10 Minute Peanut Brittle Microwave Recipe

I might be a tad bit late in posting this easy Christmas treat recipe, but when a 5-month old governs your life, its hard to squeeze out time for blogging! In any case, I think you'll find several occasions to make this hassle-free Peanut Brittle which is a great treat all year round. What's more, this fail-proof 10-Minute Microwave recipe makes it very easy to enjoy this favorite dessert with friends and family. And it will undoubtedly be loved by your kids too. For delicious variations, replace peanuts with almonds, walnuts, pecans, or even a mixture of your favorite nuts! Use the basic brittle recipe, and feel free to play around with your choice of nuts.

Ingredients
1 cup sugar
1/2 cup light corn syrup
1 cup raw peanuts
1/8 teaspoon salt
1 tablespoon butter
1 teaspoon vanilla
1 teaspoon baking soda

Method
Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes.

Then Add butter and Microwave on HIGH for 2 minutes. Brittle should not get too brown.

Stir in vanilla and soda until light and foamy. Spread on buttered baking sheet as thinly as possible. Allow to Cool completely. Break into small pieces and store in an airtight container.

For a great holiday gift, wrap up some pieces in cellophane paper or tissue wrapper, or even a fancy cloth, then tie with a decorative ribbon and share with friends this holiday season.

Tip: The trick to making thin, tender peanut brittle is to keep the baking sheet(s) you use warm. You can heat them in a conventional oven at around 200 deg F before you spread the peanut brittle mix. This should allow you to spread the mix 1cm to 2cm thick without it setting up.

There, hope you all had a Merry Christmas, and wish you all a wonderful New Year ahead!

Paneer Bhurji (Scrambled Paneer Masala)

What can be more appealing than a quick and easy Paneer recipe that can fill your dinner table with a bit of extra spice and flavor, without breaking your back after a hard day at work! Paneer Bhurji, also known as Scrambled Paneer, is just the thing you need to get oohs-and-aahs out of your family even on a weeknight. Just toss in some cottage cheese with some chopped vegetables and a dash of spices and you are all set. Serve it with fresh Chapatis or Naans. It not only makes for a deliciously easy meal, but is also healthy, filling and nutritious!

Ingredients
200 gms Paneer (Homemade Paneer Recipe)
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Method
Chop the onions, tomatoes and chillies finely.

Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown. Add the chillies and tomatoes and fry till they are soft and pulpy.

Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined. Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

Garnish with chopped coriander and serve hot with Rotis or Naan.

Marzipan Recipe

I'm sure many of you must've admired the beautiful decorations made on cakes and sighed with envy. And though decorating with frosting is an art, there are ways by which even a novice can create exquisite patterns and designs on cakes and desserts, thanks to the very powerful and very handy use of Marzipan. Primarily made from Sugar and Almond Meal, Marzipan has been used for centuries by pastry chefs all over the world. It can be used in baking and for covering and filling cakes, or to make fabulous figurines like those pictured above. [Photo courtesy of cybaea; published under a Creative Commons License]. Marzipan-filled Chocolates, and miniature Fruits & vegetables made from Marzipan are very common, especially during the holiday season.

Though its easily available outside, some people prefer to make Marzipan at home, just so that they can control the consistency and use it to shape it any way they want. Contrary to my belief, it is actually very easy to make Marzipan, or Almond Paste, as some might call it. Here's a simple recipe that worked for me, so I'm sure you'll love it too! And it tastes so good, I practically ate most of it raw while making the dough!)

If you are looking for a hassle-free recipe, here's one that I liked over at Gingerbread-House-Heaven. They use Karo Syrup and Marshmallow cream, which provide the stickiness and the consistency needed to knead the dough, without needing to boil the mixture. If you can find the ingredients, this is by far the best and the easiest Marzipan recipe. I was able to find Karo Syrup in Ranch 99 stores, so I believe you could get it in any Asian grocery store.

Quick-Fix Marzipan Recipe
courtesy of Gingerbread House Heaven

Ingredients
1 cup Almond Paste (available in stores)
2 Tablespoons White Karo Syrup
1/2 cup Marshmallow Cream
2 cups Powdered Sugar

Method
Combine the almond paste, karo syrup, and marshmallow cream. Add the powdered sugar a small amount at a time.

As the mixture becomes too thick to stir, knead in the rest of the powdered sugar until you have a pliable dough. If it's too sticky to work with (especially if hand-modeling,) add powdered sugar until it's firm but not dry.

This is a great recipe when you need some marzipan instantly, and works well for newbies like me. However, if you like to challenge yourself, and are interested in going for the traditional marzipan recipe, here's a good one that I found on about.com

Traditional Marzipan Recipe
As quoted from About.com

Ingredients
2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting

Preparation
Sprinkle some powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.

Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

Now remove the cover, and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy. Stir in the ground almonds and the egg whites, then place back over low heat and stir for 2 minutes more until the mixture is thick.

Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

My Notes: I found the Quick-fix version to be a better alternative, and the resultant Marzipan was much easier to work with. I have tried the traditional recipe above before, and though the consistency achieved is more smoother, it tends to get a bit more sticky when you try to shape it. So you might have to use more flour while working with it. However, chilling the dough for a sufficient amount of time helps quite a bit. The Quick-Fix recipe works well for shapes and for covering small cakes, but be prepared for the distinct flavor of Karo syrup in the dough; the Marshmallow adds a nice creamy taste to the Marzipan, which I liked.

Tips & Ideas for Working with Marzipan

Marzipan can be molded by hand, rolled flat and cut out with cookie cutters, or it can be pushed into candy molds to make easy and consistent shapes. Chill the marzipan in the mold to make it easier to remove from the mold.

You can mix this marzipan recipe with a small amount of fondant to make a lighter colored dough with less of a strong almond flavor.

Use edible food colors to paint details on your marzipan figures more realistic. For instance, a little brown coloring on half of a pear, streaks of brown down bananas, reddish-orange painted on 1/2 of an orange colored peach.

Cloves can be used to make stems for many fruits. Marzipan decorations stay for a much longer time, and taste great!

So this holiday season, as you try to bake some beautiful cakes, keep Marzipan in mind; it can be a great substitute for frosting, and will be much easier to work with. Hope this makes some of your holiday baking a bit less strenuous!

Chocolate Raspberry Pudding

Though its the season for Cranberries, I would urge you to make this beautiful change and go for some raspberries instead! Combine them with the gooey goodness of dark and white chocolate, topped with whipped cream and some slivered almonds, and you have the perfect dessert ready for Thanksgiving, or for a romantic dinner for two! Creamy Chocolate Raspberry Pudding - the name says it all - rich and creamy, warm and luscious, with a taste of decadence in every spoon, this is my favorite Pudding recipe. its quick and easy, can be served by itself, or with some ice cream, and looks beautiful if served in stemmed dessert glasses!

Sending these off to Sourashtra's Kitchen for her latest collection of desserts and pastries, co-hosted by Sudeshna.

Ingredients
1/2 cup sugar
1/2 tsp salt )
4 tbsp unsweetened cocoa
1 1/2 tbsp cornstarch
2 tbsp warm whole milk
1 cup heavy cream
1 oz semisweet chocolate, grated
1 oz white chocolate, grated
Splash of Chambord (raspberry liqueur)- optional
1/2 tbsp vanilla extract

Method
Mix together the sugar, salt, cocoa, cornstarch and milk in a small bowl until it makes a paste.

Heat the cream in a small saucepan until just before scalding, then add the dark and white chocolate, stir, and add the cocoa paste. Mix well and bring to a boil, stirring constantly. Add the Chambord and the vanilla. When the pudding begins to thicken, remove it from the heat and let it rest for 2 minutes.

I love it warm, so I serve it immediately, topped with fresh homemade raspberry puree, and some whipped cream.

But to make an elegant dessert, pour the pudding into temperature-resistant bowls or ramekins and refrigerate until set (at least 30 minutes). Let cool before serving.

Top with raspberry puree, whipped cream, and sprinkle some slivered almonds on the top and serve immediately.

Caramel Sauce Recipe - With Variations

Caramel is the backbone of caramel sauce, but it’s also ideal for coating nuts, fresh fruit, or the bottom of ramekins for Crème Caramel(pictured above) and other caramel-topped desserts. And it can add a touch of sweet and gooey to anything from cakes and tarts to brownies and ice creams. Contrary to what one might think, making Caramel Sauce at home is not too hard. It just needs some patience, and you need to stand hovering above the stove as sugar can go from Caramel to burnt in no time! I fell in love with the Caramel Apples over at Simply Recipes, so I thought I'd give the Basic Caramel Sauce a try. If you are someone who shares the fear of making Caramel at home, I hope this post helps you to don your apron and start cooking. its caramel time! [Photo credit: Wikimedia Commons]

I looked around at a few other Caramel recipes, and the one that worked was a combination from Ina Garten's recipe and the one at Epicurious. I'm also suggesting some delicious variations at the end, because everyone likes some change, and I am sure you will love these variations!

