Cranberry and Apricot Swirl Cookies ~ Pinwheel Cookies

Christmas fruit cakes have been posted on many blogs, so I thought of doing something different and yet complement the Christmas flavour. My swirl cookies or pinwheel cookies are inspired by the classic swiss rolls. They are filled with the fruity combination of cranberries and apricots, infused with the flavours and aromas of Christmas spices (cinnamon and cardamom).


Ingredients:
11/2 Cup Maida / All Purpose Flour / Self Raising Flour
1 Teaspoon of Baking Powder
1/4 Teaspoon of Salt
1/2 Cup of Butter (Cubed)
1/2 Cup of Sugar
1 Egg
1/2 Cup of Cranberries
1/2 Cup of Apricots
1/2 Cup of Raisins
1 Tablespoon of Orange Zest
1/2 Teaspoon of Cinnamon Powder
1/2 Teaspoon of Cardamom Powder
1/3 Teaspoon of Nutmeg Powder
1/2 Teaspoon of Butter
1 Teaspoon of Honey

Method:
1. Sift the flour, baking powder and salt together and keep aside.
2. Take cubed butter and sugar in a bowl, and with the help of an electric beater or hand blender whisk them together for almost 3 minutes or till the butter becomes very fluffy and double in size.
3. Now add the egg in the butter mixture and whisk it again for 5 minutes. The mixture will become very fluffy and will increase in the volume. Use hand blender for whisking it makes life easy.
4. In a food processor pour the butter , egg mixture and flour, blend it till the flour turns in to a soft dough. You can knead the dough with your hands, but I prefer blending cookie dough in a food processor as it is less messy and you don't have to handle soggy dough in your hands. The dough will be soft and fluffy.

5. Wrap the cookie dough in a cling film and put in your deep freezer for 40 minutes to make the dough tough.

6. Meanwhile prepare a fruity filling. Soak raisins in a bowl of warm water for 20 minutes. In a bowl, add Cranberries, Apricots, Soaked and drained Raisins, Orange Zest, Cinnamon Powder, Cardamom powder and Nutmeg Powder. Blend them together and form a Coarse paste.
7. Add honey and butter in this fruity filling and mix properly and keep it aside.

8. Remove the tough cookie dough from the freezer and place the dough in between two wax papers or oiled cling film and roll it in a long rectangular shape.

9. Remove the top wax paper / cling film and spread the fruity filling on the rolled cookie sheet evenly.

10. With the help of the wax paper below roll it up the cookie dough. Once the dough is entirely rolled up, again cover it with a cling film and freeze it inside the freezer for 40 Minutes.

11. Preheat the oven on 180 degree Celcius.
12. Remove the roll from the freezer, unwrap it and cut the roll in to slices. These slices gives the swirl effects.
13. Place these cookies of the ungreased cookie sheets or baking paper and bake on 180 degree celcius for 8 - 10 minutes or till edges are firm and bottoms are lightly browned.
14. Once baked, remove them from the oven and allow the cookies to cool on a wire rack.
15. You can have this delicious cookies warm as well as cold and they can be stored in the air tight containers for a week. I have stored them in a cute Christmas Box.

This is my entry for my very own Christmas Feast Event

This entry also goes for Santa's Holiday Challenge and Baking for Beginners event

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Chocolate and Walnut Brownie

The brownies, also refered to as a Boston brownie, are a dense squares of chewy chocolate cake, usually containing nuts, named after its color. Brownies comes in all kinds of sizes and shapes and sometimes glazed with fudge and often containing nuts, chips, peanut butter etc. Brownies are simple to bake and is often used as an example recipe for novice chefs and bakers.

It was my Hubby's B'Day and thought to bake a Brownie this time instead of Cake. Since Rahul is not so fond of Walnuts, I have also added Almonds along with Walnuts in the Brownie. Brownies also goes well as a delicious dessert for Christmas Parties.

Instead of baking them in traditional way, I have tried to introduce few shortcuts and make it simple, and the result was dark, nutty and moist Brownie.

