tag:blogger.com,1999:blog-72783262343146561912024-03-27T02:38:04.526-04:00Back to Basics..Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.comBlogger367125tag:blogger.com,1999:blog-7278326234314656191.post-24247693052984254422017-05-12T13:24:00.001-04:002017-05-12T13:25:23.467-04:00Zucchini Posto - Zucchini stir-fry with Poppy seed paste<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">The first time I made Zucchini Posto, I polished off a sacrilegious amount of steamed white rice - a staple of any good Bengali's meal. Now, I have been touted for not being a 'good' Bengali many a times because of my food choices. I am no fan of the quintessential Bengali mishti - rosogolla nor am I a big fan of fish. Steamed white rice or saada bhaat which is a staple of a typical Bengali meal, ranked very low on my food radar. But I will shamelessly polish off platefuls of rice, that I am not very fond of, in the company of poppy seeds and mustard. You see, I am a sucker for anything made with posto baata (poppy seeds paste) or sorshe baata (mustard seed paste). </span><br />
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<span style="font-family: inherit;">And sometimes, I get intense cravings for Bhaat, Daal, Jhinge Posto, Sorshe Maachh (Rice, Lentil, Ridge Gourd with Poppy Seeds, Fish in Mustard Sauce. Sometimes for Laal Shaak Bhaaja and Piyajkoli'r torkaari. I will share those recipes soon. </span><br />
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<span style="font-family: inherit;">So when Femina Bangla approached me for a write-up on how I recreate the tastes of dishes that I have grown up eating, I, at last, documented the recipe for the zucchini posto that I make so often! You can scroll down to read the recipe in English.</span><br />
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">3 Cups of zucchini, cut (about 3 to 4 medium sized zucchini)</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">½ teaspoon of Kalo Jeera (Nigella Seeds/Kalonji)</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">3 tablespoons of poppy seed paste</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">½ tsp of turmeric</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">1 to 2 slit green chilies</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">Salt to taste</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">1 tablespoon of mustard oil</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">Heat the mustard oil in a kadai and temper it with Kalo Jeera/Kalonji and the slit green chilies and once it starts spluttering, add the chopped zucchini. Sprinkle the turmeric powder and salt and let it cook till the zucchini starts leaving water. </span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">While the zucchini cooks down, I dry grind my posto (poppy seeds) in my coffee grinder and mix it with a couple of teaspoons of water to make a smooth paste. </span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">Once the zucchini softens, add the Poppy seed paste and toss to coat. Cook it for few minutes till the raw smell goes away. Check for seasoning. And you are done!</span></span></div>
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<span style="margin: 0px;"><span style="color: black; font-family: inherit;">Serve hot with rice. </span></span></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-1428243856774506662017-05-08T15:48:00.000-04:002017-05-08T19:28:35.414-04:00Guacamole for Cinco De Mayo<div dir="ltr" style="text-align: left;" trbidi="on">
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Guacamole for Cinco De Mayo</h4>
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We celebrate everything that involves food with food. Be it our own traditional holidays/festivals or adopted ones! And it is with food that we have been celebrating Cinco De Mayo the last few years. We are huge fans of Mexican flavors which mimic our Indian spices in some ways - the spices are rich, earthy and tantalizes our taste buds. Spicy Guacamole with chips has become a family favorite now. It took a while for the 7.5 year old to warm up to guacamole but now he loves it!</div>
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I cannot drink cocktails anymore.. alcohol got added to the list of things that I am allergic to now - bummer, I know! Or like the past few years, I would have made a version of a Margarita (mango-habanero sounded promising) to celebrate Cinco De Mayo along with food picked up from local Mexican restaurant. The husband is not a fan of cocktails, so this year I concentrated on making the food. </div>
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On the menu was - Chicken Tacos and Guacamole with Chips. And since it was on a Friday this year which is a family movie night - the guac and chips became the perfect substitute for popcorn. </div>
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For a killer Guacamole you need perfectly ripened avocados</h4>
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You have to pick out the perfectly ripened avocado to make a killer guacamole. It took me a few trials and errors and there would be times that I bought every shade of avocado available in the store - and then it would be a race against time. The avocados would find its place on our toasts (for breakfast), in our guacamole or in the smoothie depending on whether I picked up the avocados at the perfect stage of ripened-ness (yes, I know that isn't a word but you avocado lovers get it, don't you!). I like to use Haas Avocados for making guacamole and use both lemon juice and lime juice.</div>
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Ingredients for Guacamole</h4>
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2 to 3 ripe Haas avocado, pitted and flesh scooped out</div>
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Juice of half a lime</div>
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Couple of squeezes of lemon juice</div>
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1/2 tsp cumin powder</div>
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1/4 tsp of paprika1/2 tsp of smoked paprika</div>
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1 clove of garlic, minced</div>
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2 tbsp. of chopped red onion</div>
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2 tbsp. of diced tomatoes that have been seeds</div>
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2 tbsp. cilantro, chopped</div>
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1 jalapeno, de-seeded and diced<br />
Little cayenne pepper for some extra heat (optional)</div>
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Salt to taste</div>
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Freshly cracked black pepper (to taste/optional)</div>
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How to make Guacamole</h4>
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Drizzle the lemon and lime juice on the scooped out avocado. Mash the avocados to your desired level of chunkiness (use a potato masher, works great). Sprinkle the spices and fold in the rest of the ingredients. Season with salt and freshly cracked pepper. Squeeze a little more lemon juice if required. Serve with chips. </div>
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Enjoy!</div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-10688912878535533052017-04-17T19:32:00.001-04:002017-04-17T19:32:21.644-04:00Granola-Yogurt-Mixed Berry Bowl with Chia Seeds (Breakfast) <div dir="ltr" style="text-align: left;" trbidi="on">
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Granola-Yogurt-Mixed Berry Bowl with Chia Seeds (Breakfast) </h4>
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I have been feeling overwhelmed and overworked since last December. I would wake up exhausted each morning and as the day would progress, I would feel more and more drained out. Daily chores and my workload would seem never-ending and I would fret about chores not being done while working - the downside of working from home. I would make a schedule, and then deviate from it just because I would be too tired to get anything done. It was like I was living my life in a 'zombie-mode' - sleep deprived and lethargic.</div>
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Then, a client introduced me to the concept of 'adrenal fatigue' - and how diet and lifestyle changes can bring about a positive effect on the mind and body. Ever since then I have been trying to make some lifestyle changes. The changes were simple enough, like</div>
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Incorporating lifestyle changes to fight fatigue (just a few of many)</h4>
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At least 30 minutes of active time each day (not just doing chores)</div>
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Eating a wholesome breakfast within one hour of waking up (that sometimes stretches to 1 hour 15 minutes, but I do drink at least 2 glasses of water during that time)</div>
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Keeping myself well hydrated.</div>
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Trying to get at least 7 to 9 hours of sleep. Most days I'm in bed by 11pm get about 7.5 hours of sleep. </div>
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Incorporating more superfoods in my diet.</div>
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It is still a work-in-progress but I have been feeling a lot better health-wise (barring the lower back injury) - I have been feeling less burnt out and exhausted round the clock plus I have been waking up in the mornings not feeling as tired as before. </div>
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I know that the lifestyle changes that I have incorporated is a tiny step towards feeling better but these are the only changes that I can bring about right now. </div>
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Disclaimer: </h4>
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My knowledge regarding the concept of 'adrenal fatigue' is very limited but I have seen positive changes in me after embracing some of the lifestyle changes. There is a lot of material/resources out there in the cyber world that you can refer to and you can definitely talk to your doctor about it. </div>
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Going forward, I will be sharing more wholesome breakfast ideas, smoothie recipes and healthy snacking options. </div>
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For this Granola-Yogurt-Mixed Berry Bowl with Chia Seeds I used: </h4>
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3/4 Cup Greek Yogurt whisked with raw honey</div>
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1/2 tbsp. chia seeds</div>
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1/2 Cup Granola of your choice (always look for the ones with less sugar)</div>
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Mixed Berries - 3/4 Cup</div>
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Almonds - 1/4 Cup</div>
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You can supplement this breakfast bowl, with an additional protein boost from a boiled egg. I cannot stand the smell of boiled egg (please do not judge my over-active nose) so I usually eat my eggs fried or make myself a sunny-side up with the yolk well-done. </div>
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This wholesome breakfast keeps me full till lunch time. I usually eat a light lunch around 1pm, then drink a smoothie around 4:30pm with the 7.5 yo and then dinner between 7:30 to 8pm, depending on the 7.5 yo's schedule of activities. </div>
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I'll be back with more breakfast ideas soon!</div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-25248917847053205232017-04-13T09:00:00.000-04:002017-04-14T09:59:48.043-04:00Avocado Toast (Breakfast)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2uI6ZVEqkHBOfQnFnClZMZJYwqvt75rA080pAX7P-e1I0ee0TJKHmaeYatggL_pKMXMTLnnGiJI_1SPq7AXK9mgvOPgQKrxrbRov9DQ0XcmXoc2dM-7ncm047wGHqfNAm7QnfjbDmzJ8/s1600/DSC_3337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy2uI6ZVEqkHBOfQnFnClZMZJYwqvt75rA080pAX7P-e1I0ee0TJKHmaeYatggL_pKMXMTLnnGiJI_1SPq7AXK9mgvOPgQKrxrbRov9DQ0XcmXoc2dM-7ncm047wGHqfNAm7QnfjbDmzJ8/s640/DSC_3337.JPG" width="454" /></a></div>
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I will not lie to you. I am a sucker for a good breakfast. I can eat breakfast for lunch or dinner. And nothing perks up my mood more than good wholesome breakfast, first thing in the morning! Okay, perhaps not first thing in the morning. You see, I am not a morning person at all. So I wait till the very last minute to wake up to get the 7.5 yo ready and off to school. Also, I do not like rushing through breakfast. I absolutely need to savor each bite while leisurely sipping on my tea and listening to the busy hum of the cars rushing to their destinations. The perks of working from home.</div>
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The husband makes breakfast over the weekends, but somehow, he can never get my eggs right. Neither is my toast perfectly toasted. And its been about a couple of months now that he finally learnt to make tea the way I like it - strong with hints of ginger, cardamom and an undertone of cinnamon. So even though I get to eat breakfast the first thing in the morning over the weekends, it is only sometimes made the way I like it. (Disclaimer: not complaining, just stating facts here!)</div>
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So during the week, I eat my breakfast after I drop the 7.5 yo off at the bus stop. By the time I come back, my tea is ready and all I have to do is fry an egg while the toaster does its thing. Now I have become a huge fan of avocado toast and I try to eat it at least a few times a month. I do not go to the grocery stores very often now, but whenever I do I try to pick up avocados at various stages of ripening to use in my smoothies or make Avocado Toast over the next 2-3 days.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1x_OYr9vKD5PYuLp5uxsoJ9Q86dhczxhwJA5cQINeXAVLMaJwjaG9JgTk6uw5W2eaFslu4e6lNlkzvPAjsjEh4gF1x6uk-SJ3wL6GVUtYWIcLTPN496oPC9Kbg0naK6F9fQTLyqIMMAd/s1600/DSC_3351.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr1x_OYr9vKD5PYuLp5uxsoJ9Q86dhczxhwJA5cQINeXAVLMaJwjaG9JgTk6uw5W2eaFslu4e6lNlkzvPAjsjEh4gF1x6uk-SJ3wL6GVUtYWIcLTPN496oPC9Kbg0naK6F9fQTLyqIMMAd/s640/DSC_3351.JPG" width="476" /></a></div>
