So are yo still blogging thesedays??? hmm thats a question i've been asked by many, from the time i had my bundle of joy in last august. And amist all the laughter the cries the sleepless nights and loads of diapers that comes with the bundle, all i could manange was to get a few clicks once in a while. And well with this blog post i am by no means implying that i gonna be the come back kid on blogosphere. So for now its gonna be the same "on-again off-again" story happening on this blog. How frank... ;) And coming back to this post... its a mocktail (the non-acaholic twin of cocktail) that i made as a welcome drink for my son's birthday party.
Tuesday, May 11, 2010
Finally I made it!!! ...."the kumquat pudding".... and how did that happen? well if you ask me that.... i gotta see an amazing tiramisu dessert that was beautifully decorated with these tiny cuties:Kumquats. I had hardly noticed that this stranged named fruit even dwelled among the fruit aisles at the local super market. And each time I laid my eyes on it... I just knew that all I was just waiting for was for an occasion to give it a try. And yes, the occasion was my dear husband's birthday.... so somethings more sweeter than a cake.
I made this over basic milk pudding, decorated it with candied kumquats and topped it off with the thickened sugar syrup left behind from the candying the kumquats.... which gives its beautiful marriage between the unlikely tastes of the sweet & the bitter. All I can say that it was worth trying... for I got a thumps-up from my one I had made it for... my itchu :)
Thursday, April 23, 2009
Monday, April 20, 2009
Monday, December 15, 2008
iDayz had its debut in print news media on the 13th of December 2008.... the blog entry on the Homemade Carrot Wine appeared in the Mumbai edition of the leading daily newspaper in India "Times Of India". The post appeared under the name "Winery at Home" in the Rouge, the lifestyle supplement that comes with The Times of India.
For a closer look, click on the thumbnails below:
Thursday, December 4, 2008
Tuesday, December 2, 2008
Knock Knock at the door.... its a Surprise Birthday Party. I made this cake about half a year back as part of throwing a surprise birthday party for my friend Pam. The basket weave design is made from butter cream frosting & flowers are from royal icing.
Monday, November 24, 2008
All Purpose Flour(Maida)... 2 cups
Egg, lightly beaten... 1 large
Salt... to taste.
For Erachi Pundam....
Onions, chopped... 1 large
Ginger, grated... 2tbsp
Garlic, grated ... 2 tbsp
Green Chillies, chopped... 4-5 no:s
Chilli Powder.... 1 tsp
Turmeric Powder... 1/2 tsp
Garam Masala... 1 tsp
Chicken, shredded... 1/2 kg
Curry leaves... 1 sprig
Between The Layers....
Eggs, beaten.... 6 no:s
Cardamom Powder... a pinch
Sugar (optional)... 1/2 tsp
Salt.... to taste.
Shallots, sliced... 4 no:s
White Poppy Seeds(Khus-Khus)... 25g
1. With a electric mixer over medium speed, beat the all purpose flour, egg and salt with required water to blend into a thick batter.
2. Set a flat non-stick pan over medium-high heat & make about 10-12 round thin crepe/dosa of uniform size (approx. about the same diameter as that of the baking dish). This forms the "Ottada" that makes the layers of the chatti pathil. Keep aside.
For Erachi Pundam:
1. Marinate the chicken in chilli powder, turmeric powder & salt for about 30 minutes. Heat oil and shallow fry the marinated chicken pieces till golden brown. Let cool & shred the fried chicken into fine pieces.
2. Set a bottom heavy Saute Pan on medium-low heat, heat oil and saute onions, minced ginger, garlic & green chili with a pinch of salt. Stir and cook till translucent or golden brown.
3. Add curry leaves, turmeric powder, red chili powder and coriander powder stir. Also stir in the shredded chicken. Sprinkle garam masala and roast for 5-10 minute and remove from heat. This forms the "Erachi Pandam" (Chicken Masala) that goes between the layers of the chatti pathil. Keep aside.
