tag:blogger.com,1999:blog-43914029854039740822024-03-14T05:15:39.908+11:00Anisha's PlatterAnishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.comBlogger70125tag:blogger.com,1999:blog-4391402985403974082.post-5072070973516502772023-11-22T19:45:00.002+11:002023-11-22T19:45:38.290+11:00Blueberry Chia seeds coconut cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTNoUeOW1coPkzG8UR3ooecpZo0iEaY0D3N2Gmx6PIxfG7IP6mhNGA_DFVdxhyphenhyphenjMhuCxBvAjMq28-7mCr4ZxMW_LSeBvFnTLJsyB0s2nKF8T_fq3wDD6sXia6wyP8p8_bdukXp2V2JB2QZf2gzdHyYBs8GPn9B7lWElTcU3R08rOxBsF9T-pHlx9T2Y19/s2048/Buleberry%20coconut%20chia%20seeds%20cake%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTNoUeOW1coPkzG8UR3ooecpZo0iEaY0D3N2Gmx6PIxfG7IP6mhNGA_DFVdxhyphenhyphenjMhuCxBvAjMq28-7mCr4ZxMW_LSeBvFnTLJsyB0s2nKF8T_fq3wDD6sXia6wyP8p8_bdukXp2V2JB2QZf2gzdHyYBs8GPn9B7lWElTcU3R08rOxBsF9T-pHlx9T2Y19/w400-h296/Buleberry%20coconut%20chia%20seeds%20cake%201.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU60jpluAOzFG5VuAwPsnyEKYbBu3MQvzGhwESRClYO1_P52ynGrJwrp-7Lr5TNiIGVXbelMmYml1sqgcem5zSqWdD6jgrymEvL9cQhOPdend_JMMYGMz50H2nuFiNb3lMo8wQt-WT3_dBBQWuyzEAOU-XahlTWkLjdxoUbZa0J3vEs_XutYl05zUweyD7/s2048/Bulebrry%20coconut%20cake.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU60jpluAOzFG5VuAwPsnyEKYbBu3MQvzGhwESRClYO1_P52ynGrJwrp-7Lr5TNiIGVXbelMmYml1sqgcem5zSqWdD6jgrymEvL9cQhOPdend_JMMYGMz50H2nuFiNb3lMo8wQt-WT3_dBBQWuyzEAOU-XahlTWkLjdxoUbZa0J3vEs_XutYl05zUweyD7/w296-h400/Bulebrry%20coconut%20cake.jpg" width="296" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">How about a healthy cake recipe? According to me all homemade cakes are healthy! Having these in the pantry helps when the 3pm snack timer goes off in your brain. Its better to have this than having a few store bought cookies or fried snacks.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><b><u><br /></u></b></i></div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><b><u>Ingredients:</u></b></i></div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Self Raising Flour - 1 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Sugar - 1/2 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Vanilla Essence - 1 tsp</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Chia seeds - 2 tbsp </div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Blueberries - 100 gm</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Coconut flakes - 1/4 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Eggs - 2</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Milk - 3 tsp</div></div><br /> <i style="color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><b><u>Method:</u></b></i><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Preheat oven to 160 degrees Celsius.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Line a cake tin with butter paper and keep it ready.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Crack 2 eggs in a big mixing bowl.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add oil and mix well until everything is mixed and forms a batter.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- To this add half the flour and fold it in.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add the next half and fold it in too. </div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add in and mix vanilla essence and milk at this time to get the right consistency.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Mix in blueberries, coconut flakes and chia seeds. Keep some aside to sprinkle on top</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Once baked, take out of the oven and let it cool.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Cut and serve. </div><p></p>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-45050636658381456412023-11-19T13:57:00.000+11:002023-11-19T13:57:34.487+11:00Roasted Salmon with Indian Spices<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZI8DaAHxDqPzXvP4EKHi5_uFpr2ypvdDVuYDQ69CXGx8WDwLdBv0216vmjkMvRl9u8aCXc2Ii9d90B6E55gSc_GzDQH9L18ek2p4zJeGqv20f02F3PPbgG1LGhtVsmfWADOY09ouwDqcRYnsyhB6J4kgbu7VozsFSUHeSM2N6Fs_3-J1ekbPR6TeRU-p/s2048/Roasted%20Salmon.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1ZI8DaAHxDqPzXvP4EKHi5_uFpr2ypvdDVuYDQ69CXGx8WDwLdBv0216vmjkMvRl9u8aCXc2Ii9d90B6E55gSc_GzDQH9L18ek2p4zJeGqv20f02F3PPbgG1LGhtVsmfWADOY09ouwDqcRYnsyhB6J4kgbu7VozsFSUHeSM2N6Fs_3-J1ekbPR6TeRU-p/w400-h296/Roasted%20Salmon.jpg" width="400" /></a></div><br />Salmon, the favourite fish of the family! I try talking people through the health benefits, but what sells salmon for me (or rather loads of folks like me) is the taste. The taste is just so rich. The right amount of flesh and fat make it an amazing fish to bake. <div>This preparation is a regular in my kitchen mostly for weekend lunches. Sometimes also finds a place on the dinner table with a side of salad and rice, or soup and bread (an absolute winter favourite).</div><div><br /></div><div><b><i><u>Ingredients:</u></i></b></div><div>- Salmon - 2 fillets cut lengthwise (I generally buy Salmon from seafood deli section of our local Woolies). You can get fresh salmon from nearest local markets too.</div><div>- Coriander Powder - 1/2 tsp</div><div>- Cumin Powder - 1 tsp</div><div>- Red chilli powder - 1 tsp (increase or decrease based on your spice tolerance levels)</div><div>- Lemon juice - 2 tsp</div><div>- Greek Yogurt / Curd - 1 tbsp</div><div>- Ginger and Garlic Paste - 1 tsp</div><div>- Salt - according to taste</div><div><br /></div><div><b><i><u>Method:</u></i></b></div><div>- Beat the yogurt in a small bowl so that it is creamy and there are no lumps.</div><div>- Add all powdered spices into the yogurt and mix well.</div><div>- Wash the salmon and pat dry.</div><div>- Add all the mixed spices and yogurt to the fish. Also add 2 tsp lemon juice, ginger garlic paste and salt.</div><div>- Let it marinate for 1 hour (at least 30 min).</div><div>- Preheat oven to 200 degrees.</div><div>- Once preheated, bake salmon for 30 min on 200 degrees.</div><div>- Serve hot with a wedge of lemon. Can be served with sides of rice and salad.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-7478012484471986602023-11-18T08:19:00.000+11:002023-11-18T08:19:01.515+11:00Coconut Choc Chip Cake<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEYerxr7YYh0HnGwuowrP_b3KEx2qOQUJrwf0uCdqJf42cTVwJy0CpriNpCpbKuA11Hj7pkOX-5eYI7_wfIYG4mz57hebt4SJg9p8M22wqcvydJ65-sgQ7BHCknbss_jEdivgobSRa-99O_yzLMbyiu57v9kiklorhz9RUfZW7knbmI4HqVjDOMB1Jhz_/s2048/coco%20choc%20square%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwEYerxr7YYh0HnGwuowrP_b3KEx2qOQUJrwf0uCdqJf42cTVwJy0CpriNpCpbKuA11Hj7pkOX-5eYI7_wfIYG4mz57hebt4SJg9p8M22wqcvydJ65-sgQ7BHCknbss_jEdivgobSRa-99O_yzLMbyiu57v9kiklorhz9RUfZW7knbmI4HqVjDOMB1Jhz_/w400-h296/coco%20choc%20square%202.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #666666;">Coconut is the flavour of the season for me! I am from a tropical country and coconut finds its place a lot in Bengali cuisine. Be it curries, desserts or snacks coconut always finds a place in my kitchen.</span></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><b><u>Ingredients:</u></b></i></div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Self Raising Flour - 1 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Sugar - 1/2 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Vanilla Essence - 1 tsp</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Chocolate chips - 2 tbsp</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Coconut flakes - 4 tbsp and extra for sprinkling on top</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Eggs - 2</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Milk - 3 tsp</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></div><div><br /></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgJbUy-9jhi85uIyjx-J0gKiDHgx9rxFm2TzsPlHxUYJprsJzj6zcncqz4OL5Tbe1HIBnAB2ZueK08wAGdWH25okmxJtGetyDLnUk06oSJHLI2Zb7uf6nDcBZSGzfFNqofcy1aIFeuDxn8nLArEsGcU1JD-jViWLuk78Vj3rbm8i65JrtRir17IG2Ya5o/s2048/Coconut%20choco%20chip.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsgJbUy-9jhi85uIyjx-J0gKiDHgx9rxFm2TzsPlHxUYJprsJzj6zcncqz4OL5Tbe1HIBnAB2ZueK08wAGdWH25okmxJtGetyDLnUk06oSJHLI2Zb7uf6nDcBZSGzfFNqofcy1aIFeuDxn8nLArEsGcU1JD-jViWLuk78Vj3rbm8i65JrtRir17IG2Ya5o/w400-h296/Coconut%20choco%20chip.jpg" width="400" /></a></div><br /> <i style="color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><b><u>Method:</u></b></i><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Preheat oven to 160 degrees Celsius.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Line a cake tin with butter paper and keep it ready.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Crack 2 eggs in a big mixing bowl.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add oil and mix well until everything is mixed and forms a batter.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- To this add half the flour and fold it in.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add the next half and fold it in too. </div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add in and mix vanilla essence and milk at this time to get the right consistency.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Mix in coconut flakes and chocolate chips. Keep some aside to sprinkle on top</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Once baked, take out of the oven and let it cool.