Ingredients
Yields 1 3/4 cup Sauce

1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla extract

Method
Fill a cup measure halfway with water and put a pastry brush in it; this will be used for washing down the sides of the pan to prevent crystallization.

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon.

Note: Watch it carefully at the end, as it will go from caramel to burnt caramel very quickly. Stand back to avoid splattering, and gradually add the cream and the vanilla extract. Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.

Serve warm, or add another 1/4 cup of heavy cream and serve at room temperature.

Your basic Caramel Sauce is ready. You can pour it over your choice of dessert and enjoy!

Variations
Cinnamon Caramel Sauce: Add 1/2 teaspoon of ground cinnamon to the basic recipe above. This makes for a very flavorful sauce.

Coffee Caramel Sauce: Add 1 Tablespoon of freshly brewed coffee to the basic recipe above and cook as directed. Works great with ice creams and puddings.

Brandy or Bourbon Caramel Sauce: Add 1 Tablespoon brandy or bourbon to the basic recipe above and cook as directed. Perfect for Thanksgiving celebrations!

Orange-Cardamom Caramel Sauce: In a small saucepan, combine 1-1/2 cups fresh orange juice with 2 Tbs. plus 2 tsp. finely grated orange zest, bring to a boil, and cook until reduced to about 1/2 cup. Pour through a fine sieve, pressing against the zest to release all the liquid. Stir the strained, reduced orange juice and 4 tsp. ground cardamom into the cooled caramel sauce. A beautiful topping for Coffee Cakes and fruity desserts.

Hope you liked this Caramel Sauce recipe, and the suggested variations. Now go and get your Caramel Apples ready for Halloween this weekend!

For more Holiday inspiration, check out this article on Ideas & Themes for Halloween, and also a list of Easy Halloween Party Recipes

Baked Strawberry Dessert Pudding

Strawberry Pudding has been a favorite since ages and eons, and as these berries are easily available almost all year round, there's no restraint on indulging in a sweet dessert pudding whenever you fancy to have one! Puddings can be of various types, creamy, gooey, gelatinous or cake-like, and as the last one is one of my favorites, I chose a baked pudding that's softer than a cake, yet light in texture. The inspiration came from a craving for a traditional Strawberry Shortcake, but I didn't have the ingredients nor the patience to make one. So, the easiest way to create a satisfying substitute was to use the same flavors, and bake a pudding! With strawberry puree, fresh sliced strawberries a hint of lemon and brown sugar, and topped with whipped cream and chocolate sauce, this Baked Strawberry Pudding is a perfect dessert for those sudden sweet-tooth cravings.

Ingredients
8-20 large fresh strawberries
1/2 tsp lemon juice
1 tbsp brown sugar
2 tbsp unsalted butter
1/2 cup caster sugar
1 cup all purpose flour
3/4 cup milk
1 large egg - separated
**add one more egg for a souffle-like pudding

For Garnish
more strawberry slices
sprig of mint
whipped cream
chocolate sauce

Method
Take the strawberries, leaving 2 aside, chop them and make a strawberry puree by slowly heating them with the cane sugar and lemon juice, until they are soft, and almost macerated(pulp). Strain the puree through a fine sieve to remove the seeds and excess pulp; then keep aside.

Slice the remaining 2 berries into thin slices, 4 slices per berry.

Butter 4 small ramekins and set aside. Preheat your oven to 350F.

Beat the butter and sugar in a medium bowl until combined. Sift in the flour. Stir in the milk, egg yolk and 1/4 cup of the strawberry puree till combined.

In another bowl, whisk the egg whites until stiff. Fold in gently into the batter.

Place the 4 strawberry slices on the sides of the buttered ramekins. Then pour the batter, filling them upto 2/3 height, leaving some room to allow the pudding to expand. Bake for about 15 minutes or until the top is light golden brown, and the pudding separates from the sides.

Allow the ramekins to cool down. Gently invert each ramekin over a dessert plate. Top with some whipped cream and strawberry slices. Drizzle with the remaining strawberry syrup and chocolate sauce. Its like a strawberry shortcake in itself!

Garnish with a sprig of mint, and serve your delicious Baked Strawberry Pudding for a light and airy yet comforting dessert!

Related Recipes:
Mixed Berry & White Chocolate Pudding
Low-Fat Strawberry Vanilla Cake
Peach Melba with Vanilla-Cardamom Ice Cream
Vanilla Panna-Cotta with Balsamic Strawberries

Related Tags
strawberries, desserts, cakes, pudding

Rava Besan Laddus

I meant to post this for Diwali, but these days, time flies even before I can think of catching it! This was our first Diwali with our dearest daughter "Ritika", so obviously, it was extra-special. Juggling between getting back to work, looking after Ritu, and managing other routine chores, we could find some time to make a few Diwali delicacies, thanks to my Mom, which otherwise would have been impossible for me to do - yes, taking care of a 3-month old is NOT an easy job!! One of the easiest Indian sweet is indeed Rava-Besan Laddus, and I particularly like the fact that they can be preserved at room temperature for about a week, and even longer if refrigerated. They require minimal preparation, taste great, and look great when decked one on top of the other and served to friends and family as you celebrate the festival together!

Ingredients
Makes about 25 medium-sized Laddus

3 cups Rava (Semolina)
1.5 cup Besan (Gram Flour)
1 + 1 tbsp Ghee (Clarified Butter)
1 cup Sugar (use more if you prefer sweeter)
2 cups Water
Sliced Almonds and cashews to garnish (optional)

Method
Take 1 tbsp ghee in a non-stick pan. Once the ghee is melted add rava to it and half roast it till it becomes faint light pinkish and starts giving out roasted smell. Don't overcook it. remove and keep aside.

Then take the remaining ghee in the same pan and add the besan to it and roast again for about 8-10 mins till the mixture becomes golden brown in color and starts giving out a faint smell.

Along with this, keep another pan to make the sugar syrup with all the sugar and water. Keep stirring the sugar syrup and check the consistency till it comes to single-wired texture (take a little sugar syrup between your fingers and check to see that the syrup forms a single strand as you pull your fingers apart).

Take the rava-besan mixture in a plate and allow it to cool. Once the sugar syrup is done, don't let it cool much, and add it to the rava mixture till it becomes like a thick paste. Cover and set aside (about 2 hours) to let the mixture harden a little as the flours soak in the sugar syrup.

You can see that the mixture when cooled enough, it becomes a bit thicker than before; Make laddus out of it and garnish them with sliced almonds and cashews if you like. We like our plain:)

These can be stored in an air-tight container for about 10-12 days at room temperature, and more if refrigerated.

How to Host a Stylish Wine Party

I love entertaining at home, especially as it gives me an opportunity to flaunt my new dinnerware sets! But in light of the recession many people are forgoing conventional dinner parties and instead opting for a rich but simplified menu. Having come to be known as chic "Wine Parties", guests usually delight in being able to have a more casual get together that isn’t meal-oriented. These new types of parties are not only friendly on the wallet, but are also far more time/cost efficient – requiring less preparation and clean up, they can be thrown at the last minute while still being a hit with your guests. Guests also enjoy the opportunity to sample new types of wines in a relaxed and friendly circle. Hosting a Cocktail party for a stylish and sophisticated evening can be fun and easy, with just a little bit of planning. here are some tips and ideas to help you do the same!

When hosting your own bash, the center of any lively conversation should be several bottles of wine alongside casual but well-thought out platters or dinnerware. Conventionally, platters were limited to cheese, but excellent hosts know that mixing it up with breads, chocolates, and some delectable deserts works equally as well. With such a colorful sensation for the palate and the array of pairings to choose from, you and your guests will be marveled by how easy it can be to have a great time with such minimal effort.

Going Beyond Just Red and White Wines
There’s a lot more to the aged drink of perfection than just red, white, and rose. With the rise in environmental awareness, there’s now a mushrooming rise of eco-friendly wine and wineries. There are three categories of eco-friendly wines: sustainable, organic, and bio-dynamic.

"Sustainable" means that grapes were grown with few to no chemical, fertilizers, pesticides, or herbicides. This method nurtures the soil naturally, whereas “organic” wines are grown in organically certified vineyards and are made without added sulfites. On the other hand, “biodynamic” winemaking goes way beyond organics by viewing the farm is viewed as a living system.

