tag:blogger.com,1999:blog-49053862179924524142024-02-07T18:12:35.919+05:30Just DessertsArathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-4905386217992452414.post-80674718116500963582012-06-12T12:59:00.001+05:302012-06-12T12:59:20.676+05:30Caramel Pecan Rolls<div dir="ltr" style="text-align: left;" trbidi="on"></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8t9NJcKp8oRTUO_O8X5t3AQ5HG8KGXiJY3Uw_1tJFg2_VaLBbnZheZdV_YPIqdYix33ej12cByiLzcBLJcWNmaVrJM2Bc3hb60tkqyjofiB8Bk-uydFF1AWPXVgqWm8xPTuPUoMqdhI/s1600/cinnroll3.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="345" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq8t9NJcKp8oRTUO_O8X5t3AQ5HG8KGXiJY3Uw_1tJFg2_VaLBbnZheZdV_YPIqdYix33ej12cByiLzcBLJcWNmaVrJM2Bc3hb60tkqyjofiB8Bk-uydFF1AWPXVgqWm8xPTuPUoMqdhI/s400/cinnroll3.jpg" /></a><br />
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Nothing beats the aroma of freshly baked cinnamon rolls just out of the oven, first thing in the morning...And with a cup of hot coffee, these sticky buns with goeey pecan topping, tastes just divine..can be conveniently prepared the day before and refrigerated, but I would prefer baking them just after the second rise...reminded me of the famous cinnamon rolls we used to relish at Cici's Pizza in the US...<br />
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Ingredients:<br />
<br />
For the dough:<br />
<br />
2 cups all-purpose flour<br />
3 tbsp granulated sugar <br />
1/2 teaspoon salt<br />
1 package (2 1/4 tsp)quick active dry yeast <br />
1/2 cup very warm milk, (120°F to 130°F )<br />
3 tbsp butter, softened <br />
1 egg <br />
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For the caramel:<br />
<br />
1/2 cup sugar<br />
1 tbsp water<br />
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For the filling:<br />
<br />
1 tbsp butter, softened <br />
1/4 cup chopped pecans or raisins<br />
1/8 cup granulated sugar or packed brown sugar<br />
1/2 teaspoon ground cinnamon <br />
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Method:<br />
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Mix 1 cup of the flour, granulated sugar, salt and yeast in large bowl. Add warm milk, butter and the egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute. Stir in enough remaining flour to make the dough easy to handle. Knead until smooth and elastic. Place in a greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour 30 minutes or until double. <br />
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Grease bottom and sides of rectangular pan. Boil the sugar and water on medium heat for about 7-8 minutes until golden brown. Turn off the heat and pour the caramel onto the pan. Punch down dough. Flatten with hands or rolling pin into rectangle on lightly floured surface. Spread with 1 tbsp butter. Mix pecans, granulated sugar and the cinnamon; sprinkle evenly over butter. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIvBiywYHl6YinI7UMPthttQrnCT2vWE2r9WtgLAhCtigMRirtGSiba4Ct4Fs7M2gc9SbOokw8Eodq8qg-b86n7Tcehx4sSqY1q0nN_ropQE4pyxEoIuvFVXKKTc2lMfgrOV4sMbVFGE/s1600/cinnroll1.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="198" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZIvBiywYHl6YinI7UMPthttQrnCT2vWE2r9WtgLAhCtigMRirtGSiba4Ct4Fs7M2gc9SbOokw8Eodq8qg-b86n7Tcehx4sSqY1q0nN_ropQE4pyxEoIuvFVXKKTc2lMfgrOV4sMbVFGE/s400/cinnroll1.jpg" /></a><br />
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Roll rectangle up tightly, beginning at the wider side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into 1-inch slices. Place slightly apart in pan. Cover and let rise in warm place about 30 minutes or until double. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLfiKg0iwGwkNca88JPB7fkrmVbg4QBItwPUimk__2flqAUZ5AZVbsG7fzVG-JSDvUiBbRE0zCfQZ9WXw8fV_6yPKwGmnBuonQkOwPf7_3X0MCs2j1PPtScWVuTMnEqkJ7wNibdvI0B4/s1600/cinnroll2.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="274" width="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJLfiKg0iwGwkNca88JPB7fkrmVbg4QBItwPUimk__2flqAUZ5AZVbsG7fzVG-JSDvUiBbRE0zCfQZ9WXw8fV_6yPKwGmnBuonQkOwPf7_3X0MCs2j1PPtScWVuTMnEqkJ7wNibdvI0B4/s400/cinnroll2.jpg" /></a><br />
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Bake in a 350 deg F(180 C) oven for 30 minutes. If you plan to bake the next morning, cover and refrigerate overnight for atleast 12 hours. And bake as directed above. Remove from pan to wire rack. Invert the pan onto a plate and drizzle the caramel onto the rolls. Cool for 10 minutes and serve warm.<br />
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Makes ~12 rollsArathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com2tag:blogger.com,1999:blog-4905386217992452414.post-6264133042521345962012-04-02T16:07:00.018+05:302012-04-03T07:23:38.035+05:30Lemon Coffee Cake<br><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfe6vtVKB1cLgjzK9ULBD5eXzEvFBN7aV4914U36iYSXg5PCrSAFhEZzspnQnwVGkMVhtjatVB9gWswtSnkGDP_JahjtunKliH_FL0y5E0AFrgl-vVxTVN_IDQTARgJh27e-9poRIbZM/s1600/lemoncake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbfe6vtVKB1cLgjzK9ULBD5eXzEvFBN7aV4914U36iYSXg5PCrSAFhEZzspnQnwVGkMVhtjatVB9gWswtSnkGDP_JahjtunKliH_FL0y5E0AFrgl-vVxTVN_IDQTARgJh27e-9poRIbZM/s400/lemoncake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5726756061600871698" /></a><br /><br />I am a huge fan of coffee cakes, and I make them often. This cake is moist, fluffy and lemony, the pecan brown sugar crumble topping adds to the crunch - great tasting and perfect for summer! <br /><br />Ingredients:<br /><br />1 cup all-purpose flour<br />1/4 cup butter softened <br />1/2 cup granulated sugar <br />1 egg<br />3/4 cup yogurt <br />1 tbsp fresh lemon juice <br />3/4 tsp baking powder <br />1/4 tsp salt <br />1/8 tsp baking soda <br />1/3 cup packed brown sugar <br />1/4 cup chopped pecans <br />1/4 tsp ground nutmeg <br /><br />Method:<br /> <br />In a bowl, combine brown sugar, pecans and nutmeg. Keep aside.<br /><br />Spray bottom of 13x9-inch pan with cooking spray. Line with parchment paper. Beat butter and granulated sugar with electric mixer on low speed until light and fluffy. Add egg and beat well. Add yogurt, lemon juice, flour, baking powder, salt and baking soda. Beat on low speed until smooth. Spread batter in pan. Sprinkle with brown sugar mixture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBd84jJVbgfGx15ZlQ_RpMtGqg-fULb3ZMbMke2rBbRWhw5on6Idsh8PWflNJIP9-ManosAeZpqRjBoJBDt61vQnrkFZVdor-5-NsoLmQgq6Z44G99b-yA4y1sC54113VRTyJU0kxdCA/s1600/lemoncake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 306px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuBd84jJVbgfGx15ZlQ_RpMtGqg-fULb3ZMbMke2rBbRWhw5on6Idsh8PWflNJIP9-ManosAeZpqRjBoJBDt61vQnrkFZVdor-5-NsoLmQgq6Z44G99b-yA4y1sC54113VRTyJU0kxdCA/s400/lemoncake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5726755790935566386" /></a><br /><br />Bake 30 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Cut into slices and serve warm.<br /><br />Serves 5Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com2tag:blogger.com,1999:blog-4905386217992452414.post-69431169533887414412012-03-13T14:11:00.025+05:302012-03-17T10:18:36.052+05:30Pineapple Upside Down Cake<br><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWIjlGHXhN1gG9r6Des6yrXJ1je6iFoFJg_DOlGDbBxR6LtDLGE7uEEdk2OaP1Ivp1oXS04PpT9QuI5ff3gYerM3KEYupLaEsBa46auNp2ECAcqgZ3HyxhmHjJKpzVHWegFpEGQINKAE/s1600/pinecake4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 326px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdWIjlGHXhN1gG9r6Des6yrXJ1je6iFoFJg_DOlGDbBxR6LtDLGE7uEEdk2OaP1Ivp1oXS04PpT9QuI5ff3gYerM3KEYupLaEsBa46auNp2ECAcqgZ3HyxhmHjJKpzVHWegFpEGQINKAE/s400/pinecake4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719327456956132306" /></a><br /><br />A classic American dessert - pineapple upside down cake is a buttery rich moist cake with brown sugar, caramelized pineapple slices topped with cherries and served upside down. Traditionally, canned pineapple slices are used as topping, I used fresh ones instead. The cake turned out great, very happy with the taste and texture. It is best served warm from the oven. <br /><br />Topping:<br /><br />3 tbsp unsalted butter, cut in small pieces<br />3/4 cup light brown sugar<br />6 slices of pineapple (peeled, quartered, cored, and sliced 1/4 inch thick)<br />candied cherries (optional) <br /><br />Cake Batter:<br /><br />1 1/2 cups all purpose flour<br />2 tsp baking powder<br />1/4 tsp salt<br />1/2 cup unsalted butter, at room temperature<br />1 cup granulated white sugar<br />1 tsp vanilla extract<br />2 large eggs, separated<br />1/2 cup milk<br />1/4 tsp cream of tartar(optional)<br /> <br />Method:<br /><br />Preheat oven to 350 degrees F (177 degrees C). Butter (or spray with a non stick vegetable spray) a 9 inch round cake pan.<br /><br />Topping: <br /><br />Place the butter and brown sugar in a small saucepan and stir over medium heat until the butter has melted and the sugar has dissolved. Continue cooking, without stirring, for a few more minutes or until bubbles just start to appear around the outside edges of the mixture (the sugar starts to caramelize). Then remove from heat, and pour into the cake pan. