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Goan Milk Cream is a fudge made with Milk, Sugar and Cashews. It is a simple 3 ingredient recipe, that requires some muscle work and time as well. Since I don’t have both right now, I decided to resort to simpler and quick methods to make this sweet.
I came to know about this recipe from Simran when she visited me last week. I offered her the Chocolate fudge and told her that I was clueless for the day 3. She immediately suggested this dish she made during her 30 day Christmas special she did a couple of years ago. I happened to read her list just a few weeks back and remember bookmarking this sweet for this theme. Somehow I forgot about it and was happy to be reminded again.
This Milk Cream is a sweet that’s made for the Christmas in Goa and one of the simplest ones must say. It is also very moldable as it needs to be pressed in some moulds. I felt making this in the microwave is one of the simplest methods we can use if we are busy.I also feel reducing all that milk, slogging over a stove is not the best ways of spending time.
We are visiting our SIL’s for Sankranthi, and I am carrying this for them as my niece and nephew are fond of milk sweets. I was planning on baking some cookies, which have been postponed one too many times. I am hoping the evening will yield better results.
Now for the simplest milk sweet which is the theme for this weeks BM#72.Step by Step Pictures for making Goan Milk Cream
Goan Milk Cream
I used a silicon hearts and it was very easy to remove.
The post Goan Milk Cream with Condensed Milk ~ 3 Ingredient Microwave Fudge appeared first on Cooking 4 all Seasons.
Chocolate Milk Fudge is the next sweet made with milk components. I had a tough time deciding on what I should make as I seem to have exhausted all ideas. I have a huge packet of Milk powder lying around and I thought I will make a Milk Mithai with it. I should also remember to use the many ingredients I seem to have stocked in my fridge.
I started with this idea of Milk Mithai, it ended up completely different. First, I forgot what I wanted to make it, second, Chinnu was with me, wanting to do it himself at each stage. I think this clouded my mind more than anything and this was also the reason why you see a chocolate layer over the milk layer.
I had no idea of including chocolate in this sweet, you know how it happens when your kids love chocolate so much. I also wanted to take this opportunity to make him taste this. He was tasting the condensed milk for the first time. Since he has a hand in it, he is always willing to taste it. So I know how to get Chinnu eat many things. He enjoyed the condensed milk as well as the milk layer.
I simply realised I wanted to the sweet to look pretty by alternating Chocolate and milk layers. I was very surprised that this got over pretty fast and there was demand for more. Well, it is surely something I should be making it soon.
This is part of the BM#72, week 2, day 2, I am doing Milk Based Sweets.Step by Step pictures for making Chocolate Milk Fudge Chocolate Milk Fudge
I greased a glass bottom and evened it out. It makes it easy to hold it as well.
Ensure you cook each time for 30 secs only, else it will overflow as it happened with me.
I felt the milk layer should have been cooked for another minute as it was little chewy.
The chocolate layer had that exact fudgy texture.
The post Chocolate Milk Fudge ~ 4 Ingredient Microwave Fudge appeared first on Cooking 4 all Seasons.
Eggless Triple Chocolate Fudge Brownie is a decadent brownie that’s baked with three different chocolate flavours. For a Chocoholic like us, this is literally heaven. Only I know how much I had to struggle to keep this getting baked properly and not attacked by the kids before it could be baked.
I am late in posting this and almost didn’t manage. I was inspired by this and wanted to try something similar. I had to bake it longer to get a firm brownie and I have not even tasted it yet. Will update the post with more pictures once I slice it tomorrow.
Triple Chocolate Eggless Fudge Brownie
It took me another 20 mins to get this baked completely. I baked it at lower temperature to make sure the inside is all baked. Leave it in the pan itself overnight before slicing. I was in a hurry to click the inner view and sliced it but couldn't take it out.
Mango mastani, a delicious, very popular, chilled beverage of Pune made with mango puree, milk, ice cream and nutsmango mastani
Mango mastani! Sounds unique, right? It is a concoction of a chilled, thick mango milkshake, mango ice cream, fresh cream and chopped dry fruits. A special beverage of Pune and a popular one at that. The simple pleasures of life are sipping on chilled beverages and mango desserts during the hot summer season. Preparing juices, shakes, smoothies are high on the priority list during the summer months. So continuing on my mango masti series, I present to you mango mastani pune style.
I have tasted it many years ago on a trip to Shirdi en route Pune. Pune is well known for its street food and there are a number of ‘Mastani’ or cold drink houses that sell a variety of milkshakes and drinks. Interestingly, the name of this delicious mango based “ice cream cold drink” has a history to it. An age-old cold drink house served this chilled mango drink to its customers who praised its flavor and called it ‘mast’ which means ‘lovely’. So this popular milk based mango dessert was given a royal name, Mastani. It was named after the famous and beautiful wife of the Marathi Prime Minister, Peshwa Bajirao. An opulent treat meant for the kings and a perfect refreshing dessert to beat the heat.mango mastani recipe
Mango mastani recipe is the simplest of milkshake recipes you can ever make. Do keep in mind it is a thick milkshake with a rich mango flavor that’s enriched with thickened full-fat milk. There is more quantity of mango puree versus milk content with ice cream providing the extra oomph and richness. I wouldn’t want you to are miss out on this creamy tropical beverage. So do yourself a favor and make yourself this intense yellow colored, sinfully delicious mango mastani before the mango season ends. 🙂mango mastani pune style
Definitely one of the best mango dessert recipes out there.
How to make mango mastani
Mango sandesh recipe, an easy to make, delicious, traditional Bengali sweet made with fresh chenna, sugar and mango pureemango sandesh
Mango sandesh recipe has been lying in my drafts since the past four weeks. 🙂 I am back from my break with a delicious, melt in the mouth, classic Bengali dessert that has the infusion of two of my favorite ingredients, chenna and ripe mango pulp. I have used homegrown mango pulp that worked excellently for mango sandesh. Sandesh is a sweet prepared with freshly made chenna aka moist paneer, powdered sugar and cardamom. It is offered to Goddess Durga during navratri festival celebrations as well as other festive or special events. In fact, in most Bengali homes, no celebration is complete without sandesh. You can make a number of variations with the basic sandesh recipe by flavoring it with rose, strawberry, pineapple, saffron, cocoa powder (chocolate sandesh) and mango puree during the summer months. There are a variety of moulds with which one can shape the sandesh and decorate it with nuts like pistachios, almonds and cashew nuts.
