Wednesday, December 31, 2014

Good bye 2014 and Welcoming 2015

Happy New Year Wishes to all..

2014 was like a roller coaster for me, actually my year 2014 started in India and i came back home during february with loads of beautiful memories from India. I had many funfilled moments with my Chennai blogger friends and stayed with Kalpana of Life with Spices 's cozy appartment for three days, i still cherish those awesome moments.

When its comes to blogging, i kept my work somehow constantly eventhough i have to go through many difficult moments. However Blogging helped me a lot to forget all those challenging moments, yes life is not that much easy to manage.

I ran two whole month's of blogging marathon with Indian regions and International cuisine as theme for 26days starting with alphabets. Do check Indian Food Odyssey and Around the world to know my adventures.

Also i have some proud moments to share, one fine day i got a mail from a journalist of the famous Indian magazine 'The Hindu' asking about Pondicherry cuisine, obviously i said ok hence my first interview of this year got featured here. Next one appeared here and third one is here as the star of the week.

Not to forget i participated three cooking classes conducted by famous brands here in Paris and had loads of fun learning delicious dishes with some French bloggers.

I have posted 278 posts during this whole year and approaching my 3000th post very much soon.

Without any fail i want to share few of my best recipes i have dished out during this year. Here comes:

Few of my best recipes:

Gooseberry Lemon Rice

Vazhaithandu Paruppu Thogayal

Rose Malai Jamun

Davanagare Benne Dosa

Patterned Chocolate Roll

Strawberry Rolls with cream cheese glaze

Hidden Heart Mocha Cake

Three Layer Chocolate Cake

Belgian Gaufres

No Bake Gajar Halwa, Kesar, Gulab Cheesecake

Pondicherry Plum Cake

Christmas Tree in Brioche

Hope you enjoyed this post and am very thankful to each and everyone for being part of my blogging world, nothing is possible without you all.This post is going to Srivalli's Best of the year 2014.

Bye 2014!!!

Boterkoek - Dutch Butter Cake

Dutch Cuisine is well known for its simple dishes with many vegetables and little meat. Dutch cuisine means Netherlands cuisine and their foods are not well known as other International cuisines like French,American or Chinese,but there are many Dutch delights which you must try atleast once in your kitchen.Those delicious Dutch foods includes Poffertjes, the small,fluffy pancakes traditionally consumed during fall and winter,Bitterballen the deep fried snack balls typically served with mustard sauce as dipping,Stroopwafels, a delicious chewy cookie,Oliebollen the popular doughnuts,Limburgse Vlaai, a delicious pie with a tasty light crust, Patat the Dutch style french fries etc and the list goes on. I always want to make their utterly delicious super buttery cake ' the famous Boterkoek'. Finally i got a chance to give a try to this incredible bake as this month's  International Food Challenge ,a monthly event started by  wonderful food blogger Sara goes Dutch Cuisine.

Boterkoek,Dutch Butter Cake

Friday, December 26, 2014

Spaghetti With Cheesy White Alfredo Sauce

White Alfredo sauce is one of the easiest, no fuss dish you can make it just in few minutes with simple ingredients available in your kitchen. Its definitely a cheaper, flavourful, quicker sauce. The main ingredients for making this sauce is garlic cloves, cream and parmesan cheese. If you are in hurry, you can dish out this cheesy white sauce quickly.Actually my today's post goes for a simple but flavourful Alfredo sauce, if you want to add meats or sea foods or else vegetables,just go with your choice.However this simple Alfredo sauce works awesome to serve with any type of pasta. We had this spaghetti with alfredo sauce for our lunch during this weekend since i was bit busy with my Christmas shopping, trust me this sauce is just fabulous.

Spaghetti in Cheesy Alfredo Sauce, Alfredo Sauce

Thursday, December 25, 2014

Toaster Sandwich

I adore few of my kitchen gadgets and i cant survive without them. Since ever i got my toast sandwich maker, this gadget took an important place in my kitchen. Even my younger son prepare his favourite sandwiches with my modest sandwich maker. Sandwiches are easy to make and its satisfy immediately some hungry tummies quickly. Whenever i feel lazy to cook, my sandwich maker comes in rescue.My today's post is a simple sandwich with a spiced mashed potato masala. As all of you know, am running the last week of blogging marathon of this year with Menu card as theme, this toaster sandwich is also from the online menu card All Menus.

