Apricot Trifle

A trifle is an simple dessert to put together with layers of cake,custard and fruits.I prepared this last dessert as a farewell to year 2008 with the luxurious apricot fruit.The canned apricots are affordable but the dried apricots are a little pricey.I used both dried and canned apricots in the trifle and prepare the custard
with low fat milk,If you can make the custard lump free then assembling the trifle is a cake walk.
Ingredients
6-8 apricot halves,canned
5-6 dried apricots,chopped
Chocolate cake or pound cake\sponge cake ,cut in small cubes
Apricot flavored Jello(kosher\halal) ,cook as per instructions and cut in any desired shape about 1 cup.
mixed dried fruits and nuts
For custard
2 cups reduced fat Organic milk
2 tablespoon corn starch\custard powder
2 tablespoon sugar
dash of pure vanilla extract(alcohol free)

Method
To make the custard,bring milk to a boil , dissolve corn starch in 2 tablespoon of water and slowly add in to the hot milk while stirring constantly.Cook until it thickens about 5 minutes and keep stirring to prevent lumps.Stir in the vanilla and cool.
Assemble the triple in a big transparent bowl or individual serving cups.Layer the
Jello cubes at the bottom ,then the cake slices or cubes,drizzle the custard all over,spread some chopped canned and dried apricot ,another layer of cake and custard ,finish by topping with remaining Jello,fruits and some nuts.Serve cold.
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Apricot trifle is my entry for A Fruit a month,a monthly fruit event started by Maheshwari,hostess of this month's luxurious Apricot fruit is Siri of Siri's Corner.
Apricot Nutrition Facts
Fresh, dried or canned, apricots are one of the best sources of beta-carotene, with just one fresh apricot providing about the daily recommendation of vitamin A. The beta-carotene is converted to Vitamin A in the body. This nutrient helps protect the eyes and keep the skin, hair, gums and various glands healthy. It also helps build bones and teeth. Plus, research shows that Vitamin A helps to fight infection by maintaining strong immunity.


Hope everyone is having a joyous holiday season. Thank you for visiting my space here and the lovely comments.Have a wonderful and healthy new year:)

Methi(Fenugreek) Sprouts Peas Rice

The budding baby plants called sprouts , synonymous to new life,are known as wonder foods ,as it helps in clearing toxins of the body and building healthy immune system.Similar to Mung sprouts ,the methi sprouts can be grown easily grown quickly indoors, even in the winter,see Mung Sprouts Noodles

Slightly bitter methi Sprouts are nice complement with sweet Peas Rice.Sprouts can also be cooked up with lentils and mixed in salads.
Methi(Fenugreek) is considered very nutritious for the nursing moms for it enhances the milk supply.For more such wondrous sprouts recipes don't miss the JFI:Sprouts event,hosted this month by Ammalu's kitchen.
Ingredients
2 cups brown or white rice
1/2 cup sweet peas ,fresh or frozen
1/2 teaspoon peppercorns
2-3 whole cloves
2 tablespoon Olive oil or vegetable oil
Salt for seasoning
1/2 cup sprouts.

Method
Wash and soak rice for 10 minutes. Bring 4 cups of water to a boil,drain all the water from rice and add to the boiling water.Season with salt.Add oil,spices and when rice is almost done,add the peas.If possible drain the excess starchy water or if that's lot of work ,add just 3 cups of water instead of 4. Cover and let cook completely,mix in the washed sprouts in to the warm rice and serve with lentils curry.

Daring Bakers Challenge December-French Yule Log!

November's Daring baker challenge is brought to us by the adventurous Hilda from Saffron and Blueberry and Marion from Il en Faut Peu Pour Etre Heureux.They have chosen a French Yule Log by Flore from Florilege Gourmand

Just in to my second challenge,the french yule log ,was truly a tough one to complete for a beginner baker like me.I was confused initially,never baked a yule log before,I knew the cake kind of yule log,but this was totally new with the frozen elements.Procrastinated making it,until last week ,one peaceful day with ample of amount of time to spare;I finally gathered my guts to make this frozen delight with not one or two,but total of 6 elements obligatory elements to complete the challenge.I choose dark chocolate variation in 4 of the element ,except for the creme brulee and apricot mousse . Started with the 1. the chocolate Dacquoise Biscuit,delicious almond cake,was pretty easy and quick. Then 2.Creme brulee,my most fond french dessert,this was manageable. Next 3.the Praline Feuillete (Crisp) Insert,would have been easier if I had the store-bought praline,making both the praline and the lace crepes was very time consuming. For the 4. Mango mousse element,lucky for me I had the apricots with same texture as mangoes to substitute ,but preparing the Italian meringue seemed a little tricky without the candy thermometer. Almost there 5.The Dark chocolate Ganache insert ,was no trouble to make. I use my good old bread loaf pan to set the log.Freezed it for a day ,finally the next day the last element 6.The dark chocolate icing to top off the frozen eggcelent delight(I used 9 Organic eggs to make this dessert!).



(*I used Kosher gelatin without any animal products)
Recipe
Element #1 Chocolate Dacquoise Biscuit (Almond Cake)
Ingredients:
2.8 oz (3/4cup + 1Tbsp / 80g) almond meal
1.75 oz (1/2 cup / 50g) confectioner’s sugar
2Tbsp (15g) all-purpose flour
3.5oz (100g / ~100ml) about 3 medium egg whites
1.75 oz (4 Tbsp / 50g) granulated sugar
3 tablespoons of sifted unsweetened cocoa powder

1. Finely mix the almond meal and the confectioner's sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).
2. Sift the flour into the mix.
3. Beat the eggs whites, gradually adding the granulated sugar until stiff.
4. Pour the almond meal mixture into the egg whites and blend delicately with a spatula.
5. Grease a piece of parchment paper and line your baking pan with it.
6. Spread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1/3 inches (8mm).
7. Bake at 350°F (180°C) for approximately 15 minutes (depends on your oven), until golden.
8. Let cool and cut to the desired shape.