Ingredients:
1 Cup Maida (Plain Flour / Self Raising Flour)
3/4 Cup Butter
3/4 Cup Cocoa Powder
2 Tablespoons of Coffee
1 Tablespoon Hot Water
1/2 Cup Sugar
2 Large Eggs
2 Teaspoons Vanila Extract
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
3/4 Cup Chopped Walnuts and Almonds
1/4 Cup Chocolate Chips

Method:
1. Combine Butter and Coco powder in a bowl. Instead of following the traditional method of melting butter and cocoa on a double boiler, I have placed the bowl in a Microwave only for 1 Minute. Once the butter is melted remove it from the microwave and mix the butter with Cocoa well and see to it there are no lumps. It should be a smooth batter.

2. In a bowl break the eggs and add sugar to it. Use a hand blender and whisk the eggs and sugar together with the blender. Whisk the eggs till the mixture becomes double in size. One can increase the amount of sugar if one prefers more sweetness.

3. Since I prefer bitter Brownie, I have combine coffee and hot water and added to the butter and cocoa mixture.

4. Now combine the Egg and sugar mixture with the butter and Cocoa mixture. Add Vanila extract and mix both the mixture properly. Hand blender comes to my rescue, I have mixed both the mixture with the help of the blender. Keep this mixture aside.

5. Now in a big deep bowl, sieve Maida, baking powder and salt together. Now add the dark chocolate combined mixture in the flour. Fold the flour with chocolate mixture and while folding the mixture add chopped nuts and chocolate chips in between. If you cannot find chocolate chips add grated dark chocolate bar or chunks. Remember to fold the mixture in one direction.

6. Preheat the oven to 180 degrees celsius. Grease the Square baking tray or place a grease proof paper or Butter paper. Pour the batter in the tray, sprinkle few chopped nuts and chocolate chips on top, I have sprinkled chopped almonds as it gives nice nutty look to the brownie once it is baked. Bake the mixture for about 25 - 30 Minutes or when you pierce the tip of the knife and it comes out clean or there are cracks on the top of the mixture.

7. Remove it from the oven and allow it to cool. Then cut in to small square pieces. Brownies are best served when they are warmed and accompanied with cold vanila ice cream. The warm chocolate brownie compliments the cold ice cream.

The Other goodies prepared for the B'Day Boy will be posted soon.

This is my entry for my very own Christmas Feast Event

This entry also goes for Home Made Christmas Gifts , Santa's Holiday Challenge

and Baking for Beginners event

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Hema of Adlak's Kitchen has celebrated her 100th Post and she has showered upon me Best Blogger Friend Award, Thnak you Hema, I am really thankful to you.

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Creamy Strawberry and Apple Drizzle

A simple yet delicious dessert that is guaranteed to liven up any dinner party, thats what this Creamy Strawberry and Apple Drizzle can do!!

I suggest that one may involve kids during the prep as they may enjoy decorating this dessert using the squirty cream from the freeze can.

Ingredients:
8 - 10 Small slices of Vanilla Sponge cake
1/2 Cup of Apple Dessert Sauce (Easily available in Supermarkets)
1/2 cup of Strawberry Dessert Sauce (Easily available in Supermarkets)
1 Cup of Mascarpone (Italian full fat dessert cheese)
Bottle of Squirty Cream or Whipped Cream

Method:
1. Take a bowl, add mascarpone and 1/4 Cup of Strawberry sauce. Whisk the sauce and mascarpone thoroughly and keep aside.
2. Heat the pan and place slices of vanilla sponge cake on it and let it dry roast for 1 minute, or till it turns a bit crispy and amd light brown in colour. Make sure that you dont dry roast the cake for too long.
3. Take a glass or a wine glass, place roasted cake in the glass. Add a dollop of apple dessert sauce and then follow up with a dollop of the mascarpone and strawberry sauce mix over the apple sauce.
4. This way depending upon the size of your glass, one can make one more layer of cake, mascarpone mixture and apple sauce.
5. Decorate it with Squirty Cream or Whipped Cream and drizzle the strawberry and apple sauce on the sides of the glass and on top of the cream. This will make your guests go licking your dessert.