Vegan Sandwich, Potato toast Sandwich

Christmas Tree in Brioche / Sapin de Noel

I love Christmas festival, its a festival of gifts here, who will say no to share gifts with others , obviously this festival makes everyone happy. Earlier in India, since i did my schooling in a Catholic school, its quite a tradition to keep the christmas tree, decorations etc at school. So Christmas festival is quite close to my heart. Back home during 80', every 24th december, we used to wait for Santa claus as we get our favourite Dairy milk chocolate as christmas gift on 25th december, earlier i thought Santa do exists, but later we found that  Dad was the one who get chocolates for us saying that Santa disposed the chocolates in our balcony. I cherish those nostalgic moments and never failed to tell the famous Santa's story to my kids once they came to know about the inexistence of Santa.

Xmas tree, Sapin de noel, christmas tree in brioche

Wednesday, December 24, 2014

Chilly Bean Soup

Soup makes an excellent meal during winter day, i love a quick, simple and easy breezy soup to have for my dinner especially after an hectic day. Obviously my space will have many varieties of soup and i do variety of soups atleast thrice a week. When i picked menu card for this week's blogging marathon, i know i'll be making a soup as my first post of this last week of blogging marathon of this year. Srivalli, the brain child of this monthly blogging marathon suggested couple of online restaurant menu cards and  picked All Menus as my restaurant menu card. I cooked three dishes from this menu card and for my first day i simply dished out this chilly bean soup from the list of SOUPS.

chilly bean soup

Julekake Version 2 - A Norwegian Christmas Bread

Am baking this Norwegian christmas bread for the second time, this bread goes for this month's We Knead to Bake, monthly event by Aparna, My Diverse Kitchen.Julekake or Julekaka/ Julekaga is a rich holiday bread flavoured with cardamom which is traditionally served at Christmas in many Scandinavian countries. It is particularly popular in Norway and Denmark.Julekake means “Yule Bread” in Norwegian.  This bread is more cake-like in texture and sometimes it is dusted with powdered sugar or glazed with a white sugar icing. If it is not glazed or left plain, then it is usually served warm at breakfast with butter or a goat milk cheese called geitost/ brunost. 

Julekake, Norwegian Christmas bread

Monday, December 22, 2014

Christmas Chocolate Fruit Cake

Finally the most awaited Christmas vacation is here, obviously my oven is bit busy since two days, am catching up with many bakes i have missed doing during last two months. I have couple of cakes and breads to give a try at home as they suits prefectly awesome for the upcoming Christmas celebration. If you are still waiting or searching to make a super rich christmas fruit cake with loads of nuts or fruits then today's cake will definitely satisfy your sweet tooth. This cake goes for chocolate chips and cocoa powder, obviously a prefect Christmas treat for a chocoholic person like me. Actually i forget to soak the dry fruits for making this Christmas special cakes, but cooking them in honey and brown sugar gives them an excellent texture as much as like the soaked ones. However i didnt missed the flavor of the soaked dry fruits in this cake. The spice powder, orange zest added in this rich cake brings the holiday mood while having this cake.

Rich Christmas Chocolate fruit cake, Christmas Chocolate fruit cake

Friday, December 19, 2014

Malasadas - Hawaiian Doughnuts

Today am taking you all to Hawaii, one of my favourite place where i seriously want to go atleast once in my life. Since i love this place i couldnt stop myself to try their pillowy puffy doughnuts as am running my third week of blogging marathon with Doughnuts as theme. Actually Malasadas are famous Portuguese donuts carried by the Portuguese immigrants from Acores Island during the 19th century. Immigrants who worked in sugar mils carried their rich cuisine especially their famous confections, the Pao doce and the Malasadas. Malasadas.these doughnuts are made by the portuguese immigrants during Mardi Gras (the fat tuesday), the day before the Ash wednesday which is the last day of Carnival of Madeira. The reason behind of makng Malasadas was to finish up the lard and sugar in the house. This tradition was taken to Hawaii, where the Shrove tuesday is celebrated as Malasada day.

Hawaiian Doughnuts, Malasada

Thursday, December 18, 2014

Sufganiyot - Hanukkah Doughnuts

After an addictive Finnish Munkki, am taking you all to Israel, i picked Sufganiyot for this week's blogging marathon as am running with doughnuts as theme for this week. Doughnuts doesnt need any special introduction and these deep fried beauties can be found around the world in different form with different filling or without any filling. After the ring like shaped doughnuts, today's Sufganiyot goes for a round ball shaped fried balls. Usually Sufganiyot, this jelly doughnuts are the famous national treat during Hanukkah. Traditionally this popular doughnuts is prepared with jelly eventhough now many variations with many different fillings do exists. I made my Sufganiyot with chocolate filling aka nutella instead of jam filling as none want these doughnuts with fruit jam filling.

