tag:blogger.com,1999:blog-35496575969903980422024-03-05T01:11:46.563-05:00SnowFlakesKayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.comBlogger134125tag:blogger.com,1999:blog-3549657596990398042.post-65141930837990146462012-07-28T12:36:00.001-04:002012-07-28T12:44:15.884-04:00Chocolate Fudge...<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguasVUQfFHQDXWRpD4M1NECUOWzgTvnyW6qD3xBy7A3oblEbHT7vldRNcWgyFVFaQgFnAM17EavvzpRyvXKaoXkz_9NaHClbnu2zSyqtxzy_ZxDyoVqjmPLmobGu_3Uy4Br_yIRG9Juix_/s1600/Chocolate+Fudge1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguasVUQfFHQDXWRpD4M1NECUOWzgTvnyW6qD3xBy7A3oblEbHT7vldRNcWgyFVFaQgFnAM17EavvzpRyvXKaoXkz_9NaHClbnu2zSyqtxzy_ZxDyoVqjmPLmobGu_3Uy4Br_yIRG9Juix_/s320/Chocolate+Fudge1.JPG" width="320" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">I picked this recipe from Nestle's fb page... & yaaaayyy!! Its a winner! I did make a few changes though & herez how i went about it...<br /></span><br />
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">You need:</span></i></b><br />
<span style="background-color: black; color: #cccccc; font-family: 'Trebuchet MS', sans-serif;">Butter - 100g - i used salted</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">AP flour(maida) - 1 tbsp heaped</span><br />
<span style="background-color: black; color: #cccccc; font-family: 'Trebuchet MS', sans-serif;">Powdered sugar - 1tbsp</span><br />
<span style="background-color: black; color: #cccccc; font-family: 'Trebuchet MS', sans-serif;">Sweetened condensed milk 1tin(400g) - i used Nestle's milkmaid
</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Cocoa powder - 4tsp heaped or more</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">A handful or two of chopped nuts - i used walnuts, cashews & almonds<br /></span><br />
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">How to:</span></i></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Melt the butter in a non-stick pan and add the AP flour when it starts to bubble. </span><span style="background-color: black; color: #cccccc;"><span style="font-family: 'Trebuchet MS', sans-serif;">Lower the flame so that it doesn't burn. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Keep stirring, ensuring that no lumps are formed. Follow with the sugar and stir. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Add in the condensed milk and mix well. Add the cocoa powder and keep stirring till the mixture thickens & comes together to form a soft ball. Add the chopped nuts and mix well.</span></span><br />
<span style="background-color: black; color: #cccccc; font-family: 'Trebuchet MS', sans-serif;">Transfer this onto a greased tray and smoothen the surface. Cool & let it rest in the refrigerator. Cut into squares or as desired & EnJoY!!! YummiLiciousss!! ;)</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Pointers:</i></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">- You could skip the sugar if you are using unsalted butter.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">- Transfer the fudge from the tray as soon as it holds shape & cut as desired. The fudge tends to stick to the tray when fully set. You could also line the tray with cling film before transferring the fudge to set.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-48396074765267181162012-07-14T02:41:00.003-04:002012-07-14T02:41:52.145-04:00Banana muffins... :)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_l5fFrthmtHqYXMDqwOTeE3YDUSuYn_iQfjOXpwttsX3cIL4yaMD4gaR8PLprbbZW6PVTnuGy7xknhTSgsUffu-K7qzQHrF1P_jRt66YacYimJauzAlyOsSS4wQdyfkcGM4hDPLX9VEU/s1600/Banana+Muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="281" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM_l5fFrthmtHqYXMDqwOTeE3YDUSuYn_iQfjOXpwttsX3cIL4yaMD4gaR8PLprbbZW6PVTnuGy7xknhTSgsUffu-K7qzQHrF1P_jRt66YacYimJauzAlyOsSS4wQdyfkcGM4hDPLX9VEU/s320/Banana+Muffins.JPG" width="320" /></a></div>
<br /></div>KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com1tag:blogger.com,1999:blog-3549657596990398042.post-87988750137959143572012-06-08T05:42:00.002-04:002012-06-08T05:43:50.316-04:00Crunchy Chickpea Munchies...<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">From a well stacked cupboard of ready-eats, we have now successfully moved on to an almost bare one! Yaaaaaaay!!... - a part of trying to get rid of meaningless chomping while glued to the idiot box.. which thankfully, is not more than an hour everyday ;) But that one hour did contribute to the most calorie build up esp. with the oreos, bourbons & the dark fantasy.. ummmm!!</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Was browsing through <i><a href="http://www.goodhousekeeping.com/">Good Housekeeping</a> </i>when i came across a recipe for some baked munchies... tried them & we did finish them off in one go.. ;) was waaaay healthier than any packaged goody & addictive too!! :)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3kHn4EjM67_nY-633UhYak9HWNYcZJdSakupBplA48hROy0TJ7b3Jg0nY013B9xKNxr9nEAG0gc0NY82Gy76JCQ7cRKPG-nZrF0sgHL1yz_7cW6IYBqXVG9_Uecw4Ac-Yp8ev9MFBPW-/s1600/Crunchy+Chickpea+Munchies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="226" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv3kHn4EjM67_nY-633UhYak9HWNYcZJdSakupBplA48hROy0TJ7b3Jg0nY013B9xKNxr9nEAG0gc0NY82Gy76JCQ7cRKPG-nZrF0sgHL1yz_7cW6IYBqXVG9_Uecw4Ac-Yp8ev9MFBPW-/s320/Crunchy+Chickpea+Munchies.JPG" width="320" /></span></a></div>
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">You need:</span></i></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Chickpeas - 400gm </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 2tbsp (any vegetable oil will do)</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">AP flour (<i>maida</i>) - 1tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Corriander powder - 1tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">salt & chilly powder to taste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">How to:</span></i></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 220deg C. Mix the peas with all the other ingredients except the flour. Now toss the seasoned peas with flour to coat and transfer onto a slightly greased baking tray ensuring that you have a single layer of peas </span><span style="font-family: 'Trebuchet MS', sans-serif;">(not piled on one another)</span><span style="font-family: 'Trebuchet MS', sans-serif;">. Roast till golden & crisp(about 30-40min) stirring occasionally to avoid burning. Makes about a cup of guilt-free munch. ;)</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;"><i>Pointers:</i></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">While boiling the peas, add in two whole green chillies & season with enough salt - the munchies taste better. </span></div>KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-61117785438460419252012-05-21T10:13:00.002-04:002012-05-21T10:14:22.375-04:00Crispy Parval(pointed gourd) with potatoes...