Keep your Creamy Strawberry and Apple Drizzle in the refrigerator and serve when your guests are through with their main dish.

This is my entry for Madhavi's lovely Children's Day Event.

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Ghughra ~ Karanji ~ Gujjia

Diwali is the Hindu "Festival of Lights". It is one of the most popular and eagerly awaited festivals of India. It is a five day celebration which occurs on the fifteenth day of the Hindu month of Kartik. The word ''Diwali'' means "rows of lighted lamps". Diwali festival symbolizes the defeat of evil and the lamps are lit as a sign of hope for mankind.
In many parts of India, it is the homecoming of King Rama of Ayodhya after a 14-year exile in the forest. The people of Ayodhya welcomed Rama by lighting rows (avali) of lamps (deepa), thus its name, Deepavali. This word, in due course, became Diwali in Hindi. But, in South Indian languages, the word did not undergo any change, and hence the festival is called Deepavali in southern India. Southern India marks it as the day Lord Krishna defeated the demon Narakasura.
This time I am away from homeland and miss everyone during Diwali. Inspite of being away from home I have tried to celebrate Diwali with equal zeal and enthusiasm and following the same customs and traditions which are followed at my home back in Mumbai.
Diwali is the time, when Indians go for spring cleaning their homes, and decorating them with home decorative and new home furnishings. Buying new clothes and jewellary, making loads of Diwali goodies, visiting relatives and friends with Diwali gifts and bursting fire crackers.
Diwali starts with Vasu Baras, from this day we start lighting our houses with diyas and lights. We lit diyas everyday till Dev Diwali.
Next day is called ''Dhanteras'' or ''Dhanatrayodashi'' on this day we Gujaratis perform pooja of the 'Dhan' means wealth. And make sweets and savoury snacks as Naivedyam or Prasad. We buy new utensils and gold on this day.
Third day is called 'Kali Chaudash'. It is custom to make wadas on this day in gujaratis. We wake up early and have bath with scented oil.
The fourth day is called Laxmi Pooja or the day of the Diwali. On this day Goddess Laxmi and Ganesha are worshipped for auspicious beginning and for prosperity and well being. In Gujaratis businessman open their financial books from this day and they worship their Financial books called 'Chopada' and the pooja is called Chopada poojan.
The fifth day is New Year or Vikram Samvat for us, Gujaratis. The New Year of Gujaratis starts from this day. we get up early and wear new clothes and visit temple and visit our friends and relatives with Diwali Goodies and gifts and wish eachother ''Saal Mubarak''.
The Sixth day is celebrated as Bhaiduj, it brings together married sisters and brothers. On this day Married sisters decorates her house and make invite her brother over her place for food.
This year in London we visited Trafulgar Square, which is a huge place in Central London, last weekend. A cultural programme on eve of Diwali was organised by Mayor of London. He personally visited the place and innaugrated the festival occassion with Ganesh Pooja, it was followed by Garba and other dance performed by Indians from various parts of UK. Few Indian Celebrities were also invited. On the New Year day there is Chappan Bhog feast and fire carcker show at Swaminarayan Temple in Neasden, London. This temple is the biggest temple outside India.
The most significant things about Diwali are Lights and Goodies. The whole house is decorated with diyas and lights and loads of goodies are cooked before the onset of Diwali and during Diwali days. We Gujaratis make special Sweets and Savoury snacks for Diwali like Ghughra, Mathia, Kharkharia, Mohanthal, Magaj, Chakri, Chevdo, Sev, Gathia, Chorafadi.....the list is endless......besides the normal heavy food on these days. These are just accompaniments or are treated as snacks during Diwali in Gujarati Household. My mouth starts watering thinking about all these goodies.
Due lack of availability of Ingredients in UK, I decided to make two traditional Diwali goodies which we Gujaratis make during Diwali which is Ghughra or Karanji aka Gujjia and Mathia. There are yummy and delicious dishes coming up everyday as all the days of Diwali are celebrated at my place with zeal and vigour. Today's post is for my very own special Half moon sweet, Ghughra.
It is custom in our house to make Ghughra's which is known as Karanji in Maharashtra and Gujjia in Northern parts of India. The only difference in Ghughra or Karanji of western part of India to Gujjia or North India is the addition of Khoya / Mawa in the filling. In Gujjia Khoya is added, which is not added in Ghughra / Karanji to increase the shelf life of the Half moon sweet.