Element #2 Mango Mousse
2 medium-sized egg yolks
2 Tbsp (17g) cornstarch
1/3 cup (80g) whipping cream (or coconut milk)
7 oz (200g) mango puree
3.5 oz (1/2 cup / 100g) granulated sugar
1.3 oz (36g) water
2.5 gelatin leaves or 5g / 2+1/4 tsp powdered gelatin
3.5oz (100g / ~100ml) about 3 medium-sized egg whites

1. Beat the egg yolks with the cornstarch until thick, white and fluffy.
2. Heat the cream in a medium saucepan and once hot, pour a small amount over the egg yolks while whisking vigorously.
3. Pour the egg yolk mixture back into the rest of the cream in the saucepan, add the mango puree and cook, stirring constantly, until it thickens considerably, at least 3-5 mn. Let cool to lukewarm temperature.
4. Make an Italian Meringue: Cook the sugar and water on medium heat until temperature reaches 244°F (118°C) when measured with a candy thermometer. If you don’t have a candy thermometer, test the temperature by dipping the tip of a knife into the syrup then into a bowl of ice water. If it forms a soft ball, you’ve reached the proper temperature.
4a. Beat the egg whites until foamy. Pour the sugar syrup into the whites in a thin stream while continuing to whisk vigorously (preferably with a mixer for sufficient speed). Whisk/beat until cool (approximately 5 minutes). The meringue should be thick and glossy.
5. Soften the gelatin in cold water and melt in a small saucepan with 1 tsp of water OR melt in the microwave for 1 second (do not boil).
6. Put the melted gelatin in a mixing bowl and, while whisking vigorously, pour the lukewarm mango cream over the gelatin.
7. Carefully blend the Italian meringue into the mango mixture.

Element #3 Dark Chocolate Ganache Insert

Preparation time: 10mn

Equipment: pan, whisk. If you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.

Note: Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.

Ingredients:
1.75 oz (4 Tbsp / 50g) granulated sugar
4.5oz (2/3 cup – 1 Tbsp/ 135g) heavy cream (35% fat content)
5 oz (135g) dark chocolate, finely chopped
3Tbsp + 1/2tsp (45g) unsalted butter softened

1. Make a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month’s challenge).
2. While the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.
3. Pour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.
4. Add the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny.

lement #4 Praline Feuillete (Crisp) Insert

Preparation time: 10 mn (+ optional 15mn if you make lace crepes)

Equipment: Small saucepan, baking sheet (if you make lace crepes).
Double boiler (or one small saucepan in another), wax paper, rolling pin (or I use an empty bottle of olive oil).

Note: Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. To our knowledge they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. Special note: If you use one of the substitutes for the gavottes, you should halve the quantity stated, as in use 1oz of any of these cereals instead of 2.1oz.
If you want to make your own praline, please refer back to the Daring Baker Challenge Recipe from July 2008.

To make 2.1oz / 60g of gavottes (lace crepes - recipe by Ferich Mounia):
1/3 cup (80ml) whole milk
2/3 Tbsp (8g) unsalted butter
1/3 cup – 2tsp (35g) all-purpose flour
1 Tbsp / 0.5 oz (15g) beaten egg
1 tsp (3.5g) granulated sugar
½ tsp vegetable oil
1. Heat the milk and butter together until butter is completely melted. Remove from the heat.
2. Sift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps.
3. Grease a baking sheet and spread batter thinly over it.
4. Bake at 430°F (220°C) for a few minutes until the crepe is golden and crispy. Let cool.

Ingredients for the Praline Feuillete:
3.5 oz (100g) milk chocolate
1 2/3 Tbsp (25g) butter
2 Tbsp (1 oz / 30g) praline
2.1oz (60g) lace crepes(gavottes) or rice krispies or corn flakes or Special K

1. Melt the chocolate and butter in a double boiler.
2. Add the praline and the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate.
3. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard.

Element #5 Vanilla Crème Brulée Insert

Preparation time: 15mn + 1h infusing + 1h baking

Equipment: Small saucepan, mixing bowl, baking mold, wax paper

Note: The vanilla crème brulée can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...

Ingredients:
1/2 cup (115g) heavy cream (35% fat content)
½ cup (115g) whole milk
4 medium-sized (72g) egg yolks
0.75 oz (2 Tbsp / 25g) granulated sugar
1 vanilla bean

1. Heat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.
2. Whisk together the sugar and egg yolks (but do not beat until white).
3. Pour the vanilla-infused milk over the sugar/yolk mixture. Mix well.
4. Wipe with a very wet cloth and then cover your baking mold (whatever shape is going to fit on the inside of your Yule log/cake) with parchment paper. Pour the cream into the mold and bake at 210°F (100°C) for about 1 hour in a water bath , until firm on the edges and slightly wobbly in the center.
5. Let cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly.

Element #6 Dark Chocolate Icing

Preparation time: 25 minutes (10mn if you don’t count softening the gelatin)

Equipment: Small bowl, small saucepan

Note: Because the icing gelifies quickly, you should make it at the last minute.
For other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.

Ingredients:
4g / ½ Tbsp powdered gelatin or 2 sheets gelatin
¼ cup (60g) heavy cream (35 % fat content)
2.1 oz (5 Tbsp / 60g) granulated sugar
¼ cup (50g) water
1/3 cup (30g) unsweetened cocoa powder

1. Soften the gelatin in cold water for 15 minutes.
2. Boil the rest of the ingredients and cook an additional 3 minutes after boiling.
3. Add gelatin to the chocolate mixture. Mix well.
4. Let cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately.

To Assemble your French Yule Log

Depending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different.
THIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.
You will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.

1) Line your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it’s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you’re using.