<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">The </span><i style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"><a href="https://www.google.com/search?q=parval&hl=en&prmd=imvnse&source=lnms&tbm=isch&ei=zEq6T4eWHpHIrQeO-Z3lBw&sa=X&oi=mode_link&ct=mode&cd=2&ved=0CE0Q_AUoAQ&biw=800&bih=485">parval</a></i><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;"> or pointed gourd is something that i would not have picked up on my own... I ended up having this at Sonali's place a couple of times(of the innumerable lunches that i'v had there!) and thought i'd give it a try. Read more about this veggie </span><a href="http://en.wikipedia.org/wiki/Trichosanthes_dioica" style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">here</a><span style="font-family: 'Trebuchet MS', sans-serif; text-align: justify;">!</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyOJ2Pm7bCTTi7ln1VSlK3FJ4aTEwxGE-3Oi9gpTE6lpxCGE8Ffy4vwko9RZ55L546P-N2bcPDeVaAjA4RfWeZ16_ietyLDl9VRc-1kZiXs_ZVsPTRCsrcuSs5mB9IMn_Ouo7vQv68oq9/s1600/Crispy+Parval(pointed+gourd)+with+potatoes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGyOJ2Pm7bCTTi7ln1VSlK3FJ4aTEwxGE-3Oi9gpTE6lpxCGE8Ffy4vwko9RZ55L546P-N2bcPDeVaAjA4RfWeZ16_ietyLDl9VRc-1kZiXs_ZVsPTRCsrcuSs5mB9IMn_Ouo7vQv68oq9/s320/Crispy+Parval(pointed+gourd)+with+potatoes.JPG" width="320" /></a></div>
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<b style="text-align: left;"><i><span style="font-family: 'Trebuchet MS', sans-serif;">You need:</span></i></b></div>
<span style="font-family: 'Trebuchet MS', sans-serif;">parval / pointed gourd thinly sliced - 2 cups</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">potatoes thinly sliced - 1 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">onion sliced - 1 medium</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">dried red chillies - 2</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">cumin seeds - 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">a pinch of turmeic</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">salt to taste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">oil for shallow frying</span><br />
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">How to:</span></i></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Heat about 3-4 tbsp oil in a wok. Add in the cumin seeds followed by the chillies when they start to sizzle. Add the onions and turmeric. Fry till lightly browned. Now add in the potatoes, parval, salt to taste and continue to fry them till they are done. The gourds tend to curl and turn crispy when done. Drain the excess oil and serve along with <i>chapatis </i>or rice.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i><br /></i></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><b><i>Pointers:</i></b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">- Use only tender gourds for this dish.The ripe ones are rubbery, orangish inside and have hard seeds.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">- You could boil the potatoes in the microwave for about 5minutes before adding them to the wok, saving on cook time.</span></div>KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-59313417896949259892012-05-21T09:34:00.001-04:002012-05-21T09:37:15.312-04:00Oatmeal Cookies...<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">Been wishing for a satisfying oatmeal cookie ever since i got back on Indian soil... & the fact that we are holed up in Vizag does not help! So when i came across </span><a href="http://www.joyofbaking.com/OatmealCookies.html" style="font-family: 'Trebuchet MS', sans-serif;">Joy of Baking's</a><span style="font-family: 'Trebuchet MS', sans-serif;"> recipe, the cookie on my wishlist looked up at me, begging to be cut off! I did make a few changes though and skipped the cinnamon.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Herez the result! :) </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTIczGbLbKHK94gNtG1k-99IvBBGa4GbcWPbyu723EZj4gMA6B12Kao19G5XUWQ1fRHgHiNkULKb1JvyObHM1ADgECNKMuhLaJLFD6BvOEV2NQSR-nwnNgxdxMSNs7nbP93jtfWTt229I/s1600/Oatmeal+Cookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnTIczGbLbKHK94gNtG1k-99IvBBGa4GbcWPbyu723EZj4gMA6B12Kao19G5XUWQ1fRHgHiNkULKb1JvyObHM1ADgECNKMuhLaJLFD6BvOEV2NQSR-nwnNgxdxMSNs7nbP93jtfWTt229I/s320/Oatmeal+Cookies.JPG" width="320" /></a></div>
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">You need:</span></i></b><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">brown sugar, tightly packed - 1 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">butter at room temperature 3/4 cup - i used salted</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">all purpose flour(maida)- 3/4 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">oats - 3cups - i used Quaker</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">1 egg</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Vanilla extract - 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">baking soda - 1/2 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">raisins - 1/2 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">walnuts toasted and chopped - 1 cup </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">chocolate chips (optional) - 1/2 cup</span><br />
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></i></b><br />
<b><i><span style="font-family: 'Trebuchet MS', sans-serif;">How to:</span></i></b><br />
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Preheat the oven to 200 degree C.</span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Beat the butter and sugar until creamy and smooth - i used an electric beater. Add the egg and vanilla extract and beat to combine well. </span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Combine the flour and baking soda and add this to the creamed mixture. Mix well and stir in the nuts, raisins and chocolate chips. Add in the oats & mix well. </span></div>
<div style="text-align: justify;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Grease a baking tray and transfer the dough with enough spacing between the cookies- I used a scoop spoon for uniform cookies. Flatten the cookies lightly with the back of the spoon. You need to spoon out your portions keeping in mind that the cookies will flatten out and get bigger. Bake the cookies for about 12 - 15 minutes or till done. Remove from oven and transfer to a wire rack to cool. </span></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Yaaaayyyy!!! I now have my own batch of oatmeal cookies!! :) Another strike off from my wishlist </span><span style="font-family: 'Trebuchet MS', sans-serif;">- which by the way is growing forever! ;)</span></div>KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-2049902025623079862012-05-17T23:27:00.003-04:002012-05-17T23:33:23.217-04:00Papad Vadas!<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: left;">
