Recap ~ Best of 2010

What a wonderful thing it is to sit back and read how things have treated so many across the globe! I don't want to give reasons for almost the week that has passed before doing this recap of the Best of 2010. I can almost hear being told never to give excuses for a work not done, just do it. Of course with the Blogging Marathon that I have taken up, everyday is a high end drama of what to post next.

So I finally sat down to read through the entries and felt nostalgic reading back on the recap I did last year. Somehow the feelings and thoughts seem to have been similar.

Anyway I will leave you to enjoy this post with many of the bloggers sharing their moments with us.

Bharathy started the year with a band and ends it with another moment to cherish. Right from starting the year being featured on an online network, till the year end where she got published in a popular daily, the year has been a great roller coaster ride for her. I thoroughly enjoyed her Top Ten Recipes, wish you could grab them right off the screen.

Divya says she was right on time to bring in the Annual Report so as to say, which could tend to be boring. I don't know why she thought so, when her blog stuffs full of drool worthy pictures of tempting cakes and what not. From a person who has enjoyed her treats, i strongly recommend this lady to start of her baking store! I know you would want too, please do hop on to catch up with her best recipes of the year!

Next recap comes all the way from Italy! Graziana who has a delight blog called Erbe in Cucina, shares with us the wonderful story of harvesting Lemon Grass. Now that is cool! Her list of other best through the year really makes you want to read all of them right away!

When Kamakshi sent me this entry as the best of the whole year, I was so surprised. It took me couple of minutes to understand there were two different pictures. Sometimes the joy is multiplied many times by sharing something. What you share is not really important as much as just sharing it. Do read on her post to see how beautiful an act it is..

Mehnaz takes you around a year full of eventful moments, right from getting married until the time she becomes The Top Chef, you can't but chuckle at the time she explains how she made her family more prosperous on the waist.

Next recap comes all energy pack with loads of things done. If you thought baking was scary or making bread the hard, Monika tackled them all. Not just that, she lists her yummy best of best and her plans for next. Go read on her plans on publishing! Way to go my friend!

Nivedita takes a look back at the year that passed with her adventures of cooking. She gets poetic while naming some dish and yes you will end up being curious to know that it was. Read to know how the year was that went past!

For Pavani, it was year filled with new changes and lot more of family time. She lists out her Best of all that did she last year, including the best Pant! well you got to have that to know the difference I would say!

I never more thrilled than the moment when PJ said she was waiting for me to announce this event. She feels wonderful taking a moment to look and see. The year has been better than ever and I was really amazed at the list of things PJ seems to have done through the year. Kudos and wishes for more!

For Preeti, its been a year of memorable things as she started blogging to record her adventure with cooking. She wants to increase the archive by posting more and cooking more. I am sure that will be most welcomed by her readers.

Priyanaka takes warm of a kuppa to recollect how wonderful the year has been. This is one lady who never says no for any event and dishes out many as it comes..:)

For a dentist, Sameena thought handling computer was difficult. On top she wanted to take up blogging, which was entirely a new thing that she had to learn. But considering all these, she still has done a great job on her blog. Read on her best of the year that has been.

Sanjeeta talks about the tales her pictures spoke. She lists out the best dishes that she created for her family and how Lite Bite attracted more readers. Then was her venture Tasty Bites that features Guests and readers. It is indeed a great concept. Check on to read more..

Sayantani rings in the new year with some Marble Sugar Cookies, probing you to sit back to read her recollection of what the year has been for her. The bag is always with some good and bad, learn from the bad, remember the good..and she has re-initiated the wonderful friendship chain, about which you can read

Siri recollects the year in passing and paying reverence to each incident that happened and that which had it's lasting effect on her life. I am sure it was wonderful being a new bride and start a new life all together! Read on her beautiful account that runs to two parts, so very well done!..

Smita though a late entrant into the Food blog, talks how passion for food and cooking took her to blogging. She lists her best of the months, including the best meal which can tempt a saint, a simple meal of KulchaCholey

Sushma does a recap of her blog with Rasam recipes being the most sought out of the year. Lets wait and watch what becomes the next most sought of this year.

