Gajar Halwa (Carrot Halwa - An Indian Sweet)

Gajar Halwa (Carrot Halwa - An Indian Sweet)

During school days, in Mumbai, I would wait for winter season to begin (not that Mumbai ever really experiences winter), reason being, a small hotel, Gita Bhavan, used to make Gajar Halwa in the winter months. Every Sunday evening mum would take me to Gita Bhavan for my weekly quota of goodies. It’s strange how some memories always stay with us. Gita Bhavan closed down years ago but the memories, the fun moments spent with my crazy mum, live on in her heart and mine. Yes, you read right. I did say ‘crazy’ mum. Where else would I get my wackiness from? ;-)

When I moved to Pune to serve a life sentence, without parole (read: marriage), I had no clue where I would find Gajar Halwa as delicious as the one I used to eat at Gita Bhavan. Grumpy (read: husband), as usual, was no help at all. Sigh! In the early 90’s an aunt, knowing my love for Gajar Halwa, shared her recipe. When I used her recipe for the first time, I knew I had finally brought home that familiar taste of Gita Bhavan’s Gajar Halwa. Ever since, it’s been a sweet treat for the family during the winter months. As soon as carrots flood the market, the first thing Grumpy looks forward to is Gajar Halwa. In all honesty, I do too. Soft, rich, perfectly sweetened with crunchy dry fruits, it’s one of my favorite Indian sweets. Give this a try at home and rest assured you will never want to buy Gajar Halwa from a sweet/mithai shop ever again!

Ingredients:

1¾ kilo carrots, peeled and grated

60 mils milk

1½ cups sugar

400 grams mava / khoya / milk solids, crumbled

21 tablespoons clarified butter / ghee

50 grams almonds, halved

50 grams pistachios, halved

50 grams cashew nuts, halved

1½ tablespoon clarified butter

2 sheets silver varq / edible sheets of silver

Method:

1. Heat 1½ tablespoon clarified butter in a small wok or frying pan. Fry the almonds, cashews and pistachios, separately, till light brown. Remove the fried nuts on a plate.
   
   
   
   
2. Add the grated carrots and milk into a pressure cooker.
3. Close the cooker and bring it to full pressure, for one whistle, on high heat.
4. Shut off the stove as soon as the whistle goes off and take the cooker off the hob.
5. Lift the whistle lightly from the vent to release all the built up pressure.
6. When all the pressure is released, open the cooker and empty the contents of the cooker into a thick bottomed vessel.
   
   
   
   
7. Put the vessel on high heat, add sugar.
   
   
   
   
8. Cook till the liquid dries up. Stir occasionally.
   
   
   
   
9. Grate the mawa or mash it finely with a fork and add it to the carrot mixture.
   
   
10. Stir the carrots and mawa well to ensure that the mawa blends into the carrot mixture.
    
    
    
    
11. Add clarified butter and cook, stirring constantly, until clarified butter separates.
12. Add half the quantity of nuts to the carrot halwa.
    
    
13. Remove the halwa in a serving dish, cover with silver varq and garnished with remaining dry fruits. Serve!
    
    

Chef Notes:

1. This can be directly cooked in a thick bottomed vessel instead of using the pressure cooker but when you can save on precious fuel/gas and reduce the cooking time without any compromise on taste, texture and flavor, I think it's the best way to go. If you do cook this directly in a vessel, you may need approximately 250 mils (or a wee bit more) of milk, instead of 60 mils to soften the carrots.
2. The quantity of sugar can be adjusted to your liking. I used 1½ cups which I felt was perfect. It wasn’t bland and nor was it overly sweet.
3. I love dry fruits in Mithai, actually I like dry fruits in just about anything, hence I went all out and used the quantity mentioned in the recipe. After all, if I'm making Mithai, I definitely don’t have low-calorie food as my agenda. ;-) The same goes for clarified butter. You can use as little as 7 tablespoons or go all the way up to 21 tablespoons. Go with what works best for you. Go in accordance to your dietary needs and dietary restrictions in regard to the dry fruits and the clarified butter.
4. The halwa/mithai can be served at room temperature but it tastes best when served hot.
5. If you don't have silver varg for garnish / decoration, feel free to do without it as it does not in any way alter the taste or texture of the halwa.
6. For those of you who don't understand the word ‘halwa’ or ‘mithai’, it means sweet / sweetmeat. It’s quite similar to what is known in western countries as ‘fudge’.
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Murgh Dum Biryani - Chicken Biryani

