla ice cream to provide the sweet edge. If you do not
intend to serve this with ice cream, I suggest doubling the quantity of sugar
with the fruit. <o:p></o:p></div>
<div class="MsoNormal">
I made a really thick topping as I like a deep crust. You can
use half the crust mix to line the bottom of the pan, put in the filling and
use the remaining half of the crust as a topping.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bYwIqf1xWBZv2DZfn9bq1czC00P2W56EFufdoiGRlMSrcZQmKqpcDJmiByQBCmwRq6D7I1JQgKPm61fkd1T5pDdrmRZADDdq-Wz2Oz0QQdcIsrDxk8RaqU9TVCDwlsOXZnfC_EC7gSml/s1600/BeFunky_IMG_0190.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8bYwIqf1xWBZv2DZfn9bq1czC00P2W56EFufdoiGRlMSrcZQmKqpcDJmiByQBCmwRq6D7I1JQgKPm61fkd1T5pDdrmRZADDdq-Wz2Oz0QQdcIsrDxk8RaqU9TVCDwlsOXZnfC_EC7gSml/s400/BeFunky_IMG_0190.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
I also like the fruit to retain its shape and texture and
thus, I keep my baking time to a minimum – just enough so that the topping gets
nice and golden and the fruit juices start bubbling along the sides of the
dish. <o:p></o:p></div>
<div class="MsoNormal">
Feel free to swap the fruits – mango and bananas would be a
great combination as well!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJh8WSwTD9-BzXZLJRACIaAt9pr0US9zNx7-p_Yi_FIOIlu8YRPMEGfhn-ENq-UAtrYyzGXXoHOO5J97USnHqulP3vCcWgDextTou5JTVGv4oiLjrlioMBz4rcjspeGQswAutIKd6j2jiZ/s1600/IMG_0212.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJh8WSwTD9-BzXZLJRACIaAt9pr0US9zNx7-p_Yi_FIOIlu8YRPMEGfhn-ENq-UAtrYyzGXXoHOO5J97USnHqulP3vCcWgDextTou5JTVGv4oiLjrlioMBz4rcjspeGQswAutIKd6j2jiZ/s400/IMG_0212.JPG" width="400" /></a></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Plum and Peach Crisp<o:p></o:p></div>
<div class="MsoNormal">
Inspired by Dorie Greenspan<o:p></o:p></div>
<div class="MsoNormal">
Serves 6 – 8<o:p></o:p></div>
<div class="MsoNormal">
Ingredients:<o:p></o:p></div>
<div class="MsoNormal">
For the filling:<o:p></o:p></div>
<div class="MsoNormal">
4 medium size peaches, peeled and chopped<o:p></o:p></div>
<div class="MsoNormal">
8 plums, peeled and chopped<o:p></o:p></div>
<div class="MsoNormal">
½ cup sugar<o:p></o:p></div>
<div class="MsoNormal">
1 tsp vanilla essence<o:p></o:p></div>
<div class="MsoNormal">
1 tbsp flour<o:p></o:p></div>
<div class="MsoNormal">
For the topping:<o:p></o:p></div>
<div class="MsoNormal">
1 cup flour<o:p></o:p></div>
<div class="MsoNormal">
1 cup brown sugar<o:p></o:p></div>
<div class="MsoNormal">
¾ cup oats<o:p></o:p></div>
<div class="MsoNormal">
A large pinch of cinnamon<o:p></o:p></div>
<div class="MsoNormal">
A large pinch of ground cloves<o:p></o:p></div>
<div class="MsoNormal">
115 gms/ 8 tbsp of butter (if using unsalted butter, add a
pinch of salt)<o:p></o:p></div>
<div class="MsoNormal">
Method:<o:p></o:p></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
1.<span style="font-size: 7pt;">
</span>Preheat the oven to 350C or 180F. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
2.<span style="font-size: 7pt;">
</span>To make the crisp, add all the ingredients
except the butter in a large bowl and sift it with your fingers to blend them. Melt
the butter and add it to the mix. Use your hands to moisten all the ingredients
thoroughly.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
3.<span style="font-size: 7pt;">
</span>For the filling, toss all the ingredients together.<o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
4.<span style="font-size: 7pt;">
</span>Pour the filling into a 8 inch baking dish. Scatter
the crisp topping over the filling evenly. <o:p></o:p></div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
5.<span style="font-size: 7pt;">
</span>Slide the pan in the oven and bake for 30 – 35 minutes
or until the topping is golden and the fruit juices are bubbling up all around
the edges. <o:p></o:p></div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
6.<span style="font-size: 7pt;">
</span>Let it cool and serve warm or at room
temperature with vanilla ice cream.<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<br />
