tag:blogger.com,1999:blog-53965624458397981842024-03-05T19:31:29.704-08:00Two hearts and one kitchen“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Julia Child
Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5396562445839798184.post-13162669005392309052015-02-25T01:47:00.000-08:002015-02-25T01:47:00.901-08:00Nadan Crab Curry|Kerala Style Crab Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<i>Kappa(Tapioca) vevichath and 'nalla nadan' kottayam style meen(fish) curry</i> is a match made in heaven. After every few weeks I get a craving for kappa vevichath, So two days ago, I made a crab curry instead of fish curry to have with kappa which turned out to be really good. This dish is spicy, tangy and the sweetness of the crab meat makes this dish take everything to another level of goodness.</div>
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There are few things to be noted:-</div>
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<li>I used lightly flavored chicken stock in the curry but you can use plain water. In my opinion chicken stock and seafood is a great combination.</li>
<li>You can adjust the spiciness of the curry by adding more or less chilli powder and pepper powder.</li>
<li> You know the crab is cooked when the legs turn orange,</li>
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<span style="text-align: center;">When I buy crabs I ask the '<i>fish fella</i>' to cut and clean them for me, When I reach home, I check for any yellow substance in the cavity and remove them. Twist off the legs. Clean the crab under running water and with a kitchen scissor(or the back of knife) give each legs and the fingers a crack for the masalas to infuse into the crab.</span><br />
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<b><i><u>Ingredients</u></i></b></div>
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750g crab washed and cleaned</div>
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1 onion sliced</div>
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10 shallots sliced</div>
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1 heaped tbsp ginger chopped</div>
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4 cloves of whole garlic</div>
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1 or 2 green chillies sliced(optional)</div>
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1/4 tsp turmeric powder</div>
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1 1/2 tbsp kashmiri chilli powder</div>
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2 tsp pepper powder</div>
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1/2 tsp coriander powder</div>
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1/2 tsp meat masala</div>
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1 sprig of curry leaves</div>
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A handful of chopped coriander leaves</div>
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Tamarind pulp of 1 lemon sized ball soaked in 1 cup of water squeezed and drained</div>
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1 cup chicken stock or half of a chicken stock cube </div>
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1/2 tsp sugar</div>
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salt</div>
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2 tbsp oil(use coconut oil for authentic taste)</div>
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<i><b><u>Method</u></b></i></div>
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Heat oil in a pan</div>
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Add onions,shallots,ginger,garlic,green chillies,turmeric powder and a little salt and saute till it turns slightly brown.<i>( This is gonna take a while)</i></div>
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Add chilli powder, coriander powder, pepper powder and meat masala saute for 10 seconds or till raw smell has gone.</div>
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Add 1 cup of chicken stock and allow it to boil.</div>
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Add curry leaves, tamarind juice, coriander leaves, salt and sugar and once again let it boil for couple of minutes. Check for salt and add salt if required.</div>
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Add the crab, mix well,cover the vessel with a lid and cook the crab for 8 -10 minutes. </div>
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And when you open the lid, through the miracle of time,<i> </i>there you have it, finger licking good crab curry</div>
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This is best served hot with ghee rice and kappa vevichath.</div>
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<b>Happy Cooking!</b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-39020681742350220702015-02-24T04:00:00.006-08:002015-02-24T13:55:03.221-08:00Oven-Roasted Tomatoes<div dir="ltr" style="text-align: left;" trbidi="on">
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Oven-roasted tomatoes have an intense fresh flavor and I think this is the perfect way to preserve tomatoes. They are excellent in sandwiches, salads and pasta.Give it a try!</div>
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It’s up to you if you want to cut out the stems before roasting or not.Also, you can use garlic, herbs(thyme,basil,oregano or rosemary) or both to flavor the tomatoes.</div>
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<i><b><u>Ingredients</u></b></i></div>
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2 large tomatoes, halved crosswise</div>
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2 large garlic cloves, thinly sliced</div>
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4 tsp extra virgin olive oil</div>
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Cracked black pepper and coarse salt</div>
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<b><i><u>Method</u></i></b></div>
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Preheat the oven to 160 degree Celsius. Line the baking tray with a parchment paper or aluminium foil. Cut the tomatoes in half crosswise and spread them in a single layer, cut-side up.</div>
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Place the slices of garlic on the tomatoes, drizzle extra virgin olive oil and evenly sprinkle salt and pepper. The other way of doing this is tossing the tomatoes in a bowl with olive oil, garlic and seasonings.</div>
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Pop the tray in the the oven and let the tomatoes roast for around 2 hours. The tomatoes are done when they are shrunken, moist and chewy </div>
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Remove the tray from the oven and let it cool before storing</div>
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You can keep this in the refrigerator in a covered container for 1 week and freeze up to 6 months. Give it a try!</div>
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<b>Happy Cooking!</b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-85576963099063048992015-02-19T00:20:00.001-08:002015-02-20T02:23:26.780-08:00Garlic Knots<div dir="ltr" style="text-align: left;" trbidi="on">
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If you know how to make pizza dough or if you can get good store brought pizza dough, I would say garlic knots are one of the easiest party treats- crusty outside and light within.Whenever you are making these make a big batch because these finish like hot buns. My husband and I liked these a lot when we made these last weekend along with the<a href="http://2heartsand1kitchen.blogspot.ae/2015/02/schezwan-chicken-wings.html" target="_blank"> schezwan chicken wings</a>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjY54eDehuCuHIV_OFmVh9RhMoTeEeS3wOsK_OHJZE2gavu3N6m29cDzLpDOuxrq-6XDrg5E2rn04wX0Kbi7KMCgittE0fsBQuxKbXr4oLI8s6bJyvSrm62ZJEfXQBS9rxWMS4yzGDcmY/s1600/unnamed+(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjY54eDehuCuHIV_OFmVh9RhMoTeEeS3wOsK_OHJZE2gavu3N6m29cDzLpDOuxrq-6XDrg5E2rn04wX0Kbi7KMCgittE0fsBQuxKbXr4oLI8s6bJyvSrm62ZJEfXQBS9rxWMS4yzGDcmY/s1600/unnamed+(7).jpg" height="640" width="474"></a></div>
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When I made these I used olive oil and butter. But you can, of course use what's there in your kitchen. The traditional recipe calls for parsley but my husband and I like the flavor and smell of cilantro more. In fact you can use any herb of your choice . As long as you have pizza dough, garlic, olive oil or butter you are good to go. If you are using unsalted butter add a dash of salt in the last step. The pizza dough I use has herbs and pepper in it so I didn't have to add anything extra.</div>
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<b><i><u>Ingredients</u></i></b></div>
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400g - 500g pizza dough</div>
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6 cloves of garlic</div>
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3 tbsp olive oil</div>
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2 tbsp of salted butter</div>
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3 tbsp of chopped parsley/cilantro/herb of your choice</div>
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<b><i><u>Method</u></i></b></div>
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Place the ball of dough on a floured surface,roll it out with a rolling pin and cut them into strips.Cut the longer strips into half if want equal sized garlic knots(<i>..mine turned out fine without doing that</i>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxiktkDwCUhmxi9kBgFYy70I_BLv74prDyRnvREJ63chHfyttbOST4s2xiWvnDoItRSKWjB3zIp3Jco5EkKR65YulRn62wzUe3YlAtigMuOBfQ1jznYVgMCmwZv4Y4ZMwvgwfAw7v_vk/s1600/unnamed+(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxiktkDwCUhmxi9kBgFYy70I_BLv74prDyRnvREJ63chHfyttbOST4s2xiWvnDoItRSKWjB3zIp3Jco5EkKR65YulRn62wzUe3YlAtigMuOBfQ1jznYVgMCmwZv4Y4ZMwvgwfAw7v_vk/s1600/unnamed+(8).jpg" height="320" width="237"></a></div>
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Form them into knots.</div>
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Place them on the baking sheet and brush the knots with olive oil</div>
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Loosely cover them with a cloth and let them rise for half an hour.</div>
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Preheat the oven to 220 degree Celsius.</div>
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Bake the knots for 20 - 25 minutes or until nicely browned , meanwhile make the oil.</div>
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In a saucepan mix garlic, parsley or cilantro(herb of your choice), olive oil and butter. Heat it till warm.</div>
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oil over, toss together until the garlic knots are well coated in the garlic oil. These are best when served warm.</div>
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<b>Happy Cooking!</b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-91110163282081195972015-02-18T07:38:00.001-08:002015-02-21T09:36:38.296-08:00Schezwan Chicken Wings<div dir="ltr" style="text-align: left;" trbidi="on">
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My husband is a "chicken wings specialist". Honestly, he makes the best chicken wings in the whole wide world in my opinion. This is my husband's recipe and this is different because the main ingredient is baking powder(of course, apart from the chicken wings) which gives a unique texture to the wings. Interesting? But wait till you try this! :)</div>
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<b><i><u>Ingredients</u></i></b><br>
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500 gms chicken wings(with skin)<br>
1 tbsp chili flakes<br>
1 tbsp pepper powder<br>
1 tbsp baking powder<br>
1/2 tsp salt<br>
1 cup schezwan sauce<br>
Juice of 1 lemon<br>
Chopped cilantro and lemon wedges for garnishing<br>
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<b><i><u>Method</u></i></b><br>Clean and wash the chicken wings and pat dry.<br>
Mix chilli flakes, pepper powder, salt and baking powder and coat the chicken wings.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gUBJUjzhmUJQL7v3wbax78AAjCAl9qneOQwMLo-RIaIDBNgKOoC-j1tHKKHLIWbqXuSJUFBBA4oK9EMVH0IY3ll0EV-H3JSL_cvEWrVP1Hcq6pxSjgftzPt40UqK5y8DyYQ4C0m6JFk/s1600/unnamed+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_gUBJUjzhmUJQL7v3wbax78AAjCAl9qneOQwMLo-RIaIDBNgKOoC-j1tHKKHLIWbqXuSJUFBBA4oK9EMVH0IY3ll0EV-H3JSL_cvEWrVP1Hcq6pxSjgftzPt40UqK5y8DyYQ4C0m6JFk/s1600/unnamed+(3).jpg" height="237" width="320"></a><br>
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Arrange this on a pan and keep this on the middle rack of a preheated oven<br>
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Bake this for 50 to 60 minutes at 220 degree celsius flipping the chicken wings every 20 minutes</div>
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Meanwhile, mix the schezwan sauce with lemon juice. </div>
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As soon as the chicken wings is out of the oven, pour the schezwan sauce over the steaming hot chicken and mix well with a tong or two spoons</div>
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Garnish with chopped cilantro and have it while its hot! Don't forget to squeeze the lemon on the chicken wings:)</div>
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Happy Cooking!</div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0Middle East29.2985278 42.5509603000000421.2447727999999998 1.2423663000000431 57.3522828 83.859554300000042tag:blogger.com,1999:blog-5396562445839798184.post-78247401787325932722015-02-15T00:02:00.000-08:002015-02-15T02:20:52.964-08:00Homemade Caramel Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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It's so easy and delicious. Stir a tablespoon or two caramel sauce into hot coffee, drizzle some on top of your pancakes, muffins or ice cream,use as a dip for fruits or drizzle over pies and cheesecakes. Its divine. There are two methods of making caramel sauce- wet and dry. In wet method, you melt the sugar with water in it. While in dry method you caramelize the sugar in the pan first and add the wet ingredients,</div>
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Some people are scared of making caramel sauce since it involves melting sugar. But you don't need to be if you are doing it right.</div>
