Azerbaijan, is situated at the crossroads of Eastern Europe and Western Asia, it is bounded by caspian sea to the east, Russia on north, Georgia in northwest, Armenia in west and Iran to the south.Azerbaijani cuisine has been influenced by the foods of different cultures, though at the same time, it remained distinctive and unique. Many foods that are indigenous to the country can now be seen in the cuisines of other neighboring cultures. For the Azerbaijanis, food is an important part of the country's culture and is deeply rooted in the history, traditions and values of the nation.The main course of Azerbaijani cuisine are over 30 kinds of soups, including those prepared from plain yogurt. One of the most reputed dishes of Azerbaijani cuisine, however, is plov from saffron-covered rice, served with various herbs and greens, a combination totally distinctive from Uzbek plovs. Azerbaijani cuisine includes more than 40 different plov recipes. Other second courses include a wide variety of kebabs and shashlik, including lamb, beef, chicken, and fish (baliq) kebabs. Dried fruits and walnuts are used in many dishes. The traditional condiments are salt, black pepper, sumac, and especially saffron, which is grown domestically on the Absheron Peninsula.Black tea is the national beverage, and is drunk after food is eaten. It is also offered to guests as a gesture of welcome, often accompanied by fruit preserves.
Monday, September 1, 2014
Sunday, August 31, 2014
Hokkaida cupcakes are small chiffon cakes which will be very soft and slightly gets collapsed once they gets cool down. Hokkaido cupcakes are simply prepared with eggs with flour,sugar,milk,oil etc. Seriously this cupcakes are very delicious, however if you dont get the meringue prefectly, you cant get this cupcakes prefectly. These cupcakes will be extremely soft, very spongy and very much delicate in texture. This cupcakes are usually sold in square cupcake cases, but still you can make it with round ones.Hokkaido cupcakes are very less in sugar thats why they are topped always with whipped cream along with fruit bites.This Hokkaido chiffon cupcakes goes for this month's challenge of International Food Challenge ,a monthly event started by wonderful food blogger Sara, the theme for this month's IF Challenge is Anniversary theme, yes its anniversary month for International Food Challenge, we completed a year and we need to cook from the past challenges challenged by the hosts during this month. I missed two challenges coz of my trip to India,one is Hokkaido cuisine and the other one is Austrian cuisine. Obviously this time i picked Hokkaido cuisine challenged by Shazia of Cutchi Kitchen and baked some chiffon cupcakes for the celebration. Yes my blog baby enter into its 6th anniversary, yes since 5years i have been blogging. Nothing is possible without the massive support of my followers and continuous encouragements from my fellow bloggers. I must say a big thanks to each and everyone personally for helping me to make this immense achievement.
Saturday, August 30, 2014
Danish pastry, these pastries are prepared with flour, egg, sugar, butter and salt with milk, this pastry sheet need to be prepared /folded as much as we do for puff pastry sheets. Its better to start a day before if you are planning to make these dangerously addictive pastries at home. Since its a pastry, obviously butter is very much needed for making this elegant bakes. Yes butter is the most wanted ingredient for making this pastry if you feel that there is too much of butter, just forget this pastry. But however seriously its worth to give a try to these beauties. This eggless Danish pastry is our this month's Baking Eggless,a monthly event owned by Gayathri, the original recipe goes for an egg, i simply replaced the egg with yogurt.May be the lamination of the dough needs bit patience else its quite an easy pastry sheet to make at home.
Friday, August 29, 2014
You can see many varieties of modakams,kozhukattais since few days everywhere in this virtual world. Hope many of us are ready to celebrate Ganesh chathurthi today, even am getting ready to prepare a feast.Before the festival ends, am trying to post an another modakam recipe i crossed yesterday at Sailaja's space, since this recipe goes for an instant preparation of rice and moongdal mixture,i pulled myself to prepare it immediately. I just used palm jaggery instead of usual jaggery, else i didnt changed anything and went as per original recipe.This modagam came out simply prefect, as much as like savory uppuma urundai, but this sweet version rocks.