<br /></div>The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0tag:blogger.com,1999:blog-8279250606186079673.post-74483220598276457382012-07-06T05:43:00.001+05:302012-07-06T05:43:54.281+05:30Chocolate Mango Banana Loaf<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
I call this my exotic tropical cake. It is dark, and the
bits of mango in it remind me of a little bit of sunshine. It has the perfect
texture, not too moist, not too dry. It’s perfect for tea time, to be shared with
friends on a lazy Sunday afternoon. <o:p></o:p></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
I found this recipe on Joy the Baker’s <a href="http://joythebaker.com/">blog</a>. This is one blog I would recommend to everyone! Her recipes are simple and reading her blog is like chatting with your best friend on the phone.<o:p></o:p></div>
<div class="MsoNormal">
I tweaked her recipe a little by adding some cocoa powder and chocolate chips to the batter. This oomphed it up and added some glamor to the loaf.</div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBCjhvWvXg1H7ofH-fRm22Xvp7_teCDn6yVqaAqPzen74iE_DG75elxL9C9L1V3ciqnL5K3J03WV3YfwRABf5vYHaPLra4Sg_cyhZOOUtoI1NMp5FblnxmeG9O2nLsCxPpkeVgrfKy2NM/s1600/chocolatemangobananaloaf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWBCjhvWvXg1H7ofH-fRm22Xvp7_teCDn6yVqaAqPzen74iE_DG75elxL9C9L1V3ciqnL5K3J03WV3YfwRABf5vYHaPLra4Sg_cyhZOOUtoI1NMp5FblnxmeG9O2nLsCxPpkeVgrfKy2NM/s400/chocolatemangobananaloaf.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The method is effortless though I do find chopping mangoes
to be quite tiresome. When my grandma cuts one, its perfect, all the pieces are
the same size. Somehow I can never achieve that and I’m glad that this loaf does
not require perfection. I’m glad that I don’t have to waste fruit, trying to
get the same size and shape (what always happens when I try and make cakes look
pretty). Its only about enjoying your favourite fruit albeit a bit messily. Although
I would suggest that the mangoes you use should be firm so that you don’t lose
their texture when folding it in the batter. Also, the softer the bananas, the
easier it is to mash them. <o:p></o:p></div>
<div class="MsoNormal">
Go ahead and try it out before the mango season gets over.
You know you want to!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLmPuhoFI_1bfAj-6b5oZZE-OhDAFfXzu_xmCp1iV2b1XvrkqPBEW1tu-bhiUipfyp589rSc_GhrFfGH2FC1laKVPbN0lkCtDl5Y08f9tShUdMJXWev4RwBOh17u4QfUfdGvTPqiUv9eZ/s1600/IMG_0179.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqLmPuhoFI_1bfAj-6b5oZZE-OhDAFfXzu_xmCp1iV2b1XvrkqPBEW1tu-bhiUipfyp589rSc_GhrFfGH2FC1laKVPbN0lkCtDl5Y08f9tShUdMJXWev4RwBOh17u4QfUfdGvTPqiUv9eZ/s400/IMG_0179.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b>Vegan Mango Banana
Bread</b><o:p></o:p></div>
<div class="MsoNormal">
adapted from <a href="http://joythebaker.com/2011/07/vegan-mango-banana-bread/">Joy the Baker</a></div>
<div class="MsoNormal">
makes one 9×5-inch loaf<o:p></o:p></div>
<div class="MsoNormal">
3 medium or 2 large ripe bananas<o:p></o:p></div>
<div class="MsoNormal">
1/4 cup olive oil<o:p></o:p></div>
<div class="MsoNormal">
1/2 cup brown sugar<o:p></o:p></div>
<div class="MsoNormal">
2 teaspoon vanilla
extract<o:p></o:p></div>
<div class="MsoNormal">
11/2 cups all-purpose flour<o:p></o:p></div>
<div class="MsoNormal">
½ cup cocoa<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon baking soda<o:p></o:p></div>
<div class="MsoNormal">
1 teaspoon ground cinnamon<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon ground ginger<o:p></o:p></div>
<div class="MsoNormal">
1/2 teaspoon salt<o:p></o:p></div>
<div class="MsoNormal">
1 ripe mango, sliced into chunks<o:p></o:p></div>
<div class="MsoNormal">
A handful of chocolate chips<o:p></o:p></div>
<div class="MsoNormal">
Preheat the oven to 350 degrees F. Lightly grease and flour
a 9 x 5-inch loaf pan.<o:p></o:p></div>
<div class="MsoNormal">
In a large mixing bowl, mash the bananas well. Add the
sugar, oil, and vanilla extract, and whisk briskly to incorporate.<o:p></o:p></div>
<div class="MsoNormal">
Sift in the flour, cocoa, baking soda, spices, and salt. Use
a wooden spoon to mix until the wet and dry ingredients are just combined.