This recap comes from Swaram who may not really talk about food most times, but can surely have you in fits with her rib tickling sense of humor. I enjoy so much of her posts that I never wondered to ask her why she wasn't doing her Food blog. Well it is good to have a mix of all worlds is what I think.

Usha seems to have been quite active when compared to the previous year. What's more she seems to have been part of wonderful learning groups which motives one to learn and experiment. I would think that's more important than how many you really post.

Finally though the year in passing has been wonderful in many ways, I felt I didn't actually do what I set out to do. Maybe other things came into picture that made it not happen. So the motto for this year is to just tackle a day as it comes, hoping to do the best I have to give in.

I hope you enjoyed this as much as I did doing a recap!

I sincerely hope I have included all the entries that came my way, do let me know if otherwise.

Have a great year ahead!

Mysore Pak | How to make Mysore Pak Step By Step Recipe | Deepavali Sweets

It was a rush hour at home this morning with the third Term starting today for the kids. Peddu went to bed saying he won't go to school and Chinnu woke up saying he won't be naughty and hence will stay back at home. Ten days is awfully long period to get used to being at home. I bribed Chinnu with a treat of Chocolate Cookies that I made for them. Surprising Peddu woke up all ready for the school.

After packing them off, it was my turn to rush up. Finally when I thought I should post my first one for the new year, I was in a dilemma on which one to post. So let me begin with a Sweet one. Mysore Pak as you might remember was prepared for Deepavali, which I never came around to post. It has been in draft for so long. Thought it will be a great way to start the year.

Before that, as I always do, lets talk about what new things to do this year. What are your plans?

Reading about my own post that I did last year, I can only shake with utter disbelief that I have not done even one of the items I have mentioned.

That just went to show how truly things have been unplanned. So though I probe you to share your plans, I think I will take one day as it comes. Looks like having lofty plans won't work out right now.

Mysore Pak was prepared during Deepavali and I was keen on making it with Amma. It is a recipe from her notebook, so I thought it is done with her. Hubby dear likes that typical honey comb types of Mysore Pak and not this melt in the mouth types, though the latter one is more sought after.

Step by Step of making Mysore Pak

Take the ingredients as per measurement

Melt the sugar in a non stick pan with just enough water to cover. Remove impurities if any and continue cooking till 1 thread.

Heat the ghee in another pan and simmer it.

When the sugar starts frothing, keep stirring.

Check for 1 thread.

Slowly add the besan and quickly combine to ensure lumps are not formed.

Continue doing till all the flour is done.

Slowly add the ghee little by little and continue stirring

When it starts leaving the sides, the pak is ready to be removed.

Transfer it to a greased plate and allow it to cool.

After 10 mins, make marks on the top and cut them into pieces once it is completely cooled.

Ingredients Needed:

Gram Flour / Besan - 1 cup
Clarified Butter / Ghee - 1 & 1/2 cups
Sugar - 2 & 1/2 cups

Method to prepare:

Heat a pan with ghee, simmer it down.

In another non stick pan, roast the besan on low flame.

Melt the sugar by adding just enough water to cover and remove the impurities.

Continue boiling it for couple of more minutes. Soon you will have a one thread consistency.

Add the besan to the sugar syrup and mix everything together. Then slowly add the ghee little by little.

Grease a plate or a square tin ready with ghee.

When you are done with all the ghee, continue stirring briskly for another couple of minutes when you see the batter leaving the sides, it means the paak is done.

Immediately pour it on the greased plate. Wait for 10 minutes, before making marks on the top.

Allow it to cool completely before breaking it.

Hope you all had a great start! 

Check out the latest on Spice your Life! Eggless Chocolate Chip Cookies for Chocolate Feast

Memories the Essence of Life ~ Best of 2010!

It is that moment in the year when you sit back to think of what has passed by through the year. I was keen not to forget to announce this event and many got back saying how wonderful it is to do this recap. I agree, when you look back you see all these twelve months passing by in front of you in a visage.