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First of all, you don't need any fancy equipment. If you have a good old deep saucepan and a long wooden spoon you are all set. Its best to use a light colored pan(like steel or ceramic) but if you are like me it doesn't matter which pan you use. Secondly, caramel sauce is very forgiving when it comes to the ingredients. You can make a beautiful caramel sauce with white, brown sugar or with both, with 10g butter or 100g butter, little or more cream, no vanilla or no salt at all. It all depends on what you want. If you are using white sugar and brown sugar, caramelize the white sugar first and add the brown sugar along with butter and cream. If you use very little fat or no fat at all, your caramel sauce will be brittle or hard.</div>
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According to Dan Leopard's article on The Guardian, dark caramel goes well with light fruits like apple and oranges, golden caramel goes well with dark fruits like figs and medium colored caramel goes well with medium flavors like milk chocolate. But there are no set rules to this.</div>
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If you toast some nuts and add to this it becomes praline or add a little sea salt to this and it becomes salted caramel sauce.</div>
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Lastly, by no means you should let your skin touch the sugar or the caramel sauce when its hot. The boiling point of sugar is so high that you don't wanna mess with this.</div>
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<i><b><u>Ingredients</u></b></i></div>
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1 cup sugar</div>
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3/4 cup cream</div>
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1/4 cup brown sugar</div>
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2 tbsp butter</div>
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A pinch of salt</div>
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1 tsp vanilla essence </div>
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<b><i><u>Method </u></i></b></div>
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Add sugar in a saucepan. Start with an even layer</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOlhzq8X0tozCPODCxlTNJKJrGGU_mQF0zUZ98Jdo4elfxEnSwNnCuollGQK9XpKO7LUZ08PrhdnORpu56ULcsP7uf_RvpYP-S5rgPA0Wv94nQn0Me0GfNYYaYQTdY8PPsXNXKxhBQ-Q/s1600/unnamed+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLOlhzq8X0tozCPODCxlTNJKJrGGU_mQF0zUZ98Jdo4elfxEnSwNnCuollGQK9XpKO7LUZ08PrhdnORpu56ULcsP7uf_RvpYP-S5rgPA0Wv94nQn0Me0GfNYYaYQTdY8PPsXNXKxhBQ-Q/s1600/unnamed+(1).jpg" height="320" width="237" /></a></div>
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Let it melt on a low heat. Do not stir with a a<br />
spoon, only SWIRL the pan. But if you are concerned if the sugar will get burnt (which is not likely to happen if you are doing this step on low heat) with the wooden spoon push the sugar at the edge to the center. The sugar clumps when you do this. So make sure that the sugar has completely melted before you go to the next step.</div>
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After the sugar has melted (PAY ATTENTION) the color changes fast at this point. Stir well. Some say golden is divine, some say amber gold and the other say reddish brown but no one says black or burnt.</div>
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FYI --> If you are scared of hot molten sugar put your mittens on. Now turn the heat to medium high.</div>
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Add the brown sugar, butter and cream. Be very careful because it will sizzle and splutter. </div>
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Add vanilla essence and salt.</div>
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Put off the heat and keep stirring and you end up getting this smooth and beautiful caramel sauce. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgehAxjGc6AtTsCz_0axWxE9B_kqRQQ3KYAeRyZkUxA8MHcFIrdov6g83jKm-DI95CuLT3GlRTc5SrBwTwd-LpYyXNn71uwmSXjJnOz9BSML0ln1v5v2YaLDnlHkAintOHkhKeXiWcLuY/s1600/unnamed+(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgehAxjGc6AtTsCz_0axWxE9B_kqRQQ3KYAeRyZkUxA8MHcFIrdov6g83jKm-DI95CuLT3GlRTc5SrBwTwd-LpYyXNn71uwmSXjJnOz9BSML0ln1v5v2YaLDnlHkAintOHkhKeXiWcLuY/s1600/unnamed+(7).jpg" height="320" width="237" /></a></div>
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Allow it to cool</div>
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The difference between caramel sauce and toffee sauce is that toffee sauce is only cooked to the point that the sugar in it melts, at which point it becomes usable. Caramel sauce is cooked well beyond the melting stage, through all the various candy phases until the sugar molecules themselves start to break into pieces. It’s those pieces that give caramel its rich flavors and amber-brown color. Toffee sauce wouldn't have much of a color if it wasn't for the fact that it’s made with brown sugar</div>
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To store, keep refrigerated in an air-tight container. To warm, place in the microwave for 30 seconds to heat through.</div>
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<b>Happy Cooking!</b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0Middle East29.2985278 42.5509603000000421.2447727999999998 1.2423663000000431 57.3522828 83.859554300000042tag:blogger.com,1999:blog-5396562445839798184.post-80812463346205891062015-02-10T05:19:00.000-08:002015-02-10T21:48:42.358-08:00Prawn Curry|Prawn in a Spicy Coconut Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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For a while I have been wanting to make a prawn curry by Madhur Jaffrey. Madhur Jaffrey is known as the "actress who could cook". As per what I read she introduced Indian cooking to the western world. Its not because this is a recipe by her that I wanted to make this..No offense to Madhur Jaffrey. But I wanted to make this because this is what she shared with Julia Child on Cooking with the Master Chefs. She called it the 'southern Indian shrimp in a spicy coconut sauce'. Fancy huh. If Julia was impressed with this recipe, I told myself, I can impress my husband too.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZYHJhGnj9mwr1uBatSgnrQElSZ-p7Nz8JXRoaWO4kBCNokoWr11t7KpFcthPckPTkovF79nxRkdDyK3TM85i9L7qFBoU5w8UB8brUB-0o9_mzNOG5XFDG2jgL4444dJgRFgO65ES2xU/s1600/unnamed+(14).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqZYHJhGnj9mwr1uBatSgnrQElSZ-p7Nz8JXRoaWO4kBCNokoWr11t7KpFcthPckPTkovF79nxRkdDyK3TM85i9L7qFBoU5w8UB8brUB-0o9_mzNOG5XFDG2jgL4444dJgRFgO65ES2xU/s1600/unnamed+(14).jpg" height="640" width="474" /></a></div>
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Honestly, this is the best prawn curry I have made. It has the spiciness,'tanginess' yet the flavors are subtle because of the coconut milk. You should give this a try,The original recipe calls for coriander seeds. I substituted it with the coriander powder from my pantry, I also made slight changes with the addition of some coriander leaves. This is my version of the recipe.</div>
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<b><i><u>Ingredients</u></i></b></div>
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Half a kilo prawns peeled</div>
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I medium sized onion</div>
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Half red bell pepper(capsicum)</div>
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5 cloves of garlic</div>
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1/2 inch ginger</div>
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2 tbsp kashmiri chili powder</div>
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1/2 tsp turmeric powder</div>
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1 tsp coriander powder</div>
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2 tsp pepper powder</div>
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2 tbsp canola oil/any refined vegetable oil</div>
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1 tsp mustard seeds</div>
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A pinch of fenugreek seed</div>
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10 curry leaves</div>
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2 green chilies</div>
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Salt</div>
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1/4 tsp sugar</div>
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1 cup thick coconut milk(I used canned coconut milk)</div>
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1 tbsp tamarind dissolved in 1/3rd cup hot water and strained</div>
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<b><u><i>Method</i></u></b></div>
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Chop the onion, bell pepper, ginger and garlic roughly and blend this to a smooth paste.You can add 2 tbsp of water if required. Add the chili powder, turmeric powder, coriander powder and pepper powder and blend again. You should get a paste like below.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0timf4OHVga3v7rXiMZHVkVqU7pst7pRxDR_UsvLObOWHhrY1rL4iTQ0Lkn-MXPGp6x0vEtrvk2KknHondVJi0xXSS_RY01yuztsm2QSkfbw05Jb_2xuL1vurRg0cmNv01StuExFW0jU/s1600/unnamed+(9).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0timf4OHVga3v7rXiMZHVkVqU7pst7pRxDR_UsvLObOWHhrY1rL4iTQ0Lkn-MXPGp6x0vEtrvk2KknHondVJi0xXSS_RY01yuztsm2QSkfbw05Jb_2xuL1vurRg0cmNv01StuExFW0jU/s1600/unnamed+(9).jpg" height="320" width="237" /></a></div>
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Heat oil in a pan. Splutter the mustard seeds and fenugreek seeds.</div>
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Add the the curry leaves and sliced green chilies. (If you don't want the heat but only the flavor, remove the seeds from the chilies). To this add the bell paper paste and saute till the oil separates or its slightly brown. This should take about 7 minutes on medium heat,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWk4RYlxC_TQ7geD6uvL7uyT5cE6z23xavbkJGACluPw8yXLWmWTk__792Zn_zT0zK_fM4mqhaDbO1spz4QGHzu97Uz9k5vnLUyzd_Wb42XFw6WVNdfER0GpSMc6RFOPjjNzpNO5AaG-w/s1600/unnamed+(13).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWk4RYlxC_TQ7geD6uvL7uyT5cE6z23xavbkJGACluPw8yXLWmWTk__792Zn_zT0zK_fM4mqhaDbO1spz4QGHzu97Uz9k5vnLUyzd_Wb42XFw6WVNdfER0GpSMc6RFOPjjNzpNO5AaG-w/s1600/unnamed+(13).jpg" height="320" width="237" /></a></div>
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Add 1 cup of water, coconut milk, tamarind pulp,sugar and salt.</div>
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Give this a boil and strain this. Do not use a fine sieve because we want some body to the curry,</div>
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Heat the sauce again and check for salt. Add a handful of chopped coriander leaves and prawns.</div>
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Cook for 5 minutes and you have a beautiful prawn curry in front of you. Serve it hot with rice!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOemDYiQVSqRqzhCmSST8k-C8uHcsh5M3sNPffpP0_BG03JGiKpmCOZ9LQcYp7hTb9gcmnRcm3nOPCSVEIgc1a4fEjIGy25yC4xtEnzzmyYWZ6-M0cHWyywdLNmvB4LohtZnsPVQnTsSQ/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOemDYiQVSqRqzhCmSST8k-C8uHcsh5M3sNPffpP0_BG03JGiKpmCOZ9LQcYp7hTb9gcmnRcm3nOPCSVEIgc1a4fEjIGy25yC4xtEnzzmyYWZ6-M0cHWyywdLNmvB4LohtZnsPVQnTsSQ/s1600/unnamed.jpg" height="358" width="400" /></a></div>
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HAPPY COOKING!</div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0Middle East29.2985278 42.5509603000000421.2447727999999998 1.2423663000000431 57.3522828 83.859554300000042tag:blogger.com,1999:blog-5396562445839798184.post-20374088147653278332015-02-08T20:36:00.000-08:002015-02-08T22:51:35.150-08:00Pound Cake French Toast Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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In my opinion, Pound Cake French Toast is The King of all French Toasts.. You can't beat that, can you? This is so easy yet so impressive(if you have already made<a href="http://2heartsand1kitchen.blogspot.ae/2015/02/pound-cake-recipe.html" target="_blank"> pound cake</a> at home). You serve it with a sauce, cream, syrup, fresh fruit or a fine dusting of sugar it JUST doesn't matter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBJsAdSuxXmooRw0G6chbYcWdM8RBtn4cHuJQaV0T508T63xuwMDF6Y6Oa1DLM7ACJ1RSIXEIOh-_y_hhbogVtO3xczTP3dgHpWamHhqIxxawvkbBrSwdYaTc-hA9hMDaYBqwwB0n3tY/s1600/unnamed+(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyBJsAdSuxXmooRw0G6chbYcWdM8RBtn4cHuJQaV0T508T63xuwMDF6Y6Oa1DLM7ACJ1RSIXEIOh-_y_hhbogVtO3xczTP3dgHpWamHhqIxxawvkbBrSwdYaTc-hA9hMDaYBqwwB0n3tY/s1600/unnamed+(5).jpg" height="640" width="474" /></a></div>
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So here is how we do it.(pssttt....this recipe is for one person)</div>
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<b><i><u>Ingredients :-</u></i></b></div>
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2 slices of <a href="http://2heartsand1kitchen.blogspot.ae/2015/02/pound-cake-recipe.html" target="_blank">pound cake</a></div>
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1 egg</div>
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1/3 cup milk</div>
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2 tsp sugar</div>
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1 tbsp butter</div>
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Fruit of your choice</div>
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Confectionery sugar/maple syrup/caramel sauce/whipped cream/ice cream (optional)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFt4RFrE55kXJJ1Mj82JBu6YGWaZ7CQaehvVJX5GAbfQOAjEmfXgPrc9BueIYEYjHWwV926UMHhKfPAvZMdSfVm2MSjmZn7IY5WsMPAWToolR4nOWbTHGM3_5vum7tlvt6bZZoQJE5jI/s1600/unnamed+(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPFt4RFrE55kXJJ1Mj82JBu6YGWaZ7CQaehvVJX5GAbfQOAjEmfXgPrc9BueIYEYjHWwV926UMHhKfPAvZMdSfVm2MSjmZn7IY5WsMPAWToolR4nOWbTHGM3_5vum7tlvt6bZZoQJE5jI/s1600/unnamed+(6).jpg" height="640" width="474" /></a></div>
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<b><i><u>Method</u></i></b></div>
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In a bowl, crack an egg open and add milk and sugar, Beat well for a minute. Heat a pan and let the butter melt(medium heat).</div>
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While the butter is melting, slice the 2 pieces of pound cake and soak each slices of pound cake in the egg mixture making sure they are well coated, </div>
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Place the pound cake slices on the hot pan(Ahhh..that sizzling sound..party on the pan). Toast each side for 1 minute or till golden brown.</div>
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Serve it fruits and maple syrup/caramel sauce/whipped cream/ice cream.</div>
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If you are dusting it with powdered sugar make sure the french toast has cooled down a bit.</div>