Fold in mango chunks and chocolate chips.<o:p></o:p></div>
<div class="MsoNormal">
Transfer the batter to the prepared pan and bake for 45
to 50 minutes. The top should be lightly browned and a knife inserted through
the center should come out clean, or with just a few crumbs.<o:p></o:p></div>
<div class="MsoNormal">
Remove from the oven and let cool for 20 minutes before
transferring out of a pan and onto a wire rack to cool completely.<o:p></o:p></div>
<div class="MsoNormal">
Banana bread will last, wrapped at room temperature, for up
to 5 days… but you wont want to wait!!<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<br />
</div>The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0tag:blogger.com,1999:blog-8279250606186079673.post-53613578472305291302012-05-25T11:22:00.002+05:302012-05-27T08:51:43.307+05:30Cold Coconut and Raw Mango Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
I quite lose my appetite during the summer. The blazing heat
and intense humidity of a tropical climate make me want to survive on just cold
water or lemonade. It leaves me very doleful, to be honest. </div>
<div class="MsoNormal">
So this month I thought of forgetting about baking and the
oven and instead focus only on cool liquids and fresh salads, ice cream and
sorbets. I wanted to eat stuff that was healthy, light and refreshing –
preferably something that I could make without cursing the heat and wishing for
an air conditioner in the kitchen.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTdt62i3RjnligOkvIeuECdHosoSUdPM1yauEBJqCYaBFD6UwzRLgZT3oEWZej6MhQGfH1UnPbnrgs7M135dVkzfgo6znk_u1QK6VfESJXzy8j1Nax_k_elcJiRib_KEacYZrMZBSTV4A/s1600/cold+coconut+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTdt62i3RjnligOkvIeuECdHosoSUdPM1yauEBJqCYaBFD6UwzRLgZT3oEWZej6MhQGfH1UnPbnrgs7M135dVkzfgo6znk_u1QK6VfESJXzy8j1Nax_k_elcJiRib_KEacYZrMZBSTV4A/s400/cold+coconut+soup.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
The coconut and mango soup I made fit the bill effortlessly.
