tag:blogger.com,1999:blog-46592314789335379432024-03-12T19:36:27.722-07:00Spices from The Queen of Arabian SeaCochin - The Queen of Arabian Sea!!! And here are some of her spices and colors!!!Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-4659231478933537943.post-36212085323031857852010-04-01T06:55:00.000-07:002010-04-01T07:03:45.568-07:00Pesaha Appam and Paalu<div style="text-align: justify;">Pesaha Appam is usually made in Christian families on Maundy Thursday/Pesaha Vyazhazhcha. Maundy Thursday is marked by a holy mass in Churches which usually ends by tea time. On returning home, the family gather around the dining table when the head of the family prays and cuts the pesaha appam, dips it in the paalu and passes it on to the family members. They all then dine together. This is done as a commemoration of Jesus's Last Supper with his Apostles(disciples), on which he shared unleavened bread and wine with them. The story of the crusicifaction and the last supper is usually told to the little ones this day as an answer to their endless curious questions. The appam is made with great respect and is decorated with a small cross made from the palm leaves received from church on Palm sunday. Appam is an Indianised unleavened bread which is made as soon as we grind the batter and is not allowed to ferment. Good Friday followes Maundy Thursday and is supposed to be a fasting day. So the leftover Pesaha is the only lifeline on Good Friday and is usually fought over by the younger family members when hunger strikes... :D</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S7SjPoDrp8I/AAAAAAAAARM/j0uD9yudwHA/s1600/pesaha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S7SjPoDrp8I/AAAAAAAAARM/j0uD9yudwHA/s640/pesaha.jpg" width="480" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For Pesaha Appam:</i></div><div style="text-align: justify;">Rice - 1 glass</div><div style="text-align: justify;">Urid dal -1/3 glass</div><div style="text-align: justify;">Garlic - 1 clove</div><div style="text-align: justify;">Jeera - 1 pinch</div><div style="text-align: justify;">Grated Coconut - 1 handfull</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Soak rice and urid dal separately in water overnight or for 6-8 hours. Grind rice and keep 2 tbsp aside from this. Grind urid dal and mix into the ground rice. Grind coconut, garlic and jeera together and mix this into the batter. The batter should be of medium consistency as for idli. Pour into a greased shallow vessel or idli moulds and decorate with a palm cross on top. Steam cook for 10-12 minutes.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S7SkkKASuHI/AAAAAAAAARU/pY3G0DdFbsk/s1600/pesaha1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S7SkkKASuHI/AAAAAAAAARU/pY3G0DdFbsk/s640/pesaha1.jpg" width="480" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For Pesaha Paalu:</i></div><div style="text-align: justify;">Melted Jaggery(Sarkkara paavu) - 3/4 cup-1 cup</div><div style="text-align: justify;">Coconut milk(thick) - 1 cup<br />
Coconut milk(thin) - 2 cup<br />
Cardamom - 3-4 crushed</div><div style="text-align: justify;"> </div><div style="text-align: justify;">Mix the melted jaggery and the 2 tbsp ground rice kept aside from appam batter. Let it boil. Add thin coconut milk and boil. Switch off the heat and add thick coconut milk. Keep stirring and do not let it boil. Garnish with crushed cardamom. Serve hot with appam. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><div style="text-align: justify;"><i>Note : </i></div><div style="text-align: justify;"><i>To melt jaggery, boil jaggery with 1/2 cup water, until melted fully with no lumps. Strain and use.</i></div><div style="text-align: justify;"><i><br />
</i></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S7Sk24V7Z1I/AAAAAAAAARc/sqFhtSybwtA/s1600/pesaha2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S7Sk24V7Z1I/AAAAAAAAARc/sqFhtSybwtA/s640/pesaha2.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Cheers!!!</div><div style="text-align: justify;"><i><br />
</i></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com55tag:blogger.com,1999:blog-4659231478933537943.post-37103496234076782522010-03-30T16:01:00.000-07:002010-03-31T01:30:53.439-07:00Pappanga Thoran/Sautéed Papaya With Coconut<div style="text-align: justify;">Papaya is a tropical fruit and has a sweet musky taste when ripe with a soft orange tinted flesh. Been googling about papaya and came to know about few health benefits of the fruit. Papaya-the fruit, as well as the other parts of the papaya tree, contain papain, an enzyme that helps digest proteins. This enzyme is especially concentrated in the fruit when it is unripe. Papain is extracted to make digestive enzyme dietary supplements. Vitamin C and vitamin A, which is made in the body from the beta-carotene in papaya, are both needed for the proper function of a healthy immune system. Papaya may therefore be a healthy fruit choice for preventing such illnesses as recurrent ear infections, colds and flu. It has also got some anti inflammatory effect. Can read more about the health benefits of papaya <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=47#healthbenefits">here</a>.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In Kerala most of the homes have at least one papaya tree in their backyard! The raw papayas are used for cooking, usually made into a thoran(sauted with grated coconut)or stir fry. I'm not very keen on ripe papayas, but when raw and made into a thoran, I'm all 'ga ga' about it. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S7KB8ZcZfgI/AAAAAAAAAQs/gX_a84g2EGs/s1600/pappanga+thoran.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S7KB8ZcZfgI/AAAAAAAAAQs/gX_a84g2EGs/s640/pappanga+thoran.jpg" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S7KCmfpoolI/AAAAAAAAAQ8/wxJn9T0SA9c/s1600/pappanga+thoran1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S7KCmfpoolI/AAAAAAAAAQ8/wxJn9T0SA9c/s640/pappanga+thoran1.jpg" width="480" /></a></div><br />
<div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;">Raw Papaya - 2 medium</div><div style="text-align: justify;">Coconut - 1/4 - 1/2 grated</div><div style="text-align: justify;">Green chillies - 3-4 (2 for grinding and 2 chopped)</div><div style="text-align: justify;">Jeera - 1 tsp</div><div style="text-align: justify;">Turmeric - 1 tsp</div><div style="text-align: justify;">Mustard seeds - 1-2 tsp</div><div style="text-align: justify;">Shallots(Cheriya ulli) - a handful peeled and sliced</div><div style="text-align: justify;">Whole red chillies(dry) - 2-3 split into 2-3 pieces</div><div style="text-align: justify;">Curry leaves - few</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S7KCKlolP0I/AAAAAAAAAQ0/yVTEOo0mziQ/s1600/pappanga.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S7KCKlolP0I/AAAAAAAAAQ0/yVTEOo0mziQ/s400/pappanga.jpg" width="357" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Wash, skin, deseed and grate the papayas into a mixing bowl. Grind coconut along with 2 green chillies, 2 shallots and jeera. Add this into the grated papaya. Add turmeric, salt and mix well. Keep aside. In a thick bottomed pan heat oil. Splutter mustard seeds and saute shallots, red chillies, chopped green chillies and curry leaves until shallots are translucent. Add the papaya mixture into it, cover and cook for 7-10 mins in medium heat. If there is still water left stir fry until all the water is gone. Serve hot with rice.<br />
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I'm sending this to the event <span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 16px;"><b>'<a href="http://www.nithubala.com/2010/02/100th-post-with-sooji-halwa-event.html">Think Beyond the Usual - Fruits</a>' </b>hosted by Nithu Bala. She has got an inspiring lovely space, which you can visit by clicking <a href="http://www.nithubala.com/">here</a>.</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S7MF8jU12jI/AAAAAAAAARE/PE1wpeEyGHM/s1600/Think+Beyond+the+Usual.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S7MF8jU12jI/AAAAAAAAARE/PE1wpeEyGHM/s320/Think+Beyond+the+Usual.JPG" /></a></div><span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 16px;"><br />
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<span class="Apple-style-span" style="font-family: Georgia, Times, serif; font-size: small;"><span class="Apple-style-span" style="font-size: 13px; line-height: 16px;">Cheers!!!</span></span></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com38tag:blogger.com,1999:blog-4659231478933537943.post-52615495151624067602010-03-27T03:09:00.000-07:002010-03-27T03:22:13.424-07:00Kozhukatta/Steamed Rice and Coconut Dumplings<div style="text-align: justify;">Kozhukatta is usually made as a tea time snack. Back home it is a tradition among Christians to make kozhukatta on the saturday which preceds Palm Sunday. I'm not sure whether it's the same all over Kerala but it is so in Cochin. As a child I used to make sure to be an early bird in Church on Palm Sundays and pick the longest palm leaf to make a massive cross with it!!! With the smell of fresh palm leaves and the Hosana singing, Palm Sunday remains special and is called 'Osana Njayar' in Malayalam. Palm Sunday is the begining of the Holy Week(the week preceding Easter), which is supposed to be spend in good thoughts, prayers and sacrifices. Reached nowhere in my attempt to find the relevance of kozhukatta on Palm Sunday, but from the time I remember, it is made on the preceding saturday for tea. Hence that saturday is called Kozhukatta Saniyazhcha which is today!!!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S63XUdXHK8I/AAAAAAAAAQU/ZniRYDC5mb4/s1600/kozhukatta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S63XUdXHK8I/AAAAAAAAAQU/ZniRYDC5mb4/s640/kozhukatta.jpg" width="480" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For the Coconut Filling:</i></div><div style="text-align: justify;">Melted Jaggery - 1/2 cup</div><div style="text-align: justify;">Grated coconut - 1/2 coconut</div><div style="text-align: justify;">Cardomom - 3-4 crushed</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Add grated coconut into a non stick pan in meduim heat. Add jaggery and mix well until the coconut is coated well and all the moisture gone. Sprinkle crushed cardomem and mix well. Keep it aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For the Dough:</i></div><div style="text-align: justify;">Rice Flour - 2 cups</div><div style="text-align: justify;">Water - 1 - 1 1/2 cups</div><div style="text-align: justify;">Ghee - 1 tbsp</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Bring water to boil. Add salt and ghee. Remove from hob. In a mixing bowl add rice flour. Pour boiling water into rice flour stirring continously to prevent lumps. Knead well to form a smooth dough. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S63XkT-tWhI/AAAAAAAAAQc/9Bsq_j3Xmcg/s1600/kozhukatta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S63XkT-tWhI/AAAAAAAAAQc/9Bsq_j3Xmcg/s320/kozhukatta.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Assembling and cooking:</i></div><div style="text-align: justify;">Take a lemon sized ball of dough with greased hands, mould as shown in figure and stuff with coconut filling(approx 1 tbsp). Close the dough around the filling making a smooth ball. Add few bay leaves or cinnamon sticks into the water used in the steamer(idly cooker). Steam cook for 15-20 mts. Can be served hot or cold.