tag:blogger.com,1999:blog-77149179631684631492024-03-18T10:42:38.865+03:00Swapna's CuisineSwapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.comBlogger470125tag:blogger.com,1999:blog-7714917963168463149.post-39878749836374584372023-12-25T07:28:00.002+03:002023-12-26T15:02:12.198+03:00Merry Christmas 🎄🎅🏻🧑🏻🎄<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHo5aGAvods6WtdnAZeepXx_jWTiDPjFw_SiLFeMGzYk8R908mgDjUjSleiVJFf5vjJS3jahEQzdYrhv3AyZRVQ5pwH2Kb_tYShDQV8jpPG0IBDkJrroacHSBTFsciugwzsoax3zj3oFxKsgbkdZ_F0PBs9mejIppU_EkPBERr9_jSkY3SoDErUlnE8SLr/s2182/IMG_3807.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2182" data-original-width="1634" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHo5aGAvods6WtdnAZeepXx_jWTiDPjFw_SiLFeMGzYk8R908mgDjUjSleiVJFf5vjJS3jahEQzdYrhv3AyZRVQ5pwH2Kb_tYShDQV8jpPG0IBDkJrroacHSBTFsciugwzsoax3zj3oFxKsgbkdZ_F0PBs9mejIppU_EkPBERr9_jSkY3SoDErUlnE8SLr/w300-h400/IMG_3807.jpeg" width="300" /></a></div><br /><div style="text-align: center;"> <span style="color: #990000; font-size: large;">"Wishing you a Christmas filled with joy, peace, and the warmth of loved ones. May the magic of the season bring happiness to your heart and home. Merry Christmas!"</span></div><p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-147414407646469992022-01-01T13:51:00.001+03:002022-01-01T13:51:13.905+03:00Happy New Year!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEhaZgXIVY-7bEsTnEhyeFBQpqa89cMSLvkINcfe5mzLJLFfuyTCXuXIHJJu2-gWPGaZ-ckJPXyn--12EdtjFU2QtJE9Pgd8k9T8n6_rjX8tPzkFU9Yix8T-6sei0rwsOTrKZLqD6oow72-K9KW-HUzwq0J8bvDHzBjsNL0OK8dZpIu_BS2uEiDvJid9YQ=s2048" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="2048" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEhaZgXIVY-7bEsTnEhyeFBQpqa89cMSLvkINcfe5mzLJLFfuyTCXuXIHJJu2-gWPGaZ-ckJPXyn--12EdtjFU2QtJE9Pgd8k9T8n6_rjX8tPzkFU9Yix8T-6sei0rwsOTrKZLqD6oow72-K9KW-HUzwq0J8bvDHzBjsNL0OK8dZpIu_BS2uEiDvJid9YQ=w640-h640" width="640" /></a></div><br /> <p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-30428839920484767842021-12-29T21:25:00.003+03:002021-12-29T21:31:18.056+03:00Thumbprint Cookies<p><span style="font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://live.staticflickr.com/65535/51785517750_5a6fc78d82_k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="554" height="800" src="https://live.staticflickr.com/65535/51785517750_5a6fc78d82_k.jpg" width="554" /></a></span></div><span style="font-size: medium;"><br /><i>Hello everyone, hope you all had a great
Christmas! Thought of ending the year with this cute Thumbprint Cookies recipe
that I tried couple of times and came out well. It’s a very easy recipe, you
can fill the cookies with any jam/preserve or even citrus curd of your liking.
Do try and let me have your feedback.</i></span><p></p>
<p class="MsoNoSpacing"><span lang="EN-GB"><span style="font-size: medium;"> </span></span></p><div class="separator" style="clear: both; font-size: large; text-align: center;"><a href="https://live.staticflickr.com/65535/51783831277_3beb60b6be_k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="503" height="800" src="https://live.staticflickr.com/65535/51783831277_3beb60b6be_k.jpg" width="503" /></a></div><div class="separator" style="clear: both; font-size: large; text-align: justify;"><i style="color: #990000; font-size: x-large; text-align: left;"><b><br /></b></i></div><div class="separator" style="clear: both; text-align: justify;"><i style="color: #990000; text-align: left;"><b><span style="font-family: times; font-size: large;">Thumbprint Cookies</span></b></i></div><p></p><p class="MsoNoSpacing"><span lang="EN-GB"><i><span style="font-family: times; font-size: medium;">(From<a href="https://sugarspunrun.com/thumbprint-cookies/#recipe-video" target="_blank"> here</a>)</span></i></span></p>
<p class="MsoNoSpacing"><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="font-family: times; font-size: medium;"><b><u>Ingredients:</u></b><o:p></o:p></span></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">Unsalted
butter</span></span><span lang="EN-GB"> <span class="wprm-adjustable"><span style="color: #333333;"><span style="box-sizing: border-box; opacity: 0.7;">- 1</span></span></span></span> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">cup</span></span></span> <span class="wprm-recipe-ingredient-notes"><span style="color: #333333;"><span style="box-sizing: border-box;">(226g)</span>, softened to room temperature </span></span><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="box-sizing: border-box;"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="box-sizing: border-box;">Sugar</span></span></span><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> - ⅓</span></span></span><span lang="EN-GB"> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">cup</span></span></span> <span class="wprm-recipe-ingredient-notes"><span style="color: #333333;">(70g)</span></span></span><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="box-sizing: border-box;"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="box-sizing: border-box;">Light
brown sugar</span></span><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">
- ⅓</span></span></span></span><span lang="EN-GB"> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">cup</span></span></span><span class="wprm-recipe-ingredient-notes"><span style="color: #333333;">(70g)</span></span></span><span class="wprm-recipe-ingredient-name"><span style="color: #333333;">, tightly packed</span></span> <o:p></o:p></span></p>
<span style="box-sizing: border-box; opacity: 0.7;"><span style="font-family: times; font-size: medium;">
</span><p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="box-sizing: border-box;"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="box-sizing: border-box;">Egg
yolk</span></span></span><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">
-1</span></span></span><span lang="EN-GB"> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">large</span></span></span> <o:p></o:p></span></span></p>
<span style="box-sizing: border-box;"><span style="font-family: times; font-size: medium;">
</span><p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="box-sizing: border-box;"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="box-sizing: border-box;">Vanilla
extract -</span></span><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">
¾</span></span></span></span><span lang="EN-GB"> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">tsp</span></span> <o:p></o:p></span></span></span></p>
<span style="box-sizing: border-box;"><span style="font-family: times; font-size: medium;">
</span><p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="box-sizing: border-box;"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="box-sizing: border-box;">All-purpose
flour -</span></span><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2
¼</span></span></span></span><span lang="EN-GB"> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">cup</span></span></span> <span class="wprm-recipe-ingredient-notes"><span style="color: #333333;"><span style="box-sizing: border-box;">(280g)</span></span></span><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="box-sizing: border-box;"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="box-sizing: border-box;">Cornflour
- </span></span><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">2</span></span></span></span><span lang="EN-GB"> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">tsp</span></span> <o:p></o:p></span></span></span></p>
<span style="box-sizing: border-box;"><span style="font-family: times; font-size: medium;">
</span><p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="box-sizing: border-box;"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="box-sizing: border-box;">Salt</span>
-</span></span><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> ½</span></span></span><span lang="EN-GB"> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">tsp</span></span> <o:p></o:p></span></span></span></p>
<span style="box-sizing: border-box;"><span style="font-family: times; font-size: medium;">
</span><p class="MsoNoSpacing"><span><span lang="EN-GB" style="font-family: times; font-size: medium;"><span style="box-sizing: border-box;"><span style="box-sizing: border-box;">S<span class="wprm-recipe-ingredient-name"><span style="color: #333333;">ugar</span></span></span> <span style="box-sizing: border-box; opacity: 0.7;">-<span class="wprm-adjustable"><span style="color: #333333;"> ½</span></span></span></span> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">cup</span></span></span><span class="wprm-recipe-ingredient-notes"><span style="color: #333333;"> for rolling <i>(optional)</i></span></span></span></span></p><p class="MsoNoSpacing"><span style="font-family: times; font-size: medium;"><span class="wprm-recipe-ingredient-name"><span style="box-sizing: border-box;"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"><span style="box-sizing: border-box;">Jam
or preserves</span></span><span class="wprm-recipe-ingredient-notes"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;"> - </span></span><span class="wprm-adjustable"><span lang="EN-GB" style="color: #333333; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin;">⅓</span></span></span></span><span lang="EN-GB"> <span class="wprm-recipe-ingredient-unit"><span style="color: #333333;"><span style="box-sizing: border-box;">cup</span></span></span> <span class="wprm-recipe-ingredient-notes"><i><span style="color: #333333;"><span style="box-sizing: border-box;">(I used strawberry jam)</span></span></i></span></span></span></p>
<p class="MsoNoSpacing"><span lang="EN-GB"><span style="font-family: times; font-size: medium;"><b><u>Method:</u></b><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"></p><ul style="text-align: left;"><li><span lang="EN-GB"><span style="font-family: times; font-size: medium;">Place butter in the bowl of a stand mixer and
beat until creamy.</span></span></li><li><span style="font-family: times; font-size: medium;">Scrape down the sides of the bowl, add sugars,
and beat, gradually increasing mixer speed to medium-high until ingredients are
well-combined.</span></li><li><span style="font-family: times; font-size: medium;">Add egg yolk and vanilla extract and beat
well.</span></li><li><span style="font-family: times; font-size: medium;">In a separate bowl, whisk together flour, cornflour,
and salt. </span></li><li><span style="font-family: times; font-size: medium;">With mixer on low speed, gradually add flour
mixture to wet ingredients until completely combined. This dough will
seem very dry and crumbly, so be sure to pause occasionally to scrape the sides
and bottom of the bowl. </span></li><li><span style="font-family: times; font-size: medium;">Scoop cookie dough into small sized balls and
roll very well.</span></li><li><span style="font-family: times; font-size: medium;">Roll in granulated sugar <i>(if using)</i> and
place on a wax-paper covered plate or small cookie sheet. Use your thumb
or the rounded back of a teaspoon to gently press an indent in the centre of
the cookie dough. Repeat until all the dough has been used.</span></li><li><span style="font-family: times; font-size: medium;">Transfer cookie dough to freezer and chill for
30 minutes.</span></li><li><span style="font-family: times; font-size: medium;">Once dough is done chilling, preheat oven to
375F (190C) and place your jam in a small microwave-safe bowl. Heat 5-10
seconds or until jam is no longer firm and is easy to stir.</span></li><li><span style="font-family: times; font-size: medium;">Spoon jam into each thumbprint, filling each
indent to the brim. </span></li><li><span style="font-family: times; font-size: medium;">Once oven is preheated, place cookies at least
2" apart on a parchment paper-lined cookie sheet and bake on 375F (190C)
for 11 minutes or until edges are just beginning to turn golden brown.</span></li><li><span style="font-family: times; font-size: medium;">Allow cookies to cool completely on baking
sheet and store in an airtight container.</span></li></ul><p></p>
<p class="MsoNoSpacing"><span lang="EN-GB"><o:p><span style="font-family: georgia; font-size: medium;"> </span></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51784645401_5762c03bd0_k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="554" height="800" src="https://live.staticflickr.com/65535/51784645401_5762c03bd0_k.jpg" width="554" /></a></div><br /></span><p></p></span></span></span></span>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-89321578887680318322021-12-25T07:56:00.001+03:002021-12-26T08:04:18.173+03:00Merry Christmas 🎄🎅🏻<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEiBheOpiJlaVgQIQGfFRrxbUwfhQqkujZlzpmb5rMEbcbmNr1T9_WoqjK3XyiWqVh6ahvrjMR6I7CDtG9kxDOXrtC4amVEpVTpS7URiggDy77Ft7He6c90Zw3B2Y5BlJnhxP5JWEW43G8hk7-GKRVq7lYGVoH_jiUQCtVkOCLRScBeDzp1EAdYtE8FN3w=s1912" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strike><img border="0" data-original-height="1912" data-original-width="1259" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEiBheOpiJlaVgQIQGfFRrxbUwfhQqkujZlzpmb5rMEbcbmNr1T9_WoqjK3XyiWqVh6ahvrjMR6I7CDtG9kxDOXrtC4amVEpVTpS7URiggDy77Ft7He6c90Zw3B2Y5BlJnhxP5JWEW43G8hk7-GKRVq7lYGVoH_jiUQCtVkOCLRScBeDzp1EAdYtE8FN3w=w422-h640" width="422" /></strike></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div> <p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-24647109514198818172021-12-09T08:30:00.006+03:002021-12-09T08:30:00.201+03:00Plum Wine Recipe<p><span lang="EN-GB" style="background: white; font-size: 14pt;"><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51733680684_e63f5f7744_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="549" height="800" src="https://live.staticflickr.com/65535/51733680684_e63f5f7744_k.jpg" width="549" /></a></div><i><span lang="EN-GB" style="background: white; font-size: 14pt;"><p><i><span lang="EN-GB" style="background: white; font-size: 14pt;"><br /></span></i></p>Hello everyone, How are the