For Egg Mixture :
1. In a bowl, whisk together the eggs, cardamom powder, sugar and salt.
2. Heat ghee a small omelet pan & saute the thinly sliced shallots till golden brown. Remove from heat & cool and add it to the whisked eggs. This form the "Egg Mixture" that goes between the layers of the chatti pathil. Keep aside.
Assembling The Layers :
1. Preheat the oven to 350°F. Use about 1 tablespoon butter to grease the side of a round cake pan(8-inch) or any flat-bottomed oven proof dish.
2. Now start assembling the layers of the chatti pathil, starting with an initial layer of "Ottada" at the bottom of the pan... top it with a generous layer of "Erachi Pandam".... pour a layer of beaten "Egg Mixture".... sprinkle a few cashews, raisins & khas-khas.
3. Repeat the process by adding layers of Ottada, Erachi Pandam, Egg Mixture, Cashews, Raisins and Khas-Khas, in the order, till its done. On the top of the final layer, arrange a generous layer of cashews and raisins as garnish.
4. Close the pan with aluminium foil and bake in a 350°F oven for about 35-40 minutes till the sides have turned crispy & golden brown. Remove from the oven and keep aside for a few minutes till cool to handle.
5. With a sharp knife, loosen the sides of the chatti pathiri from the pan and unmold the chatti pathil onto a serving plate. Serve hot either as a starter or as a main course.
Saturday, November 1, 2008
Ican never think about special occasions or celebrations at home without thinking about a special homemade wine. Months before the D-day my grandmother, mom and aunts would gather in the kitchen to celebrate the favorite tradition of creating the homemade wine which is to be serve for the occasion to friends and family. A small wine cup of homemade wine and a piece of fruit cake is served to guests to mark the start of any celebration and this has been a long standing tradition of hospitality among the Kerala Christians. Apart from the tradition part of homemade wines, creating your own wine and sharing it with family and friends is also a great sense of pride for any host. The varieties of homemade wine would range anything from Grape Wine, which is the most common... Beetroot Wine... Carrot Wine... Gooseberry Wine... Banana Wine... and to more rarer varieties like the Cashew-Apple Wine...
JambakaChambaka(Water Rose Apple)Wine... Rose Petal Wine... Yes you read it just right; yes Rose Petal Wine which I look forward to making only if I could lay my hands on the much required rose petals which makes up the basic raw material. Just as interesting as this list of the homemade wine varieties get, my Hus T gets amused to be served various unheard varieties of wine as we go visiting our relatives during our much awaited yearly India trips. And so this time after we got back to US, I decided to try making them at home. Well only that I took quiet a while in deciding on the ingredient. Finally it was carrots that made it... Carrot Wine!!! Carrots have a natural sweetness, but lack acid. With the addition of some freshly squeezed juice of lemon and orange , carrots will make an interesting orange coloured wine. Making your own homemade carrot wine is a simple process and the following is the recipe for carrot wine.
Carrot, grated... 1 kg
Ginger, grated... 30g
Water.... 3.5 litres
Granulated Sugar.... 1 kg
Warm water.... ½ cup
Instant Yeast.... 1 tsp
Lemon Juice... 1 no:
Orange Juice... 1 no:
Cinnamon Sticks... 3-5 no:s
Cloves... 7 no:s
Here Is How....
1. Wash and peel the skin of the carrots & ginger and finely grate them using a hand grater.
2. Microwave ½ cup of water till lukewarm and dissolve a teaspoon of yeast and ½ teaspoon of sugar. Let it stand to bubble and rise. This process would revive the yeast cells prior to its use in the recipe.
3. Set a large Dutch Oven on medium-high heat and bring the water to a roaring boil. Add the grated carrots & ginger to the boiling water and boil it till its fully cooked.
4. When the carrots are well cooked, turn off the heat and let it cool off. Once the mixture cools to a temperature safe enough to handle, strain the mixture using a double cheesecloth or muslin cloth into a clean, dry and airtight container, preferably a traditional bharani. Discard the grated portion.
