Teaser Tuesdays

teasertuesdays31Teaser Tuesdays is a weekly bookish meme, hosted by MizB of Should Be Reading. Anyone can play along! Just do the following:

* Grab your current read
* Open to a random page
* Share two (2) “teaser” sentences from somewhere on that page
* BE CAREFUL NOT TO INCLUDE SPOILERS! (make sure that what you share doesn’t give too much away! You don’t want to ruin the book for others!)
* Share the title & author, too, so that other TT participants can add the book to their TBR Lists if they like your teasers!

My teaser:

I dont want to boast- but apart from that one purchase i do incredibly well over the next couple of days.The only things i buy are a really nice chrome flask to take coffee into the office(and some coffee beans and an electric grinder-because theres no point taking crappy instant coffee, is there?)and some flowers and champagne for Suze.

p 82, The Secret Dreamworld of a Shopaholic by Sophie Kinselia

Whole Wheat Flour- Double Treat

Mens sana in corpore sano. (Your prayer must be for a sound mind in a sound body.) ~Juvenal

Pumpkin Cupcakes

In my never-ending but seemingly unattainable quest to make (somewhat) healthy eats I have tried adding whole wheat flour to the most unlikeliest of foods.
Therefore when I found these recipes in an old issue of Good Housekeeping I was beaming like an insurance salesman about to sell annuities on the Titanic. It is as healthy as healthy can be;still passes off as a er..treat. My youngest son ate quite a few-he loved them, but then he will eat ANYTHING sweet…ANYTHING. My verdict is that it is quite a healthy breakfast/snack time eat. It has none of the delicious but vicious stuff( read butter, flour) but still manages to taste reasonably good.
At least it doesn’t leave any evidence on your hips.

Healthy Pumpkin Cupcakes

2 cups flour
2 tsp ground cinnamon
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp salt
½ tsp ground nutmeg
1 egg
1 cup buttermilk
1 cup brown sugar
½ cup pumpkin puree( its beta-carotene rich..)
3 tbsp oil
He's gonna grab another Pumpkin Cupcake
Preheat oven to 400 C. Lightly oil muffin tray.
In a large bowl mix the flour, cinnamon, baking powder, baking soda, salt and nutmeg.
In another large bowl whisk egg, buttermilk, brown sugar, pumpkin puree and oil.
Add the dry ingredients and stir until just combined.
Spoon into muffin tray.
Bake cupcakes for 10 minutes or until nicely puffed and browned.

Whole Wheat Banana Muffins
whole wheat Banana Muffin
Yields 1 dozen muffins
I found this recipe here.
1/2 cup honey
1/2 cup oil
2 eggs
2 cup mashed bananas
1 1/2 cup whole wheat flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large mixing bowl, combine salt, flour, baking powder and baking soda.
In another bowl, mix honey, eggs, oil, and banana well.
Add banana blend to the flour mixture and mix until Just combined.
Pour into a greased muffin pan or paper muffin cups.
Bake at 325 for 25-30 minutes or until done.
Let cool in pan for 10 minutes and serve warm.

12 Photos/Kuvaa

looks sort of duller this month don’t you think…i took it in the morning but it was a bit misty…the grass too looks drier…
12 kuvaa/photos-october

12 photo september
Fellow Bloggers from Finland, Krisu and Mari, have invited me to join the project of a Finnish bloggers’ group, “12 kuvaa, 12 pics” which involves photographing the same spot from the same perspective over the course of one year, one photo each month. So this is my picture for the photo challenge. Its taken from the top of Spring Beach in Dabolim, Goa. It’s a breathtaking view and a fantastic beach. It’s the first beach I visited in Goa, and its one place we love to go to..rain or shine. The pic was taken at 9 am, 13 Sept 2009.