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaX7F0dsO_APAOWGImPUxmCN8ytOzpYZF7U6gfjqcqxO0E-94cjFkvTlslDKlDlgjwK6dfPuGsiVvoch1k4OiR_OyOxwy0u5LxQp59R9WOowAsCEIS8UGFV2iN1yTQvc-TmQEtb5drYA/s1600/pinecake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 352px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJaX7F0dsO_APAOWGImPUxmCN8ytOzpYZF7U6gfjqcqxO0E-94cjFkvTlslDKlDlgjwK6dfPuGsiVvoch1k4OiR_OyOxwy0u5LxQp59R9WOowAsCEIS8UGFV2iN1yTQvc-TmQEtb5drYA/s400/pinecake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719329274369558338" /></a><br /><br />Arrange the fresh pineapple slices on top of the sugar mixture. Decorate with cherries.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd3EuY5z19lhvO-6zttG67BJ_40sj9wcUZwuL8jHA5ttiVLApmk-iBmwFIa5MGb-7K70ayzjvC9M7cdTMmsa2ZVZpbc7Qg13IVGDZ5XfEEx6dcwjYYUn10Q__DEK5mCeudbTUacFZpJg/s1600/pinecake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 322px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYd3EuY5z19lhvO-6zttG67BJ_40sj9wcUZwuL8jHA5ttiVLApmk-iBmwFIa5MGb-7K70ayzjvC9M7cdTMmsa2ZVZpbc7Qg13IVGDZ5XfEEx6dcwjYYUn10Q__DEK5mCeudbTUacFZpJg/s400/pinecake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719328559303174786" /></a><br /><br />In a large bowl, whisk together the flour, baking powder, and salt.<br /><br />In the bowl of an electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Beat in the vanilla extract. Add the egg yolks, one at a time, beating well. Add the flour mixture, alternately with the milk ending with the dry ingredients. <br /><br />In a bowl, whisk the egg whites with the cream of tartar just until the whites hold a firm peak. If you dont have cream of tartar, just beat the egg whites with a whisk until firm peak forms. With a large spatula gently fold the beaten egg whites into the cake batter in two additions. Pour the batter into the cake pan, smoothing the top. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LiEz-SoWUvXvJU1x8yv7b9vMc-5dX2hbjSBMYQPw58PxLfO8vFOtKVY8vDgfXYeznSsBagPHzRpiy-C_84KotTE9o5aDjmkSTpd3K7os8NSxCFHhizSQOMh1sEgAgjmvAJ-FCWrdMqM/s1600/pinecake3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 330px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1LiEz-SoWUvXvJU1x8yv7b9vMc-5dX2hbjSBMYQPw58PxLfO8vFOtKVY8vDgfXYeznSsBagPHzRpiy-C_84KotTE9o5aDjmkSTpd3K7os8NSxCFHhizSQOMh1sEgAgjmvAJ-FCWrdMqM/s400/pinecake3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719332416488591730" /></a><br />Bake in preheated oven for 35-40 minutes, or until the top of the cake has browned and starts to pull away from the sides of the pan (a toothpick inserted into the cake (not the pineapple) will come out clean). Remove from oven and place on a wire rack to cool for about 10 minutes. Run a sharp knife around the edge of the pan and then invert the cake onto your serving plate. Tastes best when served warm. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeE8yw_QQ_JQQEcEo71atM1j5T5y-Ln5_K_Wpq4rgniNLTc2mMxsh9IEZd4vuVwlth2nKvWPk8n2Bz9jE5hFYm1HAjPF6t1nUvXLYsVEJwrUPDLaY8Sw1NWC96JMPKFtHDTBm4WGE5Yk/s1600/pinecake5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZeE8yw_QQ_JQQEcEo71atM1j5T5y-Ln5_K_Wpq4rgniNLTc2mMxsh9IEZd4vuVwlth2nKvWPk8n2Bz9jE5hFYm1HAjPF6t1nUvXLYsVEJwrUPDLaY8Sw1NWC96JMPKFtHDTBm4WGE5Yk/s400/pinecake5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5719328174582174418" /></a><br /><br />Serves 6Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com3tag:blogger.com,1999:blog-4905386217992452414.post-70488847071056642972012-02-22T16:34:00.016+05:302012-03-06T12:29:47.297+05:30Hersheys Chocolate Syrup Cake<br><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0vOFYhG5hL4a3hyphenhyphenGgd-UYo5qbmEbNa-S9FKzO-EZ0zuwJ9BKzI3mmxQchk-2Ie86h4V9p1an1USaRYBhwind9byUnro913eigWnPy1g8RmmOVGm2cRh4yjufijmY-bt_xcY4Tk0q9Fs/s1600/choccake3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 394px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ0vOFYhG5hL4a3hyphenhyphenGgd-UYo5qbmEbNa-S9FKzO-EZ0zuwJ9BKzI3mmxQchk-2Ie86h4V9p1an1USaRYBhwind9byUnro913eigWnPy1g8RmmOVGm2cRh4yjufijmY-bt_xcY4Tk0q9Fs/s400/choccake3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5716671076685161714" /></a><br />Ingredients:<br /><br />1/4 cup butter or margarine, softened <br />1/2 cup sugar<br />2 eggs<br />3/4 cup all-purpose flour<br />1/4 teaspoon baking soda<br />3/4 cup (8 oz) HERSHEY'S chocolate syrup<br />1/4 cup semisweet chocolate chips(optional)<br /><br />Method:<br /><br />Heat oven to 350°F/180 deg C. Grease a baking pan. Beat butter, sugar and eggs until thoroughly blended in large bowl. Add flour and baking soda, blending well. Add syrup and mix thoroughly. Spread batter in prepared pan. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXpL-5CocBy3Leq0Qv8U6LK3TGsLok9NECSkgHMF0hImsBXwopXWZjdfG6aJCgzXw-YxNTLBOCVGkCIZf5381r3vUO2tWSwXKw7e3QnAdtbSJh5K1QtKwh2Vgy3jurizMyse1va_N36s/s1600/choccake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXpL-5CocBy3Leq0Qv8U6LK3TGsLok9NECSkgHMF0hImsBXwopXWZjdfG6aJCgzXw-YxNTLBOCVGkCIZf5381r3vUO2tWSwXKw7e3QnAdtbSJh5K1QtKwh2Vgy3jurizMyse1va_N36s/s400/choccake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5716671525414584178" /></a><br /><br />Bake 35 to 40 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttp_DgcSLsVab4ANes7JDjwAp8jvrfIiueNWFnd8RS2FhuXChsn64PJI5v73KDfSCA3zajqdYtxGy1S4bghyFeC0cWLduPAq8QxyXPFndOuSR3BPCVzcIzowDBUgA-MTyg0I6-ejekhk/s1600/choccake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhttp_DgcSLsVab4ANes7JDjwAp8jvrfIiueNWFnd8RS2FhuXChsn64PJI5v73KDfSCA3zajqdYtxGy1S4bghyFeC0cWLduPAq8QxyXPFndOuSR3BPCVzcIzowDBUgA-MTyg0I6-ejekhk/s400/choccake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5716671812001772402" /></a><br /><br />Serves 6Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com2tag:blogger.com,1999:blog-4905386217992452414.post-45968415587217082522012-02-15T15:10:00.015+05:302012-02-15T15:50:25.766+05:30Shortbread Hearts<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SFRJowJyHK5EzV9wQlUtf3HbjkaK8GL6nEYFnfQt4E5UN_Qi6o34aK8oXb4AAfqhLqTToixuCj4B64b7QaOI7aMMXSF73z7wzEq6RoQCMTAp-qDGt6rEyytV3P5pcZ5a7QrSZCHGqHI/s1600/IMG_6163-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 363px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8SFRJowJyHK5EzV9wQlUtf3HbjkaK8GL6nEYFnfQt4E5UN_Qi6o34aK8oXb4AAfqhLqTToixuCj4B64b7QaOI7aMMXSF73z7wzEq6RoQCMTAp-qDGt6rEyytV3P5pcZ5a7QrSZCHGqHI/s400/IMG_6163-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709302125844118034" /></a><br /><br />Shortbreads are traditionally made with sugar, butter and flour, and one of the easiest cookies to make. Generally they are baked at low temperatures, and when cooked, they are nearly white or a very light golden brown in color. <br /><br />I made these sandwich cookies for valentine's day - they are not too sweet, buttery and melt in your mouth kinds. My kids loved it and so did I! <br /><br />Ingredients:<br /><br />2 cups all-purpose flour<br />1/4 teaspoon salt<br />1 cup (~200 grams) unsalted butter, softened<br />1/2 cup powdered sugar <br />1 teaspoon vanilla extract <br />1/2 cup strawberry/raspberry jam (I used a mixed fruit jam)<br /><br />Method:<br /><br />In a bowl whisk the flour with the salt. <br /><br />In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 minute). Add the sugar and beat until smooth (about 2 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until mixed. Flatten the dough into a disk shape, wrap in plastic wrap, and chill the dough for at least an hour. <br /><br />Preheat oven to 350 degrees F (177 degrees C). Line baking sheet with parchment paper. On a lightly floured surface roll out the dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (round, square, heart, etc.) cut out the dough. <br /><br />Place the cookies about 1 inch apart on the prepared baking sheet. Use a smaller cookie cutter to cut out the centers of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small cut out in the top cookie so you can see the jam underneath). Place the unbaked cookies, on the baking sheet, in the refrigerator for about 15 minutes. This will firm up the dough so the cookies will maintain their shape when baked. Bake for about 12 minutes, or until cookies are lightly browned. Place the cookies with the cut-outs on a wire rack and dust the tops with the confectioners sugar. Cool on a wire rack. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsY25QxNpONgC1wlD9lP25KoC65Ckvf1QI3ad0Wf2s0BeqBr3bkAxBQcidjmQKBZm49hVk4nJ2uwo-rOq9ACm_dcJ0u1vdWvlWRYMZpoernFJoqdpwShGUIbU4DyUizTAl1em1htpBqRw/s1600/IMG_6160.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsY25QxNpONgC1wlD9lP25KoC65Ckvf1QI3ad0Wf2s0BeqBr3bkAxBQcidjmQKBZm49hVk4nJ2uwo-rOq9ACm_dcJ0u1vdWvlWRYMZpoernFJoqdpwShGUIbU4DyUizTAl1em1htpBqRw/s400/IMG_6160.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5709304953345299538" /></a><br />To Assemble Cookies: <br /><br />On the bottom surface of the full cookie, spread about a 1/4 - 1/2 teaspoon of jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners sugar. Using a small spoon, fill the cut-out with a little more jam.<br /><br />Makes about 10 sandwich cookies.Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com4tag:blogger.com,1999:blog-4905386217992452414.post-70336135448342488882012-02-08T17:24:00.010+05:302012-02-08T17:45:27.052+05:30Raisin Cookies<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSW72hm7bpTibSvQo3utTAmyJQ2YMpClQ4YBzxiS04uvpZwCMH52zSdN08GMhtc1DxsQC4fl4tO_6IG0BsFeRLXOjSSp2aU3L-Cdxqc3J8y3PA2Jlg_pvZB6Jg5svHZUuxgleZiDBMwEM/s1600/IMG_6142-1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 337px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSW72hm7bpTibSvQo3utTAmyJQ2YMpClQ4YBzxiS04uvpZwCMH52zSdN08GMhtc1DxsQC4fl4tO_6IG0BsFeRLXOjSSp2aU3L-Cdxqc3J8y3PA2Jlg_pvZB6Jg5svHZUuxgleZiDBMwEM/s400/IMG_6142-1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5706736847450488034" /></a><br /><br />Raisin cookies are soft and chewy unlike regular cookies, which are hard and crispy. These are simple to make - just beat all the ingredients in a bowl for a minute, and stir in the raisins. The recipe calls for dark raisins, but I used the golden ones and it turned out great! <br /><br />Ingredients:<br /><br />2 cups maida/all purpose flour<br />2 tsp baking powder<br />1/4 tsp salt<br />1/2 tsp ground cinnamon<br />1 cup light brown sugar<br />10 tbsp/~150 gms unsalted butter, softened<br />1 egg<br />1/4 cup milk<br />1 tsp vanilla extract<br />1/2 cup raisins<br /><br />Method:<br /><br />Preheat oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper. <br /><br />Beat together the flour, baking powder, salt, and ground cinnamon. Add the brown sugar, softened butter, egg, milk, and vanilla extract and beat for one minute. Add the raisins and beat until mixed well.<br /><br />Drop the batter by heaping teaspoonfuls onto the baking sheet, spacing a couple of inches apart. Bake the cookies for about 12 minutes. Remove from oven and transfer the cookies to a wire rack to cool.<br /><br />Makes about 3 dozen cookiesArathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com0tag:blogger.com,1999:blog-4905386217992452414.post-12503908743517787562012-01-20T13:12:00.017+05:302012-01-23T11:45:46.586+05:30Banana Nut Bread<br><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3U-0VskjQlP3TrK5cmQeak5LHp_dnpK5lpWzAS8mz3dN27FwX-TvvovdI6i-ZYj6lJFs8UDN_2ZSV3X6BrtENvIs4cHNo9AJeg0MUlnRdh_H1eAhjEMkreg-uKiOozoq-45Ztbtx5Qg8/s1600/bananabread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 398px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3U-0VskjQlP3TrK5cmQeak5LHp_dnpK5lpWzAS8mz3dN27FwX-TvvovdI6i-ZYj6lJFs8UDN_2ZSV3X6BrtENvIs4cHNo9AJeg0MUlnRdh_H1eAhjEMkreg-uKiOozoq-45Ztbtx5Qg8/s400/bananabread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5700706633189316786" /></a><br /><br />Hey all<br /><br />I am back after a long break...recently went through my blog, and realised its been close to two years since I posted a recipe! What happened, you ask? Long story short - somewhere down the road, i got a bit lazy..anyways, will try and blog more often in the coming months...<br /><br />I've been wanting to post this recipe for quite some time now...ingredients are simple and the bread is very easy to prepare. A quick and easy snack for one and all!<br /><br />Ingredients:<br /><br />2 cups all-purpose flour<br />3/4 cup light brown sugar or granulated sugar<br />1 1/4 teaspoons baking powder<br />1/4 teaspoon baking soda<br />1/4 teaspoon salt<br />1 cup pecans or walnuts, coarsely chopped<br />2 ripe large bananas, mashed <br />2 eggs, lightly beaten<br />1/2 cup unsalted butter, melted and cooled<br />1/3 cup plain yogurt <br />1 teaspoon vanilla extract<br /><br />Method:<br /><br />Preheat oven to 350 degrees F (180 degrees C). Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, 2/3 cup of pecans.<br /><br />In a medium bowl combine the mashed bananas, eggs, melted butter, yogurt, and vanilla. With a spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients until just combined and the batter is thick and chunky. Scrape the batter into the prepared pan and sprinkle remaining 1/3 cup of pecans over the top of the batter. Bake until bread is golden brown and a toothpick inserted in the center comes out clean, mine took about 40 minutes. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. <br /><br />Makes 1 loaf<br />Serves 6Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com3tag:blogger.com,1999:blog-4905386217992452414.post-91275636400774152852010-06-10T11:48:00.015+05:302010-06-10T21:22:14.983+05:30Lemon Bars<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-rNu2jQOdP8dxWV-fnsnUPmUAqg87ZhLzK0vg26nfzMFl3V4rrOeCfD80apg0HE0ZfCxFkaF7SJyaKMWEZpHgzw9qRo1f01xWRO-PXxKH1Fp2S7MuD91szMnMIZIJeKa0yVWMSy59lo/s1600/lemonbars1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 336px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw-rNu2jQOdP8dxWV-fnsnUPmUAqg87ZhLzK0vg26nfzMFl3V4rrOeCfD80apg0HE0ZfCxFkaF7SJyaKMWEZpHgzw9qRo1f01xWRO-PXxKH1Fp2S7MuD91szMnMIZIJeKa0yVWMSy59lo/s400/lemonbars1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5481083779130172082" /></a><br />Lemon Bars are crisp shortbread crusts topped with a tangy lemon filling, and has this perfect balance of tart and sweetness. I prefer the bars not too sweet so I have reduced the amount of sugar used in the lemon filling. The recipe is from <a href="http://www.joyofbaking.com/">Joy of baking </a> - a good collection of recipes for all kinds of bakers. <br /><br />Shortbread Crust:<br /><br />1/4 cup(1/2 stick)unsalted butter, room temperature<br />1/8 cup confectioner's(powdered or icing) sugar<br />1/2 cup all purpose flour<br />Pinch of salt<br /><br />Lemon Filling:<br /><br />1/4 cup granulated white sugar<br />1 egg<br />fresh lemon juice (juice of one large lemon)<br />1/2 tsp grated lemon zest<br />1 tbsp all purpose flour<br /><br />Method:<br /><br />Preheat oven to 350 degrees. Butter, or spray with a non stick vegetable spray, an 8 x 8 inch pan.<br /><br />Shortbread Crust: In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the flour and salt and beat until the dough just comes together. Press onto the bottom of your prepared pan and bake for about 20 minutes, or until lightly browned. Remove from oven and place on a wire rack to cool.<br /><br />Lemon Filling: Beat the sugar and eggs until nice and smooth. Add the lemon juice and zest and stir. Fold in the flour. Pour the filling over the shortbread crust and bake for about 15-20 minutes, or until the filling has set. Remove from oven and place on a wire rack to cool. Cut into squares and dust with powdered sugar.<br /><br />Makes ~ 8 barsArathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com3tag:blogger.com,1999:blog-4905386217992452414.post-79165315228098972962010-04-30T09:43:00.000+05:302010-04-30T18:12:15.292+05:30Saffron butter cake with orange glaze<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF90UA5kZhe6ovWYA8FVNxqPmvTpUc0iLytJ3T6Rj8xSxr9BecXW0Z1N1J6tHnoYQBIL7yEU4v9V70QV83xX9vp4IQnuUQyGMAhJ5KR-A_hfW5p_EqLFGs5Sz0OhEmeWeQ_4pcztuOam0/s1600/poundcake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 273px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF90UA5kZhe6ovWYA8FVNxqPmvTpUc0iLytJ3T6Rj8xSxr9BecXW0Z1N1J6tHnoYQBIL7yEU4v9V70QV83xX9vp4IQnuUQyGMAhJ5KR-A_hfW5p_EqLFGs5Sz0OhEmeWeQ_4pcztuOam0/s400/poundcake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5465907674289370962" /></a><br />This recipe is from the book "Gale Gand's Short and Sweet" gifted by a good friend of mine. Its loaded with quick and yummy desserts and is a treat for someone with a sweet tooth like me! Thanks a ton Soumya! <br /><br />The saffron and butter give it a rich yellow color. The glaze is what makes the cake very moist.<br /><br />Ingredients:<br /><br />1/3 cup orange juice<br />3/4 cup all purpose flour<br />1/2 tsp baking powder<br />1/4 tsp salt<br />1/2 cup(1 stick) butter, softened<br />1/2 cup plus 1/3 cup sugar<br />2 eggs<br />2 pinches of saffron <br /><br />Method:<br /><br />Heat the oven to 350 deg F. Butter a loaf pan and line with parchment paper. In a pan, bring the orange juice and saffron to a boil, turn off the heat and let cool.<br />In a bowl, combine the flour, baking powder and salt. Beat the butter until creamy, add sugar and beat until fluffy. Add eggs, one at a time. Add the dry ingredients and mix well. Add half of the orange juice mixture and mix well. Reserve the remaining juice. Pour the batter into the loaf pan and bake for about 30-35 minutes.<br /><br />For the glaze: Stir remaining 1/3 cup sugar into the orange juice until the sugar is dissolved.<br /><br />When the cake is done, let it cool for few minutes. Turn the cake onto a cooling rack. Peel the parchment paper. Using a pastry brush, spread the glaze all over the cake and let it soak in. Repeat until all the glaze is used. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53tm_CVIHtIdsLiTumA96kGX_7Y9qcuzA1ZM9R5fYzHGML84ZBmK2z80jrfdYdznpmgnUuXG6meqqOklvXt1AzzPCgezj6I8g30pToVY7ruboDr2AzZw7Cq3Ql28y0TX_WKcRkX2hlfA/s1600/poundcake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj53tm_CVIHtIdsLiTumA96kGX_7Y9qcuzA1ZM9R5fYzHGML84ZBmK2z80jrfdYdznpmgnUuXG6meqqOklvXt1AzzPCgezj6I8g30pToVY7ruboDr2AzZw7Cq3Ql28y0TX_WKcRkX2hlfA/s400/poundcake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5465908155765619250" /></a><br />Serve the cake at room temperature. If tightly wrapped and refrigerated, the cake will last upto a week. <br /><br />Serves 4Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com2tag:blogger.com,1999:blog-4905386217992452414.post-17575464640983368952010-02-17T18:59:00.000+05:302010-02-19T11:07:51.921+05:30Shrikhand<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ07stIgypgTSc_2_7J_JxrpmPGH4_3DXMomdoq0BQYrW3WGo0rOtqNCt6XoicDb1roy7eYss0AYybemyNp1tvTUvotuyhn1SDnM5HMJr8wM_eUxS2W5z79LohFLzsOJ1Rl1ru69BkOMM/s1600-h/shrikhand1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 339px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ07stIgypgTSc_2_7J_JxrpmPGH4_3DXMomdoq0BQYrW3WGo0rOtqNCt6XoicDb1roy7eYss0AYybemyNp1tvTUvotuyhn1SDnM5HMJr8wM_eUxS2W5z79LohFLzsOJ1Rl1ru69BkOMM/s400/shrikhand1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5439498436493614162" /></a><br />Shrikhand is one of the popular dishes in Maharashtra. And it happens to be one of my favorite desserts. It goes very well with pooris.<br /><br />Ingredients:<br /><br />2 cups fresh yogurt<br />1 cup powdered sugar<br />1/2 tsp cardamom powder<br />1 tbsp milk<br />pinch of freshly grated nutmeg<br />few saffron strands<br />chopped pistachios for garnish<br /><br />Method:<br /><br />Mix the saffron strands, nutmeg and cardamom powder in milk and keep aside. Place the yogurt in a muslin cloth(or a thin white cloth). Tie the ends of the cloth together and hang it for atleast two hours. Once all the water from the yogurt has drained, pour it into a bowl. Add powdered sugar, saffron milk and beat well until there are no lumps and everything is well blended. Refrigerate for an hour. Serve as is, or with pooris.<br /><br />Serves 4Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com8tag:blogger.com,1999:blog-4905386217992452414.post-22337240668204691852009-12-25T20:46:00.000+05:302010-01-04T09:42:05.909+05:30Holiday Treats - Part I : Plum CakeIts that time of the year, when you bake n bake until you drop, and that's exactly what I did :))<br /><br />While in the US, I used to love the holiday season. Everywhere you go, you see christmas lights..switch on the radio, hear those wonderful chrismtas carols...switch on the tv (used to love watching food network shows during the holidays) - you see chefs baking cookies, cakes, pies, puddings and so on....I did miss that festive spirit here in bangalore.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1K33LHyJi890pAwUom2-rUvCbM8YyRbP2kRvXQy4qVbA7JZix5XuOPZH5dwNUaPMzU69jlOH-MfRaCVnPoEWK5U4hipmuqAIuwWZ3VzaEcQrEWS5hOM4lRzzmmJnZn5ZJjK3w9mDtEc/s1600-h/holidaytreats.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 342px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil1K33LHyJi890pAwUom2-rUvCbM8YyRbP2kRvXQy4qVbA7JZix5XuOPZH5dwNUaPMzU69jlOH-MfRaCVnPoEWK5U4hipmuqAIuwWZ3VzaEcQrEWS5hOM4lRzzmmJnZn5ZJjK3w9mDtEc/s400/holidaytreats.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422552600405966786" /></a><br />Merry Christmas and a Happy New Year to you all!<br /><br /><br />Plum cake:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhre_f9kIodZeyG2OR-fTjRSJXKOXRTgDqgdnZ569rRFXcuQyv4l0eyYHEo-7E9sDF9tohT5p2bjqTE4lRjBAeI71X7w4ao7JhWfFaB8M-kKPWbJe5c5roi8kQA30h7Kf7-HGoeCI6VSzk/s1600-h/plumcake1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhre_f9kIodZeyG2OR-fTjRSJXKOXRTgDqgdnZ569rRFXcuQyv4l0eyYHEo-7E9sDF9tohT5p2bjqTE4lRjBAeI71X7w4ao7JhWfFaB8M-kKPWbJe5c5roi8kQA30h7Kf7-HGoeCI6VSzk/s400/plumcake1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422543603490123042" /></a><br /><br />Ingredients:<br /><br />All purpose flour - 1 cup <br />Baking powder - 1 tsp<br />Cinnamon powder - 1/4 tsp<br />Nutmeg powder - 1/4 tsp <br />Cloves powder - 1/4 tsp<br />Dry Ginger powder - 1/4 tsp<br />Raisins - 1/4 cup<br />Dates - 1/4 cup<br />Plum, Cherry, Cranberry, Tutti Frutti - 1/4 cup <br />Gold Rum - 1/4 cup(optional) <br />Cashewnuts(chopped) - 1/2 cup <br />Butter - 1/4 pound/4 oz/1 stick<br />Sugar - 1 cup <br />Sugar - 1/4 cup (To make caramelized sugar)<br />Eggs - 3<br />Salt - 1 tsp<br />Vanilla extract - 1 tsp<br />Almond extract - 1/4 tsp<br /><br />Method:<br /><br />Slice the dried fruits and coat them with 2 tbsp of flour. Mix the fruits with rum and keep this closed at room temperature for one day. Chop cashews and smear them with almond extract and keep them also closed for one day. Next day,sieve flour, baking powder, cinnamon powder, nutmeg powder, cloves powder and dry ginger powder together. Add fruits, nuts to the flour and mix well. <br /><br />Caramelizing sugar:<br /><br />Use a heavy-bottom steel pot or saucepan with a handle. Place 1/4 cup sugar(distribute sugar in pan,not heaped) in the pot and add 2 tablespoon water. Turn the stove to high and place the pan on the stove and let it boil. Don’t stir the contents at all. As sugar melts and caramelizes, you may swirl the pan a bit once or twice. Within 7 -10 minutes, a cherry wood colored caramel forms. See that all sugar is melted completely.Remove the pan from the stove and very carefully add 1/4 cup HOT water to the caramel. Carefully hold the pan above the sink, and slowly add the water to avoid splashing. Stir the contents well . Keep aside to cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu19Up5iBmRjxHE_9vM2IA569g2Ce2xe4qTDstRft_3mXP1O_J5Q5ZZXIe8Xi2ofD_VcpA02k5Z2Zm-0hAA9XmusUaX6rjF4ZonUUnh5lm7vqsvV7X06Pe3jN91gv7VqHy5pb2V32SRWk/s1600-h/caramel.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 349px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu19Up5iBmRjxHE_9vM2IA569g2Ce2xe4qTDstRft_3mXP1O_J5Q5ZZXIe8Xi2ofD_VcpA02k5Z2Zm-0hAA9XmusUaX6rjF4ZonUUnh5lm7vqsvV7X06Pe3jN91gv7VqHy5pb2V32SRWk/s400/caramel.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422542899603625970" /></a><br /><br />Beat the butter and sugar and until it is creamy. Add the egss, one at a time, and beat until combined. Add vanilla and caramelized sugar to this and mix again. Add flour ,a little a time,to the batter and mix thoroughly.<br /> <br />Grease a pan and line with parchment paper. Pour batter till half the pan and bake in a preheated oven at 350F for about 35-40 minutes. (please check after 30 minutes. Cooking time depends on the oven used and the depth of the pan) <br />Remove the cake from the oven and place it on a cooling rack. When cool, smear with 2 tsp of rum. Cover the cake completely with wax paper and then with aluminum foil. Keep in the refrigerator. Use after a week or two. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDH9oLvgg_gjh70UNgsSUM1lRtJ-_BrYTjoEDpUqkkyKf_4MopdBBlL_XF7Xie5EhlsL10UPa-xo2-hwThKxX0pYOUas4aT8lbjpYFgsBHbk_xNoQxeOZeiQOk1-7iyX4uyeoRUadqIQ/s1600-h/plumcake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 307px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmDH9oLvgg_gjh70UNgsSUM1lRtJ-_BrYTjoEDpUqkkyKf_4MopdBBlL_XF7Xie5EhlsL10UPa-xo2-hwThKxX0pYOUas4aT8lbjpYFgsBHbk_xNoQxeOZeiQOk1-7iyX4uyeoRUadqIQ/s400/plumcake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422555927423575106" /></a><br /><br />Serves 6 <br /><br />NOTE: The cake can be made without rum - it still tastes delicious with all the fruits and nuts.Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com9tag:blogger.com,1999:blog-4905386217992452414.post-68448274844250067112009-12-25T19:44:00.000+05:302010-01-04T09:41:03.668+05:30Holiday Treats - Part II : Pistachio Almond Biscotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44R-xrPtlgluuAuHX2wmeqEvFr1WnSkGJrmwBe0coRWLAHYtYniS0ax2T5JSbRbwfzylJK0JUI7AiOnRoZGw4krr37n-e9rVM9SD7hbkkIKSxfAjzwn2OMLVkFLPR6HRuKVT_PXt-JiM/s1600-h/biscotti2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 363px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg44R-xrPtlgluuAuHX2wmeqEvFr1WnSkGJrmwBe0coRWLAHYtYniS0ax2T5JSbRbwfzylJK0JUI7AiOnRoZGw4krr37n-e9rVM9SD7hbkkIKSxfAjzwn2OMLVkFLPR6HRuKVT_PXt-JiM/s400/biscotti2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422549232425766370" /></a><br />Ingredients:<br /><br />3 tablespoons unsalted butter, softened<br />1/2 cup plus 2 tablespoons sugar<br />1 1/2 cups plus 2 tablespoons all-purpose flour<br />1 teaspoon baking powder<br />Pinch salt<br />1 lemon zest<br />2 large eggs<br />2/3 cups slivered almonds<br />1/3 cup shelled pistachio nuts<br />1/4 tsp anise extract or 1 tbsp anise seeds<br /><br />Method:<br /><br />Preheat the oven to 350 degrees. Line a baking sheet with parchment. Beat the butter and sugar on medium speed until combined, about 1 minute. Add the flour, baking powder, salt and lemon zest and beat just until combined. Add the eggs 1 at a time, beating well. Add the anise extract and mix until combined. Add the nuts and mix with a spatula. Transfer the dough to a lightly floured work surface and shape it into a 12-inch-long log. Transfer the log to the prepared baking sheet and bake for 25 minutes or until pale golden brown. Cool for about 30 minutes. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGF9Bh-sqrXIXBzVPInt84r_xNm9XbS_Q4CU5DTLhn5pcZ84Km1GUqUGvvqraQ39pDi2SaADrXoGjnuVw7SDnrl9LIaiIJtHnsxIXeCNELv9YCgFsP0BkpHHEqUI1fQc420fNXhpzRKQ/s1600-h/biscotti1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEGF9Bh-sqrXIXBzVPInt84r_xNm9XbS_Q4CU5DTLhn5pcZ84Km1GUqUGvvqraQ39pDi2SaADrXoGjnuVw7SDnrl9LIaiIJtHnsxIXeCNELv9YCgFsP0BkpHHEqUI1fQc420fNXhpzRKQ/s400/biscotti1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5422549332836869842" /></a><br /><br />Using a serrated knife, cut the log on the diagonal into 1/2 -inch-thick slices. Place the biscotti cut side up on the lined baking sheet and bake for an additional 14 to 15 minutes, or until golden brown and crisp. Cool completely on a wire rack. Store the biscotti in an airtight container. <br /><br />Makes 30 cookiesArathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com1tag:blogger.com,1999:blog-4905386217992452414.post-43952486631442849732009-11-09T12:08:00.000+05:302009-11-09T12:33:50.177+05:30Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpw4JFoY7r2GiWQ-fil1Ti0NbjzbPwBNliHDHvCkLghxm66UnZktMC4tNaHnZd19zM_nbE7uZBgPbLNVylT5ITfB6BnC2S1CJyxi_lmL5El_CxGmVlcyGukkorFolXAMwrVPwK5gx82SU/s1600-h/breadpudding3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 354px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpw4JFoY7r2GiWQ-fil1Ti0NbjzbPwBNliHDHvCkLghxm66UnZktMC4tNaHnZd19zM_nbE7uZBgPbLNVylT5ITfB6BnC2S1CJyxi_lmL5El_CxGmVlcyGukkorFolXAMwrVPwK5gx82SU/s400/breadpudding3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401992237274121410" /></a><br /><br />This is a good recipe to make if you have lots of leftover bread at home. A good choice when entertaining a crowd as it can be prepared ahead of time.<br /><br />Ingredients:<br /><br />8 bread slices with edges cut<br />1 1/4 cup milk<br />1 egg<br />3/4 cup sugar<br />1/2 tsp vanilla extract<br />1/2 cup chopped nuts(cashews,walnuts,raisins)<br /><br />For custard:<br /><br />1 tbsp custard powder dissolved in a tbsp of cold milk<br />1/2 cup sugar<br />1 cup milk<br /><br />Method:<br /><br />For the pudding:<br /><br />Blend the sugar, milk, essence and egg in the blender to get a smooth liquid. Grease a rectangular deep pan with butter and place 4 slices of bread to cover the bottom. Sprinkle one tablespoon of the nuts on it. Now pour the blended egg/milk mixture on top of it. Place a second layer of the remaining 4 bread slices, sprinkle the remaining nuts and pour the remaining mixture on it. Bake it in a oven for about 35 minutes(approx,may vary depending on the oven) at 375 deg F till done. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8vIfCDWMRDNs7dRd7ymeWRmIbi1r7CY__C9C9tgJxky1SZ8UM0FHSWUvvsP6VDTyDk7IeMu5e5lEg7Q8ETcQIE9n38MDBwnrCR5he4_xv4AzzmufrhAljw1k9CHRITE3hw1VmAir1Zg/s1600-h/breadpudding1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj8vIfCDWMRDNs7dRd7ymeWRmIbi1r7CY__C9C9tgJxky1SZ8UM0FHSWUvvsP6VDTyDk7IeMu5e5lEg7Q8ETcQIE9n38MDBwnrCR5he4_xv4AzzmufrhAljw1k9CHRITE3hw1VmAir1Zg/s400/breadpudding1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401992869236820610" /></a><br />When tested with a thin knife(toothpick), the knife(tothpick) should come out clean. Take it out and cool for 10 minutes. <br /><br />For the custard:<br /><br />Heat the sugar and milk. When sugar is dissolved completely, add the custard and keep stirring. When the mixture thickens, take it off the fire and let it cool for 10 minutes. Pour this custard mixture on top of the baked dish and let it chill in the refrigerator for 2 hours. Cut it into slices and serve.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5DOV5HWO88W6GYtYQHvyrsf2n092L5EckOURg0x9QXxHF0hffvkS3eeuWRnU1sMYfaSRdr7GrHeNrCE3K08S6meEcwplCU3avy2QmXTBJ0fHya23AFRsAhvjQ4MNU3Ej8Pzjke78Y70/s1600-h/breadpudding2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 247px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhY5DOV5HWO88W6GYtYQHvyrsf2n092L5EckOURg0x9QXxHF0hffvkS3eeuWRnU1sMYfaSRdr7GrHeNrCE3K08S6meEcwplCU3avy2QmXTBJ0fHya23AFRsAhvjQ4MNU3Ej8Pzjke78Y70/s400/breadpudding2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5401992437226612690" /></a><br /><br />Serves 4Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com4tag:blogger.com,1999:blog-4905386217992452414.post-7088898275108589062009-11-03T10:27:00.001+05:302009-11-03T10:37:24.654+05:30Semolina Burfi (Rave Burfi)<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VUt_f2m_zkj0lchRmNJ2Uv6ooGtmMpncu56IMchETupjTaUwqhm936pCt3QRpU5buel-eGdWz9EoK9gI6QaocUtEua__Twv7kUzW_tP8Q5ZBc0rMRbRj0nC0hj1z6twwcNa2IbNP8Bk/s1600-h/raveburfi.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 363px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8VUt_f2m_zkj0lchRmNJ2Uv6ooGtmMpncu56IMchETupjTaUwqhm936pCt3QRpU5buel-eGdWz9EoK9gI6QaocUtEua__Twv7kUzW_tP8Q5ZBc0rMRbRj0nC0hj1z6twwcNa2IbNP8Bk/s400/raveburfi.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5399739275739266882" /></a><br />Ingredients:<br /><br />1/4 cup semolina or fine rava(chiroti rava)<br />1/4 cup ghee<br />1/4 cup powdered cashews<br />3/4 cup granulated sugar<br />1/4 cup fresh grated coconut<br />1-2 tbsp milk<br />1/2 tsp cardamom powder<br />saffron strands(optional)<br /><br />Method:<br /><br />Mix all the ingredients except cardamom powder, in a pan. Cook on medium high heat until the mixture comes together like a ball, without sticking to the pan. Swtich off the heat and add the cardamom powder. Spread on a greased plate and allow to cool. Cut into pieces and serve. <br /><br />Makes 10-12 pieces<br /><br />NOTE: Cashews can be substituted with almonds.Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com4tag:blogger.com,1999:blog-4905386217992452414.post-58379178064812911952009-10-21T12:02:00.000+05:302009-10-20T21:42:01.635+05:30Deepavali Special - Paneer Burfi, Kaju Burfi & Paneer Pista RollsDeepavali was just around the corner. I was looking to make something new that was quick and tasty. Found two recipes - Paneer Burfi and Paneer Pista Rolls. Both the recipes have similar ingredients, and you can make them in a jiffy. Since my kids love kaju burfi, I decided to make some of those. I have posted the recipe for kaju burfi in my older posts. <br /><br />Wishing you all a happy and fun filled deepavali! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywdOFpPxmcnIY8iugcEytROF5azpcAnzDSZuWJP50pAdzJJTey8xRpC0r_jJnlgbSQHYHsCwvQFhUMSwYaZ3suwWVQdO20c644RrdIbPgc95GJFYUU7Qd3X-OMKLDCASymEHtcHK5MnU/s1600-h/paneerbarfi2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 334px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgywdOFpPxmcnIY8iugcEytROF5azpcAnzDSZuWJP50pAdzJJTey8xRpC0r_jJnlgbSQHYHsCwvQFhUMSwYaZ3suwWVQdO20c644RrdIbPgc95GJFYUU7Qd3X-OMKLDCASymEHtcHK5MnU/s400/paneerbarfi2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394711442569372210" /></a><br />Paneer Burfi:<br /><br />Ingredients:<br /><br />200 gms(7 oz) crumbled paneer/cottage cheese<br />3 tbsp crumbled fresh khoya/mawa<br />5-6 tbsp powdered sugar<br />2-3 drops yellow food color(optional)<br />1-2 drops rose essence<br /><br />Method:<br /><br />Mix all the ingredients except the yellow color in a bowl, knead it till the mixture becomes smooth. Add a tbsp of water if required. Divide this mixture into 2 equal portions. Add yellow colour to one portion and mix well. Keep aside. Spread the white mixture on a greased plate. Spread the remaining yellow coloured mixture over the white coloured mixture. Refrigerate for at least 1 hour and just before serving cut into pieces. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXF64ljE9hc1DDd07pY6vTk6qQTKqsFarqORBM7kbvO7XHsUQFWn88K2ignALp1HyQ7jAOe6tEMacBuOt3aIRtQ0DrwungT89bYLOU9LiVrlM6oNTAZ7-SXOwRm9bNqXEAkxag3WpwCU/s1600-h/paneerbarfi1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 286px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOXF64ljE9hc1DDd07pY6vTk6qQTKqsFarqORBM7kbvO7XHsUQFWn88K2ignALp1HyQ7jAOe6tEMacBuOt3aIRtQ0DrwungT89bYLOU9LiVrlM6oNTAZ7-SXOwRm9bNqXEAkxag3WpwCU/s400/paneerbarfi1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5394712517466530866" /></a><br />Serves 4<br /><br />NOTE: You can also add almond extract instead of rose essence and garnish with slivered almonds. Adjust the amount of sugar as per your taste. I prefer it not too sweet, so added 5 tbsp of sugar.<br /><br /><br />Paneer Pista Rolls:<br /><br />Ingredients:<br /><br />7(200 gms)oz crumbled paneer/cottage cheese<br />3 tbsp fresh khoya/mawa<br />6 tbsp/3 oz powdered sugar<br />4 tbsp roasted ground pistachios<br />1/2 tsp cardamom powder<br />1-2 drops of rose/kewra essence(optional)<br />finely chopped or powdered pistachios for garnish<br /><br />Method:<br /><br />Knead the paneer, khoya and sugar very well until smooth. Add the ground pistachios, cardamom powder and essence. Shape the paneer dough into small rolls. Roll into chopped nuts and refrigerate for 1-2 hours. <br /><br />Serves 4Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com11tag:blogger.com,1999:blog-4905386217992452414.post-44578441912075504582009-09-01T13:41:00.000+05:302009-09-14T22:20:43.750+05:30Bread Basundi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemM5dhOiqYKXzggkzhWssMAajjsOCrvtI_sLaN-NBv-hFMrP-So1wnijzQGaWPRs_gUnNibCcXqMb6caA0AqJTe8AleK3axOOKnxt6Q1Y9oEgkCAx-1Db_uvzddfjMood0uzJ7ewdPOE/s1600-h/breadbasundi2.png"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 366px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgemM5dhOiqYKXzggkzhWssMAajjsOCrvtI_sLaN-NBv-hFMrP-So1wnijzQGaWPRs_gUnNibCcXqMb6caA0AqJTe8AleK3axOOKnxt6Q1Y9oEgkCAx-1Db_uvzddfjMood0uzJ7ewdPOE/s400/breadbasundi2.png" border="0" alt=""id="BLOGGER_PHOTO_ID_5381365038655494594" /></a><br />I saw this recipe on television and gave it a try. It uses very few ingredients and is a good way of using leftover bread. <br /><br />Ingredients:<br /><br />~5-6 slices of bread(1 1/4 cup bread crumbs)<br />1 cup milk<br />1/2 tin condensed milk(14oz tin)<br />1/4 tsp cardamom powder<br />sliced almonds (optional)for garnish<br />1 tbsp ghee<br /><br />Blend the bread into a coarse powder and keep aside. Heat milk until warm. Heat ghee, add the bread powder and fry until golden brown. Add this to warm milk and mix well. Add the condensed milk. Turn off the heat, add the cardamom powder and allow to cool. Garnish with almonds. <br /><br />Serves 4Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com7tag:blogger.com,1999:blog-4905386217992452414.post-6835770910556769242009-07-22T14:58:00.000+05:302009-07-22T16:40:47.359+05:30Banana HalwaHi all,<br /><br />Greetings from Bangalore! Its been close to three months since we moved, these last couple of weeks has been crazy. My kids started school and we are slowly settling into the routine. I finally managed to find some time for myself and couldn't wait to get back to my blog world. <br /><br />A few days ago, I heard about this recipe from my aunt, tasted it and loved it. It is very similar to banana sajjige (popularly known as satyanarayana prasada)that we make, but uses wheat flour instead of rava/sooji. Easy to prepare, tastes good and makes a great quick snack for the kids. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8DfWkY2BPwCTwIrus_e4wvcKr9rr56D4Fe3Euzeul1P78dSRG-pvKCLaqLJ4mdE_6Ul2RqY4UCrSMq_CrjW6CPOtFivNNO8qyTwTrhKXwbOCFiUr7j-LZUoa7ir6CUEc63Ctwme7ErU/s1600-h/bananahalwa2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 298px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_8DfWkY2BPwCTwIrus_e4wvcKr9rr56D4Fe3Euzeul1P78dSRG-pvKCLaqLJ4mdE_6Ul2RqY4UCrSMq_CrjW6CPOtFivNNO8qyTwTrhKXwbOCFiUr7j-LZUoa7ir6CUEc63Ctwme7ErU/s400/bananahalwa2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5361203345724223122" /></a><br />Ingredients:<br /><br />1 cup wheat flour<br />1 cup sugar<br />1 1/4 cup milk<br />1/2 cup ghee<br />2 ripened bananas<br />cashews and raisins for garnish<br /><br />Method:<br /><br />Cut the bananas into thin slices and keep aside. Roast the wheat flour on a low flame until light golden brown. Roast the cashews until golden brown and keep aside. Add the remaining ingredients to the flour and mix well. Cook until the mixture comes together in a halwa like consistency. This takes around 10 minutes. Switch off the flame and serve warm. <br /><br />Serves 5<br /><br />NOTE: Bananas can either be sliced, cut into small pieces or mashed. The wheat flour has to be dry roasted on a low flame until you get a good aroma.Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com6tag:blogger.com,1999:blog-4905386217992452414.post-67272768500871470602009-04-15T00:35:00.001+05:302009-04-15T02:13:05.125+05:30Strawberry Cheesecake<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhZj-omJN6vPFXo5zf-a4zxE54GGgo5OaxC-Zdo5kXBNhB7IhzJ1mlUwmr6ROqZHVishlytJqrrEJCdLpKRbjKjmGXNrjUv1dZWDUi_k1V0In6poNZXqgiHDN_HH0zCsVXsW9SHFWCu0/s1600-h/cheesecake4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 303px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZhZj-omJN6vPFXo5zf-a4zxE54GGgo5OaxC-Zdo5kXBNhB7IhzJ1mlUwmr6ROqZHVishlytJqrrEJCdLpKRbjKjmGXNrjUv1dZWDUi_k1V0In6poNZXqgiHDN_HH0zCsVXsW9SHFWCu0/s400/cheesecake4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324640224985807570" /></a><br />Cheesecakes are usually prepared with a special pan called springform pan. But if you dont have one, you can make them with a normal cake pan. Just line the pan with aluminium foil or parchment paper, with ends of foil extending over the sides so its easier to lift the cheesecake. <br /><br />My son turned 3 last week. He loves cheesecakes so I made this for his birthday. It is a very rich, moist decadent cake with strawberry jam on top. <br /><br />Ingredients:<br /><br />3/4 cup honey graham cracker crumbs<br />2 tbsp butter<br />3 pkg(8 oz each)cream cheese, softened<br />1/2 cup sugar<br />1 1/2 tbsp flour<br />1/2 tsp vanilla extract<br />1/2 cup sour cream<br />2 eggs<br />1/4 cup seedless strawberry jam<br /><br />Method:<br /><br />HEAT oven to 325°F. Cover the outside of a springform pan with foil. Mix cracker crumbs, 2 tbsp sugar and butter, press onto the bottom of pan. Bake for 10 min.<br /><br />BEAT cream cheese, 1/2 cup sugar, flour and vanilla in large bowl with mixer until well blended. Add sour cream, mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over the crust. Heat 2 tbsp of jam in the microwave for about 30 seconds and stir well. Gently drop small spoonfuls of jam over batter, swirl with a knife.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdMOGrB9NXSogRyM9veZnoVUZh5eT820IxQxgGLPtzrLiGFy9Ro78kYds_UZIApY7qPFIwdmCa1EUP9bHnlYC-3SIYQ1kyTzAOjo5uXpfr9C_EQvIacUGk8oyYvVRnwp7iNSj8nrK6jU/s1600-h/cheesecake2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIdMOGrB9NXSogRyM9veZnoVUZh5eT820IxQxgGLPtzrLiGFy9Ro78kYds_UZIApY7qPFIwdmCa1EUP9bHnlYC-3SIYQ1kyTzAOjo5uXpfr9C_EQvIacUGk8oyYvVRnwp7iNSj8nrK6jU/s400/cheesecake2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324640931445915986" /></a><br />BAKE 45-60 mins or until center is almost set. Its done when the center is still a bit wobbly when you tap the pan. It will set once cooled. Cool completely. Refrigerate for atleast 8 hours. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8biIKah_u0EorBttG8j3IjxsuCNI45HX8YySstlH8xU5-GurpSAR0Y8Q1iA6iY4-wx5TpBUq0zK3QWIASP_63wWq8e8wBMAv6aZWDb07C0LvAAU9FO99_LQ51yylX-h2QHHfIpdXy3M/s1600-h/cheesecake3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8biIKah_u0EorBttG8j3IjxsuCNI45HX8YySstlH8xU5-GurpSAR0Y8Q1iA6iY4-wx5TpBUq0zK3QWIASP_63wWq8e8wBMAv6aZWDb07C0LvAAU9FO99_LQ51yylX-h2QHHfIpdXy3M/s400/cheesecake3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324647979817704850" /></a><br /><br />To remove the springform pan ring, take a knife dipped in hot water and wiped dry and run it around the edges of the pan once and slowly unlock the pan. Serve as is, or spread the rest of the strawberry jam on top with a spatula. Cut into slices and serve! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNE9nuj230b98UaLvZBnRTi2yROHMNybxW65qzTLPxc2OVwYLBX5Z2VbmuGTGuCoBohP81RLgLqpB-jKVnzUxyJLTx5LJGJ0T5ozpovwMkFCfyR1d6oL1qElD8RcIsInCMw60L3d927M/s1600-h/cheesecake6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 277px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtNE9nuj230b98UaLvZBnRTi2yROHMNybxW65qzTLPxc2OVwYLBX5Z2VbmuGTGuCoBohP81RLgLqpB-jKVnzUxyJLTx5LJGJ0T5ozpovwMkFCfyR1d6oL1qElD8RcIsInCMw60L3d927M/s400/cheesecake6.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324647563502764850" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnw1fzWnuGvhSJVIuA0rI7_QMHgQp-l_9FHPmTVWYxlIFCTODE_I_p2OoZzEWCUZsgkiKndOBpvRLL-DaEpYcQvZx9FNHXyBtYZ_BdxXWpdwNWv1BLXAGreRN6ve5dMDMmj5-o8CaJvc/s1600-h/cheesecake5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYnw1fzWnuGvhSJVIuA0rI7_QMHgQp-l_9FHPmTVWYxlIFCTODE_I_p2OoZzEWCUZsgkiKndOBpvRLL-DaEpYcQvZx9FNHXyBtYZ_BdxXWpdwNWv1BLXAGreRN6ve5dMDMmj5-o8CaJvc/s400/cheesecake5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5324648341747170466" /></a><br /><br />Serves 6-8<br /><br />NOTE: Before removing the cheesecake from the pan, it has to be CHILLED for atleast 8 hours. If using a normal cake pan, line the pan first with parchment paper/aluminium foil and then grease the bottom and sides of the pan well. By using low fat ingredients(low fat cream cheese and sour cream), you can cut the calories by half!Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com12tag:blogger.com,1999:blog-4905386217992452414.post-40965319367489818032009-04-08T19:39:00.000+05:302009-04-08T20:12:18.388+05:30White Chocolate Strawberry Bars<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jqpw5T9HziIATsHoRM0abL0Nd_LF-37ZhgN0SiEdRTpeLcs69mmga14K1h2zXK68BxKR7vMnEI58xZaTeI42eD8EvNEJ699Fixfsnfe6iP2yI-eDDj4uy3voeGE2s15eCQgiqtN1-UU/s1600-h/whitechocbars1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 284px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_jqpw5T9HziIATsHoRM0abL0Nd_LF-37ZhgN0SiEdRTpeLcs69mmga14K1h2zXK68BxKR7vMnEI58xZaTeI42eD8EvNEJ699Fixfsnfe6iP2yI-eDDj4uy3voeGE2s15eCQgiqtN1-UU/s400/whitechocbars1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5322330589029773906" /></a><br />Ingredients:<br /><br />1/2 stick butter<br />1/2 cup white chocolate morsels, divided<br />1 egg<br />1/4 cup granulated sugar<br />1/2 cup all purpose flour<br />1/2 tsp vanilla extract/1/4 tsp almond extract<br />1/4 cup seedless strawberry jam<br />toasted almonds<br />pinch of salt<br /><br />Method:<br /><br />Preheat oven to 325 deg F. Grease and sugar a square baking pan. Melt butter in a bowl in the microwave for 1 minute. Stire and add 1/4 cup morsels, do not stir. <br /><br />Beat eggs until foamy. Add sugar, beat until light colored. Stir in morsel-butter mixture. Add flour, salt and extract. Mix at low speed until combined well. Spread 1/2 of the batter onto the pan. Bake for 15 minutes or until golden brown around the edges. <br /><br />Heat jam in the microwave for 30 seconds. Spread jam over warm crust. Stir the rest of the morsels into the remaining batter. Drop the batter over the jam. Swirl with a knife. Sprinkle with almonds. Bake for 25-30 minutes. Cool completely on a wire rack. Cut into bars.