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There's no strict recipe to follow. Sometimes I mush the avocado directly onto the toast and at other times I slice it and then arrange it on the toast (toasted to perfection on my cast iron skillet). Then, I hit it with a squeeze of lemon juice, salt and freshly cracked black pepper and a generous dusting of smoked paprika. The smokiness from the paprika </div>
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Top it with some sliced tomatoes or an egg or enjoy it as it is. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzUEsmWHrOtbdIrltYKzxi4koLx39USRXfhrh7divBjlooQkcMNbRuGwIPzKLD89ftou6s7LyY6h-zMpjnMXgPZlhyGBCDEqhl3esBxlYGw3DUbi4RaSw9X8551vVjdh2IYq4JqiK69NA/s1600/DSC_3332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Avocado Toast (Breakfast)" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXzUEsmWHrOtbdIrltYKzxi4koLx39USRXfhrh7divBjlooQkcMNbRuGwIPzKLD89ftou6s7LyY6h-zMpjnMXgPZlhyGBCDEqhl3esBxlYGw3DUbi4RaSw9X8551vVjdh2IYq4JqiK69NA/s640/DSC_3332.JPG" title="Avocado Toast (Breakfast)" width="422" /></a></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-56771073496841390462017-04-12T09:30:00.000-04:002017-04-12T09:30:30.016-04:003 Bean (Black, Red Kidney & Pinto) Chicken Chili with Kale<div dir="ltr" style="text-align: left;" trbidi="on">
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<img alt="3 Bean Chicken Chili with Kale" border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVikFP_52Ih7TST-c8K3W-XNPqHCfheSqlPphQR86LjNV87QW-hlhESJgDJNyAmWXDy951RT_trtw9r-kXSuXB4UsFyuer7zSk1Ye47qHedQSyxMwMDhKGN8x6NDrImUO5SmKFDhIecd0X/s640/DSC_3236.JPG" title="3 Bean Chicken Chili with Kale" width="640" /></div>
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3 Bean (Black, Red Kidney & Pinto) Chicken Chili with Kale</h4>
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Talk about a one-pot meal, a healthy and delicious one at that. 3 different kinds of beans - black beans, red kidney beans and pinto plus red and green bell peppers, a bunch of curly kale and ground chicken pack a flavorful punch while being healthy to the last spoonful. Better yet, you can top it with some shredded cheese, some crushed tortilla chips and make it more appealing to the harder to please tiny brigade. And shhh.... you don't have to tell them that there's kale in this ultimate delicious 3 Bean (Black, Red Kidney & Pinto) Chicken Chili... it will be our superfood secret. </div>
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I hurt myself at the gym last week and could barely move. To make things worse, the husband flew out to Las Vegas for a 5 day long conference the following day. That day, I realized exactly how grown up my 7.5 yo has become - he was a super trooper, helping me out with every little thing. He did not complain one bit even when I served him food that he otherwise gives me trouble eating. </div>
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I am on the mend now. Hopefully I will bounce back to my usual self by the end of this week.</div>
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I made a huge batch of this <b>3 Bean (Black, Red Kidney & Pinto) Chicken Chili with Kale </b>with the husband's help on Sunday. Today was the first day after a very long and painful week that I could sit down to work on the laptop. I even managed to take a few photos. </div>
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Oh, a friend mentioned that they add celery to their turkey chili - I am going to try that next time for an added layer of flavor. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHnBa9fYkzcikgHJUefttkntDEHWeUGdlU2yNYsNilxIWj6-RgrBVll1QC_9k95tYLeoNyzi2rNgw9NNYwH7DonuSLkSS40O6n9UsLw0KNKogsKcIyfGuiVNLjT5zlW9foMJUbmOu0PKC/s1600/DSC_3242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="3 Bean Chicken Chili with Kale" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvHnBa9fYkzcikgHJUefttkntDEHWeUGdlU2yNYsNilxIWj6-RgrBVll1QC_9k95tYLeoNyzi2rNgw9NNYwH7DonuSLkSS40O6n9UsLw0KNKogsKcIyfGuiVNLjT5zlW9foMJUbmOu0PKC/s640/DSC_3242.JPG" title="3 Bean Chicken Chili with Kale" width="438" /></a></div>
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Ingredients for 3 Bean (Black, Red Kidney & Pinto) Chicken Chili with Kale: (about 4 to 5 servings)</h4>
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1 lb of ground chicken, browned and the clumps broken down. Alternatively you can use shredded chicken.</div>
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3/4 Cups each of black beans, red kidney and pinto beans. Rinse and drain well, if using canned.</div>
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1 medium sized red onion, chopped</div>
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2 fat cloves of garlic, sliced</div>
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2 large bell peppers, red and green - finely chopped - roughly a cup of each.</div>
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1 can of crushed tomatoes or 3 to 4 ripe tomatoes, chopped (I prefer using fresh)</div>
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A bunch of kale, chopped - about 2 to 3 Cups</div>
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A handful of cilantro, chopped for garnish</div>
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1 1/2 tbsp. of taco seasoning (recipe <a href="http://www.cocoawindblog.com/2016/08/homemade-taco-seasoning.html" target="_blank">here</a>)</div>
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1/2 tsp of turmeric (just because I add it to almost everything I cook, you can skip)</div>
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4 Cups of Chicken broth.</div>
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Salt and freshly cracked black pepper to taste</div>
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1 tbsp. of oil</div>
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How to make 3 Bean (Black, Red Kidney & Pinto) Chicken Chili with Kale</h4>
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Heat oil in a heavy bottomed pan. Add the chopped onions, garlic, bell peppers and fry till the onions caramelize. Add in the chopped tomato and kale and cook till the tomatoes disintegrate and the kale softens a bit. Stir in the browned chicken along with the taco seasoning, turmeric (if using), salt and freshly cracked black pepper and cook for couple of minutes. Now dump the cooked beans, pour in the chicken stock and cover and cook till the sauce reaches your preferred consistency. </div>
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Ladle into bowls and serve while hot. Top with shredded cheese or crushed tortilla chips, garnish with cilantro and serve. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZ-wtO-MoUw1zqXwAoCNjz8I0Foox8bz_LkrIEICJL-Y92yl-NEa5PIzh-VH7PuJYnsidxmZF-hC5IJQ5QIrLJ4CXfJ8kwuKJIPhafWsT0QPOlOVr9-q8K5_p5oBKeKhYzUp3ZM0e32Z5/s1600/DSC_3230.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="3 Bean Chicken Chili with Kale" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOZ-wtO-MoUw1zqXwAoCNjz8I0Foox8bz_LkrIEICJL-Y92yl-NEa5PIzh-VH7PuJYnsidxmZF-hC5IJQ5QIrLJ4CXfJ8kwuKJIPhafWsT0QPOlOVr9-q8K5_p5oBKeKhYzUp3ZM0e32Z5/s640/DSC_3230.JPG" title="3 Bean Chicken Chili with Kale" width="464" /></a></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-1347528526813367572017-04-11T11:31:00.000-04:002017-05-04T15:16:53.064-04:00Whole Roasted Tandoori Cauliflower<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72p7h1G6PtaZLRiEctKwbxybcQWvP20zm9FE0tnxgp9blTneWeQOz6uo5W1FqYb-z5EaHg9oWV-8ypRHEYDrPShyphenhyphenxg0XIgCUDSbazttaZ2G90r-VgbBhZ8e8v8dhRbD32K-HXBPNr-s4P/s1600/DSC_2016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Tandoori Cauliflower" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg72p7h1G6PtaZLRiEctKwbxybcQWvP20zm9FE0tnxgp9blTneWeQOz6uo5W1FqYb-z5EaHg9oWV-8ypRHEYDrPShyphenhyphenxg0XIgCUDSbazttaZ2G90r-VgbBhZ8e8v8dhRbD32K-HXBPNr-s4P/s640/DSC_2016.JPG" title="Whole Roasted Tandoori Cauliflower" width="466" /></a></div>
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Whole Roasted Tandoori Cauliflower</h4>
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I have been waiting for a little while to share this recipe of Whole Roasted Tandoori Cauliflower with you all! Why the wait? Well, for the silliest reason ever! I was waiting to pick up the perfect little cauliflower to photograph. Yup, us food bloggers & food photographers are a crazy tribe! We can go lengths to pick up the perfect little ingredient! However, I cannot take any credit for this one! A couple of weeks back I was getting these crazy cravings for crispy baked cauliflower florets so I asked the husband to pick up a cauliflower on his way back from running some errands along with a few other things. He came home with a not so good-looking cauliflower with 'visible' bugs crawling all over it! Plus he missed out couple of other things that I had asked him to pick up from Wholefoods (via text... yes those were on the list) - so back he went with the bug covered cauliflower and came back with this gorgeous bug-free one! I will be eternally grateful to the Wholefoods employee who helped him pick this one up! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2xXGQq-JnVd6S0CUd-ERrd8IY-lV0NQTJ9Kib0OMkvGCTTcXtaW0m3Aphx6Yw4Ef3zUFSAn6M2RU2oWaR-x8QVYZYeWzDk9C7-yZrOQJz1WQNatBhTwsgUVf_MEqLhdpBQUZKrIfRMHw/s1600/DSC_1485-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2xXGQq-JnVd6S0CUd-ERrd8IY-lV0NQTJ9Kib0OMkvGCTTcXtaW0m3Aphx6Yw4Ef3zUFSAn6M2RU2oWaR-x8QVYZYeWzDk9C7-yZrOQJz1WQNatBhTwsgUVf_MEqLhdpBQUZKrIfRMHw/s1600/DSC_1485-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Tandoori Cauliflower" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-2xXGQq-JnVd6S0CUd-ERrd8IY-lV0NQTJ9Kib0OMkvGCTTcXtaW0m3Aphx6Yw4Ef3zUFSAn6M2RU2oWaR-x8QVYZYeWzDk9C7-yZrOQJz1WQNatBhTwsgUVf_MEqLhdpBQUZKrIfRMHw/s640/DSC_1485-2.JPG" title="Whole Roasted Tandoori Cauliflower" width="422" /></a></div>
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That night, my cravings for crispy baked cauliflower florets were not quenched but I could not wait to photograph this gorgeous piece of vegetable the next day! Just look at it! </div>
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I bought the Tandoori Masala from the wholesale aisle of Wholefoods. I am so glad that they are stocking up on organic spices that I use in my Indian/Bengali recipes!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A0dMRCBS8LLOZydhrTVwLXtbkcTVS1vvL9N8JcAsxpS5f0i-C84J4mbO-4-O_O9VRU2yRgaL1blpguue1_YH2t_6bWxh0gxsUspy6XNu07N9kUZiAlf8Epm1VyHzsu0KQPcFwvQvh3TC/s1600/DSC_1921.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A0dMRCBS8LLOZydhrTVwLXtbkcTVS1vvL9N8JcAsxpS5f0i-C84J4mbO-4-O_O9VRU2yRgaL1blpguue1_YH2t_6bWxh0gxsUspy6XNu07N9kUZiAlf8Epm1VyHzsu0KQPcFwvQvh3TC/s1600/DSC_1921.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Tandoori Cauliflower" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1A0dMRCBS8LLOZydhrTVwLXtbkcTVS1vvL9N8JcAsxpS5f0i-C84J4mbO-4-O_O9VRU2yRgaL1blpguue1_YH2t_6bWxh0gxsUspy6XNu07N9kUZiAlf8Epm1VyHzsu0KQPcFwvQvh3TC/s640/DSC_1921.JPG" title="Whole Roasted Tandoori Cauliflower" width="422" /></a></div>
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Whole Roasted Tandoori Cauliflower</h4>
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A whole head of cauliflower</div>
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Tandoori Masala - 2 to 3 tbsp. (use more or less according to your taste)</div>
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Paprika - 2 tsp</div>
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Turmeric - 1/2 tsp (just because I add turmeric to everything now, you can skip)</div>
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Oil - 1 tbsp</div>
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Greek Yogurt/Hung Curd - 1/2 Cup (use more for a bigger head of cauliflower)</div>
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Salt and freshly cracked black pepper to taste</div>
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A tbsp. of finely chopped cilantro for garnish.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITeuiRbI_8IS6F9TJANHXE-_jg_P3WM6hHXvRc-ErPZkJyDDQPzeqGUnqI2I3jSLEzG2SpBrY02cBNWt-RfgVXOpcybe_ep8bvw2CHEu_Evn5wH4ltn1L0rYuHTTMnqiO38aXOJGkVX8i/s1600/DSC_1931.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITeuiRbI_8IS6F9TJANHXE-_jg_P3WM6hHXvRc-ErPZkJyDDQPzeqGUnqI2I3jSLEzG2SpBrY02cBNWt-RfgVXOpcybe_ep8bvw2CHEu_Evn5wH4ltn1L0rYuHTTMnqiO38aXOJGkVX8i/s1600/DSC_1931.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Tandoori Cauliflower" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhITeuiRbI_8IS6F9TJANHXE-_jg_P3WM6hHXvRc-ErPZkJyDDQPzeqGUnqI2I3jSLEzG2SpBrY02cBNWt-RfgVXOpcybe_ep8bvw2CHEu_Evn5wH4ltn1L0rYuHTTMnqiO38aXOJGkVX8i/s640/DSC_1931.JPG" title="Whole Roasted Tandoori Cauliflower" width="482" /></a></div>
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How to make Whole Roasted Tandoori Cauliflower</h4>
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Preheat oven to 375 F when you are ready to bake. Grease a cast iron skillet or a oven proof dish/skillet or a baking sheet and keep aside. </div>
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<b>Now to prep the cauliflower head -</b> First off, break off and discard the leaves of the cauliflower. Next cut off the stem. Now using a sharp knife (I use my paring knife) core the cauliflower but be careful not to go too deep or the florets will break off. </div>
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Season the cauliflower with salt and freshly cracked black pepper. Take the tandoori masala, paprika, turmeric (if using), oil, salt and freshly cracked black pepper, in a bowl and whisk together with the yogurt into a smooth paste. Place the cauliflower, cut side down, on the prepped pan/skillet. Now pour the marinade on the prepped cauliflower head and using your hands (or brush it on, if you don't prefer messy hands) massage the marinade all around and under the cauliflower without missing a spot. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5OpwG9MvDMS5jijPXER-qYk9B1Dmoyyr1_76mL2seguQwexZCg8q7sX67S_si4Z1TDwFb547jgM9-d0kvRZNAp1scLkCYo9U5vP-m5SnlQfXU8d1GkWtzoynCSMXtDIJVvLV2WRyV7W6/s1600/DSC_2034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Tandoori Cauliflower" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA5OpwG9MvDMS5jijPXER-qYk9B1Dmoyyr1_76mL2seguQwexZCg8q7sX67S_si4Z1TDwFb547jgM9-d0kvRZNAp1scLkCYo9U5vP-m5SnlQfXU8d1GkWtzoynCSMXtDIJVvLV2WRyV7W6/s640/DSC_2034.JPG" title="Whole Roasted Tandoori Cauliflower" width="424" /></a></div>
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Let the cauliflower hang out in the fridge or on the countertop for 30 minutes or so. Bake in the preheated oven for 50 to 60 minutes till the masala/marinade looks cooked (turns darker) and a skewer goes into the roasted cauliflower easily. </div>