Recipe of mango sandesh (also known as aam sondesh) is easy to make though slightly time-consuming but worth the effort. It has a beautiful yellow shade and a wonderful melt in the mouth texture and an addictive flavor.mango sandesh recipe
To make mango sandesh recipe, you need to make the basic sandesh. For that you need to make fresh chenna or moist paneer from scratch. I have already blogged how to make paneer. Please follow this paneer recipe post (till step 7) to make fresh chenna (moist paneer mixture). Once the whey is drained, take the residue chenna and tie it in a muslin cloth for the whey to drain completely. This could take at least 30 to 45 mins. You will have chenna ready to make sandesh.
Follow the below step by step procedure to make mango sandesh recipe. Take the moist chenna in a wide plate or vessel and knead it with your fingers and palm till smooth and soft. You should be able to form a smooth ball with the mixture. This could take at least 8-10 mins. To this kneaded mixture, add powdered sugar and cardamom powder and mix well.chenna kneaded smooth and addition of powdered sugar
Mix to combine well. It will be a messy mixture so do not panic. Heat a wide pan on low flame, add the chenna-sugar mixture along with mango puree and mix to combine well.chenna sugar mixture mixed and addition of mango puree
Cook the mixture on low flame stirring constantly. We are trying to remove the moisture in the chenna-mango mixture by cooking it on low flame. You have to be patient as this could take anywhere between 12-15 mins.mango chenna mixture on low flame stirring constantly
Once the mixture turns dry i.e it should have a very soft, dough-like consistency. Turn off heat and remove it onto a greased plate or thali.mango sandesh mixture ready
Allow the mixture to cool slightly so that you can shape the mango sandesh into smooth balls using your hand. Shape into small lemon sized balls and flatten lightly. Place chopped nuts of your choice or a whole pistachio in the center. Alternately, you can make a small dent in the center and place mango puree in it. You can serve it at room temperature or place in the fridge for a few minutes and serve chilled.mango sandesh sweet
How to make mango sandesh recipe
Mango rabri recipe, an easy to make, traditional Indian dessert prepared with reduced milk, mango puree and fragrant saffron that is bursting with fruity summer flavorsmango rabri recipe
Mango rabri recipe is a simple dish with minimal ingredients yet high on flavor. A rich, creamy, fruity, tradtional Indian dessert with a soft pudding like texture. A heavenly combination of creamy rabri, fruity mango and aromatic saffron.
I have a lot of ripe mangoes waiting to be finished. I spent early hours in the morning making mango puree to prepare summer desserts including mango lassi, milkshake, and smoothie. While preparing the puree, the milk was simmering away for rabri preparation. It is a time-consuming mango dish but worth the effort since its a royal dessert in the making. 🙂
An easy, summertime dessert that puts the season’s best fruit to good use. The traditional way of making rabri does take time as milk has to cook on slow fire till it reduces to one-third of its original quantity and becomes a thick mixture. The mango puree once blended into the reduced milk gives an impressive texture. Rabri is versatile as you can add a variety of fruity flavors as add-ins. Mango rabri has the right amount of sweetness, creamy with fragrant mango tones providing a comforting goodness that only the king of fruits can. It makes for a top class mango dessert garnished with flaked almonds, chopped pistachios and chopped mangoes. A perfect party dessert too.aam ki rabri
You can follow the quicker route to make aam ki rabri by using condensed milk which is equally delicious. Use good quality sweet mangoes and not the ones which have a sweet-tart flavor. Since mangoes are sweet, use of sugar is minimal. I wouldn’t advise using canned mango pulp. Use freshly pureed mangoes. I like it chilled, so the longer it sits in the fridge, the better the flavor.mango rabdi
A vibrant, tropical refreshing mango dessert that brings a smile on your face. Do give mango rabri recipe a try this summer and share your feedback here. 🙂
How to make mango rabri or aam ki rabri
Badam Kheer or Badam Payasam is one of those sinfully delicious dishes you can indulge in. When I was making the thali with Tamil Nadu dishes, I was wondering what payasam to make when I realised that I am yet to share my Badam Kheer. I never make a Kheer at home as there are no takers. I am not a big fan of sweets and while I have developed a liking to desserts both hot and chilled during weekends, it’s mostly something else and never a kheer.
As I remember talking about this, for Hubby Dear Kheer refers to the North version of sweet with rice in it and Payasam refers to South version with semiya or vermicelli in it. Both of which he doesn’t prefer. So I mostly avoid making it and the times I make it’s only because it’s something I need to blog about. Well, even then I have about 20 versions of Payasam Varieties on C4AS and 14 Payasam varieties on SYL. Ok, I know I had to record that many versions anyway.
We are starting the second week of BM#72, this week it is going to be Milk Sweets. Day 1 was easy, while I literally had to struggle to come up with new ideas for the next two days. Hubby Dear is travelling and it was just us over the weekend. There was not much cooking done, I just cooked what the kids prefer. I also wanted to complete next week’s BM cooking as we will be travelling. Imagine for all that talk and checking, I hardly had anything much cooked.
I had only Sunday off, and it was very exciting as I was meeting Simran of Bombay Foodie. We go back to many years of blogging and we finally met. She managed to drop in amidst her busy schedule as she was here only for a day. It’s always a pleasure meeting bloggers in person. All your interactions become so much more clear and nice!
So here’s a sweet to cherish all friendships!
I loved both the ways.
You can make Almond Slivers at home with this quick post
For more, check out: MariasMenu
Shall we start the New Year with a healthy recipe?
I was first introduced to Neer Dosa by my good friend and then neighbour Sonia. She used to make this regularly and whenever she made it, I was sure to get a batch of it. I miss her message saying “Dont make breakfast tomorrow Maria, I’ll bring it”. What a wonderful feeling to go to bed with, right? A few years ago, they left Bahrain and along with it went my Neer Dosa and Sanna (a steamed fermented rice cake) breakfast mornings.