Ingredients:
250g. Maida (All purpose flour)
3 tbs. Ghee
Pinch of salt
1/2 Cup of Cold Milk
1/2 Cup of Rawa (Semolina)
1/2 Cup fresh grated Coconut
1tbs. Poppy seeds
1 Cup of Caster Sugar
1 tbs of Cardamom Powder
1/2 tbs of Nutmeg Powder
1/2 Cup of Kishmish and chopped Almonds.
1/2 Cup Khoya / Mawa (Optional)
Oil / Ghee for frying

Method:
1. Take a deep vesssel, heat the vessel with 1 tbs of ghee. Add rawa (Semolina) and saute the rawa in the ghee till it turns golden or light brown in colour and you start getting smell of cooked rawa. Once the rawa is cooked remove it from the heat and transfer it in a bowl.
2. Add fresh grated coconut in the heated vessel and fry the coconut till they turn light brown. Dont add oil or ghee for frying as coconut will remove its own oil for the same. Once they are cooked transfer the coconut in the same bowl containing rawa mixture.
3. Now dry roast the poppy seeds and add them in the rawa and coconut mixture bowl. If using mawa or a khoya roast the same in a heated vessel and add it to the rawa mixture once done. Add caster sugar, cardamom powder, nutmeg powder and dry fruits and allow it to cool for few minutes.

4. Now take maida, add 2 tbs of ghee, punch of salt and mix it with the maida. Add cold milk and knead a dough.
5. Now roll the maida dough in round shape and place the stuffing mixture in between.

Apply milk with the tip of your finger tips on the edges of the round shaped maida roti. Now seal the edges and give it a Half moon shape. Seal the edges carefully so that the stuffing does not come out while frying the Ghughras / Karanji / Gujjia.

6. In the end fry them in Ghee or oil. If you are not using khoya or mawa one can store them for 10 days in an air tight container.

Flower Rangoli

As per the tradition I have made a simple Flower Rangoli near the entrance of my house.Due to lack of Rangoli colours I have used fresh flowers. Bought a flower bouquet and pluck all the petals of the flowers and made a Flower Rangoli.

Wishing All Happy Diwali and Prosperous New Year

The whole post is my entry for Priti's Diwali Celebration Event.

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Ukadiche Modak ~ Ganpati Bappa Morya

Happy Ganesh Chaturthi

Its ''Ganesh Chaturthi ~ गणेश चतुर्थी'', the auspicious day when Lord Ganesh was born. The festival is observed in the Hindu calendar month of Bhaadrapada, starting on the shukla chaturthi (fourth day of the waxing moon period). Ganesha, the elephant-headed son of Shiva and Parvati, is widely worshipped as the supreme god of wisdom, prosperity and good fortune.

In relation to the festival of Ganesh Chaturthi and the birth of Lord Ganesha whose parents are the divine couple Lord Shiva and Parvati, a very general belief is that Lord Ganesha was brought into existence by a mud statue formed by his mother at the time when she was heading to take bath. She breathed life into the statue so as to let herself guarded from the sudden entry from any outsider. The newly born Lord Ganesha dedicatedly did his duty and prohibited even his father Lord Shiva from entering. His father in rage cut off his head but then suddenly realized that it was his own newly born son. After being cooled down, Lord Shiva replaced Ganesha’s head with an elephant head for blessed his son with the title of the first to be worshipped deity. Since then the birth of Ganesha is celebrated in the name of Ganesh Chaturthi Festival.

