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Archive for July, 2012

more tears than smiles

more pain than pleasure

no girlfriend to hold me now

no him around

I am all alone

I am full grown

and frankly

I don’t even have the courage to die

to disappoint and fail my father more

I just wanna leave for home

I wanna sleep on my mama’s lap

 

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DAMN do they make it in my size?? Unlike the VS 2.5 Million dollar bra, this one is made up with only gold and diamonds and no fabric what-so-ever.

ImageCome on I am a trophy wifesize.. I hope they made it in my size 😀

 

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Who knew making food was this easy! And although I have tried all your conventional recipes, rolls eyes. I still try to come up with fusion food, oh-I-am-a-sucker!

OH baby I am an inventor, an innovator.. atleast?

So-I-made

Cinnamon-sugar-wheat bread

Ingredients

4 tablespoons of Sugar (I prefer brown sugar, but its totally upto you)

1 tablespoon of Cinnamon

2-3 Elaichi (okay okay.. Cardamoms) or a pinch of Cardamom powder

Butter (I prefer olive oil spray)

2 slices of wheat bread

DIRECTIONS:

I know I said 2 Cardamom, but if you can manage Cardamon powder its going to be easier.

1. Mix a pinch or two of cardamon powder, a tablespoon of cinnamon powder together. 

2. Now spray your flat pan (generously) with the olive oil spray, butter if you really want to impress and have that nice smell. I have fairly well accustomed myself to love olive oil. Do this on a high temp, I’d say a 7-8.

3. Now spread 2 tablespoons of sugar (white/brown) on it

4. After it sizzles, and this is purely instincts (sorry?) take your two pieces of bread and place them directly over the sugar. At this point turn your stove to medium. 

5. Take the other 2 tablespoons of sugar and spread it directly over the bread.

6. Press the bread down

7. Toss and turn, until it starts getting golden brown (you will see brown residue of sugar, fret not! its meant to happen)

8. Now go to the mixture you made in 1. and with your fingers (yes, get dirty) take a little pinch and put it over the breads. Toss the bread, and repeat.

Next time I am going to try and mix the sugar with cinnamon, cardamom and a few of the other spices beforehand.

Now eat 😀

Why this works?

Well its the lowest calorie solution for your sugar cravings, it is sort of healthy as the base is wheat bread. Whats four tablespoons of sugar, did you know your ketchup had more?

It also works because it looks grandeur, and I mean it with an accent over one of the letters. You could variate it by cutting the bread into long pieces. Its crispy and wispy 😀 and like all good things, it will leave you wanting for more. And the lingering fragrance of sugar on your lips and your kitchen ooh la la

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I don’t get easily impressed when it comes to food, oh you can make bhindi masala or a quesadilla? good for you, so can a million other people. But I love fusion food, the east meets west or a little of Israeli couscous with idk maybe an Italian touch? Indian Chinese, which btw is pure finesse! The latest, Chinese watercress in an omelet (Smart and healthy!). 

All in all I like it when people do something innovative and create something I have never tasted nor predicted.

I had to be waiting on the 30th street train station, Philadelphia for a bus, around lunch, and since it was too hot outside to enjoy the city and not trying to risk getting sick, I decided to sit around with coffee and a book. After a while I decide to walk around. I come cross this place called Express Crêpe. Looking thru the menu, I came across “Paneer Tikka Crêpe”

WOW

Really?

I told them, “do your thing, and make it as Indian as you can!”

Well I savored it with the utmost delight, and the googler I am, I started googling the recipe right when I was eating it, figuring there is none online. I decided to go back to the shop and ask for one. Uh you know just in case a volcano emerged and erupted in that very spot and the shop got destroyed?

 Image

Ingredients

For the Crêpe

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
 For the Paneer Tikka:
1 Large block of Paneer (curd cheese)
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste
 

Directions

  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
  • Cut Paneer into long 1/2″ thick cubes.
  • Cut all vegetables into cubes.
  • Mix all ingredients for marinade and keep aside.
  • Add the left marinade to the vegetables. (typically in Paneer Tikka curd s used to marinade, but they didn’t use it here to prevent sogginess)
  • Brush the marinade to the paneer and refrigerate it for 3 hours.
  • Heat oil in a kadhai and fry marinated paneer till fully done.
  • Also fry other vegetables.
  • In a plate arrange fried vegetables and then paneer.

4. Now take the above and put it on your Crêpe

and vollllaaa

why this works?
well because Crêpes and Cheese do go together! they both lend a similar yet complimenting texture and character to each other! Here they used Paneer that is basically curd cheese and mostly made at home with lemon vinegar and milk (please google recipe). Its a win because it gives the necessary proteins and paneer is also one of the few cheese that doesn’t get you fat.

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