tag:blogger.com,1999:blog-234391842024-03-23T10:47:52.930-07:00Cooking MedleyWelcome to my home on the Web, the CookingMedley. I am glad you found your way here. I am a 20 something IT professional from India currently living and working in small town USA. I love to cook and bake. I cherish the time I am in the kitchen. I started this blog to document my cooking adventures, some I learnt from my mom, some from friends, some from fellow bloggers, some from books, some from the Internet, some that I just made up myself. Hence the name Cooking Medley!Unknownnoreply@blogger.comBlogger76125tag:blogger.com,1999:blog-23439184.post-32167968638044140742007-07-26T20:39:00.000-07:002007-07-26T21:09:11.779-07:00GBP - Sorakaya/Dudhi/Lauki/Bottle Gourd!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gK9--P4qk1Q/RqlvIXFnkgI/AAAAAAAAAEM/4VeiezEhf2A/s1600-h/2inch_sorakaya.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_gK9--P4qk1Q/RqlvIXFnkgI/AAAAAAAAAEM/4VeiezEhf2A/s400/2inch_sorakaya.JPG" alt="" id="BLOGGER_PHOTO_ID_5091723043146273282" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">2 inch long baby bottle gourd - the picture is deceptive but the fruit was only 2 inch long. I will use my hand as a frame of reference next time!</span></span><br /></div><br />In my previous post, I posted a picture of the bottle gourd plant that was growing. Since then, it is not only growing but taking everything down that is in its path :). I always knew bottle gourd was an avid grower but seeing it is believing it. We had this plant growing up and we would get <span style="font-weight: bold;">tired </span>of distributing all the produce to the neighbors, relatives and acquaintances, strangers :). We had so much produce that everyone in our house started to hate(read loathe) this vegetable. But alas, all that changed when I came to the U.S. As with many things, I started appreciating this vegetable more than I ever did in my entire life.<br /><br />I remember my mom would make a lot of different dishes with the sorakaya/bottle gourd - <a href="http://cookingmedley.blogspot.com/2006/04/sorakayaanapakayabottle-gourd-curry.html">sorakaya paluposina koora</a>, <a href="http://cookingmedley.blogspot.com/2006/03/bottle-gourd-sorakayaanapakaya.html">sorakaya dappalam</a>, sorakaya sambhar, sorakaya pottu pachadi, sorakaya pappu, sorakaya halwa, sorakaya kofta, sorakaya payasam even! You name it and it was done with this vegetable. We would even pick the seeds from a very mature bottle gourd and fire roast and eat 'em! Wow, that does bring back a flood of memories! Depending on how many of these I get this season, I plan to try all the dishes my mom used to make with it, time permitting.<br /><br />After publishing my previous post, I have gotten so many inquiries about how I planted the garden, how to maintain it etc. So I thought I would do a quick write-up of my "bottle gourd growing adventures"! About <span style="font-weight: bold;">3 months </span>ago, a friend of mine gave me about 7-8 seeds and I planted the seeds in disposable water glasses (with a hole cut in the middle) in a soil-less starter medium (I used Jiffy). In about 4-5 days, almost all the seeds I planted germinated except for one/two. I then babied them for about 2-3 weeks inside with artificial lighting until they got the first two leaves and one true leaf. I think by this time, I only had about 5 plants that survived. The rest didn't make it. I then took them outside and planted them then babied them some more. After yet another couple of weeks, I only had about 3 plants left (which is what I have now). The initial growth felt like it took for <span style="font-weight: bold;">ever</span>. After the plant became well established, there was no stopping it. It keeps putting on new leaves overnight. It is truly an amazing experience to watch it grow.<br /><br />Then one of my other friends told me that bottle gourd actually produces two types of flowers - male and female. And get this, they need to be "pollinated" for the baby bottle gourd to be born. She said that if there are bees in the vicinity there is no need for the hand pollination. When the flowers first started appearing, I could only see one type of flower. I had no idea if that was a female/male flower and if I needed to pollinate them. Then I did what any normal person would do - I googled! I found resources that had pictures of how a female flower looked like versus a male flower. I also read that female flowers come up about a week-ten days after the male flowers start blooming. I breathed a sigh of relief and would go out each evening hunting for the female flowers :). Then finally one day, I saw two female buds and was waiting for them to bloom so I could pollinate them. I was able to pollinate one of the females, but the other female had bloomed when we were out one night and I never had a chance to pollinate that. So, the "non-pollinated" shriveled up and started dying where as the pollinated one, started growing. It took about 8 days for the 2 inch fruit that was on the back of the flower to turn into a 11/2 feet gourd. So as of tonight, I now have my very first homegrown bottle gourd in the U.S. It is amazing how much joy and content such small things bring to life.<br /><br />I am planning on going down the list and making the <a href="http://cookingmedley.blogspot.com/2006/04/sorakayaanapakayabottle-gourd-curry.html">sorakaya paluposina koora</a> with the very first gourd.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gK9--P4qk1Q/RqlvI3FnkhI/AAAAAAAAAEU/hRZplRjSmQU/s1600-h/fullygrown_bottlegourd_sorakaya.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_gK9--P4qk1Q/RqlvI3FnkhI/AAAAAAAAAEU/hRZplRjSmQU/s400/fullygrown_bottlegourd_sorakaya.JPG" alt="" id="BLOGGER_PHOTO_ID_5091723051736207890" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">the fully grown 11/2 feet long bottle gourd/sorakaya/dudhi/lauki </span></span><br /></div>Unknownnoreply@blogger.com24tag:blogger.com,1999:blog-23439184.post-20224249887171747702007-06-23T15:08:00.000-07:002007-06-23T15:46:04.140-07:00Back for now!Hello Blogland - It has been a while (read months) since my last update. Life has been a little bit crazy leaving very little time to blog. A big thank you to all those who e-mailed and left messages to check up on me!<br /><br />Since Summer officially started a couple of days ago I decided that I am going to do something new this summer i.e. blog more :). I am pretty sure I lost the very few readers that I had so now I have to start all over again!<br /><br />I thought I'd start with some pictures from my very first vegetable garden!<br /><br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gK9--P4qk1Q/Rn2d6HNmpZI/AAAAAAAAADE/y9r_YIOloR4/s1600-h/brinjal_flower2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_gK9--P4qk1Q/Rn2d6HNmpZI/AAAAAAAAADE/y9r_YIOloR4/s400/brinjal_flower2.JPG" alt="" id="BLOGGER_PHOTO_ID_5079389576437867922" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Japanese eggplant flower<br /><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gK9--P4qk1Q/Rn2d6nNmpaI/AAAAAAAAADM/0vItN_Fb1eM/s1600-h/basil.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_gK9--P4qk1Q/Rn2d6nNmpaI/AAAAAAAAADM/0vItN_Fb1eM/s400/basil.JPG" alt="" id="BLOGGER_PHOTO_ID_5079389585027802530" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Sweet Basil<br /><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gK9--P4qk1Q/Rn2d63NmpbI/AAAAAAAAADU/efhoO4NAux4/s1600-h/garden_view.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_gK9--P4qk1Q/Rn2d63NmpbI/AAAAAAAAADU/efhoO4NAux4/s400/garden_view.JPG" alt="" id="BLOGGER_PHOTO_ID_5079389589322769842" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Tomatoes and Peppers<br /><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rn2d7XNmpcI/AAAAAAAAADc/wo-Xx5OH9Zg/s1600-h/gongura2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rn2d7XNmpcI/AAAAAAAAADc/wo-Xx5OH9Zg/s400/gongura2.JPG" alt="" id="BLOGGER_PHOTO_ID_5079389597912704450" border="0" /></a><span style="font-style: italic;font-size:85%;" >Gongura (a native Andhra leafy vegetable) in its infancy<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gK9--P4qk1Q/Rn2d73NmpdI/AAAAAAAAADk/uYeAt2BfLnA/s1600-h/mint.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_gK9--P4qk1Q/Rn2d73NmpdI/AAAAAAAAADk/uYeAt2BfLnA/s400/mint.JPG" alt="" id="BLOGGER_PHOTO_ID_5079389606502639058" border="0" /></a><span style="font-style: italic;font-size:85%;" >Mint<br /><br /></span><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gK9--P4qk1Q/Rn2fhnNmpfI/AAAAAAAAAD0/-XQ58mBwsw0/s1600-h/thotakura_chukkakura2.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_gK9--P4qk1Q/Rn2fhnNmpfI/AAAAAAAAAD0/-XQ58mBwsw0/s400/thotakura_chukkakura2.JPG" alt="" id="BLOGGER_PHOTO_ID_5079391354554328562" border="0" /></a><span style="font-style: italic;font-size:85%;" >Thota Kura and Chukka Kura - both leafy greens </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rn2fiXNmphI/AAAAAAAAAEE/moJuZQahiLM/s1600-h/sorakaya1.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rn2fiXNmphI/AAAAAAAAAEE/moJuZQahiLM/s400/sorakaya1.JPG" alt="" id="BLOGGER_PHOTO_ID_5079391367439230482" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Sorakaya/Bottle Gourd/Dhudhi plant</span></span><br /><br /></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-23439184.post-37994252464940978622007-02-14T17:19:00.000-08:002007-02-14T17:30:15.910-08:00Happy Valentines Day<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gK9--P4qk1Q/RdO21upOj6I/AAAAAAAAACw/GfOWunc7KSU/s1600-h/vday.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_gK9--P4qk1Q/RdO21upOj6I/AAAAAAAAACw/GfOWunc7KSU/s400/vday.jpg" alt="" id="BLOGGER_PHOTO_ID_5031566242873249698" border="0" /></a>Happy Valentines Day everyone! </div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-23439184.post-60206758900916727522007-02-09T14:03:00.000-08:002007-02-11T07:21:56.716-08:00Homemade Pizza<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rc-Fz-pOj0I/AAAAAAAAABs/5kU9v82TAds/s1600-h/pizza_ready_to_eat.