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S63Xx5dRgsI/AAAAAAAAAQk/6zbnnBf7o2o/s1600/kozhukatta1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="617" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S63Xx5dRgsI/AAAAAAAAAQk/6zbnnBf7o2o/s640/kozhukatta1.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Note:</i></div><div style="text-align: justify;"><i>-There can be slight variations on the amount of water needed to make the dough depending on the rice flour used. I used idiyappam flour. Add water until the mouldable consistancy is reached.</i></div><div style="text-align: justify;"><i>-Usually fresh cinnamon leaves are used in the water used to steam to give the aroma. I used sticks instead. </i></div><div style="text-align: justify;"><i>-I have used fresh coconut here which tastes the best. Can use desicated coconut instead. </i></div><div style="text-align: justify;"><i>-Jaggery can be melted with li'l water and should be strained to remove sediments.</i> </div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com35tag:blogger.com,1999:blog-4659231478933537943.post-9802302877185184242010-03-26T10:52:00.000-07:002010-03-26T10:55:22.142-07:00Moong Dal Dosa/Cherupayattin Parippu Dosa<div style="text-align: justify;">I'm always on the lookout for low carb/high protein recipes. I love dosa, but usually decide against it while counting calories and the amount of carb it contains. Also if I have to have dosa, I like it with a generous coating of ghee. Today I was lucky enough to bloghop and land on <a href="http://spicingyourlife.blogspot.com/2010/03/pesarattu-with-yellow-moong-dal-ideas.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+SpiceYourLife+(Spice+Your+Life)">Srivalli's space</a> to discover a recipe which is equally good in taste and at the same time low carb!!! I instantly soaked moong dal and tried it out. Here is the outcome...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">All the credit for this one goes to Srivalli!!!Thanks dear!!! </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S6zz4xsnh6I/AAAAAAAAAQM/00RCXNKIU8Y/s1600/moong+dal+dosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S6zz4xsnh6I/AAAAAAAAAQM/00RCXNKIU8Y/s640/moong+dal+dosa.jpg" width="480" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">You can see the recipe <a href="http://spicingyourlife.blogspot.com/2010/03/pesarattu-with-yellow-moong-dal-ideas.html?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed:+SpiceYourLife+(Spice+Your+Life)">here</a>. I made few changes, here are they...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Added 2 green chillies and a small piece of ginger while grinding the batter. Also added ajwain powder along with jeera into the batter. Sprinkled chopped green chillies, red onions and coriander leaves while making. I used olive oil spray on top. Serve hot with any chutney. I had it with Sanjeev Kapoor's mixed vegetable pickle and the combo was just awesome!!!</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com26tag:blogger.com,1999:blog-4659231478933537943.post-24909416268856808032010-03-25T15:51:00.000-07:002010-03-26T03:18:15.367-07:00Rice Noodles Upma<div style="text-align: justify;">A simple breakfast with mild flavours. Can be done in a jiffy, needs very few ingredients which are most likely to be there in your pantry. Learned this from my friend Vidya who has a wide range of recipe collection!!!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S6voU-2UgjI/AAAAAAAAAP8/eblVk1wEWio/s1600/rice+noodles+upma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S6voU-2UgjI/AAAAAAAAAP8/eblVk1wEWio/s640/rice+noodles+upma.jpg" width="522" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Rice Noodles - 250gms</div><div style="text-align: justify;">Onion - 1 big chopped</div><div style="text-align: justify;">Tomatto - 1 chopped</div><div style="text-align: justify;">Green peas - 1/2 cup(I used frozen)</div><div style="text-align: justify;">Green chillies - 3-4 chopped</div><div style="text-align: justify;">Curry leaves - few</div><div style="text-align: justify;">Mustard seeds - few</div><div style="text-align: justify;">Peanuts - few</div><div style="text-align: justify;">Jeera - few</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;">Oil </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cook noodles according to packet instructions, drain and keep aside. In a pan add oil, splutter mustard seeds followed by jeera and peanuts. Throw in onions, green chillies and saute well. Add the tomatoes, green peas and curry leaves. Saute well. Add salt and the cooked noodles. Mix well and serve hot with any chutney of your choice. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S6vomBqiTvI/AAAAAAAAAQE/L4DxzPFxbE0/s1600/ricenoodlesupma.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S6vomBqiTvI/AAAAAAAAAQE/L4DxzPFxbE0/s640/ricenoodlesupma.jpg" width="536" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Variation:</b></div><div style="text-align: justify;">Can garnish with a handful of coconut ground with few coriander leaves. </div><div style="text-align: justify;">If you like it yellow add a pinch of turmeric powder before adding the tomatoes.</div><div><br />
</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com23tag:blogger.com,1999:blog-4659231478933537943.post-40463262783808206602010-03-23T15:05:00.000-07:002010-03-24T01:57:54.909-07:00A Birthday Cake and Few Awards!!!<div style="text-align: justify;">Hi friends, as many of you might have noticed my blog has been inactive for almost a month now. Sorry for disappearing just like that without any notice, but then it was not a planned one. It started with me being unwell and later a motivation fatigue to cook. Few of you have been asking about my absence. Thanks for asking, I'm fine now but still have'nt started to cook anything bloggable just because of sheer laziness. So here I'm posting a cake I made for my better half's birthday last year. <br />
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Since I did this when I was not a regular blogger, I don't have the step by step clicks. To see a similar cake's demo please click <a href="http://ceciliantonio.blogspot.com/2010/02/pink-birthday-cake.html">here</a>.</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S6kmtS9sSrI/AAAAAAAAAPM/l-uwZZ4IA0g/s1600-h/DSC03530.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S6kmtS9sSrI/AAAAAAAAAPM/l-uwZZ4IA0g/s640/DSC03530.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S6km_jPhEnI/AAAAAAAAAPc/BNNNbS7xn7w/s1600-h/antcake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="608" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S6km_jPhEnI/AAAAAAAAAPc/BNNNbS7xn7w/s640/antcake1.jpg" width="640" /></a><br />
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<div style="text-align: justify;"><br />
</div><div style="text-align: justify;">There are few awards which where long due to acknowledge. Here goes...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Ganga of <a href="http://ganga-sreekanth.blogspot.com/">My Favourite Foods</a>, Cool Lassie of <a href="http://pangravykadaicurry.blogspot.com/">Pan Gravy Kadai Curry</a> and Aparna of <a href="http://ladiesspecialadukkala.blogspot.com/">Ladies Special Adukkala</a> have passed on this lovely award!!! Thanks a lot dearies!!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S6kt8qwei9I/AAAAAAAAAPk/XmaDzlVmcSI/s1600-h/Honest_Scrap_2%5B1%5D.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S6kt8qwei9I/AAAAAAAAAPk/XmaDzlVmcSI/s320/Honest_Scrap_2%5B1%5D.png" /></a></div><br />
<div style="text-align: justify;"><b>Rules for accepting the award:</b></div><div style="text-align: justify;">Thank the giver, display the award and brag about it, say 10 honest new things about yourself and pass it on to 10 people.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Me Me... :)</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Whenever I cook I think of my mom, trying to do things the way she does. I have always wanted to be just like her.</div><div style="text-align: justify;">2. Make a wish upon a fallen eyelash and I got my son and hubby into the habit. I literally nag my hubby to do so. </div><div style="text-align: justify;">3. I am a strong believer in God and any debate or doubt about the existance of the supreme power takes me into a panicky, insecure state of mind.</div><div style="text-align: justify;">4. Get uncomfortable, cautious and apprehensive about strangers who try to be very friendly/talkative. I don't warm up to strangers until I know them better.</div><div style="text-align: justify;">5. I love music. I can listen to old melodies, MJ and Lady Gaga with the same passion and enthusiasm. Though a li'l biased towards soft melodies.</div><div style="text-align: justify;">6. Always concious about what I eat, keep a count on calories and I check my weight many times a day and I get my legs pulled often by friends for doing this.</div><div style="text-align: justify;">7. Easily angered, stubborn and at times rebellious but getting mellowed with each year of marriage, thanks to my cool, calm, liberal best half!!! I had a very strict orthodox upbringing and marriage was like a door opened to have all the freedom I craved for as a teenager.</div><div style="text-align: justify;">8. At my worse when I have to deal with aggressive, intrusive and over inquisitive people. Their questions and ways affect my nerves and I just can't tolerate them.</div><div style="text-align: justify;">9. Like everything feminine. Love laces, frills, pinks and pretty lingerie. If I can't find what I'm looking for while shopping, I end up buying lingerie to soothe my disappoinment.</div><div style="text-align: justify;">10. I adore my friends. They are treated very special and are pampered often with lot of attention and quality time. I value friendship, believe in accepting a friend as he/she is and respect their likes and dislikes. Hate possesiveness and rivalry among friends and try my level best to avoid both.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tired of hearing about me????? :D</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I'm passing this on to <a href="http://kaipunyam.com/">Tina</a>, <a href="http://curryandbeyond.blogspot.com/">Dolly</a>, <a href="http://joyofcooking247.blogspot.com/">Jagruthi</a>, <a href="http://cookingpals.blogspot.com/">Sunitha</a>(for <a href="http://apensiveadagio.blogspot.com/">A Pensive Adagio</a> as well) and <a href="http://cookingpals.blogspot.com/">Namitha</a>, <a href="http://www.vazhayila.com/">Sarah</a>, <a href="http://sankeerthanam.blogspot.com/">Vrinda</a>, <a href="http://thattukada-myblog.blogspot.com/">Fathima</a>,<a href="http://malabar-ruchi.blogspot.com/">Vineetha</a>, <a href="http://myerecipecorner.blogspot.com/">Mythreyi Dilip</a>, <a href="http://authenticfooddelights.blogspot.com/">Sushma Mallya</a> and <a href="http://dreamydelights.blogspot.com/">Preethi Rajeev</a> . Please accept this award and looking forward to hear more about you. :)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><a href="http://hamareerasoi.blogspot.com/">Hamaree Rasoi</a> and <a href="http://ganga-sreekanth.blogspot.com/">Ganga</a> has given me this lovely one. Thanks a lot for considering me worthy of this!!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S6k5GO--zyI/AAAAAAAAAPs/pY8b2onJLbI/s1600-h/Smart+Food+Blogger+Award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S6k5GO--zyI/AAAAAAAAAPs/pY8b2onJLbI/s320/Smart+Food+Blogger+Award.jpg" /></a></div><br />