I was reacquainted with Neer Dosa a few months ago. When we went home last time, Jose’s Mom made this for breakfast one day. Daddy isnt a big fan of yeast, so Mummy keeps trying out different Appam style recipes without yeast. That’s how she ended up making Neer Dosa. From that time onwards, Neer Dosa is making a frequent appearence in my life.
It’s a super simple dish to make and it’s healthy too. As the name suggests, it’s mostly water. Another thing I like about it is, it goes well with almost anything. You can have it with Chutney, Veg side dish or Non veg side dish. Just like Appam, it absorbs the flavour of the side dish very well.
This post is sponsored by Breville Canada who provided me with a Scraper Mixer Pro to experience and test out at no cost to myself. All opinions are my own. I only write about and recommend products I use and love myself. It’s funny how every January we always look back and realise how fast […]
Wish you all a very happy new year 2017. The highlight of 2016 for me was having my parents visit us here in Kansas. They stayed here for 2 months. We had the best time and food. Aayi cooked all my favorites from my childhood. Kids had a fantastic time with grand parents – It …
I’m winning a small victory here. Let me tell you the story. Since when I was a kid, it was a habit that I’d have 2 biscuits with my milk. Not any fancy cream biscuits, mind you. Just the 2 Glucose or Marie. On a rare occasion, it would be Nice biscuits. I don’t know how this habit started, because living with my grandparents, I mostly grew up on 99% home cooked food, all made from scratch. The biscuits were probably the only indulgence in our daily diet. This habit stuck to me all my life. When I lived in...
Til Khoya Chakli is a winter sweet made during the Lohri in North. I was planning on making a burfi and kept procrastinating until the last moment. Then suddenly realised I might as well make a brittle after remembering my recent caramel making.
So it turned out to be Sesame Brittle. I love brittles and enjoy making with all nuts and seeds. We mostly buy sesame balls or chaklis. My version now turned out exactly the same as the secret is adding ghee to the syrup.
Today’s sweet is for the Festival Theme I am doing for Bm#72, for Lohri that’ss celebrated in North. Even in south we make dishes with Sesame Seeds during Sankranthi.Step by Step Pictures for making Til Khoya Chakli Til Khoya Chakli Til Chakli or Sesame Brittle is made during the winter season and especially during Lohri festival.
I got about ten 2 inch brittles.
Putnala Podi is yet another spice powder from the Andhra Cuisine. There are so many variations in making this podi and each one as tasty as the other. Amma always makes her version of podi and never really ventured to make other kinds as it was just me who had this podi.
After marriage, I was introduced to so many varieties from Athamma, which I have made myself and shared on the blogs as well. I remember about one podi that gets served in the hotels, in the beginning, more of the Mothati Mudda types. Most times I finish my meal with just that.
When we travel and halt for lunch, I always order some tiffin, while Hubby dear will order meals. Since I love this podi rice, he normally mixes for me and shares it. I used to love it so much. Later I came to know it was the Putnala Podi and Athamma had her version. I love having that on the table.
I don’t mind having another version and that’s what happened when I made the Andhra Thali. I cooked from Padma and she had a version that was different. As I said I was in a rush, I resorted to a short cut method. I simply used the ground powder that I had on hand and made a small batch. This was as delicious as it could get.
Putnala Podi is made from Fried Gram or roasted Chick Pea. It’s what we call Pottukadalai in Tamil or Pappullu in Telugu. The famous Sattu flour is nothing but this powder without the spice.
The other dishes on the thali are Munakkaya Jeedipappu Masala Kura , Chakkara Pongali , rest will follow soon. As I said I had to resort to short cut methods to make this podi. I had pappula podi stored, so I mixed 1/2 cup pappula podi with 2 tsp rosted cumin powder, 1 tsp red chili powder along with 3 to 4 garlic and salt. The taste was amazing!
How to make Putnala Podi
This will stay for 6 months
How to jazz up a salad OR in other words, how to make a salad IRRESISTIBLE. Everyone knows that salads are a great way to consume fresh produce - a hearty dose of greens, veggies, fruits and a smattering of other healthy ingredients. I stay away from salads in most restaurants. Most don’t use the freshest of ingredients, which they can get away in an Indian curry, but in salads, there’s no place for them to hide. Some also tend to smother the salad with an inane dressing. And few others conveniently use paneer instead of feta. Gasp! And not...
Flaxseed Podi or Avisa Ginja Podi is an interesting take on using the flax seed and making it as a regular spice podis that can be mixed with rice and eaten. Flaxseeds are the richest sources of plant-based omega-3 fatty acid apart from various health benefits.
Flaxseeds are best consumed ground. Our bodies cannot access the nutrients if they are eaten whole and they will pass through undigested. So one of the most interesting way to consume this ground is making this spice podi. Our tables are always decked with different podis that we eat with our meal.
I have been getting the whole seeds, Flax meal for parents and they regularly consume this along with their meal. We have the habit of mixing spice podis with ghee and rice and is called the ‘Modati Mudda’, meaning the first ball of rice eaten in a meal. It’s mostly putnala podi, pickle etc. So after making this podi, parents have this as their start.
For more, check out: MariasMenu
2016 started great for me, blogging wise. I was looking forward to it, mainly because it was the the 10th year of MariasMenu. I had major plans about how I wanted to celebrate the anniversary with you.
Well, I never got around to it. If you remember, I didn’t even do a special post on the blog about it. It was just marked by a small post on Facebook and Instagram.
Honestly, I was overwhelmed! My social media feeds are filled with food videos and photos. I thought it was better to stand back and watch the show rather than struggling to get onto the stage and being a extra in the background. I don’t want to be the main act or show stealer either, I never was and will be. It makes me uncomfortable. So, where does that put me? I’m yet to figure it out ;)
I almost wrapped the towel and cleaned the kitchen for good, I thought I had a good run for 10 years and thought it was the right time to call it quits. But I’m still here! People who love and care for me didn’t want me to stop, they didn’t want me to walk away from something that I’ve invested a good part of my time and effort.
