FRUIT BOUQUET/ARRANGEMENT

FRUIT BOUQUET/ARRANGEMENT
THIS IS MY 100^th POST

EDITED; - This recipe was featured in Hearth and Soul link party on 1st of May 2017. Check here-

I am glad to announce that this is my 100^th post! As I floated joyously that I reached this milestone, my mind said, “Only 100? Oh no! I thought I was way ahead! This means I still have a long way to go!”. I took a deep breath and told myself, “No problem! I am ready for this”. My motivation being, I enjoy writing and sharing my recipes with an audience across the world.

When I started my blog in May 2014, all my near and dear, family and friends appreciated, encouraged and blessed me for this new venture. I still remember a friend who is more like a sister to me said, “Sadhna, you're doing a great job because you're sharing your knowledge with the world”. At that moment I didn't really believe it, but later I realized, what she said was true. This blog has given me the opportunity to share my knowledge with the world, and sharing is caring, so I am really happy. Being a teacher, by profession I did a similar job throughout my life, sharing knowledge with my students. LOL, once a teacher, always a teacher!

Well, now I am not only a teacher but a learner as well. I realised in my blogging journey, apart from sharing I am learning a lot. Not only new recipes, but many creative items and projects made with re-purposed junk since many of my blogger friends have DIY project blogs. Check out the blogs of my friends, Nikki- View from In Here, Michelle- A crafty Mix, and Mary-The Boondocks blog. Linda- Mixed Creations and Cathy-My side of 50. I have learnt so many other skills and aspects of improving my life, made a lot of friends, and am really enjoying this journey.

I believe that a person should never stop learning, no matter what age they are. Here, I would like to share a quote from the late Indian president Dr Abdul Kalaam.

Now after two and half years, I can say, I am really glad to share my recipes with everyone. I never thought this would be so enjoyable, as it gives me a feeling of great contentment. Though blogging is not a joke, a lot of effort is required; like cooking/baking a perfect item, taking awesome clicks of it and if possible of all the steps of cooking, writing the detailed recipe and a post about it. And, finally organizing everything and posting it on the blog. After this, another important task is to share it across different social media platforms to alert my readers about the new post. Now, that's a lot of work, isn't it?

Being my 100^th post, I wanted to make something I could be proud of, something special which would be appreciated. That feeling of, “Wow, I did it so well!”. I thought for a few days and came to the conclusion that I would make a fruit bouquet/arrangement. I made this the first time on my daughter's birthday last year and bookmarked it to make a new one for my blog, so I found a golden opportunity to do so.

In 2009, when I visited the USA for the very first time and stayed with my daughter, on my birthday I got a fruit bouquet as a gift from my son-in-law. I was totally amazed and loved it. I truly appreciated the creativity of this company who made a business out of presenting something edible so creatively in the form of a bouquet. Later when I got an opportunity to make it myself, I couldn't believe that it was my own creation. You know, when you make something from scratch, you get that feeling of great accomplishment and gratification.

                                (This one I made last year for my daughter's birthday.)

Well, today I am glad to share it on my blog with my readers. It's really simple to make, and you only need lots of fresh fruits plus a few tools.

RECIPE

INGREDIENTS

• One kg strawberries
• Half kg grapes
• Four kiwi fruits
• Four small sized mangoes
• 100 grams dark chocolate
• 3-4 leaves of kale or any other big green leaves
• You also need 8-10 barbeque sticks, circular cookie cutter, one bowl and some hard sponge.

METHOD

• Fit the hard sponge tightly inside the bowl, so that it can hold the barbeque sticks firm with the fruits.
• Wash all fruits and kale leaves thoroughly in running water.
• Peel and slice kiwi and mangoes and with the help of a cookie cutter cut in circular shapes as shown in the bouquet.
• Cut 5-6 strawberries in circular shapes.
• Melt the chocolate in a double boiler, and coat around 5-6 strawberries and place in the fridge to set.
• Arrange the kale leaves flat on top of the bowl.
• Arrange all other fruits on the sticks as shown in the picture.
• Right on top arrange the chocolate coated and uncoated strawberries.

