Tag Archives: deepa

Sep29

Birthday to Me

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Here comes the day, when I cheer up me wishing myself – “Happy Birthday, got tons of things to do“, because of the person within me(my grandfather), none other than you can make me happy. Every birthday when I turn back, I feel nothing with me except memories both evil and good, but this time I feel that I have something with me and the reason behind everything was my inspiration (my grandfather) and his dreams. I strongly believe that I would make your dreams come true.

Happy Birthday - 2016

Happy Birthday – 2016

All the birthdays, I use to feel for things I don’t have. But this time I am happy, that I felt and feeling happy for the things and people I have in my life.
Every time as I say, when I was told the meaning of name (named by my grandpa), and love to follow it. Deepa (deepam) – which enlightens things in dark. Still learning lessons of life – may be I would say that this year has turned me, eligible to in this mysterious world, handle things that come to me the same way.
Only thing I wish on this day is “Need more energy, power, intelligence and patience”
Blessed to be in beautiful relationship as a mother, wife, friend and relative for the ones who need my relation.

Jun28

Basbousa / Basboosa / Eggless Semolina cake – Ramzan recipes

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Basbousa or Basboosa is an Egyptian and traditional Middle East sweet cake prepared with Semolina, desiccated coconut, sugar, yogurt/curd and later soaked in sugar syrup which is flavored with rose water. It is also known as “Hareesa”. As of collecting few Middle East dishes for Ramzan, resulted in Basbousa through one of my neighbor.

Basbousa is a very easy, simple and a delicious dessert which flavors not only the kitchen but also the whole house with its wonderful aroma. Usually this Basbousa is baked until the top turns brown in color, but I have done it until it reaches golden brown. Let me share the recipe…

For more Ramzan/ Ramadan / Iftar recipes – Click here.

Basbousa

Basbousa

Ingredients:

  • Semolina – 2 cups
  • Desiccated coconut – 1 cup
  • Sugar – ½ cup
  • Yogurt/Curd – ¾ cup
  • Baking powder – 1 tsp
  • Salt – ¼ tsp
  • Rose essence – 2 tsp
  • Butter (melted) – ½ cup
  • Lemon juice – 1 tbsp
  • Almonds/Badam or Cashew or Pistachios – 15 nos

Making of Basbousa –

Preparation:

  • Boil a cup of water in a heavy bottomed vessel, add in the nuts and allow to boil in high flame for 15 mins. Drain the water, peel the skin of the nuts, slice them to two equal halves and keep it aside.
  • Preheat oven to 18o degree C.
  • In a wide mouth bowl, add in the semolina/rava, desiccated coconut, sugar, baking powder and mix them well.
  • Add in the yogurt/curd + 1 tbsp of water and mix them well with your hands (be sure no lumps should be formed and they would little tight in consistency).
  • Grease a baking a tray and pour the semolina mixture to the tray and level the batter with your hands.
  • Make cuts (desired shape) with the knife, pierce a nut in the center of each and every pieces.
  • Bake for 8 mins or until the top starts turning to dark brown in color (I baked only till they turn golden brown in color).
  • Meanwhile boil 1 ½ cups of water along with a cup of sugar, drizzle the rose essence and cook in medium flame, until it comes to the syrup consistency.
  • Remove the tray once baked and pour the syrup over the cake, let it sit for 15 mins.
  • Gently remove the pieces.

Serve it.

For my other desserts recipes, click here.

Jun6

WorldOnAPlate – MasterChefCooking – George Colambaris

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The most precious, memorable, happiest, luckiest moment to me recently was attending the Master Chef Cooking Class by Australian Master Chef George Colambaris which was held at the International Food Carnival – WorldOnAPlate, sponsored by Godrej’s Cuisine Regale at JW Marriott.

WorldOnAPlate – Australian Masterchef George Colambaris

Got an invite for MasterChef Cooking class held at JW Marriott sponsored by Godrej’s Cuisine Regale on 4th June (last Saturday), Bangalore. I was much excited and eagerly waiting for the clock to ring 3, as the class was from 3 p.m to 4 p.m. Imagining the horrible Bangalore traffic in mind, I hurried up around 1 p.m from my home to JW Marriott and reached there around 2:30 p.m.

JW Marriott was under tight security and banners all over the roads. There was no limits to my happiness, got the pass in the reception and rushed to the class. I was waiting for few minutes and happened to meet few of blogger friends, we were much excited for the class.

Cooking class
Master chef cooking class
Cooking class
Cooking class

We had a great experience in the class. He prepared “Soft Shell Crab Souvlaki” which was wrapped in kerala paratha. It was heavenly and I liked it to the core. Blessed and Happy me.

Finally we also had a photo session, all of us got a chance to click a picture with the Australian Master Chef – George Colambaris.

About the event –

George Colambaris said, “I am very excited to be back in India be a part of World On A Plate. I love the food here and can’t wait to explore new flavors and cuisine. The popularity of diverse cuisines and willingness to experiment is immense amongst the current generation. It is due to brands like Cuisine Régale that foodies can continue to experiment and enjoy the experience of cooking.”  

WorldOnAPlate – Australian Masterchef George Colambaris
Soft Shell Crab Souvlaki

Kiran Soans, CEO of Gold Rush Entertainment said, “At Gold Rush Entertainment we believe in bringing quality experiences to our consumers. Our previous association with George Calombaris to Bangalore was a raging success. This gave birth to the idea of World on a Plate with all the three faces of the show- George Calombaris, Gary Mehigan and Matt Preston. The weekend promises to be an exhilarating experience as they take fans in Bangalore on an exciting and inspiring culinary journey”.

A precious picture - me with Master Chef George Colambaris

A precious picture – me with Master Chef George Colambaris

World on a plate brought together the best restaurants and food places of India under one roof. The festival was a delight for foodies to experiment and experience great food, along with lively music and entertainment.

About Cuisine Regale: Cuisine Regale is India’s most premium lifestyle modular kitchen gallery brand. An innovation driver for the group, design thinking has been at the core of Cuisine Regale. The brand has been developed keeping in mind user and human centricity. Differentiating it from any other local or international brand in this space, Cuisine Regale is built on anthropometric, ergonomics and our consumers cooking styles. From creating interesting consumer touch points in the galleries, to expert guidance by designers to building solutions for kitchens including appliances & accessories, as well as complete turnkey kitchen solutions, Cuisine Regale is the destination for all who aspire to create spaces that treat family and friends, have finer tastes, seeks products which serve multiple needs and loves to build memories.