I’m still overwhelmed and I still am the same person who likes to watch a party from outside rather than being in it. But I’ve also decided to push myself to be in the peripherals of a party rather than watching it from the other side of the wall. Let’s see how it works out…
Having said all this, the site analytics of 2016 still gives me hope. A quick glance at the “popular recipes” of 2016, tells me people still want content and not just the fancy packaging. Don’t get me wrong, I’m all for fancy packaging, as long as the content inside is worth it. A quick look at the following recipes, and you will understand why.
Majority of the recipes listed here are my earlier posts with some average or even below average pictures. But they worked out irrespective of their pictures. So, hopefully in this world of #instaeverything, there is still hope for me!So, my wish for You and me in this New Year is “Dare to Hope”
|Top Position:||MariasMenu Recipes You Should Try...|
|1||Meen Vevichethu (Kottayam Style)|
|2||Restaurant Style Chicken Curry|
|5||Green peas Masala|
|10||Kerala Fish Curry With Coconut Milk|
|Bonus #1||Parippu Curry|
Chakkara Pongali is one of the main sweet dish made as Sankranthi Special. While there are many ways this sweet pongal is cooked, today’s recipe is a quick and easy one made during hurried times. I made this when I prepared the Andhra Thali, I was short of time and Amma suggested this as she normally make it during regular pooja times.
I had cooked rice ready and I quickly melted jaggery and made this sweet. It was ready in 10 mins time. This version of Sakara Pongal is the regular method that I make at home.
We are starting the new edition of Blogging Marathon 72, this week it is Festival special, focusing on Sankrathi as celebrated in Andhra for Day 1.
Allam Pachadi Andhra Style is a chutney served along with Dibba Rotti. I have previously shared a version of Dibba Rotti and it gets made regularly. This yet another version is again from Amma’s Diary. I was amazed that she had a couple of these recipes and we waited forever to try them out.
Off late, we end up making this version more than the other. I normally make groundnut chutney. Amma wanted to try this version of Allam Pachadi and I said we will make it for dinner this time. I generally don’t like ginger, so a chutney completely with ginger is something too hard to accept. However, one can enjoy the flavour with Dibba Rotti.
Our Saturday nights are fixed meals. One of the meals we frequently repeat is this Dibba Rotti. I enjoy it with Groundnut chutney, maybe even coconut chutney should be great. If nothing else, if you want a new taste, you must try this Ginger chutney. I have a couple of other versions of Allam Pachadi if you are interested.
We are starting a new BM Edition in the new year with theme Dips, Chutneys and Spreads. Allam Pachadi Andhra Style
The post Allam Pachadi Andhra Style | Ginger Chutney for Dibba Rotti appeared first on Spice your Life!.
It seems that I just wrote about 2015 and it’s now time to do a recap of what my friends have been doing during 2016.
Being unprepared and missing out few posts in Bakeathon has become a fashion. This year it’s been the Cyclone that prevented me from completing it on time. However, I have got some excellent varieties of Eggless Tea Cakes, which if you have not checked out, must check and bake for yourself. I managed to write about my thoughts and how it has been.
We are also quite busy gearing up for our upcoming BM#75 Meet and we will be sharing those details soon.
Now for the recap of what’s been happening around!
The first entry to land was from Richa Priyanka. She writes in on how it has been with her and her blogging goals. I always enjoy getting to know new bloggers.
Next came from Pavani. Even though she has been doing the BM along with me, it always makes me happy checking out her beautiful pictures once again. She has gone through two different migrations, yet she is back with high spirit to blog more about her passion.
Srividhya has always impressed me with her organised planning and things she writes down to make sure she is on the same page as I am. I have always enjoyed the sneak preview she gives me when she plans something. Her recollection again shows how well planned person she is. One interesting post I remember is her Asparagus Chutney.
Sowmya has been part of BM since 2015, however, I think this year she has been more regular and also managed to do a Mega BM with Soups for all 26 days, which if you ask me is mind blowing!
Asheera Haja lists her best of the year and meeting some Blogger friends during the course of the year. Meeting Blogging Friends is always such a wonderful feel. I am sure it must have been fantastic!
Then comes in Priya Suresh. She is truly one super woman. Managing two blogs and always on time, including a new demanding 9 to 6 job is commendable! The highlight of what I loved would be her AtoZ of French cuisine.
And we have Vaishali, one who never stops to amaze you with her talents be it cooking or anything that she does. Her A to Z Sindhi Sweet Recipes was amazing and if I was not shocked yet, she came out with 40+ varieties of Sandwiches!
Finally, my own list of memories and posts that stood out. While there are so many things that I might want to explore and do, I want to take things easy. I still have the work on the site migration and plan things better. It is with us to cherish each day, wanting to do something interesting to create lasting memories. I hope I do that.
I want to thank my blogging friends for their support in all the things I end up doing. Here’s for a wonderful year to begin!
Happy New to all my readers!
Hope everybody had a wonderful start. We had a party early morning for Breakfast which had a typical south Indian Breakfast dishes.
Here’s another Party Menu for a Breakfast feast. There is nothing new in this menu, still having this together planning for a typical breakfast dishes takes time.
On New Year morning, we have lot of people visiting parents for wishing and greeting. Amma always has breakfast ready for all who visit them. I always go to help her with the cooking and serving.
Have a fantastic year ahead!
The post New Year Breakfast Menu | Party Menu 6 | Indian Party Menus appeared first on Cooking 4 all Seasons.
On learning to be mindful - mindfulness in daily life - my resolutions for 2017 Cocktails have been downed and the dancing shoes have been put back in the shoe cabinet. I have said a proper hello to 2017 by filling out page one of my journal. This year is an important milestone for me and at least a couple of big things are in store. The only way to make the most of it is to be well organised. I have a longish list of resolutions and another one that is just one word - MINDFULNESS. Mindfulness in everything...
|Best wishes for the new year!|
|I took this picture for the signboard saying Parathewali Gali. I did not buy or eat anything at this store.|
|Nankhatai, I'm told. So different from the ones in the bakery!|
|Choliya and potato curry|
Happy New Year to all my readers and friends!
This announcement is for February 2017. With the year 2016 being little dull on the blogging front due to various reasons, I am hoping everybody will be able to do a good job in keeping up their work. February is also going to be a huge milestone for our group as we will be meeting to celebrate the BM#75 Edition. I know we are two editions ahead, however, we have somehow ended up doing in during Feb. We are so looking forward to the Meet.