And as easy as it would be to pull out a bottle of red from under the kitchen sink, fact is anyone that does anything well does with style – besides, if you’re dusting off wine it should be because its aged with precision rather than because it’s simply forgotten about it. There are three basic types of wine cooler storage devices: bottle coolers, wine coolers, and cellars. Depending on your need, either one of these adds a level of sophistication to your party.

Creating a Warm and Welcoming Environment
When it comes to entertaining, some of the greatest ancient civilizations were perfecting the art far before our own. A clean and crisp environment, carefully laid out dinnerware set and wine goblets, soft lighting and some light music will quickly warm up the room as well as your guests! If you are hosting a party in winter, make sure your space creates the ideal ambiance for a memorable evening. While you may choose to use a heater, it’s much more practical and both cost and energy efficient to use a single portable space heater. An electric space heater is far more eco-friendly to use than a central heating unit.

Your guests will likely be in one, maybe two rooms – so why waste energy and money heating the whole house when a space heater can do the job at a fraction of the cost. However, if you prefer an outdoor venue, you can achieve that too through using a couple of portable patio heaters.

A warm heated room serves as an escape from the cold – pair it with some soft background music and plenty of seating and you’ve got a can’t fail recipe. After process of sorting through wine, pairings, and creating the perfect warm welcoming environment, you’re well on your way to a creating wonderful holiday memories without the usual hassle normally associated with holiday living.

This article How to Host a Stylish Wine Party is brought to you by Shireen Qudosi, who is a lifestyle writer with http://www.heater-home.com.Image Credit: Julie's Kitchen, Christmas Magazine

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Happy Diwali !!

Here's wishing all my readers and friends a very Happy and Prosperous Diwali! May this festival of lights fill your world with the light of happiness, health and wisdom. We wish you and your families tonnes of happiness and best wishes that all your dreams may come true!

For those who do not know, I have been on a blogging break for some time as we have been blessed with a beautiful baby girl, and I've been busy taking care of my darling. hence I haven't been able to visit other blogs, but now that I'm back in the virtual world, I'll try to bloghop more often. Meanwhile, thanks for being there for me and for supporting Fun and Food the way you always have!

Once again, Happy Diwali, and Happy New Year to all Indians around the world!

Announcing A Sweet Celebration - Recipe Contest

This is indeed a festival season, as Indians worldwide prepare to celebrate Diwali, one of the biggest Indian festivals, while the hooplah for Halloween has begun in the US. So we decided to organize an event that focuses on Sweets & Desserts! Everyone around the world is invited to participate, but wait, this time we have some Cash Prizes to felicitate the winners! One of our sponsors, Awesome Cuisine, has been kind enough to give away cash prizes for the top 2 interesting and mouth-watering recipes. SO what are you waiting for? Its time for A Sweet Celebration!!

This event is being held on our main site Fun and Food Cafe. Please follow the link below to get full details about the contest, and start sending in your sweet entries! 2 Winners will be chosen, one each in the Indian and Non-Indian Dessert recipe category, and each will be awarded a cash prize of $25. So hurry, check the details over at:

A Sweet Celebration - Recipe Contest, Rules & Criteria

The countdown begins, and we are waiting for your entries!!

Mushroom Matar Masala

Mushrooms are one of the less-favored ingredients used in Indian cooking, but there's one recipe that almost every one enjoys, and that is the Mushroom Matar Masala. Fresh mushrooms cleaned and chopped, then paired with fresh green peas make for a lovely curry that goes well with any Indian bread or rice dish. It is also very easy to make, so its an ideal preparation for week-nights when you have less time on hand but need to enjoy a fulfilling meal. Taking it one step further, we add some cream to the curry, thus transforming it into a rich concoction, perfectly healthy yet delicious to savor with nice and warm Naan bread!

Ingredients
15-20 Button Mushrooms, cleaned, pat dried and quartered
3/4 cup fresh/frozen Green Peas
2-3 tbsp fresh Cream
3 large Tomatoes, pureed
3-4 Garlic Flakes, thinly sliced
1 inch Ginger, finely chopped
3-5 Dry Red Chillies, halved
1/2 tsp Garam Masala
1/2 tsp Kitchen King Masala (Optional)
1/4 tsp Aamchur/Dry Mango Powder (or lemon juice - to taste)
1 tsp Sugar
1 tsp Jeera/Cumin Seeds
1 + 1/2 tbsp Oil
Salt to taste

Method
Heat 1/2 tbsp of oil in a pan and add a tsp of cumin seeds to it. When cumin starts to sizzle add finely chopped garlic and ginger to it. Sauté on medium flame till the garlic turns light golden on the edges.

Now add finely chopped onions and halved red chillies and sauté till onion turns light golden, about 2 minutes. Switch off the flame. Once the onion mixture has cooled a bit, grind it to a smooth paste without adding any water to it.

Heat 1 tbsp of oil in a pan and add a tsp cumin seeds to it. Again when cumin starts to sizzle, add ground onion paste to it and fry till the whole mixture becomes dry, about 4-5 minutes, on medium flame. Make sure that the ground onion mixture turns little brown in color.

To this, add garam masala and kitchen king masala and fry for half a minute. Mix in quartered mushrooms and sauté for 2-3 minutes. Add tomato puree, green peas, cream, dry mango powder and salt to taste and mix well. Add about 1/2 cup of water to make a smooth gravy.

Simmer the flame and let it cook covered for 10 minutes, stirring in between. Add little more water or milk if needed to get the required consistency of gravy and adjust the seasonings. Then remove the lid and let it cook for another 5 minutes for all the flavors to blend well.

Garnish with finely chopped coriander, and Serve your Mushroom Matar Masala with any Indian flat breads or Rice and enjoy.

Related Recipes
Spicy Kadai Paneer
Hyderabadi Mirchi ka Salan
Dudhi/Lauki Koftas

Post-Partum Weight Loss Tips - Part 2

In the last article about how to lose weight after pregnancy, we discussed general things like diet, pre-pregnancy weight gain, breastfeeding and basic exercises at home. In continuation with the idea, here are some more tips that focus on cardio and Strength training, yoga, home workouts, ab exercises, and healthy snacking options to speed up your post-partum recovery and get back in shape. Read on, and you'll be on your way to looking great and feeling good, even with a baby in your arms![Image credit: Babyzone]

Get Your Cardio Workout Right at Home
You don't need to hit the gym to get your Cardio done; climbing the stairs at home, using the steps as a stepper workout, skipping, running in place are all simple workouts that you can substitute to burn calories and get a healthy cardio routine accomplished right at home. You can even jog in place and slowly increase your pace with each passing day. After 6-8 weeks of delivery, once you feel healthy enough, carry your baby and go up-and-down the steps for 3-4 times, repeating this for 3 times a day at regular intervals. This is an excellent way to increase heart-rate, all the while cuddling with your baby!

Exercise your Abs as often as you can
New moms are afraid that they would not be able to lose their belly fat after pregnancy. Though it seems tough, and will surely take some serious effort, be patient, and you will definitely be able to lose most of your belly fat. The most important aspect is to do core training and concentrate on your abs. Try to do at least 3 sets of crunches or ab-situps, making at least 20 in each set. Some basic yoga exercises that exercise your core are also beneficial, and will help get your tummy back into shape.

Don't forget the Strength Training
Lifting Weights is as important as any Cardio exercise, and effective strength-training is the key to lose fat and build muscle. If your workout only includes cardio and no weights, you will end up with a low figure on the weighing scale, but it would be muscle loss instead of fat loss. So try to lift 3-5 pound dumb-bells and do some basic exercises for biceps, triceps, thighs and quadriceps. While you are recovering, DO NOT lift anything heavier than your baby; start with low weights till you get back to normal health, then you can slowly increase the weights, duration, and repetitions of your sessions. For details about what exercises to choose, please refer to my article about strength training for weight-loss

Choose Healthy Snacks for Munch-time
Its important to get proper nutrition and eat sufficient calories while you are recovering postpartum, especially if you are breastfeeding. So when you feel the urge to snack or munch on something, choose healthy alternatives like nuts, cheese cubes, broccoli, carrot sticks, boiled eggs, turkey slices, soup servings, iron-fortified cereals and fresh fruits like bananas or blueberries.

Try Swimming for a Full-Body Workout
Just as Swimming was good for you while you were pregnant, it continues to be the best non-stress exercise for a complete body workout even after giving birth. If you can find some time to leave your baby with someone else, opt for at least 30 minutes of swimming 3-4 times a week. This will not only help increase your metabolism, it provides a relaxing way to work on your abs, arms, legs and toning your overall body, all in one go.