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rc-Fz-pOj0I/AAAAAAAAABs/5kU9v82TAds/s400/pizza_ready_to_eat.JPG" alt="" id="BLOGGER_PHOTO_ID_5030386436831874882" border="0" /></a><span style="font-style: italic;font-size:85%;" >pizza out from the oven, ready to eat</span><br /></div><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"></span></span><br /></div>Until about a few weeks ago, I never made my own pizza dough. I either bought the pre-made crust/ frozen pizza dough or worst yet the "pizza kit" that they sell at the stores. It always seemed like it would be a very daunting task to make dough from scratch.<br /><br />One of my so called "cooking resolutions" for this year include making bread from scratch, making pizza dough from scratch, making ravoili from scratch among other things.<br /><br />I saw Elise's post on <a target="_blank" href="http://www.elise.com/recipes/archives/004239homemade_pizza.php">homemade pizza</a> and that gave me the go-try-making-the-pizza-dough-now motivation. Thank you, Elise :). I even bought a pizza stone recently on one of my trips to TX so I was itching to break it in as well.<br /><br />The major hindrance I have in bread making is that I don't have a stand mixer or a bread machine which means I have to knead the dough by hand. For pizza dough though, I had seen somewhere that the dough could be made in a food processor. Off I went to test my google skills and I found <a target="_blank" href="http://abcnews.go.com/GMA/Recipes/story?id=905354&page=1">Sara Moulton's recipe</a> and <a target="_blank" href="http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16936,00.html">Emerill's recipe</a>.<br /><br />I mostly followed Moulton's recipe except for the following incorporations from Emerill's and Elise's recipe.<br /><br /><ul><li>I used Emerill's "soft but not sticky" concept to see when the dough was ready to come out of the food processor.<br /></li><li>I kneaded the dough for about 4-5 minutes by hand, after it was mixed in the food processor.<br /></li><li>I let the yeast rise for about 1 hour.</li><li>I also let the dough rise after dividing into 2 portions for about 15 minutes, before I rolled them out for the crust.</li><li>I mostly followed Elise's recipe for baking the pizza. I improvised with a cooke sheet since I do not own a pizza peel.<br /></li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gK9--P4qk1Q/Rc-F0OpOj1I/AAAAAAAAAB0/hSKlwcTWyuI/s1600-h/pizza_dough_kneaded.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_gK9--P4qk1Q/Rc-F0OpOj1I/AAAAAAAAAB0/hSKlwcTWyuI/s400/pizza_dough_kneaded.JPG" alt="" id="BLOGGER_PHOTO_ID_5030386441126842194" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">pizza dough, ready to be put in the oiled bowl<br /><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_gK9--P4qk1Q/Rc-F0epOj2I/AAAAAAAAAB8/xS8iOaPuVwk/s1600-h/rolled_out_pizza_dough.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://1.bp.blogspot.com/_gK9--P4qk1Q/Rc-F0epOj2I/AAAAAAAAAB8/xS8iOaPuVwk/s400/rolled_out_pizza_dough.JPG" alt="" id="BLOGGER_PHOTO_ID_5030386445421809506" border="0" /></a><span style="font-style: italic;font-size:85%;" >rolled-out pizza crust<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gK9--P4qk1Q/Rc-F0upOj3I/AAAAAAAAACE/om_7p6NhtnQ/s1600-h/cookie_sheet_pizza_peel_ready4oven.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_gK9--P4qk1Q/Rc-F0upOj3I/AAAAAAAAACE/om_7p6NhtnQ/s400/cookie_sheet_pizza_peel_ready4oven.JPG" alt="" id="BLOGGER_PHOTO_ID_5030386449716776818" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">turned cookie sheet being used instead of a pizza peel<br /><br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_gK9--P4qk1Q/Rc-F1OpOj4I/AAAAAAAAACM/DoHT5qQQy1c/s1600-h/on_the_baking_stone_in_oven.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://4.bp.blogspot.com/_gK9--P4qk1Q/Rc-F1OpOj4I/AAAAAAAAACM/DoHT5qQQy1c/s400/on_the_baking_stone_in_oven.JPG" alt="" id="BLOGGER_PHOTO_ID_5030386458306711426" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">pizza, ready to bake</span></span></div><br />The pizza was so good and it did not seem like it was too much work at all. Infact, after the first try, I have made it every week since then. Now as I sit here blogging, I am thinking "why did I take so long to try the homemade pizza?"Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-23439184.post-18715106608314768402007-02-07T11:07:00.000-08:002007-02-07T20:48:17.320-08:00Indian inspired Turkey Burgers w/ Sweet & Baked Potato Fries and Yoghurt Dipping Sauce<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gK9--P4qk1Q/RcqqeZK4n-I/AAAAAAAAABY/Og3Upg2Lzao/s1600-h/Turkey_Burgers_with_ovenfried_fries.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_gK9--P4qk1Q/RcqqeZK4n-I/AAAAAAAAABY/Og3Upg2Lzao/s400/Turkey_Burgers_with_ovenfried_fries.jpg" alt="" id="BLOGGER_PHOTO_ID_5029019373041917922" border="0" /></a><span style="font-style: italic;font-size:85%;" >turkey burgers with oven fried potatoes and yoghurt sauce</span><br /></div><div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;"><br /></span></span></div>Well that is a very long title :).<br /><br />I had a little more than half a pound of left over turkey from last night's pasta, so I thought I would put it to good use by making burgers out of them. I also had one lonely sweet potato and one baking potato in the pantry which I thought would make excellent oven-fries. You will notice that the veggies (green pepper and green onions)<br /><br />The inspiration for the dipping sauce came from Rachael Ray. I was once watching an episode in which she made the sauce for some potato fries. I did make it with different spices so it tied well with the burger.<br /><br />Eventhough this post is long, it won't take more than 45 minutes to pull this all together (not counting the baking time for the fries).<br /><br /><span style="font-weight: bold;">For the Fries</span><br /><br />Software<br />---------------<br /><br /><ul><li>1 each baking potato and sweet potato</li><li>1 tsp chili powder</li><li>1 tsp coriander powder</li><li>salt, to taste</li></ul>Method<br />---------------<br /><ul><li>Preheat the oven to 375 degrees.</li><li>Combine the salt and spices in a small bowl.</li><li>Peel and cut the potatoes into 1/4th inch thick pieces.</li><li>Rub the olive oil and the spice mix directly on to the potatoes, lay them on a single layer on the baking sheet.</li><li>Cook in the oven for about 40-45 min, until the fries are tender and crispy.</li></ul><br /><span style="font-weight: bold;">For the Yoghurt Dipping Sauce</span><br /><br />If you have home made yoghurt and it is made with low fat milk, drain it for a couple of hours in a cheesecloth so all the water comes out and you have thick yogurt. If you use store bought yoghurt or use yoghurt made with whole milk, you can skip this step. To make the sauce, for 1 cup of yoghurt, add some chili powder to taste and about 1/2 tsp of crushed dried mint and mix well.<br /><br /><span style="font-weight: bold;">For the Burgers</span><br /><br />Software<br />---------------<br /><br /><ul><li>0.6-0.7 lbs of lean ground turkey</li><li>1/3 cup very finely chopped green pepper</li><li>1/3 cup very finely chopped scallions/green onions</li><li>1/2 cup finely chopped cilantro</li><li>1 tbsp red chili powder (or less)</li><li>1 tbsp ground coriander</li><li>1 pinch cumin powder</li><li>1 pinch nutmeg</li><li>1 tsp dried mint</li><li>1 tbsp ginger and garlic paste</li><li>2 tbsp plain bread crumbs</li><li>salt, to taste</li><li>1 tbsp extra virgin olive oil</li><li>slices of pepperjack cheese (optional)</li><li>lettuce and tomato to assemble the burger</li></ul>Hardware<br />---------------<br /><ul><li>one small mixing bowl</li><li>one electric/stove top grill pan or a skillet</li></ul><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_gK9--P4qk1Q/RcqqdZK4n8I/AAAAAAAAABI/tWc0HsXxQMo/s1600-h/burgers_cooking_on_grillpan.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://2.bp.blogspot.com/_gK9--P4qk1Q/RcqqdZK4n8I/AAAAAAAAABI/tWc0HsXxQMo/s400/burgers_cooking_on_grillpan.JPG" alt="" id="BLOGGER_PHOTO_ID_5029019355862048706" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">turkey burgers frying on the grill pan</span></span><br /></div>Method<br />---------------<br /><br /><ul><li>Mix all of the ingredients, except the olive oil together and form into patties (depending on the size of the buns). I used the normal size buns and I could get 3 patties out of the mixture.</li><li>Put brush the patties with some olive oil, put the rest on the pan and fry on each side for about 6 min or so until well cooked.</li><li>If using cheese, put cheese directly on top of the skiller during the last 30 seconds or so. At the same time, also put the buns, tops down so they warm up.</li><li>Assemble the burger with lettuce and tomatoes. Serve with fries and the yoghurt dipping sauce.</li></ul>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-23439184.post-84119957465297500122007-02-06T17:42:00.000-08:002007-02-06T19:51:02.482-08:00Veggie and Turkey Rotini Bake<div style="text-align: center;"><span style="font-size:85%;"><span style="font-style: italic;">turkey, veggie, rotini pasta bake</span></span><br /></div><br />I love pasta. I make some or other pasta atleast once a week if not more. I like pasta because it is easy to make, I can load it up with a ton of veggies and it is very fulling at the same time. 90 percent of the time, I make it with veggies alone. But today, I added in some ground turkey along with the vegetables. For this recipe, it is faster if you are a multitasker with the stove. One burner for the pasta, one for the veggies and the other for the turkey.<br /><br />Software<br />---------------<br /><ul><li>3 cups garden rotini pasta</li><li>1/2 lb lean ground turkey<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gK9--P4qk1Q/RclLj5K4n7I/AAAAAAAAAA0/aFAK4BlRSVc/s1600-h/veggies.