Murgh Dum Biryani - Chicken Biryani

There is nothing quite like the aroma that wafts through the house when one opens a sealed vessel of Dum Biryani. Sigh! After having posted the Beef-Mutton Biryani recipe a few months back, I have received numerous requests for Chicken Biryani. I have been promising friends to put up this recipe for ever so long. I love Mutton Biryani! The only Chicken Biryani I will happily tuck into is the one made by Anu, that is why when Grumpy (read: husband) requested for Chicken Biryani, this November, for his Parsee-Calendar birthday, I was one happy puppy! I immediately decided I would keep my promise to my friends, take pictures of the process and share the recipe. After all, it was long overdue.  I have to admit, cooking this dish is not my cuppa tea. Biryani is Anu’s forte, hence, like the Beef-Mutton Biryani, this Chicken Biryani comes to you, courtesy Anu (my daughter from another mother). Enjoy!

Ingredients for Marination:

1½ kilo chicken, cut into pieces

3 tablespoons ginger-garlic paste

5 tablespoons chili powder

1 teaspoon turmeric powder

1 tablespoon coriander powder

Salt to taste

5 black peppercorns

4 cardamoms

1 inch piece cinnamon

½ kilo yogurt /dahi /curd

Method:

1. Marinate chicken in ginger-garlic paste, chili powder, turmeric powder, coriander powder, salt, black peppercorns, cardamoms and cinnamon for 3 hours, or overnight, in the fridge.
2. After completion of marinating time, add yogurt to the chicken and marinate for 30 more minutes, at room temperature. 

Ingredients for Rice:

1 kilo rice (I used Daawat Basmati – blue colored packet)

2 bay leaves

2 teaspoon caraway seeds /shahjeera

1½ inch piece cinnamon

12 black peppercorns

5 cloves

4 cardamoms

4 tablespoons oil

Salt to taste

Method:

1. Wash the rice and soak in clean water for ten minutes. Drain.
2. Boil a large quantity of water in a large vessel.
   
   
   
   
3. Add bay leaves, caraway seeds, cinnamon, black peppercorns, cloves, cardamoms, salt and oil.
4. When the water comes to a boil, add the drained rice.
   
   
   
   
5. Parboil the rice till it is 50% cooked and immediately drain the water from the rice in a colander.
   
   

Extra Ingredients:

7 large potatoes, parboil to 70%, peel and each potato cut into 2

½ bunch coriander leaves, roughly chopped

½ small bunch mint leaves, roughly chopped

3 tomatoes, sliced into rounds

6 green chilies, slit

7 onions, sliced, fried to crisp golden brown

3 large pinches saffron

6 tablespoons butter

6 tablespoons oil

8 tablespoons clarified butter

Ingredients to seal the vessel:

2 cups wheat flour

Water to bind the dough

Method:

1. Knead the dough with the water to make semi-stiff dough.
2. Cover and leave aside. 

Layering the Biryani:

1. Soak saffron threads in 125 mils hot water. Cover and allow to steep for 30 minutes.
   
   
   
   
2. In a large thick bottomed vessel, add the marinated chicken.
   
3. Over the chicken add roundels of tomatoes, coriander leaves, mint leaves, slit chilies and ¾ quantities of the crisp, fried onions.
   
   
   
   
4. Carefully, but quickly, layer the hot parboiled rice over the layered greens. (IMPORTANT: Please layer the chicken, tomatoes and greens, in advance, while the rice is boiling as you need to layer the drained parboiled rice quickly, while it is hot).
   