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Click here for the <a href="http://2heartsand1kitchen.blogspot.ae/2015/02/pound-cake-recipe.html" target="_blank">pound cake recipe </a>and <a href="http://2heartsand1kitchen.blogspot.ae/2015/02/grilled-pound-cake-with-nectarines-and.html" target="_blank">Grilled Pound Cake with Nectarines and Ice-cream</a></div>
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<b><u>Happy Cooking!</u></b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0Middle East29.2985278 42.5509603000000421.2447727999999998 1.2423663000000431 57.3522828 83.859554300000042tag:blogger.com,1999:blog-5396562445839798184.post-39952656680809951102015-02-03T23:45:00.000-08:002015-02-08T22:47:14.821-08:00Grilled Pound Cake with Nectarines and Ice-cream<div dir="ltr" style="text-align: left;" trbidi="on">
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If you have pound cake at home and you wanna make a really really special breakfast try this goodness- Grilled Pound Cake! Serve it with fresh fruits and ice-cream or cream and kick start your day feeling special. </div>
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When you grill the pound cake you get a beautiful scrumptious crust which is my favorite part. You can find the pound cake recipe on my blog(<a href="http://2heartsand1kitchen.blogspot.ae/2015/02/pound-cake-recipe.html" target="_blank">Click here for recipe</a>) .Here is how you make Grilled Pound Cake</div>
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<b><i><u>Ingredients</u></i></b></div>
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2 slices of pound cake</div>
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2 tsp unsalted butter</div>
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Fresh fruit of your choice(I used nectarines)</div>
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2 scoops ice cream of your choice</div>
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Confectionery sugar for dusting</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioshtsM4CDUOUxxvQk8xKCEFiTRAJ9LjT81OzA_ZmujhVb2ukAC7bOgmKtWs-FWxiC0uAr3dkK9wbwQBbldkudGjNj81JbIJCrcQxCP70kelchM1yJ2cufTNUzkOZwO8nXvhtyRFuEHRI/s1600/unnamed+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioshtsM4CDUOUxxvQk8xKCEFiTRAJ9LjT81OzA_ZmujhVb2ukAC7bOgmKtWs-FWxiC0uAr3dkK9wbwQBbldkudGjNj81JbIJCrcQxCP70kelchM1yJ2cufTNUzkOZwO8nXvhtyRFuEHRI/s1600/unnamed+(3).jpg" height="460" width="640" /></a></div>
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Heat the butter on the grilling pan. When the pan is really hot, place the cake on the pan and grill uncovered for 1 minute on each side(on high flame). To achieve the crosshatch marks on the pound cake slice, get the first grill mark done at 45 degrees, then rotate 90 degrees and grill again, flip and repeat. This leaves impressive diamond grids on your pound cake.</div>
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Serve with some sliced fresh fruits and ice-cream. Dust with powdered sugar before serving.</div>
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Click here for the <a href="http://2heartsand1kitchen.blogspot.ae/2015/02/pound-cake-recipe.html" target="_blank">Pound Cake recipe</a> and <a href="http://2heartsand1kitchen.blogspot.ae/2015/02/grilled-pound-cake-with-nectarines-and.html" target="_blank">Grilled Pound Cake with Nectarines and Ice-cream recipe</a><br />
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<u>HAPPY COOKING!</u></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0Middle East29.2985278 42.5509603000000421.2447727999999998 1.2423663000000431 57.3522828 83.859554300000042tag:blogger.com,1999:blog-5396562445839798184.post-36723740742038713032015-02-02T16:34:00.000-08:002015-02-08T22:50:06.954-08:00Pound Cake Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, 'Times New Roman', serif;">Pound cakes brings me back sweet memories of home. This cake is called the pound cake because the traditional recipe contains one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. It is usually baked in a loaf pan or a Bundt mold</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">. I made today's recipe with a different proportion and also used sour cream. While I served this pound cake dusted with powdered sugar, you can also coat with an icing. Toast a slice of pound cake or make a trifle.And the real treat is when you make <a href="http://2heartsand1kitchen.blogspot.ae/2015/02/pound-cake-french-toast.html" target="_blank">pound cake french toast</a>(wink wink:)</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Click here for my <a href="http://2heartsand1kitchen.blogspot.ae/2015/02/grilled-pound-cake-with-nectarines-and.html" target="_blank">Grilled Pound Cake recipe</a> and <a href="http://2heartsand1kitchen.blogspot.ae/2015/02/pound-cake-french-toast.html" target="_blank">Pound cake French Toast Recipe</a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9yWn_vJJdXZEMtbhynmoYEDZuh-NJFylWh7_j_sPSPr84-0Oro3lsUk-wFk_XRfWmfHW96oUqLuS4EKCJqMTM59dlA0aC4MmEOye794COWd6HAou86z_E0oi50P7mfpks6YYFmQlcuo/s1600/unnamed+(19).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK9yWn_vJJdXZEMtbhynmoYEDZuh-NJFylWh7_j_sPSPr84-0Oro3lsUk-wFk_XRfWmfHW96oUqLuS4EKCJqMTM59dlA0aC4MmEOye794COWd6HAou86z_E0oi50P7mfpks6YYFmQlcuo/s1600/unnamed+(19).jpg" height="640" width="474" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;">I love pound cakes more than any other cake. If you give me pound cakes for every meal 365 days, YES, I will still survive. Couple of days back I made this cake and this is the recipe.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyek3AsEN1AphqYAv0EeYQWB9V5bYjRFogGLWWfmZ3vK4uutwFIBksipLiMzFXg9C7HQI13_AC6vZvrwUVeA5v8GtXpH0JUIW7lZevtDKLveO6dsxbQckZvMtxEY85vgjUVu6poLCmMpE/s1600/unnamed+(20).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyek3AsEN1AphqYAv0EeYQWB9V5bYjRFogGLWWfmZ3vK4uutwFIBksipLiMzFXg9C7HQI13_AC6vZvrwUVeA5v8GtXpH0JUIW7lZevtDKLveO6dsxbQckZvMtxEY85vgjUVu6poLCmMpE/s1600/unnamed+(20).jpg" height="640" width="474" /></span></a></div>
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<b><i><u><span style="font-family: Times, Times New Roman, serif;">Ingredients</span></u></i></b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeypc_TbEGlIyHNjetK3xUkKgS9ij6KOniYZ8cgzIy4Q01nnz1kqDApgwFMY59fqtGYPPRlQYXOdqEMRXZjWwc43j9p1cYjGH8h6ABnEkZbe7y9mjaDTtPymEvk0fSnUJ9CjjY66Z_9fc/s1600/unnamed+(13).jpg&container=blogger&gadget=a&rewriteMime=image%2F*" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeypc_TbEGlIyHNjetK3xUkKgS9ij6KOniYZ8cgzIy4Q01nnz1kqDApgwFMY59fqtGYPPRlQYXOdqEMRXZjWwc43j9p1cYjGH8h6ABnEkZbe7y9mjaDTtPymEvk0fSnUJ9CjjY66Z_9fc/s1600/unnamed+(13).jpg" height="320" width="179" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Butter 200 g (1 cup)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Sugar 250g ( 1 and 1/4 cup)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Eggs 5</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Plain Flour 300g (3 cups)</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Baking Soda 1/2 tsp </span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Salt 1/2 tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Sour Cream 1 cup</span></div>
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<span style="font-family: Times, 'Times New Roman', serif;">Vanilla essence 2 tsp</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Foster Clark(Mandarin Flavor) or Tang 2 tsp(optional)</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><b><i><u>Method</u></i></b></span></div>
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<span style="font-family: Times, Times New Roman, serif;">Preheat the oven to 190 degree Celsius</span></div>
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Butter the pan. If you are not using a non stick pan line the pan with parchment paper</div>
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<span style="font-family: Times, Times New Roman, serif;">Mix sour cream with Foster Clark powder in a bowl. Keep aside</span></div>
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<span style="font-family: Times, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRje7ts-liDYjsGliRA99Cl_PK9H3hViFsiNDRo_hyphenhyphenMLk6aA86PbFYVZlZYsNgRUyEs3HND6ndTKnEp_6qlQFJHEqmojzfWi0JWSUdmarqkJaUaOdEWXMZ6-i304eU4jfsqMh62Kl0BU/s1600/unnamed+(9).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYRje7ts-liDYjsGliRA99Cl_PK9H3hViFsiNDRo_hyphenhyphenMLk6aA86PbFYVZlZYsNgRUyEs3HND6ndTKnEp_6qlQFJHEqmojzfWi0JWSUdmarqkJaUaOdEWXMZ6-i304eU4jfsqMh62Kl0BU/s1600/unnamed+(9).jpg" height="320" width="237" /></a></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"> In a different bowl, mix flour, salt and baking soda. </span><span style="font-family: Times, 'Times New Roman', serif;">Keep aside.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugRhXO6rwTsX04mOMqyfZUad6o9Ze4scOFoyNewqo_5uIG6vH2XbUgPsOC1BF9wWz_LT50JVbi2DPuTmP2B0GT5iZItx-X-DpPytaYzjBFv0mVr-4HgOyP7mrZoTfkTCkHfCTCqY9wjc/s1600/unnamed+(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjugRhXO6rwTsX04mOMqyfZUad6o9Ze4scOFoyNewqo_5uIG6vH2XbUgPsOC1BF9wWz_LT50JVbi2DPuTmP2B0GT5iZItx-X-DpPytaYzjBFv0mVr-4HgOyP7mrZoTfkTCkHfCTCqY9wjc/s1600/unnamed+(12).jpg" height="320" width="237" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;">Cream the butter. Add sugar and beat till light and fluffy. This will take about 7 minutes.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnH5yRQiWKveBQe3b34SDvdGRYuvVGQsIHM_JArYtwdH4w7CyPcJXBcNZCVol8Cl7bDN2GPuuFzJKgDoOKq9E_JfDYCaBQD3djET5ZOQmsNMxbBhF9DAOVnbo-OwtnDUJYyjqqkO3Yfw8/s1600/unnamed+(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnH5yRQiWKveBQe3b34SDvdGRYuvVGQsIHM_JArYtwdH4w7CyPcJXBcNZCVol8Cl7bDN2GPuuFzJKgDoOKq9E_JfDYCaBQD3djET5ZOQmsNMxbBhF9DAOVnbo-OwtnDUJYyjqqkO3Yfw8/s1600/unnamed+(7).jpg" height="320" width="180" /></span></a></div>
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<span style="font-family: Times, Times New Roman, serif;"> Add the eggs one by one beating well after each addition. Add vanilla essence. </span></div>
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Add 1/3rd of the flour mixture. Incorporate this into the cake batter on low speed and add 1/2 cup of the sour cream. After mixing well, add the half of the reamaining flour, mix well and add the rest of the sour cream. Add the last portion of the flour till incorporated. </div>
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<span style="font-family: Times, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-q_fn6NOPSDvoJxioQ0_EI0PoiEPKUTwmvRrx8p0gRjaDuRAcNgypxEmENNOiEO2W06_hdSwLkdivKLmKrIzfQ1j8I6GFRDveyA2g2ekza1WuIhcqcuhhs5cixbKy8iZWvsZtXPpQObE/s1600/unnamed+(21).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-q_fn6NOPSDvoJxioQ0_EI0PoiEPKUTwmvRrx8p0gRjaDuRAcNgypxEmENNOiEO2W06_hdSwLkdivKLmKrIzfQ1j8I6GFRDveyA2g2ekza1WuIhcqcuhhs5cixbKy8iZWvsZtXPpQObE/s1600/unnamed+(21).jpg" height="237" width="320" /></a></span></div>
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Pour the batter into the pan. Bake this for 45 mins on 190 degree Celsius.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbjeSU6ayASi1c5I0jFaVBsaGjDIeVTAqQ86CalXq1c_w9qpLbRgzV3gyKGyx4ztHFF_2tD9IQORf9X0S_dvjbwzZFTBjIarnhO1pbwJD2wYT-yUTShQPIvVj89N35yRWRfrjaIr0er0/s1600/unnamed+(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYbjeSU6ayASi1c5I0jFaVBsaGjDIeVTAqQ86CalXq1c_w9qpLbRgzV3gyKGyx4ztHFF_2tD9IQORf9X0S_dvjbwzZFTBjIarnhO1pbwJD2wYT-yUTShQPIvVj89N35yRWRfrjaIr0er0/s1600/unnamed+(6).jpg" height="320" width="237" /></span></a></div>
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After 45 minutes insert a tooth pick into d cake. If the tooth pick comes out clean, that means you cake is DONE. otherwise bake the cake for some more time.</div>
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<span style="font-family: Times, Times New Roman, serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtb_rGWDQlPXpZrlEqYwGm0_3-tXUPChajQx42tyv8KVNzFsrb14TVaB-DWd2MmtKkOcWDenqwFeAnGku9AEsWx1gm7rJkQy0wruXsYat_-Zjbu2Pnbc6ro13AXh3FWwXsa5fsBmQnvmw/s1600/unnamed+(10).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtb_rGWDQlPXpZrlEqYwGm0_3-tXUPChajQx42tyv8KVNzFsrb14TVaB-DWd2MmtKkOcWDenqwFeAnGku9AEsWx1gm7rJkQy0wruXsYat_-Zjbu2Pnbc6ro13AXh3FWwXsa5fsBmQnvmw/s1600/unnamed+(10).jpg" height="320" width="237" /></a></span></div>
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Invert the cake onto a greased wire rack. The cake can be served plain with powdered sugar sprinkled on top.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYT3IPFTuOQTAvo5EOllyjlxOdC-dajw-S9YHlyOUw9Drtfi8yF5v3WmSqDzuXklAkujdZJAnizjeoWeo3ZHoB3oDuxfy2NE9nS5DYJQQk0p9c5kaxhaw3hn8lifXPySGtJU3XZlI_7A/s1600/unnamed+(25).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrYT3IPFTuOQTAvo5EOllyjlxOdC-dajw-S9YHlyOUw9Drtfi8yF5v3WmSqDzuXklAkujdZJAnizjeoWeo3ZHoB3oDuxfy2NE9nS5DYJQQk0p9c5kaxhaw3hn8lifXPySGtJU3XZlI_7A/s1600/unnamed+(25).jpg" height="640" width="442" /></a></div>
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<span style="font-family: Times, 'Times New Roman', serif;">I will be making my mothers recipe soon which is the ultimate pound cake!</span></div>
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<span style="font-family: Times, Times New Roman, serif;"><i>Recipe adapted from <a href="http://tasteofhome.com/">tasteofhome.com</a></i></span></div>
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<span style="font-family: Times, 'Times New Roman', serif;"><b>Happy Cooking!</b></span><br />
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If you are searching for an easy simple yet packed full of flavor beef curry recipe this is the one!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3p_D5mYWHWbp_jH-SidWijZlilVqIovrN53sNkDS16dmIhGk2fL5piYnFe1qilwlo1ExCU6IBbiKtKGNjfRFsMwRCr7_w2OHJ67XzG96UWtZAjrCcxYX8EOpke-rQlyqahTRsWIb1vw/s1600/unnamed+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3p_D5mYWHWbp_jH-SidWijZlilVqIovrN53sNkDS16dmIhGk2fL5piYnFe1qilwlo1ExCU6IBbiKtKGNjfRFsMwRCr7_w2OHJ67XzG96UWtZAjrCcxYX8EOpke-rQlyqahTRsWIb1vw/s1600/unnamed+(2).jpg" height="360" width="640" /></a></div>
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For this recipe, you must use curry leaves which you can get in any Indian grocery store. Curry leaves, in my opinion gives a beautiful aroma and flavor to this curry. However, the barbeque spice I use in this recipe is totally optional. I felt the barbeque spice will give a nice touch to the beef. The good thing about this recipe is you can totally control the spice, throw in the all the ingredients in a pressure cooker, put the flame on and VOILA!</div>
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I was inspired to make this curry by <a href="http://mariasmenu.com/">mariasmenu.com</a>. Honestly. I don't even know how many times I visit her site a week:-). Her recipes are A-M-A-Z-I-N-G. I was wondering what to do with the half kilo beef that I had and ended up making this beautiful curry. Thank you Maria. (<a href="http://mariasmenu.com/beef/beef-olathiyathu" target="_blank">Click here for Maria's beef recipe</a>)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gTXTYFz0U9PqJzFC_Kl_UgXbabAidhykpCfHosgcqywUvU4fNtYRXC53scbAO7hDMBvChHUqynRpSo1UludyHmYfEQvobi5V3uNFH5ep2GGTsv74CvIKogGscPzp0NiC2l9oP_hUiWM/s1600/unnamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1gTXTYFz0U9PqJzFC_Kl_UgXbabAidhykpCfHosgcqywUvU4fNtYRXC53scbAO7hDMBvChHUqynRpSo1UludyHmYfEQvobi5V3uNFH5ep2GGTsv74CvIKogGscPzp0NiC2l9oP_hUiWM/s1600/unnamed.jpg" height="640" width="360" /></a></div>