Before going into the new themes, here are the links to some of the BM related pages.
The 2015 BM details can be found in the Blogging Marathon Page.
If you want to check out older BM details, check the BM Archives
If you are new and want to join us, check out the BM Guidelines and Rules
Since we have a month to prepare, please avoid doing last minute posting, prepare ahead and schedule, which should give you enough time to read the fellow participating blogger’s post in leisure.
I also decided I will be little more strict in handling late posts. I know real life sometimes becomes very tough to manage. However, if you know it is going to be so, please do not sign up. I will understand. But if you are signing up, then I expect you to be prompt in posting and reading fellow BM blogs.
For details on BM held every month, check out the Blogging Marathon page. Once I get all details I will be updating this page. Bloggers taking part in this marathon need to just link back to the BM page.
The entry is again by Sign ups and each theme will again have only 4 bloggers on first come first basis.
And because of the new rules, I will not be able to accept late sign ups as it will become extremely hard for me to manage otherwise. If you feel you want to do it, please decide ahead, else you can join later.
Commenting on the participating blogger’s post is mandatory.
The subscription to the group will be on monthly basis.
If you want to know how the Blogging Marathon started, read the first edition
So the dates will be:
3, 4, 5 February
10, 11, 12 February
17, 18, 19 February
24, 25, 26 February
If you want to sign up, please email me at email@example.com latest by 08th Jan along with your themes.
FYI: Requests to join after 08th Jan will not be accepted.
Mandatory rules for this Blogging Marathon are as below:
Each theme can be selected by four bloggers on first come first bases.
Other rules will be mailed to the individuals.
Themes for BM # 73rd will be the following:
Kid’s Delight theme ensures my Kid’s Delight event, guest hosted by other bloggers gets good entries. Since the event is 16th – 15th every month, we have two different themes happening for BM in a month. And you have the choice of doing two different themes.
Kid’s Delight – Mini Baked Goodies (3,4,5 and 10,11,12)
Kid’s Delight – Chocolate Dishes (17,18,19 and 24,25,26)
Please note all entries for Kid’s Delight theme have to be kid approved. The dish can be either approved by your own kid, your young relatives, neighbors or even something that you enjoyed as a kid. Do remember to mention the age group of the kid, so that it becomes easy for others.
Kid’s Delight – Mini Baked Goodies (3,4,5 and 10,11,12)
The 1st and 2nd weeks of February will be hosted by Gayathri. She wants all baked goodies that Kids love, but in mini serves. Anything that that’s mini and small in size usually attracts kids. She will be announcing the event on her blog by 15th January, please await her post for more specific rules.
Kid’s Delight – Chocolate Dishes (17,18,19 and 24,25,26)
The 3rd and 4th week of February will be hosted by Kalyani. With the theme being Chocolate, I know she will be flooded with entries! She will be announcing the event on her blog by 15th February, please await her post for more specific rules.
Easy, Sweet Treats Ready in 1 Hour or Less
As the theme says, you can post any recipe from any cuisine that can be ready within an hour meeting the condition of it being easy to make as well.
Ingredient through Mail
This was a predetermined theme that had BM members pairing with each other and exchanging secret ingredients. For new bloggers joining this edition, who want to do this theme, I will suggest some ingredients with which they will have to cook 3 recipes.
Crazy About Caramel
I love Caramel. I am sure there are many who share my thoughts. For this theme, you can share recipes featuring Caramel, right from how to make Caramel Syrup, Caramel Sauce to dishes using it.
One-Pot Meals for Summer
In the Southern Hemisphere, Summer starts from Dec 1 and ends by Feb (countries like Australia and NZ). So check out what special dishes get made during this season in this hemisphere and cook
Valentine’s Day Recipes / Holi Special
I am sure many of you must be planning on cooking something special for these two special days right. So why not plan ahead and make something new and nice that reflects these sentiments? You can do all 3 dishes for Holi or Valentine’s day or do a mix.
Flavors of India
I know many of us end up cooking mostly Indian flavors, so this theme is to focus on dishes that get done by home cooks and not something that doesn’t get served in a restaurant. Your dishes should be what your friend’s mom cooks or your aunt does!
Sticking to our regular Bookmark theme, you get to do dishes of your own if you have done first 3 weeks. So do 3 weeks, pick up this 4th fourth of your own choice. It can be anything you bookmarked or your own.
As a special note, here’s a special concession to members attending the BM#75 meet. They can opt to do any 1 theme and this theme. Meaning they can do any 1 week from the first 3 weeks and 4th week, where they will be sharing their thoughts, experiences, and pictures of the meet.
PS: Please give me a couple of days to respond to your emails as I will be occupied on 1st.
Please spread the details if you want your friends to be part of this marathon.
Let’s gear up for another nonstop blogging!
The post Blogging Marathon # 73 – 3 Day Marathon for 4 weeks! appeared first on Spice your Life!.
Eggless Caramel Cake is the cake for the final day of Bakeathon. This is the flavour I have been wanting to make for a while now. I have skipped couple of days in between and almost thought I should drop out. However the flavours I had wanted to try was pulling me and on top I had made the caramel syrup, it was all the more reason to bake this.
If you have noticed, I have kept the basic recipe for my Tea Cakes constant this time. I wanted to experiment only with condensed milk and butter, Sugar and Oil. I have mostly used 1 cup all purpose flour along with some addition of wheat flour. I am so happy to that all the cakes turned out extermly well and so well recieved by all. Since I was making with just 1 cup flour, the cake gets over pretty quick. Still with the backlog, I was not able to catch up.
I love caramel and it always reminds me of my childhood birthdays when Amma used to get me Nutren Caramel Toffees to distrubute during my birthdays. So ever since trying out my own recipes, I have been keen on making caramel based sweets. I love Caramel Custard and I caramelize the sugar to coat the custard too.
