AROMA OF AGAPE

My last blog was in 2013.... A lot have happened over the last 6 years. I was too busy trying to build my career and family and completely ignored this blog. Its not about ignorance though. My passion for cooking still remains the same, its just that I don't get enough time to share my experiments with you. Moreover, my equally passionate hubby tries to take over the kitchen, and I should not deny that he is a Good cook . Lucky me ;)  Off course I had Nigel with me as I started my Blogging journey, now I have my 2 year old addition Noel. All 3 boys keep me on my toe. But lets see. I'm back, without a desire to vanish. All those who know me well, know that i have a strong liking for food. My other interests is without doubt my profession, the healthcare field. The adrenaline rush of being in an Emergency situation. Whooo..... nothing can compare to that feel!!! But life wasn't very kind to me... somehow I am being pushed back into life support training.... I wouldn't ...

Ingredients Cashewnut powder = 1/2 kilogram Sugar = 1 cup Saffron (kesar) = 5 - 6 strands Ghee = 2 tablespoons Silver warq = 6 - 8 leaves Method  Dissolve sugar in three fourth cup of water and bring it to boil. Add saffron and cook till it forms a syrup of three thread consistency. Melt ghee and add to this syrup. Add cashewnut powder and mix thoroughly.  Set aside to cool slightly. Knead it well and roll into half centimeter thick rectangle. Spread silver varq over it and cut into diamond shape of approximately one and half inch a side.

INGREDIENTS:  2 cups basmati rice or 400 g ... 2 tablespoons vegetable oil 2 medium onion or 250 g, finely sliced 2 medium onion or 250 g, finely chopped 500 g shrimp, peeled, raw, de-shelled & de-veined 2 tablespoons tomato paste 4 cloves garlic, crushed 1 cup fresh dill or 50 g, finely chopped 3 tablespoons curry powder 2 cinnamon sticks 5 whole cardamom pods 3 cubes MAGGI® Chicken Bouillon or 30 g ½ cup water or 125 ml, hot 2 cups coriander leaves or 100 g, roughly chopped 6 cups water or 1½ liters 2 tablespoons ghee 1 tablespoon saffron, powder pinch of salt pinch of ground pepper METHOD  Wash and Soak rice in cold water and set aside for 30 min. In a large pot, heat vegetable oil, fry sliced onions till golden brown, remove and set aside. In the same pot on medium high heat fry chopped onions till golden, add shrimp and sauté till pink (about 4-5 minutes), add tomato paste, Garlic, Dill, Spices, Cinnamon sticks, Cardamom pods, MAGGI® C...

Ingredients 1. 5 sausage rings cut into bite sized pieces 2. 1 Red Onions sliced thin 3. ginger garlic paste 5 garlic pods and 2 inches ginger 4. 4-5) green chillies (the sausages were spicy so just enough for the rice) In a food processor chop the ginger,garlic and green chilies 5. 2 juicy tomatoes diced fine 6. 2 cups of mint and coriander leaves chopped 7. 2 cups Basmati rice (Rice:Water 1 : 1 1/2) 8. 1 tsp each of chilly powder, cumin powder and coriander powder 9. 2 tbsp yogurt 10. seasonings, cumin, cinnamon, cloves (3), saunf, bay leaves, curry leaves 11. 2 tsp oil 12. salt to taste Method 1. In the pressure cooker or a pan which is big enough to hold the rice, pour the oil and ghee and when it is hot add all the seasonings and saute. 2. In a separate pan add about 3 cups of water and bring it to a boil 3. Add the onions and fry till they are brown. 4. Add the ginger, garlic,green chillies mince and fry them well. 5. Add the mint and coriander leaves and saute ti...

INGREDIENTS Coconut milk- 3 cups Jaggery- 1/4th kg Rice flour- 1/4 cup dry ginger powder- 1/2tsp cardamom powder- 1/4 tsp cumin powder- 1/4 tsp Ellu (optional)- 1/4tsp METHOD Melt jaggery in 1/2 cup of water, filter and keep aside. Take coconut milk in a pan and bring to a boil on low flame ( stir continuously) Add jaggery syrup to the milk Dissolve the rice flour in water and add to the milk Add the powdered spices Put in the cross made of the blessed Palm leaf. Serve with pesaha appam

INGREDIENTS Rice flour- 2 1/2 cups Urad dhal- 1/4 cup( soaked for 3-4 hours) Coconut-1 cup Shallots- 5 -6 Garlic- 2 cloves Cumin-1/4th tsp Salt Water METHOD Grind soaked urad dhal to a fine fluffy paste. Grind shallots and garlic to a fine paste. Grind coconut and cumin seeds to a course consistency. Mix the all  the ground ingredients with the rice flour along with salt. Mix with water to form a thick batter( slightly less thicker than that of idli batter) Keep the batter for 3 hours pour the batter into a plate  Make a cross with the palm sunday palm leaf and place in the middle. Steam till done