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Transfer the roasted cauliflower gently onto a serving platter. Cut into wedges, add a squeeze of lemon juice, and serve with your favorite condiment - mint chutney or raita.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIx-P2rLYqwbXwqC1L4nhEa9P3AOGeNAXxGdHYU5ou2RB0rR-fbMJWz6u6zvxeYP9ZClxLNfoNxhgwU37Ml-UZ4xRkscz_Ric15Z6Vs8mdc7HzHcuHzEjlmBTgQqLxXHN8qZnYr0SHyWU/s1600/DSC_2030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Tandoori Cauliflower" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdIx-P2rLYqwbXwqC1L4nhEa9P3AOGeNAXxGdHYU5ou2RB0rR-fbMJWz6u6zvxeYP9ZClxLNfoNxhgwU37Ml-UZ4xRkscz_Ric15Z6Vs8mdc7HzHcuHzEjlmBTgQqLxXHN8qZnYr0SHyWU/s640/DSC_2030.JPG" title="Whole Roasted Tandoori Cauliflower" width="422" /></a></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com2tag:blogger.com,1999:blog-7278326234314656191.post-76158461976141236872017-03-08T08:00:00.000-05:002017-03-08T08:00:10.846-05:00Whole Roasted Carrots<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylJCLT7FKCMpprAjogiuGNZUty7WmoSRkpmLJ7QtOVxhocW0t7g6zbzLwmadlGc5IGzZy6Vera2yft3C-0Uod0yenEQuQRsYlRRNFrBs8bs7C3DlxVf7HJk4Cy9VNBdY_2ziCBosk0-v8/s1600/DSC_1912.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiylJCLT7FKCMpprAjogiuGNZUty7WmoSRkpmLJ7QtOVxhocW0t7g6zbzLwmadlGc5IGzZy6Vera2yft3C-0Uod0yenEQuQRsYlRRNFrBs8bs7C3DlxVf7HJk4Cy9VNBdY_2ziCBosk0-v8/s640/DSC_1912.JPG" width="422" /></a></div>
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Whole Roasted Carrots</h4>
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Ever get that feeling - why on earth didn't I make it before! That's exactly what popped into my head over and over again while the family polished off these beautifully caramelized whole roasted carrots directly from the baking sheet! These were just that good! We just couldn't stop munching on these! The end product photos do not do justice at all! I was running a little short on time and just managed to take a few photos before I called it a wrap. </div>
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And making these roasted to perfection caramelized carrots was a cinch! Just next time, I will pick out similarly sized carrots so that they roast even and not just for the "these will look gorgeous in the photos" - factor. </div>
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We didn't mind the extra crispy ones though. In fact, the almost 7.5 yo fought over one with his Baba! But that's just our dysfunctional foodie family! Yours might be different! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHzw6odKPsakEVKgSCUvDv_pcXCBOl4QFLj82K7hlB_ZxIq33W-TdLO6yahwd0pdedBPtgoPUbOu5ftJL0E2k4kXvRwAgwrXk8EcsNV7o24MD76fAEujI1PZkLo014xTw32pnXO7BmxCP/s1600/DSC_1915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Carrots" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEHzw6odKPsakEVKgSCUvDv_pcXCBOl4QFLj82K7hlB_ZxIq33W-TdLO6yahwd0pdedBPtgoPUbOu5ftJL0E2k4kXvRwAgwrXk8EcsNV7o24MD76fAEujI1PZkLo014xTw32pnXO7BmxCP/s640/DSC_1915.JPG" title="Whole Roasted Carrots" width="422" /></a></div>
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Ingredients for Whole Roasted Carrots</h4>
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A bunch of carrots, scrubbed and patted dry with a paper towel</div>
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1 tbsp. of oil (just enough to coat the carrots generously)</div>
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Salt and freshly cracked black pepper to taste</div>
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3/4 tsp of paprika (optional)</div>
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A little chopped parsley for garnish (optional)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUGK6f6vtSZMPX9oKkyVSRTPCWHJtQJNL8E3fdtitCLoTmzXtALXMGX5bUQrBAolKG88E2stci5aDeZ8hACKOdKpHo3LWXfWzjwypbWG3QY4hPaRJLOiiE0NqfyR_8CPgEd0_WIbF4-Do/s1600/DSC_1919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Carrots" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWUGK6f6vtSZMPX9oKkyVSRTPCWHJtQJNL8E3fdtitCLoTmzXtALXMGX5bUQrBAolKG88E2stci5aDeZ8hACKOdKpHo3LWXfWzjwypbWG3QY4hPaRJLOiiE0NqfyR_8CPgEd0_WIbF4-Do/s640/DSC_1919.JPG" title="Whole Roasted Carrots" width="422" /></a></div>
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How to make Whole Roasted Carrots</h4>
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Preheat oven to 400F. Generously grease a cookie sheet or baking tray. Arrange the carrots on the greased baking sheet in a single layer, about an inch from each other and drizzle the 1 tbsp. oil on the carrots. Massage the carrots to coat all around with the oil. Season with salt, freshly cracked bell pepper and paprika. </div>
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For best results, use similar sized carrots. </div>
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You can peel the carrots if you want.</div>
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Make sure to dry the carrots well before roasting or the skins will not turn crispy</div>
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Cover the cookie sheet with a foil tightly and bake for 10 to 12 minutes. Take the foil off and bake for another 20 minutes or so, till roasted to crispy perfection.</div>
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Serve immediately. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTZ1cwwkbzTnj5QAFiwIWwECvT2Puk3TXFBAyp0tXnbfSFjDchuKSD_vYflNUSly39zaXS-GZ4vPwM_xwJH87pUy8tv2O1JkhommzyPhX1e6Lhdg5t9OSa55K2N__GFd4D_1CmfDEXX12/s1600/DSC_1938.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Whole Roasted Carrots" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJTZ1cwwkbzTnj5QAFiwIWwECvT2Puk3TXFBAyp0tXnbfSFjDchuKSD_vYflNUSly39zaXS-GZ4vPwM_xwJH87pUy8tv2O1JkhommzyPhX1e6Lhdg5t9OSa55K2N__GFd4D_1CmfDEXX12/s640/DSC_1938.JPG" title="Whole Roasted Carrots" width="422" /></a></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-45117188310049122832017-03-06T15:00:00.000-05:002017-03-06T17:30:05.636-05:00Thai Shrimp Noodle Soup <div dir="ltr" style="text-align: left;" trbidi="on">
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Thai Shrimp Noodle Soup </h4>
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This Thai Shrimp Noodle Soup recipe has been lying in the draft section for long enough! I have made and blogged about quite a few recipes after I had made this yummy and spicy (you can adjust the spice level to taste) soup a couple of months back. It at last gets to see the light of the day!</div>
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Many a times, while we are eating at a restaurant or café, I have found myself saying, - "oh you guys like it, I'll make it for you at home". This has become a standing joke between the husband and I! Though, truth be told, I am not sure why he finds it so amusing! May be he's laughing at my forgetfulness. I'll ask him tonight, that is if I remember to! I mean, I know that I said I'll recreate the Panang Curry but ended up making this Thai Shrimp Noodle Soup and at other times I have just plain forgotten what it was that I wanted to recreate in the first place.</div>
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But I did make this <a href="http://www.cocoawindblog.com/2016/09/orange-and-cranberry-buttermilk-scones.html#more" target="_blank">Orange and Cranberry Buttermilk Scones</a> - one of the few million things that I said that I will recreate at home! </div>
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Anyhoo! On to the recipe before I forget all about it again!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9uqGUkLgWunW3Md9j5Xe6n6c8Yd3eRs9q5jvEvH0pA1DSLJKFxDfmaWKIIMayUxyQKCpNAsXh1KsA__buTDR8QLCmcBLqKOjP4SsldZqi-zIurygwaQSmEgJ65PUBKPyDes43ZNf4Yjv/s1600/DSC_0361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai Shrimp Noodle Soup " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn9uqGUkLgWunW3Md9j5Xe6n6c8Yd3eRs9q5jvEvH0pA1DSLJKFxDfmaWKIIMayUxyQKCpNAsXh1KsA__buTDR8QLCmcBLqKOjP4SsldZqi-zIurygwaQSmEgJ65PUBKPyDes43ZNf4Yjv/s640/DSC_0361.JPG" title="Thai Shrimp Noodle Soup " width="422" /></a></div>
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Ingredients for Thai Shrimp Noodle Soup </h4>
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One pack of noodles cooked according to package instructions</div>
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3/4 pound of cleaned, shelled, deveined shrimps with tail on </div>
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3 tbsp. Thai Red Curry Paste</div>
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2 tsp of fish sauce</div>
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1 Can of Coconut milk</div>
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1 inch fresh ginger grated</div>
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3 fat cloves of garlic, minced</div>
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1 stalk of lemon grass, thinly sliced</div>
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3 Cups of chicken stock</div>
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1/4 Cup + 2 tbsp. of chopped cilantro, loosely packed</div>
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1 large head of bok choy, chopped</div>
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Zest of a whole lime (since I could not find kaffir lime leaves in our local grocery stores)</div>
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Juice of 1 lime </div>
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2 stalks of green onion, thinly sliced (for garnishing)</div>
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Couple of Thai chilies, sliced</div>
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Salt and freshly cracked black pepper to taste</div>
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1 tbsp of coconut oil</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0Lo_tzsmakhNUFSysugTzMQscNJbwd7GDTwyO0DW3McFUyxDApZnbu_34KGJU_GmtfUK03pnBPY1Cltvxf1aGOYWLVgmZ2CFgGfhcU5-_siLf8MdkvXMfTUKdJTJodOldqe19WjKKgSA/s1600/DSC_0344.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai Shrimp Noodle Soup " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0Lo_tzsmakhNUFSysugTzMQscNJbwd7GDTwyO0DW3McFUyxDApZnbu_34KGJU_GmtfUK03pnBPY1Cltvxf1aGOYWLVgmZ2CFgGfhcU5-_siLf8MdkvXMfTUKdJTJodOldqe19WjKKgSA/s640/DSC_0344.JPG" title="Thai Shrimp Noodle Soup " width="452" /></a></div>
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How to make Thai Shrimp Noodle Soup </h4>
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Heat coconut oil in a medium sized sauce pan and fry the ginger, garlic and lemongrass till the heady aroma of lemongrass and garlic and ginger hits you. Stir in the Thai red Curry Paste followed by the chopped cilantro, lime zest and cook for 3 to 4 minutes, </div>
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Next whisk in the fish sauce, coconut milk and season with salt and pepper and simmer for few minutes. Throw in the chopped bok choy and pour in the chicken broth and let it cook for few more minutes. </div>
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Add the shrimps and cook till they turn pink. Keep a constant eye or the shrimps will become tough if over-cooked. Immediately, stir in the cooked noodles and take it off the heat. Add couple of squeezes of lime juice, garnish with sliced green onions, chopped cilantro and sliced Thai chilies. Serve hot.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif06wbB3KklQziGNffZ1dp3tDdt7OtFzpS4oEafjx2ERUSHBaxzTfU0707NmMiJ9pzfqS3Eu44_PUWyZ0GtzXjYRwk2WFRhc1C7a0Shp48zTfWNWIONinsAeLWXyJXrV7CIXB9EglN5DJu/s1600/DSC_0372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thai Shrimp Noodle Soup " border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif06wbB3KklQziGNffZ1dp3tDdt7OtFzpS4oEafjx2ERUSHBaxzTfU0707NmMiJ9pzfqS3Eu44_PUWyZ0GtzXjYRwk2WFRhc1C7a0Shp48zTfWNWIONinsAeLWXyJXrV7CIXB9EglN5DJu/s640/DSC_0372.JPG" title="Thai Shrimp Noodle Soup " width="422" /></a></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-74239313115998188342017-03-04T08:00:00.000-05:002017-03-04T08:00:31.792-05:00Small Batch Chocolate Chip Raspberry Brownie made in Cast Iron Skillet - For Two<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwjj_zy4RDI7UCCSpH-fax6rpFML7pffwBMknoO2apFlc5YF4EoOZN9cajGKbhVVjiqWB6NT4cNAEHZyd08mG5ErOaS09h_mYtlifqgiSQ0e8pLpFQeOZScdi-MeFaKeUbhbrcm-Tv1tf/s1600/DSC_1855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Small Batch Chocolate Chip Raspberry Brownies made in Cast Iron Skillet" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBwjj_zy4RDI7UCCSpH-fax6rpFML7pffwBMknoO2apFlc5YF4EoOZN9cajGKbhVVjiqWB6NT4cNAEHZyd08mG5ErOaS09h_mYtlifqgiSQ0e8pLpFQeOZScdi-MeFaKeUbhbrcm-Tv1tf/s640/DSC_1855.JPG" title="Small Batch Chocolate Chip Raspberry Brownies made in Cast Iron Skillet" width="422" /></a></div>
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Small Batch Chocolate Chip Raspberry Brownie made in Cast Iron Skillet - For Two</h4>
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So here's the very belated Valentine's Day treat for the husband. I just tweaked my <a href="http://www.cocoawindblog.com/2017/02/fudgy-brownie-for-two-small-batch.html" target="_blank">Fudgy Brownie for Two (Small Batch Brownie)</a> a bit and came up with this gorgeous skillet Chocolate Chip Raspberry Brownies. I used my birthday gift - this lovely 6-inch cast iron skillet from my friend and co-blogger - PG (of <a href="http://www.whiffofspice.com/" target="_blank">WhiffofSpice</a>). And you see that cute little creamer - that's a gift from a family friend! I am truly 'gifted' - see what I did there! Hah. </div>
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Okay, ahem, back to the recipe. </div>
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Small Batch Chocolate Chip Raspberry Brownie made in Cast Iron Skillet - For Two</h4>
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<li>4 tbsp. all purpose flour</li>
<li>5 tbsp. of granulated sugar</li>
<li>3 1/2 tbsp. unsweetened cocoa powder</li>
<li>A fat pinch of salt</li>
<li>3/4 tsp of instant coffee granules</li>
<li>4 tbsp. of melted butter</li>
<li>1 large egg, at room temperature</li>
<li>2 tbsp. + 1 tbsp. of semi-sweet chocolate chips </li>
<li>1/4 tsp of baking powder</li>
<li>1 tsp vanilla essence</li>
<li>9 to 10 fresh raspberries</li>
<li>Chocolate Sauce (optional)</li>
<li>Confectioners Sugar for dusting (optional)</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Av9Vwgt40KEWpPQhE3kf8hJul3SPnotODG39v_8kvGCpXGLthvgPk4IZhwbSxuQP4s0F3omshnYsvqtNdYyMVtayB_SxyZE0E7O1oSdDZMHv0NuCZ8EN8Gwg994VpFOyIs3FvXk3ytpJ/s1600/DSC_1801.JPG" imageanchor="1"><img alt="Small Batch Chocolate Chip Raspberry Brownies made in Cast Iron Skillet" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Av9Vwgt40KEWpPQhE3kf8hJul3SPnotODG39v_8kvGCpXGLthvgPk4IZhwbSxuQP4s0F3omshnYsvqtNdYyMVtayB_SxyZE0E7O1oSdDZMHv0NuCZ8EN8Gwg994VpFOyIs3FvXk3ytpJ/s640/DSC_1801.JPG" title="Small Batch Chocolate Chip Raspberry Brownies made in Cast Iron Skillet" width="424" /></a></div>