Hanukkah, Jelly Doughnuts, Sufganiyot

Wednesday, December 17, 2014

Finnish Munkki/Finnish Doughnuts

Finnish doughnuts, is well known as Munkki, the speciality of these deep fried beauties are: they are simply flavoured with cardamom.The munkki are eaten any time of the year, but specially during and around on Vappu which means the 1st day of May month.In Finland, they have a special oil thats sounds like lard but as much as like butter t fry this yeasted doughnuts but however some fry these doughnuts in oil. The dough of munkki is very similar to pulla’s one but instead of baked, they are fried. Finnish doughnuts can find also shaped as a ball but the traditional one looks like ring,once fried these doughnuts gets well coated with sugar and cinnamon powder.If using bread machine, you can make the doughnut's dough easily, since i prepared the dough with bread machine, the dough came out extremely prefect.

Finnish munkki, Finnish Doughnuts

Tuesday, December 16, 2014

Almond Cake with Chocolate Ganache

Baking a cake doesnt need any special occasion, i love baking cake for our evening snacks whenever my sweet tooth crave for. I always want to bake a super nutty cake with a chocolate glaze or ganache, finally i did it when i got chocolate and cream as this month's secret ingredients for Shhhh Cooking Secretly Challenge started by me few months back.Every month i'll make a pair with the members, then later we secretly discuss with our pair to exchange two secret ingredients among us, finally we cook with those secret ingredients,finally we will post on next month between 16-18th during every month. My pair for this month is Viji, a darling sister who blogs at Virunthu Unna Vanga,she gave me two of my favourite ingredients. She knows me very well, since am a chocoholic person i was super happy to get chocolate and cream as my secret ingredients for this month. Immediately my mind went for a dessert, but i changed my mind and went for baking a cake.

Almond cake, Almond cake with chocolate ganache

Saturday, December 13, 2014

Malaysian Pineapple Tart/Resepi Tart Nenas

Malaysian pineapple tart, this dangerously addictive buttery tarts are in my to do list since a long. My to do list never comes to an end. Everytime, i'll check my to do list, i feel like making all together but imagine who will eat if i prepare all those pastries and breads.However i'll try to dish out atleast few whenever i have nothing to do.Still i dunno when am going to clear my to do list. Ok let me stop blabbering. Coming to today's baked beauties, these cute looking Malaysian pineapple tart are very easy to make at home. When i saw the recipe for the first time, i thought it may take half a day to get ready as we need to prepare the pineapple jam  specially for making this tart. But trust me, if you have all the ingredients besides you, you can make this tiny tarts very much quickly than you can imagine. I prepared my pineapple jam with canned pineapple chunks,which was quite easier than making pineapple jam with fresh ones. No peeling,chopping,cleaning etc,so if you are planning to make this pineapple tart, better stick with the canned pineapple chunks.

Malaysian pineapple tart

Friday, December 12, 2014

Chettinad Chickpeas Gravy/Chettinad Karuppu Kondakadalai Kuzhambu

After Kongunadu, Nanjilnadu cuisines, today am taking you all to Chettinad Cuisine, this cuisine is very much close to my heart. Chettinad cuisine doesnt need any introduction and this cuisine is very popular among the other cuisines of Tamil Nadu. Both  their vegetarian and non vegetarian Chettinad dishes are equally very famous among Tamilians. Spices and their style of cooking foods are totally different from other cuisines. You can see many chettinad dishes in my space as i love their cooking very much. Whenever i feel like cooking something delicious and flavourful obviously i'll go for Chettinad cuisine. Since i picked one state and three different cuisine for this week's blogging marathon, am posting this lipsmacking Chickpeas gravy. This dish suits prefect to have with rice or else breakfast dishes like idlies,dosas, pooris etc.Sending this gravy to MLLA#78 guest hosted by Pj of Seduce Your Tastebuds,event by Susan.

Chettinadu Kondakadalai kuzhambu, Chettinad chickpeas gravy, Brown chickpeas curry

Thursday, December 11, 2014

Nanjilnadu Mutta Aviyal/Egg Avial

Am running a week of blogging marathon with an interesting theme ' One state and different cuisine'. After lipsmacking Kongunadu cuisine, am taking you all to Nanjilnadu which means the town and its surroundings of Kanyakumari district.Nanjil Nadu occupies a special place in Tamil Nadu due to its historic, geographic and cultural identity.Nanjil Nadu is one of the most beautiful places in South India which is located in the southern tip of India.It is also closer to the Kerala state capital, Thiruvananthapuram which is 65 km away to the south-east of Nagercoil & 65 km to the south-west of Tirunelveli.Nanjil Nadu is well connected by train. There are many tourist attractions in Nanjil Nadu and their cuisine have both Tamil and Kerala style touch. Most popular dishes of Nanjil nadu is Theeyal(curry made with roasted coconut) Ulunthuchoru(urad dal rice), Mutta avial,Pazham pori,achu murukku etc.

