Charles N. Barnard
The perfect Christmas tree? All Christmas trees are perfect!
Once again, with the help of a little sparkle and glow, our home has turn into a winter wonderland with all these beautiful Christmas decorations as we always wanted. This year’s collection includes some new bought and handmade nostalgic Christmas decorations and we have a little something for everyone in the family – Gold tree baubles in many style adding glitter and sparkle, beautiful scented candles are spreading the cosy-ness and loads of tinsel and fairy lights adding light to the Christmas tree and home .
Panettone is a large, yeasted fruitcake, It’s an Italian Christmas Classic and traditionally eaten during Christmas period. In recent years it has become very popular around the world, and so does on our Christmas table too ! Perfect for a indulgent breakfast or brunch over the Christmas holidays or wrap with festive ribbon or bakers twine and give as a gift, they can make wonderful edible gift!!
Method :- Mix yeast and warm water in a bowl and let it bubble. It will take less than five minutes if yeast is not gone off. Meanwhile place milk, sugar and butter in a saucepan and let it heat, until just you see bubble around the edges. Let milk mixture cool down a bit, add into yeast mixture. Mix well. Pour this mixture in a big bowl or in stand mixer bowl with dough hook. Add cinnamon, vanilla, salt and orange blossom water. Stir in wheat germ and one cup flour and beat well for minute or two. Gradually add remaining flour and knead the dough for another 5 minutes. Dough will be sticky , place dough in a lightly oiled bowl and cover it with the cling film for 1 or 2 hour or until double in size. Leave bowl in a warm place. When the dough is risen, tip it out on a lightly floured surface and knead the dough for 5 minutes. Gradually knead the raisins, sultanas , cherries and mixed candid peels. Drop large muffin wrap in to 6 clean , 200 g tin. Cut into 6 equal pieces and drop into lined tin. Cover again leave until they are well risen. Heat oven to gas mark 5, Gentle make a cross on top of the risen dough and place 1/2 tsp. butter. Bake for 20 minutes and turn the gas oven down to mark 4 and bake Panettone for 15 minutes or until dark golden. Cool on a rack before slicing.
Recipe partly adopted from here
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
In this recent post, I told you about Goda Masala and mentioned that how we started liking Maharashtra Cuisine. Recently I prepared few dishes, Veg Kolhapuri, Misal Pav and vangi Bhat. So delicious and lip smacking but I did not put them in the frame thinking there are thousands of recipes out there, however one recipe which I created and as far as I know ( Please do let me know if any of you seen or posted this recipe before me ) I am the first one who has developed this recipe and posting it too. It’s Goda Dum Aloo!
Full of flavours and spices, lip smacking Goda Dum Aloo where I did not fry the potatoes, neither submerged in any kind of rich gravy but only lightly roasted them in a little oil and made usual gravy using onion, garlic and tomatoes. Goda Masala imparts a wonderfully smoky sweetness which is unique to this spice blend, to the curry.
Please keep in mind if you want to use this recipe on your blog or anywhere else, then I would surely like the credit for it, you can do this by linking it back to my blog and this post. Thank you in Advance!
You will need:-
- 500 g boiled and peeled baby potatoes
- 4-5 tbsp. oil
- 3 small or 2 medium onions roughly chopped
- 6-8 garlic cloves
- 3 tomatoes chopped ( use less if you want to keep gravy in dark brown colour )
- 1 tbsp. thick tomato puree
- 3 tbsp. Goda masala
- 1 tsp. ground turmeric
- 1 tsp. red chilli powder
- 1 tbsp. desiccated coconut
- salt to taste
- Fresh coriander leaves
Heat 2 tbsp. oil in a heavy bottom or non-stick pan and saute boiled potatoes until they turn light pink. Remove them and leave it aside. In the same pan add onion and saute till nice and brown but not burnt. Add garlic cloves and fry few seconds. Add coconut and switch off the heat, let the coconut roast in the masala for few minutes. Once slightly cooled, transfer onion mixture into the grinder, add tomatoes and make a fine puree. ( add tablespoon of water if too thick ) In the same pan heat remaining oil, add the ground masala and cook until you see oil leaves edges. Now add all the masala and salt. Cook for one minute and add a half cup of water. Let the water boil for minute or two, add pan fried potatoes and mix well. Cover the pan with a lid and cook potatoes for 5-7 minutes. make sure potatoes don’t break. Switch off the heat. Serve in a bowl, add coriander leaves and enjoy with hot phulka round and soft gujarati rotlis , paratha and fresh salad !
Thank you for stopping by and reading this post ! We hope to see you again soon 🙂