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<i>(Psst.. I had to use my camera phone for the picture since Mr cam is a lil sick..meh)</i></div>
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<b><i><u>Ingredients:-</u></i></b></div>
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Half kilo beef cubes</div>
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1 medim sized onion chopped</div>
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6 cloves of garlic chopped</div>
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1" ginger chopped</div>
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1 tbsp kashmiri chili powder </div>
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1/2 tsp coriander powder</div>
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1/2 tsp meat masala powder</div>
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1 tsp Barbeque spice powder(optional)</div>
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1 tsp vinegar</div>
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1 tsp soya sauce</div>
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1 sprig curry leaves</div>
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2 tsp pepper powder</div>
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salt</div>
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Half cup beef stock </div>
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1/4 cup cream</div>
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2 tbsp coriander leaves chopped</div>
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<b><i><u>Method:-</u></i></b></div>
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Wash and clean the beef </div>
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In a pressure cooker mix beef,onions,garlic,ginger, chili powder,coriander powder, meat masala powder. barbeque spice(I bought this from the carrefour spice section), vinegar, pepper powder, salt, soya sauce and curry leaves. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdxBN-VlxQDa5Edtm4bCnaMOq4wPn9V4692Rt4VSPEfvWESXtO7hm9vcGSL0SIQ2aGQ6ymHcr2GUgPA6WE86pPqUt2jZZwcjGDTBYRvl3OMKpLUv53ZPp-c6ZmWb57mKSTxx0PTHyurM/s1600/unnamed+(5).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPdxBN-VlxQDa5Edtm4bCnaMOq4wPn9V4692Rt4VSPEfvWESXtO7hm9vcGSL0SIQ2aGQ6ymHcr2GUgPA6WE86pPqUt2jZZwcjGDTBYRvl3OMKpLUv53ZPp-c6ZmWb57mKSTxx0PTHyurM/s1600/unnamed+(5).jpg" height="320" width="180" /></a></div>
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Pressure cook this on low heat for 3 whistles. You don't need to add water. The water content in the beef will be released. After 3 whistles are over, put off the stove and let it rest for 20 minutes. Release the pressure and check for the 'doneness' of beef. Mine was nice and soft at this stage.</div>
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Add the beef stock and cook for 5 minutes on low heat. Add the cream and give it a boil. Mix in the coriander leaves. I garnished with some coriander leaves, a dash of cream and few pinches of chilli powder. Serve hot with rice or rotis.</div>
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<i>(I am thinking coconut milk instead of cream can take this recipe to another level too)</i></div>
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<b><u>Happy Cooking!</u></b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-29305064972469383492015-01-27T05:15:00.003-08:002015-01-27T05:25:39.047-08:00How to cook Basmati Rice(Absorption Method)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;"> When I got married to the love of my life, I didn't even know how to cook rice. Do I need to add salt? Do I need to soak the rice? How long does it need to be cooked? More importantly, how do I cook the rice? Oh GOSH! The questions in my mind were endless and I had thought I knew all about cooking. We eat a lot of steaming hot rice at home. My husband prefers rice to rotis. Our favourite is basmati rice. The difference in the way my mom cooked rice and my mom in law cooked rice is that my mom uses brown rice and my mom in law uses sona masoori rice. However, for certain rice dishes, on special days and when guests come both of them only use basmati rice.</span></div>
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Basmati rice is a long grain rice which has a unique fragrance. Most of the time whole spices(cloves, cardamom,cinnamon etc..) and herbs or lemon juice are added to it while cooking rice for aroma. When its cooked it should be soft and fluffy with each grain separate yet not mushy. It should look like white long pearl. You can have with a simple <a href="http://2heartsand1kitchen.blogspot.ae/2015/01/palak-dal-or-spinach-lentil-curry.html" target="_blank">dal</a> or you can make a rich biriyani with it. I use absorption method to cook rice at home and the same method is used for cooking jasmine rice and sona masoori rice. Always use the best quality rice you can afford, I have been using India Gate for years.<br />
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<b><i><u>Ingredients:-</u></i></b></div>
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2 cup Basmati Rice</div>
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3.5 cups Water </div>
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2 pinches Salt </div>
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A clove, cardamom and cinnamon piece</div>
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1 tsp ghee (optional)</div>
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<u>Method:-</u></div>
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Wash the rice with room temperature clean water till d water starts getting clear. Soak the rice for 30 minutes in room temperature water. This helps in elongating the rice,</div>
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In a pot mix the water, ghee, spices and salt and bring to a boil.(If you have not soaked the rice, for 2 cups rice use 4 cups water). Add the rice and bring the water back to boil Cover the pot with a tight fitting lid and cook for 15 minutes on low heat. If the lid is not tight enough use an aluminium foil to seal the pan. After 15 minutes put off the heat and let it rest for another 5 minutes, </div>
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Serve the rice hot with <a href="http://2heartsand1kitchen.blogspot.ae/2015/01/palak-dal-or-spinach-lentil-curry.html" target="_blank">dal</a> or <a href="http://2heartsand1kitchen.blogspot.ae/2014/12/almond-chicken-curry-recipe.html" target="_blank">chicken curry</a>. </div>
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<b><u>Happy Cooking!</u></b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-91054978840021996252015-01-21T14:09:00.002-08:002015-01-29T17:04:30.593-08:00Tuna Cake Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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If you are on a budget, have canned tuna in the pantry yet you want to have a flavorful dinner, this is the way to do it-TUNA CAKES! There a are a zillion ways to make this, This dish is so versatile that you can throw in what you have in hand and make these scrumptious patties, This dish is a good source of protein.</div>
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These tuna cakes can be frozen. I used green chilies but you can substitute this with bell peppers and if you have only carrots or peas at home use that. Some people add mayo in the recipe and if you like mayo add 2 tbsp. . You man make this spicy, gluten free or not. If you don't want to have the bread crumb coating don't do the crumb coating but the result is excellent. Having said that, have to tell you that the bread crumb coating is the best part of this dish. Instead of regular bread crumbs you can use panko bread crumbs for the coating if you like that extra crunch.</div>
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<b><i><u>Ingredients</u></i></b></div>
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370g canned tuna(drained)</div>
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2 eggs</div>
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1 cup +1/2 cup bread crumbs</div>
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2-3 tbsp plain flour</div>
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Half medium sized onion chopped</div>
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2 garlic cloves minced</div>
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1/4 inch ginger minced</div>
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2 Green chilies (optional) chopped</div>
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1/4 cup Cilantro chopped</div>
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2 tbsp Lemon juice </div>
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1 tsp BBQ spice powder(optional)</div>
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1 tsp Paprika </div>
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1-2 tsp pepper powder</div>
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1 tbsp oil</div>
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<b><i><u>Method</u></i></b></div>
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In a pan, heat oil and saute chooped onion, garlic, ginger and green chilies till translucent(or till raw smell goes). Keep this aside for 5 mins</div>
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In a bowl, mix the tuna. 1 egg. bread crumbs, cilantro,sauteed ingredients,bbq spice, paprika and pepper, I used my hands to mix this, (I know I know....you can use spoon or fork if you want)</div>
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Form the moisture into patties of the the size of your palm. I made 7 patties( I know right..tis' cheap...hehe)</div>
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. Dust the patties with flour. Beat the egg a bowl. Dip each patty in the beaten egg and roll with bread crumbs. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOou4LidNlUvORWs1W9pYvl371NVQP2ycvAf3oQILaIIt0xBitO6pZjs9erceNw_E5-lCQDb3PPjvJwEGwUSlq3hJ4gQSSqKf8f7_t78eMl3Y_o9Fw9GlEEIC63Z76Niz-apODbQbbV0/s1600/IMG_20150120_191521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbOou4LidNlUvORWs1W9pYvl371NVQP2ycvAf3oQILaIIt0xBitO6pZjs9erceNw_E5-lCQDb3PPjvJwEGwUSlq3hJ4gQSSqKf8f7_t78eMl3Y_o9Fw9GlEEIC63Z76Niz-apODbQbbV0/s640/IMG_20150120_191521.jpg" height="225" width="400" /> </a> </div>
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At this point you can pack some and freeze if you want to, Defrost and shallow fry for 2 mins on each side when its required.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7nlhAvW3wztp24ra2u7vW1wTgtlNEDkYCX-5IrJbFpMzO1An54MfaYl6L9ksaHCP6FFDndsvf_y_Q-4RLANNZpV8gs8kg7OwMO9lTyGuxsnNH7cLeo7kiCJcZEV6evblFv7nPLWW-y4/s1600/IMG_20150120_192430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM7nlhAvW3wztp24ra2u7vW1wTgtlNEDkYCX-5IrJbFpMzO1An54MfaYl6L9ksaHCP6FFDndsvf_y_Q-4RLANNZpV8gs8kg7OwMO9lTyGuxsnNH7cLeo7kiCJcZEV6evblFv7nPLWW-y4/s640/IMG_20150120_192430.jpg" height="400" width="225" /></a></div>
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Serve hot with salad,tomato sauce or cream cheese spread.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eFDNMpFjAuNWLuzt0ULZ9oK4dLeJETN04NguU3OqGTivTBg-OMgm2ISHOlkkZILiG4l7P2SAapQL8sh_CfcjUPWbZ0Dkgh_fZDICKKDrb2_KRDQqykpIRqaAERQMyALNeqEaqxVIetA/s1600/DSCN0996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1eFDNMpFjAuNWLuzt0ULZ9oK4dLeJETN04NguU3OqGTivTBg-OMgm2ISHOlkkZILiG4l7P2SAapQL8sh_CfcjUPWbZ0Dkgh_fZDICKKDrb2_KRDQqykpIRqaAERQMyALNeqEaqxVIetA/s1600/DSCN0996.JPG" height="480" width="640" /></a></div>
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<b><u>Happy Cooking!</u></b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-30442382775058283132015-01-18T13:38:00.000-08:002015-01-18T13:40:44.616-08:00Pal Payasam Recipe (Keralean Rice Pudding)<div dir="ltr" style="text-align: left;" trbidi="on">
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Paal(Milk) Payasam(Kheer/Pudding) is a rice pudding made in the southern parts of India. In Kerala cuisine there are different kinds of payasams but this is one of the easiest,trust me! Usually this is served when you have a sadya(kerala feast) for a wedding or Onam, I made this recently when we had a get together at my cousin's and my husband loved it. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWrROymp5igGHXXt1jf36k5rFoKlNRC3lanihAsJ7OGQAAHxDXNWU3Ihg-1Nhh_W5bDB4vDDSZjCZ01deVUyY9iKKkKuXmmbBB8KNJSfFrDDKxJ2WHQg1fPhbP_96Phaa-SIcaIzCn54/s1600/DSCN0918.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTWrROymp5igGHXXt1jf36k5rFoKlNRC3lanihAsJ7OGQAAHxDXNWU3Ihg-1Nhh_W5bDB4vDDSZjCZ01deVUyY9iKKkKuXmmbBB8KNJSfFrDDKxJ2WHQg1fPhbP_96Phaa-SIcaIzCn54/s1600/DSCN0918.JPG" height="480" width="640" /></a></div>
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The difference between the western rice pudding and the Keralean rice pudding is that Keralites use cardamom as flavouring instead of cinnamon or nutmeg. I have never seen my mom making payasams without cardamom.She uses 'broken' brown rice which is the best but I couldn't get that so I used brown rice. But I have seen people using basmati rice and sona masoori rice. The point is you have to cook the rice in milk till its soft. I will always prefer making payasam with rice which takes a long time to cook beacause I want the milk to reduce down.</div>
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<b><i><u>Ingredients:-</u></i></b></div>
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1/2 cup Rice</div>
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2 liters milk</div>
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1 can condensed milk</div>
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4 Cardamom(1/4 tsp of cardamom powder)</div>
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1/2 cup sugar</div>
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3 tbsp Ghee </div>
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1/4 cup Raisins </div>
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1/2 cup chopped cashew nuts</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqR0djhGIAGyFuxSznlQajosHQtiziAOy4tcGRMJ3Q2v3w7FBNJ4jHO2MGisRN1-Wl8uRI39FZeaeH7vckWiTHZ10KIdKboNc5YcC8iSEznPhJrZvUOm7LJtn1kpnRo3SgetDgv1olGc/s1600/DSCN0920.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqR0djhGIAGyFuxSznlQajosHQtiziAOy4tcGRMJ3Q2v3w7FBNJ4jHO2MGisRN1-Wl8uRI39FZeaeH7vckWiTHZ10KIdKboNc5YcC8iSEznPhJrZvUOm7LJtn1kpnRo3SgetDgv1olGc/s1600/DSCN0920.JPG" height="480" width="640" /></a></div>