Christmas preparations coming along? I hope at least some of you have tried
some <a href="https://www.swapnascuisine.com/search/label/Wines" target="_blank">wine</a> this
year. If you are on the lookout for recipes for baking <a href="https://www.swapnascuisine.com/2010/12/christmas-fruit-cake-kerala-plum-cake.html" target="_blank">Christmas Cakes</a> & <a href="https://www.swapnascuisine.com/search/label/Cookies">Cookies</a> you
can search my older <a href="https://www.swapnascuisine.com/search/label/Christmas%20Specials">posts</a>.... Since
Christmas is around the corner, I thought of posting a new wine recipe </span><span lang="EN-GB" style="background: white; font-size: 14pt;">that </span><span lang="EN-GB" style="background: white; font-size: 14pt;">I tried recently.... Hope you guys include some of my recipes
in our Christmas and New Year Menu…Do let me know if you guys try anything from
my blog…..Wishing you all a happy & healthy holiday season with your loved
ones!</span></i><p></p>
<p class="MsoNoSpacing"><br /></p><p class="MsoNoSpacing"><span lang="EN-GB" style="background: white; font-size: 14.0pt;"><o:p></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51733267623_3957fe02d4_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="530" height="800" src="https://live.staticflickr.com/65535/51733267623_3957fe02d4_k.jpg" width="530" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><span style="background: white; font-size: 14.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span></p>
<p class="MsoNoSpacing"><b><i><span style="color: #990000; font-size: x-large;"><span style="background: white;">Plum Wine</span><span style="background-color: white;"> </span></span></i></b></p>
<p class="MsoNoSpacing"><span style="font-size: medium;"><u><span style="background: white;">Ingredients:</span></u><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;"><span style="background: white;">Plum – 1kg</span><span style="background: white;"><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">Sugar- 1.25 kg <i>(you can add only 1kg
if you like dry wine)</i><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">Lime juice of 1 lime<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">Yeast- ½ tsp<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">Water- 4 liters </span></p><p class="MsoNoSpacing"><u><span style="font-size: medium;">Method:</span></u></p>
<p class="MsoNoSpacing"></p><ul style="text-align: left;"><li><span style="font-size: medium;">Wash plums well, Wipe water from
each plum very well and chop roughly and keep aside</span></li><li><span style="font-size: medium;">Boil the water and sugar keep aside
to cool down slightly.</span></li><li><span style="font-size: medium;">In a big bharani / bottle
add chopped plums and hot sugar water and lime juice, stir well.</span></li><li><span style="font-size: medium;">When the mixture becomes lukewarm, sprinkle
yeast on top and mix well after 5 minutes. </span></li><li><span style="font-size: medium;">When the mixture cools down
completely, tie the bottle with a clean cloth or close with lid little
loose. </span></li><li><span style="font-size: medium;">Stir this mixture every day for 5
minutes.</span></li><li><span style="font-size: medium;">After 20 days, strain the mixture
through a cheese/ muslin cloth in to a clean dry bottle.</span></li><li><span style="font-size: medium;">Keep this again for 7 days
untouched. After 7 days strain the wine again, pour it in to clean dry bottles
and use. </span></li></ul><p></p>
<p class="MsoNoSpacing"><span style="font-size: medium;"><span lang="EN-GB"> </span><span style="background-color: white;">Check out </span></span><span style="font-size: medium;">Tips for Making <a href="https://www.swapnascuisine.com/2011/12/tips-for-making-homemade-kerala-wine.html" target="_blank">Homemade KeralaWines</a></span></p><i><span style="background: white; color: #444444; line-height: 107%;"><span style="font-family: inherit; font-size: medium;"></span></span></i>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-85345364719975662372021-12-08T12:50:00.000+03:002021-12-08T12:50:30.483+03:00Carrot Wine / Carrot Whisky <em><span style="color: #cc0000;">Enjoy this Christmas Season with Carrot Wine!!!</span></em><br />
<br />
<div align="center">
<strong>Wine makes every meal an occasion, every table more elegant, every day more civilized. ~ Andre Simon, "Commonsense of Wine"</strong></div><div align="center"><b><br /></b><strong><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51732738446_00803d23b1_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="557" height="800" src="https://live.staticflickr.com/65535/51732738446_00803d23b1_k.jpg" width="557" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></strong></div>
<strong></strong><b><i><span style="color: #e69138; font-size: large;">Carrot Wine</span></i></b><br />
<br /><b><u>
Ingredients:</u></b><br />Carrot -3kg<br />
Orange -2 nos <br />
Lime -2 nos<br />
Sugar -2kg<br />
Raisins -300 gms (chopped)<br />
Whole wheat - 1/2 kg<br />
Water -5 liter<br />
Yeast - 1 tbsp<br />
<br /><b><u>
Method:</u></b><br /><ul><li>Clean & chop the carrots and boil with 5 liters of water. </li>
<li>Transfer this to a <em> bharani</em> or a big glass bottle and add lime & orange juice & peel. (Cut the orange & lime in half, and extract the juice, using a citrus fruit juicer. Remove the orange peel and scrape off any white pith from the inside. Chop up the peel and mix it with the carrot mixture).<div class="separator" style="clear: both; text-align: center;"><br /></div></li>
<li> Then add sugar. When the mixture becomes cool, add raisins, whole wheat and yeast.</li>
<li> Tie the bottle with a clean cloth and keep aside the mixture for 3 weeks.</li>
<li> Stir this mixture everyday for 5 minutes. </li>
<li>After 3 weeks strain the mixture to a clean bottle and keep this mixture again for 3 more weeks untouched. </li>
<li>After that slowly strain the upper part to small bottles and use.</li>
<li>The peach colour of this wine will change to a richer whisky colour with aging!</li>
</ul>
<em>Note:</em><br />
<ul>
<li><em>All the utensils & bottle should be clean & dry. If there is water the wine will become sour.</em></li>
<li><em>Don't fill the bottle to the brink. Always leave 1/4 bottle empty.</em></li>
</ul>
<br /><br /><br />Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com27tag:blogger.com,1999:blog-7714917963168463149.post-78033553598556304942021-09-13T14:12:00.003+03:002021-09-13T14:12:27.887+03:00Trending Top Forward Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51463223572_7292fc44af_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="735" height="800" src="https://live.staticflickr.com/65535/51463223572_7292fc44af_k.jpg" width="735" /></a></div><div><br /></div><div><span style="font-family: Lobster Two; font-size: large;"><br /></span></div><div><span style="font-family: Lobster Two; font-size: large;"><span style="background-color: white; color: #050505;">Red Velvet Cake with a Rustic Concrete finish Cream Cheese Frosting decorated with Sugar Flowers on one side and a touch of Stencilling on the other side.</span><br style="background-color: white; color: #050505;" /><span style="background-color: white; color: #050505;">My first try on the </span><span style="background-color: white; color: #050505;"><a class="oajrlxb2 g5ia77u1 qu0x051f esr5mh6w e9989ue4 r7d6kgcz rq0escxv nhd2j8a9 nc684nl6 p7hjln8o kvgmc6g5 cxmmr5t8 oygrvhab hcukyx3x jb3vyjys rz4wbd8a qt6c0cv9 a8nywdso i1ao9s8h esuyzwwr f1sip0of lzcic4wl oo9gr5id gpro0wi8 lrazzd5p" href="https://www.facebook.com/hashtag/caketopforward?__eep__=6&__cft__[0]=AZWrXof_sJKhf5vmSF0LvEbRTJNNyUIJgQ0NO8YhBtSkfmBSsQl432XCxBgE3HrK-Y1wY0cB0ARcM-W_DYLAB2Ux0r__i_u-o7ocYfVoUEs5YfcISwegtEIogwgDri8Fb7o&__tn__=*NK*F" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-weight: 600; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0">#caketopforward</a></span><span style="background-color: white; color: #050505;"> trend by @delaneydesserts</span></span></div><div><i><span style="font-family: Lobster Two; font-size: large;"><span style="background-color: white; color: #050505;"><br /></span></span></i></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51463223182_c16096c7cf_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="729" height="800" src="https://live.staticflickr.com/65535/51463223182_c16096c7cf_k.jpg" width="729" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" class="BLOG_video_class" height="352" src="https://www.youtube.com/embed/8MJmIBwhIIU" width="494" youtube-src-id="8MJmIBwhIIU"></iframe></div><br /><p><br /></p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51464719579_27e02cd96e_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="735" height="800" src="https://live.staticflickr.com/65535/51464719579_27e02cd96e_k.jpg" width="735" /></a></div><br /><p><br /></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com2tag:blogger.com,1999:blog-7714917963168463149.post-9763299762438530822021-08-29T18:57:00.002+03:002021-08-29T18:57:39.848+03:00 The Baby Giraffe Bust Cake<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51410676993_bd10082c34_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="625" height="800" src="https://live.staticflickr.com/65535/51410676993_bd10082c34_k.jpg" width="625" /></a></div><br /><i style="background-color: white; color: #222222; font-family: times; font-size: large;"><br /></i><p></p><p><i style="background-color: white; color: #222222; font-family: times; font-size: large;">I made this adorable <span lang="EN-GB" style="color: black;">baby giraffe using vanilla cake, modelling chocolate and fondant </span>for my son’s 17<sup>th</sup> birthday, and <span lang="EN-GB" style="color: black;">hand painted </span><span lang="EN-GB">it <span style="color: black;">with cocoa butter to create realistic features and texture. This is my first structural cake </span>as well as<span style="color: black;"> </span>my <span style="color: black;">first-time painting with cocoa butter. Really enjoyed creating this masterpiece</span>.</span></i></p><p><i style="background-color: white; color: #222222; font-family: times; font-size: large;"></i></p><div class="separator" style="clear: both; text-align: center;"><i style="background-color: white; color: #222222; font-family: times; font-size: large;"><iframe allowfullscreen="" class="BLOG_video_class" height="313" src="https://www.youtube.com/embed/er-I7hjPCcI" width="524" youtube-src-id="er-I7hjPCcI"></iframe></i></div><i style="background-color: white; color: #222222; font-family: times; font-size: large;"><br /><span lang="EN-GB"><br /></span></i><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51411171754_0d25342834_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="654" height="800" src="https://live.staticflickr.com/65535/51411171754_0d25342834_k.jpg" width="654" /></a></div><i style="background-color: white; color: #222222; font-family: times; font-size: large;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51409665477_2b53b2d51d_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="565" height="800" src="https://live.staticflickr.com/65535/51409665477_2b53b2d51d_k.jpg" width="565" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51410677003_fc2db8dfc4_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="646" height="800" src="https://live.staticflickr.com/65535/51410677003_fc2db8dfc4_k.jpg" width="646" /></a></div><br /><span lang="EN-GB"><br /></span></i><p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-70222689286652521102021-08-05T20:50:00.001+03:002021-08-05T20:50:15.654+03:00Panikoorka Wine / Mexican Mint Wine / Indian Borage Wine<p><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://live.staticflickr.com/65535/51360228595_438be1b21f_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="679" height="640" src="https://live.staticflickr.com/65535/51360228595_438be1b21f_k.jpg" width="543" /></a></i></div><i><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 16pt;">Panikoorka, is
popularly used in South Indian states to treat coughs and colds in children.