Yoga Can Work Wonders Too
Everyone these days knows about the benefits of yoga, and there would be no second thoughts about how it can help you get back into shape post-partum, just by focusing your energy on toning your entire body and mind. it is easy, can be done right at home, and will not only help you lose fat, but can relive stress too. You can find some great Yoga poses for postpartum weight-loss at Babyzone; if you can afford to join a yoga class at gym, that would be great too as having company is much more motivating than doing it alone.

Be Patient
This is perhaps the most important advice for all new moms. It took nine months to accumulate all that weight, and I'm sure everyone gives in to indulgences while pregnant, resulting into more fat deposits than you'd have imagined. So be patient, be committed, and give yourself and your body some time to recover and then at least a year to get back to your original shape. You will lose almost 10 pounds within the first couple weeks of delivery, and a few more as you spend sleepless nights taking care of your newborn. but it is usually the last 5-10 pounds which need dedication to fitness. believe in yourself, follow the tips discussed here, and you'll be a fit-and-fine mommy in no time!

So, to all new mommies out there, hang in there, enjoy your precious moments with your baby, dedicate at least 30 minutes a day to any form of exercise, and you'll be surprised how much easier and fun it can be to be a parent with a healthy mind and a healthy body!

If you've missed part 1 on this series, follow the link for tips on how to lose weight after pregnancy.

How to lose Weight After Pregnancy - Part 1

As a new mom myself, I know that one of the biggest concerns of women after pregnancy is How To Lose all that excessive weight gained during those nine months! f course, taking care of your newborn still takes a priority, but its always a good idea to realize that the earlier you start exercising and being conscious about staying fit, the better it would be for your post-partum recovery and attaining your pre-pregnancy weight. For some people, it might not be that important to look slim and sexy after being a mom, but nevertheless, it is always in everyone's best interests to maintain a healthy and fit body, so that you can enjoy motherhood even more, and stand up to its numerous challenges. I am not an expert, yet I am already well below my pre-pregnancy weight, and so when some other women asked me how I achieved this weight loss so fast, I thought I'd share some of my workout secrets with you, so you can lose weight and stay fit too, whether pegnant or not!

Keep a Weight Check even while Pregnant
Though being pregnant is one of the most lovely times in a woman's life, and one should indulge in as much of luxury as possible, its a good idea to stay healthy and keep a tab on your weight gain, especially during the first trimester. Women tend to think that pregnancy gives them as eat-all-you-want license, which mostly tends to accumulate a few extra pounds right at the beginning, and these are hard to melt away after you have your baby. So while I recommend indulging in an icecream or a delicious dessert once a week, don't make it a habit during those nine months. Remember, you only need 300 more calories per day while you are pregnant, so get those calories from healthy food options like whole grains, fiber, proteins and cereals.

Try to Breastfeed if Possible
Though choosing to breastfeed is a matter of personal choice, we all know the benefits of this act. Besides providing the best nutrition for your baby, it also burns about 300 or more calories per day, and maintains a healthy metabolism. Besides this, it provides excellent way to bond with your baby, and it also gives you some time to stretch your legs, feed your baby and play with her all at the same time!

Get more Dairy in your Diet
Recent studies have shown that calcium-rich dairy products rev up the body's fat-burning ability and increase metabolism, while maintaining your lean muscle mass. Michael B. Zemel, PhD, a professor at the University of Tennessee, director of its Nutrition Institute, and author of The Calcium Key (John Wiley & Sons), has discovered that calcium-rich diets, when combined with some form of calorie-restriction and exercise, can actually accelerate weight loss. In one of Zemel's studies, low-fat yogurt eaters tripled fat loss in the stomach area -- the body part new moms are desperate to reclaim [source].

Interact with Your Kids and other New Moms
The fist advice doctors give new moms is to take their newborns out for long walks in their strollers! And yes, as good as it is for the tinytots, it is the beginning of a healthy exercise routine for the moms while they take time to recover from their delivery. It can get tiresome to tend to your child the whole time, especially in the first few weeks, and everyone can do with some time off. but if you do not have helpers or family, just try meeting some other new moms, arrange play-dates, and start going out to parks or walks with your newly found friends, kick-starting your fitness and weight-loss regimen.

Space Out your Meals & Drink Lots of Water
You do need to eat healthy and filling meals for healthy recovery. However, try to cut your portions into 6 meals a day, and never ever skip your breakfast. Keep whole grains, vegetables, fruits, wheat, low-carb foods and fluids as a major part of your diet. For fluids, nothing comes close to water; drink at least 8 glasses of water a day, and stay away from Sodas, caffiene and sugar-laden fruit juices. If you consume more than 700 calories at one meal, you can get gassy, and it can actually slow your metabolism too.

To continue this article, follow this link for post-partum weight loss tips.

Chocolate-Kissed Walnut Cookies

Sometimes one wishes to indulge into a little sweet treat, but at the same time, its nice if one can make something that takes very few ingredients, and less time to prepare, yet can satisfy your craving. On a cold Saturday afternoon, that's precisely what I felt. I was bored, and wanted to bake something simple. SO I opened my pantry and the first thing I saw was a bag of walnuts gawking straight at me. SO I picked it up, and went for the quintessential all-purpose flour, sugar and butter, and decide to bake these simple yet beautiful and crunchy walnut cookies. With less than 5 ingredients, it is indeed one of the most easy recipes, with an end product that is sure to delight you and your family! I just added some chocolate topping to give it that extra zing!

I'm sending these to Aparna who's hosting this month's Monthly Mingle featuring High-Tea Treats! Hope she likes them:)

Ingredients
Makes about 18-20 cookies

1 cup all-purpose flour
1/2 cup ground walnuts
4 oz butter - at room temperature
1/4 cup sugar
Hershey's chocolate syrup

Method
Preheat your oven to 350 deg F. Line two baking sheets with parchment paper and set aside.

In a bowl, cream butter with sugar until light and fluffy, about 7-8 mins.

In another bowl, whisk together the flour and ground walnuts and add to the creamed butter mixture. Mix until well combined to form a soft dough. Do not knead a lot as this can get pretty sticky. Use some all-purpose flour for dusting.

Now refrigerate the dough for 30 minutes. This makes is easier to shape the cookies.

Take a teaspoonful of dough in your hand, form a small ball, and press lightly in the center with your finger to make a shallow hole (use light pressure with your thumb or index finger). You can even roll out the dough to make a big 1/2 inch thick round, then use a cookie-cutter to make smaller cookies.

Arrange the cookies on the baking trays, 2 inches apart. Leave enough space as they will spread a bit as they bake. Bake for 15 minutes, until the edges are slightly colored and the cookies look firm.

Let the cookies cool completely on a wire rack, then you can store them in an air-tight container. Right before serving, fill the holes with Chocolate syrup. Or, you can fill the holes with melted chocolate ganache, then refrigerate them till it solidifies, and store in an airtight box for a few days.

Exploring the Health Benefits of Turmeric

"Turmeric", the yellow colored spice called Haldi, which leaves a stain hard to get rid of, is a well-known name is many Indian households. For more than 5,000 years, turmeric has been an important part of Eastern cultural traditions, including traditional Chinese medicine and Ayurveda. Valued for its medicinal properties and warm, peppery flavor, this yellow-orange spice has more recently earned a name for itself in Western medicine as well. Turmeric comes from the root of the Curcuma longa plant, which is native to Indonesia and southern India, and is widely used as an ingredient in curry dishes and yellow mustard. But today, backed by a lot of research and undisputed proof, Turmeric has emerged as one of most powerful natural herbal medicine.

Turmeric has a broad spectrum of actions, mild but certain effects, and is beneficial for long term and daily usage. Though it is a common spice, few people, including herbalists know of its great value and are using it to the extent possible. A good friend shared this amazing article with me about the beneficial properties of Turmeric, so I thought I'd share it with my readers as well.

Strengthens and improves digestion

* Reduces gas and bloating
* Assists in the digestion of protein and with rice and bean dishes
* Improves your body's ability to digest fats
* Promotes proper metabolism, correcting both excesses and deficiencies
* Maintains and improves intestinal flora
* Improves elimination of wastes and toxins

Supports healthy liver function and detoxification

* Turmeric helps increase bile flow making it a liver cleanser that can rejuvenate your liver cells and recharge their capability to break down toxins
* Helps to prevent alcohol and other toxins from being converted into compounds that may be harmful to your liver
* Supports formation of healthy tissue

Purifies your blood
* Stimulates formation of new blood tissue
* Helps to reduce irritation to tissues characterized by pain, redness, swelling and heat
* Contains curcuminoids that fight cancer, arthritis, and Alzheimer’s, and counteract the damaging effects of free radicals in your body

Helps Alleviate Illnesses
* Relieve arthritis pain and stiffness, anti-inflammatory agent
* Anti-carcinogenic properties helps to prevent a large of number of cancers in animal studies.
* Laboratory data indicates that curcumin can inhibit tumor initiation, promotion, invasion, angiogenesis and metastasis.
* Supports treatment of Alzheimer’s disease

Active Anti-Inflammatory Properties
Turmeric is known for its potent anti-inflammatory properties, which come from curcumin -- the pigment that gives turmeric its yellow-orange color, and which is thought to be responsible for many of its medicinal effects.