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<b><i><u>Methods</u></i></b></div>
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1)Pressure cook rice, cardamom and milk for 20 minutes and leave this to rest for another half an hour, After the resting time is over, mix in the condensed milk. Check for the sweetness and garnish with raisins and nuts fried in ghee</div>
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2) In a heavy bottomed pot cook rice with cardamom, milk and condensed milk over medium low flame. I cooked this for one and a half hours. Keep checking the sweetness of the payasam and add sugar if required. I had to add 1/4 cup of sugar. Fry the raisins and cashew nuts in ghee and mix with the payasam, This is the method I used because I had to double the quantity and my poor lil pressure cooker was not big enough.</div>
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Serve chilled!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4pgH0k7JWGIrCnt7iE73_Ovd_d25WSlSwij6o9INjaqm4FITrLg7Uqxf5ELCU8ILzQoDpDKKgifm_VDAOdDNqjA6yhAJ524Hw4_RIUad_NX7Bcz2pLemz2_owdFm94IhUg7K59aQJDI/s1600/DSCN0926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP4pgH0k7JWGIrCnt7iE73_Ovd_d25WSlSwij6o9INjaqm4FITrLg7Uqxf5ELCU8ILzQoDpDKKgifm_VDAOdDNqjA6yhAJ524Hw4_RIUad_NX7Bcz2pLemz2_owdFm94IhUg7K59aQJDI/s1600/DSCN0926.JPG" height="446" width="640" /></a></div>
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HAPPY COOKING!</div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-11386883712749603742015-01-18T06:32:00.000-08:002015-01-29T04:57:25.205-08:00Fudgy Brownie Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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I love brownies and I enjoy baking them too. I was going to see my niece last weekend and I wanted to make something for her-something easy yet rich. If you are a 'chocoholic' like my family give this a try, you won't be disappointed.This has a thick crackle top with a dense moist inside. And I don't know why I feel brownies taste better the next day after its baked!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyGaV-cDDTTRTsM-WqEe_eBOVSNGFBTfwCYaY5thAeilVw8L5E3KV2Q0btzUNCjNCfpp6joA2uxD6j_3_40YKQHcx91yzsqi7m3Gswn_H8YThR4jrposiIDHyCEbfYPLa5sPFvEHJ99w/s1600/DSCN0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbyGaV-cDDTTRTsM-WqEe_eBOVSNGFBTfwCYaY5thAeilVw8L5E3KV2Q0btzUNCjNCfpp6joA2uxD6j_3_40YKQHcx91yzsqi7m3Gswn_H8YThR4jrposiIDHyCEbfYPLa5sPFvEHJ99w/s1600/DSCN0978.JPG" height="480" width="640" /></a></div>
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There are three types of brownies- 'cakey', chewy and fudgy. Fudgy brownies are my favorite because of its richness. I have always felt that this brownie tastes the best after a day or two. Secrets? Well, the overload of melted chocolate and the really well beaten eggs. You have to beat the eggs with the sugar on high speed till it becomes pale and frothy. This gives the meringue like texture to the brownies yet so dense and rich inside because of the melted chocolate and egg yolks.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJtqvBwDKg4dDP1PBZuIAWRgIS7y55HJh9ATlYCZDwKfAtrBy92WoucQkiva__kmWQO5begF2crMigAfnnalcZpkYLJenx_4imtPbv9XBOkW5yGW_LenKPG-7g_22xwAhObDJVtf9wbc/s1600/DSCN0957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJtqvBwDKg4dDP1PBZuIAWRgIS7y55HJh9ATlYCZDwKfAtrBy92WoucQkiva__kmWQO5begF2crMigAfnnalcZpkYLJenx_4imtPbv9XBOkW5yGW_LenKPG-7g_22xwAhObDJVtf9wbc/s1600/DSCN0957.JPG" height="480" width="640" /></a></div>
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These brownies can be frozen and this recipe makes about 16 large brownies.</div>
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Let get right into the recipe.</div>
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<i><b><u>Ingredients</u></b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ96a2W8SOS7HBWSTjk700fX7E0moszzjOrPpDptgBS5wBYopf81zH7XYMc7lViPfNrAHrWafCkQ1DUsGm7Qm5Njqb8S23_dU5uIF4AvPxRViMCUbWXjPm98K_KWO63zGbJelOkE2x0XI/s1600/DSCN0948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ96a2W8SOS7HBWSTjk700fX7E0moszzjOrPpDptgBS5wBYopf81zH7XYMc7lViPfNrAHrWafCkQ1DUsGm7Qm5Njqb8S23_dU5uIF4AvPxRViMCUbWXjPm98K_KWO63zGbJelOkE2x0XI/s1600/DSCN0948.JPG" height="300" width="400" /></a></div>
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2 cups semi sweet chocolate chips(I substituted 1/2 cup with dark chocolate)</div>
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1/2 cup or 110 g butter at room temperature</div>
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3 eggs</div>
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1 cup sugar</div>
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2 tsp vanilla essence</div>
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Plain flour 1/2 cup</div>
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Almond meal 3/4 cup</div>
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salt 1/4 tsp</div>
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cinnamon powder 1/4 tsp(optional)</div>
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Brandy or rum 2 tsp (optional)</div>
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1/4 cup chopped nuts(optional)</div>
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You can even add some white chocolate chips. However, I like this plain :-)</div>
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<b><i><u>Method</u></i></b></div>
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Preheat the oven to 350 degree F(180 C)</div>
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Butter an 8 inch square pan. Line the bottom of the pan with parchment paper.</div>
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Mix flour, almond meal, salt, cinnamon powder and nuts(if using) and keep aside.</div>
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Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring (double boiler method). I always melt the butter a lil bit and then add the chocolate chips. I don't want the chocolate to get burnt you see.</div>
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When the chocolate and butter has completely melted, remove from heat and keep this aside to cool.</div>
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Meanwhile, put sugar and eggs into a bowl and beat this till pale and frothy. </div>
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I used an electric mixer fitted with the whisk attachment. This takes about 3 minutes. This will make sure that our brownies will get a crackly top.Add vanilla essence.</div>
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Add chocolate mixture to to the egg mixing well. Fold in the flour mixture. If you are using any alcohol and add that too.</div>
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Bake this 30 to 40 minutes. Do not over bake this.</div>
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The top will be cracked and when you insert a tooth pick </div>
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it should come out with moist crumbs,</div>
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Cool this and cut this into pieces serve this plain or with vanilla ice cream. You are supposed to cool this for a few hours but I couldn't wait to get my hands on these. </div>
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<b><u>Happy Cooking!</u></b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-16208630052884191282015-01-13T05:47:00.003-08:002015-01-29T17:02:43.184-08:00How to make Chicken Stock (White & Brown)<div dir="ltr" style="text-align: left;" trbidi="on">
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Use this flavorful chicken stock while preparing soups, rice, stuffing or gravies.. You won't be disappointed.</div>
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To make a good soup or stew you need to have a good stock. To make a good stock you need to have good ingredients which results in good flavor. By good ingredients I mean chicken wings, necks, bones etc which are not very inexpensive.(You can even use left over roasted chicken from last night)</div>
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If you want a clear stock or <b>white stock</b> merely simmer the ingredients in water with the aromatics, You do not need to roast them. This is best for soups and sauces. If you want <b>brown stock</b>, roast the meat in the pan on the stove or in the oven along with the vegetables, This has a deeper color with a caramelized flavor to it. This is best for stews and braises.</div>
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This is how I make chicken stock at home</div>
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<b><u>RECIPE FOR WHITE STOCK</u></b></div>
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<b><i>Ingredients</i></b></div>
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1 carrot</div>
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1 celery stalk</div>
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1 onion</div>
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2 bay leaves</div>
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Quarter cup cilantro or parsley</div>
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1 tsp Rosemary</div>
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1 tsp Pepper corns </div>
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2 cans store bought chicken broth(optional, for more flavor)</div>
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salt</div>
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<b><i>Method</i></b></div>
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Put all the ingredients in a pot of cold water. Bring it to boil and put the flame back on simmer. Let this simmer for a good 90 minutes. Skim it frequently to prevent the stock from getting cloudy,Keep adding water when the quantity of water is getting low.</div>
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Strain the stock using a sieve or colander and remove the solid part. Let this cool down and skim off the fat which forms on top. </div>
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Another option is to pressure cook this on a high heat till 1 whistle. Continue on low heat for 30 minutes. Put off the flame and let it rest for another 20 minutes without opening the lid.</div>
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<i>Have you heard that the measure of a good cook is how well he or she can make a simple soup?</i></div>
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<i>Well. you can with this stock!</i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPt3VhKxGIQngRef1UR9t5oTDrjvfAh-3yznjekfUHtQltv4m6KcH3qjL6rZUwXMYzYEFn2Ls7MHrD7VWQw3mmkKjr-M20HO1N8FRaLdTFSnQ58qQDK1p1CSYUDN8sQIAYrNE8pRO6NgU/s1600/DSCN0945.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPt3VhKxGIQngRef1UR9t5oTDrjvfAh-3yznjekfUHtQltv4m6KcH3qjL6rZUwXMYzYEFn2Ls7MHrD7VWQw3mmkKjr-M20HO1N8FRaLdTFSnQ58qQDK1p1CSYUDN8sQIAYrNE8pRO6NgU/s1600/DSCN0945.JPG" height="300" width="400" /></a></div>
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<b><u>RECIPE FOR BROWN STOCK</u></b></div>
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<b><i>Ingredients</i></b></div>
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1 carrot</div>
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1 celery stalk</div>
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1 onion</div>
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Ginger and garlic sliced 1 tbsp each</div>
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2 bay leaves</div>
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Quarter cup cilantro(optional)</div>
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1 tsp Rosemary</div>
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1 tsp I used pepper powder</div>
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1 tbsp light soy sauce</div>
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2 tsp olive oil</div>
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salt</div>
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<b><i>Method</i></b></div>
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In a heavy bottom pan, heat the oil and saute ginger, garlic, chicken, carrot and celery for 2 minutes or till browned.</div>
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Add 2 litres of water(room temperature). Add bay leaves, pepper and other aromatics you are using.</div>
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Bring to a boil on high flame. Add salt and soy sauce. Now turn down the heat and let it simmer. Bubbles should just gently break the surface. Keep adding water when the quantity of water is getting low.</div>
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Skim it frequently to prevent the stock from getting cloudy. Cook this for 1 to 2 hours This will give you deep colored stock, </div>
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Strain the stock using a sieve or colander and remove the solid part. Let this cool down and skim off the fat which forms on top.</div>
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Store these in different containers and freeze them. Remove the fat on top before use, This can store for few months,</div>
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<b><u>HAPPY COOKING!</u></b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-54793367482096830192015-01-08T04:16:00.004-08:002015-01-08T05:15:10.170-08:00Kerala Fish Fry (Meen Varuthath)/ Pan Fried Fish <div dir="ltr" style="text-align: left;" trbidi="on">
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Keralites can always be proud of there fish curries and fries, just like Hyderabadis can be proud of their mutton and beef and Madrasis for their vegetarian food . Simple, easy and delicious. I have not enjoyed having fish in any other states as much as in Kerala.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTt6tFhbXeQQ6_owFYO2KRJ_05D9PCXJ6DF4qWWYU5k5af1bTrq-_7xYI87mGA8K1QnJapg1jVjz-9dtD7AexcuK6FT-4w1XF6aP_SV0a9kHgYZeP2BkpyMmw1lFjxQbqOJQc73ub424/s1600/DSCN0896.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdTt6tFhbXeQQ6_owFYO2KRJ_05D9PCXJ6DF4qWWYU5k5af1bTrq-_7xYI87mGA8K1QnJapg1jVjz-9dtD7AexcuK6FT-4w1XF6aP_SV0a9kHgYZeP2BkpyMmw1lFjxQbqOJQc73ub424/s1600/DSCN0896.JPG" height="480" width="640" /></a><br />
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When Ammi buys fish, she cleans the fish and she divides into 3- a part of it goes for the next day as fish curry, a part it goes marinated into the freezer(this is for emergency) and the final part for fish fry for the very next meal. Fish fry tastes the best when its fresh. My biggest question for Ammi about fish fry was how to get the masala(a blend of spices) stick to the fish. She asked me to add a little plain flour or cornflour to the masala and see the difference. My aunt makes beautiful fish fry too. She told me once if you are frying fish in a big quantity add one egg yolk to the masala. But since its only my husband and I at home we don't fry lot of fish. So we stick to the 'flour plan' more than the 'egg plan'.<br />