   
   
   
5. Quickly spoon the saffron and the saffron water over the rice.
   
   
   
   
6. Spoon the oil over the rice.
7. Add blobs of butter and clarified butter all over the layer of rice.
   
   
   
   
8. Sprinkle the remaining crisp, fried onions.
   
   
   
   
9. Cover the vessel with a lid and seal the edges of the vessel and lid with the kneaded dough.
10. Put a griddle on the stove and heat the griddle.
11. Once the griddle is hot, put the sealed vessel on the griddle.
12. Keep on medium-high flame for 15-20 minutes, then lower heat to minimum flame. Allow it to cook on low heat till the chicken and rice are cooked through. This should take approximately an hour.
13. Turn off the stove. Once you turn off the stove, leave the Biryani to rest on the stove for ten minutes.
14. Carefully break open the sealed dough and serve with onion rings or Dahi Kachumber and lemon wedges.
    
    

Dahi Kachumber: An Indian Salad…

A salad comprising of chopped onions, chopped tomatoes, chopped green chilies, chopped coriander leaves, mixed with smoothened yogurt, seasoned with salt and black pepper powder.

Chef Notes: 

1. The first most IMPORTANT point I’d like to make is… When I mentioned 1½ kilo chicken, please note I do NOT use a big bird. I ALWAYS use a 1 kilo bird and then use half of another bird weighing 1 kilo thus totaling the weight of the bird used to 1½ kilo.
2. A big bird is sometimes tough to cook plus I believe, from experience, that a 1 kilo bird is ideal for tender chicken meat Unfortunately, I cannot say the same for large sized birds, hence always opt for 1 kilo birds..
3. Only the photos and photo set-up for this recipe is done by me. This recipe is courtesy, Anita (Anu). My daughter, for the last 23 years, from another mother. <3
4. Depending on the chicken you use the time taken to cook the chicken may vary by 5-10 minutes. A fresh-cut bird will cook faster, while a frozen broiler may take a bit longer to cook.
5. You may steep the saffron in hot milk instead of water; Anu usually does that but this chose to use water.
6. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   
   

Punugulu - Fritters from Andhra

Punugulu - Fritters from Andhra

The recipe originates from the Andhra region of India. Crisp from outside and soft within, Punugulu goes beautifully with spicy Sambar or with dry Garlic-Coconut chutney. It’s a delicious snack that can be quickly whipped up at breakfast or at tea-time. My friend, Sar, has posted a photograph and the recipe of these small golden fritters at a food forum at Facebook. They looked so delicious that I just had to recreate them in my kitchen. Making this snack is so easy, I promise, you will return to this recipe time and time again. Good recipes are always meant to be shared and so this one comes to you courtesy, my friend, Sar. These golden babies are an absolutely must-try!

Thank you, Sar, for being ever so patient with me while I plied you with query after query. Thank you for all the tips, suggestions and encouragement you shared so graciously. Heartfelt thanks to your mum and Grandma for their kind guidance. I truly appreciate it! _/\_

Ingredients:

2 cups Dosa batter (recipe here)
2 tablespoons rice flour
½ cup onions, finely chopped
9 green chilies, finely chopped
½ teaspoon cumin seeds
Salt to taste
Oil for deep frying

Method:

1. Mix the Dosa batter, rice flour, onion, green chilies, cumin seeds and salt. Mix well. 
2. Heat oil in a wok. Once the oil gets hot, reduce flame to medium. 
3. Place a tablespoon for batter into the hot oil to make just one Punugulu. Allow it to cook. Fry till the Punugulu turn golden brown. 
   
    
4. Remove when done and check for seasoning. Add extra seasoning if needed. Continue making Punugulu with the remaining batter. (Do not overcrowd the wok.) 
5. Remove onto absorbent paper and serve with Sambar or chutney of your choice. 
   