<br />
<a href="http://dreamydelights.blogspot.com/">Preethi Rajeev</a> has passed the Kreativ Blogger Award!!! Thanks Preethi!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S6k5XpyvYWI/AAAAAAAAAP0/-IU51poyj_A/s1600-h/kreative+blog+award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S6k5XpyvYWI/AAAAAAAAAP0/-IU51poyj_A/s320/kreative+blog+award.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="text-align: justify;">I would like to pass these awards to all my blogger friends. I find all of you very smart and creative and that is why you all are here in blogosphere!!! So please feel free to accept these awards. :)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cheers!!!</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com43tag:blogger.com,1999:blog-4659231478933537943.post-88899556125418066742010-02-26T03:59:00.000-08:002010-02-26T05:29:26.064-08:00Chinese Fried Rice<div style="text-align: justify;">Chinese fried rice is a colorful one which looks very charming, especially to the little ones. This is one of the favourites of my lil champ. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S4e3Eyhbx8I/AAAAAAAAAO0/RKulfHiCzfE/s1600-h/chinese+fried+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S4e3Eyhbx8I/AAAAAAAAAO0/RKulfHiCzfE/s640/chinese+fried+rice.jpg" width="640" /></a></div><br />
<b>You will need...</b><br />
<b><span class="Apple-style-span" style="font-weight: normal;">Basmati rice - 2 cups</span></b><br />
Bell Pepper (Red, Green, Yellow, Orange) - 1 each sliced thin<br />
Carrots - 1 big or 2 medium cut into thin stripes<br />
Spring onions - chopped (whites and greens seperated)<br />
Mushrooms - 200 gms sliced<br />
Cabbage - 100 gmscut into thin stripes<br />
Celery - 1 stick chopped<br />
Chicken - 1 cup cooked and shredded<br />
Eggs - 6<br />
Milk - 2-3 tbsp<br />
Cocktail prawns - 200gms<br />
White pepper powder - 1 tsp<br />
Msg(Ajinomotto) - a pinch(optional) I did'nt use.<br />
Vinegar - 1 tsp<br />
Soya sauce - 1 tbsp<br />
Chilli sauce - 1 tbsp<br />
Ginger paste - 1 tbsp<br />
Garlic paste - 1 tbsp<br />
Salt - as needed<br />
Sesame Oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S4e3RuERV9I/AAAAAAAAAO8/i5yNqe8xEvU/s1600-h/fried+rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S4e3RuERV9I/AAAAAAAAAO8/i5yNqe8xEvU/s400/fried+rice.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">Wash and soak rice in water for 20-30 mts. Cook with salt, few drops of oil and plenty of water until 3/4 done. Drain and spread on a tray to prevent from getting cooked further. In a wok add oil, stir fry the veggies other than celery and spring onions in batches. If all of them are stir fried together, there is a chance for them to get overcooked and loose the crispiness. Beat eggs in a bowl with milk and salt. Scramble fry them in the same wok. Keep aside. Add some more oil in the wok and add spring onion whites, ginger paste, garlic paste and stir fry for few minutes. Now add prawns and fry until all the water disappears. Add all the stir fried vegetables, celery and chicken. Stir fry for few minutes. Add white pepper powder,msg, vinegar, soya sauce, chilli sauce and stir fry for a minute. Finally add rice and spring onion greens. Mix well. Check for salt and add if needed. Serve hot with any chinese/cantonese accompaniments.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Have a nice weekend!!!</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com73tag:blogger.com,1999:blog-4659231478933537943.post-53258225144101853272010-02-23T14:49:00.000-08:002010-02-23T15:02:38.601-08:00Sweet and Sour Pork<div style="text-align: justify;">During the first few weeks of our marriage, we were on a marathon race, visting a long list of houses chosen by our parents!!! It really was an ordeal when, like all newly weds, we too wanted to be alone and with ourselves. But excuses were not granted. Off we went racing, me wearing a five kilo heavy brocade saree which pricked me all over and another five kilo of ornaments which gave my body complete shelter from the sun!!! And as a newly wed, you need to be extremely polite and for that, consuming whatever offered to eat or drink is mandatory!!! After a couple of visits I had my bladder bombarding with a melange of juice, squash, wine, tea/coffee and what not!!! </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And for us, the marathon race continues ever after!!! Since we visit Cochin only once in a year, our parents work as a unit, making sure that we visit 101 houses and get enough excersice and lot of fluids to drink!!! A healthy homeland visit indeed!!!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">You might be thinking why I'm talking about a totaly different topic under the heading 'Sweet and Sour Pork'!!! Its because this dish reminds me of my newly wed days!!! It was at one such visit that we got to eat an extremely delicious sweet and sour pork, prepared by one of my aunts. I hogged on it like a teenager, unthoughtfull of all the prep talks given by mom on being polite and graceful. Aunt gave me the recipe and here it is with slight changes. Hope you will enjoy this as much we did...</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S4RaMVsfP8I/AAAAAAAAAOc/mObEvEn8B-8/s1600-h/sweet+and+sour+pork2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="482" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S4RaMVsfP8I/AAAAAAAAAOc/mObEvEn8B-8/s640/sweet+and+sour+pork2.jpg" width="640" /></a></div><br />
<b>You will need...</b><br />
<br />
Pork belly strips - 500gm diced<br />
Green bell pepper - 1/2 cut into squares<br />
Red bell pepper - 1/2 cut itno squares<br />
Onion - 1 cut itno squares<br />
Cabbage - 1/2 cup cut into squares<br />
Carrots - 1/2 cup sliced into round disks<br />
Pineapple chunks - 1/2 cup<br />
Dark Soya sauce - 2 tbsp<br />
Vinegar - 2 tbsp<br />
Tomatto ketchup - 1 tbsp<br />
Chilli sauce - 1 tbsp<br />
White pepper powder - 1 tsp<br />
Chilly flakes - 1 tsp<br />
Cornflour - 1 tbsp<br />
Sugar - 1-2 tsp<br />
Ajinomotto(Monosodium Glutamate) - a pinch(optional)<br />
Salt - to taste<br />
Oil - as needed. (preferably sesame oil)<br />
<br />
<i>For the batter:</i><br />
Cornflour - 1/4 cup<br />
Plain flour - 1/4 cup<br />
Eggs - 1<br />
Salt - to taste<br />
Sugar - to taste or 2 tsp<br />
Vinegar - 1 tsp<br />
Soya sauce - 1 tbsp<br />
<br />
Mix all the ingredients to form a thick batter, adding lukewarm water if needed.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S4RakjRaLTI/AAAAAAAAAOk/5V1ObyL66qs/s1600-h/pork.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S4RakjRaLTI/AAAAAAAAAOk/5V1ObyL66qs/s400/pork.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><b>Directions:</b></div><div style="text-align: justify;">Pressure cook the pork with little salt, pepper and 1 tsp soya sauce. Drain out the pieces and reserve the stock. Dip the pieces in the prepared batter and deep fry in batches. Keep aside. Add soya sauce, cornflour, vinegar, sugar, tomatto sauce, chilli sauce, white pepper powder, chilli flakes and salt into the pork stock and mix well. In a thick bottomed pan or wok stir fry all the vegetables in sesame oil for about 5 minutes(the vegetables should remain crisp like in all chinese preparations) or until done in high heat. Add the prepared sauce and ajinomotto into it and let it boil. Add the fried pork pieces and continue cooking for two more minutes or until few minutes to the consistancy you need. Serve hot with chowmein or chinese fried rice. Can be served as an appetizer as well.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S4Ra2l6l24I/AAAAAAAAAOs/4XQBQdUIxX8/s1600-h/sweet+and+sour+pork1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S4Ra2l6l24I/AAAAAAAAAOs/4XQBQdUIxX8/s400/sweet+and+sour+pork1.jpg" width="400" /></a></div><br />
<div style="text-align: justify;"><i>Note: </i></div><div style="text-align: justify;"><i>The consistancy of the gravy gets thicker upon standing. So can take it off heat a few minutes before reaching the desired consistancy.</i></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com35tag:blogger.com,1999:blog-4659231478933537943.post-86768765442377181522010-02-21T13:30:00.000-08:002010-02-21T13:31:57.533-08:00Achinga Chemmeen Ettu Ularthiyathu/Long Beans-Prawns Stir Fry<div style="text-align: justify;">Adding prawns into veg stir fries is quite popular in Cochin. Should be an invention from a clever, innovative granny who tried to trick her family into eating more greens. Who can abandon prawns, even if they are peeping out of greens!!!</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S4GlbrK1qzI/AAAAAAAAAOU/4C5g8uyiZIQ/s1600-h/achinga+chemmen+ettu+ularthiyathu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S4GlbrK1qzI/AAAAAAAAAOU/4C5g8uyiZIQ/s400/achinga+chemmen+ettu+ularthiyathu.jpg" width="400" /></a></div><br />
<b>You will need...</b><br />
Achinga/Long Beans - 500 gms cut into 1 inch long pieces<br />
Small prawns/cocktail prawns - 100 gms<br />
Onion - 1 sliced<br />
Green Chillies - 2-3 slitted lengthwise<br />
Turmeric powder- 1/2 tsp<br />
Chilli flakes - 1 tsp<br />
Shallots - few sliced<br />
Curry leaves - few<br />
Salt - to taste<br />
Oil<br />
<br />
<div style="text-align: justify;">Peel and cook prawns with little salt and turmeric. Keep aside. Cover and cook long beans with sliced onions, green chillies, few drops of oil, salt and turmeric powder in medium heat until half cooked. In a thick bottomed pan heat oil and saute shallots and curry leaves. Add chilli flakes and saute for one minute. Add prawns and cooked beans. Stir fry until dry. Serve hot.</div><div><div style="text-align: justify;"><br />
</div></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com43tag:blogger.com,1999:blog-4659231478933537943.post-83995203436025421722010-02-18T12:33:00.000-08:002010-02-18T12:33:46.025-08:00Honey Glazed Pineapple Cake<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><div style="text-align: justify;">Pineapple cake is the one I have baked the most. Got this recipe from the 2005 Christmas edition of the Vanitha magazine. There were number of cake recipies in that edition, posted by many expert chefs. I cut those pages out and stuck into my recipe book and they have stuck with me till date!</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S32jO5quSNI/AAAAAAAAAM8/hoXL8c8c9ZE/s1600-h/pineapple+cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S32jO5quSNI/AAAAAAAAAM8/hoXL8c8c9ZE/s640/pineapple+cake1.jpg" width="640" /></a></div><div><br />
</div><div><br />
</div><div><b>You will need...</b></div><div><br />
</div><div>Self raising flour - 225gms</div><div>Butter - 250gms</div><div>Caster sugar - 250gms</div><div>Eggs - 5</div><div>Lemon juice - 1 lemon's</div><div>Glaced cherries - few</div><div>Cinnamon powder - 1/2 tsp</div><div>Pineapple essence - 1 tsp</div><div>Canned pineapple rings - 9-10</div><div>Honey to brush</div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S32jyMSsJtI/AAAAAAAAANE/-pCNAsnFRTs/s1600-h/pinapple+cake+piece.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S32jyMSsJtI/AAAAAAAAANE/-pCNAsnFRTs/s400/pinapple+cake+piece.jpg" width="400" /></a></div><div><br />