While celebrated all over India, it is most elaborate in Maharashtra,Goa, Gujarat, Karnataka and Andhra Pradesh, and other areas which were former states of the Maratha Empire. The jubilations extend till the following ten or twelve days. The whole atmosphere of celebration welcomes the arrival of great Lord Ganesha on the Earth.

In Mumbai and Pune, the charm of the festival is witnessed by the beautiful decorations of various ‘pandals’ that are honored by the idol of Lord Ganesha seated on the center stage catching the eyes of the whole lot of devotees that surround the whole scene. Along with the music and rhythm of several instruments played to accompany the celebrations, there are the performances of timely ‘aartis’ that carry the enthusiasm of the festival.

During the festivals day's beautifully sculpted Ganesh idols are installed in the Mandaps that are colourfully decorated, depicting religious themes or current events. Each locality make their own special pandal. People attribute considerable social significance to the pandals as communities compete with each other to put up a more outstanding one. Various cultural shows and events are organised by Sarvajanik Pandals.

In my apartment, in Mumbai we get Ganpati every year for 11/2 day, as a kid we used to help elders to build pandals and decorate the whole pandal. There were Aartis three times in a day and we used to stuffed ourselves with soo many delicious Prasads and Naivedya offered to Lord Ganesh. Then we used to visit our friends and families who used to get Ganpati, visit various sarvajanik pandals. Last year was special Ganesh Chaturthi as it was the last one I was celebrating in India. This is picture of Ganpati celebration in my apartment last year.

Ten days of Jubilation just passes and the day of Ananth Chturdashi, comes when Ganpati Idols are taken for Visarjan. We usually go to Juhu beach which is very near to our house. However on the day of Ananth Chaturdashi it takes ages to reach the beach, as everyone is out dancing on the street yelling '' Ganpati Bappa Marya, pudhchya varasi lavkar yaa'' means 'O Lord Ganpati, come back soon next year'.

This year, eventhough I am away from homeland, I have decided to celebrate Ganesh Chaturthi in my own special way. The main dish or Bhog or Naivedya offered to Lord Ganesha on the Ganesh Chaturthi day are Modaks of which Lord Ganesha has always been very fond of. Here's my entry for Krishna ~ Ganesh Chaturthi event.

Ukadiche Modak is a Maharashtrian delicacy, and is prepared in almost every household in Maharashtra on Ganesh Chaturthi. Modaks are steamed rice dumplings stuffed with sweet coconut and jaggery mixture.

Ingredients:
For the Filling
1 Cup grated fresh Coconut
1 Cup grated Jaggery
1 Tablespoon of Cardamom powder
1/2 Tablespoon of Nutmeg powder
2 Tablespoons of Kishmish
2 Tablespoons of Ghee

For Rice Dumplings
1 Cup Rice flour
1 Cup Water
1 Teaspoon of Oil
1 Teaspoon of Salt

Method:
1. First prepare the filling. Heat the ghee in a non-stick pan, add grated coconut and jaggery. Mix well till the jaggery melts and in the end add cardamom and nutmeg powder. Keep aside to cool.

2. For the Modak cover, boil water in a pan. When it has reached the steady boil, add oil and salt. Then mix the oil and salt evenly and add the rice flour immediatley. Stir again and again so that no lumps are formed.
3. Cover the lid for sometime, then knead the dough while it is still hot. Make a soft dough.
4. Grease your palm with oil, take a small ball of dough. With the help of your palm flatten the dough to form a cup shape.
5. Fill it with the coconut, jaggery stuffing. With the help of your fingers seal all the edges of the cup and join them to form a peak.
6. Now grease your plate with a teapoon of oil. Place the modaks in this pre greased plate and place it in a steamer.
7. Steam the modak for 15 - 20 Minutes, or till they turn translucent.

