tag:blogger.com,1999:blog-51007507832737813552024-02-12T07:44:44.489+08:00The Singing ChefI'm a singer and cook trapped in the body of an HR professional. Experimenting is the name of my game. What you'll find here is a mixed bag: a treasure trove of traditional and fusion foods, all with two common ingredients, enthusiasm and love.Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.comBlogger614125tag:blogger.com,1999:blog-5100750783273781355.post-88783051078378676872022-05-02T23:52:00.001+08:002022-05-02T23:52:46.914+08:00 Eggless Chocolate Cupcakes<p><br /></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJR5ctDcScFk-cY7ARJ4xGoJ47cocHIj701RMaMM_mBVbHuu63gNIs5eB14VcDc79NR81hqBeUfcuLuBM9SoWAZvASBW1NKYEAvYJw9OaJ_BFa7ktFvNc4n3T4iqEdPeLNcezGDTYZWV-OkeZWG4HxtU-rICQMwOsVOWWWkpLPojNuzS4zMaQOKTz1A/s1076/5E2EC840-9652-4C56-8247-0E48F4028DC2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1076" height="319" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRJR5ctDcScFk-cY7ARJ4xGoJ47cocHIj701RMaMM_mBVbHuu63gNIs5eB14VcDc79NR81hqBeUfcuLuBM9SoWAZvASBW1NKYEAvYJw9OaJ_BFa7ktFvNc4n3T4iqEdPeLNcezGDTYZWV-OkeZWG4HxtU-rICQMwOsVOWWWkpLPojNuzS4zMaQOKTz1A/s320/5E2EC840-9652-4C56-8247-0E48F4028DC2.jpeg" width="320" /></a></div><br />.<p></p><p>Fifteen years ago, today, I sat at home, in the middle of the week, with an unexpected midweek holiday at a job I had just started two days prior. On a whim, I decided to start my cooking blog: The Singing Chef.</p><p>.</p><p>I haven’t blogged over at the blog in recent times, and every year I hope to change that. Maybe this will be the year.</p><p>.</p><p>Whether I’ve blogged regularly or not, I continue to remain grateful for everything this space has given me. The blog itself and the linked Facebook page as well as the @instagram page have brought me numerous friendships, a stream of opportunities and endless joy.</p><p>.</p><p>Here’s a quick and easy recipe to celebrate these 15 years.</p><p>.</p><p>1 cup Flour</p><p>2 1/2 tbsp Cocoa Powder</p><p>1 1/2 tsp Baking Powder</p><p>1 tsp Instant Coffee Powder</p><p>1/2 cup Sugar</p><p>a Pinch Salt</p><p>1/4 cup Butter</p><p>1/2 cup Ricotta Cheese</p><p>1/4 cup Milk</p><p>1/2 tsp Vanilla</p><p>Butterscotch Chips</p><p>.</p><p>Line a cupcake tin with liners. Alternatively, prepare a 10" ring or 8" round cake tin by greasing and flouring it. </p><p>.</p><p>Preheat the oven to 350F (180C).</p><p>Beat the Ricotta, Butter, Milk, Sugar and Vanilla together. Sift the remaining dry ingredients together and add them to the liquid mixture. Fold in the Butterscotch Chips.</p><p>.</p><p>Pour the batter into the prepared tin and bake for 15 minutes for the cupcakes and 30 minutes for the cake or until a knife inserted into the cake comes out clean.</p><p>.</p><p>I hope you try this recipe out. I’d love to see your creations.</p><p>.</p><p>Once again, happy birthday to the Singing Chef. Thank you for everything you’ve come to be.</p><p>.</p><p>#raaga #thesingingchefraaga #happybirthday #egglesscakerecipe #egglesschocolatecake #blogversary </p>Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com0tag:blogger.com,1999:blog-5100750783273781355.post-28206134627118187562021-05-02T18:45:00.003+08:002021-05-02T18:45:47.989+08:00Happy Birthday, The Singing Chef<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGV6XeirHYStBfo7iEEtgKb7PnNvpSfNnr2sYxQKDXPPGTKx9CJY3u6wMnFA6Ek-x-cbWv9euXmw11JiGM7N2sORkoQE_zfsNBiWA9RlzsaCfD5-pKJyJFsM-nSP7upsr_Z-Z4DwcQ8rut/s1080/C4BDD46A-163B-426F-ADC9-09FCD6FBF76F.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1072" data-original-width="1080" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGV6XeirHYStBfo7iEEtgKb7PnNvpSfNnr2sYxQKDXPPGTKx9CJY3u6wMnFA6Ek-x-cbWv9euXmw11JiGM7N2sORkoQE_zfsNBiWA9RlzsaCfD5-pKJyJFsM-nSP7upsr_Z-Z4DwcQ8rut/s320/C4BDD46A-163B-426F-ADC9-09FCD6FBF76F.jpeg" width="320" /></a></div><br /><span style="font-family: times;">14 years ago, today, I sat at home on an unexpected mid week holiday and started this blog. It was completely on a whim. I thought I had so much to share and so much to document. I was browsing through several blogs and thought to myself, “I can do this!” I’d had the other blog for a year at the time and had intended to run both simultaneously. Little did I realize that afternoon that The Singing Chef would take over everything.</span><p></p><p><span style="font-family: times;">Over the years, the blog has only grown. Quite like those gardens which require a good deal of tending to in the initial stages and then just become gifts that keep on giving, this space that I had given a lot of my time and attention to over a decade ago, still bears me gifts.</span></p><p><span style="font-family: times;">Gifts in the form of friendships, in the form of new ways of doing things, in the form of new horizons. When I started off, I merely documented everything we ate. And we ate rather simply. I didn’t put all that much thought into what we were eating, into food combinations.</span></p><p><span style="font-family: times;">Today, a lot of the cooking I do is focused on preserving age old traditions while also making our own. A lot of it has to do with reducing food wastage, creatively using up leftovers and ensuring that we eat a variety of foods in every way.</span></p><p><span style="font-family: times;">Had it not been for this space and everything it has given me, I might have well remained the cook I was 14 years ago. Limited in every sense of the word. Family and friends, especially S, have been great critics and fans. But I truly have this blog and all it’s related spaces (Facebook and Instagram) to thank for the direction my cooking journey has taken and who it has brought into my life with it.</span></p><p><span style="font-family: times;">Happy birthday, The Singing Chef! I baked a Banana Nut Loaf when you turned 1. Here are 14 Banana Almond Muffins to celebrate this birthday!</span></p><p><span style="font-family: times;"><br /></span></p><p><br /></p>Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com0tag:blogger.com,1999:blog-5100750783273781355.post-57897780871448772502020-05-02T23:57:00.000+08:002020-05-02T23:57:20.602+08:00Happy Birthday, The Singing Chef<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, Times New Roman, serif;">We are in unprecedented times. We are doing the best we can, and this is an opportunity for us to see how little we need. I have been cooking more than ever. But I have not been blogging here.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">13 years ago, today, I started this blog on a whim. And whether it is active on</span><span style="font-family: Times, "Times New Roman", serif;"> this medium or not, it is alive and thriving, and still inspires me to cook. And that is thanks to all of </span><span style="font-family: Times, "Times New Roman", serif;">you.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">I am ever thankful to what this blog has come to mean to me and what it has given me. Happy 13th Birthday, The Singing Chef.</span><br />
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com5tag:blogger.com,1999:blog-5100750783273781355.post-12564818285365669602015-05-02T08:00:00.000+08:002015-07-31T13:51:53.174+08:00Pal Poli to celebrate 8 years<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">8 years ago, today, I sat at the computer and toyed with the idea of starting another blog. I loved cooking and I enjoyed writing. I wasn't quite sure of my reasons. But I was addicted to reading food blogs at the time. And I felt that, given how varied my cooking was, and how much friends enjoyed my food, people would enjoy the blog too. And they did. </span></div>
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<span style="font-family: Times, Times New Roman, serif; text-align: left;">Over the years, I've gotten busier with other things. And this blog, like the other, got neglected. I've been cooking a lot. And I've been cooking newer things too. And most of the time I do remember to take pictures. But I find that it is the sitting myself down in front of a computer and typing out these stories that I am unable to do.</span></div>
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<span style="font-family: Times, Times New Roman, serif; text-align: left;">Can I find a list of excuses? My laptop conked out. The computer is in my son's room and I can't go in there when I'm done for the day because he's sleeping there. My photographs aren't good enough. And I can find many more such. But I suppose where there's a will, there should be a way. Just that in my case, there seems to be a won't. This blog has seen fewer posts in the last two years than it did on that one day in July 2007. How is that for statistics?</span></div>
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<span style="font-family: Times, Times New Roman, serif;">In the last one year, I've cooked and baked with my son, who seems to enjoy cooking more than eating. I wanted to see if there was truth in the fact that when children help make something, they are more eager to try it. I think there is some truth to this. But the day I decide that it should probably work is most likely the day that it doesn't. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">However, in all this time that I haven't blogged, I have actually used this blog for its original intended purpose: my personal recipe book. I've gone back countless number of times to check if I have the ingredients right, if I'm missing a step. And often, reading the recipes and the stories behind them makes me nostalgic. I was feeling especially nostalgic one day and thought about the Pal Poli that Amma used to make. For a week, I made it in my head, over and over. It was so simple. And I could almost taste it. Finally, about 3 weeks after I'd made it 12 times a day in my head and I was just dying to taste it, I actually made it.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">For the Poli:</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup Maida</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp Ghee</span></div>
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<span style="font-family: Times, Times New Roman, serif;">A pinch of Salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mix the ingredients except the oil into a hard dough using as little water as necessary. Divide the dough into 24 pieces. Roll them out using a little bit of oil into 4-6 inch discs. Keep these covered with a cloth until all the pieces have been rolled out.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Heat the oil and drop the rolled out polis into the oil. Deep fry them like pooris.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">For the Masala Milk:</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Litre (4 cups) Milk</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 400g tin Sweetened Condensed Milk (I used Milkmaid)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">A pinch Saffron</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 tsp Cardamom, powdered</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tbsp Milk Masala Powder (I used Everest)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bring the milk to a slow boil and add the condensed milk, stirring all the while to make sure the condensed milk doesn't stick to the bottom of the vessel. Add the saffron, cardamom and the Milk Masala powder.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Arrange the polis in a dish and pour the masala milk over them. Let the polis soak in the milk.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Enjoy this dish warm or chilled. I was surprised at how easy this dish actually was and it got me thinking about the mental fatigue I seem to associate with so many of my childhood favourites.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I make no promises of what the 9th year holds for The Singing Chef. I shall endeavour to come here as often as I can and blog as much as I can. But for the time being, to those of you who have always been there for me, I want to share a little piece of sweetness, a little piece of my childhood, and say thank you for helping The Singing Chef become what it has. Thank you for being an integral part of my life. </span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com2tag:blogger.com,1999:blog-5100750783273781355.post-78314598685021328012015-01-01T12:00:00.000+08:002015-01-02T16:20:47.597+08:00Cointreau Pound Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">Another year gone by. Another broken promise. I attempted to post 40 recipes in 2014. I ended up posting 9. It was a lot more than I'd managed the year before, but nowhere close to what I'd have liked. It wasn't for want of time. The blog was more a victim of circumstances. When I had the time, my computer didn't work. By the time I replaced my computer, I'd also changed jobs. A new job means new teams, new flight schedules and everything else that comes with the territory. And then suddenly, it was the end of the year.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">I don't want to sum up 2014 or what it meant to me. As with every year, it had its ups and downs. However, 2014 gave me more than just a fair share of bad news. But I don't wish to dwell on that. I wish to acknowledge the not so good, but focus on the good. I was able to spend time with family and friends. I was able to embrace many good things that this city has to offer. And that is my plan for 2015 as well. To spend my time with family, friends and work. To do as many things as possible that make me happier and healthier.</span><br />
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<span style="font-family: Times, Times New Roman, serif;">Baking always makes me happy. Blogging makes me happy too. And blogging about baking should be bang on target. So here's a simple recipe to usher in 2015.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">2 1/2 tsp Baking Powder</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">1 tsp Salt</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">3/4 cup Butter, room temperature</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">1 1/2 cups Ricotta Cheese</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">1 1/2 cups Sugar</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">3 Eggs</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">1 teaspoon Orange Essence</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">2-3 tbsp Cointreau</span></span><br />
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">Preheat the oven to 180C/350F. Prepare a 10"
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<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">Sift the flour with the baking powder and salt.</span><span lang="EN-US"> </span><span lang="EN-US">Cream the butter with the sugar and ricotta until the
