Egg Biryani Muttai Biryani
Tuesday, May 20, 2014
This is one of my favourite Egg recipe. Its an ideal biryani for eggetarians.
Ingredients
Basmati or Zeera Samba rice (3/4th cooked)-3cups
Eggs (hard boiled and DE-shelled)-4
Peas-1/4cup (optional)
Onions medium (chopped)-2
Tomato big (crushed)-1
Ginger and Garlic paste-2tsp
Green chilly slit-2
Yogurt-1/4cup
Turmeric powder-1/4tsp
Chilly powder-1tsp
Aniseed powder-1tsp
Coriander powder-1tsp
Salt to taste
Cinnamon-1"
Cardamon-2
Cloves-2
Bay leaf small-1
Coriander leaves and Mint leaves (chopped)-1/4cup
Oil required
Method
Heat oil in a deep bottom pan, when hot add the whole gram masala and fry until aroma comes. Next add the onions and green chilly saute until onion turn pink in colour, then add the ginger and garlic paste, fry for few minutes and add the peas. Add the crushed tomato and yogurt. Next season with chilly powder, turmeric powder, aniseed powder, coriander powder and salt. Add the chopped mint and coriander leaves and 1/4cup of water. Allow to boil, add the hard boiled eggs to the gravy, cover with a lid and simmer for 5mins. When the gravy is little thick and oil floats on top set aside the eggs. Mix the cooked rice to the gravy well and cook in dum for 5mins. Halve the eggs and serve along with Hot biryani.
Fresh Strawberries and a New Camera
Monday, May 19, 2014
Its my birthday on July 11th, and my Wife and In-laws surprised me with a much needed digital camera! So, I thought I would do a little experimenting. This was the first food shot ever; some fresh strawberries in all their summer glory. Thank you Michele, Peggy and Al! Hopefully future blog posts will display photos that are of a much higher quality. Dont worry, I have no plans to replace the video clips with photo essays, I just want to improve the overall visual appeal of the site. By the way, if youre thinking that another reason for this post was to inform all you regular viewers that my birthday was coming up in a shameless ploy to solicit a few donantions to the site...well, I can not confirm or deny any such attemp. Enjoy!Dry It Yourself How to Get the Drybar Experience at Home
I know many of you live nowhere near a Drybar, but did you know you could buy all their products no matter where you live?? That means you can have a Drybar experience from anywhere now--all you need is my tutorial to top it off!
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A Banana Bread That’s Okay to Make Early
Sunday, May 18, 2014
Banana bread is one of those things people rarely make on purpose. Even though you know you’re not going to eat seven bananas in a week, you buy the big bunch anyway, because, “it’s kind of green.” Now, those last three bananas are almost black and you’re feeling like a bad person.
Then you remember banana bread, and long story short, you realize you’re not a bad person…in fact, you kind of rock. While that’s the most common scenario, this scrumptious banana walnut loaf, spiked with dark chocolate chips, is so good you’ll want to make it well before the bananas get to that condition. Yes, it does come out better with extra ripe bananas, but if you can’t wait (like I couldn’t), you’re still in for a treat.
The chocolate chips are sparse here, but make a big difference in the overall flavor. This is a case where more wouldn’t necessarily make it better. This should be more of a snack, not a super-sweet dessert. When Michele makes this, she actually grates unsweetened baking chocolate instead, and it’s amazingly like that also. And, don’t even get me started on how good this is toasted.
The recipe is adapted from one by Mary Sue Milliken and Susan Feniger, from their cookbook, City Cuisine. It’s one of the oldest cookbooks we have, and has tons of great recipes, so check the link if you’re interested. Enjoy!
Banana Bread Ingredients:
3 ripe bananas
2 cups all-purpose flour
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup soft butter
1 cup sugar
2 large eggs
1/4 tsp vanilla
1 tbsp milk
1 cup chopped walnuts
1 cup chopped walnuts
1/3 cup dark chocolate chips
*Bake in a 9x4 loaf pan at 325 degrees F. for about 1 hour 10 minutes.