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxyb767Tk52BHy24cL9xguSv0HfGnuxpiVw-H63bUHwL_mQ0qYl7aP98ceqZPrPBGsFFNRgIEgfC_-DQaVzCHIRbAQ30Hcik_SY1oDLvkSTlE0FGrQqiNLbEQZu-u0t7ruvqo51DD0jc/s1600-h/whitechocbars2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMxyb767Tk52BHy24cL9xguSv0HfGnuxpiVw-H63bUHwL_mQ0qYl7aP98ceqZPrPBGsFFNRgIEgfC_-DQaVzCHIRbAQ30Hcik_SY1oDLvkSTlE0FGrQqiNLbEQZu-u0t7ruvqo51DD0jc/s400/whitechocbars2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5322330706348322994" /></a><br />Makes around 8 barsArathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com9tag:blogger.com,1999:blog-4905386217992452414.post-74881317274084017852009-04-03T03:35:00.000+05:302009-04-03T05:00:34.212+05:30Brownie Sundae<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNkGWtS7RB_I6GX8SFfuNxbykFJY6WsWsYxYUbPoGy7jjlPOUX5r_gzN7q6OXzCHUXc_irLnFVp-PAYXf25QdskAlgVM6vnxIjNplppt5OSJPJ5rpiEydWAgeY__it2c-onM1AidqczM/s1600-h/brownie3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 288px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSNkGWtS7RB_I6GX8SFfuNxbykFJY6WsWsYxYUbPoGy7jjlPOUX5r_gzN7q6OXzCHUXc_irLnFVp-PAYXf25QdskAlgVM6vnxIjNplppt5OSJPJ5rpiEydWAgeY__it2c-onM1AidqczM/s400/brownie3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5320239001673438354" /></a><br /><br />Brownies are one of my favorite desserts! They taste good just as is or make a sundae out of it, which is what I did! A warm brownie topped with ice cream and nuts, is just heavenly!<br /><br />Brownies:<br /><br />Ingredients:<br /><br />1/4 cup butter(1/2 stick)softened<br />1/2 cup sugar<br />1 egg<br />1/2 cup all purpose flour<br />1/2 tsp baking powder<br />1/2 tsp vanilla extract<br />4 oz chocolate syrup(I used Hersheys)<br />4 oz semisweet chocolate chips<br />pinch of salt<br />1/4 cup chopped walnuts(optional)<br /><br />Method:<br /><br />Cream the butter and sugar until fluffy. Add the egg and beat well. Sift the flour, baking powder and salt. Add to the creamed mixture and beat well. Add the vanilla and chocolate syrup and mix well. Fold in half of the chocolate chips with a spatula until mixed. Preheat the oven to 350 deg F. Pour into a baking pan, top with the rest of the chocolate chips and walnuts. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUvVh49smiLjrMoaCZ2wSCvGrHzLGltGzv0k02G6gS3DyccDUAmIy7dcjbcxlSWcrB_6Np9Xhu9WCHMxWoTh5v-MARX6OeBSHOX3U-IPA1A9_YEyRngHIGF8O75sC3LjdbZV2ypNHMrc/s1600-h/brownie1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNUvVh49smiLjrMoaCZ2wSCvGrHzLGltGzv0k02G6gS3DyccDUAmIy7dcjbcxlSWcrB_6Np9Xhu9WCHMxWoTh5v-MARX6OeBSHOX3U-IPA1A9_YEyRngHIGF8O75sC3LjdbZV2ypNHMrc/s400/brownie1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5320239220425350066" /></a><br /><br />Bake for 25-30 minutes. Its done when a toothpick inserted in the center comes out clean. Allow to cool and cut into pieces. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWPzRH58qNS8kM4FiZTT693n4iYsKIEUL_WPRpEi2XUBbvux3G9o475kospsSC-IvQzNGhVT9-KMmZJ4XiL9vul-ROFrgGrbQ3_M5S7tfLsfc68MZWWiiTxKnEJo2txqb2Kd_RdlLyVI/s1600-h/brownie2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggWPzRH58qNS8kM4FiZTT693n4iYsKIEUL_WPRpEi2XUBbvux3G9o475kospsSC-IvQzNGhVT9-KMmZJ4XiL9vul-ROFrgGrbQ3_M5S7tfLsfc68MZWWiiTxKnEJo2txqb2Kd_RdlLyVI/s400/brownie2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5320239286362014466" /></a><br />Serves 8<br /><br />To assemble the sundae:<br /><br />Place a piece of brownie on a plate. Add one scoop of vanilla ice cream, drizzle caramel syrup, chocolate syrup and top with chopped walnuts. <br /><br />NOTE: If you prefer a dense fudge like brownie, reduce the amount of butter and chocolate syrup in the recipe. The sundae tastes better with a warm brownie. Can use any combination of syrup/sauce/nuts.Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com4tag:blogger.com,1999:blog-4905386217992452414.post-50719400755644365942009-03-26T17:09:00.000+05:302009-03-27T03:57:02.233+05:30Eggless Cake<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4Gp2i6nBbTCFJsjbi4xoEM2ggHJHxKcUhLfAbPNaEFj0epkKxwaOUKibl3WnV0_hf2q3lXWRtw4l-NU9in6e5RzfOgTMBq_U0by0fQcrXV_2m2UIgBeWsO3WyKto5RblTXDWpl_rLgI/s1600-h/egglesscake1.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 290px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-4Gp2i6nBbTCFJsjbi4xoEM2ggHJHxKcUhLfAbPNaEFj0epkKxwaOUKibl3WnV0_hf2q3lXWRtw4l-NU9in6e5RzfOgTMBq_U0by0fQcrXV_2m2UIgBeWsO3WyKto5RblTXDWpl_rLgI/s400/egglesscake1.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317507020770434034" /></a><br /><br />Ingredients: <br /><br />Unsalted butter - 1 stick (At room temperature)<br />Condensed milk - 1 tin (14 oz)<br />Water or orange juice - 3/4 cup<br />Orange zest - 1 tsp<br />Plain yogurt - 5 tsp<br />Baking soda - 3/4 tsp<br />Baking powder - 1 tsp<br />Vanilla essence - 2 tsp<br />All purpose flour - 2 cups<br />Chopped mixed nuts and raisins - 3/4 cup (optional)<br /><br />Method:<br /><br />Take a mixing bowl and mix in the butter and condensed milk. Mix well until the butter is blended. Add all the other ingredients and beat well until there are no lumps. Pour the batter onto a greased baking pan. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaJvcQcn8Cr2HkYZGnfbpl_ZmjuUlrfvLNrJl980CG-JFesyJPVDdFD4WW2jdMDlFAxIoqm4Y89WwthPnw-I-7foaH5QkrLXApMM7_vVrz8KRHwXwo59okrGymb5fCTAsKMJNHysVe80/s1600-h/egglesscake2.jpeg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 276px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeaJvcQcn8Cr2HkYZGnfbpl_ZmjuUlrfvLNrJl980CG-JFesyJPVDdFD4WW2jdMDlFAxIoqm4Y89WwthPnw-I-7foaH5QkrLXApMM7_vVrz8KRHwXwo59okrGymb5fCTAsKMJNHysVe80/s400/egglesscake2.jpeg" border="0" alt=""id="BLOGGER_PHOTO_ID_5317507366946545074" /></a><br />Bake in a preheated oven at 300 degrees for about 25-30 minutes or until golden brown. Allow to cool completely before cutting into pieces.<br /><br />Serves 8<br /><br />NOTE: For chocolate cake, add 4 tbsp of cocoa powder to the above recipe.Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com4tag:blogger.com,1999:blog-4905386217992452414.post-64046169254768906192009-03-12T00:01:00.000+05:302009-03-12T00:37:03.551+05:30Chocolate Chip Cookies<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9srG1lBEBsfkIBy1vofoY_MkUIJip_Qduvda7zrpAgsGF-kie1sp084Mw7dWpMBzP-sKgnCd-yzf_b8CysGXLaoico5RlgjJkGaLRvb1BpBeKRpedCL3qFau4GVkX4A26WNrtBEC34EY/s1600-h/chocchipcookie1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 281px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9srG1lBEBsfkIBy1vofoY_MkUIJip_Qduvda7zrpAgsGF-kie1sp084Mw7dWpMBzP-sKgnCd-yzf_b8CysGXLaoico5RlgjJkGaLRvb1BpBeKRpedCL3qFau4GVkX4A26WNrtBEC34EY/s400/chocchipcookie1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5312008722687180930" /></a><br /><br />Ingredients:<br /><br />1 cup all purpose flour<br />1/2 tsp baking soda<br />1/2 tsp salt<br />1 stick butter softened<br />1/3 cup granulated sugar<br />1/3 cup packed brown sugar<br />1/2 tsp vanilla extract<br />1 egg<br />3/4 cup semisweet chocolate chips<br /><br />Method:<br /><br />Combine flour, baking soda and salt in a bowl. Beat buter, sugars, vanilla extract in a large bowl until creamy. Add egg and beat again. Gradually add the flour mixture until well combined. Mix in the chocolate chips with a spatula. Drop by a rounded tablespoon or an icecream scoop onto a baking sheet. Press down each cookie with a spoon to flatten it a little.<br /><br />This is what it looks like before baking:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgtvsUBHgiR7I7bZjzqVbwQ1ZypZnyUn0Upkce4Q0i5fLvnf8oXic07d12fOELoTxwITCJbodr2hUgMgUWl4FCzDnyvdIHW2dqkKqIbdx5iIjrd75_WnuFOm1E1yFApvGRl1RksFGYHo/s1600-h/chocchipcookie3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUgtvsUBHgiR7I7bZjzqVbwQ1ZypZnyUn0Upkce4Q0i5fLvnf8oXic07d12fOELoTxwITCJbodr2hUgMgUWl4FCzDnyvdIHW2dqkKqIbdx5iIjrd75_WnuFOm1E1yFApvGRl1RksFGYHo/s400/chocchipcookie3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5312007737700419186" /></a><br />Preheat oven to 375 deg F. Bake for 10-11 minutes until golden brown. Transfer to a wire rack and cool. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4t31eCUhSlV4eU6q6ilOdbuBEZTDxQRg1mwWsC7Zhz79E9KcbDq6xgyLPDUQ5X5zqG3_C5Ixy2So0atRir7NZ9-qtiewIjXiqo3Ss2bp0htWx3CdydY0WHtgxGygx8sn6zffiXHXm8gI/s1600-h/chocchipcookie2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4t31eCUhSlV4eU6q6ilOdbuBEZTDxQRg1mwWsC7Zhz79E9KcbDq6xgyLPDUQ5X5zqG3_C5Ixy2So0atRir7NZ9-qtiewIjXiqo3Ss2bp0htWx3CdydY0WHtgxGygx8sn6zffiXHXm8gI/s400/chocchipcookie2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5312006553214903170" /></a><br /><br />NOTE: You can use any kind of chocolate chips(bittersweet,white,butterscotch,milk etc..). If you like a nice crunch, you can add 1/2 cup of chopped walnuts.<br /><br />Makes around 30 cookiesArathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com0tag:blogger.com,1999:blog-4905386217992452414.post-12385688196560642112009-03-06T19:50:00.000+05:302009-03-07T00:51:09.254+05:30Sauteed banana with honey and nuts<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddoNaXe5HLXYYmm_WgUf9BhnEJUNLmwtArbjqJRWjOIJEofH6W-z_zINfjdtaF3AEVQM1TjVb3VCnlskeiVNxd3A9yomY5eYVq7bRwzr-pEf9kxC-9Rr7W8hkmhEHrK8XhBmH2KPuhRY/s1600-h/banana3.