When I read back on what I wrote for 2009, I seem to be struck at that point. But let me now talk about things that didn't happen. It is going to happen, but let me talk about things that did happen and left a mark on my memory.

I wanted to do a similar one on a personal level not connected to food as this year was remarkable in many other ways too. I could do one in this year in passing. I was so moved doing it as it touched on some important things that happened. Every year you are bound to see good and bad, it is said you learn from your mistakes, cherish your happiness. Don't dwell on the bad things, you are not going to get anything out of it. That has always been my policy and I am not going to change it now.

On the food blogging front, I have posted about 82 recipes, some classics and some new. And yes this year has been good in many Food related fronts, including being part of this blogging community.

January saw me hosting my favorite recap of MLLA event. I started and ended Year 2009 with this event. I am happy to have good friends like Susan.

February saw me Basic dishes. I did a diet Program

In March I met bloggers from Chennai through IndiBloggers and was awarded Best Culinary Post - Avant Garde Bloggies Awards for Gulab Jamun. Then of course it was the festival occasion of Ugadi.

April celebrated 3 years of blogging and I had Thanda Mela on the occasion.

May saw me preparing some traditional breakfasts for my sils. And I also released a Kindle version of my e-Book.

June saw me getting more involved into Microwave Cooking, where I announced of 365 days of Microwave Cooking.

July saw me posting on How to make Rasam in 5 minutes which by the way seems to be the most asked question. What followed in this month were a series of Microwave dishes.

August saw One Million Visits to the blog and some yummy treats to celebrate too.

September celebrated Vinayaka Chavithi special, while Ganesh is the remover of bad doings, it seems very fitting.

October had me flying to SFO to attend the BlogHer Food 10 conference. I was a panel speaker on Food Diplomats and Cuisine Ambassadors. It was a trip of a lifetime, very memorable for a Food blogger to meet and represent India on an international level.

November celebrated Deepavali.

December saw me celebrating Terra Madre Day getting back to Baking and of course meeting my blogger friends.

Indian Cooking Challenge members grew and we did many interesting challenges

Each and every post lingers leaving a lasting impression in mind. I so look forward to the year that is coming and hoping to blog more.

A very happy new year to all my readers who take time to read my blog and get me going. If there is anything that you feel should be done in the coming year, leave a comment will try to target it.

Eggless Butterless Rum Fruit Cake 2 | Christmas Fruit Cake

As I told you in my previous Christmas Fruit Cake, it was like eternal search for an eggless version. Whether it was on Facebook or Twitter or even Buzz, all I was interested in was to search for a version that I can bake this time.

Then I happened to see Monika talking about Christmas Cakes and I had to ask her if it was eggless. She then pointed me to Nandita who just blogged about two versions of Christmas cake, one which happens to be eggless. Reading that I realized it had Rum and had to get my share of rum. Everybody were very interested that I was soaking the fruits in Rum and whoever knew of this wanted a piece of cake to taste.

Since I made the other fruit cake first, I left the fruits soaking for 4 days. Finally got around making it on Monday. I baked a full pan, plus two small foil tins to take to office. Then a smaller tin in which I have been soaking it with more rum. Yet to get it tasting for the feel and taste of rum soaked fruit cake.

 Fruits used in the cake

Soaked in Rum for 4 days

Loaf tin used for baking, greased and dusted before pouring the batter.

Just out of the oven.

Resting for 10 minutes.

Cutting into bite size pieces.

Baked in small foil tins for carry away/ gifts.

Further soaking in rum for 3 days.


Eggless Butterless Rum Fruit Cake
Adapted from Nandita
Preparation Time - 15- 20 minutes
Baking Time - 30 - 35 minutes at 175 degree C and 25 - 30 at 155 degree C
Resting Time - 15 mins



Recipe for making Eggless Christmas Fruit Cake

To prepare this cake you first got to soak the fruits few days before the actual baking. Normally some have the habit of soaking for weeks together. But I had only 4 days of soaking and it was fine. Else you can follow the cooking in sugar process that I did for the other recipe.