<span style="background-color: black;"><span style="font-family: 'Trebuchet MS', sans-serif;"><i><a href="http://en.wikipedia.org/wiki/Papadum">Poppadom</a> </i>or </span><span style="font-family: 'Trebuchet MS', sans-serif;"><i>Papad</i> </span><span style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">is typically served as an accompaniment to a meal in India. I did serve it as a starter with some salsa variants but never as a <a href="http://en.wikipedia.org/wiki/Vada_(food)"><i>vada</i></a>!! </span><span style="font-family: 'Trebuchet MS', sans-serif;">My scouting for quick fix eats got me <a href="http://hotfrommyoven.blogspot.in/2012/02/pappada-vada-pappad-fritters.html">here</a> & glad that i tried out this ridiculously easy snack! </span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUO4iorXOQPzV-5791qfE3Ncz2f-GX-FLfUJIhXjefL0vJZvPpxHnmknsMzgIbTwPsBXTbTxxg6gQZxTTXHtueLYzdqXTOoi6fvfnxh273917i4agz3OuLf-4RNSLV40a9v7SaYzd9-k_9/s1600/Paapad+vada.JPG" imageanchor="1" style="background-color: black; margin-left: 1em; margin-right: 1em;"><img border="0" height="194" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUO4iorXOQPzV-5791qfE3Ncz2f-GX-FLfUJIhXjefL0vJZvPpxHnmknsMzgIbTwPsBXTbTxxg6gQZxTTXHtueLYzdqXTOoi6fvfnxh273917i4agz3OuLf-4RNSLV40a9v7SaYzd9-k_9/s320/Paapad+vada.JPG" width="320" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px;"><i style="background-color: black;">You need:</i></b></div>
<span style="background-color: black; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">Any papad - i used Haldiram's Bikaneri papad which is seasoned with pepper & asafoetida</span><br />
<span style="background-color: black; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">rice flour - 1/2 cup</span><br />
<span style="background-color: black; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">gram flour(<i>besan</i>) - 2 tbsp</span><br />
<span style="background-color: black; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">black sesame seeds - 2tsp or more</span><br />
<span style="background-color: black; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">chilly powder to taste</span><br />
<span style="background-color: black; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">salt to taste</span><br />
<b style="font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;"><i style="background-color: black;">How to:</i></b><br />
<span style="background-color: black; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">Since i used large papads, i broke them diagonally till i ended up with 6 triangular segments. </span><br />
<div style="text-align: -webkit-auto;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: black; line-height: 19px;">Mix all the ingredients listed above, excluding the papad with enough water to make a thick batter. The batter should not be runny. </span></span></div>
<div style="text-align: -webkit-auto;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: black; line-height: 19px;">Heat enough oil in a wok to deep fry the papads. Once the oil is ready, dip the papad in the batter ensuring that it is well coated & drop it in the oil. Drain on paper towels when done.</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: black; line-height: 19px;"><br /></span></span></div>
<span style="background-color: black; font-family: 'Trebuchet MS', sans-serif; line-height: 19px; text-align: -webkit-auto;">Served with a steaming cup of tea... mmmmmnnn!!! :)</span></div>
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</div>KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-5447732898985429372012-05-03T22:14:00.001-04:002012-06-01T04:37:31.096-04:00Watermelon sorbet... :)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">The searing heat always drives me to the fridge.. On one such 'trips' i glanced at a box of watermelon chunks & set about making a <a href="http://en.wikipedia.org/wiki/Sorbet">sorbet</a> - inspired by a picture posted by Nestle on facebook. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmmZAYCtFsRVz0wr3CbbnDd2Rih0I-ylj-u41irfJxxQUuN631OwzdSRhyMWlgtIKw5qeCJRCComZ__R79RXgJ9XvqLzEnSe2acCIU40qd1IrBocV_9CSOTySGiE7Kh3kWbuJ1BiLZ5yv/s1600/Watermelon+sorbet.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBmmZAYCtFsRVz0wr3CbbnDd2Rih0I-ylj-u41irfJxxQUuN631OwzdSRhyMWlgtIKw5qeCJRCComZ__R79RXgJ9XvqLzEnSe2acCIU40qd1IrBocV_9CSOTySGiE7Kh3kWbuJ1BiLZ5yv/s320/Watermelon+sorbet.JPG" width="320" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Whizzed up the pulp of one medium watermelon with about half a tin of sweetened condensed milk (used milkmaid), passed it through a sieve and set it in an ice tray. The rest was set in a bowl & scraped to serve, topped with fresh mint leaves. Needless to say, the fridge was raided more often! ;) </span></div>
</div>KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-32714398188491355432012-04-21T07:23:00.013-04:002012-04-21T07:46:00.100-04:00Grape mousse... :)Been wanting to try this mousse for about an year now & so rushed into making them when the first batch of black grapes hit the market. Been sitting in my drafts since.. posting this before the grapes go back to being scarce! :) <br />This recipe has two parts - the base & a glaze. Best served in a glass dish to show off the vibrant colors! :) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O7Xpb2cTV6EEHTpRD_DYOKQSsVXbN__fWaFj53zQ3O_B5AVlQl9Hyg5MlXmSlwhsRWmWnZd0w5bknkx4hX58IFFW5ikZLSJYYDFURwUL-jMfcFlqf9Ikwz7t1jp4bA3PZloBMvgwvz7X/s1600/Grape+Mousse.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 240px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1O7Xpb2cTV6EEHTpRD_DYOKQSsVXbN__fWaFj53zQ3O_B5AVlQl9Hyg5MlXmSlwhsRWmWnZd0w5bknkx4hX58IFFW5ikZLSJYYDFURwUL-jMfcFlqf9Ikwz7t1jp4bA3PZloBMvgwvz7X/s320/Grape+Mousse.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5733816366813214210" /></a> <span style="font-weight:bold;">* * * For the base * * *</span><br /><span style="font-style:italic;"><span style="font-weight:bold;">You need:</span></span><br />250 gm black grapes - seedless<br />200 gm cream - i used <span style="font-style:italic;">Amul</span><br />1/2 tin sweetened condensed milk (taste & add more if desired)<br /> 4 tsp gelatin<br />1.5 cup water + more to dissolve the gelatin<br /> <br />Boil the grapes in 1.5 cups water & let it cool. Blend this into a smooth paste and run it through a sieve. Reserve 1/2 cup grape extract for the glaze. <br />To the rest of the grape juice extracted, add in the lightly beaten cream, condensed milk and mix well. To this, add the gelatin dissolved completely in 1/2 a cup of warm water. I used an electric beater to combine all this. Now pour this into a serving dish - i used shot glasses. Leave enough place to top the mousse with the glaze. <br />Let this rest in the refrigerator for about an hour or two. Prepare the glaze once the mousse has set.