Moist Fruit Cake Recipe Gluten Free Vegan Egg free
As far as cakes go my favourite cakes of all are moist cakes, there is something so very enjoyable about sinking your teeth into a great tasting cake that has a soft compact and moist texture. So you can well imagine how much I loved eating this cake!
My vegan moist fruit cake is also gluten free, the brilliant thing about this cake is that you would never know that there is no eggs, no wheat, no butter or gluten.
The taste of the rich dried fruits take over the whole cake with their sweet intense flavours. The combination of fruit ranging from raisins, sultanas, dates, apricots and some glazed cherries for the traditional finish are all so fabulous together.
I use hot water that I soaked the fruit in to give the cake mixture its moisture.
There is no need to use any egg replacers or large amounts of starches in my fruit cake recipe.
It is a really easy fruit cake recipe to bake.
The next day the cake develops its very own sticky and glossy topping - the cake is just so adorable and tasty I know you will love it.
Ingredients for moist gluten free fruit cake recipe
2oz Sultanas
2oz Raisins
2oz Dried unsulphured apricots
3oz Dates
12 Glazed Cherries (halved)
5oz Rice Flour
1/2 Tbsp Cornflour (cornstarch)
1 Tbsp Soya Flour
500ml Hot water
50ml Vegetable oil
4oz Dark brown muscovado sugar
1 Vanilla pod
1 Tbsp Canadied peel
1 tsp Sweet mixed spice
1 tsp Xanthan gum
1 tsp Baking Powder
1/2 tsp Bicarbonate of soda
1-2 tsp Vanilla essence
Picture of glazed cherries and dried fruit.
See how moist the fruit cake is as I squeeze it between my fingers?
See how the cake bounces back to shape as I let go?
How to make Jeenas Kitchen Moist Fruit Cake Recipe
Place all of the dried fruit and candied peel into a bowl.
Slice the vanilla pod in two and scrap out the vanilla seeds.
Place the seeds and the remaining pods into the bowl of fruit.
Pour over the hot water and leave to soak for 10 minutes.
Slice the vanilla pod in two and scrap out the vanilla seeds.
Place the seeds and the remaining pods into the bowl of fruit.
Pour over the hot water and leave to soak for 10 minutes.
Place all of the dried ingredients into a large mixing bowl.
Add the cherries, vanilla essence and dried fruit mix lightly.
Add approximately half of the hot water you soaked the fruit in to the mixing bowl, only add a little at a time so you do not add too much water.
Add the cherries, vanilla essence and dried fruit mix lightly.
Add approximately half of the hot water you soaked the fruit in to the mixing bowl, only add a little at a time so you do not add too much water.
You want a thick textured cake batter.
Pour into a greased and floured square baking tin.
Bake in a hot oven at gas mark 6 for 30-40 minutes or until a skewer comes out clean and the cake is bouncy to the touch.
Do not open the oven door for at least 25-30 minutes.
Leave the cooked cake in the tray for a few minutes then turn out to cool on a rack.
Leave to cool.
Slice and enjoy Chef Jeenas delicious moist fruit cake recipe.
Slice and enjoy Chef Jeenas delicious moist fruit cake recipe.
A tip from Chef Jeena - Eat my tasty moist friut cake when it is still warm from the oven with some custard poured over the top for a divine pudding.
See more gluten free recipe and vegan recipes
See more gluten free recipe and vegan recipes
CHOCOLATE BANANA BREAD
Yep, you read it correctly, chocolate banana bread, and it is really good!! The chocolate (cocoa and chocolate chips) lend the predominate flavor, but you can still taste the banana AND the fruit keeps the bread extremely moist.
1 1/4 cups of mashed bananas
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup white sugar
2 eggs
1 1/2 cups all purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup semi-sweet mini chocolate chips (a must)
..
Beat all of the wet ingredients and sugar together until well combined and smooth. Beat in the dry ingredients just until combined then stir in the nuts and chocolate chips.