5. Into the wine liquid, add the sugar and the lemon and orange juice and stir with a clean and dry wooden spoon until fully dissolved. Once the wine liquid is cooled to body temperature, add the dissolved yeast froth, the cinnamon sticks and cloves.
6. Close the container airtight and allow to ferment. Store in a dry and dark space, during the fermentation period of 2-3 weeks(15 days). On the 5th day, stir the wine liquid using a clean and dry wooden spoon and let the fermentation to continue.
7. After the fermentation period is completed, strain it though a muslin cloth to remove any dead yeast and solid organic residues. Allow the cloudy liquid to clear before bottling. When clear, pour into dry bottles and store them at room temperature. Cheers!!!
Good Job Award
Vegan Month Nov 2008
November is Vegan Month!!! November 1st is the World Vegan Day, and all of November is celebrated as Vegan month. My fellow blogger Suganya of Tasty Pallets is hosting the blogging event : "Vegan Month, Nov 2008." And I'm submitting the entry of Homemade Carrot Wine towards this event.
Read more about Vegan Month at "Go Vegan"
Friday, October 10, 2008
Wondering whats with that name - Kansas Chicken??? What has Kansas, the central most state in United States Of America got to do with the name of an Indian Chicken Curry??? Well its not everyday that you get to scratch your head to name a yummy dish that you just finished making. :) But don't get me wrong on this, its not that I turned the magic wand and came up with this dish myself but its from the pages of my "Recipe Diary". Today I can say that I'm comfortable with cooking and to go a step further I have "iDayz", a food blog to my credit too. But it has not always been so, in the days before my wedding there wasn't a though as cooking that would get me all tensed up. Not that I was totally ignorant to cooking all those years but the though of not having my mom & beloveds around me to clear my seemingly endless doubts that would sprout each time I decide to put my culinary skills to test. And then, as most of you would have had it, I decided my best way would be write down every possible recipe that come my way from the mom & aunts. And when the time finally came to put my culinary skills to test I turned up my recipe diary, right to this recipe which Yeah this was the very first dish that I cooked for my sweet-heart. Simplicity to cook... yet so very different from the usual bandwagon of chicken curries.
For The Marinade:
Chicken, boneless pieces...
Yogurt.... 4 tbsp
Turmeric... 1/2 tsp
Salt... to taste.
For The Masala:
Ginger, finely chopped.... 1 inch piece
Garlic, minced.... 5 to 6 cloves
Green Chillies, finely chopped... 2 no:s
Garam Masala.... 1 tsp
Chilies Powder.... 2 1/2 tsp
Turmeric Powder.... 1/2 tsp
Coriander Powder(a little)... 1/2 tsp
Tomatoes, pureed... 2 medium no:s
Curry Leaves... 2 sprig
Oil... as required.
Here Is How:
1. Marinate small pieces of chicken with curd, turmeric & salt for 10 to 15 minutes.
2. Transfer the marinated chicken pieces, along with the marinade, into a wok and heat on medium-low heat till water starts oozing out and the chicken reaches a half-boil. Remove from the heat and strain the chicken pieces from the chicken stock and reserve the stock for later use in the recipe.
3. Pour the oil into a saute pan and set over medium-high heat. When the oil is hot, add the half-boiled chicken pieces and shallow fry till they starts to brown slightly. Keep the chicken pieces aside.
4. Into the remaining oil, add the chopped onions & salt. Stir & saute until the onion is translucent. Add ginger, garlic and green chillies and let them sweat for a minute or two. Add chili powder, turmeric powder, coriander powder and stir till the raw smell goes and then add the pureed tomatoes and keep stirring till oil separates.
5. Add the reserved chicken stock and bring to a simmer & then add the fried chicken pieces. Cover, reduce the heat to low, and cook for 5 minutes, or until the chicken are just cooked through. Remove the lid, stir once or twice, taste for salt, and serve.