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="http://3.bp.blogspot.com/_gK9--P4qk1Q/RclLj5K4n7I/AAAAAAAAAA0/aFAK4BlRSVc/s200/veggies.JPG" alt="" id="BLOGGER_PHOTO_ID_5028633538949849010" border="0" /></a></li><li>1 medium onion, finely chopped</li><li>3-4 cloves garlic, finely minced</li><li>1 large green pepper, chopped</li><li>1 small zucchini, chopped</li><li>10 button mushrooms, sliced</li><li>1 cup mozzarella cheese</li><li>1 tsp dried italian seasoning</li><li>1/2 tsp dried basil</li><li>red pepper flakes, to taste<br /></li><li>salt and pepper to taste</li><li>2 tbsp extra virgin olive oil</li><li>3-4 green onions, finely chopped to garnish<br /></li></ul>Hardware<br />---------------<br /><ul><li>one small skillet</li><li>one pan to cook the sauce</li><li>one saucepan to cook the pasta</li><li>3 qt oven proof dish<br /></li></ul>Method<br />---------------<br /><ul><li>Boil water in the saucepan for the pasta, cook until al dente. Drain, set aside.</li><li>Meanwhile, heat the pan for the pasta sauce to medium heat, add 1 tbsp of the olive oil, add in the onion, fry for a couple of minutes, then add in the garlic.</li><li>Once the onions are translucent, add the peppers and the zucchini, the salt, pepper, red pepper flakes, italian seasoning and the basil.</li><li>After the peppers and zucchini are a little soft, add in the mushrooms.</li><li>After a minute or so, add the pasta sauce. Heat through. Turn off the heat.<br /></li><li>Put the skillet on medium heat, add in the other tbsp of olive oil, and add the ground turkey to the pan. Break the turkey with a spoon and cook until well cooked through (about 4-5 min).<br /></li><li>Combine the pasta, the veggie sauce and the turkey. Put this mixture in the 3 qt. dish and top it with the cheese.<br /></li><li>Bake in a 350 degrees oven for 10 min.</li><li>Serve while hot.<br /></li></ul>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-23439184.post-69093086092875682622007-02-04T20:22:00.000-08:002007-02-04T21:15:44.206-08:00Super Bowl Sunday - Tortilla Pinwheels<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rca50GFGBOI/AAAAAAAAAAM/lbCLCVAi4jw/s1600-h/tortilla_pinwheels.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rca50GFGBOI/AAAAAAAAAAM/lbCLCVAi4jw/s400/tortilla_pinwheels.JPG" alt="" id="BLOGGER_PHOTO_ID_5027910338642052322" border="0" /></a><span style="font-style: italic;font-size:85%;" >tortilla pinwheels ready for the Super Bowl (you can see some homemade salsa in the background)<br /><br /></span></div>First off, thank you to everyone that checked up on me :). It has been a long time since I blogged. Life was a little busy the last couple of months and I always felt like I had "other" things to do than blog. Well, now I hope to be back (hopefully, seriously). And what better day to resume blogging than the Super Bowl Sunday!<br /><br />These pin wheels are what I took to a Super Bowl party tonight which had a "Southwest Theme". This recipe can be considered to be a "base" recipe to any tortilla pinwheels as the possiblities for the "fillings" are endless.<br /><br /><span style="font-style: italic;">Each wrap will make about 10-12 pinwheels (so this recipe makes about 120-140 pinwheels). So this WILL feed a crowd!</span><br /><br />Software<br />---------------<br /><ul><li>10-12 tortilla wraps (I used the <a target="_blank" href="http://www.missionfoods.com/products/product.asp?p=wraps">Spinach wraps and Jalapeno Chedddar wraps</a>)</li><li>3 pkgs creamcheese</li><li>2-3 finely shredded carrots (about 1 cup)</li><li>1 1/2 cups cooked and slightly mashed black beans*<br /></li><li>1/2 tsp cumin powder</li><li>1/2 tsp black pepper</li><li>1 tsp coriander powder</li><li>1 tbsp <a target="_blank" href="http://www.mrsdash.com/MDProducts/products_sb_chipotle.cfm">Mrs. Dash southwest chipotle seasoning</a></li><li>1 tsp dried parsley</li><li>1 tsp dried oregano</li></ul>Hardware<br />---------------<br /><ul><li>Mixing bowl</li></ul>Method<br />---------------<br /><ul><li>Soften the creamcheese in the microwave by putting it in the microwave for about 30 seconds per package.<br /></li><li>Transfer the creamcheese to the mixing bowl, and beat/blend the cheese until smooth with a fork.<br /></li><li>Add in the rest of the ingredients and mix well.<br /></li><li>Put about 1/3 cup of this filling in the center of a wrap and spread it around with a knife.</li><li>Roll the tortilla up tightly, then wrap in some plastic wrap.</li><li>Refrigerate for about 2-3 hours or overnight.</li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rca50GFGBPI/AAAAAAAAAAU/KoQV-x8vYnU/s1600-h/Ready+_for_the_fridge_tortilla_pinwheels.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_gK9--P4qk1Q/Rca50GFGBPI/AAAAAAAAAAU/KoQV-x8vYnU/s400/Ready+_for_the_fridge_tortilla_pinwheels.jpg" alt="" id="BLOGGER_PHOTO_ID_5027910338642052338" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">tortilla wraps ready for the fridge</span></span><br /></div><br /><ul><li>Remove plastic wrap and cut into about 1/2 inch pieces.</li><li>Serve with some salsa or just by themselves.</li></ul><span style="font-size:85%;"><span style="font-style: italic;">* - I avoid using canned food whenever I can. So, I hardly buy canned beans. I do have a couple of cans stuck in the basement (you know for when we are stuck down there riding a tornado out :) ). I cook beans in bulk. I cook about a pound bag according to the package directions, then freeze them in 1-2 cup freezer bags. I then pull them out anytime I need them.</span><br /><br /><span style="font-style: italic;">PS - Other variations for the filling include - finely chopped celery, finely chopped green pepper, finely chopped cucumber, thinly sliced turkey/chicken breast (layered on top of the creamcheese mixture before rolling out), replacing creamcheese with hummus for a healthier alternative etc. The possibilties as I mentioned are endless :). </span><br /></span>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-23439184.post-77457250561422028852006-11-17T15:54:00.001-08:002006-11-17T15:54:41.328-08:00Aloo Paratha (Potato stuffed Indian Bread)<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger2/1872/2861/1600/446743/Aloo%20Paratha.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger2/1872/2861/400/477832/Aloo%20Paratha.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Aloo Paratha</span></span><br /></div><br />Well long time since I blogged. Life has become very hectic lately :) which I guess is a good thing but then I don't get the time to blog as often as I want to. I have so many pictures of so many recipes to post that my "to_post" folders are taking up more space than my "on_blog" folders.<br /><br />I made these aloo parathas on a lazy Sunday afternoon and froze them in batches. This was my first time freezing the parathas and they were just as good as new when defrosted and heated up. Thanks to <a target="_blank" href="http://saffronhut.blogspot.com/2006/04/smelly-cat-smelly-cat-mooli-paratha.html">Saffron Hut</a> for the <a target="_blank" href="http://saffronhut.blogspot.com/2006/04/smelly-cat-smelly-cat-mooli-paratha.html">freezing instructions</a>.<br /><br />I am going to post this as a multi-step process instead of my usual write-up template :).<br /><br />Step 1: Boil 2-3 large potatoes until soft. Peel the skin. Put them in a food processor, about a teaspoon of cumin seeds, one or two green chilis, handful of cilantro, a little salt and pulse until the whole mixture forms a ball in the food processor. If you don't have a food processor all these ingredients can be chopped and mashed together as well.<br /><br />Step 2: Combine 2 cups of chapathi/paratha atta (I used Golden Temple brand), a pinch of salt, a teaspoon of ajwain seeds and knead into a pliable dough with luke warm water. Cover with a kitchen towel and set it aside for about 30 minutes.<br /><br />Step 3: Divide the potato mixture into lime sized balls and the chapathi dough mixture also into balls (make sure the dough balls are a little bigger than the potato ones).<br /><br />Step 4: Now on a floured board or countertop, roll out the dough ball into a small circle, put the potato mixture in the center of the flour circle, and enclose the rest of the dough so it forms a circle and the potato ball is inside the flour ball.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/x/blogger2/1872/2861/1600/675778/parata_being_stuffed.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/x/blogger2/1872/2861/400/332983/parata_being_stuffed.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Ready to stuff the paratha with the potato mixture<br /><br /></span></span></div>Step 5: Roll the ball into about a 5-6 inch circle, fry it on a medium heat tawa on both sides with a little bit of oil until brown spots appear on the paratha.<br /><br />Step 5: To freeze, let them all cool, alternate layers of wax paper, cover it tightly in an aluminium foil, date and freeze. I froze them in batches of 5 so I don't pull out all of them each time I took them out of the freezer.<br /><br /><span style="font-style: italic;font-size:85%;" >Serving Suggestion: Serve with any pickle/achar and a side of yoghurt.</span>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-23439184.post-71462233967190847002006-10-31T05:35:00.001-08:002006-10-31T06:02:48.061-08:00Happy Halloween!<div style="text-align: center;"><span style="color: rgb(255, 102, 0); font-weight: bold;">Have a Happy and Safe </span><a style="color: rgb(255, 102, 0); font-weight: bold;" target="_blank" href="http://en.wikipedia.org/wiki/Halloween">Halloween</a><span style="color: rgb(255, 102, 0); font-weight: bold;">, everyone! Here's my Halloween 2006 pumpkin, all lit up, ready to scare you :)!<br /><span style="font-family: verdana;font-size:180%;" ><br />BOO!</span><br /></span></div><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/pumpkin_06.