<br /><br /><span style="font-weight:bold;">* * * For the glaze * * *</span><br /><span style="font-style:italic;"><span style="font-weight:bold;">You need:</span></span><br /> 1 tsp gelatin<br />1/2 cup grape juice (reserved initially)<br />sugar - according to taste<br /> <br />To the warmed up grape juice, add in the gelatin and mix well till it dissolves completely. Add in the sugar according to taste, let the mixture cool & then, top the mousse. The mousse would have been set by now & so you will end up with two distinct layers. Return it to the fridge till the glaze sets - about an hour should do. <br />ScOoP n EnJoY!!!! :) <br /><br />Adapted from a recipe <a href="http://www.celebratinglittlethingsinlife.com/2010/09/grape-mousse.html">here</a> & the lazy-me made quite a few changes, using it as a guideline. :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com2tag:blogger.com,1999:blog-3549657596990398042.post-43151538054238167862012-04-21T06:09:00.011-04:002012-04-21T06:58:07.531-04:00Snack Time ~ Rice crispies...Since we planned to put a hold on munching bags of store-bought goodies, made these as a substitute! ;) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlQlM4tGCeC7AOt71nmCKH4r4ZLbYlucPXLFp8zZ0yERgNS3zyT_0xx3Vci6fuh7qDIaXbUwFBl3UgxAK_x6LghjnuRW79eH_WkBMX3F9pMANP3FS3Q3WzahrS0EDChp7h637EdEG2c_x/s1600/Rice+crispies.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBlQlM4tGCeC7AOt71nmCKH4r4ZLbYlucPXLFp8zZ0yERgNS3zyT_0xx3Vci6fuh7qDIaXbUwFBl3UgxAK_x6LghjnuRW79eH_WkBMX3F9pMANP3FS3Q3WzahrS0EDChp7h637EdEG2c_x/s320/Rice+crispies.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5733806534109805826" /></a> <span style="font-weight:bold;"><span style="font-style:italic;">You need:</span></span><br />2 cups rice flour<br />1 tsp <a href="http://indianfood.about.com/od/thebasics/p/ajwain.htm">carom seeds</a> (ajwain)<br />3-4 tbsp butter/<span style="font-style:italic;">ghee</span>(clarified butter)<br />salt to taste<br />chilly powder to taste (skip this & you'll get white crispies)<br />water to mix in all the above <br />oil for frying<br /><span style="font-weight:bold;"><span style="font-style:italic;">How to:</span></span><br />Mix all the dry ingredients. Add in the butter & mix. Now add enough water for the ingredients to come together and form a soft dough. <br />Heat oil in a deep vessel. Pass the dough through a string-hopper maker and drop them directly into the oil. Fry them till golden, turning over to make sure they are cooked evenly. Drain on a paper towel. Crunch-munch & save the rest in air-tight containers. :) Owing to the additional butter added here, sans chana dal, this snack is a little brittle when compared to a similar one made with <a href="http://kaytee-kt.blogspot.in/2012/01/snack-time-rice-channa-dal-crispies.html">chana dal and rice flour</a>. You need to be gentler when you fry these.<br /><span style="font-style:italic;"><span style="font-weight:bold;">Recipe source:</span></span> Sonali.. :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-27433543892895785502012-04-09T06:00:00.006-04:002012-04-10T21:20:11.470-04:00Coconut Brittle... Chikki - with dessicated coconut...I gobbled up doughnuts that a friend had bought for us from a local store.. though not from MOD, i still ended up devouring the whole lot without saving them for T (which NeVeR happens!).. <br />Once i was done, i HAD to make something that T liked to brush away the guilt - what else but <span style="font-style:italic;">chikki</span>? Made them with something that T had actually asked for - dessicated coconut. I now have a stack that i can munch on & go hmmmmmnnn.... trying hard not to finish them too! ;) :D<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_xla-K6cD9FUXQ9YswDoMf7JoAmn2z4x7i_y09w32Ch62eMl9-bEzdY85A_4x22W5FxQiSvfVXbYUe7G9ce_VnAiBUYCrXbf2sT0VUJcO9skINIRdGTb1zSD0cuMgVt9ENrrRJsZMlrV/s1600/Coconut+Brittle.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_xla-K6cD9FUXQ9YswDoMf7JoAmn2z4x7i_y09w32Ch62eMl9-bEzdY85A_4x22W5FxQiSvfVXbYUe7G9ce_VnAiBUYCrXbf2sT0VUJcO9skINIRdGTb1zSD0cuMgVt9ENrrRJsZMlrV/s320/Coconut+Brittle.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5729340200287400226" /></a> <span style="font-weight:bold;"><span style="font-style:italic;">You need:</span></span><br />dessicated coconut 1 cup, tightly packed - i used store-bought ones<br />sugar 3/4 cup - you don't really need brown sugar - normal works just fine<br />clarified butter(ghee) 1 tsp + extra for greasing the plates<br /><br /><span style="font-weight:bold;"><span style="font-style:italic;">How to:</span></span><br />In a wok, heat the sugar with about 2tbsp water till all the crystals dissolve. In a few seconds, it will take on a brownish hue & start to caramelize. Stir, making sure that it does not burn. Add in the coconut & stir well. To this, stir in 1tsp of ghee. <br />Mix well & transfer onto a well greased plate, marking lines halfway through - as in chocolate bars. Now let them cool - the brittle hardens during cooling. Pop them out of the plate once cooled & break along the indent. Store in air tight containers. <br /><span style="font-weight:bold;"><span style="font-style:italic;">Pointers:</span> </span><br />>> I toasted the coconut till it browned a bit and gave off a nutty aroma. <br />>> Found it easier to work with granulated sugar rather than powdered sugar while making these.<br />>> Ensure that you don't skip greasing the plates.<br />>> Caramelize a wee bit more for a different taste & darker shade. <br />EnJoY!! :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-53980759876128894622012-04-07T06:20:00.003-04:002012-04-07T06:23:51.943-04:00Thai rice noodles in a soupy mushroom sauce... :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJv2Ra7X5Kbhpj9f-M29bAKdXmvczwqIkozb2MaGmlNMfDYZmU-735Gu2xGJHuksp6y0Ix96x4kG2H8ulDpDvd3h75u_GONRytXVjpt-I2u9f82mjdGH3FSAAeI5TClpIC7CSDG8yxDBvv/s1600/Thai+rice+noodles+in+a+soupy+mushroom+sauce.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJv2Ra7X5Kbhpj9f-M29bAKdXmvczwqIkozb2MaGmlNMfDYZmU-735Gu2xGJHuksp6y0Ix96x4kG2H8ulDpDvd3h75u_GONRytXVjpt-I2u9f82mjdGH3FSAAeI5TClpIC7CSDG8yxDBvv/s320/Thai+rice+noodles+in+a+soupy+mushroom+sauce.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728602295687357714" /></a><br />Another experiment that we LoVeD!! :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-21360189787178728202012-04-07T05:14:00.007-04:002012-04-07T06:16:11.644-04:00Chicken MisCuzi!! ;)Yeah - a totally made up name & dish! Herez how the dish was named... <br />R came over for dinner - a really sweet person who sings, plays the guitar, paints & is sooo much fun to have around! T & R have this sudden bursts of 'Yo' n 'MisCuzi' when they greet each other. Was serving up some starters when R asked me what i'd just served - i didn't really know 'coz i'd just put in a few things together. So now, they had to <span style="font-style:italic;"><span style="font-weight:bold;">name</span></span> the dish - what else but Chicken Miscuzi? ;) :D<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX-Wqc5h077_ui6-iQjeHy7yzZb5ZbxvCt_dZNeMVuRejjxeu-_JWchmrl-9bU59rTr-6Z1pRAQZYslXh1EQH-F9mCN_QZYcdhP-HuGruoXnRWyg-uSmaTfnv2e1kSeX38uh51I5wND6U/s1600/Chicken+MisCuzi.