2013 - A Flashback!

When I did a flashback post for the year 2012, I was skeptical if I would even reach this point. My resolution back then was to blog at least twice a month. I am happy that I stuck to that. 2013 was a great year and went pretty well. I went back to basics on blog front and posted many basic Indian recipes. It was well received by you readers and it made me happy. 

2013 Highlights

• Some of the most commonly made dishes are often not considered as a candidate for the blog post. So this year I wanted to post as many common/daily recipes as possible and I am happy I could do that.
• I took part in Vegan Thursdays initiative by Priya, who encouraged posting Vegan recipes twice a month on Thursdays. Since many dishes I cook are vegan I thoroughly enjoyed it. As a matter of fact Indian cuisine is rich in Vegan options for those who are wondering.
• This year also saw many soups, salads and healthy foods make it to my blog. I was eating more wholesome foods for weight loss and had success. I was derailed with the onset of festival season - Diwali and Christmas. I am hoping to get back on track soon.
• I also did Guest host few events from blogosphere to make myself more involved. 
• I announced a Giveaway as a part of my blog's 3rd anniversary celebration. It is ongoing.. Do send in your entries by Jan 5th.

Most pinned on Pinterest

This Vegan recipe for Sesame crusted Tofu with Broccoli and Peppers is the most pinned from Krithi's Kitchen this year.

Top 3 Posts from Facebook
1. Medhu Vada - These pillowy savory Indian donuts was the highest visited post from Facebook.

2. Coconut Chutney - Basics are refreshing. This easy recipe for coconut chutney was well received. 

3. Onion Sambar - This is another simple recipe for side dish for Idli/Dosa.

I also wanted to put together the Top 5 posts on pageviews from 2013 and here it is.

1. Sundal Kulambu - Hearty, Homemade soul food.

2. Soya Chukka - Easy Healthy recipe.

3. Cauliflower Peas Masala - South Indian style - Can't believe there is a webwide hunt for "South Indian style" Cauliflower.

4. Muttai Kulambu - Non-vegetarian recipes have often been the top searches in my space, though I have very few. This recipe tops the search.

5. Kathirikai Poriyal - I have never made a more perfect poriyal with Brinjal. This is a staple in our house.

Like last year, I would like to continue blogging regularly. And that is my New Year resolution!

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German Chocolate Cake with Chocolate Ganache and Coconut-Almond Frosting - Celebrating 300th post

I made this German Chocolate Cake last month for our 4th wedding anniversary. I have been meaning to post it sooner than later in this space but somehow it became later. Since I was approaching my 300th post mark, I reserved this special cake for the special post. 
DH loves chocolates but isn't a big fan of cakes. He is a gourmand but never really tells me which food he likes and which he doesn't. He is not a big sweet-lover as well. See, now my task of deciding on a cake for the celebration becomes difficult. But the other day, when he had to pick the dessert for our friend's dinner invite he picked the German Chocolate Cake. I asked him why and he said he liked it very much. Hullo, you have to tell me if you like something. Then the baker in me (who was in hibernation) woke up. I set out to make the cake at home. I knew I wanted a chocolate ganache and coconut frosting, the quintessentials of a German Chocolate cake. But at the same time I did not want to spend too much time in the kitchen. I arrived at this recipe and took a shortcut for the cake part but made the chocolate ganache and coconut frosting from the scratch.

German Chocolate Cake

Ingredients:
Recipe from here
German Chocolate Cake mix - 15.25 oz pk - 1
Buttermilk - 1-1/4 cups (room temperature)
Eggs - 3 (room temperature)
Canola/Vegetable oil - 1/2 cup
Pure Vanilla extract - 1 tsp

Method:
Preheat oven to 325 F / 160 C. This batter made me one 9" square cake and 4 cupcakes (to mark 4 years). This can also be used to make 2 - 8" or 9" round cakes. Grease bottom and sides of the cake pan. Cut a 9" square parchment and place in the greased pan. Grease again with butter. Line the muffin pan with cupcake liners.
Place the buttermilk, oil and eggs in a mixing bowl and beat with a hand mixer until well mixed. Transfer the dry ingredients to the wet in 3 batches, mixing well after each batch. Mix for 2 minutes in medium speed and add the vanilla extract. Mix for about 10 seconds. Transfer the batter to the pan and the cupcake liners. Bake the cupcakes for 20-25 minutes and cake for 30-35 minutes. To check for done-ness, a toothpick inserted in the center comes out clean. When done, transfer to a wire-rack and allow to cool completely. 
Notes:
Do not have buttermilk? Blend 1/2 cup thick yogurt with 3/4 cup water and measure out 1-1/4 cups of buttermilk.