The herb is also used to treat a variety of health problems in both children
and adults. This plant is known as Indian Borage, Mexican Mint or Cuban
Oregano. In Kerala</span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 16pt;">,</span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 16pt;"> regionally</span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 16pt;">,</span><span style="color: #111111; font-family: "Times New Roman", serif; font-size: 16pt;"> Panikoorka is
also known as Karpooravalli, Navara, Kanjikoorka etc. </span><span style="color: #2b2b2b; font-family: "Times New Roman", serif; font-size: 16pt;">In Kerala, people say
that you should grow the panikoorka plant in your house if you have children.</span></i><p></p>
<p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><i><span style="color: #2b2b2b; font-family: "Times New Roman", serif; font-size: 16pt;">I was never successful
in growing this p</span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 16pt;">l</span><span style="color: #2b2b2b; font-family: "Times New Roman", serif; font-size: 16pt;">ant here when my son
was small. Two years back I bought a couple of plant stems from back home and
luckily it started growing well. I tried adding these leaves in many dishes in
place of oregano & mint</span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 16pt;"> and was pleasantly surprised with the results.
We also </span><span style="color: #2b2b2b; font-family: "Times New Roman", serif; font-size: 16pt;">enjoyed
fresh lemonade with panikoorka leaves in it. Then the idea of making wine with
panikoorka leaves struck </span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 16pt;">me</span><span style="color: #2b2b2b; font-family: "Times New Roman", serif; font-size: 16pt;"> and </span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 16pt;">when I tried it, it came out</span><span style="color: #2b2b2b; font-family: "Times New Roman", serif; font-size: 16pt;"> super tasty. Do
try wine with these healthy leaves and let me know </span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 16pt;">whether </span><span style="color: #2b2b2b; font-family: "Times New Roman", serif; font-size: 16pt;">you liked it.</span><span style="color: #222222; font-family: "Times New Roman", serif; font-size: 16pt;"><img height="1" src="file:///C:/Users/Swapna/AppData/Local/Temp/msohtmlclip1/01/clip_image001.gif" v:shapes="Picture_x0020_1" width="1" /></span></i></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;"><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://live.staticflickr.com/65535/51360228610_4b2154da22_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="741" height="640" src="https://live.staticflickr.com/65535/51360228610_4b2154da22_k.jpg" width="593" /></a></i></div><i style="font-family: "Times New Roman", serif;"><b><p class="MsoNormal" style="background: white; color: #6aa84f; font-size: x-large; line-height: normal; margin-bottom: 0in;"><i style="font-family: "Times New Roman", serif;"><b><span style="color: #6aa84f; font-size: large;"><br /></span></b></i></p><span style="color: #38761d; font-size: x-large;">Panikoorka
Wine / Mexican Mint Wine / Indian Borage Wine</span></b></i><p></p><p class="MsoNormal" style="background: white; line-height: normal; margin-bottom: 0in;">
</p><p class="MsoNoSpacing"><b style="font-family: "Times New Roman", serif; font-size: 16pt;"><u>Ingredients:</u></b></p><p class="MsoNoSpacing"><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Panikoorka
Leaves - 4 to 5 cups firmly packed <o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Sugar
- 1 ¼ kg<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Water
- 3 ½ liter<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Lemon
juice - ½ cup<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Lemon
zest of 2 lemons<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Yeast - ½ tsp<o:p></o:p></span></p>
<p class="MsoNoSpacing"><b style="font-family: "Times New Roman", serif; font-size: 16pt;"><u>Method:</u></b></p>
<p class="MsoNoSpacing"></p><ul style="text-align: left;"><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Thoroughly
wash panikoorka leaves and chop and place it in a big vessel.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Bring
half of water to a boil and pour boiling water over panikoorka leaves.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Mix
and cover the vessel with a lid and stand for around one hour.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Strain
the panikoorka liquor into a sterilized fermentation bottle / bharani.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Boil
the remaining water and pour boiling water to the strained panikoorka leaves
and wait for another one hour, strain into the bottle and discard the leaves.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Add
all the other ingredients to the bottle like sugar, lemon juice, lemon zest and
yeast.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Stir
the mixture well until all the sugar has completely dissolved.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">Cover
the bottle and stir the mixture every day for 21 days.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">After
21 days, strain the mixture through a cheese/ muslin cloth into clean and dry
bottles and use.</span></li><li><span style="font-family: "Times New Roman",serif; font-size: 16.0pt;">After
21 days you can consume the wine, but it will be little cloudy<span class="apple-converted-space"> </span>and<span class="apple-converted-space"> </span>not
very clear. If you allow the panikoorka wine to stand for couple of months you
will get a very clear wine like in the picture.</span></li></ul><div><i style="background-color: white; color: #444444; font-family: "Times New Roman", Times, FreeSerif, serif;"><span style="font-family: Georgia, "Times New Roman", serif;">Check out <a href="http://www.swapnascuisine.com/2011/12/tips-for-making-homemade-kerala-wine.html" style="color: #666666; text-decoration-line: none;" target="_blank">Tips for Making Homemade Kerala Wines</a>.</span></i></div><div><i style="background-color: white; color: #444444; font-family: "Times New Roman", Times, FreeSerif, serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></i></div><div style="text-align: center;"><i style="font-family: "Times New Roman", serif;">My Panikoorka Plant </i></div><div><span style="font-family: Times New Roman, serif;"><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51358499972_d26a2f4b8d_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="556" height="800" src="https://live.staticflickr.com/65535/51358499972_d26a2f4b8d_k.jpg" width="556" /></a></div><div style="text-align: center;"><br /></div></span></div><p></p>
<span style="color: #222222; font-family: "Times New Roman",serif; font-size: 16.0pt; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman"; mso-no-proof: yes;"></span><p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-3830035253361420412021-07-07T17:05:00.000+03:002021-07-07T17:05:15.516+03:00Mango Tres Leches / Mango Three Milk Cake<p class="MsoNoSpacing"><span lang="EN-GB" style="background: white;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51295445052_1f616d318a_3k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="555" height="640" src="https://live.staticflickr.com/65535/51295445052_1f616d318a_3k.jpg" width="444" /></a></div><p></p><p class="MsoNoSpacing"><i style="font-size: large;"><span lang="EN-GB" style="background: white;">Many years ago I posted a <a href="https://www.swapnascuisine.com/2013/09/pastel-de-tres-leches-three-milk-cake.html" target="_blank">Vanilla Tres Leches Cake</a> recipe which
was </span><span lang="EN-GB" style="background: white; color: #222222;">loved</span><span lang="EN-GB" style="background: white;"> by
many of my readers. Recently</span><span lang="EN-GB" style="background: white; color: #222222;">,</span><span lang="EN-GB" style="background: white;"> I tried a mango flavoured version with an
eggless sponge. It was a huge hit in our home. This time I assembled the cake
in individual serving glasses and by now you all know how I love preparing
desserts as individual servings. Assembling in individual glasses is more
tedious and time consuming</span><span lang="EN-GB" style="background: white; color: #222222;">,</span><span lang="EN-GB" style="background: white;"> </span><span lang="EN-GB" style="background: white; color: #222222;">but</span><span lang="EN-GB" style="background: white;"> you can easily assemble this in the same
dish which you used to bake the cake for </span><span lang="EN-GB" style="background: white; color: #222222;">a more</span><span lang="EN-GB" style="background: white;"> effortless
job. Do try this and let me know how you liked it</span><span lang="EN-GB" style="background: white; color: #222222;">.</span><span lang="EN-GB" style="background: white;"> </span></i></p>
<p class="MsoNoSpacing"><span lang="EN-GB" style="background: white;"><o:p> </o:p></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51296190406_160a5062e5_4k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="536" height="640" src="https://live.staticflickr.com/65535/51296190406_160a5062e5_4k.jpg" width="429" /></a></div><br /><p></p>
<p class="MsoNoSpacing"><span lang="EN-GB" style="background: white;"><span style="color: #b45f06; font-size: x-large;"><b><i>Mango Tres Leches / Mango Three Milk Cake</i></b></span></span><span lang="EN-GB" style="background: white;"><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;"><span lang="EN-GB" style="background: white;">(6 servings)</span><span lang="EN-GB" style="background: white;"><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;"><span lang="EN-GB" style="background: white;"><b><i><span style="color: #b45f06;"><u>Eggless Sponge Cake:</u></span></i></b></span><span lang="EN-GB"><br />
<span style="background: white;"><u><b>Ingredients:</b></u></span></span></span></p><p class="MsoNoSpacing"><span style="background-color: white;"><span style="font-size: medium;">All-purpose flour - 1⅔ cup (180gm)</span></span></p><p class="MsoNoSpacing"><span style="background-color: white;"><span style="font-size: medium;">Baking Soda – ½ tsp </span></span></p><p class="MsoNoSpacing"><span lang="EN-GB"><span style="font-size: medium;">
<span style="background: white;">Baking
Powder – ¾ tsp</span></span></span></p><p class="MsoNoSpacing"><span style="background-color: white;"><span style="font-size: medium;">Salt – ¼ tsp</span></span></p><p class="MsoNoSpacing"><span style="background-color: white;"><span style="font-size: medium;">Butter Milk
- 1 cup</span></span></p><p class="MsoNoSpacing"><span style="background-color: white;"><span style="font-size: medium;">Vegetable
oil - ¼ cup</span></span></p><p class="MsoNoSpacing"><span lang="EN-GB"><span style="font-size: medium;">
<span style="background: white;">Sugar - ⅔ cup</span></span></span></p><p class="MsoNoSpacing"><span style="background-color: white;"><span style="font-size: medium;">Vanilla Extract - 1 tsp</span></span></p><p class="MsoNoSpacing"><span style="background-color: white;"><span style="font-size: medium;">Apple Cider
Vinegar – 1 tsp</span></span></p><p class="MsoNoSpacing"><span lang="EN-GB"><span style="font-size: medium;"><b><u>
Method:</u></b><br /></span></span></p><ul style="text-align: left;"><li><span style="font-size: medium;"><span lang="EN-GB"><span style="background: white;">Preheat the
oven to 180C. Lightly grease one 9” round or square pan or two 5” round pans.</span></span></span></li><li><span style="font-size: medium;">In a large bowl, whisk together the buttermilk, oil, sugar
and vanilla extract well. Add the apple cider vinegar, baking powder, baking
soda and salt and whisk again. Leave to stand for 5 minutes until bubbly.</span></li><li><span style="font-size: medium;">Now sift
over the plain flour and whisk in to mix.</span></li><li><span style="font-size: medium;">Divide the
batter between the prepared baking dishes,</span></li><li><span style="font-size: medium;">Tap the
dishes gently on the counter, then bake for 25-30 minutes until light golden
brown and the tester comes out clean.</span></li><li><span style="font-size: medium;">Remove to
rack, demould after 10-15 minutes, then cool completely.</span></li><li><span style="font-size: medium;">Once the cake has completely cooled cut out rounds to fit
your serving glasses / bowl. </span></li><li><span style="font-size: medium;">Poke holes
all over the cake using a fork to better absorb the Mango Tres Leches syrup.</span></li></ul><p></p>
<p class="MsoNoSpacing"><span style="font-size: medium;"><span style="color: #b45f06;"><i><b><u>For Mango Tres Leches Syrup</u></b></i></span><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">1 cup thick mango puree or 2 ripe mangoes<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">½ can (200 gm) sweetened condensed milk<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">¾ cup evaporated milk<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">¾ cup heavy cream or whipping cream<o:p></o:p></span></p>
<p class="MsoNoSpacing"></p><ul style="text-align: left;"><li><span lang="EN-GB" style="background: white;"><span style="font-size: medium;">Puree mango pieces in a blender without adding any water.