   

Chef Notes:

1. I used two tablespoons to shape the Punugulu into a round shape before frying it in hot oil, quite similar to how one would quenelle a spoon of ice cream; only shape it round instead of oblong. Shaping them using two tablespoons gave it a better shape than using just one. If you aren’t really concerned about the shape, then of course, just add blobs of batter to the hot oil; they’re still going to taste just as nice. ;-) 
2. The batter has to be thick, so please do not exceed the quantity of water specified or the Punugulu will not retain their shape when fried. 
3. A cheat’s way to making Punugulu, is to buy ready Dosa batter from a store. Once in a while when I have a busy schedule I do just that and rest assured the Punugulu turns out just as nice. 
4. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Sambar – South Indian Lentil-Vegetable Stew

Sambar – South Indian Lentil-Vegetable Stew

Sambar is a perfect accompaniment to South Indian snacks like dosa, vada and punugulu. It is a staple dish in South Indian homes, also had with steamed rice. Different regions of India have their own tiny variation on this dish. The recipe I’m posting today is the one I savor when I visit a South Indian / Udipi restaurant in my city. Whenever I walk into such a restaurant, the aroma of Sambar permeates my senses. Give me a choice between chutney and Sambar and I will always reach for that piping hot bowl of Sambar. Lentil and vegetables flavored with aromatic spices and tamarind, the flavors blend so beautifully!

Ingredients:

125 grams tur dal/split red gram, wash and soak in water for 20 minutes

1 onion, cut into 8 pieces

75 grams bottle gourd / dodhi, cut into big 1½ inch pieces

50 grams red pumpkin / kaddu, cut into big 1½ inch pieces

1-2 drumsticks, peeled and cut into two inch pieces

2 tomatoes, chopped

15 curry leaves

½ teaspoon mustard seeds

1/8^th teaspoon hing / asafetida

3 whole Kashmiri red chilies

3 tablespoons Sambar Powder

¾ tablespoon red chili powder

½ teaspoon turmeric powder

Salt, to taste

2 tablespoons oil

Tamarind ball, the size of a lemon

2 sprigs of coriander leaves, chopped

Method:

1. In a pressure cooker add split red gram with turmeric powder, salt, onions and sufficient water.
2. Allow the cooker to whistle twice, lower heat and cook for 5 more minutes. Open the cooker when cool.
3. Soak tamarind in one cup hot water, cover and keep for 15 minutes. Strain the tamarind water in a sieve. Press the softened tamarind to extract thick pulp. Keep aside. (Add a wee bit of extra water, if needed, to extract the pulp)
4. Beat the tur dal with a hand beater to smoothen it a wee bit.
5. Heat oil in a vessel; splutter curry leaves, mustard seeds, asafetida and Kashmiri chilies.
6. Add Sambar Powder, red chili powder and sauté well for a few seconds.
7. Add the tomatoes and cook for 2 to 3 minutes, stirring intermittently.
8. Add the dal to this mixture and stir well.
9. Add the bottle gourd, red pumpkin, drumstick pieces and allow the dal to simmer on low fire till the vegetables are cooked. (add water to the dal if it thickens excessively while you cook the vegetables in it)
10. Check seasoning.
11. Gradually, little by little, add tamarind pulp to the dal. Do not add the pulp all at once. Keep tasting the Sambar as you add the tamarind pulp and adjust the tanginess to your liking.
12. Simmer the Sambar on very low heat for 5 more minutes and allow the flavors to blend.
13. Add coriander leaves, simmer for 30 seconds and take the Sambar off the hob. Serve with plain rice or South Indian snacks.
    
    

Chef Notes:

1. When you cook the vegetables in the dal cook them to the point where they are cooked but don’t go mushy.
2. I sometimes add 3-4 large pieces of aubergine / brinjal / baingan along with the other vegetables.
3. I used Suhana brand of Sambar powder but feel free to use any brand that's available to you.
4. When you strain out the tamarind pulp use a spoon to press the tamarind into the sieve, to extract all the pulp from it.
5. Please lessen the Sambar powder and the red chili powder if you want a milder flavor.
6. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Dosa Batter

Dosa Batter

South Indian Dosa batter isn't just used to make Dosa and Uttapam. It's a versatile batter that also comes to use when you need to whip up quick snacks like Punugulu for breakfast, or evening tea. This batter keeps very nicely in the fridge for six to seven days. People these days lead a hectic life, that’s why a batter such as this becomes a major time saver in the kitchen. I always keep a batch of batter in the fridge as doing that helps me whip up South Indian cuisine at a moments notice. You could do the same for your loved ones. What are you waiting for? :-)

Ingredients:

½ cup black gram (split and skinned) / urad dal

1½ cup Boiled rice (Boiled rice is a variety of rice)

½ teaspoon fenugreek seeds

1½ tablespoon Bengal gram (split and skinned) / chana dal

4 tablespoons flattened rice / poha

1 teaspoon cumin seeds

Raw Boiled Rice

Method:

1. Wash and soak skinned black gram (split and skinned), boiled rice, Bengal gram (split and skinned) and fenugreek seeds in sufficient water for 8 hours.
2. After 8 hours, strain the soaked grains from the water. Retain the water.
   