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Small Batch Chocolate Chip Raspberry Brownie made in Cast Iron Skillet - How to make it:</h4>
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<br />Preheat oven to 350 F. Grease the 6 inch skillet with butter and keep it aside. You can make it in a 8x4 inch loaf pan as well.</div>
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Melt 4 tbsp of butter in the microwave safe measuring cup or a bowl. Whisk in the sugar till it dissolves a little. Stir in the cocoa powder, instant coffee granules and vanilla essence along with the fat pinch of salt.<br />Once the mixture has cooled down a bit, crack in the egg and whisk in to combine.<br />Next, sift the flour and baking powder into the measuring cup and mix in well. <br />Lastly fold in the 2 tbsp. of chocolate chips. </div>
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Pour the batter into the prepped cast iron skillet and dot it with the fresh raspberries and the remaining 1 tbsp. of chocolate chips</div>
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Time to bake the Chocolate Chip Raspberry Brownie !</h4>
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<br />Bake for 17 to 18 minutes till done. Transfer to a cooling rack and let it cool down till it is warm enough to handle. Eat at room temperature or warm. </div>
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Devour!</h4>
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Add a dollop of ice cream if you want. Or don't. A quick dust of confectioners sugar or a drizzle of chocolate sauce will work just as well.</div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com1tag:blogger.com,1999:blog-7278326234314656191.post-41259000115529223902017-03-03T08:00:00.000-05:002017-03-03T08:00:12.352-05:00Semi-homemade Raspberry Galette<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNwXWG_rX-qss0XCxh03AVbDWkVgSE-XdKQ-JbdPVOM-MFFgt8-HxfWM3XpoMJ8yCADlXNN_6avSCD6rKYgD9g08zriU-yPYqKvOJkBspWkP-Dk1Ycn9DUCnnZAD4PgMimXtbcccFMD4o/s1600/DSC_0557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNwXWG_rX-qss0XCxh03AVbDWkVgSE-XdKQ-JbdPVOM-MFFgt8-HxfWM3XpoMJ8yCADlXNN_6avSCD6rKYgD9g08zriU-yPYqKvOJkBspWkP-Dk1Ycn9DUCnnZAD4PgMimXtbcccFMD4o/s640/DSC_0557.JPG" width="454" /></a></div>
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Semi-homemade Raspberry Galette</h4>
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I learnt something new today - those tiny bumps on the raspberries are called druplets. How fascinating! Now the trick is to remember it! The forgetful being that I have become! The other day, the almost 7.5 yo told me - Ma.. you knew more when I was 6! We were playing a game during dinner time that he had come up with about 3 years back - 'animal-animal'. We give each other 3 clues regarding an animal, and the other person has to guess! I had a hard time keeping up with him (I used to rock it, before). He, very generously, offered to help me revise the animals names and suggested that his bedtime gets pushed by half an hour! Nice try!</div>
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Anyways, coming back to the recipe - I call it semi-homemade since I took the easier route and used a store bought pie crust. It did save me a lot of time, but I will stick to making my own dough in the future. </div>
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Semi-homemade Raspberry Galette: Ingredients</h4>
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<li>Store bought pie crust, thawed and at room temperature</li>
<li>Fresh raspberries - 1 3/4 Cups</li>
<li>Lemon Zest - 1/2 tsp</li>
<li>Brown Sugar - 3 tbsp.</li>
<li>Lemon juice - 1 tsp, freshly squeezed</li>
<li>1 tbsp of granulated sugar</li>
<li>Egg white mixed with a little water for brushing the edges of the galette</li>
<li>Confectioners sugar for dusting (optional)</li>
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Semi-homemade Raspberry Galette: How to make it.</h4>
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Preheat oven to 400 F. Grease a cookie sheet and keep aside.</div>
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In a bowl, mix the fresh raspberries with lemon zest, lemon juice, brown sugar and let it hang out for about 30 minutes. </div>
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Gently roll out the thawed pie crust on the greased cookie sheet. </div>
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Drain as much juice as possible from the berry mix and using a spoon, scoop it out onto the pie crust about 1 1/2 inches from the edges. </div>
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Now gently fold the edges of the pie crust, over-lapping the berry mix a little and then, using your fingers, crimp as you go. </div>
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Finally, brush the crimple edge with the egg wash. Sprinkle the granulated sugar on the egg-washed edge. </div>
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Bake for 20-22 minutes till the edges start turning golden brown. </div>
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Let the galette cool down completely and then dust with confectioner's sugar (if using). Serve. </div>
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Enjoy a slice of raspberry galette with a drizzle of chocolate sauce or a scoop of ice cream or just eat as is!</h4>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-25823226725027450422017-03-02T08:00:00.000-05:002017-03-02T08:00:14.964-05:00Dhyarosh er Sobji: Bengali style stir fried Okra<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvhkO3c90jcF3dv7CeBLO-KHSjyzipf2-GMw-uSvPwm6mNQVO_pHePaNJSCTKTg-9jHUnVPnbEhwys6Q2QhsC0Tn84iMhDstLbhIl7e9eoPhihFeE_g5-KtOBKbUjCS42dGCiyKQExZly/s1600/DSC_0002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dhyarosh er Sobji: Bengali style stir fried Okra" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSvhkO3c90jcF3dv7CeBLO-KHSjyzipf2-GMw-uSvPwm6mNQVO_pHePaNJSCTKTg-9jHUnVPnbEhwys6Q2QhsC0Tn84iMhDstLbhIl7e9eoPhihFeE_g5-KtOBKbUjCS42dGCiyKQExZly/s640/DSC_0002.JPG" title="Dhyarosh er Sobji: Bengali style stir fried Okra" width="422" /></a></div>
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Dhyarosh er Sobji: Bengali style stir fried Okra</h4>
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We make a trip to the Indian store once every 4-5 weeks and load up on goodies! We pick up at least 7 or 8 different kinds of Indian cookies that we call biscuits and Bourbon (the biscuit), Marie biscuit, Hide 'n Seek, Nice and Milk Bikis are always on our list! And along with these we stock up on savory munchies too! </div>
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These trips are mostly made on Thursdays, and over the weekend we will manage to polish off at least half of the goodies with our evening cup of tea! Pure bliss it is! </div>
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Each time we go to the Indian store, I pick up couple of handfuls of green chilies and curry leaves! Since I do not cook a lot of typical Bengali or Indian recipes on a day-to-day basis, I hardly ever buy vegetables from there, except the time when my parents were here. I prefer the convenience and ease of making stir-fries with the vegetables that are available at our local grocery stores. </div>
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But how could I not pick handfuls of these gorgeous okras/lady's finger - I had never seen such fresh okras at the Indian store ever before. And apparently the family loves eating this relatively quick and easy to make Dhyarosh er Sobji: Bengali style stir fried Okra with Roti/Chapati (a revelation, really) so I picked up okra the next couple of times I went to the Indian store. No matter how much I picked up, there would be no leftovers.</div>
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My Ma used to add cubed potatoes to her Okra stir fry (Dhyrosh er Sobji) till my Baba got diagnosed with diabetes. Going forward, she used to use potatoes very sparingly! That was a huge deal, since most Bengalis consider potatoes to be a 'vegetable' and eat heaps of it. There is aloo (potatoes) in almost every recipe imaginable - even in our Biriyani. </div>
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My Ma makes another version too, using onions and tomatoes. But this one is my favorite.</div>
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<i>A special mix of 5 spices that we Bengalis call 'Paanch Phoron' is used in this dish for tempering. Typically, Paanch Phoron will include Fenugreek Seeds (Methi), Nigella Seeds (Kalo Jeera), Fennel Seeds (Mouri), Cumin Seeds (Jeera) and Wild Celery Seeds (Radhuni) in equal parts. 'Radhuni' is rarely available outside West Bengal, so celery seeds or black mustard seeds are also used as the 5th spice. </i></div>
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To make the Dhyarosh er Sobji: Bengali style stir fried Okra you need to start by rinsing the okras first under running tap water. Drain all the water before you start chopping. </div>
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Dhyarosh er Sobji: Bengali style stir fried Okra: Ingredients</h4>
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<li>4 cups okra, washed well, drained and cut at a diagonal</li>
<li>2 tsp of mustard oil (any oil of your choice)</li>
<li>1 tsp paanch phoron</li>
<li>1/2 tsp turmeric</li>
<li>1 green chili, slit (use more if you prefer)</li>
<li>Enough water to cover the okra</li>
<li>Salt to taste</li>
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<span style="color: #222222;">Heat mustard oil in a pan on medium-high heat, and temper with the five-spice mix or Paanch Phoron and the slit green chili.</span></div>
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<span style="color: #222222;">Once the seeds start spluttering, throw in the okra pieces and fry till they turn into a darker green, tossing and turning often. </span></div>
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<span style="color: #222222;">Sprinkle the salt and turmeric and toss to mix. Now add enough water to just cover the okra pieces. Reduce the heat to medium low and cook till the okra softens. </span></div>
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<span style="color: #222222;">Serve with Roti or Rice. </span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-57015518745682026732017-03-01T18:57:00.001-05:002017-03-01T18:57:38.313-05:00Peppermint Blondie made with leftover Holiday Candies<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRIzoD0sqLak76dDug2RUfWQ5JFVoi3iUJLVbdTrE20p2tcMVUdWoRKJKtMv8HYNyS7V8azb82vUn9uaIjIKap9deyS89TuhNN1CyAIExGydR5bb4zz-822W-TiAjbNKXksZnJedQfKSc/s1600/DSC_7357.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peppermint Blondie made with leftover Holiday Candies" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyRIzoD0sqLak76dDug2RUfWQ5JFVoi3iUJLVbdTrE20p2tcMVUdWoRKJKtMv8HYNyS7V8azb82vUn9uaIjIKap9deyS89TuhNN1CyAIExGydR5bb4zz-822W-TiAjbNKXksZnJedQfKSc/s640/DSC_7357.JPG" title="Peppermint Blondie made with leftover Holiday Candies" width="422" /></a></div>
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So what do you do with all the leftover peppermint-y candies from the Holiday season? Easy, add it to a yummy blondie recipe and make it even yummier. Here's presenting Peppermint Blondie! </div>
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Now you may ask why am I sharing a recipe with leftover Holiday candies now.. in the third month of the brand new year.. ahem.. it is because, as usual I have been procrastinating and my draft section has been getting fuller and fuller! </div>
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But today I am determined to finish and schedule at least 3 or 4 blogposts to be published over the next few days! Fingers crossed!</div>
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Peppermint Blondie made with leftover Holiday Candies: Ingredients</h4>
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<b>For the blondie:</b></div>
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1 Cup of All Purpose Flour</div>
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1 Cup packed light brown sugar </div>
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1/2 Cup or 1 stick of butter</div>
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1 large egg, at room temperature</div>
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1/2 Cup mini chocolate chips </div>
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2 tsp of vanilla extract</div>
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1/8 tsp of peppermint extract (optional)</div>
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1/4 tsp of salt</div>
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<b>For the peppermint-chocolate layer:</b></div>
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3/4 Cup of semi-sweet chocolate chips</div>
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1/2 cup of assorted peppermint candies - candy cane/peppermint M&Ms, peppermint bake</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkEz_Gs_WnO9hyphenhyphenwGGGRddX3WLFvRoFvVfqfP5n1TMasFlEowdBjSavIEUyycB6d7OtblVEB15AeAdb-VTJwJTXCcWryduIsxZdMmK1IPAKeWmZCXNNzTe6fxOAQDPM8PZUopPDuW4xzUS/s1600/DSC_7359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peppermint Blondie made with leftover Holiday Candies" border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjkEz_Gs_WnO9hyphenhyphenwGGGRddX3WLFvRoFvVfqfP5n1TMasFlEowdBjSavIEUyycB6d7OtblVEB15AeAdb-VTJwJTXCcWryduIsxZdMmK1IPAKeWmZCXNNzTe6fxOAQDPM8PZUopPDuW4xzUS/s640/DSC_7359.JPG" title="Peppermint Blondie made with leftover Holiday Candies" width="640" /></a></div>
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How to make Peppermint Blondie made with leftover Holiday Candies</h4>
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Heat oven to 350 F. Grease and line a 8-inch baking pan with parchment paper. </div>
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Melt butter in a medium sized microwave safe bowl, and stir in the sugar till melted. Once the mixture has cooled down a bit, whisk in the egg, vanilla extract, peppermint extract (if using) and salt till smooth. Next, add in the flour and mix well. Lastly, fold in the chocolate chips.</div>
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Pour the batter into the prepped pan and bake for 20-22 minutes till done. </div>