You have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A or you can have Dacquoise simply on the bottom of your log as in version B:

2A) Cut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.
3A) Pipe one third of the Mousse component on the Dacquoise.
4A) Take the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.
5A) Pipe second third of the Mousse component around and on top of the Creme Brulee Insert.
6A) Cut the Praline/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.
7A) Pipe the last third of the Mousse component on top of the Praline Insert.
8A) Freeze for a few hours to set. Take out of the freezer.
9A) Pipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn’t seep out when you set the Dacquoise on top.
10A) Close with the last strip of Dacquoise.
Freeze until the next day.

THE NEXT DAY...
Unmold the cake/log/whatever and set on a wire rack over a shallow pan.
Cover the cake with the icing.
Let set. Return to the freezer.
You may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc...
Transfer to the refrigerator no longer than ½ hour before serving as it may start to melt quickly depending on the elements you chose.


My mousse element was melting quicker than I expected and the praline insert was hard as a rock to cut but otherwise this was undoubtedly the most delectable frozen dessert I ever tasted,with tantalizing flavors in each layer.I would definitely make this again for my next party to astonish my guests.

I thank Lis of La Mia Cucina & Ivonne of Cream Puffs in Venice for letting me part of the baking club.And the hosts Hilda and miron for such a thrilling challenge.

Take a peek in to other daring bakers amazing french yule logs.

Dark chocolate Pecan Cookies-simple to bake and scrumptious to eat

I always prefer fresh home made cookies to store bought ;all for good reasons ,I have total control over the sugar and fat in the cookies and can avoid all the preservatives and additives hard to interpret.I usually bake my cookies with nuts and fruits with dark chocolate or cocoa powder.And there is nothing better than the aroma of fresh-baked cookies filling the home and delighted faces of my little ones on seeing a cookie(with chocolate in particular).Dark Chocolate pecan cookies are simple to bake and scrumptious to eat,you can top with any nuts and mix in any dried fruits or use a tablespoon of cocoa powder instead of dark chocolate.
Ingredients
1 1/4 cup all-purpose flour
1/2 cup Almond meal or finely ground almonds
1/2 cup Brown sugar
2 tablespoon butter
2 tablespoon Organic milk,little more if needed
3/4 teaspoon baking soda
1/4 teaspoon salt
1 organic egg
1 teaspoon flax seeds(optional)
1/2 cup dark chocolate chunks(use any dark chocolate bar)
1/4 cup(12) whole pecans or almonds

Makes a dozen cookies

Method
Whip butter and sugar in a bowl,until creamy.Whisk in egg ,milk and beat until well combined.
In another mixing bowl,combine flour, baking soda,flax seeds and salt.Add the egg mixture and mix until mixture comes together,add little more milk if needed.

Grease a cookie sheet lightly with oil and drop a spoonful of the mixture in 2 rows about one inch apart.Top with a pecan and dark chocolate chunks and bake at 350° for 15 to 20 minutes, until lightly browned. Remove a and let cool completely on a rack.

These cookies are my entry for sharmi's Holiday cookie event and Vandana's Baking for beginners and JZ's Santa's holiday challenge and Purva's Christmas feast Event .

Omelet with Broccoli and Mushrooms,Sample Pregnancy Meal Plan

The calcium rich omelet with hearty serving of vegetable was my regular in breakfast during pregnancy.The recipe is off to Sangeeth's Eat Healthy during pregnancy mommy event, along with the sample pregnancy meal planner will some of my suitable nutritious recipes for a healthy pregnancy.


Serves 1 mommy-to-be

Ingredients
1/2 a small onion,sliced
1/3 cup chopped mushrooms
1/3 cup finely chopped broccoli
2 large Organic Eggs
1 small clove garlic,chopped
1/4 teaspoon Salt
1/4 teaspoon black pepper
2 tablespoon of Extra Virgin Olive Oil(EVOO)

Method
Heat a non-stick pan on medium flame.Drizzle a tablespoon of EVOO around the heated pan,add the sliced onions and chopped garlic ,saute for a minute,the add the mushrooms and broccoli.Season with salt and pepper and cook for 3-4 minutes until veggies are tender,transfer in a bowl.
Meanwhile whisk eggs with salt for few seconds until you see tiny bubbles.Season with salt and pepper.Drizzle a tablespoon of EVOO on the same pan. Pour in the egg mixture. Let the eggs set before flipping that takes about 2 minutes. Flip and let cook for another minute.Set on the serving plate,arrange the cooked veggies on the center and fold.Serve with a dash of hot and sweet sauce on the top.

Sample Pregnancy Meal Plan
I have prepared a sample pregnancy meal plan for 8 days following closely the
Pregnancy Food guide.Pregnant women need additional 300 calories per day to allow the mother's body to change and the baby to grow. The calorie needs may vary according to your pre-pregnancy weight and the amount of weight need to be gained.

Day1
Breakfast : Carrot juice\Apple juice\orange juice\cranberry juice,Pomegranate Bread,Boiled Egg,milk
Lunch:Fish vegetable cutlets,Broccoli rice Casserole ,Carrot Pudding
Dinner:Vegetable Sprouts Noodles, Low fat Cranberry Creme Brulee
Snacks:Guacamole with multi grain chips

Day2
BreakFast:Whole Fruit(Apple/pears/plum/peaches/banana),Fruit Challah with Cranberry Preserves,milk
Lunch:Mushroom Walnut Soup,Penne Pasta with Purple Cauliflower,low fat ice cream
Dinner:Baked Pomfret with Vegetable stir fried Brown Rice,Pumpkin lentil soup,Nuts and fresh fruit salad
Snacks:Pumpkin Chocolate Biscotti


Day3
BreakFast:Berry Banana Soy Smoothie
,milk,Almond Orange Muffins
Lunch:Chicken Soup,Fruit and Nut Saffron Brown rice Pilaf,Dal Makhani
Dinner:Sesame Dinner rolls with Chicken Shorba ,milk or ice cream
Snacks:Fruit Chaat,Energy Bites