Chocolate Ganache
Recipe adapted from here
Ingredients:
Heavy Whipping Cream - 3/4 cup
Butter - 2 tbsp
Chocolate chips (semi-sweet) - 1-1/3 cups
Vanilla extract - 1 tsp

Method:

Place the chocolate chips in a glass or heat-proof bowl. Heat the cream, butter and vanilla in a saucepan until hot but not boiling. Pour over the chocolate chips and mix with a spoon/whisk. Scrape the sides occasionally and whisk continuously until you get a smooth mixture. If you have bits of seized chocolates, just strain using a food strainer. This ganache would be of a pourable consistency. Place a plastic wrap over the ganache, touching the chocolate layer and cover the bowl loosely with a lid and allow to sit in room temperature for a few hours. The ganache will come to a spreadable consistency. That is what we need for this cake.

Coconut Almond Frosting
What is a German chocolate cake without its coconut frosting? Right?! I made this Coconut Almond frosting for the delicious coconut frosting over the chocolate ganache.

Recipe from Barbara Bakes again

Ingredients:

Sweetened coconut flakes - 7 oz (by weight) - approx 1-1/4 cups I guess
Raw slivered almonds - 1/2 cup
Sugar - 1 cup
Evaporated milk - 1 cup
Butter - 1/2 cup
Pure Vanilla Extract - 1 tbsp
Eggs - 2 beaten - room temperature

Method:
Place the butter, evaporated milk, sugar and vanilla extract in a saucepan and heat. Mix with a wooden spoon. Place the lightly beaten eggs in another heat-proof bowl. When the milk mixture is heated, and hot pour about 2 tbsp of the hot mixture to the eggs. You have to continuously whisk the eggs in your other hand while you pour the hot mixture to prevent the eggs from cooking with the sudden heat. This process is called tempering the eggs. Continue to pour the hot mixture to the eggs and temper until half of the milk mixture is added and the eggs are tempered. If my some chance some parts of the eggs cook slightly, do not panic. Just pass the tempered eggs through a food strainer. Add the egg mixture to the milk mixture in the sauce pan and continue to stir with a wooden spoon. Cook in medium heat for about 7-10 minutes until it coats the back of the spoon. Remove from heat and add the coconut and almonds. Mix well. Allow it to cool. If you are not frosting it right away, refrigerate in an air-tight container.

To assemble the cake and cupcakes
Select the plate or cake pedestal in which you are going to place the cake. Line the corners of the plate with 2" wide strips of parchment paper. This is to collect any spillover frosting and remove it from the plate after frosting. Place the cake over the plate. Put the chocolate ganache over the center of the cake and spread all over the top and sides of the cake using a flat side of a knife or spatula. The thickness of the frosting is purely your choice. After the chocolate frosting is done, place about 1/2 cup to 1 cup of the coconut frosting, again your choice of thickness, over the cake. Spread as desired. Place about 2 tbsp of the chocolate ganache in one corner of a ziptop bag. Cut that end with scissors and decorate over the coconut frosting. Repeat the same process for cupcakes.
Linking this upto Srivalli's Kid's Delight - Potluck Party; Vardhini's Bake Fest #24; Nupur's What's with my Cuppa?; Birthday Party.

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Welcoming a New Member into our Family - My 200th post - Also a lovely gesture by dear blogger friends!!!

I am happy to share that we are blessed with a baby boy. We welcomed our Little Prince on June 28th and he has changed our lives (days and nights) totally since then. We have named him "Kavin" - meaning "Handsome". I couldn't believe how I got adopted to waking up at a slightest whistle from him and go to deep sleep the moment I hit the pillow after tending to his needs. The break of the dawn bawlings and midnight moanings are keeping us busy and alert all the time, but I am completely enjoying this new life.

With all this tight schedule I didn't actually have the time to get back to blogging though I was visiting some sites occasionally. Incidentally this is my 200th post and thought I should post the announcement in this one. I wanted to make a sweet to celebrate but could not do so due to time crunch.
Little did I know when I received an email from Reva and friends that they were hosting a virtual party in welcoming our Prince. I was so excited and delighted on the lovely gesture. And guess what they all made for the party.. "Sweets". I have a sweet-tooth and my regular readers would know that very well. I am very happy and delighted to see the lovely spread. Few of them have also made healthy postpartum food for nursing mothers. Just checkout the cute logo they have made.

And now for the spread.
Mysore pak by Reva
Badam Katli by Priya Suresh
Tirunelveli Halwa by Priya Sreeram
Kaaju Barfi by Priya Mahadevan
Rava Ladoo by Vardhini
Ragi Semiya Kheer by PJ
Prawn Coconut Fry by Shama
Jalebi by Nupur
Amritsari Badami Phirni by Dhyuthi
Mango Kheer by Radhika
Mango Nut Halwa by Anu &
Almond Energy Blast by Denise

Thank you Reva, Priya Suresh, Priya Sreeram, Priya Mahadevan, Vardhini, PJ, Shama, Nupur, Dhyuthi, Radhika, Anu and Denise for the wishes and blessings. 