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Take the baked blondie and sprinkle the mini chocolate chips while it is still hot. Now, using a spatula spread the chocolate chips out evenly once it starts melting. Throw in the pepperminty stuff while the chocolate is still warm. Let it cool down completely before cutting into squares. </div>
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I find it easier to cut brownies/blondies after a 30-minute chill-time in the fridge. Always use a sharp knife.</div>
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Enjoy a slice with a hot cup of joe! Or milk (for your little one)</div>
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PS: It seems like this Peppermint Blondie made with leftover Holiday Candies recipe will get booted out of my draft section at last! </h4>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-63110637797705740952017-02-28T12:44:00.000-05:002017-02-28T12:44:32.669-05:00Spicy Roasted Garbanzo Beans<div dir="ltr" style="text-align: left;" trbidi="on">
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Spicy Roasted Garbanzo Beans</h4>
Last Monday, the almost 7.5 yo gobbled up a bowlful of Stir-fried Kale with Roasted Garbanzo beans that I had made (and photographed) for a client. And a week before that he couldn't stop munching on these Spicy Roasted Garbanzo Beans. He snuck in every couple of minutes to ask me if I was done taking photos and each time he picked up a few to sample - see the empty spots on the baking sheet - that was him! <br />
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Yup, we are going through a phase alright where the almost 7.5 yo is surprising us by trying out new food with gusto and re-trying things that he had previously refused after a single bite! I sincerely hope that this lasts long enough!</div>
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<h4 style="text-align: left;">
Spicy Roasted Garbanzo Beans: Ingredients</h4>
<ul>
<li><div style="text-align: left;">
1 can of Organic Garbanzo Beans (look for BPA-free label) or 2 Cups of cooked Garbanzo beans</div>
</li>
<li><div style="text-align: left;">
Lemon wedges </div>
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<li><div style="text-align: left;">
1 tbsp. of oil </div>
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<li><div style="text-align: left;">
1 tsp Chaat Masala (mix of Indian spices, available in Indian Stores)</div>
</li>
<li><div style="text-align: left;">
1/2 tsp ground cumin</div>
</li>
<li><div style="text-align: left;">
1/2 tsp paprika</div>
</li>
<li><div style="text-align: left;">
1/2 tsp chili powder</div>
</li>
<li><div style="text-align: left;">
1 tbsp. cilantro, chopped and tightly packed</div>
</li>
<li><div style="text-align: left;">
Salt and freshly cracked bell pepper to taste</div>
</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlLyDwU2W8gxqdXsWo49j16Ceztwh5quOUZX9-_Brb6hQOUyJOYM5cOZroJ34f4fQnYgoanae9QA1NicE40NkyL_F2jnMGoYfVSjJceY45YYjPRvXHaUy8BO1APK4pyMfN0uQNlvsYI9N/s1600/DSC_1517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhlLyDwU2W8gxqdXsWo49j16Ceztwh5quOUZX9-_Brb6hQOUyJOYM5cOZroJ34f4fQnYgoanae9QA1NicE40NkyL_F2jnMGoYfVSjJceY45YYjPRvXHaUy8BO1APK4pyMfN0uQNlvsYI9N/s640/DSC_1517.JPG" width="422" /></a></div>
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<h4 style="text-align: left;">
Spicy Roasted Garbanzo Beans - How to make it</h4>
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Preheat oven to 400 F. Grease a cookie sheet with oil and set it aside</div>
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Mix together all the spices in a bowl and set it aside.</div>
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If using canned beans, then be sure to drain all the liquid, rinse under running tap water for a minutes and then pat dry with a paper towel to get rid of as much moisture as possible.</div>
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Toss the cooked garbanzo beans/chickpea with lemon juice, oil and season with salt and freshly cracked black pepper. Arrange the garbanzo beans/chickpea in a single layer on the cookie sheet. Bake for garbanzo beans/chickpeas for about 25 minutes - give it a shake every 10 minutes or so.</div>
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Once it is done to your desired level of crispiness, take it out and transfer into a bowl. Add a couple of squeezes of lemon juice, the mix of spices and chopped cilantro. Toss, and serve while it is still warm. </div>
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Enjoy!</div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com1tag:blogger.com,1999:blog-7278326234314656191.post-16035654531091199282017-02-15T12:34:00.001-05:002017-02-15T12:46:38.843-05:00Fudgy Brownie for Two (Small Batch Brownie)<div dir="ltr" style="text-align: left;" trbidi="on">
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February 14, 2017</h4>
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Umm.. I had nothing valentine-y planned for this year's Valentine's Day.. nothing at all! But when I woke up to flowers, desserts, chocolates and cards - I kinda felt compelled to make something for the Valentines of my life! Well, at least for one of them! The husband is traveling (he left this morning), so his treat will have to wait! </div>
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Though I am not too big on these 'special days' anymore, I would be lying if I say that I wasn't pleased to see the red tulips and the salted caramel cheesecake and salted almond chocolate and the cute cards! <br />
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I am still recovering from a fever (and the whole jing-bang of ailments it brings along with it), so this was the easiest treat that I could pull-off in under 30 minutes! I think it took me longer to take the photos! I just couldn't make the light work for me yesterday! That's what happens when the brain is all muddled up and under the influence of fever + cold medication. <br />
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But the smile.. the smile on his face was all worth it! Happy kid, happy Ma! </div>
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Ingredients Fudgy Brownie for Two (Small Batch Brownie)</h4>
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<i>Prep time: Less than 10 minutes</i><br />
<i>Bake time: About 20 minites</i></div>
<ul style="text-align: left;">
<li><div style="text-align: justify;">
4 tbsp. all purpose flour</div>
</li>
<li><div style="text-align: justify;">
5 tbsp. of granulated sugar</div>
</li>
<li><div style="text-align: justify;">
3 1/2 tbsp. unsweetened cocoa powder</div>
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<li><div style="text-align: justify;">
A fat pinch of salt</div>
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<li><div style="text-align: justify;">
1/2 tsp of instant coffee granules</div>
</li>
<li><div style="text-align: justify;">
4 tbsp. of melted butter</div>
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<li><div style="text-align: justify;">
1 large egg, at room temperature</div>
</li>
<li><div style="text-align: justify;">
1/4 Cup semi-sweet chocolate chips</div>
</li>
<li><div style="text-align: justify;">
1/4 tsp of baking powder </div>
</li>
<li><div style="text-align: justify;">
1 tsp vanilla essence</div>
</li>
<li><div style="text-align: justify;">
Sprinkles (optional)</div>
</li>
<li><div style="text-align: justify;">
Confectioners Sugar for dusting (optional)</div>
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How to make Fudgy Brownie for Two (Small Batch Brownie)</h4>
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Preheat oven to 350 F. Grease two 8 oz ramekins and keep aside</div>
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Melt 4 tbsp of butter in the microwave (I used a microwave safe measuring cup). Add the sugar to the melted butter and nuke it in the microwave for another 30 seconds. Take it out, give it a vigorous stir and put it back in for another 30 seconds. Stir in the cocoa powder, instant coffee granules and vanilla essence along with the fat pinch of salt. </div>
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Once the mixture has cooled down a bit, crack in the egg and stir to combine. </div>
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Next, sift the flour and baking powder into the measuring cup and mix in well. </div>
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Lastly fold in the chocolate chips and divide the batter equally into the two prepped ramekins. </div>
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Bake for 17 to 20 minutes till done. </div>
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Let the brownies cool down a bit, dust with confectioner's sugar and decorate with sprinkles and serve. </div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-44037035118234995392017-02-08T23:08:00.000-05:002017-02-10T21:08:03.092-05:00Easy Peasy Paneer Butter Masala - Cheat Recipe (nut free)<div dir="ltr" style="text-align: left;" trbidi="on">
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November 2016</h4>
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Easy Peasy Paneer Butter Masala - Cheat Recipe</h4>
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You all will laugh and perhaps even look down upon me when you read how I had made this Paneer Butter Masala. But this turned out so much like the real deal, that it would have been plain selfish of me if I didn't share the recipe. So ahem, here I go! I used store bought pizza sauce instead of fresh tomatoes. But before all of you nothing short of amazing, purist 'make-it-from-scratch 'people who will never give in to temptation and go the semi-homemade way, roll your eyes at me... please first hear me out. What is pizza (pasta) sauce but a bunch of tomatoes pulverized along with a handful of herbs to make a smooth puree. And tomato puree with a bunch of different herbs/spices is what we need to make a killer Paneer Butter Masala! And I used the organic kind too! So there!</div>
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This Paneer Butter Masala was one of the 3 things that I made for the surprise party that we helped a friend throw for his wife last week and I made everything under 1.25 hours so it was a mad dash from start to finish. Of course the <a href="http://www.cocoawindblog.com/2016/12/spicy-mutton-curry-inspired-by-mutton.html" target="_blank">Spicy Mutton Curry</a> continued cooking in the slow cooker at the venue which was at another friend's place. </div>
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I have been using the Verka brand of Paneer which is available in the refrigerated section of Costco - I have nothing but good things to say about it.<br />
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Ingredients: Easy Peasy Paneer Butter Masala - Cheat Recipe</h4>
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<li>Paneer - 3 Cups, cubed (about 350gm or 1/3 of the Verka slab)</li>
<li>Half a medium sized red onion, cut into thin half moon slices</li>
<li>2 tsp of ginger paste or grated ginger + 1 inch of ginger, julienned (cut into thin strips)</li>
<li>2 or 3 fat cloves of garlic, minced</li>
<li>1 bay leaf</li>
<li>1 tsp of cumin seeds</li>
<li>2 tbsp. of Greek Yogurt, whisked (or use 2 tbsp. of cashew paste/almond paste)</li>
<li>1 and 1/4 Cup of Pizza Sauce or tomato puree (or pasta sauce)</li>
<li>A palmful of Kasuri Methi, crushed between the palms of your hand</li>
<li>3/4 tsp of Garam Masala</li>
<li>1/4 Cup of cilantro, chopped</li>
<li>Enough sugar to taste</li>
<li>Salt to taste</li>
<li>2 Cups of water</li>
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How to make Easy Peasy Paneer Butter Masala - Cheat Recipe</h4>
Whisk the Greek yogurt and set aside. You can use cashew paste or couple of tablespoons of cream instead. I usually switch out cashew paste with almond paste (since I am allergic to cashews) but on that particular day, I did not have the time to make an almond paste. The Greek Yogurt was the perfect substitute for thickening the sauce. If you do not have access to Greek yogurt, use hung curd instead.<br />
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Melt butter in pan and temper with cumin seeds and bay leaf till the cumin seeds start spluttering a little! Fry the red onion slices along with the grated ginger and minced garlic till the raw smell is gone. Pour in the pizza sauce (or pasta sauce or tomato puree for the authentic version) and cook till the sauce starts leaving the sides. Do not worry too much if your sauces (pizza or pasta) are mildly flavored - the aromatic Indian spices will mask it completely.</div>
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Next goes in the whisked yogurt (or cashew paste/cream/almond paste), along with salt, sugar and paprika. Add enough sugar to counter the tartness from the tomatoes and yogurt.</div>
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You can add red chili powder and/or slit green chilies if you prefer more heat. </div>
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Add water and simmer on low heat for a few minutes till the sauce thickens. Add the paneer pieces and let pieces soak in the delicious sauce for a couple of minutes. Take it off hea and finish with the crushed Kasuri Methi, Garam Masala and chopped cilantro. Serve hot with rice or roti. Refrigerate leftovers.</div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com5tag:blogger.com,1999:blog-7278326234314656191.post-77261753203565438482017-01-31T12:09:00.000-05:002017-02-05T15:28:49.836-05:00Rosemary Garlic Pork Chops - oven broiled<div dir="ltr" style="text-align: left;" trbidi="on">
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So this little person in my life, whom I have affectionately dubbed my Vitamin S (for Sunshine), never stops to amaze me with his love for food. And not just fancy food - anything that tickles his palate! Starting from steamed broccoli to barbecue ribs to good ol' cheeseburger to spicy Chinese takeout to a very homely meal of daal-bhaatu-papad! But nothing lights his face up more than meat on his plate - beef, pork, lamb, mutton - everything rocks his boat! </div>
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Broiling at our home becomes a two-person job! Since our smoke alarm is super sensitive, each time we broil something, it let's us know, rather loudly. One whiff of smoke and it starts going bonkers! So one of us will arm ourselves with a magazine or a kitchen or a table mat and flap it like crazy to calm the beeping smoke alarm down. It is a good thing perhaps! </div>