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/400/pumpkin_06.jpg" alt="" border="0" /></a>Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-23439184.post-22834264747393552582006-10-24T06:39:00.000-07:002006-10-24T19:55:45.127-07:00Murukulu - Deepavali Treat<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/murukulu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/400/murukulu.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >murukulu - all ready to be gobbleed up</span><br /><br /></div>Murukku is a Deepavali tradition in our house. My mom would make these a day or two before the festival but preperations for this dish would start atleast 3-4 days ahead of the actual murukku making day because everything was made from scratch i.e. the flours, I mean.<br /><br />The rice would be soaked in water for about an hour or two then it would be air-dried on a cotton cloth overnight. The next day, it would then be slow roasted in a pan on the stove in batches, then cooled. The urad dal would undergo the same process, except the soaking bit. It would just be roasted on the stove, then cooled. Then came our kids' chore of taking it to the flour mill to get the rice and urad dal mixture powdered to make into flour. My mom would give us special instructions to relay to the flour mill guy, to not combine the murukku mixture with any other grains (like wheat, jowar etc). She would even send with us some raw rice so the flour mill person could pour that in the mill before the actual Murkku grains went in so it would "clean" out the mill so it is devoid of the afore mentioned other grains. Going to the flour mill was the chore I hated the most growing up. I would always find ways to pawn the chore off to my siblings but it hardly worked :).<br /><br />For those who are not familiar with the "flour mill(s)" I mention, these are usually one room establishments (atleast where I grew up), where they powder whatever you take. Be it be jowar grains, lentils, rice, wheat, anything you name it, they powder it for you to make into flour. Since it was only a one room place, that meant that the waiting area where you waited for your grains to be pounded was right next to the big machine that powdered the grains which also meant you would be covered in flour by the time you walked out of there. Sure you could wait outside on the street but I always loved to wait inside where I could watch the flour mill operator operate the big machine which also meant I was keeping a close watch on the grains I took so they are not adulterated by anything else :). Sometimes, there would be a line of "dabbas"/"boxes" and you would set your box in line and wait. Sometimes, you would be the only person there. It all depended on the time of year and the time of the day. Festive season would always be a busy time where everyone would bring those "special grains" get powdered - chana dal (for besan), rice (for murukku, chakili etc). During non-festive season, it would just be atta grains - wheat, jowar etc.<br /><br />Wow...that was a walk down the memory lane I never intended to write about when I started this blog post :). When I look back, if feels as to how less complicated life was back then or so it seems :).<br /><br />To make murukulu, you need a special gadget called the "murku maker/press". There are a couple to three of varieties of these and I have the one below. I like find this type because I feeel it is much easier to use than the makers, you have to "press". This one you just rotate and the disc on one end of spring sort of thing pushes down on the dough that is in the cylinder!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/muruku_mould_from_India.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/400/muruku_mould_from_India.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">muruku maker/press</span></span><br /></div><br />Software<br />---------------<br /><ul><li>4 cups Rice flour</li><li>3/4 cup Urad dal flour</li><li>1/4 White Sesame seeds</li><li>3 tablespoons Cumin seeds</li><li>1 tablespoons Ajwain seeds</li><li>1 tablespoons Ginger-Garlic paste</li><li>1 tablespoon Chili powder</li><li>4 tablespoons melted butter/shortening</li><li>oil for deep frying</li></ul>Hardware<br />---------------<br /><ul><li>One large mixing bowl</li><li>One small mixing bowl</li><li>Large deep fryer<br /></li></ul>Method<br />---------------<br /><ul><li>Mix everything listed under the ingredients together in the large mixing bowl.</li><li>Now take about a cup of the flour mixture into the small mixing bowl, and by adding enough water make a dough that is not too tough or not too watery. It should be easily "pinchable".<br /></li><li>Put this dough mixture in a Muruku maker and press or turn away (depending on what kind of press/muruku maker you are using) onto a clean cotton cloth or some aluminium foil into small disks as in the picture.<br /></li><li>Meanwhile heat up the oil and deep fry the murkus in hot oil until well cooked and crunchy.<br /></li></ul><span style="font-size:85%;"><span style="font-style: italic;">Tips and Techniques:<br /></span></span><ul><li><span style="font-size:85%;"><span style="font-style: italic;">When making murukus in large batches, make sure that you do not make the dough all at once. Combine all the dry ingredients together and only make the dough when ready to put the dough into the mould.</span></span></li></ul>This my second entry to <a target="_blank" href="http://keeptrying.wordpress.com/">Vee's</a> <a target="_blank" href="http://keeptrying.wordpress.com/2006/10/01/special-edition-jihva/">Special Edition Jihva for Diwali Treats</a> !Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-23439184.post-63234960115932117812006-10-21T12:25:00.000-07:002006-10-21T12:56:57.260-07:00Deepavali Shubhakankshalu (Happy Diwali)<div style="text-align: center;"><span style="font-weight: bold;"><span style="color: rgb(255, 0, 0);">Here's wishing everyone a very happy and prosperous Deepavali!</span></span><br /></div><div style="text-align: center;"><span style="font-weight: bold;"><span style="color: rgb(255, 0, 0);"><br /></span></span><div style="text-align: justify;">With the experience of making <a target="_blank" href="http://beta.blogger.com/cookingmedley.blogspot.com/2006/08/happy-vinayaka-chathurthi.html">Ganesha with clay</a> under my belt, I decided to make diyas with clay too! Here are some pics!<br /><br /></div><div style="text-align: justify;"><span style="font-weight: bold;"></span></div></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/lighted_diyas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/400/lighted_diyas.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >lighted "home made" clay diyas/deepalu<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/all_diyas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/400/all_diyas.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >"home made" diyas waiting to be lighted<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/making_diyas.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/400/making_diyas.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >making the "home made" diyas with clay and paint</span><br /></div>Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-23439184.post-68682259283049959782006-10-19T20:01:00.000-07:002006-10-19T21:06:41.264-07:00Borugula(Kurmura, Churmura, Murmura, Puffed Rice) Laddu - Deepavali Treat<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/kurmura_laddu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/400/kurmura_laddu.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">Diwali Treat - Kurmura Laddu<br /><br /></span></span></div>Well...with this post this cooking blog becomes an official laddu blog :). Just kidding...but it sure does seem like it? Doesn't it? Infact all Indian cooking blogs these days are starting to look like they are on mission to ruin everyone's diet plans. But it is the festive season afterall. And obviously as soon as the Indian Hindu festivals slow down for a while it will be time for Halloween, Thanksgiving and Christmas. Then comes <a target="_blank" href="http://en.wikipedia.org/wiki/Sankranti">Sankranthi</a> again. So I don't think the "sweet treat" trend is going to end soon around here!<br /><br />This time for Diwali I wanted to make a laddu I had never made before and was searching endlessly for an interesting recipe. As soon as I read <a target="_blank" href="http://akshayapatra.blogspot.com/2006/10/aval-laddoo-atukula-laddoo-poha-laddoo.html">Chandrika's poha laddu post</a> I was immediately transported back to my school days when we used to get these borugula laddus in a small store outside our school for 10 paise each. You see, in my mind, flattened rice (Poha) and puffed rice (Kurmura) belong to the same category and hence the relation. They are even right next to each other in my pantry. I have an obsession with bundling "like" things together like that in the kitchen and everywhere else :). If any psychologists are reading this blog, feel free to post your 2 cents on what that tells about me hehe...<br /><br />With Kurmura in mind, I went searching for a Laddu recipe and found a couple. I chose <a target="_blank" href="http://www.lohrifestival.org/lohri-recipes2.html">this one</a>. I did make some changes to the proportion of ingredients and also added in brown sugar. It seemed pretty simple to make and it really is very simple as you will see below.<br /><br />Software<br />---------------<br /><ul><li>2 cups crushed jaggery</li><li>1 cup packed brown sugar<br /></li><li>1 cup raw peanuts</li><li>1 cup unsweetened shredded coconut</li><li>4 cups puffed rice/kurumura/murmura/borugulu</li><li>1 pinch caradamom powder</li></ul>Hardware<br />---------------<br /><ul><li>one large heavy bottomed vessel<br /></li></ul>Method<br />---------------<br /><ul><li>First roast the raw peanuts in the vessel on low-medium heat until the peanuts starts to smell nuttly and are golden brown.<br /></li><li>Fold a tea towel in half and put the peanuts on one half of the towel to cool. After the peanuts are cold enough to handle, cover the peanuts with the other half of the towel and rub gently on top of the towel with your hands. This is in order to remove the skin from the peanuts. Then gently blow air over the peanuts so the skin flys away. I usually do this at the sink and then clean it up later.