Keep the ingredients ready and it can be made in a jiffy. Good Food magazine
suggests that you drink it as is or mix it with plain boiled rice.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWmLWeP8i2Y-1V-4Pyx8l7i7tA2YJkKeV6_d-_wxyWMgHQkTRM4nKaVahCT_1fQd-ow0Tc5rMqx_wbJN-1THN74SCWN8tUMGI4I5juNqN4s-f04Sw_B08PRhcDCxlw-WpUJW7tZMQs_Nk/s1600/cold+coconut+mango+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNWmLWeP8i2Y-1V-4Pyx8l7i7tA2YJkKeV6_d-_wxyWMgHQkTRM4nKaVahCT_1fQd-ow0Tc5rMqx_wbJN-1THN74SCWN8tUMGI4I5juNqN4s-f04Sw_B08PRhcDCxlw-WpUJW7tZMQs_Nk/s400/cold+coconut+mango+soup.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Cold Coconut and Raw Mango Soup</div>
<div class="MsoNormal">
Serves 6</div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
1 tsp oil</div>
<div class="MsoNormal">
2 green chillies</div>
<div class="MsoNormal">
½ cup grated fresh coconut</div>
<div class="MsoNormal">
2 medium raw mangoes, peeled and grated</div>
<div class="MsoNormal">
1 litre, water</div>
<div class="MsoNormal">
2 tsp salt</div>
<div class="MsoNormal">
Tempering:</div>
<div class="MsoNormal">
2 tsp oil</div>
<div class="MsoNormal">
1 tsp mustard seeds</div>
<div class="MsoNormal">
3 dried red chillies, torn into bits</div>
<div class="MsoNormal">
1 sprig curry leaves</div>
<div class="MsoNormal">
½ tsp asafetida</div>
<div class="MsoNormal">
Method:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
1.<span style="font-size: 7pt;">
</span>Roast the green chillies in oil in a small wok. In
a mixer, grind the green chillies, coconut and raw mango to a fine paste. Use a
little water if necessary.</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
2.<span style="font-size: 7pt;">
</span>Mix the ground paste with 1 litre of water. For the
seasoning, heat the oil in a small wok and add the mustard seeds. When they
splutter, put in the curry leaves, asafetida and dry red chillies.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
3.<span style="font-size: 7pt;">
</span>Pour the hot seasoning into the soup, add the
salt and mix. I like having it cold – chill it for a few hours before serving.</div>
<div class="MsoNormal">
<br /></div>
<br />
<br /></div>The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com1tag:blogger.com,1999:blog-8279250606186079673.post-772956181756261912012-05-08T12:53:00.001+05:302012-05-08T18:19:55.791+05:30Bailey's Chocolate Ice Cream (Easy!)<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">What if I told
you that I found a really easy chocolate ice cream recipe to make at home? And that
it doesn’t involve an ice cream maker or even a copious amount of hand
whisking? Until a few months ago, I didn’t think that I would ever attempt to
make ice cream or sorbets at home. I couldn’t
imagine that ice cream without the creaminess that an ice cream maker gives
would be worth eating.</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzF8UzFQOsRTT8vlRAbxCvIcbQmxp613kC5pWFkrtsIgrnPHjNQcS5ewHekvxbEwslTTHhtVkFU7jH3YWqzF1TmMAgAc26o6YjNo1Wz17a-aCG9eWt_CKEYm59P8V1eNNXCjq0VDC7EO8B/s1600/flavorcarousel+055.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzF8UzFQOsRTT8vlRAbxCvIcbQmxp613kC5pWFkrtsIgrnPHjNQcS5ewHekvxbEwslTTHhtVkFU7jH3YWqzF1TmMAgAc26o6YjNo1Wz17a-aCG9eWt_CKEYm59P8V1eNNXCjq0VDC7EO8B/s400/flavorcarousel+055.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Now I only long for a scoop to make nice balls of ice cream with.<br />
<br /></td></tr>
</tbody></table>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"> <o:p></o:p></span><span style="font-size: 12pt; line-height: 115%;">This recipe
from <a href="http://www.davidlebovitz.com/2007/11/the-easiest-cho/">David Lebovitz</a> is the easiest chocolate ice cream recipe ever. It maybe
that it freezes so well because of all the alcohol in it, but the Bailey’s does
hit the right spot! This is what you make when you are having a fancy dinner
party and realize in the morning that you do not have any more inclination or
time to spend on dessert. It takes very little effort to put together and
requires only a few hours in the freezer. But it is so very impressive.</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">On an aside,
David Lebovitz’s <a href="http://www.davidlebovitz.com/">site</a> (remember the <a href="http://www.theflavorcarousel.blogspot.in/2012/04/homemade-nutella.html">nutella</a> and <a href="http://www.theflavorcarousel.blogspot.in/2011/12/wine-poached-pears.html">poached pears</a>?) is a must visit for all of you who want to learn the
tricks of ice cream making. The articles <a href="http://www.davidlebovitz.com/2007/07/making-ice-crea-1/">here</a> and <a href="http://www.davidlebovitz.com/2007/07/tips-for-making-1/">here</a> are worth a read. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">The World's Easiest Chocolate Ice Cream</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;">From David Lebovitz</span></div>
<div class="MsoNormal">
<span style="font-size: 12pt; line-height: 115%;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 18px;">Makes 4- 6 scoops</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 18px;">Ingredients:</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 18px;">55 grams of semi sweet chocolate, chopped</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;">6 tbsp / 80ml milk</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;">6 tbsp / 80 ml Bailey's liquor</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;">1 medium sized banana, peeled and cut into chunks</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;">1 tbsp / 15 ml vodka (or rum)</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;"><br /></span></div>
<div class="MsoNormal">
<span style="line-height: 18px;">Method:</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;"></span><br />
<div class="MsoNormal" style="background: white; line-height: 19.2pt;">
<span style="line-height: 18px;"><span style="font-size: 12pt;">1. In a
small bowl set over a pan of simmering water (or in the microwave), melt the
chocolate with the milk.<o:p></o:p></span></span></div>
<span style="line-height: 18px;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: 19.2pt;">
<span style="line-height: 18px;"><span style="font-size: 12pt;">2.