mixture is fluffy. Add the eggs, one at a time, beating well after each
addition. Add the orange essence and Cointreau and beat well. </span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">Incorporate the dry
ingredients into the batter, adding a little at a time.</span><span lang="EN-US"> </span><span lang="EN-US">Pour the mixture into the cake tin and bake for 40-45
minutes or until a knife inserted into the cake comes out clean. Allow the cake
to cool a little and cut into pieces.</span></span><br />
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US"><br /></span></span>
<span style="font-family: Times, Times New Roman, serif;"><span lang="EN-US">Enjoy and have a <b><i>Happy New Year!</i></b></span></span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com2tag:blogger.com,1999:blog-5100750783273781355.post-80367858584520600112014-08-16T12:00:00.000+08:002014-08-17T11:25:22.191+08:007 cups to Heaven - 7-cup Barfi for Janmashtami<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvdEXoWsgLBdk2YuVsiMFSZuDaGM6yRg2l5W9S3z0Cf27hrBbXk58Kix9pXZ0DaAE3gWupkvfRi60c-ein71l3IM4EymQN9kq0jc3c_XJXgM3EmPORymMS3keEkh4Tlz1PqKzwrpD4Z8I/s1600/IMG_5008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYvdEXoWsgLBdk2YuVsiMFSZuDaGM6yRg2l5W9S3z0Cf27hrBbXk58Kix9pXZ0DaAE3gWupkvfRi60c-ein71l3IM4EymQN9kq0jc3c_XJXgM3EmPORymMS3keEkh4Tlz1PqKzwrpD4Z8I/s1600/IMG_5008.JPG" height="240" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">For the longest time, I stayed away from even attempting to make Indian sweets. I even stayed away from thinking about making them. When it came to celebrating festivals, I always made my own rules. Why might Krishna only want <i>uppu seedai</i> and <i>vella seedai</i> for Janmashtami. Why not chocolate cookies? Or buns? Why make Indian sweets and savouries for Deepavali. Why not cookies and cakes again? You get the drift, don't you? I simply didn't want to move out of my comfort zone. So, I found every excuse not to.</span><br />
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A few years ago, I was a visiting with a friend and she had made a snack with beaten rice and a sweet. I asked her if she'd brought the sweet from India or if one of her family members had visited. She told me that she'd made it herself. I immediately asked her for the recipe and made it soon after. Three years later, it remains the only Indian elbow greasy sweet I can make confidently. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">1 cup Ghee</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cup Besan</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cup Milk</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 cup Almond Meal/ Dessicated Coconut (or a combination of the two)</span><br />
<span style="font-family: Times, Times New Roman, serif;">3 cups Sugar</span><br />
<span style="font-family: Times, Times New Roman, serif;">Cardamom and Saffron to taste</span><br />
<span style="font-family: Times, Times New Roman, serif;">1 tbsp Ghee for greasing the plate/cake tin</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Grease a large thali or plate and keep aside. (I've even used cake tins when I didn't own a thali.)</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Heat 1/2 cup ghee in a heavy bottomed pan. Add the besan and fry it until the raw smell of besan goes and you are left with the wonderful aroma. To this, add the milk carefully. Add all the other ingredients, including the remaining 1/2 cup ghee. Keep stirring until the mixture comes together and begins to leave the sides of the pan.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Transfer to the greased thali/plate and smooth the mixture down carefully. Cool it a little. Cut it into diamond shapes with a sharp knife or a pizza cutter. When fully cool, store the pieces in an air tight </span><span style="font-family: Times, 'Times New Roman', serif;">container.</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">Be sure to share this wit</span><span style="font-family: Times, 'Times New Roman', serif;">h your friends and family. You may want to hand out recipe cards with this as people are bound to ask you for the recipe. Especially if you're like me and no one associates any traditional sweets with you, they're probably thinking - if she can make it, why not I?</span><br />
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<span style="font-family: Times, 'Times New Roman', serif;">On that happy note, let me sign off while wishing all of you a <b><i>Happy Janmashtami.</i></b></span><br />
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Times, 'Times New Roman', serif;">Check out some other not so traditional Janmashtami recipes on the blog <a href="http://chefatwork.blogspot.sg/search/label/Janmashtami" target="_blank">here.</a></span><br />
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com1tag:blogger.com,1999:blog-5100750783273781355.post-18584440773890095442014-08-03T00:00:00.000+08:002014-08-04T17:50:31.333+08:00Apple Cinnamon Cake <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">Mindless TV viewing for me has to be food related. I'll admit it - being a food blogger, the shows can't make for too much mindless viewing for me. One of the things that surprise me is that, often, people in contests forget basic recipes. It must be the intense pressure of getting it all done in that short amount of time. How else can one forget how to bake a basic sponge cake?</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I haven't been in a pressure situation like that when it comes to cooking gourmet food. But for the most part of our stay in Gurgaon, my everyday cooking was done under pressure. Will the vegetable be done in time, will the dal be cooked, will the rice be done, etc. Fortunately, I didn't have to refer to recipes for my everyday meals. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I also could make one basic cake from memory. Over the years, I have modified the same recipe to yield a variety of cakes. And not one has disappointed. I'm not a big fan of apples, except in apple pie/crumble. I have taken the essence of an apple pie and made it into a cake. The cake was gone in no time at all. And I think it is simply because this has the best of both worlds: You can have your cake and eat your pie too!</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup Flour</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup Sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Butter</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup Milk</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Egg</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 tsp Vanilla</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 1/2 tsp Baking Powder</span></div>
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<span style="font-family: Times, Times New Roman, serif;">A pinch of Salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Apple, peeled, cored and thinly sliced</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 tsp Cinnamon Powder</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 tbsp Brown Sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp Icing Sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Heat the oven to 180C/350F.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Grease an 8" cake tin with butter. Arrange the apple slices on the base to form a pattern. </span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Mix the cinnamon powder with the brown sugar. Sprinkle this mixture over the apples.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a mixing bowl, beat the butter and the sugar. Add the egg and beat well. Add the milk and vanilla and beat again.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Sift the flour with the salt and baking powder. Add this to the sugar-egg mixture and mix until incorporated. Pour this over the apple slices. Place in the oven and bake for 25-30 minutes, or until a knife inserted into the cake comes out clean. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Transfer the cake to a cooling rack. Sprinkle the icing sugar over the cake.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I do hope you try this and I'll look forward to hearing from you when you do. After all, that is what makes a blogger happy. I started on this journey 7 years ago. My cooking has improved a great deal since. I've also made some amazing friends along the way. 4 years ago, my <a href="http://arundati.wordpress.com/" target="_blank">namesake</a> started talking to me about this idea of holding a food bloggers' meet. There were lots of ideas, a lot of discussions between her, Aparna, and me, and a seed had been planted.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">As I type this, the very first Indian Food Blogger's Meet is underway in Bangalore. While I am sitting rather far away and cannot claim to have anything at all to do with it, in many ways it feels like my baby. I've had so many whatsapp chats with Arundati over the past few months that I feel I'm a part of it. I came so close to attending the event myself and am feeling terrible at having missed it. But, nonetheless, I'm on cloud nine myself - to see a dream that I was once a part of, come true. Proud of you! This is a cake to celebrate the IFBM2014 organizers.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">But, come August, we also start the celebrations in this household. With the exception of last year, I've always come with a cake to this blog in August. And this year should be no different. The beloved CTO (Chief Tasting Officer) of this blog turns a year older. Our celebrations are postponed to until he returns from this business trip. But let that not stop me from saying, <b><i>Happy Birthday, Sachin!</i></b></span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com0tag:blogger.com,1999:blog-5100750783273781355.post-8166229389963231262014-05-11T09:00:00.001+08:002014-07-08T12:22:44.192+08:00Oat and Fruit Bars<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">My little one is obsessed with sticky and chewy sweets. It all
started with the Vitamin C supplement that I started to give him. Sometime ago, I handed him a dried apricot and told him it was just like a "sticky sweet". He loved it and asked for more. I then introduced him to raisins, which he enjoyed as well. Then, I got quite excited and bought a whole array of stuff from the dried fruit section. And he soon lost interest.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">I wanted to put the stuff to good use. I thought I'd make the <a href="http://chefatwork.blogspot.sg/2013/10/jewel-blondies.html" target="_blank">jewel blondies</a> again. But since cookies keep better, I decided to look up recipes for dried fruit cookies. I came across this Pillsbury site and decided to try this <a href="http://www.pillsbury.com/recipes/oatmeal-raisin-cookies/15919651-90d5-48b6-8e5d-12ae314febac" target="_blank">recipe</a>. I modified the recipe a little and made fruit bars instead of cookies. The next time around I will reduce the sugar in the recipe to maybe 3/4 cup in all.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">The end result: bars full of the chewy goodness of oats and dried fruit. This is a keeper recipe and I am sure adding nuts or chocolate/butterscotch chips will work well too.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>Ingredients</b><b><o:p></o:p></b></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">¾</span> <span style="border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;">cup Sugar</span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">¼ cup Brown Sugar</span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">½ cup Butter, softened</span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">½ tsp Vanilla</span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">1 Egg</span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">¾ cup Flour</span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">½ tsp</span> Baking Soda<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">½ tsp Cinnamon Powder</span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">¼ tsp</span> Salt<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="border: 1pt none windowtext; padding: 0in;">1 ½ cups Rolled Oats</span><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup Dried Fruit (I used Apricots, Raisins, Cranberries,
Blueberries and Cherries)<span style="font-size: medium;"><o:p></o:p></span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Heat the oven to 375 F/190 C. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Line two cake tins with parchment/baking paper. (I used 9" square tins)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cream the butter and sugar in a bowl until fluffy. Add the egg and vanilla beat some more. Add the flour, baking soda, salt and cinnamon and mix well.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Add the oats and the dried fruit. Mix together until well blended.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Divide the mixture equally into the two cake tins. Bake for 8-9 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Remove from the cake tins and allow to cool a little on a rack. Cut into squares while still warm using a sharp knife or a pizza cutter.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Store in an airtight container when completely cool.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">These will go into A's snack box next week and maybe I can now safely say goodbye to the store bought cookies/bars.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com3tag:blogger.com,1999:blog-5100750783273781355.post-52186219809117271582014-05-09T12:30:00.000+08:002015-07-31T13:59:09.562+08:00Instant Mango Pickle<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9IYC3rOZI9SSJzAmuqpiMojDifNvZh5yyu2beGwleP2tTjj78YoGwUAjqtnkuPfu4vJEsUAW_J_ZkEuwmGO9QBD3p_2TBMXA4cQhc0Au3O7eqrH_zlzprc75PNByZuv9sXJ2qMr0SN_H/s1600/IMG_1091.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9IYC3rOZI9SSJzAmuqpiMojDifNvZh5yyu2beGwleP2tTjj78YoGwUAjqtnkuPfu4vJEsUAW_J_ZkEuwmGO9QBD3p_2TBMXA4cQhc0Au3O7eqrH_zlzprc75PNByZuv9sXJ2qMr0SN_H/s1600/IMG_1091.JPG" width="300" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">When you're a
food blogger, people expect certain things from and of you. They expect you to
know recipes for many/most dishes. They expect you to tell them what they can
substitute and sometimes also what they need to do to fix something that has
gone horribly wrong. I have to admit I don't always have answers. I usually
follow a recipe that I have. Often enough, I tweak it. If it works, it comes on
to the blog. If it doesn't, it is simply forgotten.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Two summers
ago, a friend wrote to me saying she was craving a certain type of mango pickle.