Then you will have to make the caramel ahead of baking, so that it is also ready before starting the baking.

Prepare in advance
Though it is recommended to use 3 cups of mixed dried fruits, I did about a cup and a half. I didn't use the cinnamon powder in the fruit soak. But used it directly.

Fruits to be used
Cashew nuts, Walnuts, Black and Golden raisins, Currants, apricot, tutti fruitti, citrus peels soaked in 1 cup rum.
Chop all the nuts and fruits into small pieces before soaking.

One batch caramel required to make this recipe.

To replace the eggs, I have also used the potatoes as the previous one.

How to make caramel

Take a thick bottomed pan, add 1/2 cup sugar. On a low heat, let it melt. When it starts melting, keep stirring until it turns dark brown in colour. Heat 3/4 cup of water and keep on the side. When the sugar reaches that golden colour, remove from fire and add the hot water carefully. It will start cracking and bursting out. Mix well to get a smooth caramel syrup. Allow it to cool

Prepare the potatoes

Pressure cook 3 medium potatoes to get 1 cup of finely mashed potatoes. Keep it aside.

Ingredients Needed:

All purpose flour / Maida - 3 cups
Baking powder 2 tsp
Baking soda ½ tsp
Instant coffee powder 1-2 tsp

Mashed potatoes - 1 cup

Curds / Yogurt - 1 cup (plus keep 1/2 cup yogurt if batter too thick, though I didn't use)
Oil - 1/2 cup
Fine Sugar - 1 cup
Caramel made using 1/2 cup sugar and 3/4 cup water
Cinnamon powder - 1/2 tsp
Cloves powder - 1/2 tsp
Nutmeg powder - 1/2 tsp
vanilla extract - 1 tsp

Method to prepare:

Grease one 8”x 4" long tin and dust with flour. I used three small foil tins for gifting away smaller cakes. Baking time will be less in case you are using smaller foil tins.

Preheat oven at 175 C.

In a large bowl, whisk well the oil, yogurt, mashed potato, sugar, caramel, spices and vanilla.

In another large bowl, sieve the flour, soda, baking powder and instant coffee powder.

To the wet ingredients, add the dry ingredients in batches, folding well to incorporate.

Once the batter is ready, add the soaked fruits and little liquor. Mix well and pour into the greased tin.

Refrigerate the rest of the batter until you use.

Bake for 30 minutes at 175 C and another 15-25 minutes at 150 C covered by foil.

Test the center of the cake if it is done. Cool for 15 minutes in pan. Remove along with paper onto a cooling rack.

I served without soaking with rum

To one tin, poke holes with a skewer or toothpick and pour two tablespoons of rum or any other liquor. Once cooled, cover well with parchment paper and keep in a tin. Repeat the rum-soak every other day for a week or so (optional)

Notes

Let the cake sit overnight before slicing.
The remaining batter refrigerated until use.

Please check the temperature setting in your oven, it can vary. The basic principle being since this is a dense fruit cake made using oil, cooking this for longer time in low temperature gets it done.

The cake was little dense, read it later that it may be because of using oil. Would appreciate how to get that crumbly effect in a caked made with oil

Sending this to Priyanka's Its time to Jingle again  and Champa's Bake off Event

Eggless Fruit Cake 1 | Eggless Christmas Cake | Step By Step Recipe

Baking a plum cake for Christmas has always been on my wish list for a long time. Not that I never bake, when I used to be in college, it was an everyday affair to keep baking something or the other. But baking an eggless plum cake was out of question. I always thought a fruit cake needs those eggs to make it done or even rich. Well with little learning on the subject and being part of a community that shares so much, I have finally baked an eggless Fruit cake that I could eat.

It happens every year and this year too it was no different. I always end up reading on so many plum cakes and other Christmas goodies, but never ever make them. But this year I was determined. Many bloggers had started talking about fruit cake and I would be seen asking them if they know an eggless version. So much so that I think I bugged many of them for an eggless Plum cake recipe.