Serve them Hot, by drizzling ghee on them.

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Kheer ~ Payassam ~ Rice Pudding

Krishna Janmashtami ~ कृष्ण जन्माष्टमी also known as 'Krishnasthami' , 'Gokulashtami' or 'Ashtami Rohini' is a is observed on the eighth day of the dark half of the month of Hindu festival celebrating the birth of Lord Krishna, the eighth avatar (incarnation) of Lord Vishnu. JanmashtamiShraavan.
Lord Krishna was born to the proud parents Devaki and Vasudeva. It was none other than Devaki's own brother Kans who imprisoned Lord Krishna's parents at the time of his birth because it was predicted that the eight child of Devaki and Vasudeva would kill Kans.Krishna was born, there was severe storm and somehow Vasudeva managed to take Lord Krishna to Gokul, to give him under the care of Yashodha and Nand.

The actual festivities begin during midnight in this 48 hour period. The celebration reaches its peak at midnight, with the birth of Lord Krishna, with lot of hymns, arti taking place and blowing of the Conch (shankh), rocking the cradle of Lord. The idol of lord is bathed with Panchamrit (A mixture of milk, ghee, oil, honey and Gangajal). The Panchamrit is later distributed as Prasad to the devotees along with other sweets. While some Fast on the first day and break it at midnight for others the fasting continues for both days. The period coincides with rainy season.
Dahi Handi is celebrated with fervor, especially in Mumbai. Dahi Handi generally takes place on the second day of Janmashtami. An earthen pot containing a mixture of milk, fruits is hung high in the air with the help of a rope. Award money are hung along with the rope, which are later distributed as prize to the winners. Enthusiastic young men known as 'Govindas' form a human pyramid by standing one on top of the other, trying to break the pot. Onlookers throw water on the young men in order to prevent them from breaking the pot. Breaking of the pot is followed by prize distribution. Lately there are even lady Govindas, who break the Dahi Handis. Many such Govindas compete with each other, especially for the handis that dole out hefty rewards. They yell ' Govinda Ala Re' when they break the handi.

In Mumbai in Sanyashashram, a Temple in Vile Parle they make big Idols of GOD from Pure ghee, Last year they had shown how Lord Shiva comes to see the Eighth Avataar of Lord Vishnu in form of Lord Krishna and he takes the form of a sadhu (holy saint). Luckily I had clicked photographs of these Idols made of Pure Ghee, last year.

This year I thought will prepare Kheer for makhan chor, Kheer or Payassam being Rice pudding made from full fat milk, flavoured with cardamom and saffron thought will be good entry for Krishna ~ Ganesh Chaturthi Event.

Wishing You all Happy Janmashtami

Ingredients:
1/2 Litre Full Fat Milk
1/2 Cup of Long Grained Basmati Rice
1/4 Cup of Sugar
1 Tablespoon of Cardamom powder
1/2 Tablespoon of Nutmeg powder
1/2 Cup of Chopped Almonds, Cashew nuts, Pistachio and Kishmish (Raisins)
Few strands of Saffrons
1 Tablespoon of Rose Water (Gulab Jal)

Method:
1. Wash and soak rice for 20 minutes. Drain the water and mix the rice with ghee and keep it aside.
2. Boil milk and rice. Stir the milk and rice continously and bring it to boil. When the rice is boiled and rice is reduced to 1/4th amount, add sugar and mix well.
3. Add cardamom, nutmeg powder and chopped dry fruits. Add saffron strands in hot milk and then add it to the boiling milk.
4. Boil the milk till is almost reduced and kheer becomes thick.
5. Serve hot or chilled.

Since Kheer is a close version of Payassam, here's my entry for Anisheetu's SWC - Karnataka event.

