Back From A Refreshing Break

I have been away from this space without any notice for quite some times now. But, there were a couple of things to keep me busy. Firstly, I am just back from a nice, relaxed and refreshing holiday to Ibiza, Spain. So, you can imagine how it was, post holiday shopping, packing and now when I am back, there are a lot of laundry and household chores to deal with. Catching up with the blogging world will take another few days. I do have a few book reviews and recipes to post from the drafts. I hope they will keep this space going for a few days.

To keep this starved space going, I am just posting a few pictures from my trip. More about the trip will need another post. Till then treat your eyes with these pictures!

Playa Iletas. The beaches there were crystal clear shades of blue. I love the bright turquoise colour here.

 Ibiza Harbour. Loved the rustic ship, it reminded me of Pirates of the Caribbean.

 Another scenic view on the Es Vedre tour.

 Beautiful shades of blue at Cala Bassa beach

One of the most beautiful sunset I have seen at San Antonio Bay, Ibiza.

Thank you for stopping by! Cheers!

One Bowl Eggless Brownies

I had baked these brownies during the last weekend. It was a long weekend and hence a time for good food. I had been on a very plain diet for a long time due to my illness and now when I am feeling 100% fine, I wanted to indulge in my favorite thing - 'Chocolate'. What else is better than a brownie if you want something chocolate-y! Right, but I was not really in a mood to wash a sink full of utensils. That's when one bowl egg less brownies were born.

Long weekend also means some short trips, provided the weather is good. God must have heard my cribbing about the persistent bad weather and hence blessed us with a gorgeous sunny Saturday. We went for a day trip to Bray, a small seaside town in county Wicklow. Details about the trip will need another post but, I can't help sharing a picture of the day here.

Isn't it gorgeous?

Coming back to the brownie recipe, you will need:

One Bowl Eggless Brownies

Ingredients:
1 1/4 cup AP Flour
1/4 cup cocoa powder
3/4 tsp baking powder
3/4 cup sugar, powdered
1/4 cup sunflower oil
3/4 cup low fat yogurt
1 tsp vanilla essence
1/4 to 1/2 cup milk
3- 4 tbsp chopped nuts( Optional, I used hazelnuts)

Process:
1. In a large bowl shift the AP Flour, cocoa powder, baking powder and sugar in a large bowl. Whisk them till they are evenly mixed.
2. Preheat the oven at 180 C and grease and dust a 9x9 inch square pan.
3. Make a hole in the center of the flour mixture and add in the oil, yogurt, vanilla and half of the milk. Using a whisk or a spatula mix to form a spreadable batter. Add more milk if needed.
4. Pour the batter into the tin and spread it evenly. Bake it at 180 C for 35-40 mins. Cool it for 10 minutes before slicing.

Enjoy them warm with a scoop of vanilla ice cream and a drizzle of chocolate sauce.

Linking it to ShowCase - Dessert

Thank you for stopping by! Cheers!

Kheer Recipe | How to Make Kheer | Indian Rice Pudding Recipe

Kheer - The Indian Rice Pudding #Recipe

Kheer is an Indian rice pudding. Rice is cooked in evaporated milk. It is often flavoured with cardamom, rose water, and saffron and is garnished with nuts. It is a rich milk based Indian dessert and finds a place in the menu on most festive Indian occasions.

There are a few sweet dishes that I have grown up eating, Bread Ras Malai, Cardamom Kulfi are among them. Another frequently made sweet dish in our house was 'Kheer'. Although I love it, I don't really make it that often these days, reason being DH doesn't like it much and cooking for myself doesn't inspire me enough to make it. However, on the rare occasions, I make it, I relish the whole lot myself, and I don't mind.

Kheer can be served hot or cold. I like mine chilled with a generous sprinkling of nuts.

Linking this to Walk Through The Memory Lane event hosted by Sizzlingveggies. This event is the brainchild of Gayathri

Kheer Recipe

Serves 6

Ingredients:

1-litre milk.
¼ cup granulated sugar.
¼ cup basmati rice (60 gm).
2 tbsp raisins
Chopped almonds and pistachios for garnishing.
½ tbsp rose water (optional).
2 cardamom pods powdered.

Process:

1. Wash and rinse the rice and soak it for half an hour.

2. Heat a pan and add milk. Keep the gas on medium-high and heat the milk till it reduces a bit.

3. When the milk comes to boil (10-12 mins) add the rice. Heat it till the rice is cooked. Keep on stirring gently so that milk does not stick on the bottom of the pan.