   
3. Grind the soaked grains with flattened rice, adding the retained water as needed. (to grind the soaked grains you will require approximately 220-250 mils water) The batter should be thick and smooth in texture.
4. Remove the batter from the grinder in a large stainless steel vessel, add whole cumin seeds, give it a stir and cover with a lid.
   
   
5. Store the batter in a warm place until the batter ferments (about 6 to 8 hours). It may take a few extra hours to ferment during winter season. When the batter ferments it will have risen by about 2 to 3 inches and contain small bubbles.
6. Store the batter in the fridge for a further 24 to 36 hours before use.
7. When you need to use the batter, do not stir or disturb the batter. Carefully remove as much batter as you require and store the rest undisturbed in the fridge. This quantity makes 3½ - 4 cups batter.
   
   

Chef Notes: 

1. This recipe is courtesy my Facebook, foodie friend, Sar. Heartfelt thanks to him, not just for the recipe, but for patiently answering all my questions. 
2. Please allow the batter to rest and ferment as specified. When I post a recipe I keep trying it in different ways to ensure I can guarantee what works and what won’t. I tried this recipe with fresh batter, it absorbed lots of oil and that doesn’t feel too good in the mouth, in fact it tastes downright oily, so at the cost of sounding repetitive, please allow the batter to rest and ferment.
3. If you live in a cold place, please switch on your oven for 5 minutes at 170 degrees centigrade, then turn the oven OFF and put the batter (covered with a lid) in the warm oven. If you have a light in the oven, keep it switched on to ensure the oven retains it warmth longer and cover the batter vessel with a tea cozy cover or with layers of cloth to keep it warm, to allow it to ferment.
4. Do not rinse the grains after you drain them from the water.
5. We use the same retained water for grinding as that helps ferment the batter better.
6. Use as much batter as you require and keep the rest in the fridge. It keeps in the fridge for 6-7 days and in the freezer for approximately a month.
7. Add salt to the batter that you bring out to use. Leave the rest, stored in the fridge, unsalted until use.
8. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism. 

Puri

Puri

One of the most beautiful visions, gastronomically in Indian cuisine, is that of steam escaping from a fluffy hot puri when you poke a finger in it. Give me a choice between Chapatti & Puri, and I know exactly what I will pick. Be it Aamras or Potato Bhaji, these fluffy, piping hot babies go beautifully with both and, of course, with lots of others vegetables.

Ingredients:

1½ cup whole wheat flour
3¾ tablespoons oil
¾ teaspoon salt
Oil for deep-frying

Method:

1. Combine the whole wheat flour, 3 tablespoons oil and salt. Knead to stiff dough using enough water.
2. Add the remaining oil and knead again. Cover and keep aside for 15-20 minutes.
3. Divide the dough into 18 equal portions and roll out each portion into a 3” to 3½” diameter circle.
   
   
   
   
4. Heat the oil in a wok/kadhai. Deep-fry the puris, one or two at a time till they puff up and turn golden brown in color on both the sides.
   
   
   
   
5. Drain on absorbent kitchen paper and serve hot.
   
   

Chef Notes:

1. Depending on the size you choose to make, this quantity could even make 20-22 puris.
2. If you prefer crisp puris, press down on the puris when they puff up and keep them pressed. Turn once and again press the puri into the base of the wok and remove when crisp. Please remember the puri will get a wee bit crisper once you remove it from the oil, so once you realize the puri is turning crisp immediately remove it on the kitchen paper towel.
3. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.
   
