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So this year of blogging has obviously gotten off to a rocky start! At first it was just the busyness of the start of the year. And then I couldn't get any of my pictures to upload on to the blog. Days and days spent trying to figure it all out. Finally it's figured out. I have to do a few extra steps but it's fine, whatever. I'm back! And hopefully this won't happen again! Also grits. So good!

5 slices bacon
4 cups water
2 cups chicken stock
2 cups quick cooking grits
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
3 cups cheddar cheese (divided)
1/2 cup butter
1/2 cup milk
4 eggs

Heat oven to 350. Cook bacon in a large pan. Crumble the bacon. Leave 2 tbsp of bacon grease in the pan. Stir in the water and chicken broth then bring to a boil. Carefully stir in the grits then add the garlic powder, black pepper and salt. Reduce heat and stir frequently. Once the grits have thickened, stir in 2 cups of cheddar cheese. Stir in the butter, milk and eggs. Then stir in the crumbled bacon. Pour into a 9x13 baking pan then top with the remaining cheddar. Bake uncovered for 40 minutes. 
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I love scones. I love anything cinnamon flavored. And these little cinnamon chips, while hard to find, are awesome. These scones were the perfect for a snowy Saturday morning.

3 1/4 cups flour
1/3 cup sugar plus 2 tbsp for sprinkling
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup cold butter
1 cup buttermilk
1 package cinnamon chips

Heart oven to 425. In a large bowl combine the flour, 1/3 cup sugar, baking powder, baking soda and salt. Cut in the butter until the mixture resembles a coarse sand mixture. Stir in the buttermilk then the cinnamon chips. On a floured surface, knead the dough several times. Divide in half and form two circles. Sprinkle with sugar and gently press into the dough. Cut each circle into 6 triangles. Place on an ungreased baking sheet and bake for 10-13 minutes.
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These cookies are amazing. Like the best. I had to pass some of these along to our neighbors so that I didn't eat every single one. They were also way easier to make than I anticipated. This recipe is adapted from Cooking Classy.

Cookies:
2 cups plus 2 tbsp flour
1/4 tsp salt
1 cup unsalted butter (cold and cut into 1 tbsp pieces)
2/3 cup sugar
1/2 tsp almond extract
1/2 cup raspberry jam

Glaze:
1 cup powdered sugar
1 tsp vanilla extract
2-4 tsp water

In a bowl whisk together flour and salt. In the bowl of an electric stand mixer combine the butter and sugar using the paddle attachment. Scrap the bowl down. Mix in the almond extract then add the flour mixture. Shape the dough into 1 inch balls and place 2 inches apart on an ungreased baking sheet. Carefully make a small indention with your finger. Fill each indention with raspberry jam. Chill in the refrigerator for 20 minutes. While the cookies are chilling, preheat the oven to 350. Bake in the oven for 14-18 minutes. Remove from oven and let cool on baking sheet for 4-5 minutes before removing to a wire rack to cool. Once the cookies are cooled make the glaze. Whisk together the powdered sugar, vanilla extract and water until it's smooth and easy to drizzle. Place the glaze in a small ziplock bag and cut the tip of the bag off. Drizzle the glaze over the cookies. 


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Treat number 2 for 12 Days of Christmas Treats is this yummy spice cake! The cream cheese icing is a wonderful compliment to the spice cake! I loved this recipe because it wasn't a huge cake it was perfect if you want make it for a friend or for a dinner party. This recipe is from the Imperial Sugar website. 

Cake:
1 2/3 cups cake flour
2 tsp ground cinnamon
1 tsp cloves
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup salted butter (room temperature)
3/4 cup brown sugar
1/2 cup white sugar
1/3 cup vegetable oil
3 eggs (room temperature)
2/3 cup buttermilk
1 tsp vanilla extract

Frosting:
6 tbsp salted butter (room temperature)
6oz cream cheese (room temperature)
3 cups powdered sugar 
1 tsp vanilla extract
pinch of salt