Brief Instructions

1) Select the target.
2) Take a photo, write down the place, the focal length and time.
3. Make the blog post between September 1st and 15th to your blog.
4. Link post to MckLinkyyn (here at Kameravene.fi Logbook).
5. Wait a month:-D
6. Take a photo from the same spot under the same settings as before. EDIT 2.9: … as same size as possible and from same perspective.
7. Make the blog post between September 1st and 15th to your blog. Include all photos taken over the past months (two photos in October, November three, etc. ).
8. Link post to MckLinky.
9. Repeat every month points 5-8 above.

Can Diamonds Make you Fat??

YES!! When they look like this…

Diamond Cuts- Diwali Sweet

I just love these ‘Diamond Cuts’ as they are called back in my hometown Kerala. Although my mom never made them, I’ve had these goodies at homes of various friends and relatives and I’m always filled with longing when I think of these ‘precious sweets’. I used the recipe that I found on a college-mates blog but made it using whole wheat flour instead. They were ALMOST as good as the real thing. ALMOST. Nevertheless, my boy’s finished the whole lot almost immediately. I guess it was a case of Diamonds being a boy’s best friend.

Ingredients for Diamond Cuts:

* 2 cups whole wheat flour
* 2 1/2 tbsp beaten egg
* A generous pinch of salt
* Enough Water to knead into a pliable dough
* Seeds from 2 cardamoms, crushed
* Oil for deep frying


Mix the flour, egg and salt; add water in very little by little and knead well until you get soft dough .Add in the crushed cardamom. Once the dough is ready, cover it with a damp cloth for 15 minutes.
Roll out the dough and cut into a diamond shape.
Diamond Cuts
Fry in hot oil until it puffs and and turns a goldenish colour.
Dust liberally with icing sugar or use sugar syrup as mentioned in the original recipe..actually i was rather pressed for time so took the easier way out…

Diamond Cuts
These Diamonds go to the Sweet Series” event going on at Mom’s Recipies.


It’s been almost 2 years since I started this but millions of mishaps (thanks to the 2 naughty goblins masquerading as boys) I’ve finally finished this one. It’s not half as neat as its supposed to be but….Durga face

Teaser Tuesdays

teasertuesdays31Teaser Tuesdays is a weekly bookish meme, hosted by MizB of Should Be Reading. Anyone can play along! Just do the following:

* Grab your current read
* Open to a random page
* Share two (2) “teaser” sentences from somewhere on that page
* BE CAREFUL NOT TO INCLUDE SPOILERS! (make sure that what you share doesn’t give too much away! You don’t want to ruin the book for others!)
* Share the title & author, too, so that other TT participants can add the book to their TBR Lists if they like your teasers!

My teaser:

The tea party was of course a mistake and Bim scowled and cursed herself for having softened and let herself in for what was a humiliation for everyone concerned. Bim had never seen anyone so dressed, so bathed, so powdered-she seemed to be dusted all over with flour.Perhaps she had fallen into a flour bin, like a large bun.

p 90 Anita Desai’s Clear Light of Day

Pudding Bliss

They bake them in the oven, they boil them with meat, they make them fifty different ways. Blessed be he that invented the pudding – to come in pudding time is to come to the most lucky moment in the world. M. François Misson, visiting England in 1698.

Victorian Pudding, Queen of Pudding
M is what you would call a pudding-freak- He’s had almost all kinds of puddings (being in the Navy one gets to try a zillion kinds of desserts) and has a memory or story etched to each. Now this is one that was served every once in a while at the NDA Dining Hall. Although he never liked it back then he did say it tastes waaay better when I made it the other day. But no, I’m not puffed up with pride as I’m pretty sure he’s forgotten whether it was good or not so much. ..As Friedrich Nietzsche said
The advantage of a bad memory is that one enjoys several times the same good things for the first time…

Called The Queen of Puddings, this dish, based on a 17th Century version, was created for Queen Victoria by her chefs at Buckingham Palace. Usually it is flavored with lemon zest and vanilla, but for variety, apricots or peaches may be placed on top of the custard mixture instead of jam when it is set and before it is covered with the meringue.