This fruit bouquet/arrangement would make an ideal gift for any occasion.

I am sharing this post as my blog post entry for Meatless Monday, Cook blog Share and Hearth and Soul blog hop and with Cook blog share, with Healthy living link party, Sweet Inspiration link party
with I am pinnable and Fiesta Friday with Food bond and Not so creative Cook and with Cook once and eat Twice

CHICKPEAS (GARBANZO BEANS) FLOUR CREPE

CHICKPEAS (GARBANZO BEANS) FLOUR CREPE

BESAN KA CHILLA

 

Chickpeas are also known as garbanzo beans or Egyptian beans. India is the largest producer and user of chickpeas. Throughout India, in almost all states and in their cuisines, many snacks, appetisers, burgers, curries, stews, soups, savoury snacks, salads, chats and many sweet items are made with either chickpea or with chickpeas flour.

Though they are a prominent feature in Indian cuisine, chickpeas are getting their popularity and used by many people and in many cuisines throughout the world. In middle Eastern cuisine hummus and falafel are very famous in which the main ingredient is chickpea. In Morocco, they are cooked with couscous. In Greek cuisine, salad is served with chickpeas and feta. Chickpea is also famous in Ethiopian, Caribbean, Portuguese, Mexican, Spanish cuisines and many Asian countries like Pakistan, Bangladesh cuisines as well.

Recently vegan people have started using chickpea as an egg-white replacement to make aquafaba which is used to make many items like vegan meringue. I already posted the recipe of aquafaba and vegan meringue on my blog. Check here-http://herbsspicesandtradition.blogspot.ca/2016/05/vegan-meringue-and-how-to-make-aquafaba.html

Chickpeas are the most versatile ingredient in Indian kitchen and not only are they one of the best sources of vegetarian protein but also have a lot of health benefits. It is also so versatile that every time we make something savoury or sweet, the results are so different that one cannot recognise that the same ingredient (chickpea flour) is used. I wrote a very interesting story about an Emperor of India who survived on only one grain that is chickpeas flour for many years. Read the story here.http://herbsspicesandtradition.blogspot.ca/2015/11/besan-ke-laddoo-sweet-balls-with.html

It is advised that breakfast being the first meal of the day, should include some protein with a small amount of carbohydrate. So this recipe can be a perfect healthy recipe for vegetarians as it is full of protein with a few vegetables. This recipe can be called as vegetarian omelette which can be enjoyed with a slice of toast and any chutney or ketchup of your taste.

This is my mother-in-law's recipe, I have added onion to her recipe. She was not eating onion or garlic.

RECIPE

INGREDIENTS

• 1/2 cup chickpeas flour
• one small tomato (100 grams)
• one small onion ( 100 grams)
• Small piece of English cucumber (100grams)
• A small piece of ginger
• Salt and black pepper to taste
• Pinch soda-bi-carbonate
• One tablespoon oil for each crepe
• Water to make thick paste

METHOD

• Finely chop all the vegetables
• Mix salt, black pepper in chickpeas flour and make a thick paste.
• Heat the frying pan or a flat skillet pan.
• Mix soda-bi-carbonate and all the vegetables in a thick paste.
• Grease the frying pan with a little oil
• Take batter in a serving spoon and spread on a pan in a round shape.
• With a spoon, put some drops of oil on all sides of the crepe, once golden brown, turn it and roast the other side.
• Fold and cut into two pieces and serve hot with any chutney or ketchup of your taste.

I am sending this recipe as my blog post entry to Cook blog share and Hearth and Soul blog hop and with Sunday Fitness and Food party. and with MLLA for the month of April, hosted by Ali, together with Lisa and Susan. and with eat your greens and with Sugar spice and healthy life and Sweet Inspiration link party, and with I am pinnable and with meatless Monday