A little "Thank you" note from Kavin.

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Carrot Kheer - Celebrating 100th post

Today I am very happy to draft my 100th post in Krithi's Kitchen. I am super-excited and would like to thank all my readers and fellow bloggers for the support. I also want to thank my DH (my constructive critic), family and friends for giving inputs and feedbacks on my journey so far. As in any tradition, a celebration calls for something sweet. I made Carrot kheer to celebrate!
I tasted this kheer after a long time at our friend Anu's house during Boston trip. She was more than happy to share the recipe.

Ingredients:

Carrot - 4 medium sized - approx chopped 1 cup
Milk (fat free or reduced fat) - 4 cups
Sugar - 1/2 cup or to taste
Water - 1/4 cup

Method:
Pressure cook the chopped carrots with water and just a pinch of salt for 3 whistles. If cooking on stove top, cover and cook until the carrots are very soft. Allow it to cool and puree the cooked carrots in a blender. Boil the milk and allow to cool to room temperature. Mix the pureed carrots, milk and sugar. Pop it in the fridge until time of serve. Garnish with finely grated carrots and Serve it Chilled.
Tip: You may cook and add almonds or pistachios if desired. Make sure you cut the carrots and not grate it. Grated carrots may not puree well (grandma's tip). You can add a tad bit of salt while cooking carrots. This brings out the sweetness well.

This is my first entry to our event Serve It - Chilled happening at Denny's Oh Taste N See for this month.

Also sending to the following events, Kid's Delight - Summer Cooler event by PJ and Srivalli, Only - Coolers and Mocktails event by Pari and Nayna, Summer Coolers event by Sukanya, Show me your Summer Cooler event by Divya.

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Honey Brownies - Celebrating a few hundreds

I am happy to share with you that today is my 100th day of blogging. My blog is also being followed by 100+ friends in Google connect and also in Networked Blogs. I would like to thank all my fellow bloggers and friends who made this happen by their constant support and encouragement. I feel really delighted for every comment left in my posts. I wanted a reason to celebrate this and so I made brownies.
Anybody who loves chocolate definitely cant say no to brownies. I am a big fan of brownies, but I mostly find the restaurant brownies bit too sweet for my palate. When I planned to bake brownies, I wanted to keep it as a simple and basic brownie but also low in sweet and so opted to use honey instead of sugar. Honey is a natural sweetener and is rich in antioxidants, minerals and vitamins which is not present in refined white sugar. Also the addition of honey gave a special moist and soft texture to the brownies.

Ingredients:

All-purpose flour/Maida - 1/2 cup
Unsweetened Cocoa powder - 1/3 cup
Baking powder - 1/4 tsp
Salt - 1/4 tsp
Semi-sweet chocolate chips / Chopped Walnuts - 1/2 cup (optional)
Vegetable oil - 1/2 cup (Can substitute with 1/2 cup - 1 stick of butter if using)
Honey - 3/4 cup (Can substitute sugar)
Maple Syrup - 1/4 cup (optional, can skip if you do not prefer too much sweet)
Vanilla - 1 tsp
Egg - 1 (I had one lone egg so just used it, Can use one more if desired)

Method:

Preheat the oven to 350 F. Line a 9" square pan with parchment paper with an inch overhang on two opposite sides. This enables easy removal of the brownies from the pan. In a large mixing bowl mix flour, cocoa powder, baking powder and salt with a whisk for a minute. Fold in the chocolate chips/walnuts if using. In another bowl mix the oil, honey, maple syrup with a hand mixer until well mixed. Add in the vanilla and the egg and beat for another 30 secs. Now pour the wet mixture over the dry ingredients and gently wrap and fold until well mixed without any lumps. Do not overmix. Pour into the prepared pan and bake for 20-25 mins. A toothpick inserted into center of the oven should come out clean. Remove from the oven and cool for 10 mins. Transfer the brownies from the pan to the cooling rack and allow it to cool for 30 mins. Cut into 9 big squares or 16 small squares. Serve with a glass of milk.

 

Note: 

1. All the ingredients are measured using the baking measurement cups and spoons.

2. The eggs should be in room temperature.

3. If using regular sugar/butter instead of honey/oil, cream together the butter and sugar until smooth.
4. According to the review from my readers, I would suggest skipping maple syrup and use just 1/2 cup of honey for not-very-sweet brownies.

Sending these Honey brownies to the Best Brownies event by Divya and Fast Food not Fat Food event by Priya.

Also linking this to This Week's Cravings by Mom's Crazy Cooking and Hearth and Soul Hop.

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