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<b><i>Ingredients:</i></b></div>
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500g King Fish (3-4 thick fillets)</div>
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Lemon juice 1 tbsp</div>
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Salt</div>
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Garlic 3 cloves</div>
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Ginger 1/4 inch</div>
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Ground pepper 1.5 heaped tsp</div>
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Kashmiri chilli powder 3 heaped tsp</div>
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Turmeric powder 1/2 tsp</div>
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Plain flour 1 tsp</div>
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A spring curry leaves</div>
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Oil of your choice(Coconut oil is the best)<br />
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<i><b>Method:</b></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKCcv-ZfMyNqDVttiCc5ghblAEBKe4gWUfAe49iNaj_V_LirBDpwfdzKJoY_DH69-JrsUIHFhmO0BnJA357UfuKqi1KqCe7-9rAKPBY2jqP3Fn-v4RaaDdVUkmdwBYVGNAiKDQGVaEcY/s1600/DSCN0886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiKCcv-ZfMyNqDVttiCc5ghblAEBKe4gWUfAe49iNaj_V_LirBDpwfdzKJoY_DH69-JrsUIHFhmO0BnJA357UfuKqi1KqCe7-9rAKPBY2jqP3Fn-v4RaaDdVUkmdwBYVGNAiKDQGVaEcY/s1600/DSCN0886.JPG" height="480" width="640" /></a><br />
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Clean the fish with water, pat it dry and apply lemon juice on the fish fillet, If you dont like the skin of the fish you can ask your fish fella to remove the skin for you.</div>
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Grind ginger, garlic and salt( I used coarse salt). I did this job with a mortar and pestle.</div>
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Add chili powder, turmeric powder, pepper powder and plain flour. Mix well. </div>
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Marinate the fish for at least 30 mins. If you are marinating for a longer time, keep the fish in the fridge. I used my fingers since the masala was thick. No tool is as good as your hands, you see.</div>
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After the marination time is done, heat oil in a pan for shallow frying. Put a sprig of curry leaves for the oil to be infused with a nice flavor. Push the curry curry leaves away from the center of the pan. We don't want the curry leaves to stick to the fish. We only want the flavor. Carefully keep a fillet of fish on the pan. Can you hear the sizzle? I love that sizzling sound in a kitchen!</div>
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Fry the fish on each side for 3 minutes on medium heat on each side. I like my fish to the dark and super fried so I put the heat on high.</div>
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Serve with sliced onions and a lemon wedge. The lemon juice on the fish just makes the fish taste so fresh.</div>
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Writing about you know I am thinking, would it have made a difference if I had added a teaspoon of fish masala powder to the masala I made??</div>
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<b><u>Happy Cooking!</u></b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-39177748501788276472015-01-06T02:44:00.000-08:002015-01-06T09:34:08.244-08:00Light and Hearty Gazpacho Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times, Times New Roman, serif;">I was searching on the net for a healthy soup recipe and I stumbled upon a Spanish chilled tomato soup called 'Gazpacho'.I liked the name, I liked the idea and I thought 'why not give it a try'. I am lazy and I don't have a food mill or a food processor. This recipe is perfect for me. Trust me cooking cant get easier! </span></div>
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<span style="font-family: Times, Times New Roman, serif;">I believe this was invented for a hot summer. However, to lose the extra pounds I put on for the holidays I need to take some extra measures. And here comes gazpacho for my rescue. You can any vegetable you like, as long it is fresh and can be eaten raw. Here is my version of Gazpacho</span></div>
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<b><i><u><span style="font-family: Times, Times New Roman, serif;">Ingredients</span></u></i></b></div>
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<span style="font-family: Times, Times New Roman, serif;"> 1 large tomatoes </span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 cucumber</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 red bell pepper</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1/2 lemon juice</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 tbsp olive oil</span></div>
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<span style="font-family: Times, Times New Roman, serif;">A handful of cilantro(You can also parsley) a</span></div>
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<span style="font-family: Times, Times New Roman, serif;">2 shallots</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 clove of garlic</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 chilli</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Tomato juice( I used POM crushed tomatoes) 1/2 cup</span></div>
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<span style="font-family: Times, Times New Roman, serif;">1 tsp Worcestershire sauce (for non-vegetarians)</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Few ice cubes</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Paprika 1/4 tsp</span></div>
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<b><i><u><span style="font-family: Times, Times New Roman, serif;">Method</span></u></i></b></div>
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<span style="font-family: Times, Times New Roman, serif;">Cut the vegetables into pieces. I reserved some chopped cucumber and tomatoes. Mix 1 tbsp olive oil, lemon juice, worcestershire sauce, salt and pepper and pour it over the vegetables and mix well. Transfer this into a food processor or mixer. Pour tomato puree over this.(Psst....Keep adjusting the salt).Add all the rest of the ingredients and grind till coarse. Mix in the chopped tomato pieces.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">Garnish with some chopped cucumber and cilantro. You can serve this as a chilled soup or as a drink.</span></div>
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<span style="font-family: Times, Times New Roman, serif;">OR you can serve this with crusty french bread or some grilled shrimp. I like it the way it is,</span></div>
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<span style="font-family: Times, Times New Roman, serif;"> Light and hearty!</span></div>
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<b><u><span style="font-family: Times, Times New Roman, serif;">HAPPY COOKING!</span></u></b></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-45809388429133997942015-01-04T05:29:00.003-08:002015-01-05T01:46:59.267-08:00Palak Dal or Spinach Lentil Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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I started eating rice with dal on an everyday basis when I moved to Hyderabad. That,s where my husband and I lived for 2 years after we got married. Initial days I didn't have to cook so much. Then came days where I had to fight in the kitchen with knives,rice and the everything else. I didn't know how to even make rice.I realized cooking is an art. Yes I said it. It is a balance of taste,aroma and presentation that tickles your senses. On the other hand, cooking is a form of science too. Ingredient A+ 2 Ingredient B--> 3Ingredient C and you get 3 Ingredient D if you apply heat. </div>
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I grew up in kerala which in South India and in my parents house dal was made only once in year - for Onam. Hence, cooking dal was rocket science for me. My husband was used to seeing delicious dal on the dinner table everyday. And I hated to make dal because every time I made it, I would get so disappointed. I remember telling my mother in law if she could pack a little dal for me everyday. I loved the way dal was made in my in-laws house, </div>
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After 3.5 years of marriage I have learnt how to make dal and I want to share how.</div>
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<i>Pssst:- I use a pressure cooker for this . And, simple things like adding salt at the start itself can spoil the dish.</i><br />
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<b><i><u>Ingredients</u></i></b></div>
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Channa Dal(Split Bengal Gram Dal) 1/4 cup </div>
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Mung Dal(Split Green Gram Dal) 1/4 cup</div>
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Onion 1 small sliced</div>
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Ginger and garlic chopped 1.5 tsp each</div>
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Green chilies slit 3 or 4</div>
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Turmeric powder 3/4 tsp</div>
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Chili powder 1 tsp</div>
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Garam masala or curry powder 1 tsp</div>
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Curry Leaves 2 sprigs</div>
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Spinach 1 bunch chopped</div>
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Coriander leaves chopped 1 cup</div>
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Salt and Pepper<br />
Ghee or Oil 1 tbsp<br />
Shah jeera 1 tsp<br />
Garlic sliced 3 cloves</div>
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<b><i><u>Method</u></i></b></div>
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Rince toor dal and mung dal and soak for 20 mins. Soak tamarind in half cup water. Transfer it into a pressure cooker with 2.5 cups of water. Add the slices onions, ginger, garlic, green shillies, turmeric powder, chili powder, garam masala powder and 1 sprig curry leaves. Do not add salt at this point. Pressure cook this on medium flame and wait for 3 whistles.Let this rest for 20 mins. After 20 minutes,release any extra pressure. When you remove the lid, you should see something like this:-<br />
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Extract the juice from the tamarind using a sieve. With the flat side of the spoon, mash the dal. Add salt, pepper and tamarind extract to the dal. At this point you can add a half chicken stock cube if you are a non vegetarian( I did).</div>
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In a small pan heat the ghee, splutter shah jeera, sliced garlic and curry leaves and pour this over the dal. Keep the pressure cooker back on the stove and let the dal for another 10 minutes. Add the chopped spinach and coriander leaves and give it a boil. And Voila! :-) There you have dal in front of you.</div>
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This is best had with rice and pickle or rotis.<br />
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-5692885282541770662014-12-31T10:18:00.000-08:002015-01-06T09:34:47.737-08:00Silky Smooth Creme Caramel Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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When I was growing up, my mom used to make creme caramel a.k,a caramel custard pudding. This is one of my cherished memories because this is one of the most delicious dessert yet one of the simplest. The silky-smooth-melt in your mouth texture is just divine, </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6lrJPSmAAu4MlmYcp-NPDgcetME_LHfhMtjXpjiJZyjy7Fe7y2kOCbaBI21amzxh5ZO3qvIUU50DwWVZULeT7FB9m4agraQVt7xFZphDKiI8aiMnYAe9eDa6AR9ZV2xdu-6AePxhjnc/s1600/unnamed+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6lrJPSmAAu4MlmYcp-NPDgcetME_LHfhMtjXpjiJZyjy7Fe7y2kOCbaBI21amzxh5ZO3qvIUU50DwWVZULeT7FB9m4agraQVt7xFZphDKiI8aiMnYAe9eDa6AR9ZV2xdu-6AePxhjnc/s1600/unnamed+(1).jpg" height="360" width="640" /></a></div>
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There are different ways of making creme caramel. For this recipe I used condensed milk.<br />
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<b><i><u><span style="font-size: large;">Ingredients</span></u></i></b></div>
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<b><i>For the Caramel</i></b></div>
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3/4 cup sugar</div>
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1/4 cup water</div>
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<b><i>For the Custard</i></b></div>
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1 can condensed milk</div>
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3 eggs</div>
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325 ml milk</div>
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1 tsp vanilla essence</div>
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2 pinches of salt</div>
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<b><i><u><span style="font-size: large;">Method</span></u></i></b></div>
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Butter the ramekins and keep aside</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dwZpElRYEm4QwpKMxMZsXMarkWnrRXmUexcWQUAdMiy4msCFkAmIBfkQ6SyMcOLxHt4L3uW_4PT_IFDC3dApYBb42yTZHF83E7LlEEkgPujBVbdIIDqzigpc6-X7_Y6cBHO3-AqZRCs/s1600/IMG_20141231_191430.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1dwZpElRYEm4QwpKMxMZsXMarkWnrRXmUexcWQUAdMiy4msCFkAmIBfkQ6SyMcOLxHt4L3uW_4PT_IFDC3dApYBb42yTZHF83E7LlEEkgPujBVbdIIDqzigpc6-X7_Y6cBHO3-AqZRCs/s640/IMG_20141231_191430.jpg" height="640" width="360" /></a></div>
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Making the caramel will take only about 5 -6 minutes.In a heavy bottom pan, melt the sugar and butter on medium high heat. You can brush the sides of the pan as it prevents the sugar from crystallizing. </div>
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When you see the color changing to orange-brown on the side of the pan, give the pan a swirl. In seconds, you will see the entire sugar syrup turn orange-brown.</div>