Then add condensed milk, evaporated milk and whipping cream and blend again.
Mango Tres Leches syrup is ready.</span></span></li><li><span style="font-size: medium;">Reserve ¼ cup of the syrup to add to the topping mix. Then
divide the milk mixture and pour over each cake.</span></li><li><span style="font-size: medium;">Leave for a
couple of hours to soak the milk.</span></li></ul><p></p>
<p class="MsoNoSpacing"><span style="font-size: medium;"><b><span style="color: #b45f06;"><i><u>Cream Topping</u></i></span></b><o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">1 cup (250ml) whipping cream <o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">3 tbsp icing sugar<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">¼ cup of reserved mango Tres Leches syrup<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-size: medium;">Diced mangoes, fresh cherries and mint leaves to
decorate</span></p><p class="MsoNoSpacing"></p><ul style="text-align: left;"><li><span style="font-size: medium;">Whip the cream, when soft peaks form add the sugar and
the reserved ¼ cup of the mango Tres Leches syrup little by little, continue
whipping until stiff peaks form about 2 mints.</span></li><li><span style="font-size: medium;">Layer the whipped cream mix over the soaked cake, Garnish
with diced mango pieces, cherries and mint leaves. Best to rest the cake in the
fridge overnight to complete the soaking process and serve. </span> </li></ul><p></p><p class="MsoNoSpacing"><span lang="EN-GB" style="background: white;"><o:p><span style="font-size: medium;"></span></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://live.staticflickr.com/65535/51296902924_e43905b703_4k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="555" height="640" src="https://live.staticflickr.com/65535/51296902924_e43905b703_4k.jpg" width="444" /></a></span></div><span style="font-size: medium;"><br /></span><p></p><p class="MsoNoSpacing"><span style="font-size: medium;"></span></p><p class="MsoNoSpacing"><span style="font-size: medium;"></span></p><p class="MsoNoSpacing"><span style="font-size: medium;"></span></p><p class="MsoNoSpacing">
</p>
Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com4tag:blogger.com,1999:blog-7714917963168463149.post-19866419519797644122021-03-28T19:01:00.003+03:002021-03-28T19:01:44.604+03:00Tomato Wine Recipe<p><span style="font-family: Courgette; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Courgette; font-size: medium;"><a href="https://live.staticflickr.com/65535/51009789235_811a74a892_4k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://live.staticflickr.com/65535/51009789235_811a74a892_4k.jpg" width="480" /></a></span></div><span lang="EN-GB" style="font-size: large; line-height: 107%;"><p><span style="font-family: times;"><i><span lang="EN-GB" style="line-height: 107%;">By
now you all know how I love to experiment brewing wine with different fruits or
vegetables… Trying out Tomato Wine recipe was in my mind for quite some time
and so I made this a year ago… I was curious to know how the taste & colour
would turn out… surprisingly the wine tasted nice. It is quite a strong wine…
it has a slightly fruity taste and does not really taste like tomatoes… I
really love the golden colour… do give it a try and let me know how you guys
liked it </span><span lang="EN-GB" style="line-height: 107%;">😊</span><span style="font-size: x-large;"> </span></i></span></p></span><p></p><p class="MsoNormal"><span lang="EN-GB" style="line-height: 107%;"><span style="font-size: large;"></span></span></p><div class="separator" style="clear: both; font-family: Satisfy; text-align: center;"><span style="font-size: large;"><a href="https://live.staticflickr.com/65535/51078274513_ec20126357_4k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="599" height="640" src="https://live.staticflickr.com/65535/51078274513_ec20126357_4k.jpg" width="479" /></a></span></div><div class="separator" style="clear: both; font-family: Satisfy; text-align: center;"><span style="font-size: large;"><i style="color: #cc0000; font-family: "Berkshire Swash"; font-size: xx-large; text-align: left;"><br /></i></span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-size: large;"><i style="color: #cc0000; font-size: xx-large; text-align: left;"><b><span style="font-family: times;"><br /></span></b></i></span></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-size: large;"><i style="color: #cc0000; font-size: xx-large; text-align: left;"><b><span style="font-family: times;">Tomato
Wine</span></b></i></span></div><p></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="line-height: 107%;"><span style="font-family: times; font-size: medium;"><u><b><i>Ingredients:</i></b></u></span></span></p><p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="line-height: 107%;"><span style="font-family: times; font-size: medium;">Red
ripe Tomatoes - 1 kg<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="line-height: 107%;"><span style="font-family: times; font-size: medium;">Raisins
- 175gm<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="line-height: 107%;"><span style="font-family: times; font-size: medium;">Sugar
- 750gm + 250 gm<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="line-height: 107%;"><span style="font-family: times; font-size: medium;">Water
- 3 litres<o:p></o:p></span></span></p>
<p class="MsoNormal" style="text-align: justify;"><span lang="EN-GB" style="line-height: 107%;"><span style="font-family: times; font-size: medium;">Yeast
- ½ tsp</span></span></p><p class="MsoNormal" style="text-align: justify;"><span style="font-size: medium;"><span style="font-family: times;">Lemon
zest & lemon Juice from 1 big lemon </span><i><span style="font-family: times;">(</span><span style="font-family: times;">You can substitute it with orange zest and orange juice if you wish)</span></i></span></p>
<p class="MsoNormal"><span lang="EN-GB" style="line-height: 107%;"><span style="font-family: times; font-size: medium;"><i><u><b>Method:</b></u></i><o:p></o:p></span></span></p>
<p class="MsoNormal"></p><ul style="text-align: left;"><li><span lang="EN-GB" style="line-height: 107%;"><span style="font-family: times; font-size: medium;">Boil
water and 750 gm sugar and cool it till lukewarm.</span></span></li><li><span style="font-family: times; font-size: medium;">Wash
& pat dry the tomatoes. Finely chop or mash tomatoes with a potato masher.</span></li><li><span style="font-family: times; font-size: medium;">Add
tomatoes & raisins to the warm sugar water.</span></li><li><span style="font-family: times; font-size: medium;">Mix
well and add yeast, lemon juice & lemon zest. Be very careful not to add
any white pith of lemon or orange with the zest.</span></li><li><span style="font-family: times; font-size: medium;">Mix
all the ingredients well and keep it in an earthen jar (Bharani) or in a glass
jar, cover it and leave for 21 days, stirring daily.</span></li><li><span style="font-family: times; font-size: medium;">On
22<sup>nd</sup> day, strain the mixture through a cheese / muslin cloth.</span></li><li><span style="font-family: times; font-size: medium;">At
this stage if the wine is not sweet enough for your liking, you can add rest of
the 250 grams of sugar mix well and keep it again in a clean dry Bharani /
glass bottle for another 21 days.</span></li><li><span style="font-family: times; font-size: medium;">Strain
on the 22<sup>nd</sup> day bottle and use.</span></li><li><span style="font-family: times;"><span style="font-size: medium;">The taste will be more flavourful if</span><span style="font-size: medium;"> you wait
for it to age for two to three months after bottling.</span></span></li></ul><div><i style="background-color: white; color: #444444; font-family: "Times New Roman", Times, FreeSerif, serif;"><span style="font-family: Georgia, "Times New Roman", serif;">Check out <a href="http://www.swapnascuisine.com/2011/12/tips-for-making-homemade-kerala-wine.html" style="color: #666666; text-decoration-line: none;" target="_blank">Tips for Making Homemade Kerala Wines</a></span></i></div><div><span style="font-family: times; font-size: medium;"><br /></span></div><p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com4tag:blogger.com,1999:blog-7714917963168463149.post-18143423371107961902021-03-13T00:35:00.001+03:002021-03-13T00:38:19.321+03:00Passion Fruit Mousse (Eggless)<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51030083976_ffb6241e08_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="611" height="640" src="https://live.staticflickr.com/65535/51030083976_ffb6241e08_k.jpg" width="489" /></a></div><br /><p></p><p class="MsoNoSpacing"><span lang="EN-GB"><span style="font-family: times; font-size: medium;"><i>I have some passion fruit pulp in my
freezer that my Appa gave me on my last vacation in 2019… that was the last
batch of passion fruit pulp which he gave me before he passed away… I just kept
it in the freezer, untouched all this while, and recently when I missed him a lot,
I took it out and made this passion fruit mousse… I still have one huge bottle
in the freezer, that I am keeping like a treasure, to use occasionally when I
miss him terribly…</i></span></span></p><p class="MsoNoSpacing"><i><span style="font-family: times; font-size: medium;">This passion fruit mousse is easy to
make… you just need a blender or hand mixy… no cooking involved, and it is
eggless too… Passion fruit pulp can be added according to taste… 1 cup of the
pulp to the mousse will give you a very mild taste of passion fruit. I like the
passion fruits tangy flavour a lot, so I ended up adding 1 ⅔ cup of pulp. If
you are adding only one cup of pulp you can omit sugar. This mousse has a very
creamy consistency. I suggest you set the mousse in individual glasses or
ramekins instead of one bowl…</span></i></p><p class="MsoNoSpacing"><span style="font-size: medium;"><span lang="EN-GB" style="font-style: italic;"><span style="font-family: times;">I have tried to take a video while
making the mousse and I am attaching the <a href="https://youtu.be/AA1tHaKqyeg" target="_blank">YouTube video</a> with this recipe… since
I am not an expert in taking videos there are lot of flaws in it and I am