Would I happen to know how to make it? Or could I ask my mother who would be
bound to know about this? Amma and Appa were visiting me then and I decided I
should ask Amma for the recipe.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Considering
how I almost never eat pickles, Amma was a tad bit shocked that I was asking
her for a recipe. However, she gave me the recipe and this pickle is now an
annual feature in my kitchen.<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup Raw
Mango, diced into 1/2" cubes<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">3 tsp Chilli
Powder (I use Kashmiri Chilli Powder)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">2-3 tsp Salt
(according to taste)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">2 tsp Oil (I
use Gingelly/Sesame/Til Oil)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">1/2 tsp
Mustard Seeds<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">1/4 tsp
Asafoetida<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">1/2 tsp
Fenugreek Seeds<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">1/2 tsp
Turmeric Powder<o:p></o:p></span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Add salt, turmeric and chilli powder to the mango pieces and mix well. </span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />
Heat the oil in a tempering ladle. Add the mustard seeds and asafoetida. When the mustard splutters, let the oil cool. Then add the tempering to the pickle.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br />
On a dry griddle/<i>tawa, </i> heat the fenugreek seeds and toast for a few minutes. Grind to a powder when cool with some turmeric powder. Add this to the pickle.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
<span style="font-family: Times, Times New Roman, serif;">Enjoy in a variety of ways: With <a href="http://chefatwork.blogspot.sg/2007/07/tayir-saadam-curd-rice.html" target="_blank">Tayir Saadam</a> or <a href="http://chefatwork.blogspot.sg/2007/09/patoli-nevryo-and-narlya-kheeri-coconut.html" target="_blank">Narlya Kheeri</a>.</span><br />
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<span style="font-family: Times, Times New Roman, serif; text-align: justify;">This is a fresh pickle which does not keep for very long. I store it in the fridge and use it up within a week or so. I hope you enjoy some of my simple pleasure this summer.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com2tag:blogger.com,1999:blog-5100750783273781355.post-3683267032780229412014-05-07T11:48:00.001+08:002014-05-07T11:50:50.123+08:00Apple Cheese Tarts and an itch to celebrate<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHQUXRrZGW6ov8fkPO6ooMJsR6bQ-loeE3_o3PnKitP95wa7hT805FmjEjYK9XfagDjdV6PvVbVVtBMLkL4L2eyNE21Oz_RowpcAOeWwqBchB1b-wntxz-SA_YptxrvM3e-KrsEKKVXBm/s1600/IMG_8260.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgHQUXRrZGW6ov8fkPO6ooMJsR6bQ-loeE3_o3PnKitP95wa7hT805FmjEjYK9XfagDjdV6PvVbVVtBMLkL4L2eyNE21Oz_RowpcAOeWwqBchB1b-wntxz-SA_YptxrvM3e-KrsEKKVXBm/s1600/IMG_8260.JPG" height="300" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">And I'm back. After what feels like aeons. These past few months have been crazy. I wanted to throw A a homestyle party for his third birthday. For the longest time, I wondered how Amma managed to do everything at home for our birthday parties. Only our birthday cakes came from Adyar Bakey House. Everything else was home made. I also wanted to make his birthday cake from scratch. So, I signed up for a couple of Wilton Method cake decoration classes. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9iFTMpwne3y8Zn4tC0SOTDQm4Nvfx5EwsB8V791luepMVAki47FmHws-TEICMBHSH8woxh_-aIbTA_Mh_zYoKXEzfaC487RKS4hZ2KecNzWsHZ5dELdg5FmLlxrJFHiF_XN8zA4ZH9TL/s1600/A+birthday+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEih9iFTMpwne3y8Zn4tC0SOTDQm4Nvfx5EwsB8V791luepMVAki47FmHws-TEICMBHSH8woxh_-aIbTA_Mh_zYoKXEzfaC487RKS4hZ2KecNzWsHZ5dELdg5FmLlxrJFHiF_XN8zA4ZH9TL/s1600/A+birthday+1.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Many of the things I made for his party warrant individual posts on this blog. We had a jungle themed rainbow cake, lemon ricotta cupcakes, chocolate cupcakes, <a href="http://chefatwork.blogspot.sg/2008/02/coriander-buns.html" target="_blank">coriander buns</a>, cheese, jam and chutney sandwiches, potato cheese buns, <a href="http://chefatwork.blogspot.sg/2007/07/mixed-vegetable-semia-upma.html" target="_blank">semia upma</a>, samosas and potato smiles. We had games such as pin the tail on the donkey and musical chairs. In short, I tried to recreate one of my childhood birthday parties for A. We all had a great time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdgNDB2dXoLqu_ws1WCtknC_htmrxxybhDKJzaXvI3XO2vu5lx4EKMhKYREDPXxe5pH6wyDwMfHoIUiAq7RiWoOHQLapYXEnQQYbCNaEiFYcIRlhIgByhyphenhyphenHX-WzVcn9ZDPsP2Olt-XTpQ/s1600/A+birthday+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMdgNDB2dXoLqu_ws1WCtknC_htmrxxybhDKJzaXvI3XO2vu5lx4EKMhKYREDPXxe5pH6wyDwMfHoIUiAq7RiWoOHQLapYXEnQQYbCNaEiFYcIRlhIgByhyphenhyphenHX-WzVcn9ZDPsP2Olt-XTpQ/s1600/A+birthday+2.jpg" height="320" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">But all this kept me very busy. And kept me away from the blog. Since I posted the last post on this blog, I've cooked and baked a great deal. I've tried some new recipes, I've tweaked some old ones. I've sometimes fallen into a cooking rut - cooking similar food everyday simply because it doesn't require much thinking. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">However, I had to make the time today. I'm already a good five days late. The Singing Chef turned 7 on May 2nd this year. We hit a milestone barely 5 posts ago when I reached the magic number of 600 posts. And now it is time for another. I will stick to my usual way of celebrating with something sweet. I present to you - Apple Cheese Tarts.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">For the pastry:</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup Flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">1/3 cup Butter (cold and diced)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2-3 tbsp Ice Cold Water</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 tsp Salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Place the flour, butter and salt in a mixing bowl. Rub the butter into the flour until the mixture resembles breadcrumbs. Gradually add the water and knead into a soft dough. Do not knead too much. Roll out the dough 1/4" thick and stamp out circles slightly bigger than the diameter of a muffin mould.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">For the filling:</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 Apples, peeled and diced (I used Granny Smith)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">1/2 tsp Cinnamon Powder</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Cream Cheese</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Place the apples and sugar along with the cinnamon powder in a pan. Add 1/4 cup of water and cook over a low flame until the apples are cooked. Stir in the cream cheese. Allow to cool.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">To proceed:</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 200C/400F.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Lightly grease the muffin pan. Place one circle of pastry in each of the moulds. Fill the cups with the filling. Bake in the oven for 20 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">This recipe yielded 12 tarts.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Allow the tarts to cool a little before savouring them. This is the stuff desserts should be made of: a little sweet, a little salty, and a tad bit tart. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">Thank you all for coming along on this wonderful journey. Seven years is a major milestone in any relationship. This one is no different. My cup overflows with joy and gratitude for the friends I've made, the support I've received and the love I've felt. <b><i>Happy birthday, Singing Chef</i></b>. I say this a lot and still mean it every time I do: I never expected you to become what you have. But I am so glad you have.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com3tag:blogger.com,1999:blog-5100750783273781355.post-10186018766162430152014-02-23T17:26:00.001+08:002014-05-07T11:51:26.184+08:00Oats and Moong Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">Every once in a while, I like to try new things. Sometimes, it is an experiment driven by curiosity. At others, it is driven by need. This one was purely the former. I wanted to keep my standard dosa recipe proportions, but wanted to switch the ingredients. However, while it started off that way, the end result was driven by need. </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I wanted to use moong dal and oats. So I soaked dal and rolled oats. However, I think I used a little extra water to grind the batter. I added my secret ingredient to help bring the texture of my batter back to normal.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">The result was a light, yet filling breakfast idea, with the flax seeds giving the dosa a nice texture.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup Green Gram Dal (Moong Dal)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cup Rolled Oats</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tbsp Flax Seeds, ground</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Soak the Green Gram Dal and rolled oats for at least 4 hours. Grind to a batter using water. Add the flax seeds towards the end. Add salt.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Heat a <i>tawa </i>and smear a little oil on it. Pour a ladleful of the batter on the tawa and quickly spread it around in a circular motion.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Add a few drops of oil around the dosa. Carefully remove the dosa from the pan after a couple of minutes and flip it around so the other side is cooked too.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Repeat with the remaining batter. I got 12 dosas from this batter.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Serve with any chutney or chutney podi of your choice.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">This is the first time I'm trying to blog from my phone. Let's hope it works. If it does, I may just be able to blog more often.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com0tag:blogger.com,1999:blog-5100750783273781355.post-36305913315177456972014-01-26T14:03:00.000+08:002014-05-07T11:52:05.759+08:00Focaccia Caprese<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8MjrHvs505NfBKwmYJsdXxa8lpuiYbDl7nsn8rKz8OsITDyIoltAOa5P91vV8QGqeqgeRt_IAOnPsC8_Z0HWTZlpgJeEtFiMi-rXDs94zW8SnIqncOCsMvzEuZRhFyX7FcPTDSZZ6NvM/s1600/IMG_2679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm8MjrHvs505NfBKwmYJsdXxa8lpuiYbDl7nsn8rKz8OsITDyIoltAOa5P91vV8QGqeqgeRt_IAOnPsC8_Z0HWTZlpgJeEtFiMi-rXDs94zW8SnIqncOCsMvzEuZRhFyX7FcPTDSZZ6NvM/s1600/IMG_2679.JPG" height="266" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">We Knead to Bake! I joined this group last year and dropped out after a couple of months. Did I not enjoy baking bread? Actually, I did enjoy it very much. And I enjoyed baking with a group. There is so much inspiration and motivation that it becomes t<span style="text-align: center;">ough to resist. I dropped out because I knew I would be traveling, had guests at home and at the end of it all, I was so far out that it was tough to come back. I didn't want anyone in the group to think I was dragging my feet.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif; text-align: center;">This year, I thought I could learn to manage my time better. And I definitely wanted to keep trying new breads. So, I signed up again. With encouragement from all of you and the group, I am certain I can keep up. Or at least I know I will try very hard.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><span style="text-align: center;">This month's bread is the <a href="http://www.mydiversekitchen.com/2014/01/we-knead-to-bake-13-focaccia-caprese.html" target="_blank">Focaccia Caprese</a>, </span><span style="background-color: white; color: #444444; font-size: 14px; text-align: center;">adapted from </span><span style="background-color: white; color: black; font-size: 14px; text-align: center; text-decoration: none;"><a href="http://www.thekitchenwhisperer.net/2012/07/15/tomato-caprese-focaccia-pizza/" style="background-color: white; font-size: 14px; text-align: center; text-decoration: none;">The Kitchen Whisperer</a>. It only took me a few minutes to put this together and it was gone equally quickly. The only waiting was the t</span><span style="text-align: center;">ime that the yeast took to get to work.</span></span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">For the Dough:</span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">2 tsp Instant Yeast</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 1/2 tbsp Sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif;">3 1/2 cups Bread Flour</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp Salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 1/2 cups Warm water</span></div>
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<span style="font-family: Times, Times New Roman, serif;">A little more olive oil for brushing the dough<o:p></o:p></span></div>
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<b><span style="font-family: Times, Times New Roman, serif;">For the Topping:<o:p></o:p></span></b></div>