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 221px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX-Wqc5h077_ui6-iQjeHy7yzZb5ZbxvCt_dZNeMVuRejjxeu-_JWchmrl-9bU59rTr-6Z1pRAQZYslXh1EQH-F9mCN_QZYcdhP-HuGruoXnRWyg-uSmaTfnv2e1kSeX38uh51I5wND6U/s320/Chicken+MisCuzi.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5728584983365685314" /></a> <span style="font-weight:bold;">Herez what i put in...</span><br />Served a dollop of cheesy-chicken topped on spiced crackers. I used cheese & chilli crackers, which by itself had some intense seasoning - 'coz of which i didn't really need to spice up the chicken. <br /><span style="font-weight:bold;">For the chicken topping... </span><br />Boil the chicken in water with a big pinch of salt for about 20min. Drain the water, let it cool & separate the bones. In a blender, pulse the chicken(just 2 or 3 whirls will do) with a tablespoon of cheese spread to hold it together. You could use any flavored cheese spread - i used plain. Now transfer this into a piping bag and refrigerate.<br /><span style="font-weight:bold;">To serve:</span><br />On each cracker, pipe out a dollop of the chilled prepared topping & serve. A light & easy starter.. :) <br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Pointers:</span></span><br />>> Just so you have an idea of the amount of chicken required - for about 50gm of crackers(check your pack) you need just one chicken drumstick. <br />>> Feel free to add more spices(crushed pepper/ chilly flakes etc) to the chicken if you are using some bland crackers.<br />>> Sonali suggested this topping as a sandwich filler & it tastes YuMmmmm!!! :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-24085213060571346642012-03-30T03:16:00.008-04:002012-03-30T04:04:24.497-04:00Scotch eggs... with a noodle-y twist...A Scotch egg consists of a hard-boiled egg wrapped in sausage meat, coated in breadcrumbs and deep-fried. Read more <a href="http://en.wikipedia.org/wiki/Scotch_egg">here</a>!<br />Been wanting try out Scotch eggs since some time - though i wasn't really keen on handling meat in the morning. Was going through some recipes at the <a href="http://www1.nestle.in/nestle_kitchen/recipe_landing.aspx">Nestle site</a> yesterday and found one using maggi. <a href="http://en.wikipedia.org/wiki/Maggi">Maggi</a> & eggs are T's all time favorites.. so, if i can make something more with them, why not? ;) <br />The potatoes, instant noodles & eggs can be cooked simultaneously while you get to finish other chores & all you have to do is - put them together in the end & fry them. Gets done in no time & is a fun breakfast / picnic option. <br /><br />I made them using soft boiled eggs only coz T likes them runny. Harder to work with since you need to be really realllllyyy careful. Will stick to hard-boiled eggs from now on! ;) <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTaR6JHEfTkqsEsbcaeiOGpdkHVLgI4jStJ8EsCLx65d2xIy3Sm2iv15iod1xQib5AZ92HNfLrLDEYXbwi9ZllU6GPZRB9c1qh3rZXNgwx15z8iVtIjPZ__RfIqiquIRGK8fWbgz4xNOG/s1600/Scotch+eggs.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhTaR6JHEfTkqsEsbcaeiOGpdkHVLgI4jStJ8EsCLx65d2xIy3Sm2iv15iod1xQib5AZ92HNfLrLDEYXbwi9ZllU6GPZRB9c1qh3rZXNgwx15z8iVtIjPZ__RfIqiquIRGK8fWbgz4xNOG/s320/Scotch+eggs.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5725596785516264594" /></a> <span style="font-style:italic;"><span style="font-weight:bold;">You need:</span></span><br />For 2 hard boiled eggs -<br />1 small pack instant noodles cooked - i used <a href="http://en.wikipedia.org/wiki/Maggi">Maggi</a> <br />1 big potato - boiled<br />salt & chilly powder for seasoning<br />Breadcrumbs - 2 tbsp for mixing & extra for coating<br />Oil for deep frying<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">How to:</span></span> <br />Once your potatoes, eggs & instant noodles are ready...<br />Mash the potatoes, season them (i used only salt & chilly powder) and add the noodles. Add 2tbsp bread crumbs & mix well. This will now come together to form a dough. Shell the eggs, grease your palm with a little oil and divide the dough into two portions. Wrap it around the egg so as to get an even coating (refer pointers below for easy steps). <br />Now roll the coated eggs in bread crumbs & deep fry them. Gently spoon out the Scotch eggs when they turn golden brown & crispy. Drain on a paper towel, cut into halves(length-wise) & serve with <a href="http://en.wikipedia.org/wiki/Ketchup">ketchup</a>. <br />If you still plan on going with soft boiled eggs, you could serve some toast to dip into the runny yolks. :)<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Pointers:</span></span><br />>> Figured that the easiest way to wrap the egg evenly is to pat out a thick rectangular sheet length about 3/4th the size of your palm, breadth about an inch more than the height of the egg. Start by rolling the wrap around the egg from one end - covering the egg when you reach the other end. Pinch the top & bottom & pat slightly to ensure an even coat.<br />>> Oil you hands when you work with the dough - makes it a lot easier!<br />>> Add onions,left-over veggies, additional seasoning - anything that catches your fancy.<br />>> Guessing that leftover cooked rice (plain/flavored) could replace the noodles. Will try it out & post the results.KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-51880008989163356242012-03-30T02:39:00.004-04:002012-03-30T02:52:56.758-04:00This onez for the BP gang that i luuuv & miss soooooo much!!! :)Of some of the most amaazing people i know... herez to a gang that made the US seem like a DrEaM!! :D <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5Gjcd-4xOAwAX2rRPbWkQDRi-r_LLhhWMhWOCadTwndDlj2lyBVxjwH3GjufPDuzdsu5L66_sYmvuS-cA4mJVXXYe7R9W8wPij-6bvIZfOYYIOT5K5gRgG135Wf80xuL4IWRT-0yyr3f/s1600/Miss+u+ppl.bmp"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 242px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir5Gjcd-4xOAwAX2rRPbWkQDRi-r_LLhhWMhWOCadTwndDlj2lyBVxjwH3GjufPDuzdsu5L66_sYmvuS-cA4mJVXXYe7R9W8wPij-6bvIZfOYYIOT5K5gRgG135Wf80xuL4IWRT-0yyr3f/s320/Miss+u+ppl.bmp" border="0" alt=""id="BLOGGER_PHOTO_ID_5725578663390123218" /></a> Picked up the cartoon from <a href="http://www.beyond-black-friday.com/wp-content/uploads/2011/03/Funny-men-laughing-cartoon-you-want-it-when.jpg">here</a>! :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com1tag:blogger.com,1999:blog-3549657596990398042.post-47005916750585923432012-03-29T03:23:00.011-04:002012-03-29T23:13:07.109-04:00A yummy treat from banana fritter batter! :)I had quite a bit of batter to finish up when i was making <a href="http://kaytee-kt.blogspot.in/2012/01/banana-fritters.html">Banana fritters</a>. Since i'd already fried up enough, all i wanted to do was dispose all the remaining batter! I couldn't really throw it away, right? So then.. the easiest way to finish them up? Pancakes of course! ;)<br /><br />Herez some fun stuff to do with the batter used for <a href="http://kaytee-kt.blogspot.in/2012/01/banana-fritters.html">Banana fritters</a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4fIBFItooHrGWPkGg0fLMn8oqdKj4eQRoZL0H82s5dkoii5zHmdojubV7w2xmeBsnYqEIjwaWSR-5iBFphYmrt19XL5lpAsREAaWrGsg8mZQNUVg4z7ykVTnzHvXZEo9Kw2luPQ4mEyW/s1600/BF+Pancakes.