</div><div style="text-align: justify;">Make sure that the butter and eggs are kept in room temperature for sufficient time. Seperate egg yolks and white and keep both aside. Chop four slices of pineapple into fine pieces and gently squeeze out the juice. Keep the pieces aside. In a mixing bowl mix butter and caster sugar well, preferably with an electric hand mixer. Add egg yolks and mix well. Add lemon juice, cinnamon powder, pineapple essence and mix well. Take out the hand mixer, add pineapple pieces and mix well with a spatula. Beat egg whites seperate until stiff peaks form and fold into the mixture(mix gently, avoid vigorous stirring to maintain the frothiness of egg whites). Line the bottom of the baking tin with baking parchment(preferably 2 layers) and arrange the pineapple pieces and cherries as in the picture or according to your liking. Pour the batter on top. Preheat the oven to 200 degree celcius or gas mark 5 and bake for 30 minutes or until a skewer inserted in the middle comes out clean. Cool on wire rack, place it upside down on a cake stand, pour honey on top and spread it out with a pastry brush.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This cake can be moistened and is good to serve as a dessert. To moisten you will need...</div><div style="text-align: justify;">Pineapple juice - 1/2 cup</div><div style="text-align: justify;">Sugar - 2 tbsp</div><div style="text-align: justify;">Rum - 2 tbsp(optional)</div><div style="text-align: justify;">Mix everything together and sprinkle on top of the cake evenly before taking out of the tin.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S32j8_cWvHI/AAAAAAAAANM/WiAp0XPJReQ/s1600-h/pineapple+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S32j8_cWvHI/AAAAAAAAANM/WiAp0XPJReQ/s400/pineapple+cake.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Note:</i></div><div style="text-align: justify;"><i>If you are planning to decorate the cake with sugarpaste or fondant, avoid the pineapple and cherry base. </i></div><div style="text-align: justify;"><i>If you are using plain flour instead of self raising one, swift the flour with 1/2 tsp of baking powder.</i></div><div style="text-align: justify;"><i>You can divide the batter into three, bake three thin layers and assemble with fresh cream and cherry filling like for black forest, finishing with fresh cream frosting.</i></div></span></span><br />
<div style="text-align: justify;"><br />
</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com36tag:blogger.com,1999:blog-4659231478933537943.post-16266664720432922842010-02-16T03:08:00.000-08:002010-02-16T06:36:24.611-08:00A Pink Birthday Cake!<div style="text-align: justify;">A birthday cake for a little girl who is very fond of books. She's my son's schoolmate as well as my friend's daughter. We had a wonderful party at their place - the highlights were the dance floor and the karaoke singing which kept as awake till the early morning hours of Valentine's day. Some of the songs have still not left my lips...Kabhi Kabhi Mere Dil Mein...How I love music!!! Had a gala time... :) </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">This time I've got the step by step snaps for you :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3p-10JJLPI/AAAAAAAAAM0/t8wQa9Du0Io/s1600-h/pink+cake2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3p-10JJLPI/AAAAAAAAAM0/t8wQa9Du0Io/s640/pink+cake2.jpg" width="640" /></a></div><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3p1w2mqcpI/AAAAAAAAAKs/zQ99dPLDjnI/s1600-h/pink+cake1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3p1w2mqcpI/AAAAAAAAAKs/zQ99dPLDjnI/s640/pink+cake1.jpg" width="614" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p2UV0-XjI/AAAAAAAAAK8/-egpRO0VOsQ/s1600-h/pink+cake+close+up.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p2UV0-XjI/AAAAAAAAAK8/-egpRO0VOsQ/s640/pink+cake+close+up.jpg" width="640" /></a></div><br />
<div class="separator" style="clear: both; text-align: justify;">I am a book-taught ametuer in cake decoration. Few of the techniques I use here might not be the proper proffesional way. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Things you will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">A little patience, no special talent other than this is needed<br />
A cake </div><div style="text-align: justify;">White Icing/Sugar Paste or Fondant</div><div style="text-align: justify;">Marzipan - 500gm</div><div style="text-align: justify;">Sugar Modelling tool kit(if you don't have can adjust with few kitchen equipments and cocktail sticks)</div>Paste food color<br />
Marmalade(shredless) or any jam without bits<br />
Cocktail sticks<br />
Pastry brush<br />
Icing Sugar<br />
Rolling pin<br />
Paint Brushes(preferably sabel hair brushes) - few of the different sizes<br />
Non stick icing sheet<br />
Cake board/stand<br />
Cling film<br />
Flower cutter - 3 different sizes<br />
Wafer Biscuits<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3p25F4kdII/AAAAAAAAALE/BSZfNahEsHU/s1600-h/cake+deco+ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3p25F4kdII/AAAAAAAAALE/BSZfNahEsHU/s400/cake+deco+ing.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;"><b>Marmalade glace:</b></div><div style="text-align: justify;">To marzipan a cake you need a glace which helps the marzipan to stick to the cake. I have used marmalade glace here. To make marmalade glace you will need...</div><div style="text-align: justify;">Marmalede - 200 gm</div><div style="text-align: justify;">Water - 45ml</div><div style="text-align: justify;">Place marmalade and water in a saucepan and heat gently until the marmalade dissolves fully. Bring to boil. Take off heat and set it aside to cool. </div><div style="text-align: justify;">Note:</div><div style="text-align: justify;">Any jam without bits can be used. If using a jam with bits, strain after boiling. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3p3Ogv8BoI/AAAAAAAAALM/Pr7nU5PzIOk/s1600-h/marmalade.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3p3Ogv8BoI/AAAAAAAAALM/Pr7nU5PzIOk/s320/marmalade.jpg" /></a></div><br />
<div style="text-align: justify;"><b>Marzipaning the Cake:</b></div><div style="text-align: justify;">Marzipaning is essential for a smooth, even, blemish free cake. To do this unwrap the cake and remove the lining paper. Place the cake on the cake board, lightly roll the cake with a rolling pin to flatten slightly. Brush the top and side with marmalade glace. Knead the marzipan to make it smooth. Sprikle the work surface with seived icing sugar. Roll out the marzipan to suit the shape of the cake. To transfer it on to the cake, roll the marzipan loosely around the rolling pin. Lift the rolling pin with the marzipan on it and place it on top of the cake positioning it correctly. Smooth it and trim off the extra lengths. Save the extras for later use. Some people don't like the taste of marzipan. In that case use sugarpaste instead. Check out the links I've given below for a clearer understanding.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p3geYSGsI/AAAAAAAAALU/xjpxYo3m38A/s1600-h/cake3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p3geYSGsI/AAAAAAAAALU/xjpxYo3m38A/s400/cake3.jpg" width="400" /></a></div><br />
<b>To make the sofa:</b><br />
<div style="text-align: justify;">To make the sofa arrange the wafer biscuits as shown in the figure(let your imagination run wild, personalise your sofa, love seat or even couch, to your liking). You might need to trim off the extra lengths of the wafers which makes the handles. Once you are happy with the look, stick them together with marmalade glace. I have used marzipan to stick the back rest. Employ marzipan wherever you find it difficult to stick with just marmalade glace. Make the side table with same techniques. Can cut the wafers to a size of ur liking. Use a sharp knife while cutting to prevent the chipped edges. Once assembled you need to cover it with marzipan to get a smooth finish for the sugarpaste decoration. Can do this by bushing maramalade glaze on the sofa, roll out the marzipan on a smooth dusted surface and cut it into desired shapes. I used a ruler to measure and cut it with the tool shown in figure. The tools are very handy, helps to attain better perfection and worth the price. I highly recommend them. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3p3umyWAwI/AAAAAAAAALc/O1Fg5ZE5Rb8/s1600-h/sofa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3p3umyWAwI/AAAAAAAAALc/O1Fg5ZE5Rb8/s640/sofa.jpg" width="640" /></a></div><br />
<b>Colouring Sugar paste:</b><br />
<div style="text-align: justify;">You can manage with just the primary colours red, blue, yellow and black. Other colors can be obtained by mixing these. It's better to buy brown since you need to knead way too much to obtain the color with red and green. I'm giving few combinations here. You might be knowing these combinations already, but just in case if you don't remember, here it is...</div><div style="text-align: justify;">Red+Yellow= Orange, when a small tinge of both are used with white as the sugarpaste base you can get skin colour. </div><div style="text-align: justify;">Blue+Yellow=Green</div><div style="text-align: justify;">Red+Blue=Purple</div><div style="text-align: justify;">Green+Red=Brown</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">The sugarpaste I used here is storebought and comes white in colour. You can make sugarpaste at home(I've never tried, choosing the easier option since decorating itself is so time consuming). If you need the recipe for sugarpaste please feel free to ask. Coming to coloring, we need paste colors for this, powder colors can also be used eventhough pastes are more effective. Take as much as sugrapaste you need. With the help a cocktail stick transfer the color paste to the sugarpaste. Go slow starting with very less color since the paste colours are very concetrated. Knead until you get an even finish. Cover the sugarpaste with cling film until use to prevent drying out.(Kneading is the toughest part for me...phew...)</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3p4LmEDdxI/AAAAAAAAALk/KgjjED4nlXA/s1600-h/sofa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3p4LmEDdxI/AAAAAAAAALk/KgjjED4nlXA/s400/sofa2.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">I used dark brown for sofa and covered the marzipaned sofa and side table with brown sugarpaste, following the same steps as we did for marzipan covering. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3p4YsSvg-I/AAAAAAAAALs/26YnQ09bpqM/s1600-h/idiyappam+mould.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3p4YsSvg-I/AAAAAAAAALs/26YnQ09bpqM/s400/idiyappam+mould.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">For the side piping in pink, color the sugarpaste with very little red and you can get pink. To get the piping threads use an icing gun(i don't have one) or if you are familiar with the idiyappam press(chakli maker, shown in figure) use that(it's very handy, I use it for all my sugarpaste attempts). Stick the piping along the sides. To stick, brush water lightly with a 0 brush. Cut out different shades of pink flowers with the flower cutter and decorate the sofa with it. Stick using water. If you dont have flower cutter make small balls of sugarpaste and flatten it with hand to get polka dots of different sizes. This would look equally good. To make the drawers I have cut out sugar paste oblongs and marked the edge design with the tool shown in figure. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3p4prUA-uI/AAAAAAAAAL0/Wx0YXgZuDaA/s1600-h/drawer1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3p4prUA-uI/AAAAAAAAAL0/Wx0YXgZuDaA/s400/drawer1.jpg" width="400" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p43rPF5sI/AAAAAAAAAL8/pHXXxEwwPHc/s1600-h/flower.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p43rPF5sI/AAAAAAAAAL8/pHXXxEwwPHc/s400/flower.jpg" width="400" /></a></div><br />