Heat oven to 350. Grease an 8x8 pan. Whisk together flour, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.  Set to the side. Cream together butter and sugars until light and fluffy. Gradually beat in the oil.  Beat in eggs one at a time while scrapping down the sides between each egg.  Combine the buttermilk and vanilla extract. Alternate between adding buttermilk and the flour mixture until combined. Pour the batter until the greased pan. Bake fro 40 minutes or until the cake is cooked through. Beat together the butter and cream cheese until it is smooth. Add the powdered sugar, vanilla extract and pinch of salt then beat until fluffy. Spread the frosting over the cake once it has cooled..
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12 days of Christmas treats are here! I'm really excited to do this and hopefully I can keep up during this crazy holiday season! These cookies were delicious. This recipe is from Dessert Now Dinner Later.

1/2 unsalted better (room temperature)
1/2 cup brown sugar
1 egg
1 1/2 tsp vanilla extract
1/4 cup molasses
1 3/4 flour
1/2 tsp baking soda
1/4 tsp salt
2 tsp ground ginger
1 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp nutmeg
1/4 cup sugar for rolling

Cream together the butter and brown sugar until fluffy. Mix in the egg, vanilla extract and molasses until.  In a separate bowl whisk together the flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg.  Add the dry ingredients into the wet and mix.  Chill the dough for at least 2 hours. Once the dough is chilled roll into 1 1/2 inch balls, roll in sugar then place on a lined baking pan. Slightly press down on each cookie before baking. Bake at 350 for 8-9 minutes. Remove and allow to cool for 3-5 minutes on the baking sheet then remove to a wire rack to continue cooling.
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Pimento Cheese Grits is one of my absolute favorite things to get at one of my absolute favorite restaurants in Mount Pleasant South Carolina. Last time we were home in Columbia, I grabbed some yummy grits from a few different local companies and I have been waiting to use them! These turned out great and even my sometimes picky 10 year old that doesn't like grits or cheese (!!!) had two servings!

1 cup stoned ground grits
1 1/2 cups chicken stock
1 1/2 cups water
1 tsp salt
1/2 cup whole milk
2 tbsp butter
1/4 cup pimento cheese (i used a jalapeno pimento cheese)

In a pot stir together the grits, chicken stock and water.  Stir the grits over high heat for 2 minutes then reduce heat. Strain off the floating grounds on top. Stir in the salt. Bring back to high heat. Once the grits begin to boil reduce to low heat and stir every few minutes making sure the bottom doesn't burn. Cook the grits over low-medium heat until they begin to soften and firm up, 25-30 minutes. Once the grits begin to firm up, stir in the whole milk and butter. Once that has combined, stir in the pimento cheese and continue stirring until it is melted. Serve.
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Ever stay clever about Anarasi Pohe in Durgabai's featured article. So, according to  her, when sugar powder is sprinkled on deep fried Poha, it is called Anarasi Pohe. Since the recipe was not clear, I tried searching it and finally Ms. Vinaya Prabhu from Konkani Aamchi food helped me with this recipe. I slightly modified the recipe by adding roasted dry coconut and Poppy seeds to it. This recipe has simple and very few ingredients but the taste is divine.





 Serving:  1 large Bowl 
Approx. Time:  15 minutes 

Ingredients
1 cup flattened Rice (Poha)
1/4 cup Sugar
1/4 cup grated dry coconut
1/4 tspn Poppy Seeds (Khaskhas)
1 Cardamom Pod seeds (or a pinch of Cardamom Powder)
1/4 cup fried Cashews
Ghee (for frying)
Pre-preparation
a. Grate the dry Coconut and dry roast it for 2-3 minutes till it starts changing the colour. 
b. Dry roast the Poppy seeds for a minute and set it aside. 

Method
Take Sugar, Cardamom, dry roasted grated Coconut and roasted Poppy Seeds in a grinder jar. Grind it into a coarse powder and set it aside.

Heat Ghee in a frying pan. Turn the heat to medium. Deep fry the flattened rice in small batches. (fry each batch for approx. a minute). Ensure that Ghee is adequately hot, otherwise flattened rice will not rise and not become fluffy. Once fried, transfer the batches on an absorbent paper. 