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Bake the bread in a greased 8" x 4" loaf pan, in a pre-heated 350F oven for 60 to 70 minutes or until toothpick tests clean (see note below). Cool bread in pan, on rack, for 15 minutes, then remove from pan . Immediately, wrap hot bread with plastic wrap and cool, this will seal in all of the moisture......important step.
If you click on the (above) photo, you can see the melted chocolate chips...a slice of this bread, heated in the microwave for 10 seconds or so, will satisfy any serious choco-holic.
NOTE: Im not a big fan of baking all that batter in a single 8" x 4" loaf pan for over an hour. That always seems to produce a lot of hard crusty corners. I much prefer to make two smaller loaves which bake in about 45 minutes. Whatever pan size you use, try the toothpick test for doneness. When you remove the toothpick, you will see some melted chocolate chips on the toothpick, but no gooey batter.
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NOTE: Yes, that is snow (higher than my kitchen window) in that last photo. Snow also accounts for the ultra-bright window-light in the first photo. We live at the base of a mountain pass and we get a lot of snow...but, hey, its nearly mid-March, so this is even a lot of snow for us. Tonight its zero again. I heard on the radio today that the Iditarod dog team racers are experiencing 35 below zero this week!!
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1 1/4 cups of mashed bananas
1/3 cup vegetable oil
1 teaspoon vanilla
1 cup white sugar
2 eggs
1 1/2 cups all purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1 cup semi-sweet mini chocolate chips (a must)
..
Beat all of the wet ingredients and sugar together until well combined and smooth. Beat in the dry ingredients just until combined then stir in the nuts and chocolate chips.
.
Bake the bread in a greased 8" x 4" loaf pan, in a pre-heated 350F oven for 60 to 70 minutes or until toothpick tests clean (see note below). Cool bread in pan, on rack, for 15 minutes, then remove from pan . Immediately, wrap hot bread with plastic wrap and cool, this will seal in all of the moisture......important step.
If you click on the (above) photo, you can see the melted chocolate chips...a slice of this bread, heated in the microwave for 10 seconds or so, will satisfy any serious choco-holic.
NOTE: Im not a big fan of baking all that batter in a single 8" x 4" loaf pan for over an hour. That always seems to produce a lot of hard crusty corners. I much prefer to make two smaller loaves which bake in about 45 minutes. Whatever pan size you use, try the toothpick test for doneness. When you remove the toothpick, you will see some melted chocolate chips on the toothpick, but no gooey batter.
.
NOTE: Yes, that is snow (higher than my kitchen window) in that last photo. Snow also accounts for the ultra-bright window-light in the first photo. We live at the base of a mountain pass and we get a lot of snow...but, hey, its nearly mid-March, so this is even a lot of snow for us. Tonight its zero again. I heard on the radio today that the Iditarod dog team racers are experiencing 35 below zero this week!!
DC Cupcakes Gets Rewnewed for Second Season Attracts Even Longer Wait Lines
Saturday, May 17, 2014
Everyones favorite cupcake-themed TLC reality show DC Cupcakes, starring Georgetown darlings Sophie LaMontagne and Katherine Kallinis, co-owner sisters of Georgetown Cupcake, has been picked up for a second season, which can only mean one thing: even longer lines at the shop than this one:
Photo via Shawn and Sara
Yes, it does wrap around the corner
Basically, TLC realized that 6 episodes does not a "season" make, so theyre upping their order to a full dozen. (Dya see what I did there, with that pun...srsly LOLz right now!!!!!)
So, theres still no word on exactly how many episodes "Season 2" will be comprised of, but I do hope the sisters get some acting lessons between now and then. That, or just document what Im sure are plenty of real-life antics more worth watching than the over-rehearsed discussions of whether Mommy is competent enough to differentiate between butterscotch and mocha cupcakes (SPOILER ALERT: shes not).
I far prefer the moments when one of the sisters snaps and gets bitchy like this...now thats what I call good TV!
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