Day4
BreakFast:Omelet with Broccoli and Mushrooms,Nutty fruity granola
Lunch:Garlic Herb Chicken,Green Mango Rice,salad,Falooda
Dinner:Salad Olviye,Mint Lentil Soup,Carrots and avocado pasta
Snacks:Energy Bites

Day5
BreakFast:Flax Blueberry Smoothie,Green Dosa or Vada with chutney
Lunch:Semolina Veggie Soup,Soy vegetable biryani,Beet Cheese Treats
Dinner:Banana Flower Vegetable Cutlets,Vegetable Crepes with Cabbage and Spring Onions,Avocado fruit cream
Snacks:Peanut Bites

Day6
BreakFast:Gobi Paratha,milk,Whole Fruit
Lunch:Green Mung Khichdi with Sesame Chutney,Bread Pudding(Double ka meetha)
Dinner:Sesame chicken with Sauteed Cabbage Salad and Red potato Oven fries,Spice Apple and Pomegranate Pie
Snacks:Sweet and savory phyllo shells

Day7
BreakFast:Fruit crepes,whole fruit,milk
Lunch:Mutli Seed Bread Sandwich,leafy green salad,fruit juice
Dinner:Kofta Pulao,Sprouts and Snap Peas Salad,milk
Snacks:Oat meal Fruit macaroons

Day8
BreakFast:Saffron Bread,Milk,Whole Fruit
Lunch:Broccoli Soup, Gingered eggplant and snap peas pasta, Milk
Dinner:Sesame Buns with vegetables , Green meat Kababs,Fruit juice
Snacks:Cherry Nut Crescents

Mushroom Walnut Soup

Mushroom Walnut Soup is an appetizing soup with creamy texture from mushrooms and rich walnuts ,needless to say it wholly nutritious.Slurp up!

(Recipe courtesy ,Zee from Zeelicious blog.Thank you Zee for sharing you favorite soup recipe:))
Ingredients
6-8 button mushrooms,sliced
4 tbsp walnuts,toasted and roughly chopped
1 small onion,chopped
1 big clove garlic ,peeled and chopped
1 cup reduced fat milk
4-5 cloves
1 tbsp all purpose flour
Salt and pepper as per taste
2 tbsp Olive oil
1 teaspoon butter
2 cups vegetable or chicken stock,little more if needed

Method

Heat oil and butter in a pan and lightly fry the sliced mushroom until light brown.
Remove and reserve 1/3rd of the mushroom for garnishing.
In the same pan saute the chopped garlic followed by onion until light brown. Let cool.
Transfer onion, garlic, mushroom, 2 tbsp walnuts in food processor and liquidise using milk.
Heat the remaining oil add cloves and stir for a few seconds.
Now add the flour and stir for a minute.Slowly add the stock or water. You can adjust the quantity as per your desired consistency.
Bring to boil and add the mushroon paste prepared above.
Heat through, season with salt and pepper.If possible before serving remove the cloves.Garnish with the remaining mushroom and walnuts and serve.

Salad Olviye[Recipe courtesy Zee from Zeelicious blog]

The two recipes in white ,Salad Olviye and Walnut Mushroom Soup ,are my( or should I say ,Zee's) entry for Sunshine mom's Food in colors event,hosting the white Colored recipes this month is Lubna of Kitchen Flavours.

Fruit Challah with Cranberry Preserves , An Insight in to BloggerAid

I feel so fortunate to have a cozy home that can even beat the arctic chill(with temperatures dropping as low as -23F last night) in the air and to be able to bake and cook my choicest foods in the kitchen,I know there are many unlucky who will be going cold and hungry this winter.The BloggerAid group, started by Ivy of Kopiaste,Val from more than burnt toast focuses on raising awareness about hunger and donation to World food program ,the United Nations' frontline agency in the fight against global hunger. To be a part of this noble cause ,join in the growing community of international bloggers determined to make a difference in aid of world famine. Also check out the beautiful gift items currently on sale ,to raise money through the BloggerAid initiative for the World Food Programme.The host of the Bloggeraid event this month is Giz and Physgard of Equal Oppurtuinity Kitchen.

Recipe
Baking is also a nice way to warm up homes.I baked this lovely challah last week,perfect to serve guests on festive occasions.I was always awed by beauty of the braided challah,I made it simple by choosing a 3 plait challah.There are more other interesting ways to braid a challah.
Ingredients
3 cups all purpose flour
2 organic eggs
1/3 cup sugar
1/2 teaspoon sugar
1/3 cup vegetable oil
1/2 cup chopped dried fruits,I used plums,blueberries,cranberries and cherries
1 egg yolk for brushing

Method
Combine water and sugar in a small bowl.Sprinkle the yeast over the top. Set aside until foamy,about 8 minutes
Combine the flour with the dried fruit in a large bowl and make a well in the center. Whisk sugar with eggs, oil and salt in a small bowl and pour into the well. Add yeast mixture and knead the dough on a lightly floured surface until soft and supple,about 10 minutes.
Shape dough in to a ball and place in lightly oiled large bowl. Cover with clean kitchen towel and let rise until doubled in size,about 1 hour.
Preheat oven to 375F
To Braid the Challah
Here is a video of 3 braid challah,very helpful indeed.
Turn dough on to a clean work surface and divide in to 3 equal pieces. Arrange ropes side by side on the work surface.
Starting at the far end braid the ropes. When the braid is finished,tuck both ends under and pinch to seal. Place loaf on a prepared baking sheet.Cover and let arise for another hour.
Whisk the egg yolks with a tablespoon of water.Brush loaf with the egg wash. Bake until golden brown,about 35-40 minutes.Cool on rack and slice,serve with any fruit preserves.

Cranberry Preserves
Cook 2 cups of cranberries with 1/2 a cup of water and 2 tablespoon of brown sugar,until all mushy and tender about 20 minutes.Cool and store in sterilized jars.



