Arnav’s Blog :)

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Arnav has started his own blog, it can’t get more predictable 🙂 he is talking only about cricket. Please read when you have a moment and leave a comment, it inspires him to keep writing. Thanks!

Here is the link

Name of the blog : diaryofacricketgod.blogspot.in/

Banana Bread

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Made Banana Bread this weekend. The recipe is from Nigella Lawson’s recipe book, super easy to prepare as long as you have the right ingredients, utensils and most importantly -a friend like I do 🙂

If you are thinking of giving this cake to children, don’t worry, the alcohol doesn’t pervade, you just end up with aromatically swollen fruit.

Banana Bread

Banana Bread

Here is how the recipe goes-

Ingredients :

  • Scant Half cup golden raisins
  • 3 ounces rum (enough to soak raisins)
  • 1 cup plus 2 tablespoons all purpose flour
  • 2 tsp baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter (melted) 175 gms
  • 1/2 cup sugar – 150 gms
  • 2 large eggs
  • 4 small very ripe bananas – mashed
  • 1/4 cup chopped walnuts
  • 1 tsp vanilla extract
  • a (~9*5 inch loaf pan, buttered and floured or with paper indent)

Method :

Put the raisins in a small/medium sized saucepan and bring to the boil. Remove from the heat, cover and leave for an hour if you can, or until the raisins have absorbed most of the liquid, then drain.

Preheat the oven to 170ºC or 325ºF  and get started on the rest. Put the flour, baking powder, baking soda and salt in a medium-sized bowl and, using your hands or a wooden spoon, combine well.

In a large bowl, mix the melted butter and sugar and beat until blended. Beat in the eggs one at a time, then the mashed bananas. Then, with your wooden spoon, stir in the walnuts, drained raisins and vanilla extract. Add the flour mixture, a third at a time, stirring well after each bit. Scrape into a loaf tin  and bake in the middle of the oven for 30 minutes . When it’s ready, an inserted toothpick or fine skewer should come out cleanish. Leave in the tin on a rack to cool, and eat thickly or thinly sliced, as you prefer . Enjoy the yummylicious banana bread 🙂

 

 

 

 

 

 

Shakarparas- Deep fried, sugar coated flour recipes

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Arnav enjoying the Shakarparas

Arnav enjoying the Shakarparas

Shakarparas- Deep fried, sugar coated flour recipes

This is my second post this year…. is something amiss…or maybe not….we have a cook this year & he is a pro. I have been busy putting those extra pounds and enjoying the yummylicious dishes that he prepares.

Moving on, Mom is here for a month, can I ask for more…NO! Mom here means, endless hours of chit chat, gossip, I don’t need to do any laundry, no cooking….she looks after me, Arnav & home. Bliss!

My Mom got along these Shakarparas with her…Shakarpare are sugar coated flour pieces which are deep fried. And they can be stored for 2 -3 weeks. I loved them, the sugar was just right. I finished them soon enough, Mom being Mom, made more of them and here is the simple recipe.

Ingredients-
All-purpose flour – 500 gms
Ghee – 100 gms
Water to knead
Oil for frying
For Sugar Coating
Sugar – 500 gms
Water – ~200 ml

Preparation-

Add ghee to the flour and mix it until it resembles breadcrumbs. Now add water required to knead this into a stiff dough. Keep Aside.
Heat oil in a kadai or a saucepan. Divide the dough into four to five long rolls.
Roll each portion to ~6mm inch thickness and cut in a criss cross with knife into 1/2 inch diamond shaped pieces.
When the oil gets perfectly hot (120 – 140 C) fry the pieces for a couple of minutes on high flame then medium flame for ~10 minutes or till the pare are crisp and light golden. Drain them on a paper tissue and fry the remaining pieces in the same way.

To make the syrup (coating)-

In a pan boil the water and the sugar till the sugar dissolves and it reaches one-string consistency – I don’t really measure- however the amount of water that I took was enough to cover the sugar.

Add the pare all together (or in batches) and coat the pare evenly with the help of a flat spoon.
Do not mix too much, as the sugar will harden. Take them out and let them dry for a while. Store in airtight container. Enjoy!

Superlicious Aloo Kachori

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IMG_6780

 

My father in law is an excellent cook 🙂 …Charit is the same and hopefully Arnav also has it in his genes. The best thing about his cooking style is- he keeps it simple, easy and outcome is delicious. I can’t count the number of times I have come back from work and binged on delicious snacks he keeps ready for me. My mother in law also has this thing; anything that’s cooked when I am at work- she will make it a point to keep some of it aside before hand and when I am back- she will serve it. I am lucky!

Papa made these wonderful Alu Kachodis on Holi- we had a feast! The sad part was I had to go to work after having these, sad…Nevertheless here is the recipe, straight from him!

Ingredients : (Makes – 20-24 Kachoris)

Boiled Potatoes- 6-7 Medium size

Salt as per taste

Green Chillies- Finely chopped

Fennel/Saunf- 1.5 tsp

1 tsp Cumin seeds (Jeera)

3 tsp coriander seeds (saboot dhania) – semi crushed

Oil for frying and dough

500 gms All purpose flour (maida)

Water For the dough

Method:

For the filling-

Add cumin seeds (jeera) & crushed coriander seeds, salt, saunf/fennel seeds and green chillies to boiled potatoes. Mix and mash well.

Mix maida, salt (or as per taste-just for the dough) and 4 tablespoon oil to form stiff dough. Beat the dough on the kitchen platform to make it stretchable and smoother. This should be made 2 hours prior to making Kachoris.

Preparation-

Make small balls out of dough and the stuffing separately.

Take a small piece of dough, press it nicely and flatten it on the palms, such that the dough is thinner towards the circumference, put  the stuffing mixture (gathered into a ball) and wrap it back carefully into a ball of maida. When you wrap it twist the dough nicely in the center. Packing back is similar to doing a stuffed Paratha, just that this is smaller and you have to be more dexterous with your hands. Take extra care to leave no open ends while wrapping it back.

Flatten it again with the palm of your hands. The Stuffing is equally distributed now.

When you put them in oil, it is ok to let the oil be medium hot- as soon as you put the kachoris- immediately increase the heat- that helps make the dough rise and the Kachoris are crispy.

After a bit, decrease the heat and let them fry until they are crisp and golden brown.

Take a wooden spatula to move around the kachoris when frying them.

Serve it with Dhania (coriander) chutney and enjoy! 🙂

 

A Quick and Easy Snack – An Absolute Cracker!

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A Snack using Britannia Cream Crackers

Cracker Snack

Cracker Snack

We had this amazing snack at our friend’s place- quick to prepare and loved by kids and adults, what more can one ask for! Thanks for this recipe Priya 😉 We tried it at home and they were yummy & so easy to make.

Here is how it goes-

Ingredients-

Britannia Cream Crackers (1 packet- 10 – 12 biscuits)

Hung Curd- 2 tbsp

Mayo- 1 tbsp

Mustard sauce- ½ tbsp

Steamed Corn- ~ 2 tbsp

Finely chopped capsicum- half the amount of corn

Method

Take hung curd, add mayo, mustard sauce. Whip it nicely so that if forms a smooth uniform mix. Now add corn and chopped capsicum. Mix it well and spread over the biscuits just before you’d want to serve them. Now- sit back munch on and enjoy everybody relish it!

Petals In The Dust: The Endangered Indian Girls

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Wanted to share a touching story here.

Thanks!

 

What’s Cooking?

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This time it is not food!- I just completed making an oil painting portrait of Arnav. This is my first portrait- in fact I painted after a long long time.

This one is for Charit!

Arnav

Arnav

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