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I asked the butcher what would be the best thickness for oven broiled pork chops and he suggested half an inch thick bone in pork ribs - and that's what I used.</div>
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Ingredients: Rosemary Garlic Pork Chops - oven broiled</h4>
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4 (half-inch thick) bone-in pork chops</div>
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1 tbsp. of chopped rosemary (try to use fresh)</div>
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3 fat cloves of garlic, minced</div>
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2 tbsp. of oil (I used canola)</div>
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3/4 tsp of paprika</div>
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Juice of half a lemon, remaining half cut into wedges (for garnish)</div>
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Salt and freshly cracked black pepper</div>
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How to make Rosemary Garlic Pork Chops - oven broiled</h4>
Preheat your broiler in your oven (or preheat your oven at the highest temperature). Grease a cookie sheet generously with oil and set aside.<br />
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Whisk the oil, chopped rosemary, minced garlic, paprika and lemon juice in a small bowl. Season the pork chops with salt and freshly cracked black pepper on both the side and rub the marinade on both sides of the pork chops. Let it marinate in the fridge for at least 30 minutes.<br />
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Broil for 4 to 5 minutes on each side. Take it out and let the pork chops stand for a few minutes before serving. I served the pork chops with a side of mixed greens and mashed potatoes. <br />
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-58223052199270599822017-01-28T07:00:00.000-05:002017-01-30T18:46:46.330-05:00How to Bake Bacon in the Oven<div dir="ltr" style="text-align: left;" trbidi="on">
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Who loves bacon? We do! But what do you do if there's a certain someone in your family (ahem, that would be me) who cannot stand the smell that lingers after frying bacon on the stove-top in every nook and corner of the apartment. I have tried it all - cross ventilation, airing out, closing bedroom doors - everything! But nothing seems to work! And since we stay in an apartment and our 'hood' of our over the range microwave is less than useful most of the time! </div>
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Cue the baked to perfect crispness in the oven bacon! I can make as many as I want while making our favorite Sunday brunch - <a href="http://www.cocoawindblog.com/2014/05/whole-wheat-buttermilk-pancakes.html" target="_blank">Whole-wheat Buttermilk Pancakes</a> and scrambled eggs and this super crispy bacons and sausage links. <br />
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For baking the bacon, you need to arrange the strips on a parchment paper lined cookie sheet and stick it into an oven pre-heated to 400 F and bake for 14 to 18 minutes (depending on the thickness of the bacon) till the bacon strips are cooked to crispy perfection. Transfer the cooked bacons to a paper towel lined plate and discard the parchment paper and the excess grease in the cookie sheet immediately. If you wish to save the bacon fat, transfer to a container once it has cooled down a little to be handled. <br />
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The first time I cooked the bacon in the oven, I did not wash/soak the cookie sheet immediately and the husband grumbled that the cookie sheet was too greasy and was taking too long to be cleaned. I am thinking that the reason might be that we do not very strong dish detergent (like Dawn) so the next few times that I made bacon in the oven, I would just scrub and clean the cookie sheet right away and it did not take much effort at all. <br />
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I do not save bacon grease for future use, but always make it a point to drain the bacon grease into a plastic bag (and not into the drain) and throw it in the trash. I follow the same procedure with all other leftover oil. <br />
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-45856617642320960772017-01-27T07:00:00.000-05:002017-01-30T18:48:32.789-05:006 inch Chocolate Cake and Ermine Buttercream Recipe - 7th Birthday Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<br />6 inch Chocolate Cake and Ermine Buttercream Recipe</h4>
There are so many good things that I can tell you about Ermine Buttercream. Yes, it is a little time-consuming but it is perhaps the best buttercream that I have tasted. It is not too overbearingly sweet and spreads and pipes pretty well. And for a person who cannot handle too much sweet, it is a win-win situation all around. </div>
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I made this 6 inch Chocolate Cake and Ermine Buttercream Recipe cake for my now 7 year old's 7th birthday. I halved my trusty <a href="http://www.cocoawindblog.com/2017/01/chocolate-mousse-cake-to-celebrate-my.html" target="_blank">Chocolate Mousse Cake</a> recipe to make this cake, filled and iced it with Ermine Buttercream. I wanted to try out the dual tone on this cake, and though not too successful, it didn't look half as bad!</div>
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For his birthday party, we made a <a href="http://www.cocoawindblog.com/2016/10/the-making-of-bb8-star-wars-birthday.html" target="_blank">Star Wars BB8 Cake</a> (yup, we still cannot believe that we pulled it off!). I had made a double batch of the Ermine Butter Cream and used the leftovers for the BB8 Cake as well.</div>
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His birthday was on a school day. In the morning before leaving for school, he Skyped with his grandparents, while eating his favorite breakfast of waffles & sausage & scrambled eggs. While he was away at school, I baked and frosted this cake for him, did a quick dual tone icing and propped his Star Wars toys (washed and dried) on it. Easy peasy, right! I had to save my energy for the second cake!</div>
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That afternoon we picked him up school, and went for his tennis lessons, where his coach made it a point to celebrate his birthday and make him feel extra special! Once we were back home, his friends from the neighborhood came over and he cut his cake. </div>
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After a pizza dinner from his favorite pizza place, the happy camper went to bed with a new book! Little did he know that he had a whole surprise birthday party planned over the weekend!</div>
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Ingredients for 6 inch Chocolate Cake - (Makes two 6 inches cake, I used my 6 inch by 3 inch cake pan instead of two 6 inch pans)</h4>
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<li style="text-align: justify;">All Purpose Flour - 3/4 Cup</li>
<li style="text-align: justify;">Sugar - 1/2 Cup</li>
<li style="text-align: justify;">Baking Powder - 1/2 tsp</li>
<li style="text-align: justify;">Baking Soda - 1/2 tsp</li>
<li style="text-align: justify;">Salt - 1/4 tsp</li>
<li style="text-align: justify;">Instant Coffee Granules - 1/2 tsp</li>
<li style="text-align: justify;">Chocolate Chips - 1/2 Cup (I used semi-sweet chocolate chips)</li>
<li style="text-align: justify;">Butter - 1/2 Cup, 1 stick, unsalted and at room temperature</li>
<li style="text-align: justify;">Sour Cream - 1/2 Cup, at room temperature</li>
<li style="text-align: justify;">Eggs - 2, large, at room temperature </li>
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Click <a href="http://www.cocoawindblog.com/2017/01/chocolate-mousse-cake-to-celebrate-my.html" target="_blank">here</a> to find out how to bake the cake. It took me about 40 minutes to bake it since I was baking it in one pan. If you are using 2 pans, make sure to check after the 25 minute mark.</div>
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Ermine Buttercream </h4>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi4pOEe7G7jynOCkD5DBqBkJ5bdsytRpEboscs9wvIn0nhRt9X88E8xuRacyJbusK65lKVbz1IDy-4T11X08n31hkWHNvu2VnS7Ggth3pBTGElJSM-mXRpwTUoaOr70y6z78ePg-susg8/s1600/DSC_9923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="6 inch Chocolate Cake and Ermine Buttercream Recipe - 7th Birthday Cake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNi4pOEe7G7jynOCkD5DBqBkJ5bdsytRpEboscs9wvIn0nhRt9X88E8xuRacyJbusK65lKVbz1IDy-4T11X08n31hkWHNvu2VnS7Ggth3pBTGElJSM-mXRpwTUoaOr70y6z78ePg-susg8/s640/DSC_9923.JPG" title="6 inch Chocolate Cake and Ermine Buttercream Recipe - 7th Birthday Cake" width="520" /></a></div>
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Ingredients for Ermine Buttercream</h4>
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1/3 Cup of All Purpose Flour</div>
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1 Cup or 2 sticks of salted butter, softened at room temperature</div>
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1 Cup of Milk</div>
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1 Cup of Granulated Sugar</div>
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2 tsp of vanilla extract</div>
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In a saucepan, cook flour, milk and sugar on low heat while whisking continuously. Once it comes to a boil and starts bubbling and reaches a pudding like consistency, take it off the heat and transfer to a medium sized bowl. Cover it with a cling wrap with the cling wrap touching the flour-mix to keep the skin from forming. Once it cools down, add softened butter, couple of tablespoons at a time while beating with a electric mixer till the buttercream become soft, light and fluffy. </div>
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Chill for 20 minutes before using it to pipe on cupcakes or frost your cake. Store leftovers in the fridge. </div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com2tag:blogger.com,1999:blog-7278326234314656191.post-76179841595269455392017-01-26T15:20:00.000-05:002017-01-30T18:47:20.441-05:00Chocolate Mousse Cake: To celebrate my Birthday (July)<div dir="ltr" style="text-align: left;" trbidi="on">
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September 2016: Chocolate Mousse Cake</h4>
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<i>**This post was almost ready to be published in September, but it wasn't until my friend asked me for a foolproof chocolate cake recipe earlier this morning that I realized that I had totally forgotten to proof read and publish it.**</i><br />
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This was my birthday cake. (My birthday was in July.. yup, this is how long it took me to post the recipe!) It was made by the husband and almost 7 yo & decorated by me and devoured in July. The tiny hearts was the almost 7 yo's idea. It was perhaps the best cake that came out of my kitchen. But it wasn't until today that I sat down to write the Chocolate Mousse Cake blogpost. It is an established fact now that I become a procrastinator.<br />
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We are into the 4th week of school. I am just about getting used spending a chunk of the day alone at home. The almost 7 yo old turns 7 in 2 weeks. I keep looking at his baby pictures and keep wondering when did this happen - when did he become so big. I cannot pick him up as easily as before.. cuddle and snuggle times are getting lesser & lesser and he has a whole new Pokémon vocabulary that I know no head or tail of.<br />
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And to top it, the almost 7 yo lost his first baby tooth last Sunday of August - he is officially a big kid now. <br />
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Sigh. Let me drown my sorrows in the memories of this super-moist super-chocolaty cake!<br />
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Ingredients: (for two 9-inch round cakes) Recipe adapted from <a href="https://www.youtube.com/watch?v=4SC3pTpspmA" target="_blank">here</a></h4>
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<li>All Purpose Flour - 1 1/2 Cup</li>
<li>Sugar - 1 Cup</li>
<li>Baking Powder - 1 tsp</li>
<li>Baking Soda - 1 tsp</li>
<li>Salt - 1/2 tsp</li>
<li>Instant Coffee Granules - 1 tsp</li>
<li>Chocolate Chips - 1 Cup (I used Ghirardelli semi-sweet chocolate chips)</li>
<li>Sour Cream - 1 Cup, at room temperature</li>
<li>Butter - 1 Cup/2 sticks, unsalted & at room temperature + 1 tbsp, divided</li>
<li>Eggs - 4, large, at room temperature</li>
<li>Vanilla Extract - 2 tsp</li>
<li>Milk - 2 tsp</li>
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<b>Ingredients: (for the Chocolate Mousse)</b></div>
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<li>1 Cup of Heavy Whipping Cream, chilled</li>
<li>4 ounces of Ghirardelli Baking Bar, semi-sweet, chopped</li>
<li>2 tbsp. of butter</li>
<li>A fat pinch of instant coffee granules</li>
<li>A pinch of salt (if using unsalted butter)</li>
<li>1/2 tsp of orange zest (optional)</li>
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How to make the Chocolate Cakes</h4>
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Preheat oven to 350 F. Grease two 2 9-inches round cake pan with butter, dust it unsweetened cocoa powder and shake off the excess. I prefer lining the bottom of the pan with parchment paper as well. </div>
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Sift the All Purpose Flour, baking powder, baking soda and salt in a bowl and set aside.<br />
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Take the chocolate, 1 tbsp butter, 2 tsp milk and instant coffee granules in a microwave safe bowl and heat it for 30 seconds. Give it a stir and keep heating & stirring in increments of 10 to 15 seconds till the chocolate is all melted and shiny. Do be careful and keep an watchful eye as it is pretty easy to burn the chocolate.<br />
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Using a hand mixer, cream butter and sugar till smooth and fluffy. Add in eggs one by one while still creaming. Beat in the vanilla extract and mix till everything is combined. </div>
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Next goes in the dry ingredients. Add the dry ingredients, in 3 batches while beating the batter. Scrape the sides as required.</div>
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Now fold in the chocolate and lastly mix in the sour cream.</div>