I'm also sending the festive Challah to the Bread Baking day-Festive Breads event,hosting this month is Annarasa, Purva's Christmas feast Event and JZ's Santa's Holiday Challenge

Low-fat Cranberry Creme Brulee

It is a happy sense of accomplishment whenever I can successfully cook up a low fat version of rich desserts without compromising on the flavor.I figured using Whole milk instead of the heavy cream works just fine and adding any fruit of the season adds more flavor to the dessert.Serve it on your festive occasion and your guests will never guess that they're eating smart.
The ruby red cranberries also referred as super fruits for its antioxidant properties are native only to cooler parts of the Northern Hemisphere.Since there are much cheaper in this season ,its a good idea to buy extra ,freeze it or make cranberry preserves or Jam ,delicious on toasts.
(recipe for 4 molds,I used the small ceramic espresso cups)
Ingredients
1/2 cup fresh or frozen cranberries[or any berry of the season]
1 table spoon brown sugar
2 cups organic reduced fat milk(2%) or Whole milk(replacement for 2 cups of heavy cream)
4 organic egg yolks(Organic egg yolks have 25% less fat and also are rich in omega 3s)
2-3 tablespoon granulated sugar
splash of pure vanilla extract


Method
To make the cranberry compote,cook the cranberries with 1/4 cup of water of water , until tender about 15 minutes .Add about a tablespoon of compote on the bottom of each of the molds.Set aside.
Preheat oven to 325F C.
Heat milk in microwave or on stove for 1-2 minutes until hot.Stir in the vanilla.
Whisk egg yolks with milk until smooth.Temper the yolk mixture by slowly adding half of the milk and whisking.Add the rest whisk until smooth.Pour the mixture in to the molds ,3/4th filled up. Transfer in water bath(hot water in a baking dish),bake for about 40-45 minutes,center will still be a little wobbly.Cool completely in the refrigerator about 3-4 hours.
Before serving sprinkle about 3/4th teaspoon of sugar over the molds.Caramalize the sugar by placing under broiler for about 2-3 minutes,keep a close eye to prevent burning.
A Peek under the custard.

Licked clean in less than a minute.


This is my entry for Special edition of Weekend Herb blogging , Holiday Herb blogging featuring the holiday themed recipes,hosted this week by Haalo

Spicy Baked Pomfret With Vegetable Stir fried Brown Rice

In my previous posts Fish soup and Fish Biryani I mentioned about importance of Fish. Eating fish with high omega 3s twice a week is recommended for over all good health.Pregnant and nursing moms who eat fish high in omega 3s ,pass the nutrients to their babies which helps in supporting brain and eye development.Care has be taken about picking the fish with low the mercury .
For best tasting fish dish,buy fresh fish that smells like sea.The fresher the fish the less fishier it smells.Cooking with stale fish can leave your home with unwelcoming lingering odors ,particularly during this time of the year with doors and windows shut most of the time.Marinating the fish in turmeric can lessen the odors of the fish while cooking it.
Spicy Fish with vegetables and brown rice is a well balanced complete meal with protein ,omega 3s from fish;carbs ,vitamins and mineral from Vegetables and brown rice.This is my entry for Maryann's Seven Fishes Feast and Sangeeth's Eat healthy during Pregnancy.
Spicy Baked Pomfret
2 pomfrets or any Oily eco-friendly Fish
3/4 teaspoon turmeric
3/4 teaspoon chilly powder
1/2 teaspoon each of coriander and cumin powder
1/2 teaspoon ginger garlic paste or freshly minced ginger and garlic
1 teaspoon salt
2 tablespoon Extra Virgin Olive oil
1 tablespoon lemon juice,freshly squeezed
Method
Clean and marinate fish in the spices and lemon juice at least an hour.Heat oil in an oven proof pan and sear the fish 4 minutes on each side.And transfer in a preheated oven at 350F and cook for another 15 minutes until cooked through.Serve with the brown rice.


Vegetable Stir fried Brown Rice
Ingredients
2 cups Cooked Brown rice
1/2 medium onion,chopped
1/2 cup carrots,Julianne
1/2 cup peas
1 cup french beans ,cut
1 cup Broccoli or cauliflower florets,chopped
1/2 teaspoon turmeric
3/4 teaspoon ginger garlic paste
1 teaspoon cumin seeds
2 green chillies
pinch of saffron
2 tablespoon Extra Virgin Olive Oil
Few mint leaves and cilantro chopped.
1 tablespoon lemon juice,freshly squeezed

Method
Heat oil in a saucepan on medium high flame. Add chopped onions ,whole green chillies and cumin seeds. saute for a minute and add ginger garlic paste. saute for a minute with turmeric and other spices. Add the cut vegetables and Cook for 5-10 minutes until tender.Now mix in the cooked brown rice and lemon juice and cook for another 5 minutes until flavors infuse,lastly mix in the chopped mint and cilantro. Serve with the baked fish.


Read about:
Omega 3s and Fish nutrition
Wild Vs Farm raised Fish

Almond Orange Muffins-My little bit of winter sunshine

The winter blues have set in,the days are short,sun sets as early as at 5 o clock in my part of the world.Despite the long, cold sunless gloomy days,I can brighten my day by eating good mood foods. Fresh baked citrusy Orange muffins with wholesome almonds is one such uplifting foods to beat the winter blues.

Ingredients
1 cup almond meal or finely ground almonds
1 cup all purpose flour
1 large Orange
2 Organic Eggs
2 tablespoon butter softened
2 tablespoon olive oil
1/4 cup sugar
1 tablespoon Pure Honey
1 teaspoon baking powder
1 teaspoon orange zest
1/2 cup low fat butter milk
1/4 cup reduced fat Organic milk or Orange juice
Silvered almonds for decoration
Method
Preheat the Oven to 350F.
Beat the eggs ,butter and oil until smooth.Gradually mix in the butter milk,milk,sugar and orange zest until light and fluffy.
Sift the flour and the baking powder in to a large bowl.Mix in the almond meal and the egg mixture,stir until well combined.
Peel the orange very thickly so that white pith is removed.Segment the orange and halve the segments.
Line the muffin pan with paper cups,place a teaspoon of mixture in each paper cup and place the halved orange segment on the top.Add more mixture until the cup is two-thirds full.Sprinkle with slivered almonds.
Bake for about 20 minutes until golden brown.