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Quickly and 'CAREFULLY' pour the caramel syrup into the ramekins,</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qRGKtHblZIGSUD1OrSGlF__GoBiLacB59hmBci-D6e4U8jmGRaShp5vzDylC9wGivv5Zj3kOZFQExyXk58kmCsrLx5t0zr_cu3STF8a-gWTc9LEOHoQE_LwB5FcfJ3PW-ZrX757nWfg/s1600/IMG_20141231_191539.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3qRGKtHblZIGSUD1OrSGlF__GoBiLacB59hmBci-D6e4U8jmGRaShp5vzDylC9wGivv5Zj3kOZFQExyXk58kmCsrLx5t0zr_cu3STF8a-gWTc9LEOHoQE_LwB5FcfJ3PW-ZrX757nWfg/s640/IMG_20141231_191539.jpg" /></a></div>
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Now, in a blender mix the condensed milk, milk, eggs and vanilla essence for not more than a minute,</div>
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Pour the custard through a strainer into the ramekins</div>
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Carefully cover each ramekin with aluminium foil*. This is a very important step that you should not avoid. Otherwise you will end up having tough and grainy creme caramels instead of soft- smooth -melt in your mouth creme caramels.</div>
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You can either steam this for 20 minutes or bake this for 25 minutes at 325 degrees on a water bath. I prefer the steaming method because that's how my mom makes caramel pudding.</div>
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If you don't cover the ramekins with an aluminium foil properly you will end up getting a creme caramel on the right side in the picture below. We want the left hand side one! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNzg3L3T51AymPRqx8ZrYPhyphenhyphendFjxMJHlDbne2BHRiFt_b5z-nTw7SDzyx5TARGw9E1m7zixY2elA7fIcBPlAStPqeVJagNK1Zk0-B2PvAZsxJw44YfgYcaXP87bX6p0Gc7nRGZLwcm1s/s1600/unnamed+(6).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNzg3L3T51AymPRqx8ZrYPhyphenhyphendFjxMJHlDbne2BHRiFt_b5z-nTw7SDzyx5TARGw9E1m7zixY2elA7fIcBPlAStPqeVJagNK1Zk0-B2PvAZsxJw44YfgYcaXP87bX6p0Gc7nRGZLwcm1s/s1600/unnamed+(6).jpg" height="360" width="640" /></a></div>
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Cool this in the fridge for 2 hours. To unmould, run the knife around of each ramekins and invert onto the serving plate, gently shaking our creme caramels to release from the bottom of the ramekins. You can tap on the bottom of the ramekins. I did!</div>
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And this happend!</div>
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And it kept on happening</div>
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Yumm,..Silky smooth..</div>
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It never fails! Try it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VfTA2hEpg3HByjwd1MiS5Ac-u0rblLoy19xuZTBurgNw4odfI2TQ-XwnSesS2JzbbSQZyMDjvjA_e_MIUWy1mkx3gF0xOdKdxoeUjCc7HYxwYbzLasHeSd2joUxoXw7_-2VaidWlybU/s1600/1420031126786.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"> </a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zEZtgEigRyTcJ2A9xVR_4ersns5j4VmM-SnfcYVQn5rK2654zdKMtvv8OQ-fRQZbsXWQmOqKx4UhVFVE90Yxa9iC7D8uGU31QeLMXjqoFlUBnaHNb2fGuOjL8BX9KIy0skdVwtc9Dow/s1600/unnamed+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8zEZtgEigRyTcJ2A9xVR_4ersns5j4VmM-SnfcYVQn5rK2654zdKMtvv8OQ-fRQZbsXWQmOqKx4UhVFVE90Yxa9iC7D8uGU31QeLMXjqoFlUBnaHNb2fGuOjL8BX9KIy0skdVwtc9Dow/s1600/unnamed+(2).jpg" height="640" width="494" /></a><br />
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<b><u> <span style="font-size: large;">HAPpY COOKiNG!</span></u></b><br />
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-31353096449114975792014-12-30T09:14:00.000-08:002015-01-05T01:20:59.710-08:00Chicken Soup For Winter<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: center;"> When I fell sick last week the only thing that I wanted to have was hot soup. There is nothing more comforting than a bowl of hot soup when you are sick especially during winter.This is a simple recipe you can follow if you have chicken stock at home</span></div>
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. Let me dive straight into the recipe.</div>
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<b><i><u>Ingredients:</u></i></b></div>
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2.5 cups chicken stock(I used home made)</div>
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1 chicken breast</div>
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1/2 of a carrot shaved into ribbons</div>
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few leaves of spinach</div>
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salt & white pepper powder</div>
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<b><i><u>Method</u></i></b></div>
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Boil the chicken stock along with the carrot ribbons and chicken breast.</div>
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After 7 minutes take out the chicken breast and shred the flesh. Put off the stove and throw in the spinach leaves. The spinach will cook in that heat. Serve the shredded chicken into the soup bowl and pour the soup over it. Add salt and pepper if required. I didn't have to add lots because I had already added salt and pepper in the stock.</div>
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HAPPY COOKING!</div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-35582570083881491892014-12-30T06:24:00.002-08:002015-01-27T05:31:21.490-08:00Spicy Chicken Curry Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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After I got married I have asked myself so many times 'Who is a better cook-Ammi(my mom) or Mom(my mom in law)?'. Till this date I don't know the answer of that question. They both are really good. My point is I didn't know how to cook at all when I got married - not even know how to cook rice. And every time I cook I would get so disappointed with myself and my husband would sweetly say 'Why don't we go out and eat babe'. Mom and Ammi have helped me so much by giving me their recipes. This is one of them.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dnoahQVg_90biPmKT0fhUyV8sXh4i_GQ8OeuMhZmCHUQlglq67_oh_i_F1yVQKUAfewJp0AUzkknquaFX_xXWoUONZynw1_7ckTwxBygnDjsRNw8oifIQuh8chC6yore3iZcjrltiwc/s1600/unnamed+(12).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7dnoahQVg_90biPmKT0fhUyV8sXh4i_GQ8OeuMhZmCHUQlglq67_oh_i_F1yVQKUAfewJp0AUzkknquaFX_xXWoUONZynw1_7ckTwxBygnDjsRNw8oifIQuh8chC6yore3iZcjrltiwc/s1600/unnamed+(12).jpg" height="360" width="640" /></a></div>
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This Chicken Curry is one of our favorites. Its very rich with the almond paste and cream-goes really well with rice or rotis. I have made this for guests and they have loved it too. For an Indian, this curry would be medium spicy, However, for others this is 'HOT'. Sadly, don't think these pictures do justice to the color of this curry. Ya Ya you are right! I need to take some photography lessons. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5UCjTy6fu17tgOshEM0dIeBBz-yJ4IA6IodiodHLcTTs_Zwaf043XEsGj_8VgZ0xmq7KxFAQQYRxx20-liTjetmJstd0mMfmKJu7wVBP-YYsX34seIZq8tUHD7PrV1PNcEVr0TRneYE/s1600/unnamed+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: left;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho5UCjTy6fu17tgOshEM0dIeBBz-yJ4IA6IodiodHLcTTs_Zwaf043XEsGj_8VgZ0xmq7KxFAQQYRxx20-liTjetmJstd0mMfmKJu7wVBP-YYsX34seIZq8tUHD7PrV1PNcEVr0TRneYE/s1600/unnamed+(3).jpg" height="360" width="640" /></a></div>
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<b><i><u>Ingredients</u></i></b></div>
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1 kg chicken</div>
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1 cup curd</div>
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1 tsp shah jeera or caraway seeds</div>
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whole spices(1' cinnamon, 3 cloves,1 star aniseed, 1 cardamom,1 bayleaf) </div>
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1 tbsp butter</div>
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1 tbsp chopped garlic </div>
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1 tbsp chopped ginger</div>
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4 green chillies</div>
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1 onion</div>
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4 heaped tsp kashmiri chilli powder</div>
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1/4 tsp turmeric powder</div>
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4 tbsp almond paste made from 50g of almonds</div>
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1/4 cup tomato paste</div>
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1/2 cup chopped coriander leaves</div>
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3/4 tsp garam masala</div>
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1 cup chicken stock</div>
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1/4 cup cream </div>
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salt and pepper to taste</div>
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Marinate the chicken in curd and 1 tsp salt for a minimum of half an hour. Keep this aside.</div>
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Microwave 50g of almond in 4 tbsp water for 4 mins on high. Make this into a paste in a blender.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL2jCfGiVSH-Cx1UQze2SdoV-SRKLjPGjTg7db6Kzu4IH1Qt16RVL4SMa7MG8Que80RPKT_x3YvzICycz6lmh91_hNGLwUTSSgeMEMAMWUfRQOriNtOS_8xrUx2PfnGYfTeEHpXBdJbk/s1600/unnamed+(7).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrL2jCfGiVSH-Cx1UQze2SdoV-SRKLjPGjTg7db6Kzu4IH1Qt16RVL4SMa7MG8Que80RPKT_x3YvzICycz6lmh91_hNGLwUTSSgeMEMAMWUfRQOriNtOS_8xrUx2PfnGYfTeEHpXBdJbk/s1600/unnamed+(7).jpg" height="320" width="180" /></a></div>
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Chop the onions, ginger and garlic. Slice the green chillies. Chop the coriander leaves and keep aside. At this point you can do all the other prep work like measuring the ingredients.</div>
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When the marination time is over, heat butter in a heavy bottom pan. When the butter melts add the shah jeera and the whole spices.Let the spices infuse into the butter. After 20 seconds on medium high heat add chopped ginger and garlic. When the colour starts to change add the chopped onion and sliced chilies. When chopped onion turns brown, add turmeric powder and chilli powder. Mis this well for 10 seconds add the tomato paste. </div>
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Mix well and add half of the almond paste,</div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1oRnCizlAGN95QXI3gA5ACZ6t2UWaxCr4mcY-xx0uqH2YHcvI9QQHILK7Jy7qWvxrTkFBftpnn-BZmMt0MR_H8YRsIRtBtdTBQKpSEJsZeun68Ep0_3ouk9n-0Jgb-29KWBncCNzLes/s1600/unnamed+(9).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK1oRnCizlAGN95QXI3gA5ACZ6t2UWaxCr4mcY-xx0uqH2YHcvI9QQHILK7Jy7qWvxrTkFBftpnn-BZmMt0MR_H8YRsIRtBtdTBQKpSEJsZeun68Ep0_3ouk9n-0Jgb-29KWBncCNzLes/s1600/unnamed+(9).jpg" height="180" width="320" /></a><br />
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To this add add the marinated chicken. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9P-DjvnS7MTLPaWaAwbtS8za0G-PFX1T3zVgmH1T7o1BrhN9Ae9VTK5_tokyWzsTCLoNOiaM33YkbQHJFI9CmjngB-j_LztO3hclsMfbvzFjkl7buuQAS2b8bhmccC3AfNzVShXnYJg/s1600/unnamed+(8).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL9P-DjvnS7MTLPaWaAwbtS8za0G-PFX1T3zVgmH1T7o1BrhN9Ae9VTK5_tokyWzsTCLoNOiaM33YkbQHJFI9CmjngB-j_LztO3hclsMfbvzFjkl7buuQAS2b8bhmccC3AfNzVShXnYJg/s1600/unnamed+(8).jpg" height="180" width="320" /></a></div>
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<span style="text-align: left;">Cook this covered for 15 minutes. Do not add water into this as the chicken will release water.</span></div>
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<span style="text-align: left;">After 15 minutes, add hot chicken stock, coriander leaves, garam masala and the rest of the almond paste. Mix well and check for salt and pepper. Cook this again covered for another 15 minutes.</span></div>
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Before serving add cream and give it a boil.And VOILA! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rf5GwWZ76wIdyZCxp3ixTPYRmsfXcf9L16lZhGQwPQVfa7PO85Jl8zcIs0Ugv_ZRhG9jxOWabYQCSopP35bljinVOkdM-D_1pwaFNX_qZQJAwZmWsR-JmrKrUMAHBa9QW1qurU0_WeI/s1600/unnamed+(2).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9rf5GwWZ76wIdyZCxp3ixTPYRmsfXcf9L16lZhGQwPQVfa7PO85Jl8zcIs0Ugv_ZRhG9jxOWabYQCSopP35bljinVOkdM-D_1pwaFNX_qZQJAwZmWsR-JmrKrUMAHBa9QW1qurU0_WeI/s1600/unnamed+(2).jpg" height="360" width="640" /></a></div>
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Garnish it with coriander leaves or friend onions.</div>
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HAPPY COOKING!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW38Z5oiqR45A8-1Kl-Wj4X1qutrYcXURcJkv7HokumDX-unyKXcthQrcgrnKZzXAtuOna4G0T3CJ6wdWz5YBP1GGCEjvkMq__-rhxGR__AQchDmA-dxclXh5SQ7waV8HOP7NqZGyAKQw/s1600/unnamed+(3).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiW38Z5oiqR45A8-1Kl-Wj4X1qutrYcXURcJkv7HokumDX-unyKXcthQrcgrnKZzXAtuOna4G0T3CJ6wdWz5YBP1GGCEjvkMq__-rhxGR__AQchDmA-dxclXh5SQ7waV8HOP7NqZGyAKQw/s1600/unnamed+(3).jpg" /></a></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-79880310153347060392014-12-29T06:18:00.000-08:002014-12-30T00:33:16.052-08:00December 2014 Favourites<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><b><u>i) My favorite dish this month - <a href="http://www.youtube.com/watch?v=uFsmCEVo3LQ" target="_blank">French Onion Soup By Julia Child</a></u></b></i></div>
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Julia Child is one of my absolute favorite. I prefer watching 'The French Chef' which was premiered in 1963 than some of the modern cookery shows. Her passion for french cooking is so clear from her TV shows. I own one of her books (which was gifted to me by my husband),Mastering the Art of French Cooking which was beautifully written. I had wanted this book for so long and I am so happy I have it now. I remember watching one of those episodes where Julia Child cried tasting Nancy Silverton's Creme Fraiche Custard Brioche Tart. Those episodes about roast a chicken and cook lobster- WOW!</div>
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<i>Fact: Julia did not discover her passion for French cuisine until she was 36 years old.</i> There is no age limit for learning I guess!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzm_OOakLo6l_lB2ocqeKSZmAqmcvtm_KI7Hr7euO6INHvfXxouHYHONPS9g83KMhW7vStcW7VEH5h5bdISg1BNSRLHulH55EThRXaEiHWRl3OZaDFU6MXFbdJSptEjVCNK_0fcwtUYw/s640/blogger-image-411405689.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZzm_OOakLo6l_lB2ocqeKSZmAqmcvtm_KI7Hr7euO6INHvfXxouHYHONPS9g83KMhW7vStcW7VEH5h5bdISg1BNSRLHulH55EThRXaEiHWRl3OZaDFU6MXFbdJSptEjVCNK_0fcwtUYw/s640/blogger-image-411405689.jpg" /></a></td></tr>
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It took 2 days for me to make this dish. Was it worth all the trouble! YES. I will post the recipe of this when I perfect this dish.<br />