The frills can be made by rolling cocktail sticks along one side of sugrapaste stripes. See figure.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3p5CJDqsII/AAAAAAAAAME/9Z1j0jPraCY/s1600-h/frill.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3p5CJDqsII/AAAAAAAAAME/9Z1j0jPraCY/s400/frill.jpg" width="400" /></a></div><br />
<b>Sugar paste Figure:</b><br />
<div style="text-align: justify;">To get the skin colour add very little red and yellow to the white sugarpaste. For the hair I used the chakli press(icing gun) or can make this with the help of a seive. Press a small ball of sugarpaste through the seive, you can get fine strands. Mould the body parts as shown in figure. Assemble them on the sofa. Two tones of frills can be used for the skirt. For the eyes prick the face with cocktail stick tipped with black color. The tool used for mouth is shown in figure. Use water to stick the body parts together.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3p5SA7Rt_I/AAAAAAAAAMM/ePfiuqMG7zM/s1600-h/figure.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3p5SA7Rt_I/AAAAAAAAAMM/ePfiuqMG7zM/s400/figure.jpg" width="400" /></a></div><br />
<b>Sugarpaste Books:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3p5g3m_MuI/AAAAAAAAAMU/Qr98eIzN0So/s1600-h/book.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3p5g3m_MuI/AAAAAAAAAMU/Qr98eIzN0So/s400/book.jpg" width="400" /></a></div><br />
<b>Table Lamp:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p6DtZpWTI/AAAAAAAAAMc/pmVGYozXVtw/s1600-h/lamp1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p6DtZpWTI/AAAAAAAAAMc/pmVGYozXVtw/s400/lamp1.jpg" width="400" /></a></div><br />
<b>Slippers:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p6T0zQ0FI/AAAAAAAAAMk/ixVEuXqOnRw/s1600-h/slippers.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p6T0zQ0FI/AAAAAAAAAMk/ixVEuXqOnRw/s400/slippers.jpg" width="400" /></a></div><br />
<div style="text-align: justify;">By the time i reached the flower cushion I was running short of time and missed out the clicks. If you are really keen on it, let me know, I can do it again and post the pictures for you. I am a last minute doer and usually finishes things in the nick of time.</div><br />
<div style="text-align: justify;">Here are few links and refernces which might come handy.</div><div style="text-align: justify;"><a href="http://www.youtube.com/watch?v=vecmy4nKT-A&feature=related">Marzipaning</a></div><div style="text-align: justify;"><a href="http://www.youtube.com/watch?v=jqOELkrr-BM&feature=PlayList&p=A34D95D528A126AA&playnext=1&playnext_from=PL&index=27">Frills</a></div><div style="text-align: justify;"><a href="http://www.youtube.com/watch?v=-XOuO8r0k80">Figures</a></div><div style="text-align: justify;">Book Reference: The International School of Sugarcraft Books 1 and 2 by Nicolas Lodge.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p9lcfGuTI/AAAAAAAAAMs/skzzkXyvU-M/s1600-h/angles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3p9lcfGuTI/AAAAAAAAAMs/skzzkXyvU-M/s640/angles.jpg" width="640" /></a></div><br />
</div><div style="text-align: justify;">I have tried to be as clear as possible. If you have any questions please feel free to ask, I'll be happy to help. </div><div style="text-align: justify;"><br />
</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com63tag:blogger.com,1999:blog-4659231478933537943.post-89850908724986123602010-02-15T04:16:00.000-08:002010-02-15T05:39:39.242-08:00Mutta Thilappichathu/Egg Curry and Awards!!!<div style="text-align: justify;">Soon after marriage, I got an exposure to the darker sides of the deal - on one side were the hearts & teddy bears but on the other side was the challenge of cooking on your own! Like the majority, I also started my culinary experiments with eggs. A bit ridiculous in my case!!! Mom had made me attend a cooking course as part of her 'marriage training' where I learned many delicacies like biriyani, fried rice, cakes, samossas etc that made me overconfident while stepping into my own kitchen only to realise with shock that I never learned to make normal plain matta(Kerala brown rice) or a dal curry or upma let alone cleaning and cutting fish. As a result the dining table during our honeymoon days was a flop show ramp with sticky upma, overcooked rice, mashed cabbage mezhukkupuratti and the best of all, the show stopper - fried fish with the scales on!!! Poor A - my everfaithful guinea pig, was like 'A Husband in Horror-land'!!! How he would have regreted for not earning the basic kitchen survival techniques instead of washing vessels for his buddies who did all the cooking during his bachelorhood. <br />
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Coming to the topic, mutta thilappichathu is an easy preparation where the eggs are not preboiled. Here we are adding them directly into the gravy, saving time that way and since they are getting cooked in the gravy more flavours get absorbed by the eggs making it more tastier. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3k01KUc-uI/AAAAAAAAAJ8/bLudByeN6as/s1600-h/mutta+thilappichathu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/_P3h1n0_1TAg/S3k01KUc-uI/AAAAAAAAAJ8/bLudByeN6as/s400/mutta+thilappichathu.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Eggs - 6</div><div style="text-align: justify;">Shallots(<i>cheriya ulli</i>) - 6-7 sliced</div><div style="text-align: justify;">Green chillies - 3-4 slitted lengthwise</div><div style="text-align: justify;">Curry leaves - few</div><div style="text-align: justify;">Ginger - 1/2 inc piece crushed</div><div style="text-align: justify;">Vinegar - 1 tbsp</div><div style="text-align: justify;">Turmeric powder - 1/2 tsp</div><div style="text-align: justify;">Chilly powder - 1 tsp</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;">Water - 1 cup</div><div style="text-align: justify;">Milk - 1/2 cup</div><div style="text-align: justify;">Oil - as needed</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3k2Z4yYarI/AAAAAAAAAKM/5ra5dkYlePE/s1600-h/mutta+thilappichathu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3k2Z4yYarI/AAAAAAAAAKM/5ra5dkYlePE/s400/mutta+thilappichathu.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Soak turmeric and chilly powders in little water to a paste and keep aside. In a heavy bottomed pan or curry chatti(<i>terracotta cooking pan</i>) heat oil, saute shallots, green chillies and ginger until onions are translucent. Reduce heat and add the soaked turmeric and chilly paste and saute for 2 minutes. Add water, vinegar and salt, let it boil in high heat. Break eggs into the bubbling gravy. Do not stir, cover and cook in medium heat for 12-15 minutes. Turn the eggs and let it cook without cover until the gravy reduces to half(steps are shown in the picture). Reduce heat and add milk. Do not let it boil. Serve hot with rice or roti. </div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Now Coming to the Awards!!! Yippeee got a handful!!! Thanking all my blogger friends for all the encouragement, motivation and support!!!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Jisha of <a href="http://jishaskitchen.blogspot.com/">Jisha's Kitchen</a>, Swapna of <a href="http://swapnasridhar.blogspot.com/">SwapnaSridhar</a> and Aparna of <a href="http://ladiesspecialadukkala.blogspot.com/">Ladies Special Adukkala</a> has passed this lovely Award. Thanks a ton dearies!!!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3k2EtFfDyI/AAAAAAAAAKE/Byh99uerPxs/s1600-h/Smart+Food+Blogger+Award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3k2EtFfDyI/AAAAAAAAAKE/Byh99uerPxs/s320/Smart+Food+Blogger+Award.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Saraswathy of <a href="http://simplysara07.blogspot.com/2010/02/sweet-avalpoha-with-milk-my-200th-post.html">Sara's Corner</a>, Swapna of <a href="http://swapnasridhar.blogspot.com/">SwapnaSridhar</a>, Aparna of <a href="http://ladiesspecialadukkala.blogspot.com/">Ladies Special Adukkala</a> has awarded me with this one. Thank you all!!! </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3k3Ww_fGLI/AAAAAAAAAKU/BgPEnO6ZfsE/s1600-h/110926.gif.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3k3Ww_fGLI/AAAAAAAAAKU/BgPEnO6ZfsE/s320/110926.gif.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sarah of <a href="http://www.vazhayila.com/">Vazhayila</a> and Aparna of <a href="http://ladiesspecialadukkala.blogspot.com/">Ladies Special Adukkala</a> has passed the Blog Loving Award to me. Thanks a lot Aparna and Sarah!!!</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3k3mfLN0MI/AAAAAAAAAKc/tymNRNhzfTE/s1600-h/Blog+Lovin+Award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3k3mfLN0MI/AAAAAAAAAKc/tymNRNhzfTE/s320/Blog+Lovin+Award.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I would like to pass these three Awards to all my blogger friends!!!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Swapna of SwapnaSridhar passed the Kreative Blogger Award to me. Thanks Swapna!!! </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3k3yL1dguI/AAAAAAAAAKk/eVsnsATjA_E/s1600-h/kreative+blog+award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3k3yL1dguI/AAAAAAAAAKk/eVsnsATjA_E/s320/kreative+blog+award.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>The rules for accepting this award are </b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"></div><div style="text-align: justify;">Thank the person who gave you the award.</div><div style="text-align: justify;">Copy the award to your blog.</div><div style="text-align: justify;">Place a link to their blog.</div><div style="text-align: justify;">Name 7 things people don't know about you.</div><div style="text-align: justify;">Nominate 7 bloggers.</div><div style="text-align: justify;">Place a link to those bloggers.</div><div style="text-align: justify;">Place a comment letting those bloggers know about the award.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I have been tagged before. To know more about me click <a href="http://ceciliantonio.blogspot.com/2010/02/my-first-award-and-cake.html">here</a>.</div><div style="text-align: justify;"><br />
</div><div>I would like to share this award with</div><br />