Cancer-Fighting Properties
* Inhibit the proliferation of tumor cells
* Inhibit the transformation of cells from normal to tumor
* Help your body destroy mutated cancer cells so they cannot spread throughout your body
* Decrease inflammation
* Enhance liver function
* Inhibit the synthesis of a protein thought to be instrumental in tumor formation
* Prevent the development of additional blood supply necessary for cancer cell growth

In addition to the above, evidence suggests that Turmeric is also beneficial to fight against some of the following ailments:
* Cystic fibrosis
* Type 2 diabetes
* Crohn’s disease
* Psoriasis
* Rheumatoid arthritis
* Cataracts
* Gallstones
* Muscle regeneration
* Inflammatory bowel disease

There you go, with so many useful properties, and abilities to fight against so many serious ailments, there should be no doubt in anyone's mind that Turmeric is indeed a great herb to include in your daily diet. I hope this post helps you make this change to your diet, a happy and beneficial transition.

Content Credit: This post has been adapted with permission from the original article written by Dr. Mercola as part of his Ayurvedic Research, in an attempt to spread awareness about Turmeric as a medicinal herb.

Blueberry Orange Sour Cream Bread

Sweet breads are a great way to enjoy the goodness of a cake-like dessert which can be relished by itself, or even be paired with tea or coffee. Fruit breads are not only easy to make, they can be really versatile to incorporate seasonal ingredients. This week we enjoyed baking this Blueberry Bread, made even more delicious by addition of citrusy Orange flavor, and made soft by using Sour Cream. The bread not only smells great, it can fill your kitchen with a refreshing aroma that lingers long after you've finished your delicious loaf of Blueberry Orange Bread.

Ingredients
1 cup whole grain flour
2 cups all-purpose flour
1/2 cup sour cream
1 stick butter - at room temp
1 1/2 cup cane sugar
4 large eggs
Zest of 2 large oranges
3/4 cup fresh orange juice
2 tsp vanilla
4 tsp baking powder
1 tsp salt
1 cup blueberries

Method
Spray 2 bread pans generously and keep aside. Preheat oven to 350 deg F.

Cream butter and sugar in large bowl. Beat in eggs one at a time, then orange zest, orange juice and vanilla.

Thoroughly combine flour, baking powder and salt in medium bowl and add to creamed butter mixture. Slowly add the sour cream and mix everything well to form an even blend.

Fold in the blueberries, taking care not to mix too hard so s to break them.

Bake in the middle rack for 45-50 minutes at 350 F, until the loaves swell up and pass the toothpick test. When done, let them rest on the wire rack till they cool to room temp. Only then attempt to cut the loaf into slices.

Store in a cool, dry container and you can relish this bread for up to a week. It tastes great 2-3 hours after baking, as the orange and blueberry juices slowly sink in to make a moist flavorful bread!

Enjoy this delicious Blueberry Orange bread with your morning tea, or serve as a sweet treat at your next party!

3 Rules for Simple Healthy Cooking

Many people are trying to live healthier lives. They’re doing all the right things by making good food choices and getting in regular exercise. Making these conscientious decisions and sticking with them is the first and most important step. Not only is making the right food choices a big part of it, but also learning to cook in a more healthy manner is vital to your success as well. If you are not a big cook or have never really cooked in a concertedly healthy manner, it can be a true learning experience. With a few modifications and tips though, you can be cooking healthy in no time.

Cook with the Right Basis

While some may be inclined to cook in butter or even margarine, this not only offers no nutritional benefits but also packs on the pounds. Healthy cooking means learning to use the right foundation and this is undoubtedly olive oil. Though there many types of cooking oils out there, olive oil is the one that stands out from the crowd with the nutritional benefits it contains. Olive oil is a “good fat” which means it can contribute to a better picture of health by lowering elevated cholesterol and blood pressure levels. Starting with olive oil as a basis is an excellent start to cooking healthy.

Get Creative with the Right Ingredients

You can come up with some real masterpieces in the kitchen by using some colorful and fun ingredients. Learn to embrace vegetables that you’ve never used before, make it a priority to try something new every week. Adding in splashes of colorful peppers, beans, and other vegetables can make eating enjoyable and your dishes look quite appetizing. This will help you to gain confidence in the kitchen and learn to build up your healthy recipe portfolio each and every week.

Use Low Fat Substitutes for Old Favorites

If you are a lover of tacos but feel like you don’t know how to cook a healthier version, go for turkey tacos. Lower in fat but loaded with taste, you can enjoy some of your favorites such as this with this simple modification. If spaghetti and meatballs are a must in your kitchen but you aren’t sure how to make a healthier version, go for whole wheat pasta, a homemade tomato sauce, and turkey meatballs. You can make up your own version of this favorite using healthier substitutes for the main ingredients. The key to healthier eating is to get creative and have fun with the right ingredients.

It's not really hard to change your cooking ways to healthier ones. With just minor changes such as those discussed here, you can easily be eating healthier while still maintaining great taste.

This is a guest post presented by Mary Ward, who writes about various health care career topics, including how to choose among surgical technician courses.

If you have something interesting to contribute about food, health, cooking or entertaining, you are welcome to write a guest post or article on Fun and Food; please use the Contact form to submit your ideas, and we'll be glad to publish it!

Stuffed Eggplant & Potato - Bharela Ringan Bataka

Traditional recipes have a charm of their own, and though sometimes it can get hard to find some typical ingredients, there can also be some simple yet rustic and authentic recipes which leave an impression, even when using basic ingredients; one such Gujarati recipe is the Bharela Ringan Bateka nu Shaak, which means Stuffed Eggplant and Potato. It uses chinese eggplant and baby potatoes, both stuffed and smothered in tasty and spicy Masala, which renders the unique taste to this dish. Serve it with Rotis or Rotlas, and you are sure to enjoy this Stuffed eggplant recipe - the bst part, you can use the spicy filling for any other kind of vegetable too!

Ingredients
5-6 chinese eggplants (small) - slit into half till the base
5-6 baby potatoes - slit into half till the base
2-3 fresh garlic cloves - chopped
a pinch of asafoetida
1/4 tsp mustard seeds
1/2 tsp turmeric powder
1-2 tsp chili powder
1 tbsp dhania-jeeru powder
1 tbsp garam masala

For the Filling
1/2 cup besan flour
1 tbsp sesame seeds
1 tbsp ginger-green chilies paste
1/2 tbsp garlic paste
1 tsp amchur powder or lemon juice
salt, sugar - to taste
1 tbsp oil

Method
Wash and cut the eggplants and potatoes into 2 halves. Make a Slit down the middle leaving some room at the end, so that you can stuff the filling inside the vegetables.

Mix all the ingredients listed in the filling together. Stuff each eggplant and potato with this mixture and set aside.

In a wide pan, heat some oil. Wait till it gets quite hot and add the mustard seeds, chilies, curry leaves and the garlic. Add the asafoetida after the garlic sizzles.

Place each eggplant in the pan and gently stir. Sprinkle around 2 tbsp of water on top and cover. Cook on medium heat until done, around 15-20 minutes. Do stir in between to make sure all the sides get cooked evenly. Garnish with chopped Cilantro leaves and serve hot.

I'm a Mommy Now!!

Hey folks! Many of you have inquired about my recent disappearance from the blogging scene, asking me if everything is alright - well, thanks for all your concerns. I'm proud and happy to share some great news with you - We were blessed with a beautiful angel on July 20th, as she entered our lives and conquered our hearts! She's 10 days old now, and all of us, including Daddy, are doing fine:) We are getting adjusted to each other's routines, though 99% of the times, she's the boss!!:)D (image credit- redbubble)

So, how am I feeling? well, its like a roller-coaster ride - one day I feel so down and depressed my DH fears I'll fall victim to PPD:), and the next day I am all vibrant and happy - so its a mixed bag of emotions, but one look at her angelic face and its all GOOD!! Motherhood is indeed a wholesome and fulfilling experience, and we are thankful to God for this blessing! I personally thank all of my blog friends too who kept inquiring about my health all this time - and also for your best wishes.