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<b><i><u>ii) My favorite drink this month - Calicut Notebook's Green Fire</u></i></b><br />
<u style="font-style: italic; font-weight: bold;"> </u>If you are an Indian living in the UAE you would have definitely heard about Calicut Notebook. This is a famous Indian restaurant which offers AMAZING Kerala cuisine. The restaurant was so packed even at 11:30 pm that we had to wait for a table for two. The price for this drink was AED 10. Mindblowing! Orange juice with red chillies and julienned ginger garnished with cilantro. Do I need to say more?<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EKV6P64CitiASLj1t0tNpUVIvj5OrkUvc0h5tQNKuWaA-2iDtbKBbtIoXbJ74uAHiZOat8rqQGi5Xw8BkOJSaUykMmlhRyD8tVr5nFjORUee4woY2nzJu5SXi-FDaOgdsoPnaYj8SgE/s640/IMG_20141229_184219.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4EKV6P64CitiASLj1t0tNpUVIvj5OrkUvc0h5tQNKuWaA-2iDtbKBbtIoXbJ74uAHiZOat8rqQGi5Xw8BkOJSaUykMmlhRyD8tVr5nFjORUee4woY2nzJu5SXi-FDaOgdsoPnaYj8SgE/s640/IMG_20141229_184219.jpg" /></a></div>
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Oh Oh.. We even had their 'Kottayam sherry fish curry'- finger licking good- you must give these a try!</div>
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<b><i><u>iii)What I have been reading this month Martha Stewart's Cooking Classs</u></i></b><br />
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I got this book as Christmas gift from my husband (Isn't he amazing?. I love this book. Its clear and the picture are beautiful. It has a fresh touch to it. I made bolognese sauce Martha Stewarts style and it was delicious.<br />
You can get her books in book stores or on <a href="http://www.amazon.com/Martha-Stewarts-Cooking-School-Lessons/dp/0307396444" target="_blank">Amazon</a>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG8OAJ6oE5Tbx-euO2oJyFJf2tXuvzsTDnC57TuPI_Yv76nH9GVQf3vTMWWiQnZS2JZDIr3snRgo1-QqxPAPPG6_EFg7v3sTluKw5Amngjr_kcAafmhH9ZQIOfrlKD0CrJrkBxeRwdyo/s1600/IMG_20141229_145853.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLG8OAJ6oE5Tbx-euO2oJyFJf2tXuvzsTDnC57TuPI_Yv76nH9GVQf3vTMWWiQnZS2JZDIr3snRgo1-QqxPAPPG6_EFg7v3sTluKw5Amngjr_kcAafmhH9ZQIOfrlKD0CrJrkBxeRwdyo/s640/IMG_20141229_145853.jpg" /></a></div>
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<b><i><u>iv) My favorite website this month - <a href="http://laurainthekitchen.com/">laurainthekitchen.com</a></u></i></b></div>
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.Laura Vitale is a youtube celebrity and recently started with her television show called Simply Laura. Love love love watching her videos on her youtube channel. I have made many of her recipes and\ never been disappointed, Genius I say! And a figure of success!</div>
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Couscous is our family favorite. So easy to make and so darn easy! In my previous post I had blogged about how to cook couscous<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCtY1S1bY0pLsGom0QaULX66OhQc1HWjw8B1_ELlkXVe7kAIIVaNj_YDHfhju3Y9XOR6HZaxYk9RCENO0c7LLyhsGPxMNK9rfrDoXW0dIwE6R1I1GP2CCxqxXLqPAHnzbEcw_A8RA868/s640/blogger-image-265299959.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em;"><br /></a>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCtY1S1bY0pLsGom0QaULX66OhQc1HWjw8B1_ELlkXVe7kAIIVaNj_YDHfhju3Y9XOR6HZaxYk9RCENO0c7LLyhsGPxMNK9rfrDoXW0dIwE6R1I1GP2CCxqxXLqPAHnzbEcw_A8RA868/s640/blogger-image-265299959.jpg" imageanchor="1" style="font-family: sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFCtY1S1bY0pLsGom0QaULX66OhQc1HWjw8B1_ELlkXVe7kAIIVaNj_YDHfhju3Y9XOR6HZaxYk9RCENO0c7LLyhsGPxMNK9rfrDoXW0dIwE6R1I1GP2CCxqxXLqPAHnzbEcw_A8RA868/s640/blogger-image-265299959.jpg" /></a><u>Ingredients for salad</u><br />
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I cup couscous cooked in 2 cups water and salt</div>
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1 Tomato chopped</div>
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1 Bell pepper diced</div>
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1 Cucumber diced</div>
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A quarter of Onion chopped</div>
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Half cup Cilantro chopped </div>
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Half cup Olives</div>
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<u>Ingredients for the vinaigrette</u><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNv-eZfidEMCcpnDiLQAbjtJ0ryyz1iyRCQ9OkkDo0kNkZzOU5739zAnjIchaIgUoIiZhFAZPTaZYa90xtPLztymI2UXWFvhZjjyKR6nQiLyVfbhb_haFnyQCwy62nb_FLIU7g0Ayw_A/s640/blogger-image--1224800713.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyNv-eZfidEMCcpnDiLQAbjtJ0ryyz1iyRCQ9OkkDo0kNkZzOU5739zAnjIchaIgUoIiZhFAZPTaZYa90xtPLztymI2UXWFvhZjjyKR6nQiLyVfbhb_haFnyQCwy62nb_FLIU7g0Ayw_A/s640/blogger-image--1224800713.jpg" /></a></div>
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Lemon juice from half of a lemon</div>
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Olive oil - double the portion of lime juice</div>
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Ground pepper </div>
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Hot sauce few drops</div>
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Salt<br />
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<u>Method</u></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Mix the olive oil, lemon juice, salt, pepper and hot sauce with a whisk or fork.</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Another option is to shake all the ingredients in a a bottle really well. You can see the colour change.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"> Pour this onto the veggies. Mix well.Mix</span><span style="font-family: sans-serif;"> the couscous and veggies together and serve</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMESeUqorr97qhUWw58TsVywlCI3vrwkOjlfJg32gZ3qI6XV9tC0y_wliiA6CusAXRTqqw5ktGp2fRrmoPULrZopBHyF8VNrnEGMBNIzW17UG6MVSwTyFUtRxDkzoKR-nmnDrITg6EuUs/s640/blogger-image-1708315082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMESeUqorr97qhUWw58TsVywlCI3vrwkOjlfJg32gZ3qI6XV9tC0y_wliiA6CusAXRTqqw5ktGp2fRrmoPULrZopBHyF8VNrnEGMBNIzW17UG6MVSwTyFUtRxDkzoKR-nmnDrITg6EuUs/s640/blogger-image-1708315082.jpg" /></a></div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-31631016122378664262014-12-28T02:00:00.001-08:002015-01-05T02:16:31.670-08:00Gorgeous Lemon Bars (A Laura Vitale Recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
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If you want to make something that would tickle your taste buds, try these GORGEOUS lemon bars. You wont be disappointed. </div>
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When guests were coming home yesterday I made this 'yummy custardy lemony' lemons bars. This turned out so good that I cant stop myself from having these bad boys. This is one of my favorite Laura Vitale recipes and I have made these SOOO many times . Her recipes are so easy to make and turns awesome whenever I make. Thank you Laura. </div>
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<b><i><u>Ingredients</u></i></b></div>
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<b><i>Step1:- Crust</i></b></div>
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2 cups <span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Flour</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1/2 cup powdered sugar</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">1 cuu unsalted butter</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Preheat the oven to 180 degree celsius and line the pan with an aluminium foil</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Now, combine all the above ingredients with a wooden spoon till it forms a soft dough. Do not overmix this. This willl not take more than 2 minutes. pres</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Press the dough to the botteom of the pan. Bake this for 20 minutes and cool.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;"><b><i>Step 2:- Filling</i></b></span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">1 can condensed milk</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">4 eggs</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Fresh lemon juice -a little less than 1/4th cup</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Zest of half an orange*</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">1/4 tsp salt</span></div>
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<span style="font-family: Helvetica Neue Light, HelveticaNeue-Light, helvetica, arial, sans-serif;">Mix all the above ingredients. Pour this mixture onto the baked crust and bake for another 30mins. Cool this in the fridge before you cut this into bars and serve. Dust some powdered sugar on top for a frosty look.</span></div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">*Laura Vitale uses zest of a lemon. However, I used orange since I had oranges at home and I thought this would give lemon bar a more subtle citrus flavour. Also, I did not use yellow food colour since the eggs I bought had nice orange yolks.</span></div>
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Here is Laura Vitale's video for lemon bars:-</div>
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<a href="http://youtu.be/BEwwiZfg6Tg" target="_blank">http://youtu.be/BEwwiZfg6Tg</a></div>
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Happy Cooking! :)</div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0tag:blogger.com,1999:blog-5396562445839798184.post-43791488620440122772014-12-09T12:03:00.000-08:002015-01-07T00:44:44.971-08:00Chocolate Stuffed Croissant French Toast<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrHZ3Pud8SO9tMmog4kiVRPYSUseJ3IA9ygna3XKOdhRF4iJccifmPSxbmitFTueUUntvSfadr4tI232b8mtHYkxWqI1aQKWsPwXVbd5VCiSfwLameVG23y_S-dLZ2QewIEDDMAzQAmY/s1600/IMG_20141209_144006.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzrHZ3Pud8SO9tMmog4kiVRPYSUseJ3IA9ygna3XKOdhRF4iJccifmPSxbmitFTueUUntvSfadr4tI232b8mtHYkxWqI1aQKWsPwXVbd5VCiSfwLameVG23y_S-dLZ2QewIEDDMAzQAmY/s640/IMG_20141209_144006.jpg" /></a></div>
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My eyes got hooked on of those yesterday and I don't regret it. A packet of chocolate stuffed croissant. Here is what I ended up making! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0Wzd6iodmHsbGO-9we5ZGOamGctMfVkZkSGBh2nBhNewS6wRFxudbvEMOfPTwy5CwKU9gy42jAhfMZFxmGoyY_aRWiaDa78wXruGo5VKJ-r6vsvcCmWVaITKBdhkTFyqDowpkY-Ic-Q/s1600/1419982001432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl0Wzd6iodmHsbGO-9we5ZGOamGctMfVkZkSGBh2nBhNewS6wRFxudbvEMOfPTwy5CwKU9gy42jAhfMZFxmGoyY_aRWiaDa78wXruGo5VKJ-r6vsvcCmWVaITKBdhkTFyqDowpkY-Ic-Q/s1600/1419982001432.jpg" height="640" width="360" /></a></div>
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<b><i>Ingredients</i></b></div>
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2 chocolate stuffed croissants(i used store brought the reason being I dont know how to make fresh ones by myself)</div>
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3/4th cup full fat milk</div>
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1 egg</div>
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1 tbsp butter</div>
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A pinch or two cinnamon powder</div>
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Vanilla essence 1/2 tsp</div>
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A big dollop of butter</div>
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Honey or maple syrup(optional)</div>
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Fresh fruits, I suggest strawberries(optional)</div>
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Whipped cream(optional)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS84lsDXFSqATrvNhX3lj8eS-oHzKkjUP_rPrPzI3yXjGNFyziz1nlTmnwXjOHmvwq_-xt3BF54IzC4wcHxCRO6wFgodJsByvDLdOqpaT9V_Iqt3nzyBTjACN2hR84z4Lc9nM8ZRUdVoA/s1600/IMG_20141209_144207.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS84lsDXFSqATrvNhX3lj8eS-oHzKkjUP_rPrPzI3yXjGNFyziz1nlTmnwXjOHmvwq_-xt3BF54IzC4wcHxCRO6wFgodJsByvDLdOqpaT9V_Iqt3nzyBTjACN2hR84z4Lc9nM8ZRUdVoA/s640/IMG_20141209_144207.jpg" /> </a> </div>
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<b><i>Method</i></b></div>
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In a bowl, crack an egg and mix well with milk, vanilla essence and cinnamon powder. Soak the croissants in the egg mixture for 3-5 minutes. The croissants should become soft and dense.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV28SMIUoCO2Tn3TdvBc50KKnov3MlaS2MgktojExrX9VG63l2rKebjjUlpTnMBS59GYB9-vNOSjSVloK8pMCf0VDofg-G3nMM6I4Go43hRK4TugS1ZBDfLs26KN9GXr7qSy8zbs4FpcU/s1600/IMG_20141209_144255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV28SMIUoCO2Tn3TdvBc50KKnov3MlaS2MgktojExrX9VG63l2rKebjjUlpTnMBS59GYB9-vNOSjSVloK8pMCf0VDofg-G3nMM6I4Go43hRK4TugS1ZBDfLs26KN9GXr7qSy8zbs4FpcU/s640/IMG_20141209_144255.jpg" /></a></div>
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In a pan heat melt the butter. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp87VHiM05XZiLCu2BhRerxDceaQQLvh_2N2V6e_-lmUcA_HNJ2uWprMRtk59PIqOkwVVywO7bwhYXqBZ3Cv1duhIm7Cflok9ws9pqiCkoDLiyjId-1PF1Mfa6Goq_dww_EcAFG9_G5Es/s1600/IMG_20141209_135907.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp87VHiM05XZiLCu2BhRerxDceaQQLvh_2N2V6e_-lmUcA_HNJ2uWprMRtk59PIqOkwVVywO7bwhYXqBZ3Cv1duhIm7Cflok9ws9pqiCkoDLiyjId-1PF1Mfa6Goq_dww_EcAFG9_G5Es/s640/IMG_20141209_135907.jpg" /> </a> </div>
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When the butter is hot, keep the croissants in the pan with care. Cook both sides two minutes each on low heat. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48F1BMytDHgouvdPXbHoW9P_3765ZOUaP2iHmSbVKyMNMGIg-y3jqm3DjM3h98t7KrRtLPgfzzc3GS8cxRETw565zy7qIAEMC9MWErHo7pgYOZc4ooDp0DOnhAaVskGrencH8L-Ro-wM/s1600/IMG_20141209_144101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg48F1BMytDHgouvdPXbHoW9P_3765ZOUaP2iHmSbVKyMNMGIg-y3jqm3DjM3h98t7KrRtLPgfzzc3GS8cxRETw565zy7qIAEMC9MWErHo7pgYOZc4ooDp0DOnhAaVskGrencH8L-Ro-wM/s640/IMG_20141209_144101.jpg" /> </a> </div>
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Serve this goodness on a plate with strawberries, whipped cream and maple syrup. I did not have have any of these so I used some honey.</div>
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<span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">Trust me, this was so good.. Can you see the melted choclate inside</span><span style="font-family: 'Helvetica Neue Light', HelveticaNeue-Light, helvetica, arial, sans-serif;">But trust me, this was so good.. Can you see the melted choclate inside..</span></div>
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Yumm!!</div>
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Two Hearts and One Kitchenhttp://www.blogger.com/profile/01956013988496768863noreply@blogger.com0