Sunday, August 24, 2014

How to make Vegetable Stock

This is a delicious vegetable stock recipe. I will vouch for the recipe or rather my kids will. This mixture was quietly simmering away on the gas but something drew the girls in the kitchen. They checked what was on the gas and came back to ask me what was I making.  “The aroma Mamma” they said,” it’s delicious.”
So try it and you will love it.

Friday, August 15, 2014

Baharat ~ A Spice Powder from Middle East

Let's make Baharat a spice mix, we Indians never seem to get enough of  spice mixtures ;).
According to Wikipedia,
 "Bahārāt   is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. 
Bahārāt is the Arabic word for 'spices' (the plural form of bahār'spice'). The mixture of finely ground spices is often used to season lambfishchickenbeef, and soups and may be used as a condiment."

I loved the aroma of the spices in it. 


Cuisine: Middle Eastern
Recipe Source: The Daring Gourmet

  • 1 tblspn kali mirch/ pepper corns
  • 1 tblspn jeera/cumin seeds
  • 2 tsp dhania/ coriander seeds
  • 1 tsp laung/cloves
  • ½ tsp elichi/cardamom seeds
  • 1½ tblspn chilli powder
  • 1 tsp dalchini/cinnamon, ground
  • ¼ tsp jaiphal/nutmeg, ground

  • Heat a small kadhai/wok over low  heat and dry roast stirring   the pepper, cumin seeds, coriander seeds, cloves, cardamom  till  you get a delicious aroma.( technically the stirring has to be occasionally but I prefer to do it continuously).
  •  Once you switch off the gas add the dry powders and let the mixture stand till the spices cool completely.
  • Grind in the chutney bowl of the mixer or spice or coffee grinder to a fine powder.
  • Store in an airtight glass jar.

This goes for the August Week 3, Cooking from Cookbook Challenge  Group

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Saturday, August 9, 2014

Chocolate and Nut Fudge

Chocolate and Nut Fudge

Chocolate and nuts and condensed milk this is an amazing combination. My younger one who does not want milk because she claims Mamma adds nuts in them( grinds and adds nuts mind you , as if I have the time to do that)  went gaga over this slices.

Thursday, August 7, 2014

Gibassier(A French Anise & Orange Flavoured Loaf)


This month we at We Knead to Bake are baking a French breakfast pastry/ bread called Gibassier (pronounced zee-bah-see-ay) from the Provence region. The Gibassier is also the name for large cookie from Lourmarin in particular that’s about a foot long, is made with olive oil and oval shaped like a leaf.
So what is a Gibassier?

The Gibassier is a buttery   French breakfast bread to make it more delicious it’s  flavoured with candied orange peel, orange blossom water and aniseed, and topped with a sprinkling of plain or vanilla sugar.  A Gibassier is shaped  as one big round loaf, or larger or smaller breads. They are slashed/ snipped decoratively before they’re baked.

 Aparna has said that,"Gibassier is one of the 13 traditional French Christmas desserts that are traditionally served after Midnight Mass to signify Christ and his 12 apostles at the Last Supper. Many people refer to the Gibassier as Pompe à Huile (French olive oil bread) while others insist the two are not the same. The Gibassier is somewhat like an Italian Panettone, and it is believed that it must apparently be torn apart with the hands when served to bring good luck in the New Year. It is thought that the Gibassier is named after a mountain peak in the Luberon Mountains, called Le Gibas. Others suggest that the name comes from the “gibacier” which referred to a flat bag that was used to carry game, somewhat similar to the shape of the pastry."

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