trying hard to improve… I hope it will be helpful to some of you</span> </span><span lang="EN-GB" style="font-family: trebuchet;">😊</span></span></p>
<p class="MsoNoSpacing"><span lang="EN-GB"><o:p><span style="font-size: medium;"></span></o:p></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-size: medium;"><a href="https://live.staticflickr.com/65535/51030201562_0acefada14_3k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="574" height="640" src="https://live.staticflickr.com/65535/51030201562_0acefada14_3k.jpg" width="459" /></a></span></div><span style="font-size: medium;"><br /> </span><b><span lang="EN-GB"><o:p><span style="font-size: medium;"> </span></o:p></span></b><p></p><p class="MsoNoSpacing"><b><span lang="EN-GB"><o:p><span style="font-size: medium;"></span></o:p></span></b></p><div class="separator" style="clear: both; text-align: center;"><b><span style="font-size: medium;"><iframe allowfullscreen="" class="BLOG_video_class" height="294" src="https://www.youtube.com/embed/AA1tHaKqyeg" width="494" youtube-src-id="AA1tHaKqyeg"></iframe></span></b></div><b><span style="font-size: medium;"><br /></span></b><p></p>
<p class="MsoNoSpacing"><b><span lang="EN-GB"><span style="font-family: trebuchet; font-size: medium;"><span style="color: #bf9000;"><i>Passion Fruit Mousse</i></span><o:p></o:p></span></span></b></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>(Recipe adapted from <a href="https://www.oliviascuisine.com/passion-fruit-mousse/" target="_blank">here</a>)</i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><b><u>Ingredients</u></b><span lang="EN-GB" style="color: white;"><o:p></o:p></span></span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i><b>For the mousse:</b></i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Sweetened Condensed Milk - 1 can (397g)<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Heavy cream / whipping cream (cold) - 1 ⅓ cups (290g)<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Passion fruit pulp – 1 to 1 ⅔ cup <i>(according to
taste)<o:p></o:p></i></span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Gelatin -1 tsp <i>(If you are planning to set the
mousse in one large bowl use 2 tsp of gelatin)<o:p></o:p></i></span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Sugar - ¼ cup <i>(optional, add less or omit if it is
sweet enough with the condensed milk)<o:p></o:p></i></span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Water - 3 tbsp<o:p></o:p></span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><b><i>For the Topping:</i></b><i><o:p></o:p></i></span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Pulp of 3 fresh passion fruits, with seeds (about ⅔
cup)</span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Sugar - ¼ cup</span></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;">Method:</span></p><p class="MsoNoSpacing"></p><ul style="text-align: left;"><li><span style="color: #373737; text-indent: -0.25in;"><span style="font-family: trebuchet; font-size: medium;">To make
Passion fruit pulp, blend the pulp with ¼ cup water for a few minutes and strain
through a fine mesh sieve.</span></span></li><li><span style="text-indent: -0.25in;"><span style="font-family: trebuchet; font-size: medium;">Dissolve gelatin in 3 tbsp water in a small bowl and let
it swell for 5 minutes. Microwave the mix for 30 seconds. Cool slightly before
using.</span></span></li><li><span style="text-indent: -0.25in;"><span style="font-family: trebuchet; font-size: medium;">Combine the heavy cream, sweetened condensed milk,
passion fruit pulp, sugar, and melted gelatin in the blender. Blend for 5
minutes.</span></span></li><li><span style="text-indent: -0.25in;"><span style="font-family: trebuchet; font-size: medium;">Transfer the mousse to individual glasses or ramekins
or to a large serving tray. Refrigerate for at least 3 hours to set.</span></span></li><li><span style="font-family: trebuchet; font-size: medium;"><span style="text-indent: -0.25in;">Top with the passion fruit sauce and serve.</span> </span></li></ul><p></p>
<p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i><b>To make the topping:</b></i></span></p><p class="MsoNoSpacing"></p><ul style="text-align: left;"><li><span style="text-indent: -0.25in;"><span style="font-family: trebuchet; font-size: medium;">Combine the fresh passion fruit pulp with seeds and
the sugar in a saucepan.</span></span></li><li><span style="text-indent: -0.25in;"><span style="font-family: trebuchet; font-size: medium;">Bring to a boil over medium heat. Cook for two more
minutes, until it thickens slightly.</span></span></li><li><span style="font-family: trebuchet; font-size: medium;"><span style="text-indent: -0.25in;">Let it cool to room temperature and serve with mouss</span><span style="text-indent: -0.25in;">e.</span></span></li></ul><div style="text-indent: -24px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/51030083921_22400bf16e_3k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="514" height="640" src="https://live.staticflickr.com/65535/51030083921_22400bf16e_3k.jpg" width="411" /></a></div><br /><span style="font-size: 18px;"><br /></span></div><p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com1tag:blogger.com,1999:blog-7714917963168463149.post-62880529938172229442021-02-03T17:30:00.004+03:002021-02-03T21:09:16.447+03:00Salted Caramel Fudge Truffles<p><span style="background-color: white; font-size: 14pt;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50904867971_3947a11f83_4k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="595" height="640" src="https://live.staticflickr.com/65535/50904867971_3947a11f83_4k.jpg" width="477" /></a></div><i><p><i><span style="font-family: times; font-size: medium;">I had planned to post
this Salted Caramel Fudge recipe for New Year, but the first post of the year
got delayed this far… These chocolate dipped, melt- in-mouth caramel truffles
are really addictive and I must warn you that you will not be able to stop with
just one truffle :) I made these truffles on stove top, but it can be made
completely on a microwave and I will be sharing both methods below. These
Truffles are great as one of the items on a dessert table for parties and
also are a great option for gifting... Do try these as a Valentine’s day special
and let me know how you liked it...</span></i></p></i><p></p><p><span style="background-color: white; font-family: times; font-size: medium;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50904867731_c0dc329719_3k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="699" height="640" src="https://live.staticflickr.com/65535/50904867731_c0dc329719_3k.jpg" width="559" /></a></div><i style="background-color: white; color: #990000; font-family: georgia; font-size: x-large;"><b><p><i style="background-color: white; color: #990000; font-family: georgia; font-size: x-large;"><b><br /></b></i></p></b></i><div style="text-align: left;"><span style="font-family: times;"><i style="background-color: white; color: #990000;"><b><span style="font-size: large;">Salted Caramel Fudge
Truffles</span><br /></b></i><i style="font-size: large;"><span>(Recipe from <a href="https://www.sweetestmenu.com/easy-salted-caramel-fudge-truffles/" target="_blank">here</a>)</span></i></span></div><div style="text-align: left;"><span style="font-family: times; font-size: medium;"><u style="background-color: white; font-weight: bold;"><b><span>Ingredients:<br /></span></b></u><span style="background-color: white;"><span>Unsalted Butter - 60 grams (1/4 cup)<br /></span></span><span style="background-color: white;"><span>Sweetened Condensed Milk - 240 ml (1 cup)<br /></span></span><span><span lang="EN-GB" style="line-height: 107%;"><span style="background: white; color: black; mso-color-alt: windowtext;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Brown Sugar - 90 grams (1/2 cup)<br /></span></span></span></span><span><span lang="EN-GB" style="line-height: 107%;"><span style="background: white; color: black; mso-color-alt: windowtext;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">White Chocolate - 150 grams (1 cup), broken into pieces<br /></span></span></span></span><span><span lang="EN-GB" style="line-height: 107%;"><span style="background: white; color: black; mso-color-alt: windowtext;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Sea Salt - 1/2 teaspoon<br /></span></span></span></span><span><span lang="EN-GB" style="line-height: 107%;"><span style="background: white; color: black; mso-color-alt: windowtext;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Dark or Milk chocolate - 300 grams (2 cups)<br /></span></span></span></span><span><span lang="EN-GB" style="line-height: 107%;"><span style="background: white; color: black; mso-color-alt: windowtext;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Crushed peanut or hazelnuts, optional</span></span></span></span></span></div><div style="text-align: left;"><b><span style="font-size: medium;"><span style="background: white; font-family: times;"><u><br /></u></span></span></b></div><div style="text-align: left;"><b><span><span style="background: white; font-family: times; font-size: medium;"><u>Method:</u></span></span></b></div><p></p><p class="MsoNormal"><span><span lang="EN-GB" style="font-family: times; font-size: medium; line-height: 107%;"><i><b><span style="background: white; color: black; text-decoration-line: underline;"><span style="-webkit-text-stroke-width: 0px; float: none; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;">Stove Stop Method:</span></span></b></i><br style="-webkit-text-stroke-width: 0px; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; text-decoration-color: initial; text-decoration-style: initial; text-decoration-thickness: initial; widows: 2; word-spacing: 0px;" /></span></span></p><ul style="text-align: left;"><li><span><span lang="EN-GB" style="line-height: 107%;"><span style="background: white; color: black;"><span style="-webkit-text-stroke-width: 0px; float: none; font-family: times; font-size: medium; font-variant-caps: normal; font-variant-ligatures: normal; orphans: 2; widows: 2; word-spacing: 0px;">In a medium saucepan, add condensed milk, brown sugar and butter.