In a mixing bowl, mix together fried flattened rice and the powder. Also add the fried Cashews. Serve immediately. (It is recommended to prepare and serve it immediately.)
Notes
1.The shelf life of Anarasi Pohe is nearly a week, however there are chances of it becoming soggy.
2. The flattened rice used should be thick or medium thick.

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During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.



Serving:  1 Bowl 
Approx. Time:  5-8 minutes 

Ingredients
1 cup flattened Rice (Poha)
1 cup  Coconut Milk (I used thick milk)
2-3 Kokum (Garcinia indica)
2 chopped Green Chillies
? inch Ginger piece
Salt to taste

For tempering:
? teaspoon Ghee
? teaspoon Jeera (Cumin seeds)
A pinch of Asafoetida
8-10 Curry leaves

Pre-preparation
a) Take 2-3 Kokum in a small bowl. Add half cup of water and a pinch of salt to it. Soak the Kokum in water for 15-20 minutes. Extract juice with the help of fingers. Keep it aside.
b) Make a coarse paste of Green chillies and Ginger.

Method
Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together Coconut Milk, Kokum extract (Kokum juice), Ginger-Green Chilly paste and Salt. Then add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.  

To make tempering, heat ghee in a small pan. Add the Cumin seeds and saute till it crackles. Lastly, add curry leaves and asafoetida. Turn off the flame. Now pour the tempering on the Poha mixture. Mix well and serve immediately. 

Notes
1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.
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During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.


Serving:  1 Bowl 
Approx. Time:  5-8 minutes 

Ingredients
1 cup flattened Rice (Poha)
1 cup scrapped Coconut
2 finely chopped Green Chillies (or Green Chilly Paste)
1/4 cup finely chopped Coriander leaves
Salt to taste

Method
Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together scrapped Coconut, soaked flattened rice, Green Chilly Paste, Coriander leaves and Salt. While mixing ensure that the mixture does not become mushy. Serve immediately. 

Notes
1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.

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During Diwali (Narak Chaturdashi), there is a tradition in Saraswat Brahmin community and people living in Konkan region to make variety of Pohas. These include Sweet Poha (Jaggery Poha), Tikhat Pohe (jaggery replaced with green chillies), Dadpe Pohe, Dahi Pohe, Kuwalache / Kolache Pohe, Dahi Pohe, Dudh Pohe, Rasatle Pohe, Anarsi Pohe, Batate Pohe etc. These Pohas are served with the traditional dry faraal.



Serving:  1 Bowl 
Approx. Time:  5-8 minutes 

Ingredients
1 cup flattened Rice (Poha)
1 cup scrapped Coconut
? cup Jaggery (or as per taste)
? tspn Cardamom Powder 
A pinch of Salt
8-10 ghee roasted Cashew nuts (Optional)

Pre-preparation
Take a teaspoon of Ghee in a small pan. Add the Cashew nuts and saute it for few seconds till it changes the colour to golden brown. Turn off the flame and transfer it into another bowl. Keep it aside.

Method
Wash the flattened Rice under water and soak it for 2 minutes. Drain out the excess water and set it aside.

In a mixing bowl, mix together scrapped Coconut, Jaggery, Cardamom Powder and a pinch of Salt. When the lumps of Jaggery break, add the soaked flattened Rice and mix well. While mixing ensure that the mixture does not become mushy.  Lastly, add the ghee roasted Cashew Nuts. Serve immediately. 

Notes
1. The Poha used in this recipe is our regular flattened rice. However, traditionally hand-pounded Poha is used in this recipe. (In that case you may have to soak it in hot / lukewarm water depending upon its cooking time.) In some recipes, the Poha is steamed if hand-pounded Poha is used. 
2. Generally in villages, the Poha is washed with Coconut water. If you have Coconut water, you may use it for washing Poha which enhances its taste.
3. You may also flavour it with Nutmeg Powder and Cardamom both or just use Cardamom Powder.

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Masala Peanuts is not the actual name of this dish. It is called Prasadache Shengdane in Marathi. This dish has a very old origin. People used to make Masala Peanuts during Ganpati Festival as an offering to Lord Ganesha and distributing it after Aarti.  