1 ½ cups fresh breadcrumbs
4 tbsp powdered sugar
1 tsp grated rind of 1 lemon
2 ½ cups milk
4 eggs
3 tbsp heated jam (you can try any flavour)

Preheat oven to 160 C.

Mix together the bread crumbs, 2 tbsp of the sugar and the lemon rind.
Bring the milk to boil and stir in the bread crumb mixture.

Separate three of the eggs and beat the yolks along with the whole egg.

Stir into the breadcrumb mixture and pour the entire thing into a buttered baking dish.
Victorian Pudding
Leave to stand for half an hour and then bake for 1 hour

Meanwhile whisk the 3 egg whites in a large bowl until stiff, but take care not to over whip. Gradually add in the remaining 2 tbsp of sugar and whisk a bit more.

Spread the heated jam over the baked pudding and then spoon in the meringue to cover the top completely.

Sprinkle the remaining sugar and bake until the meringue browns(15 minutes or so). Serve hot.

Give me a TINKLE anytime…

“I have been asked to keep an eye on the boiling milk…….any suggestions on what I can do with my other eye till then??!” – a Suppandi original.

Did you know that Suppandi, of the Tinkle Comics fame will make his debut on the silver screen next November 2010?It seems that the producers of the 28 year old comic series, ACK Media, are producing a stereoscopic 3D animation film with Suppandi as the protagonist.

For those not-in-the-know, the Tinkle and ACK comic magazines were one of the standard reads for loads of Indian kids growing up in the 80’s and 90’s and Suppandi of Tinkle fame was a rectangular-headed village simpleton who often got into troubles because he insisted on thinking for himself. His clumsiness and uncanny ability to get into trouble and his journey from one mishap to another made him such an endearing fool. .

When I read this snippet of information in last week’s Economic Times it brought in a deluge of memories. Did you know the idea behind starting Amar Chitra Katha came to its founder Mr. Pai when he watched a quiz contest on Doordarshan in February 1967, wherein participants easily tackled questions pertaining to Greek mythology, but were unable to reply to the question “In the Ramayana, who was Rama’s mother?”

I too read a whole lot of Amar Chitra Katha and Tinkle magazines all though my early school life and even now I sigh with fondness every time I can lay my hands on one. These magazines helped me and many others develop an interest in Indian Mythology and its vibrant history.

I have spent countless hours lost in the vivid stories of poets, dreamers,magical lands, valiant kings and queens, courageous freedom fighters, the clever animals, sly animals… the repertoire was endless and best of all was the eternal victory in all stories of good over evil…if only life were as black and white now….

Anyway I’m going to leave you with a pudding that is as simple as it is delicious …but don’t go by the picture. Its one of those ugly duckling puddings; the taste of the pudding is in the eating……
Chocolate magic mud pudding
Magic Chocolate Mud Pudding
Serves 4

50 g butter
200 g brown sugar
2 cups milk
1 cup self-raising flour( I used its sub i.e.for 1 cup self-raising flour substitute 1 cup all-purpose flour plus 1 tsp baking powder, 1/2 tsp salt, and 1/4 tsp baking soda.
1 tsp ground cinnamon
75 ml cocoa powder

Vanilla ice cream to serve.
Magic Chocolate Mud Pudding
Preheat your oven to 180 C and grease and keep ready an ovenproof dish( preferably use a soufflé dish as it will support the sponge as it rises)

Put in the butter, ¾ cup of the sugar and 2/3 cup of the milk in a saucepan and heat gently until butter has melted and sugar has dissolved. Remember to stir frequently.

Now, sift the flour, cinnamon and 1 tbsp of the cocoa powder into the pan and stir into the mixture.
Pour this batter into the prepared dish and level the surface.

Sift the remaining sugar and cocoa powder into a bowl, mix well and sprinkle over the pudding batter. Pour in the remaining milk over the top and bake for 40 minutes or until the sponge is firm to tough.

Serve hot with ice cream.