I'm recovering well, and simply enjoying this time of being a new mom, gazing at our bundle of joy. My mom's here, so that's a great help! But I do have loads of stuff to share and blog about, so be rest assured, you'll see some activity on this space soon!!

Till then, Happy Cooking!!

What to Eat Before & After a Workout

We all know the importance of exercise, but I've often faced the question about What to eat before and after a workout, and how much time should I give after a meal before I hit the gym? Is this important? Yes, indeed, as this can very well be responsible for how effective your workout is! Diet and Exercise go hand-in-hand, and while you may know that you should space your meals 5 times a day, its imperative to know how much and what to eat before hitting the gym so that you can reap the maximum benefits from your workout. Exercising on a full stomach will make you sluggish, while not eating will not give you enough strength to complete your workout. Same goes for after the workout. So what food should you actually choose as your pre-workout and post-workout meal?

The foods you eat before you exercise and the timing of your meals or snacks really matters a lot. If you eat a large meal just before you exercise, you may experience nausea, feel sluggish or end up with muscle cramps. This happens because your body needs energy to digest the foods you eat so blood flow increases to your digestive system, leaving less energy-providing blood for muscles. Exercising on an empty stomach isn't good either. Skipping meals before exercising can cause low blood sugar, which can make you to feel weak and light-headed. You also need some energy in the form of the right types of food to properly fuel your work out. Eating a light meal before exercise may actually increase your fat-burning potential.

Eating Before Exercise
If you eat a large, protein, fiber and fat filled meal, wait about four hours to exercise.If you eat a light meal, you only have to wait about two hours to work out. Your body prefers to use carbohydrates as fuel, so your pre-workout meal should include plenty of carbohydrates from bread, pasta, fruits and vegetables and energy bars. You can even choose low-fat yogurt or some granola or cereal if you have at least 3 hours before your session. You don't need to avoid protein and fat, however they are not recommended if you will be exercising in an hour or two. If your timing is off and you feel hungry when it is time to exercise, pick a small snack like a piece of fruit, a sports beverage or some natural fruit juice. I prefer to drink a glass of V8 fruit or tomato juice an hour before I'm ready to go to the gym. Meats, doughnuts, fries, potato chips, cookies and candy bars should definitely be avoided in a pre-exercise meal. Also avoid high-fiber foods like beans and lentils, bran cereals and fruit, as they can cause gas or cramping.

If you prefer morning workouts, it's best to get up early enough to eat your pre-exercise meal. If not, you should try to eat or drink something easily digestible about 20 to 30 minutes before the event, or opt for a liquid meal as its much easier to digest. If you work out in the evenings, choose a time before dinner, so you have at least 2-3 hours after the workout to eat your dinner. If possible, keep your dinners light and choose a heavier lunch.

Eating After Exercise
Eating after exercise is important as well to restore glycogen. Your muscles need the raw materials to recuperate after your work out. The first nutritional priority after exercise is to replace any fluid lost during exercise, so replenish yourself with water or juice as soon as you are done. The post-work out meal should contain some protein, some complex carbohydrates and some healthy fats too. Research has shown that eating 100-200 grams of carbohydrate within two hours of endurance exercise is essential to building adequate glycogen stores for continued training. However, combining protein with carbohydrate in the two hours after exercise nearly doubles the insulin response, which results in more stored glycogen. Proteins also provide the amino acids necessary to rebuild muscle tissue that is damaged during intense, prolonged exercise (or strength-training), and can increase the absorption of water from the intestines and improve muscle hydration.

The optimal carbohydrate to protein ratio for this effect is 4:1 (four grams of carbohydrate for every one gram of protein). Eating more protein than that has a negative impact bas it slows rehydration and glycogen replenishment. A light meal or snack within 2 hours after exercise is perfect. A Balance bar or a lean turkey sandwich on whole grain bread would make a nice after-workout snack. YOu can also choose an egg, or a simple salad or fruit drink. Remember to be within your calorie count for the day though, and choose something light, especially if you are still going to have dinner later.

Do Not Forget the Water
Hydration is as important for your health as food, and when you exercise, your body undergoes a depletion of water when you sweat. Drink a glass of water an hour or so before your workout and again after your workout. You can also sip water throughout your workout if you'd like, which keeps you hydrated, and also helps burn more calories.

Choose What's Best for You
Generally, the average woman needs 200 calories of food and 20 ounces of water 1 hour prior to her workout. Men with higher calorie needs may need 300 calories and 30ounces of water. However, every body has a different need, and though generalisations give you an idea, you are the only one who knows your body. Some people, like my husband, can never exercise on an empty stomach, but I have a friend who feels like she'll throw up if she eats anything before a workout! So its best to consult a registered dietitian who can chart out a meal plan based on your individual needs. Try different options and see what works best for you. Be careful not to eat too much or too little at one time, and remember to space out your meals during the day. Also, if you have special conditions like diabetes or low or high blood pressure, you should not follow any advice without consulting a physician.

There is no joy compared to seeing yourself burn more fat and lose a few inches! I'm sure everyone works hard enough to achieve their fitness goals, and with just a little more care in choosing what you eat can help a lot in conquering your goals. So use the suggestions above as guidelines to decide on what to eat before and after exercise, and find out what works out best for you.

Note: The author is not a licensed nutritionist or trainer. Please restrict use of this article as a guideline only, and consult a physician for individual needs.

Related Articles:
Counting Calories for Healthy Weight Loss
Combine Cardio and Strength-Training in your Workout
10 Simple Eating Habits for Weight Management

Mini Chocolate & Fruit Trifles

Fruit Trifles have been a favorite at holiday gatherings - layered with a piece of sponge cake, topped with whipped cream, fresh fruits, chocolate, nuts and your favorite toppings, they not only look elegant, but are the perfect end to a holiday dinner! So I tried to re-create the magic of trifles, albeit, in a smaller size, which suits perfectly for individual servings. Layered with fresh bananas, berries, mixed-fruit puree, whipping cream, rich swiss-mocha chocolate syrup and crushed chocolate cookies, these Mini Fruit & Chocolate Trifles are all set to win you tonnes of accolades at your next party!

Inspired by traditional trifles, I was tempted to try a miniature version which not only looks pretty, but can also be relished as a dessert without much guilt! Instead of sponge cake, I used bite-sized brownie pieces, and some fresh chocolate ganache made by melting my Swiss-mocha chocolates. I blended some mixed berries for my fruit puree, and chopped some bananas as they go great with both chocolate, and cream! And the crushed cocoa-cookies were the final touch - you can never imagine a tiny serving could hold so much flavor within!

Ingredients
Makes 4 mini trifles

4 brownie-bites - (or two brownie pieces, cut into 4 each)
1 large banana - chopped or sliced
1 oz of your favorite chocolate
4 tbsp + 2 tbsp heavy whipping cream (sweet)
mixed berries - blended (or other fruit topping)
4 tbsp sugar - for the fruits, if required
crushed cookies - for garnish
4 drops lemon juice - for the bananas
a pinch of nutmeg (optional)

Method
Transfer the berries to a pan on low-heat; add the sugar and let the fruit macerate for about 8-10 mins. Remove excess water/syrup and keep the fruit aside. You can even puree it if you like.

Take the chocolate pieces in a microwave-safe bowl and add 2 tbsp whipping cream to it. Stir and heat for 30 sec. Then remove, stir again, and repeat two more times to form a thick chocolate ganache.

Slice the bananas and sprinkle some lemon juice and nutmeg over it to prevent them from getting brown; nutme adds a lovely flavor too!

Now cut the brownies into small pieces and keep aside. Coarsely grind the cookies and keep aside.

Whip the remaining 4 tbsp cream till it becomes a little stiff and holds shape.

Assembling the Trifle
Take the bowls/cups that you are going to serve the trifle in. Layer with the brownie bites, followed by the sliced bananas. Top this with the chocolate ganache, followed by the whipped cream and the fruit puree. Repeat with another layer of everything. Finally, sprinkle the crushed cookies on the top. Add a creme wafer for garnish.

There, the perfect Fruit & Chocolate Trifle to end a fun-filled evening! it serves to be an excellent individual dessert, and the best part, it can be improvised to use whatever fruits you have on hand!