Get a charge out of the cold day with the warm muffins and you desired hot beverage.

I'm sending these over to Purva's Christmas feast Event and JZ's Santa's Holiday Challenge

The Day of Feasting:Eid

The Holiday of Eid(meaning festivity in Arabic) holds the best memories of fun n frolic for me. Eid is the time of reconciliation,joy and thanksgiving.Its a celebration of unity ,twice every year,one at the end of month long fasting in Ramadan and the other at the end of the sacred pilgrimage of Hajj.Growing up in the bustling city of Hyderabad South India,also known as the land of Nawabs(governors of mughalai empire),I adored the ecstatic ambiance of Eid every year.As a child it was the most awaited jubilant time of the year, we got our best clothes stitched for the occasion ,after the morning Eid prayers ,visited friends and family,slurping the warm sweet nutty sheerkhorma,embracing each other with warmest eid hugs and the most exciting moment of the day was the Eidi(gift as money) from elders.
The lavish feast on Eid is got to be the food lovers best part of the day.As the day progresses ,the inviting aroma of spicy foods fills the air making us voracious for the most appetizing meal of the year and the indulgence in sweet delicacies would leave us pretty much satisfied with sugar until next Eid.
The hyderabadi cuisine is haven of spicy dishes strongly influenced by Persian and Mughalai cuisine. The meaty Haleem and Biryani , prepared with many variations and known with different names from South Asia to Middle east,are the most crowding please recipes of the Eid feast.Here is the Eid feast menu with the array of enticing majestic flavorsome dishes sure to leave the guests stuffed up with contentment.


Appetizer
Hummus with Whole wheat pita chips

Starters
Salad Olviye .
Sesame Dinner rolls with Chicken Shorba

Main course
Haleem
Lamb Biryani

Side Dish
Mirchi Ka Salan

Dessert
Double ka meeta
Sheerkhorma

Drink
Pomegranate Juice

The key to making a satisfying stress free meal for a feast without spending major part of the festive day in the kitchen is to prepare a game plan.
Game Plan
4 days ahead
Make sure you shopped for all the spices and other ingredients needed .
3 days Ahead
Make the hummus and pita chips
2 days ahead
Make the dessert Double Ka Meeta ,Mirchi Ka Salan,Marinate meat for Haleem and chicken shorba
1 day ahead
Make the Chicken Shorba and Haleem ,marinate the meat for the biryani
Night before the feast
Make the SheerKhorma,Cook the meat gravy needed for the biryani
On the day of feast
Make the dinner rolls,Salad and the biryani

To make the feast as healthy as possible,I cooked with the healthiest olive oil ,enhanced flavors with fresh herbs and home made ground spices, bought Organic ingredients were ever possible,used meat low in fat,cut down the saturated fats in the desserts.


Appetizer
Hummus with Whole wheat pita chips
Hummus is creamy yummy is apt as a nutritious appetizer for any party.
The recipe .



Soup and Salad
Salad Olviye

When my buddy Zee gave me her favorite salad recipe,it was my instant choice for eid dinner.Salad Olviye/Olvieh is a hearty persian salad that's protein rich and usually served cold . Its original recipe was created by a French cook living in Russia and it is referred to as Olivier Salad in Russia.Even though it is referred to as a salad it can be consumed as a wholesome meal.
Ingredients

1 big russet potato boiled,peeled and finely chopped
2 hard boiled eggs ,finely chopped
1 medium sized chicken breast
1 dill pickle ,chopped
1/4 cup par-boiled fresh green peas/canned peas
2 medium sized boiled and chopped carrots
1 medium sized onion diced
1 cup fat free mayonnaise
2 tbsp vinegar/fresh lime juice
Salt and black pepper
2 tablespoon Olive oil

Preparation:
- Boil the chicken along with onion, a little bit of salt, pepper, 1 tbsp fresh lime juice and a glass of water.
- Simmer till done, cool and shred.
- In a big mixing bowl toss in all the ingredients; chicken, potatoes, eggs, pickle, peas, carrots, mayo, vinegar/lime juice, salt and pepper.
- Mix well, taste and adjust seasoning.
- garnish with fresh tomatoes, herbs, peas or pomegranates.

Sesame Dinner rolls
Sesame dinner rolls are ideal for dunking in the spicy chicken shorba .

Ingredients
2 1/2 cup of all purpose flour
1 envelope rapid rise yeast
1/2 tablespoon salt
3/4 cup milk
2 tablespoon Olive oil
2 tablespoon Sesame seeds for topping
2 tablespoon milk for brushing.

Method
Combine flour with yeast and salt in a large mixing bowl.Heat milk until its warm and pour in the bowl of dry ingredient along with the Olive oil.Knead the dough until smooth and silky.Grease the bowl with some oil on the sides and cover the bowl and let rise in a warm place until double its size.punch the air out and transfer on the flour work surface.
Make walnut size balls off the dough and form them in to small rounds,place on a greased or lined baking sheet.The balls of dough should be 1/4 inch apart .Cover and let rise again for 30 minutes.
Preheat oven to 425F,while they rise.When the buns have puffed up,brush them with some milk and sprinkle them with sesame seeds.Bake them for about 15 minutes until lightly brown on top.