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Cut and serve. </div><p></p>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-11001179061318875372023-11-17T07:30:00.003+11:002023-11-18T08:14:03.878+11:00Blueberry Choco chip and Coconut Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljj0QAa-TlhzS5pYAmaYNvTvKQZDyIZ9sTB5rnOY1TWRIlXU5c5bHWFWWU8wjaSjECVOazfyYkV0WGnfzZOZ82cJNRN_RH2nOSnyG6397qa33oTdPMvRls1QWlhWdR-Ad7G5l1E0Lq_KiSuW45nxrHr3FfJcMPBjKIyUMEDNgqFk0NXyfWtU9yfCtMwnT/s2048/Blue%20choc%20coconut%20cake%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgljj0QAa-TlhzS5pYAmaYNvTvKQZDyIZ9sTB5rnOY1TWRIlXU5c5bHWFWWU8wjaSjECVOazfyYkV0WGnfzZOZ82cJNRN_RH2nOSnyG6397qa33oTdPMvRls1QWlhWdR-Ad7G5l1E0Lq_KiSuW45nxrHr3FfJcMPBjKIyUMEDNgqFk0NXyfWtU9yfCtMwnT/w400-h296/Blue%20choc%20coconut%20cake%202.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueqW47iGOGg85Uj8CbH44AvzHQeZ26JBTbzgAV8FrFD3LJXCoPqAH5HxKuB4fPFmYCule3Mjlrz0BmIdRLyxWaHZPEhFmnER2T81lyTNt6KW464ajSDDs6C67zxDX4GAdmrPBKgkcP4v_QzzbIDeKBqUMysdcbtR2VtMEPNjMhBnwd0eL5r-1l-yylO7c/s2048/Blueberry%20choc%20chip%20coconut.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhueqW47iGOGg85Uj8CbH44AvzHQeZ26JBTbzgAV8FrFD3LJXCoPqAH5HxKuB4fPFmYCule3Mjlrz0BmIdRLyxWaHZPEhFmnER2T81lyTNt6KW464ajSDDs6C67zxDX4GAdmrPBKgkcP4v_QzzbIDeKBqUMysdcbtR2VtMEPNjMhBnwd0eL5r-1l-yylO7c/w296-h400/Blueberry%20choc%20chip%20coconut.jpg" width="296" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">Our family loves cake as afternoon snack and lunch box treat. The daughter does not like blueberries, she eats them only if they are in a dessert or in cake. We have also been watching Is it Cake? on Netflix these days so this snack fits in perfectly for this work week. </div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><b><u><br /></u></b></i></div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><b><u>Ingredients:</u></b></i></div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Self Raising Flour - 1 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Oil (Veg/Canola/Olive) I used vegetable oil, but its up to your choice and pantry - 1/2 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Sugar - 1/2 cup</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Vanilla Essence - 1 tsp</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Chocolate chips - 2 tbsp </div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Coconut flakes - 4 tbsp and extra for sprinkling on top</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Eggs - 2</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Milk - 3 tsp</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Fresh Blueberries- 100gm</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><br /></div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;"><i><b><u>Method:</u></b></i></div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Preheat oven to 160 degrees Celsius.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Line a cake tin with butter paper and keep it ready.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Crack 2 eggs in a big mixing bowl.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add oil and mix well until everything is mixed and forms a batter.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- To this add half the flour and fold it in.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add the next half and fold it in too. </div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Add in and mix vanilla essence and milk at this time to get the right consistency.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Mix in coconut flakes, blueberries and chocolate chips. Keep some aside to sprinkle on top</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Pour this mixture into the cake tin evenly. Sprinkle the extras from top, the ones we kept aside in the previous step.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Once the oven is preheated, put the cake on the middle rack and bake for 30 min.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Once baked, take out of the oven and let it cool.</div><div style="background-color: white; color: #6d6d6d; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 14.85px;">- Cut and serve. </div></div><br /> <p></p>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-30837592626907183912023-11-13T11:04:00.002+11:002023-11-13T11:20:35.851+11:00Thai Green Fish Curry<div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuLrOY2ArsupMaXVX8tOXG4nwPu1sj2aigDlO3GPLIfc9Ww-tKcXGY9-niELDQiZp5JOXIxgoKvY_ul7hq-ynYPQf-UU5uiX1CwBdG2L-9CbSxAFw0X02rb9yq2jSyXbtSiZTP6VtVPuwqd19sPA0zJOtAWosAavdb8bZyXs-wGtxWWT5vHR0GhAs6U2g/s2048/Thai%20curry%20green%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWuLrOY2ArsupMaXVX8tOXG4nwPu1sj2aigDlO3GPLIfc9Ww-tKcXGY9-niELDQiZp5JOXIxgoKvY_ul7hq-ynYPQf-UU5uiX1CwBdG2L-9CbSxAFw0X02rb9yq2jSyXbtSiZTP6VtVPuwqd19sPA0zJOtAWosAavdb8bZyXs-wGtxWWT5vHR0GhAs6U2g/w400-h296/Thai%20curry%20green%201.jpg" width="400" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAaARPMCQcS6CmW4F_LKUrZV7CBP32SQNI7jiiZK8bCl9i6-V7eQ34WEDreD14JE14PFu4pXraeCAkww3URvgCzF9bYxiGr1T5KmTCYVUg63mJ9hSZ9tJzmkxhZYbRJAsBTJaETWrO2-KlW33T_Zn_30ufBrAerIQMaugvnerVEATMh81JgqQ78rfs296/s2048/GTC%201.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdAaARPMCQcS6CmW4F_LKUrZV7CBP32SQNI7jiiZK8bCl9i6-V7eQ34WEDreD14JE14PFu4pXraeCAkww3URvgCzF9bYxiGr1T5KmTCYVUg63mJ9hSZ9tJzmkxhZYbRJAsBTJaETWrO2-KlW33T_Zn_30ufBrAerIQMaugvnerVEATMh81JgqQ78rfs296/w400-h296/GTC%201.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">A regular from my kitchen, this curry is almost addictive My daughter just loves this curry. This is very easy to prepare and I will be very surprised if she does not look for this recipe when she grows up.</div><div class="separator" style="clear: both; text-align: left;">I have been following the same recipe for a while now. I have posted the chicken version of this Thai curry a while back (<a href="https://anishas-food-recipes.blogspot.com/search?q=thai+green+curry" target="_blank">Thai Chicken Curry</a>) The ingredients for the paste are the same and I have just replaced chicken with Basa fillets (cut into cubes). Let me give you the ingredients quickly.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><u><i>Ingredients:</i></u></b></div>For the green curry paste:- <div>- Green chilli (2-3)<br />- Lemongrass 1-2 pods<br />- Coriander Seeds (2 tsp)<br />- Garlic (4-5 cloves)<br />- Fish Sauce (3 tbsp)<br />- Kaffir lime leaves (2-3)<br />- Salt (acc to taste)<br />- Sugar (acc to taste)<br />- Galangal (a small cube). Can replace with ginger if galangal is not available.<br /><p></p></div>For the fish preparation :<br />- Coconut Cream (I used Ayam brand 300 ml)<br />- Basa Fish fillets - 3 cut into cubes<br />- Green chillies (1 slit)<br />- A handful of Brown mushrooms - cut into halves<div>- Broccoli - a cup of florets<br /><div>- Green Beans a handful - Remove the edges and the string</div><div>- Carrots - 1 cup (feel free to skip this. Its not green and is not traditionally added to green curry. My daughter loves carrots, hence they are added to everything.)</div><div>- Any white oil - 1 tbsp<br />- Salt (acc to taste)<br />- Sugar (acc to taste)</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo44-4rTeqMMy4yqLcsvLGXEeVCGHOow8o2YhMLetQJGac_OzKkc2c_toHwISEVVieS9b31HpEckoxKpWKHpsxWPneEahnO_2bcynYp_ZMSz4G8eEgEcNU81ZRYfaPIXcLXUxnNrpwMse5T5bNesxxPLV3h1MY-g3RQ0UzoQ2_sqUiEsyny2zPPZKCgsbT/s2048/GTC%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo44-4rTeqMMy4yqLcsvLGXEeVCGHOow8o2YhMLetQJGac_OzKkc2c_toHwISEVVieS9b31HpEckoxKpWKHpsxWPneEahnO_2bcynYp_ZMSz4G8eEgEcNU81ZRYfaPIXcLXUxnNrpwMse5T5bNesxxPLV3h1MY-g3RQ0UzoQ2_sqUiEsyny2zPPZKCgsbT/w296-h400/GTC%202.jpg" width="296" /></a></div><br /><div><br /></div><div><b><i><u><br /></u></i></b></div><div><b><i><u>Method:</u></i></b></div><div>- Add all the green curry ingredients into the mixer jar and make a fine paste. </div><div>You can make the paste ahead of time and store it in the fridge. I generally make it on weekends and store it in the fridge for dinner on weekdays.</div>- Add oil in a pan. Fry all the veggies.<br />- Add the green curry to it and stir for about 3 mins.<br />- When the veggies and curry paste is fully cooked add sugar, salt and the coconut milk.<br />- Add a little water if you want and let it boil.<br />- Serve hot with white rice.</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-3604855337198390982023-11-10T21:20:00.001+11:002023-11-10T21:20:16.673+11:00Agnolotti Pasta<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPjV-bSKDzgsH4An6fa3Hp-Aq5fXBkGBX_9kY3qXbfvQMfv-abOTwi88DQNmwVv-cJ_WiU66tevIk5WwwlQ_UOYM3OskUdMwFFGtGTLLMYJrEx_npk69ElJUCME5Ggu_M4eXzUhjGJpZQwZKFBC86jtDmPnHXa1TnNSxKTWiDthO3YTZ9U0SxCmk35BdD/s2048/Agnolotti%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxPjV-bSKDzgsH4An6fa3Hp-Aq5fXBkGBX_9kY3qXbfvQMfv-abOTwi88DQNmwVv-cJ_WiU66tevIk5WwwlQ_UOYM3OskUdMwFFGtGTLLMYJrEx_npk69ElJUCME5Ggu_M4eXzUhjGJpZQwZKFBC86jtDmPnHXa1TnNSxKTWiDthO3YTZ9U0SxCmk35BdD/w400-h296/Agnolotti%201.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xC9bGVFrX5xf6neoXnTQ_IPTsQYqOG0OmxEv-kPWdr7X33pU8lhMILUsZLcHh3MKziqlx77V60NCvLgx6Dsrq4P0P4TX2rrz6RPsKmyyEs-3yzHkoxZovzPNoQygVUOCUKrMjAM2Imbtg2wfdhFj40XnkbpHe7MLAdxbPfjeHtRNCphPQfbhhRQIsKG3/s2048/Agnolotti%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2xC9bGVFrX5xf6neoXnTQ_IPTsQYqOG0OmxEv-kPWdr7X33pU8lhMILUsZLcHh3MKziqlx77V60NCvLgx6Dsrq4P0P4TX2rrz6RPsKmyyEs-3yzHkoxZovzPNoQygVUOCUKrMjAM2Imbtg2wfdhFj40XnkbpHe7MLAdxbPfjeHtRNCphPQfbhhRQIsKG3/w400-h296/Agnolotti%202.jpg" width="400" /></a></div><br /><div style="text-align: left;"> I was introduced to Agnolotti pasta after coming to Australia. <span style="background-color: white;"><span style="font-family: inherit;">Agnolotti is very similar to ravioli. The difference between the two is that ravioli is prepared from two pieces of pasta cut into squares, while agnolotti is made from a single piece that is folded over. My </span>daughter<span style="font-family: inherit;"> calls it wonton pasta 😃.