Place on low heat and stir together until combined and the sugar is dissolved.</span></span></span></span></li><li><span style="font-family: times; font-size: medium;">Turn up the heat to medium and continue to stir until the
mixture is simmering and starts to thicken. This may take 5-6 minutes in which
time the caramel will be very thick and golden in colour.</span></li><li><span style="font-family: times; font-size: medium;">Remove the caramel mixture from the heat and stir in all the
white chocolate. Give it a good stir to make sure the chocolate is melted and
mixture is smooth. Lastly, stir in sea salt.</span></li><li><span style="font-family: times; font-size: medium;">Place caramel fudge in the fridge to firm up for at least 3-4
hours.</span></li><li><span style="font-family: times; font-size: medium;">Leave the caramel fudge at room temperature for 5 minutes.</span></li><li><span style="font-family: times; font-size: medium;">Meanwhile, melt the chocolate over a double boiler, stirring
until the chocolate is melted and smooth.</span></li><li><span style="font-family: times; font-size: medium;">Scoop out tablespoons of the caramel fudge and roll into a
ball.</span></li><li><span style="font-family: times; font-size: medium;">Dip each ball into the melted dark chocolate. Use a fork to
scoop out the ball and place on an oven tray lined with baking paper.</span></li><li><span style="font-family: times; font-size: medium;">Repeat with remaining caramel fudge truffles. Top each
truffle with crushed nuts <i>(if using).</i></span></li><li><span style="font-family: times; font-size: medium;">Store truffles in the fridge.</span></li></ul><span style="font-family: times; font-size: medium;"><b style="color: #343434;"><i><u><span>Microwave Method:</span></u></i></b><br /></span><p></p><p class="MsoNormal"></p><ul style="text-align: left;"><li><span style="color: #343434;"><span style="font-family: times; font-size: medium;">In a microwave-safe bowl add butter,
sweetened condensed milk and brown sugar.</span></span></li><li><span style="font-family: times; font-size: medium;">Heat in the microwave for approximately
3 minutes, stopping to stir every minute. By the end of the 3 minutes, the
butter will be completely melted and the sugar is dissolved. </span></li><li><span style="font-family: times; font-size: medium;">Give the caramel a good stir, then heat
for another 3 minutes, making sure you stir <span style="color: #343434;">every 30 seconds</span><span style="color: #343434;">. If
you don’t stir the caramel will get too hot and bubble over. </span></span></li><li><span style="font-family: times; font-size: medium;">The caramel wil be very
thick and golden in colour. </span></li><li><span style="font-size: medium;"><span style="color: #343434; font-family: times;">Add white
chocolate. Give it a good stir to make sure the chocolate is melted and mixture
is smooth. </span></span></li><li><span style="font-size: medium;"><span style="color: #343434; font-family: times;">Lastly, stir in sea salt.</span></span></li><li><span style="font-family: times; font-size: medium;">Place caramel fudge in the fridge to
firm up for at least 3-4 hours.</span></li><li><span style="font-family: times; font-size: medium;">Leave the caramel fudge at room
temperature for 5 minutes.</span></li><li><span style="font-family: times; font-size: medium;">Meanwhile, melt the chocolate in the
microwave, stirring every 30 seconds, until melted and smooth.</span></li><li><span style="font-family: times; font-size: medium;">Scoop out tablespoons of the caramel
fudge and roll into a ball.</span></li><li><span style="font-family: times; font-size: medium;">Dip each ball into the melted dark
chocolate. Use a fork to scoop out the ball and place on an oven tray lined
with baking paper.</span></li><li><span style="font-family: times; font-size: medium;">Repeat with remaining caramel fudge
truffles. Top each truffle with crushed nuts <i>(if using).</i></span></li><li><span style="font-family: times; font-size: medium;">Store truffles in the fridge.</span></li></ul><p></p><p class="MsoNormal"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50904867961_6e70d81814_4k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="643" height="640" src="https://live.staticflickr.com/65535/50904867961_6e70d81814_4k.jpg" width="515" /></a></div><span style="color: #343434; font-size: 14pt; line-height: 107%; mso-ansi-language: EN-US; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><br /></span><p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com1tag:blogger.com,1999:blog-7714917963168463149.post-26069732413986482992020-12-31T17:58:00.003+03:002020-12-31T17:58:29.497+03:00Happy New Year!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-x9_0rmUxPxI/X-3mvVGDGMI/AAAAAAAAPOU/ZePPhiugkPow-scr75Bb3mR9xj6l2nZswCLcBGAsYHQ/s2048/IMG_7079am1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2048" data-original-width="1645" height="640" src="https://1.bp.blogspot.com/-x9_0rmUxPxI/X-3mvVGDGMI/AAAAAAAAPOU/ZePPhiugkPow-scr75Bb3mR9xj6l2nZswCLcBGAsYHQ/w514-h640/IMG_7079am1.jpg" width="514" /></a></div><br /> <p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-12154048176441584312020-12-25T21:51:00.004+03:002020-12-28T20:17:14.523+03:00Grape Wine with Yeast<p align="center" class="MsoNormal" style="text-align: center;"><span lang="EN-GB"><span style="color: #cc0000;"><i>May
the miracle of </i></span></span><i style="color: #cc0000;">Christmas
fill your heart </i><i style="color: #cc0000;">with
warmth and love</i></p><p align="center" class="MsoNormal" style="text-align: center;"><span style="color: #cc0000; text-align: left;"><i>Merry Christmas!!</i></span><i style="color: #cc0000;"> </i></p><p style="text-align: center;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50758746708_9f12f45cd3_h.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="736" height="640" src="https://live.staticflickr.com/65535/50758746708_9f12f45cd3_h.jpg" width="589" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><i style="text-align: left;"><span face=""Calibri",sans-serif" lang="EN-GB" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></i></div><div class="separator" style="clear: both; text-align: justify;"><i style="text-align: left;"><span face=""Calibri",sans-serif" lang="EN-GB" style="font-size: 11pt; line-height: 107%; mso-ansi-language: EN-GB; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">I
had shared a Grape Wine recipe without yeast many years ago. This one is a
traditional grape wine recipe with yeast and wheat. Addition of caramelized
sugar gives this wine a nice colour and a subtle smoky flavour too, which my
husband really enjoys. You do not have to caramelize the sugar very dark for
wine as you do for cakes… just </span><span face="Calibri, sans-serif" style="font-size: 11pt;">caramelize the sugar to light golden colour
otherwise the wine will taste bitter! </span></i></div><div class="separator" style="clear: both; text-align: justify;"><i style="text-align: left;"><span face="Calibri, sans-serif" style="font-size: 11pt;"><br /></span></i></div><p style="text-align: left;"><i></i></p><div class="separator" style="clear: both; text-align: center;"><i><a href="https://live.staticflickr.com/65535/50758746653_51d269ff18_h.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="631" height="640" src="https://live.staticflickr.com/65535/50758746653_51d269ff18_h.jpg" width="505" /></a></i></div><i><br /><span face="Calibri, sans-serif" style="font-size: 11pt;"><br /></span></i><p></p><p class="MsoNormal"><span lang="EN-GB"><span style="color: #cc0000; font-size: large;"><i><b>Grape Wine with Yeast</b></i></span></span></p><p class="MsoNormal"><i><span style="font-size: x-small;"><span lang="EN-GB">(Recipe Source ~ </span><span face="Calibri, sans-serif">my sister-in-law)</span></span></i></p><p class="MsoNormal"><span lang="EN-GB"><b><u>Ingredients:</u></b><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-GB">Black grapes with or without seeds - 2kg<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-GB">Sugar 1 ¾ kg + ¼ kg for caramelizing <i>(total
2kg)</i><o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-GB">Wheat - ¼ kg <o:p></o:p></span>(wash & sundry the wheat)</p><p class="MsoNormal"><span lang="EN-GB">Yeast - 1 tbsp<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-GB">White of one egg<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-GB">Water - 4 ½ litres<o:p></o:p></span></p><p class="MsoNormal"><span lang="EN-GB"><b><u>Method:</u></b></span></p><p class="MsoNormal"></p><ul style="text-align: left;"><li>Boil water and cool it till lukewarm.</li><li>Wash, drain and pat dry the grapes. Brust
the grapes slightly with hand or with a potato masher or with back of a spoon.</li><li>Dissolve yeast in a little lukewarm water.</li><li>Beat the egg whites well.</li><li>Mix well all the ingredients along with 1 ¾
kg sugar and keep it in an earthen jar (Bharani) or in a glass jar, cover it
and leave for 21 days stirring daily.</li><li>On 22<sup>nd</sup> day, strain the mixture
through a cheese / muslin cloth.</li><li>Add ¼ kg sugar caramelised and keep it in
jar for another 21 days.</li><li>Strain on 22<sup>nd</sup> day and use.</li></ul><p></p><p class="MsoNormal"><b><i><span style="color: #444444; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";">To Caramelize Sugar~</span></i></b><span style="color: #444444; mso-ansi-language: EN-US; mso-fareast-font-family: "Times New Roman";"> Heat ¼ kg sugar in a pan stirring continuously. When it becomes light
golden brown add 1 cup hot water and boil. Cool and then mix it with the wine.</span></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com15tag:blogger.com,1999:blog-7714917963168463149.post-64506364088901815142020-11-25T16:26:00.003+03:002020-11-25T23:22:28.544+03:00Pomegranate Wine / Mathala Naranga Wine<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://live.staticflickr.com/65535/50643742543_bc280aec2f_4k.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="577" height="640" src="https://live.staticflickr.com/65535/50643742543_bc280aec2f_4k.jpg" width="461" /></a></div><br /><p></p><p class="MsoNoSpacing"><i><span style="font-size: medium;">Hello everyone, It’s been
a long time since I have posted any new recipes... Hope you guys are fine and
safe... How are the Christmas preparations coming along? I hope at least
some of you have tried some <a href="http://www.swapnascuisine.com/search/label/Wines" target="_blank">wine</a> this
year. If you are on the lookout for recipes for baking <a href="http://www.swapnascuisine.com/2010/12/christmas-fruit-cake-kerala-plum-cake.html" target="_blank">Christmas Cakes</a> & <a href="http://www.swapnascuisine.com/search/label/Cookies" target="_blank">Cookies</a> you
can search my older<a href="http://www.swapnascuisine.com/search/label/Christmas%20Specials" target="_blank"> posts</a>.... Since Christmas is around the corner I
thought of posting a couple of wine recipes I tried recently.... Hope you guys can
make it just before Christmas or New Year celebrations....</span></i></p><p class="MsoNoSpacing"><span style="color: #990000;"><b style="font-size: x-large;"><i>Pomegranate Wine / </i><em><span face="Calibri, sans-serif" style="background: white; line-height: 107%;">Mathala Naranga Wine / </span></em></b><span face="Calibri, sans-serif" style="font-size: medium;"><b><i>മാതള നാരങ്ങാ വൈൻ </i></b></span></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i><u>Ingredients:</u><o:p></o:p></i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>Pomegranate -1 kg / (6 - 8