Custard Biscuits

Custard Biscuits

This is one biscuit recipe that you can NEVER go wrong with. It’s completely no-fuss and a definitely safe tea-time eat. The measurements given make maybe 3 dozen biscuits so perhaps you could half them if you want.

3 cups self-raising flour
2 cups sugar
1 cup custard powder
3 eggs, beaten
250 grams butter, melted and cooled
1 tsp vanilla essence

In a large mixing bowl , combine all the dry ingredients.
Make a well in the center and pour in the vanilla, the beaten eggs and the melted butter. Mix well using a wooden spoon, but if you prefer it the old-fashioned way do what I did-use your hands.
Knead it into a ball until all the flour and custard is blended in. If you feel the dough is still too dry, you may add a little bit of milk to make the dough soft.
Roll into small balls and press. Bake at 160 C for around 20 minutes.

Note: It is always advisable to test the baking time. Roll out one cookie and check how long it takes to bake until golden. Remember cookies harden as they cool. So let cookies cool for around 5 minutes before you check for crispiness.
Happy Baking!

These go off to join the tea party at Meeta’s Monthly Mingle hosted this month by Awesome Aparna

When I Took the Plunge and some Eggless Chocolate Cake

“Have you ever noticed that anybody driving slower than you is an idiot, and anyone going faster than you is a maniac?”
— George Carlin
Driving me crazy

While technically I do know how to drive, I’ve never really ventured to take the car outside of our colony without my M. I’ve always maintained that the world is a happier and safer place without me driving. So I happily drop/pick up my son from his million classes , meet friends who live nearby, pick up an occasional DVD from the store here…But drive OUTSIDE the gate..That i would NEVER NEVER NEVER do.

Or so I thought.

When a friend had some important work asked me to go along I happily agreed. I assumed i just had to accompany her. Its only once she came home that I realized I was supposed to drive her to Vasco- outside the forbidden gates. Well I was forced to take the plunge. .

Driving a manual car requires a long attention span, even more patience and sturdy feet. Its unnerving having to do so many things at once- change the gear, look into so many mirrors(and not to check my make-up), prevent son from jumping out….it was crazy.and the roads. Although Goa has by far the bestest-est-est roads and traffic in the entire country but that day it seemed the Gods were scheming against me- there were cows, small children, people holding protest marches, and to add to it all, my son was creating a racket; screaming, throwing stuff- it was a nightmare. My hands immediately broke out in cold sweat for fear of running over an innocent, roaming seven-year-old. But thankfully I left everyone in Vasco and everyone in my car, safe and sound.….and I’m happier for it. I’ve been to Vasco many times since and although I’m nowhere the close to being what anyone would call a good driver- it’s a start.

In the same vein of trying out something new I decided to try out this eggless cake. Never been into anything eggless, and definitely not cakes. But this one turned out great. Was happy with the results so try it out all you egg-filled cake eaters….“Never be afraid to try something new. Remember, amateurs built the ark. Professionals built the Titanic.”

Eggless Chocolate Cake
Eggless Super Quick Chocolate Cake

1 ½ cups flour
4 tbsp cocoa powder
1 tsp baking soda
1 cup plus 2 tbsp powdered sugar
6 tbsp oil
1 cup milk
1 tsp white vinegar
1 tsp vanilla essence


I’ve never had icing so quick ….
2 tbsp melted butter
6 tbsp cocoa
1 cup sifted icing sugar
½ tsp vanilla essence
3 tbsp hot hot hot water

Sieve the flour with the cocoa and baking soda.
Put the flour in a bowl. Add in the sugar, oil, milk, vinegar and the essence. Mix well. That’s it, you are ready to go.
Just grease a baking tin (8”) and dust it well.
Pour the prepared batter and bake for 40 minutes or until done.

For the Icing– Mix the melted butter, the vanilla and the cocoa. Sift the icing sugar and add it in. Mix and add the hot water little by little till you get the desired spreading consistency. Spread on cake and allow to set (which I didn’t do..as you can see from the pictures.

  • October 2009
    M T W T F S S
  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 60 other followers