tag:blogger.com,1999:blog-493467514034809692024-03-17T20:04:04.224-07:00Nuts about Food!Unknownnoreply@blogger.comBlogger76125tag:blogger.com,1999:blog-49346751403480969.post-27737467551208157362021-02-16T07:41:00.001-08:002021-02-16T08:23:57.664-08:00Kacchi Haldi Sabzi<p></p>I know winters are on their way out, but there is still time to make the most of the abundant produce. While summers are for light, fresh flavours, winters are for decadent indulgence. Eat seasonal all the nutritionists say. So when you gather all those vibrant veggies and dollop everything with fresh ghee, you are basically doing your health a service!<div>There is truth in it. Indian cooking has always been influenced by the change of seasons and local produce. We have our aamras and jaljeeras in summer. And our til, jaggery and saags in winter. When the veggies are fresh and the body needs extra calories to fight against the harsh weather.</div><div>Fresh turmeric or kacchi haldi is a winter essential up north, though relatively unknown as you move to warm and milder south. You will find my entire fam sipping turmeric steeped warm water as the weather gets progressively colder. Or snacking on this delicious <a href="https://www.nuttyaboutfood.com/2016/11/a-spoonful-of-immunity-turmeric-amla.html" target="_blank">Turmeric pickle</a> as the weather oscillates with the onset of spring. <br />Another fabulous dish to introduce more of this miracle spice is this lip smacking stir fry. The Kacchi Haldi Sabzi or Fresh Turmeric Stirfry is a little known dish from the state of Rajasthan. It is a fairly traditional preparation that is hard to find in restaurants. And though it involves some laborious prep, I can wholeheartedly say it is worth every second of the effort. <br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSeTg1ccnPRLfWeknxb0l9BQnUJxfU6vzd-I8H8U9GB8_V3ppwyExXmA0s6c3x30tNlGVLIYCvgQnEZrTRyL3YcA-DRYLnjsCRouV85zKb3lzSNu11nzq0o1WqBUYUgRWDIB9Q4KGebs/s2048/2021-01-07-16-05-14-340.jpg" style="margin-left: auto; margin-right: auto;"><img alt="Kacchi haldi sabzi" border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglSeTg1ccnPRLfWeknxb0l9BQnUJxfU6vzd-I8H8U9GB8_V3ppwyExXmA0s6c3x30tNlGVLIYCvgQnEZrTRyL3YcA-DRYLnjsCRouV85zKb3lzSNu11nzq0o1WqBUYUgRWDIB9Q4KGebs/w240-h320/2021-01-07-16-05-14-340.jpg" title="Nuttyaboutfood" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><br /><b><i>Ingredients:</i></b></div><div>Fresh Turmeric<span> </span><span> </span><span> </span><span> </span><span> 250 gm</span></div><div>Carrots<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> 80 gm</span></div><div>Peas<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> 50 gm</span></div><div>Cauliflower<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> 50 gm</span></div><div>Ghee <span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> 150 gm</span></div><div><span>Curds<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> 250 gm</span></span></div><div><span><span>Red chilli powder<span> </span><span> </span><span> </span><span> 1 teaspoon</span></span></span></div><div><span><span>Coriander powder 1 teaspoon</span></span></div><div><span><span>Green Chillies 2, chopped</span></span></div><div>Ginger, grated 1 teaspoon</div><div>Heeng a pinch</div><div>Cumin seeds 1 teaspoon</div><div>Black Cardamom 4</div><div>Bay leaf 1</div><div><br /></div><div><i style="font-weight: bold;">Method: </i>Peel the turmeric and carrots. Chop finely into small pieces. You can also choose to grate them, but I personally like the slight crunch from the whole pieces. Chop your cauliflower florets into small pieces as well. Add the spice powders and salt to the curds, whip lightly and keep aside. Heat the ghee in a heavy bottom pan. When hot, add the turmeric and lightly fry till golden. Drain and keep aside. Repeat for the rest of the vegetables, frying each separately. Lower the flame, add the heeng, bayleaf, cumin and cardamom to the ghee. Once it sizzles, add the curds. Mix well and add the ginger and green chillies. Once the curd thickens and the ghee starts to separate, add the fried turmeric and vegetables. Mix well, adding a splash of milk if the masala starts to stick to the pan. Continue to cook on low heat till the vegetables are cooked and the starts to leave the sides of the pan. Serve warm, garnished with fresh coriander leaves. Tastes best with Bajre ki rotis!</div><div><span><span> </span> </span><br /><br /> <p></p></div><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-49346751403480969.post-81270521124735131762021-01-21T06:13:00.001-08:002021-01-21T06:13:16.088-08:00Upside Down Caramelized Orange Cake<p> People romance Chocolate, but I need a zing! A citrus zing, to be precise. If you ever wondered why restaurants feature lemon or orange desserts on their menu... Well, for people like me! Lemon in the summer and oranges in winter!! Aaah! There is something simply divine in that!</p><p>My love for oranges is evident in my previous posts. I've made a <a href="https://www.nuttyaboutfood.com/2016/03/orange-whiskey-marmalade.html" target="_blank">marmalade </a>, a<a href="https://www.nuttyaboutfood.com/2017/07/moist-honey-cake.html" target="_blank"> cake</a> and even a <a href="https://www.nuttyaboutfood.com/2017/01/kheer-komola.html" target="_blank">Kheer</a>! Each one delicious in it's own way. I even made a very potent Orange Wine, but more on that later. This morning as the heady aroma of oranges greeted me from the fruit bowl, my heart craved cake. Now, I could go back to any of the previous cake recipes, but where's the fun in that?! </p><p>I wanted to try something new. Something that had not just that citrus hit, but also celebrated the gorgeousness of the fruit. The fact that I've been dying to try a caramelized upside down cake, may or may not have influenced my decision. I used the <a href="https://www.nuttyaboutfood.com/2013/07/french-yogurt-cake.html">French Yogurt Cake</a> as my starting point. The flavours in that are just so fresh and citrusy! But i wanted the cake more crumbier and dense, to hold against the orange slices. So a few changes and to my luck, I got an absolutely perfect Upside Down Caramelized Orange Cake. </p><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ82L863COR2YjHU5b1KU4b_ySVWA2Hh9WXewIBSfzE24aQ4ttcWmAhBUcPsn8x5x27zI_8G9x9IDmOeVxAyJ3Ro-xT4BGk2LIM-eDY15-fV4w28BXgXVlbZxZ9kizUZBc-eQCpMt5dqs/s2048/2021-01-21-14-56-25-354.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="2048" data-original-width="1536" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ82L863COR2YjHU5b1KU4b_ySVWA2Hh9WXewIBSfzE24aQ4ttcWmAhBUcPsn8x5x27zI_8G9x9IDmOeVxAyJ3Ro-xT4BGk2LIM-eDY15-fV4w28BXgXVlbZxZ9kizUZBc-eQCpMt5dqs/s320/2021-01-21-14-56-25-354.jpg" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><b><i>Ingredients:</i></b><div>Flour<span> </span><span> </span><span> </span><span> <span> </span><span> 1 and 1/2</span> cups</span></div><div><span>Semolina<span> </span><span> </span><span> </span><span> </span><span> 1/2 cup</span></span></div><div><span>Baking Powder<span> </span><span> 2 tsp</span> </span><span> </span></div><div><span>Baking Soda<span> </span><span> </span><span> 1 tsp</span></span></div><div><span>Oil<span> </span><span> </span><span> </span><span> </span><span> </span><span> </span><span> 3/4 cup</span></span></div><div><span>Sugar<span> </span><span> </span><span> </span><span> </span><span> </span><span> 1 cup</span> </span><span> </span></div><div><span>Eggs<span> </span><span> </span><span> </span><span> </span><span> </span><span> 2</span> </span></div><div><span>Yogurt<span> </span><span> </span><span> </span><span> </span><span> 1/4 cup</span></span></div><div><span>Oranges<span> </span><span> </span><span> </span><span> </span><span> 4</span> </span></div><div><span>Brown Sugar<span> </span><span> </span><span> 7 Tablespoons</span></span></div><div><br /></div><div><b><i>Method:</i></b></div><div>Pre-heat the oven to 180 C. Sift all the dry ingredients together. Brush a 9 inch springform pan with butter. Sprinkle the brown sugar all over the buttered base. Thinly slice 2 oranges and arrange them over the sugar. Zest the other 2 oranges and rub into the granulated sugar. Once the zest releases it's aroma, beat in the eggs. Once the batter looks thick and creamy, beat in the yogurt. Now add the oil, drizzling a little at a time and beating well with each addition. Gently fold in the dry ingredients. </div><div>Extract 1/4 cup juice from the zested oranges and add it to the batter. Pour the batter over the prepared tin. Bake for 45 minutes. Let it cool before serving it up! </div><div><b><i><br /></i></b></div><div><b><i>Notes: You can substitute the Oranges with Kinnows or Mandarins or any other citrus fruits.<br /></i></b> <br /><p></p>
</div><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com76tag:blogger.com,1999:blog-49346751403480969.post-39014842851240444282020-02-24T03:38:00.001-08:002020-02-24T03:38:31.136-08:00Brigadier Fernando's Spicy Prawns<div class="separator" style="clear: both; text-align: left;">
Who says army guys can't cook? Some of the most lip smacking dishes have been served up by the faujis in my life. All of them instinctive, adaptive and creative cooks! Brig Fernando, or Neville Uncle as I fondly call him, is no exception to this trend. </div>
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I was all of 10 when I met him first. I spent most of that visit hiding behind Dad's legs. Too shy to talk. But I did follow him around the kitchen as he cooked up a lavish Sri lankan style feast. And that is the memory that endured over the years. His jolly commentary as he chopped, marinated, extracted coconut milk. Smiling, coaxing and dispensing cooking tips that I remember still. It is hard for me separate Neville Uncle's memories from the kitchen.</div>
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I was thrilled when he made a second trip to India in recent years. Technology made it easier to keep in touch. And when I needed some spicy carnivore recipes to add to my repertoire, I knew whom to call! After all, the taste of his Sri Lankan Chicken Curry still lingers on! Neville Uncle and Senophi aunty happily shared some of their family favourites. Among them all, these spicy prawns have become a staple at mine!</div>
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These super easy, super delicious prawns are Uncle's original creation. And I guarantee they will soon be a staple at your table as well! Presenting it here in Uncle's own words.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ujz5i8pqb-s38A53To83SbOB1VtL-lfeBrsHqYRJq9WmFBmu4xh6yU5CUGKxdztyPeDdJ_bU-2doYJHNLtgTKVxI5JXZT6y9RpYU-g-wrVkKxLxmySi725oxk4C0W9OHrRScqvv43CI/s1600/IMG_20190305_205516__01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="SPicy prawns" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ujz5i8pqb-s38A53To83SbOB1VtL-lfeBrsHqYRJq9WmFBmu4xh6yU5CUGKxdztyPeDdJ_bU-2doYJHNLtgTKVxI5JXZT6y9RpYU-g-wrVkKxLxmySi725oxk4C0W9OHrRScqvv43CI/s320/IMG_20190305_205516__01.jpg" title="" width="240" /></a></div>
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<b><i>INGREDIENTS:</i></b></div>
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500 Grams cleaned medium size prawns.- Clean the prawns keep the tail intact.</div>
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2 Table spoons each of Ginger and garlic.Cut into thin strips.</div>
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2 Bombay onions cut into small cubes.</div>
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1 Table spoon Chilly paste or chilly flakes</div>
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2 table spoons light Soya sauce.</div>
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3 table spoons margarine or butter or even cooking oil.</div>
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2 full tea spoons crushed black pepper.</div>
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Spring onions to garnish the dish.</div>
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1 tea spoons of salt.</div>
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1 each of red pepper and green pepper. Cut into strips.(this item is optional).</div>
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<b><i>METHOD:</i></b><br />
Wash the cleaned prawns in saffron and salt water.Pat dry and keep aside.<br />
In a non stick pan, pour the butter or oil.<br />
When oil is hot, add the ginger and garlic strips and fry for 2 or 3 minutes.<br />
Now add the cleaned prawns and fry for approx 5 to 6 minutes.<br />
Now add the onions and green and red peppers.<br />
Now add the crushed black pepper and salt.<br />
Fry for a minute or two.<br />
Add 2 table spoons of light Soya sauce.<br />
Add the chilly paste or the chilly flakes.<br />
Transfer the prawns to a plate and garnish with 1 inch pieces of spring onions.<br />
PRESTO Brig Fernando 's dish is ready.<br />
Enjoy with yellow rice or bread.<br />
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Pl note if you want the dish to be slightly wet add half cup of thick coconut milk just before taking off the fire and fry for 2 or 3 more minutes.<div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-49346751403480969.post-89653241161441200252019-08-18T00:35:00.000-07:002019-08-18T00:35:57.418-07:00Tripura Mutton Curry<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30E1p-3UnhvzCwe3SRmp34TsDu4CyGu7u9kKGa9I5HG5_rzwn6YNTa-A7yGVj1Abbra1s8dJ6BIReqw1Rz6NJTJgk0OJaQoS7fTDGE5ptqhAGvQB9STyVG6uTtqytWFJfLiv7u02xgrY/s1600/2019-08-12-21-10-53.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30E1p-3UnhvzCwe3SRmp34TsDu4CyGu7u9kKGa9I5HG5_rzwn6YNTa-A7yGVj1Abbra1s8dJ6BIReqw1Rz6NJTJgk0OJaQoS7fTDGE5ptqhAGvQB9STyVG6uTtqytWFJfLiv7u02xgrY/s320/2019-08-12-21-10-53.jpg" title="tripura mutton curry" width="240" /></a></td></tr>
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Tripura is one of the seven sister states of the North East. Located close to the border, the food of Tripura has a strong influence of Bangladeshi cuisine. The tribal cuisine shares similarity to those of the others in the North east- simple non veg stews with fresh local ingredients.<div>
It is a tall task to find the ingredients for an authentic meal outside the state. Primarily, the fermented fish, Berma, which is a staple in most dishes.</div>