</span></span></div><div style="text-align: left;"><span style="background-color: white;">You can make agnolottis from scratch or use the store bought ones. I used store bought one for this recipe as it was for a weekday dinner. I got spinach and pumpkin agnolotti from Aldi but you also get a variety of these in Coles and Woolies too.</span></div><div style="text-align: left;"><span style="background-color: white;"><b><i><u><br /></u></i></b></span></div><div style="text-align: left;"><span style="background-color: white;"><b><i><u>Ingredients</u></i></b></span></div><div style="text-align: left;"><span style="background-color: white;">- Agnolotti - 3 cups</span></div><div style="text-align: left;"><span style="background-color: white;">- Broccoli cut into florets - 1 cup</span></div><div style="text-align: left;"><span style="background-color: white;">- Carrots cut into wedges- 1 cup</span></div><div style="text-align: left;"><span style="background-color: white;">- Chicken mince- 1 cup</span></div><div style="text-align: left;"><span style="background-color: white;">- Chicken stock- 1 cup</span></div><div style="text-align: left;"><span style="background-color: white;">- Salt and pepper to taste</span></div><div style="text-align: left;"><span style="background-color: white;">- Garlic powder- 1 tsp</span></div><div style="text-align: left;"><span style="background-color: white;">- Olive oil- 2 tbsp</span></div><div style="text-align: left;"><span style="background-color: white;">- Butter- 1 tsp</span></div><div style="text-align: left;"><span style="background-color: white;">- All purpose flour- 1 tsp</span></div><div style="text-align: left;"><span style="background-color: white;">- Mint leaves- 1/2 cup</span></div><div style="text-align: left;"><span style="background-color: white;"><b><i><u><br /></u></i></b></span></div><div style="text-align: left;"><span style="background-color: white;"><b><i><u> Method:</u></i></b></span></div><div style="text-align: left;"><span style="background-color: white;">- Boil enough water to cook the pasta and put 1 tsp salt in it. Add 1 tsp oil too as this prevents the pasta from sticking to each other.</span></div><div style="text-align: left;"><span style="background-color: white;">- When water comes to a boil, add in agnolotti.</span></div><div style="text-align: left;"><span style="background-color: white;">- In a separate pan add olive oil and all purpose flour.</span></div><div style="text-align: left;"><span style="background-color: white;">- Stir the all purpose flour and when raw smell is gone add chicken mince to the pan and stir till cooked. Add the veggies and cook them.</span></div><div style="text-align: left;"><span style="background-color: white;">- Check on the pasta. Once it floats to the top of the water, drain it. </span></div><div style="text-align: left;"><span style="background-color: white;">- To the chicken and veggies now and stir till half cooked.</span></div><div style="text-align: left;"><span style="background-color: white;">- Add the pasta, butter and chicken stock. </span></div><div style="text-align: left;"><span style="background-color: white;">- Add salt and pepper.</span></div><div style="text-align: left;"><span style="background-color: white;">- Stir well. Before switching off the flame, add mint leaves and garlic powder. </span></div><div style="text-align: left;"><span style="background-color: white;">- You can add some Italian herbs as well if you like them.</span></div><div style="text-align: left;"><span style="background-color: white;">- Serve hot and fill your tummy with yummy food.</span></div><p></p>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-56728307545927176442023-11-09T19:29:00.003+11:002023-11-09T19:29:10.451+11:00Healthy Chana Chaat / Black Chickpea chaat<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2S5cjg4vcWYuNjWY-JgASozZJuXcB0-AxhkzUZcZYz4trOTBesVmJic1Jn5vGyJfRL9bW1v5Xv7Or4ZIXwESaXFg5GApdOtOQtYIw0bnUNVh0cRVSnPQ-TExFBB8xZQYIq4t9OI1Rd2CSFgL2OCLOJ1dGJm161lqm-JWaIF83Sgv15G4MiYGDPBLIS9l/s2048/chaat%202.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhH2S5cjg4vcWYuNjWY-JgASozZJuXcB0-AxhkzUZcZYz4trOTBesVmJic1Jn5vGyJfRL9bW1v5Xv7Or4ZIXwESaXFg5GApdOtOQtYIw0bnUNVh0cRVSnPQ-TExFBB8xZQYIq4t9OI1Rd2CSFgL2OCLOJ1dGJm161lqm-JWaIF83Sgv15G4MiYGDPBLIS9l/w300-h400/chaat%202.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;">One of the healthiest snacks that you can treat your tastebuds to. Great for lunch or evening snack or even as a side dish. </span><span style="text-align: left;">This was prepared by my daughter for all of us for evening snack.</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDMRKVbfFSpOAx2OVGkwcquVo3i6XxPG2kaUI4Ue-K_9g10NCH0p1aKEipN-EboxPvOPc0217b_COu8WLcmLHHLCD3Rvccp-DviL2hLA5TdiUe4QtcH131mepj1BadOngvAvkq5Ty3-6YuuzVLgYinC9gGQQX2WB370zIbU9-JzBqzq5jl2tx2mthepM-/s2048/chana%20chaat%201.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQDMRKVbfFSpOAx2OVGkwcquVo3i6XxPG2kaUI4Ue-K_9g10NCH0p1aKEipN-EboxPvOPc0217b_COu8WLcmLHHLCD3Rvccp-DviL2hLA5TdiUe4QtcH131mepj1BadOngvAvkq5Ty3-6YuuzVLgYinC9gGQQX2WB370zIbU9-JzBqzq5jl2tx2mthepM-/w300-h400/chana%20chaat%201.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i><u>Ingredients:</u></i></b></div><div class="separator" style="clear: both; text-align: left;">- Black chickpeas - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Green moong Dal - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Onion chopped - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Tomato - 2 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Lemon - 1 wedge for the juice</div><div class="separator" style="clear: both; text-align: left;">- Salt - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">- Pepper - 1 tsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincMOtnYIe49zwsXgxYk534itzQvsZxKQpGr0vR21OuznzApIj-gUo232Ksym_netNduBo-JU8xj_SBiab0pwwZ4WeO5Vi29tx5IDPR-Z-R-MRyBsi-j0g0sUHnboga4bY2cdHeBMCGeL5lMCMAkh0BVdBtgDRkQRY9fB3QQxTT6bvSpTIrkqx_KRARXy9/s2048/chaat%203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1536" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEincMOtnYIe49zwsXgxYk534itzQvsZxKQpGr0vR21OuznzApIj-gUo232Ksym_netNduBo-JU8xj_SBiab0pwwZ4WeO5Vi29tx5IDPR-Z-R-MRyBsi-j0g0sUHnboga4bY2cdHeBMCGeL5lMCMAkh0BVdBtgDRkQRY9fB3QQxTT6bvSpTIrkqx_KRARXy9/w300-h400/chaat%203.jpg" width="300" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><b><u><i>Method:</i></u></b><p></p><div>- Soak chickpeas and green moong dal in water overnight or at least for over 3 hours.</div><div>- Drain the water and wash the legumes.</div><div>- Mix all the ingredients. </div><div>- Sprinkle lemon juice on top and add chilli if you like spice. </div><div>- Serve cold.</div><div><br /></div><div>Note:</div><div>You can also add finely chopped cucumber and coriander if you like.</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-83867122013902480042023-09-22T07:18:00.002+10:002023-09-22T07:19:32.435+10:00Malpua<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgCOTJ3ertH6AKi8nsHtDHpBPDmtpUkSTF0vE_dcme-Qfjvsdl9-r2-ZpYaXrBvtg0-Iq3ZWABg07Op7v2w0eylTxonRLJCwm11G1EakSbz0cVlRpgpYYHZqewqkwfN_tC1615JOmLpkF9Lri7Gy3zTC9nL6enFQpTb-XONMRNjwnOE5zIWjYLD4JX0ZA=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEgCOTJ3ertH6AKi8nsHtDHpBPDmtpUkSTF0vE_dcme-Qfjvsdl9-r2-ZpYaXrBvtg0-Iq3ZWABg07Op7v2w0eylTxonRLJCwm11G1EakSbz0cVlRpgpYYHZqewqkwfN_tC1615JOmLpkF9Lri7Gy3zTC9nL6enFQpTb-XONMRNjwnOE5zIWjYLD4JX0ZA=w400-h225" width="400" /></a></div><br />How many of you have eaten this sweet snack during your childhood? Generally made at my place during Holi or Diwali, this finds a special place in my heart always. My Nani (grandmother) introduced me to this when I was a kid. My daughter likes this too. I made this recently for her and she liked it. This snack is sweet and she has a sweet tooth. You want her to like any food, the trick is to add sugar 😜.<div><br /></div><div><u><b><i>Ingredients:</i></b></u></div><div><span style="font-family: inherit;"><span style="background-color: white;">- </span><span style="background-color: white; font-size: 15px;">1 cup all purpose flour</span></span></div><div><span style="background-color: white; font-size: 15px;"><span style="font-family: inherit;">- 2 tablespoon khoya</span></span></div><div><span style="background-color: white; font-size: 15px;"><span style="font-family: inherit;">- 1 teaspoon powdered green cardamom</span></span></div><div><span style="background-color: white; font-size: 15px;"><span style="font-family: inherit;">- 2 tablespoon chopped pistachios</span></span></div><div><span style="background-color: white; font-size: 15px;"><span style="font-family: inherit;">- saffron as required (Optional)</span></span></div><div><span style="background-color: white; font-size: 15px;"><span style="font-family: inherit;">- 1 tablespoon semolina</span></span></div><div><span style="background-color: white; font-size: 15px;"><span style="font-family: inherit;">- Sugar (1 tbsp)</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white; font-size: 15px;">- </span><span style="background-color: white; font-size: 15px;">water as required</span></span></div><div><span style="font-family: inherit;"><span style="background-color: white; font-size: 15px;">- </span><span style="background-color: white; font-size: 15px;">1 1/2 cup refined oil</span></span></div><div><span style="background-color: white; font-size: 15px;"><span style="font-family: inherit;">- 10 gm readymade rabri (Optional)</span></span></div><div><span style="background-color: white; font-size: 15px;"><span style="font-family: inherit;">- 1 1/2 cup sugar syrup (Optional)</span></span></div><div><span face="Montserrat, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 15px;"><br /></span></div><div><span face="Montserrat, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 15px;"><b><i><u>Method:</u></i></b></span></div><div><span style="font-family: inherit;"><span style="background-color: white; font-size: 15px;">- </span><span style="background-color: white; font-size: 16px;">Take a bowl and mix together khoya, all purpose flour, sugar and sooji or semolina. </span></span></div><div><span style="background-color: white; font-size: 16px;"><span style="font-family: inherit;">- Next, add cardamom powder and mix well once again. Gradually add water to prepare the Malpua batter. Ensure that the mixture has a pourable consistency and is not too thick. </span></span></div><div><span style="background-color: white; font-size: 16px;"><span style="font-family: inherit;">- Once the batter is ready, keep it aside for few minutes. </span></span></div><div><span style="background-color: white; font-size: 16px;"><span style="font-family: inherit;">- Take a small bowl and soak saffron in water to make saffron water.