Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts
Light !
Just because I can never have enough Christmas bokeh , here is a plateful of cardamom doughnut holes placed right in front of our Christmas tree :)
Cardamom doughnut holes
Recipe : Add 1/2 tsp. cardamom powder to this King Arthur Flour's Vermont Doughnut Holes recipe. Sprinkle with cardamom sugar after lightly brushing with melted butter
Light !
May your inner light shine so bright year around, Happy Diwali !
Karikku payasam ( Tender coconut payasam )
Recipe
Tender coconut pulp - 2 cups ( more the merrier)
Condensed milk - 14 oz ( 1 can)
Tender coconut water - 5 cups
White rice cooked - 1 ½ cup
Cooked tapioca pearls ( optional ) - 3 tbsp
Cardamom crushed - 2 pods
Pistachio crushed - ¼ cup
Coarsely chop the tender coconut pulp, keep aside. In a food processor grind the cooked rice till each grain breaks into 3-4 pieces. Take out half of the ground rice and then grind the remaining to a smooth paste. In a saucepan boil the tender coconut water,add the rice paste, semi ground rice, chopped tender coconut and tapioca pearls for 5 minutes with constant stirring. Add the condensed milk and cook for 2-3 more minutes. Turn off the heat, add crushed cardamom and pistachios. Serve chilled.
Recipe
Tender coconut pulp - 2 cups ( more the merrier)
Condensed milk - 14 oz ( 1 can)
Tender coconut water - 5 cups
White rice cooked - 1 ½ cup
Cooked tapioca pearls ( optional ) - 3 tbsp
Cardamom crushed - 2 pods
Pistachio crushed - ¼ cup
Coarsely chop the tender coconut pulp, keep aside. In a food processor grind the cooked rice till each grain breaks into 3-4 pieces. Take out half of the ground rice and then grind the remaining to a smooth paste. In a saucepan boil the tender coconut water,add the rice paste, semi ground rice, chopped tender coconut and tapioca pearls for 5 minutes with constant stirring. Add the condensed milk and cook for 2-3 more minutes. Turn off the heat, add crushed cardamom and pistachios. Serve chilled.
Panchara palpayasam
I now officially enter the week of nostalgic ramblings, please bear with me. This Friday marks the day of Onam, the state festival of Kerala celebrating the glorious days of yore. Getting together with family and friends and sitting down to enjoy a splendid vegetarian feast known as ‘Sadya” served on a banana leaf marks an important part of the celebrations. There is also a sense of relief and restfulness in my head and a lingering sense at the back of my mind that now since the exams are over I will have more time for my meandering ways. This passing sense of ease is rooted on those days eons ago when as school children we all finished the term exams just before the Onam holidays began. I am never the one to let go off such peaceful thoughts ever , even if I am not writing exams any more !
Payasam is THE dessert of the Sadya spread, and there are many ways to make it using different ingredients. Here is an easy recipe for a timeless classic, Panchara palpayasam- a rice payasam flavored with sugar and milk and nothing else, made the easy way using a pressure cooker.
Panchasara pal payasam ( Made in a pressure cooker)
Rice - ( broken rose matta variety) - ½ cup
Sugar - ½ cup+ 2 tbsp.
Milk -3 cup
Water - 2 cup
Wash the rice, drain, mix with the rest of the ingredients in a pressure cooker. Lock the lid on ( keep the pressure regulator off) heat till you see small wisps of steam coming out of the vent pipe. At this point place the pressure regulator weight on the vent pipe. Now wait till you feel that the cooker is going to let out the first whistle. You will know it by instinct :), or keep an eye on the regulator weight, it will begin to shake a little. Now turn the heat to low and focus on doing something else. Come back to the pressure cooker 45 minutes after and turn off the stove. Open the pressure cooker after another 30 minutes or so, after letting out any residual steam. This payasam tastes best when served at room temperature. I love it chilled as well.
Happy Easter !
Sending you all much love and rolling these watercolor painted eggs your way. We had great fun working on this very cool Easter egg project, all you need is a set of watercolors and some blown eggs.
Lupines ? May be !
Ranunculus or rose, do we really care ?
Pink and purple flowers of some kind
And now perched neatly on top of Sarah's well used egg cup is the egg that she painted.
Have a fantastic day !
All you need is......
ten minutes or less !!!! What were you thinking ? 
Here is a versatile, made in a jiffy chocolate shot cake, called aptly so as it is baked in a shot glass in a microwave oven. It doesn't get any easier than that!
Happy Valentine’s Day, revel in the delights love brings you!
Chocolate shot cake
Making of this cake happens in three simple steps. Bake the cake, moisten with flavored light syrup to take it out of the mundane mug cake realm, and then top it off with a dollop of whipped cream.
Cake
¼ cup flour
1 egg
1 tsp. sugar½ tsp. baking powder½ cup dark chocolate chips
1 tsp. cocoa powder
12 shot glasses
Syrup
¼ cup sugar
¼ cup warm water
¼ tsp orange extract
Whipped cream for topping/ cocoa and chocolate shavings for decoration.
Melt chocolate chips by microwaving for one minute. Add softened butter, sugar and mix well till the mixture is glossy. Add the egg and blend well. Add cocoa powder, flour, baking powder and mix well till the batter is smooth. Dispense the batter equally into 12 shot glasses. Do not fill more than a quarter of the shot glass used. If you are making the dessert for two, divide the batter into 2 coffee mugs. Microwave for 20- 30 seconds at high for the shot cakes and 30-40 seconds for the mug cakes. You might need to adjust the timing according to the power settings of the microwave oven. You are about done.
Now prepare the sugar syrup. Dissolve ¼ cup sugar in ¼ cup warm water. Add ¼ tsp orange extract, mix and pour about 1 tsp each on the shot cakes.
Serve chilled topped with whipped cream, decorate with cocoa powder and shaved chocolate.
There are ways to make this dessert extremely indulgent.
Rum orange shot cake
Make rum syrup by mixing the prepared syrup with 2 tbsp. rum. You could add some more rum to the syrup and call it Rum orange extravaganza chocolate shot cake or something equally charming
Chocolate ganache shot cake (as seen in the picture)
Make a runny light ganache. Melt 1/4 cup chocolate, mix in 1 tbsp. butter, 4 tbsp. warm water, ¼ tsp. orange extract and spoon over the cake after poking 2-4 holes on the cake with a skewer stick
Wish you a very merry Christmas !
May the love, peace and happiness of the season be with you.
Now you know where those wrapped little boxes went,don't you ?
May the love, peace and happiness of the season be with you.
Now you know where those wrapped little boxes went,don't you ?
Baking !
Our Christmas week will come to you in pictures, here is one to show how the whole house is at work to keep things going !
Our Christmas week will come to you in pictures, here is one to show how the whole house is at work to keep things going !
Slider
