This is one of those recipes that was conceived quite by accident. All I wanted was a quick mutton curry to go with a mutton biryani I made for dinner when Siv gets back from his trip tonight. We always make something nice for each other whenever one of us return from a trip as [...]
Trying to recapture a favorite moru curry that my amma prepares, that i used to love having with some fish fry and rice. It’s a lovely combination of flavors. Every time i buy Ash gourd, i call up my amma to ask for all the ingredients she puts in, for that special taste. Then i forget the ingredients, the next time i buy a Kumbalam. So this time i thought it’s best to blog this recipe and save
We attended Cochon 555′s Seattle edition today. Cochon 555 is the ultimate event for pork lovers. In the organizers own words "Cochon 555 is a one-of-a-kind traveling culinary competition and tasting event–five chefs, five pigs, five wine makers–to promote sustainable farming of heritage breed pigs. Each stop along the ten-city tour offers hard-working local farmers [...]
I’ve had the Thomas Keller cookbook “Ad Hoc at Home” for a few months now. I leafed through it quickly as soon as I got the book, but then it was lost amongst the 60 (last time I counted) other cookbooks on my bookshelf. It was Siv who finally dragged it out of there recently [...]
Looks like it’s blogging season again! Its time for me to start bombarding your inbox again, with updates from Mariasmenu 
Before that …
“I can no other answer make, but, thanks, and thanks” - William Shakespeare
I’m at loss of words to thank you, so I decided to borrow some words from wiser people. In my previous post I told you I was double minded about sharing what had happened. I’m glad that I shared it with you. Your support & prayers & blessings indeed helped & strengthened us. You were kind enough to share your experience with us too. We felt truly blessed to receive so much prayers, love & care from you. Once again thanks a billion for your support & prayers.
With new hopes and new dreams for this year, let me share the first food post of 2011 with you. I wanted to start with something sweet and this cookie recipe has been in draft for long time. Since its chocolate it can be included in the “V” day celebration also. I Know its a bit late, but never mind 
That reminds me… I didnt ask you… what are your plans for the V day? Do you you usually celebrate or do you think its over rated?
I know what you are wondering… whether me and Jose celebrate it or not. We are neither here nor there. We don’t celebrate it nor denounce it. It’s like a spur of the moment thing. Anyways this year with both of us in different places, (Jose is in Bahrain & I’m in Cochin) there’s no celebration as such. That doesn’t stop me from wishing you a Very Happy Valentines Day. Have fun!
So here comes our recipe. It’s a cookie version of brownie. Though its a pretty simple & easy one, the addition of 3 different types of chocolate makes it special too . Now you feel like having a bite into that chocolatey goodness with a glass of chilled milk, dont you
Here you go:
Preheat oven to 180 C/ 160 C fan-forced. Grease oven trays & line with baking paper. Beat butter, extract, sugars & egg in a small bowl with electric mixer until liht & fluffy; transfer to large bowl. Stir in sifted flour, cocoa & soda in two batches. Stir in nuts & chocolate. Roll level tablespoons of dough into balls; place about 5 cm apart on oven trays. Bake about 12 mins. Cool on trays.
Makes about 48
Notes: I made only half the qty. I used Hershey’s Semi sweet choc chips, milk choc chips & white choc chips. I used soft brown sugar. I didnt use any nuts. My cookies were ready in 7-10 mins. I lined the baking tray first with aluminium foil & then with baking/parchment paper. This can be stored @ room temp in an airtight container for almost 2 weeks. I used soft light brown sugar.
Substitution for Caster sugar: to get 1 cup caster sugar. process 1 cup granulated sugar (usual sugar) in a food processor/mixer until fine, but don’t powder it like icing sugar. (source: http://www.joyofbaking.com/IngredientSubstitution.html)
Recipe source: Australian Women’s Weekly Cookies & Biscuits
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Tinda, a vegetable more widely used in the northern part of India, looks more or less like a green tomato. They are also called as Indian round gourd or apple gourd. Here is an interesting recipe i had noted down long time back from a friend. Got to try it now when i got some fresh tinda, that i could slit to stuff masala powder in.Ingredients400 grams / About 8 to 9 – Fresh TindaDry masala
Banana plant is one plant, whose all parts are used either to eat or to serve food / wrap food. On the whole this plants fruit, flower and stem has natural benefits and curative properties. The plant is chopped off once it bears fruit. Mostly the stem is discarded. But then this stem is rich in fibre.Banana stem when peeled, the inner creamy core is edible and can be used to make delicious dishes
The French Laundry – one name that constantly comes up in every best restaurant list out there. A consistent Michelin 3-star winner, the restaurant that Anthony Bordain once described as “The best restaurant in the world, Period’. I don’t remember when it became part of my bucket list, but its been there for a while, [...]
My kitchen was filled with this wonderful aroma of, spices and basmati rice, which lingered in my kitchen for so long. So inviting was the aroma and subtle was the taste of methi, with matar and paneer. IngredientsFor Rice2 cups – Basmati rice (used India gate,super brand )2 – Green Cardamom1 – Black cardamom/ Badi Elachi3 to 4 – ClovesA small – Cinnamon StickSalt to tasteOther Ingredients250