Blend the melted chocolate the Baileys, the banana, and rum until smooth.<o:p></o:p></span></span></div>
<span style="line-height: 18px;">
</span><br />
<div class="MsoNormal" style="background: white; line-height: 19.2pt;">
<span style="line-height: 18px;"><span style="font-size: 12pt;">3. Pour
into a plastic or metal container, cover, and freeze for at least 4 hours.<o:p></o:p></span></span></div>
<span style="line-height: 18px;">
<div class="MsoNormal" style="background: white; line-height: 19.2pt;">
<span style="font-size: 12pt;">4.
Sprinkle chocolate chips and serve.<span style="color: #595959;"><o:p></o:p></span></span></div>
</span></div>
<div class="MsoNormal">
<span style="line-height: 18px;"><br /></span></div>
</div>The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com1tag:blogger.com,1999:blog-8279250606186079673.post-88335802124184745182012-04-30T14:08:00.000+05:302012-04-30T14:08:59.010+05:30The BFG's Cold Cucumber Soup<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
If you ever read Roald Dahl as a child, you would understand
how fascinating the worlds he created were. The first book of his that I read
was The BFG and I was utterly enthralled by the giant who ate the huge
repulsive snozzcumbers. Snozzcumbers seemed to be from the cucumber family but
were revolting in taste – to the BFG that is. I remember I used to grimace
everytime the BFG had to eat one and dream of drinking the delicious
frobscottle someday. </div>
<div class="MsoNormal">
I made this cold cucumber soup thinking of the BFG and how
if he had had this, snozzcumbers (or cucumbers) wouldn’t have seemed so vile
after all.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsExEzBaEEfr8_Jb18xtnX96eKJVkcDqiTM1apzSxc-p3uWBrOpPl-VfvyTZGMqj01hyphenhyphen5pYTWcXtd05ZeSoXmggKkp858Twv89CD3DmfVw8YJ6u6DGEwBA_nUI5_jbvPYrGKCaRc9PYAu7/s1600/flavorcarousel+030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsExEzBaEEfr8_Jb18xtnX96eKJVkcDqiTM1apzSxc-p3uWBrOpPl-VfvyTZGMqj01hyphenhyphen5pYTWcXtd05ZeSoXmggKkp858Twv89CD3DmfVw8YJ6u6DGEwBA_nUI5_jbvPYrGKCaRc9PYAu7/s400/flavorcarousel+030.jpg" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
Ingredients:</div>
<div class="MsoNormal">
2 cups cucumber, chopped finely</div>
<div class="MsoNormal">
2 tbsp finely chopped parsley</div>
<div class="MsoNormal">
3 cloves garlic</div>
<div class="MsoNormal">
½ tsp lime/lemon zest</div>
<div class="MsoNormal">
2 tsp lime juice</div>
<div class="MsoNormal">
1 cup hung curd / cream</div>
<div class="MsoNormal">
1 ½ tsp salt</div>
<div class="MsoNormal">
1/4<sup>th</sup> tsp black pepper</div>
<div class="MsoNormal">
1 tbsp olive oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Method:</div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->1.<span style="font-size: 7pt;">
</span><!--[endif]-->Blend all the ingredients apart from the curd in
a food processor with 1 ½ cups of water. Chill it in the fridge for a few
hours.</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]-->2.<span style="font-size: 7pt;">
</span><!--[endif]-->Before serving, add the curd and mix thoroughly. </div>
<br />