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However, my search for an authentic recipe from Tripura that I could recreate, I landed on a <a href="https://www.youtube.com/watch?v=CXv9DMof5LA" target="_blank">vlog</a>. At first sight it seemed like every other Meat curry. But the play of ingredients created something that looked and smelled familiar but tasted unique! Spicy and delicious, I know this recipe is going to be a weekend staple at my place now! </div>
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<b><i>Ingredients:</i></b></div>
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Mutton 1.2 kg</div>
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Onions 3, sliced</div>
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Garlic 2 whole pods, chopped</div>
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Ginger Paste 200 gm</div>
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Mustard Oil 300 ml</div>
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Bay Leaf 1</div>
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Potatoes 4</div>
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Coriander pd 3 teaspoon</div>
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Cumin pd 3 teaspoon</div>
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Turmeric pd 3 teaspoon</div>
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Red chilli pd 2 teaspoon</div>
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Whole red chillies 8</div>
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Water 500 ml</div>
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<i>Paste 1: </i>2 onions + 10 green chillies</div>
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<i>Paste 2: </i>4 green cardamoms + 4 inch cinnamon stick</div>
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<b><i>Method:</i></b></div>
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Heat the oil in a wok. Fry the potatoes with some salt and turmeric, till crisp and golden. Drain and keep aside. Fry the sliced onion till crisp. Add the mutton, bay leaf, turmeric powder and salt to taste. Saute for five minutes. Add the ginger paste, red chilli powder, coriander powder and cumin powder. Mix well. Cover and cook for 10 minutes. Mix in Paste 1. After two minutes, add the chopped garlic. Stirring at regular intervals. cook till the water dries up. Adjust the seasoning. Heat the water in a pressure cooker. Add the meat, potatoes and whole red chillies. Mix well and pressure cook for 4 whistles. Release the steam and add Paste 2. Pressure cook for another 2 whistles and leave to cool. Serve with some steamed rice for the perfect Sunday Meal!</div>
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<div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-49346751403480969.post-12124339506645223372018-09-29T06:24:00.000-07:002018-09-29T06:24:55.079-07:00Cucumber cake with Gin icing<div class="separator" style="clear: both; text-align: center;">
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I Love September! It marks the baking calendar for me. And till March I'll be indulging in one luscious birthday bake after another! Mum's birthday falls in September, and I love adding an element of booze in her cakes. A rather generous element if I may add 😜 </div>
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In past years, there has been a very potent <a href="https://www.nuttyaboutfood.com/2016/09/chocolate-rum-cake.html" target="_blank">Chocolate Rum Cake</a>, and a milder <a href="https://www.nuttyaboutfood.com/2018/04/beer-chocolate-cake.html" target="_blank">Beer Chocolate Cake</a>. This year was a departure. I had been eyeing Kate Hackworthy's rather intriguing <a href="https://veggiedesserts.co.uk/lemon-cucumber-cake-gin-icing/" target="_blank">Cucumber and lemon Cake</a>. It looked so pretty and refreshing. And of course, it came with a tempting Gin frosting. That cinched it for me! We had a bottle of Bombay Sapphire just begging to be used. It would be the perfect complement. My folks were less convinced! </div>
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But I was going to convert them for sure. This recipe was popular and there had to be a reason.It was fairly easy to make. So that was definitely reason number one! It looked delicate and pretty. So reason number two. The frosting! Oh soooo good!! That was reason three, four and five! Then, the first bite! A refreshing summer party in my mouth! Reasons? Do we need anymore?! </div>
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To those who are curious whether the cucumber taste carries through, I would say... Yes. It does. But not in a weird way. With the gin frosting and that light lemon aftertaste, the cucumber still remains the star. But the marriage of flavors is just fantastic. And may I add, addictive! Very addictive! I kept slicing thin corners to ward off temptation. Then, kept going back for more. The non believers were all converts. I can definitely see myself making this cake again and again. Coz it tastes brilliant even minus the frosting. So, if you need a wow factor for your next do, this is just the thing to try!</div>
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<img alt="nutty about food" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkkON2RU7hZwPRdtHf2nWttAUp6TQzt0Zc5YAn5oa2IY3g46UyMO9iegGHlzF_G0LjWJPlsJKAiAeJeGCQ9gXjiE_E37Om_wBeRfXWkoUkO0mTRFz_1nByaxaWW_PYMhxMZ6rHI1zSzZE/s320/2018-09-15-15-40-37.jpg" title="cucumber cake nutty about food" width="240" /> </div>
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<i><b>Ingredients:</b></i></div>
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Cucumber 200 gm</div>
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Lemon 1, zest and juice</div>
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Butter 150 gm</div>
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Granulated sugar 150 gm </div>
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Vanilla essence 2 teaspoons</div>
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Flour 200 gm</div>
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Eggs 2</div>
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Baking powder 2 teaspoons</div>
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<i>Icing: </i>Gin 4 tablespoons</div>
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Icing sugar 200 gm</div>
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Butter 75 gm</div>
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<i><b>Method:</b></i></div>
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Preheat the oven to 180 C. Wash the cucumber. Leave the skin on and slice vertically. Scrape out the seeds and puree. Add the lemon juice. Beat the butter, sugar, zest and vanilla till light and fluffy. Add the eggs one at a time, beating really well after each addition. Sift the baking powder and flour together. Now, alternating between the dry ingredients and the cucumber puree, add a little at a time to the batter. Mix well after each addition. So basically, add some flour, then mix. Add some cucumber, then mix. Continue till all combined. Pour into a greased tin and bake for 40 minutes. When done, allow the cake to cool completely. For the icing, just beat all the ingredients till smooth and fluffy. Refrigerate till the cake is ready to be frosted. Slice the cooled cake horizontally. Sandwich the layers with the icing. Swirl the rest of the icing on the top. And your Cucumber cake is ready!<i><b> </b></i></div>
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com58tag:blogger.com,1999:blog-49346751403480969.post-70392961180396206982018-05-10T03:23:00.000-07:002018-05-10T03:23:10.691-07:00Stuffed Karela<div class="separator" style="clear: both; text-align: left;">
Karela or the bitter gourd is not a veggie that turns up often on search engines. I haven't found too many people enthused by the idea of having karela for lunch. And the few who do, have it mainly for the <a href="https://goodhealthall.com/health-benefits-of-bitter-gourd/" target="_blank">health benefits</a> it has to offer. Not for love of the vegetable. </div>
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I genuinely do love karela. This puzzles as well as aggravates Mum. She absolutely abhors Karela. But love for her only child forces her to dish it up week after week! But there is only one way she deigns to consume it. Stuffed and deep fried. Health benefits be damned!</div>
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My grandmum makes this amazing bitter gourd curry with coconut and garlic. But nothing will induce mum to eat that. This recipe was handed to her by one of their neighbours. So for years these were referred to as Chandel Aunty Karelas!</div>
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These aren't as bitter as the other recipes. And the tangy, spicy filling is really quite addictive. Throw in a handful of french fries on top, and even kids will have a go!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVv372SnG7EGumf48dyyWCmcsb12qmwpcIRiD1tYvVYvnOKDXJlHYdc4IVNG-RjqOzbPtNrXqrclJZvq38FSUgcJG05Y7MUrjFVCvJqAR3SoC3S3j4mlIZiRyyaZMtY2t2w7597X-HaI0/s1600/2018-05-02-13-37-27.jpg" imageanchor="1"><img alt="nuttyaboutfood" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVv372SnG7EGumf48dyyWCmcsb12qmwpcIRiD1tYvVYvnOKDXJlHYdc4IVNG-RjqOzbPtNrXqrclJZvq38FSUgcJG05Y7MUrjFVCvJqAR3SoC3S3j4mlIZiRyyaZMtY2t2w7597X-HaI0/s320/2018-05-02-13-37-27.jpg" title="stuffed karela" width="240" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Bitter Gourd 6</div>
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Onions 2</div>
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Ginger garlic paste 2 teaspoon</div>
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Garam Masala 1/2 teaspoon</div>
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Pepper powder 1/2 teaspoon</div>
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Dry Mango powder 1 teaspoon</div>
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Coriander powder 1 teaspoon</div>
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Salt to taste</div>
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Turmeric powder 1/2 teaspoon</div>
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Chickpea flour 2 tablespoons</div>
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<b><i>Method:</i></b></div>
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Scrape the ridges of the karela. Slit it vertically and discard the seeds. Rub a little salt and turmeric inside and out. Leave in the sun for an hour. In the meantime, prepare the masala. Grate the onions, add salt and leave for 20 minutes. Squeeze the onions well to drain out all the water. In the drained onions, add all the rest of the ingredients, except the chickpea flour. Wash the karelas well and pat dry them with a kitchen towel. Fill the prepared masala into the cavity of the gourd. Now prepare a thick paste with the chickpea flour (besan), a little salt and water. Use this paste to seal the edges of the stuffed karelas. Heat oil in a wok and lower the karelas sealed side down. Cook on medium heat. You can choose to deep fry these. Or shallow fry them covered , turning them frequently to ensure they are well browned on all sides. Enjoy with some rice and plain yellow dal!</div>
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-49346751403480969.post-91866161153997876272018-04-08T03:48:00.000-07:002018-04-08T10:49:14.212-07:00Beer Chocolate Cake<div class="separator" style="clear: both; text-align: left;">
I've been experimenting with beer in my cooking and baking for a while now. I don't drink much of it coz it leaves me sleepy and bloated, but I do love the mild bitterness and depth it adds to food. Before I started the marathon experiments, I had only a layman's knowledge of beer. Pop a can or pull a draught at the microbrewery and really all beer was the same! Right? Wrong!! </div>
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I actually got talking to a brewmaster and was boggled at all the subtleties and methods that differentiate each brew. Roasting, hopping, brewing, maturing... they all combine in limitless combos to bring the perfect aaahhh to your sip! </div>
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When I baked my <a href="http://www.nuttyaboutfood.com/2015/08/beer-bread.html" target="_blank">Beer Bread</a>, I was completely clueless and just reached into the fridge for a Bud. But this time round I was better educated, and now that I understood the flavour profiles, i was confident of pairing the right beer with the right ingredients. </div>
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This particular cake uses the <a href="https://en.wikipedia.org/wiki/Brown_ale" target="_blank">English Brown Ale</a>. The dark colour boosts the chocolate tones. And the roasted nutty malts carry an undertone of chocolate that just enhances the taste of the cake to an altogether different level. </div>
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The best part about adding beer to your bakes is the texture. This cake in particular has a gorgeous moist crumb that makes you just reach for slice after slice. If you think I exaggerate, just bake a batch and try for yourself! </div>
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Now I wish this was an original recipe, however, my inspiration comes from <a href="http://thebeeroness.com/2015/09/09/one-bowl-chocolate-stout-loaf-cake-with-blackberry-frosting/" target="_blank">The Beeroness.</a> I tweaked a few ingredients around. Added some and subtracted a little. After all, what's life without a little twist?!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtS_wa5J91yg0nxwsWG5coJOTTB7FGao4ExLhjL0IvXPQLy4w0PYfA9P96xnHvM0oFxzMlVflVbQkwPcOHNt0cV2vBDg8yLQBYOYUBTuk9s9sc67fTsK4PbvAzwhtHbnIKrrxjnIhmIJo/s1600/IMG-20170920-WA0009.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtS_wa5J91yg0nxwsWG5coJOTTB7FGao4ExLhjL0IvXPQLy4w0PYfA9P96xnHvM0oFxzMlVflVbQkwPcOHNt0cV2vBDg8yLQBYOYUBTuk9s9sc67fTsK4PbvAzwhtHbnIKrrxjnIhmIJo/s320/IMG-20170920-WA0009.jpg" width="320" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Eggs 1</div>
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Butter 1/2 cup</div>
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Granulated sugar 1 cup</div>
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Muscovado sugar 1/2 cup</div>