While I have other tea cakes to be made, I suddenly remembered that I should make a caramel cake when I was reading about the caramel syrup. It reminded me that its been a while since I made caramel syrup. I remember making it as topping for ice cream. I made the caramel syrup along with my regular cooking and thought I will be able to bake the cake as well. Something it got delayed and it was much later that I could finally bake. While its a general theme for Bakeathon, I am known to complicate things and generally make life tough for myself by picking specific themes. As I must have said some endless times, I love Tea Cakes. So I thought I must challenge myself to have some handful of Eggless Tea Cakes.
Since I have been baking non stop this whole month, Konda got bitten by this bug and wanted to bake some mug cakes for herself. My boys somehow came to know about this and wanted to bake themselves too. They wanted me to help them. So a day got missed by helping them bake Mug Cakes. One happy note was, they baked Banana Mug Cake and Chocolate Mug cake. Both ended up eating the Banana Cake, because they baked. They also had some doubts about adding eggs to the cake. One said we could add, other said mummy doesn’t add. They came for clarification. I said yes you can add eggs but I don’t.
Maybe I should bake some cakes and cookies with eggs for them sometime. I am not able to get myself do that! So you will be reading about Eggless Cakes until then!
Eggless Caramel Tea Cake
This is part of the Bake-a-thon 2016
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I was very prompt in announcing the Best of the Year 2106 event. And I completely forgot that I am yet to write my own thoughts. The year has been a big changeover in terms of my blogging platform. I have finally moved both my sites to self hosted server. Which resulted in me being inactive for over 2 months in both blogs. I thought I would learn from my experience from moving C4AS, however, it took the same time to do SYL.
Anyway, the year that’s gone by was so quick. I just read about my memories of 2015 and felt I had those experience just now. I was talking about BM#50 and here I am talking about meeting for BM#75! Time surely flies.
I posted 116 recipes in C4AS and 160 recipes in Spice your Life!
Both the counts way less than what it was previous year, still I am happy I was able to do. I also saw that whatever resolution I took on health wise, nothing was done. So as I knew I am not going to have a resolution. 🙂
I am hoping I will be able to do a better job in the new year in learning new things.
Some of the dishes posted in Cooking 4 all Seasons!
And these from Spice your Life!
Some of the pictures are ones that were taken on the spot and still turned out good to my liking were the below.
Coming back to the goals and things I want to do, I really haven’t planned anything. I am very bad at keeping a resolution. So will do things that come my way.
I already plan a lot in terms of BM, so nothing more is needed I supposed.
The only way to get rid of temptation is to yield to it… I can resist everything but temptation – Oscar Wilde
Oscar Wilde is one of my favorite authors and I stand always true to this. I realised there is only once chance to try new things, that led me to start in small ways. I know its so simple, yet I was elated when I tried a pineapple and orange jam.
Bake-a-thon this year was all about Tea Cakes. I was upset that I couldn’t do all the days. Some of the flavours I found in this series were so out of the world.
With this I leave it here hoping to explore many more new things!
For more, check out: MariasMenu
For my bachelors, one of the subjects we had was marketing. One of those days, the professor was explaining about “impulsive buyers” in the marketing class. Suddenly I felt a bunch of eyes focusing on me. All my friends had a sly grin on their face which translated as “here is an example of an impulsive buyer right in the middle of us”.
Well, for all my careful analysis about each and every nuances in life, I am somebody who wears her “impulsiveness” on her sleeve.
Though my outlook towards life has changed considerably, may be because of years of wisdom (yep, I’m synonymizing wisdom for age here) and personal experience, I think the core of who I am still remains the same.
There is a long list of things about myself which I’m not so happy about, but the more I think about it – I’m ok with it. If I go about changing all those things to make a better version of myself, then at the end of it, I feel like that better version will be somebody else and not me.
Well, I wasn’t planning to be “philosophical” here, but I guess the whole “year ending” and “welcoming another year” puts you in a reflective mood.
So, the reason why I talked about my impulsiveness – just the other day, I went and bought a Philips air fryer. I happened to saw an offer, next thing I know, I’m heading towards the mall, got hold of it and back at home, all in 20 mins time, flat. That’s just an example of how impulsive I am.
About this recipe – this is something I’ve been planning to make for sometime. Also, this looked like a good option to test my new air fryer. The recipe is simple and easy, a bit time consuming, but you can make it ahead and freeze it. Also, it came out well in air fryer.
Since I bought it recently, my experiments with air fryer are limited. However, I did make the inevitable “french fries” and chicken samosa in addition to this spring roll. So far, I’m happy with it, you need very little oil, the taste and texture is good (if you eat it hot/warm) and cleaning is also easy. Btw, this is not a paid review, just my opinion.
If you don’t have an air fryer, you can deep fry it or even bake it (though I haven’t tried it myself, I guess, it works). Since I’m kinda allergic to reading “instruction manuals”, I’m operating air fryer mostly on trial and error method ;)
Hope you get to try this soon.
Before we go to the recipe…
We, Jose and Maria, wish you and your loved ones a Beautiful and Blessed Year ahead!
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For a long time I have been hearing about the electric pressure cooker Instant pot. Although everyone that owns it had all the positive feedbacks about it, I wasn’t very inclined to add another gadget to my already over-crowded kitchen. But then during Thanksgiving sale, my friend gave me that last nudge and told it …
Eggless Coffee Cake is a slightly dense cake made with instant coffee powder, with part all purpose flour and a bit of wheat flour. The cake is sweet enough to have without any frosting. While I have been so focused on Tea Cakes, these naked cakes are also referred as Coffee Cakes as these are served for evening snack along with beverages.
So make these coffee cakes when you want to serve some light snacks for your evening bites. I would want to try this again by using condensed milk and some chocolate as well for next time.Step By Step Pictures for baking Eggless Coffee Cake Eggless Coffee Cake
The cake didn't rise as much as other tea cakes did as there is not much liquid added.
Next time I must make a coffee decoction before to the mix.
This is part of the Bake-a-thon 2016
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Eggless Strawberry Tea Cake is baked with fresh strawberries and is very mild in sweetness as I was looking at making my Tea Cakes even more sugarless. All the previous Tea cakes which used about 3/4 cup Condensed milk or sugar was still little sweet for my liking and I thought I must reduce it further and experiment.