Chicken Shorba

The spicy chicken shorba is the perfect warming start of the meal.
Ingredients you'll need are
1 lb Free-range skinless chicken,fat trimmed
1/2 cup fresh herbs cilantro and mint, chopped
2 medium onion chopped
1/2 teaspoon turmeric
1/2 teaspoon chilly powder
2 cloves garlic
1/2 inch ginger root or 3/4 teaspoon ginger garlic paste
1/2 teaspoon cumin seeds
1 teaspoon garam masala powder(ground cumin,coriander,cloves and cinnamon mix)
1 teaspoon sea salt
1 tablespoon Extra Virgin Olive Oil

To make the Shorba
Trim any excess white fat from chicken pieces. Freeze the chicken for an hour before trimming that way fat cuts off easily. Clean meat by running it through cold water and pat dry with a paper towel. Mix 1/2 teaspoon of turmeric and keep aside for few minutes.This helps kill any bacteria on meat.
Heat a skillet on medium high flame. Add Olive oil ,chopped onions and cumin seeds. Saute until lightly brown ,for about 8-10 minutes and add the minced garlic and ginger . Now add the chicken ,turmeric ,garam masala ,salt and chilly powder.Saute for a minute on high flame,then add 2 cups of water. Cover and simmer for an hour on medium-low flame or in a slow cooker for 5-6 hours,until chicken is tender and falls off the bones,serve warm with rice or Flat breads.

Main Course
Haleem

Delectable Haleem is originally a Persian recipe and is commonly prepared during Ramadan.The recipe.

Lamb Biryani

Hyderabadi Biryani is my ultimate recipe for a flavorful rice. The bite of protein,the aroma of spices,the tang from lime,sweetness of onions and touch of herbs make this biryani a top favorite of my family and guests in any daawat(party).
The recipe.

Side Dish
Mirchi Ka Salan

This spicy Chillies curry is never missed in any local party in Hyderabad,one can always make it milder with mildest chillies.The recipe.


Dessert
Double ka meeta (Rich bread dessert)

The richness of this dessert has made it a prominent dessert of the authentic Hyderabadi cuisine.The recipe.


SheerKhorma

Sheerkhorma is a luscious dessert prepared on Eid,made with roasted thin vermicelli in milk garnished with loads of dry fruits,traditionally slurped after the morning Eid prayers.The recipe.

Banana Flower Veggie Cutlets

picture courtesy Mongabay.com

The Crimson color edible banana flower\banana blossom\banana heart commonly used in the South Asian cooking,is an unusual tropical vegetable. Its also sold in well stocked Asian grocers in US.The stemmed flowers are tightly wrapped in rows around the leaves\bracts.Flowers and inner bracts can be used in stir-fries,fritters(vada),salad,lentils ,nuggets,gravies and also in soups and stews.


Seena's Banaflower cutletsis one of the most delicious recipe with banana flowers.The tough part of the flower is the stamen\filament,make sure its separated before using in cooking.

Ingredients
15-20 flowers ,separate the tough stamen.
1 big russet or Idaho potato,boiled and mashed
1/2 cup broccoli florets,steamed or boiled until tender
3-4 baby carrots,boiled and mashed
1/2 teaspoon turmeric
1/2 teaspoon ginger and garlic paste
1/2 teaspoon or more Chilly powder
1/2 teaspoon each of cumin and coriander powder.
2 tablespoon finely chopped cilantro\coriander leaves
2 tablespoon Olive oil or Vegetable oil
1 slice Whole wheat bread, pulse in a processor to make fresh bread crumbs or use any store bought bread crumbs.

Method
Cook the banana flowers in boiling water with pinch of salt and turmeric until tender ,about 10 minutes.
Drain all water and finely chop the cooked flowers.Mash the broccoli and carrots and squeeze out any excess water using a paper towel.Mix all the veggies in to the mashed potatoes until well combined.
In a pan heat a teaspoon of oil and add the ginger and garlic paste. Saute for 2-3 minutes until lightly brown. Add the spices and saute for about 2 minutes until aromatic. Add the mashed veggies and stir to combine,turn heat off. When cool enough to handle , shape in to round or any desired shape patties. Lay the bread crumbs on a plate and coat the patties with crumbs on both side, shed any excess crumbs.
Heat oil in a non-stick pan on medium heat and shallow fry until lightly brown on both sides. Serve in a sandwich or with Rice\Sambhar or Salads.

Nutritive benefits of Banana flower
Good source of Vitamin C, Vitamin A,B vitamins,potassium,magnesium,phosphorus Calcium and iron.
Medicinal value
Used in treatment of bronchitis ,constipation and ulcers,good for diabetics.Reduces painful and excess menstrual bleeding.Also believed to enhance milk supply in lactating mothers.

Banana Flower cutlets are my entry for Weekend Herb Blogging ,hosting the event this week is Chriesi of Almond Corner

Double Ka Meetha ...doubly delish!

Double Ka Meeta aka Shahi tukre
Doubly delish Double Ka Meeta made with the Double Roti(Thick slices of white bread) resonates the the richness of Hyderabadi desserts. Its required to use the white thick bread slices and deep fry them in brown butter(ghee) for the best tasting richy rich double ka meeta. I broke the rules again,used the whole wheat bread and shallow fried the slices in least amount of ghee.Incredibly it was just as tasty other than the slightly woody taste of the whole wheat bread;)

Ingredients:
White Whole wheat Bread Slices 8,edges trimmed and cut diagonally,air dry for a day or toast in 200F oven until dry.
4 tablespoon pure ghee to shallow fry
1/2 cup toasted Nuts (Cashews, Pistachios, Walnuts, Almonds) chopped
1/4 cup raisins or dried cherries
2 cups Whole Organic milk
2 Cardamoms
Pinch of Saffron
3/4 cup brown sugar or white sugar for making sugar syrup with 1 cup of water

Method:
Heat butter in a non stick pan and Shallow fry the dried\toasted bread slices until lightly brown on both sides.Set aside
Toast the nuts and dried fruit in any remaining butter in the same pan and set aside.
Bring the milk to a boil,add the saffron and cardamom.Simmer on low heat until its thick creamy and reduced to 3/4 cup.
Meanwhile prepare the sugar syrup with sugar and water.Soak the fried slices in the syrup for a minute.Transfer in a serving platter,pour the reduced creamy milk mixture.Garnish with nuts and fruits ,serve warm.