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Vanilla essence 1/2 teaspoon</div>
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Ginger powder 1 teaspoon</div>
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Beer 3/4 cup</div>
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Oil 1/4 cup</div>
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Flour 1 1/2 cups</div>
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Cocoa Powder 3/4 cup</div>
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Baking soda 1/2 teaspoon</div>
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Salt 1/2 teaspoon</div>
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<b><i>Method:</i></b></div>
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Pre heat the oven to 180 C. Sift all the dry ingredients together. Beat the butter and the two sugars till pale and fluffy. Add the egg and the essence. And beat well. Gently stir in the beer and oil till combined. Do not beat or the beer will get too flat. Now fold in the dry ingredients a little at a time. Gently mixing till all is just combined. Pour into a well greased cake dish. Bake for 60 minutes. Let cool a little before cutting in!</div>
<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-49346751403480969.post-10571195295975880862017-10-24T23:35:00.000-07:002017-10-25T00:57:51.824-07:00The Leftovers Cake<div class="separator" style="clear: both; text-align: center;">
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The Diwali frenzy has died down. The diyas have been washed and stored away. The fairy lights have been brought down and carefully returned to their boxes. The din of the crackers had quietened. The belts have loosened a notch. And the fridge is groaning under the weight of the mountain of <i>mithais</i>!</div>
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While we wait an entire year to indulge in these special Diwali sweets, the week long exchange makes us groan at the sight of yet another <i><a href="http://www.nuttyaboutfood.com/2015/10/besan-laddoos.html" target="_blank">laddoo</a> </i>or <i><a href="http://www.nuttyaboutfood.com/2011/10/coconut-burfee.html" target="_blank">barfi</a>. </i></div>
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Short of giving it away or crumbling it into yet another kheer or dessert, there aren't too many options around. But this year I decided to be inventive!</div>
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<img alt="" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3sUl7nvM5-tQYvGg8C-7gpKiXjSui2JdG9T2d7pS6dgt9RrF65DtquhaWVuHwHinCXgK35nHGPbK-yEeYnsCCpl9tIb8d4h6KdwM80N4sB_Xhg6Nyv4qEhF8B9edtGqjTcV3n-znGDBg/s320/IMG_20171021_145508.jpg" title="diwali sweets" width="240" /> </div>
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While the overdose of <i>mithais</i> had everyone gagging sweet, the realm of cakes had been untouched. If I could reinvent the <i>barfis</i> into a less sweet, unconventional tea cake, I was sure it would find many takers. </div>
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My inspiration came from the delicious <a href="http://www.nuttyaboutfood.com/2011/08/mawa-cake.html" target="_blank">Mawa Cake</a>. This east meets west fusion was perfect for the cake I had in mind. After all, most mithais had a generous base of mawa to complement the dry fruits tucked within. Armed with a random mix of Kaju katlis, anjeer barfi, pista rolls and lavang latikas I set out to bring my experiment to life.</div>
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The result you ask? This gorgeous golden hued, light as air cake. The crust was crisp and inside was all soft sweetness. Redolent with the fragrance of mawa and dry fruits, this cake was an instant hit with the young and old alike. People came back for seconds. And thirds! Dipped into tea. Warmed for a quick snack. Topped with shrikhand for a rich dessert. This was definitely the most versatile product of my Diwali Leftovers! </div>
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My fridge is emptied of all the excess mithai that lay unwanted. And I have a house filled with cake satiated tummies! Now if only someone can find a way to recycle all that Son Papdi!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ak9CkOGFMCWlteanVA0J6H47hLke10gRr4Mz9sBCbmJnoVtq_znZf5HnaX310Fy7ygGWn11nO5XLoSBMRuRXxIDl063axjarqG0s6_b1ixMS1huLeOqb0xvmWNhYZmjlW8B7A8f0qqQ/s1600/IMG_20171022_074739_Bokeh_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="nutsaboutfood" border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ak9CkOGFMCWlteanVA0J6H47hLke10gRr4Mz9sBCbmJnoVtq_znZf5HnaX310Fy7ygGWn11nO5XLoSBMRuRXxIDl063axjarqG0s6_b1ixMS1huLeOqb0xvmWNhYZmjlW8B7A8f0qqQ/s320/IMG_20171022_074739_Bokeh_01.jpg" title="the leftovers cake" width="240" /></a></div>
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<i><b>Ingredients:</b></i><br />
Leftover Mithai 200 gm<br />
Maida 200 gm<br />
Butter 200 gm<br />
Powdered Sugar 150 gm<br />
Cardamom powder 1/4 teaspoon<br />
Baking Powder 1 teaspoon<br />
Eggs 4<br />
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<i><b>Method:</b></i><br />
Pre heat the oven to 180 C. Beat the butter and sugar well, till it is light and fluffy. Mix in the crumbled mithai. And beat well, till the batter is smooth. Sieve the maida, cardamom powder and baking powder and fold into the batter. Beat the eggs and incorporate into the batter. Mix everything well to get a smooth, consistent batter.<br />
Alternately, if effort is not your thing, just whizz everything together in a food processor or mixie. Pour into a greased baking tin and bake for 45 minutes till a skewer inserted comes clean. Cool and slice!<div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com8tag:blogger.com,1999:blog-49346751403480969.post-1930158896614583022017-08-19T01:40:00.000-07:002017-08-19T05:24:47.981-07:00Gulab Jamun Cake<div class="separator" style="clear: both; text-align: left;">
Traditional Indian Mithai and Cake? Doesn't sound quite right does it?! To most it seems incredulous that one carry marry the flavours of the Indian dessert palate with that of the European ones. But having successfully attempted the hugely popular<a href="http://www.nuttyaboutfood.com/2011/08/mawa-cake.html" target="_blank"> Mawa Cake</a>, I knew not only was it possible, but it was absolutely divine! A warm homecoming with the heady aroma of baking. </div>
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Now those who have read my <a href="http://www.nuttyaboutfood.com/2011/08/kucch-meetha-ho-jaye.html" target="_blank">very first post</a>, know that baking for my grandfather can be quite a challenge. But I hadn't been around for his birthday in a long time, and I really wanted to bake him something special. </div>
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My news feed of late had been flooded with stories of Rasmalai Cake. While I personally don't enjoy rasmalai, it did give me an idea. I knew I had to make a cake that had its roots in the familiar. It really was a no brainer then. No dessert is ever as popular as the<a href="http://www.nuttyaboutfood.com/2016/10/bread-gulab-jamuns.html" target="_blank"> Gulab Jamun</a>, and I knew I had to attempt yet another G-jam makeover.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bMRT8ybzpunUnZfjvfuXCkErJ7EDBL54wqBm-0prIhIRuxI00lwOMyqRughP0VO0H-FMYtOEItDKijkCKRut7usy7RnewliX41ndRN3N5n1lMvaCJsHI6Y4MpXqlOcLFBQr4uACHlVk/s1600/IMG-20170812-WA0034.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5bMRT8ybzpunUnZfjvfuXCkErJ7EDBL54wqBm-0prIhIRuxI00lwOMyqRughP0VO0H-FMYtOEItDKijkCKRut7usy7RnewliX41ndRN3N5n1lMvaCJsHI6Y4MpXqlOcLFBQr4uACHlVk/s320/IMG-20170812-WA0034.jpg" width="320" /></a></div>
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I started my research and realized there had been a few attempts at recreating the magic, but nothing I looked at really hit the note. I read on and picked the brain of another Baking Diva I know. Also, Monster Munchkin would want to be part of the process, so I needed something simple yet drool worthy! This <a href="http://www.curryandvanilla.com/gulab-jamun-cake-recipe/" target="_blank">recipe</a> seemed about right. But it needed a little more to make it truly festive and celebratory. I played with a few suggestions that would complement and not overpower the actual cake. And most importantly not push it to the realm of the too-sweet-for-seconds shelf. </div>
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To be honest, I had my reservations even when I put the finishing touches. What if it was a total disaster? It seemed perfect on paper. The cake was light and baked to perfection. The frosting was not just a mouthful of oversweet fluff, and very consciously incorporated the only mithai my munchkin deigns to eat. But what if my instincts were a little off! Heart in mouth, I carted it to my grandparents' place. Sure, it looked good. But aah! The all important taste test was still waiting. </div>
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The first forkful, and my grandfather declared it a success! And it had nothin to do with the fact that his granddaughter and great grandson had baked it. For once, even my worst critic (Me!), had to nod in agreement. This was one for the kitchen heirlooms. A dessert that was going to grace my table many more times in the future!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIl7dban_oUgWUGYPYsc82VTFbz4Pfc5yyIqg-9hAYmQNf4fhRoEwXfOljdLwVkJe2RcVyvsW-FOG67BCcMqKg0bn7501lQ-4YGDMz2MhYAnXnaBy7FZ9kVNklyBOXF4ot9guGwnU5LXc/s1600/IMG_20170812_222656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1224" data-original-width="1224" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIl7dban_oUgWUGYPYsc82VTFbz4Pfc5yyIqg-9hAYmQNf4fhRoEwXfOljdLwVkJe2RcVyvsW-FOG67BCcMqKg0bn7501lQ-4YGDMz2MhYAnXnaBy7FZ9kVNklyBOXF4ot9guGwnU5LXc/s320/IMG_20170812_222656.jpg" width="320" /></a></div>
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<b><i>Ingredients:</i></b></div>
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<b>Cake:</b></div>
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Gulab Jamun Mix 3/4 cup</div>
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Whole Wheat Flour 3/4 cup</div>
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Sugar 3/4 cup</div>
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Milk 1 cup, warm</div>
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Vinegar 1 tablespoon</div>
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Baking Powder 1/2 teaspoon</div>
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Baking Soda 1/4 teaspoon</div>
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Oil 1/4 cup</div>
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Salt a pinch</div>
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Green Cardamoms 6</div>
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<b>Frosting:</b></div>
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Kalakand 200 gm</div>
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Almonds 8</div>
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Cream Cheese 180 gm</div>
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Gulab Jamuns 8 small</div>
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<b><i>Method:</i></b></div>
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Preheat the oven to 180 C. Mix the vinegar in the milk and keep aside for 15 minutes. Powder the sugar with the cardamoms. Sift all the dry ingredients together and give it a twirl with a wire whisk or spoon. Make a well in the center and add the rest of the cake ingredients. Whisk it well by hand or electric whisk till well blended. Bake in a greased 8 inch round pan for 35 minutes. Let it cool completely.</div>
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Upturn the cake onto a plate and slice horizontally in the middle. Liberally soak the two halves with the syrup from the gulab jamuns. Keep aside for 10 minutes. Lightly beat the cream cheese with a fork till fluffy. Spread a thin layer over the soaked halves. On the lower half, arrange sliced gulab jamuns to cover the entire area. I sliced my gulab jamuns into three parts, but it depends on the size if the jamuns. Now place the top half of the cake over this layer. The two halves reconciled, it was time for the final touch. Run the Kalakand in the mixer till smooth and mix into the remaining cream cheese. Generously swirl over your cake, letting your inner artist run free. Slice the almonds into chunky flakes and drop all over the frosted cake. </div>
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I refrigerated the cake overnight and then brought it to room temperature before serving. But if your will power is being tested, you can dig in right away!</div>
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<div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-49346751403480969.post-34128848305038732822017-08-01T02:02:00.001-07:002017-08-01T02:02:49.877-07:00Almond Cheese Spread<div class="separator" style="clear: both; text-align: left;">
We shook off the snow and tumbled into the house. We were cold and hungry. And you know what's my comfort food on a cold, snowy day? Hot, buttered toast! Nothing can make me feel as good. So aunty put the griddle on and liberally coated it with butter, placing two slices of bread to crispen to that beautiful gold. </div>
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When she flipped it over to the other side, I thought we were almost done. But, nope! She had an ace up her sleeve. She dolloped on some cheese spread and let it just melt into the crisping toast. Dotted with ketchup. And then judging my impatience correctly, let me wolf it down straight from the pan.</div>
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I waited for the salty, slightly plastic cheesiness of store bought spread to hit my tastebuds. But instead was surprised by subtle flavours so generously complimenting the creamy goodness that could only come with homemade love!</div>
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It was so good, I wolfed down six toasts before my foodie brain could form the words, " May I have the recipe, please?"</div>
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That was 12 years ago, and I still slather this spread with the same reverent wonder. For me it has the same joy as my grandma's home made white butter. Another dairy addition to my toast I can't get enough of!</div>