<div style="text-align: justify;">An open book - <a href="http://mykitchenantics.blogspot.com/">http://mykitchenantics.blogspot.com/</a></div><div style="text-align: justify;">Cool Lassie - <a href="http://pangravykadaicurry.blogspot.com/">http://pangravykadaicurry.blogspot.com/</a></div><div style="text-align: justify;">Priya - <a href="http://priyaeasyntastyrecipes.blogspot.com/">http://priyaeasyntastyrecipes.blogspot.com/</a></div><div style="text-align: justify;">Rachana Kothari - <a href="http://rachanakothari.blogspot.com/">http://rachanakothari.blogspot.com/</a></div><div style="text-align: justify;">Jagruti - <a href="http://joyofcooking247.blogspot.com/">http://joyofcooking247.blogspot.com/</a></div><div style="text-align: justify;">Vrinda - <a href="http://sankeerthanam.blogspot.com/">http://sankeerthanam.blogspot.com/</a></div><div style="text-align: justify;">Supriya Nair - <a href="http://mykookbook.blogspot.com/">http://mykookbook.blogspot.com/</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Phew...that was quite long...Thanks again!!!</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com18tag:blogger.com,1999:blog-4659231478933537943.post-83955652156121269152010-02-11T16:01:00.000-08:002010-02-11T16:01:40.658-08:00A Superman Birthday Cake<div style="text-align: justify;">Made this cake almost a year and a half back. A superman cake for my li'll superboy!!! I was overjoyed when I saw his face light up seeing this Superman. Tried painting the eyes but messed it up and the big black goggle-like eyes is to cover that up! The supeman finally ended up looking like he was taking a sun bath with those shades!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Again a pineapple cake since its one of our favourites. The frosting & filling are fresh cream and the superman of sugarpaste.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3SZ_W3V8sI/AAAAAAAAAJ0/Ef8dKoJ5flo/s1600-h/superman+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="555" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3SZ_W3V8sI/AAAAAAAAAJ0/Ef8dKoJ5flo/s640/superman+cake.jpg" width="640" /></a></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com24tag:blogger.com,1999:blog-4659231478933537943.post-3823604897341200142010-02-08T15:36:00.000-08:002010-02-08T16:19:51.706-08:00Beef Vindaloo<div style="text-align: justify;">Here is the Kochi Style Vindaloo - to be frank I'm not familiar with any other Kerala cusines like Kuttanad, Malabar, Trivandrum etc. As far as I can trace my family roots, all my Grannys and their Great Great Grannys are from Cochin and so is my better half's. A bit unlucky that way, not to have had a peek into the multitude of Kerala cusines. But now thanks to blogging, I'm getting to know many new ways!!!</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I have a craving for extremely spicy dishes and Vindaloo, which needs loads of chilli, goes hand in hand with this obsession. Got the recipe from my Aunt, she makes the best vindaloo in our family! According to her, Vindaloo has dominant garlic and mustard flavours with a red tint. Hence the red chillies are de-seeded and used - this allows employing more of them to enhance the red tint and de-seeding keeps the spice level under check.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3Cfd5M5IsI/AAAAAAAAAJI/htaZmSFEEkQ/s1600-h/beef+vindaloo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S3Cfd5M5IsI/AAAAAAAAAJI/htaZmSFEEkQ/s400/beef+vindaloo.jpg" width="300" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Beef - 1 kg diced</div><div style="text-align: justify;">Mustard seeds - 1 1/2 tbsp</div><div style="text-align: justify;">Whole Red Chillies - 12 - 15 deseeded</div><div style="text-align: justify;">Vinegar(<i>Distilled Malt Vinegar</i>) - 3-4 tbsp</div><div style="text-align: justify;">Turmeric - 1/2 tsp</div><div style="text-align: justify;">Garam Masala Powder - 1 tsp</div><div style="text-align: justify;">Onion - 1 sliced</div><div style="text-align: justify;">Curry leaves - few</div><div style="text-align: justify;">Oil</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Grind together:</i></div><div style="text-align: justify;">Green Chillies - 3-4</div><div style="text-align: justify;">Onions - 2</div><div style="text-align: justify;">Ginger - 1 inch piece</div><div style="text-align: justify;">Garlic - 1 1/2 pod</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Grind all these together into a coarse paste.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Directions:</b></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;">Grind mustard seeds and keep aside. Deseed chillies, grind it into a smooth paste with vinegar and keep aside. In a thick bottomed vessel or pressure cooker heat oil, saute the sliced onions until golden. Add the ground onion mixture and saute until oil seperates. This might take some time, so be patient. Add the garam masala powder, turmeric powder, ground chilli paste, mustard powder, curry leaves and saute for further 3-4 minutes. Add meat, salt, 1 tbsp vinegar and pressure cook as much you normally do for beef(cooking time varies depending on pressure cooker). Once done open and saute in high flame until gravy thickens. Serve hot with rice/roti.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Note: </i></div><div style="text-align: justify;"><i>-The recipe calls for beef fillets or meduim slices. I used diced beef and did'nt find much of a difference.</i></div><div style="text-align: justify;"><i>-To deseed the chillies, slit the chillies lengthwise and tap off the seeds. If you do not have whole chillies you can use chilli powder instead. Soak it in vinegar.</i></div><div style="text-align: justify;"><i>-You can adjust the vinegar and chilli amount to suit your liking. </i><br />
<i>-Can substitute beef with any meat of your choice. </i><br />
<i><br />
</i><br />
And now Award time again. Fathima of <a href="http://thattukada-myblog.blogspot.com/">Thattukada</a> has shared three lovely Awards with me!!! Wow!!! Three at one go!!! Thanks a ton Fathima!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3Ci8Xyit0I/AAAAAAAAAJQ/yHvXhp9pj6A/s1600-h/beautiful+blogger.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3Ci8Xyit0I/AAAAAAAAAJQ/yHvXhp9pj6A/s320/beautiful+blogger.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div style="text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3CjA5s_cZI/AAAAAAAAAJY/TKqptDszMBU/s1600-h/Cheerreading-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3CjA5s_cZI/AAAAAAAAAJY/TKqptDszMBU/s320/Cheerreading-1.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3CjKIof6fI/AAAAAAAAAJg/o_H64e3ejkM/s1600-h/101.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S3CjKIof6fI/AAAAAAAAAJg/o_H64e3ejkM/s320/101.jpg" /></a></div><div style="text-align: center;"><br />
</div><div style="text-align: justify;">I would like to share these three Awards with all my blogger friends. All of you my wonderful, inspiring, creative blogger friends please accept your Awards...</div></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com25tag:blogger.com,1999:blog-4659231478933537943.post-36034804513352134582010-02-05T15:18:00.000-08:002010-02-10T03:42:16.215-08:00Ethappazham Appam/Steamed Plantain Cake<div style="text-align: justify;">A very simple, steamed breakfast/snack(naalu mani palahaaram) which makes me nostalgic. During my schooldays, Mom would always try to keep my breakfast simple and easy to eat, without any 'accompaniments', which makes it easy for her to shove into my mouth. This was my breakfast often. Gosh :( Those days of getting pampered are long gone..sniff...sniff... If a combo like dosa-chutney or appam-stew which needs eloborate eating time were offered on a school day, I would duely skip making an excuse of not being hungry. How I repented later when I had to confront the 'delicacies' of the hostel mess, which transformed me from a picky eater to an 'I eat everything homemade' person for good. And now I can hardly wait to shocktreat my li'l picky one with a hostel menu!!! Cruel pleasures of a mom...Now coming to the Appam...</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2ykiHjWQtI/AAAAAAAAAIw/d0gFSBkBLvY/s1600-h/ethappazham+appam1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2ykiHjWQtI/AAAAAAAAAIw/d0gFSBkBLvY/s400/ethappazham+appam1.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">It is simple and mellow, with coconut, rice flour and plantain/banana(ethappazham), which kids would love.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Rice flour - 1 cup</div><div style="text-align: justify;">Grated/Decicated coconut - 1/2 cup</div><div style="text-align: justify;">Cardamom/Elaichi - 3-4</div><div style="text-align: justify;">Sugar - to taste</div><div style="text-align: justify;">Salt - to taste(very less)</div><div style="text-align: justify;">Banana/Ethappazham - 2</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2yk8h4IOnI/AAAAAAAAAI4/pXK2tKRADWM/s1600-h/ethappazham+appam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2yk8h4IOnI/AAAAAAAAAI4/pXK2tKRADWM/s400/ethappazham+appam.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Cut banana lengthwise into four and then chop into pieces breadthwise. Grind coconut and cardamom with some lukewarm water into a smooth paste. In a mixing bowl, mix rice flour, sugar, salt and coconut mixture to form an idlylike(meduim consistancy) batter. Add banana pieces into it and mix well. Spoon into greased shallow trays and steamcook. Alternatively you can use idly mould. Good when served hot or cold. </div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2ylUUyuSiI/AAAAAAAAAJA/TcdR6bUE1Ic/s1600-h/ethappazham+appam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="287" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2ylUUyuSiI/AAAAAAAAAJA/TcdR6bUE1Ic/s400/ethappazham+appam.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Note:</i></div><div style="text-align: justify;"><i>Let the appams cool down a little before you unmould it to prevent it from breaking.</i></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com29tag:blogger.com,1999:blog-4659231478933537943.post-13713547254367423102010-02-04T15:18:00.000-08:002010-02-10T04:15:50.718-08:00Ragada Patties<div style="text-align: justify;">I realised one of my 'unknown-unknowns', thanks to my friendship with some hardcore veggies during my stay in the UK. They opened a window revealing the myriad chaats, bhajis, khichdis and sweets. I started cooking veggies/legumes which I earlier had no intention to even touch. One of the chaat/street foods that I got mesmerised with is 'Ragada Patties' - which also makes a balanced meal with the carb-protein combo. Since there is no deep frying involved, i find it healthy too. The recipe is from a Rajastani friend 'S', who's an encyclopedia of veg delicacies.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2tSvMgjPsI/AAAAAAAAAIo/GoIYNhlTK9w/s1600-h/ragada+patties.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="300" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2tSvMgjPsI/AAAAAAAAAIo/GoIYNhlTK9w/s400/ragada+patties.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For patties:</i></div><div style="text-align: justify;">Potatoes - 6-7 </div><div style="text-align: justify;">Green chillies - 2-3</div><div style="text-align: justify;">Ginger - a little<br />
<br />