4.The milk will reduce by almost half. It will take another 10 minutes. Now add the sugar, raisins, cardamom powder and rose water. Heat for another 5 mins so that the sugar is totally dissolved and take it off the gas. Garnish it with chopped almonds and pistachios.

5. Serve it hot or chilled.

Notes:

1. Since I used cardamom and rose water to flavour it, I didn't use saffron. You can omit the rose water and use a few strands of saffron. Soak saffron in a teaspoon of milk for a nice colour.

Thank you for stopping by! Cheers!

Cool Summer Sips - An Event Announcement

Summer is here.

How I wish I could say that! Yes, really I mean it. I guess summer has already arrived in most parts of the world but here, it is still so cold. I can't really believe it is already May and still the temperature are in single digit! I am hoping May has something better in store for us.

While I was thinking of a title for this event, I came up with this name- Cool Summer Sips (pun intended, it almost looks like we are going to have a cool summer). But, wait! That's not I am looking for. I love cool drinks, the ones that are perfect for summers - lemonade, spritzers, punch- all cold and icy like this Blueberry Lemonade or this Orange Spritzer or this Mint and Ginger Lemonade. Even icy cold Thandai is refreshing for the parched throat. How about some lip smacking cool shakes and smoothies! So, I want you to churn up some cool summery drinks so that I can at least have a virtual treat.

Here are a few rules of the event, you would like to know:

1. Prepare any cold drink that is perfect for summer.
2. Recipe has to be strict vegetarian.
3. Multiple Entries are welcome. Only fresh entries please. Archived entries are not allowed
4. Please send in your entries starting today, 1st May 2012 till on or before 30th June 2012.  EXTENDED to 30th July 2012.

5. If you are on Facebook, please like my Facebook page  You can find the widget on right column of this space.
6. Bloggers can simply link your entries in the linky tool here or mail it to me with your Name and URL of your recipe at sethiajyoti119@gmail.com (sethiajyoti119 AT gmail DOT com) with the subject of "Cool Summer Sips" with the following details-

Name:
Recipe Name and URL:
Picture of the dish reduced to 300px:



Non Bloggers are also welcome to send me any number of entries. Just mail me the recipe and the picture.
While the linky tool is perfect for submitting your entries, I will however do a manual roundup of the event after the event is over. I somehow feel that those round ups have a personal touch.

So, friends send in your summery sips entries! Thank you for stopping by! Cheers!

Shahi Paneer~ Paneer Cubes in Rich Tomato Nuts Gravy

 This recipe has been sitting in my drafts for almost 5 months! I really do not know why? I generally cook a paneer curry every weekend. Earlier I have posted Palak Paneer ( Paneer in a spinach gravy) and Paneer Methi Malai (Paneer in a spicy red gravy flavored with dried fenugreek leaves). Shahi Paneer is a  very rich curry and that's why is not that frequently made in my house. It is actually reserved for special occasions.

'Shahi' literally translates to 'Royal', meaning this gravy is rich enough for a royal palate. The richness comes from the cashew paste and cream used in making the gravy, the more you use the richer the gravy. Lets see how I make it.

 

Shahi Paneer

250 gm paneer, cut into cubes

3-4 tomatoes
1 large onion, peeled and quartered
1/4 cup cashews
1/4 cup cream
2-3 tbsp oil
1" piece cinnamon
2-3 cardamom pods
1 bay leaf
2 cloves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
2 green chillies slit
1/4 to1/2 tsp red chilli powder
2 tsp coriander powder
1/2 tsp garam masala
Chopped coriander for garnishing
1 tbsp sugar
Salt to taste

Process:

1. Blanch the tomatoes. Make a slit on the skin and put them under hot boiling water. After 5 minutes take them out and peel the tomato skin. Set aside. Microwave the quartered onion or boil them till they are soft.
2. Keep the cashews in hot water for 30 minutes, till they are soft.
3. Churn the tomatoes, boiled onions and soaked cashews into a very smooth paste. You can make separate paste for each of them. I have tried both ways and I don't see much of a difference in taste in the resultant curry.
4. Heat oil in a large pan. When heated add the whole spices and saute for a few seconds. Add the ginger garlic paste and saute for a minutes. Then add the tomato, onion and cashew paste.Add the salt. Simmer it on a medium flame for 5-10 minutes. Add all the other spices except garam masala. Cook for another 5-7 minutes. Add warm water to the gravy to get the desired consistency.The raw of the spices will go away and oil will leave from the sides.
5. Add the paneer cubes and stir. Add the cream and sugar and garam masala.

6. Simmer for another 2 minutes. Garnish with chopped coriander. Serve hot with roti, naan or parathas.