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Another good thing about this cheese spread is that it sneakily incorporates the wholesome nutrients that growing tots may screechingly run from. But ever know a kid to turn down cheese and toast? Nope! So say hello to our hidden superfood friends-<a href="https://authoritynutrition.com/9-proven-benefits-of-almonds/" target="_blank"> Almonds </a>and <a href="https://authoritynutrition.com/11-proven-health-benefits-of-garlic/" target="_blank">Garlic</a>. Even <a href="https://ketoschool.com/the-43-health-benefits-of-ketogenic-dieting-in-addition-to-weight-loss-1e4ee4743f1f" target="_blank">Keto</a> Hubby gave the spread a big thumbs up! It was just the thing he needed to jazz his<a href="http://www.nuttyaboutfood.com/2017/04/keto-bread.html" target="_blank"> Keto Bread</a> :)</div>
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So I'll go steal a spoonful from the jar, while you go whip up your own batch of yummy health.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjawVlhoTwKKx69eOydXk_6K8a5D9oA1Cy_-r2CTkxiD_UwbxmkihSL7Oqned72M7vwLUqqAZjGGpd6cWpHrmp4q0OQzVgJBxtKOPIftQAt5__gqSfEgztLyNyFlp2U-vYhrsAzE4yWNY/s1600/IMG_20170731_095624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjawVlhoTwKKx69eOydXk_6K8a5D9oA1Cy_-r2CTkxiD_UwbxmkihSL7Oqned72M7vwLUqqAZjGGpd6cWpHrmp4q0OQzVgJBxtKOPIftQAt5__gqSfEgztLyNyFlp2U-vYhrsAzE4yWNY/s320/IMG_20170731_095624.jpg" width="240" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Cheese 200 gm (grated)</div>
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Cream 1/2 cup</div>
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Milk 1 cup</div>
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Almonds 20</div>
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Vinegar 1 tsp</div>
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Sugar 1 tsp</div>
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Red Chillies 5</div>
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Garlic 5</div>
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Pepper 1/4 tsp</div>
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<b><i>Method:</i></b></div>
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Soak the almonds and red chillies for half an hour. De-seed the red chillies. Remove the skin from the almonds and discard the water. Run the almonds, chillies and garlic in the mixie to make a coarse paste. Add the rest of the ingredients and blend till smooth. Refrigerate and use within a week.</div>
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<b><i>Notes:</i></b></div>
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I used fresh cream (malai) skimmed off the top of our milk. You can use packaged cream as well. </div>
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Since the chillies are soaked and de-seeded, they are not spicy and are mild enough for kids. You can however reduce the chillies if you like.</div>
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For the Keto version replace the sugar with Stevia. </div>
<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-49346751403480969.post-60549403154173792372017-07-22T01:58:00.001-07:002017-07-22T03:08:51.694-07:00Moist Honey Cake<div class="separator" style="clear: both; text-align: left;">
Two rough looking mountain men stood outside my door. Wild eyes, chiseled features, long unkempt hair and sinister moustaches. "<i>Bhaia ne bheja hai</i>", they said. As I pondered which cousin had decided to prank me, Hubby turned up behind them. " They are with me." All further questions were preempted by the younger of the two. " <i>Bhabhiji, patila</i>. Fresh Honey<i> hai hamare paas</i>." </div>
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Confession time. My hubby is pretty gullible when it comes to helping people in need. I have never known him to say no. Ever! So as I pondered what racket these guys were running, they produced a hive from their sack. Soon, oozing into my bowls was the fragrance of roses and spring! At least this was a sweet smelling racket. Three litres lighter and a few hundred rupees richer, the men departed happy.</div>
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Before I could launch my tirade, Hubby appealed to my health freak side. Uh uh! I was not falling for that. Honey may have <a href="https://draxe.com/the-many-health-benefits-of-raw-honey/" target="_blank">health benefits</a>, but there was no way i was consuming unprocessed honey! A few neighbours assured me this honey was marvellous. They had purchased from the Mountain Men in years past and never been disappointed. But I just wouldn't budge. So there stood the bottles in the pantry, forlorn and dusty. A month later, I opened them to check if they had gone stale. Once again, the promise of roses and sunshine enticed me. The monsoons were in full swing and the rains had me longing for spring. If I closed my eyes and inhaled the honey, I could just feel the fresh warmth around me. I had to figure out a way to incorporate this!</div>
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There was still no way I was going to consume it raw, so a cake was the safest route to take. Google to the rescue and I chanced upon<a href="http://www.epicurious.com/recipes/food/views/majestic-and-moist-new-years-honey-cake-350153" target="_blank"> Marcy Goldman's recipe</a>. It had the right texture I needed and the ingredient list was perfect to warm up these windy weeks of grey rain! I scaled and adapted it from <a href="https://smittenkitchen.com/2008/09/majestic-and-moist-honey-cake/" target="_blank">here</a>. And my house was enveloped with the warm smells of heavenly baking!</div>
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This cake is not over sweet or sticky as most honey cakes are. It is light, almost delicate with an intense flavour that just gets better with time. No stale cake quandries with this one. Infact this cake was so good, I had to bake another batch the very next day!</div>
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So elevate your monsoon cuppa with your very own version of sunshine. And bake some goodness today. Don't worry about indulgence! Honey is healthy, remember ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjysXpSaNDyoEtVOhKd42xajHrb9Klv2v02MmabpT5lxOgUqpdW8uf5q-z5DE3Yg2ZPl1WhnsheFv-y5StIq-BV5oCyPVh6jr28lczOTIe3o8KmEHR7KdtOi7vUucSmLaaHCQYAsqhyzw/s1600/IMG_20160715_181849-COLLAGE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjysXpSaNDyoEtVOhKd42xajHrb9Klv2v02MmabpT5lxOgUqpdW8uf5q-z5DE3Yg2ZPl1WhnsheFv-y5StIq-BV5oCyPVh6jr28lczOTIe3o8KmEHR7KdtOi7vUucSmLaaHCQYAsqhyzw/s320/IMG_20160715_181849-COLLAGE.jpg" width="320" /></a></div>
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<b><i>Ingredients: </i></b></div>
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Maida 1 and 3/4 cups</div>
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Baking Powder 1/2 teaspoon</div>
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Baking Soda 1/2 teaspoon</div>
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Salt 1/4 teaspoon</div>
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Cinnamon 2 inches</div>
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Cloves 10</div>
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Ginger Powder 1 teaspoon</div>
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Nutmeg 1/4 teaspoon</div>
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Peppercorns 4</div>
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Oil 1/2 cup</div>
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Honey 1/2 cup</div>
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Granulated Sugar 3/4 cup</div>
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Brown Sugar 1/4 cup</div>
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Eggs 3 (small)</div>
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Vanilla Essence 1/2 teaspoon</div>
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Warm tea 1/2 cup (I used Early Grey)</div>
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Orange Juice 1/4 cup (fresh)</div>
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Orange Zest 1/2 orange</div>
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Whiskey 60 ml</div>
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<b><i>Method:</i></b></div>
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Pre heat the oven to 180 C. Grind together the cinnamon, cloves, nutmeg, peppercorns and ginger powder. In a large bowl whisk together the flour, baking powder, salt, baking soda and the spice powder. Make a well in the middle and pour in all the rest of the ingredients. Use a wire whisk to mix it all together. If you want to use an electric mixer, use it on slow speed. Too much air into the batter will spoil the texture of the cake. Scrape the bottom and the sides to ensure the batter is mixed thoroughly. Pour into a greased and lined 9 inch bundt cake pan. Bake for 60 minutes. The cake should spring back when you gently touch the center. Let it rest in the oven for 15 minutes before you demould and attack!!!</div>
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<b><i>Notes:</i></b></div>
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I used early grey tea to intensify the citrus notes. You can use your regular brewed tea. Jus remember no milk or sugar.</div>
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You can also substitute the tea for strong brewed coffee.</div>
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You can bake the cake in three loaf pans, two 9-inch square or round cake pans, one 9 or 10 inch tube or bundt cake pan, or one 9 by 13 inch sheet cake. However I found baking in a ring or tube pan gave better results.</div>
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If you have large eggs, use 2 1/2 or just 2. </div>
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The whiskey can be substituted with rum or fresh orange juice.</div>
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-49346751403480969.post-55509701354670768382017-04-19T02:40:00.000-07:002017-04-19T02:40:02.792-07:00Ripe Mango Raita<div class="separator" style="clear: both; text-align: left;">
Summers are here with their blistering cruelty and endless lethargic days. Yawning in the heat, food is really the last thing on anyone's mind. Unless it is a long sip of icy coldness. Sharbats, curds and salads rule the day. And of course, the king of fruits, the sweet sweet mango! Summers are practically synonymous with mangoes. The popularity of this <a href="https://en.wikipedia.org/wiki/Mango" target="_blank">royal fruit</a> transcends all boundaries, and paens have been written in its praise! </div>
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I remember summers in my uncle's orchards where the ripe mangoes had been tossed into the well to cool. Anytime we needed a mango fix all we had to do was lower the bucket and draw up some juicy goodness. Most households in India had a designated bucket in the corner of their kitchen. Filled with cool water and luscious golden mangoes. A friend of mine narrated an interesting custom at grandparents' place in Himachal. Once the mango season started, the kids would go visit, but would only be allowed once they had finished their allotted mini buckets of mango! </div>
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Each household has mango based recipes they guard with the preciousness of jewels. Pickles, salads, jams, <a href="http://www.nuttyaboutfood.com/2012/05/chana-kairi-chutney.html" target="_blank">chutneys</a>... all find a place in their repertoire. Now the best part of army life is that not only do we traverse diverse regions, but also form close bonds that last a lifetime. Over the years mum has amassed a treasure trove of traditional recipes via her fauji family.</div>
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One of mum's closest friends is Bhavani Aunty. She is one of the sweetest, most wonderful human being we've had the joy of calling our own. Not only is aunty a fabulous cook, but also an immensely creative one. She has the talent of spinning the most mundane into something exotic and drool worthy! And when mum tasted the Ripe Mango Raita at her place, she knew it was a recipe she would recreate time and again.</div>
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The traditional raita is made either with salad veggies like tomatoes and cucumber or with crispy fried gram flour boondi. But aunty's mango version was unusual and delicious! And really, what could be more summery than chilled curds swirled with chunks of sensational mangoes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iyN0zkOwgemtW-j3PRs3LVKkOXA65I5fEpVmbZ3TsEIgf_tmAKfK69M8IhvMvCrZ20CNu5qfQBtgNSGM4Sz9jBt-CI-eKtvuADHWjjCXeWwuMn1mPQsHpgKDNIngYzbZA2UPthLE5wc/s1600/raita.jpg" imageanchor="1"><img alt="NUTTYABOUTFOOD" border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3iyN0zkOwgemtW-j3PRs3LVKkOXA65I5fEpVmbZ3TsEIgf_tmAKfK69M8IhvMvCrZ20CNu5qfQBtgNSGM4Sz9jBt-CI-eKtvuADHWjjCXeWwuMn1mPQsHpgKDNIngYzbZA2UPthLE5wc/s320/raita.jpg" title="RIPE MANGO RAITA" width="320" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Curds 500 ml</div>
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Water 150 ml</div>
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Mangoes 2, medium</div>
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Onion 1, small</div>
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Green chillies 3</div>
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<i style="font-weight: bold;">tempering: </i>Mustard seeds 1 teaspoon</div>
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Curry leaves 3 sprigs</div>
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Red chilli powder 1/2 teaspoon</div>
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Oil 1 teaspoon</div>
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<b><i>Method:</i></b></div>