</span></span></div><div><span style="background-color: white; font-size: 16px;"><span style="font-family: inherit;">- Now, heat oil in a pan over a low flame. </span></span></div><div><span style="background-color: white; font-size: 16px;"><span style="font-family: inherit;">- When the oil is hot enough, pour a ladleful of the mixture and spread evenly. Keep the flame low and cook until the malpua is golden from both sides.</span></span></div><div><span style="background-color: white; font-size: 16px;"><span style="font-family: inherit;">- Remove the cooked malpua and drain the excess oil. </span></span></div><div><span style="background-color: white; font-size: 16px;"><span style="font-family: inherit;">- Drop the malpua in sugar syrup and allow it to soak for 10 minutes. </span></span></div><div><span style="background-color: white; font-size: 16px;"><span style="font-family: inherit;">- Repeat the same with the remaining batter. Drain the malpuas from the syrup, garnish with pistachios, saffron water and rabri. Serve immediately.</span></span></div><div><span face="Montserrat, Arial, Helvetica, sans-serif" style="background-color: white; color: #333333; font-size: 15px;"><br /></span></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-7512281336855440372023-09-05T07:23:00.003+10:002023-09-05T07:23:54.369+10:00Pudina/Mint Chutney<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhtMl8PK_OkZZK41OWERgfaBwLP-3rZQVUkclBO-8TVzW22kC9PsJTOXuMvzhWcvaLetivOMDB4cbCoECJgMJOGMrUKB1ICLpsGnRpWXwbBFIQQWpvIBnG6Nh-FPFf14ZyuE3qovtSweiBpe7fyLN1CIrFH9UPKJNoYGw8gMfJWIA2ENonJZ8M26WcA4Q=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="5312" data-original-width="2988" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEhtMl8PK_OkZZK41OWERgfaBwLP-3rZQVUkclBO-8TVzW22kC9PsJTOXuMvzhWcvaLetivOMDB4cbCoECJgMJOGMrUKB1ICLpsGnRpWXwbBFIQQWpvIBnG6Nh-FPFf14ZyuE3qovtSweiBpe7fyLN1CIrFH9UPKJNoYGw8gMfJWIA2ENonJZ8M26WcA4Q=w278-h400" width="278" /></a></div><br />My daughter does not like mint chutney, as per her this tastes like tooth paste. If you are in the same category or hate mint then better stay away from this. On the other hand, if you are like me and you like mint then read on....<div><br /></div><div>This chutney / dip is very healthy and good for the tummy. Can be used as a dip for kebabs, can be used for making mint rice, can also be mixed with curd to make mint raita.<br /><p></p><div><b><i>Ingredients:</i></b></div><div>- Mint leaves - 2 cups</div><div>- Coriander leaves - 2 cups</div><div>- Tamarind pulp - 3 tsp</div><div>- Salt as per taste</div><div>- Sugar as per taste</div><div>- Green chilli - 2</div><div><br /></div><div><b><i>Method:</i></b></div><div>- Put all the ingredients in mixer grinder and mix till smooth. </div><div>- Done! This is ready to be served with kebabs or yummy parathas or dosa.</div><div><br /></div><div><b><i>Note:</i></b></div><div>- Can be stored in the fridge in an airtight container for up to 1.5 weeks.</div></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-28468036357396959612023-09-02T08:17:00.000+10:002023-09-02T08:17:17.030+10:00Roasted Salmon and Tomatoes<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56_18DhOE5xVQ1JSHr-3KBGOch3ugko7j6kWv9wRHdmAT20CJ9j-LgxeG9wxf9grC3gagZlCNsuvc-vk_xthCGsrBLXw-GRutGsxZLrUdZOZk497ePPFKJpEbr09eibAApD-tdVPMIDPkR7FPgd_ECwSsgBcT0FBpSKicnds_21RinLr-yU_UHbdIZwik/s2048/salmon%20and%20tomato%20roast.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh56_18DhOE5xVQ1JSHr-3KBGOch3ugko7j6kWv9wRHdmAT20CJ9j-LgxeG9wxf9grC3gagZlCNsuvc-vk_xthCGsrBLXw-GRutGsxZLrUdZOZk497ePPFKJpEbr09eibAApD-tdVPMIDPkR7FPgd_ECwSsgBcT0FBpSKicnds_21RinLr-yU_UHbdIZwik/w400-h296/salmon%20and%20tomato%20roast.jpg" width="400" /></a></div><br />My daughter's love affair with salmon started after she came to Australia. She absolutely loves the taste! Its her favourite fish and hence finds place in my menu plans at least once a week.<div>Salmon is a healthy fish, is a very good source of Vit B and is also known to reduce bad cholesterol and blood pressure.</div><div><br /></div><div>Without further ado, lets jump into the ingredients of this quick recipe.</div><div><br /><div><b><i><u><br /></u></i></b></div><div><b><i><u>Ingredients:</u></i></b><p></p><p>- Salmon - 4 pieces</p><p>- Mustard sauce - 6 tbsp</p><p>- Ginger paste - 2 tsp</p><p>- Olive Oil - 4 tbsp</p><p>- Salt and Pepper - According to taste</p><p>- Tomatoes - 4 cubed</p><p><br /></p><p><b><i><u>Method:</u></i></b></p><p>- Marinate the fish with all ingredients.</p><p>- Heat oven to 170 degrees Celsius.</p><p>- Sprinkle tomatoes with olive oil, pepper, salt. You can add chilli flakes as well if you like based on your spice tolerance level.</p><p>- Bake salmon and tomatoes for 15 - 20 mins.</p><p>- Serve hot with the sauce/gravy of your choice and salad.</p></div></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-90762436246740311152023-08-31T07:01:00.000+10:002023-08-31T07:01:12.287+10:00Poha / Chirer Polao (Rice Flakes Pulao)<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-00IpRjTbRIw/XsfzPu6GiwI/AAAAAAAAGo8/ck2jRY2cJtUi-wMrnMiURS5T6zOWpyAQwCK4BGAsYHg/Poha.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="747" data-original-width="1328" height="225" src="https://1.bp.blogspot.com/-00IpRjTbRIw/XsfzPu6GiwI/AAAAAAAAGo8/ck2jRY2cJtUi-wMrnMiURS5T6zOWpyAQwCK4BGAsYHg/w400-h225/Poha.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Poha known as Chirer Polao in West Bengal is an acquired taste. I have never liked it as a kid and same goes for my daughter.</div><div class="separator" style="clear: both; text-align: left;">I do like it for breakfast now. This used to find place in the breakfast table and evening snack pretty often during my childhood. I have tried it a few times at my breakfast table but this is not a regular.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><i><u><b>Ingredients:</b></u></i></div><div class="separator" style="clear: both; text-align: left;">- Flattened rice - 1 cup</div><div class="separator" style="clear: both; text-align: left;">- Water - 2 cups</div><div class="separator" style="clear: both; text-align: left;">- Fennel seeds - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">- Mustard seeds - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">- Peanuts - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Vegetable oil - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">- Ghee - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Salt and sugar - acc to taste</div><div class="separator" style="clear: both; text-align: left;">- Turmeric - 1/2 tsp</div><div class="separator" style="clear: both; text-align: left;">- Veggies of your choice (cut into small pieces) - 1 cup (I have used beans, carrots, potatoes)</div><div class="separator" style="clear: both; text-align: left;">- Ginger paste or chopped - 1 tsp</div><div class="separator" style="clear: both; text-align: left;">- Coriander leaves chopped- 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Lemon juice - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Pomegranate - 1 tbsp</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b><i><u>Method</u></i></b></div><div class="separator" style="clear: both; text-align: left;">- Wash flattened rice and drain all the water. Let the rice sit in a bowl for 30 mins. Start the next steps when the rice is soaked well and has puffed up.</div><div class="separator" style="clear: both; text-align: left;">- Heat oil in a wok.</div><div class="separator" style="clear: both; text-align: left;">- Add peanuts and fry till brown.</div><div class="separator" style="clear: both; text-align: left;">- Add mustard seeds, fennel seeds and ginger. Fry for 1 min.</div><div class="separator" style="clear: both; text-align: left;">- Add all the veggies and fry till they are cooked.</div><div class="separator" style="clear: both; text-align: left;">- Add turmeric and mix well. Once turmeric is cooked add flatenned rice / chire, salt, sugar and mix well.</div><div class="separator" style="clear: both; text-align: left;">- When everything is mixed, add ghee and give it another stir.</div><div class="separator" style="clear: both; text-align: left;">- Garnish with coriander leaves and pomegranate. Add lemon if you like, I do add it. Serve hot for breakfast or evening snack.