Egg Avial, Mutta Aviyal

Wednesday, December 10, 2014

Kollu Paruppu Masiyal/Kongunadu Kollu Masiyal/Mashed Horsegram

Kollu or horsegram, this lentils is very much known in Southern part of India for its nutritional value,if anyone want to loss their weight its adviced to take horsegram in their diet. Horsegram have their important place in Kongunadu cuisine of Tamilnadu. Kongunadu comprises the modern day districts of Coimbatore District, Nilgiri District, Tirupur District,Karur District, Erode District, Salem District, Namakkal District, Dharmapuri District,krishnagiri District and parts of Dindigul District.Their cuisine is quite famous for the simplicity of their dish, most of the dishes goes for an easy breezy preparation.As per wiki,Kongu Nadu cuisine is basically a collection of exotic recipes being created by the people residing in the Kongu region. The cuisine is quite extensive for a simple reason that the region is vast. Unlike other cuisines, Kongu Nadu cuisine does not involve marination of any raw material. As a result the food has a different taste and unique texture.Turmeric is always added into curries which gives the product a deep yellow color and an aromatic substance including Arisemparupu, famously known only in Kongu region.

Kongunaadu Kollu Masiyal, kollu masiyal

Sunday, December 7, 2014

Mixed Vegetable Wreath

Christmas is nearing very fast and the festive mood is already everywhere here. Last year i missed all these festive moods and this year i dont want to miss anything for any reason. In two weeks, we will be in christmas holidays and we have already started our programme for this christmas holidays eventhough the weather is terrific here, after all its winter here. Its getting dark already at 4pm and this dull climate makes us super lazy. Suddenly today i felt like baking a spicy bread and started preparing the dough earlier in the morning to finish my bread before the daylight goes on. Thank god, everything went well and i clicked few before its becomes dark. Today's recipe is definitely a favourite for savory lovers, this wreath is  this week's challenge of Fond Bites-Bake Along a weekly event by Subhashini, she suggested this edible flower for this week.Every week we get to know about the week's challenge on sunday and the members of this group should bake and share either in their blog or with the group members before the next sunday.

Spicy vegetable wreath bread

Friday, December 5, 2014

Vegan Chocolate Peanut Butter

We love anything with peanuts, i never tried peanut butter at home as peanut butter are dead cheap here and they are easily available in both Chinese and African super markets. But i always want to make peanut butter at home since a long. Finally i did it, yes i just whipped up some vegan peanut butter with chocolate to have with bread. Trust me,making peanut butter at home is definitely very quick and seriously easy to make. Just roasted peanuts makes this fantabulus peanut butter,in case if you want to flavor it just go on. My today's recipe goes for obviously roasted peanuts, melted chocolate with dark brown sugar and salt. Just 4 ingredients is enough to make this beautiful spread.How easy na.

Chocolate Peanutbutter, Vegan Chocolate peanutbutter

Thursday, December 4, 2014

Oats Honey Loaf/Yeasted Oats Honey Bread

Most of my readers know very well how much i love oats,if you check my recipe index you can find varieties of dishes i dished out with oats. Oats is my all time favourite, its a versatile wholegrain. One can cook oats from Indian to International cuisine depending upon their tastebuds. I love oats in any form, eventhough my all time favourite dish with oats is Oats Pongal, its been a while i baked bread with oats. Actually i should blame my studies and internship. My internship took  all my leisure time usually, i spend for baking. So baking took a backseat, but however i try to bake as much as possible during weekends.Obviously weekends are very special for me now. After a fabulous German potato bread yesterday, today my post is going to be this mildly sweet and healthy fibre rich loaf. This loaf goes to this week's blogging marathon as i picked Tame the yeast as theme. As i told earlier, this bread was suggested by Veena of Vegnation along with Priya's German bread. I couldnt stop myself baking this bread as i love both oats and honey in breads.

Yeasted oats honey bread, Eggless oats honey bread

Wednesday, December 3, 2014

Kartoffelbrot/German Potato Bread

Kartoffelbrot is German potato bread which is very easy to prepare at home with cooked and mashed potatoes. Germans are the biggest consumers of bread as much as like French. No wonder, they eat bread for breakfast, for lunch and for their dinner. Even kids carry bread in their snack box or in their lunchbox. German potato bread goes for simple ingredients and this bread makes an excellent breakfast,lunch or dinner when served with any spreads or simply  served along with a bowl of soup.Usually this Kartoffelbrot have an egg in it, but today's bread is completely eggfree and totally vegan. This bread goes to this week's blogging marathon, as i picked Tame the yeast as theme. As i told earlier,every month two marathoners shares their bread with us and we bake those yeasted bread at home and blog about it during a week of blogging marathon. We can finish this three days blogging marathon with a dip, sauce or else sharing baking basics.As always i baked both breads and simply whipped out a delicious spread.