This Tea cake turns out excellent with just a wee but sweetness that makes it perfect to snack on. There is nobody to snack on this cake, other than Peddu who is a great fan of Strawberry. He had his share in the morning the moment it came out of the oven and liked it a lot. I am hoping he will complete the entire batch.
I have even replaced a major part of the butter with cooking oil, to see if the texture comes out good. The texture was perfect with that sponginess to spring back and the right amount of richness with the butter I added.
So make the best of the Strawberry Season and make this.Step by Step Pictures for Eggless Strawberry Tea Cake
Eggless Strawberry Tea Cake
The cake is very mild of sweetness, making it very apt for snacking on.
You can make a strawberry compote to garnish and make it richer.
This is part of the Bake-a-thon 2016
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Merry Chritmas to my readers!
Here’s the Eggless Fruit Cake that I made for this year’s Chritmas. It’s a delicious mix of dry fruits, nuts soaked in Orange and Mosambi Juice for over 24 hours. I used brown sugar and the cake was moist and sweet enough to make it as a Tea Cake as well.
With two days off, I was lazy around and could bake only one cake. Will be back with another one soon.
Eggless Christmas Fruit Cake
Check out the Chritmas Cakes baked over years
This is part of the Bake-a-thon 2016
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And just like that, another year is drawing to a close! What a year it’s been, full of surprises, twists and turns. On a personal note, it’s been mixed.
On the upside, I am still very much here. Working furiously on book no 2, Masala: Indian Cooking for Modern Living, which is due to be published by Bloomsbury in Spring 2018. That, at least in part, explains why I have been Missing in Action, when it comes to updating this website.
Saying that, I’ve still been cooking and posting recipes galore. I now write a weekly column for the London Evening Standard every Wednesday. You can find my recipes for them here. If you’re on Instagram, you can see what I am up to here. There’s also small people to ringfence time for, of course, and they are growing too fast as you can see in the photograph!
At any rate, I’ll be better next year. I think. As always, thanks for your support, wishes and love for Indian cooking. Here’s to a peaceful, successful, healthy and happy 2017.
In a glass or ceramic mixing bowl, stir the meat ingredients together and leave to sit.
Now, wash the rice in a sieve until the water that seeps through runs clear. Leave the drained rice to sit in the sieve.
Next, finely slice the onions. Bring the oil to heat in a large frying pan or sauté pan and caramelise on a medium flame with a couple of pinches of salt. This will take a good 15 minutes and you need to stir from time to time. Turn the heat off and move the pan onto a cold hob. Warm the milk in a microwave quickly, and stir in the saffron, leaving this until later.
Then start the rice in the casserole pot. Bring four cups of cold water to boil with the cardamoms, cinnamon, cloves and black peppers. While it’s getting ready, preheat your oven to 190 degrees C. When it starts bubbling, stir in the washed rice and ghee and bring back to the boil. Boil for two minutes, then drain, reserving the water, and keep the rice in the sieve.
Time to assemble your biryani. Wipe the casserole pot clean and smear a tsp of ghee or butter on its base evenly. Place the venison cubes with all of its marinade on top, pressing down and arranging the pieces until you evenly cover the base.
Sprinkle the salt on to the rice and then spoon half of it on to the meat. Then top with half the caramelised onions, a grating of the nutmeg, and a dotting of half the saffron infused milk and the teaspoon of ghee or butter. Sprinkle a tablespoon of the reserved rice water on top.
Then repeat with the remaining rice, ensuring all saffron strands have been evenly distributed. If using the rose water, sprinkle it over the top, then seal tight with foil, then the casserole lid and oven bake for 45-50 minutes.
When the time is up, leave the venison biryani to settle for five minutes before you lift the lid of the pot and savour its contents.
Eggless Carrot Mosambi Tea Cake or Carrot Sweet Lime Tea Cake is a delicious cake made with grated carrots and sweet lime juice. I have also used Orange marmalade. This soft and moist with just the right amount of sweetness makes it a perfect Tea Time Cake. I made this similar to my Eggless Orange Tea Cake. I just added carrots and replaced mosambi for Orange juice.
With the time being so short, I couldn’t even think much about the setup and almost always end up using the same props. The fact is I just have few quarter size plates and I have a fixation that I have to serve these slices on a quarter size plate.
Anyway I baked it just before leaving for work and it was still so hot when I sliced it through. My colleagues asked if I had warmed it before giving it to them. I said it was right out of the oven. Everybody loved the texture and they said it was even 10 times better than shop tea cake! Well that surely made my day.Step By Step Pictures for baking Eggless Carrot Mosambi Tea Cake
Eggless Carrot Mosambi Tea Cake
This is part of the Bake-a-thon 2016
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For more, check out: MariasMenu
All set for Christmas? I hope the holiday bug has bitten you and you are filled with the festive spirit. Since you must be busy with all the last minute stuff, I wont take much of your time. Shall we go straight to the recipe then?
So, this is one dessert that I make very often. It’s simple and easy, looks good, tastes good, appeals to both kids and adults, all in all, a fail proof recipe. I guess this is the kind of recipe where the ingredients does all the work and your role is just limited to that of a facilitator. I love these kinda recipes, especially during festive season when you are time constrained. You can make it 1-2 days ahead, it keeps well in the fridge. You can make it in a single dish or in individual serving bowls.
Also, not to forget,ingredients are easily available too.
Ok, that’s it, I’ve told you all about the recipe, wait, one more thing…it looks very Christmassy ;). Well, that’s that and before you go…
We, Jose and Maria, Wish you and Your loved ones a Very Merry Christmas! May this festive season bring you the best of everything!
When I'm in Mumbai, I love to play catch up with the constantly evolving culinary scene in the city. I've been eyeing the updates on Taj Mahal Tea House on social media for a while now. And my friend, Rajee, once asked me to meet her here saying "this is just the kind of place you'll love". Thanks to the unkindly intervention of the traffic gods, I could not reach this place on that day. But luckily, I was presented with another chance today. I contacted my old time blogger friend Kalyan late this morning with a 'let's meet', he...
Learn how to Blanch and Freeze Fresh Green Peas. I know I am supposed to post a recipe. I am so short of time and wanted to share something that’s done during this season. One of the traditional stuff we always do this season is freezing a huge bag of Fresh Peas, and anything else that’s available.