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4fIBFItooHrGWPkGg0fLMn8oqdKj4eQRoZL0H82s5dkoii5zHmdojubV7w2xmeBsnYqEIjwaWSR-5iBFphYmrt19XL5lpAsREAaWrGsg8mZQNUVg4z7ykVTnzHvXZEo9Kw2luPQ4mEyW/s320/BF+Pancakes.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5725222267515429202" /></a> <span style="font-weight:bold;"><span style="font-style:italic;">How to:</span></span><br />Pour a ladle of the batter on a lightly greased hot griddle or frying pan. Don't bother spreading it out - just stand back & let gravity take it's course :). Lower the flame & cook covered for a few minutes till the top looks done(the bottom would have a golden brown shade). Now flip it over & cook for about a minute or two.<br /><br />Transfer to a serving dish, scoop out a generous serving of vanilla ice-cream, a drizzle of maple syrup, top with fresh fruits - maybe bananas? I used some fresh strawberries that were in season. :) <br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Pointers:</span></span><br />You could make these pancakes & store them in the refrigerator (need not be frozen). Heat it up in the microwave for a minute before you plate up.KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-68405228473585732142012-03-28T11:44:00.013-04:002012-03-28T13:08:32.086-04:00An experiment with Chicken gone right! :)We usually marinate all the meat or fish over the weekend & freeze them in single serve packs & then, we are set for the week. Ideally that would mean 3 fillets of fish or 2 chicken drumsticks and so on in each pack. <br />Saves us a lot of marinate-&-wait time during hectic week days & the trouble of defrosting the whole lot just to chip out a few pieces. <br /><span style="font-weight:bold;">Marinade used:</span><br />curd , a pinch of turmeric, salt & chilly powder<br /><br />We were already done with dinner & since T was home a little early yesterday we experimented with some stuff in the kitchen. Yaaayy! :)<br />We already had a few chicken drumsticks marinated over the weekend & sitting in the freezer. Herez what we ended up with.. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAUdDQ7MJwBD5qocLvTKqOwE9ueTigI-H0Z7NnFcLBLGDY2Q-iJ2wm4ozSDqFudYuxNBAriHf4Ev9IY9o1CDkjhaspFM4deneiZGqIMKFY0dKmQmuaaqtBfdDUnDpOq_TJxyviFDlxQT4/s1600/chickn2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 178px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrAUdDQ7MJwBD5qocLvTKqOwE9ueTigI-H0Z7NnFcLBLGDY2Q-iJ2wm4ozSDqFudYuxNBAriHf4Ev9IY9o1CDkjhaspFM4deneiZGqIMKFY0dKmQmuaaqtBfdDUnDpOq_TJxyviFDlxQT4/s320/chickn2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5724987593733418322" /></a> <span style="font-weight:bold;"><span style="font-style:italic;">You need:</span></span> <br />marinated chicken - i used 2 drumsticks<br />**<span style="font-weight:bold;">To be ground into a paste:</span>**<br />corriander(cilantro) leaves - a finely chopped handful<br />mint leaves - half the quantity of corriander leaves<br />green chilly 1 large - (lesser if you don't prefer the heat)<br />juice of half a lemon/lime<br />1 tbsp Olive oil<br />salt to taste<br /> <br /><span style="font-style:italic;"><span style="font-weight:bold;">How to:</span></span><br />Heat about 3-4 tbsp of oil in a pan & sear the chicken on both sides enough to get a caramelized crust. Coat the chicken completely with the ground paste mentioned above & wrap firmly using cling film. Secure with string to ensure that the wrap doesn't open up. <br />Boil water in a saucepan & drop the wrapped chicken into the same, letting it cook covered for about 15 to 20minutes. Spoon out the cooked <span style="font-style:italic;">wraps</span> onto a plate, remove the film & serve garnished with lemon wedges & cilantro.<br />T did have something to lament about - "<span style="font-style:italic;">we should have made some more!!</span>" ;)<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">Pointers:</span></span><br />>> Using curd in the marinade makes poultry succulent.<br />>> You could skip the resting time for the marinated chicken (minimum 30min) if you are short of time.KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-89943638272645673012012-03-23T23:22:00.008-04:002012-03-24T04:37:15.758-04:00A slice of my B'de cake baked by T... :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrDljwky9OFTNs4ExuOScZlFzjrMiP1U4A4rNAs-jOIrdyW4Ul7iYqBzNbwDxAs1yGEVr-1fERRx2I5sI1pPs52u3fo44JPrBoK7gvyuJu0y7ExBAaG_svzdgQWDhcHm9z2xhzx-3RvCa/s1600/B%2527de+cake+by+T+2012.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYrDljwky9OFTNs4ExuOScZlFzjrMiP1U4A4rNAs-jOIrdyW4Ul7iYqBzNbwDxAs1yGEVr-1fERRx2I5sI1pPs52u3fo44JPrBoK7gvyuJu0y7ExBAaG_svzdgQWDhcHm9z2xhzx-3RvCa/s320/B%2527de+cake+by+T+2012.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5723300643937757122" /></a> About a month back, T had this bizarre thought of baking me a cake for my B'day... this coming from a guy who'd once asked me if he had to make noodles in a tawa or kadai!! :O He was being adorable by wanting to bake a cake.. but then, i HAD 2 supervise - else he had planned on using rice powder & was going by 'a little of this' & so on!! <br />He made the <a href="http://kaytee-kt.blogspot.in/2011/10/choco-mocha-cake.html">Choco Mocha cake</a>, but used brown sugar instead of white & since the batter was sitting outside the oven for about 45min(thanks to the once-in-a-bluemoon power failure which chose this day!), when the cake was half-way done, we poured in about half a cup of soda(carbonated water) over it. The result - a deliciously yummmmy goooooey cake! :) <br />Since T came home real late & still insisted on baking the cake, i ended up cutting into a warm cake - first time ever on my B'de!!! :) He was so ecstatic about 'his' cake & the grin still remains! :) <br />Cakez over, though! :DKayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com4tag:blogger.com,1999:blog-3549657596990398042.post-82183177152238082662012-03-17T03:05:00.016-04:002012-03-29T05:25:08.486-04:00Kalakand... :)I was oooohhh soooooo happy with the way this turned out & the recipe is a sure-shot one & EASY too! We like to munch on stuff that is not overly sweet...& now that we make it at home, we get to <span style="font-style:italic;">decide</span> the sweetness of the <span style="font-style:italic;">Kalakand</span>.. :D <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpN5d8NX2uS5hG0F-Vx4x03lWuv-9TfAGjtrBJihXtyCnC3PoDr9L94Xm0INAGXZIHgN62kirRxQL1Qe2tt3svzSyZfnjbFW55dDfImXzOEwecM2Mess8OEMfITfDHDlWKM-Sa-d4mPXpI/s1600/Kalakhand.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 149px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpN5d8NX2uS5hG0F-Vx4x03lWuv-9TfAGjtrBJihXtyCnC3PoDr9L94Xm0INAGXZIHgN62kirRxQL1Qe2tt3svzSyZfnjbFW55dDfImXzOEwecM2Mess8OEMfITfDHDlWKM-Sa-d4mPXpI/s320/Kalakhand.