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<span style="font-family: Times, Times New Roman, serif;">2 Tomatoes, sliced thin</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 6” round piece of Fresh Buffalo Mozzarella, cut into1/4” slices</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 cup Fresh Basil Leaves, <a href="https://www.youtube.com/watch?hl=en-GB&gl=SG&v=yJEQFgfv7iw" target="_blank">chiffonaded</a><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b>For the Herbed Oil:</b><o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Olive Oil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp dried Oregano</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp dried Basil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 tsp Red Chilli flakes </span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 tsp Garlic Powder</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Salt to taste </span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a bottle, add all the ingredients for the herbed oil and shake well.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Oil a baking tin. Heat the oven to 210C/410F.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">In a bowl, add the sugar, salt, and olive oil and mix well. Add the warm water and mix until the sugar dissolves. Add the yeast and mix well. Add the bread flour and mix until everything comes together. Knead for a few minutes. The dough will be a bit sticky at this point. Make it into a ball and cover it with oil.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cover with cling film or a damp cloth and allow it to rise. This will take about 45 minutes to an hour. Divide the dough into 4 parts.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Take one part and stretch it into the prepared </span><span style="font-family: Times, 'Times New Roman', serif;">baking tin by patting it down. Stretch the dough as it will tend to spring back. Allow it to rise for another 20 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Make a few depressions all over the dough with a well oiled finger and brush the entire surface with oil.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Bake for 15 - 20 minutes, until the bread is golden brown. </span></div>
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<span style="background-color: white; text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Lightly drizzle some of the herbed oil over the bread and then evenly arrange some slices of mozzarella over the bread, leaving very little space between them. Arrange the tomato slices over this and a little sprinkle the chiffonaded basil over this. The topping should cover most of the surface of the bread.</span></span></div>
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<span style="background-color: white; text-align: center;"><span style="font-family: Times, Times New Roman, serif;">Turn the heat of the oven up to 230C/450F. Drizzle more herbed oil over the bread and place it back in the oven for 5-7 minutes.</span></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cut it into slices while still warm and enjoy it fresh out of the oven. This bread was gone in no time. Given how easy this recipe is, I know I will make it more often.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com5tag:blogger.com,1999:blog-5100750783273781355.post-27049361115285667352014-01-19T17:45:00.002+08:002014-01-19T17:45:40.459+08:00Melange of Coloured Bell Peppers<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">There is something very appealing about a riot of colours. I try, as often as possible, to eat in colour. Most times, the colour is in our fruit boxes and not as much in our main meals. My pulaos tend to have almost the colours of the rainbow in them. But I don't seem to cook mixed vegetable dishes as often as I used to.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">In 2012, we visited the US to attend my graduation ceremony. After the ceremony, we spent a couple of days with my uncle and aunt in New Jersey. One of the things I enjoyed about that stay was their fridge that was always full of food. My uncle says he likes to eat a variety of food everyday and so he just cooks whenever he has the inclination or time or both. And then, every meal is a feast.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">One of the dishes that I enjoyed during that stay was a dish made of red bell peppers. I tried it the day we landed in Singapore. Then I forgot about it. More recently, I was at the supermarket with A. He picked out one green, one yellow and one red pepper. I decided I had to make the dish again. However, I had forgotten how. A quick text to my uncle and I had the recipe again. I've made this a couple of times since and while we love it, everyone we have served it to also seems to like it.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Red Capsicum</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Yellow Capsicum</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 Green Capsicum</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Red Gram Dal (Chana Dal)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp Chilli Powder</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 tsp Turmeric</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1-2 tsp Oil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 tsp Mustard Seeds</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 tsp Asafoetida</span></div>
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<span style="font-family: Times, Times New Roman, serif;">7-8 Curry Leaves</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Salt to taste</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Dry roast the red gram dal for 5-7 minutes or until nicely browned, but not burnt. Grind to a coarse powder with some salt. (Any extra powder can be frozen for use later.)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Chop the capsicum into small pieces.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Heat the oil in a <i>kadhai</i>. Add the mustard seeds. When they crackle, add the asafoetida and curry leaves. Add the capsicum pieces and fry for a minute. Add the chilli powder, turmeric and a little salt. When. the capsicum is half done, add the powdered red gram dal, a little by little (2 tablespoons or so). Stir from time to time, until the capsicum is cooked.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">This dish goes very well with rice and dal/sambar and I think of it as a cheater's <a href="http://chefatwork.blogspot.sg/2008/11/capsicum-paruppu-usli.html" target="_blank">paruppu usli</a>. I am quite sure it will make a nice side for <i>rotis</i> too. I love it just by itself as a quick snack and it could even be a carb free meal. I find this dish to be the easiest way to eat in colour.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com4tag:blogger.com,1999:blog-5100750783273781355.post-60206605177045883692014-01-12T16:46:00.000+08:002014-01-12T16:46:08.947+08:00Milk Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJnVY3p4VOiZc3cAYlYhO6OTmT_m6PI4qmpca14aIQmiL7_5aRBkhntUm9XGvum6OMBmpFRIqwig_H3IuAAR3BCQ4kzDv3N1KcHVBpsNi4jVDVF7k3ux8Goca2a8wO6dXbepdk8uQqDar/s1600/IMG_2663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTJnVY3p4VOiZc3cAYlYhO6OTmT_m6PI4qmpca14aIQmiL7_5aRBkhntUm9XGvum6OMBmpFRIqwig_H3IuAAR3BCQ4kzDv3N1KcHVBpsNi4jVDVF7k3ux8Goca2a8wO6dXbepdk8uQqDar/s1600/IMG_2663.JPG" height="213" width="320" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">A new year! A time for resolutions. A time for new beginnings. Many people say new year's are overrated, as are resolutions. Personally, I think there is no harm in trying. A few weeks ago, I resumed posting on this blog. At the same time, my <a href="http://arundati.wordpress.com/" target="_blank">namesake</a> and I were chatting. I told her that I would probably not resume the project 365 this year, but would probably think of writing once a week on this blog. Almost two weeks have gone by and I have not yet started. So, maybe this project needs a bit of tweaking. Just to keep things simple and to add a bit of variety, I'm going to go with 10 sweet baked goodies/Indian sweets, 10 savoury baked goodies/Indian snacks, 10 South Indian dishes and 10 North Indian dishes. So, that's 40 for 2014. Whatever else I post here will either be part of something bigger, or quite simply, a bonus.</span></div>
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<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">The one big cooking related thing I started doing in 2013 was baking with A. It really all started with a book we brought from the library: Spot Bakes a Cake. We read and reread the book so many times that one day I just bought him a copy. It remains a favourite. In the story, Spot bakes a chocolate cake for his father's birthday. Usually, whenever A wants to bake a cake, it is chocolate. So far he has asked for a different cake just once.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">On weekends, we build Lego sets or play with blocks, go out, play hide and seek or simply bake together. A likes the concept of baking. He loves the concept of sprinkles. And as is probably standard for children his age, he has almost no concept of patience. After I've put the cake in the oven, he'd come by every few minutes and ask, "Is the cake ready yet, Amma?", but when I finally bring the cake out for him to cut, if I ask him, "Would you like a piece?", the answer would most immediately be a "No". To him, cake is food. He feels he can ask for it in place of any meal. It is also his comfort food. Scraped knees causing many tears? Fear not. As long as one can quickly be given a piece of cake, there is no cause for </span><span style="font-family: Times, 'Times New Roman', serif;">worry.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">This morning, we decided to bake. He wanted a chocolate cake. But I've run out of cocoa. We made do with what we had. </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 cup Flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">1/4 cup Butter</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 cup Sugar</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 cup Milk</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">1 Egg</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1/2 tsp Vanilla</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">1 1/2 tsp Baking Powder</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">A pinch of Salt</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">10 Cadbury's Dairy Milk miniatures (or 50 g milk chocolate)</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">Sprinkles and Chocolate Chips (optional)</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">Preheat the oven to 180C/350F. Prepare an 8" round cake tin.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">Melt the milk chocolate miniatures in a microwave safe bowl for 30 seconds. Beat well. Repeat this twice until the chocolate is melted and the texture is creamy.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Sift the flour with the baking powder and salt.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">Beat the butter and sugar in a bowl. Add the egg and beat again. Add the milk and vanilla and beat for 30 seconds. Add the sifted dry ingredients and beat until well incorporated. Add the melted chocolate and mix well.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">Pour the batter into the prepared cake tin. Decorate with the sprinkles and chocolate chips (this is the part that children seem to</span><span style="font-family: Times, 'Times New Roman', serif;"> </span><span style="font-family: Times, 'Times New Roman', serif;">enjoy the most)</span><span style="font-family: Times, 'Times New Roman', serif;">. Bake for 30 minutes or until a skewer inserted into the cake comes out clean.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">Transfer the cake to a cooling rack and then cut into pieces.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">The result, today, was the softest, yet firmest, chocolate cake I've baked in a long long time. </span><span style="font-family: Times, 'Times New Roman', serif;">A had t</span><span style="font-family: Times, 'Times New Roman', serif;">wo pieces fresh out of the oven. </span><span style="font-family: Times, 'Times New Roman', serif;">I suppose having an able assistant makes all the difference in the world.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><b>Happy New Year, everyone. </b>My heart is filled with gratitude for the love you continue to show.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com5tag:blogger.com,1999:blog-5100750783273781355.post-28225728719541988702013-12-31T16:30:00.000+08:002014-01-03T11:35:22.669+08:00Eggless Indian Mithai Mini Muffins (and a major milestone)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYDwUWDYQkrG4Ag4Izd873YsYhla85u16dc6-A8hegYAJsao6f25ABoas2yxt1ozR39D112Zauqpkvz35olh_YZw3K1YlGb2veUGdy_Y_rPBAOUMlCKrkcezejwzseuWJlVO32t7oC4RT/s1600/Mithai+Muffins.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhYDwUWDYQkrG4Ag4Izd873YsYhla85u16dc6-A8hegYAJsao6f25ABoas2yxt1ozR39D112Zauqpkvz35olh_YZw3K1YlGb2veUGdy_Y_rPBAOUMlCKrkcezejwzseuWJlVO32t7oC4RT/s320/Mithai+Muffins.jpg" width="320" /></a></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">This
evening, the sun will go down for the last time in 2013. As far as this blog is
concerned, 2013 will go down as the year with the least posts. And I hope to
keep it that way. </span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">When Sig resumed the project 365, I was very tempted to join
in. My attempt to do the same in 2010 got derailed for a bunch of reasons. This
year, if there’s one thing I have taken to completion, it would be this project.
