shweta Profile - Allrecipes.com (10587441)

cook's profile

shweta


shweta
 
Home Town: Delhi, India
Living In:
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Low Carb, Healthy, Vegetarian, Dessert, Quick & Easy
Hobbies:
Recipe Box 2 recipes
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About this Cook
I love spicy food, and have a sweet tooth !
My favorite things to cook
Desserts - cookies and cakes.
My favorite family cooking traditions
My mother's vegetable rice pilaf ( we call it pulao ), my grandmother's tamil food is legendary.
My cooking triumphs
Tiramisu !! I found it on this site, and its been a hit with everyone. I get requests to make it almost every month.
My cooking tragedies
I tried to make a peruvian dish called pollo saltado, but i underestimated the flavor of balsamic vingar, soy sauce and sherry combined. it turned out horrible !!
Recipe Reviews 6 reviews
Perfect Pumpkin Pie
Absolutely delicious and the only recipe I ever use. I do add my own twist to this recipe, though. Firstly, I heat the canned pumpkin and spices on medium heat for a few minutes, to get rid of the canned flavor. Secondly, I use 2 teaspoons of McCormick's pumpkin pie spice, 1 teaspoon of cinnamon, and 1 tablespoon of vanilla, and 1/2 teaspoon of cardamom. I use one and a half 14 oz cans of condensed milk (I love that sweet, rich flavor - the extra condensed milk really adds an outstanding richness to this) instead of just one can, and 3 medium eggs (to compensate for the extra liquid). Even with the extra half can of milk, the filling fits in a standard 9 inch pie crust (I use a store-bought crust). I bake at 450 F for 20 minutes, and then I cover the top of the pie with aluminum foil, and then bake at 325 F for 1 hour. I then switch off the oven and let the pie cool in the oven for an hour, before I refrigerate it. Tenting with aluminum foil while baking prevents the crust from getting burnt, and letting the pie cool in the oven ensures that the top does not sink and that the center is cooked. This pie tastes best when made a day ahead and refrigerated overnight - this gives the flavors a chance to blend. I have forgotten to add salt before, and not noticed any difference. I have always received rave reviews about this - this recipe is a keeper !

66 users found this review helpful
Reviewed On: Nov. 24, 2010
Sweet Irish Bread
Absolutely wonderful recipe ! I made the following changes : 1) Used 1 1/4 C of dried mixed fruit bits (apples, apricots, plums, cherries, raisins) and chopped dates, in place of just the raisins. 2) Added 1/2 C of toasted, coarsely chopped almonds. 3) Added 1 teaspoon of cardamom and 1teaspoon of ground ginger. 4) Baked it for 65 minutes. Just after taking the bread out of the oven, I loosened the bread from the pan and wrapped it in many layers of aluminum foil (in order to keep the moisture in). Tastes dense and cake-like, and is even better the next day. Yummy ! I am definitely going to make this many more times.

8 users found this review helpful
Reviewed On: Mar. 23, 2010
Spanish Flan
My peruvian boyfriend and ecuadorian roommate swear by my flan recipe :) I use 4 eggs instead of 3 to get the right consistency, and brown sugar instead of white sugar for a nice rich caramel color. Tastes better when made a day ahead and chilled well. One of my favorite desserts - very cheap to make and doesn't take much time.

2 users found this review helpful
Reviewed On: Apr. 13, 2009
 
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