   

Crisp Batter Fried Fish

Crisp Batter Fried Fish

The base recipe is courtesy a chef I admire greatly for the changes he has brought about in the culinary world. He is extremely well known for many signature dishes. He changed the culinary scene with his work when he used chemistry in the kitchen. I won’t call it ‘molecular gastronomy’ because it’s a well known fact that he dislikes the term. He feels it makes the cooking process sound extremely complicated and elitist. Yes, I’m talking of none other than Heston Blumenthal. From all that I have read and seen, he’s a culinary genius. Here I am, a simple, self-taught home cook, and let me add, a deranged Bawi. Why deranged, you ask? Well, I was planning to attempt Heston's recipe but with substitute ingredients and techniques as certain ingredients and kitchen equipments were unavailable to me. That’s a good enough reason to call myself deranged. I mean who in their right mind trifles with Heston’s recipe. But, the substitution worked beautifully. I’d recommend this recipe with substitutions, to anyone and everyone, in a jiffy. As always, don't take my word for it. Give it a try and check it out for yourself.

Ingredients:

1 kilo fish fillet (I used King fish/Surmai)

1 cup refined flour/maida

1 + ½ cup rice flour, separated

Salt to taste

Black Pepper powder, to taste

1 teaspoon baking powder

450 - 500 mils fizzy water/soda water

Oil to deep fry

Method:

1. Cut the large fish fillets into one inch thick fillets.
   
   

   

   The new baby of my kitchen..The Robert Welch Signature Chef's Knife from Lakeland Store - Phoenix Mall - Pune
   
   

2. Season the fish fillets with salt and pepper and leave to marinate for an hour. If you wish to marinate it longer, store the fillets in the fridge and bring them out of the fridge 30 minutes before frying them.
   
   
   
   
3. Sieve ½ a cup of rice flour. Season with salt and pepper. Keep aside.
4. Sieve 1 cup rice flour, refined flour and mix it in a bowl. Add baking powder. Season with salt and pepper to taste and give the dry ingredients a mix.
5. Heat oil in a frying pan.
6. Add soda water to the mixed dry ingredients in the bowl. Quickly mix the flour and soda (half a cup, at a time) with a whisk to make a batter thick enough to coat the fish fillets. You will need a total of anywhere between 450 to 500 mils of fizzy water/soda water.
   
   
   
   
7. Dredge the fish fillets in dry seasoned rice flour. Shake off the excess.
8. Dip the fish fillets in the batter and deep fry them in oil. Fry them on medium high heat till the batter covering the fish turns crisp and golden brown.
   
   
   
   
9. Remove the fillets from the oil on to kitchen towels and allow them to rest for a minute.
10. Serve with Triple Cooked Chips, Mushy-Minty Peas and Tartar sauce.
    
    

Triple Cooked Chips… Recipe here

Mushy- Minty Peas… Recipe here

Tartar Sauce… Recipe here

Chef Notes: 

1. I do not own a siphon to aerate the batter or a deep fryer hence went the simple home cook route and made adjustments with the cooking process.
2. This recipe can be made with lager/beer instead of fizzy water/soda water but I could not do that as Grumpy (read: husband) is a strict, boring teetot. :P You can also use vodka and beer, half and half. Hic! ;-)
3. The, time and again, tested frying time for a batter-coated fish fillet, one inch in thickness, is a minute and a half (max two minutes) on each side, with one minute resting time. If you cut the fillets thicker or thinner than one inch, please increase or reduce the frying time accordingly.
4. You will require anywhere from 450 to 500 mils fizzy water depending on the quality and brand of flours used. Once the batter is of coating consistency, stop adding the fizzy water.
5. I definitely recommend the use of a whisk instead using a fork or a spoon to mix the batter. The mixture comes together quickly and without any lumps when a whisk is used, hence the recommendation.
6. When you put the fish fillets into the hot oil, do so very slowly and gently so that the temperature of the oil doesn’t undergo a sudden change. Also, the batter will remain intact on the fillets when they are slowly lowered into the hot oil.
7. You may share the direct blog-link of the recipe/s but do NOT publish my recipes and my photographs on any blog-site or website without my explicit consent or attempt to pass off my recipe/s as your own. You will be held accountable for plagiarism.