A smartphone, good connectivity and an abundance of subjects resulted in my
ability to stick with the project till the end.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">On the
cooking front, I also signed up for baking 12 breads this year with Aparna. I
baked two breads with the group. I did everything with the third “bread”,
except post it on the blog. Several things happened in the next three months.
Some good, and some not so good. Moments of immense happiness were followed by moments
of immeasurable grief. And many plans were derailed. But as I type this, I know
that this, too, shall pass.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><b>2013</b>: The
year in which<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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</div>
<ul>
<li><span style="font-family: Times, Times New Roman, serif;">We rang in
the new year in the company of friends, as always.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">We took A
to India for the first time.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">We
celebrated my parents’ 50<sup>th</sup> anniversary.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">We
traveled, on work and for fun.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">We made
full use of our Annual membership to USS.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">I attended
a cookie decoration class.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">I signed up
for a cake decoration class.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">A and I
baked and cooked together.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">We were
able to spend a lot of time with friends.</span></li>
<li><span style="font-family: Times, Times New Roman, serif;">We shall
welcome the New Year in the company of friends.</span></li>
</ul>
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">I shall be
thankful for what I have, and understand that what wasn’t mine, was probably not
meant to be. One of the things I will be eternally thankful for is this blog
and everything it has given me. If I may say so myself, I am a much better cook
today than I was 7 years ago. My interest and enthusiasm for all things food
related have not waned, but have, in fact, grown. Today, I am equally at ease
making vegetable pies or bisi bele bhat, ricotta cakes or ribbon pakoda. And
while S has been a major pillar of support by being the one who appreciates as
well as criticizes, I need to acknowledge all of you too. Fellow bloggers and readers
have taught me so much and have been so instrumental in expanding my
repertoire.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">This post
is monumental. It is my last post for 2013. It is posted on the last day of
2013. And it is the <b>600<sup>th</sup> post on The Singing Chef</b>. I have always
said that this blog grew much bigger than I’d ever intended for it to. I’ve
caught myself going back to it for inspiration every so often. And it will
always be a part of me. And I will always be grateful for that one hot
afternoon in May, in sunny and dry Gurgaon, when on an unexpected holiday I
started this blog on a whim. From not expecting to put up any photos, to
getting an SLR just so I can take better pictures, to ditching everything and
clicking photographs with my phone, it has been one heck of a ride. I remember
how eagerly I participated in blog events, how excited I was when I got a
blogger award and how I even went shopping for pretty plates and bowls just so
I could take pictures for the blog. Now, I just take a photo of my plate (the
hand me down melamine ones we eat in) before I eat and use that for the blog.
At least, that is the intention.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">In attempting
to keep up with tradition, I leave you with a sweet recipe. One that has been a
super duper hit in my family and friends’ circle. While I have yet to master
Indian mithai, I have been rather successful in recreating the same flavours through
my first love: baking.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">1 cup Flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">1 ½ tsp
Baking Powder<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">½ cup Sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">a Pinch
Salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">¼ cup Butter<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">¼ cup
Ricotta Cheese<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">½ cup Milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">2 tsp Milk
Masala Powder (I use Everest)<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">A few
strands of Saffron<o:p></o:p></span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">Sift all
the dry ingredients together. <o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">Preheat the
oven to 350F. Prepare the mini muffin pans by lining them with paper muffin
cases.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">In a bowl,
beat the ricotta cheese with the butter and sugar. Add the milk gradually. When
the mixture is well blended, add the sifted dry ingredients and mix until just
well blended. Add the saffron and the milk masala powder.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">Pour the
batter into the prepared muffin cases. Bake for 15-20 minutes.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">This recipe
beats slaving over the stove to make the perfect Indian mithai. No more
worrying about one thread or two thread consistency, no need to stir until the
mixture leaves the sides of the pan. Just mix, bake and get ready to eat a melt-in-your-mouth piece of
goodness.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: Times, Times New Roman, serif;">Make these,
pop one in your mouth and reminisce the year that just went by. Dwell on the
good, count your blessings, and surround yourself with friends and family. May
2014 take you one step closer to whatever your goals are. Thank you for following this space. Thank you for missing me. Thank you for helping bring this blog back on track. Wishing you and yours
a very <b><i>Happy New Year</i></b>!<o:p></o:p></span></div>
<br /></div>
Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com3tag:blogger.com,1999:blog-5100750783273781355.post-89252629538645853082013-10-24T22:57:00.000+08:002013-10-24T22:57:11.322+08:00Jewel Blondies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPs4wgxbJKS0nq5xfpzTmgBBEbjY4sswhFPgOgdPgwGeHJPeFIX-KbV0MQ6qn395ivstpJm0gcIdnkuunxdK18Xr1lf33U4Por7cJkIA21DY0txlaEXClKhxArpZWxFvQX92IxyJsXX37r/s1600/IMG_1651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPs4wgxbJKS0nq5xfpzTmgBBEbjY4sswhFPgOgdPgwGeHJPeFIX-KbV0MQ6qn395ivstpJm0gcIdnkuunxdK18Xr1lf33U4Por7cJkIA21DY0txlaEXClKhxArpZWxFvQX92IxyJsXX37r/s320/IMG_1651.JPG" width="320" /></a></div>
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<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">I never thought I'd abandon this space. Not even for a few months. Whenever I thought I had been away too long, I'd be back, usually with a vengeance. This time, I realize I've been away for way too long. This blog which had become such an integral part of me, turned six, and I didn't blog about that. I threw a big surprise party for S' birthday. I didn't let any of you on the secret. I knew I always had a truckload of excuses: a new job, a toddler... but honestly, I've had it much worse than this and I blogged through all that.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">I think it is just that 2013 has been one heck of a year for me. The never before and never again variety. I restarted the photo a day challenge and have stuck with it. I traveled to more countries in one year than I did in all my life until now. I had the honour of celebrating my parents' 50th wedding anniversary. I also learnt of the depth of my strength as I suffered a great loss. But I have always been the type that tries to t</span><span style="font-family: Times, 'Times New Roman', serif;">ake everything in her stride. But, sadly, th</span><span style="font-family: Times, 'Times New Roman', serif;">is b</span><span style="font-family: Times, 'Times New Roman', serif;">log suffered.</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;">A started school earlier this year and one of my endeavours is to give him homemade snacks. I have to admit I was taken by surprise when I realized that even two year olds suffer from peer pressure. Many of my attempts to create goodies for him has resulted in them being returned as is with an "I want Milo balls" or "I want Chocos".</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, 'Times New Roman', serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">I wanted to make some blondies for him as I was desperately fighting a chocolate war, and a seemingly fake one at that. I remembered saving a recipe from almost 10 years ago. The source has long been forgotten as this was in my pre-blog era. I modifed it to make a batch of much loved blondies. Even by a two year old.</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">3/4 cup Butter</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">1/2 cup Sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">3/4 cup Brown Sugar</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">2 Eggs</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">2 cups Flour</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, Times New Roman, serif;">1 tsp Baking Soda</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 tsp Salt</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Dried Cherries</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Dried Blueberries</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Dried Apricots</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Butterscotch Bits</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/4 cup Chocolate Chips</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 350F/180C. Grease two 8x8 cake tins.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Cream the butter and the sugars in a bowl. Add the eggs and beat well. Sift together the flour, baking soda and salt. Gradually add to the butter-sugar mixture, beating well after each addition. Stir in the dried fruits, chocolate chips and butterscotch bits.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Divide the mixture into the two pans. Bake for 30 minutes until the top is golden brown. Cool and cut into squares. Enjoy these with a cold glass of milk. These are little bejewelled, bite sized treats for kids and g</span><span style="font-family: Times, 'Times New Roman', serif;">rown ups alike. Try it and let me know what you think.</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">I turned a year older two days ago. Many friends wished me. Most wished this blog well and hoped for many more recipes. Some wondered what had happened to this space. And then there was one who had been begging me to resume for months now. For the past few weeks, it had turned into a push of sorts. This morning she extracted a promise. Now, there is no way I can let this slip. My dear <a href="http://arundati.wordpress.com/" target="_blank">namesake</a>, this one is just for you.</span><span style="color: #333333; font-family: Times, 'Times New Roman', serif; font-size: inherit; font-style: inherit; font-variant: inherit; line-height: inherit;"> </span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com4tag:blogger.com,1999:blog-5100750783273781355.post-6642769222216093512013-03-24T10:58:00.001+08:002013-03-24T12:21:35.884+08:00Hokkaido Milk Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Things have been silent here for a while.I have been cooking and trying out new things more than ever, but am finding lesser and lesser time to blog about them and share them with you all. At the very least, I have been taking pictures, so we can hope that the posts could see the light of day at some point.</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kKstgg5Elx_j5EVtMfQ28yFQcV48r-HRecCIQOFf2gGZ1GZo3JSYHfCMwU2aChJkF9ggib_OrAWK6tarIUW4CS8Dkl5VAmfPS9lUZcpECM_fiyKs1LnHXutdFufN4s6ADYzQyWm-NA6I/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kKstgg5Elx_j5EVtMfQ28yFQcV48r-HRecCIQOFf2gGZ1GZo3JSYHfCMwU2aChJkF9ggib_OrAWK6tarIUW4CS8Dkl5VAmfPS9lUZcpECM_fiyKs1LnHXutdFufN4s6ADYzQyWm-NA6I/s1600/photo+(3).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-kKstgg5Elx_j5EVtMfQ28yFQcV48r-HRecCIQOFf2gGZ1GZo3JSYHfCMwU2aChJkF9ggib_OrAWK6tarIUW4CS8Dkl5VAmfPS9lUZcpECM_fiyKs1LnHXutdFufN4s6ADYzQyWm-NA6I/s320/photo+(3).JPG" width="286" /></a></span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">News on the Baby A front is that we celebrated his second birthday with a little party and a cake. So, he doesn't qualify to be called Baby A anymore. Since none of the established bakeries was willing to make a birthday at CNY, we placed an order with a home baker. We were so stunned by her creation. We asked her to put a few of A's favourite things: Thomas, Spot and Lightning McQueen. A was thrilled! A also started with a playgroup and seems to enjoy it. In his first week, he made pizzas at school! Another foodie in the making?</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Earlier this year, I signed up with Aparna to bake 12 breads in 12 months with. I was in India for 3 weeks in February and so I dropped out of February's bread. We enjoyed the pull apart pesto bread so much that I was certain I simply had to try the others. (OK, let's say the fear of being thrown out of the group also had something to do with the attempt.)</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">When we returned from India and were unwell for what felt like the longest time. I thought up every excuse in the book to opt out of this one. And then the pictures started pouring in. And I thought it'd be criminal to not even give this a try! So I went along with our credo: <a href="http://www.mydiversekitchen.com/2013/03/we-knead-to-bake-3-hokkaido-milk-bread.html" target="_blank">We Knead to Bake</a>!</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Hokkaido Milk Bread</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;"><span style="font-size: 14px;">A little time consuming, but very easy. The original recipe is for this bread is from 65 Degrees Tangzhong “65C Bread Doctor” by Yvonne Chen, and adapted from </span><a href="http://kirbiecravings.com/2011/05/hokkaido-milk-toast.html" style="font-size: 14px; text-decoration: none;">Kirbie’sCravings</a><span style="font-size: 14px;">.</span></span></div>
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<b><span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">For The Tangzhong (Flour-Water Roux)</span></b></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">1 1/2 tbsp Flour</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">1/4 cup Water</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">1/4 cup Milk </span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Whisk together lightly the flour, water and milk in a saucepan until smooth and there are no lumps. Place the saucepan on the stove, and over medium heat, let the roux cook till it starts thickening. Keep stirring/ whisking constantly so no lumps form and the roux is smooth.</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Watch the roux/ tangzhong until you start seeing “lines” forming and take the pan off the heat at this point.</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Let the roux/ tangzhong cool completely and rest for about 2 to 3 hours at least. It will have the consistency of a soft and creamy crème patisserie.</span></div>