Skeptical about trying my recipe of DKM,try these DKM recipes and other hyderabadi desserts instead
Mona's Double Ka Meetha
Mona's Qurbani Ka Meetha
Mona's Kaddu Ki Kheer
Lubna's Lazeez double ka meetha
Siri's Double Ka meetha
Mammu's Double Ka Meetha
Anjum's Phirni Begum(Chawal Ki Kheer)
Indiana Doc's Double Ka Meeta\Shahi tukre
Sra's Not your ordinary Qurbani Ka Meetha
DK's Double Ka Meetha
Syeda's Zaafrani Kheer

EFM:Sweets Event
I'm sending the double ka meetha and these other sweets to srilekha's Sweet Event.
Spiced Apple and Pomegranate Pie,Easy Carrot Pudding,Saffron Dry fruit Sevia
,Beet Cheese Treats,Sheerkhorma

A Friendship Token
Hema of Adlak's Kitchen has passed me the "Best blogger friends" award,thank you Hema:)

Eid Mubarak! ,Kofta(meat and vegetable) Pulao

Eid-ul-adha mubarak to all the viewers celebrating Eid!


The festive meat and vegetable kofta pulao recipe. I'll let the pictures do the talking as I'm off for Eid celebration:)
Ingredients
For Pulao
4cups long grain Basmati rice
1 medium onion,finely sliced
1/2 teaspoon ginger garlic paste
Pinch of saffron dissolved in 2 tablespoon of lukewarm milk
1 teaspoon cumin seeds
1/2 teaspoon chilly powder
2 green chillies
2 tablespoon Extra Virgin Olive Oil
1/4 cup mint leaves and cilantro chopped
1 teaspoon salt
toasted almonds for garnish
Method
Wash rice and soak it for 15 minutes.
Heat oil in a saucepan on medium high flame. Add chopped onions and cumin seeds. saute for until lightly brown about 6-7 minutes and add ginger garlic paste. saute until aromatic about 2-3 minutes,stir in chilly powder. Drain the water from rice and mix in and cook until rice turns pearly about 2 minutes. Now add 4 cups of water,saffron milk and chopped mint and cilantro. Cover and cook until all water is dry about 20 minutes. Garnish with koftas ,fried onions,almonds on top.

Meat Kofta

The recipe is same as my green kababs,you can skip the spinach in the recipe and shape the kababs in to balls.


Vegetable Kofta

Ingredients
1 big potato
1/2 cup broccoli florets
3-4 baby carrots
3/4 teaspoon salt
2 green chillies ,finely sliced
1/2 teaspoon or more Chilly powder
1/2 teaspoon each of cumin and coriander powder.
2 tablespoon finely chopped cilantro\coriander leaves
2 tablespoon Olive oil or Vegetable oil
11/2 tablespoon chick pea flour (besan) or 1/4 cup of bread crumbs

Method
Boil the vegetables,Potatoes separately. Peel and mash the potatoes.Squeeze out excess water from the boiled veggies and mix in the potatoes.The koftas may break if the veggies are watery.Mix in all the other ingredients except the oil.knead to form a smooth mixture.Shape in to walnut size balls.
Heat a non-stick pan on medium heat,add just few drop of oil and start roasting the koftas.Turn occasionally to cook all sides,add a teaspoon of oil after 2 minutes and cook some more while turning them around.Add another teaspoon of oil if needed,using lot of oil will break the koftas.When lightly brown on all sides koftas are ready to serve.

Oatmeal fruit Macaroons ...No Sugar Added?

Don't be fooled by the label "No sugar added" as low-sugar or sugar free ,especially on those easy sip juice boxes.Even without any sugar added a 7 oz juice box can have about 23 grams of sugar,how sugary is that?. "No sugar added" label only means no extra sugar has been added ,food is usually prepared using natural sweetness from fruits or vegetables,even though it could still be high in sugar.

Why is low-sugar so healthy? lesser sugar you eat the stronger the bodies immune system works.Which is why its not uncommon to see some of us end up with severe colds and flu after holiday sweet indulgences.The high sugar in the body slows\weakens the body's natural defenses(immune system) and makes the body more vulnerable to bacterial and viral infections.For an over all good health ,eating low sugar diet is vital.

For the oatmeal macaroons I used some dried tropical fruit mix.Lucky for me ,my store here sells the kind with tart dried kiwis,papaya,mangoes,bananas and pineapples.The macaroons are low in sweetness with heart healthy Oatmeal and tart and sweet bits of dried tropical fruit,just right for a holiday indulgent treat.

Ingredients
1 1\2 cup Original rolled Oats,toasted
2 tablespoon Organic butter
2 tablespoon light olive oil
1 Organic egg
1/4 teaspoon cinnamon
pinch of ground cloves
1/2 cup dried fruits(I used the tropical fruit mix,already has 24 gms of sugar in one serving(1/2 cup) ,hence I added no extra sugar)
1 teaspoon grated lemon zest

Method
Line your baking sheet with parchment paper or aluminum foil.Preheat Oven to 350F.

Melt butter in a pan,add the rolled oats,oil and brown then lightly,stir constantly about 2-4 minutes.Allow to cool.
Beat egg and spices until fluffy ,stir in cooled oats,chopped dried fruit and the lemon zest.
Using a tablespoon drop the mixture on the baking sheet and about 1 inch apart.
Bake for about 15 minutes until light brown on top.Cool on wire rack.

Low sugar Oatmeal fruit Macaroons will be joining in Meeta's Monthly Mingle ,hosting the Low-sugar treats is Dee of Daily Tiffin.