</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-5254691128516778762023-08-28T20:05:00.001+10:002023-08-28T20:05:56.039+10:00Beetroot fry<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEioRUIAmlEW_6ups7uV4R--IMrs_Uao6qQa0EPksnW823c1QDxl9dqKUSwMPYdpzNI6eq3Lt0axZ7yWEnNNKGsq2a2VXlUahBn_rArNiEjdCmTXCZIpRRdujsPVHIymn4BlzoIgFzS6oMC05uu9AtLzdjIzf2xmwzEOonzEwB-gBo64fAMz_wwLKKPDnQ=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEioRUIAmlEW_6ups7uV4R--IMrs_Uao6qQa0EPksnW823c1QDxl9dqKUSwMPYdpzNI6eq3Lt0axZ7yWEnNNKGsq2a2VXlUahBn_rArNiEjdCmTXCZIpRRdujsPVHIymn4BlzoIgFzS6oMC05uu9AtLzdjIzf2xmwzEOonzEwB-gBo64fAMz_wwLKKPDnQ=s320" width="320" /></a></div><br /> A famous side dish from the southern states of India. Beetroot fry goes very well with daal and rice. A very healthy and nutritious vegetable. If you have put a slice into your burger and are wondering what to do with the rest of the veggie, prepare this and put it to good use.<p></p><div><br /></div><div><b><i><u>Ingredients:</u></i></b></div><div>- Beetroot - 1 thinly sliced</div><div>- Peanuts - 2 tbsp</div><div>- Mustard oil - 1 tbsp</div><div>- Mustard seeds - 1 tsp</div><div>- Curry leaves - 1 sprig</div><div>- Dry red chillies - 2</div><div>- Salt - according to taste</div><div>- Turmeric - 1/2 tsp</div><div><br /></div><div><br /></div><div><b><i><u>Method:</u></i></b></div><div>- Heat oil in a wok.</div><div>- Add mustard seeds and dry red chillies.</div><div>- Add in peanuts and fry till golden brown.</div><div>- Add rest of the ingredients.</div><div>- Fry on medium flame till beetroot is soft.</div><div>- Serve hot with daal and rice.</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-23058464062997652282023-08-26T08:42:00.000+10:002023-08-26T08:42:44.324+10:00Roasted Chicken drumsticks<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ajA8XW1fdPGfiocdk5ACfGY_J5qCvpLitQOel4TSCRLSa7vPEMTMr9yRBnGCR3nRop52qStLuqmxeGsR1haDqrZkt8dDA0De5cPqX8OLxecZgQQYGZL0l5i87VJ-aNSQSelM6ZeFum93xVoPYIXixZgpCuR68jO4yue28EvVETLEcFlLQ7g_9adiVm38/s2048/chicken%20tangri%20roast%20full%20plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ajA8XW1fdPGfiocdk5ACfGY_J5qCvpLitQOel4TSCRLSa7vPEMTMr9yRBnGCR3nRop52qStLuqmxeGsR1haDqrZkt8dDA0De5cPqX8OLxecZgQQYGZL0l5i87VJ-aNSQSelM6ZeFum93xVoPYIXixZgpCuR68jO4yue28EvVETLEcFlLQ7g_9adiVm38/w400-h296/chicken%20tangri%20roast%20full%20plate.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">One of my favourites!! My daughter loves it too. There are different ways I make this. Today I am sharing the one made with Indian spices.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTD_Qh_n8Zr81hkX7R7dCYa0C0-beem2Lp09RaxPxkRypSWdd7jF0iQd8tOH9SSO0CQ4hfmbQGSMQHIAMagXbFS2MmrtZxLq24op33c61lssYtD8jQeAFyw-IAulH9Iow80--Kkc0P93dkuC6pLsoyLek_EZszjNP9y52relCR952LI2caNsXKU6YVa_tE/s2048/chicken%20tangri%20side.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTD_Qh_n8Zr81hkX7R7dCYa0C0-beem2Lp09RaxPxkRypSWdd7jF0iQd8tOH9SSO0CQ4hfmbQGSMQHIAMagXbFS2MmrtZxLq24op33c61lssYtD8jQeAFyw-IAulH9Iow80--Kkc0P93dkuC6pLsoyLek_EZszjNP9y52relCR952LI2caNsXKU6YVa_tE/w400-h296/chicken%20tangri%20side.jpg" width="400" /></a></div><b><br /><u><i> Ingredients:</i></u></b><p></p><p>- Chicken Drumsticks - 6</p><p>- Shaan Tandoori chicken masala - 1/2 pack (you will get this in any Indian store)</p><p>- Yogurt/Curd - 1 cup</p><p>- Ginger and Garlic paste - 2 tbsp</p><p>- Mustard oil - 2 tbsp</p><p><br /></p><p><b><i><u>Method:</u></i></b></p><p>- Marinate chicken with all the ingredients for at least 2 hours. You get best results if you marinate it overnight.</p><p>- Preheat oven to 200 degrees Celsius.</p><p>- Once preheated, grill marinated chicken for 30 mins at 180 degrees.</p><p>- After 30 mins, turn the chicken legs and grill for another 15 mins. Cooking times may vary based on your oven.</p><p>- Sprinkle with lime juice and serve hot with rice, bread or coke. </p><p><br /></p>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-57460111049991739622023-08-25T19:11:00.006+10:002023-08-25T19:11:57.988+10:00Easy Pizza for Weeknight dinner<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjgoD6bUwSovY8LMuITaVtP7WgDzl0s5lI1DkPaMGKRKd7kcfiK6uJS3R6YqFpMyfHpOkXtaGuD0Vhw-NgBzcZAgxg7JTWlKhaVgHaBd6UtQFdOtAW7FKDCyhzcOEmDzjXJroejV7ibSzfetC8NGgSqK8KN66gWxGwTUBJOholscx96s8sON4cv--D_9B/s2048/pizza%20full.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1518" height="405" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDjgoD6bUwSovY8LMuITaVtP7WgDzl0s5lI1DkPaMGKRKd7kcfiK6uJS3R6YqFpMyfHpOkXtaGuD0Vhw-NgBzcZAgxg7JTWlKhaVgHaBd6UtQFdOtAW7FKDCyhzcOEmDzjXJroejV7ibSzfetC8NGgSqK8KN66gWxGwTUBJOholscx96s8sON4cv--D_9B/w300-h405/pizza%20full.jpg" width="300" /></a></div><br />Weeknight dinners are the most difficult and sometimes I just cant cope after a full day of office. On those days this easy dinner comes in very handy. Not the healthiest....agreed! but definitely fills our tummies and is yummm 😋.<p></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQG40fnx8e5JmuConBy7B8liji9yjypTHWywqkvbIcsH06X8696x8BdQYiN7EnGjZ8Fj4LN2X7l-3G6v9gryJ2GpBQmiyw3kRx84nWRdM8BPTjcYWhdBPCMRd1Hcb_emGpboL9JjOOjlr2Qq1hB2Zl7_RGOp6g2h5FIMZOPqXysI-9XR8JzUzJcvzvW3lV/s2048/pizza%20served.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1518" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQG40fnx8e5JmuConBy7B8liji9yjypTHWywqkvbIcsH06X8696x8BdQYiN7EnGjZ8Fj4LN2X7l-3G6v9gryJ2GpBQmiyw3kRx84nWRdM8BPTjcYWhdBPCMRd1Hcb_emGpboL9JjOOjlr2Qq1hB2Zl7_RGOp6g2h5FIMZOPqXysI-9XR8JzUzJcvzvW3lV/w296-h400/pizza%20served.jpg" width="296" /></a></div><br /><p><br /></p><p><i><b><u>Ingredients:</u></b></i></p><p>- Pizza Bases - 2 (I got mine from Coles, get what is easiest for you)</p><p>- Pizza Sauce (Leggos) - 2 pouch</p><p>- Brown Mushrooms sliced - 7-8</p><p>- Red Onions (Thinly sliced) - 1</p><p>- Olive Oil - to drizzle</p><p>- Pepper and salt - Acc to taste</p><p>- Mint leaves / Basil - a bunch</p><p>- Chicken roasted and cut into thin pieces - 2 cups (I had leftovers in the fridge. If you don't have it feel free to use any other meat)</p><p>- Mozzarella - Add according to preference</p><p><b><i><u>Method:</u></i></b></p><p>- Preheat oven at 200 degrees Celsius.</p><p>- On each pizza base add 1 pouch pizza sauce and spread well.</p><p>- Add in chicken, mushrooms mint leaves, red onions on both.</p><p>- Sprinkle salt and pepper on both.</p><p>- Drizzle olive oil on both.</p><p>- Add cheese on top of both.</p><p>- In the oven bake on pizza setting for 15 mins.</p><p>- Take it out and serve hot.</p>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-5824576971980798942023-08-18T08:27:00.003+10:002023-08-25T18:57:45.070+10:00Easy Chicken Curry<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhEl0ZjXKmmUQkgU8eUVBh7qh1LdYqbpsQirsNb4xFo-Vs2oiJl3-0mV2ohcsyzUyoe7DzUcofkCOdvVYataOXenVH-v5O7b54pC5xT9mrj3H7KMIDAlgnVwKw5vf9_h0NKMBuPw_tRsLzXZ9SMAOucLo9pJh3ERVkM5sMhHMAA60Rl4_87aHfbytsJwQ=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEhEl0ZjXKmmUQkgU8eUVBh7qh1LdYqbpsQirsNb4xFo-Vs2oiJl3-0mV2ohcsyzUyoe7DzUcofkCOdvVYataOXenVH-v5O7b54pC5xT9mrj3H7KMIDAlgnVwKw5vf9_h0NKMBuPw_tRsLzXZ9SMAOucLo9pJh3ERVkM5sMhHMAA60Rl4_87aHfbytsJwQ=w400-h225" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">This is the easiest chicken curry you are ever going to make. This is my go to when I don't have time and am craving Indian food. My daughter likes this sometimes. She would rather have a burger than have healthy meals 😒. Complete opposite of what I like...or what I consider comfort food.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhwydYbcQF-7JzJ5QSVqJ_N-Dx42b0v0ZGEy_pKS7lir3OLe8RgJdrwSg1ZhdSmEHVTt2ja7FeVihFuOBw3n6cP86l4VcbbI4a9c3uoXAE8vB2dUpo4xqUX5jl-rbVWQ3X9T8Vj_jlskr-vsKsYmAPUlwQvhPpwFk6_tm-UlWBNUICeE3wtwocfQcyTuQ=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="225" src="https://blogger.googleusercontent.com/img/a/AVvXsEhwydYbcQF-7JzJ5QSVqJ_N-Dx42b0v0ZGEy_pKS7lir3OLe8RgJdrwSg1ZhdSmEHVTt2ja7FeVihFuOBw3n6cP86l4VcbbI4a9c3uoXAE8vB2dUpo4xqUX5jl-rbVWQ3X9T8Vj_jlskr-vsKsYmAPUlwQvhPpwFk6_tm-UlWBNUICeE3wtwocfQcyTuQ=w400-h225" width="400" /></a></div><br /><b><i> Ingredients:</i></b><p></p><div>- Chicken (your favourite cut. I have used curry cut) - 1 kg</div><div>- Shaan chicken masala - 1 pkt</div><div>- Tomato finely chopped - 2</div><div>- Onions julienned - 2</div><div>- Garlic and ginger paste - 2 tbsp</div><div>- Bay leaves - 2 (optional)</div><div>- Mustard oil - 3 tbsp (you can use any oil)</div><div>- Cumin seeds - 1 tsp</div><div>- Potatoes cubed - 1</div><div>- Coriander leaves a bunch - chopped</div><div><br /></div><div><b><i>Method: </i></b></div><div>- Heat oil in a wok.</div><div>- When hot add cumin seeds and bay leaves. </div><div>- When cumin seeds splutter add rest of the ingredients and give it a good stir.</div><div>- Cover and cook for 15 mins. Give it a nice stir and cover again.</div><div>- Repeat above step unless water has dried up and curry leaves oil.</div><div>- At this point, you can add coriander leaves and serve hot with roti/paratha.</div><div>- Else you could add water according to your liking and give it a good boil. Add coriander leaves and serve hot with rice.</div><div><br /></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-92177100710933165702023-08-09T20:53:00.000+10:002023-08-09T20:53:12.794+10:00Chilli Chicken - Indian Chinese <p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0D7enrAs_GQSfsnVszA8St8H4IZmxETHrrnHkN54knA4DrpKb5Zx2png5bDZJJjmoQaojHzEZBh__hUnhZOam7urjO_8iCaRN64cVJf-a3pfj-vTgMPvDC8tvytglE-_c6UM6UgnxtXb4su9bH08eGBjCNrKUU3Gm_y3CGqbCQ0cRyYEhwAAmFrrnFFex/s1600/chilli.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0D7enrAs_GQSfsnVszA8St8H4IZmxETHrrnHkN54knA4DrpKb5Zx2png5bDZJJjmoQaojHzEZBh__hUnhZOam7urjO_8iCaRN64cVJf-a3pfj-vTgMPvDC8tvytglE-_c6UM6UgnxtXb4su9bH08eGBjCNrKUU3Gm_y3CGqbCQ0cRyYEhwAAmFrrnFFex/w300-h400/chilli.