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<b><span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">For The Dough:<o:p></o:p></span></b></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;"> 2 1/2 cups Flour</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;"> 3 tbsp Sugar</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;"> 1tsp Salt</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">2 tbsp Milk Powder</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">2 tsp Instant Yeast</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">1/2 cup Milk</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">1/8 cup Cream</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Tangzhong from the recipe above</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">25gm Unsalted Butter (cut into small pieces, softened at room temperature)</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Put the flour, salt, sugar, powdered milk and instant yeast in a bowl and mix with a hand blender and dough hooks. In another small bowl mix the milk, cream and Tangzhong till smooth and add to the processor bowl. Run on slow speed until the dough comes together. Now add the butter and process till you have a smooth and elastic dough which is just short of sticky.</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Knead the dough to make it smooth. If the dough feels firm and not soft to touch, add a couple of tsps of milk till it becomes soft and elastic. When the dough is done, you should be able to stretch the dough without it breaking right away. When it does break, the break should be form a circle.</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Form the dough into a ball and place it in a well-oiled bowl turning it so it is well coated. Cover with a towel, and let the dough rise for about 1 hour or till almost double in volume. </span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Place the dough on the working surface. Divide the dough in 3 equal pieces. Roll out each portion of the dough with a rolling pin into an oval shape, about 1/8” thick. Take one end of the dough from the shorter side of the oval and fold it to the middle of the oval. Take the other end and fold so it slightly overlaps the other fold.</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Roll this folded dough with the rolling pin so the unfolded edges are stretched out to form a rectangle. Roll the rectangle from one short edge to the other, pinching the edges to seal well. Do this with each of the three larger pieces and place them, sealed edges down, in a well-oiled loaf tin. Cover with a towel and leave the dough to rise for another hour.</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Brush the tops of the loaf with cream and bake at 170C (325F) for about 20 to 30 minutes till done and beautifully browned on top. Let the loaf cool in the tin for about 5 minutes and then unmould and transfer to a rack till slightly warm or cool. Slice and enjoy the fruits of your labour!</span></div>
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<span style="background-color: #fff2cc; font-family: Times, Times New Roman, serif;">Soft and so tasty. This is, by far, the best bread I've baked.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com6tag:blogger.com,1999:blog-5100750783273781355.post-86020726867224523122013-02-03T17:53:00.000+08:002013-02-03T17:53:02.687+08:00Basil Pesto and Cheese Pull Apart Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif;">A new year has dawned upon us. <strong><em>Happy New Year!</em></strong></span></div>
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<span style="font-family: Times, "Times New Roman", serif;">I just realized that an entire month has gone by and I have not posted anything here. But then, I haven't been as regular with my posting for some time now. But I have been cooking. Not a lot, and not necessarily anything different. But even then, I have a whole load of recipes sitting in my drafts that are waiting for me. The recipe is done and the photographs are taken. But since there's always an attempt to tell a story, I think I am faced with a writer's block. What can I say that I haven't said before? What are my thoughts and how do they link to the recipe? And is there a not so long winded way in which the story can be told? Sometimes, I lose time in just wondering about these things that I forget to actually blog.</span></div>
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<span style="font-family: Times;">I have baked "with" other food bloggers a few times before and I have enjoyed it. Very often, while my enthusiasm to bake again together remains intact, life has a way of making other plans. So, when Aparna of My Diverse Kitchen asked if we'd be interested in baking a bread a month, I liked the idea. But I knew that I have my moments when the spirit is willing and the flesh is tired. Sometimes, the schedule is tired. I will bake along with this group now as I know We Knead to Bake!</span></div>
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<span style="font-family: Times;">The first bread was a pull apart bread. I have been wanting to make it for some time now and this seemed like the perfect opporutnity. And the way Aparna had posted it, it seemed easier than some of the other methods I had read about. So I baked it last week. We ate it straight out of the pan... so I have no picture of the entire loaf. </span><br />
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<span style="font-family: Times;">My filling was a mixture of different gifts we had received over the holiday season and a little bit of imagination.</span></div>
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<a href="https://picasaweb.google.com/lh/photo/PTMBt6kLCMdIEJwrQrarr9E26iVaNJK9QoE5DzjrYUk?feat=embedwebsite"><img height="267" src="https://lh6.googleusercontent.com/-WfWia0q7-N4/UQ4yJsiJfFI/AAAAAAAADZw/yEK_cNMNsDo/s400/IMG_5470.JPG" width="400" /></a>
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<span style="font-family: Times;">For the Dough:</span></div>
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<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">1/2 cup warm Milk</span></span></div>
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<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">1 tsp Sugar</span></span></div>
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<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">2 tsp active dry Yeast</span></span></div>
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<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">3 cups Bread Flour</span></span></div>
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<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">1 tsp Salt</span></span></div>
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<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">1 1/2 tbsp Butter</span></span></div>
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<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">1 tsp Mixed Herbs (Parsley, Basil, Chilli Flakes)</span></span></div>
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<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">3/4 cup Milk (+ a couple of tbsp to brush over the bread)</span></span></div>
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For the filling:</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
2 tbsp Butter, melted</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
4 tbsp Basil Pesto</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
1/4 cup Cumin Gouda Cheese, grated</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
1/4 cup Habanero Jack Cheese, grated</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
1/2 tsp Chilli Flakes</div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "Georgia","serif";"><span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;"></span></span></span> </div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "Georgia","serif";"><span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">In a large bowl, dissolve the sugar and the yeast in the 1/2 cup of warm milk. Keep aside for about 5 minutes till the yeast mixture bubbles up.</span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">Add the flour, salt, softened butter, and herbs into the bowl and mix well. Add the 3/4 cup of milk and knead till you have a soft, smooth dough which is not sticky. </span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">Shape the dough into a ball and place it in a well-oiled bowl, turning the dough to coat it completely with oil. Cover and let it rise for about 1 hour or until almost double in volume.</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "Georgia","serif";"><span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">Deflate the dough, shape it into a square and roll the dough out into a larger square that is about 12" by 12". Brush the surface of the square with the melted butter. Evenly spread the pesto, chilli flakes and the grated cheeses. Lightly press the filling onto the dough.</span></span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">Using a pizza cutter, slice the dough from top to bottom into 6 long and even strips – they do not have to be perfect. Lay each strip on top of the next, with the topping facing upwards, until you have a stack of the strips.</span></span><span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;"> Using a pastry scraper or a sharp knife, cut straight down through the stack dividing it into 6 equal pieces (6 square stacks).</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">Grease and lightly flour a 9” by 4” loaf tin. Layer the square slices, cut sides down into the loaf tin. </span></span><span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">Cover the loaf tin loosely with cling film and allow the dough to rise for an hour. Lightly brush some milk over the top of the loaf. Preheat the oven to 180C/350F.</span></span></div>
<div class="MsoNormal" style="margin: 0cm 0cm 10pt; text-align: justify;">
<span style="font-family: "Georgia","serif";"><span style="font-family: Times, "Times New Roman", serif;">Bake the dough for about 30 to 40 minutes until it is done and the top is golden brown. Attack!</span></span><br />
<br />
This bread is great as a side with some soup. But mostly, it is great to just eat simply. Pull yourself a piece and enjoy!</div>
</span><br /></div>
Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com5tag:blogger.com,1999:blog-5100750783273781355.post-10605556911173092172012-12-25T12:48:00.000+08:002014-08-29T16:58:38.273+08:00Batata Sukke<div dir="ltr" style="text-align: left;" trbidi="on">
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<br></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/kQ0ZIFriO-X7KBvZA5RMMdE26iVaNJK9QoE5DzjrYUk?feat=embedwebsite"><img height="300" src="https://lh6.googleusercontent.com/-X2fOL0EpEbc/UF5f5PFfi7I/AAAAAAAADV8/tODMOPGMvN8/s400/IMG_8229.JPG" width="400"></a></div>
<div style="text-align: center;">
</div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">Potatoes. A vegetable used as often in my house as many others. Many people tell me that they use a higher proportion of potatoes to other vegetables. In our household, that vegetable would be carrots (or peas). It is not that anyone here dislikes potatoes, everyone loves them. I just don't always think of the potato as a vegetable in its own right.</span><br>
<span style="font-family: Times;"></span><br>
<span style="font-family: Times;">This year, for Ganesh Chaturthi, I made the entire <em>amchi </em>spread. We did our puja with<em> somashe, modak, chakli, patrodo, dali saar, karatye ghasshi, phodiyo, etc. </em>It<em> </em>was a huge spread for just us, but I went ahead anyway. One of the dishes that goes into this traditional feast is Batata Sukke.</span><br>
<br>
<br>
<div align="justify">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">1/4 kg Potatoes,
cooked, peeled and cubed</span></span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp Urad
Dal</span></span><br>
<span style="font-family: Times, "Times New Roman", serif;">
</span><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp Fenugreek
Seeds</span></span><br>
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">1/2 tsp Coriander
Seeds</span><br><span style="font-family: Times, "Times New Roman", serif;">1 tsp
Oil</span><br><span style="font-family: Times, "Times New Roman", serif;">1/4 cup
Coconut</span><br><span style="font-family: Times, "Times New Roman", serif;">3-4
Red Chillies</span><br><span style="font-family: Times, "Times New Roman", serif;">1 tbsp Tamarind
Paste</span><br><span style="font-family: Times, "Times New Roman", serif;">1/4
tsp Turmeric</span><br><span style="font-family: Times, "Times New Roman", serif;">Salt to
taste</span></span><span style="font-family: Times, "Times New Roman", serif;"><br></span><br><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">For the
tempering:</span></span><br><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">1 tsp Oil</span><br><span style="font-family: Times, "Times New Roman", serif;">1/4 tsp Mustard
Seeds</span><br><span style="font-family: Times, "Times New Roman", serif;">1/4
tsp Asafoetida</span><br><span style="font-family: Times, "Times New Roman", serif;">7-8 Curry
Leaves</span></span><span style="font-family: Times, "Times New Roman", serif;"><br></span><span style="font-family: Times, "Times New Roman", serif;">
</span><br>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">Heat the oil and fry the
fenugreek seeds and the coriander seeds for a minute. Grind this along with the
turmeric, tamarind, coconut and red chillies to a somewhat fine paste. Add salt to taste. Coat the potatoes with this mixture.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">In a large pan, <span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">heat the teaspoon of oil for the tempering. Add the mustard and the asafoetida. When the mustard splutters, add the curry leaves. Add the potato mixture. Add a little water, if necessary. Cover and c</span></span></span><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">ook for 4-5
minutes. Unlid and cook for another 2-3 minutes. </span></span><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times, "Times New Roman", serif;">Serve hot with rice and dali-saar or chapatis.</span></span></div>
</div>
</div>
Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com2tag:blogger.com,1999:blog-5100750783273781355.post-69990001331376141382012-12-23T11:23:00.001+08:002012-12-23T11:23:26.720+08:00Black Forest Brownies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif;">Brownies! I barely know of anyone who doesn't like the stuff. Having said that, I must admit that I have hardly ever been tempted to buy these beauties. Especially since I started baking them at home. I have tried different variations through the years, but have never put up recipes. I usually bake these to give away. So, I rarely take pictures and as a result, the recipes are not shared.</span></div>
<br />
</div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/4-DB71DHWD6v2CBDpDeySdE26iVaNJK9QoE5DzjrYUk?feat=embedwebsite"><img height="400" src="https://lh5.googleusercontent.com/-1N7FQPLeCwM/UNZwTPEu8oI/AAAAAAAADZU/YeRluXu929U/s400/photo%2520%25282%2529.JPG" width="300" /></a> </div>
<div style="text-align: center;">
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</div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">While I am yet to start my holiday baking, this seemed like a festive enough way to kickstart the process. We always have a stash of chocolate that is gifted to us throughout the year. While we all love chocolate, we don't eat it as much. Very recently, a friend gifted us a bar of Dairy Milk Black Forest. I just knew that it would also just languish in the pantry unless I rescued it. Now, I think I could do this with other chocolates too.</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: times new roman;"><span style="font-family: Times, "Times New Roman", serif;">1/2 cup Oil</span></span></div>
<div style="text-align: justify;">
<span style="font-family: times new roman;"></span><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: times new roman;">3/4 cup Sugar</span><br /><span style="font-family: times new roman;">1
teaspoon Vanilla essence</span><br /><span style="font-family: times new roman;">2
Eggs</span><br /><span style="font-family: times new roman;">1/2 cup Flour
</span><br /><span style="font-family: times new roman;">200g Dairy Milk Black Forest Bar (Powdered in a mixie jar)</span><br /><span style="font-family: times new roman;">1/4 teaspoon Baking Powder</span><br /><span style="font-family: times new roman;">1/4 teaspoon Salt</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: times new roman;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: times new roman;">Grease a 9-inch square baking pan.