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Divide the batter and spread evenly into the prepped pans, Give the pans a few gentle taps, and stick them in the pre-heated oven and bake for about 25 to 30 minutes. Let the cakes for cool for about 15 to 20 minutes </div>
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How to Make the Mousse Filling (Eggless)</h4>
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Chop the chocolate bar into small pieces using a sharp knife and transfer those to a microwave safe medium sized bowl along with the butter, salt and instant coffee granules. Using a spatula, gently stir it to help the chocolate melt. Or you can use the double broiler method to melt it. Let it cool down</div>
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To whip the whipping cream to soft peaks, you need to start with a chilled bowl, cold whipping cream and chilled whisk attachment for your electric blender. Take the chilled whipping cream to the chilled bowl and whisk till nicely whipped and fluffy. </div>
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Now take a couple of dollops of whipped cream and gently fold it in the melted chocolate. This is help in tempering the melted chocolate and cooling it down totally. Now fold in the rest of the whipped cream in batches. Do not over-mix it. Lastly, fold in the orange zest, if using. </div>
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Let it chill in the fridge while you bake the cake. </div>
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How to Make the Chocolate Ganache for the Chocolate Mousse Cake</h4>
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I make a very quick fix ganache with one cup of chocolate chips, 1 tablespoon of butter, 1/2 tsp of orange zest and 1 tablespoon of milk. Take all the ingredients except orange zest in a microwave safe measuring cup and heat it for a minute. Take it out, give it a stir and keep heating it in increments of 15 seconds till the chocolate is fully melted. Stir in the orange zest and it come to room temperature before you pour it on the cake.</div>
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Assembling the Chocolate Mousse Cake: you will need</h4>
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1) Two 9 inch cake rounds, at room temperature</div>
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2) Chilled Chocolate Mousse Filling</div>
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3) Coffee Syrup (Made by heating half Cup of water, 1/2 tsp of coffee and 1 tsp of sugar) </div>
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4) Chocolate Ganache, at room temperature and pourable consistency</div>
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5) Strips of parchment paper</div>
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6) Offset spatula</div>
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7) A Cake Scraper or a 1 foot steel ruler</div>
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8) Sprinkles</div>
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Brush the cakes with the coffee syrup generously.<br />
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Place a little bit of ganache in the middle of the cake stand and place the first cake round (flat side on the bottom) on it. Gently stick the pieces of parchment paper under the cake to catch drops of chocolate ganache or chocolate mousse filling. </div>
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Add dollops of the chocolate Mousse Filling on top of the cake and using a offset spatula, spread it out evenly. Now place the second cake round on it gently and press it down ever so lightly. Now using the cake scraper, scrape off the excess filling. </div>
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Pour the ganache on top of the cake and spread it out using a small offset spatula or a butter knife. Coax a little bit of ganache to drip off the edges. Decorate with sprinkles. </div>
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Remove the parchment strips. <br />
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Let the cake chill in the fridge. Take it out about 45 minutes before you are ready to cut and serve. </div>
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Unfortunately, I did not take a photo of a slice of cake! Next time, for sure!</div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com2tag:blogger.com,1999:blog-7278326234314656191.post-42873205192036304912017-01-23T16:24:00.001-05:002017-02-05T15:29:38.766-05:00How to make Almond Meal/Almond Flour at home<div dir="ltr" style="text-align: left;" trbidi="on">
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Making almond flour or almond flour at home might seem a little tedious, but totally worth the effort. First off, it is less costly than buying readymade from the store and most of us have raw almonds stashed in their pantries or refrigerators. The difference between almond meal and almond flour lies in the peel. We used blanched almonds (see <a href="http://www.cocoawindblog.com/2017/01/how-to-blanch-almonds-easy-way-to-peel.html" target="_blank">here</a> for how to blanch almonds) to make the almond flour.</div>
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We start with raw unsalted almonds. </div>
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Pour boiling water on it and leave it for less than a minute.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgJai09XJlI164MROg9KOdXYUkMraCchkWK5L8kM2oxNgStPwSUmRot2nOupKy1HfBqJxD6ATzPMnZPFjT9MKqqYW-_qpbGDin6hh0MFnFcqnZwh4t52INiVGrD4X7cXvPcn3srBBcCtr/s1600/DSC_7953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFgJai09XJlI164MROg9KOdXYUkMraCchkWK5L8kM2oxNgStPwSUmRot2nOupKy1HfBqJxD6ATzPMnZPFjT9MKqqYW-_qpbGDin6hh0MFnFcqnZwh4t52INiVGrD4X7cXvPcn3srBBcCtr/s640/DSC_7953.JPG" width="606" /></a></div>
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Drain the water and gently squeeze the peels out. Dry and grind in a food processor. Give it a couple pulses at a time till it turns into a fine powder. If you process it for too long, it will release oil and become almond butter instead. </div>
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And in no time your almond flour is ready! </div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-42423960937171974322017-01-16T18:31:00.000-05:002017-02-05T15:30:01.400-05:00Khoya diye Malpoa - Makar Sankranti/Poush Parbon Special<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksv5WDNv2fHou8U6XuFG77aUAafuTJEL6cjWdKzmaZgSmkLyD9YMbZIyzTbhssZE_8axtr-OlY2kGoE51ajXXvPbMaHbE15Q8iM6OQjyn7i6WGkOcw2fA8k6uSkYKzcasslbuWc-5drz-/s1600/DSC_0170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Khoya diye Malpoa - Cocoawind" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgksv5WDNv2fHou8U6XuFG77aUAafuTJEL6cjWdKzmaZgSmkLyD9YMbZIyzTbhssZE_8axtr-OlY2kGoE51ajXXvPbMaHbE15Q8iM6OQjyn7i6WGkOcw2fA8k6uSkYKzcasslbuWc-5drz-/s640/DSC_0170.JPG" title="Khoya diye Malpoa - Cocoawind" width="424" /></a></div>
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Khoya diye Malpoa</h4>
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I am, what you might call, a 'selectively' traditional person - I (try to) follow all the traditions that involve food. And each year (for the last few years) I start the new year on the sweet note - when I make Patishapta and Malpoa for Makar Sankranti (Poush Parbon). This year was no different. I made Gur er Patishapta, this new version of Malpoa that I really liked and <a href="http://www.cocoawindblog.com/2017/01/mug-pakon-pithe-sayantanis-of.html" target="_blank">Mug Pakon Pithe</a> - something that I had never tried or eaten before! <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0jJC0iE1OYAcSjpz4Unq_JLDsbZ4Gdkiq_wgs5WZx1rhRwuqjENXxsGtGb2egnw-WPyPtoXWfyZmp7aMYbIufaI6WWQWKkzzbVxZDWhONvPMvf1yzdv4Wa3nFeLJgbxIxBZd7mv-0Dbn/s1600/DSC_0158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Khoya diye Malpoa - Cocoawind" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH0jJC0iE1OYAcSjpz4Unq_JLDsbZ4Gdkiq_wgs5WZx1rhRwuqjENXxsGtGb2egnw-WPyPtoXWfyZmp7aMYbIufaI6WWQWKkzzbVxZDWhONvPMvf1yzdv4Wa3nFeLJgbxIxBZd7mv-0Dbn/s640/DSC_0158.JPG" title="Khoya diye Malpoa - Cocoawind" width="422" /></a></div>
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Ingredients for about 20 malpoa</h4>
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<li><div style="text-align: justify;">
1 Cup Khoya, grated if buying frozen (recipe <a href="http://www.cocoawindblog.com/2014/11/homemade-khoyakhoa.html" target="_blank">here</a>)</div>
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2 Cups of All Purpose Flour</div>
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1/4 tsp Baking Soda</div>
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2 tsp Fennel Seeds</div>
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1/4 tsp of ground cardamom</div>
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A fat pinch of salt</div>
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About 3 to 3 1/2 cups of warm water for making the batter. </div>
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Chopped almonds, pistachios and crushed dried rose petals for garnishing (totally optional)</div>
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Enough oil for frying (I use a mix of oil and ghee)</div>
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Sugar Syrup (see below)</div>
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How to make Khoya diye Malpoa</h4>
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In a large bowl, mix the khoya and all purpose flour together along with fennel seeds, fat pinch of salt and ground cardamom powder. Add the warm water little by little to make a smooth batter. Whisk for few minutes to get rid of all the lumps. The batter will be slightly thick and not too runny. </div>
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Heat enough oil (for shallow frying) in a pan and add ladleful (about 1/3 Cup) of batter into it. The batter will spread out a little and take a roundish shape. Fry for a minute and when the sides start firming up, spoon some hot oil over the uncooked part. Now flip the malpoa and fry till the other side is golden brown. Take it out the pan and transfer to a paper towel lined plate. </div>
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Once the malpoas cool down, transfer to the warm sugar syrup and let it soak in the sweetness. Take the sugar syrup soaked malpoas out and serve warm. You can garnish it with some crushed nuts dried rose petals or even with rabri.<br />
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Store leftovers in an airtight container and in the fridge. Warm up in the microwave before serving again.</div>
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Enjoy!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrutQ-Z6aD6MB420wQTSj4ZF9pEc8QwgQz8Y5IHhG1YWZNTTKBCOlpPPDIOtqDTKB-R24b52Wneo5PfpFgkBit6CajBpUpJtE2_8jjpCovamq3Oplq8vUM_Ug3nW459QDFAePE4mKco_f/s1600/DSC_0167.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="http://www.cocoawindblog.com/2014/11/homemade-khoyakhoa.html" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDrutQ-Z6aD6MB420wQTSj4ZF9pEc8QwgQz8Y5IHhG1YWZNTTKBCOlpPPDIOtqDTKB-R24b52Wneo5PfpFgkBit6CajBpUpJtE2_8jjpCovamq3Oplq8vUM_Ug3nW459QDFAePE4mKco_f/s640/DSC_0167.JPG" title="http://www.cocoawindblog.com/2014/11/homemade-khoyakhoa.html" width="422" /></a></div>
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<b>For the sugar syrup:</b> </div>
<ul style="text-align: left;">
<li style="text-align: justify;">Sugar - 1 Cup</li>
<li style="text-align: justify;">Water - 3/4 Cup</li>
<li style="text-align: justify;">Cardamom Powder - 1/4 tsp (I add one split cardamom as well)</li>
<li style="text-align: justify;">Lemon Juice - 1/2 tbsp (it will prevent the syrup from crystallizing)</li>
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Heat the water, sugar and cardamom powder (plus one split cardamom) on medium heat in a small saucepan till the sugar dissolves and it comes to a boil. Lower the heat and let the concoction simmer till the syrup reduces and thickens to a one-string consistency. Keep it warm. <b></b><i></i><u></u><sub></sub><sup></sup><strike></strike></div>
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I am sending this recipe to <a href="https://www.facebook.com/kolkatafoodbloggers/" target="_blank">Kolkata Food Blogger's ongoing event - Poush Parbon</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Qb9FsBRkDfbRINdh5iY6gnCNmRDSUZEjlBFcbnrUa_S9I5XzBLSnxveBUhFJsj98UQBRVlmwCIS-bP3fU_eAyZf0luywG3NmcaA9Wojmr9ijNC5fIGYcasgnn1N9RhQpE8RHNLyqqklP/s1600/15977160_1167817513267844_2403349810614159577_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Qb9FsBRkDfbRINdh5iY6gnCNmRDSUZEjlBFcbnrUa_S9I5XzBLSnxveBUhFJsj98UQBRVlmwCIS-bP3fU_eAyZf0luywG3NmcaA9Wojmr9ijNC5fIGYcasgnn1N9RhQpE8RHNLyqqklP/s320/15977160_1167817513267844_2403349810614159577_n.jpg" width="320" /></a></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-55583866886442279802017-01-16T13:16:00.000-05:002017-01-17T10:47:47.813-05:00Mug Pakon Pithe - Sayantani's (of A Homemaker's Diary) recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQwUqvJjscYUtnQ84vlWxzqICAwyTgMc-up7zEtMNn8DigsDsbwJ-ow2rKLxPT79syyzcZ7Re373n0LbkcGKlYuO8m3YaS4KxD9JQf8F4wUwHBvq14I3UXH8LVl2OuR2jzhy78d11rMKy/s1600/DSC_0146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mug Pakon Pithe - Cocoawind" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLQwUqvJjscYUtnQ84vlWxzqICAwyTgMc-up7zEtMNn8DigsDsbwJ-ow2rKLxPT79syyzcZ7Re373n0LbkcGKlYuO8m3YaS4KxD9JQf8F4wUwHBvq14I3UXH8LVl2OuR2jzhy78d11rMKy/s640/DSC_0146.JPG" title="Mug Pakon Pithe - Cocoawind" width="440" /></a></div>
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This year I wanted to try something new for Makar Sankranti (Poush Parbon). While I had been toying with the idea of trying some recipe which is from the southern part of India, Sayantani of <a href="http://www.ahomemakersdiary.com/" target="_blank">A Homemaker's Diary</a> shared her recipe of Mug Pakon on Facebook - I knew right away that that's what I was going to make. </div>
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It is no secret that I am a huge fan Sayantani of <a href="http://www.ahomemakersdiary.com/" target="_blank">A Homemaker's Diary</a> and have always been in awe of all her work! I am so glad that she became a friend (and not just a co-blogger when Kolkata Food Bloggers was formed 4 years back! She has always been a very generous mentor and her feedback on my food photos has helped me grow as a food photographer.</div>
