Eid Mubarak! 31st Aug. 2011

While driving back home this evening I saw the moon, and it looked beautiful against the darkening blue sky. I was praying there would be no traffic; I wanted to hurry home and get my camera out to capture it with that shade of 'blue'. Got a bit late for the blue but did manage to get the moon before it vanished.

This is a close up of the orange crescent moon with a star seen on the festival of Eid. The star is not too clear, but it is the little dot on the left!

The Crescent moon and star is a sacred symbol of Islam and dates back thousands of years. Where this symbol originates is difficult to explain, though in ancient times it was used in Central Asia and Siberia to worship the Sun, Moon and Sky Gods. Many years later, Istanbul and Constantinople took the symbol as their own, much before the birth of Christ. 

In today's times the festival  Eid ul - Fitr as it is called, is celebrated by visiting family, and exchanging gifts and greetings. People are dressed in their best clothes to visit the Mosque. Muslims sit for prayer. Once the prayer is over they wish each other 'Eid Mubarak' and hug. It is a way of maintaining love, togetherness and harmony. The festival also marks the end of Ramadan - end of the one month long fasting.
(Image: http://eidulfitrgifts.com/about/)

So this was a little about Eid. 
These are the two images I shot before the Moon disappeared. 

                                                                        
                                                                  EID MUBARAK!

Nutella Cheesecake!

Today I tried to make a slight variation to the Strawberry cheesecake I made earlier. Started out with the thought of making a Blueberry cheesecake but since I cudnt get the ingredients in the market, I decided to make do with what I had at home - NUTELLA :D

Here's the recipe for those who would like to make a quick and easy egg-less cheesecake.

Ingredients:

180 gms Digestive biscuits, or any sweet biscuits

90 gms Unsalted butter, melted

250 gms Packed cream cheese

1 can Condensed milk (milkmaid)

1/3rd cup Lemon juice

1/2 teaspoon Vanilla essence

Method:

Crush the biscuit finely. Add butter and mix them well.

Press it into the pie plate/ tin and form the crust/ base.

Put the pie plate in the freezer for 10-15 mins to chill.

In a bowl, beat the cream cheese until smooth and creamy. Gradually add and beat in 1 can of condensed milk. 

Add the lemon juice and vanilla essence, mix well and beat until smooth.

Spoon over the mixture into the chilled shell/ base. Make sure the surface is smooth; refrigerate (freezer) for about 3-4 hours  or overnight.

This can be decorated (before serving) with seasonal fruits, grated chocolate, etc. or served as it is! 

I always enjoy making it, for others and myself! ;)

Cupcakes

Recently made mini cupcakes. Found a new recipe. Was dying to try it out!

Made Two batches - Chocolate chip & Double chocolate chip Cupcakes.

                                                    Here's the recipe . . .

Ingredients:

MUFFIN

120 gms Plain flour

140 gms Caster sugar

1 & 1/2 teaspoons Baking powder

A pinch of Salt

45 gms Unsalted butter, at room temperature

120 ml Whole milk

1 Egg

1/4 teaspoon Vanilla extract

50 gms Chocolate chips

 

ICING

250 gms Icing sugar

150 gms Butter, softened

2 Tablespoons Cocoa powder

2 Teaspoons Hot water

Multi coloured sprinkles

Method:

Preheat oven- 170 dg. celsius. Line muffin tray with paper cases.

Whisk together the butter, flour, sugar, salt, and baking powder until pale and fluffy.

Gradually pour half the milk and beat until the milk is just mixed in. Whisk the egg, vanilla extract and 
remaining milk separately for a few seconds, then pour into the flour mixture and beat until smooth.

Add the chocolate chips and mix together. Divide the mixture evenly into the cases and bake for 20-25 minutes. Once they are done, keep aside to cool completely.

For the icing:

Beat the butter and icing sugar together; and mix the cocoa powder and hot water separately. Mix the two together and beat until smooth and creamy. Spoon the icing into the icing bag. Start piping the icing on the top of each cupcake. Decorate with multi coloured sprinkles!

ENJOY!! :D

Also, waiting to try out other variations to this recipe . . .