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5720759121634448082" /></a> <span style="font-style:italic;"><span style="font-weight:bold;">You need:</span></span><br />milk 2 litres<br />citric acid crystals 1/2 tsp, dissolved in 3 tbsp of warm water<br />sugar 1/2 cup - i used a little lesser <br />sweetened condensed milk 3 tbsp - i used milkmaid **see pointers<br /><span style="font-style:italic;">ghee</span>(clarified butter) 2 tsp + 1 tsp for greasing the plate<br /><span style="font-weight:bold;">Optional, but would be a great add...</span><br />Finely chopped nuts - <span style="font-style:italic;">i used a handful each of almonds & cashew nuts pounded with a mortar & pestle</span><br />good quality silver sheets (<span style="font-style:italic;"><a href="http://en.wikipedia.org/wiki/Vark">vark</a></span>) for garnishing<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">How to:</span></span><br />Boil 1 litre milk and add the citric acid solution, simmering and stirring lightly till the milk curdles(forms <span style="font-style:italic;"><a href="http://kaytee-kt.blogspot.in/2011/06/paneer-home.html">paneer</a></span>). Sieve this and let it rest for about 15min in the sieve till all the water drains out.<br />Meanwhile, boil the remaining 1 litre milk in a wide-mouthed wok and stir lightly occasionally till it reduces by half. Now add the drained <span style="font-style:italic;">paneer</span> and stir continuously till the mixture thickens. Add the finely chopped nuts and the sugar, followed by the condensed milk. Allow it to cook and reduce further ensuring you stir to avoid burning.<br />You will know that it is ready when the mixture comes together to form a mound. Now add 2tsp of ghee and stir well, cooking for about 2 to 5 min. Transfer this into a well greased plate and allow it to cool. Garnish with silver sheets and cut into squares of oodles of goodness!!... :)<br /><span style="font-style:italic;"><span style="font-weight:bold;">Pointers:</span></span><br />>> Feel free to add more sugar in this recipe if you so desire.<br />>> Adding sweetened condensed milk is optional. I like adding them since they lend a cream-ish color & taste. You might as well replace the same with sugar.<br />>> You could use 2tsp vinegar or juice of half a lime if you don't have citric acid crystals.<br /><span style="font-style:italic;">Source:<span style="font-weight:bold;"></span></span> Adapted from my stack of newspaper-cut-recipes <a href="http://www.deccanchronicle.com/">Deccan Chronicle</a>.KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-13614311643359758562012-03-17T03:03:00.009-04:002012-04-09T06:20:46.577-04:00Peanut Brittle... Chikki - with crushed peanuts...T LUUUUUUvvvs chikkis in any form... since he was working this Sunday & we couldn't go out to buy some, i planned on making a few to replenish the dwindling stack.. Had made some <a href="http://kaytee-kt.blogspot.in/2011/06/chikki.html">chikkis</a>(peanut brittle) earlier, so this time, thought i'd use coarsely pound peanuts. T was reeling off chikki ideas & totally veto-ed buying them.. ;) More with sesame seeds & <a href="http://kaytee-kt.blogspot.in/2012/04/coconut-brittle-chikki-with-dessicated.html">dessicated coconut</a> will follow... :)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYXjGi_jdGlS22Yg4PmK2UBKeVdud-E7pw7txaJiVWgpnfnqftEqW8woopwZKF3_qJvvDUDsvRzDq0SwAUktX8SyKGaWOEwf-sGtB4uPHK8xdC7RM14MdVxwkZ-5_Oq09_F4GCXIvI-ht/s1600/Chikki.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 291px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVYXjGi_jdGlS22Yg4PmK2UBKeVdud-E7pw7txaJiVWgpnfnqftEqW8woopwZKF3_qJvvDUDsvRzDq0SwAUktX8SyKGaWOEwf-sGtB4uPHK8xdC7RM14MdVxwkZ-5_Oq09_F4GCXIvI-ht/s320/Chikki.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5720758522616489874" /></a> <span style="font-style:italic;"><span style="font-weight:bold;">You need:</span></span><br />peanuts 1 cup - coarsely ground<br />sugar 3/4 cup - i used white<br />clarified butter(<span style="font-style:italic;">ghee</span>) 2 tsp + extra for greasing the plates<br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">How to:</span></span><br />In a wok, heat the sugar with about 2tbsp water till all the crystals dissolve. In a few seconds, it will take on a brownish hue & start to caramelize. Stir, making sure that it does not burn. Add in the crushed peanuts & stir well. To this, stir in 2tsp of <span style="font-style:italic;">ghee</span>. <br />Transfer this onto a well greased plate and mark lines halfway through - as in chocolate bars. Now let them cool - the brittle hardens during cooling. Pop them out of the plate once cooled & break along the indent. Store in air tight containers. <br /><span style="font-style:italic;"><span style="font-weight:bold;">Pointers:</span></span> <br />>> I toasted the peanuts & used a mixer to pulse through them. <br />>> Found it easier to work with granulated sugar rather than powdered sugar while making these.<br />>> Ensure that you don't skip greasing the plates.<br />>> Caramelize a wee bit more for a different taste & darker shade. <br />EnJoY!! :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-26553193338364964352012-03-07T05:49:00.006-05:002012-03-13T01:27:27.189-04:00Pork - Coorg style! :)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Y5rNe7WJvNJG0jJar1VZy3tI3e18qaY03YCektQGiG4DNhgnxW_-d3XboKWbF4WLiwBjlZfrs6tEULp5_DE0gq_UxKw5AmR-qyDtMv-MEu8ZmLnAzb6mMp5Z4B8HIQosvcgK13dYMgEJ/s1600/Pork.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Y5rNe7WJvNJG0jJar1VZy3tI3e18qaY03YCektQGiG4DNhgnxW_-d3XboKWbF4WLiwBjlZfrs6tEULp5_DE0gq_UxKw5AmR-qyDtMv-MEu8ZmLnAzb6mMp5Z4B8HIQosvcgK13dYMgEJ/s320/Pork.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5719249048690213186" /></a> Usually served with <span style="font-style:italic;">kadumbutt</span> or <span style="font-style:italic;">otti</span>, this is a favorite dish among Coorgs! :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-3812610338937714942012-03-07T05:15:00.007-05:002012-03-07T05:38:24.472-05:00@ Sausalito, CA...This quaint village by the bay is one of the prettiest & most enchanting places that just makes you feel wooooowww!!! :) The place is dotted with bright flowers in pots all around, cozy caffes & oodles of joyyy!!!! <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNyauWBUqNcS21Om1yQertR4YyaQLpeL6nPDF2090nQAyI-YnOn6e3mlxnXzxS5-_nhyziD20GFG3DI414mCRPIr4s95tP9sjs3jkx3KlKcC4VlnIixF4RdMu6LxZoMDOpoN0VDmKY25t/s1600/Sausalito2.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfNyauWBUqNcS21Om1yQertR4YyaQLpeL6nPDF2090nQAyI-YnOn6e3mlxnXzxS5-_nhyziD20GFG3DI414mCRPIr4s95tP9sjs3jkx3KlKcC4VlnIixF4RdMu6LxZoMDOpoN0VDmKY25t/s320/Sausalito2.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717102041679646994" /></a> This was where we met the supposedly guitar playing dog.. :D The owner did the singing & was a rather colorful character... i just found them on YouTube too! :D <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6t3oGzNnViM5r7YwyQS9NotDrDq6sBEU4F4qa_7ZtmKLkuvcCkct1Bz3s_fbmdZhN1lyPJHd5XXhOYp4zbG3Gfxo_8cM-0eOQP5-beSQypMWnN3ArYz2eVv9Bpeg24WnGDCtAP3CYh6x/s1600/Sausalito1.