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Nothing is more Indian Chinese than Chilli chicken. No one can match the taste of how good my Ma (her grandma) makes this. This recipe is what I have learned from my Ma and a few of my own additions.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-un15Eoa0cYCL1eZs4lbxwTE7VrZtbCVoUFb_fL8_nEnXEJOTayiEThImK-iLStZHq61DYt2OfupV6SrcBUZNtvKU2_zg1_sFOc32C7Stp1v0bEg2UUeVKKjPiALyjoe9rQfAhoqQhU4BODIEojIa_929v2x46Zvark3XeKSFaFgUeW6coRCGs2OMsMR/s1600/cc%20beach.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9-un15Eoa0cYCL1eZs4lbxwTE7VrZtbCVoUFb_fL8_nEnXEJOTayiEThImK-iLStZHq61DYt2OfupV6SrcBUZNtvKU2_zg1_sFOc32C7Stp1v0bEg2UUeVKKjPiALyjoe9rQfAhoqQhU4BODIEojIa_929v2x46Zvark3XeKSFaFgUeW6coRCGs2OMsMR/w300-h400/cc%20beach.jpg" width="300" /></a></div><i><b>Ingredients:</b></i><div>- Boneless chicken (small pieces) - 350 gms</div><div>- Capsicum / Green Bell pepper - 2 medium sized cut into cubes</div><div>- Onions - 2 cut into cubes</div><div>- Garlic cloves - 4-5 chopped into small pieces</div><div>- Ginger - 10 gms - chopped into small pieces</div><div>- Soy sauce - 2 tbsp</div><div>- Tomato sauce/ ketchup - 3-4 tbsp</div><div>- Green chilli chopped - 2 </div><div>- Oil - 3 tbsp</div><div>- Green chilli sauce - 1 tbsp</div><div>- Onion Greens chopped - 1 bunch</div><div><br /></div><div>Marination:</div><div>- Cornflour - 3 tbsp</div><div>- Garlic paste - 3 tsp</div><div>- Ginger paste - 1 tsp</div><div>- Soy sauce - 2 tbsp</div><div>- Finely chopped chilli - 1</div><div><br /></div><div>Deep Fry :</div><div>- Oil for deep frying</div><div>- Cornflour - 3 tbsp</div><div>- All purpose flour - 1 tbsp</div><div>- Water - 3 tbsp</div><div><br /></div><div><i><b>Method:</b></i></div><div>- Marinate the chicken with all the ingredients marked for marination and leave aside for 2-4 hours or better if left in the fridge overnight.</div><div>- Heat oil for deep frying.</div><div>- Prepare batter with all ingredients for deep frying (except the oil).</div><div>- Dip marinated chicken into the batter and fry it when the oil is hot. Set aside.</div><div>- In another pan, heat oil. When hot add chopped garlic and ginger.</div><div>- On high heat, add the chillies, onion and capsicum and fry for 2-3 mins.</div><div>- Add chicken, soy sauce, tomato sauce and green chilli sauce. Mix well. </div><div>- Switch off the flame and garnish with onion greens.</div><div>- Serve hot with Roti or Paratha.</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-54860419608643437912023-08-08T20:37:00.000+10:002023-08-08T20:37:20.922+10:00Rocky Road : Our first attempt<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdIXzSD2AwkWZ8yztSjzQfpFKDqBoggRKTEvkqZHlWiZmt8jA3IzQcrVi3cHozcoGSgYic3Q8LuYZTCCLe9PFjJuUTDXlf0Z796Hwy_SaNaE-waaQgt_E9pKX0clWfPjOdtwvhrfv7dqQAEBUjt2F_FccWT5xamBy-EYIvqNaQ3JeU0fdAElN4n0mvv6J/s1080/rocky%20road.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="909" data-original-width="1080" height="336" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIdIXzSD2AwkWZ8yztSjzQfpFKDqBoggRKTEvkqZHlWiZmt8jA3IzQcrVi3cHozcoGSgYic3Q8LuYZTCCLe9PFjJuUTDXlf0Z796Hwy_SaNaE-waaQgt_E9pKX0clWfPjOdtwvhrfv7dqQAEBUjt2F_FccWT5xamBy-EYIvqNaQ3JeU0fdAElN4n0mvv6J/w400-h336/rocky%20road.jpg" width="400" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div>This was our first attempt at rocky road a week back. Turned out better than we expected it to. Its still stored in the fridge. We have used it for lunchbox and snacks and dessert 😍. Would be a great pick for long road trips too.<div><div><br /></div><div><i><b>Ingredients:</b></i></div><div>- Cadbury milk chocolate melts: 1 cup</div><div>- Cadbury dark chocolate melts: 1 cup</div><div>- Nuts of your choice - 1/2 cup (I have omitted nuts as this had to go into lunch box)</div><div>- Moist coconut flakes - 1/2 cup</div><div>- Kit Kat and cookies of your choice - 1/2 cup (just break into pieces)</div><div>- Marshmallow - 2 cups - cut into halves (or you could use the small ones)</div><div>- Gummies (cut into smaller pieces)</div><div>- Salted butter - 2 tsp (add a pinch of salt if using unsalted butter) </div><div> <p></p></div><div><i><b>Method:</b></i> </div><div>- Line a baking tray with butter paper.</div><div>- In a microwave safe bowl add the chocolate melts.</div></div><div>- Keep microwave on low and melt the chocolate in 30 sec bursts until completely melted.</div><div>- Add all the ingredients and mix until everything is well coated with chocolate. Keep it quick unless you want to risk setting the chocolate in this shape.</div><div>- Put the mixture in a baking tray and level it up.</div><div>- Let it cool in the fridge for 2 hours.</div><div>- Take it out and leave it on counter top for 30 mins.</div><div>- Dip the knife in hot water for smooth cut and even shapes for the rocky road.</div><div>- Cut into rectangles or squares and serve.</div><div><br /></div><div><i><b>Note: </b></i></div><div>- This can be stored in the fridge for up to a month.</div><div>- If stored in the fridge, let it come to room temperature before serving.</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-41768736027442897452023-08-07T15:07:00.013+10:002023-08-07T19:16:19.442+10:00Chocolate Coconut Cake<p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFLfOcFdxkShUPrGPmw0SzFBvX31_zxYOt47rl9r_InGwFpZftMlCvBx8r2z2NZcJywh-mgO2AXXX0N5fgStPvIrhl18oRYbWdou5Gx9y606n4RBwInJAbGv0ZlNlmSEMlPAYDes3Gna1BqlkOJZGYpW19cEF6wg9RcAGN3keAIN-Xc5-HRd319fmlLd_/s2048/cake%202.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXFLfOcFdxkShUPrGPmw0SzFBvX31_zxYOt47rl9r_InGwFpZftMlCvBx8r2z2NZcJywh-mgO2AXXX0N5fgStPvIrhl18oRYbWdou5Gx9y606n4RBwInJAbGv0ZlNlmSEMlPAYDes3Gna1BqlkOJZGYpW19cEF6wg9RcAGN3keAIN-Xc5-HRd319fmlLd_/w400-h296/cake%202.jpg" width="400" /></a></div><div><br /></div>In all these years of cooking and baking, if there is one thing I have mastered it has to be cake. It is our (me and my daughter) favourite pastime during the weekends. I bake a cake each week. It could be any type based on the mood and the princess's choice. This goes into lunchbox during the week and is also used as our afternoon snack.<br /><p></p><div><br /></div><blockquote style="border: none; margin: 0px 0px 0px 40px; padding: 0px;"><div style="text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdL8sAhZ-hkJ_q7bOPNewr1NRbyAVv04BsJBxoNazF83SIWoiEQl2jByHdma5wD2MfG5LPR6xtUNMmi4WFdOGIyco3E4FsNRtXjc0lJNTMZOZmGSBNblHrym6ETfw-cn9aIJYRRK2W7FU6LwFOjfiYuMTV0YcoID4KRKHQY2n1ocBT_Hv4Bk4vRlqpTHaZ/s2048/cake.jpg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="1518" data-original-width="2048" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdL8sAhZ-hkJ_q7bOPNewr1NRbyAVv04BsJBxoNazF83SIWoiEQl2jByHdma5wD2MfG5LPR6xtUNMmi4WFdOGIyco3E4FsNRtXjc0lJNTMZOZmGSBNblHrym6ETfw-cn9aIJYRRK2W7FU6LwFOjfiYuMTV0YcoID4KRKHQY2n1ocBT_Hv4Bk4vRlqpTHaZ/w400-h296/cake.jpg" width="400" /></a></div></blockquote><div><b><br /></b></div><div><i><b>Ingredients:</b></i></div><div>- Self Raising Flour - 1 cup</div><div>- Oil (Veg/Canola/Olive) I used olive oil, but its up to your choice and pantry - 1/2 cup</div><div>- Sugar - 1/2 cup</div><div>- Vanilla Essence - 1 tsp</div><div>- White chocolate chips - 2 tbsp (I did not have chip so chopped up a white choc bar)</div><div>- Moist Coconut flakes - 4 tbsp</div><div>- Chia seeds - 2 tsp</div><div>- Eggs - 2</div><div>- Milk - 3 tsp</div><div>- Cocoa powder - 2 tbsp</div><div><br /></div><div><i><b>Method:</b></i></div><div>- Preheat oven to 160 degrees Celsius.</div><div>- Line a cake tin with butter paper and keep it ready.</div><div>- Crack 2 eggs in a big mixing bowl.</div><div>- Add sugar and beat with a spoon until there are no granules and sugar is mixed well with the eggs.</div><div>- Add oil and mix well until everything is mixed and forms a batter.</div><div>- To this add half the flour and fold it in.</div><div>- Add the next half and fold it in too. Do not mix too much else end result might be a crispy cake 😆. </div><div>- Now add cocoa powder and fold that in too. Make sure there are no white spots left else you might end up with a marble cake .</div><div>- Add in and mix vanilla essence and milk at this time to get the right consistency.</div><div>- Mix in coconut flakes, chia seeds and white chocolate.</div><div>- Pour this mixture into the cake tin evenly.</div><div>- Once the oven is preheated, put the cake on the middle rack and bake for 20 min.</div><div>- Do the toothpick test, if not completely baked, bake for another 5 mins. Baking time will vary based on the strength and design of your oven.</div><div>- Once baked, take out of the oven and let it cool.</div><div>- Cut and serve. </div><div><br /></div><div><i><b>Note:</b></i></div><div>- This cake can also be used as a base for birthday cakes.</div><div>- Can be stored in an airtight box in the pantry for a week (does not last that long at my place 😉)</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-74114570440120655392023-05-13T18:05:00.005+10:002023-08-07T15:25:54.809+10:00Goan Fish Fry<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh80hV2fu6C_kW0dXrh7c82q22diw-AqTgxa-TUBtBKxI9fwaRAwsai1QTrjpi1XwkD3f8AOdsYY-dUv7nwNVI-XlamfP4aoodH9pSWcwVK6To_H7ASLSVMsc7cpZ3MP6ggr4fyV4Yh9qGuWY3ZnDnAnoz0TRCFcr5k2VBQADlD2ez2JOLVWLnstJ6RCQ=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEh80hV2fu6C_kW0dXrh7c82q22diw-AqTgxa-TUBtBKxI9fwaRAwsai1QTrjpi1XwkD3f8AOdsYY-dUv7nwNVI-XlamfP4aoodH9pSWcwVK6To_H7ASLSVMsc7cpZ3MP6ggr4fyV4Yh9qGuWY3ZnDnAnoz0TRCFcr5k2VBQADlD2ez2JOLVWLnstJ6RCQ=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;">Tastiest fish fry ever...We have been to Goa with you our daughter once till now..we went with her cousin !! She and her enjoyed every bit of it. </div><div class="separator" style="clear: both; text-align: left;">In the Goan cuisine, Rawa fish fry finds a very important place. On one of his trips with his friends, hubby got this goan fish fry masala for us. This is a dish that he prepared for us and of course was a hit.