Thursday 22 January 2009

Celebrating 1 year of blogging with Chocolate Peanut Butter Truffles

It has been a year since I started blogging and this is my 50th post. I was fascinated seeing my long lost friend's blog with the beautiful write ups and pictures and with help and directions from her I also started blogging for fun….and at that point I never thought I would come so far and that my new found hobby would replace my all time favorite hobby of embroidery….now I am proud to be a part of this community and it has been a great year learning about various cuisines, making some good friends and also adding to the variety of food on my dinner table.….

Let me Thank each and every visitor who visited my humble blog and also to all of you who encouraged me by dropping a line in my comment box….your comments make my day…and also a big thank you to my dear hubby for supporting me and also waiting patiently with our 4year old son while I finished the photo shoot of my latest experiment :)..I must say there were times when they dug in while I was searching for my camera :( but it was fun….

These truffles I tried from Kraft Foods and you can see the original recipe here.

Chocolate Peanut Butter Truffles


1 pkg. (8 squares) / 224gms Semi-Sweet Chocolate
1/2 cup peanut butter
1 tub (8 oz.) COOL WHIP or COOL WHIP Extra Creamy Whipped Topping, thawed
1/4 cup powdered sugar

  • Microwave chocolate in large microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.
  • Stir in peanut butter until well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 1 hour.
  • Scoop peanut butter mixture with melon baller or teaspoon, then shape into 1-inch balls. Roll in sugar. Store in tightly covered container in refrigerator.

Also let me take this opportunity to wish my dear friend on her birthday who inspired me to blog….....
Happy Birthday Bharathy!!!

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Sunday 18 January 2009


Curd- 1 to 1 1/2 Cups
Onion -1 medium
Green chillies-2 nos
Ginger-1" piece
Curry leaves- few
Mustard seeds-1/2 tsp
Grated coconut-1/2 cup
Cumin seeds / Jeerakom – 1/4 tspSalt to taste.


  • Chop onion, green chillies, ginger, 1 clove garlic and few curry leaves.
  • Grind together grated coconut, cumin seeds and 1 clove garlic to a smooth paste and keep aside.
  • Crush 1/4 tsp mustard seeds separately.
  • Heat 1 tbsp oil in a pan and add 1/4 tsp whole mustard seeds and allow to splutter. Add grated onion, green chilly, garlic, ginger and curry leaves and sauté well till it changes its colour to pink.
  • Add ground coconut mixture along with 1/4 cup water, crushed mustard seeds and salt to taste. Allow the mixture to boil and cook covered for 3 minutes.
  • Turn off the heat and add beaten curd to this mixture and mix well.
  • Serve with boiled rice.

This goes to Chutney / Dip Mania at Mane Adige

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Tuesday 13 January 2009

Eggplant Szechwan Style

500 gm Eggplant
Oil for deep frying
1 tbsp Garlic chopped
1/2 tbsp Ginger chopped
1 tsp Celery chopped
1 Green Chilly sliced
1 tbsp Chilly paste
2 tbsp Soya Sauce
1/2 tbsp Vinegar
Salt to taste
1/4 tsp Ajinomoto (optional)
1/4 cup stock
1/2 tbsp roasted sesame powder (optional)
1/4 cup Spring Onions chopped

  • Cut eggplant into thumb size pieces. Wash and marinate with 1/2 tbsp salt for 1/2 an hour and then squeeze out the water.
  • Heat oil and deep fry the eggplant pieces until soft. Drain. Remove oil. (for a healthier version of this dish I usually omit deep frying part and stir fry eggplant in a non-stick pan with very little amount of oil).
  • Heat 1 tbsp oil in a non-stick pan and stir fry the garlic, ginger, green chilly, celery and then the chilly paste. Stir for a few seconds and then add soya sauce, salt, ajinomoto and stock. Bring to a boil and add the eggplant. Cook until sauce has dried. Add vinegar and sesame powder, stir until heated through. Sprinkle spring onion and mix. Serve hot.

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Sunday 4 January 2009

Tabbouleh / Cracked Wheat & Herb Salad

1 bunch Parsley, finely chopped (stems discarded)
1 Small Onion, finely chopped
1 medium Tomato, finely chopped, seeded
1/2 teaspoons Salt
1/4 teaspoon Black Pepper powder
Juice of 1 lemon
25gm fine Bulgur (Cracked Wheat)
60ml boiling water
1 tsp mint, finely chopped
1 tsp Olive Oil

  • Place cracked wheat in a bowl, add boiling water and set aside to soak for 15 minutes.
  • Place chopped parsley, mint, onion and tomato in a large bowl then add the salt and pepper.
  • Mix all the ingredients thoroughly.
  • Drain the cracked wheat, squeeze out excess water and add to the bowl and combine. Finally add lemon juice, olive oil and mix all ingredients.
  • Serve chilled or at room temperature.

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