Valentine Cookies

Color flow icing was something I wanted to try for a long time now. Before making it from scratch, my curiosity led me to my favourite store - Michael's, to my favourite aisle, Wilton. However I ended up buying the Cookie Icing bottles. I did not follow the instructions of microwaving the icing, but used it as is, transferring it to a piping bag. Results were not too bad. Took me some time to get the hang of it, but once I did, armed with a toothpick in one hand and the piping bag in another, there was no stopping me!

For the cookies, I used Alton Brown's recipe which I used to make the Halloween Cookies earlier, using heart shape cutters instead of the pumpkin cutter. To get the step-by-step pictures go here.

Wish you a Happy Valentine's Day!

Chane Ghashi

It's car festival time in M'lore and Chane Ghashi has been dominating my mind for the past few days. I finally got around to making it today and thought of posting it immediately.


Ingredients :
3/4 cup chana (black chana)
1/2 can young green jackfruit (kadgi)
3/4 cup grated coconut
5 to 6 roasted red chillies
1 marble sized tamarind
6 to 8 methi seeds
3/4 tsp mustard seeds
6 to 8 curry leaves
Salt
Oil

Method:
Wash chana a couple of times. Soak in about 2 and 1/2 to 3 cups of water overnight.
Pressure cook chana (with the water) for 4 to 5 whistles. Meanwhile, grind together coconut, red chillies and tamarind with enough water to get a smooth paste.
In a large vessel, transfer the chana with the water and add canned young green jackfruit. Make sure you wash the jackfruit throughly before adding it, to remove the briny smell. Boil for a few minutes. Add the coconut paste and bring to a roaring boil.
Season with methi seeds, mustard seeds and curry leaves.