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Sukhadi ~ Godpapdi

Sukhadi is a traditional Gujarati dessert. Sukhadi is known as Godpapdi or Gurpapdi in Maharashtra. Sukhadi is prepared in every Gujarati house during any religious / festival occassions. In Mahudi Jain Temple at Mehsana, Gujarat, Sukhadi is offered as a prasad. Sukhadi is made up of wheat flour and gud / gurr hence it is known as godpapdi / gudpapdi in Maharashtra.
My mother always made Sukhadi during Rakshabandhan for us, so I thought let me continue the tradition of making Sukhadi on Rakshabandhan.
Rakshabandhan or Rakhi is a special emotional Hindu Festival between brother and sister. ''Raksha'' means protection, ''bandhan'' means bound or binding.This is celebrated by tying a 'rakhi' or a 'holy thread' on the brother's wrist by the sister and both pray for each others' well being followed by a promise from the brother to take care of his sister under all circumstances and the brother has to give a gift to his sister in return. In many traditions Rakhi is not only tied by sister to brothers, but they are even tied to bhabhis (Sister in law) in a form of a ''Lumbha''. Rakshabandhan is celebrated with great enthusiasm and zeal.
The strong bond represented by Rakhi has resulted in innumerable political ties among kingdoms and princely states. The pages of Indian history testify that the Rajput and Maratha queens have sent Rakhis even to Mughal kings who, despite their differences, have assuaged their Rakhi-sisters by offering help and protection at critical moments and honoured the fraternal bond. Even matrimonial alliances have been established between kingdoms through the exchange of Rakhis. History has it that the great Hindu King Porus refrained from striking Alexander, the Great because the latter's wife had approached Alexander and tied a Rakhi on his hand, prior to the battle, urging him not to hurt her husband.
The ritual is observed on the full moon day of the Hindu month of Shravan. It is also known as Nariyali / Narali Purnima. In South India, Raksha Bandhan is called Avani Avittam, when the sacred thread is ceremoniously changed.
I am the only girl child in my family and surrounded by brothers. Rakhi has always being close to my heart as all my cousin brothers, uncles and aunts visit my place. We being Gujarati brahmins, early in the morning my father, uncles and my brothers change their Janoi / Janai ~ Sacred Thread by chanting Gayatri Mantra. Then after regular pooja I tie Rakhi, send by my Bua (Aunt) to my father and uncles. Then comes the turn of my brothers. First I tie Rakhi to my real younger brother, the ritual is to apply a kumkum tilak on his forehead, then tie Rakhi on his wrists, and then lit the diya and pray for his well being and then offer him yummy Sukhadi, prepared by my mother to eat. Then, I tie Rakhi to my other cousins and in return they all give me gift. Since its not a public holiday on that day, we go to respective work, school and colleges and at night we enjoy delicious feast prepared by my mother and my aunts. My brother wears Rakhi for the entire year and changes only on the next Rakshabandhan.
Last year I had unique Rakhshabandhan, I got engaged and my hubby was in UK and me in India. At my hubby's place they have a similar tradition, all of them meet up on this day. My sister in laws, in absence of my hubby invited me. They all tied me Rakhi / Lumbha on my wrists and my hand was full of colourful Lumbhas.

Lumbha

This is the first Rakhshabandhan, I am away from my house, and I am missing my brother a lot. This time I made Rakhi by myself along with a simple greeting card. One Rakhi I made with beads used for making jewellary and the other Rakhi is an edible one. I have used materials used for decorating cakes. I have made a simple Rakhi as my brother wears it for the whole year.

Here's my entry for my dear Friend Priti's Rakhi ~ Thread of Love event Handmade Rakhi, Card and Sukhadi

Ingredients:
1 Cup Wheat flour
1 Cup Ghee
1 Cup Grated gud/gurr (Jaggery)
2 Tablespoon of Cardamom powder
1 Tablespoon of Nutmeg powder
2 Tablespoon of Milk
1 Tablespoon of Khus Khus (Poppy seeds)
2 Tablespoon of finely chopped Nuts

Method:
1. In a vessel heat the ghee, let the ghee melt completely
2. Now add wheat flour and roast the flour till it turns golden brown on a low flame.
3. When it turns golden brown, add grated gud, cardamom powder and nutmeg powder. Let the gud melt by mixing it well with the wheat flour by adding very little milk on a very low flame or by removing the vessel from the gas.