numbers)<o:p></o:p></i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>Sugar – 1 kg<o:p></o:p></i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>Water – 3 ½ litres<o:p></o:p></i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>Lemon juice and zest from
one lemon<o:p></o:p></i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>Orange juice and zest from
one orange<o:p></o:p></i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>Cloves -4 nos<o:p></o:p></i></span></p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>Cinnamon – 1 x 2” piece<o:p></o:p></i></span></p><p class="MsoNoSpacing" style="text-align: justify;">
</p><p class="MsoNoSpacing"><span style="font-family: trebuchet; font-size: medium;"><i>Yeast – ¾ tsp</i><o:p></o:p></span></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i><b><u>Method:</u></b><o:p></o:p></i></span></p>
<p class="MsoNoSpacing"></p><ul style="text-align: left;"><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>Cut pomegranates into half
and remove all of the fruity seeds into a bowl. Be sure not to include any of
the pomegranate's pith or skin, as this can cause the wine to taste bitter. Crush
the pomegranate seeds slightly in the mixy or with a handheld blender or with a
potato masher.</i></span></li><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>With a citrus peeler or
vegetable peeler thinly peel the orange zest and lemon zest without the white
part. Extract the juice from the orange and lemon and keep aside.</i></span></li><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>Boil sugar and water in a
big vessel. When the mixture begins to boil switch off the flame. Add all the
ingredients except yeast to the boiled water. </i></span></li><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>Mix thoroughly and allow
the pomegranate mixture to stand for an hour or so, until it is lukewarm.</i></span></li><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>When the mixture becomes
lukewarm, add yeast and mix well.</i></span></li><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>Transfer the mixture to a
sterilized glass bottle / bharani, cover it and leave for 20 days stirring
daily.</i></span></li><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>After 20 days, strain the
mixture through a cheese/ muslin cloth in to a clean dry bottle.</i></span></li><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>Keep this again for 7 days
untouched.</i></span></li><li style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i>After 7 days strain the
wine again, pour it in to clean dry bottles and use. </i></span></li></ul><p></p>
<p class="MsoNoSpacing" style="text-align: justify;"><span style="font-family: trebuchet; font-size: medium;"><i><o:p> </o:p>Check out <a href="http://www.swapnascuisine.com/2011/12/tips-for-making-homemade-kerala-wine.html" target="_blank">Tips for Making Homemade Kerala Wines</a></i></span></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com7tag:blogger.com,1999:blog-7714917963168463149.post-67649593741478682982020-08-31T11:41:00.001+03:002020-08-31T11:42:45.049+03:00Wishing you all a Very Happy and Prosperous Onam 🌼🌸🌺<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://1.bp.blogspot.com/-lhExnnJ5JAM/X0y3Gn_i0mI/AAAAAAAAIPM/HvI2JX59zgoGVb6F1QYiowAgx3NeK5-ugCLcBGAsYHQ/s1086/0ED13749-55C2-471F-BDE8-2AD3B90AD62E.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1086" data-original-width="1079" height="640" src="https://1.bp.blogspot.com/-lhExnnJ5JAM/X0y3Gn_i0mI/AAAAAAAAIPM/HvI2JX59zgoGVb6F1QYiowAgx3NeK5-ugCLcBGAsYHQ/s640/0ED13749-55C2-471F-BDE8-2AD3B90AD62E.jpeg" /></a></div><br /><p></p>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-54831573917012093152020-05-31T00:03:00.001+03:002020-05-31T10:18:08.754+03:00Japanese Milk Bread Rolls / Hokkaido Milk Bread<div class="MsoNormal">
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<i style="font-size: large;">Due
to Covid19, we are under complete curfew and we are allowed to go for grocery
shopping only once a week after taking an online appointment.... So I have been baking
different types of breads and buns almost every day.... Seems like my family is
enjoying freshly baked homemade breads versus store bought now.... I will post
those successful bread recipes I tried in coming posts.... </i><br />
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<span style="font-size: medium;"><i>Japanese
Milk Bread or<span style="background: white; letter-spacing: 0.2pt;"> Hokkaido milk
bread is made with a simple technique involving a roux "starter"
known as tangzhong.... The roux is mixed into the final dough, producing
wonderfully tender bread each and every time... I have made their rolls several
times with different shapes over the years.... This bread recipe was used in
Sausage Rolls recipe which is one of my initial posts.... Do try these incredibly
soft rolls with any shape, be it simple round buns, braided or loaf, you will not
regret it.... </span></i></span></div>
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<span style="color: black;"><o:p><span style="font-size: medium;"></span></o:p></span></div>
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<span style="font-size: medium;"></span></div>
<br />
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<a href="https://live.staticflickr.com/65535/49952699888_fd153b6220_4k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="800" data-original-width="600" height="640" src="https://live.staticflickr.com/65535/49952699888_fd153b6220_4k.jpg" width="480" /></a></div>
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<span style="color: #b51200; font-size: large;"><i><b>Japanese Milk Bread
Rolls / </b><span style="background: white; letter-spacing: 0.2pt;"><b>Hokkaido Milk
Bread</b></span></i></span></div>
<div class="MsoNormal" style="text-align: justify;">
<i><span style="font-size: x-small;"><span style="background-color: white; letter-spacing: 0.2pt;">(Recipe from </span><a href="https://www.kingarthurflour.com/recipes/japanese-milk-bread-rolls-recipe" style="background-color: white; letter-spacing: 0.2pt;" target="_blank">here</a><span style="background-color: white; letter-spacing: 0.2pt;">)</span></span></i></div>
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<span style="background: white; letter-spacing: 0.2pt;"><i><span style="font-size: x-small;">Yield -8
Rolls</span></i></span></div>
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<b><u><span style="font-size: medium;"><br /></span></u></b></div>
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<b><u><span style="font-size: medium;">Ingredients:</span></u></b></div>
<div class="MsoNormal" style="text-align: justify;">
<b><i><span style="font-size: medium;">Tangzhong (starter)<u><o:p></o:p></u></span></i></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">3 tablespoons (43g) water<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">3 tablespoons (43g) whole milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">2 tablespoons (14g) Unbleached Bread Flour / All purpose
flour<o:p></o:p></span></div>
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<b><i><span style="font-size: medium;">Dough<u><o:p></o:p></u></span></i></b></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">2 1/2 cups (298g) Unbleached Bread Flour / All purpose flour<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">2 tablespoons (18g) Milk Powder<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">1/4 cup (50g) sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">1 teaspoon salt<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">1 tablespoon instant yeast<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">1/2 cup (113g) whole milk<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">1 large egg<o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;">1/4 cup (4 tablespoons, 57g) melted unsalted butter<o:p></o:p></span></div>
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<span style="font-size: medium;"><b><u><br /></u></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;"><b><u>Method:</u></b></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-size: medium;"><strong><i><span style="color: black; font-family: "calibri" , sans-serif;">To
make the tangzhong:</span></i></strong> </span></div>
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</div>
<ul>
<li><span style="font-size: medium;">Combine all of the ingredients in
a small saucepan, and whisk until no lumps remain.</span></li>
<li><span style="font-size: medium;">Place the saucepan over low heat, and cook the mixture,
whisking constantly, until thick and the whisk leaves lines on the bottom of
the pan, about 3 to 5 minutes.</span></li>
<li><span style="font-size: medium;">Transfer the tangzhong to a small mixing bowl or measuring
cup and let it cool to room temperature.</span></li>
</ul>
<strong><span style="font-family: "calibri" , sans-serif;"><i><span style="font-size: medium;">To make the dough: </span></i></span></strong><br />
<div class="MsoNormal" style="text-align: justify;">
</div>
<ul>
<li><span style="font-size: medium;">Combine the
tangzhong with the remaining dough ingredients, then mix and knead — by hand,
mixer, or bread machine — until a smooth, elastic dough forms.</span></li>
<li><span style="font-size: medium;">Shape the dough into a ball, and let it rest in a lightly
greased covered bowl for 60 to 90 minutes, until puffy but not necessarily
doubled in bulk.</span></li>
<li><span style="font-size: medium;">Gently deflate the dough, divide it into 8 equal pieces, and
shape each piece into a ball, or any desired shape.</span></li>
<li><span style="font-size: medium;">Place the rolls into a lightly greased <span style="font-family: "calibri" , sans-serif; line-height: 107%;">8"</span><span style="font-family: "calibri" , sans-serif; line-height: 107%;"> or </span><span style="font-family: "calibri" , sans-serif; line-height: 107%;">9"
round cake pan.</span> Cover the pan, and let the rolls rest for 40 to 50
minutes, until puffy. </span></li>
<li><span style="font-size: medium;">Preheat the oven to 176°C / 350°F. Brush the rolls with milk
or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 25
to 30 minutes, until golden brown on top; a digital thermometer inserted into
the center of the middle roll should read at least 190°F.</span></li>
<li><span style="font-size: medium;">Remove the rolls from the oven. Allow them to cool in the
pan for 10 minutes, then transfer them to a rack and cover with a cloth to cool
completely.</span></li>
</ul>
<div style="text-align: justify;">
<br /></div>
Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-17517340003868094672020-05-28T17:14:00.001+03:002020-05-28T17:14:36.360+03:00Hello....<div><p class="MsoNormal" style="text-align: justify;"><span style="font-size: large;">I</span><i style="font-size: large;">t’s been a while I haven’t posted anything here....Hope all of
you are safe and staying home... 2019 was a really hectic year as my son was in
class 10 and we were busy running from one tuition to another.... I was looking
forward to his exams getting over so that we could relax a bit..... But New Year’s
Day started off with the very sad news of my Dad passing away all of a sudden....