German potato bread, Vegan Kartoffelbrot,Vegan Potato Bread

Sunday, November 30, 2014

Afghani Bolani/Afghani Potato Stuffed Flatbread

I am a person who loves to cook varieties of foods,eventhough sometimes i'll go for routine cooking. Whenever i get a chance to give try to a different dish from the usual one, i wont hesitate a second to make some. If you go through the recipe index, you may notice that i have already cooked and dished out dishes from many International cuisines. Today's post is also from Afghani cuisine, this cuisine resembles quite like Indian cuisine, you can see the influence of Indian cuisine as they use varieties of spices in their cooking. Afghans put lots of time and effects in most of their dishes.Afghans are fond of non vegetarian dishes and they dont use cutlery, they enjoy their food with their right hands with naan, the famous flat bread as scoop.Afghans prefer their food too spicy and hot.Most of their dishes are well known around the world. Their pulaos,kababs,Qormas are quite popular and their cuisine is a blend of the major ethnic groups 'Pashtuns,Tajiks and Uzbeks'.

Afghani Bolani, Stuffed Potato Flatbread

Friday, November 28, 2014

Eggless Sheermal/Shirmal - Saffron Flavoured Flatbread

As per wiki ,Sheermal or Shirmal, is a saffron-flavored traditional flatbread made in Iran, Bangladesh, Pakistan, Lucknow region and Hyderabad, India, probably from Persian influences. It is one of the several rare Lucknow and Hyderabadi delicacies in India.It is also part of the Awadhi cuisine and is enjoyed in Old Bhopal, especially with meat delicacies. Sheermal is a mildly sweet naan made out of maida, leavened with yeast, baked in a tandoor or oven. Sheermal was traditionally made like roti. Today, sheermal is prepared like naan. The warm water in the recipe for roti was replaced with warm milk sweetened with sugar and flavored with saffron. The final product ressembles as much as like Danish pastry.Sheermal is sometimes served with Lucknow kababs or alongside nihari.The name of this bread comes from the Persian word for milk which is called 'Sheer'. Some decorates sheermal with a lovely rustic pattern while Lucknowi sheermal garnished with raisins and others garnish with silvered almnds, poppyseeds or simply with sesame seeds for the topping.Sheermal can be eaten with tea for breakfast and a part of a meal with non vegetarian curries like Nihari and vegetarian curries like Kurma.

Sheermal, saffron flavoured flatbread

Wednesday, November 26, 2014

French Baguette - Version 2

French people start their day with baguette and end their day with this incredible bread.Baguette have their important place of every French household especially lunch or dinner.This long flute like bread is quite famous around the world. Eventhough this bread is easily available in every part of the world, nothing can beat the original and traditionally baked French baguette.I have baked french baguette earlier for a baking event, again i got a chance to give a try to this french baguette for this week's blogging marathon as i picked Tame the yeast as this week's theme. Pradnya of The Pumpkin Farm suggested us french baguette as she was the one among two marathoners who gave us bakes with yeast for this month's tame the yeast event.

Baguette, french baguette

Tuesday, November 25, 2014

Vegan Sun-dried Tomato Pesto

I stopped buying pestos from stores since ever i started preparing pestos at home. Most of the storebought  pesto goes for Herbs, nuts and cheese. If you are making pestos at home, you can make them depending upon your tastebuds.If you would have noticed my recipes index, most of my pestos are vegan with loads of nuts. Making pesto at home is like a child play, apart from grinding you doesnt need anything to do with them. Pesto makes a fantabulous sauce to relish with breads, pastas,simply as a dip for savoury biscuits. Pesto belongs to Italy and traditionally consists of crushed garlic, basil and pine nuts blended with olive oil and parmesan cheese or Fiore sardo (cheese made from sheep's milk).A different version of pesto sauce exists in Provence region of France and its called as Pistou. But Pistou is generally made with olive oil, basil and garlic.

Sundried tomato pesto, vegan tomato pesto

Monday, November 24, 2014

Wholewheat,Tomato Basil Loaf

Baking is one among my favourite passion. After blogging and cooking, baking took an important place. I never forget to bake atleast for twice a week even i have a very busy schedule with my course and internship.Baking bread at home is definitely very healthy,obviously am trying to bake my dose of  bread quite often at home. Before blogging, i never tried my hands in baking breads with yeast, taming the yeast was one of my nightmare and i never tried to explore it. But blogging took me in a right direction and now am playing with yeast god. Yeast behaves very good with me hence you might have noticed that i have varieties of breads and bakes with yeast which i tried in my blog. Since i love to bake with yeast i wont hesitate a second to try varieties of bread at home. If i get a chance to bake with yeast, i wont miss it for any reason.I picked Tame the yeast as theme for this week's blogging marathon.