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Below are the methods and ingredients. If you are not able to find the masala in stores wherever you are, you can actually prepare it yourself, recipe is available <a href="https://greatcurryrecipes.net/2018/09/17/goan-recheado-masala-paste/" target="_blank">here</a> . </div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><b>Ingredients:</b></div><div class="separator" style="clear: both; text-align: left;">- Basa Fish - 2 cutlets, you can use fillets too if you don't want to deal with the bones. But the cutlet holds the shape better.</div><div class="separator" style="clear: both; text-align: left;">- Karma Goan Fish fry Masala - 5 tbsp</div><div class="separator" style="clear: both; text-align: left;">- Semolina and poppy seed mixture - a bowl</div><div class="separator" style="clear: both; text-align: left;">- Salt - 1 tsp for marinade</div><div class="separator" style="clear: both; text-align: left;">- Oil - to shallow fry</div><div class="separator" style="clear: both; text-align: left;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgfcDBj-PZSuLhUDCQ-URZDkjCeQe-EHKTFuHugf0tVAxc-Ez_3CC8gIjqiuO6DpmkfPOC31kbV5t9fCSbWbdahBw1WIVwDalGbDqcIHbpi_TO-JVXAyAwFMGWMNh2K4u4u8VLu8WXkuAAbtS806WzL95wLW6A8T87B3MRv_qqT7yeC40upS8i4aEP6UA=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEgfcDBj-PZSuLhUDCQ-URZDkjCeQe-EHKTFuHugf0tVAxc-Ez_3CC8gIjqiuO6DpmkfPOC31kbV5t9fCSbWbdahBw1WIVwDalGbDqcIHbpi_TO-JVXAyAwFMGWMNh2K4u4u8VLu8WXkuAAbtS806WzL95wLW6A8T87B3MRv_qqT7yeC40upS8i4aEP6UA=s320" width="320" /></a></div><br /> <b>Method:</b><p></p><div>- Marinate the fish with masala and salt for 30 to 40 mins</div><div>- Coat the fish in the poppy seed and semolina mixture and put it the fridge for 20 mins. This will help bind the mixture to the fish.</div><div>- Heat oil in a pan for shallow frying the fish</div><div>- When hot, fry the fish until brown. </div><div>- Serve hot with Kashundi sauce or mustard sauce.</div><div><br /></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com1tag:blogger.com,1999:blog-4391402985403974082.post-40566109684437864422023-05-13T08:01:00.002+10:002023-08-07T08:40:29.286+10:00Sambar<p></p><div class="separator" style="clear: both; text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgkxLYuRQUyX3EDf2TfKBhuVBfjB3ODYwfMe_LQl3G7HDJIwPHE8fNmuS3wPNPR8v8iPFAo-Vqo_WOhH46iVjxwFlE3OEnmhvcsap2MBHF4qcNEJDUZZ4pTMWkeXv-Zg_k5eDIzvR7fk_ZSOCI5sivSRKWdQkU-EqzO15y57aRBVonSbpeiC0m2_oHy8w=s2560" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="2560" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEgkxLYuRQUyX3EDf2TfKBhuVBfjB3ODYwfMe_LQl3G7HDJIwPHE8fNmuS3wPNPR8v8iPFAo-Vqo_WOhH46iVjxwFlE3OEnmhvcsap2MBHF4qcNEJDUZZ4pTMWkeXv-Zg_k5eDIzvR7fk_ZSOCI5sivSRKWdQkU-EqzO15y57aRBVonSbpeiC0m2_oHy8w=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Sambar...<span face="arial, sans-serif" style="background-color: white; font-size: 14px;">a lentil-based stew mixed with vegetable and tamarind juice</span><span face="arial, sans-serif" style="background-color: white; font-size: 14px;">. This is a stew very famous in the south of India. Goes very well with idli, dosa, rice or any south Indian delicacy. I personally like it hot with rice. </span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif" style="background-color: white; font-size: 14px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif" style="background-color: white; font-size: 14px;">Now the question, does my daughter like it? She liked it as a small kid when she was 5-7 years old. Now her taste has changed. As a 10 year old, she does not like 'anything Daal'....😆- This is in her words. But this stew is very very healthy so she finds this in my menu plan at least once a week. </span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif" style="background-color: white; font-size: 14px;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif" style="background-color: white; font-size: 14px;"><b>Ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif" style="background-color: white; font-size: 14px;">- Toor Dal - 1/2 cup</span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif" style="background-color: white; font-size: 14px;">- Tomato - 1</span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif" style="background-color: white; font-size: 14px;">- Garlic - 3-4</span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif" style="background-color: white; font-size: 14px;">- Ginger paste - 1 tsp</span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Hing / Asafoetida - a pinch</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Salt - 1.5 tsp</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Sugar / jaggery - 1 tsp</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Curry leaves - a bunch</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Pepper corns - 5-6 </span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Oil - 2 tbsp</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Sambar Masala - 3 tbsp</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Turmeric - 1/2 tsp</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;">- Veggies of your choice (I have used pumpkin, okra, raddish and drumstick)</span></span></span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif"><span style="background-color: white; font-size: 14px;">- Mustard Seeds - 1/2 tsp</span></span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif"><span style="background-color: white; font-size: 14px;">- Cumin Seeds - 1 tsp</span></span></div><div class="separator" style="clear: both; text-align: left;"><span face="arial, sans-serif"><span style="background-color: white; font-size: 14px;">- Tamarind pulp - 2 tbsp (This can be easily prepared by soaking tamarind in hot water)</span></span></div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white;"><span face="arial, sans-serif"><span style="font-size: 14px;"><br /></span></span></span></div><br /><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi0vRrPQ_tn771GQMQh6Y7g4jE_N0PA_suzN6mJYLiW3CkhJhHYDSD5o-gynvnhVj0xNz0FrAcSeMoHcEBAlWW9MawBZ2BYdVjAvmJq84pJ2z5qur3JxR4EEIoE3anoz2Uz2tY4Ig6HiCm4oiHz70kI4gR-418VWLObIHsJWSkb3WaLjVdwDsaj3Z0rqQ=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEi0vRrPQ_tn771GQMQh6Y7g4jE_N0PA_suzN6mJYLiW3CkhJhHYDSD5o-gynvnhVj0xNz0FrAcSeMoHcEBAlWW9MawBZ2BYdVjAvmJq84pJ2z5qur3JxR4EEIoE3anoz2Uz2tY4Ig6HiCm4oiHz70kI4gR-418VWLObIHsJWSkb3WaLjVdwDsaj3Z0rqQ=s320" width="320" /></a></div><br /><b> Method:</b><p></p><div>- Wash Toor dal and throw away the water. Wash till the water is clear.</div><div>- Put dal in a pressure cooker, add garlic, ginger, tomatoes (cubed/halved), a pinch of salt, turmeric.</div><div>Cook in low flame. Switch the flame off after 2 whistles. Do not open the lid of the cooker.</div><div>- In a wok add oil</div><div>- When hot add pepper corns, curry leaves, mustard seeds, cumin seeds, hing and let it splutter.</div><div>- Then add all the veggies and let it cook, stir occassionally.</div><div>- In 5-7 minutes add the sambar powder and a little water (this is to prevent the masala from burning).</div><div>- When veggies are cooked, add dal from pressure cooker into the wok and mix well.</div><div>- Add salt and jaggery and the tamarind pulp.</div><div>- Let is come to a boil. Add coriander leaves and serve hot with rice, idli or dosa.</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-40961661523696364712023-05-12T16:46:00.002+10:002023-05-13T18:17:41.002+10:00Doi Begun<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJ7Zm7gfF7YbSZxwSO8wxIl-uS1z1Wbp1Ad5wAp1kk5WCSztqsmj5dBA43qvFqzAT4aLhax1i_q1Wn6dDhRStKNYFdSaFPLd0zzr9SG4bG4vHDVTuyd82WRvU6IoFTwVAUXIVKENW8GL07b6xF8z-A0C10h4ckmngFcOxUwR0PmUI5UCRPxmy8cnMZYA=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJ7Zm7gfF7YbSZxwSO8wxIl-uS1z1Wbp1Ad5wAp1kk5WCSztqsmj5dBA43qvFqzAT4aLhax1i_q1Wn6dDhRStKNYFdSaFPLd0zzr9SG4bG4vHDVTuyd82WRvU6IoFTwVAUXIVKENW8GL07b6xF8z-A0C10h4ckmngFcOxUwR0PmUI5UCRPxmy8cnMZYA=s320" width="320" /></a></div><br /> Begun or eggplant is one of my favourite veggies. I love having it fried, in curries, in mixed veg stir fries or in bhartas (mashed eggplant). However, everyone in the family including you hate Begun.<p></p><div>Someone asked me once if there was only one veggie in the world you could eat for the rest of your life what would it be - and pat I gave the answer - Eggplant. </div><div><br /></div><div>This curry that I am talking about today is Doi Begun (eggplant in a yogurt gravy). One of my favourites and goes amazingly well with hot rice. I have used small eggplants (Indian or Thai) for this curry. You can use any just make sure you cut them into right size pieces.</div><div><br /></div><div><b>Ingredients:</b></div><div>- Cumin seeds - 1 tsp</div><div>- Mustard oil - 2 tbsp</div><div>- Mustard seeds - 1/2 tsp</div><div>- Curry powder - 2 tbsp</div><div>- Turmeric - 1/2 tsp</div><div>- Ginger Paste - 1 tsp</div><div>- Onion Paste - 1 tbsp</div><div>- Tomato paste - 2 tbsp</div><div>- Salt - 1 tbsp</div><div>- Sugar - 1 tsp</div><div>- Yogurt - 1 cup</div><div>- Vegetable oil (or any white oil of your choice) - 1/2 cup</div><div><br /></div><div><b>Method:</b></div><div>- Halve the small eggplants and marinate well with the turmeric and 1/2 tbsp salt.</div><div>- Heat 1/2 cup white oil in a wok.</div><div>- When the oil is hot, add the eggplants and fry them well, set aside.