Preheat the oven to 180C/350F. </span></span></span></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: times new roman;"><span style="font-family: Times, "Times New Roman", serif;">
</span></span></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><div align="justify">
<span style="font-family: times new roman;"><span style="font-family: Times, "Times New Roman", serif;">Beat the eggs and add the sugar, vanilla essence and oil.
Add the flour, chocolate, baking powder and salt, gradually to the egg mixture. Spread the batter
evenly into prepared pan. Bake for 20 to 25 minutes or until brownies begin to
pull away from sides of pan. Cool completely in pan on wire rack. Cut into
squares and enjoy them.</span></span></div>
<div style="text-align: justify;">
<br />
The black forest chocolate is made with pieces of cherry jelly and biscuits. The surprise is in biting into a chewy brownie and finding an even chewier piece of jelly. Great combination and a keeper recipe.</div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<strong><em>Happy Holidays!</em></strong></div>
</span><br />
<div style="text-align: justify;">
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</div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com2tag:blogger.com,1999:blog-5100750783273781355.post-15966780079905504352012-10-16T09:41:00.002+08:002012-10-16T10:18:21.797+08:00Quinoa Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, "Times New Roman", serif;"></span><br /></div>
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/OlywlQDzem_l1LfRtRP76tE26iVaNJK9QoE5DzjrYUk?feat=embedwebsite"><span style="font-family: Times, "Times New Roman", serif;"><img height="267" src="https://lh3.googleusercontent.com/-4kxvNN6fXKs/UHv80-vU4PI/AAAAAAAADY0/CBZXMhpzPmw/s400/IMG_3416.JPG" width="400" /></span></a></div>
<div style="text-align: center;">
<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
<div align="justify" style="text-align: center;">
<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">When I was India, I read a lot about Quinoa. The super faux grain. The perfect replacement for rice. High in protein, low in calories, a good source of calcium and iron. The list was practically endless. But I had no source for it there. A few months ago, I came across a packet in the local supermarket here. I bought it and as with most things I buy, I forgot about it.</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">This morning, I decided to soak rice and dal for making dosas. I make my dosas with brown rice as I wanted to incorporate it into our cooking. I tried several times to use it in place of regular rice, but it just didn't go down as well in our house. I felt that we had to cut down on white rice usage in more palatable ways. I started making dosas with brown rice in India simply because I had stock that had to be used up in some way. And when my dosas turned out fine, there was no turning back. </span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">At a Chinese vegetarian restaurant here that I have been to a couple of times, I tasted red rice. The chef at the place spoke little English, but was happy to teach me how to cook the rice (with the manager translating) and even showed me a packet of the rice while telling me where to buy it. I ended up buying a bag of Red Cargo rice. I wanted to see how my dosas would turn out with this and so looked into my pantry for the red rice. I then saw the forgotten packet of Quinoa. There was a quick change in plans.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">It was an experiment and it worked. That I am posting it here means that it was good. But good doesn't even begin to describe this. Golden brown like the dosas you get a hotel and no one will complain. It may be different, but this different is good.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div>
<span style="font-family: Times, "Times New Roman", serif;">1 cup Quinoa</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 cup Udad</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
1 cup Brown Rice </span><br />
<span style="font-family: Times, "Times New Roman", serif;">1 tsp Fenugreek
Seeds<br />Salt to
taste</span><br />
<span style="font-family: Times, "Times New Roman", serif;">
Oil for
frying</span><br />
<span style="font-family: Times, "Times New Roman", serif;">
</span><br />
<div>
<span style="font-family: Times, "Times New Roman", serif;">Wash the urad, quinoa and rice. Add the
fenugreek seeds and soak in plenty of water overnight. (At least 4-5 hours).
Wash well and grind using a little water. Add salt and water to dilute it as
required. (Don't add too much water as the dosas will not turn out
well.) If you like, you could allow the batter to ferment overnight. I like dosas made with freshly ground batter. And after I've eaten those, I let the batter ferment overnight.</span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">Heat a tawa and smear a little oil on
it. Simmer the flame and pour a ladleful of the batter in the centre of the
tawa. Quickly spread the batter while forming concentric circles (spiral
actually!). Add a little oil on the sides and
centre. Usually not more than 1 small spoonful (1/4 tsp) per dosa. When crisp, carefully
turn the dosa over and allow the other side to cook a little (this is not done
in restaurants, but I prefer to turn my dosas and toast them on both
sides).</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">Turn the dosa back and fold in half.
Serve with chutney, </span><a href="http://chefatwork.blogspot.com/2007/07/vengaya-sambar-shallot-sambar.html" target="_blank"><span style="color: #cc3300; font-family: Times, "Times New Roman", serif;">sambar</span></a><span style="font-family: Times, "Times New Roman", serif;">, or molaga podi or a combination of all these. </span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">Humble dosa at probably its nutritious best. And as a plus, it tastes and looks fantastic. </span><br />
<span style="font-family: Times, "Times New Roman", serif;"> </span><br />
<span style="font-family: Times, "Times New Roman", serif;">I think there is no going back for me. </span></div>
</div>
Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com4tag:blogger.com,1999:blog-5100750783273781355.post-14221590828742728092012-10-12T17:19:00.000+08:002012-10-12T17:20:38.767+08:00Baked Sweet Potato Fries<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/bohZGIFSFd02zoSgNdKbf9E26iVaNJK9QoE5DzjrYUk?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-3UTZGsW0FG4/UHfUQfIXQyI/AAAAAAAADYU/t5CNhQtLqKY/s400/IMG_0921.JPG" width="400" /></a></div>
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<div align="justify" style="text-align: center;">
</div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">I'd never seen these orange sweet potatoes before we moved here. In India, I only saw the ones with the purplish pink skin and yellowish white flesh. Those would have spots that would somehow turn black once I cut them. So, when I saw the orange fleshed ones here, I fell in love with them instantly. They looked just like the stuff I'd seen in my cookbooks, they weren't as sweet as the ones back home, and they didn't get those black spots. I use them quite often in my cooking.</span></div>
<div style="text-align: justify;">
<span style="font-family: Times;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Times;">I followed the same technique as for baked potato wedges, but I cut the sweet potatoes into fries. (One must at least feel that they are eating fries!) These fries also double up as toddler finger food. Very good for a child who wants to hold his or her own food and act all grown up.</span></div>
<div style="text-align: justify;">
<span style="font-family: Times;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"></span></div>
<br />
<div style="text-align: center;">
<a href="https://picasaweb.google.com/lh/photo/5UdBMHRjOuof2VywuZANGtE26iVaNJK9QoE5DzjrYUk?feat=embedwebsite"><img height="300" src="https://lh4.googleusercontent.com/-lIXvHpn7mE8/UHfUYiX60YI/AAAAAAAADYc/UgUC5CZZBTA/s400/IMG_0919.JPG" width="400" /></a></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">I followed the same method for the adult and the baby versions, varying only the spices.</span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">2 Sweet Potatoes, parboiled, peeled and cut into fries</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: times new roman;">2 tbsp Oil</span><br /><span style="font-family: Times New Roman;">1 tbsp Butter</span><br /><span style="font-family: Times New Roman;">1 tsp Basil</span><br /><span style="font-family: Times New Roman;">1 tsp Parsley</span><br /><span style="font-family: Times New Roman;">1 tsp Chilli Flakes</span><br /><span style="font-family: Times New Roman;">1/2 tsp Garlic Powder</span></span><span style="font-family: Times New Roman;"><span style="font-family: Times, "Times New Roman", serif;">Salt and Pepper to taste</span></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">For the toddler version, I used paprika, garlic powder and salt.</span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"></span> </div>
<div style="text-align: justify;">
<span style="font-family: Times New Roman;"><span style="font-family: Times, "Times New Roman", serif;">Preheat the oven to 180C/350F.</span></span></div>
<div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-family: Times New Roman;"> </span></span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Times New Roman;"><span style="font-family: Times, "Times New Roman", serif;">Heat the oil and butter in a saucepan. Add the parsley, basil and chilli flakes
(or paprika) and fry for a minute. Add the garlic powder and fry
another minute. Add the sweet potato, salt and pepper (optional for toddlers). Toss the wedges in the spice
mixture. Transfer to a baking sheet. </span><span style="font-family: Times New Roman;"><span style="font-family: Times, "Times New Roman", serif;">Place it in the oven and bake for 15 minutes.