There are many ways to make it but broadly the main ingredients remain the same. Some people also add scrapped dry Coconut / Coriander leaves / Asafoetida (Hing) to make this dish. The recipe given here is close to the taste I remember. 


Serving:  1 Bowl 
Approx. Time:  5-7 minutes (excluding pre-preparation)

Ingredients
1 cup roasted Peanuts 
1 tspn Ghee
? tspn Cumin Seeds (Jeera)
?  tspn Red chilly Powder
A pinch of Salt
? Lemon Juice
1-2 tbspns chopped Coriander Leaves 

Pre-preparation
Take a large pan and keep it on low flame. Take a cup of Peanuts and transfer it in pan. Dry roast the Peanuts for approx. 8-10 minutes. Stir it at regular intervals to avoid burning. To check whether the peanuts are roasted completely, take a peanut and cool it for few seconds. If the peel can be removed easily, then the peanuts are roasted properly. Once done allow it to cool and remove the skin. 

Method
Heat Ghee in a pan on medium flame. Add the Cumin Seeds to it. Once it starts spluttering, add the roasted Peanuts and give it a stir. Then add the Red Chilly Powder and Salt. Saute it for a minute. Finally add the Lemon Juice and Coriander leaves. 

Serve immediately. 

Notes
1. You may add scrapped and roasted dry Coconut to the Masala Peanuts.
2. The Red Chilly Powder may be replaced with finely chopped Green Chillies.
3. These Peanuts may be stored if fresh ingredients are replaced like Lemon juice with Aamchur Powder and Corriander leaves with Dhana-Jeera Powder.

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Saar means extract. Saar is a very tasty extract of the key ingredients. Roti and Rice is the main diet of Mahrashrian people and to accompany it, various liquid curries like Varan, Aamti, Kaalvan, Kalan / Kadhan, Saar etc. are made. It is made from local available ingredients. The consistency of these curries also varies from region to region. Raw Mango Saar known as Kairiche Saar in Marathi is popular in Konkan region of Mahrashtra. There are various methods of making this Saar, but amongst the various methods, two methods are popular i.e. one without Coconut milk and the other one is with Coconut as given here. 

This Saar can be served with plain Steamed Rice with a dollop of Ghee on it or can be served as an appetizer before / during the meals 
Servings: 2-3 Servings

Approx. Time: 20 mins  (excluding pre-preparation)
Ingredients
For Tempering
1 tspn Ghee
3/4 tspn Cumin Seeds (Jeera)
1/4 tspn Asafoetida Powder
8-9 Curry Leaves

For Raw Mango Saar
1/2 cup boiled Green Mango Pulp
5 cups Water
1/2 cup Rice flour Slurry (i.e. 2 tbspns Rice flour mixed in 1/2 cup Water)
Salt to taste
2 tbspns Sugar
3-4 Green chillies (chopped or paste)
1 cup Coconut Milk

For Garnishing:
Chopped Coriander leaves (Cilantro)

To Serve with:
Plain Steamed Rice

Method
Pressure cook 2 medium sized raw green Mangoes for 3 whistles. Remove the raw mangoes and peel it when it is warm. Scoop out the mango pulp and mash it. If the pulp is fibrous (has strings) then blend it into a smooth paste. 

Transfer the Raw Mango Pulp in a large mixing bowl. Add 5 cups water to it and mix well. Then add the Rice flour slurry into it. Mix well. Then add the Salt, Sugar and chopped Green Chillies. Set it aside.

Heat Ghee in a a pan. Add the Cumin Seeds and saute. Then add the Asafoetida and Curry Leaves. Then immediately add the green mango puree mixture into the pan. Heat the mixture till it gets a boil. 

At the end add the Coconut milk and let it simmer for few minutes. Garnish it with chopped Coriander leaves and serve hot with steamed Rice. 
Notes
1. From the tempering ingredients, you may substitute Ghee and Cumin Seeds with Oil and Mustard Seeds.
2. The quantity of Sugar may be adjusted according to the sourness of raw Mango.
3. Alternatively, you may prepare the tempering separately and pour it on the Saar. 

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