4. Grease a steel thali with ghee, when the gud is melted transfer the hot wheat batter on the greased thali and spread the batter evenly on the thali.
5. Sprinkle khus khus and finely chopped nuts on the batter and cut the batter in a diamond shape.

6. Let the batter cool and then remove the diamonds and serve.

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Verry Berry Surprise

Well, as per my understanding of history, Christopher Colombus was actually trying to find another way to reach India - Land of Spice. But in that exploration he landed up discovering the world strongest country America. His biggest mistake, turned out to be a marvellous discovery. Now, the Colombus within me wanted to cook Strawberry Cream, an exotic dessert served at Wimbledon. I was amongst the fortunate ones to watch the current wimbledon match, with few of my friends who had paid visit to Land of Queen, Great Britain. My dear hubby being busy in the office, couldn't make it for the match. So, I thought of cheering him up by making strawberry cream at home for our Sunday Night Project. But when I went to the nearby supermarket to pick up fresh strawberries, they were all off from the shelves. Poor me :(, quick came the idea to pick up summer berries (rasberries and blue berries) instead. So here it is....presenting my ''Verry Berry Surprise''


Ingredients:
100g Rasberries
100g Blue Berries
50g of Creamy Custard
50g of Mascarpone (Cheese used specially for desserts)
3 Tablespoon of Strawberry Jam
4 Trifle Sponges / Any soft sponge cake
1 Tablespoon of Ginger biscuit Crumbs
1 Tablespoon of Sugar

Method:
1. Take rasberries and blueberries, keeping few of them aside. Add sugar and blend both the berries together and make a smooth puree.
2. Mix Custard and Mascarpone together. Mascarpone is a cheese specially used for desserts to soften the cream or custard.
3. Now take a serving glass, add berry puree. Now make layer of custard and mascarpone mixture. On top of custard add few pieces of berries kept aside and Jam. Make one more such layer.
4. Decorate with remaining pieces of Berries and ginger biscuit crumbs and a dollop of Jam.
Your tongue is waiting to lick Verry Berry Surprise :)

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Chocolate Cake

It was our first civil marriage anniversary on 29th of May. We are among few fortunate ones, who celebrate two marriage anniversaries, as first we had our civil marriage and then we tied our knots in traditional Hindu style wedding ceremony in December. Instead of buying cake from outside, I thought will surprise my hubby by baking a cake myself.

Ingredients:
1 Cup of Maida (Self Raising Flour)
1 Cup of Sugar
1 Cup of Oil
3 Eggs
1 Tablespoon of Cocoa powder
1 Tablespoon of Baking powder
Pinch of salt

For Icing:
1/2 Dark Chocolate bar
100 gm of Icing sugar
2 Tablespoon of Butter
2 Tablespoon of Milk
Method:
1. Sieve self raising flour, salt, baking powder and cocoa powder together.
2. In a glass vessel beat egg, sugar and oil together until the mixture rises to double in quantity.
3. Add the egg mixture in the flour mixture and fold the batter.
4. Take a baking tin and grease it with butter and dust it with some flour.
5. Now pour the mixture in the baking tin and bake the cake in preheated oven at 200 degree Celsius for 20 Minutes or till your knife when pierced in the cake comes out clear.
6. Let the cake cool for few minutes, then put the tin upside down and remove it from the tin.
7. For icing, melt butter and chocolate bar together on double boiler or in a microwave. Add icing sugar and milk and mix it properly.
8. Cut cake horizontally from between, take one piece of the cake and apply the icing mixture evenly on it. Press the other cake piece on it and then apply the icing on top of the cake and sides of the cake and cover the whole cake with the icing mixture and let it cool in refrigerator.

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