</span></span></span></div>
<div style="text-align: justify;">
<br />
<span style="font-family: Times, "Times New Roman", serif;">Enjoy these hot. I tried these again recently with purple fleshed sweet potatoes and we all loved them. Nature has put so much into these sweet potatoes that this cannot even be termed an indulgence. Moderation, of course, is key.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com3tag:blogger.com,1999:blog-5100750783273781355.post-46259803004419805612012-10-07T17:22:00.001+08:002012-10-07T17:52:42.048+08:00Ragi Appey - Almost Instant Goodness<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif;">Last month, we had been to the US to attend my graduation ceremony. Before the ceremony, we spent a few days with S's sister. She told me about making dosas without grinding. She merely added water and salt to a mixture of rice and <em>udad </em>flours and allowed it to ferment. I had tried something similar before, but had added baking soda to the mixture. I liked the idea of natural fermentation. I wanted to try it after we got back. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">In one of my recent posts, I talked about how our blogs have crossed the boundaries of the blogosphere and how we are all connected via social media. This post and the dish it talks about have come about thanks to a food related discussion on Facebook. </span><br />
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<span style="font-family: Times, "Times New Roman", serif;">Aparna started a discussion asking people about <em>mannchattis</em>. Suddenly, the discussion spilt over to <em>kalchattis</em> and <em>kuzhipaniyaram </em>pans. Then as a continuation of that, there was more talk of <em>neiyappams</em> and their pans. I was drooling. I was hungry. And I had to do something about it.</span><br />
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">I decided to make grind free dosa batter. I tweaked the batter by adding <em>ragi</em> flour to the it. The weather happened to be rainy and not very hot. So natural fermentation may need a bit of a helping hand, I thought. And my idea worked. I was rewarded with a plate of hot <em>appeys.</em></span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 cup Udad Flour</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 cup Rice Flour</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 cup Ragi Flour</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 tsp Instant Yeast</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Salt</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Mix the flours and the salt and add enough water to make a dosa like thick batter. Add the yeast and mix well. Allow to ferment for an hour or so.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">As a variation to this plain batter, I also made the masala variation by adding to the batter:</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 Tomato, finely chopped</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 Onion, finely chopped</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 Green Chilli, finely chopped</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2" piece Ginger, finely chopped</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/4 cup Coriander Leaves, finely chopped</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Heat the appey kayli and smear a drop
of oil onto each mould. Simmer the flame and pour a spoonful of the batter into
each mould. Turn each ball after a few minutes
using a pick. Enjoy them fresh off the pan. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">A, who did not care for dosas made from the same batter, loved these. He called them "ball". They're healthy enough for a toddler, are something he can eat by himself (when sufficiently cooled) and have everything that makes them a meal. What's not to love?</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com9tag:blogger.com,1999:blog-5100750783273781355.post-74376147683402739322012-10-06T12:43:00.003+08:002012-10-06T12:44:34.970+08:00Zucchini Hummus Parathas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif;">Life stages. Usually, unless you're at a certain stage yourself, or have been past that stage, it is difficult to understand what it is all about. It is nearly impossible to empathize. At least for me, it has been. For the longest time, I couldn't understand why parents fussed over what their children could eat. I saw one set of parents agonizing over their children's lunch and dinner and I saw another set that relied almost totally on prepackaged food. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Now that I have one of my own to worry about, I realize that I am not the agonizing type. I don't fuss over A's food. He usually eats what we eat. Yes, at times, he may go hungry because he is throwing a tantrum and refuses to eat. Since he is just a year and half, I do offer him one other comfort food option at most meals. If he refuses that as well, I let him be. I know that in these food battles, I am never going to win. My aunt said to me, "<strong><em>My children's paediatrician said that no child with access to food will ever starve</em></strong>." So, when A is hungry, he will eat. My obligation is, then, to ensure that the right kind of food is accessible. And I know that this is me. Every parent is different as is every child. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">A has been very fiercely independent for a long time. I see a lot of me in him. I am pretty much the "I-can-manage-all-by-myself-thank-you-very-much" kind of person. When it comes to food, he prefers being able to feed himself. But he is also picky at the moment about textures. He will not touch wet or sticky things. (Or if he does, he will quickly wipe his hands on my clothes!) He is not very comfortable with a spoon and more food falls on his stomach than in. At times, we give him a roasted <em>papad</em> (protein) to eat by himself while he is being fed his meal of rice, <em>dal</em> and vegetable. At times, I make baby sized cutlets for him. He likes to eat oven baked fries (potato, sweet potato, carrot) and I give him a plate as a snack or before his main meal.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">And <em>parathas</em> work very well. I make 'all in one' parathas for him which I cut into bits. He then eats them all by himself. I make the dough, roll out the <em>parathas</em> and freeze them with baking paper in between them. On days when I am feeling particularly lazy, I just pull out two of these, toast them on a <em>tava</em> with a little ghee/oil and cut them up. And then I feel good that he got his carbohydrate, protein, fat and vegetable fix from that one meal. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2 cup Chickpeas (soaked and cooked)</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 cup <em>Atta </em>(Whole Wheat Flour)</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2 cup Green and Yellow Zucchini (diced)</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 tbsp Tahini</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 tbsp Sesame Oil/Gingelly Oil</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 tsp Paprika</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/s tsp Turmeric</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2 tsp Cumin Powder</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1 clove Garlic</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2 tsp Salt</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">1/2 tsp Sugar</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Grind the chickpeas with the garlic, tahini and zucchini. Place this mixture in a bowl. Add the other ingredients. Mix well. Keep adding a little water as necessary and knead into a soft, pliable dough. Cover and allow to rest for a few minutes. </span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Divide the dough into small balls and roll them out with the help of a little flour. Toast on a hot tava until brown spots appear and the <em>paratha </em>is cooked.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Serve as they are or with some yogurt on the side.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Of late, many friends have been requesting child friendly food on the blog. So, I hope you like this.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">If you are making these for adults, increase the amount of spices or serve with a side dish. I have started adding sesame paste to many of our meals as sesame is a good natural source of zinc. You could substitute the chickpeas, tahini, garlic, paprika and oil with 2/3 cup of ready made hummus.</span></div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com2tag:blogger.com,1999:blog-5100750783273781355.post-29589213676119690442012-09-22T23:59:00.000+08:002012-10-11T10:08:03.867+08:00Jam Tartlets<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, "Times New Roman", serif;">I woke up last morning thinking, <em>"Oh dear! Oh dear! I shall be too late!"</em> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">I was running very late for a tea party. One whose deadline had been extended partly at my request. Could I blame it on jetlag? Could I blame it on two festivals that are very important to me that I absolutely had to prepare for? Could I simply say I forgot? No.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">I knew I had to do something about it. I just didn't know what. </span><br />
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<em><span style="font-family: Times, "Times New Roman", serif;">'I'm sure I'll take you with pleasure!' the Queen said. </span></em></div>
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<em><span style="font-family: Times, "Times New Roman", serif;">'Twopence a week, and jam every other day.'<br /> Alice couldn't help laughing, as she said, </span></em></div>
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<em><span style="font-family: Times, "Times New Roman", serif;">'I don't want you to hire ME - and I don't care for jam.'<br /> 'It's very good jam,' said the Queen.<br /> 'Well, I don't want any TO-DAY, at any rate.'<br /> 'You couldn't have it if you DID want it,' the Queen said. </span></em></div>
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<em><span style="font-family: Times, "Times New Roman", serif;"><span class="goog_qs-tidbit goog_qs-tidbit-0">'The rule is, jam to-morrow and jam yesterday - but never jam to-day.'</span><br /><span class="goog_qs-tidbit goog_qs-tidbit-0"> 'It MUST come sometimes to "jam to-day,"' Alice objected.</span><br /><span class="goog_qs-tidbit goog_qs-tidbit-0"> 'No, it can't,' said the Queen.</span> </span></em></div>
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<span style="font-family: Times, "Times New Roman", serif;"><em>'It's jam every OTHER day: to-day isn't any OTHER day, you know.'<br /> 'I don't understand you,' said Alice. 'It's dreadfully confusing!</em>' </span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">Have I confused you enough? There was a time when I thought about mad people in third person. Now I know enough to talk about them in first person.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"> </span></div>
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
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<em><span style="font-family: Times, "Times New Roman", serif;">“Do you think I've gone round the bend?"<br />"I'm afraid so. You're mad, bonkers, completely off your head. </span></em></div>
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</span><br />
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<em><span style="font-family: Times, "Times New Roman", serif;"><strong>But I'll tell you a secret. All the best people are</strong>.”</span></em></div>
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<span style="font-family: Times, "Times New Roman", serif;"><div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">Alice, oops </span><a href="http://madteaparty.wordpress.com/2012/08/21/of-treacle-and-tarts/" onclick="return top.js.OpenExtLink(window,event,this)" target="_blank"><span style="font-family: Times, "Times New Roman", serif;">Anita</span></a><span style="font-family: Times, "Times New Roman", serif;">, invited us to a Mad Tea Party. I had attended a couple of these in the past. Just around the time when I realized that, I, like everyone else, was a bit mad. But what would I do at a tea party? I, the one that doesn't even drink tea that much.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><em>“Take some more tea," the March Hare said to Alice, very earnestly.<br />"I've had nothing yet," Alice replied in an offended tone, "so I can't take more."<br />"You mean you can't take less," said the Hatter: "it's very easy to take more than nothing."<br />"Nobody asked your opinion," said Alice.”</em> </span></div>
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<span style="font-family: Times, "Times New Roman", serif;">The writing was everywhere. I simply had to attend this tea party and since today is not just any other day, I decided to make jam tartlets.</span></div>
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<span style="font-family: Times, "Times New Roman", serif;">For the
pastry:</span><br />
<span style="font-family: Times, "Times New Roman", serif;"></span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/2 cup Flour </span><br />
1/2 cup Wheat Flour<br />
<span style="font-family: Times, "Times New Roman", serif;">1/3 cup
Butter</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
</span><div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">2-3 tbsp Ice Cold
Water</span><br />
<span style="font-family: Times, "Times New Roman", serif;">1/2 tsp
Salt</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /></span><br />
<span style="font-family: Times, "Times New Roman", serif;">Place the flours, salt and
butter in a bowl and mix together till the mixture resembles small peas.
Gradually add the water and knead gently till it forms a dough. (Do not knead as
you would for chapati/poori dough.) Roll out the dough and stamp out circles.</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /></span><br />
<span style="font-family: Times, "Times New Roman", serif;">For the
filling:</span></div>
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</span><div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">3 tbsp Jam</span></div>
<span style="font-family: Times, "Times New Roman", serif;">
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To proceed:<br />
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Preheat the oven to 200C/400F.<br />
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Prepare a mini muffin pan by greasing it a little. I used a non stick mini mufifn pan.<br />
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</span><div style="text-align: justify;">
<span style="font-family: Times, "Times New Roman", serif;">Place the pastry circles in the muffin moulds. Spoon 1/2 tsp of jam into each mould. Bake for 20 minutes. Allow the tartlets to cool a bit.</span></div>
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<a href="https://picasaweb.google.com/lh/photo/nX1U2yb5DFixPa2IPaZ3MNE26iVaNJK9QoE5DzjrYUk?feat=embedwebsite"><img height="300" src="https://lh3.googleusercontent.com/-1IT_AsHVe5Q/UF5gTG4IZMI/AAAAAAAADWc/e8UO2ABt_gQ/s400/IMG_8245.JPG" width="400" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;">Sit down with a cup of tea or coffee, serve yourself some tarts and have yourself a party. Remember:</span></div>
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<strong><span style="font-family: Times, "Times New Roman", serif;"> </span></strong></div>
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<em><strong><span style="font-family: Times, "Times New Roman", serif;">“Yes, that's it! Said the Hatter with a sigh, it's always tea time.”</span></strong></em> </div>
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Raagahttp://www.blogger.com/profile/14736416344880614248noreply@blogger.com6