<br /></li><li>In the same vessel that we used to roast the peanuts with, put in the jaggery and brown sugar and add just enough water so that the jaggery is immersed in the water. Bring it to a boil and wait for the sauce to thicken. I followed the method described in the recipe on how to check the consistency of the jaggery syrup i.e. <span style="font-size:85%;"><span style="font-style: italic;">"add a few drops into a bowl containing water and it shall solidify immediately."</span></span></li><li>Turn off the heat and add the puffed rice, peanuts, coconut and caradamom powder. Mix it all together and allow it to cool.<br /></li><li>I tried the "grease your hands with ghee and make laddus" for this and it did not work. The puffed rice mixture was too sticky and it was sticking to my hands big time. So I devised a new technique. I took a sheet of plastic wrap and then put a spoonful of the laddu mixture in the centre of the plastic, made that into a ball - voila - no sticking at all. So this recipe does not even need any ghee!</li></ul>As you must have guessed it already, this is my entry to <a target="_blank" href="http://keeptrying.wordpress.com/">Vee's</a> <a target="_blank" href="http://keeptrying.wordpress.com/2006/10/01/special-edition-jihva/">Special Edition Jihva for Diwali Treats</a> !Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-23439184.post-64935623939820493742006-10-11T17:05:00.001-07:002006-10-11T17:05:25.654-07:00Almond Walnut Laddoo<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/almond_walnut_laddo.0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/400/almond_walnut_laddo.0.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">almond and walnut laddoo<br /><br /></span></span></div>In addition to the <a target="_blank" href="http://cookingmedley.blogspot.com/2006/10/jihva-for-ghee-and-butter-sunnundalu.html">sunnundalu (urad dal laddoo)</a> for Dasara, I also made these almond and walnut loddos. The inspiration for this laddos came from <a href="http://www.nandyala.org/mahanandi/archives/2005/12/26/walnut-burfi-akhrot-laddu/#comments">Indira's walnut laddoo post</a> but I changed the recipe. I basically took an easy way out than her recipe, since I did not wait for the milk and sugar to get to a pala kova consistency that Indira describes in her post. Here is my version!<br /><br />Software<br />---------------<br /><ul><li>21/2 cups each walnuts and whole almonds</li><li>1 tin sweetened condensed milk</li><li>21/2 cups whole milk</li><li>2 pinches caradomom powder</li><li>3 tbsp ghee<br /></li></ul>Hardware<br />---------------<br /><ul><li>one small microwave safe vessel</li><li>one large heavy bottomed container</li><li>one food processor<br /></li></ul>Method<br />---------------<br /><ul><li>Dry roast the walnuts and almonds seperately in a pan over low to medium heat until toasty.</li><li>After the nuts cool down, grind them seperately in a food processor until the nuts are broken down into very small pieces but not completely powdered. It takes a little longer to process the almonds.<br /></li><li>Meanwhile, boil the whole milk in a microwave safe vessel until it is hot and bubbly. This step can be eliminated and the milk can be directly boiled in the heavy bottomed container but I always boil the milk first in the microwave and then transfer it to the stove. The advantage of doing this is that milk does not get scalded in the microwave and the "stirring the milk" time gets reduced dramatically.</li><li>Transfer the milk to the heavy bottomed container add the condensed milk and heat on medium heat until the mixture thickens up (for about 10-15 minutes).</li><li>Add in the chopped nuts and the caradamom, stir often so it doesn't get scalded until it is thick and the mixture starts to leave the sides of the pan.</li><li>Add 2 tablespoons of the ghee and stir.<br /></li><li>Leave aside until warm enough to handle.</li><li>Then apply a little bit of the rest of the ghee to your hands, and make round balls with the mixture.<br /></li><li>Store the laddoos in an air tight container.<br /></li></ul>Unknownnoreply@blogger.com10tag:blogger.com,1999:blog-23439184.post-25665212388400224802006-10-10T16:17:00.000-07:002006-10-12T17:04:48.680-07:00Jihva for Ghee round up<span style="font-size:100%;">First off an apology for taking so long to do the round up. I have been extreremely busy and was gone the weekend and am going on another trip this weekend and next week. But better late than never and here is the Jihva for Ghee round up! Enjoy!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/beyondtheusual_jihva.4.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/beyondtheusual_jihva.4.jpg" alt="" border="0" /></a><br /><a href="http://publishtoday.blogspot.com/2006/09/neyyappam.html">Neyyappam</a></span><span style="font-size:100%;"><br />By <a href="http://publishtoday.blogspot.com/">Beyond the Usual</a></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;">Ghee, Riceflour, Banana, Jaggery<br /><br /><br /></span><div style="text-align: left;"><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/foodcourt_jihva.1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/foodcourt_jihva.1.jpg" alt="" border="0" /></a></span><br /></div><span style="font-size:100%;"><a href="http://foodcourt.wordpress.com/2006/09/27/besan-ladoo/">Besan Ladoo</a><br />from <a href="http://foodcourt.wordpress.com/">My Food Court</a><br />Ghee, Besan, Milk,, Sugar<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/menutoday_jihva.1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 75px; height: 75px;" src="http://photos1.blogger.com/blogger2/1872/2861/200/menutoday_jihva.1.jpg" alt="" border="0" /></a><br /></span><span style="font-size:100%;"><a href="http://menutoday.blogspot.com/2006/09/maa-ladoo-neiyi-urundai-ghee-ballsthis.html">Maa Laddo, Neiyi Urundai</a></span><span style="font-size:100%;"><br />from <a href="http://menutoday.blogspot.com/">Menu Today</a></span><span style="font-size:100%;"><br />Ghee, Green Moong Dal, Sugar<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/foodieshope_jihva.6.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/foodieshope_jihva.6.jpg" alt="" border="0" /></a><br /><a href="http://foodieshope.blogspot.com/2006/08/idli-fair-besan-laddu-for-ganesha.html">Besan Laddoo</a></span><span style="font-size:100%;"><br />By <a href="http://foodieshope.blogspot.com/">Foodie's Hope</a></span><span style="font-size:100%;"><br />Ghee, Besan, Milk,, Sugar<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/autresdelices_jihva.1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/autresdelices_jihva.1.jpg" alt="" border="0" /></a><br /></span><span style="font-size:100%;"><a href="http://autresdelices.blogspot.com/2006/10/chickpea-flour-balls-jfi-6.html">Chickpea Flour Balls</a> </span><span style="font-size:100%;"><br />By <a href="http://autresdelices.blogspot.com/">Autres Délices</a></span><span style="font-size:100%;"><br />Chickpea flour, ghee, brownsugar<br /><br /><br /><br /></span><span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/outofthegarden_gheerice.0.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/outofthegarden_gheerice.0.jpg" alt="" border="0" /></a><br /><a href="http://outofthegarden.wordpress.com/2006/10/01/jihva-for-ghee-brown-ghee-rice-and-mysore-pak/">Brown Ghee Rice and Mysore Pak</a> from <a href="http://outofthegarden.wordpress.com/">Out of The Garden</a><br />Brown rice, Ghee, spices (Brown Ghee Rice)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/menutoday_mysorepak.0.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/menutoday_mysorepak.0.jpg" alt="" border="0" /></a><br /><a href="http://menutoday.blogspot.com/2006/10/ghee-mysore-pak-traditional-south.html">Ghee Mysore Pak</a> from <a href="http://menutoday.blogspot.com/">Menu Today</a><br />Ghee, Besan, Sugar<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/outofthegarden_mysorepak.1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/outofthegarden_mysorepak.1.jpg" alt="" border="0" /></a><br /><a href="http://outofthegarden.wordpress.com/2006/10/01/jihva-for-ghee-brown-ghee-rice-and-mysore-pak/">Brown Ghee Rice and Mysore Pak</a> from <a href="http://outofthegarden.wordpress.com/">Out of The Garden</a><br />Ghee, Besan flour, Sugar (Mysore Pak)<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/whenmysoupcamealive_jihva.1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/whenmysoupcamealive_jihva.1.jpg" alt="" border="0" /></a></span><span style="font-size:100%;"><br /><a href="http://whenmysoupcamealive.blogspot.com/2006/09/mixtress-of-spices.html">Mistress of Spices</a><br />from <a href="http://whenmysoupcamealive.blogspot.com/">When My Soup Came Alive</a><br />Butter, Onion, Cloves, Garlic, Cumin, other spices<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/akshayapatra_flavoredbutter.