 

After reading at length on how one can replace the usage of eggs, I even bookmarked quite a few fruit cakes. Hearing so much about the much raved recipe from Raaga, I soaked the fruits and nuts in rum, hoping to get this one done. Yes it is still soaking. Meanwhile I was pointed to Anushruti's lovely eggless fruit cakes. I was so touched and inspired that I kept reading on. It was past 12 am and I would have seriously ventured into making it if not for Athamma, who woke up just then. She was disturbed with the rattling I was making to get things ready.

I couldn't sleep much and woke up early again and the first thing I did was to bake this cake. It came out so beautiful and I was impatient to taste it. But I had to rest it for some hours and got back tasting it finally in the evening. Everybody simply loved it. This is surely a keeper recipe.

The measurement given below is only halve of the original recipe. I didn't have maple syrup/dates syrup, so used Mixed fruit jam.

If noticed I mentioned version 1, yes version 2 is also ready. You can only imagine the joy I had baking another version. For a cake deprived person this is surely stepping into heaven!

I was able to take all the steps while couldn't for the second one. 

 Chop all the dry fruits and buts that you are doing to use.

 Melt demerara sugar and then add the dry fruits, cook till done.

Spice powders used, cloves, cinnamon and Nutneg

Mix potatoes, baking powder, baking soda to the flour. Combine everything well.

 Then mix the sugar fruit mix to the flour.

Add 2 tsps of Mixed fruit Jam finally.

 Pour this mix into greased baking tins.

Eggless Fruit Cake

Preparation Time - 10 mins
Baking Time - 180 degree for 15 - 18 mins

Ingredients Needed:

For the dry ingredients :

All purpose flour / Maida - 1 cup
Baking powder - 3/4 tsp
Baking soda - 1/2 tsp
Spice powder (Clove, Cinnamon, Nutmeg) - 1/2 tsp*

For the Fruit Mix

Black and Golden Raisins, Cranberries, Cashews, Walnuts, Currants, Tutti fruity, Apricot,- 1 cup
Brown Sugar/ Demerara Sugar - 1/2 cup
Baking Soda - 1/2 tsp
Butter -  3/4 tbsp
Water - 3/4 cup
Mixed Fruit Jam - 2 tsps

For mixing the cake batter:

Curds/ Yogurts - 3tsp
Milk as required if the batter gets thick
Potatoes - 1/2 cup

Method to prepare:

The Fruit Mix

In a thick bottom pan, take sugar add water and bring to boil. Once it melts, add all the chopped fruits and nuts. Bring to boil and simmer for 10 mins. If the water evaporates completely go ahead add little
more to make it liquid. Once the syrup is cooled, add the soda.

The Potatoes:

Pressure Cook the potatoes and mash after removing the skin. I microwave it as usual but I think pressure cooking it makes more soft and has water content. Keep this aside.

The dry ingredients:

Shift the flour along with the baking powder, soda and spice powder.

The baking tin

Grease the baking tin with butter and dust it well. Pre-heat the oven at 185 degree C

Getting the batter ready:

In a bowl, take the flour and add the mashed potatoes. Mix well.

Then add the yogurt, whisk well.

Next add the fruit mix and combine everything together.

If it is not in dropping consistency, add some milk as required.

Pour into the greased tins and bake at 185 degrees C for 15 mins. Check at 11th minute for doneness by inserting a toothpick or sharp knife. If it comes out clean, it means done. 

It gets done by 14th minute. if you want your cake to be little more brown, bake for couple of minutes but keep an eye and not let it burnt.

*For making the Spice powder (Clove, Cinnamon, Nutmeg). roast the spices separately and grind them in those small mixer jars. Since I had Cinnamon and Nutmeg, I had to grind only cloves.

The first batch got over within minutes and I made another one very soon. It was fun enjoying the holidays with these fruit cakes, though my kids didn't eat as they don't eat fruits in cakes. They wanted those chocolate muffins again.