I was devastated, even though he look tired his health was perfectly ok... We all
went to India to bid farewell to my dear dad... I was stressed out, on one side
the shock of my dad’s sudden passing and on another side my son’s final exams....It was really tough for me as I have never really overcome my mom’s demise even
after 23 years... Believe me it is really hard to cope with our near & dear
ones demise... I am trying really hard to come to terms with this situation....</i></p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uj3gLHiZNLZTsDwGA2NFXG7Jo9M4RXpools_flBBTQGO2Kh1pFeZxlsVyPaqgLPf9wb8ydlq6R0dUTImSVzEMgx7_jswd1eG4REzolBP1a3Z2W4HLlSzV9KLMi-WFKTaM0kIeZr0-1s/" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4333" data-original-width="3000" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5uj3gLHiZNLZTsDwGA2NFXG7Jo9M4RXpools_flBBTQGO2Kh1pFeZxlsVyPaqgLPf9wb8ydlq6R0dUTImSVzEMgx7_jswd1eG4REzolBP1a3Z2W4HLlSzV9KLMi-WFKTaM0kIeZr0-1s/w445-h640/My+Invitation+%25283%2529.jpeg" width="445" /></a></div><div class="separator" style="clear: both; text-align: center;"><i style="font-size: large; text-align: left;"><br /></i></div><div class="separator" style="clear: both; text-align: center;"><i style="font-size: large; text-align: left;"><br /></i></div><div class="separator" style="clear: both; text-align: justify;"><i style="font-size: large; text-align: left;">Now the whole world is fighting the Corona virus. Here in
Kuwait we are having lockdown from mid-March which resulted in cancellation of the
last exam of my son! The whole year’s hard work washed away by a virus! So now
from March we are all at home under lockdown, first partial curfew and now full
curfew.... But thankfully we are all safe and I hope and pray this crisis will end
soon.....</i></div><div class="separator" style="clear: both; text-align: center;">
<p class="MsoNormal" style="text-align: justify;"><font size="4"><i>I will try to update this space as and when I get time.... I
know people are not following blogs now a days and all are after you tubers
only..... but somehow I really love blogging and now it’s a space I document my
tried and tested recipes and I hope some of you may find it helpful..... I will
come back with recipe posts soon.... mean while stay home and stay safe....<o:p></o:p></i></font></p>
<p class="MsoNormal" style="text-align: justify;"><i><font size="4">Love..... Stay safe....</font><o:p></o:p></i></p>
<p class="MsoNormal" style="text-align: justify;"><font size="4"><i>Swapna</i><o:p></o:p></font></p></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com12tag:blogger.com,1999:blog-7714917963168463149.post-50474244688002836102020-04-12T18:51:00.002+03:002020-04-12T18:51:55.141+03:00Happy Easter!<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-h5A3GaCQSDA/XpM43i7EHLI/AAAAAAAAILg/K5ysS_XHWuY-Zwc_0ipvrdwY0LTsCoHtACLcBGAsYHQ/s1600/79969B5E-1132-4CA8-9EAD-FE87664A0FFD.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="421" data-original-width="260" height="640" src="https://1.bp.blogspot.com/-h5A3GaCQSDA/XpM43i7EHLI/AAAAAAAAILg/K5ysS_XHWuY-Zwc_0ipvrdwY0LTsCoHtACLcBGAsYHQ/s640/79969B5E-1132-4CA8-9EAD-FE87664A0FFD.jpeg" width="394" /></a></div>
<br />Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com2tag:blogger.com,1999:blog-7714917963168463149.post-14975324294820271442019-12-25T09:55:00.001+03:002019-12-25T09:55:27.817+03:00Merry Christmas!<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-m5V57VjLtv0/XgMHzK8-ZnI/AAAAAAAAIJk/dYYs5H2_lmAHdgf6X05ozI6wHMzuTDL5ACLcBGAsYHQ/s1600/Card.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1516" height="640" src="https://1.bp.blogspot.com/-m5V57VjLtv0/XgMHzK8-ZnI/AAAAAAAAIJk/dYYs5H2_lmAHdgf6X05ozI6wHMzuTDL5ACLcBGAsYHQ/s640/Card.jpg" width="606" /></a></div>
<br />Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-27979212326769255442019-11-11T15:36:00.001+03:002019-11-11T15:36:31.945+03:00Kiwi Wine<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://live.staticflickr.com/65535/49048479671_2e5cd019a8_4k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="How to make Kiwi Wine" border="0" data-original-height="800" data-original-width="570" height="640" src="https://live.staticflickr.com/65535/49048479671_2e5cd019a8_4k.jpg" title="Kiwi Wine" width="454" /></a></div>
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<span style="background: white; color: #1d2228; font-family: "Calibri Light","sans-serif"; font-size: 14.0pt; line-height: 107%; mso-ascii-theme-font: major-latin; mso-bidi-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
<div class="MsoNormal">
<span style="background: white; color: #1d2228; line-height: 107%;"><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><span style="background: white; color: #1d2228; line-height: 107%;"><i>As
usual I am back after a long hiatus :D :D There are many things which kept me
busy ignoring this space of mine. Now that many of my readers & friends
started asking me why there are no updates here, I thought I have to find some
time to spend here….. after all Christmas is around the corner, here is a wine
recipe for all of you to try..… A friend of mine was requesting for this Kiwi
Wine for the past several years… I made this wine almost a year back and with
aging, the sweetness of this wine reduces significantly and become a very dry
wine… So if you prefer sweet wine please add more sugar after fermentation…</i></span><span style="line-height: 107%;"><o:p></o:p></span></span></div>
<br />
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="color: #38761d; font-family: Georgia, Times New Roman, serif;"><b><i><br /></i></b></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><i><span style="color: #38761d; font-size: x-large;">Kiwi Wine</span></i></b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><u>Ingredients:</u></b><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><b><u><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></u></b></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Kiwi – 1 kg<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Water – 3 ½ litre<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Sugar – 1 kg <i>(250 gm more if you prefer very sweet wine)<o:p></o:p></i></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Yeast – ¾ tsp<o:p></o:p></span></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><b><u><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></u></b></span></div>
<div class="MsoNormal">
<span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;"><b><u>Method:</u></b><o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<ul>
<li><span style="line-height: 107%;"><span style="font-family: Georgia, Times New Roman, serif;">Peel and mash kiwi with a potato
masher.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Boil sugar & water and add boiled
water to the mashed kiwi and mix well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When the mixture becomes lukewarm add
yeast and mix well and transfer the mixture into a sterilized <i style="background-color: white; color: #444444;">bharani </i><span style="background-color: white; color: #444444;">/ bottle.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When the mixture cools down
completely tie the bottle with a clean cloth or close with lid little
loose.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Stir this mixture every day with a
clean and dry spoon.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">After 21 days, strain the mixture
through a cheese/ muslin cloth in to a clean dry bottle. You can add more sugar
at this time if you prefer sweeter wine.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Keep this again for 21 days
untouched. After 21 days strain the wine again, pour it in to clean dry bottles
and use.</span></li>
</ul>
<br />
<i style="background-color: white; color: #444444;"><span style="font-family: Georgia, Times New Roman, serif;">Check out <a href="http://www.swapnascuisine.com/2011/12/tips-for-making-homemade-kerala-wine.html" style="color: #666666; text-decoration-line: none;" target="_blank">Tips for Making Homemade Kerala Wines</a></span></i><br />
<i style="background-color: white; color: #444444;"><br /></i>
<i style="background-color: white; color: #444444;"><br /></i>
<i style="background-color: white; color: #444444;"><br /></i>Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com11tag:blogger.com,1999:blog-7714917963168463149.post-69203813271749097932019-01-23T20:59:00.001+03:002019-11-11T15:37:12.123+03:00Strawberry Wine & Celebrating 11 years of Food Blogging!<br />
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<a href="https://farm8.staticflickr.com/7822/46126969514_593dd46c8d_k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt=" How to make Strawberry Wine" border="0" data-original-height="800" data-original-width="669" height="640" src="https://farm8.staticflickr.com/7822/46126969514_593dd46c8d_k.jpg" title="Strawberry wine recipe" width="534" /></a></div>
<div class="m-5484478059401516895gmail-msonospacing" style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></i></div>
<div class="m-5484478059401516895gmail-msonospacing" style="background: white; margin-bottom: .0001pt; margin: 0cm;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">11 years ago, through a very dear college <a href="http://www.spicychilly.com/" target="_blank">friend</a> of mine, I was
introduced to the ocean of flood blogging. Since then it’s been a beautiful
journey learning may other aspects of cooking, different cuisines and finally
into cake decoration. Many fellow bloggers become very dear friends, I interacted
with many lovely readers and was acknowledged by some
leading publishers too…. I had never thought that a spontaneous
decision to start a blog would bring me so far. It was all
because of my dear readers whose continuous encouragement took me
so far, whereas many fellow bloggers of that time have completely
disappeared from the blogging field! Thank you so much for the love, support
and trust you guys have given me…</span></i></div>
<div class="m-5484478059401516895gmail-msonospacing" style="-webkit-text-stroke-width: 0px; background: white; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0cm; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<br /></div>
<div class="m-5484478059401516895gmail-msonospacing" style="-webkit-text-stroke-width: 0px; background: white; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0cm; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<i><span style="font-family: "georgia" , "times new roman" , serif;">I had planned
to post this Strawberry Wine for New Year, but the first post of the year got
delayed this far :D... I made this wine exactly a year ago, that’s how I got
this crystal clear colour. When you make the wine it will be really red in
colour but with aging the colour changes like this one has….
It’s Strawberry season in this part of the world and it’s a really
good wine, so try to make use of those beautiful strawberries while it is
in season!</span></i><span style="font-size: 14.0pt;"><o:p></o:p></span></div>
<div class="m-5484478059401516895gmail-msonospacing" style="-webkit-text-stroke-width: 0px; background: white; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0cm; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><i><br /></i></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://farm5.staticflickr.com/4820/39887072533_8a3f3eeb74_h.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Swapna’s Cuisine wine recipes" border="0" data-original-height="800" data-original-width="700" height="640" src="https://farm5.staticflickr.com/4820/39887072533_8a3f3eeb74_h.jpg" title="Kerala Strawberry wine recipe" width="560" /></a></div>
<div class="m-5484478059401516895gmail-msonospacing" style="-webkit-text-stroke-width: 0px; background: white; font-variant-caps: normal; font-variant-ligatures: normal; margin-bottom: .0001pt; margin: 0cm; orphans: 2; text-align: start; text-decoration-color: initial; text-decoration-style: initial; widows: 2; word-spacing: 0px;">
<span style="font-family: "calibri" , "sans-serif"; font-size: 14.0pt;"><i><br /></i></span></div>
<div class="MsoNoSpacing">
<br /></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #990000; font-size: large;"><b><i>Strawberry Wine </i></b></span><o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b style="font-family: Georgia, "Times New Roman", serif;"><u>Ingredients:</u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Fresh Strawberries - 1kg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Sugar - 1.25kg<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Water - 4 litres<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;">Yeast - 1/2 tsp<o:p></o:p></span></div>
<div class="MsoNoSpacing">
<b><u><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></u></b></div>
<div class="MsoNoSpacing">
<span style="font-family: "georgia" , "times new roman" , serif;"><b><u>Method:</u></b><o:p></o:p></span></div>
<div class="MsoNoSpacing">
</div>
<br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Boil the water and keep aside to
cool down slightly to lukewarm. </span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Wash the fresh strawberries well.
Wipe water from each strawberry very well and chop it finely and keep
aside. </span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a big <i>bharani</i> /
bottle add sugar, chopped strawberries and lukewarm water, stir well. Sprinkle
yeast on top and mix well after 5 minutes. </span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">When the mixture cools down completely
tie the bottle with a clean cloth or close with lid little loose. </span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Stir this mixture every day for 5
minutes with a clean and dry wooden spoon.</span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">After 20 days, strain the mixture
through a cheese/ muslin cloth in to a clean dry bottle.</span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Keep this again for 14 days
untouched. After 14 days strain the wine again, pour it in to clean dry bottles
and use. </span></li>
</ul>
<i style="background-color: white; color: #444444; font-family: "Times New Roman", Times, FreeSerif, serif; font-size: 14px;"><span style="font-family: Georgia, "Times New Roman", serif;">Check out <a href="http://www.swapnascuisine.com/2011/12/tips-for-making-homemade-kerala-wine.html" style="color: #666666; text-decoration-line: none;" target="_blank">Tips for Making Homemade Kerala Wines</a></span></i><br />
<br />
<br />Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com17tag:blogger.com,1999:blog-7714917963168463149.post-19083299573738165852019-01-01T20:45:00.001+03:002019-01-01T20:45:16.161+03:00Happy New Year to you all 🎊🎈 <div class="separator" style="clear: both; text-align: center;">
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<br />Swapnahttp://www.blogger.com/profile/07353365776751203911noreply@blogger.com0tag:blogger.com,1999:blog-7714917963168463149.post-89014362724414788352018-12-25T10:58:00.000+03:002018-12-26T10:59:22.169+03:00Merry Christmas 🎄🎅🎁<div class="separator" style="clear: both; text-align: center;">
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