Tomato basil loaf, wholewheat Tomato Basil Loaf

Thursday, November 20, 2014

The Chocoponoix/Le Chocoponoix - Caramelised Apple with Chocolate Mousse & Flourless Hazelnut Cake

Few days back you might have noticed few pictures i have posted in my Fb page regarding a dessert. the famous chocoponoix, we a group of 5 bloggers participated in a dessert class where we recreated this delicious cake with the help of the creator. This cake won the Gout et Santé award by MAAF Assurances, we reproduced the cake with our own way but following the recipe shared by Lucy, the pastry queen behind this innovative cake. We had loads of fun and i got to know more about the other bloggers who were part of this adventure.Created on 2003, This award by MAAF Assurances is created t give more attention to Artisans for their creativity. With my co-bloggers NadiaAurelie,Selma,Jennifer we just made this cake prefect as much as like the creator.I have to say big thanks to Nadia for inviting me to this event.

pic courtesy by Maaf

Caramelized Apples :
- 2 Granny Smith apples
- 100 grams of sugar
- 25 g of water
- 10 grams of butter
- 1 pinch of cinnamon

Flourless cookie :
- 60 grams of egg yolk
- 20 grams of walnuts or hazelnuts
- 25g caster sugar
- 50 grams of egg white
- 20 grams of dark chocolate
- 9 grams of cocoa powder

Chocolate Mousse :
- 150 grams of dark chocolate
- 24 cl cream 30 % fat


For the caramelized apples :
Peel and cut the apples into small cubes.
With the sugar and water, make a caramel.
Stop cooking the caramel with butter.
Add the diced apples.
Cook everything  all 5 to 10 minutes to reduce the caramel.
Put off the heat, add a pinch of cinnamon.
Cover with a cling film and refrigerate .

For the cake :
Preheat oven to 175 ° C.
Whisk the egg yolk and sugar.
Melt chocolate and add to mixture.
Add the cocoa powder and walnuts or hazelnuts .
Beat the egg whites until stiff and gently fold into the mixture.
Pour into a greased and floured 20 cm mould
Bake 10 minutes.

For the mousse :
In mixer, Whip the cream .
Melt the dark chocolate.
Mix the whipped cream and melted chocolate .
Put the mousse in a pastry bag .

For Assembling
 Cut the cake as small circles using a cookie cutter .
 Spread some diced apples cold caramelized biscuit center
Cover the diced apple with chocolate mousse using the pastry bag .
For the final touch ,sprinkle  chocolate shaves and walnuts or hazelnuts .

Créé en 2003 par MAAF Assurances,le Prix Goût et Santé a pour objectif de valoriser les artisans des métiers.Le 6 octobre dernier a eu lieu la finale  au Pavillon Elysée Lenôtre à Paris.
Suite à cette finale, une soirée a été organisée à l'Atelier 750 g au cours de laquelle 4 équipes ont dû revisiter les recettes des 4 gagnants en compagnie de ces derniers.J'ai participé à cet Atelier avec quatre autre bloggeurs culinaires, on a passé de bon moment ensemble. Je remercie Nadia de Paprikas qui m'a invité à participer à cet atelier.

Ingrédients :

Pommes caramélisées   :
 2 pommes  granny-smith
100 gr de sucre
25 gr d'eau
10 gr de beurre
1 pincée de cannelle

Biscuit sans farine   :
60 gr de jaune d’œuf
20 gr de noix ou noisettes concassées
25 gr de sucre semoule
50 gr de blanc d’œuf
20 gr de chocolat noir
9 gr de cacao  poudre

Mousse au Chocolat   :
150 gr de Chocolat noir
24 cl de crème liquide à 30% MG

Préparation   :

Pour les pommes caramélisées :
Peler et couper les pommes en petits cubes .
Avec le sucre et l'eau, réaliser un caramel.
Arrêter la cuisson du caramel avec le beurre.
Ajouter les dés de pommes.
Recuire le tout 5 à 10 min pour faire réduire le caramel.
Hors du feu, ajouter une pincée de cannelle.
Débarrasser sur un film alimentaire et mettre au frigo.

Pour le biscuit   :
Préchauffer le four à 175°C.
Blanchir les jaunes d'oeuf et le sucre en poudre .
Faire fondre de chocolat et l'ajouter au mélange.
Ajouter le cacao en poudre et les noix ou noisettes concassées.
Monter les blancs en neige et les ajouter délicatement au mélange.
Verser le tout dans un moule de 20 cm que vous avez bien beurré et fariné.
Faire cuire 10 minutes.