</div><div style="text-align: justify;">Boil(take care not to over-boil, we need just cooked enough) and mash potatoes. Crush green chillies and ginger with a pestle and mortar and mix all the ingredients together with salt. With greased hands take handfuls of mash, mould into round disk shaped patties and keep aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For Gravy:</i></div><div style="text-align: justify;">White peas - 1/2 cup</div><div style="text-align: justify;">Chick peas - 1/2 cup</div><div style="text-align: justify;">Onions - 2 copped</div><div style="text-align: justify;">Ginger - a li'l</div><div style="text-align: justify;">Garlic - 5-6 cloves</div><div style="text-align: justify;">Tomattoes - 2 pureed</div><div style="text-align: justify;">Storebought tomatto puree - 2 tbsp extra concentrated</div><div style="text-align: justify;">Chilli powder - 1-2 tsp</div><div style="text-align: justify;">Turmeric powder - 1/2 tsp</div><div style="text-align: justify;">Coriander powder - 1 tsp</div><div style="text-align: justify;">Channa masala - 1 tsp</div><div style="text-align: justify;">Garam masala - 1/2 tsp</div><div style="text-align: justify;">Coriander leaves for garnishing</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;">Oil</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Soak the white peas and chickpeas overnight and pressure cook. Grind onions, garlic and ginger together. In a thick bottomed pan heat oil and saute the ground mixture. When oil leaves to the sides add mashed potatoes and saute for few minutes. Add tomatto puree(both homemade and storebought), all the masala powders and salt and saute till oil seperates. Finally add cooked chickpeas and white peas along with some water and cook till gravy thickens. Garnish with coriander leaves.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>To Serve:</i></div><div style="text-align: justify;">Red onion - 1 chopped</div><div style="text-align: justify;">Lime wedges - few</div><div style="text-align: justify;">Sev(optional)</div><div style="text-align: justify;">Tamarind Sauce(find recipe <a href="http://ceciliantonio.blogspot.com/2010/02/tamarind-sauce.html">here</a>) or Maggi Tamarina sauce</div><div style="text-align: justify;">Green Sauce(find recipe<a href="http://ceciliantonio.blogspot.com/2010/02/green-sauce.html"> here</a>)(optional)</div><div style="text-align: justify;">Coriander leaves - few chopped</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Roast both sides of the patties on a hot tava/griddle smearing oil, until golden brown. Arrange two patties on a plate and pour the channa gravy on top. Granish with chopped onions, coriander leaves, sev, tamarind sauce, green sauce and lime wedge. If serving for a big group or for parties, can arrange the patties, gravy and garnishes separately on the serving table and let the guests help themselves to suit their liking.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Note:</i></div><div style="text-align: justify;"><i>Can alternate the sev with crushed potato crisps. For me it tatses better than sev.</i></div><div style="text-align: justify;"><i>Can use youghurt as an accompaniment. </i></div><div style="text-align: justify;"><i>Storebought tomatto puree is used to give more colour to the gravy. You can avoid if you are not that keen on the colour.</i></div><div style="text-align: justify;"><i>Here we use chick peas and white peas. Can me made with just white peas which I feel way too plain. </i></div><div style="text-align: justify;"><i>If you find the mash a bit unruly to mould into patties, add some breadcrumbs to make it firm.</i></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com17tag:blogger.com,1999:blog-4659231478933537943.post-44522761210088970512010-02-04T15:15:00.000-08:002010-02-04T15:22:12.382-08:00Tamarind sauce<div style="text-align: justify;">Tamarind Sauce is used in many chaat items and is an inevitable ingredient for bhelpuri. Can also be used as an accompaniment for ragada patties, samosas and kachoris.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">You will need...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Tamarind - 1 lemon sized ball</div><div style="text-align: justify;">Dates - 1 handfull</div><div style="text-align: justify;">Jeera - 1 tsp</div><div style="text-align: justify;">Chilli powder - 1/2 tsp</div><div style="text-align: justify;">Jaggery - to taste</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;">Black salt(kala namak) - a pinch(optional, if you don't have no worries)</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Soak tamarind in water, squeeze well and drain to get the juice. Soak dates and grind into a smooth paste. Dry roast jeera and grind coarsly. In a pan add all the ingredients except jaggery and boil until reduces to half the quantity and thick in consistancy(like tomatto ketchup). Add jaggery to taste. Can store in refrigerator for few months.</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com4tag:blogger.com,1999:blog-4659231478933537943.post-33784361770985295302010-02-04T15:14:00.000-08:002010-02-04T15:22:34.758-08:00Green Sauce<div style="text-align: justify;">Green sauce is made of green leaves and green chillies and is used in many chaat items like bhel puri, pani puri etc.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">You will need...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Coriander leaves - 1/4 bunch</div><div style="text-align: justify;">Mint leaves - 1/4 bunch</div><div style="text-align: justify;">Green chillies - 2-3</div><div style="text-align: justify;">Lemon juice - 1/2 limes'</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Grind all the ingredients well with little water into a smooth paste(a bit runny paste). Can store in refrigerator or few days.</div><div><div style="text-align: justify;"><br />
</div></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com2tag:blogger.com,1999:blog-4659231478933537943.post-90526320775847016782010-02-03T15:42:00.000-08:002010-02-10T03:43:55.528-08:00My First Award and A Cake!!!<div style="text-align: justify;">Hi Friends, I'm so happy to receive the first feathers in my cap from Devi(<a href="http://fresherscookbook.blogspot.com/">http://fresherscookbook.blogspot.com/</a> ). Thanks a ton Devi for your kindness and encouragement.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2oJe_u6G0I/AAAAAAAAAIg/aMsombvRZu8/s1600-h/i-love-your-award.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2oJe_u6G0I/AAAAAAAAAIg/aMsombvRZu8/s320/i-love-your-award.png" /></a><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2oJb9h5wiI/AAAAAAAAAIY/ouWLKLbIA4Y/s1600-h/kreative+blog+award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2oJb9h5wiI/AAAAAAAAAIY/ouWLKLbIA4Y/s320/kreative+blog+award.jpg" /></a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>Rules for accepting this award</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Thank the person who gave you the award.</div><div style="text-align: justify;">Copy the award to your blog.</div><div style="text-align: justify;">Place a link to their blog.</div><div style="text-align: justify;">Name 7 things people don't know about you.</div><div style="text-align: justify;">Nominate 7 bloggers.</div><div style="text-align: justify;">Place a link to those bloggers.</div><div style="text-align: justify;">Place a comment letting those bloggers know about the award.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">7 things people might not know about me:</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">1. Feel like I have conquered the whole world when someone comments, "You have lost weight!", and the more I lose the greedier I get.</div><div style="text-align: justify;">2. A spoilsport in extreme weathers and i hate the winter.</div><div style="text-align: justify;">3. At my best while shopping for clothes - my all time obsession.</div><div style="text-align: justify;">4. A nocturnal when preoccupied with something creative.</div><div style="text-align: justify;">5. Bring the entire place down yelling on confronting a spider. </div><div style="text-align: justify;">6. Breakfast with bhelpuri often, can have it round the clock for any number of days and never get tired of it. </div><div style="text-align: justify;">7. My Dream impossible - Fruits and fries swap places in the calorie chart and hence I indulge sinfully 24/7.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">I would like to share these awards with</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Sunitha and Namitha - <a href="http://cookingpals.blogspot.com/">http://cookingpals.blogspot.com/</a></div><div style="text-align: justify;">Tina - <a href="http://kaipunyam.com/">http://kaipunyam.com/</a></div><div style="text-align: justify;">Jisha - <a href="http://jishaskitchen.blogspot.com/">http://jishaskitchen.blogspot.com/</a></div><div style="text-align: justify;">Aparna - <a href="http://ladiesspecialadukkala.blogspot.com/">http://ladiesspecialadukkala.blogspot.com/</a></div><div style="text-align: justify;">Sarah - <a href="http://www.vazhayila.com/">http://www.vazhayila.com/</a></div><div style="text-align: justify;">Adukkalavisesham - <a href="http://adukalavishesham.blogspot.com/">http://adukalavishesham.blogspot.com/</a></div><div style="text-align: justify;">Fathima - <a href="http://thattukada-myblog.blogspot.com/">http://thattukada-myblog.blogspot.com/</a></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">And to share the joy I'm posting a cake which I made for my son's Birthday. The party theme was space and hence and a space cake. The rockets and the astronaut are made of sugarpaste and the cake is iced with fresh cream. It is a pineapple cake, moistened with rum and sugar syrup and layered with fresh cream and cherry filling . The yellow sugar stars are storebought. I was in such a pathetic state of mind at that time, with a lot of things to take care of, forgot to put a birthday message with my son's name on the cake which was later done in a haste by my hubs dear just before cutting the cake. It was his idea to put the message on a flag. Missed a good click of the cake as well. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S2oHkM0awtI/AAAAAAAAAIQ/YqITaWrqaHA/s1600-h/cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S2oHkM0awtI/AAAAAAAAAIQ/YqITaWrqaHA/s640/cake.jpg" width="640" /></a></div><br />
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</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com18tag:blogger.com,1999:blog-4659231478933537943.post-4915624354742396722010-02-02T14:36:00.000-08:002010-02-10T04:16:00.385-08:00Spinach Thoran<div style="text-align: justify;">Spinach happens to be my li'l one's favourite green. Can you guess why? Coz he thinks Popeye's muscles are made of spinach!!! Oh boy!!! Only if he believed that Superman's biceps were because he ate Okra and Transformers gobbled up beetrots for power, you would have had a mom on 'cloud nine' here...</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Here i'm sharing the way I make spinach thoran - have peppered it with urad dals in an effort to make it more interesting and colorful :)</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2ioblCwWHI/AAAAAAAAAII/8V_G_sbu5k8/s1600-h/spinach+thoran.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2ioblCwWHI/AAAAAAAAAII/8V_G_sbu5k8/s400/spinach+thoran.jpg" width="400" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Spinach - 300gms(washed and chopped)</div><div style="text-align: justify;">Onions - 1 sliced</div><div style="text-align: justify;">Grated/Desicated coconut- 1 handful</div><div style="text-align: justify;">Jeera - 1 pinch</div><div style="text-align: justify;">Green chillies - 2-3</div><div style="text-align: justify;">Chilly flakes - 1/2 tsp</div><div style="text-align: justify;">Turmeric - 1 tsp</div><div style="text-align: justify;">Mustard seeds - 1 tsp</div><div style="text-align: justify;">Urid dal - 1 tsp</div><div style="text-align: justify;">Curry leaves - few</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Coarsly grind coconut, jeera and green chillies together. In a thick bottomed pan heat oil, splutter mustard seeds and add urid dal. Add sliced onions and curry leaves and saute well. Add the ground coconut mixture, turmeric, chilly flakes,salt and chopped spinach. Mix well and stir fry in high heat until all the water disappears. Serve hot with rice/roti.</div><div><br />