Related Recipes:
Eggless Chocolate Cake
Chocolate-Covered Strawberries
Chocolate Cupcakes with Raspberry Filling

Garlic Naan Recipe

"Naan" is a name well-known in Indian cooking, and this is one kind of flatbread that is appreciated all around the world, by Indians and non-Indians alike. Soft and tender, Naan can be made with several different variations, but I bet every one loves a bite of Garlic Naan! It pairs well with any kind of curry, and is filling as well as appealing to the eye. Determined to try a homemade Naan recipe, I set out on an adventure last weekend, and was happy to see that my Garlic Naans turned out nice and fluffy! And you can bake them in regular oven too, though it would be great to own a Mini-Tandoor; nevertheless, the experiment was absolutely successful, as you can see from the picture!

Ingredients
Yields about 8 to 10 naans

4 cups of fresh all-purpose flour
1 to 2 cups of yogurt (a little sour is preferred)
2 tbsp of melted ghee at room temperature
1 tbsp of sugar
1 tsp of salt
Olive oil - for brushing the naans
finely chopped garlic cloves - according to taste
finely chopped cilantro - to garnish
Yeast mixture
In a small cup, take 2 tablespoons of warm water, add a pinch of sugar, and stir in 2 teaspoons of active dry yeast. Mix well, leave in a warm place and wait for it to rise (about 10 mins)

Method
In a large bowl, sift together the flour and salt; add the sugar and ghee slowly to this mixture, followed by the yeast water. Mix by gradually adding the yogurt. Add and mix until the dough starts to leave the sides of the bowl and comes together in solid lump. You can use a little water to make the dough, but only if needed.

Transfer the dough to a lightly greased surface, oil your hands and knead it for 7-8 minutes. Cover it with a damp cloth, and let it rest and rise for at least 2-3 hours.

Preheat the oven to 425 F. When you are ready to bake the Naans, take the dough out and knead for another 5 minutes to soften it. Divide the dough into lemon sized rounds. On a cutting-board or counter-top, dust a little bit of flour, and roll out each ball into a big round with 1/4 to 1/2 inch thickness.

Roll out all your Naans and place them on a greased or parchment-paper lined baking tray for baking. Brush them all lightly with melted ghee or olive oil. Then evenly sprinkle the finely chopped garlic on each piece, pressing it gently into the dough so it doesn't fall off.

Bake for about 8 to 10 minutes, until the bread is cooked through and turns into a golden yellow color.

Remove from oven, sprinkle with some freshly chopped cilantro, and serve your hot Garlic Naan with any delicious curry of your choice.

Related Recipes
Shahi Dum Aloo Recipe
Vegetable Korma
Malai Kofta Curry

Sugar High Fridays- Fruit & Nut Roundup

Its Friday, and that means the weekend is round the corner, and its time to give in to indulgences - so we celebrate it with the Sugar High Friday - Fruit & Nut Roundup! No one needs a reason to enjoy good food, and each one of these delicious desserts that you are about to see below is a culinary treat in itself. Thanks for sharing all your delicious recipes with us, and hope these inviting entries will help you enjoy your weekend, making it a bit "more sweet"!!

Cakes & Muffins
Fruit & Berry Spoon Cake - eCurry
Chunky Banana-Nut Muffins - Life's Too Short for Chocolate
Gluten-Free Cranberry-Apricot Cake - Green Gourmet Giraffe
blueberry Banana-Nut Bars - My Experience with Cooking
Strawberry-Almond Scones - The Short (Dis)Order Cook
Oat Flour Cranberry Muffins - Madhuram's Eggless Cooking
Tamra Davis' Apple Cake - Split Pearsonality
Chocolate-Pecan-Banana Muffins - Maple Corn Bread
Banana-Walnut & Apricot Muffins - A2Z Vegetarian Cuisine
Banana-Date-Walnut Muffins - Sumi's Kitchen
Lemon Shortbread with Pecan Toppinge - Earth Vegan
Eggless Cherry Chocolate Cake - Madhuram's Eggless cooking
Vegan Applesauce Cake - Earth Vegan
Strawberry & Almond Muffins - Plantain Leaf
Plum & Pecan Bread - Chef in you

Frozen Treats
Mango Kulfi - Appyayan
Mango-Coconut Sorbet - Jaya's Space
Strawberry-Yogurt Delightt - Priya's Tasty Recipes
Frozen yogurt-Banana Dessert - A Culinary Odyssey
Mango PannaCota - Parita's World
Avocado Cream Pots - Sugar Nut
Mango-Almond Sorbet - Priya's Tasty Recipes
Mango Pistachio IceCream - Indian Khana
Mango Yogurt Mousse - Plantain Leaf

Cookies & Concoctions
Almond Fruit Tart - Tasty Touch
Mango Shrikhand - Renu's Kitchen
Fruity Phyllo Stacks - A Culinary Odyssey
Apricot & Nut Cookies - NewF in My Soup
Apricot Yogurt Parfait - An Edible Symphony
Peach-Strawberry-Almond Salad - Fearless Kitchen
Unnakkayi - Malabar Moplah Speciality - My Experience with Cooking
Peach-Blueberry-Almond Galettes - Passionate About Baking
Orange-Walnut Shortbread Cookies - Akshayapaatram
Richmond Maids of Honor - The Well-Seasoned Cook
Drunken Grapes - Sophie's Foodie Files
Mango & Chocolate Ganache Truffle - Dido Lives to Cook
Kitchen Sink Cookies - Samaithu Paarkalaam
Apple Marzipan Galettes - The Cook's Collection
Strawberry Kheer - Shail's Kitchen
Dry Fruit & Nut Laddoos - Kalyani's Kitchen
Date & Pistachio Cookies - Renu''s Kitchen
Apricot-Strawberry-Almond Shortcakes - My Diverse Kitchen
Fruit & Nut Cookies - Cook's Hideout
Pineapple Halwa - Prasu’s Kitchen

All these wonderful entries surely make me drool, and I have already bookmarked a few recipes for the coming weekends! Thanks once again for making this such a huge success; wishing you all a Sugar High Friday indeed!

Mango Coconut Snack Cakes

Summer is the time I miss India the most - No, NO, not for the Heat, but for the delicious Mangoes that we relished during the season, never mind the pounds it added to my frame! Indian Mangoes have no parallel, but after so many years in the US, I guess we've started appreciating the fact that we can at least get mangoes in California, and they are of "decent-quality". So to satisfy my Mango mania, I baked these Mini Mango-Coconut Snack Cakes, a healthy, delicious alternative to regular decadent cakes or muffins. Made with whole-wheat, and a low-sugar content, these baby cakes can be eaten for breakfast, or turned into delicious desserts by sprinkling some icing sugar, and maybe some syrup or whipped cream on the top!

Ingredients
Makes about 12 mini cakes

2 large eggs
1 tsp vanilla extract
2 tbsp vegetable oil
1 cup whole wheat flour (optional, you can use AP flour instead)
1/2 cup all-purpose flour
1.5 tsp baking soda
1.5 tsp baking powder
1/2 tsp salt
4 tbsp chopped walnuts
1 cup mango pulp - sweetened
1/2 cup unsweetened shredded coconut
2-3 tbsp sugar (depending on how sweet your mango pulp is)

Method
Preheat your oven to 325 degrees F. Grease and flour your large muffin pans or 12 individual ramekins and set aside.

Beat the eggs, oil and vanilla together. When it becomes fluffy, add in the mango pulp and mix well.

In another bowl, mix all the dry ingredients except coconut flakes and walnuts.

Now slowly pour the dry ingredient mix into the egg mixture and keep beating on medium speed. Do this till the entire cake batter becomes smooth and uniform, about 5-8 mins. Finally, fold in the shredded coconut and the chopped walnuts.

Distribute evenly in the prepared cake pans and bake for at least 20-25 mins, until a toothpick inserted in the center comes out clean. Turn off the oven and let the mini cakes cool on the wire rack for 5 mins.

Then gently turn out the cakes from the pan. Garnish with a topping of more walnuts if you like, and sprinkle some confectioner's sugar on the top.

These taste great with tea or coffee, and as they are low in sugar and trans-fat, they are also a healthier option to indulge in!

These Mango-Coconut Cakes are my entry to the SHF-Fruit & Nut event being hosted on this blog this month. If you haven't sent them in already, I'm looking forward to your entries.

Related Recipes
Raspberry Almond Crumble
Chocolate Hazelnut Coffee Cake
Mango Cake with Streusel Topping

Free Weekend Getaway with Chef Bonnie

Most of the schools in US have closed down for summer and people are frantic planning their family vacations as the heat turns up in Sunny California! For those of you who have not yet experienced the sunny shores and the cool waters of the Pacific, here's something that could get you closer to a romantic Southern California getaway, which also includes a surprise package for food-lovers like me!