Pour la mousse   :
Au batteur, faire monter la crème liquide en chantilly.
Faire fondre le chocolat noir.
Mélanger la crème montée et le chocolat fondu et tiédi.
Mettre la mousse dans une poche à douille.

Dans le biscuit, découper des petits ronds à l'aide d'un emporte pièce.
Répartir quelques dés de pommes caramélisées froides au centre du biscuit
Couvrir les dés de pomme de mousse au chocolat à l'aide de la poche à douille.
Pour la touche finale, saupoudrer les petits gâteaux de copeaux de chocolat et de noix ou noisettes concassées.

Tuesday, November 18, 2014

Lemon Pound Cake

Pound cake, this soft and spongy cakes are my H's favourite, he just love to have this cake with his cup of coffee. Whenever i get a chance to make pound cake, i dont hesitate a second to make some. When i picked lemon recipes as theme for this week's blogging marathon, i know i'll be making citrus flavoured pound cake. A slice of pound cake with your favourite drink makes an excellent filling breakfast or evening snacks. Pound cake may sounds bit heavy because of butter and eggs, but once a while one can make and enjoy this absolutely spongy and dangerously addictive cake. Coming to today's Pound cake, i just used Eggless Lemon curd, lemon zest and freshly squeezed lemon juice.Omg, trust me this pound cake is simply awesome and you cant stop having this incredible spongy cake.

Lemon poppy seeds cake, Lemon Pound cake

Green Grapes & Lemon Rasam

Rasam, this South Indian soup is a comforting food for many South Indians, i have seen people surviving for many days just with a bowl of the rasam. Rasam served with simple potato fry or friyums is just enough for me to finish my lunch happily, if you are a frequent reader of my space you might have noticed that i have already shared a beautiful collection of variety rasams.We are rasam family, while at inlaws place rasam is a occasional food, however now my husband is a great fan of my rasams. Ok lets go to today's recipe, my today's post goes for green graps and lemon rasam. I have brought a kg of green grapes from our farmer's market but unfortunately some green grapes were sour and none at home want to have. Instead of trashing them, i tried this mildly sweet and sour rasam to serve with rice for our lunch. For my surprise, everyone at home enjoyed thoroughly and this rasam was a big hit even among with my kids.

Greengrapes, lemon rasam, Vegan Greengrapes rasam

Monday, November 17, 2014

Paneer Lemon Rice

Paneer, this famous Indian cheese is everyone's favourite at home and my fridge will always have this cheese. If i dont have enough time to make paneer at home, as like everyone i'll go for the store bought ones. Paneer is a very versatile cheese and this paneer cheese can be cooked with anything or  can be cooked as anything. From starter to dessert, paneer can be prepared in many different dishes. However my favourite dish with paneer is always the North Indian side dishes especially butter masala or tikka masala. But my today's recipe goes for a different rice dish. Usually we make lemon rice simply with lemon juice, cooked rice with usual spices, but for a change i tried adding some leftover paneer cubes along with, trust me pan roasted paneer cubes added to the lemon rice makes a different delicious rice dish. Paneer while having with gives this mild tangy lemon rice gives an excellent taste and texture, we simply loved it.

Paneer lemon rice, Lemon rice with paneer cubes

Sunday, November 16, 2014

Stuffed Chillies with Peanuts & Potato

Stuffed vegetables are my personnal favourite, whenever i get a chance to make i wont hesitate a second to make some. Its been a while i had some stuffed vegetables, and i have been looking for a chance to make some stuffed chillies especially with potatoes. I have been challenged with two incredible ingredients by Sathya Priya of My Kitchen Odyssey for this month's Shhhh Cooking Secretly Challenge started by me few months back.Every month i'll combine a pair with the members, then later we secretly discuss with our pair to exchange two secret ingredients among us, finally we cook with those secret ingredients which we will post on next month between 16-18th during every month. Whoever finished cooking with their secret ingredients shares their picture among the group members befor the revealing date.Obviously we are having loads of fun by guessing the ingredients and have real fun with the members. Also this group brings out the creativity from the members since the two ingredients given by the members will definitely pull you to dish out interesting dishes.

Stuffed Chillies with peanut and potato

Saturday, November 15, 2014

Badam Halwa - Rajasthani Special

Badam halwa or Indian almond fudge, which is highly delicious and definitely a quick sweet to make.This month's  Indian Cooking Challenge,a monthly event where we cook dishes from various regions of India, Srivalli challenged us with a simple and hasslefree badam halwa suggested by Vaishali.Seriously since am doing my internship i dont have much time to give a try to this halwa earlier until today, eventhough this halwa is super easy to make, apart from stirring. I soaked the almonds yesterday and finished making this halwa this morning. Loved the simplicity of this dish, we tried this sweet with quarter cup of almonds hence the quantity of other ingredients may sounds very easy to remember. Nothing much is needed to make this swet, obviously you can make this halwa easily within few minutes if you have sudden guests at home.

