Thursday, January 31, 2013

Bookmarking for the Cooks!!

Hello friends, /hihi

Hope you are all doing great  :). I was just cleaning up my inbox today and I saw some wonderful recipes : )that I somehow missed /hmm...Then I thought, why not create a page and link it to all the wonderful bookmarked recipes that we have tried / would love to try =D>. The recipes could be our own recipe , or a recipe of a friend or a fellow blogger. Its all about your favorite recipes. Bookmark them, Share them and give a chance for all our friends to try them.

This page is dedicated to all bloggers and food lovers and please feel free to share your favorite recipes from the world. This would be a great platform to collect wonderful recipes and share it amongst our friends.

Bookmarking for the cooks

Feel free to let me know what you all think of this. You can mail me at gayu.kitchen@gmail.com. Let me know your comments/suggestions. Politeness would be highly appreciated /please.

You guys have a wonderful day and hope to see a great response from all my blogger friends /bye.

Wednesday, January 30, 2013

Homemade curry powder

I was on a cleaning spree and cleaned up my pantry and fridge. I saw that there was a loner in the fridge, a big green capsicum. I then quickly made this sabzi with homemade curry powder/ podi potta kaai which tastes yummy and delicious. You can make the powder and store it for a few days (approx.15 days) in the fridge. The method to make this delicious curry powder is very simple and is as follows.



Ingredients:

Corriander Seeds - 1 tbsp
Cumin seeds - 1/2 tbsp
Black pepper - 10 count
Dry Red chillies - 5-6
Urad Dal - 1 tsp
Chana Dal - 1 tsp
Poppy seeds / Khus Khus- 1 tsp
Sesame seeds - 1/2tbsp
Cinnamon - 1 inch piece
Cloves - 2 
Dry coconut/ Copra - 3 tbsp
Fenugreek / Methi seeds - 1/2 tsp
Curry leaves - 7-8

Method:

  • Dry roast all these ingredients until a nice aroma comes out.
  • Cool them and grind them to a medium coarse powder.
  • Add it to vegetables like capsicum, potato, brinjal/ eggplant and serve with Rasam rice.
  • Enjoy!!!

Friday, January 25, 2013

Kesari Baath

Hello all..

Happy Republic Day!!


 Welcoming fellow bloggers and all lovely readers with my first recipe post of the year. A sweet post. I made Kesari Baath, DH's favorite sweet.  It had been a while since I had prepared anything good for DH. A sudden wave of sympathy for him and Lo and Behold..Came out this yummy Kesari Baath..A very simple recipe and easy quick steps. The final product, I promise, will be a yummy, mouth melting Kesari Baath.



Ingredients:

Sooji/Semolina/Rava - 1 cup
Milk - 2 cups
Ghee/ Clarified Butter - 1and1/4th cup
Sugar - 1 cup
Cashews - 7-8
Golden Raisins - 7-8
Orange Food color - 1 drop

Method:

  • In a shallow fry pan, add 2 tbsp of ghee and roast the cashews and raisins, drain out the ghee from them and set it aside.
  • In the same pan and with the same ghee, add the sooji / rava and roast it till a nice aroma comes out of it and set it aside.
  • Heat milk in a sauce pan and allow it to boil. Once the milk boils, gradually add the sooji and keep stirring it well ensuring no lumps form and a creamy consistency is reached.
  • Also add the cup of ghee right after this step and blend all the ingredients well to make a smooth and a creamy  mixture.


  • Keep stirring the mixture gently for about 5-6 minutes to avoid burning of the mixture at the bottom of the pan.
  • Once the sooji is cooked, add the sugar, food color and the roasted cashews and raisins.

  • Mix all the ingredients well and serve hot.
  • Hot, yummy and delicious Kesari Baath is ready to melt in your mouth.

Serving Tip:

  • Before serving, warm the Kesari Baath (if cold) and add a tsp or two of ghee on top and garnish with silvered almonds.

Notes:
  • You can add any food color of your choice.
  • You can adjust the level of sugar according to your sweetness level.
  • You can also choose to NOT add food color and make it a white sheera.
  • You can add small pineapple pieces or banana pieces to have a different variety of Kesari Baath (add it before adding the food color).
  • The quantity of Ghee can be altered but the taste may not be as good as the one with the required quantity of ghee specified here.
  • Best to serve it hot with an additional tsp of ghee.



Tuesday, January 1, 2013

HAPPY NEW YEAR 2013!!

Hello all,

Wishing you all a very happy, healthy and a successful new year. May all your dreams come true and wishes be fulfilled. My hearty wishes to all the members of the blogging family.




Shortbread Cookies


 I know, I know. I have been regularly irregular with my blog. I am so sorry for that. But I am doing my best to bounce back and keep myself active in the blogging world from now on. For the past many months things have been crazy with me, surgeries, India visit, and something else (exciting though). Also, it has been happening so that I surface up when my exams are done and I am hibernating when my school starts. But from now on, I am making every bit of extra effort to make sure that does not happen.

Will see you soon with a nice sweet recipe..Until then, Adios!!

Gayu