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Whisk together the curds and water till smooth. Add salt to taste. Finely chop the onion and green chillies. Mix into the whisked curds. Cube the mangoes and gently toss into the mix. Prepare the tempering by heating the oil and letting the mustard seeds splutter. Throw in the curry leaves and let them crisp. Turn off the gas and add the red chilli powder, Swirl the tempering over the prepared raita and chill in the refrigerator for a while. Serve as a side with <a href="http://www.nuttyaboutfood.com/2011/12/beetroot-pulao.html" target="_blank">pulao</a> or <a href="http://www.nuttyaboutfood.com/2013/07/awadhi-meat-biryani.html" target="_blank">biryani</a>. And to be honest, it tastes fabulous on its own!</div>
<div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-49346751403480969.post-19440501127767000992017-04-04T23:03:00.000-07:002017-04-18T23:35:31.542-07:00Keto Bread<div class="separator" style="clear: both; text-align: left;">
A low carb, gluten free bread? It never did sound appetizing to me. But then Hubby darling went <a href="https://ketoschool.com/summarizing-the-science-behind-ketogenic-low-carb-diets-adc72a3ade8" target="_blank">Keto</a>, and our entire carb approach was tossed into the can. Adapting <a href="http://www.nuttyaboutfood.com/2016/10/junglee-maas.html?m=1" target="_blank">existing recipes</a> to fit Keto was not as tricky as most fear. Infact as Keto became norm, <a href="http://www.nuttyaboutfood.com/2017/02/keto-pork.html" target="_blank">exciting new twists</a> were born of old classics. </div>
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And though he loved his rice and parathas, hubby didn't quite miss them as much as he had expected. It really was a win win for him.</div>
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There was one thing he did miss. While never a fan of regular sliced bread, he had started to crave toast. Who wouldn't when your breakfast is bacon and eggs sunny side up. After all, you need something to mop up all that gooey goodness! Thus was born the need to experiment with a keto friendly bread.</div>
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Now the most popular keto breads are almond flour based. Though delicious, almonds aren't quite budget friendly. Every keto forum had people moaning about increased dents in the pocket. So I figured let's do a keto bread that won't break the bank.</div>
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I scoured the net for dozens of recipes and finally found my inspiration <a href="https://www.ruled.me/keto-bread-loaves/" target="_blank">here</a>. I tweaked it a little so i wouldn't have to make a store run. A few easy steps and surprisingly I got gorgeous golden bread!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaERrDYa2zsVOZRehA0OGuiTudMxZik9dCUlj1C8_wX3aa5iyAI5-OWtJn0Ml0xM4HGkl3bOzJbEgVEdJ9qyCJtaItflo7BfrxBRGkf_xrKC-bolUaeoKWqP48ifUt7E8_U_wyhUEMWII/s1600/keto+bread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="nuttyaboutfood.com" border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaERrDYa2zsVOZRehA0OGuiTudMxZik9dCUlj1C8_wX3aa5iyAI5-OWtJn0Ml0xM4HGkl3bOzJbEgVEdJ9qyCJtaItflo7BfrxBRGkf_xrKC-bolUaeoKWqP48ifUt7E8_U_wyhUEMWII/s320/keto+bread.jpg" title="keto bread" width="320" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Eggs 6</div>
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Dessicated Coconut Powder 3/4 cup</div>
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Flax Seed (Powdered) 3/4 cup</div>
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Salt 1 tsp</div>
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Baking Powder 1 tsp</div>
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Psyllium Husk 4 tablespoons</div>
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Baking Soda 1/2 tsp</div>
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Warm Water 1/2 cup</div>
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Apple Cider Vinegar 1 tablespoon</div>
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Oregano (optional) 1 tsp</div>
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<b><i>Method:</i></b></div>
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Whisk together all the dry ingredients, except oregano. Add the wet ingredients and mix well. Put it in the fridge while you preheat the oven to 180 C. Grease a rectangular baking pan. I used a 13x6. Bring out the batter. Give it a good mix and pour into the dish. Top with crushed oregano. Bake for 40 minutes on a low rack. Cool and slice into 14 squares. It stays happily refrigerated for upto two weeks. Bring out a slice or two. Grill them, toast them, pan fry them or simply slather cold with some cream cheese and fix that bread craving!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwNn6I0cbrmrPAKDG9Am0cP00mrhrS1L6gBHTtyw4QnFvJcus5GQc1797rOkD7bAFNLbiZqF3Gx08goLgsO_ds0yxuypE6HeF4MZ4D6R1wvL41jHDPSfFdbJZKjCtBLrF_AnRBhqk08U/s1600/keto+bread3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="nuttyaboutfood.com" border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiwNn6I0cbrmrPAKDG9Am0cP00mrhrS1L6gBHTtyw4QnFvJcus5GQc1797rOkD7bAFNLbiZqF3Gx08goLgsO_ds0yxuypE6HeF4MZ4D6R1wvL41jHDPSfFdbJZKjCtBLrF_AnRBhqk08U/s320/keto+bread3.jpg" title="keto breakfast" width="320" /></a></div>
<span id="goog_307033126"></span><span id="goog_307033127"></span><br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-49346751403480969.post-39040441647252907362017-02-16T21:22:00.000-08:002017-02-16T21:22:33.475-08:00Keto pork<div class="separator" style="clear: both; text-align: left;">
Love is in the air. As are chocolates and all things sweet. Now I could make a <a href="http://www.nuttyaboutfood.com/2016/02/cappuccino-walnut-cake.html" target="_blank">grand Valentine gesture</a> with a cake. But that would be more for me than Hubby Darling. He's never had a sweet tooth, and now that he's on <a href="http://www.ruled.me/guide-keto-diet/" target="_blank">Keto</a> he happily gives desserts a miss. </div>
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He does ecstatically indulge in his favorite foods, though. The ones that make Keto a dream diet for him. Over the past few months, we've been happily experimenting with varied versions of deliciously rich meats. And the most Keto friendly has been Pork. Needless to say Hubby is over the moon! The <a href="http://www.nuttyaboutfood.com/2016/04/pork-sorpotel.html" target="_blank">Goan Pork Sorpotel</a> had been a firm favourite, but we've had to retire that as it wasn't very keto. That left us with the Arunachal style and the mince with spinach. Now Hubby doesn't mind eating the same day in and day out, but how could I let this creative challenge slide?!</div>
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Inspired by the simplicity and clean flavours of the <a href="http://www.nuttyaboutfood.com/2016/10/junglee-maas.html" target="_blank">Junglee Maas</a>, the Keto Pork was to take a similar direction. Only this time I wanted the flavours to be fresher, sharper. And also closer to the Bhutanese Ema Datshi. </div>
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The Keto Pork has minimal ingredients that are easy to find and yet maximize the taste. It has a familiar warmth reminiscent of Maa ke Haath ka khana. Even if your Maa didn't cook pork! Like most recipes, this one is pretty adaptable. If pigs make you squeal, use meat or chicken. Just amp up the fat factor as they don't have the same amount of fat as our Oink Oink! You can tone down the chillies. Swap the herbs. Play around and make the flavours truly your own!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpEOImle_WPPDvygHO6pPK8xKdtIsCB7D5jG0OGUnIy6ikuo-K33mSEPHnVa2IGyWumAI8Puw6K30ieMvYoElLOWqHGsSKM7vdeVXeH0ToeW1lCKMZyAfaM5RUfHWkuy09IdYjsD1dBs/s1600/IMG_20161230_203450.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTpEOImle_WPPDvygHO6pPK8xKdtIsCB7D5jG0OGUnIy6ikuo-K33mSEPHnVa2IGyWumAI8Puw6K30ieMvYoElLOWqHGsSKM7vdeVXeH0ToeW1lCKMZyAfaM5RUfHWkuy09IdYjsD1dBs/s320/IMG_20161230_203450.jpg" width="320" /></a></div>
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<i style="font-weight: bold;">Ingredients: </i>Pork with Fat 1 kg</div>
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Ghee 8 tablespoons</div>
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Green Chillies 20</div>
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Garlic with green tops 12</div>
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Coriander leaves 1 bunch</div>
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Peppercorn 20 (coarsely crushed)</div>
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Salt to taste</div>
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<i style="font-weight: bold;">Method: </i>Grind together the green chillies, garlic and coriander. I prefer it coarse for a rustic flavour, but you can keep it as coarse or fine as you like. Heat the ghee in a heavy bottomed pan. Add the pork pieces and saute till the edges turn a little crisp and golden. Add the rest of the ingredients and mix well. Add water just below the level of the meat. Turn the gas down to sim. Cover and cook till done, stirring occasionally. Soup it up or chow down with some cauliflower rice. Happy Ketoing!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEp33N7BUYzGki2ESOnxSh0tn05qTXFY9ychZfWhwq2PHkjlBboMiyb5-PYo4RjHgmAcyGzy0o31uAFy4cnaM63jdK27JX7aprlbpJmsqRzq5m1IMYjXit585WwJA043N4YG4PZdNcuI/s1600/IMG_20161230_203739.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEp33N7BUYzGki2ESOnxSh0tn05qTXFY9ychZfWhwq2PHkjlBboMiyb5-PYo4RjHgmAcyGzy0o31uAFy4cnaM63jdK27JX7aprlbpJmsqRzq5m1IMYjXit585WwJA043N4YG4PZdNcuI/s320/IMG_20161230_203739.jpg" width="320" /></a></div>
<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-49346751403480969.post-62834275428122468392017-01-10T01:49:00.000-08:002017-01-10T01:49:59.828-08:00Kheer Komola<div class="separator" style="clear: both; text-align: center;">
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The new year is upon us. A whole 365 days filled with opportunities. And given the blogosphere trend, this post should be about resolutions and hope. But I am perennially optimistic and I really don't do resolutions. If I did I would have long ago vacated my warm couch, and walked out battling the real world. Instead I choose happily to sink further into my warm spot, snuggle my dog and monster munchkin closer and go tap tap on my browser.</div>
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Its not that I don't like interacting with the physical world. It is jus that I am plain lazy! I remember when my friends raved about the benefits of retail therapy, all I could think was why anyone would abandon their pajamas and blanket to battle crowds and look at racks and racks of the same boring stuff!</div>
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Then online shopping came along and my brain went Aah! This makes more sense. So there I was indulging in some post festive, end of reason sales therapy when I chanced upon <a href="http://www.santrawale.com/" target="_blank">Santrawale</a>. They sell, well, oranges! Not just any oranges though. Organic, sustainable, sourced from farm oranges. They had me at Organic! So tappity tap and I had two dozen juicy Nagpur oranges on their way. </div>
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Now if you've browsed my<a href="http://www.nuttyaboutfood.com/2016/03/orange-whiskey-marmalade.html" target="_blank"> previous orange post</a> you will know that I was suddenly struck with <i>the question</i> again. What the heck do I do with all those oranges. The <a href="http://www.nuttyaboutfood.com/2016/03/orange-whiskey-marmalade.html" target="_blank">marmalade</a> batch was still going strong so that option was out. Wine was option two. But that was really a long term project. </div>
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The new year demanded a new approach. (There I've done my bit of following blog trends) I needed something different. Something unexpected. Out came the journals and cookbooks. </div>
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Kheer Komola popped up twice. Milk and Oranges? Sounds like a recipe for disaster right? And yet there were people out there enticing me to give it a swing. It was too cold for a souffle, but a dessert was definitely on my mind. Did I dare to try? </div>
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It wouldn't be my first attempt at Orange Kheer, to be honest. A long time ago I had ignored mum's words of wisdom and experimented for a dinner party I was hosting. The recipe had been tried and tested by Good Housekeeping so what could possibly go wrong? Plenty, as it turned out! Instead of the refreshing, creamy dessert I ended up with a bowlful of dense gloop with a bitter aftertaste. To their credit, my guests actually ate their dessert and assured me it wasn't that bad. That disaster still loomed large in my food memories. And I do have this annoying need to conquer all peaks. So I geared up for round two of Kheer Komola challenge.</div>
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This time I was better prepared. I turned to friend Google and read every variation I could find. I said a short prayer. Brushed aside mum's skepticism and dad's ribbing. Nothing ventured, nothing gained. Ignoring the monster munchkin's calls I concentrated completely on my kheer karma. And it paid off! I was finally rewarded with a creamy yet light dessert that brought with it the promise of a refreshing spring with its delicate citrus touch. (Yes I can poetically romance food.) This was Kheer Komola the way I had imagined it. And so you can put away your search results. Go on and benefit from my Experiments with Oranges! And be prepared for friends and folk to be wowed by your brave and unusual dessert masterstroke.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5uBTB78jeCL8LC8DchMkQQWW4yS5TtvtGWzLTwBPly6w0w8xq0jxWViknASyEuZwY4TePsw4TqE8TVnlrl3-73WybJbSkCFiq7NNV6Agd5PIP6mMlYAn6BJknoJUJJNHhItMv3WoMcw/s1600/IMG_20161212_173151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5uBTB78jeCL8LC8DchMkQQWW4yS5TtvtGWzLTwBPly6w0w8xq0jxWViknASyEuZwY4TePsw4TqE8TVnlrl3-73WybJbSkCFiq7NNV6Agd5PIP6mMlYAn6BJknoJUJJNHhItMv3WoMcw/s320/IMG_20161212_173151.jpg" width="320" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Milk 2 litres</div>
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Oranges 7</div>
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Sugar 10 tablespoon</div>
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Green Cardamoms 5 or 6</div>