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/akshayapatra_flavoredbutter.jpg" alt="" border="0" /></a><br /><a href="http://akshayapatra.blogspot.com/2006/10/flavored-butter.html">Flavored Butter</a> from <a href="http://akshayapatra.blogspot.com/">AkshayaPatra</a><br />Butter, spices & fruits<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/ahaar_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/ahaar_jihva.jpg" alt="" border="0" /></a><br /><br /><a href="http://ahaar.blogspot.com/2006/10/shubho-bijoya-with-carrot-kheer.html">Carrot Kheer</a> from <a href="http://ahaar.blogspot.com/">Aahar</a><br />Ghee, Carrots, Milk, Sugar<br /></span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/cookingpleasures_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/cookingpleasures_jihva.jpg" alt="" border="0" /></a><br /><a href="http://cookingpleasures.blogspot.com/2006/10/banana-bread-halwa.html">Banana Bread Halwa</a> from <a href="http://cookingpleasures.blogspot.com/">Cooking Pleasures</a><br />Ghee, Bread, Milk, Sugar<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/accokatheart_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/accokatheart_jihva.jpg" alt="" border="0" /></a><br /><br /><a href="http://acookatheart.blogspot.com/2006/10/jfi-6-ghee.html">Ram Prasad Ladoo</a> from <a href="http://acookatheart.blogspot.com/">A cook @ Heart</a><br />Ghee, Whole wheat flour, jaggery<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/letzcook_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/letzcook_jihva.jpg" alt="" border="0" /></a><a href="http://letzcook.blogspot.com/2006/10/pineapple-kesari.html">Pineapple Kesari</a> from <a href="http://letzcook.blogspot.com/">Letzcook</a><br />Ghee, Sooji, Crushed Pineapple<br /><br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/saffronhut_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/saffronhut_jihva.jpg" alt="" border="0" /></a><br /><a href="http://saffronhut.blogspot.com/2006/10/good-nut-almondbadam-halva.html">Almond/Badam Halva</a> from <a href="http://saffronhut.blogspot.com/">Saffron Hut</a><br />Ghee, Almonds, Sugar, Milk<br /><span style="text-decoration: underline;"><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/premascookbook_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/premascookbook_jihva.jpg" alt="" border="0" /></a><br /><a href="http://premascookbook.blogspot.com/2006/10/butter-shortbread.html">Butter Shortbread</a> from <a href="http://premascookbook.blogspot.com/">My Cook Book</a><br />Butter, All purpose flour, Sugar<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/akshayapatra_pongal.0.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/akshayapatra_pongal.0.jpg" alt="" border="0" /></a><br /><a href="http://akshayapaatram.blogspot.com/2006/10/pongal-rice-and-lentils-cooked-with.html">Pongal</a> from <a href="http://akshayapaatram.blogspot.com/">Akshayapatram</a><br />Ghee, Rice, Moong Dal, Chana Dal, Jaggery<br /><br /><br /><br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/chatpatfood_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/chatpatfood_jihva.jpg" alt="" border="0" /></a><br /><a href="http://chatpatfood.blogspot.com/2006/09/tangy-ghee-aloo.html">Tangy Ghee Aloo</a> from <a href="http://chatpatfood.blogspot.com/">Chatpat Food</a><br />Ghee, Potatoes, Greenchilis, Lime juice, Sugar, <a href="http://cookerific.blogspot.com/2005/12/super-secret-spice-mix-from-bengal.html">Panch phoran</a> tadka<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/foodforthought_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/foodforthought_jihva.jpg" alt="" border="0" /></a><a href="http://food-forthought.blogspot.com/2006/10/sweet-season.html"><br />Goad Bhaat</a> from <a href="http://food-forthought.blogspot.com/">Food for Thought</a><br />Ghee, Rice, Moong Dal, Jaggery, Coconut<br /><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger2/1872/2861/1600/experiments_jihva.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="http://photos1.blogger.com/blogger2/1872/2861/200/experiments_jihva.jpg" alt="" border="0" /></a><a href="http://luvgoodfood.blogspot.com/2006/09/capsicum-rice-flavour-that-bell-pepper.html"><br />Capsicum Rice</a> from <a href="http://luvgoodfood.blogspot.com/">My Experiments with Food</a><br />Ghee, Bell Pepper, Basmati Rice, Spices<br /><br /><br /><br /><br />Thank you to everyone that participated in the event this month and I want to thank Indira for providing me the opportunity to host!<br /><br />Next month's Jihva event is being hosted by Vee of <a target="_blank" href="http://keeptrying.wordpress.com/">Past, Present and Me</a>. Get details in her <a target="_blank" href="http://keeptrying.wordpress.com/2006/10/01/special-edition-jihva/">Special Edition Jihva</a> post!Unknownnoreply@blogger.com15tag:blogger.com,1999:blog-23439184.post-1159930899589906202006-10-03T19:59:00.000-07:002006-10-03T20:01:39.590-07:00Quick Jihva PostJust a quick Jihva related post - it will still be a couple more days by the time I do the round up. But please send in the entries if you have them. The ingredients are butter and ghee!Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-23439184.post-1159724074553274942006-10-01T10:07:00.000-07:002006-10-03T16:10:57.116-07:00Jihva for Ghee and Butter - Sunnundalu<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/sunnundalu_for_jihva_and_dasara.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/sunnundalu_for_jihva_and_dasara.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">sunnundalu for Jihva for Ghee and Butter</span></span><br /></div><br />Butter and Ghee are integral ingredients of Indian cooking. They are not only used in cooking but also in a lot of religious Hindu ceremonies. Ghee is considered a "sacred" ingredient.<br /><br />Ghee is used more extensively than butter atleast in my home. During most of my childhood days, my grandmother always made ghee and sent it to us. My grandparents had farms and they had buffaloes(not the American buffalo) and cows among other animals. So the ghee was pure, fresh and unadulterated, always. I remember my grandmother, meticulously skimming off the cream that forms a layer after boiling milk. She would then save the cream for some days, then churn it, extract the butter. That butter would then be turned into ghee. Then in my teenage years, my mom started making her own ghee which was because of the fact that grandmother wasn't keeping well.<br /><br />I never ever remember seeing a package of the Amul butter or any store bought butter or ghee in our house. Even now, my mom makes her own ghee. In fact, the first time I used a "stick butter" in my life was when I came to the U.S.<br /><br />So as you can all tell, I am very happy to host this month's JFI as ghee does hold a special place in my heart.<br /><br />With ghee, I made an Andhra favorite, "Sunnundalu". This is also one of the specials I made today hence it is <a tartet="_blank" href="http://en.wikipedia.org/wiki/Dasara">Dushera</a> tomorrow. These are so simple to make but it still is so very delicious.<br /><br />Software<br />---------------<br /><ul><li>1 measure urad dal</li><li>1/2 measure sugar</li><li>Approximately 1/4 measure freshly made ghee</li><li>Caradamom powder</li></ul>Hardware<br />---------------<br /><ul><li>One frying pan</li><li>One mixing bowl</li></ul>Method<br />---------------<br /><ul><li>Dry roast the urad dal on low heat until golden brown, toasty. Stir often while doing it.<br /></li><li>Powder the urad dal until very fine in your favorite grinder.</li><li>Powder the sugar until very fine.</li><li>Mix the roasted urad dal powder, the sugar and the caradamom powder with your hand until well combined.</li><li>Add ghee slowly in installments and mix the flour, sugar mixture while doing it until it the ghee is absorbed so that you can make balls with it.<br /></li><li>Make round balls of the laddu and savor as dessert!</li></ul>PS: The urad dal flour and sugar mixture (without the ghee) can be stored in an air tight container in the refigerator for a couple to three months. When ever a sweet tooth hits you, put some ghee in it and make the laddus :).Unknownnoreply@blogger.com17tag:blogger.com,1999:blog-23439184.post-1158847748573086452006-09-21T07:06:00.000-07:002006-09-30T23:54:22.493-07:00Jihva for Ghee and Butter<span style="font-size:85%;"><span style="color: rgb(255, 0, 0); font-weight: bold;">I realize that it is a little too late but on popular demand, I have decided to add clarified butter and compound butter to the Jihva ingredients for this month! So it is now "Jihva for Ghee and Butter!". Have fun everyone!<br /><br />Check out the JFI post <a target="_blank" href="http://cookingmedley.blogspot.com/2006/09/jihva-for-ghee-and-butter.html">here</a><br /></span></span>Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-23439184.post-1158805354132138432006-09-20T19:18:00.000-07:002006-09-28T09:50:22.410-07:00Chocolate Chip Cookies - Got Milk?<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/chocolate_chip_cookies2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/chocolate_chip_cookies2.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">cookies cooling off on the baking racks<br /><br /></span></span></div>When it comes to chocolate chip cookies, I do not experiment with the recipe a lot. I do not go out searching or looking for new chocolate-chip recipes as the two recipes I have work perfectly! One is an egg-less chewy/cake-like chocolate chip recipe that and the other one is a Nestle Toll House chocolate chip recipe<span style="font-style: italic;font-size:85%;" >(printed on the back of the nestle tollhouse semi-sweet chocolate chips pacakge)</span>.<br /><br />I do not have a picture for the eggless recipe but herez the recipe!<br /><br />Software<br />---------------<br /><ul><li>2/3 cup packed brown sugar</li><li>2/3 cup white sugar</li><li>2/3 cup margarine<br /></li><li>2/3 cup butter<br /></li><li>2/3 cup plain lowfat yogurt</li><li>2 teaspoons vanilla extract</li><li>1 teaspoon almond extract<br /></li><li>2 1/3 cups all-purpose flour</li><li>3/4 teaspoon baking soda</li><li>3/4 teaspoon salt</li><li>2 cups combination chocolate chips(semi-sweet, dark and white)</li><li>1 cup chopped walnuts (optional)</li></ul>Hardware<br />---------------<br /><ul><li>1 small mixing bowl</li><li>1 large mixing bowl</li><li>electric mixer</li><li>cookie sheets</li></ul><br />Method<br />---------------<br /><ul><li>Preheat oven to 350 degrees.</li><li>In a small bowl, combine the flour, baking soda and salt until well combined. </li><li>Cream together butter, margarine, the sugar until light and fluffy.</li><li>Add in the low-fat yogurt (I used the home made one) and the extracts, beat until well incorporated. </li><li>Add the flour in 3-4 installments mixing/beating well after each addition.</li><li>Mix in the chocolate-chips and the walnuts at the very end.