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I was still recovering from a bad bout of food allergies and sore muscles (results of going to the gym after days..err make that years) and could not be on my feet for too long but I did manage to make these along with my <a href="http://www.cocoawindblog.com/2014/11/gur-er-patishapta.html" target="_blank">Gur er Patishapta</a> and <a href="http://www.cocoawindblog.com/2017/01/khoya-diye-malpoa.html" target="_blank">Khoya'r Malpoa</a>.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8OQUsh20CIn1-y3Ytn8f8HOqcjVS74GMzExc9_hVAQWUJydyk0VCZXdF3oJ0SJFidaKC3NK3cWCZzxaQZZEuB6cg4kx1O5wMkfCN4W_L_BSuHAYgzkAf1JsL39_Nxmq1hRufbjqlyd6R/s1600/DSC_0119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mug Pakon Pithe - Cocoawind" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk8OQUsh20CIn1-y3Ytn8f8HOqcjVS74GMzExc9_hVAQWUJydyk0VCZXdF3oJ0SJFidaKC3NK3cWCZzxaQZZEuB6cg4kx1O5wMkfCN4W_L_BSuHAYgzkAf1JsL39_Nxmq1hRufbjqlyd6R/s640/DSC_0119.JPG" title="Mug Pakon Pithe - Cocoawind" width="422" /></a></div>
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I followed her recipe to the tee! So hop on over to <a href="http://www.ahomemakersdiary.com/2015/01/mug-pakon-pithean-ode-to-land-of-nokshi.html" target="_blank">A Homemaker's Diary</a> to find out how to make Mug Pakon - Nakshi Pithey and be amazed by the work of art by the very talented Sayantani! And do not miss her beautiful write-up!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2llXyy2udMFoi8sTojDPxf2rh5VgLiGXDW4bDKCW7iKwYRCrVzPsBBtCLN-u5WeAZYT7MccpM7WilJ0Ao9j5gysQ7k2-dYrgZMrJy0BNqhyS6ygdD3Xzq5fSG_z_oR0wRw0oNJR9IwgG/s1600/DSC_0116.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mug Pakon Pithe - Cocoawind" border="0" height="422" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs2llXyy2udMFoi8sTojDPxf2rh5VgLiGXDW4bDKCW7iKwYRCrVzPsBBtCLN-u5WeAZYT7MccpM7WilJ0Ao9j5gysQ7k2-dYrgZMrJy0BNqhyS6ygdD3Xzq5fSG_z_oR0wRw0oNJR9IwgG/s640/DSC_0116.JPG" title="Mug Pakon Pithe - Cocoawind" width="640" /></a></div>
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The shapes and designs of my Mug Pakon Pithe are far from traditional, but I thoroughly enjoyed making these. </div>
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Oh, btw, the wooden plate (charger plate), the dokra planter and the brass jewelry box are all gifts from her that her husband very graciously carried all the way from Kolkata to here while on a business trip! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxMyT5OrBSsA0LSjaIOUNIn8RSH2T31P7k3Bn2pVjeZMAtjv7_peKEMnWU0KWzHpovHqCaiCxSrCjo9jn9FNaQSr8EObUId6zR3uKLp4PXJUh_0SeE_j9eegAWFhGNOomhW7RmZECETO-/s1600/DSC_0092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Mug Pakon Pithe - Cocoawind" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwxMyT5OrBSsA0LSjaIOUNIn8RSH2T31P7k3Bn2pVjeZMAtjv7_peKEMnWU0KWzHpovHqCaiCxSrCjo9jn9FNaQSr8EObUId6zR3uKLp4PXJUh_0SeE_j9eegAWFhGNOomhW7RmZECETO-/s640/DSC_0092.JPG" title="Mug Pakon Pithe - Cocoawind" width="422" /></a></div>
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Click here for the recipe - <a href="http://www.ahomemakersdiary.com/2015/01/mug-pakon-pithean-ode-to-land-of-nokshi.html" target="_blank">Mug Pakon Pithey - An ode to the land of Nakshi Kantha and Naksha Bori</a></h4>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-74379153878094453482017-01-06T06:00:00.000-05:002017-05-08T11:11:12.674-04:00How to blanch Almonds - easy way to peel the skin off Almonds<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4urSNChvmjzInCCF-4WpXWpL4HZEZT3sRUUJKM5icGR-jrKDRs8azSPQbCrs9T0EqVQm51DZWgGxTCOr9rjcQ6wcdS1fFkenNNPwWj7smuFKqrmSStB4hyphenhyphenBOXVjP1qrVQT7uCynLztIk/s1600/DSC_7954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhB4urSNChvmjzInCCF-4WpXWpL4HZEZT3sRUUJKM5icGR-jrKDRs8azSPQbCrs9T0EqVQm51DZWgGxTCOr9rjcQ6wcdS1fFkenNNPwWj7smuFKqrmSStB4hyphenhyphenBOXVjP1qrVQT7uCynLztIk/s640/DSC_7954.JPG" width="422" /></a></div>
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How to blanch almonds</h4>
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I prefer making almond meal or almond flour at home. It is more cost-effective and saves me a trip to the grocery store every time I need it especially since I always have a stash of almonds in my fridge. I usually buy almonds in bulk from the Wholefoods Market's bulk aisle, store it in air-tight container and stick it in the fridge and use for up to 3 months. </div>
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Since almond meal and almond flour can be used interchangeably, more often than not I use almond meal and will only make almond flour if it is absolutely necessary. I love seeing the brown specks of almond skin in my cookies or bakes. But my Cardamom Snowball Cookies needed almond flour for that pristine white look, hence the need for blanching the almonds.</div>
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The first step in making Almond Flour is to blanch the almonds and the process couldn't be easier. </div>
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<ul>
<li>Boil enough water to cover the amount of almonds you wish to blanch</li>
<li>Take the almonds in a shallow bowl</li>
<li>Pour the boiling water on the almonds</li>
<li>Let it sit for about a minute and drain the water</li>
<li>Now gently squeeze the now shriveled almonds between your fingers and the skin will peel off</li>
<li>Spread out on a paper towel lined cookie sheet for the almonds to dry completely</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILTw5kuDPu81bmq606WL5ovxxUoLSMMsJr5xpfI35uV2BGPnDKXHaeQ7L1DLZxneV_rY03obUEmEMDuNq9IOI9qGnKmSzX8Su-aFGk9Y92H2fgefAzEelbmyxVM1ZLE3ITshj_Ohooi54/s1600/DSC_7948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="How to blanch Almonds - easy way to peel the skin off Almonds" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjILTw5kuDPu81bmq606WL5ovxxUoLSMMsJr5xpfI35uV2BGPnDKXHaeQ7L1DLZxneV_rY03obUEmEMDuNq9IOI9qGnKmSzX8Su-aFGk9Y92H2fgefAzEelbmyxVM1ZLE3ITshj_Ohooi54/s640/DSC_7948.JPG" title="How to blanch Almonds - easy way to peel the skin off Almonds" width="474" /></a></div>
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<b>Notes</b>:</div>
<ol style="text-align: left;">
<li>Use raw, unsalted almonds</li>
<li>Do not let the almonds sit in the boiling water for more than a minute - it might soften the almonds</li>
<li>Use a colander to drain the water. Give it a few shakes to ensure that all the water has drained.</li>
<li>You can try rubbing the blanched almonds with a clean dishtowel/wash cloth - the process might be faster. </li>
<li>Dry the almonds completely before grinding. </li>
</ol>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0tag:blogger.com,1999:blog-7278326234314656191.post-21184197505172780352017-01-05T06:00:00.000-05:002017-01-05T13:54:36.268-05:00Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle<div dir="ltr" style="text-align: left;" trbidi="on">
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<img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQstKYwfSRzlZJp6R1bYYRfnq-67PA-S_r39AD8eo3BkB-RBrnJdrvs1QVq1cidTnsN4Cs_-ioQwflSoqndi-MyVarhYwUmhijckWtlUbS0RHeBzaveEipfgAMIrAqdBYgx5AKPsEEl3sv/s640/Pumpkin.png" width="640" /></div>
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<span style="background-color: white; color: #222222; font-size: 12.8px;"><br /></span></div>
<h4 style="text-align: justify;">
Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle</h4>
<div style="text-align: justify;">
<span style="font-family: inherit;">I have been slacking bad and I really<span style="font-family: inherit;"></span><span style="font-family: "verdana" , sans-serif;"></span><span style="font-size: x-small;"></span><span style="font-size: medium;"></span> do not have any good excuse for it. This super yummy Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle recipe has been sitting in the draft section since November and I totally forgot to publish it. I have absolutely no idea why! Or wait, may be I do - it was the Holidays & it did all sorts of things to my head! I was trying to finish up tons of work in a short time period while planning a trip to Chicago to spend a quick 4 days with our friends and planning a big party on New Year's Eve! Yup, too much on my plate - that is what happened! </span></div>
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<span style="font-family: "arial";"><span style="font-family: inherit;"></span><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">But now that January of the brand new year is here, I plan to publish all that has been lying in the draft (mostly seasonal recipes and I am horribly late) and work on the promise that I </span><span style="font-family: inherit;">made to myself - I am going to buy a planner and plan my days 2 weeks in advance. Doable, right? Only time will tell. </span></div>
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<span style="background-color: white; color: #222222; font-size: 12.8px;"><span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-size: x-small;"></span><span style="font-size: small;"></span><span style="font-family: inherit;"></span><br /></span></div>
<h4 style="text-align: justify;">
<span style="font-family: inherit;">
Ingredients: Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle(serves 1, can be doubled)</span></h4>
<span style="font-family: inherit;"><ul style="text-align: left;">
<li><div style="text-align: left;">
1 Cup of milk (I used almond milk)</div>
</li>
<li><div style="text-align: left;">
2 tsp of unsweetened cocoa powder </div>
</li>
<li><div style="text-align: left;">
2 tsp of pumpkin puree </div>
</li>
<li><div style="text-align: left;">
1 tsp of maple syrup </div>
</li>
<li><div style="text-align: left;">
1/2 tsp of pumpkin pie spice + 1 tiny pinch for sprinkling on the marshmallows </div>
</li>
<li><div style="text-align: left;">
A pinch of salt. </div>
</li>
<li><div style="text-align: left;">
Mini Marshmallows for garnishing </div>
</li>
<li><div style="text-align: left;">
Salted Caramel (recipe <a href="http://www.cocoawindblog.com/2016/11/salted-caramel-sauce.html"><span style="font-family: inherit;">here</span></a><span style="font-family: inherit;">) </span></div>
</li>
</ul>
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<h4 style="text-align: left;">
How to make Pumpkin Spice Hot Cocoa with Salted Caramel Drizzle</h4>
<ul>
</ul>
<div style="text-align: justify;">
<span style="font-family: inherit;">Heat the milk on low heat in a saucepan and let it come to a simmer. Make </span><span style="font-family: inherit;"><span style="font-family: inherit;">a paste of the </span><span class="il" style="font-family: inherit;">pumpkin</span><span style="font-family: inherit;"> puree, cocoa powder, maple syrup, salt and </span><span class="il" style="font-family: inherit;">pumpkin</span><span style="font-family: inherit;"> pie spice in a measuring cup or any other container of your choice. I use a measuring cup as it is easier to pour into a mug from it. </span></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;">Once the milk comes to a simmer, pour the warmed up milk into the measuring cup, little at a time while whisking gently to mix. </span></div>
<div style="text-align: justify;">
<span style="font-family: inherit;"><span style="font-family: inherit;">Throw in mini marshmallows, sprinkle a tiny pinch of </span><span class="il" style="font-family: inherit;">pumpkin</span><span style="font-family: inherit;"> pie spice and drizzle some salted caramel on top. Serve immediately.</span></span></div>
</div>
Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com1tag:blogger.com,1999:blog-7278326234314656191.post-70384896106652969652017-01-04T11:53:00.002-05:002017-01-05T13:56:43.950-05:00Cranberry Orange Shortbread Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">
Cranberry Orange Cookies</span></h4>
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: large;"><b>Happy New Year y'all!</b></span><span style="font-family: "arial" , "helvetica" , sans-serif;"> My first post of the brand new year and it couldn't be a tastier treat! I know I am a couple of weeks behind in publishing the recipes, but it is better late than never, right! I tried out quite a few new cookie recipes for the Holiday season but this Cranberry Orange Cookies and the Pistachio Snowball Cookies most definitely make it to the 'my favorite cookies' list! </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">The last couple of weeks of last year were super busy - I tried to finish up a month's worth of work in less than 20 days, planned a short road trip to Chicago to spend Christmas with our good friends, while planning a big party on New Year's Eve. Now that all that is behind me and I am taking it a little slow this month work-wise, I hope to publish all the posts that has been lying in the draft - a little after the season may be but hey, it will Holiday season again in 10 or so months, right!</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">
Ingredients: Cranberry Orange Cookies (about 20 cookies)</span></h4>
<ul style="text-align: left;">
<li><div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 Cups of All Purpose Flour</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1 Cup (or 2 sticks) of chilled butter, cut into small pieces</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/2 Cup of Sugar</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/3 cup dried cranberries, chopped</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">1/4 tsp salt </span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Zest of a whole orange</span></div>
</li>
<li><div style="text-align: justify;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">2 tbsp of freshly squeezed orange juice </span></div>
</li>
</ul>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">
How to make Cranberry Orange Cookies</span></h4>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Preheat oven to 325 F. Line two cookie sheets with parchment paper.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Pulse the chopped cranberries few times in a food processor. Add the flour, sugar, salt and give it a 2 or 3 more pulses. Now add the chilled butter and pulse till it resembles a crumbly mixture. Next add in the orange zest and juice. Pulse to mix. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Transfer the crumbly mix to a floured surface, knead and roll into a log. Cling wrap the log and chill it for 1 hour. Using a sharp knife cut into 1/4 inch discs. </span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Arrange the disc of cookies dough on cookie sheet and bake for 14-16 minutes till golden brown around the edges. Transfer the Cranberry Orange Cookies to a wire rack once they are cool enough to be handled. Let the cookies cool down completely before serving. Store in airtight container.</span></div>
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Cocoawindhttp://www.blogger.com/profile/01795476697536653744noreply@blogger.com0