Almond halwa, Badam halwa

Thursday, November 13, 2014

Five-Strands Braided Challah Bread

Challah bread, i have already tried couple of challah breads but this bread is something i want to make often at home whenever i feel like baking something eggy rich bread.Challah bread, dont need any introduction, this bread can go for upto 12 strands, i have already prepared this 6 strands Braided Challah Bread,this 4 strands Braided challah bread but still i want to make this bread with 5 strands. Finally i baked this super golden crusted 5 strands Braided challah bread for this month's Home Baker's Challenge, a monthly baking event and this baking group is running successfully more than a year.For this month's challenge, we were bit busy with our personnal stuffs obviously i opted for a challenge which made our life easier. This month's challenge is to bake from the challenges already suggested by the hosts during the past months.

Challah bread, 5 strands braided challah bread

Wednesday, November 12, 2014

Pondicherry Plum Cake/Christmas Plum Cake

You might have crossed many plum cakes in your life, even i have seen so many but still today's post is something special for me. This cake is very close to my heart as i learned this cake from my neighbour aunty when i was just 13. Usually this cake batter is prepared three days before baking as the dry fruits and nuts goes for two day's soaking. During 80's, oven at home is definitely a luxury gadget and whenever we plan making cakes at home we make through stove top or either my younger brother will carry the cake batter to the nearby bakery for baking. I know most of us might have already crossed this baking experience atleast once if you are born in 80's.Coming to today's post,as i told earlier this cake is a traditional Pondicherry plum cake. Since Pondicherry cuisine is a multicultural cuisine obviously you may cross varieties of foods from different cuisine. Personally i think this plum cake might be carried from Kerala cuisine coz every year this cake is baked during Christmas eve to cut and enjoy to celebrate the birth of Jesus.The speciality of this cake is its completely Alcohol free,and the rich colour of this cake is coz of the caramel syrup used for soaking the fruits.

Christmas plum cake

Tuesday, November 11, 2014

Kajira/Maida Biscuits/Pondicherry Christmas Special Biscuits

Kajira/Gejira/Gaejira/Maida biscuits/Sangu Biscuits/Shell biscuits, name this biscuits as anything, this biscuits have their important place in Pondicherry Christmas treat. This fried biscuits are my favourite. When i was in India, for every Christmas i'll wait to get my dose of this crispy maida-semolina biscuits from my neighbour aunty.This biscuits ressembles very much like Goan Kulkuls, not to forget that Pondicherry cuisine is also influenced by Portuguese, Andhra, Kerala, and many more cuisines. Somehow this maida biscuits came to Pondicherry cuisine many years back. Coming to this biscuits, these crispy beauties are prepared with maida, powdered sugar, cardamon powder, egg, coconut milk, semolina, baking powder and butter.This fried beauties will just melt in your mouth, trust me these deepfried these biscuits are dangerously addictive.

Kajira/Gejira/Gaejira/Maida biscuits

Monday, November 10, 2014

Vivikam Cake/Vivikum Cake - Pondicherry Christmas Cake

Been born and brought up in Pondicherry, i finished my schooling in Catholic schools, obviously Christmas is one among my favourite festivals. Pondicherry is a city of Multiculture and you can see varieties of cuisines there,needless to say Pondicherry cuisine is quite a medley of different cuisines. Coming to today's post, Vivikam cake is one among the famous christmas cake prepared every year by the Pondicherry christians.Vivikam cake can be also called as Puducherry cake, puducherry means Pondicherry in Tamil. Every year, on 25th december, this cake will be distributed to neighbours and relatives.The speciality of this cake is, most of the ingredients are prepared bit earlier than usual christmas cake. Some bake this cake very much earlier as this cake can be preserved very well for many days.

Vivikam cake, Puducherry cake

Wednesday, November 5, 2014

Masala Rava Khichdi & Flaxseed Coconut Chutney

Khichdi, this breakfast dish is simply prepared with semolina aka rava with a variety of vegetables and whole spices. This South Indian breakfast dish is definitely a filling dish and i love it to the core.Honestly speaking, am a great fan of Masala khichdi than the easy breezy upma eventhough upma is my H's favourite. Some may call this khichadi as masala khaarabath,Khichdi with loads of veggies is always my favourite.You can add any sort of veggies to make this delicious khichadi or else cook just with onions and tomatoes. Serve this flavourful khichadi with thick coconut chutney, i can have it anytime.

Masala Rava Khichdi, flaxseed chutney