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddoNaXe5HLXYYmm_WgUf9BhnEJUNLmwtArbjqJRWjOIJEofH6W-z_zINfjdtaF3AEVQM1TjVb3VCnlskeiVNxd3A9yomY5eYVq7bRwzr-pEf9kxC-9Rr7W8hkmhEHrK8XhBmH2KPuhRY/s400/banana3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5310083227988042562" /></a><br /><br />This is a quick and easy dessert you can prepare in minutes! When I feel like eating something sweet, and dont want to spend too much time preparing it, this is what I think of. It uses simple ingredients, quite healthy and satisfies your sweet tooth! Can be relished on a hot summer day with some ice cream or with whipped cream, on a cold night. <br /><br />Ingredients:<br /><br />1 banana sliced<br />1 tsp honey<br />chopped walnuts<br />raisins<br />1 scoop lite whipped cream(optional)<br />1 scoop of vanilla ice cream(optional)<br />1 tsp butter<br /><br />Method:<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowRKC7rArK7V8kbBhDgwuZYmQft-NYVBlm6YaI3InsyrL8Siqb3VSsSQPruN4f1Id2gA0kNQneHukr2jnbAke_HsRgzITxrWxZsPZjNaPZo3gqYULAinmvnd_bdLMqotIYGH8xwiDxMY/s1600-h/banana1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhowRKC7rArK7V8kbBhDgwuZYmQft-NYVBlm6YaI3InsyrL8Siqb3VSsSQPruN4f1Id2gA0kNQneHukr2jnbAke_HsRgzITxrWxZsPZjNaPZo3gqYULAinmvnd_bdLMqotIYGH8xwiDxMY/s400/banana1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5310083421576382946" /></a><br /><br />Heat the butter on medium high heat. Swirl it around so the entire pan is coated. Add the honey and swirl once more. Add the sliced bananas, nuts and raisins. Saute for a minute on each side, until golden brown. Serve warm, topped with whipped cream or ice cream!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMUuqBuJBMOpuwVmrbXTiHNXBC0GyyIKqGC0GRbwzLczOg5ViHdgqLUglDe3dqXpXr4hiVF0Ix7DB5RaUmHOQ2_HuxxCGGc3gYvWt2PAY7Q9JVpTEfZYOL-8Msup5qgXP_woWI2S31mY/s1600-h/banana2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 317px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkMUuqBuJBMOpuwVmrbXTiHNXBC0GyyIKqGC0GRbwzLczOg5ViHdgqLUglDe3dqXpXr4hiVF0Ix7DB5RaUmHOQ2_HuxxCGGc3gYvWt2PAY7Q9JVpTEfZYOL-8Msup5qgXP_woWI2S31mY/s400/banana2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5310083793868600914" /></a><br /><br /><br />Serves 1Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com4tag:blogger.com,1999:blog-4905386217992452414.post-56291089892084205212009-03-03T02:28:00.000+05:302009-03-05T18:00:45.277+05:30Microwave Doodh Peda<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWq59sJanZkEFwwSCo3Gg1muiZ2LFc084m70aQOt2__AnXbMrB9fBMmusn9L5i_txtKZGFmjTrwbi7BvMqN8kEdkd3tvCmbfRzj5Jzhil1UrtCLXj8D95FzwaXR-EqRm7u5EEZtmr5Tkg/s1600-h/doodhpeda1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWq59sJanZkEFwwSCo3Gg1muiZ2LFc084m70aQOt2__AnXbMrB9fBMmusn9L5i_txtKZGFmjTrwbi7BvMqN8kEdkd3tvCmbfRzj5Jzhil1UrtCLXj8D95FzwaXR-EqRm7u5EEZtmr5Tkg/s400/doodhpeda1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5308709331125012226" /></a><br /><br />This is one of the easiest desserts that you can make. And believe me, it cannot go wrong in terms of taste! <br /><br />Ingredients: <br /><br />2/3 cup milk powder<br />1/4 cup butter<br />1 tin condensed milk<br />cardamom powder<br />pistachios/slivered almonds for garnish<br />A few saffron strands(optional)<br /><br />Method:<br /><br />In a microwave safe bowl, melt the butter for 30 seconds. Add the milk powder and condensed milk and mix well. Microwave uncovered for 2 mins. Stir well, microwave again for another 2 mins. Stir once more, microwave in 1 min interval until you see the mixture thicken. It should have a crumbled texture but not browned at the bottom. Add the cardamom powder and allow the mixture to cool for atleast 30 mins. Make small balls, flatten it with the palm of your hand. Decorate using a fork/toothpick. Garnish with chopped pistachios. <br /><br />Note: The above time is based on a 900W power. Mine took about 6 mins(2+2+1+1 min intervals). Use a deep microwaveable bowl so it doesnt overflow. After 4 mins, check every minute to make sure it doesnt burn. I used a flower shaped cookie cutter to get this pattern. I bought the mawa/milk powder from the indian store. But you can try the Carnation whole milk powder which is just as good.<br /> <br />Makes around 10 PedasArathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com23tag:blogger.com,1999:blog-4905386217992452414.post-8246313604503446772009-02-26T01:03:00.000+05:302009-02-27T18:05:10.127+05:30Cranberry and Walnut Crostata<br><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRYkf7qNITe34JNkq3v_kGIEL9XE6k6XEEvykHxYKHx_B1JIjDBgWds4Za0ZY87WlgMwRbRmZeoz9EZRnEHyTo9EKAr8emHfV1iVPXl3ykK4ATyLCadu6U0VEzOLDc16mBogGoOO5KeA/s1600-h/crostata2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 345px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhRYkf7qNITe34JNkq3v_kGIEL9XE6k6XEEvykHxYKHx_B1JIjDBgWds4Za0ZY87WlgMwRbRmZeoz9EZRnEHyTo9EKAr8emHfV1iVPXl3ykK4ATyLCadu6U0VEzOLDc16mBogGoOO5KeA/s400/crostata2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5307112316978695906" /></a><br /><br />'Crostata' is an italian baked dessert very similar to a pie. It is generally prepared by folding the edges of the dough over the filling. Its not too sweet, and the walnuts give it a nice crunch. The recipe looks a bit complicated at first, but believe me, it is much simpler than it looks. <br /><br />Ingredients:<br /><br />Walnut Crust Dough:<br /><br />3/4 cup all purpose flour<br />1 tsp sugar + 1 tsp sugar(to sprinkle on crostata)<br />1/4 tsp salt<br />1/4 toasted walnuts, finely chopped<br />2 tbsp chilled unsalted butter, cut into cubes<br />1 egg yolk<br />egg white (to brush on the crostata)<br />1 1/2 tbsp ice water<br /><br />Cranberry Walnut Filling:<br /><br />1/2 cup heavy cream<br />1/4 cup sugar<br />1/2 cup dried cranberries<br />1/2 cup toasted walnuts<br />1/4 tsp cinnamon powder<br /><br />Method:<br /><br />Making the crust:<br />Mix the flour, sugar and salt in an electric mixer on low speed for 15 seconds. Add 3/4 of the roasted walnuts and mix for 15 seconds. Add the chilled butter and mix on low for 1 1/2 - 2 minutes until the mixture becomes coarse. In a small bowl, whisk the egg yolk with the ice water. Add to the flour mixture and blend for 1 minute until you get a loose dough. Form a smooth ball, wrap in plastic wrap and refrigerate for atleast 2 hours. <br /><br />Preparing the filling:<br />Heat the heavy cream, sugar over medium heat. Bring it to a boil, reduce the heat and simmer for 6 mins until slightly thickened. Switch off the heat, add the cranberries, walnuts and cinnamon and mix well. Refrigerate until ready to use.<br /><br />Assembling and baking the crostata:<br />Preheat the oven to 375 deg F. Roll the dough into a circle about 1/8 inch thick. Place the rolled dough on a parchment paper on a baking sheet. Pour the cranberry walnut filling onto the center of the dough. Fold the edges of the dough towards the center. Refrigerate for 10 mins. <br /><br />This is what it looks like before baking<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz91ykAl3kxS-fvdqOF-HwMr_xqB-BN7KDLF-2SNL43mSWFk_baRS42ZP24vXw1OQPB2OyTnsX9AvfpeslWARzrVRzYf_2xHE9gnmuywpNPQPSYaqDRwOaWF9sHN2sjq-2QkjhronSTa4/s1600-h/crostata5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 359px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgz91ykAl3kxS-fvdqOF-HwMr_xqB-BN7KDLF-2SNL43mSWFk_baRS42ZP24vXw1OQPB2OyTnsX9AvfpeslWARzrVRzYf_2xHE9gnmuywpNPQPSYaqDRwOaWF9sHN2sjq-2QkjhronSTa4/s400/crostata5.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5307113749019010642" /></a><br /><br />In a small bowl, whisk the egg white. Brush the top of the crostata with the whisked egg. Sprinkle the reserved chopped walnuts over it. Sprinkle the remaining sugar. Bake for 30 minutes, until golden brown. Remove the crostata from the oven and allow to cool at room temperature. Serve warm with whipped cream or a scoop of ice cream! <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoq6mTnwTigXI8P1git2FbuIqKCjZaPyCCaJrFE5i3GnZTKxAbpIz27BXIL-QUgqleSxJlwIaRJ58Z4MDhCjYUGok9wfL_oBYQYUbLU3L-hROqJXxaELIrn9r8RvXLGqv6NtMkntbvxs/s1600-h/crostata4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 350px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdoq6mTnwTigXI8P1git2FbuIqKCjZaPyCCaJrFE5i3GnZTKxAbpIz27BXIL-QUgqleSxJlwIaRJ58Z4MDhCjYUGok9wfL_oBYQYUbLU3L-hROqJXxaELIrn9r8RvXLGqv6NtMkntbvxs/s400/crostata4.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5307451299503583810" /></a><br /><br />Sorry about the poor quality of this picture:) I was so eager to taste it, I forgot to get a good picture of the slice. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip38FaeI2BX_ShAAMQAHp5UNK9exllKY6B-UQbG2zLmex7ys4iZtYt7rAG3cglPTkq3HdwHJwJ3oiJSYH09s6BEiZhf_hthe2JoYsqD1wMvMKnMc6QG8gtaRc-6OOnHud8Hmd9FS0rQVE/s1600-h/crostata3a.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 210px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip38FaeI2BX_ShAAMQAHp5UNK9exllKY6B-UQbG2zLmex7ys4iZtYt7rAG3cglPTkq3HdwHJwJ3oiJSYH09s6BEiZhf_hthe2JoYsqD1wMvMKnMc6QG8gtaRc-6OOnHud8Hmd9FS0rQVE/s400/crostata3a.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5307452490262866098" /></a><br /><br />Serves 3Arathi Sridharhttp://www.blogger.com/profile/02715081365471175184noreply@blogger.com1