As the economy vacillates between good and not-so-good forecasts, everyone is looking for a way to cut costs, or better yet, find free stuff! So I was really happy to receive this email in my inbox about a free weekend getaway in a Southern California vacation rental home, sponsored by VacationRentals. For those of you who haven't heard about them, it is a popular website for vacation homes that connects property owners with vacationers seeking a private, home-like atmosphere for their accommodations. Something like finding a hotel, except this is more like a private home or retreat, which I'm sure you'd enjoy on a vacation. I did find a great deal on something I was looking for, but what caught my eye, and got me into writing this post is the current sweepstakes that they are offering! Just a little something to test your luck!:)

They are sponsoring a giveaway which features a vacation getaway in a Southern California vacation rental home where Chef Bonnie, (yes, the chef from Food Network and Hells Kitchen) will cook a gourmet meal for you in the rental home that the winners book!! The Prize includes money towards airfare, rental, and the personal gourmet meal cooked just for you! Bonnie Muirhead is a 26-year-old nanny and personal chef from Los Angeles, CA, was a finalist in the hell's Kitchen-Season 3, and missed winning the title by a few inches. However, those who have seen her know she's a great cook, and if given a chance, who wouldn't wish to be served by a Gourmet Chef?

So for those who are interested, and who have a history of being lucky, can try a hand at winning the Chef Bonnie Weekend Getaway, or any other of their Golf & Spa vacations by entering the sweepstakes over at Vacation Rentals. It is free, it is valued at $5,000, and it only takes a few minutes of your time; but if you win it, those would be a few minutes very well-invested!

For those who think this is a waste of time, here are some other interesting weekend destinations in California, just in case your travel plans happen to bring you over to the west coast!

Lake Tahoe - All-Season Travel Guide
Napa & Sonoma Valley - Wine, Food & Scenic Countryside
A Visitor's Guide to San Francisco

How To Carmelize Onions

If you love cooking as much as I do, I am pretty sure at some point of time, you must have been enthused by the flavor of Carmelized Onions, be it as a topping on your Pizza, or a garnish on your Pasta or Salad, and I've received several requests to post about how to make them at home. The first thing you notice about these Onions is that they are "Golden-Brown". But the more important fact is how they smell and taste; unlike regularly sauteed onions, Carmelized Onions have a unique flavor, fragrance and texture, which is brought upon by the chemical reactions between sugar, water content in the onions, and of course, the heat in your skillet. Here's a scientific explanation for carmelized onions, if you are interested, but for home cooks like me just looking for a simple tutorial on How to Carmelize Onions at home, just hop ahead and read on! [Image courtesy: Fine Cooking]

Making Caramelized Onions at home is not as difficult a job; the key is to cook them on medium-low heat, a process which is called Sweating, and which allows all the water to release into the pan and then evaporate slowly. ensuring that your onions will be soft and caramelized all the way through. Here's what you need, in addition to patience, and some spare time on your hand (not when the kids are cranky for dinner!!)

Ingredients
1/2 cup clarified butter or olive oil
2 cups of onions of your choice(white, yellow, or red) - chopped thin
2 tsp granulated sugar
Hot water as needed
Salt & Pepper - to taste

Method
Heat the butter in a large skillet over medium-high heat. Add the onions and sauté until golden-brown, about 4 minutes. Add the sugar as soon as the onions have been coated with butter.

Continue cooking until the onions are deep brown and candied, and look browned & crisper from the edges; this can take up to 35-45 minutes. Add an occasional tablespoon of hot water if the pan becomes too dry, or if you see that the onions are sticking to the pan. Season well with salt and pepper to overcome the sugar, and also to help preserve their sheen or gloss.

Now you can use them in any recipe that calls for Caramelized Onions. Remember, the trick is in the right amount of sugar, and using medium-low flame, and slowly letting the onions get cooked; patience is the key, so hurrying will not help you get those burnt edges that are so typical for caramelized onions.

Note: The more the quantity, the longer it will take to caramelize your onions! Also, the sugar helps to accelerate the browning process, but you can skip it or lower the quantity if using red onions, as they have more water content than their white counterparts.

Related Recipes
How to Make basic Onion Sauce
How to Cut a Pineapple
How to make Pie Crust at Home

Masala Chhas (Spiced Buttermilk)

Summer has surely set its mark here in Northern California, and the temperatures are slowly rising to higher 80's! Its getting so hot all I want to do is sit back and lounge on my rocking chair, sipping gingerly from an array of cool summer drinks:) Juices, smoothies, ice-cream shakes are all preferred choices, but sometimes, the tongue craves for something "chatpata & masaledaar", and that's when this cooling and refreshing Masala Chaas, or Spicy Buttermilk comes to your rescue! Lots of people don't like buttermilk, but believe me, when you make it fresh at home, with regular curd, and jazz it up with a few Indian spices, you will be amazed at how something so simple can uplift your mood so much!

Ingredients
2 cups fresh curd (not too sour)
3 cup water
1/2 tsp salt - or adjust to your taste
a bunch of cilantro - chopped
8-10 fresh mint leaves
1/2 tsp cumin seeds
2 green chillies - chopped
1/2 tsp mango powder (aamchur) - optional

Method
Add the chopped cilantro, mint leaves, cumin, green chillies and amchur powder to a blender. Add 1/2 cup water and blend to form a smooth paste.

Now add the curd, salt and remaining water, and again blend to make a thick and smooth buttermilk. Add more water if needed to get desired consistency.

Pour into serving glasses, garnish the cool, green Spicy Buttermilk with some mint leaves, and sit back and relax as you allow it to cool and refresh your mind and senses!

Related Recipes
Orange Creme Soda
Refreshing Beetroot Juice
Tropical Fruit Punch Lemonade

Announcing Sugar High Fridays - Fruit & Nut

Ok, Summer is here, and so is the time to whip up some cool and refreshing desserts! This month, Fun and Food is proud to host the SHF June 2009, with the theme of "Fruit & Nut" Sugar High Fridays, or SHF, was started by Jennifer a long time ago, and has been passing through hosts and roundups for some wonderful sweet delicacies. Fran just finished posting about the Gluten-free SHF Roundup, and now its my turn! This time, I ask you to get creative with your summer fruits, combine them with nuts, and whip up something equally delicious, then send it right over. But first things first, so take a moment to check out some basic rules:

Rules for Participation:

1. You can make any dessert you want, as long as it contains 1 Fruit and 1 Nut at the least.

2. Send your entries to funandfood@gmail.com with subject line SHF-June, and please include a link back to this announcement or homepage. Please send your entries in English only, or with a link to the page which has English translation on your blog. Re-size your pictures to 200x200px. The deadline for sending in your entries is June 25th 2009.

3. Archived posts are allowed, but only if they are republished during the event period. Also, please limit upto a maximum of 2 entries per blog.

4. The roundup will be posted on the last Friday of June (26th June), so come back and make sure your entry is a part of the mega-roundup.

5. Non-Bloggers are welcome to email me their recipes, and I'll surely include them in the roundup as well.

So what are you waiting for? This one should be simple, and outright fun, for home-cooks and chiseled cooks alike! Beat the Summer heat by making cool desserts, or go for the traditional baked goodies. Whatever you choose, make sure its "High on Sugar" and send it right in! I look forward to all your wonderful entries!

Eric Nernberg is back at the Union Grill in Pittsburgh!

If you have lived in Pittsburgh for some time, then I'm sure you must have hear of Union Grill, the famous restaurant that owes its charm and eclectic food to Eric Nernberg, the face behind this eatery. Established in 1994, the Union Grill has been inviting food-lovers with variant tastes, catering to their different culinary needs. Well known for large servings of delicious meals made from scratch, the Union Grill has thrived under Chef Jim Dillon. The Half Price Happy Hour, from 6 p.m. to 8 p.m. every day, and the $10 wine list are just a few of the things that have been drawing crowds to this popular Pittsburgh based restaurant.


However, in2003, Eric decided to leave the reigns of the restaurant in the hands of his elite staff, and head East towards Thailand, to try something new. Here he opened up his culinary forte to welcome not just the people of Thailand, but also the US Marines to the advent of good food. His new venture thrived for 6 years, but Eric always missed Union Grill, which was his alma mater, and also his prodigy. SO he decided to pack things up in Thailand for good, and return back to what he loved the most!

Now, Eric Nernberg is back in Pittsburgh, and with his new experience globe-trotting through the east, he aims to expand the food creation at Union Grill. Besides serving what his customers have loved the most, he plans to renovate and expand the Union Grill to appeal to current crowds and to draw even more clientele. If ou are planning to be in Pittsburgh anytime oon, do take a day to stop by the new and improved Union Grill to see what surprises the founder holds in store for you!