</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com17tag:blogger.com,1999:blog-4659231478933537943.post-63511407438933934182010-02-02T14:16:00.000-08:002010-02-10T04:00:34.859-08:00Kanava Fry/ Squid/Calamari Fry<div style="text-align: justify;"><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">I'm sharing a very simple yet yummy squid stir fry. Seafoods like squids and prawns have some magic imbibed in them, they are delicious no matter how you cook!</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3Kf0ZjH7KI/AAAAAAAAAJs/MRQc7BvgwqE/s1600-h/kanava+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S3Kf0ZjH7KI/AAAAAAAAAJs/MRQc7BvgwqE/s400/kanava+fry.jpg" width="300" /></a></div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
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</span></span></div><div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><div><b>You will need...</b></div><div><br />
</div><div>Squid - 500gms</div><div>Onions - 2 big sliced</div><div>Green chillies - 3-4 slitted lengthwise</div><div>Curry leaves - few</div><div>Chilli powder - 1-2 tsp</div><div>Turmeric powder - 1 tsp</div><div>Salt - to taste</div><div><br />
</div><div><div style="text-align: justify;">Cut squid into rings. Marinate with salt, chilli powder, turmeric powder and keep it for at least 30 minutes. Heat oil in a thick bottomed pan and saute onions, green chillies and curry leaves. Add squid and stir fry in high heat until all the water disppears. Serve hot. Can be served as a starter as well as a side dish. </div></div><div><br />
</div></span></span></div></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com11tag:blogger.com,1999:blog-4659231478933537943.post-15925971517664960872010-01-31T15:32:00.000-08:002010-02-10T04:01:40.556-08:00A Christmas Cake<div style="text-align: justify;">Christmas in all its regalia is never complete without a Rich Fruit Cake/Plum Cake. Here's a cake that I made for last Christmas, a rich fruit cake with sugarpaste icing. And it was the first time i got this cake right! Ofcourse with the aid of my ever reliable lifeline which prevents me from cooking havocs-"Phone-ma-mommy"! A universal lifeline for cooking!!! isn't it? :D</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2YPLroHVwI/AAAAAAAAAHo/juyCTQVZeCw/s1600-h/santa+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="633" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2YPLroHVwI/AAAAAAAAAHo/juyCTQVZeCw/s640/santa+cake.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2YQXK-Rq6I/AAAAAAAAAHw/YfEkt4z4D9E/s1600-h/santa+cake+2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2YQXK-Rq6I/AAAAAAAAAHw/YfEkt4z4D9E/s640/santa+cake+2.jpg" width="628" /></a></div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com20tag:blogger.com,1999:blog-4659231478933537943.post-13677448890047294492010-01-29T11:32:00.000-08:002010-02-10T04:03:10.437-08:00Keema Tikki/Minced Meat Patties<div style="text-align: justify;">I got the idea of tikkis from a friend Sholi, who's all the way from Dilli!!! She had it stuffed with dry fruits which I replaced with keema(minced meat) to suit my ongoing domestic Meat-a-holism.</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2M2mSguQGI/AAAAAAAAAHQ/UiOZ7ImxvS0/s1600-h/keema+tikki.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="347" src="http://1.bp.blogspot.com/_P3h1n0_1TAg/S2M2mSguQGI/AAAAAAAAAHQ/UiOZ7ImxvS0/s400/keema+tikki.jpg" width="400" /></a></div><br />
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<div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Potatoes - 5-6medium</div><div style="text-align: justify;">Coriander leaves - few chopped</div><div style="text-align: justify;">Cumin powder - a pinch</div><div style="text-align: justify;">Turmeric powder - a pinch</div><div style="text-align: justify;">Bread - 1-2 slice powdered</div><div style="text-align: justify;">Salt - as needed</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Boil potatoes. Peel, mash, add all the ingredients and mix well. Keep aside.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>Note:</i></div><div style="text-align: justify;"><i>Potato mixture should be pliable as well as firm. Add bread powder accordingly.</i></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><i>For the filling...</i></div><div style="text-align: justify;">Minced meat - 250 gm</div><div style="text-align: justify;">Mint leaves - few chopped</div><div style="text-align: justify;">Onions - 1 big chopped</div><div style="text-align: justify;">Green chillies - 3-4 chopped</div><div style="text-align: justify;">Ginger - 1 tsp</div><div style="text-align: justify;">Curry leaves - few chopped</div><div style="text-align: justify;">Garam masala powder - 1 tsp</div><div style="text-align: justify;">Chilli powder - 1/2 tsp</div><div style="text-align: justify;">Coriander powder - 1 tsp</div><div style="text-align: justify;">Turmeric powder - 1/2 tsp</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S2M25p9nVeI/AAAAAAAAAHY/HyWF9gmuwzc/s1600-h/mince+patties+intrctn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S2M25p9nVeI/AAAAAAAAAHY/HyWF9gmuwzc/s320/mince+patties+intrctn.jpg" /></a></div><div style="text-align: justify;"><b><br />
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<span class="Apple-style-span" style="font-weight: bold;">Directions:</span></div><div style="text-align: justify;"><b><br />
</b></div><div style="text-align: justify;">Cook minced meat with coriander pdr, turmeric pdr, chilli pdr, garam masala pdr and salt stirring well until all the water disappears. Keep aside. Heat oil in the pan and saute onions, green chillies, ginger paste and curry leaves until translucent, add cooked mince and stir fry until goden brown. Garnish with mint leaves. Take a lemon sized ball of potatoes with greased hands, mould as shown in figure and stuff with minced meat(approx 1 tbsp). Close the mash around the meat making a smooth ball. Flatten gently between both hands to form a small round disk. On a greased, hot tava/griddle roast both sides of the tikkis until golden brown. Brush oil on the tikkis if needed. Serve hot with tomatto ketchup or any chutney of your choice.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2M3EJyMemI/AAAAAAAAAHg/artc1jMRo9o/s1600-h/mince+patties+intr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="http://2.bp.blogspot.com/_P3h1n0_1TAg/S2M3EJyMemI/AAAAAAAAAHg/artc1jMRo9o/s320/mince+patties+intr.jpg" width="320" /></a></div><div style="text-align: justify;"><br />
</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com13tag:blogger.com,1999:blog-4659231478933537943.post-41082622661918386562010-01-28T04:34:00.000-08:002010-02-10T04:03:35.565-08:00Ulli Curry/Ulli Theeyal<div style="text-align: justify;">Ulli Curry!!! Well, it makes you shed some tears!!! Peeling and slicing at least 200gms of tiny shallots is way too demanding, isn't it? This is one of those moments I wish I had a maidservant, yet another homeland abound privilege!!! Despite me managing the kitchen on my own for years now, my eyes and onions still refuse to get fond of each other, the eyes protest invariably by a vehement flooding. What about you guys? Lol...C'mon then...Lets shed some tears for a good reason - and let the reason be - Ulli Curry!!! :D</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S2GDT6ioHzI/AAAAAAAAAHI/3S4Dc3uCJlk/s1600-h/Ulli+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S2GDT6ioHzI/AAAAAAAAAHI/3S4Dc3uCJlk/s400/Ulli+curry.jpg" width="400" /></a></div><br />
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<div style="text-align: justify;">In some parts on Kerala Ulli Curry is also known as Ulli Theeyal. In Cochin Theeyal preparations are often termed as 'Varutharacha Curry'. You can read more about <a href="http://en.wikipedia.org/wiki/Theeyal">Theeyal</a> here.</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;"><b>You will need...</b></div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">Shallots(cheriya ulli) - 200gms sliced</div><div style="text-align: justify;">Green chillies - 3-4 chopped</div><div style="text-align: justify;">Curry leaves - few</div><div style="text-align: justify;">Mustard seeds - 1 tsp</div><div style="text-align: justify;">Grated coconut/Desicated coconut - 1/2 cup</div><div style="text-align: justify;">Corinader powder - 1 tbsp</div><div style="text-align: justify;">Turmeric powder - 1 tsp</div><div style="text-align: justify;">Chilli powder - 1 tsp</div><div style="text-align: justify;">Tamarind - a small ball</div><div style="text-align: justify;">Jaggery - 1-2 tbsp</div><div style="text-align: justify;">Fenugreek powder(uluva podi) - a pinch</div><div style="text-align: justify;">Salt - to taste</div><div style="text-align: justify;">Water</div><div style="text-align: justify;">Oil - as needed</div><div style="text-align: justify;"><br />
</div><div style="text-align: justify;">In a non stick vessel dry fry coconut until brown(a bit further than golden brown) and add coriander, turmeric and chilli powders. Stir fry for one more minute in low heat, grind to a smooth paste/powder without adding water, and keep aside. Soak tamarind in warm water and when tender squeeze well and drain and restore the juice. In the cooking vessel add oil, splutter mustard seeds, saute shallots, green chillies and curry leaves(don't need to go until golden brown). Add tamarind water and salt, let it boil. Add the ground coconut mixture, jaggery and let it boil until gravy starts to thicken, say 2-3 minutes. Garnish with fenugreek powder and serve hot with rice.</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com19tag:blogger.com,1999:blog-4659231478933537943.post-89421352680379362722010-01-26T13:26:00.000-08:002010-02-10T04:04:08.603-08:00A Wedding Anniversary and a Cake...<div style="text-align: justify;">Here is a cake I made for one of my friend's Wedding Anniversary. We were invited for an eat out with them and after the dinner they blew the candles, cut the cake and we gave a toast !!! Not sure whether folks blow candles on wedding anniversary, but as always she had her little unique ways!!! On seeing the cake what she adored most were those kisses on the guy's cheeks ;) Yippeee...I knew she would love those :D. One month later she left for India and I'm missing her badly, which is one of the reasons why I'm here blogging, diverting myself rather than craving to play cards and blah blah blah-ing over tea with her.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S19dQZ5QztI/AAAAAAAAAG4/U2Q4K7uTPYA/s1600-h/soma+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="547" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S19dQZ5QztI/AAAAAAAAAG4/U2Q4K7uTPYA/s640/soma+cake.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
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</div><div style="text-align: justify;">As I said, I was not a regular blogger when I made this cake and hence I'm sorry to say that I don't have the step by step snaps, will be doing that for sure on my next sugarcraft attempt. This is a coconut cake with sugarpaste icing.</div><div style="text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_P3h1n0_1TAg/S19dkr-jZfI/AAAAAAAAAHA/b9I3MRZbBBs/s1600-h/somsub.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="475" src="http://3.bp.blogspot.com/_P3h1n0_1TAg/S19dkr-jZfI/AAAAAAAAAHA/b9I3MRZbBBs/s640/somsub.jpg" width="640" /></a></div><div style="text-align: justify;"><br />
</div>Cicily Antonyhttp://www.blogger.com/profile/16749870193605985909noreply@blogger.com14