I have already a post on Fresh Toor and couple of others. Fresh Green Peas is also similar.
I know many of you must be doing it already. Just wanted to record what we do at home.
To begin with, shell the peas, wash well and let it drain in a colander.
I started with 1 kg Fresh Peas. I got a pot of water on stove boiling.
Have a pot with ice cubes ready.
When the water starts rolling boil, add the peas and with a ladle press it in and let it stay for just over a minute.
Drain the peas from the water right away and put it into the cold bath. Let it stand for a minute and you can immediately remove and spread on a cloth to dry.
Once the peas are dried, pack in ziplock bags and freeze.How to Freeze Beans – Fresh Pigeon Pea / Toor Dal and store at home | Step by Step Pictures for Freezing Seeds
These are Anapakaya / Fresh Hyacinth Bean available only during this seasons. We spend laborious time removing the out skin and making a kurma with it.
Nothing can beat Pithiki Pappu Kura, that’s served with dosas.
On finding great recipes in the unlikeliest of places and a recipe for extra chewy extra chocolatey chocochip cookies | Christmas Cookies You can find great recipes in the most unlikeliest of places. The more obscure the source, the more fun it is to discover a recipe that works like a charm, especially because you least expect it to. As a kid, I would love to peel off the paper wrapper off the Milkmaid tin, because there would be a recipe on its reverse. I was not even into cooking those days, but it was just the excitement of the...
Eggless Mawa Cake is the next one on my list of Tea Cakes for Bake-a-thon. I know I am so behind my schedule. Varadha ensured things to go wayward! It was totally unexpected to create so much havoc. We are just coming back to some normalcy.
As expected I am baking just the previous day to post and naturally didn’t have anything to share. For two days I was at home, we were without power, with bare things to manage. I know there were others who were, even more, worst hit.
During the last year floods, there were jokes circulating about seeing the whole family members at one place because of powder outage, that’s exactly happened. We literally were at each other’s hair the whole period. We spent playing cards and other games. I know it sounds strange but Cyclone Varadha made us fonder!
The Chocolate Cake that I had baked the previous day kept the fort from sinking in terms of chocolaty snack. Other than that I also managed to make fresh paneer as there was no power and the milk stocked will go waste. Hubby Dear was joking that it’s also time to bring and declare black milk!
So the snacks that got done on account of rains, the traditional Vazhakai Bajji, Paneer Pakoras. For nearly four more days I just couldn’t bake anything because of power fluctuation. I woke up early this morning to bake this cake and I was remembering that I can clearly remember waking up only to bake and never as a student!
Anyway, this delicious Mawa Cake was on my list since the time I had done Parsi cuisine. I picked up ready made mawa as making Homemade Mawa/Khova seem too laborious right now.
I can’t actually call this a Tea Cake in the fullest sense as the cake was quite sweet. The palkova taste dominates which it is supposed to be. I still have another 100 gms, will experiment more to make a typical Tea cake.
Meanwhile enjoy this!Step by Step Pictures for baking Eggless Mawa Cake
Eggless Mawa Cake
The cake is very moist, so I felt I should have used only 1/2 cup milk.
This is part of the Bake-a-thon 2016
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No men were dissed. No bras were burnt. So what on earth were we women doing at Festivelle 2016, held in Mumbai over this weekend? I'm sure you are curious to know. And I'm eager to share. Women experience very gender-specific issues, that are never discussed in any event that is open to both men and women. It would be great if they were, but I'm not sure men want in on panels where women discuss motherhood guilt, female orgasms or the havoc wreaked by hormones. Also, it is important to build a friendly space for women to discuss issues...
Eggless Orange Tea Cake is a delicious cake made using fresh Oranges and Orange Marmalade. I have another Orange Tutti Frutti Cake that we all enjoyed and this one joins the Tea Cake club
This is part of the day 2 of Seasonal Special of BM#71
Step by Step Pictures for Eggless Orange Tea Cake
Eggless Orange Tea Cake
Simla Mirch Aloo Gobi Sabzi is a simple and easy to make the side dish for roti. With the winter setting, we get fresh cauliflower and capsicums. I know these days all the vegetables are available through the season. However, I have always associated cauliflower with winter.
We have carts that sell huge fresh cauliflowers and every time I see that I plan on making new dishes. This year when I got a big flower, I had all the capsicum on hand and ended up making this simple delicious sabzi for chapatis.
This is part of the BM#71 Seasonal special day 1 and I hope you enjoy!Step by Step Pictures for making the side dish Simla Mirch Aloo Gobi Sabzi Simla Mirch Aloo Gobi Sabzi
This post is sponsored by Egg Farmers of Canada but all opinions are my own. I only write about and recommend products I use and love myself. The winter holiday season has always been one of my most favourite times of the year. The fresh snowfall, a burning fireplace, sipping on warm hot chocolate and […]
Recipe for a Christmas Special Vegan Banana Gingerbread This quick bread or cake is just another way to use up the languishing overripe bananas, albeit with a Christmas makeover :) Trust me on this, the flavours of banana and ginger (plus other spices) go pretty darn well together, in case you were harbouring some doubts on how this thing is going to turn out. This eggless banana gingerbread turns out really moist (despite its 'veganness') and the recipe I'm sharing with you makes a small loaf. You can forget about saving this cake because it wont last minutes after it's...
Recipe for easy ginger cookies baked using melted organic jaggery as a substitute for molasses It's that time of the year, when all you want to do is tuck your feet inside a comforter, wrap your hands around a hot mug of something and have these spiced ginger cookies handy to dunk into your tea or hot chocolate, all of this while the silken voice of Ella Fitzgerald warms the room. A light snow and a fireplace would not be amiss here. However, the latter two are purely left to imagination for now. But yes, I am grateful for some...
Easy Eggless Chocolate Tea Cake is the next cake that I baked for kids thinking of Christmas. I was planning on baking a fruit cake, however ended up planning on a chocolate cake.
I was checking for simple and easy chocolate cakes and this inspired me to bake this. I modified using what I had and loved how delicious it tasted. I will be baking it at lower temperatur next time.Step by Step pictures for Easy Eggless Chocolate Tea Cake Easy Eggless Chocolate Cake