Do try these if you want to enjoy eggless fruit cakes.

Microwave Carrot Corn Coriander Muffin | Step By Step Recipes | Savory Muffin

With the holidays setting in for the kids, I am sure we are going to have our hands full for the whole of next week. Though Konda's holidays started off earlier this week, boys had their school and were most reluctant to leave after their non stop playing that three of them get down to. This also means that I got to plan for to make for them during their holidays.

Last evening when I got back home after work, Chinnu came running to tell me something very important. He was looking so eager and enthu to say that his sister told him that Christmas Thatha will come soon to give them gifts. When I asked him how he knows and why should that happen. He replied with a surety that it is going to happen. Now I have a task of making sure that happens.

And yes I have been planning to make a fruit cake this year. Though I haven't soaked any fruit, I am bent on trying out an eggless one, so I have been eternally in search of one that will fit my bill, which is easy to make! I have finalized on quite a few, got to narrow it down to the final one. Wish me luck, though I have baked many flavors, fruit cake I have never attempted. What is Christmas without a fruit cake tell me? This is what hubby dear says, though we normally buy it, this year I am keen on baking it myself.

Coming back to these savory muffins, when Mons alerted again on the Microwave Savory Snacks for this month, I thought I ought to do something. Well that something finally clubbed with my latest obsession which being muffins and here you read on the savory muffins.

Like a chain reaction that reminded me of Laks and her days of obsession with muffins. When she had posted her savory muffins, all I did was drooling virtually dreaming when I will be baking those cute little ones, myself. Yes I remembered those days and I knew I had to make those. I naturally assumed she had done in microwave mode, only to see she had baked. Well when there is a need, you got to address it right. So I ended baking this in both modes.

I adapted her recipe and included few more that I had on hand. These fresh corn kernels were lying around in the fridge for a while. Amma had got them a week back and everyday Athamma would look at it and then me with a look. I safely avoid her looks and carry on with my work. I finally had to do something, at least not to waste those kernels. So I had to put them into these for another twist in the taste, if you know what I mean.

These make a great breakfast, I am not a sweet person for breakfast. So these work out best.

Step by Step to make Savory Muffin with Carrot, Corn and Coriander!

Add the grated carrot to the flour,

Puree the tomato.

Add to the flour along with the baking powder, baking soda.

Wash and add the Corn kernels

Now goes the pepper powder.

Mix and then add the finely chopped coriander and olive oil

Mix everything together.

Pour into the greased silicone muffin tray

The above muffins are baked in Microwave mode

These are baked in convectional mode at 185 degree C

Carrot Corn Coriander Muffin

All Purpose Flour / Maida – 1 cup
Carrots, grated – 3/4 cup
Corn Kernels - 1 cup
Fresh Coriander, finely chopped - 1/2 cup
Pepper powder – 1 tsp
Baking Powder – 1 tsp
Cooking Soda – 1/2 tsp
Salt – 1/2 tsp
Curds / Yogurt – 1 tbsp
Tomatoes puree – 1/2 cup
Milk – 3/4 cup
Olive Oil - 1 tbsp

Preparation:

If using Microwave mode, grease or line the silicone Muffin tray.

If using convectional baking mode, grease or line your muffin baking tray. Pre-Heat the oven at 185 degree C.

Method to prepare:

Grate the Carrots, add to the flour along with baking powder, cooking soda, salt, pepper.

Add in the tomato puree, corns and milk. combine everything well. then add the coriander leaves, curds.

Finally add the olive oil.

Microwave Mode:

Pour a spoon of batter into the silicone cups.

Microwave for 3 minutes. Allow it to cool before removing.

Convectional Baking:

Pour the batter into the non stick muffin tray.

Bake for 18 minutes at 185 degree C. Then allow it to cool down over the rack.

These tasted great next day for breakfast with just a touch of sauce. But these work out well as a quick snack for kids for evening.

Sending this to Monika, who is hosting the Microwave Easy Cooking themed on Savory Snacks. 

And 365 Days of Microwave Cooking!