</div>The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0tag:blogger.com,1999:blog-8279250606186079673.post-23381392561299156002012-04-24T06:29:00.000+05:302012-04-24T06:29:04.236+05:30Aubergine and Bell Pepper Foccacia<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span style="color: #666666;">Whenever I think about food and psychology, the one thing that comes to my mind is bread making. There is something wonderfully therapeutic about it – kneading the soft supple dough with your hands, manipulating it and the hours of work that finally produce the baked bread is so fulfilling. All the accumulated stress of the week just flows out of my fingertips whenever I knead bread, leaving me tired but happy. <o:p></o:p></span><br />
<span style="color: #666666;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQHaFoUKU33VrTAsdNdZYeD74B6ClDKOP2rC1eOIs6q8vqnoNFRhkrBnzsMwQi0yD666IZkizLmeNKTjHPkB7Xec9KGj2r72ACD9cJQHd2lf3ieSiVg53VMRvDVy6OEPddL__SxDDwDWe/s1600/flavorcarousel+011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgQHaFoUKU33VrTAsdNdZYeD74B6ClDKOP2rC1eOIs6q8vqnoNFRhkrBnzsMwQi0yD666IZkizLmeNKTjHPkB7Xec9KGj2r72ACD9cJQHd2lf3ieSiVg53VMRvDVy6OEPddL__SxDDwDWe/s400/flavorcarousel+011.jpg" width="400" /></a></div>
<span style="color: #666666;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #666666;">All aspects of bread making – the yeast which makes it magically rise, shaping the dough, the smell of bread baking are all extremely satisfying. And who can remain stressed out when there is freshly baked, still warm from the oven bread to eat? <o:p></o:p></span><br />
<span style="color: #666666;"><br /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_McueNBb2Jbb2cI_Wk1fw11paVjBG37RAa9BXyZpWBDGZ-z3htjaXvD6WeHKx23KY6HQ2R360nuMTeN8oXtUPLBpaIPpoL97ZNOMSYTxws4fluj5Oy6o4WMdRvduCk0tRIsHhB_yWTNIA/s1600/flavorcarousel+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_McueNBb2Jbb2cI_Wk1fw11paVjBG37RAa9BXyZpWBDGZ-z3htjaXvD6WeHKx23KY6HQ2R360nuMTeN8oXtUPLBpaIPpoL97ZNOMSYTxws4fluj5Oy6o4WMdRvduCk0tRIsHhB_yWTNIA/s400/flavorcarousel+007.jpg" width="400" /></a></div>
<span style="color: #666666;"><br /></span></div>
<div class="MsoNormal">
<span style="color: #666666;">It took me two attempts to make this and it still was not perfect – more pizza than foccacia. But I didn’t really care. It was delicious, and like I said, any thoughts of stress just vanished! The recipe is from Peter Reinhart’s Artisan Breads Everyday. Though the recipes in his book are extremely detailed and time consuming, paying attention to the small details yields a flavor like no other (I strongly recommend buying this book and using it for weekend cooking). You have to mix the dough batter and leave it overnight to rise. Once you take it out, it needs to be put aside for 2 hours before you can start working it. You knead it, let it rest, repeat the cycle 3 -4 times. You pan it, let it rest, again repeat the cycle 3-4 times. You use a fabulous topping like me – aubergine and red bell pepper (I was surprised at how good it was). You bake it! Then you take a bite while it is still warm. You chew silently, surprised at the amount of flavor bread can have and then you take another bite. You keep taking bite after bite, marveling at yourself for having made this. </span><span style="color: #595959;"><o:p></o:p></span></div>
</div>The Flavor Carouselhttp://www.blogger.com/profile/16927108859919724815noreply@blogger.com0