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Saffron a few strands</div>
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<b><i>Method:</i></b></div>
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Heat the milk in a heavy bottomed pan. Once it boils, reduce the flame to the lowest and let it simmer. Soak the saffron stands in a tablespoon of the warm milk and keep aside. In the meantime, separate the segments of the oranges. Carefully, split the segment and discard the thin outer membrane. The white membrane is what caused the bitterness in my previous attempt. Remove all seeds as well, taking care to preserve only the pulp and juices of the oranges. It is a monotonous and exacting task, but then that's what makes this kheer so special. It is actually a labour of love! Powder the cardamoms, and don't forget to stir the milk every once in a while, scraping the bottom to ensure it doesn't stick and burn. Once the milk has reduced to less than half the quantity, blushing with a creamy hue, stir in the sugar, cardamom powder and the saffron soaked in milk. Let it simmer for another five minutes and then turn off the heat. Let the milk cool to lukewarm and then gently stir in the orange pulp. Allow the milk to be infused with the citrusy goodness overnight or for atleast four hours, If you are in warmer climes, serve this chilled and topped with pistachios. If like me you are freezing and need a reminder of the spring to come, serve the kheer at room temperature. And if like my father you want everything piping hot, just zap a bowlful in the microwave for 30 seconds. Either way, you won't be disappointed. </div>
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-49346751403480969.post-65634455970305713682016-12-08T02:15:00.000-08:002016-12-08T02:15:15.128-08:00Not Just Any Hot Chocolate!<br />
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Growing up on a healthy diet of Enid Blytons and Archies, I was besotted by the seemingly exotic Hot Cocoa. Sipped steaming with a tossing of marshmallows, seated on a warm rug in front of a roaring fireplace. A dog cuddled next you and a throw carelessly wrapped around the shoulders. Really, that was the romanticism of winter for me. I dreamt of staring out the window, watching the snow fall softly as I warmed my palms on my very own cup of Hot Cocoa, the aroma of chocolate wafting through my senses. </div>
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Mum didn't laugh off my fantasies. She indulged me with her shorthand version of the Hot Cocoa. But warm milk with drinking chocolate just didn't have the same magical feel. Dad would add a capful of brandy and insist it was the secret ingredient to that elusive taste. But sigh! My literary tastebuds weren't fooled!</div>
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Many snowfalls and failed milky cocoas later, I found it! As<a href="https://www.youtube.com/watch?v=VPCf44kFK3s" target="_blank"> Nigella</a> beamingly stirred her pot of hot chocolate, I knew it was The One! I could almost inhale the aroma through the telly. And I wasn't wrong. I made it the very next evening. And as we sipped it under the wintry stars, my chocoholic cuz agreed every sip was a trip to heaven. We had found the Hot Cocoa of our literary dreams!</div>
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Over the past few years, I've played around with the flavours, tweaking it a lil here and there. Made it truly my own. And as the winter chill nips my toes, I tuck em under my snoring dog, pull my Naga shawl a little closer and revel in that warm, molten chocolate dreamily making its way down my throat. The magic is alive. And this is Not Just Any Hot Chocolate! </div>
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<img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibhO7rjWHl1fwZ9p8IiU_53afcXQ4P6ys1-e_ZuCOD0dO0UVgNp-uCs7QFTBisid3IbX7hMBipRMISrDoKCmDnyA9ZCNQsqwEkZPFVbcQAE9mujmt2hgVSrEYZvnx1pnNvUfRffsn1nrA/s320/IMG_20161208_095154.jpg" width="320" /></div>
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<br /><i><b>Ingredients:</b></i><br />
Milk 2 cups<br />
Dark Chocolate 100 gms, chopped or shredded<br />
Cinnamon 1/2 inch stick<br />
Brown Sugar 1 teaspoon<br />
Vanilla Syrup 1 1/2 teaspoon<br />
Peppercorn 4, crushed coarsely <br />
Rum 1/4 cup<br />
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<i><b>Method:</b></i><br />
Pour the<i><b> </b></i>milk, chocolate, peppercorns, sugar and cinnamon into a saucepan. Heat on the lowest flame till the chocolate dissolves completely. Take off the heat and add the rum and vanilla syrup. Whisk well. Strain and get ready to be transported to Chocolate Heaven!<br />
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<i>Notes: </i>I used Monin Vanilla syrup but you can easily replace it with vanilla extract mixed with honey. And if you want a more decadent experience, substitute half cup of milk with Amul fresh cream :) <br />
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-49346751403480969.post-58609288278893520632016-11-22T01:09:00.000-08:002016-11-22T01:09:02.408-08:00A Spoonful of Immunity: Turmeric Amla Pickle<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlXHq4kkeZPvCym33yKdOZcHukqen318_uX79K2FoTtky65k0t9uLUoWImANJr-y8fGO9bDtyGO3tits5naiEQDiAGg1VyjV5dTXZ_NJ_7VHPDjsCefapoceDNL9qxfs19BPT5c_iO0c/s1600/IMG_20161114_095204.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="279" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlXHq4kkeZPvCym33yKdOZcHukqen318_uX79K2FoTtky65k0t9uLUoWImANJr-y8fGO9bDtyGO3tits5naiEQDiAGg1VyjV5dTXZ_NJ_7VHPDjsCefapoceDNL9qxfs19BPT5c_iO0c/s320/IMG_20161114_095204.jpg" width="320" /></a></div>
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" Aah! You can feel the healing goodness travel through your entire being," exclaimed Mads Masi with every bite. That definitely had my attention. I backtracked to the table to get better acquainted with this health bomb I had missed. Never would I have guessed that the bowl of blinding sunshine I had dismissed as just another chutney was the reason for the health hallelujah! </div>
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Turmeric and Amla Pickle. Yet another ingenious method Nani had devised to sneak immunity into our daily food. And its no grandma's tale, really. Science has backed the benefits of the Indian gooseberry for years. And turmeric of course, is already hailed as the super-food of 2016. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HtpS1HPqklgp3hMXCgIBWNxGhaYg1TJUs4wXjhA4tWvzPRPozHN9ityL50iTLjvuLbNeB7e6VheE5HDDI_xFf2KSY0QQpxZQgDLnksjlW95dW9JFRdFc8o_AbcVhyLcuwbv_nC6zJag/s1600/IMG_20161102_162041.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4HtpS1HPqklgp3hMXCgIBWNxGhaYg1TJUs4wXjhA4tWvzPRPozHN9ityL50iTLjvuLbNeB7e6VheE5HDDI_xFf2KSY0QQpxZQgDLnksjlW95dW9JFRdFc8o_AbcVhyLcuwbv_nC6zJag/s320/IMG_20161102_162041.jpg" width="320" /></a></div>
Turmeric has proven anti-inflammatory properties. It has been known to reduce the risk of cancer, normalize insulin levels, banish aches and arthritic pain, promote healthy digestion and boost brain function. Now, I could list all the proven benefits in detail, or you could just read them <a href="https://authoritynutrition.com/top-10-evidence-based-health-benefits-of-turmeric/" target="_blank">here</a> and<a href="http://www.livestrong.com/article/135303-the-benefits-raw-turmeric/" target="_blank"> here</a>.<br />
As for<a href="http://wiki-fitness.com/health-benefits-gooseberry-amla-nutrition/" target="_blank"> Amla</a> , the humble and much ignored Indian Gooseberry is loaded with Vitamin C making it ideal to stave off those pesky coughs and colds. The high iron content is great for combating anemia and getting that gorgeous glow. It is also a known agent for stabilizing blood sugar, promoting heart health and also the high fiber content means bye bye constipation.<br />
On their own turmeric and amla are a little strong to munch. But toss them together in this super healthy and you will have the entire family lining up to get their daily dose. Bursting with freshness and flavour, who would have thought great health came in such <i>chatpata </i>form!<br />
And yes, Mads Masi was right! You can truly feel the healing goodness travel through your entire being!<br />
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<i><b>Ingredients:</b></i><br />
Raw Turmeric Root 250 gm<br />
Amla 250 gm<br />
Lemons 3<br />
Kala Namak to taste<br />
Sugar 3 teaspoon<br />
Oil 2 tablespoon<br />
Asafoetida a pinch<br />
Red chilli powder 1/4 teaspoon<br />
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<i><b>Method:</b></i><br />
Grate the turmeric and amla as finely or coarsely as you like. Toss in the sugar and kala namak or black rock salt. Squeeze the juice of the lemons on top and mix well. Heat the oil in a small pan till it starts smoking. Add the asafoetida and turn off the heat. Let the oil cool a little and then add the red chilli powder to it. Once the oil is completely cool, mix in with the rest of the ingredients. Spoon into a sterilized bottle and let it rest in the fridge. After three days, the pickle is ready to eat. It keeps well for a month if refrigerated. Just a spoonful with your lunch and let the pickle work its magic!<i><b> </b></i><br />
<i><b> </b></i> <div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com31tag:blogger.com,1999:blog-49346751403480969.post-69487036809534464722016-11-12T01:09:00.000-08:002016-11-12T18:11:20.813-08:00Cheese Straws<div class="separator" style="clear: both; text-align: left;">
I was not a skinny child. Far from it really. The culprit though was Mum. She is an amazing cook and kept me interested in food by dishing out a wide variety of delicious home cooked food. An expert of most cuisines, her passion lay with baking. It was no coincidence then that I always had a tempting array of cakes, cookies and crackers to snack on. Even the extra miles Dad made me run weren't enough to dent the sunshine of Mum's baking! </div>
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One of my favorite things to munch on were these twisted golden delights. Cheese straws! Aahh! The very name was enough for my tastebuds to conjure the crisp-buttery-melt-in-the-mouth-cheesiness. Every batch Mum baked would disappear in minutes, even as the melted cheese scalded my tongue. I never could wait for them to cool down! </div>
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Its not just me, but Hubby darling as well. The first time I made them, he insisted that these Cheese Straws become a pantry staple. And they do have to make an appearance at every party I host. Served plain in bowls or with a choice of dips, these go down fabulously with kids and adults alike. And when you snuggle with a book and hot tea on those wintry afternoons, these little twists will keep you good company! And when you run out, they are easy enough to bake on demand :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi413sXng-wUFlOB338XpkuAQfnqcndnRw9qwS1bO4oy5vBFfV2gG8-N_-3L4yJll0aXOH9blGB_eEZ13AxTxyRfCTJjEHJj9WOCyEmtiPNrFyT1FLmZvqLx0jdwUFo6tuMFpwnc7wlRtw/s1600/IMG_20161112_115323.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi413sXng-wUFlOB338XpkuAQfnqcndnRw9qwS1bO4oy5vBFfV2gG8-N_-3L4yJll0aXOH9blGB_eEZ13AxTxyRfCTJjEHJj9WOCyEmtiPNrFyT1FLmZvqLx0jdwUFo6tuMFpwnc7wlRtw/s320/IMG_20161112_115323.jpg" width="320" /></a></div>
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<b><i>Ingredients:</i></b><br />
Cheese 50 gms<br />
Butter 50 gms<br />
Flour 1 cup<br />
Salt 1/2 teaspoon<br />
Milk 1/2 cup<br />
Pepper 1/2 teaspoon<br />
Oregano 1/2 teaspoon (optional)<br />
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<i style="font-weight: bold;">Method: </i>Sift the flour and salt together. Grate the butter and cheese into the flour and mix lightly. Adding a little milk at a time, mix it into a smooth dough. Do not knead. Divide and flatten into two halves. Cover with clingfilm and freeze for an hour. Unwrap and roll out to a thickness of 1 cm. Like a thick roti. Sprinkle with the pepper and oregano. Cut into strips and twist. Preheat the oven to 180 C and bake for 15 minutes till crisp. You can vary the flavours by experimenting with the herbs you sprinkle on top. And do try to wait for them to cool before you take that first bite!<br />
<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-49346751403480969.post-46128063788689290932016-10-29T09:13:00.000-07:002016-10-29T09:13:54.034-07:00Bread Gulab Jamuns<div class="separator" style="clear: both; text-align: left;">
Gulab Jamuns could truly be the most pan-Indian dessert. Found in every corner of the country, big and small, the flavour rarely varies despite the regional twists. Rose, kewra, cardamom, saffron... the gulab jamun still tastes just like home. </div>
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I have yet to meet a person who doesn't like gulab jamuns. Or G-Jams, to borrow a term from my cousin. Even those who prefer savoury over sweet can rarely resist the call of the G-Jam! Really, what's not to like? Golden, fried dumplings soaked in cardamom scented sugar syrup. Exotically delicious, yet endearingly simple!</div>
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The commercially available G-Jams are usually made of khoya. And homemakers like mum choose the less complicated route of instant G-Jam packets that use milk powder for a smoother, lighter version that is a lot less complicated than the original. And then there is a third, more unorthodox version. The Bread Gulab Jamuns!</div>
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I was first introduced to the bread version during my college years. Homesick on diwali, one of our friends surprised my roomie and me with a huge box of gulab jamuns. Made by his fauji mess cook. As we popped the first one into our mouth, he dropped the B-word! These were made with regular white bread! Despite being a foodie and a cooking enthusiast, I would never have guessed had he not told us! As for the taste? Suffice to say I disappeared with the entire box, coz, " Joey doesn't share food!"</div>