</div><div>- In the same wok add the mustard oil and let it heat.</div><div>- When hot add cumin and mustard seeds.</div><div>- When they splutter add ginger paste and onion paste, fry well until raw smell is gone.</div><div>- Add the curry powder and tomato paste and fry well for 4-5 mins. Add 1 or 2 tsp water if it seems too dry.</div><div>- Add remaining salt and sugar and fry till oil separates.</div><div>- When oil separates, add yogurt on low flame and mix fast and well. Let it simmer.</div><div>- When cooked (oil separates again) add eggplants and 1/2 cup water. </div><div>- Let it boil, let water reduce to desired consistency.</div><div>- Garnish with fresh coriander leaves and serve hot with rice.</div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-6681952334979506152022-08-22T18:10:00.004+10:002023-08-07T08:41:40.489+10:00Oats Muffin<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgJRewLuLzAgZ2NdmWxyLjE5rmPDs0i-OWXWftqa8_p5JxGZD2I_flVZbF9I_uhs06WpgzvX8VpJ5hiN_zydpbeuXULQpGzOQQOCpbcR9tnZBpb1TjksA_3RLZTUWbkmdygoZhPVKT9wHD7CmqLHZgHCUVhAu3jlhzjSFyxijb_ERVd0QGSibxVw_oVVA=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEgJRewLuLzAgZ2NdmWxyLjE5rmPDs0i-OWXWftqa8_p5JxGZD2I_flVZbF9I_uhs06WpgzvX8VpJ5hiN_zydpbeuXULQpGzOQQOCpbcR9tnZBpb1TjksA_3RLZTUWbkmdygoZhPVKT9wHD7CmqLHZgHCUVhAu3jlhzjSFyxijb_ERVd0QGSibxVw_oVVA=s320" width="320" /></a></div><br /><b><br /></b><div>What better than muffins to take to school for lunch. Even better if they are healthy. This has been in my daughter's lunch box numerous times. She has eaten this as an after school snack with a cup of warm milk (with chocolate powder of course!) so many times. I just hope when she reads this post, it ignites all those memories.</div><div><b><br /></b></div><div><b> Ingredients:</b></div><div>- 1 cups rolled oats dry roasted and ground to powder<div>- 1/2 cup all purpose flour</div><div>- 2 eggs</div><div>- 1/2 cup oil</div><div>- 3 tbsp milk</div><div>- 1 tsp vanilla essence</div><div>- 1/2 cup sugar</div><div>- Raisins/Sultanas - a handful</div><div>- 1 tsp baking powder</div><div><br /></div><div><b>Method:</b></div><div>- Mix all dry ingredients together.</div><div>- In a bowl take 2 eggs and mix in the sugar and oil.</div><div>- Beat well.</div><div>- Add in the dry ingredients little by little and mix well.</div><div>- Add in the vanilla essence and milk and give it a good mix.</div><div>- Once the mixture is in right consistency (can make ribbons) add in the sultanas.</div><div>- Preheat oven to 170 degrees Celsius and line muffin tray with wrappers.</div><div>- Fill each muffin spot halfway through.</div><div>- Sprinkle some oats on top.</div><div>- Add in chopped almonds and walnuts if you want to. I did not on this one as it was for your school (hence nut free).</div><div>- Bake for 20 mins.</div><div>- Let cool and they are ready.</div><div><br /></div><div><br /></div></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-2735077415626954202022-03-13T20:33:00.003+11:002023-08-07T08:42:57.244+10:00Peas Pulao<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEh8PWfVeegoD347SruWyBifuHo6thS8DjhKpAyLzYaYXARUy26B3S-Qm-rfekQe3zZGYEO4e32BgGq_qY48zM6h74Vs0rOjSNSex4A8I1lMAPCp8vExtoZVWgjVVyh7yYVzAJYbcR_IKU5eS-GG--ZO5SNSh4oUy8UnaNdUU9gsrkWBkdsBmdwn6vAHNw=s2560" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1440" data-original-width="2560" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEh8PWfVeegoD347SruWyBifuHo6thS8DjhKpAyLzYaYXARUy26B3S-Qm-rfekQe3zZGYEO4e32BgGq_qY48zM6h74Vs0rOjSNSex4A8I1lMAPCp8vExtoZVWgjVVyh7yYVzAJYbcR_IKU5eS-GG--ZO5SNSh4oUy8UnaNdUU9gsrkWBkdsBmdwn6vAHNw=s320" width="320" /></a></div><br /><p></p><div>Something she (my princess) has taken to school a lot of times in Hyderabad. She did not love it. But has eaten it whenever I packed it for her, good girl you see... she is not particularly fond of rice in her lunch box and I used to pack this occasionally.</div><div><br /></div><div><b>Ingredients:</b> </div><div>- Leftover rice - 1 bowl</div><div>- Cashews - 4-5</div><div>- Frozen Peas - 1/2 cup</div><div>- Jeera - 1 tsp</div><div>- Salt - 1/2 tsp</div><div>- Pepper powder - 1/2 tsp</div><div>- Oil - 2 tbsp</div><div>- Ghee - 1 tbsp</div><div><br /></div><div><b>Method:</b></div><div>- Heat oil in a wok</div><div>- Add in cumin</div><div>- When splutters add in cashews and fry till golden brown</div><div>- Add peas and fry till cooked</div><div>- Add rice, Salt, ghee and pepper. Mix well. </div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-17978200041162199232022-03-13T20:26:00.003+11:002023-08-07T08:44:05.552+10:00Bengali Mutton Curry / Picnic Mutton<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiO7chdXloVu7CEjslIm8HIqrEFc375F_9yE9FFG7Ttm9S2kNhnVNg0yznGlgyToeH_B1UblJRJNFTvNEIa_ps7YlBidrL3Ze497uBL1K9KabR-SCewDyXOJo-8f6YpIt8-30jmwG_qDiMKu7-Glixl-BDduAzjFrY-b_0QZ_EQhIv9UR3hN7sL7NMo3Q=s4608" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEiO7chdXloVu7CEjslIm8HIqrEFc375F_9yE9FFG7Ttm9S2kNhnVNg0yznGlgyToeH_B1UblJRJNFTvNEIa_ps7YlBidrL3Ze497uBL1K9KabR-SCewDyXOJo-8f6YpIt8-30jmwG_qDiMKu7-Glixl-BDduAzjFrY-b_0QZ_EQhIv9UR3hN7sL7NMo3Q=s320" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>This pic above is from a parar (suburb's) picnic in Kharagpur which me and my daughter attended. We were there in Jan 2021 when hubs had just travelled to Sydney for the first time. Don't know if she remembers the taste. I have cooked Mutton curry at home a lot of times but it misses the taste of wood which is used to light up to cook this at picnics around West Bengal.<div><br /></div><div><br /><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjosfoyACuXaXt5l3jexd7k4ml1k7Ye6OLTS5NmG6SCSY8JWQN5Sy29VtYmy2Dh1UssnyZfjwkR_WlbyRPZJpHBi6qc87bFlhwxagj-lVFz1My1ALNL2vHYgs20A_La49gYN3eqMx32E-asCLnhK5xSvZWjhX9l02U59v7LDQVewSg6LQiOtUAnHC_rEw=s5312" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2988" data-original-width="5312" height="180" src="https://blogger.googleusercontent.com/img/a/AVvXsEjosfoyACuXaXt5l3jexd7k4ml1k7Ye6OLTS5NmG6SCSY8JWQN5Sy29VtYmy2Dh1UssnyZfjwkR_WlbyRPZJpHBi6qc87bFlhwxagj-lVFz1My1ALNL2vHYgs20A_La49gYN3eqMx32E-asCLnhK5xSvZWjhX9l02U59v7LDQVewSg6LQiOtUAnHC_rEw=s320" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><b>Ingredients:</b><p></p></div><div>- Mutton - 1 kg</div><div>- Chopped Onion - 2 big ones</div><div>- Cinnamon - 1 stick about index finger long broken into small pieces</div><div>- Cumin - 1/2 tsp</div><div>- Cardamom - 2-3</div><div>- Cloves - 2-3</div><div>- Mustard Oil - 1/2 cup</div><div>- Potatoes - 2 each cut into 4 pieces</div><div>For Marinade:</div><div>- Mustard oil - 1/2 cup</div><div>- Tomato Puree - 1 cup</div><div>- Ginger - 2 tbsp</div><div>- Garlic - 1 tbsp</div><div>- Turmeric - 1/2 tsp</div><div>- Chilli powder - 1/2 tsp</div><div>- Coriander powder - 1/2 tsp</div><div>- Cumin Powder - 1/2 tsp</div><div><br /></div><div><b>Method:</b></div><div>- Marinade the mutton with the items and leave overnight or at least 5 hours.</div><div>- Heat mustard oil in an iron work.</div><div>- Put in the potatoes. Add salt and fry till golden. Keep aside.</div><div>- To the same oil add cinnamon, cardamom, cloves, cumin.</div><div>- Add onions and fry till brown.</div><div>- Add the marinated mutton and fry till it leaves oil.</div><div>- Keep frying for 20-30 mins more once it starts leaving oil.</div><div>- At this point transfer the mutton into a pressure cooker and add potatoes and seal it.</div><div>- Cook for 4-5 whistles on medium flame. Leave it for 30 mins and open the cooker lid after that.</div><div>- Serve piping hot with rice.</div><div><br /></div><div><br /></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0tag:blogger.com,1999:blog-4391402985403974082.post-77513649900239056722022-03-12T20:08:00.003+11:002023-08-07T08:44:54.702+10:00Cheese Sandwich<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjOCgcSKgsMqH5tYYn2aBYPAQW6RfqGKd9tInaHdg2Eg1KKR7NK7bVLByHeHwyusS7sQjAS9PXTNvWSh76NUlQN_Y0r9PTkaDwjNeyVN7nLrLXKe0nCP0N_GWUij3wp10__5TgoAMOzU2Imi4m1rno-OSHjGfFX9xwp4LNno2J2afLhvnOPV-VJhBJMsA=s4608" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjOCgcSKgsMqH5tYYn2aBYPAQW6RfqGKd9tInaHdg2Eg1KKR7NK7bVLByHeHwyusS7sQjAS9PXTNvWSh76NUlQN_Y0r9PTkaDwjNeyVN7nLrLXKe0nCP0N_GWUij3wp10__5TgoAMOzU2Imi4m1rno-OSHjGfFX9xwp4LNno2J2afLhvnOPV-VJhBJMsA=s320" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjdfcDWP_dV7zltUTZ1I21ErrGsYD-W8oQ3pyxma9g3_SW_QnmUeVs1zAkAXocp63I9Mkk9Y6JaMSmEn1ZuNzSgmeMSiurGRJI_Eb7C8y-3OWuYPcwAAT8M4HGdfSVWQPiln07zzm_P0TcjZPSfnpHVpysjXZtg74SjC1o0GUWywuLGvcadjSHjaDzluQ=s4608" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4608" data-original-width="3456" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjdfcDWP_dV7zltUTZ1I21ErrGsYD-W8oQ3pyxma9g3_SW_QnmUeVs1zAkAXocp63I9Mkk9Y6JaMSmEn1ZuNzSgmeMSiurGRJI_Eb7C8y-3OWuYPcwAAT8M4HGdfSVWQPiln07zzm_P0TcjZPSfnpHVpysjXZtg74SjC1o0GUWywuLGvcadjSHjaDzluQ=s320" width="240" /></a></div>On her birthday here is a simple cheese sandwich recipe that she loves. Happy birthday to the 9 year old big girl!! This birthday was the one we spent in isolation. The pandemic is not over yet.<div>We have postponed your bday party to the next Saturday. </div><div><br /></div><div>Ingredients:</div><div>- Whole-wheat Bread - 2 slices (cut off the sides)</div><div>- Cheese slice -1 </div><div>- Butter - little</div><div><br /></div><div>Method:</div><div>- Apply butter on the breads.</div><div>- Put the cheese slice in between.</div><div>- Toast on the sandwich maker or the iron pan</div><div>And ready to eat with your choice of fruits and berries. :D</div><div><br /></div><div><br /> <p></p></div>Anishahttp://www.blogger.com/profile/04271589739572668168noreply@blogger.com0