</li><li>Drop on greased cookie sheets in 1 tbsp quantities (2 inches apart) and bake for about 10-12 mintues or until golden brown on the sides.</li></ul><br />For the second recipe, I follow the <a target="_blank" href="http://www.verybestbaking.com/recipes/detail.aspx?ID=18476">nestle toll house recipe</a> with slight variations.<br /><ul><li>Instead of 2 sticks of butter, I use 3/4th stick soy based margarine and 3/4th stick real butter.</li><li>Instead of all semi-sweet chocolate chips, I use a combination of dark chocolate chips, white chocolate chips and semi-sweet chocolate chips.</li><li>I increase the vanilla extract quantity to 2 teaspoons and add in a teaspoon of almond extract.</li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/chocolate_chip_cookies1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/chocolate_chip_cookies1.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">close up of the cookies</span></span><br /><br /><div style="text-align: left;"><span style="font-size:85%;"><span style="font-style: italic;">PS: The pictures were taken by one of our good friends, K when he came to visit us :)! There...K I gave you credit ;)...</span></span><br /></div></div>Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-23439184.post-1158504893618057382006-09-17T07:38:00.000-07:002006-09-20T17:54:29.423-07:00Well and Alive!<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/basil_flower_arrangement.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/basil_flower_arrangement.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">basil flower arrangement from basil flowers picked from P&V's garden</span></span><br /></div><br />Hello everybody! Just a quick note to let you all know that I am alive and well.<br /><br />I know I have been absent for a while. I have been cooking a LOT (more than I have ever cooked in my entire life) but haven't been having any time to blog lately! We have been busy entertaining friends at our new house. Someone said "your house must be very warm already" as a joke in reference to the "house-warming" parties we have been having at the house :).<br /><br />Anyway, I hope to be back in blogging next week atleast for a little while before going dormant again :).Unknownnoreply@blogger.com5tag:blogger.com,1999:blog-23439184.post-1157501744335064672006-09-05T16:32:00.000-07:002006-09-27T12:03:57.956-07:00Moist, Dense and Delicious - Zucchini BreadFirst off, I want to welcome Candace from <a target="_blank" href="http://sugardaisies.net/">Sugar Daisies </a>into the food blogging world. She started up a baking blog just today so go check it out :)! Good luck, Candace and I cannot wait to try out your recipes!<br /><br />On to the bread :) - couple of weeks ago, one of my friends that has Zucchini in her garden gave me some. I made some <a target="_blank" href="http://cookingmedley.blogspot.com/2006/03/zucchinicourgette-squash-chutneysalad.html">zucchini chutney</a> with some and shredded the rest of it in the food processor and froze it in 2 cup measurements (2 cups coz most bread and muffin recipes seem to ask for 2 cups).<br /><br />Yesterday, I baked some zucchini bread with it. The bread was the most moist, dense and delicious bread. I made a hybrid recipe out of <a target="_blank" href="http://www.elise.com/recipes/archives/001330zucchini_bread.php">Elise's zucchini bread</a> with <a target="_blank" href="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30330,00.html">Paula Deen's recipe</a> I found on food network's Website.<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/moist_zucchini_bread.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/moist_zucchini_bread.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">zucchini bread, sliced and ready to eat<br /><br /></span></span></div>Software<br />---------------<br /><ul><li>3 eggs</li><li> 1 cup olive oil</li><li> 2 cups sugar</li><li>1 tbsp vanilla</li><li> 2 cups grated zucchini*</li><li>1 tbsp lemon juice</li><li>3 1/4 cups all purpose flour</li><li> 2 tsps baking soda</li><li> 1 tsps salt</li><li> 1/2 tsps baking powder</li><li> 1 1/2 tsps cinnamon</li><li> 3/4 tsp nutmeg</li><li> 1 cup chopped walnuts</li></ul>* Add in about 1/2 cup of water if using freshly grated zucchini. I eliminated the water since I was using frozen (defrosted) zucchini<br /><br />Hardware<br />---------------<ul><li>2 loaf pans</li><li>1 small mixing bowl</li><li>1 large mixing bowl/mixer</li></ul>Method<br />---------------<br /><ul><li>Preheat oven to 350 degrees.</li><li>In a mixer or using a hand mixer and the large mixing bowl, beat the eggs. Add the sugar, oil, vanilla and lemon juice. Mix on low-medium speed for about 2-3 minutes until well combined and thick. With a wooden spoon, mix in the zucchini. </li><li>In the small bowl, combine all the dry ingredients (flour, salt, baking soda, baking powder, cinnamon, nutmeg).</li><li>Add the dry ingredients gradually into the wet ones, mixing well after each addition. Add in the nuts at the very end.</li><li>Pour into the loaf pans, bake for about 50-60 minutes or until toothpick inserted comes out clean. Cool in pans for 15 minutes, invert them on to cooling racks to cool completely.</li></ul>Thank you <a target="_blank" href="http://www.elise.com/recipes/">Elise</a> for your recipe. It is definitely a keeper :)!Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-23439184.post-1157427146031686732006-09-04T20:31:00.000-07:002006-09-21T07:06:29.403-07:00Jihva for Ghee and Butter<span style="font-size:85%;"><span style="color: rgb(255, 0, 0); font-weight: bold;">Addendum (Sept 21): I realize that it is a little too late but on popular demand, I have decided to add clarified butter and compound butter to the Jihva ingredients for this month! Have fun!</span></span><br /><br /><a target="_blank" href="http://www.nandyala.org/mahanandi/">Indira of Mahanandi</a> started a great revolving event that she aptly named "Jihva for Ingredients (JFI)". Indira has a wonderful post about what JFI actually means and what it is is for. Please go <a target="_blank" href="http://www.nandyala.org/mahanandi/archives/2006/04/13/jihva-for-ingredients-a-food-blog-event/">read about it</a> right now!<br /><br />Previous JFI events were hosted by <a target="_blank" href="http://www.nandyala.org/mahanandi/jihv-for-ingredients-jfi/?p=429">Indira</a>, <a target="_blank" href="http://bakingfairy.blogspot.com/2006/06/jihva-strawberries-long-due-round-up.html">Baking Fairy</a>, <a target="_blank" href="http://www.sailusfood.com/2006/07/10/round-up-of-jihva-for-ingredients-dal/">Sailu</a>, <a target="_blank" href="http://santhiskitchen.netfirms.com/nfblog/?p=86">Santhi</a> and <a target="_blank" href="http://vineelascooking.blogspot.com/2006/08/jfi-news-semiya-payasam.html">Vineela</a>!<br /><br />This month it is my turn to host JFI. When I started thinking about the ingredient I wanted to choose, I had two criteria - an ingredient that is very Indian and also one that went with the "time" of the year. September and October this year are the festival months in India. Hence I am choosing "Ghee" as this month's JFI ingredient.<br /><br />Now to the "rules specific to this edition of the game" -<br /><ul><li>Even though people out in the Internet world seem to use the term "clarified butter" and "ghee" interchangably, clarified butter is definitely not ghee. When making ghee from butter, clarified butter is a stage that you have to cross to get to ghee. Clarified butter takes a lot less time to make than ghee. When making clarified butter, since the butter is not cooked for such long time, all of the water and milk solids are not removed from the butter, so clarified butter has a much shorter shelf life and hence a little less flavorful (in my opinion). Unlike butter or clarified butter, ghee can be heated to a much higher temperature and things can actually be deep fried in ghee unlike butter. On this topic Indira mentioned that the "Joy of Cooking" has a section on ghee and clarified butter in the "butter" section (thanks, Indira for pointing that out!).</li></ul>I would appreciate if all of you take a note of above and make something with ghee rather than with clarified butter. Indira has a great post on <a target="_blank" href="http://www.nandyala.org/mahanandi/archives/2005/05/27/glorious-golden-ghee/">how to make ghee</a>. I make my own ghee from unsalted organic butter and here is some fresh ghee that I made last night.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/freshly_made_ghee.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/freshly_made_ghee.jpg" alt="" border="0" /></a><br />Now to the "general rules that I copied from Indira's event":<br /><br />1. Prepare a recipe featuring ghee - cook/bake/fry/saute/braise/ with it - do whatever you please but ghee has to be the "star of the show" :).<br />2. Post the recipe on your blog on October 1st, Sunday.<br />3. Send me via email (cookingmedley <at> gmail <dot> com) - the link to your post and a photo of the entry in 75×75pixel size.<br />4. Please include the title of post and your blog name.<br />5. I’ll post an entry along with you on October 1st and also will do the roundup of all the entries that I received by that week’s end.<br />6. Nostalgic tales, paintings, and drawings, anything related to ghee is welcome from interested general (non-food) bloggers.<br /><br />So, put on your aprons, have fun and a very happy festive season to everyone!<br /><br /></dot></at>Unknownnoreply@blogger.com16tag:blogger.com,1999:blog-23439184.post-1156992086357001122006-08-30T19:00:00.000-07:002006-09-04T18:55:51.186-07:00More on Vinayaka ChathurthiI have been extremely busy both at work and at home. So this post is only going to be pictures. Some of you have asked me what I made on Vinayaka Chathurthi day. I made pulihora, daddojanam, undralla payasam and biyyam (rice) undrallu.<br /><br />The undrallu payasam is a pretty eloborate payasam and preperation for it starts a couple - three days before the payasam is actually made. I will try and do a write up as soon as I can.