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I've been looking for the perfect recipe ever since and after many years of trial and error, I've created one that would have made the old Cook baba proud!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoijVezqtGsdak0YqarVSIf0fRv1L55vUUfiLjSvU9zfJE_d9FA673C1KxnXeygQbSTc2eKAN_WHFtjlKNr-TMWWnanPuc_ebn5aHBr0hOqtzoAj2dgNZVeliOnbnyYN6KxaZ0gr_nhU/s1600/IMG_20161029_210017.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeoijVezqtGsdak0YqarVSIf0fRv1L55vUUfiLjSvU9zfJE_d9FA673C1KxnXeygQbSTc2eKAN_WHFtjlKNr-TMWWnanPuc_ebn5aHBr0hOqtzoAj2dgNZVeliOnbnyYN6KxaZ0gr_nhU/s320/IMG_20161029_210017.jpg" width="320" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Bread 12 slices (I used wholewheat)</div>
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Custard Powder 3 tablespoon</div>
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Baking Soda 1 teaspoon</div>
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Milk 2 cups</div>
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Sugar 1 1/2 cup</div>
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Water 1 1/2 cup</div>
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Cardamoms 3</div>
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Oil to deep fry</div>
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<i style="font-weight: bold;">Method: </i>Trim the edges of the bread. Soak a slice of bread in milk and squeeze to remove the excess. Repeat with all the slices. Run the crumbled, wet bread with the custard powder and baking soda in the food processor. Gently pulsing twice to obtain a smooth yet firm paste. Heat the sugar, water and crushed cardamoms in a deep pan till the syrup reaches a sticky, one string consistency. Take off the heat. Meanwhile, gently form the bread paste into smooth balls. Take care not to press too hard while rolling them or the consistency will not be spongy. Heat oil and gently drop the bread jamuns few at a time. Cook over medium heat so that the outside doesn't brown before the inside cooks. Once they are evenly golden, drain on kitchen paper and transfer to the warm syrup. Repeat with all the G-Jams. You can eat them warm or chill them in the refrigerator to serve later. Either way, they are easy to make and are always a blockbuster hit!</div>
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-49346751403480969.post-5645085086971579152016-10-15T22:30:00.000-07:002016-10-15T22:30:08.549-07:00Junglee Maas<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoxnLW9XOxyG83BFmCot1KwL616vioPabJI8zE2h5VSxLemWY8jBAWbSVZme_dIAilLnBWKAeZpiCabaamRk4XGFTg2_Dj0oBP9EiJe5wneO8VE7h6Fn1aM5U7keAhmjxnJQo29dnZPk/s1600/IMG_20160927_181105.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNoxnLW9XOxyG83BFmCot1KwL616vioPabJI8zE2h5VSxLemWY8jBAWbSVZme_dIAilLnBWKAeZpiCabaamRk4XGFTg2_Dj0oBP9EiJe5wneO8VE7h6Fn1aM5U7keAhmjxnJQo29dnZPk/s320/IMG_20160927_181105.jpg" width="240" /></a></div>
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My grandfather was eighty plus when one fine day he loaded a rucksack into the back of our jeep. Picked up an old army pal of his and drove straight across the country, from the south to the north east. We had no clue where he had gone or when he would be back. A month later he returned, with a rejuvenated laugh and a twinkle in his eye. And a huge wild boar in the back. Ready to be skinned and pickled.</div>
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<i>Shikaar</i>! Aah! That word throws up romantic images of tough men on horseback or open jeeps, rifles slung on the shoulders, tracking the elusive beast through dense jungles. Fearless and focused. Images of late night campfires and rustic food. Smells of sweat, rum and meat mingling with the smoke and the cool night air. </div>
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I've never been on a <i>shikaar </i>or hunting expedition. But the vivid recollections of my father and grandfather transport me to those adrenaline fuelled times. When being true to the roots also meant being in touch with the most basic survival skills handed down by the primitive tribe. </div>
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Hunting expeditions often lasted for days and meals had to be rustic and basic. Carrying fancy ingredients was out of the question. The meat was shot fresh and the only spices used were those that would not perish in the punishing heat. Out of these expeditions was born the hunter's Junglee Maas. A one pot dish with no frills and just a wholesome meaty flavour. High on calories and protein, this was the perfect meal to energize travel weary bones and sore muscles. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaa3Zzy_6YUbK7ofNr_7jGQ2AMyDRPPFItZD0bjKnlQtUxrL1f7TR4iGO2XAZ29sUkWRhlvPhy5kYQsXFNDEFnC18f0h-8iqVYH_t5WdTmajnA6vORw4tlT4xF2YC0IPwonsrNX1cdPCs/s1600/IMG_20160927_182037.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaa3Zzy_6YUbK7ofNr_7jGQ2AMyDRPPFItZD0bjKnlQtUxrL1f7TR4iGO2XAZ29sUkWRhlvPhy5kYQsXFNDEFnC18f0h-8iqVYH_t5WdTmajnA6vORw4tlT4xF2YC0IPwonsrNX1cdPCs/s320/IMG_20160927_182037.jpg" width="240" /></a></div>
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The original recipe calls for ghee, red chillies, salt and of course, meat. The resultant dish is a mildly spiced, juicy and tender meat, crowned by a flaky and crisp exterior. A contrast that delights with every bite. The gravy is thin with a buttery goodness. And if you make it under a starry sky on an open fire, the smokiness from the wood will elevate it to a whole other dimension. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGRx00ZLhc0r301z9HWrzLy0jVmXN-NnBzgKlkXk2ZHGPGnmGD23B1EoxH6KcNm-QHS_FRiZBqrFVcy0-RJr0Tdk6I6J41TlU36xGGIvA8e3_O4au3WO7-wJBnFletMGlylegQhx61RE/s1600/IMG_20160906_223449.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIGRx00ZLhc0r301z9HWrzLy0jVmXN-NnBzgKlkXk2ZHGPGnmGD23B1EoxH6KcNm-QHS_FRiZBqrFVcy0-RJr0Tdk6I6J41TlU36xGGIvA8e3_O4au3WO7-wJBnFletMGlylegQhx61RE/s320/IMG_20160906_223449.jpg" width="240" /></a><br />
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<b><i>Ingredients:</i></b><br />
Goat Meat 1 kg<br />
Dry Red Chillies 20<br />
Ghee or Butter 250 gm<br />
Salt to taste<br />
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<i style="font-weight: bold;"> Method: </i>Melt the ghee/butter in a deep pot. Add the meat and the red chillies and cook for a medium flame till all the pieces are generously coated with the ghee. Add the salt and just enough water to reach the level of the meat pieces. Reduce the flame and cook covered till the meat is done. Stir occasionally, adding water if the dish starts to dry. Slurp it like stew, soak it with bread or serve up with some steamed rice.<br />
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-49346751403480969.post-68612013861472933122016-09-16T04:02:00.001-07:002016-09-16T04:02:11.472-07:00Chocolate Rum Cake<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7TG-Lt2FLExXocvEYTof0GgSsW3gDj9xE03mlCxxxmxasgMBVZPV5sLJtq5T0w0Ol8HX7rmoKL4yDGDLafD9Fq75gNfJLKSRxHTgIDh0A0FG3_2gs7Dx1uQV36QxxX0htShyphenhyphen4XvkjdU/s1600/IMG_20160916_143329.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL7TG-Lt2FLExXocvEYTof0GgSsW3gDj9xE03mlCxxxmxasgMBVZPV5sLJtq5T0w0Ol8HX7rmoKL4yDGDLafD9Fq75gNfJLKSRxHTgIDh0A0FG3_2gs7Dx1uQV36QxxX0htShyphenhyphen4XvkjdU/s320/IMG_20160916_143329.jpg" width="320" /> </a> </div>
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Drunk texting? Sure! We've all done that at some point of time. But drunk blogging? Well, that's definitely a first for me! Blame it on my mum's birthday. Yes, you read that right! Its my mum's b'day and her b'day cake that's gotten me here. Not that I am complaining! I could probably go for a couple of slices more, though the blurred edges of the words warn me otherwise.</div>
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Let me start by saying that my mum's favorite present are those beautiful boxes of dainty liqueur chocolates. With very little time to shop, I am embarrassed to say I came up with naught. This would have been acceptable had I a heartwarming present on standby. But alas! I failed there as well. So I thought of the next best thing. Make her some liqueur chocolates. And as my brains unfroze they decided to take it a step further. Chocolate and liqueur in a cake. An all in one dessert! </div>
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Now it would have been great had I stuck to the thought and used one of my regular recipes. But no when you go big, why not go grand?! That's when we went from dainty to drunk! In my quest for the best ever chocolate rum cake, Google kept pointing me towards the Caribbean inspired dark chocolate and rum cakes. And the more I read, the more I knew I just had to make the most chocolatey, most boozy ever rum cake. Decadent and degenerate. </div>
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Enter the recipe on <a href="http://www.thefoodinmybeard.com/recipe/chocolate-rum-cake/" target="_blank">foodinmybeard</a>. After having devoured hundreds of rum and choc recipes, I can honestly say that this was hands down the booziest and easiest cake around. I knew I wouldn't rest till I made it. And well, ate it! Now the cake came out of the oven looking all normal and innocuous.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-cHCS1B97a3UwTgwUIt-psoaAcp6J0N_FKRct4cYIduCPd4gUdnDO7v6gNzx1ewBMCLNvqV7L_rGMaeiNvTSBBMyjrccxJjVsP_sVp4SSac6aGseMTomu0PTFDJXqbP0BYpI1Dag4B8/s1600/IMG_20160915_231637.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd-cHCS1B97a3UwTgwUIt-psoaAcp6J0N_FKRct4cYIduCPd4gUdnDO7v6gNzx1ewBMCLNvqV7L_rGMaeiNvTSBBMyjrccxJjVsP_sVp4SSac6aGseMTomu0PTFDJXqbP0BYpI1Dag4B8/s320/IMG_20160915_231637.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSy7qiWiS8Tc_FjswmAv7angLMzcIVkEyFZIk-Gnf0FwcwXVzyyMDyHZOBsTUblpDDKVdhRqbu_zM_ET1WkSBnm63XfYr2vm6LjFjGeIR-wTlsBrIkQVM5TDNaMFdeBMRHi9xW6nFsYgY/s1600/IMG_20160916_143713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSy7qiWiS8Tc_FjswmAv7angLMzcIVkEyFZIk-Gnf0FwcwXVzyyMDyHZOBsTUblpDDKVdhRqbu_zM_ET1WkSBnm63XfYr2vm6LjFjGeIR-wTlsBrIkQVM5TDNaMFdeBMRHi9xW6nFsYgY/s320/IMG_20160916_143713.jpg" width="320" /> </a></div>
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And then it was subjected to this. Now the bottles on top are merely to add weight to the lid, and don't actually form part of the recipe. But below the lid is a sinful, booze addled rum butter sauce that with the extra weight squishing it down, permeates every crumb of an already very rummy cake. The result? Drunk Blogging!</div>
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<i><b>Ingredients:</b></i></div>
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Dark Chocolate Compound 170 grams</div>
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Butter 1/2 cup</div>
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Dark Rum 1 cup</div>
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Flour 1 cup</div>
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Eggs 4</div>
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Sugar 1/2 cup</div>
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Brown Sugar 1/2 cup<i><b> </b></i></div>
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Baking Powder 1/2 teaspoon</div>
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Baking Soda 1 teaspoon</div>
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Cocoa Powder 1/2 cup</div>
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Salt 1/2 teaspoon</div>
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<i><b>Rum Butter Sauce</b></i></div>
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Butter 1/4 cup</div>
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Sugar 1/4 cup</div>
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Dark Rum 1/4 cup + 1/2 cup</div>
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<i><b>Method:</b></i></div>
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Microwave the butter, chocolate and rum for 30 seconds. Whisk. If it hasn't melted completely, microwave again for 30 seconds. Whisk till smooth. Add the sugars and whisk well. Now add the eggs one at a time, whisking well after each addition. Sift all the dry ingredients together. Add half the dry mix to the wet batter and mix well. Now add the rest and mix till combined. Preheat the oven to 180 C. Pour the batter into a greased and lined cake tin. Bake for 45 minutes or till done. Once the cake is done, take it out and poke holes all over with a toothpick or skewer. Gently pour over the entire butter sauce. Cover with a lid that touches the surface of the cake, and weigh down with additional bottles. Once the cake cools completely, flip onto a serving tray and for once, you can drink your rum and eat it too!</div>
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<i><b>Rum Butter Sauce: </b></i>Heat together the butter, sugar and 1/4 cup of rum. Bring to a boil and let it boil for a minute more. Take off the heat and whisk in the remaining 1/2 cup of rum. Pour warm over the cake. This is the lethal weapon that turns your cake from decadent to drunk!<i><b> </b></i> </div>
<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-49346751403480969.post-68830962787943597102016-09-04T22:32:00.000-07:002016-09-05T02:57:01.227-07:00Meat pickle<div class="separator" style="clear: both; text-align: left;">
I can't stop dancing. Or singing. Its that time of the year finally! Time for my annual vacation home. Three weeks of doing absolutely nothing. Three weeks of being completely pampered by mum and dad. And three weeks of gorging on all my favourite food, cooked not by me, but by mum, granny, aunt and my darling Robert uncle! And yes, I absolutely aim to overindulge!</div>
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Last Sunday as we sat making plans for the upcoming vacay, Hubby Dear issued a dire warning against pilfering his share of the meat pickle this year. You see, every year when we go home, Mads Masi bottles a jar of the most sinfully addictive meat pickle, exclusively for HD. It was great in the earlier years when I was following a vegetarian diet. But then I returned to the meat fold, with a vengeance! So when last year's batch made its way to us, HD was none to happy he had to share. But imagine his disappointment a couple of hours later when he poured himself a chilled beer and headed to spoon a few pieces of his favourite snack. The pickle jar was empty! In my defence, running after the monster munchkin all day is hungry work. And did I mention the pickle is sinfully addictive?!</div>
