Sunday, March 30, 2008

The Metal Serving....Click it

NC2 Here is the Spicy, Tasty, Nihari Curry served in a Metal Casarole of which, I will post the recipe later. For now the metal goes to Bee and Jai's Click event.

Friday, March 28, 2008

French Toast with Hash Browns and Grape Fruit - WBB#20

BTHB1 Its been so hectic these days with work and Good Friday,Easter just gone, that I hardly find time for blogging. Beginning last Sept, when I started regular blogging - till now, I usually publish at least a post a week...but last week I couldn't keep up with that commitment. And didn't want to feel bad about it, cause blogging is only an extra talent/hobby/entertainment that we want to share with others which should relax us...rather than putting an extra burden on us.. At times I feel maintaining a blog is demanding and it takes off time that should go to the family.

Oh!!! there is so much work to be done on my space... To upload the new layout, onto my own domain and make it more like a website rather than a weblog so global viewers will read only the recipe that they are looking for and really cut the story short...and keep comments section open only for queries. Wish I can take off some time to achieve this.

Nevertheless, I continue and managed to post this French Toast which is so common here in North America, for Easter Sunday Sunrise Service Breakfast. Also thought this would be right to send to Mansi of Fun and Food who is hosting Weekend Breakfast Blogging which was originally created by Nandita of Saffron trail

When it comes to breakfast for most of us its just a Coffee with a Muffin or a bagel or a quick bowl of cereal in this part of the world.I really miss those days back home when my Mom and Grandmothers used to make a variety and spread a platter before us and we would still make fuss to eat or be picky eaters. Now when we don't receive those treats we know the value of them.

Coming to the recipe of this post, I am used to two kinds of it... one from back home - my mom's version and the other - the western version. In my mom's version we used to add sweetness in the mix we make to dip the bread, but the Western version does not add the sweet before cooking but after serving garnished with corn or maple syrup for the sweetness.

Here I give the recipe for my mom's version which she used to call as 'Bombay Toast'...guess this was famous in India by this name.

I still remember the good childhood days when my mom used to make this as a breakfast for us...we three use to bubble with joy. It was really a treat for me and my two younger brothers.

I always used to help her in making the mix and grinding the cardamom with a little sugar to make a powder in the traditional mortar grinder.

Now I think I almost narrated half of the recipe here.

8 -10 Slices choice of bread.
2 Eggs
2 cups milk (1% - 3%)
1/2 cup Sugar
5 Cardamom pods ground into powder
A pinch of salt
2 tbsp Oil for toasting the bread.

1. In a deep bowl, beat eggs for a minute, add sugar, salt, milk and cardamom powder and beat again till the eggs completely look dissolved in the milk.
2. Soak the bread pieces one at a time in this prepared milk and egg mixture for 10 - 15 sec
3. Meanwhile coat a heated tawa/pan with oil. Add the bread slices to the pan and fry them on both sides even. This may take 3-4 minutes.
4. Repeat from step 2 till all the bread slices are done

We served this with fresh fruit and home baked hash browns to compliment the sweet of French toast..Also to qualify for Mansi' WBB#20 the breakfast should consist of more than one time.

BTHB2So this platter which makes a balanced breakfast goes to Mansi for WBB.

Thursday, March 6, 2008

Raisin Walnut Coconut Cake

To Beat
400 gms butter(softened)
2 cups white sugar
5-6 eggs
To Combine
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp ground allspice
1 pinch salt
To Add
1 tsp vanilla extract
1 tbsp almond extract
1 tbsp lime juice
Add some color to get a marble effect if desired.
Dried Fruit and Nut
1/2 cup raisins
1/2 cup Walnuts
1/2 cup Sweetened Crated Coconut

Preheat oven to 350 degrees F (175 degrees C). Grease and flour your desired cake pans.

Measure all ingredients and keep them ready, Take
butter out of fridge before an hour to soften it.

Beat butter, sugar in a large bowl until they turn creamy Add in eggs. Beat on low speed of electric mixer until blended, then on high speed for 5 minutes until light and fluffy.

Combine and swift together flour, allspice, baking powder and salt in a separate bowl, and fold these dry ingredients alternately with liquid ingredients to be added to the batter mixture. Keep mixing while adding.

half of the raisins,walnuts and coconut. Do not to over-mix.

Pour into Prepared greased pan/pans.

Bake in preheated oven for 40 to 50 minutes

RWCC1 Once the cake rises and gets the shape then remove from the oven and add the remaining raisins,walnuts and coconut on the top, cover it with foil,
shiny side up, and bake for the remaining time or until a knife inserted into the center comes out clean.
RWCC2 Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.