<br /><br />Since Ganesha is at home, I have been making naivedyam for him everyday! On Monday, I made sesame and jaggery laddoos, Tuesday it was sweet potato halwa (I lost the picture of the halwa) and it was semiya payasam this morning!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/the%20array%20of%20food.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/the%20array%20of%20food.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">food on Vinayaka Chathurthi - daddojanam, undralla payasam, biyyam undrallu and lemon rice (top to bottom)</span><br /></span><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/making_the_undrallu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/making_the_undrallu.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >making the undrallu for the undralla payasam<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/undrallu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/undrallu.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">the undrallu all ready to be made into payasam<br /><br /></span></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/sesame_seed_balls.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/sesame_seed_balls.jpg" alt="" border="0" /></a><span style="font-style: italic;">3 minute sesame seed and jaggery balls<br /><br /></span></div><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/semiya_payasam.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/semiya_payasam.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">10 min semiya payasam</span></span><br /></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-23439184.post-1156650282813337942006-08-26T20:34:00.000-07:002006-08-30T10:22:19.750-07:00Happy Vinayaka Chathurthi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/RN.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/RN.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/SG.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/SG.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/PK.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/PK.jpg" alt="" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/AV.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/AV.jpg" alt="" border="0" /></a><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/vinayaka_chathurthi.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/vinayaka_chathurthi.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >home made Ganapthis/Vinayakas/Ganesh with clay and colors</span><br /></div><br />Happy <a target="_blank" href="http://en.wikipedia.org/wiki/Ganesh_Chaturthi">Vinayaka Chathurthi</a> to everyone! Enjoy our "home made" Ganapathis. This is how a few of us spent our Friday night last night - by making our own clay Ganeshas. This is the first time I have done and will not be the last time :). This was so much fun!Unknownnoreply@blogger.com18tag:blogger.com,1999:blog-23439184.post-1156211947276257582006-08-21T18:41:00.000-07:002006-08-23T15:17:21.320-07:00Angel Hair Pasta with Sun-Dried Tomatoes, Black Olives and Basil<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/angel_hair_sun_dried_tomato_sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/angel_hair_sun_dried_tomato_sauce.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >angel hair pasta with sun-dried tomatoes, olives and basil</span><br /></div><br />This is another 20 minute meal. Perfect for days like today - we ate a little too much for lunch so something light and refreshing like this is perfect for dinner. Straight to the "recipe".<br /><br />Software<br />---------------<br /><ul><li>3 tbsp extra virgin olive oil<br /></li><li>1 small onion, finely diced</li><li>3 cloves garlic, finely minced</li><li>1/2 cup black olives, sliced</li><li>3.5 oz sun-dried tomatoes, sliced</li><li>1 tbsp crushed red pepper (optional)</li><li>1/4 cup milk/half and half<br /></li><li>1 cup chopped fresh basil</li><li>salt and freshly ground pepper, to taste</li><li>Angel hair pasta</li></ul>Hardware<br />---------------<br /><ul><li>one skillet (NOT a non-stick skillet)<br /></li><li>one stock pot for the pasta</li></ul>Method<br />---------------<br /><ul><li>First off, boil water in the pasta pot for the angel hair.<br /></li><li>Put the non-stick skillet on medium heat, add the oil. Add in the garlic and the onions, fry until translucent.<br /></li><li>Add in the red pepper, black olives, sun-dried tomatoes, freshly ground black pepper and salt.<br /></li><li>The pasta water should be boiling by now. Add in the pasta and some salt. Let the pasta cook.</li><li>Cook the sauce for about 3-4 minutes then add in the milk/half and half and deglaze the pan. Turn off the heat, add about 3/4th of the basil.<br /></li><li>Toss the sauce with the pasta, serve. Garnish with the rest of the basil.</li></ul><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/sun-dried_tomatoes_basil_olives_sauce.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/sun-dried_tomatoes_basil_olives_sauce.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >sun-dried tomato pasta sauce cooking<br /><br /></span><div style="text-align: justify;"><span style="color: rgb(102, 0, 204);">Update: As per <a target="_blank" href="http://www.happyburp.blogspot.com/">Vaishali</a> of Happy Burp's idea I am inlcuding this "extra" - When I was gathering ingredients from the refrigerator to make this pasta, my eyes did fall on the jar of half used capers and I thought of putting them at the end but I completely forgot about it until I was done eating the pasta. But a tablespoon or two of capers, added at the very end right before the milk would go very well with this pasta. Also, instead of the milk, one could deglaze the pan with some wine if you like going that route :).</span><br /></div></div>Unknownnoreply@blogger.com11tag:blogger.com,1999:blog-23439184.post-1155870832221832432006-08-17T18:53:00.000-07:002006-08-21T16:43:47.666-07:00Sauteed Paneer Spinach and Carrots<div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/paneer_carrots_spinach.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/paneer_carrots_spinach.jpg" alt="" border="0" /></a><span style="font-size:85%;"><span style="font-style: italic;">sauteed paneer, spinach and carrots with <a target="_blank" href="http://cookingmedley.blogspot.com/2006/05/proud-owner-of-roti-grill-thanks-to.html">phulkas<br /></a> (the phulkas are made of 3/4 parts whole-wheat flour and 1/4 parts golden temple atta)<br /><br /></span></span></div>Tonight was one of those nights - the nights when I come home with a thoughtout plan for what to make for dinner but then something happens which affects the plans I had in mind. I wanted to make "chamadumpala pulusu" (colacasia in tamarind gravy) with phulkas but upon opening the cabinets, I found that I waited too long to make the dish. The colacasia I got were already bad and had white spots on them (ewww) - had to pitch them. Then I frantically looked in the freezer and didn't find any veggies that I wanted to cook with but found some home made paneer. In the refrigerator were some carrots and a bag of baby spinach. I made a quick decision and decided to whip up something with what I had on hand. What I should say is that it was a HUGE hit. We loved the end result. The most appealing aspect of this dish is that it took all of 20 minutes to make it (It will probably take me more time to actually type out this recipe).<br /><br />Software<br />---------------<br /><ul><li>1 tsp extra virgin olive oil</li><li>1 tsp each of cumin and mustard seeds<br /></li><li>1 small onion, finely diced</li><li>5 green chilis, finely chopped</li><li>2 garlic cloves, finely chopped<br /></li><li>5 carrots, finely diced<br /></li><li>10-12 one inch paneer cubes</li><li>10 oz bag baby spinach</li><li>1/4 tsp turmeric powder<br /></li><li>1 tsp coriander powder<br /></li><li>1 pinch garam masala (roasted cinnamon, cloves, caradamom and shahjeera powder in equal amounts)</li><li>salt, to taste<br /></li><li>handful chopped cilantro (optional)</li></ul>Hardware<br />---------------<br /><ul><li>One medium sauce pan with a lid<br /></li></ul>Method<br />---------------<br /><ul><li>To start off, put the finely chopped carrots in a microwave safe vessel, sprinkle about a couple of tablespoons of water and microwave covered for about 4 mins until the carrot is soft but not mushy.<br /></li><li>Put the sauce pan on medium heat, add the cumin and mustard seeds. Let them splutter.<br /></li><li>Add the green chilis, onions and garlic, fry until onions are translucent.</li><li>Then add in the microwaved carrots and the paneer. Add in the salt. Cook for a couple of minutes stirring often. As you stir crumble up the paneer.<br /></li><li>Add the baby spinach. The spinach may act like it doesn't want to get in the saucepan, but just jam it in there and close the lid and cook on medium heat for about 3-4 minutes.<br /></li><li>Open the lid and the spinach should all be wilted, stir well.<br /></li><li>Check the salt and add the coriander and the garam masala powders. Turn off the heat.<br /></li><li>Garnish with cilantro.<br /></li></ul>Dessert tonight was <a target="_blank" href="http://www.elise.com/recipes/archives/001465banana_bread.php">Elise's Banana Bread</a> with vanilla icecream and a drizzle of some hot fudge. The only change I made to Elise's recipe is that I added 1/4 tsp of nutmeg, reduced the sugar to 3/4 cup and added in about 1/4 cup of chopped walnuts. Thank you, Elise. That recipe is a keeper - so easy to remember and simple to make. Made the most moist and delicious banana bread!<br /><br /><div style="text-align: center;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://photos1.blogger.com/blogger/2685/2404/1600/banana_bread_with_ice_cream.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://photos1.blogger.com/blogger/2685/2404/400/banana_bread_with_ice_cream.jpg" alt="" border="0" /></a><span style="font-style: italic;font-size:85%;" >banana bread w/ vanilla icecream and hot fudge</span><br /></div>Unknownnoreply@blogger.com10