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He was of course mollified when Masi bottled a batch specially for him and I swore to keep my fork away. </div>
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The memory though, remained. Hence, the dire warning! And that was what led to my sleepy sunday turning into a sweaty one. Ever had one of those moments when you share a food memory and the description is so vivid you can almost taste it in your mouth. And so strong is that sensation that you just have to have it. Like right that moment. Or your tastebuds will drive you nuts as you drool unchecked?! Well, lets just say we needed our meat pickle fix. Right that moment. A week was too far away!</div>
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A frantic call to Masi for the recipe and we were raring to go! The only hitch? Goat's meat wasn't available! But as my friend said, Baa ain't too far from Oink. So pork it would be! The promise of that tangy, tasty pickle spurred everyone into action. HD took off to bring us the choicest cuts. And Oink Friend helped peel, chop, grind and stir. And stir. And stir! And...excuse me, while I go polish off that last forkful ;)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuA6-lIzFs9qs3eW6qea7p-8Be71BOUNMUdlKczrCbt55TsyKXlYf_nSlpazmZYvHCexBWwADWhagsHHEE9EtlHc-PNCL7mAcw0Y23D3u6gr2fJEHBlBzes06p-V4e2Xy86SxWhm6YQr8/s1600/IMG_20160830_095157.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuA6-lIzFs9qs3eW6qea7p-8Be71BOUNMUdlKczrCbt55TsyKXlYf_nSlpazmZYvHCexBWwADWhagsHHEE9EtlHc-PNCL7mAcw0Y23D3u6gr2fJEHBlBzes06p-V4e2Xy86SxWhm6YQr8/s320/IMG_20160830_095157.jpg" width="320" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Meat (boneless) 1 kg (goat/beef/pork/lamb)</div>
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Mustard oil 1 1/2 cups</div>
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Ginger 100 gms</div>
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Garlic 125 gm</div>
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Vinegar 1/3 bottle</div>
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Sugar a pinch</div>
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Garam Masala 1 heaped tablespoon</div>
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Salt to rub</div>
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<b><i>Method:</i></b></div>
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Wash the meat well and rub the pieces with salt. Keep aside for two hours. Grind the ginger and garlic to a fine paste. In a heavy bottomed pan, heat the oil on high flame and saute the meat. When the pieces start shrinking, and the meat is half done, add the ginger garlic paste. Reduce the flame to the minimum. Add cook till the meat is done. Stir frequently in between to ensure the meat doesn't stick to the bottom of the pan. Add the sugar and garam masala and cook for another five minutes. Let it cool for 1/2 an hour. Stir in the vinegar and store in sterilized jars. If the weather is warm, it is better to keep the pickle refrigerated. It will keep in refrigerator for a couple of months. Provided of course, you have the willpower ;)</div>
<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-49346751403480969.post-38179254043628472322016-08-01T22:44:00.000-07:002016-08-02T00:23:35.471-07:00Wine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkEc9xiKh_efes45wmVi3jrHdMAEjypScl3GC2oL6xyTl29Iq0GqZ6l_p0Cl29cTU1jCbOo6wToq7PFFc1rFov0NZB0oYTkINz49g6J2BuYKvTymnNgFt3yqEyfYmv6zDVf1S1AvCrvE/s1600/IMG_20160614_194802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglkEc9xiKh_efes45wmVi3jrHdMAEjypScl3GC2oL6xyTl29Iq0GqZ6l_p0Cl29cTU1jCbOo6wToq7PFFc1rFov0NZB0oYTkINz49g6J2BuYKvTymnNgFt3yqEyfYmv6zDVf1S1AvCrvE/s320/IMG_20160614_194802.jpg" width="240" /></a></div>
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There was a lot of backlash for my previous post. Homemade raisins? My friends and family couldn't believe I would waste precious grapes like that when instead I could have used them for more intoxicating purposes! To them I say, Fear Not! Of course, everytime I have a stockpile of grapes, the first thing I do is ferment a batch of my very special wine. </div>
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You could say wine making is in my genes. My maternal grandmother did a professional course in food preservation, and with all the jams, jellies, pickle and marmalades, she also made vast quantities of sweet red wine. Bottles of which made an appearance even twenty years later. It is another matter though that being a teetotaller she never tasted a sip of the stuff. The rest of us, well, we were a 'happy' bunch! </div>
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My paternal grandfather was quite the vintner as well. He was more experimental and apart from grapes, also distilled beetroot, carrot, apricot and mixed fruit wines. He was also known to brew his own beer at times. But that's a tale for another post. </div>
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It comes as no surprise then that every year I distill a few bottles of the potent stuff for my friends and lazy sunday brunches. If you think wine making is complicated and time consuming, you are wrong. It really is the simplest. And requires very little effort on your part. After all, Nature does most of the hard work. </div>
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<b><i>Ingredients:</i></b></div>
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Grapes 2 kg</div>
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Sugar 1 kg</div>
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Yeast 1 tsp</div>
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Water just enough to cover the grapes</div>
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Rum 1/2 cup (optional)</div>
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<b><i>Method:</i></b></div>
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Remove the stalks of the grapes and wash them thoroughly. Put them in a large glass jar with a wide mouth. Pour the water and mash the grapes coarsely. You can use your fingers or a potato masher. Add the sugar, mix and keep in a cool, dark place. Make sure the lid is secure. The next day, add the yeast to 1/4 cup luke warm water. When it froths, mix into the grapes. Cover and return to dark place. Let it stand for 21 days, ensuring you stir it with a clean, dry spoon every two days. On the 21st day, strain through a muslin cloth and add the rum. Pour into clean, dry and sterilized glass bottles. Store in a cool, dark place and leave to mature for two months. After two months, call over your friends and uncork a bottle for some good times!</div>
<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-49346751403480969.post-2478331085540412142016-07-14T07:25:00.001-07:002016-07-14T07:56:54.409-07:00Homemade Raisins<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazHswBp1gyuaOMaMbAVPxy_gDZ8bk-IieLHxDIqMWbK_mN6jSBQJhSQzv50SnzvGr62Vkmz4rox1zC0vUvZDPPTvLEWuyVnfW57jbovQlAQsKJsRLqp1u85uqaP9bb-iglQu7w6Iae7E/s1600/IMG_20160501_100903.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjazHswBp1gyuaOMaMbAVPxy_gDZ8bk-IieLHxDIqMWbK_mN6jSBQJhSQzv50SnzvGr62Vkmz4rox1zC0vUvZDPPTvLEWuyVnfW57jbovQlAQsKJsRLqp1u85uqaP9bb-iglQu7w6Iae7E/s320/IMG_20160501_100903.jpg" width="240" /></a></div>
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Its been a while that I've posted on the blog. That didn't mean I wasn't experimenting and turning my kitchen into a lab! The last I posted I was working my way through a large batch of oranges. Well, the oranges met a delicious end. And then came the avalanche of grapes. They found their way onto salads and fruit cream and the monster munchkin's snacks. But just when I thought I was done with them, a whole new bunch would make it to my fridge. This needed large scale tackling and I figured let me save them for a rainy day. Now the only way to make them last intact till the aforesaid rainy day was the sundried way aka raisins.</div>
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Now, i am a raisin phobe. Cannot abide those slimy squishy things in any dessert or cake. But hubby dear and monster munchkin like em well enough. And they are great for zinging desserts when we've got company. I trawled the net for various recipes and in the end settled for one I found between the yellowing pages of the first recipe diary I started at the age of ten! It is simple and requires practically no effort from my end, And a few glorious days later, I get rewarded with glossy, granola worthy raisins. It was almost like Farmville all over again!</div>
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<b><i>Ingredients:</i></b></div>
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Seedless Grapes 1 kg</div>
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Water 1 litre</div>
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Milk 1 tablespoon</div>
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<b><i>Method:</i></b></div>
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Remove the grapes from the stalk and wash them well. Boil the water and milk together in a deep pan. Add the grapes and continue boiling till the grapes turn a lighter green. Drain well in a colander. Spread out on a thin cloth under the sun. Cover with another thin muslin. After three to four days of bright sunshine, voila, the grapes are now golden raisins!</div>
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
</div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-49346751403480969.post-3964129331275035512016-04-25T08:00:00.000-07:002016-04-25T08:05:50.898-07:00Pork SorpotelMy earliest memory of my uncle was of a tall, mustachioed guy with a booming voice. It was dislike at first sight. How dare this loud creature take my delicate Masi away from us. I clambered furiously up to my aunt's arms and declared. " Masi iss aadmi ke saath nahi jayegi!" (My aunt shall not leave with this man!) No one paid heed to my decree. And for that i am grateful!<br />
Over the years I came to adore him. He was a madcap friend with a great taste in music and a shared love for PJs and puns! He was a neatness freak who drove us crazy. He was the life of the party, always up for a pint. And he was a insatiable foodie who was also a fantastic cook!<br />
Sunday afternoons at his place usually meant beer, conversation and pork. Cooked with his meticulous perfection and served with a whole lot of love. When I started my food blog, he was always the first to leave a comment. He was my testbed for some of the more experimental recipes. And he always complained that I didn't devote enough space to his favorite red meat!<br />
The last time I met him, I promised I would perfect my skills and wow him with the ultimate pork dish. And I did! Perfect it. But I still needed his final approval on it. I clicked a pic and sent it across. He texted that it looked tempting and he was looking forward to the taste test. Alas! That shall never be. He was taken away too soon, too sudden.<br />
This post is in your memory my MeshoMoshai ( I can see your eyebrows shoot up and your mouth hang in shock at that traditional address!) I guess I'll have to wait till I join you up there for your seal of final approval. Till then, I know you look down and send me all the love and luck. And plentiful beer to go along with this spicy Pork!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6Y0hUJG88uA2O3iwpJS1vE8SEgKorznG8jmEYfQ1yT7-tUW-flKTrflw_wQXFlk2ZVSfnpr3HgLNl2u6O87QfiHRrBORYrMSs0a1Pn-5F8YMt1Mx5neamcHcQfXVnkGjUdUpHGqXYgc/s1600/IMG_20160227_141751.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi6Y0hUJG88uA2O3iwpJS1vE8SEgKorznG8jmEYfQ1yT7-tUW-flKTrflw_wQXFlk2ZVSfnpr3HgLNl2u6O87QfiHRrBORYrMSs0a1Pn-5F8YMt1Mx5neamcHcQfXVnkGjUdUpHGqXYgc/s320/IMG_20160227_141751.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99B-89WiyPyK8OmqvH-KjHDcOh7XVj9Zid5U2VJd3bE4oH7xFztpsLUKm1KxpdnTtl34l_IgdazrfzJMKTLbpA8DQFBKxDPRgzNqLltsd-E0LWOb4XTeKu_yyhlYyYY1SdUAiY4rog_Q/s1600/IMG_20160425_201119.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99B-89WiyPyK8OmqvH-KjHDcOh7XVj9Zid5U2VJd3bE4oH7xFztpsLUKm1KxpdnTtl34l_IgdazrfzJMKTLbpA8DQFBKxDPRgzNqLltsd-E0LWOb4XTeKu_yyhlYyYY1SdUAiY4rog_Q/s1600/IMG_20160425_201119.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99B-89WiyPyK8OmqvH-KjHDcOh7XVj9Zid5U2VJd3bE4oH7xFztpsLUKm1KxpdnTtl34l_IgdazrfzJMKTLbpA8DQFBKxDPRgzNqLltsd-E0LWOb4XTeKu_yyhlYyYY1SdUAiY4rog_Q/s320/IMG_20160425_201119.jpg" width="252" /></a></div>
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<b><i>Ingredients:</i></b></div>
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Pork 1 kg</div>
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Red Chillies 25</div>
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Coriander seeds 1 tablespoon</div>
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Peppercorns 15</div>
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Garlic 10 cloves</div>
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Cinnamon 2 inch</div>
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Tamarind an onion sized ball ( roughly 5 tablespoon)</div>
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Turmeric 1 tsp</div>
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Cumin 4 teaspoon</div>
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Onions 4</div>
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Green chillies 6</div>
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Ginger 2 inches</div>
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Vinegar 1/4 cup</div>
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Sugar 1/2 teaspoon</div>
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<b><i>Method: </i></b></div>
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Finely chop the onions, ginger, garlic and green chillies. Grind together the rest of the ingredients except pork and sugar. To the pork, add just enough water to reach the level of the meat. Boil pork till it becomes light pink in colour. Add the ground masala, the chopped ingredients and salt to the pot. Pressure cook for 30 minutes. Once the cooker cools, add the sugar and thicken to the consistency you like. Serve hot with steamed rice and chilled beer!</div>
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<br /><div class="blogger-post-footer">All images copyright: sweetjaw
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