Yin Yang – Zentangle

Art by Kashyapnimisha

In Ancient Chinese philosophy, yin and yang is a concept of dualism, describing how seemingly opposite or contrary forces may actually be complementary, interconnected, and interdependent in the natural world, and how they may give rise to each other as they interrelate to one another. Yin and Yang are two different words with completely opposite meaning. If Yin is negative/dark then, Yang is positive/bright. Yin Yang together maintains harmony of the universe and influences everything within it.

Source: Wikipedia

Golden Gate Bridge – New perspective

Clicked by Kashyapnimisha

Its quite common to remember someone while going through old pics. But is it natural to remeber a complete stranger in a different land while going through old pics? Well, it happened with me.
I found this pic in my laptop. What’s special about this pic? The idea of capturing the reflection of Golden Gate Bridge was given by a stranger. I was busy taking pics from my camera and she came and asked if she can help me. I was a little surprised, but she, very confidently, showed me on her camera this image. And guess what, she waited there till the time i got my perfect shot. Everytime i see this pic, i remember her and, of course, this awesome place.

Coloured Mandala

Art by kashyapnimisha

I have been learning mandala art for the last one month. This is my latest mandala art. It does not look a perfect circle, but trust me i made it with a compass. This distorted look of the circle is because of the notebook. Anyway, mostly mandalas are made in black and white (at least on papers), but here i have tried a coloured one. I will keep posting more of my mandala work here. Stay tuned.

Soya chunks curry without potato

Tried Soya chunks curry for the first time. Generally i add boiled potato in the gravy. I never knew how to make Soya chunks without potato. Thanks to some random cooking video, now i know how to make Soya chunks without adding potato in it. If you want to know how i prepared then scroll down to see the recipe.

Soya chunks curry served with chapati, chili tawa fry, and cucumber.

Time to prepare: 30 – 45 mins

Ingredients: 

  1. Soya chunks 
  2. Onions
  3. Tomatoes
  4. Green chillies 
  5. Ginger
  6. Garlic cloves
  7. Turmeric powder
  8. Coriander powder
  9. Cumin powder
  10. Cumin
  11. Salt (as per the taste)
  12. Vegetable oil 

How to prepare:

  1. Take a pan, put some oil and allow it to heat. Add Soya chunks in the pan and fry. (Do not deep fry. Slim fry it.)
  2. Take out the Soya chunks and dip it in a bowl full of water (normal room temperature water)
  3. Chop onions (slightly big pieces will also do)
  4. Chop tomatoes (slightly big pieces will also do)
  5. Chop Green chillies
  6. Cut Ginger in 3-4 pieces
  7. Clean the Garlic cloves and cut it into two.
  8. Take a pan and put some oil in it. 
  9. Once the oil becomes hot, add cumin. Let the flavor of cumin come.
  10. Now add chopped onions, green chillies. Sauté it well. 
  11. Add Ginger and Garlic cloves. Cook this till the onions becomes little soft and translucent.
  12. Add chopped tomatoes in it. Mix it well.
  13. When the tomatoes and onions becomes mushy, add turmeric, red chilly, coriander and cumin powder. Mix everything well and cover the pan with a lid. 
  14. Add half a cup of water to the pan, mix it well and cover the pan with a lid.
  15. Keep checking the mixture in the pan at regular intervals. And keep mashing the mixture to make it somewhat smooth (optional)
  16. Once the mixture gets cooked well, keep it aside to cool down.
  17. Once the mixture cools down put it in a blender and blend it well. Add some water in the blender before blending. 
  18. Take a pan, put some oil in it and add this mixture. 
  19. Once the gravy starts thickening, you will see bubbles in it, add the Soya chunks to it. [Do not squeeze the soya chunks to take out excess water.]
  20. Check the salt in the gravy, if required add some. 
  21. Once the gravy becomes little thick, turn off the gas. 
  22. Serve hot with Steamed Rice / Poori / Chapati. I had it with chapati.

Do let me know in the comment how did you like the recipe and if you tried.

Next Monday i’ll be back with a new recipe. 🙂

Bun

In this pandemic situation, i am trying to buy only the basic items. Rest i am trying to make everything at home. I am not a cook but then friends and family are always there to help me with the recipe. As we all know that there is a complete lockdown in Bangalore, this means all the shop should be closed after 12 in the noon. The bakery from where i used to buy fresh and hot bread, buns and other items is closed in this lockdown. It’s not even open in the permitted operating hours. So this Saturday i decided to bake bun at home.

Below is the photo of the bun baked by me. If you find it interesting then go ahead and check out the recipe.

Bun

Time to Prepare: 2 hours

Ingredients:

  1. White flour (Maida) (1 cup)
  2. Active Dry Yeast (1 tbsp)
  3. Sugar (1 tbsp)
  4. Milk (3/4 cup)
  5. Butter
  6. Milk powder (1 small sachet – 10 gm)

How to Prepare:

  1. Take luke warm milk in a bowl, add sugar and yeast in it. Mix it well and keep it aside till the time yeast gets activated.
  2. In another bowl, sieve maida and milk powder. (This is done so that we don’t get any lumps.)
  3. Now put maida and milk powder mixture in the bowl containing activated yeast.
  4. Make dough with the mixture.
  5. The dough will be very sticky. Add butter in the dough. (No need to melt the butter.)
  6. After adding butter, the dough will not be sticky.
  7. Tuck the dough from below so that there is no crack or mark on the top side of the dough.
  8. Cover the bowl having dough with a plastic. And keep it aside for at least an hour.
  9. After an hour, you will notice the dough has risen and it is now double the actual size.
  10. Remove the plastic wrap, and punch the dough.
  11. Again start kneading the dough till the time all the air doesn’t comes out.
  12. Make the small buns from the dough and keep it in a greased tray.
  13. Make sure, there is no crack on the bun.
  14. Keep a wet muslin cloth over the tray having buns for 20 mins.
  15. Meanwhile, put the microwave to preheat at 180 deg for 30 mins.
  16. After 20 mins, remove the muslin cloth and brush milk on the buns. (Milk has to be at room temperature)
  17. By this time, microwave must have been preheated.
  18. Put the tray in the microwave and bake it at 180 deg for 30 mins.
  19. After 30 mins, take out the tray and the buns are ready.
  20. Grease the buns with butter and allow it to cool down.
  21. Enjoy your bun!