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 199px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq6t3oGzNnViM5r7YwyQS9NotDrDq6sBEU4F4qa_7ZtmKLkuvcCkct1Bz3s_fbmdZhN1lyPJHd5XXhOYp4zbG3Gfxo_8cM-0eOQP5-beSQypMWnN3ArYz2eVv9Bpeg24WnGDCtAP3CYh6x/s320/Sausalito1.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717102370040761090" /></a> This place is a dream! :) Clicks by V... :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-22238652175708526082012-03-07T04:59:00.005-05:002012-03-13T01:29:41.755-04:00Spinach (Palak) Parathas...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8Rn5QdPN4loHA2Ts7ojyFJ71Z1QSyjvOZInlgpdzntmAmvHS7L7hy-TQIBt-uLrqakhrbIL6SB1nCHeiMikmtLMNtXzWqMJJFskY0s_mpFrs5VrfUCmxH1AZghfRoYTukZlco5agn_uV/s1600/Palak+Paratha.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_8Rn5QdPN4loHA2Ts7ojyFJ71Z1QSyjvOZInlgpdzntmAmvHS7L7hy-TQIBt-uLrqakhrbIL6SB1nCHeiMikmtLMNtXzWqMJJFskY0s_mpFrs5VrfUCmxH1AZghfRoYTukZlco5agn_uV/s320/Palak+Paratha.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5719249542941650754" /></a> While making the dough, I used sautéed spinach. The spinach had been sautéed with cumin seeds, a pinch of turmeric powder, finely chopped onions & green chillies with salt to taste. If you are in a hurry, you could just chop the spinach finely & add it to the dough with seasoning.KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-11315727567692197072012-03-07T04:37:00.005-05:002012-03-07T04:57:42.961-05:00Shahi tukda...with a twist :)I had some <span style="font-style:italic;">rabdi</span> leftover from the batch i made for some carrot halwa. In a corner, some bread slices looked lonely...so put them together ;) Since we had been high on sugar throughout the week, decided to cut some here. It still tasted real good & T polished off most of it by the time i started on my share. :)<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJmK32ZQIaHLGAWbNlM0fXxoO_p_3LLIG9am0k7v2ja375YCzOmSJSpAFfhVEScs6aMzRwMH9rcmgbSaEkK6csvKb-PJhUqZfDobp-dNdOs0IR2jPl7C5KJCm0bLs0QTwY9Wv7f6jqqvY/s1600/Shahi+Tukda.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 279px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixJmK32ZQIaHLGAWbNlM0fXxoO_p_3LLIG9am0k7v2ja375YCzOmSJSpAFfhVEScs6aMzRwMH9rcmgbSaEkK6csvKb-PJhUqZfDobp-dNdOs0IR2jPl7C5KJCm0bLs0QTwY9Wv7f6jqqvY/s320/Shahi+Tukda.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5717091694144029170" /></a><span style="font-style:italic;"><span style="font-weight:bold;">The twist:</span></span><br />Slice off the edges of the bread, brushing them lightly with ghee(clarified butter) & sugar. Toast this till the sugar is caramelized & the toast has some crunch. <br />Cut each slice in half or 4 pieces and arrange alternating with toast,rabdi, crushed nuts till all the slices are used. Top with <span style="font-style:italic;">rabdi</span> & nuts. Chill in the refrigerator for about an hour(if you can put up with the waiting - worth it ;)..tastes better if you let it rest. Yummmmmmm! :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-24278891875511621702012-02-18T06:59:00.010-05:002012-04-21T08:00:59.489-04:00Strawberries & cream...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHQqpPR0tTJuToPgl0soIkH49LrD1FgN8dw-hYwiFeCoFjyuIbyIpcnQgi6MMLvBbH0tFJY1pbeUI4z3aJ0ymOLKrOf81_gNq8vv3KVFEJTZo7oLbdWPJpgn38m0t0aN0_dmcxRUftoqL/s1600/Strawbrz+n+cream+Hpy+Valentinez.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 224px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHQqpPR0tTJuToPgl0soIkH49LrD1FgN8dw-hYwiFeCoFjyuIbyIpcnQgi6MMLvBbH0tFJY1pbeUI4z3aJ0ymOLKrOf81_gNq8vv3KVFEJTZo7oLbdWPJpgn38m0t0aN0_dmcxRUftoqL/s320/Strawbrz+n+cream+Hpy+Valentinez.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5733822570793995714" /></a> Whipped up some fresh cream & arranged alternate layers of red curacao, whipped cream & sliced strawberries. Served this in a champagne flute :D <br />Made this as a Valentine treat & T LUVd it! :) Flute-scraping yummmm! :D<br />The pik doesn't do justice since it was taken at night. Wish i'd clicked it earlier!KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0tag:blogger.com,1999:blog-3549657596990398042.post-7545185670346528992012-02-18T06:33:00.011-05:002012-03-28T05:53:49.537-04:00Cucumber & cottage cheese (/paneer) rolls...<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs36uTDPpex0ej1VoIHhF75cz0oPeVTiEybN2pDgVgtb8DbKLgmeF95LKBPJaNfW2FidHoSCaEc_D5uGu_i-dr7koVlHNLEzrOsCJz8udj5np8hn8fT2SMbS5nInBwiv3bvraxyBce1LgH/s1600/Cucumber+rolls.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 143px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs36uTDPpex0ej1VoIHhF75cz0oPeVTiEybN2pDgVgtb8DbKLgmeF95LKBPJaNfW2FidHoSCaEc_D5uGu_i-dr7koVlHNLEzrOsCJz8udj5np8hn8fT2SMbS5nInBwiv3bvraxyBce1LgH/s320/Cucumber+rolls.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5711920601451990450" /></a><br />I was browsing through Closetcooking & liked <a href="http://www.closetcooking.com/2012/02/cucumber-and-feta-rolls.html">this</a>. Had some French cucumbers & so thought that i'd try them out though cucumber was the only ingredient that i used from the original. I just added stuff in my kitchen as i went along. Makes for a really refreshing & light starter.. hmmmmm did i say quick & real easy? ;) <br /><span style="font-style:italic;"><span style="font-weight:bold;">You need:</span></span><br />2 young cucumbers - seedy ones wont do<br /><span style="font-style:italic;">For the filling</span>, i used-<br /><a href="http://kaytee-kt.blogspot.in/2011/06/paneer-home.html">cottage cheese/paneer</a> (made this using 1 lemon for 0.5 lt of milk for extra flavor)<br />a handful on finely chopped mint leaves<br />1 or 2 fresh red chillies - finely chopped<br />zest of 1 lemon & more lemon juice if desired<br />salt & pepper to taste<br />toothpicks to secure the rolls<br /><span style="font-weight:bold;">Optional...</span><br />1 tsp oregano <br />1 tsp cheese spread <br /><br /><span style="font-style:italic;"><span style="font-weight:bold;">How to:</span></span><br />Wash & use a <a href="https://www.google.com/search?q=mandolin&hl=en&prmd=imvns&source=lnms&tbm=isch&ei=6Y0_T7TaEoTJrQfp7Ym7Bw&sa=X&oi=mode_link&ct=mode&cd=2&ved=0CBgQ_AUoAQ&biw=800&bih=509#hl=en&tbm=isch&sa=1&q=mandolin+kitchen&pbx=1&oq=mandolin+kitchen&aq=f&aqi=g4g-S4g-mS2&aql=&gs_sm=3&gs_upl=121l281l0l566l2l2l0l0l0l0l406l406l4-1l1l0&bav=on.2,or.r_gc.r_pw.r_qf.,cf.osb&fp=c2dd97f0c678a973&biw=800&bih=509">mandolin</a> to slice the cucumber lengthwise, into strips. Keep aside.<br />Crumble the cottage cheese & mix all the ingredients mentioned above. Check for taste. Drop some filling (about a tsp or more depending on the breath of the cucumber strip) on one end of the strip. Start rolling along with the filling & secure with a toothpick at the end as seen in the pik. Once all the rolls are done, place them on a plate & sprinkle lightly with salt & pepper. SeRvE! :)KayTeehttp://www.blogger.com/profile/17603155654904128934noreply@blogger.com0