Do let me know in the comments how did you like the recipe and if you tried.

Next Monday i’ll be back with a new recipe. 🙂

Orange Pound Cake

I am very much new into baking. But i keep trying something or the other with a hope that one day i will learn baking properly. My cakes till now have been disastrous. One fine weekend, i decided to make Orange pound cake. Now why only orange? Because i like Orange flavour. And this did not even take an hour, including preparation. Now this cake has become my go to dessert. I can prepare anytime, the only thing mandatory is Orange.

Orange Pound Cake

Time to Prepare: 30 mins (15 mins preparation time, 15 mins baking time)

Ingredients:

  1. White flour (1 cup)
  2. Powdered Sugar (1/2 cup)
  3. Baking powder (1 tbsp)
  4. Baking soda (1/2 tbsp)
  5. Kinnow (1 whole)
  6. Butter (4 tbsp)
  7. Curd (1/2 cup) or Condensed Milk

How to Prepare:

  1. Rub the kinnow on a grater so that the skin comes out. Keep the grated kinnow peel separate.
  2. Cut the kinnow in two halves and takes out the juice.
  3. Take a mixing bowl and add white flour, powdered sugar, baking powder, baking soda. Mix it well.
  4. Add butter. Please make sure that the butter is not too hot or too cold.
  5. Now add curd, grated kinnow peel and mix well. Here, i have used curd, but if you don’t like curd then condensed milk can also be used.
  6. Add kinnow juice to the mixture and mix it well. Make sure that there are no lumps in it.
  7. Meanwhile, put your microwave to preheat at 180 deg for 10 mins.
  8. While the microwave is busy preheating, take a container, grease it or put butter paper (or parchment paper) at the base and transfer the mixture in it. [Note: I used aluminium parcel box because it takes less time to bake plus its pocket friendly. Being a new baker, i dont want to spend more on baking accessories]
  9. Once the microwave is preheated, put your container with the mixture in it and bake it at 180 deg for 15 mins.
  10. Once the timer is up, do toothpick test. If nothing comes out in toothpick then take out the cake from the microwave, let it cool. Once it is cool, enjoy your orange pound cake.

Note:

  1. Kinnow and Orange are two different fruits. Kinnow is pronounced as key-in-now or kinu.
  2. I have used Kinnow as its more juicier than orange.
  3. While taking out the juice of kinnow, please make sure that you strain the juice properly. Here, we want only juice and no fibre.
  4. You need not have microwave to make this. It can be made in pressure cooker just like any other cake.
  5. Butter paper and parchment paper are not the same but they serve the same purpose.
  6. Time may vary because of the following reasons:
    • Voltage supply. If the voltage is fluctuating, it will take more time to bake.
    • Container used. Aluminium parcel box usually takes less time.
    • Model/Make of your microwave/oven.

Do let me know in comments how did you like the recipe and if you tried.

Stuffed Capsicum/Bell pepper

I am a person who likes capsicum for salad and not in vegetable curry. But then i thought of trying something different and saw this online. Stuffed capsicum can be made in different ways, here i am sharing my recipe.

Clicked by Kashyapnimisha

Time to prepare: 30-45 mins

Ingredients:

  1. Boiled potato
  2. Capsicum
  3. Chopped Onion
  4. Chopped Green chilly
  5. Cumin
  6. Ginger-Garlic paste
  7. Oil
  8. Turmeric powder
  9. Red chilly powder
  10. Cumin powder
  11. Coriander powder
  12. Salt

How to Prepare:

  1. Take a pan, put some oil in it and wait for it to heat.
  2. Put cumin seed in the hot oil.
  3. Add chopped onion and green chilly to the pan. Sauté it well.
  4. When the onion turns light brown in colour then add some ginger garlic paste.
  5. Once the raw smell of ginger garlic paste is gone, add turmeric powder, red chilly powder, cumin powder and coriander powder. Mix it well.
  6. Once it gets mixed well, add mashed boiled potato in it.
  7. Cook it in the pan till the potato starts turning light brown.
  8. Keep the mixture aside.
  9. Now, cut the top part of the capsicum. Clean the capsicum from inside.
  10. Cut the base of the capsicum so that it can stand properly. [Note: Do not cut the base too much or else there will be hole at the bottom and the filling will come out of that]
  11. Stuff the capsicum with the mixture and cover it with its top portion.
  12. Attach the top portion with the help of toothpick.
  13. Take a little deep pan and put some oil in it. Why deep pan ?? Because we dont want our capsicum to compromise when its in standing position 😀
  14. Put the stuffed capsicum in the pan.
  15. Be careful when you add capsicum, as the oil may spill out of the pan. Cover the pan with a lid once the capsicum is added in it.
  16. Keep changing the sides of capsicum from time to time with the help of a kitchen tong.
  17. Once the capsicum is cooked from all the sides, turn off the gas.
  18. Serve it hot.

Note:

  1. This can be eaten in main course or as a snack. I had it in main course.
  2. Cook on low to medium flame. 
  3. I have not added how much tablespoon what because these things vary from person to person. If you still need the exact amount of what has been added, then please mention in comment. 

Do let me know how did you like the recipe and how did you prepare.